Monday, 23 May 2011

Lemon Cake Recipe

180g castor sugar
4 eggs
grated rind of 1/2 lemon
1 teaspoon lemon essence
130g cornflour
130g plain flour
a pinch of salt

250g butter - melted and cool slightly
100g raisins

1. Warm ingredients A in a stove for 5 min. Remove from stove and whisk till cool.
2. Sift ingredients B together. Fold in melted butter, ingredient A and raisins.
3. Pour batter into a greased loaf tin. Bake in preheated oven at 190 deg C for 40 min.

Friday, 20 May 2011

Sand Scrolls Recipe

250g flour
124g cornflour
250g butter
150g icing sugar
1 egg (separate yolk and white)
1 tablespoon milk
vanilla essence
sesame seeds

1. Cream the butter and sugar lightly.
2. Gradually add the egg white and milk.
3. Fold in the flour and vanilla essence.
4. Roll out dough into 1/2cm thickness. Cut into strips of 14cm x 1cm and shape as required.
5. Brush cookies with lightly beaten egg yolk and decorate with sesame seeds.
6. Bake at 190 deg C for 15 min.

Thursday, 12 May 2011

Apple Muffin Recipe

This will make 12 muffins.
250g unsalted butter
200g castor sugar
300g whole eggs
500g cake flour
25g baking powder
3g cinnamon powder
350g milk
70g raisins
4 apple cut into cubes
a pinch of salt

1. Grease 12 muffin cups.
2. Cream unsalted butter and castor sugar with an electric mixer until light and fluffy.
3. Beat in whole eggs, a little at a time, beating after each addition and gently stir in cake flour.
4. Mix baking powder, cinnamon powder and milk before adding raisins, apple cubes and salt.
5. Spoon muffin mixture into prepared muffin cups. Bake at 170 deg C for 8 mins before turning the tray and bake for an additional 8 mins. Leave to cool.

Cooking Tips
> the amount of cinnamon powder can be altered to your taste.

Recipe courtesy of : Carousel 

Thursday, 5 May 2011

Homemade Cupcakes for Mother's Day

Do you want to show your love and appreciation for your mum?
These cupcakes from Laura Vitale will surely delight her.
It's so pretty to look at and so yummy-licous!! 
You can get the recipe at her website.

Thursday, 28 April 2011

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Vegetarian Beancurd Skin Rolls with Sesame Ginger Dipping Sauce Recipe

200g fresh mung bean sprouts (simply bean sprouts)
50g enokitaki mushrooms, separated, cleaned and blanched
2 carrots, peeled and cut into thin strips
110g sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried beancurd skin
1 tbsp flour
2 tbsp oil

Dipping Sauce
2 tbsp sesame paste or tahini, blended with 5 tsps of water
1/2 tsp black soy sauce
1/2 tsp sugar
4 tsp black Chinese vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 spring onion, thinly sliced
2 slices fresh ginger, minced 
1 red finger-length chilli, de-seeded and minced

1. Bring a large pot of lightly salted water to a boil and add the mung bean sprouts, enokitaki mushrooms, carrots and snow peas. Stir a few times, leave them in the water for about 30 seconds. Transfer over to a colander, rinse in cool water, drain and set aside.
2. Cut each beancurd skin sheet into half. Place one half on top of the other. Repeat, ending with 4 layered rectangles, each about 20x25cm.
3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skins over the vegetables to form cylinders. To prevent the beancurd skin from opening up while frying, seal the skin with a dab of paste made from flour and water.
4. Heat the oil in a large skillet over high heat. Gently place the rolls in the pan and fry for about 2 minutes. Turn and fry the other side for 2 minutes. The skins should turn light golden brown but be careful not to burn them. When done, remove from the skillet and place on a plate lined with paper towels to remove the excess oil.
5. To make the Dipping Sauce, stir the liquid ingredients together in a mixing bowl until well-mixed. Add in the remaining ingredients and stir.
6. When the rolls are cool, cut each roll at an angle into 3 pieces, and serve with the dipping sauce.

This recipe is taken from Chinese Vegetarian Recipes, published by Periplus Editions and is available at all leading bookstores.

Wednesday, 27 April 2011

Indian Tomato Rice Recipe

This serves 4.

220g basmati rice, uncooked
1 tbsp oil
1 small onion, finely chopped
1 red finger-length chilli, de-seeded and chopped
1 tsp cumin seeds
6 peppercorns
2 cloves
1 cinnamon stick
75g fresh or frozen peas
200g canned whole tomatoes
2 tbsp tomato paste
1/2 tsp salt
440ml water or stock
2 tbsp fresh coriander leaves, chopped

1. Put the rice in a bowl with enough cold water to cover it. Gently rub the grains together with your fingers to remove any excess surface starch. Drain and return the rice to the bowl. Add enough cold water to cover the grains and leave it to stand for 5 minutes. Drain and set aside.
2. Place the oil in the rice cooker, cook for 1 minute before adding in the onion, garlic and chilli. Leave it to cook for about 2 minutes, stirring constantly, until the onions are soft.
3. Add the cumin seeds, peppercorns, cloves and cinnamon stick. Cook for another 2 minutes. Stir in the rice, peas, tomatoes and tomato paste, stirring constantly for another 2 minutes. Add the salt and water or stock to the mixture.
4. Close the lid and cook for another 12 to 15 minutes. Stir with a rice paddle, close the lid and let it stand for 10 minutes on "warm". Using a fork, stir in the coriander leaves. Remove the cloves and cinnamon stick.
5. Ready to serve.

This recipe is taken from Rice Cooker Recipes Made Easy, published by Tuttle Publishing and is available at all leading bookstores and Cold Storage supermarkets.