Search This Blog


Tuesday, September 15, 2015

Sesame seed savory waffle

The last photo from Dr H for this year.

It has been a blessing to cook for Dr H like this for the last 19 years.

With only 6 days away from leaving home, I gave my first ‘cooking’ lesson to the  now not-so-little one. It was almost a no-brainer - we had them for lunch in less than 30 minutes.

This should be the new dorm food.

The choice for ingredients is endless, depending on your creativity. Definitely the way to get rid of leftover food!

Makes 6 waffles

Ingredients :
1 cup flour
1 tsp baking powder
1 cup low fat milk
¼ cup oil
3 pieces of smoked ham
50g cheddar cheese, bite size
¼ cup sesame seeds

Method :
Combine all the ingredients and whisk to combine.
Spoon the batter to a griddle or waffle maker.
Cook according to instructions.


Monday, September 14, 2015

Cheesy ‘mooncake’

Crunchiest mooncake ever, inside and out

This mooncake lookalike is more a cheese and nut pastry with the traditional lotus paste.  I think it is more a kitchen sink mooncake because I was determined to use up all the nuts and seeds in the pantry since my Florentine interest waned. But for my friends whom I am giving these away, I am not telling.

Makes 10 medium pastry mooncakes

Ingredients :
120g butter, unsalted
40g fine sugar
2 Tbsp whipping cream
1 Tbsp milk
180g plain flour
1 Tbsp corn flour
3 Tbsp parmesan cheese, grated

2 cups toasted sunflower seeds
2 cups almond slivers

10 lotus balls, 35g each, rolled in the toasted sunflower seeds

Method :
  1. Whisk butter, sugar, cream and milk until pale.
  2. Whisk in flours and cheese.
  3. Chill for 30 minutes.
  4. Make out 10 portion of the dough, about 40-45g each. Use a floured hand for easy handling.
  5. Wrap the prepared lotus ball with the dough.
  6. Roll the dough in the almond slivers.
  7. Sprinkle the dough with more cheese.
  8. Bake in a preheated oven at 180C for 20-30 minutes.

Wednesday, September 9, 2015

Pastry sour cherry cake

Excuse the unglam plate, but this cake is a to-die for
Happyhomebaking’s old post of this cake got me working in the kitchen, not once but twice. After our guests ate almost ½ of the cake and took back the other half, I knew this recipe deserves an encore. Her recipes are robust and can withstand cooks with poor arithmetic abilities ( for resizing ) so it was perfectly good for me.

I wanted to tune up the moist factor and added an egg here and extra yogurt there. The final unfinished product in whatever ratio should be strong enough to hold up the fruits without causing them to sink and perform a disappearing act.

This is almost a one pot recipe with minimal washing while waiting for the cake to bake. Definitely a keeper!

Credits : HHB with adaptations.

Makes a 9-inch cake or 3 medium loaves.

Ingredients :
100g softened butter, unsalted
140g fine sugar
60g thick yogurt
1 tbsp vanilla extract
4 eggs
200g plain flour
1 tsp baking powder
2 cups of sour cherries

Method :
1.                  Whisk butter and sugar until pale.
2.                  Add yogurt and whisk.
3.                  Add eggs, one at a time. Whisk well.
4.                  Whisk in extract.
5.                  Sieve in flour and baking powder.
6.                  Stir to incorporate.
7.                  Whisk on medium speed, 5-10 seconds.
8.                  Pour into 9 inch lined and greased springform pan.
9.                  Lightly place the cherries on the surface of the cake. Do not press.
10.              Baked in a preheated oven for 180 C for 30 minutes.
11.              Reduce the baking temperature to 170 C and bake for another 20-25 minutes or until a skewer pierced into the center of the cake comes out clean.
12.              Cool on a rack.
13.              Remove springform and cool further.
14.              Yummy with ice cream!

If this is to be baked in medium sized aluminum pans,  fill the batter to ¾ full and bake at 160C for 60 minutes.

Friday, August 28, 2015

Smoked haddock pie

Silpat makes the job so much easier !

This pie is a result of a large haul of seafood from Snorre. I ended up with more pie filling than intended, which was a good thing. The excess creamed egg and pie dough became a muffin-cupcake-deep dish quiche. It was so good, I almost inhaled it. 

10 inch pie pan ( floured and greased )

pie filling :
3 eggs
200ml cooking cream

100g smoked haddock, cut to bite size
2 rashers of bacon, pan seared and cut
1 medium potato, cooked and cubed

pie shell :
125 g of plain flour
70g butter, softened
½ tsp sugar
¼ tsp sea salt
½ egg yolk

( ½ egg yolk for glazing )

Method :

1.       To make the pie shell :
2.       In a food processor, blitz pie shell contents.
3.       The flour should look sandy but is able to hold together when pinched.
4.       Flatten the dough between 2 silpats.
5.       Transfer the dough to the pan. Trim edges.
6.       Chill for 1 hour.
7.       Bake at 180 C for 20 minutes with a layer of baking beads.
8.       Remove the beads. Glaze the pie with remaining egg.
9.       Bake at 180C for 5 minutes.
10.   Remove the baked pie shell from the oven.
11.   Arrange haddock, bacon, potato on the pie.
12.   Lightly beat eggs and cream. Season with pepper and salt.
13.   Pour the egg into the pie gently.
14.   Bake at 180C for 20 mintues or until the pie is tan.

Serve at room temperature.