Dan Lepard's Spelt and Corn batch rolls

We lived for awhile in Oslo a couple of years back.  I remembered when I did my daily supermarket shopping, there were many kinds of Spelt bread or Rye bread on the shelves.  I thought Norwegians are really lucky as they are able to find such good quality bread.

Cream cheese bread

I have quite a bit of cream cheese left from the homemade blueberry cheesecake I made the other day, so I used it to make the daily bread for my children.

Rose Levy Beranbaum's basic soft white sandwich loaf

    I bought this " Bread Bible" book awhile months ago, only now I get to bake Rose's bread.
    This is a very soft, moist, light, airy large bread.
    It was quite a long process making this but a good experience by the end.

Dan Lepard's Bagels

Following Dan's advise, I reduced the yeast by half as I intended to let it get risen overnight in the fridge.  In that way, bagels will turn out more even and chewy texture.

Seeded cinnamon mini loaf ( 5 types flour)

I made a mini loaf for myself, using whatever flour that I have in the pantry.  It turns out pretty good bread and I loved it.

Steamed radish cake ( fried version)

Cut into these sizes for fried version

This is a plain simple radish treat for fried version, the texture is good.

Low-fat mini banana muffin ( kugelhopf)

                                     I just like a simple low-fat treat for myself today :)


      I used
      1 and 1/4 cup wholemeal self raising flour
      2 tablespoons olive oil
      2 tablespoons honey
      1 tablespoon chia seeds
      1 teaspoon vanilla extract
      2 riped mashed bananas
      2 tablespoons walnuts

     Method

     1.  Mix bananas, honey, oil and chia seeds in a large bowl.  Fold in the rest of the ingredients and mix.
     2.  Spoon into non-stick muffin pans ( I used mini kugelhopf of 16cm, so I greased and floured the pan first),  bake in pre-heated oven of 180C, about 20 to 25 minutes.

Pumpkin chiffon cake

           A very moist, not overly sweet, very light and healthy tasty cake.
           What else can I ask for?

Goji Berry Walnut artisan bread ( sunflower seeds)

People here loves Artisan breads,  local supermarket bakeries were selling all kinds of Artisan styles.  It is easy to make, just to make sure you get the dough well fermented for 12 to 18 hours.  I made some 'No knead crusty bread', 'No knead pumpkin seeds crusty rolls, No knead Onion and poppyseed crusty bread, now I am using the recipe and method again to make this Goji berry walnut bread.  This is so good, good enough to eat on its own without anything, or just a bit of light butter good enough to go with your coffee.

Pumpkin Crepes

My daughter decorated hers

These Crepes are good, not overly sweet and I like the idea of adding a bit of cornstarch,  gives a very nice texture in the end.

Bread pudding

I have learnt not to waste food, with the leftover bread, I made this simple yet delicious bread pudding.

Dan Lepard's Peanut and rosemary cookies

Very yummy cookies, you just keep on eating non stop, the rosemary...peanuts, oh my!
Loving it.

Onion poppyseed crusty bread

I have been making artisan bread quite a bit lately, they loved it so much.  To prepare the dough, you may like to go to my Crusty bread-Amazing bread,  No-knead Pumpkin seeds crusty rolls,  I just add in poppy seeds and onions for filling this time. Really good tasty bread.

Dan Lepard's Simple Walnut Tin Loaf ( red wine)

This is an interesting bread, it has a lot of walnuts, I also loved the red wine aroma...
So beautiful, I took one look after I sliced it....I just did not want to ruin it by eating it, hahaha.

Miso steamed buns

These are low in sugar, great for breakfast or a snack.  The texture is chewy and soft, oil free, egg free and packed with nutrinious oatmeal.  Not just that, it comes with a hint of mild sweet miso, absolutely beautiful...

Simple delicious chocolate ice cream

Days are getting warmer here, I expect my children to request more homemade ice-cream as usual. They started off with simple chocolate type, their most favourite ice cream out of all. Who wouldn't like chocolate?

Very creamy, smooth..

Recipe: Todd's kitchen
Ingredients:

2 cups of thickened cream
1 cup of milk
200g dark chocolate
1/4 cup cocoa powder (sifted)
1 cup sugar



Steps:

On slow heat, cook until cocoa, chocolate and sugar all dissolved

Transfer to water bath to cool down the heat completely

Transfer to the ice cream machine, it's done after about 40 minutes.

Would you want to lick it? I do :)

Method:
1.  Put all ingredients in a saucepan, cook it with low heat until everything well dissolved and combined.
2.  Cool it in water bath, or freeze for 30 minutes.
3.  Pour into ice- cream machine and let it run for about 40 minutes.
4.  Immediately store in a air-tight container and freeze it.
5.  Enjoy!

Homemade baked blueberry cheesecake

This is the second time I made cheesecake, the first was French cheesecake.  For this blueberry cheesecake, I read and re-searched quite a bit of cheesecakes recipes and came up with the right amounts and ingredients that I would like to add to my own. It is going to be very homemade, simple one.
They all liked it thank goodness.  When everyone got home early evening today, suddenly...half the cheesecake was gone, and guess what...? they were too full for dinner :)

I need a proper knife to slice it...:) never mind, it was still very yummy

I wrapped the other half of the cheesecake with cling wrap and another layer of aluminiam foil insecured in a ziplock bag. It can be kept in the freezer for good 6 months.  But, I bet it will be gone by the end of this month..


Steps:

Process biscuits using food processor

Biscuits spread and pressed evenly on the pan using a cup.
Let it set for at least 20 minutes in the fridge for later use.

Next, pour everything into the food processor and "Pulse".
When the mixture becomes smooth and creamy, it's done.

Ingredients:

250g plain chocolate biscuits
80g butter (melted)
200g blueberries
450g cream cheese
150g castor sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs ( lightly beaten)
1 and 1/2 tablespoons cornflour with 1 and 1/2 tablespoons water mixed

You can have more blueberries for toppings if you like..

Method:
1.  Pre-heat oven to 150C, grease pan, lay parchment paper on the base of a 24cm ( 9 and 1/2 inch) springform pan.
2.  Pulse biscuits in the food processor until quite fine or, you may place biscuits into a plastic bag and bash it with a rolling pin.  Mix well with melted butter, spread on the pan.  Use a cup and press evenly.  Refrigerate at least 20 minutes for later use.
3.  Pour cream cheese, sugar, vanilla extract, lemon juice, eggs, cornflour mixture into the food processor. Pulse until everything comes smooth and creamy.  Remove from the food processor, add blueberries  in the mixture and pour everything onto the prepared pan. Run the back of a spoon on the surface top to rub off the bubbles. Bake for 60 minutes or until it turns pale golden,  it should feel a bit jiggly when gently shake the pan.
4. Open the oven door very little and leave the cheescake inside for an hour.  Let it cool completely on wire rack and keep in fridge overnight.
5.  Run a knife around the edges to loosen it and slowly release the springform ring and transfer to a plate. Serve with more blueberries for toppings if you like.
6. Enjoy!

Healthy Walnut Gojiberry bread (wholemeal Rye)

Again, I tailored this bread for my diet. It is packed with omega 3 and antioxidants, great for my lunch or breakfast.  Good quality plump goji berries will certainly deliver a more pleasant, juicy, sweet taste.

Magic Custard Cake ( one batter 3 layers)

So, this is the Magic Custard cake that many people have been talking about lately..  and when I found youtube video of Mabel's Tart Magica, it actually went back to as early as Feb 2013.

one batter with 3 layers

Not overly sweet...with 3 interesting texture, you just love it when the moment you bite into it!

Recipe: Mabel Mendez, White On Rice Couple
Ingredients
113g unsalted butter
2 cups (480ml) milk
4 eggs, separated
4 drops white vinegar
1 and 1/4 cup (150g) confectioner's sugar
1 tablespoon (15ml) water
1 cup (115g) flour
1 teaspoon (5ml) vanilla extract
extra confectioner's sugar for dusting

Whisking..whisking...this way (using the hand whisk)

It's done , using pyrex dish.

Method
1.  Pre-heat oven to 325F and grease a 8"x 8" baking dish ( I used pyrex) and lay parchment paper for the base.
2.  Melt butter and set aside to slightly cool.  Warm the milk to lukewarm and set aside.
3.  Whip egg whites and vinegar to stiff peak. Set aside.
4.  Beat the egg yolks and sugar until pale and light. Mix in melted butter and the tablespoon of water for about 2 minutes or until well combined.
5.  Mix in flour until well combined. Slowly beat in milk and vanilla extract until all is well mixed.
6.  Whisk in egg whites gently, 1/3 at a time until all done ( hand whisk, refer method in the youtube)
7.  Pour batter into the pan and bake for 45-60 minutes or until the top is golden. It will looked slightly jiggly.  Let it cool completely, run a knife around the edges, invert it.
8.  Dust with icing sugar before serving.
note: I kept it in the fridge for 3 to 4 hours, it is good to have it when it is chilled.

Sourghum Rice bread

I bought a packet of Red Sourghum flour, again it is tailored for my own diet, don't think my kids would like this kind of bread, they think this is too healthy for them. :)

Kampar Chicken Biscuits ( Kai Zai Paeng)

Thin and crispy with beautiful Nam Yee flavour.

I made this quite a while ago.  Kai Zai Paeng was one of my childhood snacks and originated from Kampar, not far from my hometown Ipoh.
With Nam Yee, a kind of fermented red beancured, the biscuit taste really good.

Homemade hot chocolate ( real chocolate)

Homemade is best..

We have been doing this for some years now, easy to make and taste good too.