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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Seaweed Soda Crackers

Tuesday, February 17, 2009



  • 100 g German #405 flour
  • 1/5 tsp Baking soda
  • 20 g Icing sugar
  • 1/3 tsp Salt
  • 35 g Shortening
  • 1 Egg white
  • 3 g Dried seaweed, ripped off
  1. Preheat the oven to 175C/350F. Mix the flour, baking soda, icing sugar and salt together in a mixing bowl. Rub shortening into dry ingredients until mixture looks like loose crumbs. Add in egg white and combine briefly. Add in the dried seaweed and blend all the ingredients together with your hand.

  2. Place the dough between two sheets of plastic film, and roll it out into a rectangle, about 2mm thick. Divide it into 24 equal rectangles and prick the tops with a fork. Then use the back of a knife to make two vertical marks on the surface. Lightly brush them with egg white and then bake in the center of hot oven for 25 minutes.



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Herb Cheese Cookie Balls

Sunday, February 15, 2009



This is a wonderful mix of herbs, garlic and grating cheese formed into a ball (and pressed down with a fork if desired). You can't go wrong with this recipe.

  • 115 g German #405 flour
  • 100 g Unsalted butter, chilled
  • 70 g Cheddar, grated
  • 60 g Parmigiano reggiano, grated
  • 1 tbsp Garlic powder
  • 1 tsp Dried parsley (curly or flat)
  • 1 tsp Dried marjoram
  • 1 tsp Dried basil
  • 1/5 tsp Salt
  1. Line a baking tray with paper. Preheat the oven to 175C/350F. Sift the flour into a medium bowl. Cut in the chilled butter until mixture resembles coarse crumbs.

  2. Add in the rest of the ingredients and mix well. Shape dough into balls using 1 teaspoonful for each. Makes approximately 27 balls. Alternatively use a fork to press the cheese balls create a pretty cross-hatching pattern on the cookies. Place them in the lined baking tray and bake in the hot oven for 15 minutes until lightly golden. Remove and cool on a rack.



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Honey Cookies

Saturday, February 14, 2009


  • 80 g Unsalted butter
  • 30 g Caster sugar
  • 1 Egg
  • 1 Egg yolk
  • 55 g Honey
  • 190 g German #405 flour
  1. Preheat the oven to 175C/350F. Line the baking tray with parchment paper. Stir the egg and egg yolk together in a bowl. Soften the butter at the room temperature. Beat butter, sugar and honey in the mixing bowl on medium speed, scraping bowl constantly, until smooth. Add in egg mixture in 2 additions, beating well after each addition.
  2. Sift in the flour and baking soda. Mix until just combined. Spoon the mixture into the piping bag fitted with a plain round nozzle and pipe 3cm onto lined tray. Bake on the upper shelf of the hot oven for 18 minutes, until golden. Transfer the cookies on a rack to cool. Store in an airtight container for a week or so.


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Tangyuan Yuanxiao Glutinous Rice Balls

Tuesday, February 10, 2009
We call these balls tangyuan or yuanxiao, which made of glutinous rice flour and can be either filled or unfilled with sweet, or savoury stuffing. Sweet fillings are basically made of sugar, nuts, seeds, or beans while minced meat and vegetables are often used the savoury filling. As a symbol of family unity and harmony in Chinese culture, tang yuan is traditionally served around Dong Zhi /winter solstice, about the time when families get together for the holidays.

The way to make tangyuan varies between northern and southern China. The usual method followed in the south is to shape the dough first into small portions, fill each with the preferred filling, and then roll into rounds. In North China, the fillings are pressed into rounds, and roll in a bowl of dry glutinous rice flour.

#Dough:#Filling:
  • 160 g Instant black sesame powder
  • 50 g Caster sugar
  • 60 g Peanut butter
  • Some water
  1. In a bowl, stir the instant sesame powder with the peanut butter and some water to make a thick paste. Combine two kinds of rice flour together in a bowl. Make a well in the centre, add water gradually and mix until you have a soft dough. Divide dough into 4 equal portions, each about 110 grams.
  2. Add matcha tea powder to one portion and cacao powder to another. Leave two portions uncoloured. Roll each portion out into a long strip to the same length. Place one white strip on the top of the green tea one, and the other atop the cacao strip. Slice each into two.
  3. Stack layers, alternating white, green and cacao colours. Slice the stack into the small even portions, each about 16-18 grams. Lightly flatten each piece and place 8-10 grams of filling in the center. Seal and roll it into the ball.
  4. Bring a large pot of water to a boil. Gently drop the glutinous rice balls into the pot of boiling water and remove once they float to the top. Tangyuan can be served in either a very simple sugar wateror a bowl of red bean soup.
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Chicken Sweetcorn Soup

Saturday, February 07, 2009

A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

Marinade
  • 100 g Chicken breast
  • 3 cup Water
  • 1 tsp Chicken bouillon
  • 1 tsp Ginger root
  • 120 g Sweetcorns, canned
  • 1/2 tsp Salt
  • 1/4 tsp White pepper powder
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1 Egg
  • 1/4 tsp Salt
  • Pinch of white pepper powder
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  • 1 tsp Oil, cooked
  1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
  2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

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Snowflake Fish Curd Soup

Sunday, February 01, 2009




  • 125 g Skinless, boneless fish fillet
  • 2 Egg whites
  • 150-200 ml Water
  • 5 g Salt
  • 10 g Ginger juice
  • 30 g Starchy solution
  • 10 g Chicken oil
  • Salad oil
  • 15 g Dried mushrooms, soaked and chopped
  • Lettuce shreds
  • A few slices of carrots
  • 300 ml Vegetable or chicken broth
  • 5 g Jiafan rice wine
  • Salt to taste
  1. Chop the fish fillet until it reaches the puree consistency and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
  2. Season with the salt and stir constantly until thick and smooth. Then add in ginger juice, starchy solution, egg whites and chicken oil. Mix until the mixture is well combined and smooth.
  3. Place a wok or skillet over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
  4. Add the broth in a skillet together with rice wine and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.


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Butter Cookies

Friday, January 30, 2009


Marbled Butter Cookies



There are thick and thin types of butter cookies. To keep the shape of piped butter cookies, you will need relatively higher amount of flour or little amount of butter. The structure of cookies comes from flour, to bake thinner butter cookies, that spread out during baking, you need to use more butter. Use quality butter to make those cookies, because they do make a difference.

  • 140 g Unsalted butter
  • 90 g Confectioners’ sugar
  • 1 Egg
  • 1/2 tbsp Whole milk
  • 1 tsp Vanilla extract
  • 205 g German #405 flour
  1. Preheat the oven to 190C/375F. Line the baking tray with parchment paper and sift the flour. Cut the unsalted butter into the smaller pieces and let soften to room temperature in a mixing bowl. Beat together the egg and milk in a small bowl.
  2. Beat the butter until soft and smooth. Add in confectioners’ sugar and continue beating until fluffy and light. Whip in egg milk mixture in 3 additions, beating well between each addition, and the vanilla extract until well combined. Gradually fold in the sifted flour and mix until just moistened. Excessive mixing and stirring could cause the batter difficult to pipe out and the cookies would turn out hard.
  3. Spoon the batter into a piping bag with a star nozzle and pipe into the moulds onto the prepared tray, leaving 2cm between cookies. Bake on the top shelf in the preheated oven for about 15 minutes until the edges of the cookies starts turning golden. Remove and cool them on a rack. Store the cookies in a airtight container they have cooled completely.




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Coconut Peanut Squares

Tuesday, January 27, 2009




A creamy, flavourful and rich treat. The addition of coconut flakes simply enhances the taste of these peanut butter cookie squares.

CrustTopping
  • 130 g Unsalted butter
  • 80 g Castor sugar
  • 1 package / 8 g Vanilla sugar
  • 1 Egg yolk
  • 160 g Plain flour
  • 30 g Hazelnut, ground
  • 50 g Coconut shreds
  • 180 g Peanut butter, crunchy
  • 3 Egg whites
  • 20 g Confectioners’ sugar
  1. Preheat the oven to 190C/375F. Soften the butter at the room temperature. Beat in caster sugar and vanilla sugar until smooth. Add in egg yolk and whip on high speed until thick and smooth. Sift in flour, ground hazelnut and coconut shreds. Mix all the ingredients with your hand until a dough forms.
  2. Line a baking tray with parchment paper. Place on the cookie dough, top with the plastic film and roll it out to a 28x25cm rectangle. Prick the entire surface with a fork and bake on the top shelf in the preheated oven for about 18 minutes.
  3. Mix together the peanut butter and egg whites until combined. Sift in the confectioners’ sugar until smooth. Once the crust is done, remove from the oven and reduce the temperature to 160C/320F. Spread the peanut butter mixture on the top of the baked crust. Return it to the oven and bake for 25 minutes. Remove and cut into squares.
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