Strawberry Cream Biscuits

Strawberries are my girls favourite berries in the world. Fresh or dry they love them almost in anything and everything. Thus, i always have them in my refrigerator. I had a few pint of ripe delicious strawberries and a big bottle of heavy cream in my refrigerator, when i decided to combined both the ingredients into baking biscuits for our morning breakfast. Strawberries and cream biscuits instantly became a huge hit among my girls.

The girls love the trickling strawberry juice from the freshly baked biscuits. The beautiful vibrant red berries made a pretty sight on this gorgeous biscuits. They are crumbly,creamy and sweet with a natural flour of the berries. To have a freshly baked biscuits everytime, simply wrap the dough with a cling wrap and store them in a freezer. Defrost them whenever you have a crave for the biscuits and bake by adding 2-3 minutes of baking time. The cream and berries combination works really well. Crispy and soft strawberry cream biscuits are ideal with a hot cuppa.

Ingredients

2 1/4 cups all purpose flour
1 cup chopped strawberries
1/4 cup granulated white sugar
1 cup heavy cream
1 tbsp baking powder
6 tbsp unsalted cold butter
1/2 tsp salt


Methods

Preheat oven at 425'F and line a baking tray with parchment paper.

In a large bowl, combine flour,sugar,baking powder and salt. Whisk well

Using a pastry cutter, cut in the cold butter into the flour mixture until resembles a crumbly texture.

Using a spatula, stir in the cream. Knead the flour for to create a mass. Do not over knead.

Dust flour on a clean working surface and rolling pin. Roll the dough into 3/4 inch thickness. Cut the dough using 2 inch round cookie cutter coated with flour.

Place them on the prepared baking tray and bake for 12-15 minutes or till golden.

Transfer to a wire rack to cool

Serve with fresh strawberries and cream


Notes

Do not overworked the dough. Just knead the dough twice and its ready to go

Oatmeal With Almond Milk And Orange Blossom Water

Nothing is healthier than a bowl of oats for breakfast. As for me, i used to think oats were boring stuff and it solely dedicated for hospital patients until i realize i piled up some extra kilos on my weight scale recently. Eversince, oats has become my best buddy which is great for granola,porridge,muesli or in cookies.

As it name suggests, almond milk and orange blossom water oatmeal porridge made of almond milk perfect for people who are allergic with dairy products. The rich almond milk compliments the bland oatmeal and the nutmeg enhance the flavour of the oats porridge. The citrusy flavor of orange blossom water made a great impact in the dish. The refreshing aroma of the orange blossom water, the creaminess and richness of almond milk and the sweetness of nutmeg all in a bowl of a humble oats is indeed awesome to start your day with.

Ingredients

1/2 cup instant oats
1 1/2 cups almond milk
1 tbsp orange blossom water
1 tsp almond slivers
Pinch of salt
Pinch of nutmeg powder
Strawberry slices (optional)


Methods

In a pot, add almond milk and instant oats. Bring to boil. Reduce flame to medium, add a pinch of salt and simmer for 7-9 minutes.

Stir continuosly to avoid the mixture from sticking on the bottom of the pot. Remove from heat.

Add the orange blossom water and mix well.

Serve with a sprinkle nutmeg powder, almond slivers and sliced strawberries

Vankaya Nuvullu Masala-Eggplant Sesame Gravy

My paternal grand dad hails from Andhra Pradesh before moving to Malaysia for good. As such, Andhra dishes always close to my heart. I seldom cook dishes from the Telegu region maybe, i shall make them more.

The interesting fact in this eggplant dish is the use of sesame seeds. This humble seeds are seldom in Indian cooking but they works great in this eggplant masala. They gives a beautiful nutty flavor to the gravy. Its important to slit the eggplants so that it can absorb the spicy masala. The eggplants simply melt in mouth. Vankaya nuvvulu masala indeed a truly vegan dish that goes well with steam white rice,chapati or naan.

Ingredients

1/4 kg eggplants,washed and slit
2 tbsp white sesame seeds,dry roast till golden
1 tbsp white poppy seeds,dry roast till golden
1 large onion,sliced
4 green chillies
1 tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1 tsp coriander powder
1 sprig curry leaves
2 cups water
2 tbsp oil
Salt to taste


Methods

Heat 1 tbsp oil in a pan and roast the eggplants for 6-7 minutes. Keep aside

Saute the onion and green chillies for 3-4 minutes. Keep aside to cool

In a grinder, grind the onion mixture, Keep aside

Add 2 tbsp water and grind the roasted poppy seeds and sesame seeds to a fine paste. Keep aside.

Heat the remaining 1 tbsp oil and add the cumin seeds. Once splutter add curry leaves and the ground onion mixture. Cook for 2-3 minutes.

Add the ginger garlic paste and saute for another 3 minutes. Add the chilly powder,turmeric powder,cumin powder,coriander powder,salt and stir well.

Add 2 cups water, stir and let it boil.

Reduce flame to medium add the eggplants and simmer for 10 minutes or until the gravy thickens. Remove from heat

Serve with white rice or any flat bread of your choice.


Notes

• Soak the slit eggplants in a big bowl of salted water to avoid them from browning.

• Simply rinse the soaked eggplants before frying to remove excess salt.

Cranberry Scones

This is my second attempt making scones at home. Don't ask what happened to the first attempt...the whole tray went into dustbin. Since then, i put a hold for scones until i got the guts to try them again. Here i am making them but this time in a small batch and to my surprise it turns out really well. Happy me!

The most important things in making a good scone is to not over knead your dough and make sure all the ingredients are cold. I used pastry cutter to cut in the butter into the dough as i don't want the heat from my hands melt the butter and change the ingredient's temperature which could result in a dense texture scones. I love the chewy dried cranberries in this moist scones. The scones have a perfect crumbly texture. Serve this scrumptious cranberry scones with ample amount of butter and jam.

Ingredients

1 cup all purpose flour
1/4 cup dried cranberries
1/5 cup diced cold butter
1/4 granulated white sugar
1/4 tsp coarse sugar
1 1/2 tsp baking powder
1 egg,beaten
1/8 tsp salt


Methods

Preheat oven at 452'F and line a baking tray with parchment paper

In a bowl, combine the flour,baking powder,sugar and salt. Add the diced cold butter and using a pastry cutter, mix the butter until mixture resembles coarse crumbs.

Add the cranberries, egg and milk. Mix till just combined.

Place the dough into a clean  working surface dusted with little flour and start kneading. Do not over knead. Pat into a 6 inch circle and cut the dough into 4 wedges. Place the wedges onto a prepared baking tray.

Brush with egg wash and sprinkle with coarse sugar.

Bake for 12-15 minutes or until golden.

Serve warm with butter and jam

Chocolate Hazelnut Thumb Print Cookies

Peanut butter and nutella are the two things i cannot resist in my pantry. Can you imagine nutella right out of the jar? Simply awesome right? My kids rave over nutella thumbrint cookies for days but, my busy working schedule delayed the process for a while longer. One fine Saturday i decided to make this delicious cookies for them. They love the crunchy and nutty flavour of the luscious and creamy nutella filled cookies. We can't go wrong with the combination of chocolate and hazelnut. With this duo any desserts are sure a hit among kids and adult alike.

The cookies are crispy on the outside and chewy and creamy inside.The toasted hazelnut explode in your mouth with every bite. The gooey nutella simply melt in your mouth and i can see ll those happy faces in my household

Ingredients

2 cups all purpose flour
1 cup unsalted butter,room temperature
1/2 tsp almond extract
1/2 cup Nutella
1/2 cup toasted hazelnut, ground
2/3 cup granulated white sugar
1 tsp vanilla extract


Methods

Using a stand/hand mixer, beat butter on high speed for about 1 minute. Reduce speed to medium and add sugar,almond extract and vanilla extract. Beat for another 1-2 minutes and scrape down the sides of the mixing bowl. Reduce speed to low, add the flour into the butter mixture and beat till well combined.

Cover the mixing bowl with cling wrap and refrigerate for 3-4 hours.

Line a baking tray with parchment paper. Preheat oven at 180'C or 350'F.

Scoop 1 tbsp of the cookie dough and shape into balls. Dip the dough into the toasted hazelnut. Make an indentation with your thumb into the ball. Repeat with the remaining dough.

Bake them for 10-12  minutes or till the edges lightly browned.

Remove from oven and cool on baking tray for 5 minutes. Fill with 1/2 teaspoon of nutella. Transfer to wire rack and cool completely

Store in an air-tight container.

Cinnamon Anise Tea

Everyone knows that mint tea is a popular beverage in Middle East. Do you know cinnamon anise tea shares the same popularity in the Mid East tea drinking culture? Cinnamon anise tea naturally use to soothe stomachache and safe to serve to children.

The beautiful licorice aroma from the anise seeds and the fresh taste from lemon compliments each other to create an amazing flavor in this humble tea. I love the sweet cinnamon taste in this easy to prepare tea. Can you imagine of enjoying a hot cuppa of cinnamon anise tea on a rainy day while watching every single drop from heaven touching earth.....life is indeed blissful

Ingredients

3 cups water
2 black tea bags
2 tsp anise seeds
1 1/2 tbsp lemon juice
2 tbsp honey
1 tsp sugar


Methods

In a pot, boil water with anise seeds. Reduce flame to medium-low and add honey,sugar and lemon juice. Simmer for 2-3 minutes. Turn off the flame and add the tea bags. Allow to steep for 2-3 minutes

Pour into serving glass and serve hot

Thandai-Holi Festival Drink

Thandai stands for a cool drink. Its a popular drink prepared during Holi festival an Indian festival of colours. Thandai usually serve as a summer drink as a thirst quencher. I love the combination of sweet and spicy ingredients in this drink thus, decided to make them at once. Love the vibrant colour  and flavor from the soaked saffron strands. I bough my rose spread from a local Mid Eastern shop specialised in exotic food products. I bought the rose spread out of curiosity and finally i got an excuse to make a full use of them. If you can't find rose spread simply replace them with dried rose petals which is good enough to give u the rose boost in the drink.

This simple to make drink is rich with nuts and spices. If you are serving them to your kids you may sieve the drinks thru a strainer for a smooth taste but i prefer to serve my thandai as it is to enjoy the wholesome goodness of the drink furthermore, my girls loves the fine paste of nuts in every gulp. The milk are flavoured with exotic nuts and spices which is absolutely addictive.

Ingredients

3 cups whole milk
1 tbsp cashew nuts
1-2 tsp rose petal spread
1 tbsp melon seeds
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1 tsp fennel seeds powder
4 pieces black peppercorns
12 pieces almonds
12 pieces pistachios
1/2 tsp saffron strands(soaked in 3 tbsp warm milk)
1/2 tsp poppy seeds
3/4 cup water
1/4 cup granulated white sugar
1 tbsp rose water


Methods

In a blender or coffee grinder, grind the cashew nuts,almonds,pistachios,black peppercorns,poppy seeds and melon seeds into a fine powder.

In a pan, boil milk in a medium heat. Once the milk started to come to a full boil, add sugar and the ground nuts mixture. Using a whisker, whisk the mixture well to prevent lumps

Add the nutmeg powder,cinnamon powder and fennel seeds powder. Whisk to combined

Add the rose petal spread,water,rose water and soaked saffron strands. Whisk well.

Refrigerate for atleast 2 hours before serving

Sprinkle with almond slices and serve chilled.

Easy Strawberry Cheesecake Danish Bread

I love Danish pastries and my craving for this mighty buttery and flaky puff pastry are well known by family and friends. Due to my love for this beautiful pastry, i always store them in my fridge. Having frozen puff pastry in my fridge, i always make little excuses to bake them. I love the way they puffing up during baking and the view is simply magnificent.

This time i came up with easy peasy strawberry cheesecake danish bread. Sounds interesting? Wait till u taste it. Creamy and smooth cream cheese filling topped with sweet and fruity strawberry jam and wrapped up in a flaky, buttery puff pastry is something no one can resist. The lemon juice and lemon zest brings out the real berry flavour of the strawberry jam. The soft cream cheese melt in your mouth in every single bite. Love the flakiness of the crispy pastry dough that compliments the rich and sweet filling. This gorgeous looking strawberry cheesecake danish bread, truly impressive to serve on your breakfast table for a taste of heaven on weekdays or weekends breakfast

Ingredients

1 sheet of frozen puff pastry,thawed
1 egg, lightly beaten
Flour, for dusting

Filling

1 package cream cheese,room temperature
1/4 cup strawberry jam
1/4 cup confectioner's sugar
2 tsp vanilla extract
1 tsp lemon zest
1 tbsp lemon juice


Methods

Preheat oven at 400 'F or 204 'C. Line a baking tray with parchment paper.

Mix the cream cheese with vanilla extract,confectioner's sugar,lemon juice and lemon zest until well combined.

Dust little flour on a clean working surface and roll out the puff pastry dough into 1/4 inch thick rectangle.

Spread the cheese mixture in the center of the dough. Spread the strawberry jam on the top of the cheese mixture.

Using a sharp knife, make 3/4 inch diagonal slashes along the sides of the dough. Fold the strips over the filling, alternating sides. Repeat the process with the remaining strips until all the strips well braided. Seal the ends.

Place the braided bread on the prepared baking pan and brush with beaten egg.

Bake for 20-23 minutes or until the loaf puffed up and turns golden.

Cool on wire rack. Garnish with fresh strawberries and cut into slices for serving.

Crullers

Choux paste are so versatile that you can come up with many dishes with them. One of those are crullers. Deep fried light and fluffy pastry made of choux paste and dusted with confectioner's sugar. I came across of crullers via "Bake With Anna Olson" cooking show. I'm amazed with the simple and easy preparation of the dough and the end result of airy pastry with beautiful air pockets in it.

I have mentioned about choux paste before in my earlier posting of cream puffs and eclairs. Both recepis calls for baking whereas, the crullers are deep fried which comes handy for those without oven. The crullers are so soft,light and fluffy which makes it great with a cup of coffee (my daughter dunk them in her chocolate drink). Dust with confectioner's sugar and you are good to go for a fabulous treat.

Ingredients

5 large eggs, room temperature
1 2/3 cups all purpose flour
3/4 cup water
2 tsp sugar
3/4 cup milk
1/2 cup + 2 tbsp unsalted butter
1/2 tsp salt
Vegetable oil, for frying
Confectioner's sugar,for dusting


Methods

Over a medium heat, in a pan simmer water,milk,salt and sugar. Reduce heat to low, using a wooden spoon, mix in the flour. Stir vigirously until the dough not sticky and  leaves the sides of the pan. Transfer the dough into a mixing bowl

Using a stand/hand mixer,beat the dough for 1-2 minutes to cool it slightly. Add the eggs one at the time

Heat oil in a frying pan. Fill the dough into a piping bag fitted with a large star tip. Pipe circles on a parchment paper and gently drop them into the oil by removing the parchment paper.

Fry the cruller for about 3 minutes and flip to cook the other side for about 2 more minutes. Drain on paper towel and let it cool.

Dust with confectioner's sugar and serve with a cuppa

Dried Strawberry Lemon Pancakes Muffins

My recent visit to one of Malaysia's hill station ended up with bulk of dried strawberries in my fridge. Cameron Highlands known as the largest strawberry producer in the country. Plump and fat juicy berries were everywhere in the highland. Beautiful vibrant red berries hanging from a cute little pots in the farms made me crave for a luscious summer bake which ended up with this version of dried strawberries lemon pancakes muffins. Why dried berries when i can easily get fresh ones? Simply because of their store-life. Dried berries stays in fridge up to 3 months, which make it easy for whipping up dishes with them anytime even after summer long gone.

Don't have dried strawberries? No worries you can use fresh berries instead and they work as good. Dried berries retains their vibrant red colour even after baking, creating a beautiful tone in the muffins. The lemon juice and lemon zest enhance the flavours of the berries and rendered an amazing citrus aroma and flavor to the beautiful muffins. Bursting with juicy berries and tartness from the lemon, the muffins are excellent for breakfast

Ingredients

1 cup all purpose flour
3/4 cup roughly chopped dried strawberries
2/3 cup milk,room temperature
2 tbsp granulated white sugar
2 tbsp butter, melted and cooled
1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp lemon juice
1 tbsp lemon zest
1 egg


Methods

Preheat oven at 350'F and grease 12 cup muffin tin with butter. Keep aside

In a bowl, sieve flour,baking powder,baking soda and salt. Keep aside

In another bowl, whisk milk,lemon juice,melted butter,lemon zest and vanilla extract.

Add the dry ingredients into the wet ingredients and with a spatula, Add the chopped dried strawberries and  mix well to combined.

Using an ice cream scoop or a spoon fill the batter into the greased muffin cups and bake for 13-15 minutes

Pumpkin Roll Cake With Cream Cheese Filling

Wanna impress your guest over a weekend dinner? Serve this beautiful pumpkin roll cake for dessert and everyone will be impressed. This pumpkin roll cake is perfect for fall dessert when pumpkin is abundance in the farmer's market. Always refrigerate the leftover cake for easy slicing.

The spices added to the cake batter is similar to the pumpkin pie spices which enhance the flavour of the pumpkin. Moist pumpkin cake rolled with generously slathered tangy cream cheese with tantalizing aroma from the spices surely a hit among many.

Ingredients

For The Cake

2/3 cup pumpkin puree
3/4 cup all purpose flour
1 cup granulated white sugar
1 tsp lemon juice
3 large eggs
1/2 tsp nutmeg
2 tsp cinnamon powder
1 tsp ginger
1 tsp baking powder
1/2 tsp salt

Filling

8 ounces cream cheese,room temperature
1/2 tsp vanilla extract
4 tbsp butter, room temperature
1 cup confectioner's sugar


Methods

Preheat oven at 350. Line a 10 inch by 15 inch baking tray with parchment paper.

In a bowl, combine flour,salt,baking powder,nutmeg,cinnamon powder and ginger powder.

Using a stand/hand mixer, beat together eggs and sugar till pale and fluffy. Add the pumpkin puree and lemon juice. Beat for 1 minute.

Add the dry ingredients to the wet mixture and using a spatula mix well to combined. Spread the batter into the prepared baking tray and bake for 15 minutes or until cake springs back when touched.

Place cake on a clean tea towel sprinkled with confectioner's sugar, peel off the parchment paper. Roll cake up in the towel and set aside.

Meanwhile, prepare the filling by beating together the cream cheese and butter. Add the confectioner's sugar and vanilla, Beat until smooth.

Unroll cake and evenly spread the cream cheese filling over the cake. Roll up the cake (without the towel) and wrap in cling wrap. Refrigerate for 1 hour for easy slicing.

Slice and serve

Sparkling Cherry Spritzer

Its so damn hot summer outside and i need something cool and refreshing drink to cool me down. That reminds me of few pints of cherries sitting in my fridge. Since i don't drink alcohol, i decided to make myself sparkling drink to chill. This time i threw in few basil leaves into my drink instead of usual mint leaves. Refreshing and loaded with the goodness of cherry in a glass.

Ingredients

2 cups sparkling water
2 cups fresh cherries, pitted
2 tbsp honey
2 tbsp lime zest
2 tsp lime juice
3 fresh basil leaves


Methods

Blend pitted cherries,honey,lime zest,lime juice and basil leaves

Strain and discard the cherry solids. Add the sparkling water and mix well.

Refrigerate for 30 minutes

Pour into serving glass and garnish with fresh cherry before serving

Bagara Egg Masala

There are numerous way to cook eggs, from a simple fry to an exotic curry or masala. Bagara egg masala originated from the city of Hyderabad, India. An egg dish cooked in a creamy peanut and sesame sauce. The recipe is an improvised version of bagara baignan, popular eggplant dish.

Some will add tomatoes to the gravy but i prefer my bagara without the acidity of the tomatoes. simply because i want to savour a rich and creamy masala based gravy to coat the boiled eggs. If you wish you can chopped 1 tomato and add them while sauteing the garlic-chilly mixture. The peanuts,
grated coconut,sesame seeds and poppy seeds contributes to the creaminess of the masala. The richness of the ground peanuts mixture balances well the spiciness from the spices added to the gravy. Wonderful egg dish that can be served along with naan,paratha or humble white rice.

Ingredients

5 boiled eggs
1/4 tsp garam masala
1/3 tsp turmeric powder
3/4 tsp chilly powder
1 tsp coriander powder
1/2 tsp cumin powder
1 1/2 tsp sesame seeds
1/2 tbsp poppy seeds
1 1/2 tbsp roasted peanuts
1 tbsp fresh coconut
2 dry red chilly
2 garlic,chopped
1/4 tsp cumin seeds
1/2 tsp fenugreek seeds
1 green chilly,chopped
1 sprig curry leaves
1 cup water
2 1/2 tbsp cooking oil
1 1/2 tbsp tamarind paste
Salt to taste


Methods

Dry roast poppy seeds and sesame seeds over a medium-low fire for 1-2 minutes.

Grind the poppy seeds,sesame seeds,roasted peanuts and fresh coconut into a fine paste with 1-2 tbsp water. Keep aside

Using a knife make small slits on the eggs. Heat oil in a pan and fry the boiled eggs for 2 minutes. Keep aside.

In the same pan,  over low-medium heat, add the cumin seeds, once the seeds splutter, add fenugreek seeds,dry red chilly,chopped green chilly,curry leaves and garlic. Saute for 8-10 seconds.

Add the ground paste and saute for 8-10 minutes or until oil appears on the surface.

Add turmeric powder,cumin powder,chilly powder and coriander powder. Saute for 1 minute.

Add the eggs and stir well. Add water and tamarind paste. Stir and cook with lid on for about 4 minutes.

Season with salt and garam masala powder. Cook covered on medium flame for about 14-15 minutes. Turn off the heat.

Serve with Indian flat bread or rice

Chocolate Custard Eclairs

Oblong shaped pastry made of choux pastry dough is what we knows as eclairs, usually filled with whipped cream and dusted with confectioner's sugar. I'm making choux pastry filled with pastry cream and drizzled with chocolate sauce for a special treat. Choux pastry is a light and easy to make pastry dough. It contains simple ingredients like butter,flour,eggs,sugar and water. They are so versatile that you can even fill them with ice cream for that cool treat. Hollow and crisp pastry originated from France known as choux paste.

I love the versatility of eclairs and the easy method of preparing it. Be generous with the filling and the chocolate sauce. The creamy and not so-sweet cream pastry balance the crispy texture of the eclairs. The chocolate sauce add a great touch to the already wonderful eclairs

Ingredients

1/2 cup + 1 tbsp all purpose flour
1/4 cup unsalted butter
2 eggs
1/2 cup water
1 tsp granulated white sugar

For Pastry Cream

1 cup milk
3 large egg yolks
1 1/2 tsp vanilla extract
3 tbsp granulated white sugar
2 tbsp unsalted butter
2 tbsp cornstarch

For Chocolate Sauce

1 cup semi sweet chocolate chips
1/4 cup whipping cream
2 tbsp butter


Methods

For Cream Puffs

Line a baking tray with parchment paper. Keep aside.

In a bowl, sift flour and keep aside.

In a pan over a medium heat, boil the butter,sugar,water and salt. Once its starts to boil, remove from heat and add the sifted flour. Stir quickly with a wooden spoon.

Back to heat and cook till the dough form a ball and leave the sides of the pan. Remove from heat and let it to cool for approximately 5 minutes.

Gradually add the eggs and beat well after each addition. Beat till the batter thick and shiny.

Fill the batter into a piping bag fitted with large plain tip and pipe in the shape of oblong about 3 inches long and 1 inch wide onto the prepared baking tray. Make sure to leave atleast 2 inches interval before piping the next one. Dip fingers slightly with water and smooth the pointy parts on the top of the batter.

Bake at 200'C or 400'F for 20 minutes or till golden. Cool on wire rack.

For Pastry Cream

In a medium sauce pan over a medium flame, heat milk and vanilla extract.

In a bowl, whisk together corn starch,sugar and egg yolks.

In a separate bowl , add butter and place a strainer on top of it.

Gradually, whisk the hot milk into the egg mixture. Pour the egg-milk mixture into the pot and cook for another 2 minutes with constant stirring over a medium heat.

Pour the mixture through the strainer into the bowl of butter. Whisk well.

Cover with a plastic wrap directly over the surface of the custard to avoid forming of skin, Cool to room temperature.

For Chocolate Sauce

Place the chopped chocolate in a small bowl.

Warm the heavy cream in a saucepan. (Do not boil the cream). Pour the warm cream into the chocolate chips and stir till the chocolate completely melted. Add the butter and stir till the chocolate mixture shiny

Once the eclairs cooled completely, cut halves the eclairs and fill them with pastry cream and drizzle with chocolate sauce

Serve and impress your guess

Mixed Nuts Chicken Curry

This is the curry i made without the aid of ready made curry powder. No yogurt,no coconut milk and no other extra naughty seasoning. I made this curry when i saw bottles of nuts in my fridge. I'm not into a baking mood when i saw them neatly arranged in the fridge. I'm craving for something rich and savoury thus, i decided to throw them into my chicken curry .

The grounded nuts makes the curry rich and creamy, The grounded nuts, thickens the curry and absorbed well into the chicken pieces. The curry are full of nutty flavors and tastes excellent to the palate. The spices creates a right balance of flavor and spiciness to the thick gravy. Serve with white rice or Indian flat bread.

Ingredients

3/4 kg chicken, cleaned
2 potatoes,peeled and cut into 4
1 sprig curry leaves
1 medium tomato
15-20 cashews
15-20 almonds
1 candle nut
1 large onion, finely sliced
1 tbsp ginger garlic paste
3/4 tbsp coriander powder
1/2 tsp fennel powder
1/4 tsp turmeric powder
2 tsp chilly powder
1 tsp garam masala
1/2 tsp black pepper corns
3 cups water
2 tbsp oil
Salt to taste


Methods

Grind together tomato,black pepper corns,chilly powder,turmeric powder,garam masala,fennel powder,ginger garlic paste,coriander powder,almonds,cashews and candle nut with 1-2 tbsp water, into a fine paste.

Heat oil in a pan, saute the onions until turns translucent. Add curry leaves and saute for 5 seconds. Add the potatoes and cook for another 2 minutes. Add the prepared nuts paste mixture and cook till oil appears for about 2 minutes. Add the tomatoes and cook for another 3 minutes.

Add the chicken pieces and season with salt. Stir well and add water. Stir and cover with lid. Cook for 17-20 minutes or until the chicken and potatoes done.

Reduce flame to medium, cook on simmer for another 5 minutes uncovered.

Serve with white rice

Dark Chocolate Molten Lava Cake

I'm damn sure molten lava cake is everyone's favourite dessert and can easily found in many restaurants and hotels. We are all fond of the word dark,creamy,rich chocolate cake. Even though, nowadays we come across variations in lava cake but the old fashion molten lava cake with dark chocolate wobbling in the center is always the best.

Individual molten lava cakes are easy to make. The gooey dark and rich chocolate that flows once your fork hit the center of the cake melt in mouth which makes me think heaven just got into my palate. Serve with cream or a scoop of vanilla ice cream on the top and impress your guest.

Ingredients

4 ounces unsalted butter
2 tbsp all purpose flour
5 ounces bittersweet chocolate
2 egg yolks
2 eggs
1/4 cup granulated white sugar
Pinch of salt


Methods

Preheat oven at 200'C or 390'F. Grease four ramekins with butter and lightly sprinkle with flour. Remove excess flour. Place the ramekins on a baking tray.

Using a hand mixer, beat egg yolks,eggs,salt and sugar in high speed for 7-8 minutes or until pale and creamy. Using a double boiler method, melt chocolate and butter.

Fold in the flour and egg mixture into the melted chocolate. Pour the batter into the prepared ramekins and bake for 16 minutes or until set. The center of the cakes will wobble. Remove from oven and let the cakes cool for 1 minute.

Cover the ramekins with serving plate and carefully turn over the plate. Stand for 10 seconds before carefully unmold the ramekins

Serve immediately topped with cream.

Thai Fried Sweet Potato Balls

Thai fried sweet potato balls or known as kanom kai hong is a traditional Thai dessert dusted with confectioner's sugar. I serve them as it is as i found my sweet potatoes are sweet enough for me. This is an easy recipe yet delicious to the palate.

You can find this slightly sweet deep fried balls almost everywhere along the roadside of Thailand. Usually, limestone water added to the mashed sweet potato dough for crispiness. I couldn't find limestone water thus, i used baking soda which works perfect for the recipe. They are fried into golden and serve hot. This light,crispy and airy sweet potato balls make an ideal snack for tea.

Ingredients

1/5 kg sweet potatoes
1/3 cup granulated white sugar
2 cups tapioca flour
1 tsp salt
2 tbsp all purpose flour
2 tsp baking soda
Water as needed, room temperature
Palm oil for deep frying


Methods

Using a steamer, steam sweet potatoes for 10-15 minutes or till soft. Let it cool completely before peeling of the skin. Mashed the peeled sweet potatoes.

Add the tapioca flour,all purpose flour,baking soda,salt and sugar. Mix well.

Add water a little at a time, just enough to form a dough. Mix well do not knead. Make little balls out of the dough.

Heat oil in a frying pan over a medium heat and fry them for 35-45 seconds by moving them around little for even cooking.

Once they puffed up and golden, remove from oil and drain on kitchen towel

Serve immediately

Moroccan Saffron Chicken

Moroccan saffron chicken is a flavorful one pot chicken dish cooked with lots of onions and saffron. The tender chicken recipe are easy to make at your own kitchen now without too much mess. Just dump all the ingredients into a heavy-bottomed pan or Dutch oven and let it cook it's that easy and simple to prepare. The chicken has a beautiful floral taste from the saffron and amazing colour rendered by the crocus.

The aromatic spices absorbed well in the chicken and the meat are so tender and pulled off easily from the bone.Serve on a bed of white rice, couscous or Mid-East flat bread to enjoy the maximum flavor of the saffron chicken.

Ingredients

1 whole chicken, cut into pieces
10-12 saffron threads
1/4 cup olive oil
1/4 cup butter
2 white onions, chopped
1 tsp turmeric powder
1 tsp ground white pepper
1 tsp ground black pepper
1 tbsp ground ginger
3 inches cinnamon stick
Salt to taste
Cilantro for garnishing


Methods

In a heavy bottomed pan, add all the ingredients (chicken,saffron threads,olive oil,butter,chopped onions,turmeric powder,ground white pepper,black pepper,ground ginger,cinnamon stick and salt.) Cover the pot with lid and cook for about 1 hour, stirring occasionally to avoid the chicken from burning.

Do not add water as the chicken will release water during cooking. Cook till the chicken tender and the liquids reduce until they are only oils left. Remove from heat.

Garnish with cilantro and serve with white rice or flat bread.

Almond Raspberry Thumb Print Cookies

Thumb print cookies are made of shortbread cookie dough. This almond raspberry thumb print cookies are easy to make with simple ingredients from your kitchen. The cookies will melt in your mouth and they are rich with buttery and fruity flavor.

I opted to fill this lovely cookies with raspberry jam but they are good to go with any flavoured jam like strawberry,apricot,figs or mixed berries. I got my gals to help me to make the indication to fill up the sweet sour raspberry jam and they had fun leaving their thumb print on each cookies. This gorgeous vibrant colour cookies indeed one of the fun baking project in my kitchen. Store in an airtight container and they could last for a good two weeks but i'm sure they'll be gone even before that.

Ingredients

2 cups all purpose flour
1 cup unsalted butter,room temperature
1/2 tsp almond extract
1/2 cup raspberry jam
2/3 cup granulated white sugar
1 tsp vanilla extract


Methods

Using a stand/hand mixer, beat butter on high speed for about 1 minute. Reduce speed to medium and add sugar,almond extract and vanilla extract. Beat for another 1-2 minutes and scrape down the sides of the mixing bowl. Reduce speed to low, add the flour into the butter mixture and beat till well combined.

Cover the mixing bowl with cling wrap and refrigerate for 3-4 hours.

Line a baking tray with parchment paper. Preheat oven at 180'C or 350'F.

Scoop 1 tbsp of the cookie dough and shape into balls. Make an indentation with your thumb into the ball. Repeat with the remaining dough.

Fill each with 1/2 tsp of raspberry jam and bake them for 13-15 minutes or till the edges lightly browned.

Remove from oven and cool on baking tray for 5 minutes. Transfer to wire rack and cool completely before storing.

Shakshuka

Shakshuka...sounds weird? No more. A go-to-go dish that works great as a breakfast,lunch or dinner. Eggs are the star ingredient in this humble, easy to make dish. Shakshuka or egg poached in a spicy tomato sauce is a part of Middle Eastern cuisine replete with pitas and hummus.

The bold flavor of bell peppers and tomato puree meld with a delicate poached eggs which goes well with a simple bread. I love to dip my bread into the thick tomato gravy. In Israel the spicy shakshuka served as breakfast along with pita or challah bread. This one skillet or pan recipe are loaded with spices and fiery chilly or cayenne for a spicy morning breakfast. The sweet and acidic tomato based gravy, balances the spiciness of the delicious Shakshuka.

Ingredients

1 medium white onion
2 cans diced tomato puree
1 red bell pepper
1 green bell pepper
1 tsp chilly powder
1 tsp paprika
2 tbsp tomato paste
1 clove garlic
1 tbsp olive oil
1 tsp cumin
4 eggs
1/2 tbsp chopped parsley
Pinch of cayenne pepper
Pinch of sugar
Pinch of ground pepper
Salt to taste


Methods

Warm olive oil in a large sauce pan over a medium heat. Saute onion till it turns to translucent. Add garlic and saute till fragrant.

Add the green and red bell pepper and saute till softened.

Add the tomato puree and tomato paste, stir. Add the cayenne pepper,paprika,ground pepper,cumin,chilly powder,salt and sugar. Stir and simmer on a medium heat for 6-7 minutes.

Once the mixture thickened, crack the eggs one at the time over the tomato mixture, making sure to space them evenly.

Cover the pan and simmer for 10-15 minutes. Keep an eye on the sauce pan to make sure that the sauce doesn't burn.

Remove from heat and garnish with chopped parsley

Mexican Bun @ Coffee Bun

Mexican coffee bun or known as Rotiboy is a bun stuffed with real butter (not margerine) and topped with espresso topping. This coffee bun created in a humble bakery in Bukit Mertajam, Penang. I know you might though the bun originated from Mexico as its name suggested but trust me this is truly made in Malaysia product. This coffee buns are my elder daughter Lekshana's favourite bun in the world. I always make a trip to KLCC to purchase the bun for her. The smell of freshly baked coffee buns covers the entire floor where the bakery are located.  You can find Mexican bun in almost every bakery in Malaysia.

This sweet bun with coffee topping and butter filling are simply irresistible and one is always not enough. The sweetness from the bread dough balances the saltiness from the butter filling and the slightly bitter coffee topping.This is my first trial with Mexican bun and it turns out super soft and fluffy with a crispy topping. The buns are best served warm

Ingredients

For Bun Dough

2 1/3 cups bread flour
270 ml water
2 tbsp milk powder
1/3 cup castor sugar
2 1/4 tsp instant yeast
1 egg, beaten
3 tbsp butter,room temperature
1/8 tsp salt

For Filling

1/2 cup butter

For Coffee Topping

1 cup butter, room temperature
1 cup flour all purpose flour
3 eggs, beaten
1 cup confectioners sugar
2 tbsp instant coffee powder
1 tbsp water
Pinch of ground cinnamon


Methods

Using a stand mixer attached with dough hook. Add bread flour,salt,yeast and sugar to the mixing bowl. Add water and egg. Knead the dough for 10 minutes.

Add butter and beat for 5 minutes until soft and elastic dough forms.

Divide dough into small balls weigh at 30 g each. Flatten the balls into a small circle and place 1 tbsp butter in the center of the dough.

Lightly dust a clean working surface with flour. Transfer the dough to the work surface and punch down the dough to release the air.

Flatten the balls and place 1 tbsp of  butter into the center of the dough. Gather the edges and pinch to seal. With your palms roll the dough into balls. Line a baking tray with parchment paper.

Place the balls on a prepared baking tray and cover the dough with damp kitchen towel. Set aside in a warm place for 45 minutes for the dough to rise.

Meanwhile, prepare the coffee topping by dissolving instant coffee powder with water. Set aside

In a mixing bowl using stand/hand mixer, beat together butter and sugar till light and fluffy. Add eggs one at a time. Add in the dissolved coffee mixture. Gradually add in the flour and ground cinnamon. Beat well till combined. Refrigerate the mixture for easy piping for 25-30 minutes.

Preheat oven at 200'C or 400'F

Place the coffee topping into a piping bag and pipe the topping onto the buns in a spiral pattern.

Bake for 12-15 minutes or till the buns are lightly brown.

Remove from oven and serve warm