tag:blogger.com,1999:blog-74897939302860946492024-03-14T00:24:41.909+08:00Simply About LifeFamily, Life and Simple FoodCindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-7489793930286094649.post-33368198887373779482012-06-16T00:01:00.001+08:002012-06-16T00:01:12.485+08:00Full of Fruits Anzac Biscuits<br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here's a little twist on an Aussie favourite that I've made for hubby's next climb up <a href="http://thesabahsociety.com/blog/uncategorized/the-sabah-society-mount-kinabalu-climb/2243/">Mt Kinabalu</a>, an exhausting 8km and almost half a day hike up the highest peak in Malaysia and South East Asia. I'm pretty sure he's going to need all the energy he can muster to make it so I've added a few extras to my Anzac biscuit to give him an extra boost full of dried cranberries, apricots and sultanas.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Full of Fruits Anzac Biscuits</span></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup plain flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup rolled oats</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup desiccated coconut</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2/3 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup dried cranberries</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup sultanas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup apricots, roughly chopped into small pieces</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125 g butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup golden syrup</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp bicarbonate of soda</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp water, hot</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Preheat the oven to 180C.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2.</b> In a large bowl mix together the plain flour, desiccated coconut, rolled oats, cranberries, sultanas, apricots and sugar.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b>. Using a small saucepan, melt the butter and golden syrup stirring over low heat. In a separate bowl, combine the hot water with the bicarbonate of soda. When the butter has melted remove the saucepan from the heat, immediately add in the bicarb mixture to the butter mixture. It will probably foam a bit when you stir the bicarb mixture in. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4.</b> Add the all the wet mixture into the dry mixture and combine well. It will be a sticky mixture so use a measuring spoon to spoon out a 1 tbsp ball on to a baking tray. (You can use a greaseproof paper to line the tray but would normally just use the tray ungreased). Arrange the biscuits on the tray giving it room to expand and use your fingers to slightly flatten the biscuit. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5.</b> Bake the biscuits for about 12 mins or until it is golden. The biscuit will be quite soft and will harden when cooled. I would normally bake it until it is just browned so that it would be a chewy biscuit.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here's my original <a href="http://simplyaboutlife.blogspot.com/2010/04/oats-coconut-and-golden-syrupanzac.html?showComment=1339763885497#c1394677829283246160">Anzac biscuit recipe</a> </span><img height="133" src="http://4.bp.blogspot.com/_EY0n-K56WyA/S8iI-R_syII/AAAAAAAAAWA/Q2Y-aDOuZZg/s200/anzac.jpg" style="background-color: transparent;" width="200" /></div>
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<a href="http://thesabahsociety.com/blog/uncategorized/the-sabah-society-mount-kinabalu-climb/2243/"><img height="213" src="http://thesabahsociety.com/blog/wp-content/uploads/2011/07/Mount-Kinabalu.jpg" width="320" /></a>
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Mt Kinabalu Photo from <a href="http://thesabahsociety.com/blog/uncategorized/the-sabah-society-mount-kinabalu-climb/2243/">The Sabah Society</a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com0tag:blogger.com,1999:blog-7489793930286094649.post-40675266384721154712012-04-13T10:30:00.000+08:002012-04-12T14:45:05.077+08:00A Quiche on the go.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">My lunch time menu for the kids these days have pushed me to scratch my head and try to come up with something that is super quick and easy to make and in the cooking time of trying to work around a new baby and whatever time that leaves me ... tops 1 hr to prepare and get it on the table for lunch.</span></div>
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<span style="font-family: Verdana, sans-serif;">I know a quiche is normally made in a round quiche dish but this one of my all time fav baking dishes and I've found it's perfect to fit those square puff pastry sheet without any fuss. So I've made this easy roasted tomato and bacon quiche for lunch and with an added layer of puff pastry its ready to go.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Roasted Tomato, Basil and Bacon Quiche</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tomatoes, quartered</span><br />
<span style="font-family: Verdana, sans-serif;">2 sprigs of fresh basil, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">salt & pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 onion, sliced </span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">3 slices of bacon, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">5 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 milk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2cup grated cheddar cheese</span><br />
<span style="font-family: Verdana, sans-serif;">parmesan cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 sheets of puff pastry</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Arrange in the baking dish the quartered tomatoes, salt & pepper and drizzle with olive oil. Roast under the grill for about 15mins or until slightly browned.</span><br />
<span style="font-family: Verdana, sans-serif;">2. In a fry pan c</span><span style="font-family: Verdana, sans-serif;">ook the bacon until lightly crispy and set aside keeping the remaining oil to s</span><span style="font-family: Verdana, sans-serif;">aute the onions and garlic until soft and put this aside. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Lightly grease the rectangular baking dish and cover with puff pastry. Bake this in the oven at 180C until it is lightly golden and remove.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Whisk the eggs and milk until combined and add the cheddar, and salt & pepper. Arrange the roasted tomatoes, bacon, chopped basil, onions and garlic over the puff pastry and pour the egg mixture over it. Sprinkle the parmesan cheese over the top and bake for about 25mins or until the top is golden. </span><br />
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<br />Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-20998114634351950992012-04-12T14:32:00.000+08:002012-04-12T15:00:03.953+08:00Red Date Tea ... a Chinese Confinement drink to health<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Verdana, sans-serif;">I've recently given birth and there are alot of customs and traditions that follow a child's birth and the post natal care for the mother's recovery especially in this part of Asia. It has to do with the food we eat and how a mother is taken care of in this time of convalesence of about 30 days or what is typically known as the confinement period.</span></div>
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<span style="font-family: Verdana, sans-serif;">The confinement period is a time when new mothers are encouraged to eat more nutritional foods like specially brewed tonics, soups and when certain foods have to be avoided. The whole basis of the careful selection of a confinement diet is so the whole process of recovery from childbirth is quick and done properly so that the body can go back to its natural form all healthy and strong.</span></div>
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<span style="font-family: Verdana, sans-serif;">Its not only the diet that has to be taken care of but I've also heard of alot of traditions and customs that must be followed as well... like not washing your hair for 30 day (something I just couldn't do!), keeping the coldness/wind away from your body (like no aircon in the hot humid heat!), wrapping and binding your body to keep your body in shape (keeps the tummy in!), basically nothing too strenuous for the already exhausted body after giving birth.... lots of rest and more rest topped with a wholesome diet. </span></div>
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<span style="font-family: Verdana, sans-serif;">I'm going to share you a few of the dishes that I have typically eaten during my confinement period. These dishes and recipes have been prepared for me by my mother-in-law, my aunt and even my husband (my red tea brewer!!). They are just a few dishes that I have had and I know that there are many more but these are the ones I have enjoyed the most and they have helped me get through my time of confinement making me feel refreshed and giving me back the strength and health that I had before birth. </span></div>
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<span style="font-family: Verdana, sans-serif;">So usually for the first week I would typically start off with what is called Red Date Tea, which is kind of like a blackcurrant tasting drink brewed to revitalise your body and health. You would normally drink this straight away with your first meal and its drunk all thoughout your whole confinement period or anytime at all when you need a little pick up. In the weeks before I gave birth I had to prepackage all my herbs in little bags so I could just open them and pop them into the pot to boil and just add the water and fresh ginger, kind of like an instant tea I guess!!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Red Date Tea</span></div>
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<span style="font-family: Verdana, sans-serif;">10 -15 red dates, stoned (I like it sweeter so I added a few more, you can also add a mixture of black and blue dates too)</span></div>
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<span style="font-family: Verdana, sans-serif;">50g black beans, pan fried without any oil</span></div>
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<span style="font-family: Verdana, sans-serif;">20g tong sum (codonopsis pilosula)</span></div>
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<span style="font-family: Verdana, sans-serif;">10g dried longan flesh</span></div>
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<span style="font-family: Verdana, sans-serif;">4 slices of ginger, crushed</span></div>
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<span style="font-family: Verdana, sans-serif;">1500ml water</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Add the water and all the other ingredients to bring to a boil and boil for another 12-15mins. Simmer for about 1hr or until it has reduced to about 4 cups.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Strain the tea and keep it in a flask so that you can drink it anytime of the day.</span></div>
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<br />Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-45651836655051164212012-04-11T13:58:00.000+08:002012-04-11T14:00:07.479+08:00Honey Jumbles and a bundle of joy!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: purple; font-family: Verdana, sans-serif; font-size: x-large;">Happy Easter!!</span></div>
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<span style="font-family: Verdana, sans-serif;">I've always loved Arnott's Honey Jumbles so I made a few to celebrate this Easter instead of the traditional boiled egg and chocolate easter egg. It was my first time making these biscuits and looks just as good as a colour egg and just as yummy. </span></div>
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<span style="font-family: Verdana, sans-serif;">The honey jumbles always remind me of my childhood and they bring back so many memories of being carefree and just being a kid. I guess that is what chocolate easter eggs represent for many kids these days but for me just give me a honey jumble anytime :) all covered in pink and white icing and a special hundreds and thousands sprinkle for Easter!!! .... Happy Easter!</span><br />
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<a href="http://4.bp.blogspot.com/-CPTKLAY11Vs/T4UYqNWg5zI/AAAAAAAACTQ/XzPIpSv8zWg/s1600/DSCN7816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-CPTKLAY11Vs/T4UYqNWg5zI/AAAAAAAACTQ/XzPIpSv8zWg/s320/DSCN7816.JPG" width="320" /></a></div>
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<span style="text-align: left;"> </span><span style="font-family: Verdana, sans-serif; text-align: left;">And just another something to add to the joy of Easter is my little bundle of joy, my new daughter Sophie and just 6 weeks old.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Honey Jumbles</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 40</span></div>
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<span style="font-family: Verdana, sans-serif;">60g butter</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cups golden syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 3/4cups plain flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2tsp ground ginger</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp mixed spice</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp milk</span></div>
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<span style="font-family: Verdana, sans-serif;">extra flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Melt the butter in a saucepan over low heat and add the golden syrup and bring to a boil. Remove from the heat and cool for about 10mins.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Add the sifted flour and other dry ingredients with the milk and stir until it is well mixed and smooth. Leave the dough in the saucepan and cover for about 2 hours and this will allow the dough to thicken.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Turn out the dough onto a floured surface and knead lightly until the dough is soft and not sticky.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Divide the dough into 4 parts and roll each part into 1cm thick rolls and divide it into 10 parts and round the ends into small sausage shapes.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Dust the baking sheet with flour and bake in a preheated oven 180C for about 10mins until a pale golden. Completely cool before icing.</span></div>
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<span style="font-family: Verdana, sans-serif;">Icing</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg white</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups icing sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp plain flour</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp of lemon or lime juice</span></div>
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<span style="font-family: Verdana, sans-serif;">pink food colouring</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Sift the icing sugar and combine with the egg white until smooth. Add the flour and juice until the combined. Half the icing and add a few drops of the pink colouring to one half. </span></div>
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<span style="font-family: Verdana, sans-serif;">2. When the honey jumbles have cooled down cover the tops with the white and pink icing. For this Easter occasion I've added a special sprinkle of hundreds and thousands.</span> </div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com0tag:blogger.com,1999:blog-7489793930286094649.post-8622569329990093102011-02-28T03:02:00.000+08:002011-02-28T03:02:47.732+08:00Homemade Matcha "Green Tea" Ice Cream<div style="margin: 0px auto 10px; text-align: center;"><a href="http://1.bp.blogspot.com/-fD4_B6YLW5g/TWqc-2v1YcI/AAAAAAAAB04/TnCl-Xoa31M/s1600/DSC00281.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/-fD4_B6YLW5g/TWqc-2v1YcI/AAAAAAAAB04/TnCl-Xoa31M/s400/DSC00281.JPG" /></a> <br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's been a hot summer day over here and I've been making tons of homemade ice cream since I got my ice cream maker. The store bought kind just doesn't taste the same anymore and the different flavours that you can come up with is endless. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today's flavour is Green Tea. A long time ago when green tea ice cream was all the rage, we went out to buy some and it came in this transparent container looking very yummy with it's swirls of green tea. One spoonful later and a very sour face it had to be the most awful tasting ice cream I had ever tried. So I thought perhaps it's gone off or something but it was and from that moment I have never bought any. I still ate it at the Japanese restaurants but the store bought kind just wasn't the same. I still loved the ice cream but I had to make my own someday.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And I have! My very own green tea ice cream. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Just added a few teaspoons of Japanese green tea to some creme anglaise and ta da...... ice cream!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well I couldn't have done it without my fav Christmas pressie that I got last Christmas. I've been experimenting since that time and I'll post some soon. I was tempted to make some avocado ice cream but I ate it before it made it to the machine!</span></div><div style="clear: both; text-align: CENTER;"><br />
</div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com8tag:blogger.com,1999:blog-7489793930286094649.post-88873984050087286142010-09-20T03:20:00.003+08:002010-09-20T09:51:15.199+08:00Challenge #1: Ready, Set, Blog Post<div style="text-align: justify;"><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 15px;"><span class="Apple-style-span" style="color: #555555; font-family: 'Lucida Sans Unicode', 'Lucida Grande', Tahoma, sans-serif; font-size: 12px; line-height: 21px;"></span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace; line-height: 15px;"><div style="margin-bottom: 1em; margin-top: 0em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.foodbuzz.com/">Foodbuzz</a> is all about foodies and it's a food lover's community which has launched a food blogging contest called <a href="http://www.foodbuzz.com/project_food_blog/about">Project Food Blog</a> and they're looking for the next Food Blog Star and I have decided to give it a go and enter it.</span></div><div style="margin-bottom: 1em; margin-top: 0em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">What is Project Food Blog? This contest will consist of a series of 10 weekly challenges with contestants being systematically eliminated after each round. The challenges are set out to </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"><span class="Apple-style-span" style="color: #444444;">e</span></span><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #444444;">ncourage us to go further and beyond in our foodie adventures and the </span></span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">winner will receive a $10,000 grand prize. So far there have been over 1800 entries and this very first challenge only 400 will move onto the next challenge. So here's Challenge#1....</span></div><div style="margin-bottom: 1em; margin-top: 0em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Challenge #1: Ready, Set, Blog! What defines you as a food blogger and why you think you have what it takes to be the next food blog star?</span></div></span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Where has the time gone? I've been blogging since... oh I have to check this again, um since... March 2010 says my profile. I started out blogging for fun and to try to get back into writing or at least some form note taking to account for the things that I've been up to up until now with being a stay-at-home mum and looking after my three kids and trying to deal with different tastes and varying appetites during all hours of the day.</span></span></div></div><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TJZeaeKwahI/AAAAAAAABTc/DBaRc_aobVs/s400/cmp4.jpg" /> </span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My biggest foodie critics.</span></span></span></div><div style="text-align: justify;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span> </span></div></div><div style="text-align: justify;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I having an active almost 2 year old who eats just about everything all except peas, which he would pick up from his plate and flick over all areas of the house. I don't think he registers them as food and will hide them all over the house if he could. He seems to take alot of joy out of aiming them at our dear old cat, Sakura but lucky without any fatal shots. I have another son who eats anything with cheese, ham and his favourite .... chicken wings at all times of the day and almost nothing else. A very fussy eater but I'm hoping that will change someday so I try very hard to offer him different foods to tempt his taste buds. And lastly I have a daughter who grew out of her almost all meat diet to being an adventurous eater daring to try out new dishes and now loves her vegies. When she was younger and before she started school she was a very good eater with all her food and wasn't fussy at all... that was until she started school and that all changed when they were given cooked meals at lunch. She was a smart little cookie when delegating who would get her vegies and everything else she didn't like. I guess eating vegetables wasn't the "in" thing at kindergarten but I'm glad it's all changed. So with these three people at home I have the task of trying to get them to eat a balanced meal and I try my best to serve up my style of homecooking. It's a mix of what the kids like to eat and what the adults like to eat, sometimes I have to compromise with a smuggled vegetable and spices here and there but it all seems to work. </span></span></div></div><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
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</span> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img src="http://1.bp.blogspot.com/_EY0n-K56WyA/TJZfGiG-1oI/AAAAAAAABTk/916JliCJ7Z0/s400/2mayfood10.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The food. </span></span></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span> </span></div></div></div><div style="text-align: justify;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My blog is about the food we love to eat, some favourites and some new creations I've stumbled upon that just work well but all of them are foodie adventures that I want to share with anyone who loves food and family. My food is about trying to make a meal that's simple, good and quick to make. They are easy to follow not too complicated, some that have been handed to me from my grandmother... a treasured secret to share and some that have been family staples that have gotten us through the week. I'm always looking out for something to try out or something that evokes a foodie moment from when I first realised my love for good food. I guess you could say food in our family is always about comfort and that's the best kind of food. A meal that is shared and one that gives you that warm "comfy" feeling inside....like all homecooking from a mum's kitchen. As a mum the best compliments are the smiles from the people you love and hearty request for "Mum, can you make this again. I can eat this all the time." or the best compliment so far is from the almost 2 year old... "More?" </span></span></span></div></div><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TJZdt1Lr7xI/AAAAAAAABTU/GvBQJ42wp64/s400/kkmay.jpg" /> </span></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The best compliment...</span></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">just a little bit "more" and a quick snooze!</span></span></span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I'm not a trained chef or cook but it's been more of an "on the job" sort of training with a lot of trials and errors.... split gravy, burnt casseroles, smoking volcano cakes and many more misadventures which have lead me down this path. What has kept me going is my passion for food and passing it on to my kids with the hope that they will learn about good food, the love of creating meal and the known pleasure that a shared meal amongst family and friends are one of the simplest and most rewarding feeling a foodie adventurer can have.</span></span></span></div><span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small; line-height: 15px;"><br />
</span></span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com9tag:blogger.com,1999:blog-7489793930286094649.post-44552671124485273502010-09-17T00:45:00.000+08:002010-09-17T00:45:23.835+08:00one month.....<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's been a while but I'm back... had a bit of a blogging dry spell. I've been cooking and taking photos but putting all down to draft. There's lots to catch up with over the next few days so I hope that these photos will do for now.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TJJJbCENt9I/AAAAAAAABTM/t0uJPQ-fESo/s400/buttercup50.jpg" /> </span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-34780376646346635532010-08-17T01:42:00.001+08:002010-08-17T01:43:03.493+08:00Blueberry Snow Skin Mooncake with Chocolate and Strawberry Filling<div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/_EY0n-K56WyA/TGlymWJzLAI/AAAAAAAABIM/--KfOQ3J_-4/s1600/DSCN5142.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_EY0n-K56WyA/TGlymWJzLAI/AAAAAAAABIM/--KfOQ3J_-4/s400/DSCN5142.JPG" /></a> </div><div style="clear: both; text-align: CENTER;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mooncake season is here and I've always like those little golden pillows of lotus paste and pandan paste and red bean paste. Until a few years ago you could only find two or three traditional types of mooncakes but now you can find all sorts of new Snow Skin mooncakes or otherwise known as Ping Pi Mooncake. They are completely different from eating the traditional ones as they are usually eaten chille</span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">d and the texture of the skin is soft and chewy and much like lo mai chi or mochi. And instead of having just the plain filling with a salted egg you can now have fruity fillings like strawberry, banana, blueberry, pandan and even durian!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So this Mid Autumn Festival or Mooncake Festival I've decided to give it a try and make my own Snow Skin Mooncakes and I guess the hardness thing to come up with is what type of filling to put in it. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TGlyyQkFF_I/AAAAAAAABIU/Srh_TrDSKqs/s400/DSCN5143.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">Blueberry Snow Skin Mooncake with Chocolate and Strawberry Filling! This is my first attempt at making this.... a very messy but rewarding job.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">It was a little tricky getting the mooncakes out of the mould but it turned out ok.</span></span><br />
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</span></span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TGlzYRrSPCI/AAAAAAAABIk/MrFo-C0fEwY/s400/buttercup40.jpg" /> </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The main ingredient: Glutinous Rice Flour, Rice Flour and Lotus Paste. There are so many moulds to choose from with different patterns. </span></span><br />
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</span></span></div></div></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com5tag:blogger.com,1999:blog-7489793930286094649.post-58037148245721870552010-08-08T16:48:00.000+08:002010-08-08T16:48:03.939+08:00Chocolate Banana Custard Pie<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With everyone having their own favourite things to eat for dessert. I wanted to combine all of them together and this is what I came up with. I have been wanting to make a banana cream pie so I use that for inspiration when I came up with this creation. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chocolate for Tristan, Custard for hubby and Ashley and bananas for Jacob. </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">CHocolate + Custard + Bananas = Chocolate Banana Custard Pie!</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I combined all the flavours but still tried to keep them separate and instead of mashing the banana to make it into a real banana custard I laid a layer of sliced bananas on the bottom of the pie and laid a layer on top of the custard. It went pretty well and hubby thought I had mashed them but the older kids asked me why I had put mushrooms in the custard. They didn't realise that it was bananas and I couldn't believe they had thought I had put mushrooms in their custard pie....really!</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Chocolate Banana Custard Pie</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup plain flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80 g butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2tbsp sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup custard powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 bananas</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g dark chocolate</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1tbsp plain yogurt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Using a mixing bowl, add the flour, sugar and butter and rub together until they look like breadcrumbs. Add the egg and knead it until it forms a smooth dough. If it gets a bit sticky just add a bit more flour. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Preheat the oven to 180C. Grease a 23cm pie dish and roll out the dough to fit the pie dish. You can place a layer of greaseproof paper and some beans or rice onto the pie dough and bake for 10 mins. Remove and set aside.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. </b>Using a medium saucepan, pour in the milk and mix in the custard powder and sugar. Stir it continuously and bring to a simmer. Keep stirring so that the custard doesn't stick to the saucepan and remove once the custard is very thick. Leave the custard to cool down for about 10 mins.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4. </b>Slice 2 bananas into thin slices and then place a layer onto the pie crust. Pour the custard over the bananas and then slice the remaining banana and lay them on top of the custard layer. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5. </b>Gently melt the dark chocolate and when it has melted add the yogurt and stir until combined. Using a spoon to gently drizzle the chocolate over the pie. Put the pie in the fridge to cool down for about 2 hours before serving.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;"><br />
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</div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com10tag:blogger.com,1999:blog-7489793930286094649.post-16675836138250319642010-08-05T14:13:00.000+08:002010-08-05T14:13:51.399+08:00Alfabeto Pasta Soup<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's a perfect day for soup. A cool, overcast sky and the rains just waiting to fall. A bowl of soup is what is going to keep us warm for lunch. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some tomato, chicken stock and lots and lots of alfabeto pasta and we have a bowl of alfabeto soup. Would you like to have some soup?</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TFpTg5pCdTI/AAAAAAAAA-E/Broeg_yfocA/s400/buttercup31.jpg" /><br />
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</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Alfabeto Pasta Soup</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup Alfabeto pasta</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large tomato, roughly chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g chicken breast, thinly diced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 medium onion, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">410g tomato puree</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.5 L chicken stock</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp basil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp sweet paprika</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tsp sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50 g butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Finely chop the onion and garlic. Add them to a saucepan of melted butter. Stir until soften and then add the chicken. Add the basil and paprika and stir until the chicken is cooked.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Add the tomatoes, tomato puree, chicken stock and sugar and gently stir. Add the pasta and bring it to the boil. Keep stirring, reduce the heat and gently simmer for about 8 mins. If you need to add more liquid just add a bit more water. The soup should be nice and thick more like a meal than a soup. Add salt and pepper to taste.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
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<a href="http://2.bp.blogspot.com/_EY0n-K56WyA/TFpS4_IGPBI/AAAAAAAAA98/xuQ6bYJYHwE/s1600/2mayfood5.jpg"><img alt="" border="0" src="http://2.bp.blogspot.com/_EY0n-K56WyA/TFpS4_IGPBI/AAAAAAAAA98/xuQ6bYJYHwE/s400/2mayfood5.jpg" /></a> <br />
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</div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-58360770887528523412010-08-05T01:29:00.000+08:002010-08-05T01:29:03.365+08:00Apple Pie<div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We were invited over for dinner at a friend's place and I always love to bring over something as a little thank you gift. I just love making pies. Apples pies are my favourite ones to make. Apple filling piled up high and sweet shortcrust pastry with a huge dollop of vanilla ice cream. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I had actually planned to make this apple pie just the family but when hubby told me about our dinner invitation I immediately thought of saving this pie to share with our friends. </span></div><br />
<img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TFmK9C0MEKI/AAAAAAAAA9c/YFXyp1YkWQc/s400/cmp2.jpg" /><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Apple Pie</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">180 g butter, cold</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups plain flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 egg yolks</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup icing sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 tbsp cold water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10-12 medium granny smith apples</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup sultanas</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Using a mixing bowl, add flour, icing sugar and cold butter. Rub in the butter until it resembles breadcrumbs. Add the egg yolks and the water and combine until it forms a dough. If the dough is sticky just add some more flour. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Knead it on a lightly floured surface until it is smooth. Divide the dough into half and roll out the dough to place on a greased 23cm pie dish. I would sometimes just flatten portions of dough on my hand and just roughly cover the pie dish. It gives it a rustic look and I sometimes do it this way to save on rolling out the dough. Set aside the remaining dough and pie dish in the fridge.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. Filling</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Peel the apples and cut them into thick slices. I found this really great apple cutter at Ikea and it just cuts the apple into perfect slices and cores the apple at the same time. Put the apple slices into a sauce pan. Add the sugar and sultanas and heat the pan over med/high heat and constantly stir so that the sugar does not burn. I don't usually add water as I find it makes the pie to watery. You have to constantly stir the apples and you will see that the moisture will come out of the apple and then you will have to cook the apples until the sauce thickens and reduces. Set it aside to cool and when it has cooled down continue with the pie making.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4. </b>Preheat the oven to 180C. Take out the pie dish and remaining dough. Fill the pie dish with the apple filling. Roll out the remaining dough to form a cover for the pie. Seal the edges and poke a few holes with a fork. I usually have some dough left over so I would normally use it to decorate the pie. Brush over the pie with the milk and sprinkle the pie with some cinnamon and sugar. Bake for 30mins or until the pie is golden brown.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TFmLiTSSQaI/AAAAAAAAA9k/xmFsT7JiX8g/s400/cmp3.jpg" /></div><div style="text-align: center;"><br />
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</div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com3tag:blogger.com,1999:blog-7489793930286094649.post-78727233464154710812010-07-26T17:22:00.000+08:002010-07-26T17:22:35.220+08:00Spring Onion Dumplings<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Over the weekend I woke up in a sneezing frenzy in the early hours of morning. It was just getting bright with the sun waking up and I just couldn't get back to sleep. Too much restless tossing and turning and I had to get out of bed. Now I don't really get up that early if it can be helped but at 4.40am I found myself completely awake. What should I do? Hhmmm maybe I should make something for breakfast? </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It was an early start but I got myself into the kitchen and put my apron on... "cooking mode" switched ON. So having this cold wasn't too bad I did felt some how energised with the cold medication and I was ready to get creative in the kitchen. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So what should I cook for breakfast this morning? A stable item on the breakfast menu has always been something with eggs so it was scrambled eggs with ham and cheese. The kids would like that. Next thing up was bread, nice thickly sliced bread and just so right for french toast. I make it simple with nothing much but some eggs and sugar and it always turns out well but I think it has to do with the type of bread you use. I buy this Japanese cut English bread from this local bakery called Strawberry Cake House and it is the best here in Kota Kinabalu. I don't know what they put in it but even my family from Sydney love it. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With the french toast and scrambled eggs down I still had time to make something else for breakfast as it was only 5.30am. Okay what would it be? Dumplings! I knew I had some spring onions in the veg keeper back in the fridge. A bit of chopped spring onions in the dough and some in the filling and that should be fine for breakfast dumpings.</span><br />
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</span></div><a href="http://3.bp.blogspot.com/_EY0n-K56WyA/TE0f16dMnnI/AAAAAAAAA2I/ZWIliB9I5aY/s1600/buttercup29.jpg"><img alt="" border="0" src="http://3.bp.blogspot.com/_EY0n-K56WyA/TE0f16dMnnI/AAAAAAAAA2I/ZWIliB9I5aY/s400/buttercup29.jpg" /></a></div><div style="clear: both; text-align: CENTER;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spring Onion Dumplings</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/3 cup plain flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp cold water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp hot water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp spring onions, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 g chicken mince</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp spring onions, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp rice wine</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp light soy sauce</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp sesame seed oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp corn flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pinch of black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp chicken stock powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">small onion, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 clove garlic, minced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ginger, finely grated</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Using a mixing bowl, add the flour and gradually mix in the hot and cold water. Combine well until it forms a dough. It might need some additional flour if the dough is too sticky. Knead the dough until it becomes smooth and let it rest while you make the filling.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>In another bowl, add all the ingredients for the filling and mix until it is all combined. Set it aside.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. </b>Roll out the dough onto a floured surface and roll it into a rope and divide into 1 inch portions. Using a rolling pin, roll the portions into a roughly 10 cm circle. Repeat with all the dough. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4. </b>Place about 1 tsp of filling into the dough and seal the edges and gently fold the edges. Place them standing up on a plate and set aside for frying.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5.</b>Using a wok, heat up about 2-3 tbsp of oil and arrange the dumplings standing up so that the base will brown. Once the bottom of the dumplings have browned, add water till it reaches halfway up the dumplings, cover and boil off the water. You might have to cook the dumplings in 2 batches but just repeat the frying and boiling process. Serve with garlic soy sauce.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</div><img src="http://1.bp.blogspot.com/_EY0n-K56WyA/TE0gP-HWtbI/AAAAAAAAA2Q/GmbRhxQcTIM/s400/2mayfood4.jpg" /></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com9tag:blogger.com,1999:blog-7489793930286094649.post-70074133269957205402010-07-21T01:57:00.000+08:002010-07-21T01:57:03.859+08:00The "Other" Cocoa Powder.....Black Cocoa Powder/Black Onyx Cocoa Powder<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've been searching for some inspiration to get me back into a cooking mood and I think I've found it in the "other" cocoa powder.... Black Cocoa Powder or otherwise known as Black Onyx Cocoa Powder. It's super dark, really dark and almost black or charcoal like in colour and gives that something special when you're making that super rich chocolate cake or a real chocolatey double chocolate cookie. </span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TEXfrRQpvNI/AAAAAAAAA0k/AMz64u8NLZg/s400/DSCN4884.JPG" /> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Black Cocoa/Black Onyx Cocoa Powder and Dutch Cocoa Powder in the background</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was doing some shopping at our local baking shop looking around for some cocoa powder and I came across this small packet of black cocoa powder. I had never heard of it before but then it occurred to me that this was the secret to the famous dark rich almost black colour to the "Oreo" cookies that the kids love to eat.... I always wondered how they got it so dark and now I knew how.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I found out that there are actually three types of cocoa powder; natural, dutch and black onyx. It all comes down to how they process the cocoa bean and how they treat it with alkali to neutralise the natural bittersweet taste in the cocoa powder. In the natural cocoa powder there is no alkali use to process the beans and the taste is much stronger and bittersweet. This flavour of the cocoa is usually used in the traditional Mexican dishes and baking where the taste is more intense and acidic. Dutch cocoa powder is usually used in things like chocolate drinks and it is processed using an alkali, giving it a milder taste but less bitter and it is more reddish in colour. Black cocoa powder is processed to the extreme with alkali and this gives it that almost black colour. It has an intense cocoa flavour but it has less cocoa fat in it so it can be drier when used so it is often recommended to use a 50/50 mixture of black and dutch cocoa to give it more fat content so that when you use it for baking it doesn't get too dry.... interesting!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Anyway I thought I'd give it a try today by baking some Chocolate Chip Cookies and transform them into Super Rich Chocolate Chip Cookies with a bit of help from my new discovery, the Black Cocoa Powder! I used as recommended a 50/50 mixture of the black and dutch cocoa powder and it produced a really intense black chocolate brown colour. I must admit I was a little startled by the colour when I was mixing it in and I was happy I didn't try to use just the black cocoa powder on it's own. Could you imagine how intense the colour would have been! .... It's is pretty surprising when you take it out of the packet because it actually looks like charcoal dust but it looks and smells like regular cocoa powder just the colour is something to get use to. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Super Dark Chocolate Chip Cookies</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150 g butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2/3 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tbsp black cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tbsp dutch cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup plain flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150 g dark chocolate, roughly chopped</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Cream the butter, sugar and egg. Add both the cocoa powders and mix until smooth. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Roughly chop up the dark chocolate into small pieces and add them into the mix. The colour is really intense when you mix it into the mixture and it almost looks like mud.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3.</b> Sift the flour and baking powder together and add it gradually into the mixture to form a dough.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4.</b> Preheat the oven to 180C. Using a dinner spoon, scoop out half a spoonful onto a baking tray and allow for room to spread. Bake for 12 mins and allow to cool. It can be a bit difficult to see if the biscuit is baked because of the intense colour but it will eventually cool and harden. </span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TEXgADT4qEI/AAAAAAAAA0s/4Gzlam-OMT4/s400/buttercup27.jpg" /> </span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com9tag:blogger.com,1999:blog-7489793930286094649.post-17209680726353789572010-07-13T14:09:00.000+08:002010-07-13T14:09:17.042+08:00World Cup ... 4 more years to go.<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We cheered, we cried, we booed, we rejoiced and we ate! The FIFA World Cup is finally over and although none of my favourite teams didn't win, we all had a good time watching the game. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Australia got out early in the game. England left too but not without trying. Holland came so close..... Another 4 more years to go and we'll be up again at the midnight hour watching with anticipation for the game to begin again.</span>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-67018093567306848492010-07-08T00:30:00.000+08:002010-07-08T00:30:46.631+08:00Pizza Swirls<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was talking to my mum last night about ideas for school snacks and she was telling me about these great mini pizza snacks that she's been buying at the local bakery. They're not your ordinary mini pizzas but little swirls of pizza and they come in all sorts of fillings. Apparently they are so popular that they sell out by 10 am and if you want to guarantee getting some you have to place an order. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Can you imagine that, all sold out by 10 am? .... When mum told that I just knew I had to make them for the kids and I'm sure they would be a hit too. </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TDSrCJLYuQI/AAAAAAAAAyo/2_pAlLhSai0/s400/DSCN4806.JPG" /> </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We don't normally have pizza for lunch but I was pretty sure the kids would love a surprise when they open up their lunch boxes to find some pizza swirls. Pepperoni and cheese filling! I knew I had some wholemeal bread dough in the cupboard so instead of making bread today I used it to make the base of the pizza. Rolled it out into a rectangular shape and topped it off with some tomato puree, beef pepperoni, cheddar cheese and rolled it back up like a swiss roll. I then carefully cut it into slices and laid it out on a sprinkling of cornmeal.</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oh the kids absolutely loved it! They must have though ...Wow, mum is actually encouraging us to eat pizza at school and for lunch too!!! I really don't mind as long as it's from home and I know it's healthy. I'm thinking of making a ham and chicken pizza swirl for next week's school menu!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com4tag:blogger.com,1999:blog-7489793930286094649.post-74785626437088684362010-07-03T23:18:00.000+08:002010-07-03T23:18:47.762+08:00Mango Lo Mai Chi (Mango Glutinous Rice Balls)<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As some of you already know I'm a little bit of a World Cup fan and I'm very pleased to say that Holland won in their Brazil vs Holland game. So hooray for Holland!!! Now who will be the winner of the Argentine vs Germany game tonight?.....</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Let celebrate the win with these yummy chilled Mango Glutinous Rice Balls or otherwise known as Lo Mai Chi. They are these little soft balls of glutinous rice covered with a nice coating of dessicated coconut and hidden within it is a piece of sweet mango.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Mango Lo Mai Chi</b></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 ripe firm mangoes ( I used manila mangoes)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp rice flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">220 g glutinous rice flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">110 g sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 ml coconut milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">desiccated coconut for coating </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Peel the skin of the mangoes and cut the mango into small cubes about 2cm. Place the mangoes into the fridge to chill.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Combine the rice flour, glutinous flour, sugar and coconut milk in a bowl. Stir until the sugar dissolves and the mixture is smooth.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. </b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Prepare a shallow plate for steaming with some oil to coat the plate so that the mixture does not stick. Pour the mixture into the plate. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4. </b>Use a wok for steaming the glutinous mixture. Pour enough water in the wok for steaming and place a steaming tray in the wok. Cover the wok and bring the water to a boil. When the water is boiling, place the shallow plate into the wok and steam for about 30 mins. To test when the mixture is cooked, use a wooden satay stick or a chopstick and place it into the dough and if it doesn't stick to the chopstick then it is ready.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5. </b>Remove the plate when the dough is cooked and let it rest for about 10 mins. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6. </b>Prepare about 1/2 cup of desiccated coconut into a plate for coating. You will need more but just gradually add more when required. Using a spatula, scoop out about 1 1/2 tsbp of the dough and using plastic oiled gloves, gently roll the dough into a ball and flatten with your fingers it out into a 6-8 cm circle. The dough can be very sticky and hot so that is why you need to use oiled plastic gloves so that it does stick. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7.</b> Place 1 piece of the chilled mango into the centre of the dough and carefully pinch together the edges and mold it into a ball. Roll the glutinous rice ball into the desiccated coconut and place it onto a piece of greaseproof paper or a cupcake paper. Repeat the steps and place all the Lo Mai Chi into a container and chill in the fridge and it will be ready once it has cooled down.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TC9Uh_8_rCI/AAAAAAAAAx0/Fb1xVptNuzc/s400/buttercup25.jpg" /> </span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com6tag:blogger.com,1999:blog-7489793930286094649.post-18779025278085086452010-06-29T07:44:00.000+08:002010-06-29T07:44:29.510+08:00Quick Proofing Yeast Dough ,,,,,, in the Microwave!!<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The other day I did some experimenting in the kitchen again while making some cinnamon rolls. I wanted to see if I could try to quicken the time spent proofing the yeast dough so that it would double in size but with less than a fraction of time then the usual hour. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whenever I make anything which involves using dry active yeast I know I will have to leave it in a warm place for about an hour or an hour and a half to let it raise and double it's size. In the past I've heated up the oven to about 180C for about 3 minutes and turned off the heat to enable the oven to generate enough heat just to get it warm so that I use that warmth for my proofing. Having placed the dough in an enamel mixing bowl I would use a damp towel and leave my dough in the oven for about an hour and it would double it's size. It works without a hitch and I've always found that this method is the best for me but I wanted to see if I could some how make that time shorter. Less time proofing and the faster I could turn out whatever I was baking. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Getting back to basics whenever I make anything with yeast is to check if the yeast is still active. If it's going to work or not is the most important thing when you make bread. Now I'm not an expert at making bread but I know if the yeast is not working out than the bread is just not going to raise and you won't get that yummy fluffy soft bread. So for starters I've always put in one teaspoon of sugar whenever I proof my yeast with warm water and I've found that it always works.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mixing and kneading just works the dough before you leave it to rest and final proofing or final fermentation to let it raise and double it's bulk. This is the part that takes the longest and this is what I wanted to see if I could fasten the time. So my experiment takes place here: </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><i>How to quicken the time for the yeast dough to proof?</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So I proofed my yeast till it was foamy and mixed it in with the bread flour and after a good 10 minutes of kneading I was ready to proof the dough. And how did I do this .... the microwave of course! Yes, the microwave..... I know not the most traditional method of proofing but it can generate quick bursts of heat and it actually works.</span></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TCkyVFW4dvI/AAAAAAAAAw8/m51Pi_yPfRA/s400/DSCN4709.JPG" /> </span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><i>How do you Microwave proof dough?</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Okay this is how it works. I placed the dough in an ungreased microwave proof casserole dish (Corningware casserole in my experiment), uncovered and microwaved it for 3 minutes at low heat. Then I left it to rest for 3 minutes and microwaved it again </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">for 3 minutes at low heat. I let it rest this time for 6-8 minutes but placed a cover over the dough..... and guess what happened it actually doubled in size! It worked and in roughly less than 20 minutes I managed to proof the yeast dough with the microwave and this would have normally taken me an hour. </span></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TCkyfRojC2I/AAAAAAAAAxE/WDIJB5NVWkU/s400/DSCN4710.JPG" /> </span></div></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm not sure if this works for all types of bread but give it try and see what happens.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TCkzoXLBKUI/AAAAAAAAAxU/Nfw_TjtqI74/s400/buttercup24.jpg" /> </span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com3tag:blogger.com,1999:blog-7489793930286094649.post-18272166158343475732010-06-26T21:44:00.000+08:002010-06-26T21:44:09.789+08:00Pizza Time<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is a post from my other blog <a href="http://thissideoftheisland.blogspot.com/">This side of the island</a>.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's been a pretty gloomy sort of day today, dark clouds cover the sky and predictable afternoon down pour of rain. It rains and it rains. No, I'm not complaining about it at all, I actually love the rain. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's one of the better times of the year when the afternoons and nights are cooler and you can huddle up in bed and sleep in the cool breeze. This time of the year is a nice time to just stay at home and curl up with a good book or just lazy about in front of the tv and watch a movie. It's the closest thing to a season, apart from the all year round of summer that we have and I suppose you could call it our tropical "winter". </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So for some it's not the best time of the year, especially when it can cause flash floods and all outdoor afternoon activities are cancelled. No swimming for the kids in the afternoon or walks along the beach to watch the sunsets. It's time for the indoor stuff!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Indoor stuff.... to keep the kids busy today, I got them to make dinner. Yes, it was my night off from the dungeon in the kitchen (only kidding I love to cook) and time to put my kids to work. And so tonight Ashley and Tristan were set loose in the kitchen to make pizzas from scratch for dinner. Right from making the pizza dough, rolling it and making their version of pizza.</span></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TCT2jcYMdhI/AAAAAAAAAwc/pJw9qU2X7tg/s400/buttercup21.jpg" /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rolling out the dough.... </span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TCT3P6GClHI/AAAAAAAAAwk/VMdbee3goPY/s400/buttercup22.jpg" /></span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">They both had a go at making their own pizza.... a few nibbles at the cheese by Tristan.</span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TCT4QGgADvI/AAAAAAAAAws/HayhYPh3Lew/s400/buttercup23.jpg" /></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pepperoni & Ham Pizzas!!! Our little food stylist was fast asleep during the pizza making!</span></div></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com0tag:blogger.com,1999:blog-7489793930286094649.post-2408680352236341132010-06-23T23:03:00.000+08:002010-06-23T23:03:01.190+08:00Chocolate Custard Ice Cream<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I did a little custard experimenting with my adventures in the kitchen today. Thought I'd try and make a quick ice cream with what I had on hand.... custard powder, milk, sugar and cocoa powder. All the ingredients I needed for an experimental go at making chocolate ice cream. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now I wasn't too sure how this would turn out so I only made a small batch, just a little over half a litre. I guess a little can go a long way if it taste good tonight. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've looking through some of the ice cream posts on Foodbuzz lately and I have to say that an ice cream maker is way up high on my wish list. I saw a few makers when I was in Sydney and didn't really think much about buying any, but oh now I wish I did. Can you imagine being able to whip a batch of any flavour of ice cream within an hour or so. Any flavour... vanilla, mango, banana, just mix in any fruit of the season and you have got yourself some seriously yummy ice cream. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well, here's my spin on my ice cream making skills ....without the ice cream maker.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">... all ready for the England match tonight! </span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TCIem7IS7II/AAAAAAAAAvk/pR7OsvgY40g/s400/DSCN4676.JPG" /> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Chocolate Custard Ice Cream</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">570 ml full cream milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 tbsp custard powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 tbsp cocoa powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5-6 tbsp sugar, to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1.</b> Using a saucepan, combine all the ingredients and mix throughly until it is smooth. Constantly stir the custard and heat it over medium heat until the mixture has thicken. Remove from the heat and set it aside until it cools. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Place the custard into a container and stir it<b>. </b>Put the container into the freezer and stir it again in the next hour. Repeat this again for the next 2 hours. The constant stirring will prevent it becoming too hard. It should be ready to serve after about 3-4 hours in the freezer.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TCIfky60BrI/AAAAAAAAAvs/sWnShd3P38I/s400/buttercup20.jpg" /> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jacob and Tristan enjoying their ice cream.</span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com3tag:blogger.com,1999:blog-7489793930286094649.post-55691230600177268162010-06-21T00:52:00.001+08:002010-06-21T00:53:37.762+08:00Father's Day Treat<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This Father's Day I thought I'd treat hubby to his choice of dessert and so I asked him what he wanted me to make for him..... Cheesecake! Well, I had to perfect cheesecake recipe I wanted to try out and this was that special occasion for it. </span><br />
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<div style="text-align: center;"><img height="282" src="http://2.bp.blogspot.com/_EY0n-K56WyA/TB44ED5BA2I/AAAAAAAAAuE/SM7APkUxUVM/s400/DSCN4652.JPG" width="400" /></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I found this </span><span class="Apple-style-span" style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: magenta;"><a href="http://quickiesonthedinnertable.yolasite.com/recipes/oreo-and-yoghurt-baby-cheesecakes"><span class="Apple-style-span" style="color: blue;">Oreo and Yoghurt Baby Cheesecakes</span></a> </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">recipe posted by Denise @ Quickies On The Dinner Table. She made this delicious and oh so yummy treat for her son's 12th birthday and I've been wanting to make it ever since I saw it on <a href="http://www.foodbuzz.com/"><span class="Apple-style-span" style="color: blue;">Foodbuzz</span></a>.</span><br />
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<div style="text-align: center;"><img src="http://1.bp.blogspot.com/_EY0n-K56WyA/TB45B-19w9I/AAAAAAAAAuU/ZPLDxSp6aN0/s400/buttercup16.jpg" /></div><div><br />
</div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So thank you Denise for making our dessert time a special treat. We ate it all and planning on making another batch real soon.... This was Jacob's first time eating chocolate cookies and he had a real blast eating some of the remaining Oreos....Oreo crumbles and everything!</span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com7tag:blogger.com,1999:blog-7489793930286094649.post-26410116503998225952010-06-19T22:26:00.001+08:002010-06-19T22:27:34.763+08:00The Big Football Bite<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm struggling to keep up with all the matches and keep in tune with my fav teams Holland, Australia and England. I think I need nourishment and plenty of it to keep my cheering lungs strong for the matches tonight. Holland vs Japan followed by Australia vs Ghana.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's a long night and I've planned it well with a supply of meaty Hamburgers with a choice of beef patties or chicken patties all on a crusty bun. It's got to big enough and filling for hubby and enough choices for those fussy eaters who like to a variety of patties and fillings. I made my own hamburger buns with a good crusty Italian bun recipe courtesy of <a href="http://pegasuslegend-whatscookin.blogspot.com/2010/05/italian-bread-dough-hoagies-heroes.html">What's Cookin' Italian Style Cuisine</a> , a beef pattie, freshly cut tomato, homemade BBQ sauce and we are ready for GOALS!!!</span></div><br />
<img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TBzBHFMwt-I/AAAAAAAAAts/VJgU_hxBwn0/s400/DSCN4634.JPG" /><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Juicy Beef Hamburger</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300 g beef mince</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small onion, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 clove of garlic, crushed and finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp oregano</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp basil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup of fresh breadcrumbs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp homemade BBQ (tomato sauce, worcestershire sauce, coriander, cayenne pepper, paprika)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and ground black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">plain flour for coating</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Tender Chicken Hamburgers</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal;"></span></b></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">300 g chicken thigh fillets, minced</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">1 small onion, finely chopped</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">1 clove of garlic, crushed and finely chopped</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">1/2 tsp thyme</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">1 egg</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">1/2 cup of fresh breadcrumbs</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">2 tbsp homemade BBQ (tomato sauce, worcestershire sauce, coriander, cayenne pepper, paprika)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">salt and ground black pepper</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">plain flour for coating</span></span></div></b></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Using separate mixing bowls for each mixture, combine all the ingredients. Divide the mixture into quarters and shape it into balls. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Roll the balls into the flour and flatten them out into patties and place them on a plate. Refrigerate the patties until they are ready to served.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. </b>Heat about 1-2 tbsp of oil in a sauce pan and cook the patties, alternating each side until cooked. Serve on an Italian bun or any hamburger bun with freshly cut tomato, sauted onions and a splash of BBQ sauce.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><br />
<a href="http://2.bp.blogspot.com/_EY0n-K56WyA/TBzBAUpeTeI/AAAAAAAAAtk/_JmMU5oRCvo/s1600/buttercup15.jpg"><img alt="" border="0" src="http://2.bp.blogspot.com/_EY0n-K56WyA/TBzBAUpeTeI/AAAAAAAAAtk/_JmMU5oRCvo/s400/buttercup15.jpg" /></a> </div><div style="clear: both; text-align: CENTER;"><br />
</div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-23517443641362122332010-06-16T00:05:00.002+08:002010-06-16T00:10:11.746+08:00Teddies at the Footy<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know that you wouldn't normally find Teddies at the Footy but this World Cup they had first row seats at our place while we watched an earlier game,<b> New Zealand vs Slovakia</b>. I'm happy to say that both teams played well and had a draw at the game, 1-1.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As you can see my inspiration for the past few days has been the FIFA World Cup and my little Gingerbread Bears have been turned into football playing bears. I really wanted to do some icing and have them in our favourite teams; England, Australia and Holland but I thought about it again and it would have been too much work and too much of a sugar overload. </span><br />
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<div style="text-align: center;"><img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TBeZzNlxSYI/AAAAAAAAAtU/ZK6qg6OUgLA/s400/DSCN4598.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My football playing Gingerbread Bears!!!</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've posted my Gingerbread recipe before but I've added a bit of mixed spice to this one.</span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Gingerbread</span></span></b></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125 g butter, soften</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup brown sugar, firmly packed</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg yolk</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 cup plain flour</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp bicarbonate of soda</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tsp ground ginger</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup golden syrup</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp mixed spice</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 180C.</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Beat the butter & sugar until light and creamy.</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2.</b> Add egg yolk and beat until combined.</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Sift the dry ingredients and stir into the butter mixture with the golden syrup.</span></div></div></div><div style="font-family: 'Times New Roman';"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4.</b> Mix into a light dough and knead gently onto a lightly floured surface.</span></div></div></div><div style="font-family: 'Times New Roman'; text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5. </b>To shape the gingerbread you can either roll the dough in between 2 sheets of baking paper or hand shape it. The dough should be roughly 3 - 5mm in thickness for biscuit cutting. For a quicker way to shape the gingerbread I would smooth out a handful into my palm and use a flour biscuit cutter to cut out the shape rather than on the floured surface. The dough can be very sticky so be careful when using the rolled out method and remember the flour the biscuit cutter before you cut. You can use a variety of biscuit cutter so to make it interesting.</span></div></div></div><div style="font-family: 'Times New Roman'; text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6.</b> Bake for 10-12mins or until lightly brown. The gingerbread should be soft and chewy.</span></div></div></div></span></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div style="text-align: center;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TBelzBiCXFI/AAAAAAAAAtc/1lPNkAff7t8/s400/buttercup14.jpg" /></div></div><div style="text-align: left;"><br />
</div></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com4tag:blogger.com,1999:blog-7489793930286094649.post-35893453984009074182010-06-15T00:01:00.001+08:002010-06-15T00:02:37.194+08:00The Wholemeal Wonderbread<div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So we are now on day 3 of the World Cup and I'm still recovering from that devastating game that Australia played. It wasn't very good but I still have hope for them...... but today is a new day and I'm happy to say that our household are also big supporters of the Netherlands. Why I hear you ask? Well my younger brother was born in Holland so we have been given our support to the Oranje.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And I'm happy to report that they played well and Holland won against Denmark. Yeah!!! We won!!!!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well, getting back to World Cup snacks I've came across this really great wholemeal bread mix. I didn't make it from scratch myself but it's from this place that's known for it's bread so I hope that counts... good bread. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TBZMufR-gMI/AAAAAAAAAs8/vEnAriRt_hM/s400/DSCN4575.JPG" /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The kids love it, especially Tristan who doesn't really like any kind of "brown" bread but he was won over by the bread and he actually asked me to make it again. Now that totally won me over. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So anyway I'm just going to share with you my little secret.... It was so easy to make. Just add dry yeast and cold water. I didn't even have to proof the yeast!! It's also very cheap and in terms of buying a 600+g loaf of bread, which would cost you about RM3.40 to RM5.60, this whole pack made two large 600+g loaves. </span></div><br />
<img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TBZNk73THJI/AAAAAAAAAtM/3O3GiBTSN30/s400/DSCN4529.JPG" /><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Although it was easy to make, it hasn't taken away my interest in making bread from scratch. I'll still be experimenting with my bread making ..... successes and flops.</span></div><img src="http://1.bp.blogspot.com/_EY0n-K56WyA/TBZNdGFkbKI/AAAAAAAAAtE/58YHRYxLnkw/s400/buttercup13.jpg" /></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com2tag:blogger.com,1999:blog-7489793930286094649.post-48622729398587465932010-06-14T00:36:00.000+08:002010-06-14T00:36:30.874+08:00Socceroos Fever.... Aussie Aussie Aussie<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The moment is here: <b><span class="Apple-style-span" style="font-size: x-large;">Australia vs Germany </span></b>at the FIFA World Cup!!!!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Go Aussie Aussie Aussie!!!!!!</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The game starts at our time 2.30am and back in Australia it will start at 4.30am. I'm pretty sure all football fans in Australia are draped in tour national colours of green and gold, flying the Australian flag, fans singing Waltzing Matilda and Advance Australia Fair, all decked out with scarves, replica shirts or just anything to show our pride for our Aussie team. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Getting into the spirit of it all is what we'll be doing over here too. Although I'm miles away in Malaysia I'm still rallying up behind my country and cheering on my team. I know my brothers will be watching them as will many more as luck has been given to our home with the Queen celebrating her birthday so granting Aussie a well deserve day off. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know it may be a long shot with all expectations for a win by Germany but just wouldn't it be nice for the underdogs, Australia to come in a take it all away with a win! I'm just hoping and praying for that win! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know for tonight's snack I should have made something more in tune with an Aussie flavour like a good old Aussie Meat Pie, a sausage roll but I've settled for spring rolls. We'll be needing that extra spring in their kick to our win for tonight!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.... whatever the outcome I know Australia will play at their best and that will be all I could ever ask for.</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Spring Rolls</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300 g chicken fillet</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 packet of spring roll wrappers, small to medium about 50 pcs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 stalks of coriander, chopped roughly</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup carrot, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup cabbage, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 packet rice vermicelli</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup hot water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small onion, chopped finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves garlic, crushed and roughly chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp soy sauce, or to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp fish sauce or to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp fresh ground black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 - 2 cups of oil for shallow frying</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Finely slice the chicken fillet leaving the skin on. Heat up some oil in a wok, add the onion, garlic, chicken, coriander, fish sauce, soy sauce and black pepper. Stir until cooked and add extra fish sauce or soy sauce to taste. Add 1/2 cup water if dry. Remove and set it aside.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>In a bowl, add the vermicelli and hot water and soak until the noodles have soften. Remove the water. Add the remaining ingredients and stir throughly to coat all the ingredients.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. </b>Open up the spring roll packet and peel off an individual sheet. Using a dinner spoon, place the filling in the upper corner of the sheet and fold over the top corner followed by the sides and moisten with water the bottom corner before rolling to seal the roll. Repeat and set aside on a plate.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4. </b>Heat the oil in a wok until it is hot enough to fry the rolls. Fry the rolls in batches and turn over to evenly cook. When the rolls are golden, remove and drain over paper towels. They should be crispy and golden, serve with Thai sweet chilli sauce or any sweet chilli sauce.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TBUEjrpayQI/AAAAAAAAAss/WjLiZXlCt2k/s400/buttercup12.jpg" /></span></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com8tag:blogger.com,1999:blog-7489793930286094649.post-71759551274169550262010-06-12T23:45:00.003+08:002010-06-13T02:47:50.257+08:00Snacks for the Big Night!<div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So tonight or should I say this morning is the BIG day in our house.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's ENGLAND vs US!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a few moments this household is going to be glued to the tv watching the live telecast of the much anticipated game since 1950. The time when the US defeated England in the FIFA World Cup. And today we are going to be watching a rematch in this opening game for Group C at the Royal Bafokeng Stadium in a place so far away from their homes. They will be the first teams amongst Slovenia and Algeria and will be fighting to win to make it to the finals of the World Cup. Just who will win?.... My prediction is ......England!!!!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well, let's just watch the game and enjoy it..... It is after all just a "game"!!! (My hubby won't be pleased to hear that!) But really no matter what the outcome I've prepared the nerves and excitement for today with some snacks... <b>Toasted Cinnamon Roll Chips and Cinnamon Rolls</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><img src="http://3.bp.blogspot.com/_EY0n-K56WyA/TBPJYv-TjaI/AAAAAAAAArk/etif-uJh8oU/s400/buttercup9.jpg" /></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Toasted Cinnamon Roll Chips</span><br />
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<img src="http://4.bp.blogspot.com/_EY0n-K56WyA/TBPJr_SnIBI/AAAAAAAAArs/D0sVbSKcVZs/s400/DSCN4540.JPG" /><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cinnamon Rolls and some Milo Cinnamon Rolls</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm a huge fan of cinnamon and I couldn't think of anything better than to make some Cinnamon Rolls for tonight's game and give it a bit of a twist by making some Toasted Cinnamon Roll Chips.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Cinnamon Rolls</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7 g dry yeast</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup of warm water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80g butter, melted</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup hot milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 3/4 cup plain flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Filling</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup walnuts, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp Milo for optional topping</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50 g butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Using a small bowl, dissolve the sugar and yeast into the warm water. Leave it for about 10 mins or until is becomes foamy. I always find it's better to add a bit of sugar to get the yeast going.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2. </b>Using a larger bowl, combine the hot milk, butter, sugar, egg and salt. Stir it until it is well combined and then add the yeast mixture. Add the flour and mix it until it forms a dough. Add extra dough it is too moist. Knead the dough onto a floured surface for about 8 mins or until it more elastic. Grease the bowl with some oil and place the dough back into it until it becomes doubled, about 1 hour. I would normally turn the oven on at 180C for 3 mins and turn it off and then place the bowl with dough, covering it with a damp cloth and leave it there to proof, but this will only work with a metal bowl!... my mixing bowls are all enamel so this makes it easier.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3. </b>Remove the dough once it has doubled and punch it down on a floured surface. Knead it again for about 5 mins and divide into 2. Roll it out into a rectangle and spread butter over all over it. Mix the sugar, walnuts and cinnamon and sprinkle in onto the butter dough. I added Milo to the other half of the dough just to try it out. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4.</b> Roll up the dough and divide it into 12 equal 1inch slices and arrange them onto a baking tray. I use a 4' x 8' baking tray but you could also use a round baking pan. Sprinkle with some extra sugar on top. Repeat for the other half of the dough and bake them at a preheated 180C oven for about 25mins or until golden brown. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://2.bp.blogspot.com/_EY0n-K56WyA/TBPKE2s9GNI/AAAAAAAAAr0/2vzJYCZ2sEk/s400/buttercup10.jpg" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Toasted Cinnamon Roll Chips</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cinnamon rolls</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1. </b>Using a bread knife, slice each cinnamon roll into 1cm slices and arrange them onto a baking tray. Bake them in a preheated 180C oven for about 12 mins or until they a golden and crispy. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I use to love buying this from St. Cinnamon so I was inspired to make them as a snack for the game.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://1.bp.blogspot.com/_EY0n-K56WyA/TBPWOd1W5VI/AAAAAAAAAr8/wxJSU4MhYS8/s400/DSCN4548.JPG" /></span></div></div></div>Cindahttp://www.blogger.com/profile/15725008836787686836noreply@blogger.com3