Bread Pudding

My girl Nana likes this dessert very much..and because it is easy to make she can make them herself with the recipe book beside her of course... You can use white bread, wholemeal bread or even baguette..and even a combination of left over bread you have..

Bread Pudding

Ingredients:

1/2 cup instant oat
6 pieces bread - cubed
2 eggs
1/2 cup sugar
2 cups fresh milk
1/4 tsp salt
1/2 tsp vanilla essence
50g melted butter
choc chips for deco

Method:

1. Mix milk with eggs, sugar, vanilla essence and salt
2. Toss the bread with the milk mixture. Add the melted butter and oat, stir slowly.
3. Pour into greased pan/casserol (7" square)
4. Sprinkle choc chips and bake for 30-45 minutes at 180deg Celc

Custard Sauce

20g custard powder
80g sugar
1 cup fresh milk
1 tsp vanilla essence

Put all ingredients into saucepan and heat up slowly until dissolved and thick.

Note: You can add sliced green apples for a different taste..kinda sour sweet liked pudding.

Apple Strudel

I love green apple. And one of the dessert that use apples is strudel and again I like Apple strudel because of the layers of crispy filo pastry and the juicy apple inside. More tastier if having them with vanilla ice cream and chocolate sauce drizzle on top...Hmmm..heaven..

The ingredients:

6 granny smith apples ( cored, peeled and thinly sliced)
1/2 cup white
1/4 cup brown sugar
lemon peel n juice of half lemon
1 tsp ground cinnamon
1/2 cup slivered almond
1/2 cup apricot (sliced)
1 tbs cornflour
10 sheet filo pasrty
extra caster sugar
bread crumb/ ground almond



Method:

1. Prepare the filling : Put all ingredients into saucepan and heat up for about 5 minute.



2. Place one sheet of filo pastry and apply butter to entire sheet. Sprinkle caster sugar and bread crumb and add another sheet of pastry and repeat the same process. Repeat to 5-6 layers.









3. Add apple filling and brush border with butter. Roll the pastry tight and brush some more butter. Put on cookie sheet and bake for 20-30 minutes at 175deg Celc. Cool on wire rack and serve warm. Makes 2 roll of strudel

Ginger Snap

I baked this cookies for my bake sale recently..and most of my customers like it..It's a crispy thin like cookies with taste of ginger. I like ginger, so of course I like this cookies. I think the taste will be even better if I add ginger glace as well.. Hmm will try it out next bake..

Ginger Snap

170g butter
105g dark brown sugar
100g white sugar
1/4 molasses
1 large egg
1 tsp vanilla
280g flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
3 tsp ground ginger
Extra caster sugar for coating


Method:

1. Preheat the oven at 180deg Celc. Sift together dry ingredients.( flour, baking soda, salt, ground cinnamon and ginger)
2. Beat the butter with sugars until light and fluffy ( about a minute)
3. Add egg. Mix well and add in molasses.
4. Add dry ingredients mixture and mix until well incorporated. Chill for 1 hour.
5. Roll into a ball and roll into caster sugar, coating them thoroughly. Put onto greased tray and flatten them with glass bottom.
6. Bake for 10-12 minutes and cool on a wire rack.

Chewy Chocolate chips Cookies

Chocolate Chips Cookies...I have been baking them countless time I guess and yet still trying to find the good one. Most of the recipes are similar with may be slightly changes in amount or ratio of the ingredients. I found that cookies with baking powder in it will make the cookies crispy rather than if baking soda is used; where you will find the cookies will be a bit chewy liked or cake liked cookies. It depends on you of course whether youu like very crispy cookies or chewy cookies. As for me, I like those chewy and soft cookies with the taste of melted chocolate chips in between...mmm..yummy...

Hence, this is one of the recipe of chewy like cookies that I have tried and as usual my 'tester master'...I mean my kids..said they love it...

Chewy Chocolate Chips Cookies

2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 eggs
240g butter
1 1/2 cups brown sugar
1/4 cup caster sugar
1 tbs vanilla essence
1 cup choc chips
2 cups toasted almond/ walnut

Method:

1. Preheat oven to 180 deg Cels. Sift together flour, baking soda, baking powder and salt. Set aside.
2. Beat the butter and sugars for about a minute or until light.
3. Add in egg on at a time. Pour in vanilla essence and mix well.
4. Slowly mix in flour mixture with spatula and lastly add in chips and nuts. Mix until well incorporated; do not over mix.
5. Chill the dough in the fridge for about 1 hour.
6. Scoop 1 teaspoonfull of dough and arrange them on the tray with 2 inch apart.
7. Bake for about 10-14 minutes and cool on a wire rack.

Chocolate Japanese Cotton Cheesecake

My sister will be coming over this weekend. I'm thinking of baking cheesecake and my daughter suggest I baked japanese cheesecake instead of moist liked cheesecake or non bake ones. I normally bake the 'usual' cheesecake so I don't have really good tested recipe yet. As for that matter I have to browse in the internet searching amongst other good cooking blog for the recipe and finally I found this japanese cheesecake recipe that I fell in love by looking at the photo.. Besides never tried this recipe before I want to challenge myself by changing the flavour as well and hopefully everything will turn out well...I'm thinking of making chocolate flavour japanese cheesecake.


Ingredients:
(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt

Method:
1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3).


5. Pour the cheese filling onto the prepared pans. Bake in water bath (steam bath) at 160C for 40-45 minutes or until well incorporated.
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

zaedaman lasagna

zaedaman Lasagna

My kids love Italian cuisine and lasagna is one of them. Although I can easily get the sauce from ready on the shelf like 'Prego', I like to use my kinda recipe when cooking this. So far the judge; my lovely kids are always gave thumbs up to it and that is enough for me to feel like I'm true chef to them...Besides its cheaper coz with same amount I spent on buying the ready made sauce I can get almost double..Below is the recipe for about 4-5 people meal.

Ingredients:

150g / 6 pieces large Instant Lasagna
2-3 tbsp oil
2 onions-finely chopped
2 clove garlic- finely chopped
500g minced meat
100g tomato puree
2 tblsp chilli paste
1/2 cup mixed vege/ button mushroom
2 beef cube (stock)
2 tblsp tomato sauce
Salt,pepper n sugar to taste
Mixed Spices, black pepper

Buchammel Sauce
2 tblsp butter
1/4 cup flour
2 cups milk
125g mozzarella or cheddae cheese ( I used both..)

Meat Sauce



Heat oil in a saucepan. Add garlic and onion, cook until soft. Add minced meat. cook until brown.
Stir in chilli paste and mixed until fragrant. Add in tomato puree, mixed vege and stir to mix. Pour in 1 cup of water and 2 beef cube. Simmer slowly until all ingredients blend in. Season with salt, black pepper,sugar and mixed spices (italian spices)

Buchamel Sauce


Melt the butter inseparate saucepan. Stir in flour and cook for 2 minutes over slow heat. Remove from heat and pour in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozzarella and cheddae cheese. Stir until cheese melts.


Assembly


Preheat oven for 180deg Celc.

Pour 1 cup of Buchamel sauce into greased baking dish. Put a piece of lasagna on top and cover with meat sauce all over it. Sprinkle with grated cheese. Alternate layers of lasagne, meat sauce and buchamel sauce; repeat for 3-4 layers. Lastly sprinkle mozzarella and parmesan cheese on top. Bake for about 30-35 minutes. Let stand 5 minutes before serving.

Blueberry Swiss Roll

I have baked a lot of cakes and cookies but not even once make Swiss Roll myself. I normally buy them from supermarket or any bakery cause I like the soft and fluffy kinda cake with less sweet filling inside. I was inspired...again..when I read my fav cooking blog and wants to give it a try..She baked Strawberry Swiss Roll and I want to change it to blueberry cause I don't really like strawberry.

This recipe is my first attempt of baking swiss roll.I have discovered that the important thing in baking a good Swiss Roll is the baking time and temperature. You have to do trial n error with your oven in order to get satisfied result. As for me the best temperature is 170deg Celc for about 12 minutes. And difficult part is rolling the cake without crack them..You have to roll it extra carefull plus do it slowly and use a good greaseproof paper so that the 'skin' won't stick to it and ruin the 'look'.

Ingredients :

6 eggs gred A or B
120g castor sugar
1 tsp baking powder
1 tsp vanilla essence
1 tblspn ovallete
90g all purpose flour
1 tblsp milk powder
120g melted butter
a bit of chocolate emulco
whipped cream or strawberry jam

Method:

- Beat the eggs, sugar, ovallete,baking powder, vanilla essence,flour and milk powder with maximum speed until light and fluffy (5-7mins)
- Fold in melted butter and mix well.
- Take about 1 1/4 cup of the batter and mix it with chocolate emulco and put it in piping bag.
- Pour the plain batter into prepared tin and smooth it out with spatula.
- Pipe the chocolate batter on top of the plain batter.
- Use a toothpick to draw pattern.
- Bake in the oven at 170deg Celc for about 10-12 mins.
- Once the cake is cooked, transfer on greaseproof paper and slowly peel off the baking sheet off.



- Roll the cake while it's still warm together with the greaseproof paper and leave it rolled for about 5 minutes.
- Unrolled it slowly and spread the cream evenly and later the blueberry filling.Roll them again but this time without the paper.
-Wrap the cake with cling wrap tightly and chill it in the fridge overnight.

Garlic Bun

I've been inspired recently on baking the bread by a friend..as I love bread as well. Since I have 'master' one good bread/ bun recipe, I have been using the same recipe for other kind of bun and bread..unless if I wanted to make wholemeal bread; of course the ingredients definitely going to be different.. I use the same sweet bun recipe but this time I add variety of savoury filling and fruit like banana to give various taste that hopefully will suits everyone..I used sweet bun recipebut with slight adjustment as I got the tips from the bakery owner whom I got all my baking goods..

Garlic Bun


Ingredients:

300g bread flour
200g soft flour/ cake flour
100g caster sugar
50 g milk powder
2 egg
80g melted butter
1 tsp salt
1 tsp bread improver
1 tsp bread softener

250ml warm water }Mix together plus add a 1 tablespoon
11g yeast (or 1 packet Mauripan yeast) }of sugar.


filling:
30g butter, soften room temperature
2 cloves of garlic (finely chopped)
1 tsp parsley ( chopped)

note: OR you can skip this and get ready made garlic butter from supermarket


Method

Mix the warm water with yeast and a bit of sugar. Leave aside until form bubble..
In a mixing bowl mix together flour, sugar, milk powder, salt, bread improver and softener. Pour in melted butter and egg. With medium speed add the yeast mixture slowly until form a dough. Knead the dough for about 15 -20minutes.

Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 45 miutes. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 6 or more(depending on the size you like..I like mini..) equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.

Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place. Roll the dough on work surface to shape it into a longish oval shape or torpedo shape.

Place doughs seams side down on a baking tray, lined with parchment paper. Loosely cover with
a damp cloth or cling wrap and let dough proof for 30mins.






Sprinkle over chopped parsley or my case I used spring onion on top

Prepare filling by mixing butter and garlic to form a smooth paste. Spread on the dough and then sprinkle over chopped spring onion or parsley on top.

Brush each dough with egg wash.

Bake at preheated oven at 180 degC for about 12-15 mins. Remove from oven and let cool on wire rack. Serve it hot

Creme Caramel (Leche Flan)

For caramel:
1/2 cup sugar
1/4 cup water

For Caramel/ Custard:
2 cups fresh milk
1/4 cup suga
4 eggs
1/2 stick cinnamon
Lemon peel


pour caramelized sugar into the mould


then pour the custard


hot from oven...

Procedure

Mix the sugar & water in a saucepan. For a few minutes, boil the mix until the sugar caramelize.Pour the caramelized sugar into aluminum moulds, you can use any shape: oval, round or square or even triangle. Spread the caramel on the bottom of the mould. Mix the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds from about 1 to 1 1/4 inch thick. With an aluminum foil, cover the moulds individually. Steam for 20 minutes or bake for 45 minutes. Before baking the Leche Flan, place the mould on a larger baking pan half filled with very hot water. Pre-heat oven to 170 degrees before baking. Let it cool then refrigerate.

Serving

To loosen the Leche Flan, run a thin knife around the edes of the mould. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Apple Pie

Sweet Shortcrust pastry

2 cups flour
125g cold butter
1/4 cup caster sugar
2 egg yolk
1 tsp vanilla essence
2-3 tblspn cold water

Sift the flour into large mixing bowl. Using fingertips, rub the butter into the flour until fine and crumbly. Add combined egg yolks and vanilla and 2 tblspn of water to form dough..adding remaining water. Chill in the fridge for 30 minutes before using.

Apple filling

3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 to 6 medium green apples (I used Granny Smith)
2 tablespoons butter, cut into small pieces
1 to 2 tablespoons milk
1 tablespoon sugar

Preheat oven to 200 degrees Celc. Prepare pie pastry.

In a large bowl, combine sugar, cinnamon, nutmeg, and cloves. Peel, core, and slice apples 1/4-inch thick. Toss apple slices in sugar mixture until well coated. Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.

Bake 45 to 50 minutes or until crust is golden brown and apples are tender. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Butter Cheese Cake

This cake is like in between butter cake and baked cheesecake because I used both butter and cream cheese. The method is so simple and straight forward and yet the texture is so soft and another not-so-sweet kinda cake...

Ingredients:

160g butter
100g cream cheese
200g caster sugar
5 eggs
210g self raising flour

Method:

1. Preheat oven to 170deg celc.
2. Cream butter, cream cheese and sugar
3. Add egg one at the time
4. Add in sifted flour and mix well
5. Bake for 45 minutes.

Cream Puff..(done by Jaja)

Cream Puff with custard cream piped inside


Today, my two girls wanted to bake something of their own choice of cakes. Of all recipes Jaja browsed in my recipe book, finally she wanted to make cream puff. I just watched her all the way and I think she have passed with flying colours..haha..

Ingredients :

250ml fresh milk
100g butter
1 tsp salt
15g caster sugar
125g bread flour
3 eggs (grade B)

Method:

1. Preheat oven to 200deg celc.
2. Heat up milk and bring to boil
3. Add in butter, salt and sugar
4. Add flour and mix well
5. Transfer to mixing bowl and beat until warm.
6. Add egg one at the time and continue beating until smooth
7. Put into piping bag with star nozzle and pipe like a rossette on a greased tray



8. Bake for 20 minutes or until golden brown.


Custard cream

100g fresh milk
100g cream
100g sugar
50g custard powder
1 egg
1 tsp vanilla essence

Method:



Mix egg, sugar and custard powder until smooth. Heat milk and cream and bring to boil. Pour into egg mixture and stir well. Bring back to the heat and stir with whisker until thick.

MURTABAK MINI

(serves 5 -6 pieces of murtabak)

Ingredients :

250g ground beef/chicken
4 eggs
2 table spoon of curry powder
salt and black pepper for seasoning
1 onion (chopped)
2 garlic (chopped)
5-6 pieces of spring roll pastry
some oil for frying


Method :

Heat up the 3 tblspoon oil in a pan. Saute garlic until brown. Add in onion and stir fry until golden brown. Then pour in curry ( mix with water first) and cook until fragrant. Add ground beef and half cup of water. Add salt and pepper. Seemer until beef is cooked. Turn off the heat. Set aside.

-In a bowl, mix together the beef/chicken filling with eggs. Mean while, make sure you have taken out the spring roll pastry out of the fridge 15-30 minutes earlier to soften the pastry.









- spread a piece of the spring roll pastry on a flat board and add in the beef/chicken fillings in the middle...around 4 to 5 table spoon. Fold in the edges of the pastry until it covers all the fillings completely. Repaet the method for another 2 sheets. You can use some of the liquid from the fillings to paste the pastry.



- fry the murtabak in the pan until both sides turns brown....it only takes approximately 5-6 minutes for each sides to cook.

- repeat the same method for the next pieces until you have finish all the fillings

- When the murtabak is cooked, let it rest for e few minutes before you can cut into small squares and enjoy it as it is or you can dip it with chilli sauce.

Sweet Bun (recipe courtesy of Nana Samat)

With sliced almond on top...



I variety the 'toppping' with chocolate rice, coarse sugar, white n strawberry chips and butter. Just for fun though...cause my kids like different taste of topping on the bread.






My ex office-mate back in JB, Ana or Nana or Mrs Zaidi ( Zaidi was my senior in UTM and also my former office mate) has given me this recipe after I saw them in her facebook album. The method is so simple by using home electric mixer and yet you will get a fluffy sweet bun that you bake it in your kitchen. My hubby and kids loves it and like to eat them with sardine, sambal and chocolate jam..


Sweet Bun

Ingredients:

500g bread flour
100g caster sugar
50 g milk powder
1 egg
11g yeast (or 1 packet Mauripan yeast)
1 tsp salt
1 tsp bread improver
1 tsp bread softener

250ml warm water
80g melted butter

Method:

Mix the warm water with yeast and a bit of sugar. Leave aside until form bubble..
In a mixing bowl mix together flour, sugar, milk powder, salt, bread improver and softener. Pour in melted butter and egg. With medium speed add the yeast mixture slowly until form a dough. Knead the dough for about 15 minutes.

Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 45 miutes. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly.


proofing...




Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.




Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 15 minutes.

Brush the top with whole egg mixture.

Bake for about 20-25 minutes in a preheated oven at 180 degC.



Oopps..mine is a bit brown because it stayed a bit longer in the oven..didn't hear the timer already priiiitttt....

Note: You can also put any filling of your choices either sweet or savoury like red bean or tuna and sardine.

Steamed Chocolate Cake

My sister Roziah gave me this recipe recently because she had tasted them when her friend brought to her school one day (she's a teacher..). Because of the fluffiness and the easiness of making the cake makes my sis and few of her friends requested the recipe from the person who brought the cake. And I'm lucky too cause I can share the recipe as well... and it is so easy and yet the cake is so fluffy...I recommend to all..


Ingredients:

1 1/2 cup plain flour
1 cup cocoa powder
1 cup cooking oil
1 tsp baking soda
1 tsp baking powder
1 can evaporated milk
2 eggs
1 3/4 cup granulated sugar

Method:

1. Sift all dry ingredients; flour, cocoa, baking soda and baking powder. Set aside.
2. Put all liquids ( oil, eggs and milk) into a blender and blend until all incorporated.
3. Add into dry ingredients and mix well.
4. Steamed for 2 hours .



After 2 hours steaming...