Creamy Carrot Ginger Soup

Ingredients:

4 cups chopped carrots

1 medium onion (peeled and diced)

1 tbsp. cooking oil/olive oil

2 garlic cloves (peeled and minced)

1 tbsp. fresh grated ginger

Salt and pepper, to taste

2-3 cups vegetable or chicken stock (enough to almost cover the vegetable during cooking)

1/2 cup coconut milk

Yogurt, for garnish

Chopped parsley, for garnish (I did not use)

Methods:

1. In a large pot over medium heat, add oil.
2. Add carrot, onions and garlic into the pot and let them cook just until the onions start to become a little soft.
3. Add in grated ginger and stir to mix.
4. Once the mixture starts to become fragrant (you will smell the ginger as it heats up), add two pinches of salt and pepper, and pour in enough stock to almost cover the vegetables.
5. Let this cook over medium-low heat until the carrot is soft.
6. Remove it from the heat and puree while it's hot.  This will help give you a nice smooth texture.  Using an immersion blender is the easiest method, as you can leave the soup in the pot.  If you are using a regular blender, you will probably have to puree in batches.
7. Once the soup is pureed and there is no more chunk seen, add the coconut milk. 
8. Using an immersion blender, blend the coconut milk into the soup.  At this stage the texture will become very velvety.  Taste for correct seasonings, adding more salt and pepper if needed.
9. Ladle the soup into bowls and serve with a dollop of yogurt.
10. I serve this soup with my day-old Challah Bread.  Click here for the recipe.

Notes:

1. This soup freezes beautifully and keeps in the freezer for many months.  
2. It keeps in the fridge for up to 3 days.

I adapted this recipe from 'busybakerblog' by Chrissie.  I make only half portion of the recipe.

M&M Cookie Bars

Ingredients:

100 g. unsalted butter (melted and cooled; re-weigh after melting and add a little extra butter if needed)

80 g. light or dark brown sugar (I use dark brown sugar)

20 g. granulated sugar

2 large egg yolks (at room temperature; about 45 g. egg yolks)

1 tsp. vanilla extract

135 g. plain flour (sifted)

1/4 tsp. baking powder (sifted)

1/2 tsp. salt

180 g. m&ms plus a few more for the top (optional)

80 g. dark chocolate chips

Methods:

1. In a mixer bowl, combine melted butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat well until the mixture has thickened and lightened in colour slightly.
2. Add the flour, baking powder and salt; and mix to combine with a spatula until just a few streaks of flour remain.
3. Add in m&ms and chocolate chips; mix to incorporate with a spatula.
4. Press the dough into a lined 8" baking pan, smoothing down with an offset spatula.  Add a few extra m&ms to the top of the cookie, of desired.
5. Bake in a preheated oven of 180 degree Celsius for 20 to 22 minutes, until the top of the cookie is golden brown and set and the edges have started to firm up slightly.  If you prefers the edges of your cookie bars to be crispy, bake for another 2 minutes longer.
6. Remove the cookie bars from the oven and leave to cool in the pan on a wire rack.  Remove from the pan using the parchment paper sling.  Cut into pieces using a sharp knife.
7. Store cookie bars in an airtight container at room temperature for up to 3 days.

Let's enjoy a slice with a cup of tea...

Let me share the cookie bars before baking...

I adapted this recipe by Erin Clarkson of 'cloudykitchen.com' with slight adjustment to suit my baking preference.

Belgian Waffles

Ingredients:

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

1/2 tsp. salt

2 tbsp. sugar

2 eggs (separate the whites and yolks)

1/3 cup oil

2 cups milk

1 tsp. Vanilla Essence

Methods:

1. In a large bowl, add flour, baking powder, salt and sugar; mix with a whisk to combine everything together.
2. Add in the egg yolks, oil, milk and vanilla.  Give this a mix with a whisk until there is no longer any dry flour.
3. In a mixer bowl, add egg whites and beat until stiff peaks.  Fold the egg whites with a rubber spatula into the batter until well combined.
4. Heat a waffle iron and spray/brush with oil or melted butter.
5. Ladle a scoop of the batter and pour into the waffle iron, cover and leave to cook until browned and crispy. The amount of batter depends very much on the size of your waffle maker.  Mine is slightly smaller, so I use a soup ladle.  You can use cup.  
6. Repeat with the rest of the batter until all is done.
7. I serve my waffles with cut fruits at the side and topped with whipped cream and sugar sprinkles.

This recipe is adapted from 'recipesbycarina.com.'

Mint Chocolate Thumbprints Cookies

Ingredients:

227 g. unsalted butter (softened)

1/2 cup icing/powdered sugar

1 tsp. peppermint extract

2 egg yolks

8 drops green food coloring, or amount base on your desired shade

2 1/4 cups plain flour (sifted)

1/2 tsp. baking powder (sifted)

1/4 tsp. salt

Chocolate Filling:

3/4 cup milk chocolate chips

3 tbsp. whipping cream

3 tbsp. unsalted butter

Baking bits/chips (for sprinkling)

Methods:

1. In a mixer bowl, combine butter and sugar.  Beat on medium speed until light and fluffy.  Add peppermint extract, egg yolks and green food, continue to beat until incorporated.
2. In a separate bowl mix flour, baking powder and salt.  Gradually add to creamed mixture and blend using low speed until well combined.
3. Using a medium ice-cream scoop, scoop the dough, place on lined baking sheet 1 1/2" apart.  Using a tart tapper make indentations in the center of each cookie.
4. Bake in a preheated oven of 167 degree Celsius (350 degrees F) for 12-14 minutes or until set, and edges are slightly golden.  Cool on baking sheet 2 minutes and remove to cooling rack to cool completely.
5. Once cookies are cool, fill with chocolate and top with baking bits.  Allow cookies to set about one hour before serving or storing.

Chocolate Filling:

1. In a small saucepan over low heat, combine milk chocolate chips, butter and whipping cream; stirring frequently, until chocolate is melted, smooth and glossy.

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