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Whey Spelt Pancakes

Thursday, July 30, 2009

A nutritious pancake loading with the flavours and texture that every pancake fan craves for. This recipe can be used to create many fruit pancakes, such as strawberry, raspberry, black currant, or black berry.
These fruit pancakes are inspired by Christina Kim @ Deglaze Me

  • 2 Egg yolks, lightly beaten
  • 1/2 tsp Vanilla extract
  • 1 Egg white
  • Berries or red currants
  • 1-2 tbsp Butter, melted, for greasing the pan
  • Syrup to serve
  1. Rinse and dry the berries and currants. Whisk together the spelt flour, baking powder and baking soda in a bowl. Add in whey, vanilla yogurt, egg yolks and vanilla extract. Stir until all the ingredients blended.
  2. Beat the egg whites until stiff and fold into the yolk batter until well incorporated. Leave the pancake batter in the fridge for an hour before using. Heat a small amount of butter in a frying pan until it almost starts to smoke.
  3. Scoop 2 -3 tablespoons of batter into the pan. Drop on a few of berries or currants and cook until it reaches a light golden brown colour, and the bubbles start to appear on the top surfaces of the pancakes , turn over. Cook until lightly browned. Repeat with remaining batter, brushing the pan with melted butter between batches. Drizzle the pancakes with sugar beet syrup and dust with icing sugar if desired. Serve immediately.

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Spinach Sweet Corn Muffins

Tuesday, July 28, 2009

If you use fresh spinach, poach them in lightly salted water for 2-3 minutes. Chop them finely before using.

  • 2 tbsp Olive oil
  • 1/2 tbsp Baking powder
  • 1/4 tsp Baking soda
  • 2 Eggs
  • 60 g Sugar
  1. Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
  2. Sift the flour, starch baking powder and baking soda into the liquid mixture. Finally add in 100 grams of corn kernels and mix.
  3. Scoop the batter evenly into 11-12 muffin cups, then sprinkle each on the top a few corn kernels. Bake in a preheated 175C/350F oven for about 18-20 minutes.

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Nori Beef Rolls

Sunday, July 26, 2009

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.
I want to thank Aloyallyanders@Passionbaker for sharing the Kreativ Blogger Award and Elin@Elinluv's Corner, passing her Best Blog Award to me. As I said before, a blog without friends, like a soup without salt, would be dull and blank. Thank you once again my dear friends.

  • 150 g Ground beef
  • 25 g Frozen peas, thawed
  • 2 Nori sheets
  • 3 g Salt
  • 1 g Baking soda
  • 3 g Chicken bouillon
  • 8 g Sugar
  • 25 g Cornstarch
  • 70 ml Water
  • A few drops of Sesame oil
  • 8 g Vegetable oil
  1. Marinade the ground beef with salt and baking soda for 30 minutes. Stir until the ground meat has become elastic. Add in the water in 3 portions. While adding water, keep stirring until the beef has completely absorbed the water.
  2. Add in the chicken bouillon, cornstarch and mix well, then stir in the oils. At last you add the peas and mix all the ingredients until the mixture is well-combined.
  3. Divide the beef mixture onto two seaweed sheets, leaving an inch uncovered at border, and roll each up. Steam the rolls over the high heat for about 8 minutes. Slice and pan-fry until lightly brown.

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Whey Honey Baton adapted from Dan Lepard

Thursday, July 23, 2009

I was pleased and honoured when Natasha, author of 5 Star Foodie, one of the most popular and well-respected food blogs, invited me to contribute a guest post on her blog while she is on a vacation. Natasha is a professional web developer from Northern Virginia, with a passion for fine food. She has always enjoyed the creative process of inventing something new and different in the kitchen. More recently, 5 Star Foodie aka Natasha has begun an adventure, exploring the cuisine available in some of the best restaurants in the United States and around the world. The more innovative the food, the more Natasha is inspired to innovate at home for her two most appreciative "customers" - her husband and her daughter. Check out her restaurant reviews and recipes at 5 Star Foodie.

Whey is the liquid remaining after milk has been curdled and strained. Whey is quite simple to make. Fill a bowl or wide-mouthed jar with fresh, unpasteurized milk. Cover tightly and let sit at room temperature until it curdles and separates. This may take 3-4 days. Strain through cheesecloth, catching the liquid in a bowl. This is whey-- it is a by-product of the manufacture of cheese. It will keep in the fridge for up to six months. For a quicker whey, whip Fromage frais or Quark into unpasteurized milk and leave them overnight to sour.

  • 150 g Quark 40% (or Fromage fraise)
  • 500 g Fresh milk 3.5%
  1. Whisk together the quark and milk in a medium bowl. Set aside in a counter at room temperature overnight. The following day, gently warm the sour milk so that curds form. Strain the sour milk for a few of hours through a sieve lined with cheese cloth set over a pot. The strained curds can either be seasoned with sugar (salt if preferred) and used as a spread, or to make a cheesecake.

  2. To make a dough, whisk the yeast with whey and honey. Stir in half flour and salt to make a yeast batter. Leave the batter, covered, in a warm place for 30 minutes. Rub the butter into the remaining half flour, until it is evenly incorporated and the mixture resembles fine breadcrumbs.

  3. Stir the yeast batter into the butter-flour mixture. Combine together until a soft dough forms. Cover the bowl and leave for 10 minutes. Rub the work-surface with 1 teaspoon of olive oil and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Wipe the bowl clean and rub with 1 teaspoon of olive oil, return the dough to it, cover and leave for 10 minutes. Repeat the light kneading twice more, at 10-minute intervals, then leave the dough for 30 minutes until it has become soft and elastic.

  4. Shape the dough into a baton (or a ball)place it smooth-side down into a flour-dusted cloth. Leave it for about 1 hour at room temperature. Preheat the oven to 210C/410F. Upturn the dough on to a flour-dusted baking tray. Make a few of slashes over the top and bake the bread in the center of the oven for about 40 minutes or until the loaf is a good brown colour. Cool on a wire rack.

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Stir-fried Shredded Chicken with Beansprouts and Goji Berries

Tuesday, July 21, 2009

Beansprouts are a distinctively oriental vegetable, they don't have a long shelf life and usually consumed within a couple of days after cultivation or of purchase. To clean bean sprouts, drop into a basin of clear water, lift handful of bean sprouts out of the water and place in a colander, leaving behind the bean cases and broken off roots. Do not soak bean sprouts because they will exude water when cooked.

  • 350 g Bean sprouts
  • 10 g Goji berries
  • 120 g Chicken breast
  • 1 Egg white
  • Oil to cook
  • 6 g Salt
  • 5 g White vinegar
  • 3 g Chicken bouillon
  • 15 g Spring onion, shredded
  • 5 g Sesame oil
  • 1 tsp Cornstarch
  1. Wash and drain bean sprouts. Rinse the goji berries, drain and set aside. Thinly slice the chicken breast. Add in cornstarch and egg white. Mix well.

  2. Heat some oil over high heat. When it begins to bubble, drop in shredded chicken and stir to separate. Remove when they turn white. Leave 1 tablespoon of oil in the pan and remove the rest.
  3. Add in bean sprouts and goji berries, stirring briefly, add salt, vinegar chicken bouillon and shredded spring onion, stir for a couple of minutes. Return the shredded chicken to the pan, stir to mix well. Drizzle in the sesame oil, stirring briefly, and transfer to a serving plate.

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Diced Chicken Southeast Asian Style

Saturday, July 18, 2009

The distinctive taste of southeastern Asian cooking comes from the merging of all five of the palatable tastes; sour, salty, sweet, spicy and bitter. Journeyetc. Southeast Asian region, countries like Singapore, Thailand, Vietnam, and Filipino islands are a melting pot of flavors and plenty of exotic ingredients, like coconut milk, Thai basil, fish sauce, chillies. The region stretches east from India and Bangladesh to the southern border of China, encompassing the mainland countries of Burma, Thailand, Cambodia, Laos, Vietnam, and the island countries of Indonesia, Malaysia, and the Philippines.

  • 250 g Chicken breast
  • 2 tbsp Salad oil
  • 2 stalk Green onions, chopped
  • 6-8 Small dried chillies
  • Dried basil
  • 1 tbsp Sherry, medium dry
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1 tbsp Light soya sauce
  • 2 tbsp Maggi sauce
  • 1+½ tbsp Sugar
  1. Clean and cut the chicken into small dices, add in marinade and let stand for 30 minutes. Chop the dried chillies. Mix the ingredients for the sauce and set aside.
  2. Heat up a wok or a pan with 1-2 tablespoons of oil, add in chicken and stir until the colour changed. Add in spring onions and chillies, stirring briefly and pour in prepared sauce. Stir until mixed. Switch off the heat and sprinkle dried basil over. Stir until combined. Transfer to a serving dish and served with steamed rice.

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Qiong Shan Tofu (Steamed Egg Whites Hainan Style)

Monday, July 13, 2009

"Qiongshan or Qiong Moutain" is situated on the northern coast of Hainan province, China. 'Tofu' here is not made from beancurd, but egg whites. Then why is it called Tofu? Because of its smooth, silky and delicate texture resembles to 'tofu'. This is one of many well-known local specials, flavourful and delicious. Before I start writing the recipe, I want to thank Amanda at Nourish for sharing this award with me. :-))

  • 5 Egg whites
  • 1/4 tsp Chicken bouillon
  • 125 ml Water
  • 1/2 tsp Salad oil
  • 3 Shelled shrimps
  • Some dried scallops
  • 20 g Cucumber
  • 1/2 tsp Cornstarch
  1. Soak the dried scallops with some water in a bowl. Microwave on high heat for 5 minutes. Rub them into thin threads after cooling down. Mix the cornstarch with scallops water.
  2. Devine, rinse and cut the shrimps into small pieces. Marinate them with a little of pepper, salt, and rice wine for 5 minutes.

  3. Mix egg whites, chicken bouillon and water. Steam for about 10-12 minutes until the mixture sets.
  4. Heat up a skillet with oil, adding in the prepared shrimps and stir-fry until cooked. Add in scallops and starch solution. Spread the sauce over the steamed egg whites.

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Spotted Dog Bread - Soda Bread

Friday, July 10, 2009

Spotted dog bread is a type of soda bread in which baking soda is used for leavening rather than the yeast, and with additional ingredients such as raisins, honey and nuts, just like a fruit cake. It tastes best on the day it is baked. If you prefer not to break the tradition, then it shall not contain raisins, honey, yogurt, chocolate,sour cream, etc. etc.
The cross is used to help with the baking of the bread by allowing air circulation so that the bread rises better. The cross also serves as a guideline for even slices.

  1. Preheat the oven to 165C/325F. Combine together flours, baking soda, salt and sift into a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add in raisins and caraway seeds.
  2. In a small bowl, whisk together yogurt and honey until blended. Pour the mixture into the dry ingredients and stir until just combined. Turn dough onto lightly floured work surface and knead until dough is smooth.
  3. Shape the dough into a ball and place on lightly greased baking sheet. Make a cross incision with a sharp knife, about 1/3 inch deep into top of loaf. Brush with milk and bake for 45 to 50 minutes until golden. Cool on a wire rack.

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Marbled Chocolate Cornflake Energy Bars

Wednesday, July 08, 2009

An energetic crunchy bar with corn flakes, dried fruits, nuts and double chocolates.

  • 150 g Nuts (a mix of almonds and hazelnuts)
  • 80 g Corn flakes
  • 100 g Cranberries, dried
  • 50 g Raisins
  • 1/2 tbsp Malt extract
  • 150 ml 10% Unsweetened condensed milk
  • 150 g 72% Mövenpick dark chocolate angiesrecipes
  • 100 g White chocolate
  1. Preheat the oven to 180C/350F. Place the nuts on a baking tray and toast for 10 minutes. Lightly grease a 15x25cm baking pan. Coarsely crumble the cornflakes and chop the cranberries. Roughly chop the toasted nuts.
  2. In a large mixing bowl, combine together the prepared nuts, corn flakes, cranberries, and raisins. Heat the malt extract and condensed milk in a small saucepan over the low heat until thoroughly combined. Pour the mixture into the dry ingredients and mix well.
  3. Place the mixture into the prepared baking pan, and press it down evenly all over. Bake in the centre of the oven for about 20 minutes until golden brown. Remove and cool completely on a wire rack.

  4. Temper the dark and white chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.
  5. Once the baked cornflake has cooled, loose the edges with a knife and turn it out onto a board lined with a parchment paper. Spoon the dark chocolate all over the top of the square, leaving space in between. Then fill the gaps with the white chocolate. Swirl two chocolates together with a toothpick to create the marbled effect. Chill until set. Cut it into 15 squares.

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Berry And Frangipane Tart

Friday, July 03, 2009

Crumble, buttery pastry crust with lemony custard, almond pastry cream (frangipane - FRAWN-zhee-pan )and topped with berries, brushed with berry glaze for a shiny finish. A ground almond cream filling or topping most often used for cakes, pastries or other sweets.

The name "Frangipane" has a very unusual origin. In the 16th century an Italian nobleman, Marquis Muzio Frangipani, created a perfume for scenting gloves. It was popular in Paris, and pastry cooks flavored pastry cream with almonds and called it 'frangipane', presumably to take advantage of the scents popularity.

CrustLemon Custard
  • 100 g German #405 flour
  • 100 g Almond meal
  • 1 tsp Vanilla powder
  • 120 g Unsalted butter, cut into small pieces
  • 80 g Caster sugar
  • 1 tsp Lemon zest, finely grated
  • Pinch of salt
  • 1 Egg yolk
  • 80 g Castor sugar
  • 3 Egg yolks, at room temperature
  • 30 g Cornstarch
  • 250 ml Whole milk
  • Finely grated zest and juice of 1 lemon
  • 25 g Unsalted butter, melted
  • 85 g Unsalted butter, room temperature
  • 85 g Golden caster sugar
  • 85 g Almond meal
  • Finely grated zest of 1 lemon
  • 1 Egg
  • 500 g Fresh berries
  • 200 g Sour cream
  • 3 tbsp Raspberry jam
  • 1 tbsp Water
  1. To make the pastry crust, put the flour, almond meal, vanilla powder and butter in a large bowl. Rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Add in the rest of the ingredients and mix until you have a smooth dough. Wrap the dough with cling film and chill for 1 hour.
  2. While the pastry chills, start preparing the custard by placing the milk and lemon zest in a saucepan and set the pan over a low heat. Let it slowly warm up until it’s just starting to steam. At the same time beat egg yolks and castor sugar in a bowl until the mixture turns light. Sift in the cornstarch and mix well. Pour a trickle of hot milk over the yolks and whisk until incorporated. Now pour in the rest in a steady stream, whisking continuously until everything is smooth. Return the mixture back into the saucepan. Set the heat to low-medium and simmer for 2 minutes, stirring continuously to avoid any burnt bits or lumps until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover it with cling film to stop a skin forming.
  3. To make the almond filling, beat the butter and sugar until light and fluffy. Beat in the egg. Fold in the almonds and lemon zest until the mixture is smooth.
  4. Roll out the chilled crust and line on a 10-inch or six 3-inch tart pans. If your tart pan is not the loose-bottom type, then you might want to line the bottom with a parchment paper (or tin foil) to ease the tart out. Prick the bottom of the crust and bake for 10 minutes. Remove and fill the tart with 2/3 of lemon pudding, smooth and top and then spread on frangipane evenly. Return it to the oven and continue to bake 20 minutes until the frangipane is golden brown. Cool the tart for 10 minutes, and then lift from the tin. Leave on a wire rack to cool completely.
  5. Fold sour cream into the rest of lemon custard and spread the mixture over the frangipane. Arrange the berries on top, placing them as closely as possible. Put the jam and water in a small bowl and microwave for 30 seconds, stirring to combine. Brush the berries with the glaze. Dust with icing sugar if desired.

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