Potato Rolls

I always love to bake bread. I love the smell when it comes out from the oven, the smell that  washes down all the waiting time to see it rise, the messy hands of kneading. After all I never mind them all and just love to make bread.

This is my first time making it , I usually make plain bread . I think I have fallen in love with this kind. Sweet, fluffy, chewy…hmmm just good.

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You can see its beautiful and tempting looks, right ? Or I just love to say it hehehe.

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Let’s see the recipe.

Ingredients :

2 medium potato, boiled and mashed

2 eggs

6 tablespoons of granulated sugar

115 g butter and more for brushing

1/2 cup warm milk

11 g dry yeast

4 or more cups of all-purpose-flour

Get start :

Proof the dry yeast with a tablespoon of warm water ( I usually do this in the first step of making a bread )

With a wooden spoon, mix the mashed potato, the proofing yeast, 2 cups of flour, the milk, 4 tablespoons of sugar  and the eggs till you get a sticky and shaggy dough. Put it aside, cover with plastic wrap or tablecloth till the dough doubles in volume. I let it for about  1 and a half hour.

Cream the butter with the remaining sugar for about 3 minutes. Pour into the dough and add the remaining flour. Knead the dough till you get a still-a bit-sticky and smooth dough. Don’t worry about it gets stick on your fingers. When you make the balls of the dough, put some flour on the fingers and you can easily shape the dough into balls. I don’t use any measurement, just pulls put some dough and shape it and put it into the buttered round pan. I still have some dough and just make a ribbon shape bread ( forget to take the picture of it )

Bake it for about 30-35 minutes. My oven is at 190 C max so that’s the highest heat I can use. If the top browns too quickly, cover it with aluminium foil and continue to bake. I love my bread to have some darkest and bit crispy side and bottom.

Brush the top with melted butter soon as you take the bread out from the oven.

 

 

 

 

 

 

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Bread Pudding with dates

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I have made bread pudding previously but haven’t tried it with dates .Yesterday I wanted to make it so bad but didn’t have raisins on hands, only dates, so I thought dates could be nice in bread pudding too.

So here is the result.

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It turned out to be as delicious as having raisins in it.

This is what I made it, trying to remember the recipe I wrote in can’t-remember-where-it-is notebook. Well, it was good though. Light, sweet, comforting.

The ingredients :

300gr banquette

4 eggs

1 tablespoon rum

1 tablespoon  cinnamon liquid ( I keep the liquid cinnamon in the fridge for my morning coffee, made from boiling the fresh cinnamon stick with water )

2 cups full cream milk

5 tablespoon sugar

15 pieces of medium dates

1 tablespoon of unsalted butter to cover the baking pan

The methods :

Cut the banquette in 1cm of size. Arrange them in the buttered baking pan.

Slice the dates into two and pick out the seeds.

Heat the milk in a pan just till it’s warm. Set aside.

Whisk the eggs and sugar till just combine. Don’t over mix it. Add the rum and cinnamon liquid.

Pour the milk into the egg batter. Add the dates. Save some to put on top of the bread pudding.

Pour the mixture into the banquette . Toss down the banquette with spoon so the egg and milk mixture cover all the banquette well. Let it soak for about 15 minutes.

Arrange the saved dates on top of the batter.

Bake it for 45 minutes . If the top turns golden brown fast, you may cover it with foil during the last 10 minutes of the baking.

Serve warm or chill it in the fridge for next morning breakfast. I love them both. You may too. Give it a try. Enjoy.

Caramelized Onions and Boiled Potato

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I was amazed that this caramelized onions could taste so rich. And it goes perfect with potatoes which I had the boiled ones ( the quickest way to prepare in a short time ).

I had them for brunch actually. That day I didn’t eat proper breakfast ( only a cup of coffee ) so I cooked this and brought to the office .

The caramelized onions are  simple and easy. You only need onions, let’s say three medium.

Slice them thinly and cook it slowly at medium heat with two tablespoons of vegetable oil. Sprinkle some salt in. Stirring occasionally. When onions are softened and golden, sprinkle two teaspoons of granulated sugar or just one teaspoon as you like, and cook onions for another 20 minutes.

Apple turn over

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After watching an episode of Masterchef, I was tickled to bake something. Roaming in the kitchen and fridge, I found two medium apples, olive oil, eggs, flour, milk, honey, and I knew I would come up with something delicious.

An hour later, I enjoyed a piece of Apple turn over with caramel ice cream.

Here is the way I made it

2 medium apples ( I got Pacific Rose on hand ), peeled and thinly sliced as you like

4 tablespoons unsalted butter

2 tablespoons honey

4 tablespoons granulated sugar

Pour all the honey , butter and sugar in to the baking pan ( I used 16cm ) and heat in the oven till all melted. Take out from the oven.

Arrange the apples on the baking pan. Set Aside.

While the butter mixture is in the oven, you make the cake batter. You’ll need ;

70 gram unsalted butter

1 cup flour

2 teaspoons baking powder and a pinch of salt ( mix into the flour )

1/2 cup milk

2  medium eggs

4 tablespoons granulated sugar

Cream the butter and sugar together till soft. Add the egg one at a time , whisk for about 3 minutes. Add the flour and the milk alternately into the egg batter. Whisk till all well combined. Pour on to the apples. You may have the melted butter comes up around the edge, that’s okay.

Bake at 190 C oven for 45 minutes. The cake is well done, nicely brown.

Cool the cake for about 5 minutes before you turn it over on the serving plate.

Enjoy.

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Egg Custard Pudding

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Sometimes I just cannot take control of my craving to bake something, though it’s almost midnight. I don’t know it’s considered a passion or hunger ( hehehe ) for midnight sweettooth. But at the end, I put these all into the fridge and snack it for breakfast the next morning. It’s best eaten while cold. And oh, I put some fig jam on it. The taste was just amazing.

Simple ingredients :

3 eggs and 1 egg yolk

1 teaspoon vanilla

450ml whole cream ( I used full cream milk as it’s the only milk I have in the fridge )

60 gram caster sugar

Nutmeg to dust

METHODS :

Beat the eggs lightly , just well combine not until fluffy.

Heat the milk and sugar below boiling point

Add the milk into the eggs

Strain the batter through a sieve into ramekins , divide well into 6 ramekins

Sprinkle the top with nutmeg, put as much as you like as it will taste nice

Pour hot water 3/4 of the roasting pan, arrange the ramekins in the pan and bake for about 30-35 minutes. I always put the 190C heat for baking my cakes as that’s the highest heat of my oven.

Take out from the oven, let it cool before serving or have it cold in the next few hours after refrigerated. You may add fresh fruit or jam on it.

Greek Yogurt Cake

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When I got a cup of Greek yogurt from a friend, all I thought is making a delicious cake out of it. I found this recipe among some which looked easy and nice. It’s said this is a healthy cake but again, I am not that kind of person who puts too much concern on a cake being healthy or not, as long as I consume just enough, I think cakes or any food  are healthy. Well ?

Let’s see the Ingredients :

2 cup of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup light olive oil

1 cup plain Greek yogurt

1 cup caster sugar

3  medium eggs

2 tablespoon of lemon juice and zest of one lemon

How to create the beautiful spongy and fluffy cake ;

Mix all the dry ingredients ( flour, baking powder, baking soda and salt ) in a bowl, put aside.

Whisk the olive oil and sugar till sugar melt and add the egg, one at a time. Whisk till well combine.

Then add yogurt and lemon juice and lemon zest into the egg batter.

Add the flour mixture into the egg batter , whisk just for a few seconds  to combine all the ingredients.

Pour the batter into the prepared baking pan. I used 16cm cake tin. Bake for about 45 minutes or after you get a clean inserted toothpick out of the cake.

Dust with powdered sugar . Have a slice with a hot cocoa or coffee. You would ask for more, trust me.

Ginger Chicken with fried Garlic

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One day I bought a portion of ginger chicken at a local restaurant. It was nice and I promised myself to make one of my own. So this is the result. I used only a whole piece of thigh since this was considered my trial recipe. And it was good, I liked the taste of ginger and garlic on it.

Make the ginger chicken

INGREDIENTS

A piece of chicken thigh, fresh one. ( I bought it at the traditional market where they sell fresh chicken )

4 cloves of garlic, thinly sliced

One thumb sized of fresh ginger, grated

1 1/2  cup of water

Salt and pepper to taste

1 tablespoon vegetable oil for frying

METHOD

Boil the water and put the thigh in together with grated ginger

Sautee the garlic till lightly brown then pour into the boiling chicken, sprinkle with salt and pepper

Cook  till tender and  you have  small amount of the chicken stock

Remove the chicken from the stock and fry  for two minutes on each side

Transfer  the chicken onto a serving plate

AS FOR THE FRIED GARLIC

6 cloves of medium garlic, minced

1 piece of garlic, about 2cm, grated

2 tablespoons vegetable oil for frying

Maggi chicken block

Green onion for garnish

METHOD

Fry the garlic in a pan till turns slightly  brown, put in the grated ginger. Stir regularly to avoid the garlic turns too dark. Sprinkle with maggie chicken block to taste. Remove from heat and pour into the chicken. Add one or two tablespoons of the stock or you can set aside and have it as a very healthy soup. Garnish with sliced green onion.

Fig ! Fig ! Hurrah

I have done some bakes recently but couldn’t spare the time to be with my Mac and post them. It seemed that I have lost track on what’s going on in here. Glad to be back with my posting. I think the title fits it well as I am sharing about fig today.

I received about a big plastic of fresh figs from a friend. That was the first time ever I ate fresh fig. I  was so excited then busily googling some recipes to make with the figs after finishing a bowl of the fresh ones. Oopss.

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These are what I got

And the following are what I made

The Jam

The Jam

Honestly, this is the best jam ever ( big smile ). I still have it in a small container. I have had it with toast bread, muffin, and crackers. So good.

To make the jam, you just need the fresh fig, sugar, a stick of cinnamon and a juice of one lemon.

Peel the outer skin of the fig ( take 1 kg ) , cut into small sizes, place them in a bowl with 500gram of granulated sugar, and cover with plastic wrap overnight.

The next morning, transfer the fig to a pan and bring to boil over low heat. Put in the cinnamon stick and the lemon juice when it comes to boil. Stirring and mashing the fig regularly with a fork or potato masher ( I used potato masher ). Cook the jam for about 45 minutes to one hour till you get a thick and sticky batter. Then it’s done. Let it cool and transfer the jam into a jar. I refrigerate it the next morning to keep it fresh till today. When I want to have it for breakfast, I just take it out the night before.

Poached fig

Poached fig

This is another recipe I made with the fresh fig. I took only 8 fresh fig, peel the skin ( you can cook it with its skin on ) , put into a boiling water,  pour in 5 tablespoon of granulated sugar, one teaspoon of cinnamon powder, clove, nutmeg, and some cardamon seeds since I didn’t have the powder one and cook them until tender. It may take about 30 minutes. You should check after 20 minutes to see if they are already cooked well. For the spice ingredients and sugar, you may add or reduce them as you like.

And I found out the best way to eat this poached fig is when it’s just taken out from the refrigerator. Fresh and nice. Hip!Hip!Hurrah !

Blackberry Crumble Muffins

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Got a pack of fresh blackberries , about 300 gram. My mind split between eat them all or turn them into something lasts more than five minutes. Aha, muffin! I have not tried it before, muffin with blackberry filling. So here it goes.

Ingredients

250/300 gram fresh blackberries, rinse well under running water. Dry with clean cloth or paper towel. Put aside.

2 cups all-purpose-flour

3/4 cup sugar

1/4 teaspoon baking soda

2 1/2 teaspoons baking powder

1/4 teaspoon salt

114 gram butter, melted

2 large eggs

1 cup milk

Methods

* Combine all the dry ingredients in a large bowl

* Whisk eggs, butter and milk just till well combined.

* Add the flour mixture into the egg mixture. Whisk well.

* And the blackberries. Combine well using spatula.

* Pour into muffin tins 3/4 way full.

Crumbs topping :

Combine 114 gram cold butter, cut into small size + 3/4 cup flour + 3/4 sugar +  1 teaspoon cinnamon and 1/2 teaspoon salt. Using a fork or your finger to mix them all and make small crumbs.

* Soon as it’s done, top each of the muffin with the crumbs as much as you like.

* Bake the muffins in 190 C heat ( my max oven heat ) for about 20 minutes or until you insert a wooden pick and it comes out clean. Serve warm . I stored the rest of the muffins for two days and they still taste good.

Spiced Coffee Pudding

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Arrived home at 9pm and I still wanted to do something in the kitchen. What is the fast easy thing to bake but some pudding ? It will also taste better in the morning after  chilling  in the fridge. Since I got all the ingredients for a nice coffee pudding, I decided to make it.

I created the recipe to my own taste and I think next time I’ll add some nutmeg and clove in it to get the real spices aroma and taste.

Ingredients 

1 pack of agar-agar powder ( 7g )

10 gram granulated coffee

2 cups of fresh milk or heavy cream

2 cups of warm water

4 to 5 tablespoons  sugar

4 tablespoons  milk powder ( optional )

1 tablespoon cacao

4 tablespoons  condensed milk

4 pieces of cardamon

sprinkles of cinnamon

Methods

Put all the ingredients in a boiling pan and stir it continuously till it just reaches a boiling temps. But I tend to let it really boils to make sure everything is cooked well, about 15 minutes.

You may taste it while boiling the agar to add any sweetness or heavy taste of coffee as you like.

Take the agar off the heat and fill in any molds you use . Let it cool in the room temperature before you chill it in the fridge.