My friend and myself had being going to 'baking' classes from BakeFresh using our Skills Future Credit. They do offer very cute interesting classes. The first class we went is Tsum Tsum Agar Agar Cake. Looks quite a challenge to do on my own hence till not had yet done it.
She had gone for another class on her own, Candy Glass Cookies and very generously shared the recipe with me.
Ingredients (For Royal icing)
a)
400g icing sugar (sifted)
22g meringue powder
60g drinking water
1 tsp clear vanilla extract or any perference choice of flavouring (optional)
Food colorings (gel paste):
egg yellow, rose/ strawberry pink, turquoise, black and brown
black - charcoal powder
some drinking water
Piping bags and tooth picks
Edible black marker
Edible color dust for blush
Small brush
Directions
1. Combine icing sugar and meringue powder together into a mixing bowl. Mix well using low speed.
2. Add in vanilla extract then water, use paddle attachment to whip in low speed until well combined.
(If KitchenAid, use speed 3, handheld use low speed)
3. Increase to medium speed and continue to whip until the mixture is glossy and stiff peak form.
4. Transfer the icing into a clean air-tight container. (Can last in chiller up to 3 weeks)
5. Scoop some icing into a mixing bowl, add in coloring and mix until well blend.
6. Make two consistency mixture:
> outline consistency
> flooding consistency
7. Ready to use for cookies decoration
8. Dry the cookies into pre-heated warm oven at 45-50 deg c until icing is completely dry.
Ingredients (For Candy glass)
a)
100g isomalt
10g water
b)
Some colorful sprinkles
Some royal icing or white compound chocolate (melted)
Directions
1. Combine all ingredients into a heavy base saucepan. No need to stir.
2. Cook over medium low heat till isomalt completely dissolve and temperature reaches to 160 deg c. 100~130 deg c using convention cookier, if gas stove, use low fire.
3. Remove from heat and set aside for 1~2 minutes.
4. Arrange cookie sets on counter top lined with silicone mat, slowly pour melted isomalt into cookies' hole/ window.
Let it set completely before remove.
(Re-cook, go low 60 deg c)
5. Fill cookie base with one teaspoon of sprinkes, randomly piping some royal icing or melted chocolate, stack the other piece of decorated cookie on top and press gently to join.
6. Pack cookies into plastic bag and seal up.
Saturday, June 1, 2019
Tuesday, May 21, 2019
Creamy Potato Soup
My boy's school project, one of the three recipes he requested:
Took it off from this website, simple and clear instruction, even comes with video. Taste test, passed! In fact he requested it again shortly after the first pot.
Ingredients:
6 cups peeled and diced Russet Potatoes about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1-1/2 cups chopped Yellow Onion (1 medium)
1-1/4 cups peeled and diced Carrots (3 medium)
1 cup diced Celery (2 stalks)
2 cans (14.5 oz) low-sodium Chicken Broth (approx 430ml)
Salt and freshly ground black Pepper
1/3 cup Butter (75g)
1/3 cup all-purpose flour (43g)
2-1/2 cups Milk
1/2 cup Sour Cream* (120g)
For Serving:
Crumbled bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives
Instructions:
1. Combine diced potatoes, carrots, celery and onion with chicken broth in a large stockpot and season with salt and pepper to taste.
2. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15-20 minutes longer until potatoes are very soft when pierced with a fork.
3. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.
4. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well.
5. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water or milk).
Tips to Perfect Potato Soup
1. Stick with russet potatoes. They aren't firm and waxy like the red and yellow and they'll start to break down and make the soup creamy.
2. Measure out the ingredients. If you have too many or too little potatoes it will change the consistency.
3. Don't add herbs or spices. I know that can be hard for some but the more neutral flavors are perfect here.
4. Don't leave off the toppings, those are what will add layers of flavor to the soup. Bring on the cheddar!
5. Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.
Sandwiches - Egg Mayo and Chicken Mayo
The boys favourite... Egg Mayo!
Ingedients:
Hard boiled egg (usually for my family of 4, around 3-4 eggs)
Mayonnaise
Steps:
Cooked the eggs to hard-boiled and use the egg slicer to cut up the chicken to small pieces
Add mayonnaise and mix, make sure all eggs and mayo and evenly mixed.
Can add pepper and salt to taste.
Serve with bread.
Chicken Mayo
A recipe that I decided to try when the boy suggested sandwich for his class party. A search on the Internet did not render a recipe that I like so I decided to tweak them to suit me.
Ingredients:
1 packet of chicken breast meat (approx 200g) - can cook quite alot, maybe can make about 10 sandwiches
Mayonnaise
Steps:
1. Marinate chicken with garlic powder, salt and pepper and leave it for approximately 20 mintues.
2. Boil the chicken in a pot of boiling water until well-cooked.
3. After cooled, shred up the chicken. (frankly I shred until my fingers nearly cramped, later I saw on some video hack that you can use handheld mixer to shred up the chicken faster and easily)
4. Add in mayonnaise and mix. Pepper and salt to taste.
Ingedients:
Hard boiled egg (usually for my family of 4, around 3-4 eggs)
Mayonnaise
Steps:
Cooked the eggs to hard-boiled and use the egg slicer to cut up the chicken to small pieces
Add mayonnaise and mix, make sure all eggs and mayo and evenly mixed.
Can add pepper and salt to taste.
Serve with bread.
Chicken Mayo
A recipe that I decided to try when the boy suggested sandwich for his class party. A search on the Internet did not render a recipe that I like so I decided to tweak them to suit me.
Ingredients:
1 packet of chicken breast meat (approx 200g) - can cook quite alot, maybe can make about 10 sandwiches
Mayonnaise
Steps:
1. Marinate chicken with garlic powder, salt and pepper and leave it for approximately 20 mintues.
2. Boil the chicken in a pot of boiling water until well-cooked.
3. After cooled, shred up the chicken. (frankly I shred until my fingers nearly cramped, later I saw on some video hack that you can use handheld mixer to shred up the chicken faster and easily)
4. Add in mayonnaise and mix. Pepper and salt to taste.
Teriyaki Chicken Pizza
So encouraged! Even my picky brother-in-law asked to more. So far those who had a chance to try my pizza, give a thumbs up.
Hawaiian Pizza was my first try but I decided to try a new recipe and ventured into Teriyaki Chicken Pizza and sorta of understand why some mentioned that they do not have the recipe as everything is by agar-ation.
Dough, I used the same as previous but tried using 100% all purpose flour (no bread flour). I think the difference is the dough is slightly less chewy and if on the thick side, can be a tad bit tiresome to chew but I will still continue to use this recipe unless I have bread flour at home if not I will not intentionally purchase bread flour just for this recipe.
Ingredients:
1 packet of Chicken breast meat (approx. 200g)
1/3 capsicum
Teriyaki Sauce
Steps:
1. Cut the chicken into small cubes then marinate with teriyaki sauce, garlic powder, salt and pepper for about 15 minutes.
2. Fry the chicken and set aside
3. Spread the dough on pizza tray. Spread generous layer of teriyaki sauce over the dough. Sprinkle generously the cooked chicken meat and capsicum all over the pizza.
4. Preheat oven with 200 deg C for 10 minutes. Place pizza in the middle rack of oven and bake for 20 minutes, till crust lightly brown. Serve warm.
Hawaiian Pizza was my first try but I decided to try a new recipe and ventured into Teriyaki Chicken Pizza and sorta of understand why some mentioned that they do not have the recipe as everything is by agar-ation.
Dough, I used the same as previous but tried using 100% all purpose flour (no bread flour). I think the difference is the dough is slightly less chewy and if on the thick side, can be a tad bit tiresome to chew but I will still continue to use this recipe unless I have bread flour at home if not I will not intentionally purchase bread flour just for this recipe.
Ingredients:
1 packet of Chicken breast meat (approx. 200g)
1/3 capsicum
Teriyaki Sauce
Steps:
1. Cut the chicken into small cubes then marinate with teriyaki sauce, garlic powder, salt and pepper for about 15 minutes.
2. Fry the chicken and set aside
3. Spread the dough on pizza tray. Spread generous layer of teriyaki sauce over the dough. Sprinkle generously the cooked chicken meat and capsicum all over the pizza.
4. Preheat oven with 200 deg C for 10 minutes. Place pizza in the middle rack of oven and bake for 20 minutes, till crust lightly brown. Serve warm.
Monday, May 20, 2019
Vanilla Scrub
Had not cooked or baked for quite awhile but these days seemed to rekindle the motion. Partially I think my elder boy has a food project and he proposed 3 food to be made at home. I will get around to post those later. Then for Mothers' Day celebration and we were requested to bring some food. Initial intention was to buy some stuff but again, the boy requested for sandwiches and I decided to get busy again. Went for some interesting classes, although did not get around to repeat what I had learned, I sure invested to buy quite a fair bit of equipments. Hopefully my investments will not go to waste. Hee!!
In any case, let's start my long siesta with a non-edible recipe. Vanilla Scrub... a Mother's Day gift from my elder boy, prepared by his teachers, his classmates and himself.
Today I had used it and the verdict....... it's great! My skin feel sooooo smooth and smells so good. I was not given any recipe, just the ingredient. Maybe next time can get the boy to make for me again. Hee!!
Ingredients:
Brown Sugar
White Sugar
Organic Coconut Oil
Vanilla Essence
Actually it sounds almost edible, hee!!
However, nothing Google search cannot solve the problem. Found this from Internet using almost the same ingredients:
https://www.instructables.com/id/Brown-Sugar-Vanilla-Body-Scrub-Recipe/
This website has quite alot of DIY recipes, worth to check it out 😉
Ingredients
1-1/2 Cups Light Brown Sugar
1 Cup White Sugar
1 Cup Oil (your choice, Olive and Sunflower work well)
1 TB Pure Vanilla Extract
Steps
Combine all ingredients in a bowl and mix well. If the mixture is too dry, add abit more oil. You want it moist but not soupy wet.
Spoon the scrub into a sealable container such as a mason jar and enjoy!
In any case, let's start my long siesta with a non-edible recipe. Vanilla Scrub... a Mother's Day gift from my elder boy, prepared by his teachers, his classmates and himself.
Today I had used it and the verdict....... it's great! My skin feel sooooo smooth and smells so good. I was not given any recipe, just the ingredient. Maybe next time can get the boy to make for me again. Hee!!
Ingredients:
Brown Sugar
White Sugar
Organic Coconut Oil
Vanilla Essence
Actually it sounds almost edible, hee!!
However, nothing Google search cannot solve the problem. Found this from Internet using almost the same ingredients:
https://www.instructables.com/id/Brown-Sugar-Vanilla-Body-Scrub-Recipe/
This website has quite alot of DIY recipes, worth to check it out 😉
Ingredients
1-1/2 Cups Light Brown Sugar
1 Cup White Sugar
1 Cup Oil (your choice, Olive and Sunflower work well)
1 TB Pure Vanilla Extract
Steps
Combine all ingredients in a bowl and mix well. If the mixture is too dry, add abit more oil. You want it moist but not soupy wet.
Spoon the scrub into a sealable container such as a mason jar and enjoy!
Sunday, February 25, 2018
Honey Joys (Honey Cornflakes Cups)
Honey Joys (Honey Cornflakes Cups)
Adapted from http://www.noobcook.com/cornflakes-cups/
Always a hit amongst kids :)
Ingredients
2 tablespoons of honey
50 grams unsalted sugar
150 grams cornflakes, gently crushed to smaller pieces
coloured sprinkles
Directions
1. In a saucepan, melt butter and honey over gentle heat, until the mixture is frothy.
2. Pour the honey mixture into the crushed cornflakes, stir to coat the cornflakes evenly.
3. Spoon cornflakes into individual mini baking cases and top with coloured sprinkles. Bake at preheated oven of 150 Deg C for 10-12 mins, or until the cornflakes turn into a darker shade of golden. Once cooled, store them in airtight containers.
Adapted from http://www.noobcook.com/cornflakes-cups/
Always a hit amongst kids :)
Ingredients
2 tablespoons of honey
50 grams unsalted sugar
150 grams cornflakes, gently crushed to smaller pieces
coloured sprinkles
Directions
1. In a saucepan, melt butter and honey over gentle heat, until the mixture is frothy.
2. Pour the honey mixture into the crushed cornflakes, stir to coat the cornflakes evenly.
3. Spoon cornflakes into individual mini baking cases and top with coloured sprinkles. Bake at preheated oven of 150 Deg C for 10-12 mins, or until the cornflakes turn into a darker shade of golden. Once cooled, store them in airtight containers.
Dog German Cookies
German Cookies - Dog
Another recipe I took from this website.
https://nileeysphere.blogspot.sg/2018/01/cny-german-cookies-year-of-dog.html
This is less crumbly but I also intentionally added more plain flour than what's called for in the original recipe.
Taste wise as compared to the last, if my memory serves me right, the other recipe seems to taste better but definitely more crumbly.
Ingredients
125g butter, softened at room temperature (I used up my remaining block, about 187g Anchor)
40g icing sugar, sifted (I used 60g)
125g potato starch/ flour, sifted (I used 190g)
80g plain flour, sifted (I used 128g, as per the ratio should be about 122g but I up the flour)
I was lazy hence did not sift the icing sugar, potato starch and plain flour.
Decoration
Koko Krunch for ears
Chocolate chips for nose (Author has a note not to use Hershey choc chips as they melt too easily)
Black Sesame seeds for eyes (Author has a note that indicate that the dough is too crumbly to use edible ink to dot for the eyes)
However, I took some dough from the above and mixed some chocolate powder in to make a small portion of brownish dough to form the ears, nose and eyes.
(I tried my friend Dog German Cookies with Koko Krunch, it will lose it's crunch - lou hong - which I do not quite like)
Method
1. Preheat oven to 170 deg C (no fan). Line baking tray with grease-proof paper.
2. Use an electric mixer, beat the butter and icing sugar until light and fluffy, for about 5 minutes.
3. Add the potato starch and plain flour, and mix to form a soft dough. The dough should look sticky but soft enough to pinch off and roll into a bowl.
4. Roll the dough into small balls, arrange on the baking tray.
5. To decorate the cookie for the Year of the Dog:
I set aside some dough in a separate bowl. Add and mix some chocolate powder (abit at a time) into the dough to achieve the desired brown shade.
If you choose not to decorate, you may choose the traditional method of pressing the back of the fork on the dough to create the classic cookie design. Dip the fork in water before each use so the dough won't stick onto the fork.
6. Bake in preheated oven for 15-17 mins on middle rack (Change to setting with fan).
Another recipe I took from this website.
https://nileeysphere.blogspot.sg/2018/01/cny-german-cookies-year-of-dog.html
This is less crumbly but I also intentionally added more plain flour than what's called for in the original recipe.
Taste wise as compared to the last, if my memory serves me right, the other recipe seems to taste better but definitely more crumbly.
Ingredients
125g butter, softened at room temperature (I used up my remaining block, about 187g Anchor)
40g icing sugar, sifted (I used 60g)
125g potato starch/ flour, sifted (I used 190g)
80g plain flour, sifted (I used 128g, as per the ratio should be about 122g but I up the flour)
I was lazy hence did not sift the icing sugar, potato starch and plain flour.
Decoration
Koko Krunch for ears
Chocolate chips for nose (Author has a note not to use Hershey choc chips as they melt too easily)
Black Sesame seeds for eyes (Author has a note that indicate that the dough is too crumbly to use edible ink to dot for the eyes)
However, I took some dough from the above and mixed some chocolate powder in to make a small portion of brownish dough to form the ears, nose and eyes.
(I tried my friend Dog German Cookies with Koko Krunch, it will lose it's crunch - lou hong - which I do not quite like)
Method
1. Preheat oven to 170 deg C (no fan). Line baking tray with grease-proof paper.
2. Use an electric mixer, beat the butter and icing sugar until light and fluffy, for about 5 minutes.
3. Add the potato starch and plain flour, and mix to form a soft dough. The dough should look sticky but soft enough to pinch off and roll into a bowl.
4. Roll the dough into small balls, arrange on the baking tray.
5. To decorate the cookie for the Year of the Dog:
I set aside some dough in a separate bowl. Add and mix some chocolate powder (abit at a time) into the dough to achieve the desired brown shade.
If you choose not to decorate, you may choose the traditional method of pressing the back of the fork on the dough to create the classic cookie design. Dip the fork in water before each use so the dough won't stick onto the fork.
6. Bake in preheated oven for 15-17 mins on middle rack (Change to setting with fan).
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