Bacon Cheese and Corn Muffins

A savoury muffin for the coming week's lunch-boxes.


3 rashes of bacon, diced

1 3/4 cup self raising flour

2 cups grated tasty cheese

1 1/2 cups milk (I substitute with 1/2 cup milk with 1/2 cup buttermilk)

1 egg

60gm butter, melted

1 1/2 corn, remove kernels from cob (125gm corn kernels)

1/2 tsp smoked paprika

dash of cracked black pepper

pinch of salt (optional)

1. Preheat the oven to moderate heat about 160-180C. 


2. Line a 12 hole muffin tray with baking cups. Alternatively, you can grease the tray. I find it easier to use the paper cups to minimise washing.


3. Sift flour into a bowl, add in the grated cheese, smoked paprika, bacon, corn kernels, salt and pepper. Mix to combine.


4. Slowly add in the milk, melted butter and beaten egg. Mix quickly and lightly together. 


5. Spoon the mixture into the muffin holes.


6. Bake for 20 minutes until golden brown.


7. Cool on wire rack.

Muffins can be freezed. Just reheat in microwave when ready to eat. 

Blueberry Muffins by Abby from Manila Spoon

I came across Abby's blog "Manila Spoon" through another blogger Linda (aka Biren) from Roti n Rice. Both Biren and Abby reside in US of A. That's the beauty of the blogging world, it knows no boundaries and many share their recipes with everyone.

Blueberry muffins are a staple lunchbox item in our home. When I found Abby's recipe, I bookmarked it to try. It is now a family favourite. The sour cream helps keep the muffins moist.

Blueberries can be expensive when not in season. I usually stock up in summer and freeze them for baking or smoothies.

You can't go wrong with this recipe.

Thank you Biren for introducing me to Abby's blog.

Thank you Abby for sharing your recipes. Much appreciated.

Date and Pecan Loaf

I love dates and pecans, always a good combination for me. I decided to make something for this coming week's breakfast. This is delicious served warm and smeared with butter.

60gm butter
1 cup boiling water
1 cup finely chopped dried dates
1/2 tsp bicarbonate of soda
1 cup firmly packed soft brown sugar
2 cups self raising flour
1/2 cup coarsely chopped pecans
1 egg, lightly beaten

1. Preheat oven to 160C for fan-force or 180C for a convention oven. Line a loaf pan with baking paper.
2. Stir the butter and the water in a medium saucepan over low heat, until butter has melted. Remove from heat, stir in the dates and soda, followed by the remaining ingredients. 
3. Pour mixture into the prepared pan.
4. Bake the loaf for about 40-45 mins.  Stand the baked loaf in the pan for 5 mins then place on wire rack to cool. 
5. Serve warm or toasted with butter smeared on top.

Banana Date Muffins

Muffins are great for lunchboxes. There are many varieties of muffins - sweet and savoury - that are easy to make and keep well in freezer for later. I usually make muffins from what I can find in the fridge or pantry.

In our home, we don't like to eat bananas that have brown spots on them. We prefer our bananas unblemished, yes we're a fussy lot. The easiest ways to use blemished bananas are in smoothies and baking banana bread, banana cake and muffins.

I found this quick and easy muffin recipe made with vegetable oil and buttermilk. I had all the ingredients in the pantry plus 3 bananas that I had freezed last week.

A whisk and a spin, the muffins are ready to bake for 20 mins. Perfect for afternoon tea.

2 cups self raising flour, sifted
1/2 cup brown sugar, packed firmly
1 tsp mixed spice (you can reduce this)
1 cup mashed bananas (2 large bananas)
1 cup pitted dates, chopped
3 eggs, lightly beaten
1/3 cup vegetable oil
1/3 cup buttermilk **

**Buttermilk can be substituted by adding 2 tablespoons of lemon juice to 1 cup of milk

Line a 12 hole muffin pan with baking paper cups.

Sift dry ingredients into a large bowl, stir in remaining ingredients.

Spoon mixture into the prepared muffin pan.

Bake in moderate hot oven about 20 mins.  For my oven, I set the temperature to 120C.

Makes 18 (medium size muffins)

Simple and Delicious Chocolate Cake (recipe by Celia from Fig Jam & Lime Cordial)

A few weeks ago, Celia who owns the blog Fig Jam and Lime Cordial published a recipe for "A Really Good Chocolate Cake". I read the recipe and it looked simple. Anything that does not require the Kitchenaid mixer is simple to me.

I had all the ingredients except for unsweetened natural cocoa. I only had Nestle's Plaistowe Dutch Processed Cocoa in the pantry, but decided to give it a go.

The cake is simple delicious and light. I made the chocolate icing in the microwave, first time ever as I usually follow the method in Celia's recipe placing a bowl over a saucepan of simmering water.

Everyone loved the cake. It's great for morning or afternoon teas or anytime at all really. Who can say no to chocolate cake?

P.S. I forgot to take a photo of the whole cake, this was all that's left.

The Victoria Room Tea Salon, Westfield Sydney

A week after my birthday and I was still celebrating. Don't you wish we could celebrate for the whole month? This time it was with my dearest friend C who took me out to a hi-tea event at The Victoria Room Tea Salon at Westfield Sydney. The tea room is located strategically in the centre of the Designer Gallery on Level 4. As one sips tea from lovely fine bone china tea cups with the little pinky pointing upwards (I didn't do this), you can also window shop at the same time, admiring the beautiful fashion in spring colours.  The hi-tea event was part of the Crave Sydney International Food Festival, but you can also just visit at other times for hi-tea. There were many groups of ladies having hi-tea; it's such a girlie event, catching up on gossip, sipping tea or champagne (aka sparkling wine), tasting delicious morsels as we go.

The typical English High tea usually involves a cup (mug) of tea, bread, cheese, vegetables and some meat too. I did a search on the web to find out more about high tea. One possible reason I found states that "this type of meal was called high tea is the fact that it was eaten at a table", whereas afternoon tea is more casual and taken on sofas and comfortable chairs.

That afternoon, C and I did not have a cup of tea, bread, cheese, vegetables and meat. Instead, we started out with a glass of sparkling wine, followed by crustless finger sandwiches with four different fillings - roast beef with horseradish and baby cress; smoked salmon with rocket, lemon and capers; cucumber with cream cheese and chicken with wild herbs. The next tier had the sweets - lemon cheesecake, chocolate mousse cup, vanilla cupcake with passionfruit icing and fruit tartlet. On the top tier were the two scones which we had each selected - C chose the white choc and cranberry and I chose the lemon, pistachio and currant.

To accompany the delicious food, I chose an Assam tea; a strong full-bodied tea that goes well with milk. C chose a fruity herbal tea called Turkish Apple; beautifully sweet and tangy.

I am truly blessed to have a friend like C. We've known each other for a number of years now, and we have been through some good and bad times too, as our friendship has grown. She was with me earlier this year when I had a breast cancer scare which turned out to be nothing. Besides the amazing hi-tea, C also gave me a Kikki-K Foodie Gift Pack - how perfect! Thank you C for the hi-tea and gift.

P.S. Apologies for the photo quality. I brought my camera but only discovered the battery was flat  at the Tea Salon.

Dilmah Charitea Hi-Tea, The Langham Sydney

A few weeks ago, my girlfriend, L invited me to the Dilmah Charitea Hi-tea at The Langham hotel in Sydney (formerly The Observatory Hotel). L had entered a competition on Dilmah's Facebook page and won two tickets. I was honoured to attend this event and had a great time catching up with L and enjoying a delightful and scrumptious hi-tea spread. 

The key purpose of the Hi-tea was to promote Dilmah's charity foundation - MJR Charitable Foundation - a charity organisation that provides humanitarian assistance to the Sri Lankan people. Our hosts at the morning tea was Dilhan Fernando and his father Merrill J Fernando who were introduced by Chef Peter Kuruvita from Flying Fish restaurant. The name Dilmah is a combination of his sons' first names - Dilhan and Malik. 

As the scrumptious Hi-Tea was served, an inspirational video was played which showed us the level of involvement that the foundation plays in Sri Lanka. The foundation provides help in educating the children, teaching the people skills to empower themselves and develop further. To Mr MJ Fernando, "business is a matter of human service". He truly believes "that no business was possible without the combined efforts, involvement and commitment of workers, staff, clients and consumer". 

Here are pictures of what we had:

To accompany the delicious spread, we were also served a variety of Dilmah teas - Ran Watte, Meda Watte, Yata Watte and Uda Watte. 

Towards the end of the hi-tea, there was an announcement for the winners of the Dilmah Tea challenge, where consumers were encouraged to use their tea range to cook or bake. The three winners each won a trip to Sri Lanka to see first hand the works of the charity foundation. 

As a 'Thank-You' gift, each of us were given a big goodies bag filled with Dilmah products, books about their charity foundation, an apron and tea infuser. 

In the foyer before we entered the tea room, there were photos displaying the charity's work. 

As I left the hotel with a tummy full of mouthwatering morsels, I was also deeply touched by the works of Dilmah. In today's world, where most businesses are more concerned about the controlling expenses and profits, it's comforting to know there are businesses like Dilmah who care about people and their community. 

Thanks L for inviting me to this special event and spending the time with me. I am going to miss you when you move to SL. 

Lunchbox Idea - Raspberry and White Choc Muffins

The coming week is the last week of Term 3. Over the last two weeks, I have been struggling with ideas for my girls' lunchboxes. Sandwiches are getting boring and there are no more homemade sausage rolls or curry puffs in the freezer ready to bake in the morning. I rummaged through the pantry and freezer to see what I could find. Found a bag of frozen raspberries in the freezer and a packet of white choc chips in the pantry. A quick check and I had all the other ingredients to turn these into muffins for the coming week. It's easy, doesn't require the KitchenAid mixer.

2 1/4 cups (335gm) self raising flour
1 cup (220gm) caster sugar
1 tsp vanilla extract
2 eggs, lightly beaten
100gm butter, melted then cooled
1 cup (250ml) milk
1 tsp grated lemon rind
1 cup frozen raspberries
3/4 cup Nestle White Choc bits

1. Preheat the oven to moderately hot. Line a 12 hole muffin pan with baking cups.
2. Sift the flour into large bowl, add the sugar.
3. In a measuring jug, beat the eggs with vanilla extract, grated lemon rind, milk and melted butter. Pour liquid mixture into the flour and sugar mix.
4. Stir through and then add the raspberries and choc bits. Mix well but do not over-stir.
5. Spoon mixture into the baking cups. Bake in the oven for 25 minutes.
Stand the muffins in pan for a few minutes before turning onto a wire rack.

- Posted using BlogPress from my iPad

Father's Day 2012

We celebrated Father's Day today, the 1st Sunday of September in Oz. A little different from the rest of the world where Father's Day is celebrated in June. It was a beautiful spring day, a little cool but the sun shone brightly. Chris was happy to spend a lazy day at home, being the homely creature that he is. Ash and Cait kept quiet in the morning so Dad could have a sleep-in. I woke up at 7:30am and headed to the local farmers market. 

The three of us made him a big Aussie breakfast - bacon, eggs, mushrooms and haloumi cheese. Ash also made him a mixed berry smoothie.

Later that day, Ash and I were busy baking and cooking in preparation for afternoon tea with my in-laws. Together, we made:

• Buttermilk scones served with strawberry jam and double cream (Ash's specialty)


• Red velvet cupcakes with vanilla icing (recipe from Magnolia Bakery book)


• Roast pumpkin and feta tarts (this is the easier and tastiest finger food to make)


• Fried mee hoon

My SIL bought:

• Apple crumble cake


• Variety of danish pastries

It was a simple afternoon tea, enjoyed by everyone.

Banana, Cranberry and Apple Bread

I love banana bread but usually find the ones at the shops or cafe a little too sweet. Often, there is not much actual banana in there; the flavour is more from the essence. This is a different version with added cranberries or craisins (tangy) and grated apple (sweetness). The grated apple also keeps the bread moist.

You can freeze this bread for reheat later. Great for lunchboxes and breakfast.

I reduced the quantity of sugar to 2/3 cup and substituted white sugar with brown sugar. The brown sugar gave it a caramel flavour too.

Malaysian Monday #7 - Spiral Curry Puffs

It has been many years since I have eaten these spiral curry puffs. Usually when I make curry puffs, I use the shortcrust pastry which is easier. I found this recipe on Sonia's blog.

I learnt the method using water dough and butter/margarine dough many years ago when my sis and I used to help my Mum and aunties to make 'kok chai' during CNY. The 'kok chai' is filled with ground peanuts and sugar or sambal har bee (dried prawns). As I rolled the dough today, I was thinking back to those fun times where we all will gather at someone's home and spend the weekend making the 'kok chai'. There will be plenty of laughter, chatter and scolding from my Mum and aunties if we were too slow. It was part of our CNY tradition which sad to say is something that is no longer practised.

My family likes them. Ash said they looked different, well yeah..more effort required too. The pastry was flaky and light. Well worth the effort especially on a cold and wet winter's day in Sydney.

The curry puffs will go well with a cup of Malaysian coffee (kopi O).

I am submitting this post as part of June 2012's Muhibbah Monday - organised by Test for Skewer, 3 Hungry Tummies and Just As Delish.

Lunchbox Idea #10 - Pork Apple and Fennel Sausage Rolls

Sausage rolls are one of the favourites for lunchboxes around here. I usually make beef sausage rolls with grated vegies added in. This time, I tried a different meat, adding apple for sweetness.

300gm lean pork mince
200gm slightly pork mince
1 apple, grated
1/2 brown onion, diced
2 tsp fennel seeds
1 cup breadcrumbs
1 egg (to bind)
salt and pepper
1 egg yolk
puff pastry sheets

1. Lightly toast the fennel seeds. Set aside to cool.
2. Pre-heat the oven to 180C. Line a baking tray with baking paper. 
3. Heat 1/2 tablespoon oil in a small frypan, add the chopped onions. Fry till onions softened. 
4. Combine minced pork, grated apple, fennel seeds, onion, egg, breadcrumbs, salt and pepper into a bowl.
5. Cut the pastry sheet into half. Spoon the minced mixture in the middle of the cut pastry sheet and roll up.
6. Cut each roll into approx 6 small pieces. Place the mini rolls on to the baking tray. 
7. Place the tray in the fridge for about 10 mins to chill the pastry (this results in a flakier puff pastry).
8. Remove from the fridge and brush with egg yolk. (Optional: you can sprinkle sesame seeds on top).
9. Bake in the hot oven for 20 minutes or until golden brown.
10. Serve warm with tomato sauce.
    

Garlic Prawn Pizza Bread

I made these for Caitlin's birthday party back in October. It's a great alternative to using pizza bases.

1/4 cup (60ml) extra virgin olive oil
8 garlic cloves, bruised
1 cup flat-leaf parsley leaves
2 tsp grated lemon zest
450gm fresh ricotta
1/2 cup (40gm) grated parmesan, plus extra to sprinkle
1 baguette, split or 2 large pizza bases
800gm green prawns, peeled, halved

1. Preheat the oven to 220C, and line a baking tray with baking paper.
2. Gently warm the oil and garlic in a pn over low heat for 2-3 minutes to infuse. Stand for 5 minutes.
3. Remove the garlic cloves, reserving the oil, then place cloves in a small processor with parsley and zest and whiz to combine. 
4. Set aside one-quarter of the mixture, then add cheeses to remaining mixture and pulse to combine. 
5. Spread the ricotta mixture over the baguette or bases.
6. Place the reserved garlic oil in a frypan over medium high heat. Add the prawns and cook for 1 minute each side or until just cooked.
7. Remove from heat, then add reserved garlic and parsley mixture and gently toss to combine. 
8. Arrange the prawns over the baguette or bases, then sprinkle with extra parmesan. 
9. Bake for 5-6 minutes until the cheese has melted.
   

Jam Drops

This is an easy cookie recipe from Donna Hay to make with children. They can help with rolling the dough and making an indent for the jam. These cookies are crunchy and great for lunchboxes.

 180gm (6oz) butter, softened
1 cup caster sugar
1 egg
2 cups plain flour, sifted
1/2 teaspoon baking powder
jam (to decorate)

1. Preheat the oven to 180C. Line the cookie baking tray with baking paper.
2. Place the butter and sugar into bowl of electric mixer and beat until light and creamy.
3. Add the egg and beat well.
4. Stir through the flour and baking powder to make a dough (which is soft).
5. Take a teaspoon of the mixture and roll into balls. Place on lined tray and flatten slightly, allowing space in between for the dough to spread.
6. Press a finger into the middle of the dough to make an indent. Fill the hole with jam.
7. Bake for 10 minutes or until golden.
8. Add a little more jam to the holes while the biscuits are hot.
9. Cool on wire rack.

Makes about 60 pieces.

Lunchbox Idea #8 - Curry Puffs

It has been a while since I posted an idea for school lunchboxes. I make a mild filling for my girls. When I am in a rush or feeling lazy, I will use store-bought shortcrust pastry to save time. The puffs can be pre-made and freeze and bake later.

Pastry
240gm plain flour, sifted
1/2 teaspoon salt
90gm margarine
4 tablespoon cold water

Filling
200gm chicken meat, diced
2 potatoes, peeled and diced
1/2 big onion, diced
2 sprigs curry leaves
2 tablespoons mild curry powder, mixed into a paste
2 tablespoons oil
1/2 teaspoon chicken stock powder
1/2 teaspoon salt
water

1. Pastry: Rub the margarine into the flour until it resembles bread crumbs. Add water and mix to form a dough. Wrap in cling film (Gladwarp) and leave to rest for 30 mins.
2. Filling: Heat oil in pan, saute the onions, curry paste, curry leaves till fragrant. Add in the chicken meat and stir well. Add potatoes, seasoning, and cook until dry. Taste and dish up. Cool completely before use.
3. Roll pastry into 2mm thick, cut into 5cm rounds. Put 1 tsp filling onto the pastry and fold into semi-circle. Pinch to make decorative edge.
4. Bake in the oven (160C) for 15 mins. Serve hot.

Mother's Day 2011

HAPPY MOTHER'S DAY TO ALL MOTHERS, GRANDMOTHERS, MUMs TO BE, STAND-IN MOTHERS, FOSTER MUMs....

Here's what I received from my girls and hubby. Ashleigh made the photobook, Caitlin made the 'Mum' sign, decorate the poetry card and rainbow coloured bracelet and Chris bought the watch. 

Hope all Mothers had a great day with the family and friends. 

We celebrated this special day with an afternoon tea for family. Ashleigh and Caitlin helped to prepare and cook/bake the food and also helped to set the table. Hubby helped with the preparation too. Our menu:

• Buttermilk scones
• Chocolate Cake
• Roast Pumpkin and Feta Tarts
• Malaysian Chicken curry and roti canai
• Fried Vegetarian Beehoon (cooked by Mum)
• Pastries (SIL's contribution)
• Baked blueberry cheesecake (Jolene and Andrew's contribution)

Ashleigh made the scones, chocolate cake and roast pumpkin and feta tarts. I cooked the chicken curry and roti canai.

It was a lovely afternoon tea, not too stressful to get the food ready after the walk this morning.

Spinach and Feta Pie

Hands up who likes Donna Hay and her easy, simple recipes? She is one of Australia's leading food editor and best selling cookbook author.  I love her magazines filled with beautiful photographed food which makes one drool just by looking at the photos. She started her career as a food writer and stylist. She was also the food editor with marie claire lifestyle. Just recently, Donna started her own cooking series - Fast, Simple Fresh - on the Lifestyle Food channel on Foxtel (Pay TV).

Here's one of her recipes from her lifestyle cooking program, which I have taken from here. I have tweaked the recipe slightly to suit our tastes. It's a easy to make and tastes delicious. The pie will go well if served with some salad on the side as a vegetarian lunch.

6 sheets filo pastry
50g butter, melted
250g frozen spinach, thawed
500g ricotta
2 eggs
⅓ cup (25g) finely grated Parmesan cheese
a handful of finely chopped mint leaves
sea salt and cracked black pepper
50g feta, roughly chopped (I bought Danish feta)

1. Preheat oven to 160°C.
2. Brush each filo sheet with butter and place one on top of the other.
3. Cut the stack of pastry sheets in half so you have 2 rectangles and place on baking trays lined with non-stick baking paper.
4. Squeeze the excess liquid from the spinach and place in a bowl with the ricotta, eggs, Parmesan, mint, salt and pepper and mix to combine.
5. Divide the filling between the two pastries leaving a 5cm border.
6. Fold over the pastry edges to form a border.
7. Sprinkle the filling with feta.
8. Bake for 25 minutes or until pastry is golden and filling has set.

Blueberry Breakfast Scone

It's nice to have a sleep-in on Sundays (by that I mean waking up at 8am) and not have to rush for any activities. A slow start to a beautiful autumn day in Sydney. Made this for our breakfast this morning which is a welcome change to the usual bacon/sausages and eggs. Surprisingly, this recipe by Bill Granger is quick and easy. Took less than 30 minutes from start to finish.

250gm (2 cups) plain flour, sifted
1 tablespoon caster sugar
3 teaspoons baking powder
pinch of salt
100gm (3 1/2 oz) cold unsalted butter, cubed
2 eggs, lightly beaten
125ml (1/2 cup) cream
85gm (1/2 cup) blueberries, tossed in a little flour
1 egg, mixed with 1 tbsp milk for glazing

1. Preheat the oven to 200C (180C for fan-forced). Line a baking tray with baking paper.
2. Pulse the flour, sugar, baking powder and salt in a food processor until well combined. Add in the butter and pulse until it is roughly combined. You may find some lumps of butter.
3. Pour the mixture into a bowl and make a well in the middle. Add in the beaten eggs and cream and mix together using a knife.
4. Gently fold in the blueberries with your hands.
5. Turn out the dough on to a floured surface and knead with fingers. Form a round shape and place onto the lined baking tray. Cut the circle into quarters and half these quarters. Glaze with the beaten egg mix and bake for 15-20 minutes or until golden brown. 
6. Serve warm with butter or whipped cream.

Lunchbox Idea #6 - Chicken and Vegie Puff

Who doesn't love a warm savoury pastry fresh from the oven. Here's what I made for their lunchboxes.

1/4 spanish onion, diced
1 piece of chicken thigh, diced
Pumpkin, diced
Potatoes, diced
Sweet corn, kernels removed
1/2 cup frozen peas, thawed
2 pieces of puff pastry, thawed
1 egg, beaten (for egg wash)

1. Heat some oil into a medium sized pan. Brown the onions until transparent, add the chicken until cook until brown around the edges.
2. Add the pumpkin and potatoes into the pan, some water and close the lid to soften the vegies.
3. When the vegies are soft, put in the sweet corn kernels and season with salt and pepper to taste.
4. Dish out the filling and leave until completely cool.
5. Preheat the oven to 180C (160C fan-forced). Line a tray with baking paper.
6. Cut the puff pastry into four squares.
7. Spoon the filling into the centre and fold the square into a triangle. Crimp to seal the sides.
8. Brush with egg wash and bake in the oven for 20 minutes. 

Orange and Date Scones

Ashleigh and I made these orange and date scones for afternoon tea on Boxing Day. We found the recipe on taste.com.au

The scones were light and tasted delicious served with a dab of butter or spread. It was so good, we forgot to take photos.