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Credits
Serves 4
Ingredients
200g asparagus, cut
3 tbsp olive oil
Salt and ground pepper
1 cup of panko bread crumbs
pinch of thyme
2 tbsp unsalted butter, melted and cooled slightly
4 fillets skinless firm white-fleshed fish (such as haddock, cod, tilapia etc)
Lemon wedges, for serving
Directions
1. Preheat oven to 220 degrees C, with rack in upper third. On a rimmed baking sheet, drizzle asparagus with 2 tbsp oil; season with salt and pepper. Toss to combine, then spread in a single layer. Roast until asparagus is tender and lightly browned, tossing halfway through, about 10 minutes.
2. Meanwhile, combine bread crumbs, thyme, 1/4 tsp salt, and 1/8 tsp pepper. Transfer breadcrumbs to a bowl.
3. Stir in butter with a fork.
4. Coat another rimmed baking sheet with remaining 1 tbsp oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve immediately, with asparagus and lemon wedges(which I forgot :X).
Macros per serving: Calories: 399kcal Carbs: 17g Fat: 19g Protein: 37g Sodium: 97g Fibre: 2g
Adapted from: Martha Stewart's Everyday Light
Wednesday, May 29, 2013 | 3:16 PM
Had a baking session yesterday with an old friend and it was immensely successful. Except for the fact that I couldn't find my frosting equipment resulting in plainly decorated cuppycakes. Salted caramel is so good I just want to lick our pot of salted caramel clean!
Something I was extremely happy about - perfectly domed cupcakes! :D
Makes 15 cupcakes
Cupcakes:
7/8 cups cake flour
5/8 cups unbleached all-purpose flour
1 cups sugar
1 1/2 tsp baking powder
3/8 tsp salt
113g unsalted butter, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 tsp pure vanilla extract
Salted Caramel Filling:
3/4 cups sugar
4 1/2 tbsp salted butter cubed
1 cup heavy cream, at room temperature
Salted Caramel Buttercream Frosting:
85g salted butter, softened
85g unsalted butter, softened
1/8 tsp sea salt
2-3 cups icing sugar (I used approximately 2 cups and 2 tbsp)
1/2-3/4 cup of salted caramel filling (from recipe above) – completely cooled
1. For cupcakes: Preheat oven to 220 degrees C. Line cupcake pans with paper liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
3. Add butter, mixing until just coated with flour.
4. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
5. With mixer on medium speed, add wet ingredients to dry in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
6. Divide batter evenly among liners, filling about 2/3 full.
7. Place in the oven to bake, immediately reducing the temperature to 160 deg C. Rotate pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
8. Transfer to a wire rack to cool completely.
9. For salted caramel filling: Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color.
10. Add the butter and stir it in until melted.
11. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. {If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer}.
12. Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
13. For salted caramel buttercream frosting: In a mixer fitted with paddle attachment, beat butter and salt together until light and fluffy.
14. Reduce speed to low and add 6 cups sugar (a little at a time). Mix until thoroughly combined.
15. Scrape down the side of the bowl and add the caramel – start with 1/2 cup. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Taste test to see if you want to add more caramel. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Mixture should be ready to use without refrigeration.
16. Top caramel-filled cupcakes with frosting. Drizzle cupcakes with salted caramel filling.
You will most likely have leftover caramel filling, keep refrigerated and enjoy on ice cream or other desserts (or just eat it by the spoonful straight from the bowl!).
Macros per serving: Calories: 538kcal Carbs: 59g Fat: 32g Protein: 3g Sodium: 104mg Fibre: 0g
This recipe was shared at the link parties featured here.
Check the other websites out!
Adapted from: The Merrythought
Monday, May 27, 2013 | 10:07 AM
Serves 6
Ingredients:
Cupcakes
5/6 cup (or 1/2 cup + 3tbsp + 1tsp) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup (57g) unsalted butter, melted
1 egg whites
1/8 cup low fat plain yogurt
3/8 cup almond milk (or any milk)
1 teaspoons vanilla extract
seeds scraped from 1/4 split vanilla bean (optional)
Strawberry Filling
1 cups diced strawberries (about 7-8 medium strawberries finely diced)
1/4 cup granulated sugar
1 Tablespoons cornstarch
Directions
1. Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released.
2. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
3. Make the cupcakes: Preheat oven to 180 degrees Celsius. Line muffin tin with 6 cupcake liners. Set aside.
4. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
5. In a large microwave-safe bowl, melt butter in the microwave.
6. Stir in sugar - mixture will be gritty.
7. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from quarter of the vanilla bean into batter.
8. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 6 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
9. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 to 3/4 height of the cupcake. Place 1 teaspoon (or more) of strawberry filling inside.
Macros per serving: Calories: 230kcal Carbs: 35.3g Fat: 8.8g Protein: 2.2g Fibre: 0.7g
This recipe was shared at the link parties featured here.
Check the other websites out! Slightly adapted from: Sally's Baking Addiction
Wednesday, May 22, 2013 | 10:45 AM
Ingredients:
1 cup blueberries
1 Tbsp. + more sugar to taste
1 large eggs
6 tbsp almond milk
4 tbsp water
1/2 cup flour
30g melted butter
Directions:
1. For the sauce: In a large saucepan over medium heat, combine the blueberries and 1 Tbsp. sugar. The berries will become juicy, then simmer.
2. Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce.
3. Add more sugar to taste, simmer a few minutes longer, then remove from heat.
4. For the crepes: Place eggs, milk, water, flour, and 20g butter in a small bowl and blend until smooth.
5. Heat a small nonstick skillet over medium heat.
6. Brush the pan with a little bit of the remaining melted butter, then swirl in about 3 tbsp. of the batter to form a thin pancake.
7. Cook until lightly browned, gently flip, and cook for just a few seconds on the second side. Serve warm.
Macros per serving: Calories: 223kcal Carbs: 26g Fat: 10g Protein: 5g Sodium: 4mg Fibre: 2g
Sunday, May 19, 2013 | 5:04 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
| 5:03 PM
Ingredients
1 Wholemeal wrap
1 Tbsp peanut butter
1 Tbsp blackcurrant jam
2 strawberries, hulled and sliced
1/4 banana, cut lengthwise
2 Tbs low fat granola
Directions
1. Spread peanut butter evenly over entire wrap.
2. On one half of the wrap, spread jam.
3. Place strawberry, banana and granola, layering them.
4. Roll, cut, enjoy!
Macros per serving: Calories : 369kcal Carbs : 57g Fat: 13g (good fats!) Protein: 8g Fibre: 5g
Tuesday, May 14, 2013 | 4:47 PM
Something I was extremely happy about - perfectly domed cupcakes! :D
Makes 15 cupcakes
Cupcakes:
7/8 cups cake flour
5/8 cups unbleached all-purpose flour
1 cups sugar
1 1/2 tsp baking powder
3/8 tsp salt
113g unsalted butter, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 tsp pure vanilla extract
Salted Caramel Filling:
3/4 cups sugar
4 1/2 tbsp salted butter cubed
1 cup heavy cream, at room temperature
Salted Caramel Buttercream Frosting:
85g salted butter, softened
85g unsalted butter, softened
1/8 tsp sea salt
2-3 cups icing sugar (I used approximately 2 cups and 2 tbsp)
1/2-3/4 cup of salted caramel filling (from recipe above) – completely cooled
1. For cupcakes: Preheat oven to 220 degrees C. Line cupcake pans with paper liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
3. Add butter, mixing until just coated with flour.
4. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
5. With mixer on medium speed, add wet ingredients to dry in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
6. Divide batter evenly among liners, filling about 2/3 full.
7. Place in the oven to bake, immediately reducing the temperature to 160 deg C. Rotate pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
8. Transfer to a wire rack to cool completely.
9. For salted caramel filling: Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color.
10. Add the butter and stir it in until melted.
11. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. {If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer}.
12. Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
13. For salted caramel buttercream frosting: In a mixer fitted with paddle attachment, beat butter and salt together until light and fluffy.
14. Reduce speed to low and add 6 cups sugar (a little at a time). Mix until thoroughly combined.
15. Scrape down the side of the bowl and add the caramel – start with 1/2 cup. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Taste test to see if you want to add more caramel. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Mixture should be ready to use without refrigeration.
16. Top caramel-filled cupcakes with frosting. Drizzle cupcakes with salted caramel filling.
You will most likely have leftover caramel filling, keep refrigerated and enjoy on ice cream or other desserts (or just eat it by the spoonful straight from the bowl!).
Macros per serving: Calories: 538kcal Carbs: 59g Fat: 32g Protein: 3g Sodium: 104mg Fibre: 0g
This recipe was shared at the link parties featured here.
Check the other websites out!
Adapted from: The Merrythought
Labels: Cupcakes/Muffins, Recipe
Monday, May 27, 2013 | 10:07 AM
Serves 6
Ingredients:
Cupcakes
5/6 cup (or 1/2 cup + 3tbsp + 1tsp) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup (57g) unsalted butter, melted
1 egg whites
1/8 cup low fat plain yogurt
3/8 cup almond milk (or any milk)
1 teaspoons vanilla extract
seeds scraped from 1/4 split vanilla bean (optional)
Strawberry Filling
1 cups diced strawberries (about 7-8 medium strawberries finely diced)
1/4 cup granulated sugar
1 Tablespoons cornstarch
Directions
1. Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released.
2. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
3. Make the cupcakes: Preheat oven to 180 degrees Celsius. Line muffin tin with 6 cupcake liners. Set aside.
4. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
5. In a large microwave-safe bowl, melt butter in the microwave.
6. Stir in sugar - mixture will be gritty.
7. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from quarter of the vanilla bean into batter.
8. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 6 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
9. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 to 3/4 height of the cupcake. Place 1 teaspoon (or more) of strawberry filling inside.
Macros per serving: Calories: 230kcal Carbs: 35.3g Fat: 8.8g Protein: 2.2g Fibre: 0.7g
This recipe was shared at the link parties featured here.
Check the other websites out! Slightly adapted from: Sally's Baking Addiction
Labels: Cupcakes/Muffins, Recipe
Wednesday, May 22, 2013 | 10:45 AM
Ingredients:
1 cup blueberries
1 Tbsp. + more sugar to taste
1 large eggs
6 tbsp almond milk
4 tbsp water
1/2 cup flour
30g melted butter
Directions:
1. For the sauce: In a large saucepan over medium heat, combine the blueberries and 1 Tbsp. sugar. The berries will become juicy, then simmer.
2. Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce.
3. Add more sugar to taste, simmer a few minutes longer, then remove from heat.
4. For the crepes: Place eggs, milk, water, flour, and 20g butter in a small bowl and blend until smooth.
5. Heat a small nonstick skillet over medium heat.
6. Brush the pan with a little bit of the remaining melted butter, then swirl in about 3 tbsp. of the batter to form a thin pancake.
7. Cook until lightly browned, gently flip, and cook for just a few seconds on the second side. Serve warm.
Macros per serving: Calories: 223kcal Carbs: 26g Fat: 10g Protein: 5g Sodium: 4mg Fibre: 2g
Sunday, May 19, 2013 | 5:04 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
Labels: Malaysian, Recipe, Savoury
| 5:03 PM
Ingredients
1 Wholemeal wrap
1 Tbsp peanut butter
1 Tbsp blackcurrant jam
2 strawberries, hulled and sliced
1/4 banana, cut lengthwise
2 Tbs low fat granola
Directions
1. Spread peanut butter evenly over entire wrap.
2. On one half of the wrap, spread jam.
3. Place strawberry, banana and granola, layering them.
4. Roll, cut, enjoy!
Macros per serving: Calories : 369kcal Carbs : 57g Fat: 13g (good fats!) Protein: 8g Fibre: 5g
Labels: Breakfast, Healthy, Others, Recipe
Tuesday, May 14, 2013 | 4:47 PM