~foodie...cook-ie~

Mango & Ginger Bread

2010-11-10T14:57:00.006+11:00

Ingredients:
3 eggs
3/4 cup oil
2.5 cups (280g) all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1.5 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup brown sugar
2 cups diced mango (approx. 2 small mangoes)
3/4 cup candied ginger, finely diced
Grated zest of 1/2 lime

Method:
1. Preheat the oven to 180°C. Prepare an 8.5 x 4.5 inch loaf pan. , dust the inside with flour and tap out the excess.
2. Whisk the eggs and oil together.
3. Whisk together the flour, sugar, brown sugar, baking powder, baking soda, spices and salt.
4. Pour the wet ingredients over the dry, and mix until blended
5. Stir in the mango, ginger, and zest.
6. Pour the batter into the pan and smooth the top with a rubber spatula.
7. Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino the center comes out clean. Cover it loosely with a foil tent if the bread is getting too brown (at approx. 45 minutes).
8. Cool for 5 minutes, remove bread from pan and cool to room temperature.

Dark Chocolate Brownie with Salted Caramel Praline Mousse

2010-05-20T11:27:00.004+10:00

Dark Chocolate Walnut Brownie base:
3oz unsalted butter
6 oz bittersweet chocolate
85g all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
170g sugar
1/2 cup chopped walnuts

1. Preheat oven to 180°C. Prepare a 9x9" square pan.
2. Melt together butter and chocolate, stir until smooth and let the mixture cool slightly.
3. Whisk together the flour, baking powder, and salt and set aside.
4. Beat the eggs with the sugar until pale and thick, beat in the chocolate mixture, add the flour mix and beat until just incorporated. Fold in the walnuts.
5. Bake for 20-30 mins until a cake tester inserted into brownie between edge and center comes out with a few crumbs (Do not overbake).
6. Let cool and set it down as the first layering component.

Milk Chocolate and Salted Butter Caramel Mousse Layer:
115g sugar
2 tbsp water
1oz salted butter
1 cup heavy cream
6 oz milk chocolate
Hazelnut praline (see below)

1. Heat 1/4 cup cream until it is fairly hot.
2. Melt the chocolate. Set aside.
3. In a heavy bottomed saucepan, add the sugar to the water over medium high heat and cook, without stirring until you get a dark brown caramel. Take the pan off the heat and add the butter and hot cream.
5. Let it cool to lukewarm. Add the caramel to the chocolate and stir until smooth.
6. Whip 3/4 cup of cold heavy cream to soft peaks. Fold 1/3 of the whipped cream to the chocolate/caramel mixture to loosen it up and then add the remaining whipped cream.
7. Fold in the praline.
8. Spread over the brownie base and refrigerate until completely set.

Praline
150 g hazelnuts, roasted and skins removed
150 g sugar

1. Spread hazelnuts on an oiled baking tray, set aside.
2. Combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, and cook until dark caramel in colour.
3. Pour over nuts. Stand until cool and set.
4. Process in a food processor until finely ground, set aside.

Dark Chocolate Ganache
1/2 cup heavy cream
6oz dark chocolate

1. Bring the cream to a simmer, remove from the heat, and add the chocolate to the cream
2. Let sit for 5 minutes. Slowly stir the heavy cream and chocolate until they come together and form a shiny ganache.
3. Let cool till the ganache is still pourable but not too warm that it will melt the mousse.
4. Pour it over the caramel mousse and refrigerate until set.

Tamagoyaki / Atsuyaki tamago (Japanese sweet omelette)

2010-01-30T00:13:00.000+11:00

Ingredients:
4 eggs
3 tbsp sugar
1 tsp mirin
1/4 tsp salt
1/2 tsp light soy sauce

Method:
1. Heat up pan (8" non-stick) on medium-low heat and brush with some oil
2. Beat all the ingredients together with a fork. (Don’t use a whisk otherwise it will get foamy)
3. Put 2-3 tbsp of egg mixture in the pan and cook gently until it’s set but not runny.
4. Roll it up with chopsticks to one side of the pan.
5. Brush the exposed part of the pan with a little oil, and put more egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
6. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
7. Repeat until the egg mixture is used up.
8. When done, put the tamagoyaki on a sushi rolling mat and roll it up tightly.
9. Serve right away or leave the whole roll in the mat over a raised rim plate until it’s cooled to room temperature.

Baked Lotus Seed Buns

2010-01-09T00:28:00.000+11:00

Ingredients:
basic sweet bread dough
sweetened lotus seed paste
egg wash (1 egg yolk + 1 tbsp water)

Method:
1. Divide dough into 80-90g portions.
2. Roll out each portion into a circle, put some lotus seed paste in the middle, and gather the dough around the filling. Roll into a smooth ball.
3. Let them rise until almost double in size, and brush with egg wash.
4. Bake in preheated oven until golden brown.

Red Bean Buns / Anpan

2010-01-08T00:01:00.004+11:00

Ingredients:
basic sweet bread dough
sweetened red bean paste
egg wash (1 egg yolk + 1 tbsp water)

Method:
1. Divide dough into 80-90g portions and shape according to instructions found here
2. Let them rise until almost double in size, and brush with egg wash.
3. Bake in preheated oven until golden brown.

Milk Rolls

2010-01-07T23:00:00.003+11:00

Ingredients:
195g milk
70g evaporated milk
2 egg whites
100g sugar
35g milk powder
500g bread flour
5g yeast
75g butter

Method:
1. Mix everything together - except butter - until a soft dough forms.
2. Add butter and knead until dough is smooth and tacky but not sticky
3. Put the dough into a light oiled bowl and let it rise until double in size (approx. 1 hour).
5. Divide the dough into 90g pieces, roll into a ball and let them rest for 20 minutes.
6. Shape the rolls, let them rise until almost double in size, and brush with milk or egg wash.
7. Bake at 190°C for 15 minutes

Makes 10-12 rolls..

Red Bean Pancakes 豆沙鍋餅

2010-01-05T12:57:00.000+11:00

Ingredients:
120g flour
1 egg
250ml water
30ml canola oil
250g Red Bean Paste
1 teaspoon potato starch mixed with 1 teaspoon water to seal pancakes (alternatively, use leftover batter)

Method:
1. Sift flour into a mixing bowl.
2. Lightly beat egg, add water, and pour the egg mixture slowly into the flour. Mix into a smooth batter.
3. Add in oil, mix thoroughly, and rest batter for about 15 minutes.
4. Heat a 20cm / 8" frying pan and rub a little oil all over the surface of the pan.
5. Pour in about 80ml (1/3 cup) batter and swirl the pan to evenly distribute the batter.
6. Cook over medium heat until both sides are set.
7. Set aside and continue with the remaining batter (makes 5 pancakes)
8. Divide red bean paste into 5 portions. Put a portion of red bean paste in the middle of a pancake, fold each pancake into a rectangular piece, and seal the edges.
9. Heat about 2 tablespoons oil in a frying pan and shallow-fry the pancakes until golden brown on both sides.
10. Cut each pancake into 4 pieces for serving.

Dutch Baby Pancake

2010-01-02T14:30:00.003+11:00

Ingredients:
25-30g butter
4 eggs
1/2 cup flour
1/4 cup milk
1/4 cup cream

Method:
1. Preheat the oven to 220C.
2. Put the butter in an 9" or 10" cast-iron skillet and place it in the preheated oven for a few minutes. As the butter melts, use a pastry brush to coax it up the sides of the skillet.
3, Mix the eggs, flour, milk, and cream.
4. Pour the egg mixture into the warmed skillet and bake for 18-25 minutes until the center looks set and the edges are nicely risen and golden brown.
5. Remove the pancake from the oven and serve it immediately (with powdered sugar and lemon juice).

Serves 2.

Sausage Rolls

2009-12-30T19:10:00.004+11:00

Ingredients:
300g Bread Flour
5g Instant yeast
10g Sugar
6g Salt
30g Butter, softened
1 egg + whole milk to equal 230 g

8 Sausages

Method:
1. Sift together flour, sugar, salt and yeast.
2. Pour the egg and milk mixture into the bowl, using large spoon bring all the ingredients together.
3. Knead dough until slightly elastic, add butter, and continue to knead until the dough is soft and pliable, tacky but not sticky.
4. Put the dough into a light oiled bowl and let it rise until double in size (approx. 1 hour).
5. Divide the dough into eight pieces, roll into a ball and let them rest for 10 minutes.
6. Shape the rolls, let them rise until almost double in size, and brush with milk or egg wash.
7. Bake at 200°C for 8 minutes, then reduce the temperature to 180°C and bake for another 5 minutes.

Makes 8 rolls.

Hoagie Buns / Sub Rolls

2009-12-27T16:05:00.003+11:00

Ingredients:
1/4 cup sugar
1 cups hot water
1/4 cup oil
3 - 4 cups flour
1/2 teaspoon salt
1 egg
1 tbsp instant yeast

Method:
1. Add hot water to sugar and oil and beat with electric mixer (or by hand).
2. Add eggs and salt; beat well.
3. When mixture is lukewarm, add yeast and keep beating.
4. Add flour until a soft dough forms. Do not knead.
5. Let rise in an oiled bowl, covered, for 1 hour.
6. Shape rolls and them in rows in pan, each nearly touching the other.
7. Cover and let rise for 30-45 minutes.
8. Bake at 180°C for 16-20 minutes.
9. Brush tops with melted butter, if desired. Let cool.

Makes 6-8 rolls.

Chocolate Fondant Cake with Homemade Vanilla Ice Cream

2009-12-21T16:31:00.003+11:00

Ingredients:
3 egg yolks
2 eggs
110g brown sugar
50g cornstarch
100g dark chocolate
100g butter

Method:
1. Whisk eggs with sugar and cornflour for 5 minutes till the mixture is thick, pale, and has tripled in volume.
2. Melt chocolate and butter.
3. Gently fold chocolate into the egg mixture.
4. Pour mixture into greased ramekins and refrigerate for at least 3 hours
5. Preheat oven to 200C.
6. Bake for 12 minutes till firm to touch.

Makes 4 (225ml ramekins)

Homemade Vanilla Ice Cream:
300ml milk
300ml thick/double cream
6 egg yolks
Vanilla Extract
150g sugar

Method:
1. Heat milk and cream (just below boiling point).
2. Whisk egg yolks with sugar.
3. Pour (1) to (2).
4. Cook for 5-8 mins till mixture thick enough to coat back of spoon
** DO NOT BOIL **
5. Churn the chilled custard mixture in an ice cream maker.
6. Alternatively, freeze the custard and beat the frozen mixture until it is creamy again. Repeat for at least 3 times to get a smooth ice cream.

Sugar Cookies (w/ Royal Icing)

2009-12-15T15:42:00.001+11:00

Ingredients:
2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick/110g) butter
1 cups sugar
1 egg
1 tsp pure vanilla extract

Method:
1. Sift flour, baking powder, and salt into a bowl.
2. Cream butter and sugar on medium speed until pale and fluffy.
3. Mix in eggs and vanilla. Reduce speed to low and gradually mix in flour mixture.
4. Divide dough into half, flatten each into a disk and wrap in plastic individually. Refrigerate until firm (at least 1 hour).
5. Preheat oven to 325°F/162°C. Let dough stand at room temperature just until soft enough to roll (about 10 minutes).
6. Roll out dough to 1/4" thickness and cut out cookies into desired shapes.
7. Transfer cookie dough to a baking sheet, and freeze until very firm (about 30 minutes.
8. Bake until edges turn golden, 12-18 minutes. Switch positions of sheets halfway through.
9. Let cool on wire racks.

Makes about 1 dozen 4" cookies / 50-60 1" cookies

Royal Icing:
2 large egg whites
2 tsp fresh lemon juice
3 cups (330 grams) icing sugar, sifted

1. Beat the egg whites with the lemon juice until foamy.
2. Add the sifted sugar and beat on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).
3. Add colour as desired. Gel icing color is best as it does not add a significant amount of liquid.
4. Transfer to an air-tight container. Icing must be covered at all times when not in use so that it does not begin to harden.
5. To thin out icing, add water a very small amount at a time and stir by hand until fully incorporated. To thicken it, add more sifted sugar.

* The right consistency to cover cookies is when the ribbon of icing that falls back into the bowl remains on the surface for about 5 seconds before disappearing.

Makes about 3 cups

Chewy Chocolate Chunk Slice

2009-09-30T13:30:00.003+10:00

Ingredients:
1 cup of self-raising flour
1/2 cup dessicated coconut
1/2 cup brown sugar
2 tbsp cocoa powder
125g butter, melted
400g tin of condensed milk
100g dark chocolate
100g white chocolate
1/2 cup chopped nuts

Method:
1. Preheat the oven to 180°C. Grease and line with baking paper a 9" square cake tin
2. Combine flour, coconut, brown sugar, cocoa powder, melted butter and condensed milk and mix well.
3. Spread this mixture into the pan
4. Roughly chop the chocolate and press into the base. Sprinkle the nuts over the base.
5. Bake for about 25 -30 minutes (the slice will be firm on the top and very soft in the middle)
6. Remove from the oven and let it cool completely in the pan

Soya Milk 豆漿

2009-09-27T22:38:00.003+10:00

材料：（600ml）
黃豆1杯（用黑豆即成黑豆漿）
砂糖 80g（份量隨自己喜好甜度）
清水5杯

做法：
1. 以清水浸泡黃豆6小时
2. 黃豆膨脹後連同清水一起打碎
3. 将已打碎的豆浆隔渣
4. 搾出的生豆漿在鍋中以小火慢煮，一定要不停的攪拌否則鍋底會燒焦。
5. 豆漿沸騰後即可熄火
6. 煮好後的豆漿以紗布過濾，再以個人喜好加糖

Kahlua Cheesecake

2009-09-17T13:56:00.005+10:00

Graham crust:
1-1/2 cups graham cracker crumbs
2-1/2 tbsp. sugar
4 to 5 tbsp. melted butter

1. Preheat the oven to 325F/160C.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs, sugar and 4 tbsp butter. Mix. If the crumbs seem dry, add the last tablespoon of butter.
4. Press onto the bottom of the springform pan evenly
5. Bake for 8-10 minutes till firm and golden.
6. Remove from the oven and let cool completely.

Cheesecake:
3 (8 oz) cream cheese
1 cup sugar
2 tsp. vanilla extract
1/2 cup Kahlua
1/3 cup flour
3 large eggs

1. Beat the cream cheese for a minute or two until it's smooth.
2. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes.
3. Add the vanilla, kahlua and flour and beat until blended
4. Add the eggs, one at a time, scraping the sides of the bowl after each addition.

Assembling the cheesecake:
1. Preheat the oven to 350F/176C.
2. Pour the cheesecake filling over the cooled crust
3. Bake for 40-45 minutes till filling appears set, but still a tiny bit wobbly in the middle.
4. Remove the cheesecake from the oven, cool completely, and place in the refrigerator to chill overnight.

Triple Choc Brownies

2009-09-08T21:58:00.006+10:00

Ingredients:
185g unsalted butter
185g dark chocolate, chopped
3 eggs
250g sugar
1 tsp vanilla extract
94g all purpose flour
45g cocoa powder
pinch of salt
116g roughly chopped white chocolate
116g roughly chopped milk chocolate

Method:
1. Preheat the oven to 180ºC/350ºF;
2. Line a square 8" baking pan with foil.
3. Melt butter and dark chocolate and stir until just smooth. Remove from heat and allow to cool.
4. Beat the eggs, sugar and vanilla until light and creamy.
5. Fold through the chocolate and butter mixture.
6. Sift the flour, cocoa and salt over the mixture and mix to combine.
7. Add the white and milk chocolate chunks, mix well then pour into the prepared pan.
8. Bake for 35-40 minutes or until just set.
9. Allow to cool, unmold and cut into squares.

Cafe Grande Cake

2009-07-21T21:16:00.005+10:00

Ingredients:
3 cups all-purpose flour
1 1/2 tsp baking soda
3/4 teaspoon salt
12oz bittersweet chocolate, chopped
12oz unsalted butter
1/2 cup kahlua
1/2 cup grand marnier
1 1/3 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 tsp vanilla

vanilla sugar for dusting

Method:
1. Preheat oven to 150°C.
2. Grease a 12-cup bundt pan (or few individual cake pans) and dust with cocoa powder, knocking out excess.
3. In a bowl whisk together flour, baking soda, and salt.
4. Melt chocolate and butter, stirring until smooth.
5. Remove chocolate from heat and stir in liquers, coffee, and granulated sugar.
6. Beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well.
7. Pour batter into prepared pan.
8. Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes.
9. Let cake cool completely in pan on a rack and turn it out onto rack.
10. Dust cake with vanilla sugar and serve.

** Cake may be made 3 days in advance and kept wrapped well and chilled.

Chocolate & PB Oat Slice

2009-04-29T09:53:00.002+10:00

Rich, nutty, & reasonably healthy with the abundance of oats... Especially great for peanut butter lovers...

Ingredients:
2.25oz chocolate cookie crumbs
6tbsp old-fashioned oats
5tbsp confectioners' sugar
small pinch of salt
1.25oz butter
4tbsp/80g chunky peanut butter
3tbsp/60g creamy peanut butter
1tbsp. creamy peanut butter/white chocolate, or both

2.5oz dark chocolate, melted
1tbsp cream
1oz butter

Method::
1. Grease & line with parchment a 9*3" baking pan.
2. Combine crumbs, oats, sugar, and salt in a large bowl.
3. Melt & combine butter, chunky peanut butter and 3tbsp smooth peanut butter.
4. Add peanut butter mixture to crumbs mixture, mix well.
5. Transfer to baking pan, and firmly press mixture into an even layer.
6. Refrigerate till set (around 30mins; alternatively put in freezer for 5mins).
7. Combine chocolate, cream & butter, and pour over chilled mixture
8. Spread into a thin layer that covers the entire surface.
9. Refrigerate until hardened (around 5-10 minutes).
10. Heat remaining 1tbsp smooth peanut butter until runny, & drizzle over chilled chocolate.
11. Refrigerate until hardened.
12. Slice & let bars stand at room temperature for 5 minutes before serving.

**Sliced bars can be refrigerated for up to 1 week / frozen for up to 1 month

Brownie Mosaic Cheesecake

2009-04-20T22:18:00.001+10:00

Brownies
2.67oz unsweetened chocolate
4oz butter
2/3 + 1/2cups sugar
2 eggs
1/4tsp salt
2/3cup flour

1. Preheat oven to 180°C.
2. Line 8" square baking pan with foil.
3. Melt chocolate and butter
4. Blend in eggs.
5. Add flour and salt; mix well.
6. Spread into prepared pan & bake for 30mins or until toothpick inserted comes out with fudgy crumbs.
7. Cool in pan, then cut them into 1/2" squares
** Easier to cut once they’ve been refrigerated

Crumb Crust
5oz chocolate cookie crumbs
2.5oz butter, melted
1/3 cup sugar
1/8 tsp salt

1. Stir together ingredients and press onto bottom and sides of a 9" springform pan.
2. Chill.
**Crust can be doubled

Cheesecake
3 (8 oz) packages cream cheese
4 eggs
1 tsp vanilla
1 cup sugar
1tbsp flour

1. Preheat oven to 350°C
2. Beat cream cheese until fluffy and add eggs, 1 at a time
3. Add vanilla and sugar, beating on low speed until everything well-incorporated
4. Fold in brownie cubes and pour mixture into prepared crust.
5. Bake for 45 minutes, or till cake set with center is still slightly wobbly when pan is gently shaken.
6. Cool & top with following glaze.

Ganache Glaze
2oz bittersweet chocolate
1.33oz butter
2tbsp + 2tsp heavy cream
1/2tsp vanilla extract
2/3 tbsp icing sugar

1. Scald butter and cream
2. Add chocolate and blend until completely smooth
3. Add the extract and sugar and mix until smooth.
4. Spread over cheesecake while ganache is still warm.
5. Chill until ready to serve.

Apple & Almond Crumble Cake

2009-03-21T13:23:00.004+11:00

Soft, buttery almond flecked cake filled with sweet apples and topped with a crunchy cinnamon crumble...Perfect with a cuppa...

Crumble
150g butter, cold and diced
200g plain flour
80g brown sugar
40g caster sugar
1 teaspoon cinnamon

Cake
150g butter, softened
130g caster sugar
3 eggs
1 tsp vanilla extract
75g plain flour
1½ tsp baking powder
110g ground almonds (not almond meal)
2 medium golden delicious apples

Method:
1. Preheat the oven to 180°C. Grease and line an 8" square cake tin with baking paper.
2. In a large bowl, rub the butter into the flour, sugars and cinnamon until you end up with a crumbly mixture. Place the crumble mix into the fridge.
3. Cream the butter and caster sugar until light and fluffy.
4. Add the vanilla extract and eggs, one at a time, beating well between each addition.
5. Gently fold through the flour, baking powder and almonds (don’t overmix).
6. Spread the cake batter into prepared tin.
7. Cut each apple into 16 thin slices.
8. Layer the apple slices over the cake batter (try to really cover the mixture with the apple slices to prevent batter from popping through the apples and the crumble mix).
9. Sprinkle the crumble mix over the apple slices and bake for approximately 45 minutes. If a skewer comes out clean then it is ready.
10. Allow to cool completely before serving

Dark Chocolate Mud Cake

2008-09-22T13:44:00.002+10:00

Ingredients
250g butter
180g dark chocolate
320g sugar
180ml milk
225g all purpose flour
75g self-raising flour
2 eggs

Chocolate Ganache
140ml cream
360g chocolate

Method
1. Preheat the oven to 170°C
2. Place the butter, chocolate, sugar and milk into a saucepan/bowl over a low heat
3. Stir until the chocolate has melted and the mixture is smooth.
4. Stir flours into the slightly cooled chocolate mixture
5. Add in eggs
6. Bake for about 1 hour 40 minutes
7. Let the cake cool in the pan.
8. Boil cream, remove from the heat and add the chocolate, stirring well to help dissolve the chocolate.
9. Cool ganache till it reaches a spreadable consistency.
10. Spread ganache on the cooled cake

*Makes a 9" cake

Peanut Heaven

2008-09-08T13:59:00.007+10:00

Ingredients:
155 g creamy peanut butter
55g butter
150g sugar
2 eggs
190g flour
9g baking powder
2g salt
180ml milk
200g crushed peanuts (plain/honey roasted)
2-3 quantity Peanut Butter Swiss Buttercream [recipe below]
extra peanuts for decorating

Method:
1. Cream peanut butter, butter and sugar.
2. Add eggs; mix well.
3. Combine flour, baking powder and salt
4. Add to creamed mixture. Add milk. Mix well.
5. Pour into a prepared pan.
6. Bake at 175C for 30-45 minutes or until a toothpick inserted near the center comes out clean.

*Makes a 9" flat / 8" tall cake.

Assemble cake:
1. Slice the cooled cake into 2 layers.
2. Sandwich some buttercream and peanuts between the layers.
3. Frost the cake with remaining buttercream
4. Decorate with extra peanuts

Peanut Butter Swiss Buttercream:
1/3 cup icing sugar
1 large egg white
6 tablespoons butter, softened
1/4 teaspoon vanilla
80g peanut butter

1. Whisk egg whites and sugar until y it turns white and about doubles in size.
2. Add the vanilla.
3. Add the half of the butter and whip until mixture is almost smooth
4. Add the remaining butter and whip until smooth

My entry to the event...Just because a party wouldn't be complete without a cake =)

Peanut Butter and Jam Bars

2008-08-04T12:45:00.002+10:00

Ingredients:
113g butter, at room temperature
3/4 cup sugar
1/2 tsp. pure vanilla extract
1 egg
320g creamy peanut butter
1.5cup all-purpose flour
1/2 tsp baking powder
3/4 tsp. kosher salt
250g jam
1/4cup salted peanuts, coarsely chopped (optional)

Method:
1. Preheat the oven to 180C. Grease and flour/line with baking paper an 8" square pan.
2. In a large bowl, cream the butter and sugar on medium speed about 2 minutes.
3. Switch to low speed, add vanilla, egg, and peanut butter, and mix until all ingredients are combined.
4. Add in sifted flour+baking powder+salt. Mix just until combined.
5. Spread 2/3 of the dough into the prepared pan
6. Spread the jam evenly over the dough.
7. Drop small globs of the remaining dough evenly over the jam.
8. Sprinkle with chopped peanuts and bake for 50 minutes, until golden brown.
9. Cool and cut into bars.

WAITER THERE'S SOMETHING IN MY... PICNIC

2008-08-04T02:04:00.005+10:00

ONION TARTS

Shortcrust Pastry
150g flour
90g chilled butter, cubed
2-3tbsp ice water

1. Rub butter into sifted flour until the mixture resembles bread crumbs
2. Add water gradually until the mixture begins to clump together, resembling beads
3. Form it into a ball, flatten into a disc, wrap in plastic wrap and refrigerate for 20minutes
4. Roll out the pastry into circles and line 4 tart pans
5. Cover with plastic wrap and refrigerate for another 20minutes
6. Line the pastry shell with baking paper, fill it with baking beads/uncooked rice and bake for 10minutes at 180C
7. Remove the weights and bake for another 10minutes
8. Cool completely

Filling
25g butter
2-4 onions
1tbsp Dijon mustard
2 eggs
83ml Sour cream
Grated cheese

1. Melt butter, add sliced onions, and cook it for 25minutes, covered.
2. Remove the cover and cook for another 10minutes until onions are soft and golden
3. Spread mustard on the cooled pastry shells
4. Divide the onion between the tins.
5. Beat eggs and sour cream together, and pour the mixture onto the onions
6. Sprinkle with cheese and bake for 35minutes

*Makes 4 small tarts

Hosted by The Passionate Cook

卤肉饭

2008-07-21T13:37:00.002+10:00

材料：
五花肉。。。450g
蒜头，红葱头（切碎）。。。各1／2杯
油葱酥（压碎）。。。1／2杯
豆干
鸡蛋

卤肉酱料：
花生酱。。。1大匙
酱油。。。1杯
料酒／绍兴酒。。。1／2杯
冰糖，胡椒粉，盐。。。适量
八角，丁香，肉桂。。。适量（或直接用五香粉）
糖色

做法：
1。五花肉入滚水中烫去血水，取出切丁。
2。爆香蒜头和红葱头，翻炒到微金黄色。
3。加入肉丁，继续翻炒到微焦。
4。加入油葱酥和卤肉酱料，加水，盐和冰糖调味。
5。加入蛋和豆干。［＊＊可事先将白煮蛋泡在卤肉酱料的酱油里，让白煮蛋上色］
6。大火煮滚，转小火炖1小时。

＊＊糖色：
1。在锅内加3匙白糖和2匙水。
2。小火边煮边搅拌，直到变深琥珀色并冒出许多泡泡即可。

Lemon Poppyseed Syrup Cake

2008-07-16T20:32:00.003+10:00

Ingredients
For Cake
250g unsalted butter, softened
225g sugar
3 eggs
1 tsp vanilla extract
3 lemons, zested and juiced
2 tbsp poppyseeds
200g self raising flour
100g plain flour

For Syrup
100g icing sugar
2 lemons, juiced

Method
1. Preheat oven to 150°C.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add vanilla extract, lemon zest and poppy seeds
5. Gently fold in both flours and lemon juice and mix until smooth.
6. Bake for around 45 minutes or until cooked when tested with a skewer.

*For the syrup, place the icing sugar and lemon juice into a small pan and bring to the boil. As soon as the cake is done, pour the syrup all over the cake. Remove from the tin only when cake is thoroughly cooled. Otherwise, the cake will fall apart when it is cut.

Cream Scones

2008-07-12T16:32:00.002+10:00

Ingredients
1 large egg
2/3 cup heavy whipping cream
2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp butter, cut into small pieces, chilled
3/4 cup sultanas

Method
1. Preheat the oven to 200°C.
2. Stir the egg and cream together.
3. Whisk the flour, sugar, baking powder and salt together in a large bowl.
4. Drop in the butter and, using your fingers or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
5. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together.
6. Lightly dust a work surface with flour and turn out the dough.
7. Divide it in half, working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter
8. Cut it into 6 wedges and place it on the baking sheet.
** (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time.)
9. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish.
10. Transfer them to a rack and cool for 10 minutes before serving

Butterscotch Macadamia Nut Blondies

2008-07-10T16:31:00.004+10:00

Ingredients
170g all-purpose flour
1 tsp baking powder
1/2 tsp salt
240g unsalted butter, softened
1 cup packed brown sugar
70g sugar
2 eggs
1 1/2 cups butterscotch chips
96g macadamia nuts, toasted and chopped

Method
1. Preheat the oven to 180C
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, mixing until combined.
5. Add the dry ingredients and stir with a wooden spoon just until combined.
6. Fold in the butterscotch chips and toasted nuts.
7. Scoop the batter into a 9" baking pan and spread it evenly in the pan.
8. Bake for 25 to 35 minutes (toothpick placed near the center comes out mostly clean with a few moist crumbs attached)
9. Cool completely before cutting

Chocolate Banana Cake

2008-07-05T22:02:00.003+10:00

Chocolate Cake
2 cups water
3 cups sugar
250g butter
1/3 cup cocoa powder
2 tsp bicarb of soda
3 cups self raising flour sifted
4 eggs slightly beaten

1. Melt butter, water, sugar and cocoa powder in a large microwavable bowl for 2 minutes on high on 30 second zaps;
2. Beat till smooth and well combined.
3. Add in sifted bicarb of soda, flour and eggs in 3 portions.
4. Beat with a mixer on high till smooth, pale and well incorporated.
5. Pour batter into 9 inch pan
6. Bake in preheated 180C oven till skewer comes out clean (around 80mins).

White Chocolate Icing:
1.5 cups whipping cream
5 oz white chocolate
1 tsp vanilla

1. In sauce pan, bring cream to a boil, pour over chocolate in bowl, whisking until melted.
2. Add vanilla.
3. Chill until cooled (1 hour, whisking often).
4. Beat mixture until soft peaks form.

Chocolate Ganache
1/2 cup thickened cream
100g dark chocolate
12.5g unsalted butter

1. Boil cream over a pan of hot water.
2. Stir in butter and chocolate until the mixture becomes smooth and shiny.
3. Remove from the heat and allow to cool.
4. Use the ganache while it’s still rather warm and runny and pour it over your cake, or leave it to thicken and spread it on the cake

Assembling cake:
1. Slice cake horizontally into 3 layers.
2. Spread each layer with white chocolate icing and top with a layer of sliced bananas. (Need approximately 3 bananas in total)
3. Using a palette knife, cover cake with a remaining icing and chill until firm (about 1 1/2 hours).
4. Pour/ spread chocolate ganache over the cake
5. Decorate with desiccated coconut and chocolate wafers

Tiramisù

2008-07-05T13:59:00.005+10:00

Ingredients
5 large eggs, separated and at room temperature
500g mascarpone
8 tbsp. sugar
2 double shot espresso (add water to make lukewarm long black)
2 to 3 tbsp. liquor
ladyfinger cookies (you will need about 35 to 40 ladyfinger cookies)
cocoa powder

Method
1. Pour coffee into a large, shallow bowl. Add the 3 tbsp. of sugar and the 2 to 3 tbsp. of liquor to taste.
2. Beat the egg whites with the whisk attachment on high speed until stiff peaks form.
3. Place the egg yolks and the 5 tbsp. of sugar in a bowl, and beat at high speed until the mixture has doubled in volume and very light in colour.
4. Gradually stir in mascarpone (using spatula) until the mixture is smooth and creamy.
5. Remove one third of the beaten egg whites and add them to the mascarpone mixture. Stir until the mixture is smooth.
6. Gently fold in the remainder of the egg whites.
7. Begin assembling the tiramisu’ by dipping your ladyfingers in the espresso mixture and creating a layer across the bottom of your container.
8. Spread half the mascarpone mixture over the ladyfingers and then sprinkle with cocoa.
9. Repeat & refrigerate it for at least 4 hours to allow flavours to blend

Fruity Cheesecake

2008-06-27T13:15:00.002+10:00

For the graham crust:
1-1/2 cups graham cracker crumbs
2-1/2 tbsp. sugar
4 to 5 tbsp. melted butter

1. Preheat the oven to 325F/160C.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs, sugar and 4 tbsp butter. Mix. If the crumbs seem dry, add the last tablespoon of butter.
4. Press onto the bottom of the springform pan evenly
5. Bake for 8-10 minutes till firm and golden.
6. Remove from the oven and let cool completely.

For the fruit layer:
3 medium-sized apples/pears/any fruit, sliced/cubed
1 tbsp. lemon juice
2 tbsp. butter
1-1/2 tbsp. sugar
2-1/2 tbsp. heavy cream
a pinch of nutmeg

1. Toss the apples with the lemon juice.
2. Melt the butter in a large skillet.
3. Add the fruits and cook for 2 minutes, over medium heat, until the fruits begin to soften.
4. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the fruits soften further and begin to turn golden.
5. Add the cream and the nutmeg and lower the heat slightly.
6. Cook until the cream has been absorbed by the fruits, about 10 minutes.
7. Transfer the apples to a plate and let cool completely.

For the cheesecake:
3 (8 oz) cream cheese
1 cup sugar
2 tsp. vanilla extract
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup sour cream (full fat)
1 tbsp. cornstarch or flour
4 large eggs

1. Beat the cream cheese for a minute or two until it's smooth.
2. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes.
3. Add the vanilla extract, salt, cinnamon and ginger and beat for another minute.
4. Add the sour cream and cornstarch/flour and beat until blended
5. Add the eggs, one at a time, scraping the sides of the bowl after each addition.

Assembling the cheesecake:
1. Preheat the oven to 350F/176C.
2. Layer fruits over the cooled crust.
3. Pour the cheesecake filling over the fruits.
4. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan.
5. Carefully place the pan in the oven.
6. Bake for 70-80 minutes till filling appears set, but still a tiny bit wobbly in the middle.
7. Remove the cheesecake from the oven, peel off the aluminum foil layer and place on a rack to cool completely.
8. Once cool, place in the refrigerator to chill overnight.

Cinnamon Rolls

2008-06-23T17:53:00.004+10:00

Ingredients
6 1/2 tbsp granulated sugar
1 tsp salt
2.75oz/78g unsalted butter
1 egg, slightly beaten
1 tsp lemon extract/grated zest
3 1/2 cups (16 oz) all-purpose flour/unbleached bread flour
2 tsp instant yeast
1 1/8 to 1 1/4 cups milk/buttermilk, at room temperature
Cinnamon sugar (6 1/2 tbsp granulated sugar + 1 1/2 tsp ground cinnamon, or other spices eg cardamom, ginger, allspice)

Making the Dough:
1. Cream sugar, salt, and butter on medium-high speed
2. Whip in the egg and lemon extract/zest until smooth.
3. Add flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball.
4. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky.
** May have to add a little flour or water while mixing to achieve this texture.
5. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
6. Cover the bowl with plastic wrap and leave to ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Form the Buns:
1. Mist the counter with spray oil and transfer the dough to the counter.
2. Roll out the dough with a rolling pin into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long, lightly dusting the top with flour to keep it from sticking to the pin.
** Don´t roll out the dough too thin, or the finished buns will be tough and chewy
3. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log
4. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick
5. Line pans with baking parchment and place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

Proof the Buns:
1. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. Y
2. Alternatively, retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Bake the Buns:
1. Preheat the oven to 175°C with the oven rack in the middle shelf
2. Bake for 20 to 30 minutes or until golden brown.
3. Cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot.
4. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.

White fondant glaze for cinnamon buns:
1. Sift 4 cups of powdered sugar into a bowl.
2. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.
3. When the buns are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops.

World Peace Cookies

2008-06-23T17:30:00.002+10:00

Ingredients
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
155g unsalted butter (at room temperature)
2/3 cup light brown sugar (packed)
1/4 cup sugar
1/2 tsp fleur de sel / 1/4 tsp fine sea salt/table salt
1 tsp pure vanilla extract
5oz bittersweet chocolate, chopped into chip/ a generous 3/4 cup mini chocolate chips

Preparation
1. Sift the flour, cocoa and baking soda together.
2. Beat the butter on medium speed until soft and creamy.
3. Add both sugars, salt and vanilla extract and beat for 2 more minutes.
4. Pour in the dry ingredients and pulse the mixer at low speed about 5 times, a second or two each time.
** drape a kitchen towel over the mixer to shield from flying flour
5. If there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel.
6. Continuing at low speed, mix just until the flour disappears into the dough
** work the dough as little as possible once the flour is added
7. Add chocolate pieces and mix only to incorporate.
8. Turn the dough out onto a work surface, gather it together and divide it in half.
9. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter.
10. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.

Getting Ready to Bake
1. Preheat the oven to 160C.
2. Slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.)
3. Arrange the rounds on the baking sheets, leaving about 1 inch between them.
4. Bake for 12 minutes
** they won’t look done/firm
5. Transfer the baking sheet to a cooling rack
6. Serve warm or at room temperature.

Makes about 36 cookies.

Storage
1. The dough can be refrigerated for up to 3 days or frozen for up to 2 months.
** If frozen, no need to defrost, just slice the logs and bake the cookies 1 minute longer.
2. Packed airtight, cookies will keep at room temperature for up to 3 days or frozen for up to 2 months.

Whole Wheat Banana Bread

2008-04-20T16:50:00.006+10:00

Ingredients
1/2 C. (115g) butter
1 C. sugar
2 eggs
1 C. mashed ripe banana (3 bananas)
1 tsp. vanilla
2 C. Whole Wheat Flour
1 tsp. baking soda/2 tsp baking powder
1/2 tsp. salt
1/2 C chopped walnuts (optional, any nuts will also do)

Method
1. Preheat oven to 350 degrees
2. In a large bowl, cream butter and sugar.
3. Add eggs, bananas and vanilla and beat well.
4. In a separate bowl, mix together the flour, baking soda/powder and salt
5. Stir the liquid ingredients into the dry ingredients.
6. Add the chopped nuts if using.
7. Pour mixture into a greased, 9×5-inch loaf pan and bake for 60 minutes.
8. Let cool in pan for 10 minutes before taking it out and let cool on wire rack

**Mash bananas well with a fork so they retain a texture and some chunks
**Don't blend them smooth in a blender because when used in a recipe, your baked good will become too dense and rubbery
**Speed-ripen bananas in the microwave. Pierce with a fork on outside in a few places making sure you reach the banana. Then, microwave whole, in peel for 1 1/2 minutes on high.

Cinnamon Swirl Loaf

2008-03-28T18:32:00.002+11:00

Ingredients:
3.5 to 3.75 C. all-purpose flour
1 package active dry yeast
1 C. milk
1/4 C. sugar
1/4 C. (55g) butter
1 tsp salt
1 egg

1/4 C. sugar
1 tsp ground cinnamon

Method:
1. In large mixer bowl combine 1/2 of the flour and the yeast.
2. In saucepan heat milk, sugar, butter and salt just till warm (115 - 120 degrees)
3. Add to dry mixture in mixing bowl and then add the egg.
4. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
5. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough.
6. Turn out on lightly floured surface and knead till smooth and elastic (5 -8 minutes).
7. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
8. Cover and let rise in warm place till double (about 1 hour).
9. Punch dough down and turn out on lightly floured surface.
10. Cover and let rest 10 minutes.
11. Roll tightly into a 15×7-inch rectangle. Brush entire surface with water.
12. Combine the 1/2 cup sugar with the ground cinnamon and spread the mixture onto the rectangle dough
13. Roll dough up as for jelly roll, beginning with narrow side.
14. Seal the edge and ends by pinching together.
15. Place, sealed side down, in a greased 9×5x3-inch loaf pans.
16. Cover and let rise in warm place till almost double (35 to 45 minutes).
17. Bake at 180ºC for 35 to 40 minutes. (If crust browns too quickly, cover with foil last 15 minutes of baking.)
18. Remove bread from pan and cool on wire racks.

Nigella's Lazy Loaf

2008-03-16T23:13:00.004+11:00

Ingredients:
200g sugar free muesli
325g wholewheat flour
7g sachet of yeast
1 tsp table salt
250ml low fat milk
250ml water

Method:
1. Put all the ingredients into a bowl and stir.
2. Transfer to a greased loaf tin and transfer to a cold oven turning the heat onto 110C for 45 mins [this will allow the dough to prove]
3. After 45 mins, turn the heat up to 180C and bake for an hour.
4. By this time the bread will be cooked through and when you tap on the bottom of the loaf it should sound hollow (if it doesn't sound hollow pop it back into the oven for a few mins without it's tin)

WAITER THERE'S SOMETHING IN MY... SALAD

2008-02-28T16:50:00.004+11:00

Golden Salad

Ingredients:
Mix greens
4 Eggs
1kg potatoes
1/4 cup olive oil
Seasonings (sea salt, peppercorns, garlic, herbs)
Salad dressing of choice

Method::
1. Wash & peel potatoes. Cut into chunks.
2. Drizzle olive oil over the potatoes, sprinkle the seasonings & toss to combine
3. Put the potatoes into a baking tray. Bake at 180C for 50 minutes until golden. (Shake the pan occasionally)
5. Poach eggs in a pan of water.
6. Toss together the mix greens, potatoes & salad dressing.
7. Top with a poached egg & it's ready to serve.

Serves 4.

Peanut Butter Cookies

2007-12-24T12:29:00.000+11:00

Ingredients
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup natural peanut butter (not hydrogenated)
3 cups flour
2 teaspoons baking soda
 1/2 teaspoon salt

Method
1. Preheat Oven to 375°F
2. Cream butter, eggs, sugars and vanilla together.
3. Mix in peanut butter until smooth.
4. In a separate bowl, mix flour, baking soda and salt together until well combined.
5. Gradually add this flour mixture to the dough until blended
6. Roll dough into 1 1/1 inch balls and place on ungreased cookie sheets.
7. Using a dinner fork, press down lightly on each ball until an impression is made and the ball is almost 2/3 of its original height.
8. Repeat fork impression in a perpendicular direction, pressing until ball is about 1/2 its original height.
9. Bake 11 - 13 minutes until edges just begin to brown.
*If you like a crispier cookie, then you can bake an additional couple minutes to brown more
10. Cool on cookie sheets for 1 - 2 minutes (skip if you baked cookie longer to brown more) before removing to cooling racks.

Makes roughly 30 cookies.

Lori's Cheesecake

2007-11-24T13:16:00.001+11:00

Ingredients
2 cups graham crackers crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz. packages of cream cheese, softened
1-14 oz. can sweetened condensed milk
3 eggs, room temperature

Method
1. Preheat oven to 350F.
2. Mix together graham cracker crumbs, sugar and melted butter until mixture is wet and begins to stick together.
3. Spread mixture evenly in a 9 inch springform pan and press down firmly. Bake for 10 minutes. Set aside.
4. Reduce oven temperature to 300F.
5. In a large bowl, beat cream cheese until smooth.
6. Add condensed milk and beat until smooth.
7. Add eggs, one by one, beating each until fully incorporated.
8. Pour the batter into the prepared pan.
9. Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle.
10. Cool cheesecake at room temperature for at least 1 hour before refrigerating.
11. Refrigerate overnight or at least 4 hours.
*Store in refrigerator until ready to serve.

Serves 12

Mix Vege and Spam Bake

2007-05-26T14:04:00.000+10:00

Ingredients:
300g mix vegetables
1 tbsp corn flour
1 cup milk
200g spam
grated cheese

Method:
1. Cook vegetables till tender
2. Mix corn flour and milk together. Bring to boil till sauce thickens.
3. Put vegetables & spam in an oven proof dish & pour the sauce over them.
4. Sprinkle grated cheese on top and put under hot grill till top is golden brown.

Serves 2.

Apple Crumble

2007-05-25T13:54:00.000+10:00

Ingredients:
2 apples
1/2 cup flour
4 tbsp sugar
60g butter

Method:
1. Preheat oven to 180C.
2. Peel and slice apple in small pieces.
3. To make crumble topping, sift flour & 2 tbsp sugar together and cut butter into it.
4. Put apple pieces into small ramekins, sprinkle with sugar and top with the crumble.
5. Bake for 45 minutes
6. Serve with custard or ice cream.

* Do not pat the crumble topping. Top loosely

Serves 2.

Individual Baked French Toast

2007-05-24T10:53:00.000+10:00

Ingredients:
2 slices bread
1 egg
1/2 cup milk
1/2 tsp vanilla
sugar to taste
maple syrup

Method:
1. Preheat oven to 180C.
2. Cut bread into small chunks and put in a small ramekin.
3. Beat egg, milk, sugar and vanilla together.
4. Pour mixture over bread and set aside to let the bread absorb all of the mixture.
5. Bake for 25 minutes, or till bread is golden brown.
6. Drizzle maple syrup on top.

Serves 1.

Bread and Butter Pudding

2007-05-22T11:17:00.000+10:00

Ingredients
2 slices bread
butter
1/4 cup milk
2tbsp double/thickened cream
1tbsp sugar
1 egg
chocolate chips

Method
1. Preheat oven 180C
2. Butter bread generously on both sides
3. Layer bread in a ramekin/ oven proof container
4. Beat milk, cream, sugar and egg in a bowl.
5. Pour the mixture over the bread.
6. Set aside for a while, to let the bread absorb the mixture.
7. Sprinkle choc chips on the top and bake for 30 minutes.

Serves 1.

Chocolate Mint Brownies

2007-05-11T17:37:00.000+10:00

Ingredients & Instructions:

1.Base:
2 ounces dark chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips (optional)

Preheat oven to 350F. Line a 9-inch square cake pan with aluminum foil and lightly grease.
Melt chocolate and butter together in a small bowl in the microwave, stirring after every 30-second interval until smooth. Set aside to cool.
In a large bowl, beat eggs with sugar, salt and vanilla extract until smooth. Beat in chocolate mixture, then stir in the flour at low speed. Mix in chocolate chips, then pour batter into prepared pan.
Bake for 28 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

2.Mint Icing
2 tbsp butter
1 cup confectioners’ sugar
1 tbsp milk or cream
1/2 tsp peppermint extract

Mix all ingredients in a small bowl until smooth. Spread evenly on cooled chocolate base, then refrigerate for exactly 5 minutes while you make the chocolate glaze

3.Chocolate Glaze
1 ounce unsweetened chocolate
1 tbsp butter

Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Immediately pour the hot glaze (it should be fairly fluid) over the chilled chocolate/mint base. Tilt the pan around to coat the mint layer as much as possible, or drizzle over evenly. Some white will show through; this is ok.

Refrigerate for at least 30 minutes before removing foil and chocolate bars from pan and cutting into thin bars with a sharp knife.
Sticks can be served at room temperature, but are best when chilled or frozen.

*BROWNIEBABE OF THE MONTH ROUND 2

Chocolate Oatmeal Cookies

2006-12-01T18:04:00.000+11:00

Ingredients :
1/2 cup butter
1/2 cup light brown sugar
2/3 cup flour
2 tsp baking powder
1/4 cup cocoa powder
1 egg
1 cup oats

Method :
1. Preheat oven to 180'C
2. Beat butter and sugar till creamy
3. Add egg, flour, oats, cocoa and baking powder
4. Mix all together
5. Roll into balls and flatten slightly
6. Bake for 10 minutes
7. Leave to cool for 2 minutes
8. Transfer to wire rack to cool completely.

Portuguese Egg Tarts

2006-09-27T17:49:00.000+10:00

Portuguese-style egg tarts evolved from "pastel de nata", a traditional Portuguese custard pastry. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) in Lisbon. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837, and it is now a popular pastry on every pastry shops around the world. Basically, Portuguese egg tarts differ from the regular egg tarts in that they are less regularly shaped, with a burned and wrinkled top.

Ingredients
165g caster sugar
70ml water
2 tbsp cornflour
1.5 tbsp custard powder
500ml milk
4 egg yolks
1/2 tsp vanilla extract
ready rolled puff pastry sheets

Method:

Filling:
1. Dissolve sugar in boiling water. Set aside to cool.
2. Combine cornflour, custard powder, milk and yolks. Mix till smooth.
3. Add (2) to (1) and cook 3-4 minutes until mixture thickens.
4. Remove from heat and stir in vanilla.
5. Cover with wrap and let it cool for 10 minutes.

Assemble:
1. Preheat oven to 200°C
2. Lightly grease 12 muffin cups and line bottom and sides with the puff pastry.
3. Fill in egg mixture to about 90% full.
4. Bake for 20-25 minutes till filling is lightly browned on top.

One Bowl Chocolate Fudge

2006-09-22T17:54:00.000+10:00

Ingredients:
1 1/2 cups nuts (toasted and roughly chopped)
1 can (396 grams) sweetened condensed milk
452 grams dark chocolate
2 tbsp butter
2 tsp pure vanilla extract

Method:
1. Melt chocolate in a big bowl
2. Add butter and condensed milk to melted chocolate and stir until smooth
3. Stir in the vanilla and chopped nuts.
4. Spread the fudge into a pan (line the bottom and sides with aluminum foil).
5. Let stand at room temperature or in the refrigerator until cool. Then lift the fudge from the pan by lifting the edges of the foil. Cut the fudge into the desired sized pieces.

**Can store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours.

Macadamia Fudge Brownies

2006-09-17T22:50:00.000+10:00

Ingredients:
125g butter, melted
milk and dark chocolate (90g each), melted
1/2 cup brown sugar
2 tbsp honey
2 eggs, lightly beaten
1 cup plain flour
100g macadamia

Method:
1. Preheat oven to 180°C
2. Combine butter and chocolate
3. Stir in sugar, honey and egg
4. Stir in flour and nuts
5. Pour into pan and bake for 30 minutes
6. Put into freezer immediately

Chocolate Orange Cheesecake

2006-09-15T17:35:00.000+10:00

Ingredients:
4 eggs
4 (8 oz each) cream cheese
5 tbsp fresh orange juice
1/2 tsp grated orange peel
110 g dark chocolate
1 cup sugar
2 packet oreos
butter
1/4 tsp ground cinnamon

Method:
1. Preheat oven to 150°C
2. Crush oreos finely and mix with melted butter and cinnamon.
3. Press firmly onto pan to form crust and bake for 5 mins
4. Beat cream cheese and sugar till smooth
5. Add eggs, 1 at a time, and beat till smooth
6. Melt chocolate
7. Mix half of (5) with melted chocolate
8. Pour over crust and bake for 30 mins
9. Meanwhile, mix orange juice and orange peel to the remaining batter
10. Reduce oven temperature to 140°C and spoon (9) over baked chocolate layer in pan
11. Bake an additional 30 min
12. Run small knife around rim of pan to loosen cake and refrigerate overnight.

** temperature suitable for fan assisted oven. If using normal oven, add 20°C to temperature.

Quick n Easy Salad

2006-09-07T19:01:00.000+10:00

A quick and easy salad for a light lunch...

Ingredients:
mixed salas greens
hard boiled eggs
ham
thousand island dressing
japanese rice seasoning

Method:
1. peel and cut eggs into quarters
2. chop ham into small cubes
3. toss salad greens, eggs and ham together
4. lightly drizzle with dressing, sprinkle some japanese rice seasoning and serve.

Apple and Cinammon Muffin

2006-09-07T17:28:00.000+10:00

Crunchy top, soft insides...delicious!

Ingredients:
1 packet Apple and Cinammon Muffin Mix
1 large egg
brown sugar

Method:
1. Make muffin according to instructions on packet
2. Sprinkle some brown sugar on top when muffin is almost done to add some crunch to the muffin
3. Best served warm

Double Chocolate Chip Cookies

2006-08-23T22:48:00.000+10:00

INGREDIENTS:

• 125g butter
• 1 cup brown sugar
• ¾ cup caster sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1½ cups self raising flour
• ½ cup Cadbury Bourneville Cocoa
• ¾ cup Cadbury Dark Chocolate Chips

Method:

1. Preheat oven to 160ºC.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla essence and egg.
4. Stir in flour and Cadbury Bourneville Cocoa.
5. Add Cadbury Dark Chocolate Chips.
6. Place teaspoons of mixture on greased baking tray and bake in moderate oven for 10-15 minutes.

Mickey likes cookies? lol...

Oreo Truffle Balls

2006-08-20T22:49:00.001+10:00

Ingredients:
250g oreos
125g cream cheese
white & dark chocolate

Method:
1. Crush oreos finely
2. Beat cream cheese till smooth
3. Add (1) to (2) and mix thoroughly
4. Freeze for 20 minutes, and shape into balls
5. Freeze the truffle balls for half an hour
6. Melt chocolate, dip each truffle ball, and set aside
7. Store in fridge

**For truffles that do not need to be refrigerated use 1 can of sweetened condensed milk instead of the cream cheese

Dark Molten Chocolate Cakes

2006-08-18T17:22:00.000+10:00

DON'T BE DECIEVED! the picture may not look nice, but it is really delicious... will try to improve the "look" next time...hehe

Ingredients:
6 oz. Dark Bittersweet Chocolate Baking Bars
10 Tbsp. butter
1-1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks

Method:
PREHEAT oven to 425°F. Grease 6 (6-oz.) ramekins. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared ramekins.
BAKE 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Sprinkle lightly with additional powdered sugar. Serve immediately.

Note:
Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.

White Chocolate Cheesecake

2006-08-15T16:30:00.000+10:00

forgot to write down the recipe...just remember roughly....

Ingredients: cream cheese 500g, gelatine, oreo, butter, cocoa powder, white chocolate (melted), thick cream, 0.5 cup sugar

Method:
1. crushed oreo finely and add melted butter
2. mix (1) and press firmly onto springform pan. refrigerate
3. beat cream cheese till smooth
4. add sugar, cream, gelatine(dissolved in hot water), and white chocolate to (3)
5. beat till smooth
6. pour (5) onto (2) and refrigerate overnight
7. dust with cocoa powder.

Sweet & Sour

2006-08-11T19:03:00.000+10:00

Ingredients:
sugar, tomato sauce, lemon juice, thai chilli sauce, salt, capsicum, chopped garlic, meat(any kind: chicken, pork, sausages etc)

Method:
1. Mix sugar, tomato sauce, lemon juice, thai chilli sauce & salt in a small bowl
2. Heat wok, add oil, & fry meat till crisp & golden. Drain & set aside.
3. Heat oil, fry garlic till fragant, add capsicum & add (1). Bring to boil, then simmer till sauce is thick.
4. Add meat, stir to coat & dish

Coffee Cheesecake

2006-08-10T16:39:00.000+10:00

Ingredients: cream cheese 500g, oreo (3 packets), thick cream 300ml, 3 heaped tsp coffee (dissolved in 2-3 tbsp hot water), gelatine 3 tsp (dissolved in 0.25cup hot water), butter, 0.5 cup white sugar

Method:
1. Crush oreo finely
2. Add butter, mix, and press firmly onto pan. Refrigerate
3. Beat cream cheese, sugar, gelatine, coffee and cream till smooth. Pour onto the base. Refrigerate overnight.
4. Remove from pan, garnish with chocolate shavings and its ready to be eaten... ;p