Monday, May 20, 2013
I call this our happy muffin. It makes me and the boys really happy. It is moist and tender, but at the same time, it's indulgent and rich. It is very high up on our favourite muffin list. If you are looking for an luscious and indulgent treat for breakfast, look no further. This double chocolate muffin fits the bill perfectly.
Do you sometimes come across American cookbooks where they use cup measurements and you feel insecure about it? Especially the flour measurements? It can range anywhere from 110g to 150g of flour for a cup. For books where they don't give the equivalent metric conversions, there are lots of trials and errors. For most recipes, I use 125g for a cup of plain flour. I have used 140g for Dorie Greenspan's recipes and they have worked out just right. For ingredients that don't vary too much (such as sugar), I have stuck with the cup measurements. Maybe the next time, I'll try to remember to weigh those out too. Or if you have, do share them with me. Happy Monday everyone!
Monday, May 13, 2013
I had a pair of zucchinis wallowing at the bottom of my fridge for awhile. So I had to use them up soon before they start to transform to mush. This rescue mission turned into a quick and delicious veggie side for our baked crayfish dinner. Zucchinis are best grilled. The texture and flavour are not compromised. If you need to save a couple of zucchinis from impending mush, here's a great recipe to do so. Have a wonderful week ahead!
Friday, May 10, 2013
This, without a doubt, is the most requested and more repeated baked item in our house. I have made this scone with different additions countless times. My boys love it. I love it. (My dear hubby is not into baked sweet stuff for breakfast) It freezes really well, but most times it doesn't last more than a week. In this version, I added lemon zest and lemon oil. It's sweet enough to be eaten on its own; no need for additional jam and such.You can play around with other combinations like dried cranberries and white chocolate chips, fresh blueberries, or even cheddar and thyme for a savoury twist. If you look at the above photo, you'll see that it's rather craggy on top. For scones, that a sign that its not overly handled. It's a sign that it's tender and moist. A scone that is perfectly smooth spells out 'puck' to me. Do give this recipe a try, and you'll see why it's a favourite at our house and I can guarantee it's very un-puck-like.
Wednesday, May 8, 2013
Char siew is one of those things that everyone loves. But in recent years, I have been turned off by those sold at roast shops, pau shops and wonton mee stalls. They are either too artificially coloured - an unappetising neon red, or pale and sickly looking, without any caramelising or char. The worst thing (for me at least, for some people this is a good thing) is that a lot of the commercially sold ones are just way too fatty. These days, I simply make my own. It takes no time at all and it's exactly the way I like it - guilt-free and perfectly caramelised and charred.
Sunday, May 5, 2013
Some traditionalists out there might say this is no sugee cake. There is no brandy. There is no soaking the semolina flour in melted butter. There are also too few eggs for it to be rich enough to be called a proper sugee cake. And horror, there is buttermilk in the cake. Well, this is my version of a sugee cake, with less calories and fewer steps and hours required. It is still buttery, but not overly. It is still nutty with the semolina and almond meal. It is still fragrant with the vanilla and almond extract. And it is moist with the addition of the buttermilk. I dare say it's less heart-clogging and less guilt-ridden but 100% satisfying. I'm sure your grandma, mom or aunt will still approve.