Mushroom Soup

Button mushrooms were on sale at our local supermarket and since its buy 1 get 1 free, of course gotta grab lah. Bought 2 packs without really having any dishes in mind. Much as I love mushroom soup, I have not attempted to make it at home as I'm trying to be as healthy as possible and creamy soups are definitely not on my healthy list. Chanced upon this healthier version mushroom soup on the net and I'm immediately sold! It uses milk to create the creamy texture and I have all the ingredients on hand! What better way than to use the button mushrooms in this soup, and I get to finish my half used shiitake mushroom before it turns bad.

Hubby gave the thumbs-up for this soup =)

Ingredients

30g butter

1 onion chopped

500g white button / shiitake mushrooms, chopped

3 cups milk

1/4 cup single or pouring cream (I use slightly less than 1/4 cup)

salt, black pepper to taste

Method

1. Heat a large saucepan over high heat. Add butter, onion and mushrooms and cook for 3-4 mins or until the onion softened.
2. Add milk and bring to a boil. Add cream, salt and black pepper to taste.
3. Use a blender to blend soup until desired smoothness is achieved. 
4. Serve.

Steamed Sponge Cake with Pork Floss

Ingredients:

3 eggs
60g caster sugar (I used 40g)
1/2 tsp cream of tartar
100g self-raising flour
1/2 tsp baking powder
a pinch of salt
30ml milk
30g vegetable oil
pork floss

Method:

1. Combine the flour, baking powder and salt and sift twice.
2. Beat the eggs, sugar and cream of tartar until it turns thick and pale.
3. Fold in the sifted flour mixture.
4. Fold in the milk and oil.
5. Pour half the batter into a 7-in round tin lined with baking sheet.
6. Sprinkle half of the pork floss on the batter.
7. Pour another half of the batter into the tin and sprinkle the remaining pork floss on the surface.
8. Steam for 20 minutes. Serve.

Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 cup all-purpose flour
1/3 tsp baking soda  
1/2 tsp baking powder 
1/2 tsp salt
1/3 tbsp sugar 

1 egg, separated

1cup buttermilk

2 tbsp melted butter

butter for greasing pan

Method

1. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. 
2. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. 
3. Check to see that the pan is hot by placing a few drops of water onto to the griddle. The pan is ready if the water dances across the surface. 
4. Lightly butter the pan. Wipe off thoroughly with a paper towel. (No butter should be visible.) 
5. Gently ladle the pancake batter onto the pan and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the pan-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. 
6. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 5-6 pancakes

Failed Angel Food Cake

Wholemeal Bread Pudding

Ingredients:
 
2 slices wholemeal bread (tear into small pcs)
1 egg (lightly beaten)
enough milk for 2 small cups
Sugar to taste (I used about 1 1/2tbsp)
Pinch of ground cinnamon
Some raisins 

Butter for greasing
Strawberry (optional)
Icing sugar for dusting (optional)

Method:

 
1) Grease 2 ramekins with butter.
2) Mix together egg, milk, sugar and cinnamon powder, beat lightly.
3) Fill up ramekin with bread till half full, add some raisins, add bread till 90% full.
4) Add milk mixture to bread, press bread lightly to let it soak in milk mixture. Let the bread soak for a while to absorb the milk mixture. Sprinkle some raisins on top.
5) Bake in preheated oven at 170C using water bath for about 20-25 mins.
6) Dust some icing sugar on top and serve hot with strawberry.

Mooncakes

Mixed Nuts Mooncake

White Lotus Paste with Wolfberries Mooncake

Red Bean Mooncake

Ultraman Mooncake

Mixed Nuts Mooncake Filings:

Ingredients

120 g Almonds
120 g Walnuts
120 g melon seeds
100 g sesame seeds
150 g candied melon - diced small
2 pieces candied mandarin orange or kat peng - diced small

2 tbsp castor sugar
3 tbsp peanut oil
4 tbsp rose flavoured sugar
1/2 tsp salt
1 tbsp light soya sauce
120 g fried glutinous rice flour or koh fun
11 tbsp water

Method

(1) Mix all the filling ingredients together with the seasoning and weigh about 90g each and roll into a round ball.

*white lotus and red bean filings : store bought, weigh into 90g portion and set aside for later use.

Pastry 

Ingredients

280g sugar syrup

80g canola oil

1 tsp alkaline water

410g hongkong flour (sifted)

Method

1. In a mixing bowl, mix sugar syrup, oil and alkaline water till well combined.
2. Slowly add hongkong flour to the mixture in (1) and stir to combine into a dough
   
3. Rest the dough for 4 hrs
4. Roll the dough into 50g portions (according to the size of your mooncake mould) and set aside for later use 
5. Wrap the fillings with the pastry skin and arrange onto a baking tray. 
6. Spray some water onto mooncakes and bake at 200C for about 10 mins.
7. Remove mooncakes from oven and let it cool down slightly before brushing with egg glaze.
8. After brushing with egg glaze, return mooncakes into the oven and continue baking at 175C for another 10 mins. or till golden in colour.
9. Remove and cool.

1 egg yolk for glazing mooncakes

Almond Hazelnut Biscotti

adapted from joy of baking here

Ingredients

1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely (I used 60g each of almonds and hazelnuts)

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar (I reduced to 1/2 cup)

3 large eggs (I used 2 1/2 eggs)

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (I omitted this)

Method

1. Preheat oven to 350 degrees F (180 degrees C).  Toast almonds for 8-10 minutes or until lightly browned and fragrant.  Let cool and then chop coarsely.  Set aside. 
2. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.   
3. In a small bowl lightly beat the eggs and extracts together.  Set aside. 
4. In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt.  Beat until blended (about 30 seconds).  Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch.
5. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal.   Arrange evenly on baking sheet.  Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.  Remove from oven and let cool.  Store in an airtight container

Tuna Veg Pizza

Mini Cookies & Cream Cheesecake

Ingredients

10              Cream- filled Oreo Sandwich (whole)

4                 Oreo Sandwich , coarsely chopped

225g          Cream cheese

1/4 cup    Sugar (I reduced to 1/8 cup + 1tbsp)

1/4 tsp     Vanilla extract

1                  Egg beaten

1/4cup     Sour cream

Pinch of salt

Method

1. Preheat oven to 135C
2. Line muffin pan with cup cake liners. Place 1 whole cookie in the bottom of each lined cup
3. Using an electric mixer, beat cream cheese until creamy. Gradually add in sugar and beat until smooth. Add vanilla extract.
4. Drizzle in egg and mix until well coporated. Mix in Sour cream and salt. Fold in chopped Oreo.
5. Scoop cream cheese mixture into each cookie filled cup. Bake at 135C for 20 - 25mins.
6. Cool down on wire rack in the muffin tray. Refrigerate for at least 4hours before removing from cup cake liner.

Yellow Butter Cake

Great tasting cake but my frosting skill is so lousy.

Adapted from here- I halved the recipe and reduced sugar as follows:

Ingredients

3 large egg yolks

1/2 cup (120 ml) milk

1 teaspoons (4 grams) pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour (I used superfine flour)

3/4 cups (150 grams) granulated white sugar (I reduced to 100g)

1/2 tablespoon + 1/2 teaspoon (10 grams) baking powder

3/8 teaspoon (2.5 grams) salt

6 tablespoons (85 grams) unsalted butter, room temperature and cut into pieces

Method

1. Preheat oven to 350 degrees F (177 degrees C).  Line two 5 inch cake pans with parchment paper. 
2. In a medium bowl lightly combine the egg yolks, 1/8 cup (30 ml) milk, and vanilla extract. 
3. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/8 cup (90 ml) milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.   
4. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.   
5. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, reinvert cakes so that tops are right side up.  Cool completely before frosting.

* I used 100g chocolate chips and 100g whipping cream for the frosting. Did not chill frosting which might have resulted in this ugly frosted cake. Nonetheless the cake taste good, is wonderfully fine and moist.

Nice and Soft Wholemeal Bread

Ingredient:

(A)
120g wholemeal flour
85g bread flour
4g (1 tsp) instant yeast
130g water

(B)
85g bread flour
15g caster sugar
1 teaspoon salt
10g milk powder
50g water

(C)
15g unsalted butter

Method:

1. Mix the dry ingredients in (A) in a mixing bowl. Make a well in the centre and add in the water. Mix by hand to form a soft dough. Place dough in a mixing bowl, cover with cling wrap and let it rise for 90mins.
2. Place the ingredients in (B) in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Add in the soft dough in Step 1.
3. Select the Dough function of the bread machine and press start. After about 8mins of kneading, add in the 15g of butter (Ingredient C). Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
4. Stop the machine and place dough in mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.
5. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 3 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
6. Flatten and roll out each dough into an oval shape (20cm by 10cm). Roll up swiss roll style and pinch the seams in place. Place in a pullman tin (size, 7.5"x4"x4", well greased), seams side down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.
7. Bake at preheated oven at 190 degC for about 30mins.
8. Remove from oven and unmold immediately. Let cool completely before slicing.

Recipe adapted from 孟老师的100道面包

Walnut Cake

My photo didn't do justice to this cake! This cake is very soft and fluffy, really like the texture.

Ingredients

225g plain flour

1 tbsp baking powder

1/2 tsp salt

115g butter

200g granulated sugar (I reduced to 150g)

2 eggs

1tsp grated orange rind (I omitted this)

1 tsp vanilla essence

115g walnuts

175ml milk

Method

1. Preheat oven to 175C and grease a 8" round cake tin.
2. Sift together flour, baking powder and salt.
3. Beat butter to soften, then gradually beat in the sugar till light and fluffy. Beat in eggs, one at a time, add orange rind and vanilla and beat to mix well.
4. Stir in ground walnuts. Add the flour alternately with milk and stir to blend after each addition.
5. Pour mixture into prepared tin and bake till a skewer inserted in the centre comes out clean, about 40min.
6. Cool and serve.

Moist Chocolate Cake

Ingredients

1 1/4 (140 g) cup plain flour
1/4 cup (30 g) cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
3/4 cups (150 g) sugar
2/3 cup butter (150g)
2 eggs
1 tsp vanilla essence
3/4 cup water

Method

1. Preheat oven to 175° C
2. Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
3. Dissolve the coffee with hot water. Set aside.
4. Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each addition. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water.
5. Pour the batter into a 7" greased baking pan.
6. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.

Orange Chocolate Marbled Cake

           























Ingredients

135g butter
120g castor sugar (I reduced to 80g)
2 eggs
120g self raising flour
4 tbsp orange juice
2 tsp orange zest
2 tbsp cocoa powder

Method

1. Beat butter and sugar till thick and pale. Add egg one at a time and beat well after each addition, Sieve in self raising flour and mix well. Divide batter into 2 parts.
2. To one part of batter, add in 1 tbsp orange juice and 2 tsp orange zest. Mix well.
3. To the other part of batter, add in 3 tbsp orange juice and sieve in cocoa powder. Mix well.
4. Grease a 7" round tin or line it with parchment paper. Add chocolate and orange batter alternately with a tablespoon. Use a fork to drag the batter to create a marbling pattern.
5. Bake in pre heated oven at 190C for 40-45min. 
6. Cool and serve.

Simple Spaghetti Lunch with Roasted Vegetables

Classic Carrot Cupcakes

Recipe adapted from here - I halved the recipe and made 10 cupcakes

Ugly Apple Tart

Mini Pork Floss Puffs

Pork Floss Loaf

Ingredients

400g high protein flour, sifted

100g low protein flour, sifted

10g milk powder

1tsp salt

1tbsp instant yeast

80g castor sugar

1 egg

220ml water

75g butter

Method

1. Put all ingredients except butter into bowl and mix into a smooth dough
2. Add butter and continue to knead till gluten has development and it can be stretched into a very thin layer
3. Cover with a piece of damp cloth / cling wrap and leave to rise till it doubles in volumn
4. Divide into desired portions and shape into balls
5. Cover with damp cloth / cling wrap and rest for 10-15min before foaming into shape.
6. Flatten the dough into rectangular shape and sprinkle pork floss onto dough. Roll dough and place inside greased tins.
7. Bake in pre0heated oven at 170C for 25-30min till golden brown.

Kimchi Fried Rice

Homemade Yong Tau Foo

Wholewheat Moist Carrot Cake

Ingredients A

130g soft brown sugar

2 eggs

100ml canola oil

Ingredients B (sifted)

200g wholewheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp mixed spice

Ingredients C

300g carrot, coarsely grated

100g raisins

grated zest of 1 orange

Syrup (mixed)

Juice of 1/2 orange

1/2 tbsp brown sugar

Method

1. Pre heat oven at 170C.
2. Whisk A for 2-3 min till sugar dissolved
3. Add B, C and mix till well-combined
4. Pour into lined and greased 7" round tin and bake in pre-heated oven for 45-50min till cooked and golden brown.
5. Remove cake from oven and prick holes all over the cake with a skewer while cake is still hot. Sprinkle syrup over the cake.
6. Leave to cool completely before serving.

Vegetarian Pizza

Chocolate Banana Muffin

 

Ingredients A

1 cup mashed bananas

1/4 cup peanut oil (I use canola oil)

3/4 cup milk

1 large egg

1 tsp vanilla essence

Ingredients B

2 cups self raising flour

2 tbsp cocoa powder

1/2 cup castor sugar (I use 3/8 cup)

1/2 cup chocolate buttons

1/2 tsp salt

1/4 tsp baking soda

Method

1. Preheat oven to 210c and grease muffin tin.
2. Mash banana with fork and add remaining ingredients A. Stir till well incorporated.
3. Mix ingredients B well. Pour B into A and stir till well mixed.
4. Scope batter onto muffin tin and bake at 210c for 15-20min.

Egg Tarts

 

Looks ugly? Think so but I'm happy =). This was made using ready made puff pastry, will try doing the shortcrust pastry skin next time =)

Steamed Garlic Prawns

 

Easy Cheater's Baked Spaghetti

Chocolate Mud Cake

The ice cream melted before I can take a nice photo =(

Chocolate Mud Cake Recipe
(Adapted from Donna Hay Chocolate Cookbook)

Ingredients

188g butter, softened
115g brown sugar

1 1/2 eggs
150g plain (all-purpose) flour, sifted
1/4 tsp baking powder

40g cocoa powder, double sifted
100g dark chocolate, melted
3/8cup (90ml) milk

Method

1. Preheat the oven to 160C (320F).
2. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until the mixture is light and creamy.
3. Gradually add the eggs and beat well.
4. Fold through the flour, baking powder, cocoa and melted chocolate and stir in the milk.
5. Spoon the mixture into a 5" round cake tin lined with non-stick baking paper and bake for 1 hour or until cooked when tested with a skewer.
6. Cool in the tin.
7. To serve, dust with cocoa and serve with ice-cream.

Fried Mee Pok with Baked Potato Croquette

First Attempt at Swiss Roll

Texture is lousy, but at least I managed to roll up the cake yeah!