Old fashioned Fudge

Wanting some sugar fix? Old fashioned Fudge is one of the best sweet treats.. They can be kept in airtight container for few days (if they lasts that long!) 

Old fashioned Fudge

1 can condensed milk

500 ml sugar

25 ml golden syrup

75 ml water

60 g butter

5 ml vanilla essence

Step 1

Put sugar and water into a large heavy saucepan. Stir over a low heat until the sugar has dissolved.

Step 2

Add the butter and syrup and stil until the butter has melted.

Step 3

Add the condensed milk and stir until it comes to the boil

Step 4

Boil very slowly on low heat, stirring every minute or 2, until soft ball stage (the mixture will darken to a deep caramel colour and will start to form sugary crystals on the sides, sounding like sand when you scrape it).

Step 5

Remove from the stove, add the vanilla and beat it with a wooden spoon for 5-10 minutes until it starts to thicken (beating the fudge will ensure a great texture when completely cooled)

Step 6

Pour into a greased pan and leave to cool.

Step 7

Cut into squares when cold.

Salt and Pepper Squid

Ying's Seafood restaurant in Sydney recipe for this delighted salt and pepper squid.. I love the chilli, spring onions and garlic tats with the spices mix.. The rice wine vinegar adding a nice aroma at the end... and Again, thanks to my lovely friend Maria who shared this recipe link :D 

Ingredients

Five-spice mix

1 tbsp ground ginger

1 tbsp celery powder

1 tbsp chicken stock powder

1 tbsp salt

1 tsp five-spice powder

Squid

500 g fresh whole squid

2 tbsp self-raising flour

vegetable oil

cornflour

4 spring onions, chopped

2 garlic cloves, chopped

1 red chilli, chopped

½ tbsp rice wine vinegar 

Instructions

Combine the ingredients for the five-spice mix and set aside.

Clean the squid by pulling the tentacles from the body. Wash out the tube and remove the clear 'backbone’. Peel off the skin if desired. Cut the tentacles from the head and discard the head. Cut the tube into triangles, which helps the squid to curl during cooking.

In a bowl, mix the self-raising flour with 1 tbsp vegetable oil and a little water to make a paste. Add the squid pieces and tentacles and coat well. Sprinkle and toss with enough cornflour until the pieces are dry.

Heat enough vegetable oil in a wok for deep-frying. Add the squid, in batches, and cook until golden and crisp.

Remove with a wire basket or slotted spoon. When all the squid is cooked, drain most of the oil from the wok.

Add the spring onion, garlic and chilli to the wok. Stir-fry for 30 seconds, until aromatic. Return the squid to the wok, add 2–3 tsp five-spice mix and toss well. Add the rice wine vinegar, toss and serve immediately.

Leche Frita (Spanish Fried Custard)

My lovely friend, Maria shared the link of this yummy Spanish dessert recipe .. of course, I can't resist it!.. I love the cinnamon sugar coated taste .. Very nice indeed! 

Ingredients

500 ml (2 cups) milk

½ lemon, zest peeled into strips

6 egg yolks, plus 2 eggs, lightly beaten

260 g caster sugar, plus 150 g (⅔ cup), to dust

75 g (½ cup) cornflour

2 tbsp lemon juice

1½ tsp ground cinnamon

vegetable oil, to deep-fry

100 g (⅔ cup) plain flour

Instructions

Place milk and lemon zest in a small deep saucepan over medium heat for 5 minutes or until just starting to simmer. Remove from heat and stand for 10 minutes to infuse. Grease and line a 15 cm x 15 cm x 6 cm heatproof container with plastic wrap.

Strain infused milk, removing zest. Whisk together egg yolks and 110 g sugar in a large bowl, then whisk in cornflour. Gradually pour over the infused milk, whisking constantly until combined.

Pour mixture into a clean saucepan. Add lemon juice, then cook over medium heat, stirring constantly with a wooden spoon and scraping the sides and base of the pan, for 4 minutes or until thickens. If it appears slightly lumpy, use a whisk to remove lumps. Keep stirring for 1 minute or until thick and smooth. Immediately transfer to the lined  container and cover with plastic wrap so it touches the surface of the custard. Cool to room temperature, then refrigerate for 3 hours to set.

Turn custard out and cut into 5 slices, then cut each slice into 3 pieces. Combine remaining 150 g caster sugar and cinnamon in a bowl and set aside.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Place lightly beaten eggs and plain flour into separate shallow bowls. 

Dip custard squares in egg to coat, draining off excess, then carefully coat in flour. Working in 3 batches, fry custard squares for 2 minutes or until light golden. 

Remove with a slotted spoon and drain on paper towel. Roll in cinnamon sugar while hot and serve warm.

Cherry Ripe balls

It has been a talk about these Cherry Ripe balls lately throughout my FB page.. Just have to find out what the fuss is all about!... and they are so delighted! ..and super easy to make on one of those lazy days :) .. The hard part was ... Not to eat the ingredients before making it into balls! 

Ingredients

2 packets Choc Ripple Biscuits 

1 x 395 g tin condensed milk 

220g x Cherry Ripe bars, roughly chopped 

Coconut for coating

Method

Process biscuits into fine crumbs.

Mix biscuits, condensed milk, and chocolate bars together.

Roll into tablespoon-sized balls and roll in coconut.

Refrigerate.

Spicy Fried Chicken

I modified this Spicy fried chicken from the Chin Chin's chicken wings in Melbourne to suit my spicy taste bud :) .. I should really call this chook.. MFC (Manie Fried Chicken) ..  I used chicken maryland pieces instead of wings. Nice weekday lunch.. Either serve with coleslaw and hot chips or anything from steamed rice, mashed potatoes as you wish. 

1.5L stock 

4 pieces of chicken maryland or 8 drumsticks or 16 wings 

3/4 cup of hot chilli sauce

2 tbs garlic powder

1 tbs paprika powder

1 tbs curry powder

3 tbs vegetable oil

fish sauce, for dipping

Self rasing flour, for coating

vegetable oil, for frying

1/2 tbs sea salt

1/2 tbs cracked black pepper

Dipping sauce 

1 stem lemongrass (pale part only), finely chopped

1 small knob ginger, finely chopped

1 clove garlic, crushed

2 large red hot chilli, crushed

100g palm sugar, grated

1/2 cup lemon juice

1 kaffir lime leaf, finely chopped

fish sauce, to taste

Method:

In a bowl, mix hot chilli sauce, garlic powder, paprika powder, curry powder and 3 tbs vegetable oil.

In a large heavy-based pot, bring stock to the boil. Add chicken wings and return to the boil. Reduce to a low simmer and cook for 5–10 minutes (the meat should be very tender). Take off the heat then remove wings from liquid and place on a tray. Allow to cool. Marlinate the chicken with the sauce mixture and cover. Put it in the fridge overnight or at least few hours.

In the meantime, make the dipping sauce by pounding the lemongrass, ginger, garlic and chillies to make a paste. Put to one side then in the same mortar and pestle start dissolving the palm sugar with a bit of lemon juice. Rub that in slowly, adding more juice as you go. When it dissolves into a paste, mix together with the pounded chilli mixture, kaffir lime leaf and a splash of fish sauce. Taste and add more fish sauce if you think it needs it.

To finish the chicken, dip in fish sauce then self rasing flour, shaking off any excess. Deep-fry in hot oil until crisp and golden (about 10 minutes).

Arrange on a serving plate, sprinkle with sea salt and ground black pepper.

Serve with dipping sauce in a dipping bowl.You’ll have some dipping sauce left over, which will keep for about a week in an air-tight container in the fridge.

Angelique's best carrot cake in Australia

This cake won the Australia best carrot cake, by Angellique Lazarus from Sydney "This cake really fitted the bill,'' said Allan Campion. ''It is something you might throw into a bowl in the home kitchen with a quick stir and put it in the oven. It is homely, honest and easily done.''

Judges: 

Allan Campion, chef, author and tour guide; 

Matt Dawson, chef at Captain Baxter; 

Suzanne Farrell, of Fringe Food Festival; 

Phillippa Grogan, of Phillippa's Bakery, Melbourne; 

Neil Hargreaves, of group n.b.; 

Michael James, of Tivoli Bakery, Melbourne; 

Leon Mugavin, owner of Leaf Store, Elwood.

Ingredients

CAKE

375g plain flour

2 tsp baking powder

1 ½ tsp bicarb soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp allspice

2 tsp salt

345g castor sugar

375ml vegetable oil

4 eggs

3 medium carrots, grated

220g tin crushed pineapple, drained

200g pecans, chopped

GLAZE

2 tbsp vegetable oil

110g brown sugar

2 tbsp milk

40g pecans, chopped

ICING

250g cream cheese, room temperature, cut into cubes

125g unsalted butter, room temperature, cut into cubes

500g icing sugar

1 tsp vanilla extract

Methods

1. Preheat the oven to 180C (160C fan). Grease a 23cm round cake tin and line with baking paper.

2. Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into the cake tin.

3. Bake for 30 minutes then quickly prepare the glaze by placing all the ingredients for it in a small saucepan and heating over medium heat, stirring, until all the ingredients are combined.

4. Pull the cake out on the oven rack and carefully pour the glaze over the cake.

5. Bake for the rest of the baking time, roughly 40 minutes or until a bamboo skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack. The glaze will have melted onto the tin, so take a butter knife or metal spatula and run it carefully around the inside of the tin. Upend and allow to cool on the wire rack.

6. Prepare the frosting by whipping the cream cheese, butter, icing sugar and vanilla essence together in a bowl. Put the cake, bottom side down, on a serving plate and cover the top of the cake with frosting. Allow to set for several hours before serving.

Rich Chocolate cake

Chocoholic heaven... Rich Chocolate cake :) very simple and easy to make this very rich and moist chocolate cake.. 

Ingredients

Chocolate Cake

1 cup plain flour

1 cup  sugar

1/2 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon espresso powder

1/2 cup milk

1/4 cup vegetable oil

1 egg

2 teaspoons vanilla extract

1/2 cup boiling water

Chocolate Frosting

3/4 cup butter, softened

1/2 cup cocoa

2 1/2 cups icing sugar

1/4 cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

Instructions

Preheat oven to 180C. Prepare 10 x 20 cm cake tin or 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour the batter into prepared pan.

Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Buttery Shortbread

When the shortbread was baking in the oven half way, there was a hail storm here! .. Thank goodness that we didn't lose the power or I would be eating half cooked batter for tea! .. should I call it hail storm shortbread ? :D

Ingredients

1 cup (250 g) unsalted butter, at room temperature

¼ cup (30 g) icing sugar

¼ cup (60 g) granulated sugar, plus 1 tablespoon for sprinkling

2 teaspoons vanilla extract

1½ cups (235 g) plain flour

¼ teaspoon salt

Preheat the oven to 150°C

Have ready an ungreased 9-inch (23-cm) square baking pan or similar.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the icing sugar and the ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. 

Beat in the vanilla.

Sift the flour and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

Using floured fingertips, press the dough evenly into the pan. Sprinkle evenly with the 1 tablespoon granulated sugar.

Bake the shortbread until the edges are golden, about 1 hour.

Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 x 1 inch. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Great with a cuppa.

Thin Crust Pizza

Pizza is one of my favourite Italian dish.. I never made one myself.. But after failed ordering one from local pizza shop to deliver today.. I made one! .. Yummmmmmm .. wonder if I ever order pizza delivery again! :D

Ingredients (for a small pizza for one)

Dough 

2 teaspoons yeast

1/4 teaspoon sugar

1/2 cup hot water (not boiling)

1 cup plain flour plus extra kneading 

1/2 teaspoon salt

Sauce (Or you can use ready made pizza sauce)

4 tbs  tomato paste 

4 cloves garlic, finely chopped

1 tsp basil (dry or fresh)

1/4 tsp salt

1/4 tsp cracked black pepper

Toppings 

6-8 thin slices ham 

1/2 medium thinly slized tomato

1 sliced mushroomm

1-2 tbs finely sliced Spanish onion

1 1/2 cups shredded mozzarella cheese

Directions

 

Dough

Dissolve yeast and sugar in hot water.

Let sit for 8 minutes.

Meanwhile mix flour and salt.

Pour yeast mixture over flour mixture and mix well with a heavy spoon.

Turn onto floured surface and knead for 2 minutes.

Spread into a 9 inch circle. If you have a pizza stone, roll it out directly there otherwise;

Roll it out on a lightly floured counter top, transfer to a greased pizza pan, stretching to the edges of the pan.

Preheat oven 220 degrees C.the crust for 4 minutes. Take from the oven.

Spread tomato paste, garlic, basil, salt and pepper, ham, mushroom, onions, and thinly sliced tomatoes. Return to oven and bake for 8-10 minutes, more depending on the thickness of crust due to size of pan you used.

Next, carefully add the cheese for bake for another 3-4 minutes until cheese is melted and slightly golden. The secret to a really tasty pizza is to cook it in stages.

Cheese and Bacon bread

I started to enjoy making bread traditionally way lately.. I made the dough last night and put it in the fridge until mid morning.. This bread isn't quick one but it worths the wait.. I had it for lunch with pea and ham soup.. It's so nice!.. Chewy texture inside and crispy outside.. I like it :) 

Ingredients

5 slices thick cut bacon, diced

125g shredded extra sharp cheddar cheese (shred yourself, not packaged)

1 tbs granulated yeast

1 1/2 cup lukewarm water (body temperature is perfect and will not damage yeast)

2 1/4 cups bread flour plus more for dusting

3/4 tbs kosher salt

1 tbs butter

1 tbs corn flour 

Methods

Cook bacon over medium heat until brown and crunchy. Place on a paper towel-lined plate to drain. Set aside.

Add yeast to your dough mixing bowl. Pour in warm water and give the yeast a little stir with a wooden spoon. 

Add flour and salt. Start mixing with a wooden spoon, use your hands as necessary to fully wet the flour and salt. 

Add the cheese and bacon into the dough until fully combined. 

Cover dough with plastic wrap and set in a warm place to rise for at least 3 hours. 

After 3 hours place dough in the refrigerator overnight. This helps make the dough less sticky and easier to work with.)

When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.)

Preheat oven to 220C, the water will heat up during the preheat. 

Meanwhile, butter the bottom of a baking tray and sprinkle corn flour over the butter to prevent the bread from sticking.

Sprinkle the dough with flour and flour your hands as well. 

Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) 

Let rest on the baking tray for 30 minutes.

Just before putting it in the oven, score the top of dough with a sharp knife ( x or any pattern you may like) cutting it right into the dough.

Bake for 30 -45 minutes or until it fully cooked and brown outside. Remove from oven and let cool 15 minutes before slicing...serve warm with your favourite soup or just eat it as is.. I had it with pea and ham soup and it was delicious!

Coconut and Macadamia brownies

Warning : do not lick raw batter off the wooden spoon or the bowl because it was yummmm :D 

Ingredients

150g butter, chopped

1 cup (firmly packed) soft brown sugar

150g  dark chocolate, chopped

3 eggs

100g plain flour

80g cocoa powder

1/2 tsp baking powder

100g macadamia nuts, chopped 

1/2cup shredded coconut 

 

Method

Preheat oven to 180°C. Grease an 18 x 28cm cake tin with the melted butter or margarine and line the base of the pan with non-stick baking paper.

Place butter, brown sugar and chocolate in a large saucepan and stir over medium heat until well combined

Remove from heat and beat in the eggs using a wooden spoon.

Sift together the flour, cocoa and baking powder into the chocolate mixture and stir until well combined. Stir in macadamia nuts & coconut.

Pour into the prepared tin and bake in the preheated oven for 35-40 minutes or until firm and until a few crumbs cling to a skewer when it's inserted into the centre.

Antipasto pullapart loaf

Ingredients

2 1/2 cups plain flour

2 tsp dried yeast

2 tsp sea salt flakes, plus extra to sprinkle

1 tsp caster sugar

2/3 cup warm water

1/4 cup  extra virgin olive oil, plus extra

2 cups finely shredded English spinach

150g feta, crumbled

90g olives, thinly sliced

90g sundries tomato, finely chopped

1/4 cup finely shredded basil

Methods

Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add the combined water and oil and stir. Turn on to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Grease a 10 x 20cm loaf pan or 9" cake tin if you want round shape. Gently punch down dough. Knead for 2 minutes or until dough returns to its original size. Divide into eight even portions. Roll 1 portion into into a 10 x 20cm rectangle, about 5mm-thick. 

Combine feta, basil, us dried tomatoes, olive, and spinach in a bowl.

Top one-eight of the filling on each dough and roll to enclose filling. Cut in half widthways. Place side by side and cut-side down in the pan. 

Continue with remaining ingredients. Cover and place in a warm, draught-free place for 30 minutes or until dough has risen to the top of the pan.

 

Lightly brush dough with extra oil. Sprinkle with extra sea salt flakes. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 20 minutes or until bread is golden brown. Serve warm.

Coconut and Fruits Palmiers

Ingredients

2 sheets puff pastry, thawed

60g dried fruits 

60g desiccated coconut

60g cup brown sugar

1/2 teaspoon mixed spice

60mL/ 1/4 cup water

1 egg (approximately 60g), lightly beaten

3 tablespoons marmalade, to glaze

Method

1.Combine the coconut, sugar, spice and water in a small bowl and stand for 25 minutes. 

 

2. Preheat oven at 200C. Line baking paper on baking tray.

Spread half of dried fruits over each sheet. Use rolling pin, roll the fruits onto pastry.

Spread half the mixture over each sheet of pastry.

Then loosely roll in from both sides, until joined in the centre. Brush with beaten egg. 

 

3.Cut each roll into 1.5cm slices and place onto baking trays. Bake for about 10 minutes, or until golden. Warm marmalade in a small saucepan or in the microwave; brush over palmiers and leave to cool.

Palmiers can be stored in an airtight container for 2-3 days. They are delicious served with coffee after dinner.

 

White Christmas

I'm dreaming of a "White Christmas" or two or three or more!..  ...no, not only in the dream.. We can have white Christmas in Oz :) .. Easy to make and very nice with cuppa...

Ingredients

500g white chocolate melts

1 1/2 cups rice bubbles

100g red glace cherries, halved

60g flaked almond

160g sultanas

90g desiccated coconut

1 teaspoon vanilla extract

Method

Line a 30cm x 20cm baking pan with baking paper. 

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don't let bowl touch water). 

Fold in the remaining ingredients. 

Pour mixture into the prepared pan, pressing down with a large metal spoon. 

Refrigerate for 4 hours or until set.

Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.

Savoury muffins

Get a little bored with sweet stuff? .. Baking some savoury muffins for a change .. Easy, quick and delicious!! Don't think there will be any leftover for freeze!.

Savoury muffins

Ingredients

2 1/2 cup self-raising flour

100g butter, melted, cooled

1 cup grated cheese

1 egg, lightly beaten

1 cup milk

100g feta cheese, crumbled

100g sliced ham, diced

50g semi-dried tomatoes, finely chopped

2 tablespoons spring onions chopped

Method

Preheat oven to 200°C. Lightly grease a 12-hole.

Sift flour into a large bowl. Make a well in centre. Pour butter, egg and milk into a jug. Stir to combine. Pour into well. Stir until almost combined. Fold through feta, ham, grated cheese, tomatoes and spring onions.

Spoon mixture into muffin holes. 

Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 1 minute. Turn out onto a wire rack to cool completely. Place muffins in an airtight container. Serve with butter.

Drunken Heineken chicken

It's Melbourne cup day!.. Not that I do anything much, not even putting the bet on!.. Bur good excuse to have nice lunch :).. This drunken chicken is so nice and moist! One of the best roasted chicken I've cooked!

Ingredients

1 large whole chicken (approx. 1.5kg)

1 can of Heineken lager or any lager

For the rub:

2 heaped teaspoon garlic powder 

1 teaspoon ground cumin 

1 teaspoon paprika

1 teaspoon ground ginger

1 heaped teaspoon garam masala

1 teaspoon mild chilli powder

2 teaspoon finely chopped rosemary

sea salt

ground black pepper

olive oil

Method

Preheat oven or barbie to 200°C. 

Take your chicken out of the fridge while you make your rub. 

mix all the herbs and spices with 3-4 tablespoon of olive oil in a bowl until you get a nice paste. Drizzle this rub all over the chicken, inside and out, using your hands.

Crack your beer open, have a couple of good swigs so your can is just about half full, then lower your chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can. A bit undignified, I know, but trust me – it's going to be yummy!

Carefully sit the chicken on the bars of your barbecue or in a tray on the very bottom of your oven. Cook for around 1 hour 30 minutes or until it's golden and delicious and the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer. 

Once done, remove the can and loosely cover your chicken with foil and a tea towel while you get some grilled veg, salad and warm breads together – but trust me, it tastes so good you won't need much else.

Banana and Fruits bread

I got up early this morning doing some computer work and needed an energy booster brekky.. Had few ripen bananas .. too ripe to eat them raw.. The Banana and fruits bread was on the brekky menu then, it was so easy and quick to make. I kept on working while it baked in the oven.. Smell of loaf cooking is to die for!..

Ingredients

110g butter

110g sugar 

2 eggs

3 or 4 bananas (could leave one for end so less mashed)

225g Self Rasiing Flour

1/2 teaspoon baking powder 

1 teaspoon cinammon

150g dried fruit

Method

Preheat oven at 180 C

Cream together the butter and sugar.

Add the beaten eggs.

Mash 2 or 3 of the bananas and chop up one banana, add to the butter and egg mixture and stir to mix.

Sift and fold in the flour, bicarb, cinnamon and dried fruits.

Bake in a greased and lined 900g or 2lbs loaf tin for an hour at 180 C

Fruit scones

I had some leftover dried fruits from the other day.. so making this fruit scones for morning / afternoon tea.. 

Ingredients:

50g butter

2 cups plain flour

3 tsp baking powder

1/2 tsp salt

30g caster sugar

100g dried fruits

150 ml milk

1 egg beaten with a little milk

Preparation:

Heat the oven to 200C

Generously grease a baking sheet with butter then sprinkle with flour.

Sieve the flour into a roomy baking bowl, add the cubed butter, the baking powder and salt. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Add the sugar and the dried fruits, mix well.

Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.If the dough is too sticky sprinkle with a little flour.

Turn the mixture on to a floured board and knead very lightly until just smooth then lightly form into small round dough.

Place on the baking tray and brush with the beaten egg and milk mixture. 

Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.

Cool on a wire rack before eating.

Serve with butter, or lashings of jam and cream. Delicious.

Halloween Rich Fruit loaf

Celabration of the Halloween isn't something we do here but it's good excuse for me to have a small fruity treat! :D .. Rich Fruit loaf.. Not as sweet as cake but sweeter than bread.. I use both black tea and brandy for the fruits but you can use tea only if desired. I also use less flour and more fruits, my personal preference to bite into flavoursome fruits and less floury taste. You may also add clean items eg. coin, ring, stick, or piece of rag into the loaf for traditional Halloween theme, but I add only coins!

Ingredients

300g raisins

100g sultanas

60g mixed peel

150ml warm, black strong tea

150ml brandy

200g demerara sugar

200g self raising flour

1/4 teaspoon mixed spice

1 egg

Method

Mix the dried fruit, mixed peel, warm tea / brandy liquid in a bowl. Cover and set aside overnight.

Preheat oven to 180 degrees. Grease and line a 900g loaf tin.

Add the sugar, self-raising flour, mixed spice and egg to the dried fruit-tea mixture; stir well until mixed.

For the traditional Halloween theme, you may add some clean coin, ring, etc.. I only added coins! 

Pour into prepared tin and bake for 1 1/2 hours, or until it feels firm to touch. Transfer to a wire rack and cool.

Be patient, if you can and store in an airtight container for a day or two. It really does taste better this way.

Cheesy Potato balls

One of those rainy night, I came home without any plan for tea.. Just dug out whatever in the kitchen.. I felt like hot chips with gravy and some cheese.. Yup, I was thinking of Poutine but there is no cheese curd and hot chips right here.. Righto!.. What can I make instead?.. Got potatoes, got leftover gravy, got cheese, got some seasonings.. Hmmmm Cheesy potato balls with gravy! That will do me :D

Cheese Balls

1 1/2 cup mozzarella, finely grated

1 large potato ( for 1/3 cup mashed potatoes)

2/3 cup plain flour

1 egg, beaten

1/2 tsp garlic powder

1/2 tsp curry powder

1/2 tsp nutmeg

1/2 tsp chicken salt

1/2 ground black pepper

1 cup bread crumbs

vegetable oil

Methods

In a small pot, add potato, cover with water and bring to a boil. Check for doneness after about 5 minutes by inserting a knife. It should come out easily. Drain and set aside to cool down.

Peel the skin off the potatoes and pass through a ricer to get finely mashed potatoes. If you don’t have a ricer, use a sieve and a spoon, it takes longer but the result is ultra smooth.

In a large mixing bowl, add the mashed potatoes (1/3 cup), cheese, flour, egg, garlic powder, nutmeg, curry powder, chicken salt and pepper. Using your hand, mix all ingredients until well combined. It should be slightly sticky but hold its shape well.

Using about 2 tbsp of the cheese potato mixture, gently press and roll in your hand to form balls. Coat in bread crumbs.

Heat vegetable oil in a pot (enough to cover the balls). When it is hot enough to fry but not too hot or it will burn.  add cheese balls, few at a time, and fry until golden for about 2-3 minutes. Drain on a paper towel.

Serve with hot gravy.

Cherry scones

One of an easy and quick baking stuff that you can whip it up on Sunday afternoon.. Cherry scones with whipping cream and jam.. and a cuppa to go with it!.. Not bad for a lazy afternoon tea :)

Ingredients

250g self raising flour

2tsp baking powder

2tbs caster sugar

60g butter

1 egg, beaten

100ml, milk 

150g glazed cherry

Preheat oven at 220 c 

Sift flour into a bowl, add baking powder, caster sugar, then rub in the butter

Add egg and milk then combine into soft dough, add cherry.

Lightly knead the dough on the lighty floured working bench, cut the dough into 7-8 small portions then roll them into ball shape and then flatten them a bit into round circle shape ~ 1 inch thick.

Line the scones onto grased baking paper on a baking tray, leave a bit of space between them.

Bake for 15 mins or golden outside.

Leave them until cool, serve with whipping cream, jam and a cuppa.

Creamy Spaghetti Carbonara

I needed an excuse to open a bottle of Chardonnay tonight.. After few glasses, I need something quick, simple and easy.. Creamy Carbonara with a touch of Chardonnay and Spaghetti .. I didn't defrost bacon, so used diced ham instead.. Still remember many years ago I made Carbonara sauce for the first time,  it looked like scrambled eggs with pasta!  .. Epic failed :) 

Ingredients

200g spaghetti 

100g diced ham or bacon 

1/4 cup dry white wine (I used Chardonnay)

1/4 cup sliced mushroom

2 tsp olive oil

2 eggs

1/4 cup grated Parmesan cheese

1/4 cup double cream

Salt & pepper to taste

Methods

In a pan over medium heat, add oil and ham, cook the ham until crunchy , then pour over white wine, let it bubble until a little amount of juice left, remove from heat.

Boil the water, cook spaghetti until al dente.

While spaghetti are cooking, in a bowl, beat together eggs, cheese, cream, salt and pepper.

Once the spaghetti is ready, drain and put them in the ham pan, add the mushroom. On the medium heat, toss them together until all coats with juice..

Remove from heat, stir in the cream mixture into the pan, tossing everything to mix.. Sprinkle more salt and pepper if needed.. Serve immediately.

Gozleme flowers

Credit this recipe to my lovely friend, Rosalie :) Her original recipe use vegan feta cheese but I couldn't find it in my local supermarket today..so I use normal feta cheese.. and also I didn't roll the dough into larger thin circles and close them up, then fry them in the pan but made smaller circles, folded them into flowers and baked them in the oven instead.. It took longer in the oven tho.. My appetite was increasing by mins. 

Ingredients

1 1/2 cup plain flour

3 tsp baking power

2 tbs olive oil

A pinch of salt

150 ml water

100 g feta cheese, chopped 

50 g spinach, chopped

Methods

Preheat the oven 170 c

Sift flour, salt and baking powder into a bowl. Add water and oil. 

Knead it but not too 

Divide the dough into small balls around ping pong size (will make 8-10 balls).

Sprinkle a bit of flour onto the working space, flatten the ball into flat round circle (using rooting pin to make it as thin as possible)..

Cut the circle in four places diagnose but leave the center for the filling (see pic)

Then fold one size at the time opposite one another to form petals (see pic)

Place them on the baking tray lined with baking paper. 

Bake them in the oven for 20 mins or until they're golden brown..do not over cooked them as they can be too dry..

Simple sweet breakfast crepe with banana, raspberry and ice cream

Trying to eat more fresh fruits for breakfast.. This one is very easy to make and great with fresh fruits.. The weather is getting warmer here.. Adding a scoop of ice cream is perfect for this weather.. Breakfast for champions I reckon :) 

Ingredients

1/2 cup plain flour

A pinch of salt

1 egg

150 ml of milk

10 g butter, melted

Sugar, Sliced banana, raspberry and ice cream to serve

Sifted flour and salt in a large bowl, make well in centre. 

In another bowl, Use balloon whisk mix together egg, milk and butter

Pour the egg mixture into flour and whisk until smooth and well combined.

Cover and put in the fridge for 30 mins

Heat a frying pan over medium heat, grease the pan with butter. Pour 1/4 cup of crepe batter into pan and swirl to coat the base. Cook for 2 mins or until golden brown, turn it over and cook further for 1 min. Put on the plate and wrap the crepe cover sliced banana and raspberries.. serve with sprinkle sugar and ice cream.

San Choy Bow

Still some minced pork leftover from making wonton soup yesterday.. I decided to use up the rest of minced pork for dinner tonight.. Looking at whatever I have in the kitchen and came up with an easy and simple dish.. San Choy Bow.. Just loving aroma of sesame oil, garlic, onion and ginger in it..a great appetiser or a light meal :) 

Ingredients

300 g of lean minced pork

1/2 medium onion, finely chopped

2 tsp crushed garlic

1 tsp  grated fresh ginger 

1 1/2 tbs spring onions finely sliced

2 tbs grated carrot

2 tbs water chestnuts, finely chopped 

2 tbs mushroom, chopped

A handful of fresh bean sprouts

Few leaves of lettuce 

1 1/2 tbs oyster sauce

1 tbs soy sauce

1 tbs hoisin sauce

1 tbs sesame oil

Methods

In a wok over medium heat, heat the sesame oil, add onion, garlic, ginger into the hot oil, cook until soften.

Add pork and stir well and cook until brown.

Add oyster sauce, soy sauce and hoisin sauce into the pork, stir well

Add carrot, mushroom and water chestnut, cook for further 1 mins

Just before turn the heat off, quickly stir in 1tbs spring onions and half of bean sprouts.

Remove from heat and serve on each fresh lettuce leaves.

Decorate with the rest of spring onions and bean sprouts.

Serve immediately.

Easy Peanut butter and Dark chocolate fudge

One of those days that I craved for something sickening rich and sweet but too lazy for any big fuss baking.. Fudge came into my mind.. Decision, decision, decision!.. Peanut butter or Chocolate.. Couldn't make up my mind.. So I made ... Double layer Peanut butter and Datk chocolate fudge!..

Ingredients

For Peanut butter fudge

1 can sweetened condensed milk

1 cup crunchy peanut butter

1tsp vanilla extract

50g butter

For Chocolate fudge

1 can sweetened condensed milk

1 cup dark baking chocolate (70% cocoa), roughly chopped

50g butter

Methods

First layer...peanut butter fudge

Heat condensed milk, peanut butter and butter over low heat in a saucepan, stir constantly to avoid sticking to bottom until it melts and bubbling, stir in vanilla extract to combine and remove from heat.

Pour it onto baking tray lained with baking paper along bottom and all sides, half way up the tray (if baking trays are small, you might need more than one or two baking trays) let it cool and put in the fridge for few hours or more until it turned solid.

Second layer..chocolate fudge

Heat condensed milk, chocolate and butter over low heat in a saucepan, stir constantly until melted and mixed throughly. 

Pour onto the solid peanut butter fudge and put inthe fridge for few hours or more until turned solid.

Cut into small squares, serve cold.. keep fudges in the fridge.

Italian Meat Balls and Spaghetti

Just like my mama used to make it!!?. Nah, just kidding..my mum doesn't cook Italian food :) ..Most of us living in western country are having pasta at least once a week, this is one of my favourite midweek dinner.. I always make this in big batch and freezed the left over for later day..

Ingredients

For meat balls

300g lean minced veal

300g lean minced pork

500g lean minced beef 

3/4 cup warm water

1cup fresh breadcrumbs made from sliced white bread

1/4cup dry breadcrumbs

2tbs chopped parsley

1/2cup grated Parmesan cheese

2tsp salt

1/2tsp ground black pepper

1 egg, beaten

Vegetable oil

Olive oil

For sauce

1tbs olive oil

1 medium onion, chopped

2tsp crushed garlic

1/2cup red wine

700g canned crushed tomato

1tbs chopped parsley

2 tsp salt

1/2 tsp ground black pepper

Methods

In a large bowl, add all minced meats, both breadcrumbs, parsley, Parmesan, salt, pepper, egg and water, combine lightly .. and use your hands form the mixture into ping pong size balls. This will make 14-16 balls.

 Pour vegetable oil and olive oil in the large pan equally amount to a death of ~ 1/4 inch. Heat the oil to medium to low heat, place the meat balls in batches in the oil, brown them and turn them carefully. It will take approx 10-15 mins each batch. Don't cook too many balls in one batch. Remove the balls onto a plate lined with paper towel. Set aside.

Draine oil off the pan, just leave enough to coat the pan, add onion and cook until soften, then add garlic and cook for further 1 min. Add wine and cook for 2-3 mins on high heat. Stir in crushed tomato, parsley, salt and pepper. Return meat balls into the sauce, cover and simmer for 30mins or until meat balls are cooked.

Serve hot with spaghetti and loads of grated Parmesan cheese! 

Butter chicken and Saffron rice

I often made the Butter chicken and saffron rice in a big batch for midweek dinner and freezed left over for lunch later in the week.. I love the smell of Indian spices cooking :) the best is to leave the chicken marinated overnight, so the marinating gravy is properly soaking into chicken.. This is alternative from using tandoori chicken to cook this dish.. I usually use microwave rice cooker to cook my rice, if you don't have one you can use stove top method to cook the rice as well but need to stir it often or it could burn underneath and not cook in the middle.. 

Ingredients

For butter chicken

1kg chicken tight fillets, cut into chunk 

125g natural yoghurt

1 tsp tumaric powder

1 tbs lime juice

2 tsp sweet paprika powder

1 tsp cumin powder

2 tsp grated fresh ginger

2 cloves peeled garlic, crushed

2 tsp garam masala

50g butter

1 tbs cooking oil

1 medium onion, finely chopped

1 tsp ground cardamom

1/2 tsp ground cinnamon

1 bay leaf

420g canned tomato purée

150ml chicken stock 

250ml thickened cream

For saffron rice

2 cup Basmati rice

1 tsp saffron powder

2 tbs butter

2 cups chicken stock

1 tsp salt

Method

Combine yoghurt, lime juice, cumin, tumaric, garam masala, sweet paprika,ginger and garlic in a bowl, add chicken and stir well, cover and put I the fridge for few hours.

In the rice cooker or microwave rice cooker, combine rice, saffron powder, butter, chicken stock and salt..cook for 20 mins of high or until rice is soft and fluffy.

Heat the butter and oil in a pan over medium heat, place onion, cardamom and bay leaf in the pan, cook few mins until onions soften. Reduce heat to low. Add chicken and marinated gravy, tomato puree and stock, simmer for 15 mins. Stir in cream and simmer for another 15 mins until chicken is cooked. Remove from heat.  serve hot with saffron rice.

Wonton soup

Another lighter weeknight dinner option and takes less than 10 mins to prepare and cook..Wonton soup or they called it Short soup here, can be eaten as an entree or a main meal depending on serving size. I have it as a main meal tonight.. you can use prawn meats, minced chicken or whatever you like as the filling..traditionally Chinese use minced pork in their wonton.

Ingredients

150g lean minced pork

12-15 sheets wonton pastry depend on how big your wontons

5 cloves peeled garlic, crushed, finely chopped

1 1/2 tbs spring onions, finely chopped

1/2 tbs oyster sauce

2 cup chicken stock

3tbs soy sauce

Salt & pepper to taste

1/2 medium onion, finely sliced

1/4 cup peeled carrot, thinly sliced

1/4 cup broccoli, cut into bite size

A handful of fresh bean sprouts 

Methods

In a small bowl, mix minced pork, garlic, 1 tbs spring onions & oyster sauce, mix well until combined.

Peel wonton pastry one by one, put it on the palm of your hand, place a teaspoon of the pork mixture in the middle.

Fold the pastry into rectangle shape, touch a bit of water on the edge to close the pastry.

 Hold two end at the base of rectangle then twist the end to overlap, touch a bit of water at the tip to hold it in place..put it aside.

Add chicken stock, soy sauce, onion, carrot, broccoli, salt and pepper in a sauce pan ore medium to high heat. Leave it to boil.

In another saucepan, boil the water until it's fullly boil, plunge the wontons in boiling water, cook until they floated. Remove from the boiling water into the stock soup saucepan. Cook for 1-2 mins then add fresh bean sprouts. Turn the heat off.

Serve hot with sprinkle of 1/2 tsp spring onions on top..