Lemon Cake Recipe

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


250g butter - melted and cool slightly
100g raisins


Method
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.

Sand Scrolls Recipe

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

Method
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.

Apple Muffin Recipe

This will make 12 muffins.

                                                                                                             
Ingredients
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


Methods
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 

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.

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Vegetarian Beancurd Skin Rolls with Sesame Ginger Dipping Sauce Recipe

Ingredients
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


Methods
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.

Indian Tomato Rice Recipe

This serves 4.


Ingredients
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


Method
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.

Clear Soup with Spinach & Corn Recipe

This serves 4. 


Ingredients
750g chicken stock
3 shallots, thinly sliced
1cm fresh galangal, sliced
2 cloves garlic, minced
1/4 tsp ground turmeric
1 fresh or dried salam leaf
1 tsp shaved palm sugar
125g fresh or defrosted sweet corn kernels
300g English spinach, washed and coarsely chopped
Salt to taste


Mehod
1. Put the stock, shallots, galangal, garlic, turmeric, salam leaf and palm sugar in a saucepan and bring to a boil. Cover and simmer for 5 minutes.
2. Add the sweet corn and simmer with the pan partially covered for about 8 minutes, or until the corn is tender.
3. Add salt to taste.
4. Ready to serve.

This recipe is taken from Southeast Asia's Best Recipes, published by Tuttle Publishing and is available at all leading bookstores.

Tiramisu Cake Recipe

Got this recipe from my friend Hui Qing. It's simple to make :)

Ingredients

250g Savoiardi biscuit (resemble lady's finger)

500 g of mascarpone cheese (found at giant , cold storage)

10 tbsp sugar

5 eggs

2 tbsp cognac

300ml espresso coffee

30g of cocoa powder for topping 

Method

1. Seperate the egg white and egg yolks .

2.Add the sugar to the egg yolk , follow by the mascarpone cheese until the mixture turn white and smooth.

3.Whisk the egg white until still  and fold into the mascarpone mixture .Add cognac and set aside.

4.Pour coffee in a bowl , dip the savoiardi biscuit one at a time and place it in the container in a row.

5.Spread the half tof the mascarpone mixture onto the biscuits .

6. Lay another layer of soaked biscuit onto it and follow by the mixture.

7.Sprinkle cocoa powder on the top layer of the mixture .

8. Put it in the fridge overnight . ..

Orange Sponge Cake Recipe

I was sampling this cake which my colleague made and it was delicious. Got the recipe from her. Here's it if you want to try it too. Happy baking!


Ingredients
7 eggs
200g Prima brand cake flour
2 tsp baking powder
200g icing sugar
150ml freshly squeezed orange juice (from about 3 oranges)
150ml corn oil
2 Tbs orange zest
1/2 tsp cream of tartar


Method
1. Pre-heat the oven to 170 deg C.
2. Separate the egg yolks from the egg whites. If the amount of egg white falls short of the required 240ml, use more eggs and keep the egg yolks. Set aside.
3. Sieve the cake flour, baking powder and icing sugar into a mixing bowl.
4. Make a depression in the centre of the cake flour mixture, add egg yolks, orange juice and oil and stir with a spatula until well incorporated.
5. Add orange zest to the mixture (right) and stir well. Set aside.
6. Beat the egg white and cream of tartar in an electric cake mixer on high speed for 5 minutes or until the egg white is stiff and able to hold its shape.
7. Add the cake batter from before to the egg white mixture gradually and fold it in gently until the mixture is an even pate orange colour.
8. Pour the mixture into a 25cm tube pan and bake for 50 minutes at 170 deg C.
9. When done, remove the cake from the oven, invert it on a cooling rack and leave to stand for 2 hours.
10. Remove the cake from the tin by running a knife along the perimeter of the mould and inverting the cake onto a serving plate.