Coconut & Passionfruit mini lamingtons

"White chocolate and tangy passionfruit create a golden twist on a classic teatime treat"

INGREDIENTS:

Melted butter, to grease
125g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
150g (1 cup) self-raising flour
70g (2/3 cup) desiccated coconut
85g (1/3 cup) sour cream
60ml (1/4 cup) fresh passionfruit pulp
185ml (3/4 cup) milk
180g white chocolate, chopped
575g (3 3/4 cups) icing sugar mixture
Fresh passionfruit pulp, extra
225g pkt shredded coconut

METHOD:

1. Preheat oven to 180C. Brush a 19cm square cake pan with butter. Line with non-stick baking paper. Use an electric beater to beat butter and sugar in bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in half the flour and half the coconut then fold in half the sour cream and half the passionfruit pulp. Repeat folding with the remaining flour, coconut, sour cream and passionfruit pulp until just combined. Pour into pan. Smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Transfer to a rack to cool completely.

2. Meanwhile, heat milk in a saucepan over medium-low heat until just boiling. Add chocolate. Set aside for 3-4 minutes or until chocolate melts. Stir until smooth. Transfer to a large bowl. Use a wooden spoon to beat in icing sugar. Strain extra passionfruit pulp through a sieve to extract 2 table spoons of juice. Beat in passionfruit juice until well combined. Set aside for 20 minutes to thicken.

3. Trim the sides from cake. Cut into 16 even squares. Carefully trim crusts from top and bottom of each square.

4. Place the coconut on a tray. Line another tray with baking paper. Use 2 forks to dip 1 cake square in icing to coat. Tap forks on side of bowl to remove excess. Place on coconut. Turn, patting to coat. Place on line tray. Repeat with the remaining cake, icing and coconut. Place in fridge for 30 minutes to set. Serve at room temperature.

 

Passionfruit Slice

INGREDIENTS

Melted butter, to grease
150g butter, at room temperature
1/3 cup caster sugar
1 tsp vanilla essence
1 egg
1 cup plain flour
1/4 cup self-raising flour
2 tbsp milk
395g can sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup passionfruit pulp ( You will need about 2 fresh passionfruit for this recipe)

METHOD

1. Preheat oven to 180C. Brush a 16 X 26cm slab pan with milted butter to grease. Line the base and two long sides with baking paper, allowing the sides to overhang.
2. Using an electric mixer, beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in the combine flours and milk until smooth.
3. Spoon the mixture into prepared pan, spread and press evenly over the base of the pan. Bake for 15 minutes or until skewer inserted into the centre comes out clean.
4. Meanwhile, use a balloon whisk to whisk the condensed milk, lemon juice and passionfruit in a large jug until smooth and well combined. Pour the condensed milk mixture over the base.
5. Bake for 15 minutes or until firm to the touch. Set aside to cool completely. Cut into slices to serve.

Hedgehog Slices

INGREDIENTS

2 1/4 packets of Marie biscuits or similar plain sweet biscuits
1 cup walnuts
300g butter
3/4 cocoa
1 1/4 cups Castor sugar
3 eggs

CHOCOLATE COATING

300g dark chocolate buttons
65ml vegetable oil

METHOD

1.Coarsely crush the biscuits with the nuts in a large plastic bowl. (the aim is to see pieces of biscuits and walnut when you cut the slice).
2. Melt the butter and add cocoa and sugar. Stir well on a low heat until the sugar is dissolved. Remove from heat and cool.
3. Beat eggs into the chocolate mix and add nuts and biscuits. Press the mixture into a 2 centimetre deep baking tray lined with plastic wrap. Cover with more wrap and refrigerate for about an hour.
4. To make the chocolate coating, melt the oil and chocolate buttons in the microwave, or gently on the stove, and spread coating over the hedgehog.
5. Refrigerate for another 30 minutes, then turn on to a chopping board and cut into pieces.

Marbled Brownies

GIVE IT A SWIRL!

INGREDIENTS

200g dark eating chocolate
200g unsalted butter
250g caster sugar
3 eggs, at room temperature
3/4 cup (110g) plain flour

CREAM CHEESE MIX
400g cream cheese, at room temperature
1 tsp vanilla extract
1/2 cup (110g) caster sugar
2 eggs, at room temperature

METHOD
1. Preheat oven to 180C. Grease and line a 20cm x 30cm slice pan with baking paper. allowing it to overhang at long sides for handles.
2. To make cream cheese mix, using an electric mixer, beat cream cheese, vanilla, sugar and eggs in a large bowl, until smooth and creamy.
3. Place chocolate and butter in a medium heatproof bowl set over a medium saucepan of simmering water, ensuring base of bowl does not touch water. Cook, stirring occasionally, for 3-4 mins, until melted and combined. Remove bowl from pan. Cool slightly.
4. Using an electric mixer, beat sugar and eggs in a large bowl until thick and creamy. Add cooled chocolate mixture and stir until combined. Sift flour over chocolate mixture and fold until just combined.
5. Pour three-quarters of chocolate mixture into prepared pan and smooth surface. Top with cream cheese mixture. Dollop over remaining chocolate mixture, then tap base of pan on a flat surface to settle mixture. Using a skewer, swirl mixtures together to create a marbled effect. Bake for 35-45 minutes, until just set at centre. Cool completely in pan ( brownie will firm). Cut into squares to serve.

Apple Pie

INGREDIENTS

8 large green apples
1/4 cup sugar
1/2 cup water
1/4 tsp cinnamon
1/3 cup sultanas
185g butter, cubed
1/2 cup sugar
1 egg separated
1 1/2 cup plain flour
3/4 cup self-raising flour
1/3 cup cornflour
1/2 cup milk approximately, for glazing
extra sugar
extra cinnamon

METHOD

Peel, quarter, core and slice apples and place in a large saucepan with the sugar, water and cinnamon.
Bring to the boil, reduce heat and simmer, covered 8 minutes, or until apples are tender but still holding their shape. Drain apples if any liquid remains and stir in the sultanas. Cool. Cream the butter and yolk. Add the dry ingredients and knead into a dough. Roll out 2/3 of pastry and use to line base and sides of greased 20cm (8") springform tin and spread the apple mixture evenly over base. Roll out remaining pastry, to cover the pie. Seal edges together and trim. Brush top with the lightly beaten egg white, sprinkle with extra sugar and cinnamon. Cut 2 slits in the top. Bake at 180C for 15 minutes, reduce heat to 150C. Cook a further 35 minutes, or until pie is golden brown and pastry is cooked. Serve hot or cold.

PIKELETS

INGREDIENTS

1 cup self raising flour

1 cup milk

2 heaped tbs sugar

1/4 tsp bicarbonate of soda

1 egg

2 heaped tsps butter, melted

pinch of salt

2 tsp vinegar

METHOD

Sift flour, salt and bicarbonate of soda into basin, and add sugar. Beat egg and mix in, add vinegar into milk. Mix all together, lastly fold in melted butter. Place in spoonfuls on hot pan, cook until bubbles appear, turn and brown on the other side



Quince and Ricotta Tart

INGREDIENTS:

QUINCE
1 litre (4 cups) water
220g (1 cup) caster sugar
1 tsp vanilla Extract
1 lemon, cut in half
4 quinces

Prepare poaching liquid by placing water, sugar, vanilla and lemon in a large heavy-based saucepan. Bring liquid to a rolling boil.
Peel, quarter and core the fruit, adding quinces immediately to poaching liquid to prevent discolouration. Reduce to a simmer and cook for about 1 1/2 hours, or until the quinces are tender and ruby red. Refrigerate, will keep for up to 1 week.

PASTRY
130g butter
1 egg
37gm icing sugar
180gm plain flour


FILLING
250g (1 cup) Ricotta
125g (2/3 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
125ml thickened cream
2 tbsp plain flour

METHOD
1. Preheat oven to 180C. Combine pastry ingredients until smooth. Roll pastry on a lightly floured board and line a greased 25cm flan tin. Prick base with fork and rest for 20 minutes.
2. Place the quinces into the pastry shell.
3. Beat Ricotta, sugar, eggs, vanilla, cram and flour. Pour over quinces. Bake in preheated oven for 40 minutes, or until set and golden brown, approx 30 minutes.

Roti Naan (Flat Bread)

Plain Naan

INGREDIENTS

1 1/2 tsps dry yeast

1 cup warm water

1 1/2 tsps sugar

3 cups all-purpose flour

1 teaspoon salt (or to taste)

6 tbsps ghee (clarified butter)

3 tbsps yoghurt

METHOD

1. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.

2. Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of Ghee and all the yogurt.

3. Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).

4. Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.

5. Punch the dough down and knead again for 10 minutes.

6. Equally divide the dough and roll between your palms to form 8 round balls.

7. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.

8. Preheat your oven 200C.

9. Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.

10. Place as many Naans as will fit without touching each other, on the tray.

11. Brush each Naan with some ghee all over its surface.

12. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.

13. Remove from oven and serve hot in a foil-lined basket.

* I prefered my Naan to be grilled instead bake inside the oven.

  To add to taste, I put shredded Cheddar Cheese into individual dough.

Cheezy Naan.

Butter Rolls

Butter rolls can be sliced and spread with jam, butter or cheese or eaten plain with coffee or tea.
INGREDIENTS

(A)
600g bread flour
2 tsp instant yeast
70g sugar
1/2 tbsp salt
1/2 tbsp milk powder

(B)
1 egg
180ml cold water
110ml cold milk

(C)
60g butter

METHOD
1. Mix (A) until well blended.
2. Add (B) and mix to form a dough.
3. Add (C) and mix to form a smooth dough.
4. Let it rest for 15 minutes.
5. Divide the dough into 40g pieces and make dough into balls.
6. Chill in the refrigerator for 30 minutes to become firm.
7. Shape it into cone shape.

8. Flatten the cone shape dough.

9. Roll them up.

 

10. Let them prove for 50 minutes.

11. Brush with egg wash then bake at 190C for about 10 minutes.

Chiffon Cheesecake

INGREDIENTS

(A)
60g milk
40g cream cheese
25g butter

(B)
65g flour

(C)
4 egg yolks

(D)
4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar

METHOD
1. Cook (A) over double-boiled until well blended and it thickens.
2. Remove it from double-boiler. Add (B) and mix until smooth.
3. Add (C) and mix until well combined.
4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Mix it until well incorporated.
5. Pour into 9-inch chiffon pan. Do not grease the pan. Bake at 175C for 35-40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Feather Light Cheesecake

INGREDIENTS

(A)
250g milk
20g butter

(B)
125g cream cheese

(C)
50g flour

(D)
3 egg yolks
1 tsp vanilla extract

(E)
3 egg whites
1/8 tsp cream of tartar
80g sugar
pinch of salt

(F)
1 tsp chocolate paste

METHOD

1. Grease a 20cm square pan and line the bottom with paper.
2. Cook (A) until it boils. Cream (B) until smooth. Pour (A) into (B) and mix until well blended.
3. Add (C) and mix until well combined. Place it over double boiler. Mix until it thickens. Remove it from double boiler. Add (D) and mix until well blended.
4. Whip the egg whites in (E) until foamy. Then add the remaining (E) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated. Reserve 100g of the cheese batter and mix with (F) to make chocolate batter.
5. Pour the plain batter onto the prepared pan. Then drip the chocolate batter on top. Swirl to make marble pattern.
6. Bake in water bath at 160C for 50-60 minutes or until the centre is set and golden brown.
7. Remove the cake from the pan immediately. Set aside to cool. If you let the cake cool in the pan completely, it will shrink tremendously.

Chocolate Layer Cake

Sweetness & light, "Ladies bring a plate ".

INGREDIENTS

21/3 cups (350g) self raising flour
100g good-quality dark chocolate, chopped
220g unsalted butter, softened, plus extra to grease
350g light brown sugar
1 large (about 160g) potato, peeled, boiled, mashed, cooled
4 eggs
1/2 cup (125ml) milk
3/4 cup (240g) apricot jam
300ml thick cream
Cocoa powder, to dust

METHOD
1. Preheat the oven to 190C. Grease and line two 20cm round springform cake pans with baking paper. Sift flour into a large bowl with a pinch of salt. Set aside.
2. Place chocolate in a heatproof bowl, set over a pan of simmering water (don't let the bowl touch the water). Stir until melted. Remove from heat and cool slightly.
3. Beat the butter and sugar in an electric mixer until thick and pale. Add melted chocolate and mashed potato and beat until smooth. Add the eggs, one at a time, adding a little of flour each time, beating well after each addition. Fold in the remaining flour, then stir in the milk until well combined.
4. Divided mixture between the 2 pans and bake for 25-3- minutes or until a skewer inserted in the centre comes out clean.
5. Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
6. Once cool, use a serrated knife ti slice each cake in half horizontally to give 4 equal layers. ( Me, only make 3 layers..Why?..You will know if you have a hungry kids in the house..hahaha)..
7. Place 1 cake layer on a serving plate and spread with one-third of the jam, then top with one-quarter of the cream. Repeat layering twice more, then top with the remaining cake layer. Spread remaining cream over the cake, dust with cocoa powder and serve.

Bingka Labu / Pumpkin slice

INGREDIENTS

5 eggs
500ml coconut cream
200gm plain flour
180gm caster sugar
1/2 tsp salt
1 tsp vanilla extract
450gm pumpkin, peeled, coarsely chopped, steam until cook and mash while hot with potato masher.
Sesame seed, optional

METHOD

1. Preheat the oven to 200C. Grease and line 20cm square cake pan with baking paper.
2. In a large bowl, mix all ingredients except pumpkin. Mix well, then sift the mixture to remove any lumps.
3. Add in the pumpkin into the mixture. Stir well to combined.
4. Pour the mixture into the prepared tin, sprinkle with sesame seed and bake for 40-45 minutes or until the cake is golden brown.
5. Removed from oven and let it completely cool in the pan.
6. Slice and serve.

Featherweight sponge

This is the second times I practised to make this Sponge cake. I love the classic combination of homemade jam and cream. It just perfect.

INGREDIENTS
1/2 cup (75g) plain flour
1/2 cup (75g) cornflour
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
4 eggs, separated
3/4 cup (165g) caster sugar
1/2 tsp vanilla extract
Blackberry jam
200ml thickened cream, whipped to soft peaks
Icing sugar, to dust

METHOD

1. Preheat oven to 180C. Grease two 20cm round cake pans.
2. Sift the plain flour, cornflour, cream of tartar and bicarbonate of soda into a large bowl. Sift twice more, then set aside.
3. In a clean, dry bowl, whisk the egg whites with electric beaters until soft peaks form. Gradually add the caster sugar, whisking constantly, until you have stiff peaks. Add the yolks, one at a time, and whisk until thick and pale.
4. Using a large metal spoon, fold in the vanilla extract. In 3 batches, gently fold in the dry ingredients until just combined.
5. Divide the mixture between the cake pans, then bake for 20-25 minutes or until the top spring back when lightly touched. Removed from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
6. Once cool, thickly spread the jam on top of one of the cakes, then top with whipped cream. Sandwich with the remaining cake, then dust with icing sugar and serve.

Chocolate & Cream Roll

INGREDIENTS

3 eggs, at room temperature
1/2 cup (110g) caster sugar, plus 1/4 cup ( 55g) extra
1/2 cup (75g) self-raising flour
2 tbsp cocoa, plus extra to dust
2 tbsp hot water
300ml cream, whipped to serve

1. Preheat oven to 160C. Grease and line a 26cm x 32cm Swiss roll pan, extending paper above rim of pan.
2. Using an electric mixer, beat eggs in a large bowl until frothy. Gradually add sugar, beating until thick and pale and a ribbon trail forms when beaters are lifted from mixture (this can take up to 10 minutes).

3. Sift flour and cocoa into a large bowl. Fold into egg mixture, followed by water, until just combined. Pour mixture into prepare pan and smooth surface. Bake for 12-15 minutes, until sponge springs back when lightly touch. Line a clean tea towel with baking paper. Sprinkle with extra sugar. Invert cake onto sugar. Remove baking paper from top of cake. Using papers as a guide, and starting from long side, tightly roll cake to form a log. Cool completely on a wire rack.

4. Unroll cake to lay flat. Spread with half of whipped cream, leaving a 2cm border. Re-roll without tea towel and paper and carefully transfer to a large serving plate. Serve with remaining cream and dusted with extra cocoa.

Roast Pumpkin With Cream & Herb.

Wow your guests with a whole pumpkin filled with creamy, cheesy, herby sauce. It's easy, looks great and the flavours are heavenly yummy.

INGREDIENTS

1 whole pumpkin (1.5kg), lid cut off and reserved, seeds and sinew scooped out and discarded
300ml thickened cream
1/2 cup (125ml) milk
3 garlic cloves, crushed
2 tsp Rosemary leaves
1 cup (80g) grated Parmesan
Crusty bread, to serve

METHOD
1. Preheat oven to 150C. Place pumpkin on a baking tray.
2. Heat cream, milk, garlic and half of Rosemary in a saucepan on medium-low, until just simmering. Add half of cheese and season. Pour into pumpkin and replace lid.
3. Bake for 1 hour 30 minutes, until pumpkin tender. Remove from oven. Increase oven temperature to 200C. Remove pumpkin lid. Sprinkle over remaining cheese and season with pepper. Bake for 15 minutes, without pumpkin lid, until cheese has melted.
4. Scoop pumpkin flesh and cheesy cream into bowls and serve with crusty bread.

Baked Egg Tart

DOUGH INGREDIENTS

130gm butter
1 egg
37gm icing sugar
180gm plain flour

EGG SOLUTION
80gm hot water
70gm sugar
3 eggs
50gm fresh milk
1/4 tsp vanilla extract

METHOD
1. Combine dough ingredients until smooth. Wrap the dough with cling wrap and keep into freezer for 30 minutes.
2.Flatten the dough. ( Use the rolling pin and cover the dough with the cling wrap so the dough doesn't stick into the rolling pin). Cut the dough and press the dough onto greased tart mould or small muffin tin.
3. Mix well hot water with sugar until sugar dissolved and mix well with others ingredients. Pour into prepared dough.
3. Place into oven and bake at 180C until golden brown.

Fried Yam Ring

INGREDIENTS FOR YAM RING

600g yam (skinned, steamed and mashed)
3 tbsp corn flour
2 tbsp rice flour
6 tbsp boiling water
1 tsp salt
2 tbsp shortening
2/4 tsp five spices powder

METHOD

1. Cut yam into small pieces and steamed until soft. Mash with potato masher.
2. Mix the corn flour and rice flour in a small bowl until well blended. Pour boiling water into flour (make sure the water is hot in order to cook the flour) mix thoroughly.
3. Add dough and the rest of ingredients to the mashed yam. Mix with potato masher until it is well combined.
4. Pat dough into a long strip and join the ends to form into ring.(depending on how big is your ring is, if there is any leftover dough, do not throw it away OK..I make a yam ball for my yam ring garnishing.)

5. Place the yam ring in a sieve.

6. Rest the yam ring in the fridge for at least an hour.
7. Heat oil up in the deep fryer.
8. Lower the yam ring into the oil ( make sure the oil is hot enough to avoid ending up with a greasy yam ring). Deep fry until crispy and golden brown.
9. Remove and sit on wire rack to drain oil and place on serving plate.

INGREDIENTS FOR FILLING

100g chicken breast , sliced.
200g medium prawns
1 capsicum (sliced)
1 carrot (sliced)
3 mushroom (sliced)
100g broccoli(cut into small pieces)
1 tbsp chopped garlic

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1 tsp corn flour, add 3 tbsp water

METHOD

1. Blanch capsicum, carrot, mushroom and broccoli in the boiling water with some sugar and cooking oil. Dish out and drain well.
 2.Heat up 1 tbsp oil in the hot wok to saute chopped garlic until fragrant. Add in chicken, stir-fry over high heat for about 3 minutes. Add in prawn and entire blanch ingredients and seasoning, stir-fry briskly over high heat until well combined. Thicken the sauce with corn flour, stirring constantly over high heat until well combined.
3. Scoop into center of yam ring.


TO SERVE

1. Place the yam ring into serving plate.
2. Garnish the side of the plate with cucumber and fried yam ball (leftover). Scoop the cooked fillings into the middle of the ring. Serve immediately.

Chicken & Corn Soup

INGREDIENTS

1 tbsp vegetable oil
1 Onions, sliced
3 cup chicken stock
2 X 310g cans creamed corn
400g fresh corn kernels
1 chicken breast fillets
fried shallots
Spring onion, sliced thinly

METHOD

1. Heat oil in a large saucepan. Add onions and cook over medium-low heat until just soft. Add stock, creamed corn and corn kernels. Bring to simmer.
2. Cut chicken fillet in half lengthways and finely slice crossways. Add to the pan and cook until tender. Served sprinkled with fried shallots and spring onions.

Kuih Tiram

INGREDIENTS

500gm plain flour
2 tbsp butter
1/2 tsp salt
1 egg ( stir well, don't beat)
water ( adequate amount to make a dough)

PASTE
4 tbsp corn flour
4 tbsp vegetable oil
- Mix corn flour and oil to make a smooth paste. Set aside.

DOUGH

1. Mix flour, butter, salt and egg until well blended.
2. Pour in water gradually and knead to form a smooth dough. (The dough is ready, when is not stick to your finger or bowl).
3. Divided the dough into 4 equal portions and shape into balls.
4. Take one portion and roll it out thinly, lightly brush the surface with the paste. Roll the dough up as if you were making Swiss Rolls.
5. Cut the rolls about 2cm, then roll to flatten.
6. Deep fry in medium heat until golden brown. Drain well.
7. Coat with icing sugar. Ready to serve.

Steamed Butter Kueh

INGREDIENTS

200gm plain flour
220gm sugar
20gm custard powder
5 eggs
1/2 can evaporated milk
20gm milk powder
20gm baking powder
180gm butter

METHOD

1. Mix well flour, sugar, custard powder, milk powder with butter until smooth.
2. Add in eggs and evaporated milk.
3. Pour batter into paper cup.
4. Steam over high heat for 5 minutes or until cooked.

Zucchini Slice

This is the first time I try to cook Zucchini. The recipe from Taste.com.au is so delicious.....Marvellous..

INGREDIENTS

5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g chicken roll, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil

METHOD

1. Preheat oven to 170C. Grease and line a 30X20cm lamington pan.
2. Beat the egg in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, chicken roll, cheese and oil and stir to combined. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

Egg And Chicken Roll Pies.

Better late than nothing...Let's make our Brunch!

 Roll pasty out to thin it ( This will help with the problem of the resulting tarts having doughy bottoms). Cut squares of puff pastry large enough to be pushed into the greased Ramekins with the corners sticking out. Push the squares into the holes in Ramekins, but leave enough pastry so coners flop over the edges. Fill the resulting well with chopped chicken roll, herbs and cracked raw eggs. Then, bake them in the oven at 180C or until the edges puff up and the tilling cooks through.

Custard Mantou

INGREDIENTS

300gm flour
5gm instant yeast
70gm sugar
Adequate water (to make a dough not too sticky or not too hard)
3gm shortening
40gm custard powder

METHOD
1. Mix well dough ingredients until smooth. Use rolling pin to roll it into flat and thin sheet.
2. Roll the sheet from outside to inside into long stripe.
3. Cut the stripe into equal sections. Let prove for 30 minutes. Steam over high heat for 6 minutes.

* Add a little coconut milk makes the Mantou better flavours.

Two Tone Mantou Roll

INGREDIENTS

300gm plain flour
5gm instant yeast
70gm sugar
Adequate amount of water (to make the dough not too sticky or too hard)
Pandan essence

METHOD

1. Mix well dough ingredients until smooth. Divide into two parts.
2. Add Pandan essence into one of the dough.
3. Use rolling pin to roll the white and green dough into thin and flat sheet.
4. Place green sheet onto white sheet, then roll it even.
5. Roll up the both sheets from outside to inside.
6. Cut the long stripe into equal sections. Leave to rise for 30 minutes. Steam over high heat for 6 minutes.

Bubur Kacang Hijau

INGREDIENTS

Kacang Hijau/ Mung beans ( soaked overnight in cold water, then drained and rinsed).

Pandan leaves, tied into a knot

Water

Coconut Cream

Tapioca stripes

Sugar

Brown Sugar

Pinch of salt

METHOD

1. Bring the mung beans, pandan leaves and water to a boil until the mung beans half cook.

2. Add the coconut cream, tapioca stripes, sugar and brown sugar, and season with the salt. Stir to mix well and cook the mixture until the mung beans and tapioca stripes completely cook.

3. Then remove from the heat and serve hot or cold.

I used to made by my self, but now I found it available from the groceries shop..Make my job more easier. 

Yu Char Kueh

INGREDIENTS
(A)
3/4 tsp instant yeast
2 tbsp lukewarm water
1 tsp sugar

(B)
200ml water
1 tsp soda bicarbonate

(C)
315gm bread flour
1 tsp salt

METHOD

1. Mix ingredients (A) an set aside for 10 minutes.
2. Mix ingredients (B)
3. Sift ingredients (C) into a mixing bowl.
4. Ad in mixture of (A) an (B) into the flour.
5. Use a wooden spoon, mix the dough until well combined.
6. Knead for 5 minutes. ( The dough is a bit sticky)
7. Cover with cling wrap and let the dough proof for 2 hours.
8. Turn the dough onto a well floured work surface.
9. Sprinkle an roll the dough out into a long rectangle.
10. Cut into stripes. ( The length of chopstick)
11. Brush with water on one sided of each stripes.
12. Place 2 stripes one on top of each.
13. Let it proof for another 5 minutes.
14. In the meantime, prepare oil for deep frying.
15. Press lightly on the two stripes of dough with a satay stick.
16. Hold both ens of the dough an stretch the strips a little an lower into the hot oil. Deep fry. Turning constantly until each cruller turns puffy an golden brown.

Potato Bread

INGREDIENTS

(A)
600g bread flour
70g sugar
1 1/2 tsps salt
1 1/2 tbsps milk powder
4 tsps instant Yeast

(B)
1 egg
270ml cold water

(C)
120g mashed potato
60g butter

METHOD

1. Mix (A) until well blended. Add (B) and knead to form a dough.
2. Add (C), continue to knead to form a smooth and elastic dough.
3. Make the dough into ball. Put it in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.
4. Mould dough into a ball and leave it to rest for a further 15 minutes.
5. Divide the dough into several 30g pieces, mould them into balls and put them on a greased square baking pan.
6. Cover and leave to prove for 40 minutes, or until twice the size.
7. Brush with egg wash and pipe the custard to make a cross on top.
8. Bake at 180C for 25 minutes on a low shelf in the oven. Serve.

TIPS: This dough is a bit sticky, so put some flour on your hands before you start to make it into balls.
CUSTARD TOPPING :-
(A)
1 tbsp custard powder
1 tbsp plain flour
4 tbsp sugar
1 cup milk
1 egg

(B)
1 tbsp butter

METHOD
Mix ingredients (A), and bring for double boiler. Stir continuously until the mixture thickened.
Remove from heat, add butter and stir until well blended. Ready to use.

Creamy Milk Buns

INGREDIENTS

FILLING
200g butter
160g icing sugar
160g milk powder

Prepare filling: Cream butter and icing sugar until light. Add milk powder and mix untill well blended. Make the filling into 30g balls.

DOUGH
(A)
480g bread flour
120g plain flour
110g sugar
10g salt
20g milk powder
4 tsps instant yeast

(B)
1 egg
300ml cold water

(C)
60g butter

METHOD
1. Mix (A) until well belnded.
2. Add (B) and knead to foam dough.
3. Add (C), continue to knead to form a smooth and elastic dough.
4. Cover dough with clear film, let it prove for 50-60 minutes, or untill it doubles its size.
5. Divide the dough into 60g pieces and shape them into balls.
6. Leave them to rest for 10 minutes, then flatten lightly with the palm of your hand and put some filling in the middle of the dough.
7. Place them in a greased baking tray and leave them to prove for 45 minutes or untill twice their size.
8. Brush with egg wash and sprinkle some chocolate chip on top. Bake at 190C for 12-15 minutes.

Steamed Thai Style Dumpling

INGREDIENTS

DOUGH

300gm flour
70g glutinous rice flour
1 tsp cooking oil
Adequate hot and cold water ( 150ml each)

FILLING

300gm minced chicken
3gm salt
10gm sugar
5gm potato starch
1 tsp sesame oil
50g mix vegetables

METHOD

1. Divided dough ingredients into two portions, ONE portion mix with hot water, another portion mix with cold water. Combine both doughs into one dough.
2. Mix well filling ingredients until elastic.
3. Knead dough into smooth strip, divide into each 20gm equal parts, flatten it into flat sheet.
4. Place in 20g filling, fold into dumpling shape.
5. Steam over high heat for 7 minutes. Serve with  Chili sauce.

Tomato Sauce

My harvest...Finest ingredients.

INGREDIENTS

800g tomatoes, finely chopped
1 tbsp oil
2 garlic cloves, chopped
2 onions, chopped
1 thumb-size young ginger, chopped
1 red chili, seeded, and finely chopped
1 tsp coriander seed
100g brown sugar
1 tbsp apple vinegar
salt to taste

METHOD

1. Heat the oil in a large, deep-pan. Then fry the onion, ginger, garlic and chili for 10 minutes or until soft. Add the remaining ingredients. Boil for 30 minutes, stirring occasionally until the mixture has thickened and is sticks.
2. Cool slightly, then whizz in a blender until smooth. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.