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Saturday, March 29, 2014

Cheese and bacon waffle





My girl who has had enough of sweet waffles from the new waffle iron suggested this combination. Strange as it sounds, bacon and cheese on freshly cooked  waffle is one of the best snacks ever created in my kitchen.  The waffle is crispy and airy yet its texture is firm enough to hold the bacon and cheese.

It was a good thing she has self control – we polished off two waffles while the iron was cooking the next set. My only regret? Not doubling the amount of ingredients so that we could ‘sample’ more of these yummies.

Credits : Hope C

Makes 6 medium waffles.

Ingredients:
1 egg
¾ cup low fat milk
¼  cup canola oil
5 pieces of bacon with rind removed
1 cup cheddar cheese. shredded
1 cup plain flour    
1 tsp baking powder


Method :
1.    Cut bacon to small bits.
2.    Combine all the ingredients and mix thoroughly. The batter should have the texture of thick congealed porridge without dripping.
3.    Ladle 2 tablespoons of the   batter to the waffle iron and cook accordingly.
4.    Best eaten fresh.



Monday, March 24, 2014

Mini Cheesecakes ( Orange Flavor )



Mini no guilt cheesecake

This bite size cheesecake travels well because it rests snugly in a cup. It would have paired well with lemon zest but orange zest gives a subtle flavor as well. Being tiny, it saves me the hassle of a water bath because a water pan under the baking rack did the trick just fine.

I baked it a minute too long and so missed the moist cheese filling that cheesecakes are meant to be. My second batch was perfect when baking was reduced by 1 minute to 19 minutes.

Adapted from  Eugenie Kitchen.


Makes 12 mini cheesecake cups

Crust :
90g digestives, processed to fine crumbs
30g unsalted butter, melted

Cream cheese filling :
260g cream cheese, softened
50g castor sugar
½ teaspoon cornstarch
½ teaspoon vanilla extract
1 tablespoon orange zest
2 eggs

Method:
Prepared 12 cupcake liners.
Combine biscuit crumbs and butter.
Spoon 1 tablespoon of crumbs to the cupcake liner.
Press the crumbs to compact it.

In a food processor, process the cheese, sugar, cornstarch, extract, zest and eggs until it is well combined.
Equally divide the cheese filling among the 12 cups.

Place a shallow basin of water under a baking rack.
Preheat the oven to 160C degrees.
Bake the mini cheesecakes for 19 minutes.
Cakes will appear pale when done. Leave the cakes to cool in the oven, with door ajar.
Chill well before jazzing it up with whipped cream and jam.
Eat cold.


Monday, March 17, 2014

Dinner rolls



From flour to rolls in 3 hours. Can't be any fresher than this.

It has been a while that I have made bread of any kind.  I was looking for culinary adventure and the tried and tested bread is now a yawn.

But the need of dinner rolls has changed my rhythm and now I am back to my trusty bread machine for kneading.  Going back to the familiar is not the bad thing, because I have almost forgotten how heavenly freshly baked bread smells in the kitchen.

Makes 6 rolls.

Ingredients:
225g of bread flour, less 2 tablespoons
4 tablespoons of wholemeal wheat flour
½ teaspoon fine sugar
pinch of sea salt flakes
3g instant yeast
130ml lukewarm low fat milk
25g softened unsalted butter
1 small egg

Method:
Combine all the dry ingredients in a mixing bowl.
Add butter and milk.
Knead, using a kneading machine, for 10 minutes or until the dough is elastic and not sticky.
Leave the dough to rise, 1.30 hr.

On a lightly floured surface, knead the risen dough for 2 minutes.
Make out 6 portions of dinner rolls.
Place on an oiled tray to rise, 30 minutes or until the dough doubles.
Glace the dough with egg or melted butter ( optional ).
Preheat the oven to 220C.
Bake the buns at 220C for 15 minutes.
Cool well.

Eat fresh!

Monday, March 10, 2014

Red bean and sprout rice cakes

Bite size rice cakes, best as late night TV snacks


There is a place in blogosphere where I can retreat into a world of beautiful scenery, sunrise, cute kids and clever animals. In her photo-a-day series, I see the most unexpected picture based on a theme and it never fails to remind me that there are many angles to tackle an issue.

Thank you, Pancake Ninja, for sharing a part of your world. This recipe is for you, gluten free and vegetarian.

Top photo taken with my Samsung Tab.

Makes 12 cups.

Ingredients :
1 cup of rice flour
2 cups of water
3 tablespoons of oil
1 cup of fried shallots
1 cup of bean sprouts or alfafa sprouts, blanched
2 tablespoons of red beans, cooked until softened
salt to taste

Method :
Prepare 12 mini aluminum cups.
Mix all the ingredients in a saucepan.
Over medium heat, cook the batter until the contents combine to become a paste.
Remove the pan and spoon the batter to the prepared cups to the brim.
Steam the rice cakes in a steamer for 45 minutes or until the paste is cooked.
When warm, the rice cakes will appear wet. Let the cakes cool completely to firm up.
Serve as it is. It tastes great when pan fried as well.



Sunday, February 2, 2014

Waffle ( soybean flavor )


Holey waffles! 

On the third day of the Chinese New Year when all food has been consumed and the shops are still bare because delivery has sort of slowed down because of the holidays, hubby got me a waffle iron hopping for alternative sustenance.

I fell in love with the little gadget instantly because it produced my girl’s favorite snack with the least of effort. Soybean flavor is my first of many tries and I can’t wait to churn out waffles for all occasions.

In case you are wondering how this recipe turns out, the waffle is light and fluffy,  tastes rather neutral except for a hint of soybean so it is good for most sauces and condiments.


Makes 16 mid sized waffles.

Ingredients :

2 eggs
1 ¾ cup low fat milk
½ cup canola oil
¼ tsp vanilla extract

2 cups plain flour less 2 Tbsp
2 Tbsp instant soybean mix
3 Tbsp baking powder


Method :
Combine plain flour, soybean mix and baking powder. Set aside.
In a large mix bowl, beat eggs until frothy.
Add the rest of the liquids.
Mix well to combine.

Preheat the waffle iron.
Lightly oil the oil with an oiled brush.
Spoon the batter to cover 70-80% of the iron.
Cook until the waffle is browned and crispy. I used the iron’s thermo indicator as a timer which worked beautifully.


Eat hot. I slathered every depression with tea jelly ( TWG ) and it was heavenly!