tag:blogger.com,1999:blog-11050159319437834022024-03-13T10:06:51.635+08:00Sweet Savoury Crumbskitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1105015931943783402.post-59638688771612718872017-08-01T22:14:00.002+08:002017-08-01T22:14:52.283+08:00Hazelnut Streusel Bread<div style="text-align: justify;">
A quick bread, which is actually a cake. This is very nice. There's streusel topping scattered over the top and in the middle of the cake. The batter was thick and I was quite worried that it will bake up dense. But it turned out really nice. The crumbs are soft and moist. </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ltTKfo3rbj8/WX85LOPoC1I/AAAAAAAATvM/jjmjmQ4jpz47ETVV0sqo9gLUJ6PsRYeKgCLcBGAs/s1600/SAM_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-ltTKfo3rbj8/WX85LOPoC1I/AAAAAAAATvM/jjmjmQ4jpz47ETVV0sqo9gLUJ6PsRYeKgCLcBGAs/s400/SAM_1056.JPG" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: justify;">
I did reduce the sugar to 120gm from the original 155gm, and find the cake still a little too sweet for my taste. For the streusel, I have used less sugar as well ; a scant 1/4 cup of brown sugar, loosely packed. There's chocolate chips in the cake, that could have contributed to the sweetness of the cake. </div>
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: right;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-c-PGMDTrxEQ/WX85K6iBOmI/AAAAAAAATvI/6NMeekmGzSsjvlpkpCc8qCWMPl3qcympwCEwYBhgL/s1600/SAM_1053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-c-PGMDTrxEQ/WX85K6iBOmI/AAAAAAAATvI/6NMeekmGzSsjvlpkpCc8qCWMPl3qcympwCEwYBhgL/s400/SAM_1053.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
I like the streusel crunch on the top, smells delicious, with the ground cinnamon in it. Overall, this is a lovely delicious cake, the only thing I would change is to use lesser sugar the next time.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-VN2hSgXt0VU/WYCMfteoKtI/AAAAAAAATvg/3STB6rt9EG4RdtzKfEd3Z1pGL1DTd25VgCLcBGAs/s1600/SAM_1065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-VN2hSgXt0VU/WYCMfteoKtI/AAAAAAAATvg/3STB6rt9EG4RdtzKfEd3Z1pGL1DTd25VgCLcBGAs/s400/SAM_1065.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
<br />
<br />
<br />kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-51594070084636094862017-07-13T20:19:00.001+08:002017-07-13T20:19:41.301+08:00Milk Chocolate Pots de Creme<div style="text-align: justify;">
This is rich and yummy. Uses milk chocolate, so be sure to use a good one. This Milk Chocolate Pots de Creme is such a decadent dessert, rich and very filling. Best made in small ramekins. Recipe states to bake in water bath for 25 minutes, but they were still very runny, so I have baked them longer, checking every five minutes. The custard will be just set, with the centre still slightly jiggly. It took me 40 minutes to get to that stage.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZnZiKKreh9w/WWdgkbOCOPI/AAAAAAAATrY/Gp4ckw31Zlgbl--JFbI9LZMEhAOstQhvQCLcBGAs/s1600/potsA001-20170708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="666" height="480" src="https://3.bp.blogspot.com/-ZnZiKKreh9w/WWdgkbOCOPI/AAAAAAAATrY/Gp4ckw31Zlgbl--JFbI9LZMEhAOstQhvQCLcBGAs/s640/potsA001-20170708.JPG" width="640" /></a></div>
<br />
When the custard is done baking, remove them from the hot water bath, allow to cool on a rack, then cover with plastic, press gently onto the surface to prevent a skin from forming. Place in the refrigerator for at least 3 hours or overnight.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-HWto410D8s8/WWdgkmJ64LI/AAAAAAAATrc/gfy8j4N7C7EhmHcDJbDsB-08v5pKJ_VHgCLcBGAs/s1600/potsA002-20170708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="666" height="480" src="https://2.bp.blogspot.com/-HWto410D8s8/WWdgkmJ64LI/AAAAAAAATrc/gfy8j4N7C7EhmHcDJbDsB-08v5pKJ_VHgCLcBGAs/s640/potsA002-20170708.JPG" width="640" /></a></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-bXEOt_IAtyQ/WWdgk_JFomI/AAAAAAAATrg/Ae9IMAAGTjgxqNsSpJVBI5cIc9wpS_0aQCLcBGAs/s1600/potsA003-20170708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="666" height="480" src="https://3.bp.blogspot.com/-bXEOt_IAtyQ/WWdgk_JFomI/AAAAAAAATrg/Ae9IMAAGTjgxqNsSpJVBI5cIc9wpS_0aQCLcBGAs/s640/potsA003-20170708.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Velvety smooth, rich and delicious. It can be served with dollops of whipped cream, but it isn't really necessary. Yums!</div>
<div style="text-align: justify;">
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-18654407287139763362017-02-12T21:35:00.000+08:002017-02-12T21:35:37.574+08:00Cinnamon Rolls<div style="text-align: justify;">
I'm back after a few weeks of blogging rest. It was an unplanned rest, came about when I hurt my back while cleaning my kitchen. I tried to lift the microwave oven! And hurt my back. Spend the first few days lying down (ouch!). If you have experienced with back pain before (this is not my first either!), you would know that it takes weeks for the pain to subside. So I have not been baking for the past few weeks or do anything much except to finish reading three novels. And no, I will not be lifting the microwave oven again (or any other heavy stuffs!) on my own anytime in the future! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I made these Cinnamon Rolls as I was itching to bake some sweet bread. The original recipe is called Gooey Cinnamon Rolls with Cream Cheese frosting. I did not have any cream cheese so I omitted the frosting. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The dough is enriched with milk, butter and eggs, similar to a brioche, soft and smooth, and easy to work with. The recipe makes 16 rolls, all of which are supposed fit in a 13x9-inch pan. I could not fit all of the rolls in the pan, so 12 rolls goes into the 13x9-inch pan, and the balance 4 rolls are placed in a 6" round cake pan. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-TfMLcSqHt_E/WJxD37HkxmI/AAAAAAAATVU/mbMnWm9_EX0bWgYU2Gn6dyvYZuuvclfcwCLcB/s1600/cinnaA001-20170209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-TfMLcSqHt_E/WJxD37HkxmI/AAAAAAAATVU/mbMnWm9_EX0bWgYU2Gn6dyvYZuuvclfcwCLcB/s400/cinnaA001-20170209.JPG" width="400" /></a></div>
<br />
<br />
<div style="text-align: justify;">
I mixed the ingredients for the filling ; ground cinnamon, brown sugar, orange zest in a bowl. The dough is divided into two halves, and each half is rolled out to 9 by 14 inch rectangle. Spread the rolled dough with some softened butter and spread half the filling on each, roll up the dough, Swiss roll style. Slice into 8 even slices and place in the greased pan, cut side up. I have spread one dough half with some raisins over the filling, and leaving the other half only with the cinnamon filling.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ayS8sxwOZfA/WJxD3l3d6_I/AAAAAAAATVQ/y6vBbIeXZLAT2PVCg6AvZYg5F6gCeCmFwCLcB/s1600/cinnaA002-20170209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-ayS8sxwOZfA/WJxD3l3d6_I/AAAAAAAATVQ/y6vBbIeXZLAT2PVCg6AvZYg5F6gCeCmFwCLcB/s640/cinnaA002-20170209.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
The rolls smells wonderful while baking. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RQAsIr-Kd_o/WJxD3C0NPhI/AAAAAAAATVM/L-2Fh_svDdsWAkD7DewaajvsopFiVmotgCLcB/s1600/cinnaA003-20170209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-RQAsIr-Kd_o/WJxD3C0NPhI/AAAAAAAATVM/L-2Fh_svDdsWAkD7DewaajvsopFiVmotgCLcB/s640/cinnaA003-20170209.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Very nice when eaten while still warm. Soft moist crumbs with sweet cinnamony taste and the fragrant orange zest, and fruity bite of the raisins. Lovely with a cup of tea. The rolls are not as soft on the next day, but can be reheated wrapped in foil, about ten minutes in the oven.<br />
<br />
<div>
<br /></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-28703549007806037042016-11-28T21:56:00.001+08:002016-11-28T21:56:29.110+08:00Strawberry Potpies<div style="text-align: justify;">
I cheated when making this potpies! I have a can of strawberry pie filling bought ages ago and wanted to use it up. So I've used it to make this potpies. Originally, the recipe is called Cherry Potpies, and it uses sour cherries in jars, which is very expensive. And since I have a can of strawberry pie filling, I've replaced with that instead. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Z_gagq3N64c/WDbjrkcNwTI/AAAAAAAATKQ/wS2KJsgE8eAteKhe7FUC07ixJtLrrLVWACLcB/s1600/pieA001-20161124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-Z_gagq3N64c/WDbjrkcNwTI/AAAAAAAATKQ/wS2KJsgE8eAteKhe7FUC07ixJtLrrLVWACLcB/s640/pieA001-20161124.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Very easy pie to make, the dough is flaky, tender and buttery. But I was very dissappointed with the canned strawberry pie filling. It is starchy and not what I've expected. Though it is not very sweet, and even with chunks of strawberry pieces in the filling, it really lack the natural taste of strawberries. This would be the last time I'll buy strawberry pie filling in cans! And I have a can of blueberry pie filling, though of another brand, bought at the same time. Hopefully that would be much better than this strawberry pie filling.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-19ktvUMmcWQ/WDbjrpwmbJI/AAAAAAAATKU/hHP-TrkV-c8GC33LoycBGJPJ8th77kBdACLcB/s1600/pieA002-20161124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-19ktvUMmcWQ/WDbjrpwmbJI/AAAAAAAATKU/hHP-TrkV-c8GC33LoycBGJPJ8th77kBdACLcB/s640/pieA002-20161124.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
Maybe one of these days, I would make this potpies again using fresh plums, fresh strawberries or even tropical fruits like mangos.<br />
<div>
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-83681404258457759672016-11-28T21:30:00.000+08:002016-11-28T22:21:09.466+08:00Cheesy Herb PopoversA repost :<br />
<br />
<div style="text-align: justify;">
Do you like eating Popovers? Have you tried baking "Popovers" before? We like eating Popovers and they are really easy to make. Popovers are made with just eggs, flour and milk, and the flavours can varies between sweet and savoury or just plain, eaten with jam. Our favourite in my house are the savoury ones. Popovers are baked using popover pans, but muffins pans works out great. I baked mine using muffins pans, just be sure to grease them really well, so that they pop out easily. There are no leavening or yeast used for making popovers, as they bake, the steam causes the hollow in the centre, making the thin batter rises really high, and they will collapse, not long after baking. Though this recipe I've tried, remained quite puffy, deflating only a little, even after almost an hour after baking.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kGDaK8cQEpw/U95SM1MmdnI/AAAAAAAANb0/fUqQT9j0qAw/s1600/cheesyherbA003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-kGDaK8cQEpw/U95SM1MmdnI/AAAAAAAANb0/fUqQT9j0qAw/s1600/cheesyherbA003.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
These are really super easy to make. All the ingredients are mixed in a blender and poured into greased muffin pans and bake! The only thing I added is more chives. Recipe states to add about a scant teaspoon of any fresh herbs, I've used chives, since I have some chives in my garden pot. And have used about 1-1/2 tablespoons for the batter, plus additional for sprinkling over the top. The blended batter has a light tinge of green because of the chives, and smells really nice.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CP4vve3AQQg/U95SNq0znMI/AAAAAAAANb4/QGHdTrANKkA/s1600/cheesyherbA001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-CP4vve3AQQg/U95SNq0znMI/AAAAAAAANb4/QGHdTrANKkA/s1600/cheesyherbA001.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
Make sure the muffin pans are well greased. Pour the batter evenly among the 12 muffin cups, and sprinkle the top with some chopped chives and some shredded cheddar cheese. From the photo above, the green colour of the batter cannot be seen, as the green is very light.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5ERl57VCSxE/U95TdFgJjSI/AAAAAAAANco/iY4usQlFIAo/s1600/cheesyherbD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-5ERl57VCSxE/U95TdFgJjSI/AAAAAAAANco/iY4usQlFIAo/s1600/cheesyherbD.jpg" width="640" /></a></div>
<div style="text-align: justify;">
Bake in a preheated oven at 220C for 20 minutes, then reduce the temperature to 180C, and bake for a further 15 minutes until they are golden brown and puffy. I like to watch the process of the popovers puffing up! The second photo, about 10 minutes after the placing the tray in the oven, the popovers are already puffing up.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_0mFY9YKW6k/U95TeJRYE3I/AAAAAAAANcs/3P1J-_Yqsl0/s1600/cheesyherbE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-_0mFY9YKW6k/U95TeJRYE3I/AAAAAAAANcs/3P1J-_Yqsl0/s1600/cheesyherbE.jpg" width="640" /></a></div>
<div style="text-align: center;">
Reduce the temperature as directed in the recipe and bake for a further 15 minutes or until they are golden brown and yummy looking!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MtPzrDgCvMQ/U95SRM38d3I/AAAAAAAANcE/v_V42skyCbc/s1600/cheesyherbC001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-MtPzrDgCvMQ/U95SRM38d3I/AAAAAAAANcE/v_V42skyCbc/s1600/cheesyherbC001.JPG" width="640" /></a></div>
<div style="text-align: center;">
Nice and golden. Delicious and fun to eat! Eat it while it is still hot and fresh from the oven.</div>
<div style="text-align: center;">
The kitchen smells of cheese and chives while these are baking. I like the smell of melting cheese as they bake. So good.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GNDaRHjJ3i4/U95SSDclSUI/AAAAAAAANcM/LktqN0m4cm4/s1600/cheesyherbC003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-GNDaRHjJ3i4/U95SSDclSUI/AAAAAAAANcM/LktqN0m4cm4/s1600/cheesyherbC003.JPG" width="640" /></a></div>
<div style="text-align: justify;">
This is really, really yummy! Look at the hollow centre. The crust is so crispy, especially the top, really delicious with the "melted-turned-crispy cheese", while the insides are soft and taste "chive-y" good! Can you see the lightly tinge of green on the inside, that's from the blended chives. All the 12 popovers are gone within an hour.<br />
<div>
<br /></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-53415750915808795192016-11-23T12:05:00.000+08:002016-11-23T12:05:26.591+08:00Whoopie Pies with Salted Dulce de Leche<div style="text-align: justify;">
I've made some Dulce De Leche for a <a href="http://mycookinggallery.blogspot.my/2016/11/chocolate-dulce-de-leche-tart.html">tart</a> recipe, and still have more than a jar left. So I'll be using it for various recipes using dulce de leche, which I have bookmarked to try for ages. One of it is, Whoopie Pies with Salted Dulce de Leche.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Even though Whoopie Pies are listed as under Cookies, they are really cake-like, and to me, are really little mini cakes. Sandwiched with some filling, they make nice little snacks. The dough for these cookies are really very thick batter, which needs to be refrigerated for 2 hours to firm up before shaping into small balls.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-pML3WD1qP4Y/WC8FgOSx9PI/AAAAAAAATJg/mpnIZJ5FsxAZ_7B5RePxQQ7muu4qKFzMwCLcB/s1600/whoopieA001-20161118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-pML3WD1qP4Y/WC8FgOSx9PI/AAAAAAAATJg/mpnIZJ5FsxAZ_7B5RePxQQ7muu4qKFzMwCLcB/s400/whoopieA001-20161118.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
You will need to wet your hands when shaping tablespoons of the thick batter into little rounds and place on a parchment lined baking sheet, spacing them slightly apart, and pressing them down a little. These cookies are baked for just 8-10 minutes until puffed and slightly firm. Leave to cool on pans for 5 minutes, then tranfer to the wire racks to cool completely.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The filling is made of ; butter, confectioners' sugar, a little heavy cream, salt and dulce de leche. I have reduced the amount of the confectioners' sugar to half. I like this filling, as it is not too sweet, even with the dulce de leche, very nice actually.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-2OxJn7TpE1w/WC8Ff8E9EVI/AAAAAAAATJc/NTsp9XK5Kf84sM1Aw7EP8W1ehiPWgDFkACLcB/s1600/whoopieA002-20161118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-2OxJn7TpE1w/WC8Ff8E9EVI/AAAAAAAATJc/NTsp9XK5Kf84sM1Aw7EP8W1ehiPWgDFkACLcB/s400/whoopieA002-20161118.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
Spread some filling on the flat side of one cookie and top with another cookie, with flat side on filling. The recipe indicate to refrigerate the whoopie pies for at least 1 hour until the filling is set. But there's really no need for that, the filling is firm enough that it holds very well. Plus we could not wait to taste it right away!</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-G7yI1hAKZs0/WC8FgCx9ojI/AAAAAAAATJk/TJ7cqMYUtSEZbt6oGuNEeryyKwvVAObBwCLcB/s1600/whoopieA003-20161118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-G7yI1hAKZs0/WC8FgCx9ojI/AAAAAAAATJk/TJ7cqMYUtSEZbt6oGuNEeryyKwvVAObBwCLcB/s640/whoopieA003-20161118.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
I was expecting these cookies to be on the sweet side, but surprisingly the sweetness is just right. Maybe because I reduced the brown sugar for the batter slightly, by using about 3 tablespoons less than the amount stated in the recipe. The cookies are a little chocolaty bitter and goes perfectly well with the not-so-sweet filling. Very nice! For those who love a sweeter cookie, use the full amount of brown sugar as per the recipe.</div>
<br />
I keep the leftovers in the refrigerator and they are as good on the next day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ymT02AlbC2I/WC8FgkYjTuI/AAAAAAAATJo/8FQiLhIKGUQ5kxevT_gtduAmwk6_bG-WQCLcB/s1600/whoopieA004-20161118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-ymT02AlbC2I/WC8FgkYjTuI/AAAAAAAATJo/8FQiLhIKGUQ5kxevT_gtduAmwk6_bG-WQCLcB/s640/whoopieA004-20161118.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
The Whoopie Pies cookie is soft, chocolaty, moist and perfect with the salted Dulce de Leche filling.<br />
<div>
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-76475897660627216982016-11-13T21:16:00.001+08:002016-11-13T21:19:09.096+08:00Peach Butter Shortbread<div style="text-align: justify;">
This recipe for Peach-Brown Butter Shortbread is a <a href="https://smittenkitchen.com/">Smitten Kitchen's</a> recipe, and it is one of the recipes featured in "<a href="https://www.amazon.com/Baked-Comfort-Williams-Sonoma-revised-over/dp/1616288248/ref=sr_1_1?s=books&ie=UTF8&qid=1479037888&sr=1-1&keywords=home+baked+comfort">Home Baked Comfort" by Kim Laidlaw.</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
One of the ingredient used in Peach-Brown Butter Shortbread squares is brown butter. Butter is melted over medium-low heat and is heated and boiled until it turns brown and starts to smell nutty, stir frequently to avoid burnt. Then it is transfered to a heatproof bowl and freeze for 30 minutes just until solid but not completely frozen. Well, I made the brown butter but did not use it! Simply because at the end of 30 minutes, the butter is still in liquid state, and did not seem to harden at all. Since I was in a rush, I did not want to wait, so I've used a new block of cold butter instead, cut to cubes before adding to the rest of the ingredients for the shortbread. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/--iTY4UQIjh8/WCc1qJE6TRI/AAAAAAAATHw/WsO4oqtBYnc0u4IUXl9HgMCb3tqDqRjRACLcB/s1600/peachA001-20161112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/--iTY4UQIjh8/WCc1qJE6TRI/AAAAAAAATHw/WsO4oqtBYnc0u4IUXl9HgMCb3tqDqRjRACLcB/s400/peachA001-20161112.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
The handy food processor is great in mixing the shortbread dough, and it was done in just seconds. Two thirds of it (recipes says 3/4) is used as the base, pressing them firmly on the bottom of a greased baking tray, which I lined with parchment paper. I've used canned peaches, drain, sliced them thinly, about 1/4-inch thick. Arrange the sliced peaches over the shortbread dough in the pan. Scatter the remaining shortbread dough over the top of the peaches.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-H3Fa7w5rZxk/WCc1qEteHaI/AAAAAAAATHs/Dz6W4NBsp-IJj23vhIxYnnnv2qGVAbJZACLcB/s1600/peachA002-20161112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-H3Fa7w5rZxk/WCc1qEteHaI/AAAAAAAATHs/Dz6W4NBsp-IJj23vhIxYnnnv2qGVAbJZACLcB/s640/peachA002-20161112.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bake until golden brown. Leave to cool and cut into squares to serve.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/--CwA8MRkyBQ/WCc1q0KnvrI/AAAAAAAATH4/exJhfYbbyz4GOpKXQxAagHwEUjaGSpD5wCLcB/s1600/peachA004-20161112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/--CwA8MRkyBQ/WCc1q0KnvrI/AAAAAAAATH4/exJhfYbbyz4GOpKXQxAagHwEUjaGSpD5wCLcB/s640/peachA004-20161112.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br />
I brought the whole tray to my sister's house that evening, and we've enjoyed it with scoops of ice cream.<br />
<br />
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-64205996436115563202016-11-03T20:55:00.001+08:002016-11-03T20:55:28.250+08:00Apple-Cinnamon Hand Pies<div style="text-align: justify;">
I bought some Fuji apples a few weeks ago, and maybe I bought too many! Got to use them up and what better and delicious way than an apple pie? In this case, it's hand pies! Recipe is from Home Baked Comfort by Kim Laidlaw, and so far I have had success with all the recipes I've tried.<br />
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-KZczGX60LMQ/WBi1Av8lenI/AAAAAAAATFU/LsSom3fokMISAurP5Fpnkasn12GEFTAOACLcB/s1600/appleB001-20161028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-KZczGX60LMQ/WBi1Av8lenI/AAAAAAAATFU/LsSom3fokMISAurP5Fpnkasn12GEFTAOACLcB/s400/appleB001-20161028.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
I started by making the flaky pie dough in the morning, and by late afternoon, we have warm fragrant apple pie for tea time treat. Fuji apples, it's one of my favourite apples to use for baking. The apples are peeled, cored and cut into small cubes, then mixed with some brown sugar, ground cinnamon, lemon juice and a tablespoon of flour. Once the dough is done, it is rolled out and cut out into 6 or 7 inches rounds, using a bowl as a guide. Brush some egg mixture along the border of half of each rounds. Scoop some filling and place in the centre of the round, bring the sides of the dough together and press to seal. Use a fork to press the borders. Brush the top of the dough with more egg mixture. The recipe did not say anything about slashing the top, but I made a couple of slashes, to allow steam to escape during baking. I've used a 5-1/2 inch bowl as a guide to cut out the rounds and the dough yields 9 rounds for 9 pies.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake until golden brown, and the juices are bubbling and oozing from the slashes.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-EzLC0UBgs78/WBi1Aiij8fI/AAAAAAAATFY/0y-GyemWQ1k8c-GsUQix7Aoft4V_bIsmgCLcB/s1600/appleB002-20161028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-EzLC0UBgs78/WBi1Aiij8fI/AAAAAAAATFY/0y-GyemWQ1k8c-GsUQix7Aoft4V_bIsmgCLcB/s640/appleB002-20161028.JPG" width="640" /></a></div>
<div style="text-align: center;">
Freshly baked, still warm, about to be served!</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-CzBBjZY8SjI/WBi1Air_yLI/AAAAAAAATFQ/Fc25DUk5DncZe7J1Uydcfr_4WzWhl6TrgCLcB/s1600/appleB003-20161028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-CzBBjZY8SjI/WBi1Air_yLI/AAAAAAAATFQ/Fc25DUk5DncZe7J1Uydcfr_4WzWhl6TrgCLcB/s640/appleB003-20161028.JPG" width="640" /></a></div>
<div style="text-align: center;">
<div style="text-align: justify;">
Yum! The pie crust is flaky, buttery and crisp tender. Juicy soft apple filling and fragrant from the cinnamon. There's a vanilla glaze which is drizzled over the baked pies, (given in the recipe), but I have omitted the glaze. I let the baked pie rest for 10 to 15 minutes before eating. So good when eating the still warm pie, but be careful when biting into the filling, it's hot! We did not miss the glaze at all, the pie is very good even without it. With a mug of warm tea, this is the perfect afternoon snack.</div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-80785166754289256992016-10-19T23:20:00.000+08:002016-10-19T23:43:46.613+08:00Nutty Mulberry Financiers<div style="text-align: center;">
<div style="text-align: justify;">
Raspberry is very expensive and it is not always available. So I've used some frozen mulberries, of which I've collected and kept frozen, from my one and only small little mulberry plant in a pot. Since financiers uses only egg whites instead of whole eggs, this is a great way of using up the frozen egg whites accumulating in my freezer!</div>
<div style="text-align: justify;">
<br /></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-CZ8BElNZneY/WAeB2KxH20I/AAAAAAAATCo/mTnilOFF5A4hom4hA6jykpXqYpvu9ItvgCLcB/s1600/finanA001-20161019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-CZ8BElNZneY/WAeB2KxH20I/AAAAAAAATCo/mTnilOFF5A4hom4hA6jykpXqYpvu9ItvgCLcB/s640/finanA001-20161019.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
These financiers are gluten-free, using almond meal, hazelnut flour and rice flour. I have reduced the sugar to 80gm and the sweetness was just right. A vanilla bean is split, seeds scraped out and both the seeds with it's pod, and butter is placed in a small saucepan, over medium heat until the butter melts, starts to brown lightly and smells nutty. I have however omitted the vanilla bean, and have used vanilla extract which is added to the batter later. Let the butter cool slightly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beat the egg whites to the dry ingredients, add the butter in three batches, mixing well after each addition. I've added the vanilla extract at this stage. Divide the batter between the muffin cups and bake for 18-20 minutes. This recipe yields 6 muffins instead of 8. </div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-B81i3M41_-U/WAeB2Eu2TmI/AAAAAAAATCg/wz79iESoHzcdYZdginDyHFEm0cJISObGwCLcB/s1600/finanA002-20161019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-B81i3M41_-U/WAeB2Eu2TmI/AAAAAAAATCg/wz79iESoHzcdYZdginDyHFEm0cJISObGwCLcB/s640/finanA002-20161019.JPG" width="640" /></a></div>
<div style="text-align: center;">
Just before serving, dust with confectioners' sugar.</div>
<div style="text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-lE7SvWLSraY/WAeB2FVZiUI/AAAAAAAATCk/9YE2HSUUR24DSQbVhnXXXO9B2lMVwmEugCLcB/s1600/finanA003-20161019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-lE7SvWLSraY/WAeB2FVZiUI/AAAAAAAATCk/9YE2HSUUR24DSQbVhnXXXO9B2lMVwmEugCLcB/s640/finanA003-20161019.JPG" width="640" /></a></div>
<div style="text-align: center;">
Moist, soft with nutty aroma. The mulberries works out great. These little gluten-free mini cakes, as the author says, <i>"They are the perfect afternoon snack served alongside a hot cup of tea".</i><br />
<div>
<i><br /></i></div>
<div style="text-align: justify;">
Note : This recipe is courtesy from <a href="http://tartine/">La Tartine Gourmande</a>.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-18906446721275522462016-10-08T16:08:00.001+08:002016-10-08T16:08:23.492+08:00Super Banana Bread<div style="text-align: justify;">
Another keeper recipe. If you have some leftover bananas that are begging to be used, make this quick bread!</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: justify;">
<a href="https://3.bp.blogspot.com/-MjTGEsRfUDs/V8RkRzvP-0I/AAAAAAAASx8/73DUwExyPvIhFxNpog5jUU16ruVTcqLpACEw/s1600/bananaA001-20160830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-MjTGEsRfUDs/V8RkRzvP-0I/AAAAAAAASx8/73DUwExyPvIhFxNpog5jUU16ruVTcqLpACEw/s640/bananaA001-20160830.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="text-align: justify;">A lovely bread. I've made half a recipe for one loaf, so have used only half the amount of the ingredients listed in the recipe, with a further reduction in the amount of brown sugar used ; for half a recipe, I've used only 1/4 cup, and it is sweet enough. The bananas are very sweet to begin with!</span></div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7QQ8y85HK5A/V8RkR7HfMJI/AAAAAAAASx4/cST0XPqPfI4061eDq2f6a8n3bRPW7k1ygCLcB/s1600/bananaA002-20160830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-7QQ8y85HK5A/V8RkR7HfMJI/AAAAAAAASx4/cST0XPqPfI4061eDq2f6a8n3bRPW7k1ygCLcB/s640/bananaA002-20160830.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
I like the crumb texture of this quick bread. It is moist, soft and light, not as dense and heavy as some bananas bread tend to be. I will be making this again when I have leftover bananas. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
I've made half a recipe for one loaf, using half amount of the ingredients listed, with some changes to the following :<br />
use nutmeg powder instead of freshly grated<br />
use 1/4 cup light brown sugar<br />
omitted the sprinkling of the turbinado sugar<br />
<br />
<br />kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-89614194173529956852016-09-22T22:17:00.000+08:002016-11-03T00:19:03.019+08:00Pepperoni and Egg Breakfast Tart<span style="text-align: justify;">A savoury bake that is perfect for brunch or as a light lunch. It is quick, easy and delicious. If you have a pack of frozen puff pasty in the freezer, thaw it overnight in the refrigerator, and by breakfast or lunch time the next day, you will be able to serve this savoury tart in less than half an hour.</span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The actual recipe is named Bacon-And-Egg Breakfast Tarts, but I do not have any bacon. However, I do have a pack of pepperoni which I wanted to use up. The pepperoni makes a delicious substitute. Or even slices of ham will be good too.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SW9DfNHh54I/V9vUtdKuOYI/AAAAAAAAS34/RfYmUq9OIGsd9UmvBi1-3VDpdKa45GwoQCLcB/s1600/eggA001-20160916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-SW9DfNHh54I/V9vUtdKuOYI/AAAAAAAAS34/RfYmUq9OIGsd9UmvBi1-3VDpdKa45GwoQCLcB/s640/eggA001-20160916.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
I've made this tart before with bacon, when I first purchased this book. And we really enjoyed it at that time. Definite worth a repeat! I've used a 4 inch square of puff pastry sheet bought from the supermarket, makes it so much easier, as there's really no need to measure and cut to size. Perfect size for individual serving.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The puff pastry is scored on all sides to make a border, then spread in the centre of the pastry to the cut lines, with a mixture of cheddar cheese and sour cream. Bacon or pepperoni slices are pan-fried just until barely crisped. Place a few pieces on the cheese mixture and bake the tart in a preheated oven until the pastry is puffed, crispy and golden, takes about 15-18 minutes. Meanwhile fry the eggs to your liking.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When the pastry is ready, place a fried egg on top of each one, sprinkle some black pepper and chopped chives over, and serve immediately. With a cup of warm tea, would be very nice.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZWIO6fdtDQM/V9vUtfimOtI/AAAAAAAAS38/jMGnXVHJJdATY05B-5Z2nrFtwUCdDoFAACLcB/s1600/eggA002-20160916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-ZWIO6fdtDQM/V9vUtfimOtI/AAAAAAAAS38/jMGnXVHJJdATY05B-5Z2nrFtwUCdDoFAACLcB/s640/eggA002-20160916.JPG" width="640" /></a></div>
<div style="text-align: center;">
I drizzled some hot sauce over my eggs. Yums! Enjoy!<br />
<br />
In the author's own words <i>"Make these for a special brunch, especially if you want to impress your friends or in-laws." </i><br />
<div>
<i><br /></i></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-14360608345148281192016-09-12T12:59:00.001+08:002016-09-12T12:59:33.040+08:00S'mores Brownies<div style="text-align: justify;">
I am not a fan of marshmallows but both my son and daughter likes it. I wanted to make this S'mores Brownies, and was looking for a particular brand of marshmallows which I sometimes buy, and great in bakes, but could not find it in the few supermarkets that I went to. So I grabbed a pack of those available, and use them to bake these brownies. </div>
<br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-WJor3ghL3G4/V8w4pWAXEII/AAAAAAAAS0I/LtfpEdtKRqQQF0vFpklS1_Eo0RtYyYg-wCLcB/s1600/smoreA002-20160904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-WJor3ghL3G4/V8w4pWAXEII/AAAAAAAAS0I/LtfpEdtKRqQQF0vFpklS1_Eo0RtYyYg-wCLcB/s400/smoreA002-20160904.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
The marshmallows barely melt and it was quite disappointing as they are looking forward to melting gooey marshmallows on top of the brownie. From now on, I'll just stick to the usual brand of marshmallows that I always buy.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-csuVG8Jvmck/V8w4pTJ-5vI/AAAAAAAAS0Q/zuyOExNH9zY0a5RH3nf6yRrjNh87LtVAACLcB/s1600/smoreA001-20160904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-csuVG8Jvmck/V8w4pTJ-5vI/AAAAAAAAS0Q/zuyOExNH9zY0a5RH3nf6yRrjNh87LtVAACLcB/s640/smoreA001-20160904.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Recipe calls for graham crackers which are lightly crushed to be added to the brownie batter, but I have omitted that and replaced with dried cranberries instead. And I have also reduced the amount of both the white and brown sugars to 1/2 cup caster sugar and scant 1/3 cup brown sugar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-wBBgIgM5wY8/V8w4pTwmlcI/AAAAAAAAS0M/NyCXSNV9ABIFn96ESZMixTbgq2tjtzS4QCLcB/s1600/smoreA003-20160904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-wBBgIgM5wY8/V8w4pTwmlcI/AAAAAAAAS0M/NyCXSNV9ABIFn96ESZMixTbgq2tjtzS4QCLcB/s640/smoreA003-20160904.JPG" width="640" /></a></div>
<br />
The brownies are moist, very chocolaty and even though the marshmallows barely melt, they are quite soft, so that is not so bad after all! I like the dried cranberries in the brownies. These brownies are best enjoyed with a glass of cold milk.<br />
<br />kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-46578021874509561452016-08-30T21:55:00.001+08:002016-08-30T21:55:20.442+08:00Butterscotch CustardsMade a sweet and creamy custard dessert, with butterscotch flavour and added whisky. The whisky is optional, and of course, I could not let it be without! I've used bourbon.<br />
<br />
<div style="text-align: center;">
<div style="text-align: justify;">
<span id="goog_1817350436"></span><span id="goog_1817350437"></span>This dessert is really pretty easy and simple to make. First of all, you would need to make the butterscotch by melting the butter over low heat and adding in the brown sugar, cook until the sugar starts to bubble, then the cream is added in. Stir until the mixture is smooth and slightly thickened, then pour in the milk. Stirring constantly, slowly pour in the lightly beaten egg yolks. Add in the vanilla extract, whisky and salt. Pour the custard mixture through a fine-mesh strainer into a pitcher.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Divide the mixture evenly among the custard cups, place in a baking tray, and fill the tray with hot water to reach halfway up the sides of the custard cups. Bake for 25-30 minutes, until the custard is set and will still jiggle slightly when the cups are lightly shaken. Let the custard cool slightly, remove the cups from the water bath, let cool on wire rack for about 20 minutes. Cover the top of each custard by pressing a piece of plastic directly on top of the custard to prevent a skin from forming. Chill the custards for a minimum of 4 hours or overnight. </div>
<div style="text-align: justify;">
<br /></div>
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://1.bp.blogspot.com/-qgbc_FSgOs0/V8Vse43SamI/AAAAAAAASzA/KBMx8F-Y8wInsWaRZMeZ4LDmM56aiS5cQCLcB/s1600/butterA001-20160830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-qgbc_FSgOs0/V8Vse43SamI/AAAAAAAASzA/KBMx8F-Y8wInsWaRZMeZ4LDmM56aiS5cQCLcB/s400/butterA001-20160830.JPG" width="400" /></a></div>
I chilled the custard overnight.<br />
<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://1.bp.blogspot.com/-fT8895Kp3vE/V8Vse3jiwuI/AAAAAAAASy8/xBC5-gLr8NI-Wd0HhMMauVXefmed7374ACLcB/s1600/butterA002-20160830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-fT8895Kp3vE/V8Vse3jiwuI/AAAAAAAASy8/xBC5-gLr8NI-Wd0HhMMauVXefmed7374ACLcB/s400/butterA002-20160830.JPG" width="400" /></a></div>
These custards are supposed to be served with dollops of whipped cream over the top. But I have served it plain!<br />
<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://1.bp.blogspot.com/-HMXRjw2dKmE/V8Vsew-pMII/AAAAAAAASy4/OZlzefBEZW0WBnosCqS7pP-kRj75lBsLgCLcB/s1600/butterA003-20160830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-HMXRjw2dKmE/V8Vsew-pMII/AAAAAAAASy4/OZlzefBEZW0WBnosCqS7pP-kRj75lBsLgCLcB/s640/butterA003-20160830.JPG" width="640" /></a></div>
<span id="goog_1817350434"></span><span id="goog_1817350435"></span><br /></div>
Delightful custards. It is a little on the sweet side, but very creamy and smooth. I like the butterscotch flavour with a hint of the whisky. Very, very, nice!<br />
<div>
<br /></div>
<div>
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com1tag:blogger.com,1999:blog-1105015931943783402.post-67848610920810573492016-08-17T00:21:00.003+08:002016-08-17T00:21:55.202+08:00Lemon Cream SconesMade these buttery scones for afternoon tea time snack. Lovely scones! Buttery, tender, lemony and wonderful with a cup of warm tea.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-mjH5h8YSe1E/V7MZjsa8oxI/AAAAAAAASs4/LEsIRpgggTcQJDP5VDNG1vmeQtYKYwfhACLcB/s1600/lemonASAM_3664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-mjH5h8YSe1E/V7MZjsa8oxI/AAAAAAAASs4/LEsIRpgggTcQJDP5VDNG1vmeQtYKYwfhACLcB/s400/lemonASAM_3664.JPG" width="400" /></a></div>
<br />
<div style="text-align: center;">
I did not make the glaze which is optional, to be drizzled or brush over the scones before serving. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ipyfHeGBpqM/V7MZjgf_EfI/AAAAAAAASs0/4YghTCAanoo5xkyGnowS9m_sdwobQHXFACLcB/s1600/lemonASAM_3669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-ipyfHeGBpqM/V7MZjgf_EfI/AAAAAAAASs0/4YghTCAanoo5xkyGnowS9m_sdwobQHXFACLcB/s640/lemonASAM_3669.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br />
Tender Lemon Cream Scones with my homemade <a href="http://mycookinggallery.blogspot.my/2016/08/orange-and-cardamom-jelly.html">Orange Cardamom Jelly</a> and a cup of warm Earl Grey tea. </div>
<br />kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-13306013397059598892016-07-19T23:30:00.001+08:002016-07-19T23:30:30.692+08:00Cinnamon-Oatmeal Cookies<div style="text-align: justify;">
Another keeper recipe from this awesome book. If you like chewy oatmeal cookies, then you would probably love this. There's a few variations as to the add-ons, like raisins, dried currants, or chocolate chips. While the author love hers with chocolate chips, I like my oatmeal cookies with raisins.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gAM7XAo8dNU/V4pJeByStaI/AAAAAAAASmg/8gWhkGvHYqID1btMLaUVXqsu46SZkjMdACLcB/s1600/cinnASAM_2383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-gAM7XAo8dNU/V4pJeByStaI/AAAAAAAASmg/8gWhkGvHYqID1btMLaUVXqsu46SZkjMdACLcB/s640/cinnASAM_2383.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
As usual, I've reduced the amount of both the brown and granulated sugars, by half, which for us, the sweetness was just right. I've baked the cookies 3 minutes longer than the recipe indicated. When eating them just barely warm, the sides are a little crisp and the centre soft and chewy. The next day, these cookes are chewy throughout, which is really very nice.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-5ps3Iakw-wc/V4pJffaZgEI/AAAAAAAASmk/9W2XIsDXKiIrGkVzaWG52V6_GCHWNhSIQCLcB/s1600/cinnASAM_2378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-5ps3Iakw-wc/V4pJffaZgEI/AAAAAAAASmk/9W2XIsDXKiIrGkVzaWG52V6_GCHWNhSIQCLcB/s640/cinnASAM_2378.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Fragrance with the cinnamon, sweetness from the raisins and chewiness of the oats, makes these cookies a great snack to nibble on anytime of the day. And even as a midnight snack! </div>
<br />
<div style="text-align: justify;">
One thing to take note is that, while the recipe states that it yields about 2-1/2 dozen cookies, I got exactly 4-1/2 dozens! And I did follow the required cookie size by following the instructions of "<i>drop heaping teaspoonfuls of dough onto the prepared pans" </i>!</div>
<br />
<span style="color: blue;"><u>Note : my changes to the recipe</u></span><br />
<span style="color: blue;">1/2 cup loosely packed light brown sugar</span><br />
<span style="color: blue;">scant 1/2 cup granulated sugar</span><br />
<span style="color: blue;">use 1/2 teaspoon each baking soda and baking powder</span><br />
<br />
<br />
<br />kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-91031849829992966322016-07-12T20:13:00.001+08:002016-07-12T20:13:06.908+08:00Blueberry-Almond Crisp<div style="text-align: justify;">
Made this delicious Blueberry-Almond Crisp, and I thought that this sounds like a crumble to me. When I googled from the internet, I am even more confused! LOL! Some articles mentioned that topping for crisp contains oats, butter and flour and a crumble usually do have use any oats. And some articles mentioned that the topping for crumbles usually have oats, butter and flour, occasionally some nuts are added. Whatever it is called, both are served with scoops of ice cream! At least everyone agrees on this! </div>
<div style="text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-wUcPgnA9wHw/V3pG1UAEZEI/AAAAAAAASlE/ipM5KUUOuTcUVGwRiSsTycgZOGFZaMjyACLcB/s1600/blueASAM_1995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-wUcPgnA9wHw/V3pG1UAEZEI/AAAAAAAASlE/ipM5KUUOuTcUVGwRiSsTycgZOGFZaMjyACLcB/s400/blueASAM_1995.JPG" width="400" /></a></div>
<br />
The recipes uses blueberries, but I do not have enough of blueberries, so I have added some chopped ripe mangoes. Toss the fruits together with some sugar and flour. I've made half a recipe to serve 4.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-rhaedMbtS8w/V3pG1a8K3gI/AAAAAAAASlM/vtcy-xqxOQYKQwv_oL-y3BRP8tZNY_hkwCLcB/s1600/blueASAM_2006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-rhaedMbtS8w/V3pG1a8K3gI/AAAAAAAASlM/vtcy-xqxOQYKQwv_oL-y3BRP8tZNY_hkwCLcB/s400/blueASAM_2006.JPG" width="400" /></a></div>
<div style="text-align: justify;">
The topping is a mixture of granulated sugar, brown sugar, flour, butter, oats and flaked almonds, Sprinkle the mixture over the fruits and bake in the oven for 35-40 minutes until the topping is golden brown and the fruits are bubbling. Let it cool slightly before serving.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-PF2riPGY_38/V3pG160YmII/AAAAAAAASlQ/RFnz6YtIkWMaHMJthzK-ST2EEgOex-CigCLcB/s1600/blueASAM_2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-PF2riPGY_38/V3pG160YmII/AAAAAAAASlQ/RFnz6YtIkWMaHMJthzK-ST2EEgOex-CigCLcB/s640/blueASAM_2022.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
Serve this <b>Blueberry and Mango-Almond Crisp</b> while still warm, with a scoop (or two!) of ice cream. We had this with my homemade <a href="http://mycookinggallery.blogspot.my/2016/07/cookbook-countdown-7-vanilla-ice-cream.html">Vanilla Ice Cream</a>. What can I say, this is one delicious dessert! So good!<br />
<div>
<br /></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-12479262670523820342016-06-26T22:15:00.002+08:002016-06-26T22:15:17.917+08:00Ham, Leek and Cheddar Quiche<div style="text-align: justify;">
<span style="font-family: inherit;">According to the author, <i>"Quiche is one of the most versatile dishes you can make. It can be varied with the seasons; accomodate a spectrum of cheeses, vegetables, and meats; and be served for breakfast, lunch, or dinner. This is one of my all-time favourite quiche combinations."</i></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Quiche is a favourite in my house, and I have made many versions of quiches, with different meats and vegetables. When I saw the photo of this recipe in the book, I knew that I will have to give this a try sooner or later! I like how the long slices of leeks arranged over the top, sprinkled with cheese and bake to a golden delicious colour.</span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-zsnpAyl6N3Q/V26bOgz-YZI/AAAAAAAASgo/p69cXaM9rUkSR8S9DPVajWO__M87WFv9QCLcB/s1600/leekASAM_1804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://3.bp.blogspot.com/-zsnpAyl6N3Q/V26bOgz-YZI/AAAAAAAASgo/p69cXaM9rUkSR8S9DPVajWO__M87WFv9QCLcB/s400/leekASAM_1804.JPG" width="400" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Long slices of leeks sauteed in butter, is arranged on top of the filling.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The crust is pretty easy to handle. I've used a rectangular tart pan with dimensions 8x12-inch. The flaky pie dough in the recipe is for a single 9" round crust. So I have made one and a half recipe for both the dough and the filling to fit my pan. Follow the usual steps for making the crust dough as instructed in the recipe, and the steps for blind-bake.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">The filling is made by sauteing the sliced leeks until wilted and the diced ham is added in. An extra leek is sliced lengthwise and then saute in butter until wilted. In a large glass measuring jug, whisk the eggs, milk, sour cream, a pinch of salt and black pepper. Scatter the leek and ham mixture onto the prepared crust, pour in the milk mixture, then arrange the long leek slices, followed with the sprinkling of cheese over the top. I have used Cheddar cheese as Gruyere cheese is not easy to find over here. Bake for about 30 minutes until the top is golden.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nz64_GF0LSs/V26bQckBiuI/AAAAAAAASgw/mA8zDuFpmCs-PLHuVQONYShHHv9xRuVygCLcB/s1600/leekASAM_1806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://1.bp.blogspot.com/-nz64_GF0LSs/V26bQckBiuI/AAAAAAAASgw/mA8zDuFpmCs-PLHuVQONYShHHv9xRuVygCLcB/s400/leekASAM_1806.JPG" width="400" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Sprinkle some Cheddar cheese over the top. </span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-EUDQ0znnVeA/V26bUGefI2I/AAAAAAAASg8/DzgZWoVfD_wdNXlmImNm4z4kA_2rDfNuwCLcB/s1600/leekASAM_1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://1.bp.blogspot.com/-EUDQ0znnVeA/V26bUGefI2I/AAAAAAAASg8/DzgZWoVfD_wdNXlmImNm4z4kA_2rDfNuwCLcB/s640/leekASAM_1818.JPG" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;"> <span style="text-align: center;">Freshly baked and smells good!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-BC3XAYv8KK8/V29FWwj6DBI/AAAAAAAAShg/jpqIQkB2Ms8DQ9SCnTica0k3qw22UeBogCLcB/s1600/leekBSAM_1857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://4.bp.blogspot.com/-BC3XAYv8KK8/V29FWwj6DBI/AAAAAAAAShg/jpqIQkB2Ms8DQ9SCnTica0k3qw22UeBogCLcB/s640/leekBSAM_1857.JPG" width="640" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<br />
<div style="text-align: justify;">
</div>
<br />
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="text-align: justify;"><span style="font-family: inherit;">Delicious quiche! Really nice when eaten warm, with a few slices of cucumbers and tomatoes. This would be great for lunch and even dinner with some other side salad. Just as the author says, it is the most versatile dish, for any meal of the da</span>y.</span></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-76382069193585089902016-06-20T22:12:00.002+08:002016-06-20T22:12:35.733+08:00Chocolate-Bourbon Bundt Cake<div style="text-align: justify;">
I made this boozy moist chocolaty cake, <b>Chocolate-Bourbon Bundt Cake</b>, for Father's Day. Another fabulous recipe from my <span style="text-align: justify;">selected cookbook for this month, at </span><a href="http://starbakes.blogspot.my/2016/06/cookbook-countdown-6.html" style="text-align: justify;">Cookbook Countdown #6</a><span style="text-align: justify;">, </span><a href="https://www.amazon.com/Home-Baked-Comfort-Williams-Sonoma-Mouthwatering/dp/B013PRBALW/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1465825098&sr=1-2-catcorr&keywords=williams-sonoma+home+baked+comfort" style="text-align: justify;">Williams-Sonoma : Home Baked Comfort by Kim Laidlaw</a>.</div>
<div>
<span style="text-align: justify;"><br /></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-xr_yxKE4ZSE/V2Zp7o7TTOI/AAAAAAAASe0/5fbuI7A-EhkeaoqhmwU9xPS6tJhyi-MagCLcB/s1600/bourASAM_1641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-xr_yxKE4ZSE/V2Zp7o7TTOI/AAAAAAAASe0/5fbuI7A-EhkeaoqhmwU9xPS6tJhyi-MagCLcB/s640/bourASAM_1641.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Made only half a recipe and used my half-sized bundt pan with a 6-cup capacity. I've reduced the sugar slightly, using scant 3/4 cup and for the bourbon, 1/4 cup plus 1 tablespoon. For half a recipe, I've baked the cake for 35 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As for the glaze, I find that when left to room temperature (as instructed in the recipe), it has thickened considerably and quite impossible to pour over the cake. I have therefore stirred in more cream, a little cream at a time, until I get the consistency I want.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-wh9IfZsyc4A/V2Zp9C88xbI/AAAAAAAASe8/pcS3F9C3MRcXygv_ApczOq6fjVjWjf6bgCLcB/s1600/bourASAM_1657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-wh9IfZsyc4A/V2Zp9C88xbI/AAAAAAAASe8/pcS3F9C3MRcXygv_ApczOq6fjVjWjf6bgCLcB/s640/bourASAM_1657.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
This cake is delicious. It is moist, chocolaty bitter, though in a delicious way. And I can definitely taste the bourbon in it, very, very nice! Top with the chocolate glaze, this makes a wonderful cake for any celebration, though, with the amount of bourbon used, definitely not for young kids! Served with a scoop of homemade vanilla ice cream, this is a divine dessert treat! As with cakes like this, the taste gets even better the next day. <br />
<br />
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-7670313411429409682016-06-15T22:24:00.002+08:002016-06-15T22:24:29.690+08:00Coconut and Lime Shortbread<br />
My next bake : Coconut and Lime Shortbread<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-TbVQbEkFzz4/V1__0XrG9NI/AAAAAAAASeE/z4S2mk7XAL0o1RE7C2cBVOBrOrGexb3lgCLcB/s1600/shortASAM_1584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-TbVQbEkFzz4/V1__0XrG9NI/AAAAAAAASeE/z4S2mk7XAL0o1RE7C2cBVOBrOrGexb3lgCLcB/s640/shortASAM_1584.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Firstly, I've got to say that this is one of the best shortbreads, ever! According to the author, <i>"A good shortbread cookie should be buttery and tender, crumbly and toothsome"</i>. And these are exactly that! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The dough is easy to put together, only thing is do not overknead. It is then refrigerated for about 30 minutes. Once the dough is taken out from the refrigerator, work quickly as it softens rather fast. If it is too soft to handle, refrigerate the dough again before proceeding. Sliced to size, prick with a fork and scatter some sugar over the top. Bake until golden at the edges about, 22 minutes. </div>
<br />
<div style="text-align: justify;">
There's lightly toasted shredded coconut and zest of a lime in the dough. And while the shortbread are baking, they smell delicious!</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ByyFKmOQCQY/V1__1tU4iBI/AAAAAAAASeM/kJVF9bWc1Kg9p-iRBgaHqxmOLtx0hKSFgCLcB/s1600/shortASAM_1596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-ByyFKmOQCQY/V1__1tU4iBI/AAAAAAAASeM/kJVF9bWc1Kg9p-iRBgaHqxmOLtx0hKSFgCLcB/s640/shortASAM_1596.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: justify;">
Buttery, tender, crispy, crumbly and so, so good! I've enjoyed snacking these Coconut and Lime Shortbread with a mug of hot black coffee. Another keeper recipe from this fabulous book! </div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com1tag:blogger.com,1999:blog-1105015931943783402.post-90300047218560847382016-06-13T21:47:00.002+08:002016-06-13T21:47:42.333+08:00Mini Chocolate Chip-Almond Muffins<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-UlS_UAFDudE/V1g1TpqLbqI/AAAAAAAASdg/B_pQvAaDH28La7VGEsUAM8NN-OUqP_oDQCLcB/s1600/miniASAM_1518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-UlS_UAFDudE/V1g1TpqLbqI/AAAAAAAASdg/B_pQvAaDH28La7VGEsUAM8NN-OUqP_oDQCLcB/s640/miniASAM_1518.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
These little muffins are so easy peasy to make. I made them on the spur of the moment when I felt like baking something. Recipe uses cold butter straight from the refrigerator, cut into chunks and beat with almond meal and sugar till creamy and the rest of the ingredients are added in accordingly. I have used ready bought almond meal for the batter instead of using sliced almonds which is to be processed in the food processor with the sugar until finely ground. If you can get hold of almond meal, makes it much easier. I've added the zest from one orange as per suggested in the recipe for variation, but did not sprinkle on the flaked almonds.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Recipes says that it will yield about 3 dozen, but I got about 84 mini muffins! It was a good thing I had 4 sets of 24-hole mini muffin pans!</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nq866XnXgiU/V1g1U3UBhMI/AAAAAAAASdo/PoNMN_Mg0D8YQvk8UzhJydocLseMPAy_gCLcB/s1600/miniASAM_1536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-nq866XnXgiU/V1g1U3UBhMI/AAAAAAAASdo/PoNMN_Mg0D8YQvk8UzhJydocLseMPAy_gCLcB/s640/miniASAM_1536.JPG" width="640" /></a></div>
<br />
These were baked for 11 minutes and they rise with little humps on top and looks very cute in little red cups.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1Q3Q7_TqNL4/V1g1ZO78vGI/AAAAAAAASds/hWsCzHKuD3c0Ff4d1f9uuax6U95pAas7QCLcB/s1600/miniASAM_1544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-1Q3Q7_TqNL4/V1g1ZO78vGI/AAAAAAAASds/hWsCzHKuD3c0Ff4d1f9uuax6U95pAas7QCLcB/s640/miniASAM_1544.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: justify;">
It was suggested in the recipe to serve these muffins warm. While they were very good when freshly baked and warm, we find that they tasted even better the next day. Very addictive, we find it is hard to stop at just 2 or 3. These were moist, soft and so yummy! Perfect with a glass of cold milk, hot coffee, cocoa or tea, take your pick! This is a keeper!<br />
<br />
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-65280961367074477842016-06-09T11:15:00.000+08:002016-06-09T11:15:05.366+08:00A Good, Honest Sandwich Bread<div style="text-align: justify;">
I'm using one of my favourite baking books for Cookbook Countdown #6 this month, Home Baked Comfort by Kim Laidlaw. She has a few bread recipes in the book, and I wished that she had more! This is the third bread recipe I've tried and so far I like them all, especially the soft and fluffy <a href="http://mycookinggallery.blogspot.my/2015/07/cranberry-bread.html">Cranberry Bread</a> which I've made before. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-DosByLyOHmo/V1VPi-qv4tI/AAAAAAAASdI/Jmae9jPd5-0C06XefS7hZK5LNCDbbnC4wCLcB/s1600/breadASAM_1508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-DosByLyOHmo/V1VPi-qv4tI/AAAAAAAASdI/Jmae9jPd5-0C06XefS7hZK5LNCDbbnC4wCLcB/s640/breadASAM_1508.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
I like how she called this bread, "A Good, Honest Sandwich Bread". While I was making this bread, with the book opened on this recipe page, my son took a peek to see what bread I was making, and he had a good laugh at the name of the bread, as he thought it was funny calling a bread "honest"! But just as the author said, this is really "A Good, Honest Sandwich Bread"! </div>
<br />
<div style="text-align: justify;">
The recipe makes 2 loaves, but I've made only half a recipe for one loaf. I've replaced both the flours in the recipe with bread flour. This is an easy, straight forward bread to make, nothing fussy about it. The dough is easy to work with. </div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-hit6TDqAQxY/V1VPmYgYtnI/AAAAAAAASdQ/RKFxbLyvljw7YYZ0cdFJVnp5PVxV1XzSACLcB/s1600/breadBSAM_1501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-hit6TDqAQxY/V1VPmYgYtnI/AAAAAAAASdQ/RKFxbLyvljw7YYZ0cdFJVnp5PVxV1XzSACLcB/s640/breadBSAM_1501.JPG" width="480" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
This bread, as the author describes, "<i>is both moist and lightly dense and is superb for anything from turkey or grilled cheese sandwiches to cinnamon toast and eggy French toast". </i> I agree, this is a<i> v</i>ery nice bread, with light dense crumbs, yet soft in texture. I ate a piece on its own as it is quite tasty! We had it for breakfast with some tuna spread, and a mug of hot coffee.<br />
<div>
<br /></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-35500417296918964352016-06-01T23:08:00.003+08:002016-06-13T21:56:05.604+08:00Oatmeal Jammy Bars<div class="separator" style="background-color: white; clear: both; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: 21.56px; text-align: justify;">
I've made Oatmeal Jammy Bars, because I wanted to use up my opened jars of jam which are cluttering my refrigerator. I was looking for recipes to use up all that jam, and found this simple, easy bar snack that can be made in a jiffy, though the baking takes about 40 minutes. </div>
<div class="separator" style="background-color: white; clear: both; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: 21.56px; text-align: justify;">
<br /></div>
<div class="separator" style="background-color: white; clear: both; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: 21.56px; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LW8vxtohYDQ/V07j_cF32XI/AAAAAAAAScM/_1VwZQ1VwCsqMXIyAHzcLx3L-3-vgKqvACLcB/s1600/jammy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://1.bp.blogspot.com/-LW8vxtohYDQ/V07j_cF32XI/AAAAAAAAScM/_1VwZQ1VwCsqMXIyAHzcLx3L-3-vgKqvACLcB/s640/jammy.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
The base and topping is the same, an oat mixture using rolled oats, flour, butter, brown sugar, orange zest, ground cinnamon and vanilla extract. The oat mixture is a little crumbly and a little dry, but according to the author, it is supposed to be like that, and it will work out fine. Press about two thirds of the crumbly oat mixture to the bottom of the pan, and it does work out fine after all! The mixture sort of bind together even though they are very crumbly. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For the filling on top, I have used opened jars of jam which I wanted to clear. I've used raspberry jam, apricot jam and my homemade orange jelly which I've made a while back and they have set rather thick, so it is perfect for bakes like this. Spread the jam over the oat mixture evenly, then scatter the top with the remaining oat mixture. I press the oat mixture lightly into the jam. Bake for 40 minutes until the top is golden brown and the jam are bubbling.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-V6_00KHhRFw/V07j7aQf6fI/AAAAAAAAScA/VlD_y4huLrcFTLN3kpV9NTvS10W-w_8TwCLcB/s1600/jammyASAM_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-V6_00KHhRFw/V07j7aQf6fI/AAAAAAAAScA/VlD_y4huLrcFTLN3kpV9NTvS10W-w_8TwCLcB/s400/jammyASAM_1413.JPG" width="400" /></a></div>
<div style="text-align: center;">
What a relief that these are gone, in a delicious way, of course!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Td5nfGgi7Sw/V07j8oEsZ5I/AAAAAAAAScE/ckAZSn2i1p0UMizMNKJ6jKWYSV5j9PBXACLcB/s1600/jammyASAM_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-Td5nfGgi7Sw/V07j8oEsZ5I/AAAAAAAAScE/ckAZSn2i1p0UMizMNKJ6jKWYSV5j9PBXACLcB/s640/jammyASAM_1441.JPG" width="640" /></a></div>
<div style="text-align: center;">
Cut into bars or slices to serve.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-h07SvyP5ewU/V07j9jhLydI/AAAAAAAAScI/sr7npws5QqU8MjgNCEHWbjlCwC720psuACLcB/s1600/jammyASAM_1423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-h07SvyP5ewU/V07j9jhLydI/AAAAAAAAScI/sr7npws5QqU8MjgNCEHWbjlCwC720psuACLcB/s640/jammyASAM_1423.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="text-align: justify;">Oatmeal Jammy Bars with three different jam fillings, raspberry jam at the bottom slice, apricot jam in the centre slice and my homemade orange jelly right on top.</span><br />
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: justify;">
<span style="text-align: justify;">Makes quite a nice bar to snack on with a cup of warm tea. The oat mixture crust is very chewy from the oats, and it smells really "cinnamony-vanilla" nice.</span></div>
<div style="text-align: center;">
<span style="text-align: justify;"><br /></span><span style="text-align: justify;"><br /></span></div>
<div style="text-align: left;">
<span style="text-align: justify;"><b><u>Oatmeal Jammy Bars</u></b></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">(adapted from "Home Baked Comfort", Kim Laidlaw)</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">Makes about 18 bars</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1-2/3 cups (8-1/2 oz/265gm) all-purpose flour</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1 cup (7oz/220gm) firmly packed light brown sugar <span style="color: blue;">(I use 120gm)</span></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1/2 tsp kosher salt <span style="color: blue;">(scant 1/2 tsp)</span></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1/4 tsp baking soda</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1 tsp ground cinnamon</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">2 tsp pure vanilla extract</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">finely grated zest of 1 small orange</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">3/4 cup (6oz/185gm) cold unsalted butter, cut into chunks</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1-2/3 cups (5oz/155gm) old-fashioned rolled oats</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">1-1/2 cups (15oz/470gm) of your favourite jam, such as apricot, raspberry or a mixture</span></div>
<div style="text-align: left;">
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">Position a rack in the middle of the oven and preheat to 350F (180C). Generously butter a 9-by-13-inch (23-by-33cm) baking dish.</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">In a food processor, combine the flour, sugar, salt, baking soda, cinnamon, vanilla, orange zest, and butter. Pulse until the mixture looks like chunky crumbs. Add the oats and pulse a few times to mix. Press about two-thirds of the oat mixture into the bottom of the prepared pan. The dough will be super crumbly, and you might wonder if it will ever bake together, but press it down firmly so it all squishes together. I assure you that it will work. Spread the jam evenly over the top, then sprinkle the remaining oat mixture over the pan.</span></div>
<div style="text-align: left;">
<span style="text-align: justify;">Bake until the top is golden brown and you can see the jam bubbling, 35 to 40 minutes. Let cool in the dish, then cut into bars.</span><br />
<div>
<span style="text-align: justify;"><br /></span></div>
<div>
<span style="text-align: justify;"><br /></span></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-50455159397624901212016-05-30T23:07:00.000+08:002016-05-31T00:04:57.630+08:00Soft Pretzels<u>Re-post from Sept 3, 2015</u><br />
<br />
I could not decide whether should I make savoury or sweet pretzels, so I made half of each!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mjTRwP3Rmms/Vdh3t6A3MgI/AAAAAAAARa0/lec3CMjKCs0/s1600/pretzeAlSAM_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-mjTRwP3Rmms/Vdh3t6A3MgI/AAAAAAAARa0/lec3CMjKCs0/s640/pretzeAlSAM_1027.JPG" width="640" /></a></div>
<div style="text-align: center;">
My puffy pretzels! Looks more like buns! Haha! </div>
<div style="text-align: center;">
<br />
<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4dezuJAagoU/Vdh3waGm8zI/AAAAAAAARa8/UVUFrTyv3C8/s1600/pretzeAlSAM_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-4dezuJAagoU/Vdh3waGm8zI/AAAAAAAARa8/UVUFrTyv3C8/s640/pretzeAlSAM_1009.JPG" width="640" /></a></div>
<div style="text-align: center;">
About to go into the boiling bicarbonate of soda solution. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FSuD4WEt4wM/Vdh4LZGkZ-I/AAAAAAAARbk/Xhb1uwQ2V8c/s1600/pretzelB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-FSuD4WEt4wM/Vdh4LZGkZ-I/AAAAAAAARbk/Xhb1uwQ2V8c/s640/pretzelB.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: justify;">
After boiling in the bicarbonate of soda solution for just under one minute, and they are a little out of shape after that! For the sweet pretzels, I've sprinkled a mixture of cinnamon powder and brown sugar over the top. And for the savoury pretzels, I've sprinkled a mixture of garlic powder and dried oregano. (I did not sprinkle the top with coarse salt as per instructions in the recipe).</div>
</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dE73wJbt2zM/Vdh3y0erLLI/AAAAAAAARbE/RrWA3PJmYLE/s1600/pretzeAlSAM_1028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-dE73wJbt2zM/Vdh3y0erLLI/AAAAAAAARbE/RrWA3PJmYLE/s640/pretzeAlSAM_1028.JPG" width="640" /></a></div>
<div style="text-align: center;">
Sweet and savoury, which one do I prefer?</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OAWROipliTI/Vdh30wD0bAI/AAAAAAAARbM/eX37zAc86H0/s1600/pretzeAlSAM_1044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-OAWROipliTI/Vdh30wD0bAI/AAAAAAAARbM/eX37zAc86H0/s640/pretzeAlSAM_1044.JPG" width="640" /></a></div>
<div style="text-align: justify;">
These pretzels are soft, chewy and the one with the cinnamon-sugar over the top, is really nice. Makes a wonderful snack with a cup of tea.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gWJZmihrnPI/Vdh32OxZeCI/AAAAAAAARbU/8bDOIFnxbLA/s1600/pretzeAlSAM_1053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-gWJZmihrnPI/Vdh32OxZeCI/AAAAAAAARbU/8bDOIFnxbLA/s640/pretzeAlSAM_1053.JPG" width="640" /></a></div>
<div style="text-align: center;">
The recipe says to serve the pretzels with some grainy mustard. I have not tried that before!</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uTh1JT9rff4/Vdh33Uy6EJI/AAAAAAAARbc/6EvcmrJ-uCo/s1600/pretzeAlSAM_1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-uTh1JT9rff4/Vdh33Uy6EJI/AAAAAAAARbc/6EvcmrJ-uCo/s640/pretzeAlSAM_1063.JPG" width="640" /></a></div>
<div style="text-align: center;">
Surprisingly, it was really good eating the savoury pretzels with grainy mustard! I like them both, both the sweet and savoury.<br />
<br /></div>
<br />
<b><u>Soft Pretzels with Grainy Mustard</u></b><br />
(adapted from "Williams-Sonoma : Home Baked Comfort", Kim Laidlaw)<br />
makes 12 pretzels<br />
1 cup (8fl oz/250ml) warm water (110F/43C)<br />
1 package (2-1/4 tsp) active dry yeast<br />
1 tbsp sugar<br />
3 tbsp olive oil, plus more if needed<br />
3-1/4 cups (16-1/2oz/515gm) all-purpose flour (I use bread flour)<br />
1 tsp kosher salt (1/2 tsp sea salt)<br />
1/3 cup (2-1/2 oz/75gm) baking soda<br />
coarse salt for sprinkling<br />
grainy mustard for serving<br />
<br />
<div style="text-align: justify;">
In the bowl of a stand mixer, stir together the warm water, yeast, and sugar. Let stand until foamy, about 10 minutes. Add the 3 tablespoons oil, the flour, and kosher salt. Attach the dough hook and knead the dough on medium-low speed until smooth, about 10 minutes. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Line 2 baking sheets with parchment paper and brush the parchment with oil. Dump the dough onto a lightly floured work surface, then cut it into 12 equal pieces. Roll each piece into a long rope about 18 inches (45cm) long. With each rope positioned horizontally, bring the 2 ends up and toward the center as if forming an oval, cross one end over the other, and press each end into the bottom of the oval to create a pretzel shape. Place the pretzels on the prepared pan, spacing them evenly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Position a rack in the middle of the oven and preheat to 450F (230C). Fill a large, wide saucepan with 7 cups (56fl oz/1.75liter) water, stir in the baking soda, and bring to a boil. Gently drop 2 or 3 pretzels at a time into the boiling water (be careful not to overcrowd them). Boil for just under 1 minute, turning once with a large slotted spoon or spatula. Return the boiled pretzels to the baking sheet, top side up.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sprinkle the pretzels with coarse salt. Bake until beautifully browned, about 10 minutes, rotating the pans about halfway through. Serve warm with big spoonfuls of grainy mustard.</div>
<div style="text-align: justify;">
<br /></div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-32073368014725075962016-05-30T23:06:00.002+08:002016-05-31T00:05:06.370+08:00Cranberry Bread<u>Re-post from July 17, 2015</u><br />
<u><br /></u>
<br />
<div style="text-align: justify;">
A soft and fluffy bread, that is perfect for breakfast, tea-time, and anytime throughout the day. It is not only soft, but so fluffy soft, and really, really good!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The original recipe is called Figgy Cardamom Bread, which uses dried figs and ground cardamom. I have however replaced the dried figs with dried cranberries and have omitted the cardamom. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-uV6DnYeb_9w/VYgonmF2loI/AAAAAAAARPc/S2Dgb94SD90/s1600/cranbASAM_9114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-uV6DnYeb_9w/VYgonmF2loI/AAAAAAAARPc/S2Dgb94SD90/s640/cranbASAM_9114.JPG" width="640" /></a></div>
<br />
I've used instant yeast, so I have skipped the ten minutes step to make it foamy, but mixed it with the other ingredients and proceed with the instructions in the recipe.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6dvq2q661sA/VYgomlOOdGI/AAAAAAAARPQ/l8XqI64TtAw/s1600/cranbC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-6dvq2q661sA/VYgomlOOdGI/AAAAAAAARPQ/l8XqI64TtAw/s640/cranbC.jpg" width="640" /></a></div>
<div style="text-align: center;">
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: justify;">
The recipe makes a really huge braid! It would be a great idea to divide the dough into two halves and make two sets of braided loaves instead. </div>
<br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-1LKqDFFPhGA/VYgoZAeMIXI/AAAAAAAARO4/iK6IlDEAnjo/s1600/cranbASAM_9125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-1LKqDFFPhGA/VYgoZAeMIXI/AAAAAAAARO4/iK6IlDEAnjo/s640/cranbASAM_9125.JPG" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
This loaf is not only soft, but so deliciously fluffy soft.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0l8WPGCWsHA/VYgogVJS2yI/AAAAAAAARPI/JVWE5cA8P2g/s1600/cranbASAM_9141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-0l8WPGCWsHA/VYgogVJS2yI/AAAAAAAARPI/JVWE5cA8P2g/s640/cranbASAM_9141.JPG" width="640" /></a></div>
<div style="text-align: center;">
Good to eat on its own or with a generous spread of salted butter. With a cup of your favourite tea or coffee.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<b><u><br /></u></b><b><u>Figgy Cardamom Bread </u></b><i>(I've made as <b>Cranberry Bread)</b></i><br />
(adapted from "Williams-Sonoma : Home Baked Comfort", Kim Laidlaw)<br />
makes 1 large loaf<br />
1 cup (8fl oz/250ml) whole milk, warmed (110F/43C)<br />
1 package (2-1/4 tsp) active dry yeast <span style="color: blue;">(I use 2 tsp instant yeast)</span><br />
1/3 cup (3oz/90gm) sugar, plus more for sprinkling<br />
3-1/2 cups (17-1/2oz/545gm) all-purpose flour (<span style="color: blue;">I use 3-1/2 cups + 3 tbsp bread flour)</span><br />
1 tsp kosher salt <span style="color: blue;">(1/4 tsp salt, as butter is salted)</span><br />
1 tsp ground cardamom <span style="color: blue;">(omit)</span><br />
3 large eggs<br />
6 tbsp (3oz/90gm) unsalted butter, at room temperature, cut into chunks <span style="background-color: white;"><span style="color: blue;">(salted butter)</span></span><br />
1-1/2 cups (9oz/280gm) quartered dried figs <span style="color: blue;">(replaced with dried cranberries)</span><br />
<br />
<div style="text-align: justify;">
In the bowl of a stand mixer, stir together the milk, yeast, and 1/3 cup sugar. Let stand until foamy, about 10 minutes. <span style="color: blue;">(Since I've used instant yeast, I skipped the 10 minutes, and proceed with the next step).</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In another bowl, whisk together the flour, salt, and cardamom. Add the dry ingredients and 2 of the eggs to the yeast mixture. Attach the dough hook and knead the dough on medium-low speed until it starts to look shaggy. While continuing to knead, add the butter. Knead until the dough is fairly smooth, about 10 minutes. Dump the dough onto a floured work surface and flatten into a disk. Scatter the figs <i>(cranberries)</i> over the dough and gather it into a ball. Knead the dough gently to incorporate the figs <i>(cranberries)</i>. Gather the dough into a ball, transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Line a baking sheet with parchment paper. Dump the dough onto the lightly floured work surface and divide it into 3 equal pieces. Roll each piece into a rope about 16 inches (40cm) long. Lay the ropes next to each other, touching, on the work surface. Braid the ropes together, tucking the ends underneath the braid. Place on the prepared pan, cover loosely with a kitchen towel, and let rise until puffy, about 45 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div style="text-align: justify;">
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<div style="margin: 0px;">
Position a rack in the middle of the oven and preheat to 350F (180C). In a small bowl, beat the remaining egg with a little water. Brush the dough gently with the egg wash, then sprinkle generously with sugar. Bake until golden brown, about 35 minutes. Let cool completely on a wire rack before slicing.</div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<br /></div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0tag:blogger.com,1999:blog-1105015931943783402.post-87875339845626150532016-05-30T23:06:00.001+08:002016-05-31T00:05:14.298+08:00Bite-Size Bacon and Cheese Scones<u>Re-post from Oct 24, 2014</u><br />
<br />
<div style="text-align: justify;">
These cheesy bacon scones are so addictive! The first sentence from this recipe in the cookbook is, "<i>I dare you to stop eating these!</i>", and that is a good reason enough to bake this right away! If you love bacon and cheese, then do yourself a favour, and bake this, on one weekend afternoon, when your family is around to enjoy these scones, fresh and warm, delicious, right after baking. Perfect for an afternoon tea-time treat, of course have a pot of warm tea ready!</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cyshOvY2hkQ/U-eKmfdolhI/AAAAAAAANhs/86mci2rzAt8/s1600/minisconesA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://3.bp.blogspot.com/-cyshOvY2hkQ/U-eKmfdolhI/AAAAAAAANhs/86mci2rzAt8/s1600/minisconesA.jpg" width="640" /></a></div>
<div style="text-align: center;">
<div style="text-align: justify;">
Firstly, fry the bacon till crisp, chop to small pieces, keep aside while you prepare the dough.</div>
<div style="text-align: justify;">
The dough is mixed in the food processor, which takes about only a minute. Dump the dough on a lightly floured work surface, knead in the bacon pieces and bring the dough into a ball. Using a rolling pin, roll the dough to 1/2" thick, use a 1-1/2" cookie cutter, cut out as many scones as you can. Gather the scraps, and repeat.</div>
<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NYWMgBc4Aj0/U-eKcMTY0II/AAAAAAAANhk/TeT_Al_v-vs/s1600/minisconesB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-NYWMgBc4Aj0/U-eKcMTY0II/AAAAAAAANhk/TeT_Al_v-vs/s1600/minisconesB.jpg" width="640" /></a></div>
<div style="text-align: center;">
The scones may be left as it is (on the left), or add a pinch of grated cheese over each one before baking (on the right). Of course, I topped all of the scones with grated cheese.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-estIZwk0Gj0/U-eKLao5iyI/AAAAAAAANhU/hXLdd5ZkEU8/s1600/minisconesC001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-estIZwk0Gj0/U-eKLao5iyI/AAAAAAAANhU/hXLdd5ZkEU8/s1600/minisconesC001.JPG" width="400" /></a></div>
<div style="text-align: justify;">
Bake in a preheated oven at 400F (200C), for about 12 minutes until golden. Remove from the pan and let cool slightly on a wire rack before serving.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div style="text-align: justify;">
<br /></div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-y7Jol4QbWxw/U-eKClgPH5I/AAAAAAAANhE/4r3eplBmK6g/s1600/minisconesC002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-y7Jol4QbWxw/U-eKClgPH5I/AAAAAAAANhE/4r3eplBmK6g/s1600/minisconesC002.JPG" width="640" /></a></div>
<div style="text-align: center;">
Freshly baked and could not wait to eat it! Smells so cheesy nice!</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_s8V6vZ7tJ8/U-eJ1LihPgI/AAAAAAAANg0/bIoRk6_Cm04/s1600/P1530299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-_s8V6vZ7tJ8/U-eJ1LihPgI/AAAAAAAANg0/bIoRk6_Cm04/s1600/P1530299.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
Just like the author says, "I dare you to stop eating these!". How true! I could not stop at just two or three, same goes with the family! Before we know it, most of the scones are gone! They are so good! Eating them while still warm, minutes after baking is the best! These scones are buttery, tender, tastes just amazing with the bacon and cheese. Do not skip the cheese topping, it really does <i>"take the scones over the top</i>", as in the author's own words. We had these with some warm tea, and it was raining heavily outside while we were enjoying these scones. Such perfect tea-time treat! </div>
<div style="text-align: justify;">
<br /></div>
<br />
<b><u>Bite-Size Bacon and Cheese Scones</u></b><br />
<span style="font-size: x-small;">(adapted from "<a href="http://www.amazon.com/Home-Baked-Comfort-Williams-Sonoma-Mouthwatering/dp/B00C6N3IM6/ref=sr_1_2?s=books&ie=UTF8&qid=1414079389&sr=1-2&keywords=williams+sonoma+home+baked+comfort">Willams-Sonoma : Home Baked Comfort", Kim Laidlaw</a>)</span><br />
makes about 4 dozen mini scones<br />
3 thick slices applewood-smoked bacon <span style="color: blue;">(use streaky bacon)</span><br />
2 cups (10oz/315g) all-purpose flour<br />
2 tsp baking powder<br />
1 cup (4oz/125g) grated Asiago or Gruyere cheese <span style="color: blue;">(I use Cheddar)</span><br />
pinch of kosher salt <span style="color: blue;">(omit salt, as but butter is salted)</span><br />
1/2 tsp freshly ground pepper <span style="color: blue;">(use 1/4 tsp)</span><br />
1/2 cup (4oz/125g) cold unsalted butter, cut into chunks <span style="color: blue;">(use salted butter)</span><br />
1 large egg<br />
3/4 cup (6fl oz/180ml) heavy cream or whole milk <span style="color: blue;">(I use slightly less)</span><br />
<br />
<div style="text-align: justify;">
Position a rack in the middle of the oven and preheat to 400F (200C). Line a rimmed baking sheet with parchment paper.</div>
<div style="text-align: justify;">
In a frying pan, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer to a cutting board and finely chop the bacon.</div>
<div style="text-align: justify;">
In a food processor, combine the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal. In a small bowl, whisk together the egg and cream until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.</div>
<div style="text-align: justify;">
Dump the dough onto a lightly floured work surface. Knead in the bogacon and then bring the dough together into a ball. Using a floured rolling pin, roll out the dough to 1/2 inch (12mm) thick. Using a 1-1/2-inch (4cm) biscuit cutter, cut out as many scones as you can. Gather the scrape of dough, roll out, and cut out more scones.</div>
<br />
<div style="text-align: justify;">
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<div style="margin: 0px;">
Space the scones evenly on the prepared baking sheet. Bake until the scones are golden, about 12 minutes. Remove from the pan and let cool slightly on a wire rack before serving.</div>
</div>
kitchen flavourshttp://www.blogger.com/profile/13556865191279476910noreply@blogger.com0