Saturday, October 9, 2010


My son Kamil and Faris recently wanted waffle for their breakfast. Since I was busy with orders so I asked them to make the waffles themselves ...with my supervision of course. Here’s the recipe, makes about 8 waffles

2 cups all purpose flour
1 teaspoon of salt
4 teaspoon baking powder
2 tablespoon sugar
2 eggs at room temperature
1 1/2 cup of milk, at room temperature
2/3 cup of melted butter.

Method :

Making waffles is easy, the batter is thinner than pancakes and you can do everything by hand. Ok, first mix the flour with salt, baking powder and sugar. Set aside. In another bowl, beat the eggs, then pour in the milk. Pour this mixture into the flour. Stir until all is well mix. Then add the melted butter and stir again until all is fully blended. Don’t overmix.

Turn on the machine, and when the iron is hot, pour the batter to almost full. Bake until they are golden and crisp.

Wednesday, April 7, 2010

Peach Pie

It has been a while since my last post. Not that busy if I must say ...maybe a bit lazy I guess...hihi.. I've been baking few new recipes recently but only now I have courage to update them as few of my friends in facebook requested for the recipe. For those who love pastry should try this one cause it's so easy and take less than an hour to prepare.

You can substitute the peach with strawberry, apple or whatever fruit that suits you. Just be creative ...

Peach Pie or tart

For the sweet pastry :

300g plain flour
150g butter
5 tblsp sugar
2 egg yolks
3 tbls water

Mix together with hand the flour, sugar, butter and eggs, then add water. Knead until become a dough. Wrap with cling plastic and put in the fridge for 30 mins. Then roll it flat and put in greased pie tin. Poke with fork and let it rest for 30 min. Blind bake for 15 minutes. Let it cool..

Frangipan filling
100g butter
90g ground almond
2 eggs yolks + 1 white
30g flour
80g sugar

Slices of peach/ pear/ apple
2 tblsp apricot jam

Beat butter and sugar until light and fluffy. Add eggs and beat some more. Add flour and ground almond. Spread over cooked sweet pastry. Arrange the peach. Bake at 180 deg Cels for 40 minutes. Once cooked, glace with melted apricot jam.

Friday, October 16, 2009

Coffee Cupcakes

  • Cupcakes:
  • 2 tablespoons boiling water
  • 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
  • 1/3 cup low-fat buttermilk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs

  • Espresso syrup:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons instant espresso granules or1/4 cup instant coffee granules
  • 2 tablespoons light-colored corn syrup
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar


Preheat oven to 350°.

To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.

To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.

Monday, October 12, 2009

Quick Mango Fool

  • 400g mango chunks
  • 150g Greek yogurt ( I used plain yogurt)
  • Juice of half a lemon ( I used lemon squeezed in a bottle..)e
  • 8tbsp Condensed Milk
  1. Drain the mangoes, reserving the juice. Place in a food processor and blend with a few tablespoons of the juice to make a smooth puree. Whip the double cream until soft peaks form and then combine with the Greek yogurt, lemon juice and condensed milk.
  2. Swirl the mango puree and cream mixture into glasses and serve with a fine almond biscuit to dunk!

Monday, September 21, 2009

Chocolate Treasure

This year raya I have baked new cookies ( for me...not in the market though..) to include together in this year hamper raya. I found it very chocolaty as from the base cookies to the topping are rich in chocolate; dark and white chocolate. As usual I like to make cookies which is simple but tasty and most importantly my kids love it. Here I would like to share with all this great cookies and recommended to all chocolate lovers.


Ingredients :
Base :

250 g butter
25 g milk powder
65 g castor sugar
250 g flour
65 g cornflour
50 g cocoa powder

Method :

1. Sift all the dry ingredients. Set aside.
2. Cream butter and sugar.
3. Add in the dry ingredients and mix well to form a soft dough.
4. Roll into small balls and place in the papercups. (You don't have to use petitin)
5. Bake.
6. Remove from oven and leave to cool.

Topping :

2 cups cornflakes
500 g white cooking chocolate
50 g almond nibs
50 g golden raisins/blackcurrents

Decoration :

Cooking chocolate; white and dark chocolate

Method :

1. Melt the white cooking chocolate using a double boiler method. Melt a bit at a time to prevent it from hardening.
2. When melted, let it luke warm before pour in the cornflakes, almond nibs and raisins/blackcurrents ( I omit raisins as my kids dislike it). Mix well to make sure all the ingredients are coated with the cooking chocolate.
3. Spoon a bit of the mixture onto the baked base.
4. Melt dark cooking chocolate using a double boiler method, and place it in a piping bag. Drizzle on top of the cookies for decoration.
5. Let it harden enough before store it in airtight container.