Friday, September 30, 2011

DATES YOGURT CAKE


Another easy recipe to whip up a delicious cake. All done by hand, simply mix and bake. The only extra work is removing the stone from the dates and chopped them.  Best to chop up the dates in larges chunk so it is visible on your cake.

It is so moist and delicious. I'.m having hard time to preserve the bake before it disappears. Will definitely bake them often.

DATES YOGURT CAKE
Yield  :   One loaf

1 and 1/2 C  all purpose flour
100g butter
1/3 C brown sugar
1 C  chopped dates
1 C  yogurt
1 tsp baking powder
1/2 tsp baking soda



METHOD

Sift flour and baking soda into a mixing bowl.

Melt butter, sugar and dates over a low heat. Preheat oven @ 180C.

Pour dates mixture into dry ingredients, add yogurt. Stir until just combined.

Pour into greased cake pan and bake for 30-40  minutes or until a skewer inserted comes out clean.

Cool in pan for 10 minutes, transfer onto rack to cool.

Wednesday, September 28, 2011

VERMONT OATMEAL BROWN SUGAR BREAD



One of my favorite ingredients in baking is oat. I had muffin, cake, rolls and bars made with oat. Did you notice that I'm obsessed with bread baking too. When checking a new recipe on the net, I just can't resist to visit KAF since  most of their recipes showed up and really to my liking. They are fail proof and exceptionally good.

This recipe also adapted from their site but with slight adjustments. Have baked half of them using muffin pan instead of a loaf.  Despite all the changes,  they turned out fantastic and full nutty flavor of  oat.

VERMONT OATMEAL BROWN SUGAR BREAD
Adapted from here

2  C  all purpose flour
1/2 C  whole wheat flour
1 C  boiling water
1/2 C  rolled oat
1/4 C  brown sugar
1 TB  white sugar
2 TB butter
1/2 TB  salt
1/2 TB  instant yeast



DIRECTION

In a mixing bowl, combine boiling water, oat, brown sugar, white sugar, butter and salt. Let cool to lukewarm.

Sprinkle yeast to the sugar mixture, stir well.

Add the flour and forms into soft dough.

Knead by hand 10 minutes until smooth and transfer onto greased and covered bowl. Let rise until doubled about 1 hour.

Shape into a  loaf or rolls and slide into loaf pan. Let sit for an hour. Towards the end of rising time preheat oven @  180C.

Bake until golden brown for 25-30 minutes. Cool on rack.


Linking to  Yeastspotting 9-30-11  

Monday, September 26, 2011

POTATO CUPS


Potato cup makes tasty appetizers. Prepare them ahead and  reheat them  just before serving. You can also freeze them. Run a sharp knife around the edges to loosen them from the cups.

These are made of grated potato, onion, garlic, cilantro and cornflour. It is ready in no time since I have cooked them using microwave. For crusty cups you can bake them in muffin pan.

POTATO CUPS
Serves   2-3

3 larges potato grated
3/4 C water
3 garlic chopped
1 onion chopped
3 green chili chopped
1 tsp black pepper
salt to taste
3 TB corn flour
1/4 C chopped cilantro
oil to grease

METHOD

Place potato, salt, black pepper, garlic, onion and cilantro in a mixing bowl.

Add in corn flour, gradually add water to form into thick batter.

Grease small microwavable plastic cups, pour the batter 3/4 cup full.

Microwave on high for 4 minutes. Let sit in the cup for 10 minutes, remove and serve.

You can also cook bake them in a preheated oven in muffin cups.

Friday, September 23, 2011

FRUITY COOKIES


Adding dried fruit in biscuits  not only help to sweeten this snack but also add a chewy quality. You can add any dried fruit available like dried cranberries, apricot, fig or fruit mix to them.  Along with dried fruit, chopped toasted nuts can be incorporated in the dough but this is optional.

These were very easy to make and so good.  They disappear fast once you laid them on the table.

FRUITY COOKIES

125g soft butter
 80g  powdered sugar
1 and 1/4 C all purpose flour
1/4 tsp baking powder
1/2 tsp vanilla extract
1/4 C dry fruit mix
1/4 C chopped nuts (optional)

METHOD

Cream butter, sugar and vanilla until well combined.

Place flour, baking powder  and dry fruit in a mixing bowl. Stir well.

Now add butter mixture to the flour and forms into soft dough.

Roll into small balls and flatten slightly with a fork. Place them onto baking sheet. Preheat oven @ 160 C.

Bake for 20 minutes. Let sit in the pan for 5 minutes before transferring onto wire rack to cool.

When completely cool, store in an airtight container.


Wednesday, September 21, 2011

HONEY WHEAT BLACK BREAD


Sightly sweet and has a subtle flavor of coffee.  Combination of honey, coffee and cocoa make this bread a special treat with your cuppa.

The dough is quite sticky and you need to add extra  flour to work with.  It rose quite substantially  after it has been baked. Give it a try friends! I think you will be amazed at how tasty  and fluffy it turns out.


HONEY WHEAT BLACK BREAD
Adapted from  here
Yield      :     6 rolls

1 and 1/4 C  all purpose flour
3/4 C  whole wheat flour
1/2 C  warm water
1/4 C  honey
1/2 TB  cocoa
1 tsp instant coffee
3/4 tsp salt
1 and 1/4 tsp instant yeast
2 TB melted butter

METHOD

Place flour, cocoa, yeast and salt in a mixing bowl. Stir to mix.

Add in honey, butter and warm water. Mix and forms into soft dough. If too sticky, add 1-2 tablespoons more flour.

Transfer onto floured board, knead by hand for 10 minutes.

Place dough in an oiled and covered bowl, let rise until doubled for about an hour.

Gently punch the dough, divide into 6 ball. Shape as desired and let rise for 60 minutes. Towards the end of rising time, preheat oven @ 180C,

Bake for 20-25 minutes. Cool on wire rack. Enjoy!

Linking to  Yeastspotting 9-23-11

Monday, September 19, 2011

SHAHI MURG (CHICKEN IN YOGURT)


Naan is a favorite of my son and he prefers to eat them with chicken dish. Since I had a bowl of yogurt, so this is an appropriate gravy to cook with.

Perfect blend of spices, makes this dish scrumptious and creamy.  Had used ready made korma powder if not you can use a mixture of ground coriander and ground cumin. We need more gravy to dip so added a little bit of water at the time of cooking but this is not necessary if you prefer thicker one.

This goes well with capathi, naan, paratha or even rice.

SHAHI MURG (CHICKEN IN YOGURT)
Servings     :     4-6
Adapted from Hjh Suraya Bee

1 whole chicken, deskinned and cut into 8-10 pieces
1 TB garlic paste
1 TB ginger paste
1 TB course ground black pepper
1/2 C warm fresh milk
1/2 tsp saffron
500 ml yogurt
1/2 C coriander leaves, chopped
4 cardamoms
4 cloves
5 cm cinnamon
3 large onion chopped
1 TB korma curry spice
1 TB chili powder
2 pieces bay leaves
2 red chili coarsely sliced
2 green chili coarsely sliced
2 tomato quartered
1/4 C silvered almond, toasted
1/4 C raisin
salt to taste
4 TB ghee/ vegetable oil

METHOD

Marinade chicken with ginger garlic paste and black pepper for 20 minutes.

Infuse saffron in warm milk, put aside. Beat yogurt till smooth then combine chopped coriander leaves in it.

Heat the oil, saute cloves, cinnamon and cardamom till fragrant. Add in chopped onion, saute until light brown.

Add in korma spice, chili powder and bay leaves, saute until oil seeps.

Now add the chicken, stir to coat with spices evenly.

Add in yogurt mix, saffron infused milk, red/green chili and salt to taste.

Reduce flame, cover the pot and simmer for 20 minutes, stir every now and then.

When the chicken is tender, add the tomato, silvered almond and raisin, stir well.

Sprinkle chopped coriander leaves at the time of serving.

Best served hot with any type of rice or bread.

Friday, September 16, 2011

CHOCOLATE CEREAL BISCUITS



Cereals are a  great ingredient to add in cookies and dessert bars. They add an interesting taste and also a bit of fiber in your diet.

If you have a large box of uneaten cereal, I recommend you to bake a small batch of cookies to test whether this is acceptable to your kid. Later on you can double or triple the recipe if your kid favored  them.

Here is my basic recipe using nestum but you can fiddle around with it to fit your own taste.

CHOCOLATE CEREAL BISCUITS
Yield   :   40 biscuits

125g soft butter
1 and 1/2 C  all purpose flour
3/4 C brown sugar
2 TB  cocoa powder
1/2 C  breakfast cereal (I use nestum)
1/4 tsp baking powder
1/2 tsp vanilla extract
Almond slices for decoration

METHOD

Cream butter, sugar and vanilla until creamy.

Combine flour, nestum, cocoa and baking powder in a mixing bowl.

Now add the butter mixture to the flour and forms into soft dough.

Pinch the dough into small ball, flatten and dot with almond slice.

Preheat oven @ 160 C. Place the cookies onto baking sheet.

Bale for 20 minutes and let sit in the pan for 5 minutes. Transfer onto rack to cool.

Store in an airtight container.

Wednesday, September 14, 2011

GOLDEN PULL APART BUTTER BUN


                                                                    Before baking


                                                                     
There is nothing more satisfying  for me  than making a successful batch of bread. Once you start to get the feel of making bread, you are addicted.

If you are new to bread-making, this is really good recipe to start with. It produces beautiful and fluffy bread though it takes more than 3 hours to bake them.

If you want to use active dry yeast increase the amount  to 1 1/4 teaspoon and mix the yeast with 1/3 cup of warm water. Let it proof for 5-10 minutes before you add it to the flour.

GOLDEN PULL APART BUTTER BUN
Adapted from King Arthur Flour

1 and 3/4  cup  all purpose flour
1 tsp instant yeast
1 and 1/2  tablespoon  dry milk (milk powder)
2  tablespoon   soft butter
1/4  cup   warm milk
1/3  cup  warm water
1  tablespoon   sugar
3/4 tsp salt
1-2  tablespoon  all purpose flour if needed

METHOD

Combine all ingredients in a mixing bowl. Mix and knead using hand, stand mixer of bread maker, to make a soft and smooth dough. If too sticky add 1-2 TB of flour.

Transfer onto floured board,  knead for 10 minutes. Place onto greased and covered bowl, let rise until doubled for 1-1 and 1/2 hours.

Gently deflate the dough, divide into 8. Round each piece into smooth ball.

Place balls into greased 8 in round pan. Cover and let rise 60-90 minutes until puffy. Towards the end of rising time, preheat oven @ 180 C.

Bake for 25 minutes until golden brown. Remove from oven and brush with melted butter.

Cool on rack.

Linking to Yeastspotting 9-16-11

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Monday, September 12, 2011

RENDANG PADANG


Rendang is a dish using  chicken, beef, mutton or even seafood slow cooked with dried/fresh  chili, onion, ginger, galangal, fragrant leaves in coconut milk until the the liquid is dried up and the meat is tender. It is part of  essential meal for festive occasions in South East Asian countries.

There are many variations to cook this dish.  For spicy food lovers, this recipe uses  bird's eye chili (chili padi)  which can be varied according to your taste.  The slow cook process allows the meat to absorb all the spices and becomes soft. This also requires  frequent stirring so it does not stick to the bottom of the pan..

RENDANG PADANG
Serves   8-10

1 kg beef/mutton cut into 2 in cubes
1 turmeric leaf finely sliced
3 lime leaves finely sliced
3 bruised lemongrass white part only
1 in galangal bruised
6  cups  coconut milk
2 pieces dried tamarind skin
 salt and brown sugar to taste
cooking oil

GROUND
10   red  chili
15  bird's eye chili
15  shallots
5 garlic
2 in ginger

METHOD

Heat the oil in a non stick pot, fry blended ingredients until fragrant.

Add cleaned meat, bruised lemongrass and galangal,  stir well until well coated with spices.

Add in the coconut milk, turmeric leaf and lime leaves. Reduce the heat, cover and cook until liquid is reduced. Stir constantly.

Now add the salt, tamarind skin  and sugar. Cook until semi dry.

Serve with rice,  compressed rice or bread.

Friday, September 9, 2011

CHECKERBOARD COOKIES



I have decided to spend my afternoon making this checkerboard cookies. At first glance, I thought it will be complicated to prepare, the more different recipes found on the net  driving me more confused especially all those measurements.

This requires a little bit of extra effort to make these fanciful cookies but it is worthwhile.  Really enjoyed and pretty simple to bake them. The rectangle dough of plain and chocolate is cut into 2 then stack on top of each so you have 4 layers.  Now slice each log about  1/2 in thick  then stack them  alternately to obtain checkerboard pattern.

It is mildly sweetened with half a cup sugar but you can add more if you want it sweeter. Another tip is to place the dough into clear storage bag, roll out into rectangle about 7 x 9.5 in  for both plain and chocolate dough. After chilling, using a scissor,  cut open from the center of the bag. This way we need not use any flour and avoid sticking to your board. Line your board with plastic when you did the stacking job.



CHECKERBOARD COOKIES
Yield       :      35 cookies

2  C  all purpose flour
1 TB  corn flour
180g softened butter
1/2 - 3/4 C  fine sugar
1 tsp vanilla extract
2 TB  cocoa powder
1-2 TB  ice water if needed

METHOD

Cream butter and sugar until well blended. Add vanilla.

Gradually add both flour and forms into soft dough.

Divide dough into 2. Add cocoa powder to one portion. If too dry, add a tablespoon of ice water. Mix until cocoa and flour are well mixed.

Insert plain dough into clear plastic, roll out  into rectangle. Chill for 20 minutes.

Repeat the same procedure for chocolate dough. Chill for 20 minutes.

Cut each rectangle into 2., now stack each dough on top of each color. Chill 20 minutes.

Slice the block about 1/4 in thick. Now stack 3 slices  on top of each  to get checkerboard pattern. Chill 20 minutes. Cut into 3/8 in thick. Preheat oven @ 160 C.

Place onto baking sheet and bake for 15-20 minutes.

Cool on rack to cool.

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Wednesday, September 7, 2011

ONION BIALYS


This is totally unknown to me until I saw them on the net. Originated from Poland, this bialys  uses less ingredients compared with other rolls and no added fat. It is similar to bagel but without the hole and not boiled.

They are soft and had chewy crust. Though my onion turned extra brown but they remained delicious and sweet, came  from the fried onion. At the time of baking, nice aroma filled the entire kitchen.. It is best eaten right after it has been baked.

ONION BIALYS
Adapted and modified from The Bread Bible
Yield     :      6 bialys

2  C  high gluten bread flour
1/2 tsp instant yeast
1 tsp salt
3/4  C plus 2 TB warm water

ONION FILLING
2 and 1/4 tsp oil
6 TB  chopped onion
1/4  tsp salt
black pepper to taste

METHOD

Mix together flour, instant yeast and salt. Gradually add the water and forms into a dough.

Knead the dough by hand for 10 minutes and place it onto greased and covered bowl.

Let rise for 1 1/2-2 hours until doubled. Punch the dough down, let sit for another 45 minutes.

Prepare the filling by heating the oil, saute the onion until translucent. Remove,  add salt and black pepper. Cool.

Punch the dough down, divide into 6 balls. Shape each ball into 2 1/2 in-4 in  round and make a deep indentation in the center leaving 1 in rim.  Spoon the filling in the center..

Let sit for 15 minutes. Preheat oven @ 180 C.

Bake the bialys for 15-20 minutes until golden brown. Cool on rack.

Serve warm.

Linking to  Yeastspotting 9-9-11  

Monday, September 5, 2011

DAISY COOKIES / BISKUT DAHLIA



One of popular cookies served during  festive occasions. Made with regular ingredients available from your pantry.

It requires a bit of time, since you have to press the cookies one by one but it's worth your effort. Turned out tasty and handsome too.  One thing I love about this cookies is that you need not use any  frosting /icing since they're pretty once you had pressed them out of the mold. Pearl sugar, dragees and sprinkles can be placed on top of this cookies to dress it up a bit and give it more festive appearance.

DAISY COOKIES / BISKUT DAHLIA
Yield        :       50 cookies

180g  corn flour
  50g  all purpose flour
110g  condensed milk
125g  softened butter
1/2 tsp vanilla extract
glace cherries for decoration

METHOD

Combine all purpose flour and corn flour in a mixing bowl.

Using a whisk, beat butter, vanilla and condensed milk until just combined. Don't overbeat.

Now mix milk mixture with the flour and forms into soft dough. If it is still very soft, add 1-2 tablespoons of cornflour. You must be able to shape the dough into a ball.

Using  daisy mold,  press the dough onto baking sheet. Complete the rest of the dough. Preheat oven @ 160 C. Dot each cookies with cherries.

Bake for  15 -20 minutes. Transfer gently and let cool.

When completely cool, store in an airtight container.

Linking to These Chicks Cooked Link Party 


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Thursday, September 1, 2011

PORTUGUESE SWEET BREAD ROLLS


There are so many version of Portuguese Sweet Bread found on the net. Some used a starter but now I had baked them using straight forward method from King Arthur Flour. Originally a bread machine recipe but made slight changes to suit my taste.

This  dough is easy to work with and not so wet. You can easily shape them into a loaf or as a roll. They turned so  fluffy and smell so good while baking. Even my son can't resist to taste them. Incredibly delicious!

PORTUGUESE SWEET BREAD ROLLS
Yield     :     7 rolls

2 and 1/2 C all purpose flour
1 and 1/2 tsp instant yeast
2/3 C  evaporated milk plus 2 TB
2 TB  softened butter
1/4 C  sugar
3/4 tsp salt

METHOD

Warm milk and butter in microwave for 1 minute. Let cool until lukewarm.

Place flour, sugar, yeast and salt in a mixing bowl.

Make a well in the center, pour the milk mixture.

Using your mixer or by hand, combine flour and forms into soft dough.

On floured board, knead the dough by hand for 10 minutes.

Transfer onto greased and covered bowl, let rise until doubled for  2 hours.

Punch dough down, shape into loaf  or rolls and place into greased pan. Let sit for  1 hour.  Towards the end of rising time preheat oven to 175 C.  Brush tops with melted butter.

Bake for 30-35 minutes for loaf and 20-25 minutes for rolls or  until golden brown.

Remove and place on rack to cool.

Linking to Yeastspotting 9-2-11