Nigella Lawson - Chocolate Chip Muffins

Finally I have decided to 'hand in' my homework for this month's Cook Like A Star featuring Nigella Lawson. I decided to go for her simplest recipe - Muffins! And I also want to use my Hershey's White Chocolate Chips too... 

I decided to use Dark, Cream and White Chocolate Chips for my muffins. I have the recipe to try out cos recently I fail in baking 1 batch of muffins and went to feed Mr Bin.. Sob sob =( So wasteful and also demoralizing..

Verdict: it's very soft and moist. Only flaw was my chocolate chips didnt spread well.. Hmmm... Super simple and easy to mix and it is yummy!! Loves..

I'm submitting this post to Cook Like A Star, where the featured chef for this month is NIGELLA LAWSON, organized by Zoe from Bake For Happy Kids, and the co-hosts for this month are Anuja from Simple Baking and  Joyce from Kitchen Flavours.


and

I am submitting this to the Little Thumbs Up "Egg" event hosted by Baby Sumo of Eat Your Heart Out, organized by Bake for Happy Kids, my little favourite DIY.

Chocolate Chip Muffins (adapted from Nigella)

125g Cake Flour

80g Sugar

1Thsp Cocoa Powder

1tsp Baking Powder

1/4tsp Baking Soda

125ml Milk

45ml Canola Oil

1 Egg

1tsp Vanilla 

Dark, Cream & White Choc Chips (mixture to make up 100g)

1) Put all dry ingredients in a bowl, make a well. In a measuring cup, measure all liquid together and mix well. 

2) Slowly pour into dry mixture, mix gently and once no trail of flour, stop mixing. Do not over mix.

3) Add in 3/4 Chocolate Chips and mix well. Scoop 2/3 full and sprinkle balance chocolate chips on top of batter.

4) Bake 20mins at 200deg or until skewer comes out clean.

Curtis Stone - Southern Fried Chix

I was browsing Curtis Stone recipes and saw this fried chix , and I was drooling over it. How can I be always cooking my hubby & kids fav, so I decided to fried the Chix when I am serving the Fish & Chips. 

I am always dying for fried chix, my crazy crave each time. Simply love to eat the crispy skin, tender meat so I am always trying different recipes. This recipe seems easy to follow, easy to prepare. I am also interested to know how it will taste after soaking in buttermilk then coating it to fried. 

Verdict: The chix meat is especially soft and tender after soaking in the buttermilk, I presume. Outer skin, it is crispy after deep fried but will soften a bit after cooling down, but won't turn soggy. Not bad in my views. 

I am submitting this to Cook Like A Star, featured chef is Curtis Stone organized by Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple.

Southern Fried Chix ( adapted & modified slightly from Curtis Stone)

6-7 Drunmsticks

1 Cup Butter milk, I added 1Tbsp lemon juice to 1 Cup milk and sit for 1min

1Cup Plain Flour

1 1/2Tbsp Dry Mustard *omit*

1 1/2Tbsp Paprika *omit*

1Tbsp Garlic Powder

1Tbsp Onion Powder

1Tbsp ground Black Pepper

1 Egg

1Tbsp Water

1) Soak Chix in buttermilk for 2 hours or overnight.

2) Add dry ingredients, mix well on a plate. Mix eggs and water and set aside.

3) Once oil is ready, dip into flour mixture, into egg mister and back to flour mixture again. Deep fried til golden brown.

Curtis Stone - Beer Battered Fish & Chips

As my gal is quite a big fan of fish & chips, I decided to try out this Beer Battered Fish & Chips for her. I have always ordered this Beer Battered Fish & Chips if I see it in menu when I go to restaurants. You will never go wrong cos most of the times, it is usually yummilicious.

I was browsing thru the Curtis Stone recipes then u saw this. As I wanted to submit for Cooking Like A Star, featuring Curtis Stone thus was browsing. I actually bookmarked 2 recipes for it. Another is the Southern Fried Chix, which I am serving alongside my Fish & Chips.

For the chips, I cheated a bit. I used ready frozen chips. Hahah~ So I am only left with marinating & frying the fish, Chix for dinner. Yummy..

Verdict: NEVER use fruit beer for this beer batter, it taste weird, slightly bitter and the fruity taste lingers. All gave me thumbs down and I feel so sorry that I never justify the recipe. As for the skin, it turns soggy very fast after cooling down. It must be serve warm, right after you cook it.

I am submitting this to Cook Like A Star, featured chef is Curtis Stone organized by Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple.

Beer Battered Fish (adapted & modified slightly from Curtis Stone)

3 Sutchi Fillet

200ml Taiwan Fruit Beer 

1Tbsp Dry Active Yeast

Pinch of sugar

Pinch of salt

Pinch of Pepper

1Cup Plain Flour

1) Coat Sutchi fillets with salt and pepper. 

2) Mix yeast, beer and sugar, leave for 15mins til sugar dissolves.

3) Add plan flour, mix well and cover with wet towel, until large bubbles form, about 45mins.

4) Dip fillets into batter and deep fried til golden brown. Serve with chips or rice.

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