Pumpkin Chocolate Chip Muffins 南瓜巧克力满芬

28 comments

After seeing Cheah post her beautiful Pumpkin Choc Chip Muffins, I also wanted to bake some as I still have some pumpkin leftover in my fridge. Totally agree with Cheah, these muffins are moist and delicious. especially with the choc chips and cranberries in them.  Definitely going to bake these again soon. 


Pumpkin Chocolate Chips Muffins

    Ingredients: makes 11-12 muffins
      150g Plain flour
      1tsp Bicarbornate of soda
      1tsp Cinnamon powder
      1/4tsp Salt
      115g Butter
      115g Caster sugar
      3 large Eggs
      1tsp Vanilla extract
      170g Pumpkin puree
      60g Chocolate chips
      30g Dried cranberries

      Method:
  • Peel off the pumpkin and cut in into chunks. Steam and mash the pumpkin while still warm. Set aside.
  • Sift flour with salt, bicarbonate of soda and cinnamon. Mix well.
  • Beat butter with the sugar till smooth. Add the eggs one at a time and vanilla, mix well.
  • Fold in the sift flour, alternating with the pumpkin puree till just mixed. Add in the chocolate chips and cranberries.
  • Spoon batter into muffin cups to 3/4 full. Bake in a preheated oven at 180 deg.C for 20-25 minutes. Test with a skewer till it comes out clean.
    ~~~~~~~~~~~~
    南瓜巧克力满芬

      材料:份量可做11-12个满芬
      150克 面粉
      1茶匙 苏打粉
      1茶匙 玉桂粉
      1/4茶匙 盐
      115克 牛油
      115克 细糖
      3个 全蛋
      1茶匙 Vanilla香精
      170克 南瓜泥
      60克 巧克力粒
      30克 干蔓越梅

      材料:


  • 南瓜去皮切块蒸熟,趁热把南瓜压烂成泥,备用。
  • 面粉,苏打粉和玉桂粉一起过筛,混匀。
  • 用电动打蛋器将牛油和糖打滑。加入鸡蛋 (一个一个加),vanilla香精,搅匀。
  • 用朔胶刮刀分数次拌入粉类和南瓜泥,直至所有材料混合为止。然后加入巧克力粒和蔓越梅,拌匀即可。
  • 将面糊装入满芬杯子至7分满,放入预热烤箱,以180度烤约2-25分钟或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟了。
Print Friendly and PDF
***喜欢吃满芬的你,一定要试试这款松软湿润的南瓜巧克力小蛋糕。好吃!

Continue Reading

Best Cook With Microwave

Leave a Comment
From scrambling eggs to cooking a tasty fish supper: How to best cook with your microwave oven
In today’s busy world, it’s important for many of you to be able to cook meals fast. With work, children, exercise, hobbies and — dare I say it — sleep, it’s sometimes hard to find the time to sit down with a recipe book and plan weekly meals. Luckily, there’s the microwave.
The microwave oven, invented in 1945, is a fixture in nearly every kitchen these days so why not use it to its maximum potential? Of course it can efficiently reheat leftovers, but the microwave can actually do so much more. There are many types of model, offering varied functionality so it’s important to do your research before purchase. Let’s take a look at some of the wide range of healthy meals you can cook in a microwave:
 image from The Kitchen
Breakfast
Why not go traditional and cook some porridge oats for breakfast. They’re tasty, can be topped with a variety of treats (raisins, brown sugar, coconut, fresh or frozen blueberries etc.) and will keep you fuller longer than a bowl of cereal — perfect for those cold, winter mornings. Simply combine oats and milk in a ratio of one to two (for example, a half a cup of oats and a cup of milk), cook for two minutes, stir, cook for another minute or so and let stand to cool.

Other good breakfast ideas include scrambled eggs (beat the eggs first, microwave for 45 seconds, stir and microwave for 30 seconds repeatedly until the eggs are set), hot granola, poached eggs and applesauce.
 Image from The Kitchen
Lunch
Soup is actually incredibly easy to make in a microwave. Simply steam the veggies in a bowl with a bit of water and a lid (butternut squash is always good this time of year) until they are soft, add to a couple cups of stock and blend as best you can with a whisk. To finish the dish, season with salt and pepper to taste. An egg sandwich, warm brie on Melba toast and a ‘baked’ potato (or sweet potato!) are also easy and delicious options. 

Dinner

Consider going slightly more gourmet for dinner and whip up some succulent flounder. People can get nervous about cooking fish in the microwave but as long as you follow the directions, it’s completely safe. Fold the fish towards the center since the microwave cooks food from the outside in and steam it in paper towel, wax paper or plastic wrap.

Other tasty and completely doable dinners include lasagna (get the no-cook lasagna noodles), couscous and sausage with hash browns.

Dessert
Finally, complete the meal with something sweet. You can make banana bread in a mug, an oatmeal cookie and even cheesecake in the microwave.

So, living in a small apartment with no oven or simply want to whip up a fast, family dinner? Plug in the microwave and get going!      
Continue Reading

Pumpkin Ang Ku Kueh 南瓜红龟糕

36 comments

I was very surprised and happy when I received this mini ang ku kueh mould from Eileen two weeks ago. Eileen also shared her Pumpkin Ang Ku Kueh's recipe on her blog using the same mould and her AKK looked so cute and pretty lol!  Since Eileen sent me this cute mini moulds, I too made them and at the same time support the LTU Pumpkin theme event for October.

 These pumpkin akk are soft and chewy and we finished them off within a day!

Thank you very much Eileen for these cute and lovely gifts. I love them to bits :)
非常感谢Eileen送的这些小可爱,实在太喜欢了!


Pumpkin Ang Ku Kueh

Ingredients:
(A)
70g Pumpkin Puree
1 tbsp Sugar
35ml Hot water (about 2 1/2 tbsp)
120g Glutinous rice flour

(B)
1 tbsp Oil
10ml Water

Filling
110g Red bean paste, divide in 11 small balls (10g each)

      Method:
  • Steam pumpkin till soft. Mash hot pumpkin till fine with a fork or blender.
  • Mix ingredient (A) together in a bowl. Cover pumpkin dough with cling wrap and rest for 10 minutes.
  • Then add oil into pumpkin dough. Slowly add in 10ml water if the dough is too dry and knead to smooth.
  • Divide pumpkin dough in 11 portions (22g each) and wrap the red bean paste into it. Roll into a ball and dust with some glutinous rice flour. Press firmly into the mould. Knock out the kueh and place it onto a greased banana leaf.
  • Steam the kueh at medium heat for 2 minutes. Open lid to let the steam to escape and place the lid back on the steamer, steam for another 3 minutes.
  • Remove the kueh from the steamer, grease some oil on it. Leave to cool and serve.

~~~~~~~~~~~~~~
南瓜红龟糕


材料
(A)
70克 南瓜泥
1汤匙 细糖
35毫升 热水 (越2.5 汤匙)
120克 糯米粉

(B)
1汤匙 食油
10毫升 冷开水

(馅料)
110克 红豆沙,分成11份,搓圆

     做法:
  • 南瓜用大火蒸热, 趁热压烂成泥,备用。
  • 把(A)料拌匀,盖着越10分钟。
  • 加入油,然后慢慢加入10毫升冷开水(如果面团太干才加)搓成团。
  • 将面团分出小等份,并包入馅料。
  • 放入已抹粉的龟模里,轻轻的压平,扣出,放在香蕉叶上。
  • 以中火蒸约2分钟,掀开片刻,盖上再蒸约3分钟。
  • 取出,并涂上少许食油,待冷后即可食用。
    Print Friendly and PDF

Continue Reading

Miso Pumpkin Salad 味噌南瓜莎拉

15 comments

Saw a savoury and appetizing pumpkin salad recipe in Epicure magazine sometime ago. I didn't take down the exact ingredients but remember it was mixed with miso paste, ginger and sesame oil. So here is the  Miso Pumpkin Salad that I made for myself as a salad snack. Very easy to prepare in less than 30 minutes and best to serve it warm with a hint  fragrance of toasted sesame seeds and coriander leaves.

Miso Pumpkin Salad

    Ingredients:
      1 tbsp Olive oil/vegetable oil
      250g Pumpkin, skin removed and cut into small chunks
      3-5 Cherry tomatoes
      3/4 cup Water
      1 tsp Miso paste
      1 tsp Ginger, minced
      2 tsp Sesame oil
      black and white toasted sesame seeds for garnishing
      some chopped coriander leaves
 
      Method:
  • Heat olive oil over medium heat and stir fry pumpkin for a while. Add water and bring to a boil until pumpkin is half cooked and slightly soft.
  • Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
  • Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
  • Garnish with toasted black and white toasted sesame seeds, and chopped coriander to serve.

~~~~~~~~~~
南瓜莎拉


      材料:
      1汤匙 橄榄油/植物油
      250克 南瓜,去掉皮和籽,切块状
      3-5粒 小番茄
      3/4杯 水
      1茶匙 
      1茶匙 姜末
      2茶匙 麻油
      适量烘烤过的黑和白芝麻做点缀
      芫荽适量,切碎
      做法:
  • 加油在锅里,以中火翻炒南瓜。加入水煮致南瓜半熟即有点软。
  • 噌,姜末和麻油拌均匀致滑后,倒入半熟的南瓜里,拌匀。
  • 跟着放入番茄,以小火继续煮约2-3分钟致南瓜刚刚变软即可上碟。
    Print Friendly and PDF
***近来吃多了南瓜甜食,今天就上一碟咸口感的味南瓜莎拉,做法简单又特别,而且还带有芝麻和芫荽的香气味。 ~ 赞!


 Photobucket
Continue Reading

Chocolate & Yogurt Zucchini Bread 巧克力优格夏南瓜面包

16 comments

I happened to buy 3 pieces zucchini for only three dollars at the market the other day. Don't know what to do with them, I google searched for a recipe and came across my friend Zerrin of Give Recipe shared this quick bread recipe, Chocolate Yogurt Zucchini Bread.  Zucchini doesn't have a lot of flavour but it gives a nice moist texture and I love that this recipe little oil is used. With the yogurt and chocolate chips added also made this bread taste so delicious. Thanks to Zerrin for sharing this great recipe.


Chocolate & Yogurt Zucchini Bread

    Ingredients:
      2 large Eggs (70g each)
      1/2 cup Vegetable oil (65g)
      1 cup Sugar (I used 3/4 cup - 135g)
      1/2 cup Yogurt (100g)
      1.5 cup Flour (170g)
      1/3 cup Valrhona cocoa powder (25g)
      1.5 tsp Baking powder
      1/4 tsp Salt
      1 tsp Vanilla extract
      3 cups grated and lightly squeezed Zucchini (about 200g)
      1 cup Chocolate chips (100g)





      Method:
  • Preheat oven to 350F (180C). Grease 2 small loaf pan (I used one long loaf pan) and set aside.
  • In a large bowl, beat eggs and sugar with a hand whisk. Add in oil, yogurt and vanilla extract, mix well.Add in sifted cocoa powder and mix with a spatula.
  • Mix flour, salt and baking powder together and sift it into egg wet mixture. Stir until smooth, but don't overdo it.
  • Add in grated zucchini and stir just until it is coasted with the batter.
  • Mix in 3/4 of chocolate chips into batter and fold to just combined. Don't overmix it.
  • Pour batter into prepared pan and top with the remaining chocolate chips and bake for about 50 minutes or skewer inserted into the center of the cake comes out clean.
  • Let it cool completely before slicing and serving.
~~~~~~~~~~~~~~
巧克力优格夏南瓜面包



     材料:
     2个 全蛋 (约70克一个)
     65克 植物油
     135克 细糖
     100克 优格
     170克 面粉
     25克 可可粉
     1.5茶匙 发粉
     1/4茶匙 盐
     1 茶匙 Vanilla香精
     200克 夏南瓜,洗净,刨成细丝,挤干
     100克 巧克力粒

     做法:
  • 预热烤箱至180度。准备两个小长方形烤盘,抹油。(我是用一个长方形烤盘),备用。
  • 将鸡蛋和糖放入一个大碗中,搅匀。加入油,优格和香精,搅匀。筛入可可粉,用朔胶刮刀拌均。
  • 将面粉,盐和发粉一起筛入蛋糊里,翻拌至顺滑但不要过度搅拌。
  • 然后加入夏南瓜丝到面糊里,拌匀。
  • 加入3/4的巧克力粒,拌匀即可。
  • 倒入烤盘,把剩余的巧克力粒铺在表层上。放进预热烤箱烘烤约50分钟或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟了
  • 让蛋糕完全冷却了才脱模切片享用。
    Print Friendly and PDF
***夏南瓜(zucchini)也称为西葫芦。口感清脆。在食用上可多种变化,如凉拌生吃,炬烤,炒吃,也很适合拌入蛋糕里,让蛋糕整体更湿润轻柔。


Continue Reading

Roasted Pumpkin and Apples 香烤南瓜与苹果

17 comments

Here is another healthy recipe adapted from Taste.com that I told myself I would love to try. Simple and delicious Roasted Pumpkin and Apples with maple syrup coated. You can serve it as a side dish with roasted meat or stand alone snack. Also a lovely way for those who don't usually eat pumpkin.

Roasted Pumpkin and Apples

    Ingredients: serves 1
      250g Pumpkin
      15g Butter, melted
      1 Red apple
      maple syrup




      Method:
  • Preheat oven to 180C. Cut the pumpkin into pieces (remove skin and deseed). Transfer to a large bowl. Add half of the melted butter and toss to combine. Place on a large baking try. Bake in oven for 10 minutes.
  • Meanwhile, cut apple into wedges and core. Transfer to a large bowl. Add remaining butter and toss to combine.
  • Place the apple on tray with the pumpkin. Bake for a further 30 minutes.
  • Reduce oven to 170C. Drizzle some maple syrup (about 1 tbsp) over the pumpkin and apple. Toss to coat. Bake, tossing once halfway through, for a further 10 minutes or until golden and tender.
  • Garnish with some pumpkin seeds before serving.

~~~~~~~~~~~
    香烤南瓜与苹果 

      材料:1人份

      250克 南瓜
      15克 融化牛油
      1粒 红苹果
      风糖浆

      做法:
  • 预热烤箱至180度。将南瓜切块 (去掉皮和籽),放入一个大碗中。倒入一半的牛油,拌匀。铺在烤盘上底部铺纸,放进烤箱烤约10分钟。
  • 期间将苹果削皮,去核切成片放入碗中,把剩余的牛油倒入拌匀。 
  • 将拌匀牛油的苹果片放在同南瓜的烤盘上,继续烤30分钟。 
  • 然后调低烤箱温度至170度, 滴入适量风糖酱(约1汤匙)在南瓜和苹果上,翻拌均匀再继续烤10分钟至金黄色即可取出。
  • 撒些南瓜子做点缀即可享用。
    Print Friendly and PDF
***这道简单好吃的香烤南瓜与苹果,可以拿来配烤肉或主食。即使不爱吃南瓜的人也会尝几块。

Continue Reading

Pumpkin Chiffon Cake 南瓜戚风蛋糕

19 comments

After making the Pumpkin Yakult Jam, I used it to make this chiffon cake. I've over baked the cake slightly and you can see that the sides of the cake are a little bit dry. The cake also had a a wasitline after I removed it from the pan. Hope you can bear with me about this ugly looking cake ..... but I was quite happy that the cake turned out very soft and cottonly although there wasn't much of a pumpkin taste. Definitely going to bake this again soon.


Pumpkin Chiffon Cake

    Ingredients:
     60g Plain flour
     1/4tsp Baking powder
     1/4tsp Baking soda
     3 Egg yolks (large egg 70g each)
      50g Pumpkin jam
      3tbsp Fresh milk
      55g Corn oil

      Meringue
      60g Sugar
      3 Egg whites
      1/2tsp Lemon juice

      Method:
  • Blend well pumpkin jam and fresh milk together in a small bowl.
  • Sieve flour, baking powder and baking soda twice, set aside. Combine egg yolks, pumpkin jam and corn oil in a large bowl and mix well with a hand whisk. Sieve in flour, baking powder and baking soda (2nd time) into it and mix well till smooth.
  • Make meringue - Beat egg whites and lemon juices until foamy. Gradually add in sugar and beat until egg whites are glossy.
  • Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into a 17cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
  • Place cake pan in the pre-heated oven 165C and bake for about 40 minutes.
  • When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
~~~~~~~~~~~~
南瓜戚风蛋糕


      材料:
      60克 面粉
      1/4茶匙 发粉
      1/4茶匙 苏打粉
      3个 蛋黄 (全蛋约70克一个)
      50克 南瓜果酱
      3汤匙 牛奶
      55克 粟米油

      蛋白霜
      60克 细砂糖
      1/2茶匙 柠檬汁

      做法:
  • 在一个小碗里把南瓜果酱和牛奶混合均匀,备用。将面粉,发粉和苏打粉过筛两次。
  • 用打蛋器把蛋黄,南瓜酱和粟米油混合均匀,然后倒入粉类,拌匀至滑。
  • 用搅拌机把蛋白和柠檬汁打至大起泡, 慢慢的把细糖倒入,打至硬性泡。
  • 将蛋白霜分3次与面糊翻打均匀。用橡胶刮刀轻轻翻拌均匀即可。倒入一个17cm戚风烤盘。轻轻把气泡敲出。
  • 把烤盘放入预热烤箱以165度烤约40分钟。
  • 烤好后的蛋糕从烤箱取出,立即到扣直到冷却后脱模即可享用。 
    Print Friendly and PDF
**南瓜戚风蛋糕的外表有一点烤过头了。。丑丑的,也没有南瓜的清香味。但内部组织还是很细腻很松软的。蛮好吃的。

Continue Reading

Rolled Oats Biscuits 燕麦饼干

17 comments

Have not made biscuits or cookies for a while and suddenly I have a craving for some crunchy biscuits. Just remember I saw this Oatmeal Biscuits recipe in this cookbook 烘焙新手 that I bought recently. As I always have organic rolled oats in my pantry, I immediately tried this recipe. These biscuits are very fragrant and crunchy,  Even the kids can't stop grabbing for more while playing.

Rolled Oats Biscuits

    Ingredients:
     100g Plain flour
     80g Light muscovado or light brown sugar
     1/2 tsp Baking soda
     1/2 tsp Vanilla powder or vanilla extract
     1/8 tsp Salt
     100g Soft butter
     50g Egg (small size egg, lightly beaten)
     200g Rolled oats (I used organic rolled oats)




     Method:
  • Sift flour, baking soda and vanilla powder into a large bowl. Add in rolled oats and mix well, set aside.
  • Cream butter at medium till light and add light muscovado into it and beat till butter becomes white. Add by beaten egg, mix well.
  • Pour in the flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.
  • Roll dough into small balls, about 15g each and place on a lined baking tray. Lightly press down dough ball with your finger and bake for about 20 minutes till crisp.
  • Store biscuits in an airtight container after cooling.

~~~~~~~~~~~
燕麦饼干

     


     材料:
     100克 低筋面粉
     80克 原蔗黑糖或赤糖
     1/2茶匙 苏打粉
     1/2茶匙 香精粉
     100克 软牛油
     1/8茶匙 盐
     50克 全蛋,打散 
     200克 燕麦 

     做法:
  • 过筛面粉和苏打粉在大碗里。加入燕麦,一起搅匀,备用。
  • 在另一个碗里放入软牛油 ,搅拌松软牛油后,放入黑糖和盐搅拌至牛油变白。倒入蛋液,拌匀。
  • 将分类全部倒入和牛油一起拌匀成软面团。
  • 在烤盘上铺上烤盘纸,将面团搓圆,大约15克一粒。然后有手指轻轻的压平。以180度预热的烤箱烤约20分钟即可。
  • 饼干待凉后,封密收藏。
    Print Friendly and PDF
***充满丰富植物纤维的燕麦烘烤而成的饼干,口感酥脆,很适合给小孩当点心。


I'm submitting this post to Cook Your Books Event #17 
hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Continue Reading