Fried Yellow Noddles With Chili Paste

 

Since I have this Yellow Noodles in my pantry, I cooked myself this Fried Noodles with chili paste for my lunch.  Indeed it is a 'spicy lunch!'

Previously, I've cooked this Char Kway Teow using this spicy chili paste and it's yummylicious.  To obtain the full recipe click here

This time round, I am using whatever ingredients available in my pantry and fridge.

Thai Cashews Chicken

This Thai Cashews Chicken recipe is one of my favorite chicken dish using chicken breast.  

Previously, I used raw cashew nuts to cook the dish, but for this round of cooking I have baked cashew nuts, so I just add the cooked cashew nuts after I finished cooking, stir to combine and remove to a serving dish.

I also replace the capsicum with red carrots.

The full recipe can be obtained here

Yogurt Chiffon Cake

 

Ingredients:

5 egg yolks

30 g. caster sugar

75 ml. corn oil

120 g. plain yogurt

120 g. plain flour (sifted)

5 egg whites

1 tsp. lemon juice

75 g. caster sugar

Methods:

1. In a bowl add egg yolks and caster sugar.  Whisk using a hand whisk until sugar has dissolved.  Then add corn oil and continue to whisk until combined. Next, add the yogurt, continue to whisk until well mixed.  Finally, add plain flour and whisk until the batter is smooth.  Set aside.
2. In a stand mixer, whisk egg whites until frothy; add 1 tsp. lemon juice and 75 g. of caster sugar in 3 parts. Whisk well after each addition.  When the final part is added, whisk until stiff peaks form.
3. Add 1/3 meringue into the batter in (1); use hand whisk to stir and mix until no white strands seen.  Pour the batter into the meringue  and mix well using hand whisk until well combined.  Then use a spatula to scrap the sides of the bowl and fold until no white strands seen.
4. Pour the mixture into a 20 cm. Chiffon Cake tin.  Smooth top with a spatula; then lightly drop the cake tin few times, hold the tube with your fingers as you drop the cake tin.
5. Place the cake tin on the second rack from the bottom of the oven; bake in a preheated oven of 140 degree Celsius for 50 minutes; then increase the heat to 160 degree Celsius for another 10 minutes.
6. Remove from oven and immediately invert the cake onto a rack and leave it to cool.

The actual recipe is using a 22 cm. chiffon cake tin.  Since I don't have this size of cake tin, I am using a 20 cm. size; the cake comes out much taller.

I love to see the cake puff up during baking....

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustments to suit my baking preference.

Hot Cross Buns

 

Ingredients: (makes 10)

(A) For the bread

• 325 g. plain flour (sifted)
• 150 ml. milk
• 40 g. granulated sugar
• 2 tsp. instant yeast
• 1/2 tsp. salt
• 1 egg
• 42.5 g. unsalted butter (softened)
• 100 g. raisins

(B) For the cross 

• 65 g. plain flour
• 90 g. water

(C) For glaze (boil using low heat until slightly syrupy, set aside) 

• 2 tbsp. water
• 1 tbsp. granulated sugar

Methods:

1. In a bowl, add the raisins and hot water; let it soak for about 20 minutes.  Drain and place the soaked raisins on a kitchen paper; pat to dry and set it aside.
2. Add all the dry ingredients into a bowl, whisk them together and set aside.
3. Using a stand mixer, add the wet ingredients, use the dough hook to lightly stir to mix.  Add the dry ingredients into the wet ingredients and using a dough hook to knead the dough at low speed and then increase to medium speed until the dough comes together.
4. Lightly oil a clean bowl and place the dough inside it.  Cover with a plastic film and let the dough sit and proof in a warm place until it gets doubled in size.  It may take 1 1/2 hours depending on the warmth of the place.
5. After proofing, add the raisins into the dough and mix them together by folding and lightly press; repeat the folding and pressing until the raisins are evenly distributed in the dough.
6. Divide the dough into 10 equal pieces (the actual recipe calls for 12 pieces, but I made mine 10; will make 12 pieces in future).  Shape the dough pieces into round balls.  Place them on a lined baking tray or onto a non-stick baking tray.  Cover them with a plastic film and let the balls sit and rise until they are doubled in size, it may take around 45 minutes.
7. For the cross; mix flour and water in a bowl to form a thick flour batter; transfer into a piping bag; snip the end of the bag just before piping.
8. After proofing, pipe cross on top of the buns.
9. Bake in a preheated oven of 190 degree Celsius for 10 minutes and then reduce to 170 degree Celsius for the next 12-15 minutes.
10. Remove the rolls from the oven and brush the top with sugar syrup.
11. Serve!

Notes:

This recipe also includes the ingredients below, which I omit for this time of baking.

• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground all spices
• Zest of half an orange

I adapted this recipe from 'Merry Boosters' with slight adjustments to suit my baking preferences.

Green Tea Pineapple Tarts

Ingredients:

125g. unsalted butter

20g. caster sugar

1/2 large egg (lightly beaten)

180g. plain flour (sifted)

1 1/2 tbsp. milk powder

1/4 tbsp. green tea powder (sifted)

Pineapple filling 

Methods:

1. In a stand mixer, beat butter and sugar until light and fluffy.
2. Add egg in 2 folds, beating well after each addition.
3. Fold in flour and milk powder, and mix using a rubber spatula; followed by hand until a dough is formed.
4. Add green tea powder and use hand to mix and knead until well combined.
5. Divide dough into 9g. each, and pineapple filling into 7g. each, rolled into a slightly oval shape.
6. Take a dough, flatten and wrap up the filling and shape into a leaf shape.  Use a pincer to clip out leaf patterns and arrange on a lined baking tray.
7. Bake in a preheated oven of 170 degree Celsius for 20-22 minutes.
8. Remove from oven and place it over a wire rack for 2 minutes; after that remove the tarts onto a wire rack to let it cool down completely.  Store in airtight jars or containers.

I adapted this recipe from by 'Kathrine Kwa Baking Tutorial.'

Thai Pineapple Fried Rice

 

Ingredients: (serve 1)

1 portion day old rice

1 garlic cloves (peeled and chopped)

1 tbsp. onion (peeled and finely chopped)

4 prawns (peeled and deveined)

1 egg (slightly beaten)

1/4 red capsicum (diced)

1/4 cup pineapple (cubed)

1 1/2 tbsp. cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp. oyster sauce

3/4 tbsp. fish sauce

1 tsp. curry powder

A dash sugar 

Topping/To serve:

Fried cashew nuts

Spring onion (chopped)

Methods:

1. In a heated wok, add cooking oil.  Saute garlic and onion until fragrant.  Add capsicum, quick stir for 1 minute. Move the ingredients to the side of the wok, add 1/2 tbsp. oil and once oil is hot add egg, let it set, then use the frying spatula to break the egg into pieces; and move the other ingredients back into the wok.  Add rice and sauce ingredients, stirring until rice grains are caramelized.  Add pineapple, stir and let it warm through for about 30 seconds.  Off the heat.
2. Remove the rice onto a serving dish.
3. Top with cashew nuts and spring onion.
4. Serve!

I adapted this recipe from 'recipetineats' with a slight adjustment to suit my cooking preference.

Baked Chicken With Spices

 

Ingredients:

1 chicken

2 tbsp. plain yogurt

Juice from half a lemon

1/2 tsp. ginger (grated)

1 1/2 tsp tumeric powder

1 tsp. cumin powder

1 tsp. curry powder

1/4 chili powder

Salt (to taste)

Methods:

1. Clean the chicken well and pat dry with kitchen paper.  Separate the skin of the breast using a spoon.
2. In a bowl, mix all the other ingredients.
3. Spread and massage the chicken with the spice mixed and get some in between the breast and the skin, and also the cavity.
4. Using kitchen twine, tie the chicken to hold the 2 ends of the drumsticks together, then the wings and finally knotted at the back of the chicken.
5. Put the marinated chicken in a large bowl, cover with cling wrap, and let it marinate in the fridge overnight.
6. Put the chicken on a large baking dish, bake in a preheated oven of 180 degree Celsius for 1 hour 15 minutes, depending on the size.  
7. When done, remove the baking dish from the oven and let it rest for 15 minutes.
8. Cut the chicken and serve with sides of butter-garlic potatoes and slices of cucumbers and tomatoes.

I adapted this recipe from 'Heavenly Cuisines' by Angeline Lim.

Butter-Garlic Potatoes

I am trying out this Butter-Garlic potatoes to serve as a side dish to compliment my whole chicken baked with few simple spices.

Ingredients:

250g. baby potatoes

1/2 tsp. salt

1/2 tbsp. butter

1 tbsp. olive oil

1/2 tbsp. garlic (minced)

5 garlic cloves (peeled and leave it whole)

1/2 tbsp. dried thyme (can add less depending on your liking)

1/4 tsp. chili flakes

Some chopped coriander

Salt and pepper (to taste)

Methods:

1. Wash potatoes, leave skin on and cut into 1/2" pieces.  In a pan, bring water to a boil, place the potatoes with 1/2 tsp. salt, and simmer for 7-10 minutes.
2. Drain potatoes and set aside to dry thoroughly.
3. In a saucepan with medium heat, melt butter with olive oil.  Cook minced garlic and whole garlic cloves for 2 minutes.  Add potatoes and thyme, and move the pan around to fully coat the potatoes.  Cook until they become crispy on the sides.
4. Transfer onto a baking dish to the preheated oven of 200 degree Celsius and roast for 10-15 minutes.
5. Remove the baking dish from the oven; sprinkle chili flakes and chopped coriander over the top; and serve warm.

This recipe is adapted from 'gusscooks.com' with slight adjustment to suit my cooking preference.

Coffee Butter Cake

 

Ingredients:

250g. salted butter (room temperature)

4 egg yolks (large eggs)

75g. caster sugar

200g. self raising flour (sifted)

70ml. milk

1 tbsp. instant coffee powder

4 egg whites (large eggs)

50g. caster sugar

Methods:

1. In a mixing bowl, cream butter and sugar until pale and fluffy.
2. Heat milk until lukewarm (do not allow the milk to come to a boil).  Add instant coffee powder to milk and stir until completely combined.  Set aside.
3. Add the egg yolk, one at a time to the batter and beat it in, making sure the yolk is fully incorporated into the batter before adding the next.
4. At low speed, fold in the flour and coffee milk in the sequence, flour-milk-flour-milk-flour.  Mix only until the flour has just been combined.  Set aside.
5. In a clean mixing bowl, whisk the egg whites using a hand mixer until soft peaks form.  Gradually add sugar and continue to whisk until stiff peaks form.
6. Transfer 1/3 of the meringue into the yolk batter and beat it in.
7. Gently fold the remaining meringue in 2 batches into the yolk batter until no white streaks remain.
8. Transfer the batter into a lightly greased and lined 8" round pan.  Smooth the top as best as you can.
9. Bake in a preheated oven of 170 degree Celsius for 45 minutes.  If top of the cake gets too brown, reduce the heat to 150 degree Celsius.  You need to keep an eye on the cake to know how your oven behaves so you can make adjustments.
10. When cake is done, insert a skewer in the center of the cake, and if it comes out clean, it is done.  
11. Let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
12. Let's have tea!

This recipe is adapted from 'Domestic Goddess Wannabe' by Diana Gale with a slight adjustment to suit my baking preference.

Healthy Avocado Egg Salad

Ingredients: (serves 1)

1 egg (boiled, peeled and chopped)

1/2 avocado (peeled and chopped)

1/2 Japanese cucumber (chopped)

1/2 plum (chopped)

1/2 tbsp. onion (chopped)

Lettuce leaves (to serve)

Dressing:

1 tbsp. plain yogurt

1/2 tbsp. lemon juice

1/4 tbsp. Dijon mustard

Dash of smoked paprika

A small pinch of salt

A pinch of sugar

Dash of ground black pepper 

Methods:

1. In a dish, add chopped eggs together with avocado, cucumber, plum and onion.
2. In a small bowl mix together yogurt, mustard, paprika, lemon juice, salt, sugar and black pepper.  Taste for your preferred seasoning.
3. Mix the dressing into the salad ingredients; place into a salad bowl and serve with lettuce leaves.

This recipe is adapted from 'cleanfoodcrush.com' with slight adjustment to suit my preference.

Braised Chicken Feet with Mushrooms and Red Dates

To those who love chicken feet, who would say NO to this yummylicious recipe with the puffy skin falling off the bones?? This recipe is a keeper, and I am sharing it with all who loves this dish.

Ingredients:

20 pieces Chicken Feet

5 dried shiitake mushrooms

9 cloves garlic (peeled and leave whole)

1 1/2" knob ginger (peeled, cut into thick slices, lightly bruised)

9 red dates

4 tbsp. dark soy sauce

4 tbsp. light soy sauce

4 tbsp. oyster sauce

Methods:

1. Wash mushrooms, soak in water, cut off the stems and set aside.  Reserve the soaking liquid.
2. Chop off nails on the chicken feet.  Clean thoroughly and pat dry.  Marinate chicken feet with 4 tbsp. dark soy sauce and set aside for 30 minutes.
3. In a large heated pot with oil, deep-fry chicken feet in batches until the feet are turning brown.  Remove and soak in a bowl of ice water for about 20 minutes.
4. In a wok, heat up 2 tbsp. oil and saute garlic and ginger until aromatic.  Add mushrooms, 4 tbsp. light soy sauce and 4 tbsp. oyster sauce.  Stir fry till fragrant.
5. Pour in the mushroom soaking liquid, chicken feet and bring to a boil.  Off the heat.  Transfer the ingredients into a large clay pot. Add warm water to cover the chicken feet.  Bring to a boil, then reduce the heat and simmer until chicken feet is tender and the gravy is reduced.  I add the red dates during the last 15 minutes.  Taste for correct seasoning; adding a bit more light soy sauce/oyster sauce, if needed.

I adapted this recipe from Youtube 'Beyond Home Cook' with slight adjustments to suit my cooking preference.

Oatmeal Crispies Recipe

Ingredients:

4 oz. butter

1/3 cup brown sugar

1 large egg

1 1/2 cup quick cooking oat

3/4 cup plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

1/2 tsp. salt

Dash ground cinnamon

Methods:

1. In a mixer bowl, cream butter and brown sugar until light and fluffy.  Add egg and beat well after addition.
2. In a bowl, combine oats, flour, baking powder, salt and cinnamon.  Gradually add to the creamed mixture and mix to combine using a spatula.
3. Scoop using an ice cream scoop of medium size, I use a butter knife to even the batter, then drop onto an ungreased baking sheet and flatten the top lightly with a fork.
4. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes or until lightly browned.
5. Remove to wire rack to cool.

This recipe is adapted from 'Taste of Home' by Karen Henson, St. Louis, Missouri with a slight adjustment to suit my baking preference.

Pumpkin Muffins

 

Ingredients: (makes 5)

85g. unsalted butter (room temperature)

100g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

120g. pumpkin (without skin)

50g. caster sugar

1 large egg (lightly beaten)

Methods:

1. Cut pumpkin into slices, steam and mash; set aside to cool.
2. Line muffin pan with 5 cupcake liners.
3. Beat butter and sugar until pale and fluffy.
4. Add beaten egg and beat until well combined.
5. Pour in mashed pumpkin, mix well again.
6. Add in flour in 2 portions, fold well with rubber spatula.
7. Pour batter evenly into muffin pan, 3/4 full and top with some raisins.
8. Bake in a preheated oven of 180 degree Celsius for 15-17 minutes, or when  a skewer inserted comes out dry.
9. Let it cool on wire rack in the pan for about 5 minutes; then remove from muffin pan and let it cool completely on the wire rack.
10. Enjoy...

This recipe is adapted from 'anncoojournal.com' with a slight adjustment to suit my baking preference.

Crispy Potato Stacks

This potato recipe is also a side dish to compliment my BBQ Chicken Wings. 

Ingredients: (serves 2)

300g. potatoes

1 tbsp. unsalted butter (melted)

1 tbsp. olive oil

1/2 tsp. dried rosemary

1/2 tsp. dried parsley

1/2 tsp. salt

Dashes ground black pepper

Methods:

1. To prepare potatoes - wash the potatoes; with skin on, slice using a mandoline slicer and place potatoes in a large bowl.
2. Add melted butter, olive oil, rosemary, parsley, salt and black pepper to the potatoes.  Stir to combine well.
3. Brush cooking oil to 5 muffin pan.  Arrange potatoes into each tin, starting with the bigger slices potatoes at the bottom and smaller ones towards the top.
4. Bake the potato stacks in 190 degree Celsius for 35-40 minutes or until edges to tops turn golden brown.  (if your potato slices are thicker, it might need a slightly longer baking time; however mine is thinner).
5. Remove from oven and muffin pan and serve immediately.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Mom's Chopped Coleslaw

This side dish is to compliment the BBQ Chicken Wings which I've just posted a while ago.

 

Ingredients: (serves 2)

1/4 medium head cabbage

1 tbsp. finely chopped celery

1 tbsp. finely chopped carrot (peeled)

1 1/2 tbsp. onion (peeled and chopped)

Dressing:

1/4 cup mayonnaise

1/2 tbsp. granulated sugar (to adjust according to your preference)

1 tbsp. milk

1 tbsp. buttermilk

1 tsp. white vinegar

1/4 tsp. gochujang sauce

Dash of pepper

Methods:

1. Wash cabbage; cut into 2" pieces; place cabbage in a food processor and pulse until chopped.  If the cabbage is too much, separate into 2 batches.  Transfer to a large bowl.
2. Add remaining chopped vegetables and onion into the cabbage.  
3. In a small bowl, whisk dressing ingredients until blended.  Pour over coleslaw and toss to coat.  Refrigerate until serving.

This recipe is adapted from 'Taste of Home' by Cynthia McDowell, Banning, California.

BBQ Chicken Wings

As usual, I am looking forward to a meal without our staple food, Rice!  I am baking BBQ chicken wings, along with 2 sides of Mom's Chopped Coleslaw and Crispy Potato Stacks.  

I will be posting all the 3 recipes separately; let me start with BBQ Chicken Wings first.

Ingredients: (serves 2)

6 chicken wings

2 cloves garlic (peeled and minced)

1/2 tbsp. honey

1 tbsp. dry rub (recipe can be obtain here)

1/2 tbsp. light soy sauce

Methods:

1. Rinse wings, pat dry and set aside.
2. In a ziploc bag, add chicken wings and all the marinade ingredients, squeeze to remove air and close the zipper. Squish the bag to ensure the wings are nicely coated with the marinade ingredients.  In between marinating time, I will turn over the bag and give it few squishes to ensure even marinating.  I marinate it overnight.
3. Bake in a preheated oven of 180 degree Celsius until golden brown, turning over once in between.
4. Remove from oven, let it rest for a while before serving.
5. Dinner is served!

This recipe is adapted from 'rasamalaysia.com.'

Buttermilk Fried Chicken Sandwich With Honey Butter

 

Ingredients: (Serves 3)

4 chicken thighs (boneless)

1/2 cup buttermilk

1 cup plain flour

2 tsp. ground white pepper

1/2 tsp. chili flakes

3 tsp. paprika

3 tsp. garlic powder

1/2 tbsp. salt

Cooking oil, for frying

2 tbsp. butter

2 tbsp. honey

4 buns

Lettuce

Methods:

1. In a bowl, combine the chicken thighs and buttermilk; cover and place in the fridge overnight. (can marinate up to 24 hours).
2. In a medium deep dish, combine flour, white pepper, chili flakes, paprika, garlic powder and salt.
3. Drain each piece of chicken, dredge it in the flour mixture until completely coated, and place on a flat plate.
4. Heat a saucepan filled with 2/3 full oil over medium heat.  Fry chicken in batches (2 at a time, or depending on the size of your saucepan) until golden brown.  Adjust the heat as needed.
5. While chicken is frying, in a small saucepan, add butter and honey.  Heat over medium-low heat until melted and combined.  Pour into a small bowl and leave to cool before using.
6. To make the sandwiches, toast buns. Spread your favorite sauce over the bottom side of the bun, I use Kewpie mayonnaise Japanese style; top with a piece of buttermilk fried chicken; drizzle over a tablespoon of honey butter; top with lettuce, and the top of the bun.

Fried buttermilk chicken

I adapted this recipe from 'Recipes by Carina' with a slight adjustment to suit my cooking preference.

Sweet and Sour Meatballs

 

Ingredients:

300g. minced pork

1/2" piece peeled ginger (finely minced)

2 cloves peeled garlic (finely minced)

1/4 tsp. five spice powder

1 tsp. sesame oil

3 dashes ground white pepper

A pinch of salt

1/2 small onion (peeled and quartered)

Enough oil for frying

Sweet and sour sauce: (mix in a bowl)

2 tbsp. tomato sauce/ketchup

2 tbsp. Thai sweet chili sauce

1 tsp. vinegar

1 tsp. light soy sauce

1/2 tsp. sugar

2 tbsp. water

1/2 tsp. cornflour

Methods:

1. In a large bowl, combine minced pork, ginger, garlic, five spice powder, sesame oil, white pepper and salt.  Wet both hands with some water and shape the meatballs.  Set aside.
2. Heat up wok with enough oil.  Fry the meatballs until golden brown.  Dish and drain on a plate lined with paper towels.
3. Using a clean wok, heat up a bit of oil.  Add onion and do a few quick stirs.  Add the sauce and cook until it has thickened, then add the meatballs.  Stir to coat well with sauce.
4. Dish out and serve immediately.

I adapted this recipe from 'rasamalaysia.com.'

Green Tea Pound Cake

Ingredients:

90g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

1 tbsp. Matcha Powder (sifted)

100g. unsalted butter (room temperature)

75g. icing sugar (sifted)

2 large eggs (lightly beaten)

30g. white chocolate (melted and keep lukewarm)

Methods:

1. In a bowl, combine plain flour, baking powder and matcha powder together and set aside.
2. On a stand mixer, cream butter with half of the icing sugar until the butter mixture turns light and pale in color.  Add the remaining sugar and mix well.
3. Add the beaten egg slowly and beat until fluffy.
4. Fold in sifted flour in batches until all ingredients are incorporated.  Stir in the warm melted white chocolate.  Fold gently to combine well.
5. Transfer the batter to a lined loaf pan.  Smooth the top with a spatula.
6. Bake in a preheated oven of 170 degree Celsius for 50 minutes or until a skewer inserted into the center of the loaf comes out clean.
7. Remove cake from the oven and place on a wire rack.
8. Sliced and serve!

I adapted this recipe from 'rasamalaysia.com' with a very slight adjustment to suit my baking preference.

Dutch Butter Cake (Boterkoek)

This Dutch Butter Cake has a unique texture of a cake, shortcrust pastry and shortbread cookie.  It makes great snacks and goes well with either tea or coffee.

Ingredients:

220g. unsalted butter (room temperature)

100g. caster sugar

1 large egg

220g. plain flour (sifted)

30g. ground almond

1 egg yolk mix with 1/2 tsp. water

Almond flakes and dried cranberries

Methods:

1. Cream butter and sugar until light, add egg and mix well until combined.
2. Add flour and ground almond; and fold well with a spatula.
3. Pour dough into a prepared 8" x 8" pan (greased and lined); spread out using spatula.  Cover the top with a cling wrap and use a scrapper to flatten and even the dough.  Remove the cling wrap.
4. Lightly mix egg yolk with water and brush the top of the dough.  Then with a comb scraper or fork, create a crosshatch pattern on top.  Lastly decorate with almond flakes and dried cranberries (cut to smaller pieces).
5. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes till golden.
6. Remove from oven and place over a wire rack to cool down.
7. Cut cake into square and serve.

I adapted this recipe from 'anncoojournal.com'  with a slight adjustment to suit my baking preference.

Butter Cheese Cake

Frankly speaking, Cheese Cake has never been my favorite; I never bake cake recipes with too much cheese, or any food for the matter, which incorporate too much cheese in it.

However, this recipe seem to attract me, I've read over the whole recipe and it's write up for a few times; finally, I attempted it and this is a yummy recipe, though it comprises of 3 types of cheeses, but the cheese is not over-powering this butter cake.  A delicious rich, but not too cheesy butter cake to bake and enjoy with a cup of coffee or tea.

Ingredients:

250g. salted butter (room temperature, soft to touch)

150g. caster sugar

150g. cream cheese (room temperature)

4 large eggs 

210g. plain flour (sifted)

40g. cornflour (sifted)

1 tsp. baking powder (sifted)

50ml. milk

4 tbsp. Parmesan cheese

Topping:

Grated Cheddar Cheese

Methods:

1. In a bowl, add in the sifted plain flour, cornflour and baking powder; mix using a spoon and set aside.
2. On a stand mixer, beat butter and sugar at medium speed until creamy.  Add in cream cheese and continue beating until pale white and smooth.
3. Add three eggs, one at a time at low speed, making sure each one is completely mixed before adding the next.  Then add in 2 tablespoons of flour and the fourth egg into the mixture, and continue to beat till combined.
4. Remove the mixer bowl; add in half of the remaining flours  with 50 ml. milk and fold well with a rubber spatula; add the remaining flours, fold well; and followed by Parmesan cheese and fold well again.
5. Pour batter into a lined loaf pan of 12" x 4"; I use a 7" x 7" baking pan.  Grate some cheddar cheese on top and bake at a preheated oven of 180 degree Celsius for about 45 minutes, or until golden brown and a skewer inserted in the center comes out dry.

Before baking

Almost Done

I adapted this recipe from 'anncoojournal.com' with slight adjustments to suit my baking preference.

Overnight Oats

Recently, I bought a packet of Organic Rolled Oats, intending to make a new recipe; but looking at it sitting on my pantry counter top, reminds me of Overnight Oats.  So, I decided to make a portion for my tomorrow's lunch, and another one two days later.  Guess, I will incorporate more Overnight Oats in my diet ~ smile ~

Ingredients:

1/2 cup Organic Rolled Oats

1 tbsp. chia seeds

1/2 cup milk

1 tbsp. honey

2 tbsp. plain Yogurt

Methods:

1. In a glass jar, add in oat and chia seeds.  Give it a mix.
2. Add milk, honey and yogurt; stir to combine and cover the jar.
3. Place in the refrigerator for at least 2 hours or overnight.  I place mine overnight in the fridge.
4. To consume, top with some cut fruits and enjoy.

Toppings for my overnight oat: 

(1)

• Avocado
• Plum
• Passion fruit

(2)

• Papaya
• Passion fruit
• Honeydew

Let's enjoy....

The recipe for the Overnight Oat is adapted from 'Nutrabliss by Watson.'