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It’s the time of the year again! Time to eat our hearts out and feel guilty after…

This year I decided to bake Cornflakes Cookies to add to the new year goodies at home. Didn’t have much time as I just got back from Hong Kong so needed something nice, yummy & simple to make!

Ingredients:
200 g unsalted butter, softened
200 g brown sugar
2 eggs
350 g self raising flour
1 tsp grated lemon/orange rind (optional)
1 tsp vanilla essence
1 150g box of Kellogs Cornflakes, crushed
Packet of mini cupcake casings

How I made it:
– Pre-heat oven at 160 degree Celsius
– Cream the butter & brown sugar in a mixer
– Add eggs one at a time, mix well
– Add vanilla essence, mix well
– Slowly pour in flour 1/3 portion at a time & put electric mixer on low to mix it in. (if you’re using Kitchen Aid Speed 3)
– Roll small balls of batter in your hands n drop it in the bowl of crushed cornflakes.
– My shortcut way is to roll 8-10 balls and place them in the bowl n swirl them around in cornflakes to coat the cookies. Saves a lot of time!!!
– Fill up the baking tray and bake for 18-20 minutes till golden brown.

And… Wah lah!!! Yummy simple cookies for CNY to impress your friends & family!

Enjoy this simple recipe!

And 恭喜发财!!!

XOXO
Jessica

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8th February was Mika’s birthday! And once again she gets her annual home baked birthday cake. This year it was banana & peanut cake with cinnamon cream cheese icing which she didn’t really fancy. I shall revert back to the carrot & peanut butter cake with cottage cheese icing again next year!

Couldn’t celebrate Mika’s birthday on the day itself because of work schedule so we did a belated one with close family & brought her to Kallang Park for a nice stroll. Mika was treated with steamed broccoli mixed with stewed pork for dinner & birthday cake for dessert! She was one happy pooch that night…

I simply love Mika’s face when we have the birthday cake in front of her as if she knows it’s her special day & she can eat it! It’s different when we have her with human birthday celebrations! Well, another year has passed and she’s 4 human years now. No longer a puppy but still a puppy in my eyes!

Love u my little Mika!

XOXO
Jessica

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P.S. this is the dog cake recipe which Mika didn’t like:

Banana Peanut Dog Birthday Party Cake
2/3 cup ripe mashed bananas
1/2 cup softened safflower margarine
3 large eggs
3/4 cup Water
2 cups unbleached white flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 cup chopped peanuts
Directions:
Preheat oven to 350°F (180°C)
In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

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It’s that time of the year again… Chinese New Year! Time for family, feasting, Ang Pows, gambling, and lastly new year goodies like pineapple tarts, Yu Sheng & love letters!

Every year I try to find some time to bake some goodies for my family. So this year I decided to make Peanut Cookies! One of my all time favorites especially those that just melts in your mouth… Mmmm…

It’s really simple to make it, just pretty tedious especially when I’m mixing, kneading, baking, washing & packing them up all by myself! It’s good to have an extra pair of hands if you wanna DIY like I do.

Here’s what you need:

200g finely (or coarsely if u like more crunch) ground peanuts
200g plain flour
100g icing sugar
1/2 teaspoon baking powder
1 teaspoon of salt
Sunflower oil (or any low fragrance oil)

Egg wash – 1 egg yolk with a teaspoon of water to dilute.

Just remember that the proportions in this recipe is 2:2:1 peanuts:flour:icing sugar.

1. On low heat, dry fry the peanuts till its golden brown & nicely roasted.

2. In a big mixing bowl, mix in the peanuts, flour, icing sugar, baking powder & salt till well mixed with a spoon.

3. Make a whole in the centre of the dry mixture, pour in a good potion of oil. Spoon the mixture and mix it well. Add in oil till the mixture can no longer visually see flour and look like wet sand. (refer to photo)

4. Use a baking measuring teaspoon to spoon spheres onto a non stick baking sheet. Brush egg wash over the cookies. Bake at 180 degree Celsius for 20 minutes.

That’s basically it!!! If you like your cookies to be a bit more crunchy and less melt in your mouth, add more oil until its more paste-like.

Enjoy this simple yet delicious recipe this CNY!

In the meantime, here’s me wishing everyone good health, lotsa wealth & happiness in the Year of the Dragon!

XOXO
Jessica

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Hello Peeps!

Today’s Mika’s puppy day! 8 February. Time really flies and in a blink on an eye she is 3 (or 21 in doggie years). Little adult doggie refusing to grow up!

For her birthday treat, I made her her favourite Peanut Butter & Carrot cake & my take on doggie Italian Meatballs just for her! (Disclaimer: all the above food is made for special doggies with doggie specific recipes)

For her birthday cake recipe (really simple!) here it is for all those who wanna bake a treat just for their paw friends.

1 cup flour
1 teaspoon baking soda
1/3 cup peanut butter (preferable organic)
1 cup shredded carrots
1/4 cup sunflower oil
1 teaspoon vanilla extract
1/3 cup honey

1. Whisk the flour & baking soda together until evenly mixed
2. Put in the rest of the ingredients into the electric mixer
3. Mix well
4. Place dough into a 6 inch baking tin – well oiled & lined.
5. Bake at 180 degrees celsius for 30 minutes
6. Icing – cream cheese & peanut butter

Mika’s Italian Meatballs
100g of minced pork
1 heaped tablespoon of Parmesan cheese
2 teaspoons of mixed Italian herbs
A pinch of pepper
1/2 cup of shredded carrots

1. Put all the ingredients into a bowl & mix well with a fork
2. Roll the mixture into 1 inch meatballs
3. Pan-fry the meatballs quickly till outside is lightly browned
4. Place the meatballs in the oven at 180 degrees Celsius for 10minutes until meatballs are cooked through.

Happy Rabbit year to all of u! I’m sure Mika is having a happy start & hope you are too!!!

XOXO
Jessica

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I googled & found this recipe on the Internet & decided to try it out last Christmas. It’s simple & turned out a great hit with my family members! The freshly baked cookies were gone from the plate real fast!

All you need is:

2 cups of Flour
1/4 teaspoon of salt (omit this if u r using salted butter)
1 block of unsalted butter
1/2 cup of icing sugar
1 teaspoon of vanilla extract ( use a pure one if possible not Essence)

Steps:
1. Beat butter & icing sugar in a mixer until smooth
2. Add vanilla extract. Mix well
3. Sift in flour & salt. Fold in until evenly mixed
4. Roll the dough into a disk shape and wrap it up with cling wrap. Leave it in the fridge to chill and harden up for at least an hour.
5. Pre heat oven to 180 degrees celsius.
6. Roll out the dough to even thickness of 1/4 inch & cut out cookies with a cookie cutter.
7. Place cookies on a baking sheet and chill it in the fridge again for 15 minutes so that it will not spread out while baking.
8. Bake for 10-12 minutes until lightly browned

Try out this simple recipe if u are looking to start with something easy!

XOXO
Jessica

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My Kimchi Recipe

Hi all!

By special requests, I’m including my recipe to make kimchi! All thanks to Berinda’s mum who taught me the art of making kimchi.

Ingredients required

Chilli Paste :
4-5 shallots of small Asian onions (peeled)
1 bulb (7-8 cloves) of garlic (peeled)
1 inch of fresh Ginger
10-12 fresh whole chillies
2 cups of chilli pepper flakes
Spring onions, cut up in lengths of 2 inches
1 packet of roasted sesame seeds
Sugar to taste (3-5 tablespoons)

Pickled cabbage:
Salt
3 medium sized Wom Bok cabbage
1 radish (optional) cut up in cubes

To drain the water and start the fermentation of the vegetables, coat every leaf of the cabbage with a layer of salt and soak the cabbage in a little cold water. Coat the radish cubes with a layer of salt as well in a separate bowl and set both aside for 2-3 hours. Turning the vegetables every hour or so.

Rinse the salt off the vegetables after it has rested and water is drained out. Vegetables should be soft and limp.

To make the chilli paste, combine garlic, shallots of onions, ginger, fresh chillies in a food processor and blend till a paste. Hand stir in chilli flakes, sesame seeds, spring onions and sugar. The paste should smell like chicken rice garlic chilli.

Put on rubber gloves and use your hands to coat every leaf of the cabbage and every cube of radish with the chilli paste generously. Once all the vegetables are nicely coated with chilli paste, divde them into glass jars and set aside in room temperature for 1-2 days to allow it to ferment and then store it in the refrigerator.

Kimchi can be eaten freshly made or very fermented.

Enjoy your homemade kimchi!

XOXO
Jessica

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How to Make Kimchi Pancake

Hello all!

Kimchi pancake has always been my favorite appetizer dish in Korean restaurants and I always look forward to savoring it! So I decided to find out how to make it at home since I made my own homemade kimchi!

Turns out it’s super duper easy to make!

All you need is:
1/2 cup plain flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup chopped kimchi
3 tablespoons kimchi juice
1 shallot of small asian onion finely chopped
1/4 cup water

Put all of e above ingredients in a mixing bowl and mix it all up
Line the non stick pan with a layer of olive oil
Cook on medium heat on each side for about 5 minutes and Wah lah! U have a homemade kimchi pancake!

Enjoy this simple but yummy recipe!

XOXO
Jessica

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