Category Archives: Baking

Apple Tart

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The apple “Belle de Boskoop” is my husband’s favorite type of apple. It is a very tart apple and it is said that it contains more Vitamin C than the Granny Smith. He enjoys munching on them and they are good cooking apples. Having received a bag of them from his uncle, I wondered what to do with them that could do justice to my husband’s Boskoop loving soul. In the end I decided to make a tart with. It was delicious.
I followed the recipe from Leite’s Culinaria. The crust was very easy to work with. Assembling was not hard either once all the elements are ready.

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While I’m not sure if my photography skills did any justice to the pie, I would say I might make it again next Boskoop season 🙂

Oven Baked Blueberry Pancake

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We have been plagued by a nonstop case of cold, runny noses and coughing this whole month. Today is another day of me feeling weak and exhausted. I have a toddler to feed so I looked around for something that is easy and contains fruits/vegetables. The internet led me to Martha Stewart’s page and showed me a very easy recipe of oven-baked blueberry pancake. The ingredients are all there so that decided it.

I do not own any cast iron pan so I used my springform cake pan which worked fine. I need not adjust the timing or anything. The pancake was simple but good. I drizzled some maple syrup over before serving. Yum! The little one devoured his serving and asked for a second and a third serving 🙂

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For the recipe, please click here.

30 Min Homemade Rye Pizza

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These days, with a picky toddler, pizza can be my best bet sometimes. Today’s lunch was one of those days. It was not planned for so I wondered if there is such a thing as a quick pizza dough. It turned out to be a very positive “yes”. This pizza from start to end took me 30 minutes. I have substituted the bread flour with rye flour. My toddler did not mind it 🙂 I think it has to do with the salami. Oh boy, I have to tell myself, too much of a good thing is really not good. Don’t mind the weird shaping too!

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The dough recipe is adapted from Allrecipes. The serving size can be changed at the Allrecipes link so you can double, triple, quadruple the amount of dough 🙂

Makes 1 small pizza (Enough to feed a toddler and an adult)

Ingredients
For the dough
3g dry yeast
1 tsp sugar
60ml warm water
85g rye flour/bread flour
1/2 tsp salt
1.5 tsp olive oil
For the sauce
1 tomato, pureed (with blender)
1 tsp pizza herbs/oregano
2 tsp olive oil
For the toppings
Sliced salami
Shredded cheese of your choice
Toppings of your choice

Breadcrumbs and extra flour for dusting

Method
1. Preheat oven to 200 degrees Celcius (with fan). Gather all dry ingredients for the pizza dough and place them into a medium bowl. Stir in water and oil until a smooth dough forms. Leave it for 5 mins.
2. Prepare baking tray by sprinkling a handful of breadcrumbs all over. Prepare sauce by heating up a small saucepan and adding in olive oil. Add in the pureed tomato and herbs and bring to a boil. Simmer for 2-3 minutes till it thickens. (It’s a fairly fast process)
3. On a floured surface with floured hands, pat out the dough. If the dough looks wet and sticky sprinkle some flour over it for better handling. Pat it out as thin as possible and transfer it to the baking tray. Place the dough on top of the breadcrumbs.
4. Spoon/spread the sauce all over the dough, leaving a 1 cm or 1/4 inch border on the sides. Sprinkle as much cheese as you would like and the toppings of your choice. Bake in preheated oven on the higher rack (mine as 4 racks, I used 2nd from top rack) for 10 – 15 mins or till the cheese has melted and turn light golden brown.

That was today’s QUICK and yummy lunch 😉

Cakey, chewy, slightly gooey Brownies

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I haven’t had much cravings for brownies for the longest of times. Those days I would wonder why people go crazy for brownies. I could remember my first brownie though. It was chocolatey and moist. First bite and I went “wow!” But the years that follow, I lost clue on the brownie loving. Till last week.

I had a strong urge after dinner for something chocolatey. Gooey. Cakey. A couple of thoughts later, I narrowed down the suspect. The brownie. I have no recipe on hand to make one. So I searched for one quickly. Found one on Allrecipes (Click on Allrecipes for the recipe!) and 45 minutes later, I was in brownie heaven. So good that it’s a keeper.

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Smitten Kitchen’s Sunken Apple and Honey Cake

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It’s been awhile since I last wrote anything here. It has really been another couple of mad months. I knew turning two was a milestone, just didn’t know of the effects that came with! Well, now I have experienced it first hand and pretty much survived it. Although I have had time and chance to try out a few recipes from the Internet, I was usually too drained. In this time, the wonderful blog of Smitten Kitchen had been a wonderful read and inspiration. It still is!

Well, when I saw this post, I couldn’t resist but have a short bake as it is apple season now. The apples I used were a mix of Braeburn and Boskoop. I really enjoyed the cake. So did my neighbors. The salted honey glaze just gave it an edge that normal apple cakes lack. This is going to be my favorite apple cake recipe for now! For the recipe please click here.

And guess what, after I hit the “Publish” button, I’ll be baking my second sunken apple and honey cake 🙂

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Video: Eggless Blueberry Muffins

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Since trying out the recipe on Eggless Blueberry Muffin, we (my husband and I) thought it would be funny to make a video of our toddler, Mika, in his baking element. For the recipe and complete instructions, please click here.

In this video, I have added a teaspoon of cream cheese mixture in the middle of every batter. To make the cream cheese mixture, just mix 3 tablespoon of cream cheese to 1 tablespoon of castor sugar. Mix it with spoon/whisk till incorporated. Set aside for use. Fill the muffin cup liner up to 1/2 way, add in a teaspoon of cream cheese mixture, and cover over with muffin batter. The muffin cupliners should be 3/4 full for baking. This is totally optional, especially if you want to keep it vegan!

We hope you enjoy our first ever video 🙂

Fuss-free Fish Pot Pie and Cheesy Sticks

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This is another of my quick lunches that I dished out while trying to entertain my toddler. This is very easy and very quick to assemble with a bit of planning ahead for the thawing, of course! I came to this idea while looking in my fridge and freezer on what I have on hand. And I love pies. Although that doesn’t mean I’m good at making them but I’m learning something new everyday…

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And of course, thank you very much for the invention of ready made puff pastry!

Ingredients
For the fish pot pie (Makes 2 ramekins):
1 fillet of any white fish (about 110g), thawed – Use more if you like
1 cup of chopped spinach, thawed
1/2 cup of cheese of your choice, (grana padano, parmesan etc)
Juice of half a lemon
Seasoning to taste (Salt and pepper)
Frozen puff pastry, prepare per direction on packaging (Try to buy puff pastry sheets that you do not need to roll out)

For the cheese sticks:
Puff pastry, cut to strips
Pizza herb mix or herb mix of your choice
Cheese, grated

Equipment
2 ramekins
1 baking tray with baking paper

Method
1. Preheat oven to 180 degrees Celcius. Cut the thawed fish into cubes. Squeeze water from spinach either using a sieve and a spoon or your bare hands. Divide fish, spinach and cheese between two ramekins.
2. Season with salt and pepper and a dash of lemon juice. Stir the contents of the ramekins to get the seasoning and lemon juice incorporated.
3. Cut puff pastry to required size so that you have a lid to put over each of the ramekins. Use a sharp knife and cut using clean cuts. Do not saw. Cover ramekins and use fingers to press down the pastry to the side of the ramekins to seal.
4. For the cheese sticks, cut the remainder of the puff pastry into strips. Transfer them to a baking tray that is prelined with baking paper. Sprinkle pizza herbs and cheese over. Place ramekins on to the baking tray, if there is still space.
5. Put both pot pie and cheesy sticks in oven to bake for 20 mins or till the pastries are all puffed up and golden. Remove from oven and serve.

Happy puffing 🙂