Thursday, October 8, 2009
Savoury Cheese and scallion scones
Eating oats is good for us, but it is not the family's favourite, especially for breakfast.
Thus, in this recipe by Amy Scherber, she added rolled oats and this created a very delicious and yet healthy scone. The rest of the ingredients: ham, eggs, scallions and Parmigiano-Reggiano cheese make a complete breakfast with coffee.
Wednesday, September 23, 2009
Portuguese Egg Tarts
My children were home early from school today and so I decided to bake something sweet for their teatime snacks.
I used ready made puff pastry and baked these portuguese style egg tarts. The caramelized custard makes a delightful difference from the chinese dim sum-style egg tarts.
These tarts were great when eaten freshly baked from the oven and with a cup of tea with milk.
Thursday, September 17, 2009
Sunday, September 13, 2009
Wednesday, September 9, 2009
Sunday, September 6, 2009
Tuesday, September 1, 2009
Savoury Cheese Biscuits with herbs
My friend gave me some Parmigiano- Reggiano and so I decided to make some cheese biscuits with them.
These cheese biscuits were spicy(with added paprika) and shaped free-form. I topped the biscuits with different herbs; like dried rosemary, thyme, basil and even black pepper.
These biscuits came free-form but I gave a twist to these savoury treats. I baked them in the muffin cups.
Tuesday, August 18, 2009
Saturday, August 15, 2009
Saturday, August 8, 2009
Tuesday, August 4, 2009
Chiffon cakes contain both baking powder and a liquid fat that is in the form of oil. It is the oil that gives the cake its wonderful moistness and tenderness .In this Lemon Glow Chiffon, the lemon zest gives a very light lemony scent.
Thursday, July 30, 2009
All Blueberry Desserts
Blueberry Fleur Bundt Cake
Lemon-blueberry cake baked in this beautiful fleur-bundt pan.(flower design)
Top and side views of the cake.Cake is completed with dusting of confectionery sugar.
Thursday, July 23, 2009
Tuesday, July 21, 2009
My Homemade Marmalade
I love marmalade on my morning toast with butter.
So I decided to make it on my own.
I prepared a pot of citrus; a combination of oranges and grapefruits.
The marmalade is made up of juice and lots of julienned peels.
I have also put some candied ginger to add a little spice to the jam.
Jam in the making:
Boiling peels and juice in the pot with a cheesecloth or muslin bag containing the seeds and membranes of the oranges. The pectin for the jam is extracted from the contents in the bag.
Friday, July 3, 2009
Friday, June 19, 2009
Thursday, June 18, 2009
I was given some homemade durian puree by a friend and wondered how I should use it.
Sunday, June 14, 2009
Saturday, June 13, 2009
Friday, June 12, 2009
Blueberry Butter Puffs
Bought some ready made puff pastry from the supermarket and prepared this puff tart with blueberries and lemon zest.
The jam is made from fresh blueberries and sugar.
Quick and tasty; but make sure that the puff pastry is made with butter and not margarine.
Sunday, May 24, 2009
Apple pies for a celebration
Baked 2 Apple pies for my mum's birthday party. Two pies with two different recipes.
Friday, May 15, 2009
Madeleines are miniature French sponge cakes made in a special shell- shaped pans.
My first attempt was baking of chocolate madeleines made from Valrhona cocoa powder.
These chocolate madeleines tasted good especially with vanilla ice cream.
Rose-water and Lemon Madeleines
Baked some madeleines flavoured with rose water for my mum for Mothers'Day.
She requested for a dessert that was light and not so sweet. Thus, I chose this recipe and reduced the amount of sugar stated and it still tasted good. The rose fragrance was mild but refreshing. I also baked another batch with lemon zest.We had an enjoyable afternoon tea sampling these madeleines.
Apple Pies Days
I recently tasted a very delicious apple pie at a lunch gathering and decided to try one out.
Using Granny Smith apples, I baked this.
Using a different pie dough recipe(Pierre Herme Perfect Tart Dough), I baked another apple pie and and sprinkled coarse sugar over top before baking.
It produced a shining and golden brown finish.
Monday, May 11, 2009
My Little Nonya Macarons again!
This time, I used a more concentrated dye made from Butterpea flowers.
The turquoise batter was piped into the baking tray.
The colour of the macarons seemed to fade after baking and some even turned toasty brown.
However, the developement of the macarons on the whole was satisfactory.