Friday, 1 August 2014

Prata Sausage Roll

Whenever my girl wanted a snack and yet I do not have time to make one. This, Prata Sausage Roll will be my generally to go to recipe.

As I have shared before, frozen prata can be used as a puff pastry substitute and this is easily available in most supermarket.

It is easy, fuss free and yet yummy.  My kids always love it especially when I added in cheese.  Another way to treat this as dessert, is by adding banana and drizzle with chocolate sauce is another item that I am sure you will like.  The option is plentiful and it is up to your imagination.

It is also a great item to prepare for a party as finger food too.  



What you need:

Frozen prata
Sausage
Cheese (optional)

Method:

Roll sausage with cheese and prata.

Egg wash the prata and bake it at 180 deg for 10 - 15 mins.

(these days, I air fried it at 160 deg for 15 mins).


Cheers!



Wednesday, 30 July 2014

Tri Colour Steam Egg 蒸三色水蛋

Whenever my mom steam egg, she does it perfectly.  I was determine to do as well as hers.

For me, very often, I over steamed it, so this time round, I make sure I do it right.


I think I almost succeeded except that I would prefer it to be a taller so next time I will use a smaller plate.

Adapted from: Wantanmien

What you need:

3 eggs
1 century egg, cubed
1 salted egg, cubed (I remove yolk)

Salt 
pepper
soya sauce

Proportion: egg : water = 1:2

Method:

Place serving plate onto the steamer.  Bring water to a boil.

Crack eggs into a bowl.  Weigh the egg  (The proportion should be 1:2) 

Beat egg with a folk.

Add in water, seasoning and give it a good stir.  Strain into a pitcher.

Pour the egg mixture into the heated plate.  

Scatter the century egg and salted egg.

Cover and steam for 3 mins.

Serve hot with rice.


Cheers!



Chocolate and Zucchini Cake

I have always been curious about Chocolate and Zucchini Cake.  For carrot cake, the vegetable is drier.  So I think zucchini should be a very moist cake.  So when Bake Along theme was to use Zucchini, I quickly adjust my radar clearly when I go for my grocery shopping this week, looking out for this vegetable.

Given the good review for this recipe, I was confident enough to make a full recipe and then I find that this yield a really big cake for my small family.

Definitely good to "hide" your vegetable in a chocolate cake.


Finding: Hubby was surprised that those zucchini he helped to grate went into this cake.  Not a hint of vegetable in here.   If I ever bake this again, I will definitely halved this recipe.  

What you need:

170g butter, softened, plus more for greasing the pan
50g unsweetened Dutch process cocoa powder, plus more for dusting the pan
120g pecan halves or walnut pieces
115g sour cream (not low- or non-fat) 
3 large eggs 
2 tsp pure vanilla extract 

340g unbleached all-purpose flour 
10g baking powder 
9g baking soda 
6g salt 
4g instant espresso powder (optional) 

100g castor sugar 
200g light brown sugar 
380g coarsely shredded zucchini, squeeze to remove excess water
180g semisweet mini chocolate chips

Method:

Preheat the oven to 180°C. Grease a 12-cup Bundt pan and then dust with unsweetened cocoa powder.


Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup. 

Whisk together the flour, ½ cup cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.


Spread the nuts on a baking sheet and toast until fragrant, about 7 minutes. Set aside to cool and then coarsely shop.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on low speed, add ⅓ of the flour mixture and beat until incorporated.

Add ½ of the sour cream mixture. Repeat, alternating flour and sour cream mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions.

Stir in the zucchini, chocolate chips, and nuts.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes.

Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before slicing and serving.




This post is linked to BakeAlong hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavourand Lena from Frozen Wings.


Cheers




Sunday, 27 July 2014

Calamansi Muffin

My calamansi aka lime tree needed harvesting so this is the best way to use as many limes as the recipe requested.    I have forgotten to count how many limes that I used but I am sure it was nearly half of what I harvested. 

Though I have been on business and holiday to the Philippines quite a few times and hubby and I did talked about visiting Boracay but somehow we never get round to doing it.  

In December we will be heading Philippine again and once again, we did talk about this place but the timing will be bad to make this trip as it will be monsoon.  Haiz.... just not meant to be as of now.

Apparently one of the cafe in Boracay is famous for the Calamansi Muffin.  As I have never been there before, I can't comment whether it was really that good.   Guess it will take a while more for me to sample it.  

I also needed to bring some snacks to kids' taekwondo competition as it will be a full day event.

For this attempt, I substituted a Lemon Muffin recipe with Calamansi from my favourite Muffin book.

As my girl is not a fan of chocolatey bakes, let's hope she likes this Calamansi Muffin that I baked.


Findings: Hubby said it is a tad too sour but for me I kind of like it.  As for the texture, I might have over mixed it a little as it was a little on the dense side. Overall, it is still not that bad.  


What you need:

125g plain flour
100g castor sugar
1 tsp baking powder
1 tsp salt
56g butter
1/2 cup fresh calamansi juice
2 eggs
1 tsp of lime zest

Method:

Preheat oven to 180 deg.  Greased muffin tray.

Combine dry ingredients and mix well.

Melt butter in microwave and let it cool a little.  

Add in calamansi juice, eggs and calamansi zest.

Stir in the egg mixture into the dry ingredients and mix until just combined.

Scoop into muffin tray and bake for 15 - 20 mins or until golden brown.



I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.