Raw Tuna Sushi

Raw Tuna Sushi

Ingredients :
* 1 cup almonds
* 1 clove garlic
* 1 tablespoon sunflower oil
* 1 dash cayenne (or as much as you want)
* 1½ tablespoons lemon juice (or juice of 1/2 a lemon)
* ⅛ cup nori shreds, soak in the lemon juice
* 1 slice large sheet of nori
* 1 cup buckwheat sprouts, soaked, sprouted and allowed to dry
* ¾ cup cauliflower
* 1 teaspoon nama shoyu (i used tamari)
* ⅛ cup dates (i used about 3 dates)
* 1 teaspoon apple cider vinegar
* 2 pinches salt
* 6 slices avocado (about 1/4 avo)
* ⅛ cup rocket salad/rucola/arugula

Preparation :
So, for the ‘rice’, you need to first blitz in the food processor or blender the buckwheat sprouts. Make sure they’re dry so that it turns into a chunky buckwheat flour. Put that into a bowl. Then do the same with the cauliflower. Put that in the same bowl. Now put the dates, vinegar, salt and soy sauce in the blender and try to blend it to a paste. Mine stayed quite chunky but it’s fine. Add the date mixture to the buckwheat and cauliflower and mix well. It should be quite sticky. If not, add more vinegar or soy. That’s your rice.

Now for the tuna. This recipe is basically the tuna recipe created by James the raw (http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-) You blitz up the almonds till they’re quite fine. Then add the garlic (chopped), the nori shreds with lemon juice, salt, cayenne, and…that’s it. Whizz it all up. You will probably have to use a spatula to get it all in and mixed around. So, that’s the tuna.

Now, assembly. I’ve never rolled sushi b4 so this is just how I did it and can surely be done better. I first put the rice onto the large nori sheet and spread it over the whole sheet, not right to the edges though. Then layer on the rocket salad and also the avocado. Add a dash of soy sauce also. Then sblodge on the tuna. Roll up the nori roll and dab the edges with soy sauce so that it sticks. Turn the big fat nori roll so that the edges are underneath and slice ‘bite size’ chunks with a sharp knife. I say bite size in quotes because they don’t fit into MY mouth. It may be better to halve the nori sheet and spread the rice and tuna only half as thick. But, I’m just telling y’all how I did it. Anyway, they come out looking like California Rolls.

Vietnam Food Recipe

Beef Pho

Ingredients :
1 kg (2 lb) Beef shin bones
350g Gravy beef
6 cm Thinly sliced fresh ginger
1 teaspoon Salt or to taste
2.5 liters Water
2 tablespoons Fish sauce
400g Thick fresh rice noodles
150g Rump steak, thinly sliced
3 Spring onions, finely chopped
1 medium Onion, very thinly sliced
Herbs & Spices
6 Peppercorns
1 Cinnamon stick
4 Cloves
6 Coriander seeds

Toppings
Chopped red chilli, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.

Method :
Place the bones, gravy beef, ginger, salt and water in a large pan.
*Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.
*Skim off any scum that forms on the surface.
*Add in the herbs & spices like peppercorns, cinnamon, cloves, coriander seeds and fish sauce. Then cook for another 40 minutes.
*Remove the gravy beef and set it aside to cool.
*Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.
*When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.
*Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.
*Drain the noodles well and divide them among large individual soup bowl.
*Arrange the toppings on a platter in the center of the table.
*Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.
*Ladle the boiling stock over the top, sprinkle over the spring onion, and onion slices and serve.
*Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

Rainbow Seafood Pasta Salad

Rainbow Seafood Pasta Salad

Ingredients :
60g pasta shells – cooked and drained well
4 large prawns – cooked and peeled, cut each prawn into 4 portions
1 medium size tomatoes - removed seeds and chopped into cubes
½ ear of large sweet corn – steamed or boiled, kernel removed from cob
1 small Japanese cucumber – removed seeds and chopped into cubes
Handful of black raisins and sunflower seeds
A few leaves of baby butterhead (cut into strips)

Other ingredients you may consider :
- small tomatoes (ie cherry or roma tomatoes), carrot, avocado, lettuce leaves, cooked egg, pine nuts, chicken (instead of prawn), tofu (instead of prawn for vegetarian)

Dressing (thousand islands sauce) :
4 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp lemon juice (start with 1 tsp)
2 drops of Tabasco sauce (optional)
Dash of pepper
Sugar or salt (if necessary)
1 tbsp extra virgin olive oil (for mixing later)

Methods :
1) Bring a large saucepan of water to the boil. Add the pasta and follow the cooking instructions on the packet. Drain well and leave to cool.
2) Prepare the dressing, cover with cling wrap and keep in the fridge.
3) Prepare all the ingredients.
4) Put all the ingredients into a salad bowl and mix well with the dressing. Alternatively, you can divide the ingredients between the serving bowls and then drizzle over the dressing. Serve and enjoy!

Turkey Meatballs

Turkey Meatballs

Ingredients :
1 1/2 lbs. lean ground turkey or chicken
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup breadcrumbs
2 T. fresh parsley, finely chopped
2 T. fresh basil, finely chopped
2 T. fresh oregano, finely chopped
2 cloves garlic, passed through a garlic press
1 tsp. sea salt
1 tsp. freshly ground black pepper

Directions :
1. Preheat oven to 400 degrees.

2. In a large bowl, place egg and breadcrumbs or oat bran. Add spices and mix well. Add remaining ingredients and mix well. Using an ice cream scoop make meatballs and place on prepared cookie sheet. Place in hot oven and bake for 20 minutes or until golden.

Nutritional facts per serving:

Calories: 170 - Calories from fat: 24 - Protein: 30g - Carbs: 11g - Dietary fiber: 2g - Sugars: 0.8g - Fat: 2g - Sodium: 327mg

Biscotti with Raisins and Almonds

Biscotti with Raisins and Almonds

Ingredients :
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
4 T. Olivina or reduced-fat margarine
3 egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup finely chopped almonds
1/4 cup finely chopped dates or other dried fruit
Cooking spray

Directions :
1. Preheat oven to 350 degrees. Combine dry ingredients. Stir to mix well. Use a pastry-cutter to cut in the margarine until the mixture has the texture of coarse oatmeal. Stir in the egg whites and extracts. Fold in almonds and dates.

2. Turn the dough onto a lightly floured surface and shape into two 9″ x 2″ logs. Coat a baking sheet with nonstick cooking spray or line it with parchment paper. Place the logs on the sheet. Allow four inches of space between each log for spreading. Bake for about 25 minutes or until lightly browned.

3. Cool the logs at room temperature for 10 minutes. Using a serrated knife, slice the logs diagonally into half-inch-thick slices.

4. Place the slices on an ungreased baking sheet in single layer, cut side down. Return to 350 degree oven for 18-20 minutes, or until dry and crisp. Turn the slices over after 10 minutes. Let cool completely. Serve or store.

Nutritional Value Per Serving:
Calories: 47 - Calories from fat: 18 - Protein: 1g - Carbs: 6g - Dietary fiber: 0.3g - Sugars: 3g - Fat: 2g - Sodium: 6mg

Better Graham Crackers

Better Graham Crackers

Ingredients :
1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup agave nectar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter

Directions :
1. Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper or grease lightly.
2. In a medium bowl sift together the dry ingredients.
3. Using a pastry blender, cut the butter into the dry mixture until it is evenly crumbly.
4. Slowly add the agave nectar, mixing it in using a fork.
5. Turn the dough out onto a floured surface and fold it over gently until smooth. [I also used the pie-crust-making technique of using the ball of my hand to mush the butter into the dough further. It really makes a difference in the final product.]
6. Divide the dough in half and on one of the pieces of parchment paper from the baking sheets, roll one piece into a large rectangle, 1/16th in. thick.
7. Use a pizza cutter to cut crackers 2 in. wide x 3 in. long. Don't separate the crackers.
8. Use a dough docker or a straight fork to prick a design into the dough to keep it from puffing up irregularly.
9. Transfer the sheet of parchment paper with the dough to one of the baking sheets.
10. Do the same with the other half of the dough.
11. Bake the crackers for 20-25 minutes, or until they are medium golden brown.
12. Remove them from the oven and let them cool on the baking sheet for 10 minutes.
13. Gently break the crackers on the cut lines and gently transfer them to a rack to cool completely.

Grilled Flat Bread

Grilled Flat Bread

Ingredients :
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Method :
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Roll out dough into desired shape (mine was rectangular) and brush with extra virgin olive oil and sprinkle with Asian seasoning (I had some Emeril's Asian Essence on hand), kosher salt, sesame seeds, and coarsely ground black pepper, all to taste.

Set grill to medium-ish heat and all it warm up, about 10 minutes. Transfer dough to grill, close top, and grill until the bottom is golden brown and delicious. Flip bread over and repeat on other side, until it looks done to you.

Mark Bittman's No-Knead Bread

Mark Bittman's No-Knead Bread

Ingredients :
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

Method :
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Ingredients :
2 cups unbleached all-purpose flour
1/4 C whole wheat flour
1/4 cup dutch-processed cocoa powder
1 tsp baking soda

1 (if you like it a little on the sweeter, add 1/2 C. Personally, I will use 1 1/4 C next time) cups granulated sugar
1 tsp kosher salt
1 1/2 cups (about 8 ounces) blanched hazelnuts
12 oz semisweet or bittersweet chocolate chunk
4 large eggs, at room temperature

Method :
Preheat oven to 350F. Line two large baking sheet with parchment paper. Set aside.
Whisk the flour, cocoa, baking soda, salt.
Coarsely chop the nuts and chocolate.
In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Using the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs. Please note that wherever the batter falls, it will stay. This stuff is super sticky and thick!
Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.
When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, up to 3/4-inch thick.

Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack. Bake until biscottis are firm to the touch and completely dry. They may look wet, but they will be done probably 10 to 15 minutes. They will also dry out as they cool so don't worry about them looking or feeling too moist when you take them out.

Macadamia Nut Tart

Macadamia Nut Tart

Ingredients :
1 1/4 C flour
2 T brown sugar
1/4 t salt
1 stick cold unsalted butter
1 large egg yolk

1/2 C packed brown sugar
1 large egg
1/4 t salt

2 T unsalted butter, melted
1/4 C light corn syrup
2 T dark rum
1 1/3 C unsalted macadamia nuts, coarsely chopped

Method :
Preheat oven to 375°. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 tbsp. ice water, pulsing until mixture begins to come together in a ball.

Press into 9" round tart pan with 1" sides, prick bottom with a fork and chill in freezer 15 minutes. Bake until medium golden brown about 25-35 minutes, remove from oven.

Meanwhile, mix 1 egg, 1/2 C brown sugar and salt until pale and ribbony, 7-10 minutes. Beat in melted butter, corn syrup and rum. Pour mixture into tart shell and sprinkle with nuts.

Bake 25 minutes or until a knife inserted comes out clean and cool on wire rack for at least 1 hour. Serve with vanilla or ginger ice cream, if desired.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Ingredients :
1/3 cup poppy seeds
1 cup flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup sugar
1/4 cup margarine, melted
1/2 cup milk
1 egg white
1 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla
2 tablespoons powdered sugar

Preparation :
1. Preheat the oven to 350 degrees F.
2. Mix the egg white with the milk.
3. Add the lemon juice and margarine; set aside.
4. Combine the poppy seeds, flour, baking soda, baking powder, salt and lemon zest.
5. Mix with the milk mixture and add the vanilla.
6. Pour into a greased 8-inch square pan.
7. Bake in the oven for about 30 minutes.
8. While the cake is still warm, sprinkle with powdered sugar.

Easter Bunny Cake

Easter Bunny Cake

Ingredients:

• 1 box Betty Crocker cake mix.
• Carrot cake
• Water, vegetable oil and eggs called for on cake mix box
• Tray or cardboard, covered with foil
• 1 container Betty Crocker Whipped fluffy white frosting
• 1 cup shredded coconut
• Construction paper
• Jelly beans or small gumdrops
• 1 cup shredded coconut
• Green Food Color

Method :

1. Heat oven to 350F (170C) Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram.
4. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut.
5. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
6. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

Granny Smith Apple Cake

Granny Smith Apple Cake

Ingredients :
3 medium granny smith apples, cored, peeled, and cut into 1-inch chunks
1/4 cup unsweetened applesauce
1/4 cup unsalted butter, melted
2 cups all-purpose flour
2 large eggs, lightly beaten
1/2 cup packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger

Preparation :
1. Preheat the oven to 350 degrees F.
2. Butter a 9×13 inch baking pan; set aside.
3. In a large bowl, whisk together the sugars, flour, salt, baking soda, cinnamon, nutmeg and ginger.
4. Add the apples, eggs, applesauce and remaining butter to the mixture; stir until combined (the batter will be very chunky).
5. Spoon the batter into the buttered pan, smoothing with a spatula.
6. Bake for about 40-45 minutes (or until a toothpick inserted in the center comes out clean). Serve warm.

Servings: 16

Chocolate Apple Cake

Chocolate Apple Cake

Ingredients :
1 cup apples, chopped and peeled
1/4 cup cocoa
1/4 cup applesauce
1/2 cup sugar
3/4 cup flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup water

Preparation :
1. Preheat oven to 350° F.
2. Spray a square pan with nonstick spray.
3. In a bowl, combine the flour, whole wheat flour, cocoa, baking soda and salt.
4. In another bowl, combine the lemon juice, vanilla, oil and water.
5. Add to the dry ingredients, stirring until just combined.
6. Toss the apples with sugar and cinnamon, fold into the batter.
7. Pour into the prepared pan.
8. Bake for about 30-35 minutes (or until done).

Servings: 9

Sour Cream Coffee Cake

Sour Cream Coffee Cake

Ingredients:

1. 2 Sticks of Butter ( softened)
2. 2 Cups of Sugar
3. 2 Jumbo Eggs
4. 4 Cups of Flour
5. 2 Teaspoons Vanilla
6. 1 Teaspoon Baking Soda
7. 1 Teaspoon Baking Powder
8. 16 Ounces Sour Cream

Ingredients For Topping:

1. 1/2 Cup of Sugar
2. 3 Teaspoons of Cinnamon ( more or less, depends on your taste)

You will need:

1. Electric Mixer
2. Large Bowl
3. 1 Bundt pan or two loaf pans (greased)
4. Toothpick (for doneness test)

Directions:

1. Preheat oven to 350 degrees
2. Mix butter and sugar with mixer until blended
3. Add eggs and mix until blended
4. Add vanilla and mix until blended
5. Add two cups of flour and mix until blended (on low or you will have flour flying)
6. Add 1/2 the sour cream and mix until blended
7. Add baking soda and mix until blended
8. Add baking powder and mix until blended
9. Add the rest of the flour and sour cream
10. Mix until blended ( start on low or flour will fly)
11. Pour half of the batter into the pan
12. Sprinkle some of the topping over it
13. Pour the rest of the batter on top
14. Sprinkle more topping.
15. Bake for 50 – 60 minutes until toothpick comes out clean
16. Allow to cool for 15 minutes and remove from pan

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Bahan-bahan :
* 1/2 mangkok mentega
* 1/2 mangkok gula halus
* 1/4 mangkok gula perang
* 1 sendok kecil baking powder
* 1/2 sendok kecil soda bikarbonat
* sedikit garam
* 1/2 camangkok wan sour cream
* 1 sendok kecil esen vanilla
* 80g coklat chips
* 2 butir telur
* 1 1/2 cawan tepung gandum
* [ sirup coklat ]
* 1/2 sendok kecil bubuk kulit kayu manis
* 2 sendok besar fresh milk
* 30g coklat
* 1/4 mangkok gula perang

Cara-cara :

1. Kocok mentega dan gula sehingga berkrim
2. Masukkan telur sebutir demi sebutir
3. Masukkan sedikit demi sedikit tepung yang telah diayak dengan bahan-bahan kering. Kocok sebentar
4. Masukkan sour cream dan esen vanilla
5. Kemudian masukkan coklat chips. Kocok sebentar
6. Sediakan sirup coklat. Masukkan semua bahan-bahan untuk sirup. Cairkan dengan tempat double bowl.
7. Masukkan 1/2 adonan ke dalam loyang.
8. Masukkan 1/2 sirup coklat.
9. Ulangi cara 7 dan 8
10. Bakar dalam oven pada suhu 180 derajat selama 55-60 menit.

Hias dan sajikan.

Thin Sliced Rice Cake

Ingredients :

1/2 cup ddeok gook ddeok (thin sliced rice cake)*

1/4 cup myeol chi (dried anchovy)
6 cups water
2 green onions, chopped
4 oz beef, thin julienne
1 egg, mixed
2 sheets seasoned kim (dried seaweed), crushed
1/4 tsp soy sauce
1/4 tsp sesame oil
1/8 tsp sugar
1/8 tsp pepper
1/8 tsp minced garlic
1/4 tsp salt

Method :
Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef. Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute. Take out myeol chi (dried anchovy).
Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender. Add green onions.
Pour the egg in a little at a time. Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some kim.

Pan Fried Rice Cake with Flower

Wha jeon (Pan fried rice cake with flower)

Ingredients :

2 cups sweet rice flower
4 tablespoons hot water
1/2 teaspoon salt
some eatable flower petals (rose, azalea, chrysan)
sugar
vegetable oil
Wash flower petals, pad dry with paper tower.
Sprinkle hot water over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion.

Method :
Heat the pan with some oil, cook one side for 2-3 minutes, flip,cook for another 2minutes. While the second side is cooking, put some leaves on top.
Flip again, leave for 20-30 seconds to cook leaves.

Serve with some sugar on top.

Oatmeal Raisin Cake

Applesauce-Oatmeal Raisin Cake

Ingredients :
1/2 cups water
1/2 cup wholegrain old-fashioned oats
1/2 cup dark raisins (or dried cranberries)
Pinch salt
1/4 dark brown sugar
1/2 cup unsweetened applesauce
1.5 tbsps. vegetable oil
3/4 all-purpose flour
1/1 teaspoon baking soda
1/4 tsp ginger powder
1/4 tsp cinnamon powder
1/4 tsp allspice
One egg (beaten)
1/4 tsp pure vanilla extract
1 tbsp rum

5 by 9-inch baking pan

Method :
1. Bring the water to a boil in a medium-size saucepan over moderately high heat.

2. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed.

3. Remove from heat, stir in the maple syrup, applesauce, liqueur, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees F.

4. Put the flour, baking soda, ginger, cinnamon and allspice into a large bowl. Stir to mix well. Stir the eggs and vanilla extract into the oat mixture. Add the flour mixture, and stir just until moistened.

5. Spread in pan and bake 40 to 45 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the cake on a wire rack to cool completely.

Orange Chocolate Yogurt Marble Cake

Orange Chocolate Yogurt Marble Cake

Ingredients :

Orange Cake
125g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
35g butter, soften
Zest from 1/2 orange
75g sugar
1 egg, lightly beaten
87g plain yogurt (this was half of what I was left with)
2 tbsp freshly squeezed orange juice

Chocolate Cake
125g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
35g butter, soften
75g sugar
1 egg, lightly beaten
87g plain yogurt
2 tbsp milk (I use HL milk)
1 tbsp cocoa powder

Method :
* The method for both cake batters are similar.

Orange Cake
1. Mix yogurt and orange juice well.
2. Sieve flour, baking powder, baking soda and salt together. (I find that sieving salt may not be a good idea as it tends to stick to the flour and I had difficulty sieving it into the flour mixture. I suggest to beat the salt into the butter instead.)
3. Beat butter, sugar and orange zest till light and creamy.
4. Add egg gradually and beat till well mixed.
5. Fold in flour and yogurt mixture alternately (1/3 flour -> 1/2 yogurt -> 1/3 flour -> 1/2 yogurt -> 1/3 flour).

Chocolate Cake
1. Mix milk and cocoa powder together till all cocoa powder has dissolved. Warm up milk a little to help dissolve the cocoa powder, if needed. Mix the chocolate mixture into the yogurt till well incorporated.
2. Sieve flour, baking powder, baking soda and salt together.
3. Beat butter and sugar till light and creamy.
Steps 4 & 5 as above for Orange Cake.

To assemble, drop a spoonful of orange cake batter into the center of a 6" cake tin, follow by another spoonful of chocolate cake batter on top of it. Alternate the two batters until all are done.

Braised Tofu

Braised Tofu

Ingredients :
300g Pressed Tofu (1 box)
10 pieces Medium Prawns (shell & remove veins, leaving the tail)
4 Dried Chinese Mushrooms
30g Carrot
30g French Beans
1 packet Golden Mushrooms
2 Garlics, minced

Seasonings :

1 tbsp wine (original recipe calls for 1/2 tbsp)
1 tbsp light soy sauce (original recipe calls for 1/2 tbsp)
1/2 tsp potato starch
1 tbsp dark soy sauce
1/2 tbsp sugar
a little pepper
300ml stock (original recipe calls for 1/2 cup)

Method :
1. Cut tofu into 16 pieces. Soak Chinese mushrooms till softened, remove stem and cut into halves. Peel carrot and cut into thin slices. Cut french beans into sections.
2. Heat half a pot of oil and deep-fry tofu till golden brown. Drain oil.
3. Using 3 tablespoons of oil, fry the minced garlic till fragrant. Add mushrooms and vegetables to stir fry for 1-2 minutes before adding prawns. Add seasonings (except potato starch) and bring to a boil.
4. Turn down heat and simmer for a while till prawns are just cooked. Add tofu to cook and mix well.
5. Thicken with a little potato starch mixture. Remove from heat and serve.

Hokkaido Milk Loaf

Hokkaido Milk Loaf

Ingredients (1 loaf about 500g)
220g bread flour
30g cake flour
3g salt
3g dry yeast
35g sugar
40g egg white (about 2 eggs)
100ml Hokkaido milk (I use normal milk)
45ml whipping cream
15g melted butter

Method :
1. Mix whipping cream with milk and warm. Set aside.
2. Put all dry ingredients into the VM and mix for 10sec using variable speed 4 or 5.
3. Add in all wet ingredients and mix for 5 secs at low speed.
4. Change to high speed. Knead dough by quickly turning the machine ON and OFF a few times. Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a rotating ball on top of the blades.
5. Invert the container over a slightly oiled bowl to remove the dough. Hand knead the dough for another minute or two. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).

* The rest of the steps are the same as the original recipe.
6. When proofing is completed, punch down the bread dough to release the air and let it rest for 10 minutes.
7. Divide dough into two pieces, each about 250g and roll it up swiss roll style.
8. Put the 2 pieces of dough into the loaf tin and cover it. Prove for 50 minutes.
9. Brush some milk on the surface of the bread dough.
10. Bake at 175C - 180C for 35 minutes if using a covered loaf tin. Bake at 170C for 30 minutes if using uncovered loaf tin.

Hummingbird Cake

Hummingbird Cake
Serve 18

Dry Ingredients :
80g pecans, toasted and finely chopped (Being lazy, I skipped the toasting)
280g plain flour
180g fine sugar
2/3 tsp baking soda
1/3 tsp salt
2/3 tsp ground cinnamon

Wet Ingredients :
2 eggs, lightly beaten
*120ml Camellia oil
2/3 tsp pure vanilla extract (I do not have this, so I've added my remaining vanilla powder to the dry ingredients)
150g can crushed pineapple, do not drain (I use my VM to blend it coarsely)
1 & 1/3 cups mashed ripe bananas (4-5 medium sized bananas)

Method :
1. Preheat oven to 180°C. Grease and line the bottom of two 6" square pans.
2. In a mixing bowl whisk together all the dry ingredients and set aside.
3. In another mixing bowl, mix all the wet ingredients together until well mixed.
4. Fold in the dry ingredients into the wet ingredients until combined.
5. Divide the batter between the two prepared pans. Bake for 25-35 mins until a tester inserted into the center of the cake comes out clean.
6. Remove from oven and let the cakes cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and baking paper and cool completely before frosting.

Note: *I've used organic Camellia oil as I've got a bottle lying in the fridge and not too sure how to finish it. It gave a very nice fragrance. You can use normal corn oil.


Frosting Ingredients :
28g unsalted butter, room temperature
135g cream cheese, room temperature
125g icing sugar, sifted
2 & 1/2 tsp lemon juice
25g finely chopped pecans

Method :
1. Cream butter and cream cheese together at low speed until smooth with no lumps.
2. Add the lemon juice and cream for 10-15 secs until incorporated.
3. Gradually add sifted icing sugar and beat at low speed until well incorporated.
4. Stir in pecans and mix well.

Note: If the frosting is too runny, leave it in the fridge for about an hour before frosting.


To assemble, slice each cake horizontally into two pieces. Place a piece, un-cut side down, on your serving plate. Spread the top with the cream cheese frosting. Gently place the other cake layer, un-cut side up, onto the frosted layer and spread some frosting on the top of the cake. Refrigerate the cake for about one hour so the frosting has time to set. Repeat the same for the other cake.

To serve, cut each cake into 9 square pieces. You can garnish each piece with a pecan half.

Pandan Chiffon Cake

PANDAN CHIFFON CAKE (recipe taken from Prima's website)

Ingredients :
100 g PrimaFlour Top Flour (*)
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions :
Preheat oven to 170°.

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) I did not use pandan juice but used about 1 tsp of pandan paste instead.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
Turn tin over on a cake rack to cool before loosening cake.

Spicy Sticky Roast Squash Salad

Spicy Sticky Roast Squash Salad

(serves 2)

1. 1 Large Squash
2. 1 Red Onion
3. 1 Red Pepper
4. 1 Large Carrot
5. 8 cloves of garlic
6. 2 tablespoons of Honey
7. 1 teaspoon of chili powder
8. A good splash of olive oil

This is an extremely easy dish and comes out looking like your a pro! So first of all prepare all your veg. I've read about different ways of cooking squash mainly with the skin on but being a glutton for punishment I like to peel them, so there's no work involved during the eating process. Once you have peeled your squash, cut it into halves and scoop out the seeds, then cut into chunky slices. Prepare the rest of the veg cutting into chunks. Leave the garlic cloves as they are, this will result in a rich yet mellow flavor a lot more palatable than in it's raw form.

Place all the veg into a large roasting tin and toss in some olive oil, next drizzle the honey over the mix, and finally sprinkle the chili powder.
Roast in a preheated oven at about 150 degrees Celsius for approx 30 minutes or until
brown.

Indian Spicy Chickpeas/Curried Chickpeas

Indian Spicy Chickpeas/Curried Chickpeas

Ingredients :
chickpeas (note: I use canned chickpeas, or known as garbanzo), 1 small onion diced, minced garlic, 1/2 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp ground cumin, curry leaf, salt and black pepper, dash of chili powder/paprika, some butter

Directions :
Add butter to a frying pan, add in minced garlic, onions and curry leaf and mix well till fragrant (note: yes, it is the aroma of curry leaf!). Saute till onions are slightly soft/caramelized. Add in chickpeas and the spices. Salt to taste. Cook a few minutes in low-heat pan. Add in some freshly ground black pepper, mix well.

Ground Pork Roll or Embutido Recipe

Ground Pork Roll or Embutido Recipe

Ingredients :
1-1/2 pounds ground pork
2 eggs, beaten
salt and freshly ground pepper to taste
1 cup bread crumbs, soaked in 1/2 cup evaporated milk
3 tablespoons sweet pickle relish
1 small can liver or tomato paste
2 pepperoni sausages, finely chopped
3 tablespoons minced seedless raisins

Preparations :
1. Mix together all ingredients except the salt and pepper and liver or tomato paste. Roll into a log shape and wrap in aluminum foil. Secure both ends. Bake at 350 F for 1 hour.
2. Unwrap and transfer the pork roll to a platter. In a small pot, boil the broth in which the pork roll was baked. Thicken with liver or tomato paste and season with salt and pepper. Slice pork roll and pour sauce over it.

Kad-hi Rice

Kad-hi

Ingredients :

For 'pakora-kadhi'
Please check out the Pakoras post for the recipe in detail.
Add finely chopped onions to the plain batter and prepare the pakoras.

For 'aloo-kadhi'
3-4 boiled potatoes cut into 1.5cm wide cubes.

For 'paapad-kadhi'
5-6 pappadums folded into quarters
*I use peppered Lijjat papad from the Indian store*
You can use them raw or heat them on flame and fold into quarters.

For the kadhi gravy --
1 large cup Yogurt
1/4 cup Besan (Gram flour)
2 teaspoons of turmeric powder *haldi*
1 teaspoon of mustard seeds *rai*
1/2 teaspoon of fennel seeds *saunf* (optional!)
1/2 teaspoon of asafoetida powder *heeng*
Chilli flakes (optional or how hot u'd like)
a few curry leaves
few tablespoons of oil
Salt to taste

Method :
1. Mix the yogurt and gram flour in a large bowl. Add salt, turmeric powder and some chilli flakes. Beat it well to make sure there aren't any lumps. Can add upto 1/2 cup water to keep it fairly liquidy! *whatever that it! :D*
2. Heat oil in a large pan and add asafoetida powder, mustard seeds, curry leaves and turmeric powder and chilli flakes and heat till it splutters.
3. Only for 'aloo-kadhi' - add the boiled potato cubes and cook for 2 minutes.
4. Add the yogurt mix to the pan and heat for 10-15 minutes.
5. For 'pakora-kadhi' add the pakoras and for 'paapad-kadhi' add the paapad, to the boiling yogurt mix and cook for another 5 minutes.

Luncheon Bun

Luncheon Bun

Ingredients :
195g bread flour
3g instant yeast
100g warm water
18g egg (leave remaining for egg wash)
15g sugar
2g salt
15g butter
9 pieces of luncheon meat
a few slices of ready-to-eat nori

Method :
1. Combine all ingredients (except butter) to form a dough.
2. Transfer to working top and knead until dough is smooth.
3. Add butter and continue kneading until membrane stage.
4. Roll dough into ball and leave, covered, in a greased bowl for proofing (about 45 mins) to double its size.
5. When proofing is done, divide dough into 9 portions. Roll into balls and leave, covered, for 10 mins.
6. Knead each ball into teardrop shape. Roll out dough thinly.
7. Place a luncheon meat at the wider end. Roll up the dough with closing edge facing downwards.
8. Place dough on lined baking tray, covered, for second proofing.
9. When dough has risen to twice its original size, brush surface gently with egg wash.
10. Stick on nori as decoration. Bake in preheated oven at 180°C for 14-18 mins (my oven requires 25 mins).

Chocolate Chips Cookies

Chocolate Chips Cookies
Ingredients :

125g soft butter
75g caster sugar
60 ml brown sugar
1 egg
a few drops of vanila essence
150g plain flour
45g cornflour
½ tsp bicarbonate of soda
pinch of salt
60g chopped nuts (walnuts, pecan, macadamia)
125g chocolate chips

Method :

1. Cream butter with both sugars. Beat egg with vanilla and add to butter mixture. Mix well.

2. Sift flour, cornflour, bicarbonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in nuts and chocolate chips.

3. Shape dough into a ball, pinch off pieces and roll into balls, flouring your palms occasionally if necessary. Place on oiled baking trays leaving room for spreading, and flatten lightly with a fork. Bake at 180ºC (350ºF) for 20-25* minutes. Carefully remove to wire rack to cool.

Beef Brisket in Chu Cou Sauce

Beef brisket in chu hou sauce
Ingredient :

1 kg beef brisket
600g turnip
3 tbsp chu hou sauce
3 slices ginger
3 sprigs spring onion, finely chop
2 clove garlic, minced
2 clove shallot, sliced
1.5 tbsp shaoxing wine
2 tbsp olive oil

Seasoning 1
10 cups water
38g rock sugar

Seasoning 2
½ tsp salt
½ tsp sugar
1.5 tsp soy sauce
1.5 tsp dark soy sauce
1.5 tsp oyster sauce
Sesame oil
Ground white pepper
4 cups the liquid from simmering beef brisket

Thickening sauce (mix well)
1 tbsp water
1 tsp caltrop starch

Method :
1. wash the beef brisket (don't have to cut)
2. Heat the olive oil, ginger and shallot in a deep pan, until fragrant, sizzle wine
3. Add the beef brisket and seasoning 1, simmer for 30 minutes in low heat
4. Turn off the fire for 15 minutes (don't open the lid)
5. Turn on the fire for another 30 minutes and turn off the fire for another 15 minutes
6. leave to cool, cut into pieces and reserves the sauce
7. cut turnip into wedges, stir fry until fragrant
8. heat wok and add oil, stir chu hou sauce, garlic, ginger and spring onion.
9. add beef brisket and sizzle wine.
10. add turnip and seasoning 2
11. cover and simmer for 20-30 minutes
12. Thicken with caltrop starch solution
13. Sprinkle with some spring onion and serve

Spring Roll

Spring Roll
Ingredient :
12 sheets spring roll wrappers
200 g pork mince
1 medium carrot
2 pieces celery
2 dried black mushroom
1 egg, beated

Seasoning 1
½ tsp sugar
1 tbsp soy sauce
1 tsp caltrop starch
1 tsp oil

Seasoning 2
2 tbsp water
2/3 tsp salt
2/3 tsp sugar
2 tbsp oyster sauce
Ground white pepper
Sesame oil

Method :
1. marinade pork mince with seasoning 1

2. soak dried black mushroom until soft, sliced

3. wash carrot, celery and shred separately

4. heat wok and add oil, stir fry pork, dried mushroom, carrot and celery

5. until cooked, add seasoning 2 and stir fry to make the fillings

6. remove and leave to cool

7. Divide filling into 12 equal portions

8. wrap in spring roll wrappers and seal with egg.

9. deep fry until done

10. serve with Worcestershire sauce

Deep Fried Chicken Drumstick

Deep fried Chicken Drumstick

Ingredients :

6 Chicken Drumstick
3 tbsp Soy sauce
2 tbsp Spiced salt
2 tbsp Dark soy sauce

Methods :
1.Marinade chicken drumstick with soy sauce, spiced salt and dark soy sauce for at least half an hour.

2. Preheat deep fryer to 180 degree

3.Deep fry chicken drumstick for 10-15 minutes

Carrot Cake

Carrot cake

Ingredients:
1 heaped cup AP flour
1 tsp baking powder
1 tsp baking soda
4 tbsp soft butter (I used 2 tbsp ghee and 2 tbsp butter)
1-1/2 cups grated carrots
1/2 cup caster sugar
3/4 cup yogurt
1/4 cup chopped nuts - I used pistachios and pecans
1/4 cup sultanas
1 tsp fresh grated ginger
1/4 tsp nutmeg
a large pinch of cardamom powder

Methods :

1. Grease a 6" square pan. Preheat the oven to 180C(350F).
2. Sift together the flour, baking powder and baking soda in a big bowl.
3. Add the ghee/butter

yogurt

and sugar

and mix. The batter will be quite thick at this point.

4. Add the grated carrots, ginger, spices, nuts and sultanas.

5. Mix well. The moisture from the carrots should make the batter a little loose, but if it seems still too thick, add a little more yogurt and mix again.

6. Scrape the batter into the prepared pan and smooth the top with a wet spatula or with your hand.

7. Bake at 180C for 40 minutes or till the cake tests done. Let the cake remain in the pan for 10 minutes.

8. Loosen the cake from the sides of the pan, if required, and turn out onto a wire rack to cool.

9. Cut into squares or rectangles when cool. Store in an airtight tin.

Mock Fish Sticks

Mock Fish Sticks
Ingredients :

2 cups Eggplant
4-5 cups zucchini
2 tsp finely minced onion

Raw nori sheets

Marinade:
1 cup extra virgin olive oil
1 tsp paprika
1 tsp cayenne pepper
1 tsp dried basil
1/2 sheet nori, torn up
1 tsp sea salt

Batter:
2 cups raw sunflower seeds
1 tsp sea salt
1/2 cup golden flaxseeds

Methods :
Cut eggplant and zucchini lengthwise into fillets about 1/3 inch thickness and soak them for at least 24 hours.
Press excess water out with a paper towel.
IN the bowl of your food processor, combine eggplant with the onion and marinade ingredients and process till smooth.
Remove to a mixing bowl. IN the food processor, chop the zuchinni until it resembles fish flakes (slightly coarse but very small.)
Mix the ingredients the eggplant mixture and the zucchini. This is your "fish" mixture.
Cut each nori sheet into quarters. Fill the nori strip with about a Tbsp of the mixture, in a long strip. Roll the nori into a cigarette shape (it will be like a 4 inch long cigarillo, actually!), and gently press the sides down.
Place the fish cigarillos on food dehydrator sheets and dehydrate at 145 for 2 hours.
Remove from the dehydrator. Flatten gently with your fingers until the cigarillos turn into little rectangles that resemble....fish sticks!
In the bowl of your food processor, grind the Sunflower seeds and salt until smooth, adding water if necessary, to make a 'pancake batter' consistency.
Grind the flaxseed until it resembles a meal.
Dip the marinated, nori cigarillos in the batter and cover completely on both sides, then roll in the flaxseed, pressing to adhere.
Place on the dehydrator tray and dehydrate at 105 degrees for about 2 hours and then flip it over and dehydrate for another hour.

Bread Paradise

Bread Paradise
Ingredients :

A)
480 gm bread flour
120 gm plain flour
110 gm castor sugar
20 gm milk powder
4 tsp instant yeast

(B)
1 egg
300 ml cold water

(C)
60 gm unsalted butter
10 gm salt

Method :

1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
3. Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
4. Apply egg wash (1 beaten egg) on dough and sprinkle some shredded cheese on it. Bake dough at 180-190ºC for abt 12 mins.

Sourdough Bread

Sourdough Bread

Ingredients :
1 Cup warm water (about 110 degrees)
3 ½ - 4 cups AP flour
½ cup or more Sourdough starter ( I use whatever has resulted from step 1 below and then adjust the flour to the right consistency)
1 or 2 tsp salt (adjust to your preference)
1 tsp sugar
10” azalea pot (this is my baker of choice. Use whatever clay baker works for you)

Method :
1) In large mixing bowl, combine water, sourdough starter batter and 2 cups of flour. Mix well and cover with clear plastic wrap. Let stand in warm place 8 -12 hours.
2) Stir in salt, sugar and enough remaining flour to form very stiff dough. Knead until smooth on speed 2 on your Kitchenaid. I knead two minutes, let it rest for 5 minutes and give it another 2 minutes of kneading in KA. Use your judgment with your own mixer. Cover and let rise in buttered bowl til doubled.
3) Punch down and shape into “ball” or round loaf. Get the dough as tight as you can into this ball. Should be taut and smooth, about the size of a cantaloupe or large grapefruit. Place in parchment lined pie tin. Let rise til doubled.
4) While the dough is on its second rise, soak the clay azalea pot for at least 45 minutes in cold water to prepare for steaming the bread. (I plug my clean kitchen sink, set the pot in the sink and fill it with cold water)
5) Slash top with at least three ¼” deep cuts, right before it goes into oven
6) Place your risen bread in oven and cover immediately with clay pot.
7) Bake 30 minutes covered at 400 degrees. Uncover at 30 minutes and bake 10 minutes, rotate pie tin and bake another 10 minutes. Internal bread temp should be right around 200 degrees. Use your meat probe to check temp.
8) Immediately remove bread from baking tin and place on wire rack to cool.

Potato Bread in a Cup

Potato Bread in a Cup

Ingredients :

50g bread flour
200g top flour (original recipe calls for plain flour)
40g potato flour
2 tbsp milk powder
2 tbsp castor sugar
1/2 tsp salt
1/2 tsp dry yeast
220g cold water
100g butter (original recipe calls for 100g margarine)

Method :

1. Mix all ingredients in a mixer with medium speed for 4 minutes. (I use a hand mixer to do this.)
2. Pour batter dough into muffin cups, half filled.
3. Cover the cups with a large piece of cling wrap and leave in a warm environment for the dough to proof till double in size (almost reach the rim of the cups). I left mine on top of a hot kettle and it took around an hour.
4. Bake in preheated oven at 170-180C for 25-30 minutes until top is slightly browned.
5. Remove from oven and cool on wire rack.

Yields 6 breads.

Red Bean Paste Bun

Red Bean Paste Bun
Ingredients :

480g High protein flour, non-sifted
70g castor sugar
20g soya flour
6-7g bread improver (optional)
5g salt
10g instant yeast
25g butter/margarine
1 large egg
220ml water

Method :

In the bowl of a stand mixer with the whisk attachment, whisk whole egg, water, sugar and butter until well mixed.
Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
Remove the whisk attachment and replace with a dough hook.
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface(use the remaining flour); knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Once the dough has risen, turn out onto a lightly floured surface.
Portion the dough into 50 gm pieces; roll each piece into a ball and rest them for 5 minutes before going on to shaping.
On a lightly floured surface, use a rolling pin to roll out a dough.
Spread some red bean paste on it. Join the edges to form a ball. Roll the ball lightly to smoothen the surface.
Place the dough on a baking tray for second rising by covering the dough first with plastic wrap then with a damp tea towel and and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. (Alternatively, cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and follow the second rising in the oven.)
Brush the tops of the buns with egg wash (1 egg+1 tsp water) and sprinkle buns with some sesame seeds.
Preheat the oven to 350 degrees F.
Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 12 to 15 minutes.

Banana Bread with Chocolate Chips

Banana Bread with Chocolate Chips
Ingredients :

* 2 cups All Purpose Flour

* 3 ripe Bananas

* ¼ cup Oil (I used Olive Oil)

* 1 cup Sugar

* 1 tsp Vanilla extract

* 1 tsp Baking Soda

* 1 tsp Salt

*1 cup Semi-sweet Chocolate Chips (Can be substituted with 1 cup of chopped Walnuts or Pecans)

Preparation :

Mash the bananas into a soft paste. A fork can be used to mash it easily. Add oil, vanilla and sugar to this banana mixture. Mix well.

Later sift flour + salt + soda together and add to banana mixture along with the chocolate chips.

Mix until flour is blended in well, but don’t over mix it.

Pour this mixture into a loaf pan and bake at 3500 F. Don’t forget to preheat the oven first.

Tomato Bread

Tomato Bread

Dry Ingredients :
300g bread flour (this is the final amount after adding the additional 50g)
10g milk powder
40g sugar
4g salt
3g yeast

Wet Ingredients
25g egg (half an egg)
25g butter
120ml fresh tomato juice/puree (blend 2 tomatoes well to get that)

Method :
1. Place the dry ingredients into a big bowl and mix well.
2. Add in the wet ingredients to form a dough.
3. Knead dough until dough is elastic and smooth.
4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1.5-2 hrs).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into 12 equal portions (about 48g per portion).
7. Shape each portion into a smooth ball and place them onto a lined baking tray.
8. Cover the balls of dough with a cling wrap and allow the dough to go for second proofing until double in size again (about 1.5 hr).
9. Brush the top with a little egg wash.
10. Bake in preheated oven at 170C for 20-25 minutes.
11. Remove bread onto wire rack to cool completely.

from : pure enjoyment