MILK ROLLS

As you all know the aroma of homemade roll is irresistible. These are really easy to prepare and the taste is far superior from the store bought. These could easily serve as a snack, lunch or party food and you can decide how big or small you want them to be.

Kneading is essential for bread making in order to develop gluten, you need about 10 minutes to do this which help rolls to retain the shape and accumulate a volume of carbon dioxide gas while rising. Try not the add too much flour during shaping and rolling. This makes the dough tougher.

Rising or proofing brings out flavor especially from the yeast. If your kitchen is on cool side, leave the dough in the oven with pilot light on.

EGGLESS CHOCOLATE CHIP COOKIES

I'd been searching for perfect and low fat chocolate chip cookies which are chewy but soft inside. This recipe really fits my taste. This is good for those who are egg-allergic

You could use 2 cups of all purpose flour but I used only one and half cup of flour, the balance is half cup of rolled oat, just run them in a mixie.

The texture of the dough is great, easily shape and with this dough I got about 45 cookies. It's all depend on the size you've made.

Used milk to combine but you could add water if you prefer. My family loves this cookies so it will be regular on our dining table.

EGGLESS CHOCOLATE CHIP COOKIES

1 and 1/2 C all purpose flour
1/2 C rolled oat (grind)
1/2 C sugar (if you want it sweeter use 3/4 C)
1/2 C melted butter or oil
2 tsp baking powder
1/2 tsp salt
3/4 C chocolate chip
1/2 C milk/water
1 tsp vanilla essence

METHOD

* Sift flour and baking powder.

* Combine flour, oat, salt, chocolate chip and baking powder in a mixing bowl.

* In a small bowl, beat butter, vanilla with sugar until well blended.

* Pour butter mixture onto flour and mix until pliable dough is formed. Preheat oven @ 180 C.

* Drop teaspoonful of dough onto non greased baking sheet, bake about 8-10 minutes until light brown.

* Cool on pan 5 minutes, transfer onto wire rack to cool.

* When completely cool, store into airtight container.

BEST COCOA BROWNIES

I'm looking for brownies that is healthy and eggless but unfortunately can't find any that suit my taste, either high in sugar or fat.

So I came up with this recipe after going through various sources and so glad I did, I can assure you, this is seriously good. It is really remarkable that with mere cocoa powder it turns out great. It is very healthy, guilt free as a dessert or afternoon snack that does not hurt your diet.

Since most brownies called for eggs but now I use buttermilk. To make your own add a tablespoon of vinegar or lemon juice to a cup of milk, let sit for 5 minutes or until curdled, now it is ready to be used in your cooking. Next time I need to double up this Best Cocoa Brownies  recipe since it is a huge hit with my family.

KERANG GORENG CILI / SPICY FRIED COCKLES

Do you know that cockles has a high content of selenium, a cancer-fighting antioxidant, iron and Vitamin B12 but I seldom cook them since my children not keen to eat cockles.

Cockles will taste better if eaten fresh after boiling them with a hot spicy dip. Now I'm cooking them with shallot, ginger, garlic and the most important ingredient, bird's eye chili which makes this dish really good to eat with hot steaming rice. It is so simple to cook without much spices yet tasted great.


INGREDIENTS

500g boiled cockles
4 shallots sliced
3 cloves garlic smashed
7 bird's eye chili sliced
1/2 inch ginger sliced
1 lemon grass bruised
1/2 cup water
2 T cooking oil
salt and sugar to taste

METHOD

* Heat the oil, fry the onion until light brown, add ginger, garlic, bird's eye chili and lemon grass, fry until fragrant.

* Add cockles, sugar, salt and water, bring to boil.

* Remove from heat, serve hot.

RAISIN BREAD

Since my previous attempts of making bread are successful, today I'd love to share with you another favorite recipe, Raisin Bread. Used to buy them from the bakery but now trying to bake it myself.

Baking bread is so exciting, such a challenging and rewarding task and you'll be proud of yourselves once you've baked them.

This is quite simple and the result is very satisfying, full of flavor and has great texture. This Raisin Bread  is really worth baking.

Soak the raisin for 30 minutes then drain before adding to the dough but some recipes called for adding the raisin directly without soaking, may be I'll try this method next time.