Saturday, May 10, 2008

Donut Muffins

Taken from Amanda blog. Please go to her blog for the original recipe. I have half the recipe. Have yet to taste it. Will update later.

Make 5 muffins

30g shortening
55g sugar
1 egg
95g flour
1 tsp baking powder
1/4 tsp salt
90g milk

1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.

Double Chocolate Muffins with Yoghurt

This is very yummy. The muffins is very very soft. Except the chocolate taste could be slightly richer. If the owner of this recipe saw this, please let me know, so that I can give credits. I have taken this recipe from IK quite a while a go but think it was removed, can't seems to find it. I have half the recipe which make nice muffins.

7/8 cup Plain Flour
1/2 tsp bicarbonate soda

1/2 tsp baking powder
3/8 cup castor sugar
1/8 cup cocoa powder
50g butter, melted
1 egg
1/2 cup plain yoghurt (1 used 125ml of the marigold natural low fat yoghurt)
1/4 cup milk
1/2 tsp vanilla essence
1/4 chocolate chips


1 Preheat oven at 180C
2 Sieve flour, bicarbonate soda, baking powder and cocoa powder together. Stir in sugar.
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together until the flour is dampened, but not smooth.
5. Spoon mixture evenly into lined or greased muffin tray.
6. Bake for 20 mins or until the until skewer comes out clean.

Healthy Buttermilk Pancakes

Made this as breakfast for Ricky. Sorry got no pictures, lend my camera to my uncle.

This is so simple to make and tasty too. Taken the recipe from
Sugar Inc. Cakes. She conduct classes for small group of 3. Looks quite interesting.

Makes 4 pancakes.

80 g self raising flour
20 g fine white sugar
100 g buttermilk
50 g egg
1 tsp corn oil

1. Whisk self-raising flour and sugar together.

2. Add the buttermilk, egg and canola oil and whisk the batter until it is smooth.

3. Pour the batter into a frying pan. Cook over low fire for a minute or two, until bubbles cover the surface of the pancake.

4. Flip the pancake.

5. Cook for another minute or so.

Monday, May 5, 2008

Crème Brulee

I have been quite lazy to post anything. Even though I am taking a break from my studies, yet my life is still so busy every single day. But nevertheless this is definitely more fruitful this way than to live a life without life.

Was enthu about creme brulee for a while. It was only the 2nd attempt then I got it right. During the first attempt, I was trying to be smart, thinking probably I can sift the mixture a few more times to get a smoother texture but the mixture started to clump up. Hence, failed! (-.-'')

2nd attempt was not completely successful either, I was too greedy then. I filled up the ramekins till completely FULL to the brim. End up the bottom was not so cooked and top was a little overcooked. But its still tasty. Find it a little on the sweet side, will be reducing the sugar the next time. Am looking forward to have an occassion to make this soon. As nobody at home will know how to appreciate this. Hubby don't like... he's a typical chin-na guy. Hmm...

Anyway this is actually very easy to make, you need to have the temperature and baking right and that is, the delicious creme brulee is out. I got this recipe from Chubby Hubby. He adapted from Justin Quek book. Thanks thanks thanks.

This is for 2 portion of ramekins.

2 egg yolks
150 millilitres fresh cream (I used whipping cream)
25 millilitres milk
25 grams sugar ( I will reduced to 15 grams)
Fine brown sugar (for caramelizing)

Preheat the oven to 100 degrees Celsius.

Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into ramekins.

Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.

Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.