Ezie Scones To Die For

Bahan-Bahan

2 cawan tepung
1/3 cawan gula
1 sudu makan baking powder
½ sudu teh garam
6 sudu makan mentega, sejukkan tapi jangan dicairkan
½ cawan cranberries kering atau kismis
1 lemon (zest)
1 telur
½ cawan whipping cream
2-3 sudu teh cream atau susu
1 sudu the serbuk kayu manis
3 sudu makan gula

Cara-caranya

Panaskan oven ke 280 Celsius
Campurkan tepung, gula, baking power dan garam
Masukkan mentega. Gunakan garfu untuk menggaul doh sehingga menjadi sepert biji biji peas. Masukkan cranberries/kismis, dan gaul rata.
Didalam mangkuk lain, campur telur dan whipping cream. Kemudian masukkan kedalam bahan bahan kering tadi. Kacau sehingga doh menjadi seperti bola.
Uli selama 5 kali. Buat bentuk bulat besar dan letak di atas loyang pembakar yang telah di alas cookies sheet. Potong doh kepada 8 bahagian. Atau pun bentukkan bulat kecil kecil, mengikut suka.
Sapukan cream keatas scones.
Gaulkan 1 sudu teh serbuk kayu manis dan 3 sudu makan gula. Taburkan keatas scones yang telah di sapu cream.

Bakar didalam oven 180 C selama 12 - 15 minutes
Bakar selama 12 – 15 minutes.
Enjoy! Sedap dimakan sebagai hidangan the petang.

Devil's Food Cake and Frosting with Banana slices

Ingredients:

For the Cake:
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. (1 1/2 sticks/6 oz/170g) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature

For the Frosting:
12 oz. bittersweet chocolate, finely chopped
1 3/4 cups heavy cream
1/2 cup sour cream Pinch of salt

Instructions:
Preheat an oven to 180°C. Lightly butter the bottoms of two 9 x 2-inch round cake pans and line with parchment paper. Lightly butter the paper and the sides of the pan and dust with flour.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.

Divide the batter between the prepared pans and spread it out evenly. Tap the pans gently on the counter to dispel air pockets. Bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.

Transfer the pans to a wire rack and let cool for 15 minutes. Run a small knife around the inside of each pan to loosen the cakes. Invert onto the rack and lift off the pans, then carefully peel off the parchment paper. Let the cake layers cool completely before frosting.

To Make the Frosting:
In the top pan of a double boiler, combine the chocolate and heavy cream. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate, then whisk until well blended. Let cool slightly. Add the sour cream and salt and stir just until blended. Let cool to room temperature, stirring occasionally. Whisk the frosting briefly until lighter in color and thick enough to spread.

To Assemble Cake:
Brush away any loose crumbs from both cake layers. Place one layer, top side down, on a flat serving plate. With an icing spatula, spread about one quarter of the frosting evenly on top. Add the banana slices on the frosting. Add another quater of the frosting on top of the banana slices. Place the other layer, top side down, on the first layer and press gently. Spread a thin layer of frosting over the entire cake to seal in any crumbs, then thickly coat the cake with the remaining frosting. Serve immediately or keep covered at room temperature until ready to serve.

Recipe source : From the Internet

Double boiling

My young chef whisking the chocolate frosting


Cakes in the oven

Cakes are ready

Whisking the frosting until the right consistency to spread over cake

Spread frosting over the bottom layer

Using spetula, spread the frosting evenly

Place the banana slices on top of the cake

Place the other layer on top

A double deck chocolate cake with banana slices

Diet

Grapeseed Oil

I have converted from the usual vegetable oil to Grapeseed oil. Now that I am more cautious about what I put in my mouth, I don't deep fry or use much oil in my cooking. So for a small bottle of Grapeseed oil that costs S$6.00, I don't actually feel much of a pinch. And it is much more healthier than Olive Oil.

From lowering cholesterol to reducing fine lines and wrinkles, it turns out that the oil inside those tiny seeds in grapes has a whole "bunch" of benefits! Top chefs are now cooking with grapeseed oil because of its amazing effect on enhancing the natural flavours of food. The late Master Chef, Jean Louis Palladin, noticed that his customers always felt good after a meal cooked in grapeseed oil. It's one of the few foods known that not only reduces LDL (the bad cholesterol), but raises HDL (the good cholesterol). This helps to keep arteries clear, which may contribute to another benefit of grapeseed oil - its potential to guard against impotence. Grapeseed oil contains a high level of antioxidants, including vitamin E, which makes it not only healthy, but very stable.

Source : Associate Melody.com

Grapeseed oil has been produced and enjoyed for it's health benefits in Europe for centuries. It is less saturated fat than olive oil and easily digested. Grapeseed Oil is a good source of Vitamin E Alpha, an important antioxidant. This is 50 times more potent as an antioxidant than Vitamin C or E. Antioxidants called Procyandanians (used in the supplement Pycnogenol) extracted from grapeseeds have been shown to have positive health benefits. Procyandanians have been successfully used to help vascular disease. Known for allowing the flavor of fresh foods to come through, grapeseed oils light and delicate flavor is a natural choice for sautéing, baking and frying.

Source : Rising Stars.com

Counting the Days

Thursday 17 July 08.

Today is the birthday of my dear friend Keith Russell who is in Longview Texas. Happy Birthday and hope that he is well.

I started the day with a mix fruit juice of green apple, celery and capsicum. I chanced upon this diet mix fruit juice recipe from a website that I surfed yesterday.

2 green apples
1 stick of celery
1/2 capsicum seeded
1/2 teaspoon of salt
and sugar to taste

If you are using a blender/food processor, you need to add 1 cup of water. If you use a juicer like I do, the natural juice of the fruits/veg is enough. The salt is to prevent the juice to turn dull in colour. Don't worry, the capsicum is not hot. Add sugar just enough to get rid of the bitter taste of the capsicum.

I had the drink in between my cardio exercise on my steps machine and my weight lifting session at 7.00 am. A half an hour exercise really makes me sweat like I have been running for my dear life. It is nice to be able to exercise while watching NYPD Blue on AXN Beyond or Pussycat Dolls on MTV.

Blueberries muffin for breakfast at 8.00 am, just before I leave for the office.
10.00 am snack is the same juice that I've made from home. I kind of like the taste of the juice. Its different, with a salty and sweet taste.
Lunch is the chicken pie that I baked last night for yesterday's dinner.
I am going to have another muffin at 4.30pm, and I am set for the day. Dinner is another story.

Blueberries Muffin
1 1/2 cup flour
1/3 cup sugar
1 teaspoon salt
2 teaspoon baking powder
1/3 cup milk
1/3 cup grapeseed oil
1 egg 1 cup of fresh blueberry

Method :
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place grapeseed oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top. Bake for 20 to 25 minutes in the preheated oven, or until done.

The Diet is Still On

Wednesday, 16 Jul 08.

I had muesli and yogurt for breakfast at 7.00 am. Handful of pumpkin seeds for 10am snack, a small bowl of yogurt for lunch at 12.30pm, a slice of bread with organif fig jam for 4.30pm snack. For dinner I've made chicken pie and ate at 9.00 pm. Just before bed, I had a cup of low fat milk.

Here is the recipe for the chicken pie :
2 cups of chopped cooked chicken breast
2 cups of fozen mixed vegetables
2 cups of sliced button mushrooms
2 cups of dice boiled potatoes
1 teaspoon dried tarragon
1 regular can of fat free reduced sodium cream of mushroom soup
2 tablespoon of grapeseed oil
Salt and Pepper

For the pastry :
3 cups of whole wheat flour
1 cup of non fat milk
1 egg
2 tablespoons of grapeseed oil
1 teaspoon of salt
Cheese slices

Method :
Pre-heat oven to 250 C.
Combine chicken, mixed vegetables, dice potatoes, mushrooms and undiluted soup. Heat grapeseed oil on a frying pan. Add salt and pepper to taste. Cook the mixture until the mushrooms soften for about 4 minutes. Off the stove.

For Pastry :
Mix flour and salt in a medium bowl, add warm milk in a middle little by little, until the mixture is flaky. Add in egg and grapeseed oil. Mix until it become a dough. Roll out dough and cut using a round cutter and place in a aluminum pie cup. Using fork, make few holes to let out the air from the bottom of the pastry.

Add chicken filling and top with a slice of cheese. Close with another rolled out dough and make more holes with fork. Press the fork at the edge to seal the pie. Bake in the oven for 30 minutes.

Eat Frequently, Small Meals

The last time I checked (a month or so ago), I weighed 59kg. That is 7 kg more than my usual weight. Suddenly, everything couldn not fit. All my pants are tight. All my tops are about to burst in the front. What have I done wrong? Ok, too much eating. Too much good food, especially free food!

That's been said, now I am on my diet regime again. You can me a Yo-Yo dieter. But, I am determine to lose these fats before the year end. Tee hee. That is another 5 more months. I am thinking long term.... the longer the term, the better it is.

So, today I had sandwich for lunch. Butter spread on 2 pieces of whole meal bread, with 1 boiled egg (sliced), lettuce and alfalfa. For some reason, I love the taste of alfalfa. I am going to have green salad for tea (tee hee... odd isn't it) at 4.30 pm later. I have not decided what is for dinner though. (Edited) - I had Fish Head Soup from the stall in Banquet Jurong Point. But without any rice nor with noodles. It was a hearty and healthy meal, just don't think about the MSG.

Later we had Pina Colada at Coffee Bean with an interesting topic to discuss.

I bought a book on dieting recently (I will take a photo of the book if I remember later). It says in the book that we are more likely to lose weight by eating a smaller portion six times a day, than our regular 3 times of full plate meals a day.

This has to do with the production of our insulin from the pancrea... oh heck, I can't remember all it says in the book, but when we eat 3 full plate meals, more insulin needed to help with the digestion of the food, and storing it as fats. I will get the exact fact when I get back.




Yesterday, I had a whole meal bread with peanut butter for breakfast at 8 am, an apple and a slice of pineapple at 10.30 am, macaroni and chicken pieces for lunch at 1 pm, a small cube of brownies for tea at 4.30 pm and for dinner I had piece of Baked Dory and 1 serving of soya bean sprouts at 8.00 pm. A cup of milk just before bed at 10.00 pm.

(Note to self : Don't bake Dory... it does not lose the 'fishy' smell).

I have wanted Erin to be on the same diet plan as I am, but knowing that she is on her own at home, it is hard to control what she eats when I am not there watching. Oh well, what ever it is... it will be.

But of course, our occassional rendevous for fine dining still stands! I am making plans to have Straits Kitchen Return.... end of the month! yippee.

Chocolate Chip Cookies for June Holidays

Last night, I baked chocolate chip cookies for Qhaireen's classmates to celebrate the forthcoming June Holidays. For all 38 of them. Packed in a brown bag and ribbon and special card from Qhaireen.

This morning, she laden herself with 2 shopping bags full of the small brown paper bags. She called me from school a while ago, saying that everyone enjoys the cookies.

My hardwork has been paid off, by the smiling faces of the children.

Brown paper bags, lining up to go.

My assistant baker, too tired to help packing the cookies, snoring away.