• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, softened
• 3 tablespoons Greek yogurt
• 1 cup sugar
• 1 large egg
• 1/2 cup sourcream
• 2 tsp sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup chocolate chips plus more for sprinkling the top of cake
• 1 pound strawberries, hulled and halved

1. Heat oven to 350°F. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
2. Sift flour, baking powder, and salt together into a medium bowl.
3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy - no more than 2 minutes.
4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in sourcream and 2 tsp sugar, vanilla.
5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
6. Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
7. Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easil

Labels: Cakes, Recipes

Friday, October 3, 2014 | 8:55 PM

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Scalloped Hasselback Potatoes (tastykitchen)
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Ingredients

• 2 whole Golden Potatoes
• 2 Tablespoons Butter
• 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
• ⅛ teaspoons Garlic Powder
• ¼ teaspoons Kosher Salt
• 2 teaspoons Olive Oil
• ¼ cups Heavy Cream
• ¼ cups Cheddar Cheese Blend

Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!

*Didnt do the last step but it was still good:)

Labels: Recipes, Savoury

| 8:51 PM

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Triple Berry Cinnamon swirl bread (joyythebaker)
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Triple Berry Cinnamon Swirl Bread makes 1 loaf

Print this Recipe!

For the Dough: 2 1/4 teaspoons active dry yeast 1 tablespoon granulated sugar 3/4 cup whole milk, warmed to a warm lukewarm 1 large egg yolk 2 tablespoons unsalted butter, melted 2 1/4 cups King Arthur All-Purpose Flour 1/2 teaspoon salt a bit of olive oil for greasing the bowl For the Filling: 1/4 cup unsalted butter, at room temperature 1/4 cup granulated sugar 3 teaspoons ground cinnamon 2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries) 1 large egg, beaten for egg wash In a medium bowl stir yeast with sugar. Stir in  the lukewarm milk and then add the egg yolk and melted butter.  Whisk together until thoroughly combined.  Allow mixture to rest for 5 minutes.  It should foam and froth. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more.  Dough ball should be smooth and damp, without being too sticky.  Shape dough into a ball. Grease a large bowl with olive oil.  Place the dough in the bowl and cover.  Allow to rest at warm room temperature for about 1 hours, or until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside. Preheat the oven to 375degrees F. Grease a 10-inch cast iron skillet.  Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice.  Using a rolling pin to roll the dough to a rectangle of about 18×12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling. Start by rolling the longest side of the dough.  The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand.  Repeat this motion until you reach the bottom of the dough.  Press together to seal.  Join the two ends, creating a circle with the dough and press together. Using two swift hands, transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg. Bake for 20-25 minutes until golden brown and bubbling.  Allow to cool for about 30 minutes before slicing and serving.  

Labels: Breakfast, Malaysian

Saturday, July 12, 2014 | 5:52 PM

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Light Carbonara with Greek Yogurt (ciaoveggie)
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Ingredients

• 10-15 dried shiitake mushrooms
• 250g spaghetti
• 2 eggs
• Sprinkling of grated cheese
• 4 Tblsps or 1/4 cup of plain fat-free Greek yogurt, try Chobani if you can get it in your local store
• 1 clove garlic, minced
• 1/4 of a red onion, very finely minced
• 1/2 tsp chili flakes, optional

Instructions

1. Rehydrate the mushrooms by leaving to soak for about 15 minutes in boiling water. Remove them from the water, chop into very small pieces, and leave them out to dry off a little.
2. Start boiling your spaghetti.
3. In a small bowl, whisk eggs, garlic and yogurt together and leave to one side.
4. Heat some olive oil to a high heat and fry your shiitakes and onion for a few minutes until they are crispy.
5. This is where it gets a little specific, because once its all ready to go, you want to get the sauce mixed in with the spaghetti, and for the dish to be hot- but you don't want the egg to cook.
6. So. The best thing to do is get a room temperature bowl to combine all the ingredients in. Drain your spaghetti, and throw that in. Then pour in the shiitakes and onions, and toss them through. Finally, pour in the egg mixture, and keep tossing constantly, using two wooden spoons to keep it moving. The sauce should go creamy without it getting so hot that the egg hardens.
7. Grind in lots of salt and pepper, add some chili flakes if you like, then pour into bowls and top with a little grated cheese.

Labels: Recipes, Savoury

Saturday, June 21, 2014 | 9:18 AM

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Chilli Baked Chicken (singaporeshiok!)
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Prep 15 mins      Cook 45 mins       Serves 4- 6

16 chicken portions
2 tbsp mayonnaise
4 cloves garlic, minced
1 tbsp chilli powder (adjust to taste)
1 tsp salt
1 tsp turmeric powder
1/2 tsp sugar
1 Tbsp lime juice  
1/2 tsp freshly ground black pepper
1 cup panko
2 Tbsp vegetable oil

Thoroughly drain chicken portions and put into a large mixing bowl. Add the mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper. Mix thoroughly and leave for 10 minutes. 

Preheat oven at 210 C (410 F)

Spread panko onto a plate and coat each piece of chicken on all sides, in the panko, pressing it on gently.

Transfer chicken to a parchment lined baking dish, ensuring chicken pieces are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pieces.

Sprinkle remaining panko over chicken pieces and press on lightly. Drizzle chicken with the oil and leave to soak for another 10 minutes so panko absorbs the marinade and oil
.
Bake for 20 minutes or until golden, then reduce temperature to 190 C (375 F) and bake another 25 minutes or until chicken is crusty on top.

Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.

Labels: Recipes, Savoury

Wednesday, June 18, 2014 | 10:23 PM

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Korean Sweet Potato Noodles with Beef (foodismylife)
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Prep time: 30 mins
Cook time: 15 mins

Serves: 2

adapted from iPhone App Kfood Magaine – Volume One

Noodles
140 grams sweet potato noodles

Beef
200 grams stir-fry beef
1/4 onion, finely chopped
1 clove garlic, finely minced
1/2 tablespoon sugar
1/2 tablespoon white vinegar / sherry / cooking wine
1 tablespoon light soy sauce
1 tablespoon sesame oil
Dash of white pepper

Egg
1 eggs
1/4 teaspoon light soy sauce

Vegetables
1/4 onion, diced
1/4 carrot, peeled and sliced finely (or grated)
2 to 3 shiitake mushrooms, soaked till soft, stems removed and thinly sliced
2 handfuls chopped cabbage
Pinch of salt

Noodles Seasoning
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (for colour, can substitute with light soy sauce)
1/2 tablespoon sesame oil
2 to 3 tablespoons water

Noodles: Boil a pot of water. Soak the noodles in the hot water for 20 to 30 minutes until softened. Drain the noodles and rinse under cold water until cool. Set aside to drain.

Beef: Rinse and drain the beef slices if needed to get rid of the blood. Combine all the beef ingredients together and set aside, covered, and marinate for 15 minutes.

Eggs: Beat the eggs in a bowl and add in the soy sauce. Beat to combine. Heat a frying pan with a little oil over medium-high heat and add in the beaten eggs. Tilt the frying pan so the uncooked eggs flow all around to form an omelette. Lower the heat down to medium and when the egg is almost cooked, roll it up and transfer onto a chopping board. Let the omelette cool slightly before cutting into thin slices. Set aside.

Vegetables: Heat a little oil in a frying pan. Add in the onion and the carrot and stir-fry over medium heat until the onion is translucent and the carrot has softened.

Add in the shiitake mushrooms and cabbage and stir-fry until the cabbage has reduced in size slightly but still retains its crunch. Season with a little salt and transfer onto a plate. Set aside.

Back to the beef: Heat a little more oil in the same frying pan. Turn the heat up to high and heat the oil until it is really hot. Turn the heat down to medium and add in the beef all at one go, stirring and tossing vigorously. Once the beef is no longer pink, turn the heat down to low and remove them immediately from the frying pan and onto a plate. The beef cooks really fast, so watch the beef!

Back to the noodles: There should be some meat marinade left in the frying pan. Turn the heat back up to high and bring the marinade back to a boil. Turn the heat down to medium and add in the noodles (which will gladly absorb the yummy flavours).

(If you are using rice vermicelli or glass noodles, remove 1/2 of the marinade from the pan before adding in the noodles.)

Add in the noodles seasoning and a little bit of water if needed. Taste the noodles and season accordingly to suit your taste. Add in the eggs, vegetables and beef and toss until everything is combined. Test the seasoning again before serving.

Serving: Serve hot or cold. You can garnish it with some sesame seeds or coriander leaves before serving.

Cooking Note: This may seemed like a really long list of ingredients, but some of them are repeated (like seasonings) and most of them are already found in your pantry so you don’t have to go and get them again (if not, most of them can be found in Asian grocery stores). The preparation time may take a while – soaking the noodles, marinating the beef, cutting up the vegetables – but the actual cooking takes very little time! I would advise to have everything ready – have all the ingredients chopped and ready and seasonings not far from you before you start to cook, so that you won’t get flustered so easily!

Shiitake mushrooms: Dried shiitake mushrooms pack a lot of flavour and taste – soak the dried ones in hot water for 45 minutes to 1 hour so that they turned soft. If you’re in a rush, simmer the mushrooms in a small pot of water for 20 to 30 minutes until they are soft.

Noodles: If you don’t have sweet potato noodles, substitute with rice vermicelli or glass noodles. After stir-frying the beef and removing them from the pan, remove 1/2 of the marinade left in the pan (as rice vermicelli and glass noodles are not as absorbent as sweet potato noodles) before adding in the noodles.

Labels: Recipes, Savoury

| 9:54 PM

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Meat Rolls (honeybeesweets)
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Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe 2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)
1. Heat up the pan with 1 tsp of oil at low fire.
2. Lightly beat 2 eggs and add in all the seasoning. Do not over beat! Pour the egg batter in and cover lid.
3. Cook at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overcook as over browning it will not look as nice.
4.  Once the surface has cooked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later

Meat filling: (You can use either chicken or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar
In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper. Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible.
Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper. Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
 After steaming, gently remove and let cool completely before unwrapping and cutting it up.

Labels: Recipes, Savoury

| 9:44 PM

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Crunchy Baked Asparagus (insockmonkeyslippers)
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• 1 bunch of asparagus
• 1 cup panko bread crumbs
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons water
• 1/2 cup all-purpose flour

lemon herb sriracha dip

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• 2 teaspoons Sriracha
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt

*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine.

2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.

3. To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.

4. While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.

5. Plate, serve, and watch these disapeer.

Labels: Recipes, Savoury

| 9:11 PM

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Chocolate Matcha Bundt Cake (bakerella)
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Chocolate Matcha Bundt Cake

Chocolate Mixture
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt

Matcha mixture
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt

Wet ingredients
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla

• Preheat oven to 325 degrees.
• Grease and flour (or cocoa) a 10 or 12 cup Bundt pan. (If using a 10-cup pan, you can reserve any extra batter for cupcakes.)
• With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
• In another small bowl, do the same for the matcha mixture.
• Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
• Divide the creamed mixture evenly in two separate bowls.
• Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
• Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
• Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
• For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
• Bake for about 1 hour and 15 minutes.

Read more at http://www.bakerella.com/bundt%e2%80%a6-whats-matcha/#qu3gqTfu1XWJGobe.99

Labels: Cakes, Recipes

| 9:04 PM

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Chocolate Chip Pancakes (iambaker)
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Ingredients

• 3 cups all-purpose flour, stirred or sifted before measuring
• 2 tablespoons baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 2 cups milk
• 1/4 cup melted butter
• 1/4-1/2 cup mini chocolate chips
Chocolate Glaze
• 1/4 cup butter
• 1 tablespoon mini chocolate chips
• 2 tablespoons confectioners sugar

Instructions

1. Sift together flour, baking powder, sugar, and salt. (Do not skip this step! You do not want lumpy pancakes.)
2. In a separate bowl, whisk together the eggs and milk; add to flour mixture, stirring only until smooth.
3. Add in melted butter. If the batter seems too thick to pour, add a little more milk.
4. Lastly, add in mini chocolate chips. I prefer less, but you can add as many as you prefer.
5. Cook on a hot griddle (about 300 degrees).
6. Recipe serves 8.
Chocolate Glaze
7. Melt butter in microwave safe container, a small bowl works well.
8. Immediately after melting butter, add in mini chocolate chips and stir until mostly melted.
9. Add in sugar and stir until incorporated.
10. Serve immediately. As the butter returns to room temperature the glaze will harden, simply re-heat to reach liquid again.

Labels: Breakfast, Recipes

| 9:00 PM

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