Thursday, February 27, 2014

Quick Fix - Salmon & Mushroom Sandwich

What inspire me for this quick meal was a advert poster from McCafe. I saw the yummy sandwich, with oozing cheese. I told myself, OK I am having this for lunch!

I put together a few ingredients, cheated with Gardenia Walnut Loaf as my sandwich base. Ha~ Even my kids had a great lunch, served with fruits, mini cupcake and Orange juice. A wholesome, healthy lunch for the whole family.. 

Salmon & Mushroom Sandwich (Serve 2)
1 Slice Salmon, sliced
2 White Mushrooms, sliced and stir fry with salt & pepper
2 Slice Cheese
1/2 Tomato, sliced
1/2Cup Wasabi Peas
1/2Cup Shredded Cheddar
2Tbsp Japanese Salad Cream
4 Slice of Walnut Loaf

1) Stir fry mushroom, leave aside. Prepare sandwich by matching 2 same sizes bread slice on baking tray.
2) Put cheese on 1 slice, top with mushroom and salmon. Add some salad cream and shredded cheddar
On the other slice, put salad cream, tomato and more mushroom. Topping with more cheddar. 
3) Repeat for the other 2 slice. Bake at 160deg for 15-20mins til cheese melts. Put both slice of bread together serve warm.

A Keeper Recipe - Muffin overloaded with Chocolate

My mum asked me to help with baking a cake for her RC Kakis' KTV session tml. And since I have bookmarked this Must-try Muffin recipe, I have to ask her if I could bake some muffins instead. She said YES and I was over the moon. We could never finish a full recipe and I really want to try this out.

I saw a fren from a baking group posting this recipe. I was so so drooling over the 'inside' look of her muffins. It looks soft, fluffy and yummilicious. I wished I could bite into my phone screen... Haha~ I Whatsapp her, she told me taste slightly like those muffins from the famous ShunFu stall, and she actually modified it from some other recipe. 

I did a quick batch, with the help of my neighbour's oven, I managed to bake 33 normal-sized muffins and 12 mini muffins. I added some lemon Emulco and again, not enough lemon taste... Ha~ But luckily it still have that hint of vanilla fragrance, and still taste soft and yummy with the chocolate chips. And I reduce sugar by 40g and kinda regret, perhaps the full 250g sugar would have make these muffins taste better. 

I kept 2 mini muffins to go with my kids lunchbox for Friday's Fruit Day at school. Along with their favourite strawberries, I am positively sure they will enjoy their snack..

Muffins (adapted from Grace Tan)
250g Butter
250g Sugar
3 Large Eggs
4tsp Vanilla Extract
470g Cake flour
450g Milk
4tsp Dbl Acting baking powder
Toppings (optional)

1) Cream butter til creamy and add sugar graudually. (I add in 3 additions)
2) Add egg 1 at a time, mixing well. Scrap down if needed. Add vanilla extract.
3) Sift Flour and baking powder and divide into 3 portions, divide milk into 2 portions.
Alternate with flour first, adding into the mixture. 
4) Using an ice cream scoop, scoop about 1 full scoop into each cupcake case and top it up with your preferred toppings.
5) Bake at 180deg for 20-25mins.


Tuesday, February 25, 2014

Strawberry Melon Bread

Knowing that my gal will definitely fall in love with this lovely pink coloured melon bread, I knew I haf to find time to try this when I first saw this. It's a simple bread bun, with a cookie dough on top, very similar to the Mexican buns I made previously. 

Since my gal always brings an extra snack on Wednesday before her enrichment class, I decided to try this today with hope that it will succeed and she be thrilled. And before I could send the bread to oven, she aldy asking if she could have it for snack when I told her to go for her afternoon nap.

The bread dough was slightly sticky, and instead of butter cubes as filling I choose strawberry jam as per her preference between Nutella or Strawberry filling. Great choice cos I always worried about them eating too much chocolate. 

Alright, my melon pan not as nice as the recipe source.. But overall, brings a smile to my gal face. They had 1, split into half for the 2 kids for afternoon snack. But my kids asked for 1 more. I bet this brings more joy than my imperfect melon cookie... Bread is soft and cookie is crispy as described by my gal.

Strawberry Melon Pan (adapted from DailyDelicious with slight modifications)
Bread Dough
70g Egg
130g Milk
300g Bread Flour
50g Sugar
8g Salt
1tsp Yeast

Pink Cookie Dough
30g Butter
30g Sugar
20g Egg
65g Cake flour
1tsp baking powder
Pink Colouring

1) Using my breadmaker, I choose Dough Function 8 and let it knead and first proof.
2) Meanwhile, I prepare the pink cookie dough. Beat Sugar, Butter and salt til light yellow.
Add yolk, vanilla extract and strawberry flavour. Mix well. (I used a tsp of strawberry jam)
3) Add colourings Cake flour and baking powder. Mix to a dough. (I put the dough in fridge while waiting for the bread dough to be ready)
4) Once bread is ready, punch out air and shaped into 30g balls. Rest 10mins. I wrap 4 buns with strawberry jam filling and leave the remaining plain.
5) Take out cookie dough and weigh 20g each, I flatten with my palm n cover the round buns. Using a knife, I carve out the lines. Proof for an hour or until double.
6) Bake at 189deg for 20-25mins.

**Make a total of 17x30g buns. I halve recipe for cookie dough and makes 8 Melon Pans and 9 Sugar buns.

Friday, February 21, 2014

Simple Happy Meal

The other day, I just baked  Italian Bread with mixed Fruits and since i was running out of ideas what to cook for lunch on a Friday, I decided to make sausage and cheese bread. I pair with the kids fav corn and chocolate fondue cereal. And of cos, both have their juice fix, since I aldy prepared strawberries for their snack in school. What's a little treat, chill orange juice? Haha~

I drizzled some salad cream, placed the sliced mini sausage on the bread, put shredded cheddar and little cubes of Laughing Cow cheese, dash of chopped Thyme. Wow, lunch is fixed. Baked for 10mins and it smell great. I microwaved the frozen corn for 30seconds, put into my gal's fav pink heart-shaped Cuppies, together with their favourite cereal and chilled juice. I think they would be thinking its great to be on a Friday! 

Therefore I am sharing this quick and simple meal with my readers, am sure it will solve some headaches for meal time. And not to mention when my older gal requested to have it for breakfast on some days as well as she wanna bring to school for snacks before enrichment classes. 

Mini Sausage and Cheese Bread
3 Slices of Bread (u can use any you like)
4 mini sausages, sliced
Some shredded cheddar
2 Laughing cow cheese, small cubes
Dash of chopped Thyme
1.5Tbsp Salad Cream

1) Prepare above ingredients, preheat oven and place sliced bread in baking tray.
2) Spread alad cream on bread, arrange sliced sausage on top. Gently out cheddar, then topped with cube cheese. Sprinkle chopped thyme on top.
3) Bake for 10mins at 180deg. Serve warm.

Thursday, February 20, 2014

Italian Bread with Dried Mixed Fruits

This morning I saw this post about the Italian Loaf in Facebook and is excited about the ingredients. I tried recipe before that doesn't uses milk and butter, the texture is less soft and fluffy as compared. Thought the taste is the same but the fluffiness is what my kids and family love about bread. So when I saw the picture that Rita posted in Facebook, I told myself I am so gonna try it.

I gotten the recipe from here and being kiasu, I halve the recipe. Anyway only hubby and 2 kids eating bread at home for this week. I added some dried fruits as I want to intro more fruits, in terms of dried and fresh too. I am adding some on alternate days to their Nestum cereal every morning too.. I think it is a good source of fibre in some ways too..

I use the Dough function as I wanted to braid into a Mixed a Fruit Braid Loaf, so look more appealing right? It is still not too sticky, quite easy to work with. I added the dried fruits once the dough come together and let it go through the proofing with the dough twice. Lazy lo.

Texture of bread is very crusty, soft n chewy texture. Hubby prefer the traditional soft bread so doesn't really work for him. I myself feels taste like those ang moh bread, like baguette texture.. Maybe shall shape into mini long loaf if I wanna make curry. And I just bookmark a new recipe to try again! Stay Tune!!

Kids having them for breakfast this morning, sliced away the crust, spread some kaya to go. Fuss free n complete with milo!

Italian Loaf with Dried Mixed Fruits (adapted from RitasVibrantKitchen)
150ml water
2 1/8cup Bread Flour
1Tbsp Sugar
1tsp Salt
1Tbsp Olive Oil
1tsp Instant Yeast

1) I put according to the sequence above, select menu 8. I added mixed fruits when the dough starts to come together.
2) Once it beeps, I punch out air and roll into a strips. I cut into 3, leaving the top intact and braided my dough. Proof for another hour or til double. Bake in BM with Bake function.

Tuesday, February 18, 2014

Mochi Cheese Puff

I have bookmarked this recipe as soon as I seen it. I know I must at least give it a try. Why? First, it is a very simple and straightforward recipe. Second, I know outside selling them quite ex. I saw Takashimaya selling them for a few bucks. Thirdly, I think it will be a hit with my kids.

So, after dinner, cleaning up and bathing the kids and all. I just had the spur to bake them. And since I only had 100g of Tapioca starch left, I decided to halve the recipe. Was a bit worried as batter is a bit of thick but thin consistency. Haha, sorry, I am really no good in describing my food... 

End results, I have 12 mini cheese puff. It's really chewy, like mochi texture and soft. Not sure if it's due to not using blender, I find cheese taste not strong enuf. I am thinking strawberry or chocolate milk to replace for nxt attempt..

Mocha Cheese Puff (adapted from MummyMoo)
**i halve recipe
65g Tapioca Starch
36g Olive Oil
80g Milk
1tsp Salt
25g Cheddar
25g Parmesan Cheese
1/2 Egg

1) I put all ingredients in a metal bowl and whisk til well mixed with a whisk. Approximately about 10mins.
2) I butter my mini muffin trays, scoop and fill each hole to the brim. Bake at 180deg for 20mins.
3) Serve warm or keep on airtight after cool.

Lemon Semolina Cake

The other day, Hubby went for a ex collit gathering as it was 1 of their bday. 1 of the ex collit, Auntie Annie brought a Orange Semolina Cake and hubby kept raving that it was very nice. He even gave me the recipe for it.

As it was my first attempt, I didn't really make much changes except that I used 1/2 water to mix with 1/2 lemon juice. And I really regret tt change I made. I was worried that the cake will turn out too sour so I didn't use fully lemon juice as per recipe. So now my cake isn't zesty enough..

The cake tasted not bad after all. I believe not as nice as Auntie Annie version. Her was Orange and I substitute with lemon. But it is definetely worth a try. And please follow recipe use fully lemon juice. I will try it again, this time am sure it will taste nice.

I am submitting this post to Little Thumbs Up, an event organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite D.I.Y. and hosted by Grace of Life Can Be Simple.

Lemon Semolina Cake (can't credit recipe source as it was a image from Whatsapp Sorry)
**halve the recip
125g Butter
70g Sugar
60g Semolina 
60ml Lemon juice
1 grated lemon skin
2 Eggs
75g Top flour
1/2tsp Baking powder

1) Soak semolina in lemon juice for 30mins.
2) Cream butter and sugar til creamy. Add eggs gradually and continue beating.
3) Add semolina into butter mixture, as well as grated lemon skin. Mix.
4) Fold in flour mixed with baking powder. 
5) Bake at 180deg for 40mins or til skewer comes out clean.

Monday, February 17, 2014

Roasted Chicken & Buttery Herb Bread

Since grandma isn't around for this few days, I got so much on my hands. Thus trying to prepare meals that require lesser attention so I can be around the kids, for just in case they fight or quarrel. And the 1st meal to prepare - Roast Chicken & Buttery Herb Bread for dinner,  to go along with Campbell's Creamy Mushroom Chix Soup.

I am using this same recipe for my bread, cutting them into strips, I spread with margarine and baked for 10mins til the butter fragrance is out. It will be great when you serve along with the soup. The kids love dipping toasted bread into their soup each time we eat out. 

As for the chicken, I am marinating it as per my own liking. I use a mixture of Tumeric powder, Chopped Thyme, Chopped Basil, Salt, Black Pepper, Garlic, Ginger, Lemon Slice. I marinate them ahead and then freeze it. So I don't have to get so busy washing and marinating the chicken when I am busy going in and out of the hse sending and fetching the kids.

I cut it up and baked it, hoping that it will bake faster and cook better. The aroma of baking chicken is so yummy that I wished I could take a bite into it. Just hoping that my end result will serve my little and big kids a delicious meal. 

On a side note, a celebration meal for my blog being featured in the weekly blog held by Foodie Blogroll for February 14, 2014. Hurray!!

Roast Chicken
1 Spring Chicken, washed and cleaned
1Tbsp Chopped Thyme
1 Tbsp Chopped Basil
1tsp Tumeric Powder
1Tbsp Salt
Black Pepper
1 Clove of garlic
1/2 chunk Ginger
4thin slice of Lemon 

1) I washed and clean the chicken, rubbing all the above over the upside and inside of the chicken. Then I stuff the garlic, ginger and lemon inside the chicken and freeze it til later use.
2) Thaw chicken and baked at 180-200deg for about 1.5hr or longer, til the chicken is cooked. Serve warm.

Tuesday, February 11, 2014

Advanced Happy Valentine's Day!

Been a while since I baked assorted bread. Today decided to use this recipe as the bread dough and make into different flavours - mini sausage buns, otah buns, mini hearts sausage and corn cheese bread, plus a larger vision braided loaf of it too.. 

I started the mixing of dough at 1030am and by the time I finished baking the 2 trays, it is almost 2pm. So I spent a total of 3hrs++ on them.  But the final results of seeing those buns, I am satisfied. They look yummy, not to mention soft too.. Definitely not comparable to bakery, but for home-baked, it is definitely healthier, fresher and with lots of love.

With Valentine's Day approaching, with my little hearts today, wishing all my readers and friends, An Advanced Happy Valentine's Day!! 

Friday, February 7, 2014

Spinach & Minced Meat Omelette

Today had a sudden idea that struck me as I was preparing dinner. Lately little boy been nagging about eating vegetables. I decided to incorporate some vegetables into my omelette today. Egg omelette is my kids' fav, as well as my family. I usually only cook them as 1 of the dish whenever I ran out of ideas... 

I used spinach as it is ranked 1 of the most healthiest vegetables according to this site. Full of vitamins and I am sure it is good for everyone in the family... And hoping that my boy won't complain about having vegetables. Else than omelette, I fry a simple dish of garlic 小白菜 and ginger slice Chix winglets. Yummy!!

Dear readers, do give this dish a try if your little ones or your 'big' kids at home are not vegetables lover. It's really yummy, and added an extra crisp to the omelette.. 

Spinach & Minced Meat Omelette
4 Eggs
2 stalk of spinach, chopped lengthwise or as you prefer
25g Minced Meat, marinate with Lt Soy Sauce, Pepper, Sesame Oil
1tsp Fish Gravy
Dash of pepper

1) Beat eggs and add seasonings. Heat oil, fry minced meat, and add spinach when meat is 80% cooked.
2) Once meat and spinach is cooked, dish and add to beaten eggs. Heat a bit of oil, pour egg mixture in. Fry until both side is golden brown. Serve warm.

Thursday, February 6, 2014

Cheesy Herb Mini Hotdog Roll

Tml is Fruit Day at school and this week just fly passed so quickly. Decided to make mini hotdog rolls as I just gotten some mini sausages from Cold Storage the other day as it was having some offer for 2 at $5.99. (And it has been ages since I make mini hotdog rolls.)

I decided to use the Cheese, Herbs and Ham loaf as the base, adding the cheese as the BM knead the bread dough, for 10 mini rolls, 15g per dough. Balance 350g goes to a simple plain braided Cheese Herbs Loaf. 

I seriously think it is soft and yummy. Definetely delicious as my boy had 3 at 1 go for tea break earlier on. The last one was grab away from my countertop and off he ran. I quickly packed them up, just in case all is gone b4 I could pack them into lunch boxes tml. (Most impt, hubby ate the loaf and said yummy.

Wednesday, February 5, 2014

Happy Birthday My Princess

In a rush afternoon, with both kids back frm school and making tons of noise, fighting and playing.. I really had no mood for baking and decorating a cake. My gal asked for a castle cake, as she wants to be a princess for the castle. 

I use the same recipe for sponge with Optima Flour, mix a bit of strawberry jam and whipping cream as the cake filling. On a very lazy and limited time on hands, I used Betty Crocker Vanilla frosting to coat the cake. It taste sweet, which the kids will love, I personally felt it taste more like white chocolate than vanilla. 

But seriously I dun really like the texture as it is so difficult to coat properly. Had a hard time doing a good job with both kids screaming. I just had to make do with whatever my 'impatience' mood is coming up with.. Arghhh.. Nonetheless, it is a very fuss free idea, perhaps next time shld fridge a bit so it is not so soft and sticky? 

I did 3 layers, the higher side was 6 layers. It is made of Chocolate, Strawberry and Original sponge. I didn't had time for the side view as all the cake was gone very fast. Busy cutting and distributing to the little kids.

Personally, not very satisfied with the outcome but the kids actually go 'Wow' in school. And 5-6 classmates come back for 2nd helping. Am very happy that the whole cake was gone, except for a tiny slice. Most importantly, the end receiver likes it, that is the best reward!