Chinese New Year 2015 - Pineapple Jam Tarts

Chinese New Year or Lunar New Year is only days away. The first day of the Year of the Goat/Ram/Sheep starts on 19 February 2015. In our family, the celebrations for the new year is not complete without our favourite cookies - Pineapple Jam Tarts.

I cooked the pineapple jam a few weeks ago, and kept it the fridge. Today, we made the tarts - about 200+. I follow this recipe that has been passed on to me from my Mum.

Pineapple Jam Tarts - Chinese New Year

As mentioned in my previous post, Chinese New Year is not far away. My family loves the Pineapple Jam tarts that I make once a year. I made the pineapple jam on the weekend; next step is to make the pastry and tarts this coming weekend. 

Here's the link to my recipe. 

German Butter Cookies

Chinese New Year 2015 is not far away. The first day of the Year of the Goat is 19 February 2015. I have started to look for cookie recipes to make for our consumption as well as gifts for friends. I did a trial run of these melt in the mouth German Butter Cookies on the weekend just past. It was super easy and quick. A great recipe to get the young ones in your family involved. My youngest help me make the fork imprint on the cookies. A quick 15 mins in the oven to bake, and it's done. The cookies finish in a very light brown; almost pale look. 

You will find several recipes for these cookies on the internet; with slight variation - some add cocoa or matcha green tea powder. 

Now to make more of these cookies as the cookies from the trial are all gone! It's not overly sweet and just perfect with a cup of coffee or tea or Milo. 

Sugee Cake

This sugee cake recipe is from Aunt Abby who is an elderly friend of my Mum. I've known Aunty Abby since I was a young girl in primary school. Aunt Abby was a lovely, friendly lady whom we met through our church in Malaysia. She always had a smile and her sugee cake was one of the best around. Aunt Abby always made sugee cake at Christmas as gifts for friends.

Sugee cake is a buttery cake made with fine semolina, almond meal and many many egg yolks (10 in total). Certainly not a cake for those who are conscious of what they eat. Yet, a small piece with a cup of tea is simply perfect.

I have converted the recipe below to metrics but also left the imperial measurements.

240gm caster sugar (8oz)

170gm sugee (fine semolina) (6oz)

57gm almond meal (2oz)

283 gm butter (10oz)

1 tbsp brandy

10 egg yolks

4 egg whites

57gm plain flour (2 oz)

1 tsp baking powder

1. Heat oven to moderate temperature 160C (120C for my oven).
2. Line base of a 9 inch square baking pan and grease the base and sides of pan. (optional: dust the pan with a little flour)
3. Cream butter and ½ quantity of sugar.
4. Beat the egg yolks with the remaining sugar
5. Beat the egg whites till stiff.
6. Fold in sugee to the butter and sugar mixture, then fold in the egg yolk mixture.
7. Lastly, fold in the almond meal, flour, brandy followed by beaten egg white.
8. Pour mixture into prepared baking pan.
9. Bake for 45 mins till inserted skewer comes out clean. Top of cake is golden brown. Let cake cool in pan for 10 minutes then cool totally on wire rack.

You can use the remaining egg whites in an omelette or meringues.

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.

Meatloaf

When we visited our friends in the Southern Highlands late last year, we were served this simple yet yummy meatloaf for lunch. It was served cold but still tasted very good. It's a great meal to make for children as you can hide vegies in the meatloaf.

500gm lean minced beef
1/2 onion, chopped
handful flat leaf parsley, chopped
1/2 carrot, grated
1 small zucchini, grated
2 tbsp tomato sauce
cracked pepper
salt
1 egg, lightly beaten
1 cup breadcrumbs
2 tbsp BBQ sauce

1. Preheat oven to 180C. Line a loaf pan with baking paper.
2. Place the mince, chopped onion and parsley, grated zucchini and carrot into a medium size bowl. Add the tomato sauce, pepper and salt, beaten egg and breadcrumbs. 
3. Using your clean hands, mix until well combined. 
4. Scope the mixture into the prepared loaf pan. Bake for 30 minutes or until firm to touch, remove from oven. Drain excess fat.
5. Spoon the BBQ sauce over the top of the meatloaf. Cook for a further 10 minutes, or until the top is glazed. Stand on tray for 5 minutes. 
6. Slice the meatloaf and serve with beans and mashed potatoes or any vegetables. 

Foonote: Adding the vegies makes the meatloaf moist and juicy. Another option is to top the meatloaf (from step 5) with mashed potato and cheese, then back into the oven for another 10-15 minutes until the cheese is brown. 

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.

Baked Cassava Cake (Kueh Bengka)

On my last trip to Malaysia, I made sure I had my fill of Nyonya kueh, something which is difficult to find here in Sydney. There are a few places that sell them e.g. Alice's Makan, but it can be pricey.

This is an easy to make recipe. I bought the frozen grated cassava from the local Asian store.

I modified the recipe:

40gm coconut oil (replace the butter)
100gm caster sugar
100gm soft brown sugar











Texture was a little soft, next time will have to reduce the amount of water. Using frozen cassava may also affect the texture. Must remember to use a smaller tray to get more height.

Wendy, thanks again for another great recipe.

Choc Espresso Hazelnut Brownie

This recipe is a combination of several choc recipes that I have. It came about because I had some ingredients for one recipe and some for another, so I decided to put the two together. It's an easy one-bowl recipe.

200gm dark cooking chocolate, broken in pieces
100gm butter, cut into cubes
2 eggs, room temperature
1 cup caster sugar
1/2 cup self raising flour
1/2 cup hazelnut meal (ground hazelnut)
2 tablespoons espresso coffee

1. Pre-heat oven to 160C-180C temperature. Line a 8 inch square pan with baking paper. 
2. Melt the chocolate and butter together in a medium sized saucepan on low heat. Stir the melted chocolate and butter to get a smooth, shiny texture. Set aside for 5 mins to cool.
3. Add in the caster sugar, mix well. Follow with the 2 eggs, again stir the mixture properly to ensure eggs are well combined.
4. Slowly sift in self raising flour and fold into the mixture. 
5. Add in the espresso coffee. After that, slowly fold in the hazelnut meal.
6. Pour the ready mixture into the baking pan and put into the pre-heated oven.
7. Bake for 25 minutes. Test with a skewer or toothpick into the centre until it comes out clean.
8. Cool in pan for 10 minutes. Then remove from pan and slice, dusting with some icing sugar before serving. 

Toad in the Hole

Ever heard of this baked dish called 'Toad in the Hole'? Neither have I until two weeks ago when our friends Jim and Georgie made it for dinner on our 1st night at their farm.

It is a traditional English dish. Sausages are cooked in Yorkshire pudding batter, usually served with vegetables and gravy. No one knows where the unusual name originated from but there are suggestions that the sausages resemble a toad sticking its head out of a hole. Not sure I can see that from the dish. What do you think?

Nonetheless, it is a simple one dish dinner (hurray!) that children will love.

- Posted using BlogPress from my iPad

Choc Peanut Butter Brownie

This sweet and salty brownie is moreish. It is difficult to stop and one and goes well with a cup of coffee or tea. I haven't been baking much these days, but I am slowly getting back my baking mojo.Sundays are my baking days, whether it's something for afternoon tea or school lunch boxes in the coming week. My girls have been asking for this brownie and finally had a chance to bake it for them.

There are several recipes around but I have found Corrie's to be the easiest and most delicious, not too sweet too. Thanks Corrie for sharing the recipe.

- Posted using BlogPress from my iPad

French Almond Cake

Just before Christmas last year whilst I was watching the final episode of Homeland for this season and being on FB (yes! I multi-task), I saw this amazing photo of this almond cake on Facebook; baked by my girlfriend Jo. OMG!! I wanted to have a piece there and then, with vanilla ice cream or double cream. It was absolutely wicked. I have a weakness for anything baked with almonds in them. Jo was quick to share the recipe when I asked her (thanks a mil Jo!) which I bookmarked to bake at a later date.

I baked this beautiful and tasty cake to take with us when we visited our friends in the Southern Highlands.

This one's for you Jo, for always being so kind and generous to share recipes and cooking/baking tips.

Mango Trifle

Summer means mangoes. Therefore it's appropriate that I made a Mango Trifle as dessert for our Christmas lunch with family.

The first step to assembling this trifle is to make the sponge cake. I have been using this Women's Weekly recipe for years to make the perfect sponge cake. You can also use the sponge cake to make tiramisu or Classic Victoria sandwich.

4 eggs, at room temperature (this is important)
165gm (3/4 cup) caster sugar
2/3 cup plain flour
50gm (1/3 cup) corn flour
1 teaspoon baking powder

1. Put eggs into a small bowl of electric mixer, beat on medium to high speed until mixture is thick and creamy. Mixture will rise almost to the top of the bowl; beating time is for 5 to 8 minutes.
2. Gradually beat in sugar, beat until sugar is dissolved.
3. Sift dry ingredients several times (I usually do about 6 times) so that all ingredients are thoroughly combined. Using a metal spoon, gently fold in the dry ingredients into the egg mixture.
4. Do this lightly and quickly, to ensure the airy sponge mixture is not broken down, but make sure all the flour is mixed in.
5. Pour mixture evenly into two well-greased deep 20cm round cake pans. Some champion sponge cake makers will weigh their pans after pouring in the mixture to ensure the weight is equal. 
6. Bake at 140-160C (fan-forced oven) for 20-25 minutes. To test if cake is ready, it will shrink slightly from the sides or when top is pressed with fingertips, it will spring back lightly and fingertips leave no impression. 
7. Cover a wire rack with a clean tea towel, turn the cakes out from tin immediately when cooked.
8. Carefully invert cake so tops are uppermost.
9. When cakes are completely cool, cut into cubes for trifle. 

Now to assemble the trifle together.  Use a trifle bowl if you have one, else any glass bowl, preferably round will do.

100gm Mango jelly crystals
Mangoes, cut into thick slices
Sweet sherry to sprinkle over sponge cake
300ml carton pure cream, whipped
Almond flakes, toasted
Sliced peaches, canned
Strawberries - sliced

Double thick custard - 450ml

1. Make jelly according to directions on packet, refrigerate until jelly is just beginning to set.
2. Cut the sponge cake into squares. Line the base of the bowl and sides of the bowl. 
3. Sprinkle sweet sherry over the cake. 
4. Pour partly set jelly over the sponge cake. Refrigerate until jelly is set.
5. Place mangoes over the jelly; spread evenly with custard.
6. Before serving top with whipped cream then refrigerate.
7. Decorate the top with sliced peaches and strawberries. Sprinkle the top with toasted almond flakes. 

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.

Apple and Strawberry Crumble Tart

I made this dessert by Kylie Millar from this year's Masterchef series for a dinner party on the weekend. It was delicious, love the sweetness of the pastry and the tangy strawberries, drizzled with custard and served with ice cream.

Apple & Strawberry Crumble Tart

 Will definitely make this again.

Salted Caramel Cookies

Nestle has recently introduced a new flavour to their Bits range - Caramel Bits. It's similar to the milk, dark and white choc bits. I found this recipe online by thesuzchef. I tweaked the recipe slightly - replacing the plain flour with self raising flour; added 1/4 teaspoon salt when sifting the flour and reduced the vanilla extract to 1 teaspoon.

These cookies are moreish, it's difficult to stop at just one; goes well with a cup of English Breakfast tea.