Traditional Butter Cake

Today was a fulfilling day, I managed to vacuum the whole house and also made all these butter cakes for all my colleagues tomorrow. Really thankful to them for appreciating my design of Thank You card. Hope they will like these Traditional Butter Cakes I made. These cakes really have a great butter aroma and very soft. Thanks to Jo for this recipe.

http://www.tastebook.com/recipes/2004371-Traditional-Butter-Cake

Ingredients

• 250g butter
• 165g Castor sugar
• 205g self raising flour (sifted)
• 5 eggs
• 1.5 tsp vanilla essence

Directions

1. Mix butter and Castor sugar until white.

2. Add eggs one at a time. Mix evenly. 

3. Add flour and mix using low speed.
4. Add vanilla essence and mix evenly.
5. Pour into cake tin (20 X 20cm).

6. Bake at 180 degree C for 35-40 mins.

Spongy Banana Cake

http://www.tastebook.com/recipes/3361408-Spongy-Banana-Cake

Once I got hold of these lovely cup fillers, I really can't wait to bake my banana cake in it.   These banana cakes were really light and spongy and different from those banana cakes that I used to eat, perhaps due to the use of cake flour and folding method. Guess I need to make more in order to satisfy everyone cravings.

Ingredients

• 3 Eggs (medium)
• 120g sugar
• 200g Banana (mashed)
• 150g cake flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 80g Corn oil
• 1/8 tsp vanilla essence

Directions

1. Preheat oven to 160 degree C.

2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

3. Beat eggs, sugar, vanilla & banana till stiff/ribbon stage.

4. Fold in flour & mix well.

5. Add in corn oil & mix well till batter is shiny & flowing.

6. Pour batter into cup fillers or loaf pan.

7. Bake for 30mins.

Cocoa Butter Cake

http://www.tastebook.com/recipes/3359466-Cocoa-Butter-Cake

I came back from work, thinking to relax and watch some TV programmes when my son came asking me to bake a cake for supper. Looking through those recipes that I plan to make, I decided to bake this Cocoa Butter Cake since I have all the ingredients readily. Just within an hour, the aroma of butter filled the whole kitchen and the kids can't wait to gobble them up.

Ingredients

• 250g cake flour
• 2tsp double action baking powder
• 4tbsp milk
• 250g butter
• 160g sugar
• 4 eggs
• 1tsp vanilla essence
• 2tbsp cocoa powder
• 1/2 tsp coffee powder
• 10g melting chocolate

Directions 

1. Sift cake flour and baking powder in a bowl.
2. Beat butter with the sugar until pale and fluffy.

3. Add in egg one at a time, add in vanilla, mixing well.

4. Fold in flour and milk, combine well.

5. Mix 1/3 portion of cake mixture with cocoa powder & coffee powder.

6. Pour cocoa mixture into cake tin and follow by cake mixture.

7. Put melting chocolate in microwave and keep stirring till all melted. Pipe line across top, then use chopstick to go across the line.

8. Bake in preheated oven at 180C for 40mins or when skewer comes out clean.

Notes

You can use a kitchen paper towel to press in the centre of cake to flatten it, so it will look nicer when cutting into squares.

Macaroni Cheese with Chicken Pie Fillings

http://www.tastebook.com/recipes/3354316-Macaroni-Cheese-with-Chicken-filling

Got this recipe from my friend, Jo and I thought it would be a great dish for lunch. Instead of just merely macaroni cheese, I added the fillings from my Chicken Pie recipe below the macaroni cheese, thus making it a more balance dish. The result was amazing and my kids love it so much and kept asking for more servings.   Though it has quite a number of steps in preparation but definitely worth the time and effort.

Ingredients

• 300g macaroni
• 650ml fresh milk
• 500ml water
• 1/2 tbsp salt
• 2 tbsp butter
• 2 tsp plain flour
• 150g mozzarella, shredded
• 200g cheddar, shredded

Directions

1. Pour fresh milk, salt and water into a large pot. Bring it to a simmer. Add the macaroni and cooked until almost through. It should be a little firm. Be sure to keep the heat low and to watch the pot as this cooks. Milk and water tend to boil over quickly.

2. Remove macaroni using a slotted spoon and reserve liquid.

3.Preheat oven to 200 deg C.

4. In a large saucepan, melt butter over medium-low heat. Add flour and stir until combined. Slowly add the reserved liquid, stirring until the sauce begins to simmer and thicken a little.

5. Set aside a handful of the shredded cheese and add the rest to sauce, stirring slowly until all the cheeses have melted. Add the macaroni and stir. Cook for a minute and remove from the heat.

6. Transfer to an ovenproof dish. Cover with reserved shredded cheese.

7. Bake for 40 mins until bubbly and golden. Serve immediately.

Notes

I cooked the chicken fillings and place below the macaroni cheese. This makes a more balance meal.

Coffee Yoghurt Walnut Cake

http://www.tastebook.com/recipes/3354314-Coffee-Yoghurt-Walnut-Cake

After tasting this cake from 2 of my colleagues who baked it, I can't wait to bake it myself. The steps seem so easy but it was really time consuming in preparing. In this recipe, it is important to take note of the folding method in order for the cake to rise nicely. I have refrigerated the cake in the fridge for a few hours before I cut and also dust some icing sugar to give a nice finishing look!   

Ingredients

Crumbles:

• 200g digestive biscuits(crushed)
• 120g walnuts (lightly roasted and chopped coarsely)
• 60g light brown sugar
• 10g instant coffee powder
• 1 tsp cinnamon powder
• 100g cold butter

Cake layer:

• 200g cake flour
• 1 tsp baking powder
• 150g butter (room temperature)
• 80g caster sugar
• 2 eggs (lightly beaten)
• 1/2 tsp vanilla extract
• 1 pinch of salt
• 150g plain yoghurt

Directions

1. Crumbles: Mix crushed digestive biscuits, light brown sugar, chopped walnuts, cinnamon powder and instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.

2.Sift cake flour and baking powder. Set aside.

3. With an electric mixer, beat butter with sugar until the batter becomes pale, creamy and fluffy.

4. Mix in vanilla extract, salt and mix well.

5. Add in eggs gradually, mix well each time the eggs is added.

6. With a spatula, stir in the cake flour/ baking flour mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quite thick and firm.

7. *Add in yoghurt in a few separated additions, stir well each time the yoghurt is added. The batter will become smooth and ’spreadable’.

8. Line the bottom of a 20cm X 20cm baking tray** with 1/3 of the crumbles. Spread evenly and press firmly with back of a spoon.

9. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.

10. Bake in a preheated oven at 170 degree C for 35-40 mins, or until a skewer inserted into the centre comes out clean.

11. Remove cake from oven, let cool slightly and unmold. Refrigerate cake in fridge for a few hour before slicing into square. Place cake on paper filler and dust with icing sugar (optional).

Notes

*Important:Don't over fold as the cake won't rise nicely. **I use baking tray instead of springform pan,lined over hanging on one side of the tray. When cake is done,simply lift up the baking paper and place the cake on plate to cool off completely.

Mini Cheesecake Cupcakes

Baked on 25 Dec 2015

http://www.tastebook.com/recipes/3342271-Mini-Cheesecake-Cookies

Just finished baking these mini cheesecake cupcakes. It asked for Nilla Wafers (which only sell at Jason Market) to be put in the bottom of paper cups but I tried out with digestive biscuits instead. Not quite perfect though as the digestive biscuit didn't stick together well and became crumbly. Overall, pretty and cheesy. Note : The cheesecake left in fridge overnight were so much better, digestive biscuits also not crumbly, stick together well and taste good.   

Ingredients

• 12pcs digestive biscuits
• 100g butter
• 500g cream cheese (2 pkg)
• 100g sugar
• 2 egg
• 1 tsp vanilla
• Topping as preferred*

Directions

1. Crush digestive biscuits and mix well with butter. Keep it in fridge for 30 mins.

2. Preheat oven to 200 degrees C and line mini muffin/cupcake pan with paper liners. Scoop a little digestive biscuit mix into each mini muffin well and press it level. Set aside.

3. Cream together the cream cheese and sugar with a mixer till light and fluffy, and thoroughly combined. Add the eggs, one at a time, beating until well combined. Mix in vanilla.

4. Divide the batter evenly among each cup. Bake for about 25mins, or until the edges and top appear set.

5. Cool completely and top with a small amount of preferred filling. Refrigerate until next day and ready to serve (digestive biscuit will be crumbly if not refrigerated).

Notes

*You can use Jam, melted chocolate or blueberry fillings for the topping. I used decorating gel for these lots of cheesecake.

Chicken Pies

http://www.tastebook.com/recipes/3341721-Chicken-Pies

I always don't like the idea of making pie pastry myself because of the tedious steps but this pastry recipe was really a no-hassle for me and the results surprised me. Just the view of the photo makes one go drooling and I had to say this, the first bite on it was super duper yummy! Even my hubby gave me a thumbs up for this. 

Ingredients

Pastry:

• 250g plain flour
• 200g butter (softened)
• 110g plain yogurt
• 1 egg yolk
• 1 tsp sugar
• pinch of salt
• flour for dusting

Filling:

• 500g or 2 packs of chicken breast/legs
• 1 carrot (diced)
• 1 large onion (diced)
• 1 can button mushroom (sliced)
• olive oil

Marinate chicken:

• 3 tbsp oyster sauce
• 2 tsp of Knorr seasoning
• 2 tbsp dark soya sauce
• 2 tbsp sesame oil
• 3 tbsp Parsley flakes
• some pepper
• 1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)
• 1 egg (beaten) - for glazing

Directions

1. Pastry: Put all ingredients into a mixing bowl except yogurt. Use hand to mix to a crumble. Add in yogurt and mix to a dough. Dough will be very soft, so need to keep it refrigerated at least for 30mins.

2. Fillings: Heat up pan with olive oil. Saute diced onion till its fragrant and suoft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.

3. Preheat oven at 180 degree C and dust the pie mould with flour.

4. Roll the dough on floured working surface. Use a cutter to cut out a circle and place on pie mould, press lightly and cut out the excess dough with a butter knife.

5. Fill in the pie fillings. Cover it with another rolled dough on top and cut out the excessive dough.

6. Press the edges of pie with the back of fork to stick them together and make some holes on top of pies. This is to let the steam release during baking.

7. Glaze the pie with beaten egg and baked it at 180 degree C for 40mins till pie turns brown.

8. When slightly cool, take pie out and place on paper fillers. Ready to serve.

Mini Shepherd Pies

http://www.tastebook.com/recipes/3341766-Mini-Shepherd-Pies

This is my 2nd attempt making Shepherd Pie (the 1st did not turn out well), but this time I used the filling recipe from the Chicken pies and it was marvellous! Just want to be more creative and also easier for my kids to eat so I baked them in aluminium cups instead of large baking tray. I added  some shredded mozzarella cheese on top  of the mashed potatoes and baked it to perfection. All gone in split seconds and everyone were asking for more...

Ingredients

Toppings:

• 2 large potatoes (boil and mashed)
• Some butter
• Mozzarella cheese

Fillings:

• 300g or 1 pack of chicken breast/legs
• 1 carrot (diced)
• 1/2 large onion (sliced)
• 1/2 can button mushroom (sliced)
• olive oil
• 1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)

Marinate chicken:

• 2 tbsp oyster sauce
• 1 tsp of Knorr seasoning
• 1 tbsp dark soya sauce
• 1 tbsp sesame oil
• 2 tbsp Parsley flakes
• some pepper

Directions

1. Add butter to mashed potatoes and leave aside.

2. Heat up pan with olive oil. Saute sliced onion till its fragrant and soft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.

3. Preheat oven at 200 degree C.

4. Put fillings into aluminium cups almost 1/2 cup. Spoon mashed potatoes on top of fillings and press to level. Top it with Mozzarella Cheese.

5. Bake at 200 degree C until brown.

Notes

The seasoning to marinate chicken are estimated. You can adjust to your own liking.

Almond Biscuits & Strawberry Puffs

http://www.tastebook.com/recipes/3342196-Almond-biscuits

Another 2 creations from puff pastry, which are so easy to make. Well received by everyone too!

 

 

 

Ingredients

• 1 sheet puff pastry
• 2 tbsp egg white
• 2 tbsp fine sugar
• 80gm almond flakes
• sugar to sprinkle
• some flour for dusting

Directions

1. Mix egg white with 2 tbsp sugar.

2. Dust some flour on cutting board. Lay pastry and peel upper sheet of plastic.

3. Spread egg white mixture evenly on top of pastry and sprinkle almond flakes all over pastry.

4. Replace top sheet of plastic and lightly roll to press almonds onto pastry.

5. Remove upper plastic sheet and sprinkle sugar over almonds.

6. Put pastry into the freezer for half an hour to set the topping.

7. Preheat oven to 180 degree C.

8. Cut pastry to finger-sized pieces. Place them on a baking sheet. 

9. Bake for 15 mins on 180 degree C till golden brown.



http://www.tastebook.com/recipes/3341726-Strawberry-Puffs

 

 

 

 

 

Ingredients

• 1 Puff pastry sheet
• Strawberries
• Sugar
• Butter
• Powdered sugar (optional)

 Directions

1. Wash strawberries and cut them into 6 parts each.

2. Cut the puff pastry sheets into squares about 5cm X 5cm.

3. Put 3 pieces of strawberry on each piece of pastry.

4. Top with a bit of butter and sprinkle with some sugar.

5. Bake for 10 to 15 mins at 200 degree C until golden brown.

6. Let them cool down a bit and dust with powdered sugar (optional).

Notes

I did not dust it with powdered sugar here.

Sausage Buttons & Sausage Cheese Cups

http://www.tastebook.com/recipes/3341719-Sausage-Buttons

I found this recipe of puff pastry using sausages to make different type of treats. It came conveniently packed with 6 sheets of pastry (I used the brand Pampas) and with just a little effort, they are in the oven baking. Within seconds after baking, they are all snapped up. Really a very easy recipe to rush out some yummy snacks for a good afternoon tea!

Ingredients

• 1 sheet of puff pastry (Brand:Pampas)
• 3 sausages
• Flour to dust working surface

Directions

1. Preheat oven to 200 degrees C. Sprinkle working surface with little flour.

2. Place sausage at one end of puff pastry and roll just to cover the sausage. With sharp knife, slice each roll into 1/2-inch thin slices.

3. Line baking paper. Place buttons 1 inch away from each other. Brush beaten egg on top and bake in preheated oven at 200 degrees C for 15 minutes until golden brown. 

http://www.tastebook.com/recipes/3341734-Sausage-Cheese-Cups

Ingredients

• 1 sheet of puff pastry
• 3 sausages
• Cheddar cheese
• Parsley flakes



Directions

1. Preheat oven 200 degrees C. Unfold one puff pastry sheet onto cutting board. Without rolling it out, using sharp knife, cut puff pastry into 3 equal strips, lengthwise and 3 equal strips crosswise, making 9 equal squares.

2. Prepare filling: Cut sausages into thin slices. Cut cheese into cubes.

3. Place each puff pastry square into each muffin cup, gently pressing center of square down and having the “ears” sticking out a bit. If you have any muffin tin cups left unused, fill them halfway with warm water. This will allow even baking.

4. Fill cups with sausage and cheese filling evenly. Sprinkle with parsley flakes.

5. Bake in preheated oven at 200 degrees C for about 20 mins until golden brown.