Cold Hoegaarden beer on a hot day
A berry sundae dripping with red sauce
And last but not least, the little monster on moving day!
Thursday, October 09, 2008
Favourite things
4 months have passed since my last post and I’m still suffering from a lack of inspiration to cook up anything interesting, so this post is just an excuse to put up some photos of some of my favourite things.
Cold Hoegaarden beer on a hot day
A berry sundae dripping with red sauce
And last but not least, the little monster on moving day!
Cold Hoegaarden beer on a hot day
A berry sundae dripping with red sauce
And last but not least, the little monster on moving day!
Saturday, June 21, 2008
Absolutely sinful
Sleep deprived as I am right now, I still can’t say no to chocolate cookies!! These cookies were easy to make despite only having 2 hours sleep the night before!
Sickly Sinful Chocolate Cookies
Ingredients
½ cup unsalted butter, softened
2/3 cup light brown sugar
1 egg
1 tsp vanilla extract
1 ¼ cups self-raising flour
¼ cup rolled oats
Roughly ½ cup cocoa powder (I guess the lack of sleep is getting to me as I don’t remember exactly how much cocoa powder I used!)
Roughly 1 cup chocolate chips/ chocolate chunks (White, milk or dark. I used a mixture of milk and dark chunks)
Cream the butter and the sugar until fluffy. Add the egg and vanilla to the creamed mixture and beat well.
Add the flour to the beaten mixture and fold in lightly. Add the oats and the chocolate chips or chunks
Line your baking tray with a baking sheet and drop small spoonfuls of the mixture on baking sheet.
Bake the cookies at 180C for 12-15 minutes. Remove when slightly soft, the cookies will harden when cool.
Sickly Sinful Chocolate CookiesIngredients
½ cup unsalted butter, softened
2/3 cup light brown sugar
1 egg
1 tsp vanilla extract
1 ¼ cups self-raising flour
¼ cup rolled oats
Roughly ½ cup cocoa powder (I guess the lack of sleep is getting to me as I don’t remember exactly how much cocoa powder I used!)
Roughly 1 cup chocolate chips/ chocolate chunks (White, milk or dark. I used a mixture of milk and dark chunks)
Cream the butter and the sugar until fluffy. Add the egg and vanilla to the creamed mixture and beat well.
Add the flour to the beaten mixture and fold in lightly. Add the oats and the chocolate chips or chunks
Line your baking tray with a baking sheet and drop small spoonfuls of the mixture on baking sheet.
Bake the cookies at 180C for 12-15 minutes. Remove when slightly soft, the cookies will harden when cool.
Wednesday, June 04, 2008
Mini-me
What have I been cooking up lately?
Meet Mini-WoknSpoon who emerged well-done out of the oven on the 27th of May!
Meet Mini-WoknSpoon who emerged well-done out of the oven on the 27th of May!
Tuesday, February 05, 2008
Happy Chinese New Year!
Ok, I admit, this is probably the most boring Happy Chinese New Year post but I'm too brain-dead from work (which has been sucking the soul out of my poor body) to be creative.
Anyway, I hope you all have a happy and prosperous new year, while stuffing yourselves with lots of yummy food!
Anyway, I hope you all have a happy and prosperous new year, while stuffing yourselves with lots of yummy food!
GONG XI FA CHAI
Sunday, January 20, 2008
Rain rain go-away
England, as I have discovered, is full of 2 things. Round-a-bouts and rain!
The never-ending rain over here has got me all nostalgic for summer, which seems like a long long time away at the moment.
The only way to counter the gloomy state of affairs over here is to make a summer berry treat with blueberries from some sunny country on the other side of the world. Well, it’s either that or stick my head in a HUGE tub of ice-cream…which I can say that I am tempted to do given that our heating has gone a bit crazy and refuses to turn off!
This recipe adapted from Allrecipes isn’t dairy-free but Hubs was even willing to overlook that and suffer the consequences! Hehe!
Ingredients (adapted from Allrecipes)
2 cups all-purpose flour
1 cup brown sugar (Allrecipes uses white)
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container plain yogurt (Allrecipes uses blueberry flavoured yogurt)
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries
The never-ending rain over here has got me all nostalgic for summer, which seems like a long long time away at the moment.
The only way to counter the gloomy state of affairs over here is to make a summer berry treat with blueberries from some sunny country on the other side of the world. Well, it’s either that or stick my head in a HUGE tub of ice-cream…which I can say that I am tempted to do given that our heating has gone a bit crazy and refuses to turn off!
This recipe adapted from Allrecipes isn’t dairy-free but Hubs was even willing to overlook that and suffer the consequences! Hehe!
Ingredients (adapted from Allrecipes)2 cups all-purpose flour
1 cup brown sugar (Allrecipes uses white)
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container plain yogurt (Allrecipes uses blueberry flavoured yogurt)
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries
Preheat your oven to 175C (or 350F).
Line a 12-cup muffin tray with muffin liners.
Mix the dry ingredients together (flour, sugar, baking powder).
Mix the wet ingredients (yogurt, egg, vanilla extract, butter) and blueberries in another bowl.
Combine mixtures and spoon into muffin tray. Bake for 25 minutes or until cooked.
Sunday, December 30, 2007
Mini black cherry (almost dairy-free) clafoutis and Happy New Year
I was first introduced to the clafoutis back in Australia when Hubs and I just moved in together. Having never tasted it myself back then, Hubs used to rave about his mum’s clafoutis aux cerises (cherry clafoutis) until I could almost smell it baking in the oven. As it was just the beginning of our relationship, I wasn’t quite ready to ask my ‘potential mother-in-law’ for her clafoutis recipe, so I went on the hunt for my own.
8 years later, I don’t hear Hubs going on about his mum’s clafoutis anymore (as good as it is)! Hehe!
Anyway, as Hubs is now dairy-intolerant, I had to adapt the original recipe to an almost dairy-free recipe (except for the butter for greasing!). I was a bit unsure of how it would turn out using a ‘soya cream’ but I didn’t hear any complaints from Hubs.
This super-easy-1-bowl recipe is adapted from Donna Hay’s Modern Classics 2. I usually just make one huge clafoutis but as we now have a mini-fridge, I had to make mini-clafoutis as it’s easier to store the leftovers.
This is what I used:
Butter for greasing
Caster sugar for dusting
1 can (425g) pitted black cherries (drained)
1/3 cup plain flour
1/3 cup caster sugar
2.5 teaspoons vanilla extract (I added more vanilla extract to hide the “soya” taste in the batter! The original recipe only uses 1 teaspoon)
1 cup dairy-free (soya) cream or single cream
3 eggs
The original recipe suggests preheating the oven to 180C but I found that was too hot and so preheated to 150C.
Grease an 8 cup capacity ovenproof dish with butter, and dust with sugar to prevent sticking. I used a muffin pan (holds 18) to make the mini-clafoutis.
Put the flour, sugar, vanilla and cream in a bowl and whisk. Add the eggs and whisk till smooth.
Pour the batter into the muffin tray then add the cherries. Or you could add the cherries first then pour the batter over (original recipe).
Bake for 35-40 mins and voila, easy-peasy clafoutis for a cold winter’s evening.
Dust with sugar and serve.
Happy New Year!
8 years later, I don’t hear Hubs going on about his mum’s clafoutis anymore (as good as it is)! Hehe!
Anyway, as Hubs is now dairy-intolerant, I had to adapt the original recipe to an almost dairy-free recipe (except for the butter for greasing!). I was a bit unsure of how it would turn out using a ‘soya cream’ but I didn’t hear any complaints from Hubs.
This super-easy-1-bowl recipe is adapted from Donna Hay’s Modern Classics 2. I usually just make one huge clafoutis but as we now have a mini-fridge, I had to make mini-clafoutis as it’s easier to store the leftovers.
This is what I used:Butter for greasing
Caster sugar for dusting
1 can (425g) pitted black cherries (drained)
1/3 cup plain flour
1/3 cup caster sugar
2.5 teaspoons vanilla extract (I added more vanilla extract to hide the “soya” taste in the batter! The original recipe only uses 1 teaspoon)
1 cup dairy-free (soya) cream or single cream
3 eggs
The original recipe suggests preheating the oven to 180C but I found that was too hot and so preheated to 150C.
Grease an 8 cup capacity ovenproof dish with butter, and dust with sugar to prevent sticking. I used a muffin pan (holds 18) to make the mini-clafoutis.
Put the flour, sugar, vanilla and cream in a bowl and whisk. Add the eggs and whisk till smooth.
Pour the batter into the muffin tray then add the cherries. Or you could add the cherries first then pour the batter over (original recipe).
Bake for 35-40 mins and voila, easy-peasy clafoutis for a cold winter’s evening.
Dust with sugar and serve.
Happy New Year!
Monday, December 24, 2007
Merry Christmas
Wishing all of you out there a very Merry Christmas and a Happy New Year! Hope your plates are stacked and your glasses are full!
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