Cream Of Onion And Celery Soup

Since I am so often baking my own bread and/or bread rolls or popularly known as buns in the place where I am from. I love to make creamy soup and store the leftover in individual airtight containers and place them in the freezer.  It always comes in handy for me, especially when I am too lazy to think of what to have for breakfast or even lunch.  I will just warm them up and enjoys these yummylicious soup with my homemade breads/rolls/buns.

 Ingredients:

2 sticks celery

2 onions, medium white

300 ml. water

Chicken stock granules (to taste, for seasoning)

1/2 tbsp. corn oil

1/2 tbsp. butter (unsalted)

1 tbsp. plain flour (sifted)

1/4 tsp. ground white pepper

110 ml. cooking cream

Methods:

1. Peel and slice the onions and celery finely.
2. Heat the oil and butter over a medium heat, then add the celery and onions.  Stir well and place the lid on.  Reduce the heat to medium/low.  Cook until soft, stirring often and cover.
3. Add flour, stir and cook for another minute.
4. Pour in water, add dash of chicken stock granules, stir and bring to a simmer.  Cook uncovered until the onions and celery are very soft.
5. Remove from the heat and leave to cool slightly.
6. Use a stick blender or stand blender to blend until smooth.
7. Add the cream and pepper into the soup, and warm through using low heat.
8. Taste for correct seasonings, add extra chicken stock granules and pepper if needed.
9. Ladle the soup into individual soup bowls and serve with your favorite bread/rolls/buns.  I serve mine with Checkered Cocoa Milk Loaf.

This Soup recipe is adapted from 'chezlerevefrancais.com' by Amanda with a slight adjustment to suit my cooking preference.

Pumpkin French Toast

Having some leftover Hainanese Bread and fresh pumpkin in the fridge; I decided to prepare this Pumpkin French Toast to kick-start my day.

Ingredients: (serves 1)

2 pcs. thick cut bread

1 egg

3 tbsp. milk

1/4 cup mashed pumpkin (peeled, sliced, steamed and mashed the fresh pumpkin)

1/4 tsp. ground cinnamon

Butter and maple syrup, for serving

Methods:

1. In a medium mixing bowl, whisk together egg, milk, pumpkin and ground cinnamon until smooth.
2. In a medium heated non-stick frying pan, grease lightly with oil/butter.
3. Dip each side of the bread into pumpkin mixture.
4. Lay each side down onto the hot pan.
5. Once cooked, flip bread over and cook the other side.  This should take 1-2 minutes on each side.
6. Once all are cooked, serve with butter and maple syrup.  If preferred, you can serve with powdered sugar over the top.

I adapted this recipe from 'numstheword.com' with slight adjustment to suit my preference.

Fudgy Chocolate-Cocoa Brownies

 

Ingredients:

200 g. dark chocolate (coarsely chopped)

180 g. unsalted butter (cold from the fridge is fine)

15 g. unsweetened cocoa powder (sifted)

3 large eggs (about 150 g. not including shells), at room temperature

100 g. caster sugar

50 g.  light or dark brown sugar 

1/2 tsp. salt

100 g. plain flour (sifted)

Methods:

1. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth.  Remove from heat.
2. Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well combined.  Set aside.
3. In a stand mixer bowl, add eggs, caster sugar and brown sugar.  Mix on medium to high speed for 2-3 minutes until the mixture has lightened and increased in volume. (Tip: If you want the crinkly top on brownies it is very important to beat the eggs and sugar for a full 3-4 minutes until light and fluffy).
4. Add the chocolate mixture and mix to combine.  Then add the salt and mix until incorporated.
5. Add the flour and incorporate by hand using a rubber spatula, until the mixture is smooth and does not have any lumps.
6. Transfer the batter to a lined 9" square pan with parchment paper extends over the sides of the pan to form a 'sling'.  Clip down with binder clips, if desired.  Tap the pan on the counter a few times to ensure there are no air bubbles.  Leave to sit for a minute or two, then bang again to ensure there are no bubbles.
7. Bake the brownies in a preheated oven of 180 degree Celsius for 25 to 28 minutes, checking after 20 minutes.  You are looking for the edges and top of the brownie to be set, and when a skewer inserted into the middle, it should come out with a few moist crumbs attached.  You are best to lean toward under baking than over baking.
8. Remove the brownies from oven and place the pan on a wire rack.  Leave to cool in the pan, then remove using the parchment paper sling.  Slice into squares using a sharp knife.
9. Store leftovers in an airtight container at room temperature or in the fridge.

Let's indulge...

This yummylicious recipe is adapted from 'Cloudy Kitchen' with slight adjustments to suit my baking preference.

Soft Hot Cross Buns

Throughout my bread and buns making journey, I have tried out few Hot Cross Buns recipe; but this is the softest so far.  

I adapted this recipe from 'Cloudy Kitchen' with slight adjustments to suit my baking preference.  To get the full recipe, click here

I am sharing pictures of my process of baking this Buns...

It's time to enjoy these deliciously-freshly-baked Hot Cross Buns!

Glass Puding or Agar-Agar

Puding or Agar-Agar is a favorite desserts for many, especially during the hot season.  But if you prefers it less sweet, homemade ones are always the best!

Ingredients:

(A)

10 g. agar-agar strips

2 cups water

1/3 cup granulated sugar

1/2 cup evaporated milk

a pinch of salt

Pink, green and blue color paste

(B)

10 g. agar-agar strips

4 cups water

1/3 cup granulated sugar

2 pcs. pandan leaf (knoted)

a pinch of salt

Methods: 

(A)

1. In a medium pot, add water and agar-agar strips; boil using medium heat while stirring, until agar-agar is fully dissolved.  Add in sugar, stir and let it boil until sugar has dissolved.
2. Add in evaporated milk, pinch of salt, and stir until combined. Once it starts to boil, remove from heat.
3. Pour the mixture into 3 containers.  Add color paste into each, stir to mix well, and place in the refrigerator until hardened.

(B)

1. In a clean medium pot, cook agar-agar strips and water until dissolved.  Add in sugar, knotted pandan leaf, stir and let it boil until sugar dissolved.
2. Add in a pinch of salt, stir until well mixed, and remove from heat.
3. Take out the agar-agar of (A) from the fridge.  Cut each into different shapes and sizes.  Arrange them in a slightly bigger container.
4. Pour the agar-agar mixture which we cook in (B) over the top slowly.  Place the container in the fridge for 2-3 hours until hardened.
5. Remove the puding or agar-agar onto a large chopping board; cut into the shapes and sizes of your preference; and serve...

I adapted this recipe from 'Galeri Resepi' with a slight adjustment to suit my preference.