Candied Japanese Loquat/Kumquat

28 February 2015, Saturday

So inlove with this mini oranges that I decided to venture into making it candied. So I decided to googled the recipes and finally settled at lafujimama.

With pictures as tutorials, I spent the whole afternoon just boiling and pickling the seeds out and finally boiled the syrup until it thickened. The final results is this 3/4 jar of candied kumquat from 2 boxes of Jap loquat.

Will make more next time if the price went down abit. It taste kind of nice and addictive too.

Pickled Japanese Loquat

26 Feb 2015, Thursday

After Chinese New Year is over, the supermarket started selling lots of Japanese Loquat/Kumquat. Since its suppose to be good for itchy or sore throat, I decided to embark on my first pickled Kumquat adventure.

Here's what I did:

2 boxes of Japanese loquat S$5.98 each per box
Sea salt - 1 packet

Method:

1) Make sure your jar is sterilize. I got mine from Daiso for S$2 each. Washed and dried since its new.
2) Slit the kumquat/loquat crisscross at the bottom.
3) Press down and stack the kumquat/loquat alternating with sea salt. Must be fully packed into the jar. I left the jar at the bottom of the fridge because of Singapore hot weather, I hate to see mold forming.

Now, let's wait 2-4 weeks time for update on pickled kumquat.

St Bernadette Church

Tomato and Italian Herbs Bread

TOMATO AND ITALIAN HERBS BREAD

Got this recipe from www.daringgourmet.com with full step by step pictures to follow.
Unfortunately I don't have a bread machine nor those big kitchenette baking machine like you see those in Masterchef. So this recipe below is hand knead and it came out beautifully.....Because there's only 2 of us eating the bread, so I half the recipe.

Ingredients:
1 cup or more cherry tomatoes
3-5 pieces sundried tomatoes, chopped roughly
1/2 tbsp extra virgin olive oil
1 + 1/8 tsp instant (rapid rise) yeast
3/8 cup warm water
1 tbsp honey
1/2 tbsp extra virgin olive oil
1 cup bread flour + 3/'4 cup All purpose flour
1 tsp salt
1/8 cup mixed fresh Italian herbs (like rosemary, basil, marjoram, thyme, sage, dill, oregano and parsley)

Instructions:

1. Preheat the oven to 200 degC.
2. Roast the tomatoes - spread them out on an aluminium foil-covered in baking tray and toss with 1 tablespoon olive oil. Roast the tomatoes for 10-15 mins or until the skins collapsed and just barely beginning to burnt. Puree the tomatoes in a blender and set aside.
3. Jug - Combine 3/8 cup warm water, 1 tbsp olive oil, 1 tbsp hone and 1+1/8 tsp instant yeast. Covered and set aside to allow the yeast to foam around 10-15 minutes.
4. Large metal bowl - Sift flour and salt, using spatula, make a well in the middle of the flour and pour in tomatoes, the water/yeast mixture, chopped sundried tomatoes and herbs.
5. Using spatula - fold in the flour into the wet ingredients until starting to form a dough. Wet hand with olive oil and start kneading the dough until it comes together smoothly.
6. Wet inside metal bowl with olive oil and the dough. Cover the bowl with plastic wrap tightly and let the dough proof to double its size for the next 1-2 hours.
7. Wet hands with olive oil and punch the dough to release the air. knead a few times and shape the dough whichever way you like to make. Either in a loaf form or bun form.
8. Let the dough proof the second time until it double its size.
9. Preheat the oven to 180 degC . Put a small metal bowl with large ice cube below the baking rack. Bake your bread for 25-30 mins or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles.
10. Transfer the bread to a wire rack and cool completely.

Toasted the bread the next day, its still soft. Drizzle abit of honey over it and it tasted soft and crisp.

Maundy Thursday Flowers at St. bernadette Church

Peach filled Walnuts Buns

Finally I have found the basic bread without using "Tang Zhong style". By using cream cheese, the bread turns out very soft even left till next day. So, am keeping the ingredients here for future use........

Ingredients: 

140 gm bread flour + 140 gm AP flour
1 pkg 7oz instant dried yeast
60 gm caster Sugar
2g salt or 2 x 1/4 tsp
40g egg (used 1 large egg instead)
60g cream cheese
120g milk or soya milk 
28g butter, soften at room temperature
Olive or macadamia Oil as shortening

Fillings: walnuts, dried fruits like cranberries, blackberries, raisins or any other fillings

Egg wash-balance egg +1tsp milk

Method (using hand knead):
1.         Large metal bowl: sift bread flour, yeast, salt and add sugar. set aside.
2.         In a Jug, heat milk and butter till warm.
3.         In a bowl: using a spoon, beat cream cheese with 2 tbsp of milk & butter mixture till soft and creamy.
4.         Large metal bowl with flour mixture: using spatula, make a well in the middle of the flour mixture -           add in egg, cream cheese and milk/butter mixture.
5.         Using spatula, mix the wet ingredients into the dry ingredients until all come together. Wet hand with oil and start kneading by hand till dough becomes smooth.
6.         Oil the metal bowl and leave dough in bowl covered with clingwrap to proof for about 2-3 hours till dough rises to double its size. Punch down to remove air bubbles and knead gently. Weigh dough = 604 gm (For bigger bun: divide to 6 portions = 100 gm each or smaller bun: divide to 9 portions = 67 gm each)
7.         May add fillings like jam, can peaches (strain out the juices), or knead in dried fruits and nuts in each portion.
8.         Shape dough into oval shape bun or just roll into any shape. With the closing facing down, place on baking paper in a round or square pan and leave to proof further until double in size.
9.         Apply egg wash (egg + water) or just brush oil over the top.

10.       To bake, use a water bathe below the oven and bake at 160 degC for about 25-30 mins.
11.       Cool bread on wire rack and store in air-tight container to maintain softness.

Wholemeal Cranberry Walnut Bread

Was thinking of making pumpkin bread but yeast decided not to ferment in the milk. So, decided to make another batch using water instead. This will be my go to soft bread from now on:

Ingredients:
1/2 cup warm water
2 tbsp honey
1 packet active dry yeast

1 cup wholemeal flour or AP flour (or Plain flour)
1 cup bread flour
1/2 tsp salt
2 tbsp brown sugar (or white sugar)
1 large egg
2 tbsp macadamia or walnut oil (or any oil of your choice)

dried cranberries, chopped slightly
walnuts, chopped

Direction:

1. In a jug: Ferment yeast in honey water for around 1/2 hour or longer.
2. Metal bowl: sift wholemeal flour and bread flour. Add in salt and sugar. Using Spatula - mix all dry ingredients together. Make a well in the center.
3. Add in beaten egg, oil and yeast mixture. 
4. Using spatula, mix dry and wet ingredients together until dough forms.
5. Oil hand with knead 3-5 times. Drop some oil onto the metal bowl to grease it and leave dough inside to proof. Cover bowl with cling wrap and let stand for around 1-2 hours to proof.
6. Put baking paper in a square pan and set aside. Uses 9 x 9 inch pan.
7. Wet hand and punch dough down. Divide dough into 6 portion (Dough weigh 612 gm, 1 portion = 102 gm)
8. Wet hand agan - Roll 1 portion of dough with dried cranberries and walnuts into oblong shape. Set inside the prepared baking pan. Continue with the rest of the dough making sure to wet hand first. Once done, set aside again to let it proof to double its size, around another 1-2 hours.
9. To bake, put a ice water bath below the oven and bake the bread at 160 degC for 20 minutes

This bread is soft, very soft on the inside and crusty on the outside. May substitute any dried fruits or nuts for a more wholesome goodness. Love its texture. My girl eat this as a sandwich coz she brought it to school for lunch.

Teacher's Day 2013

Teacher's Day 2013 gifts - wtih Tag that says: 

Happy Teacher's Day

Mentors - You can count on

Theresian Mentors

2013 Happy Chinese New Year

Year of the Snake

Happy Chinese New Year to all..................Wishing Prosperity and Good Health, May this year bring slithering good fortune to all.

I have not been up and going lately. No mood and no creative juices to sew my bear nor do my jewelleries. So, beginning of this year, I have only done up some craft like this origami envelope red packet:

Hope that those people I give this red packet to enjoy them as much as I spent my lazy time making them :)

And here's the pussy willow I bought from cold storage for only $20 dollars.

I bought it 4 days before the CNY eve but it did not open even after 1 week past the CNY. So there's no spring in my house for this year. So sad :(

CNY must have all kinds of goodies at home, but with my health conscious younger daughter and changing diet of my old girl, we decided not to buy any this year. But what CNY without any pineapple tart? So, I surf the net and found this Pineapple Cream Cheese tart to bake. It was soft and delicious. Maybe if in good mood next year, will try to make more.

So, here's the link for the tart : wendyinkk.blogspot.sg

Then I came across another recipe for a green tea cookies with white chocolate

This were nice and crisp for matcha lovers: justonecookbook.com

Oh, I didn't mention that my computer refuse to power on and have to sent it in to Sony for repair and I also drop my ipad and broke the screen, this also sent for repair which I ended up with no computer and ipad during the CNY weekend. But, with the baking of cookies, I was very tired by day end and went to bed early. Lucky for me, I extended my vaio warranty and thus need not pay for the repair service which came up to a whooping over $800 as they change the motherboard. But for the ipad, I'm not so lucky. I have to pay $250 just to replace the screen :(  What a start of a snakey year.

Anyway, better pray harder and not to get any more breakage in my gadget.

Creamy Risotto

On a weekday, when you do not know what to make for dinner, this risotto is simple and only takes 30 minutes to prepare. I got the smoke duck from cold storage. Just heat the duck up when your risotto ready and served. Easy preparation but you just need to stand 20-25 minutes in-front of the stove. Slow cooking but worth the effort.

Recipe from http://www.cdkitchen.com/recipes/recs/478/Creamy_Risotto37324.shtml

Ingredients:

- 1/2 onion, chopped (omit cause my girl don't like onion)

- 2 cloves garlic, chopped

- 1/4 cup butter, divided

- 1 cup uncooked rice (use Arborio rice)

- 1/3 cup dry white wine

- 2 cups chicken broth

- 3 cups water

- 1/4 cup grated Parmesan Cheese

- salt and ground white pepper, to taste

- 1/2 cup heavy cream

Directions:

1. Non-stick pan - cook onion and garlic until soft in 2 tablespoons butter over medium heat. Add rice and stir 2 to 3 minutes.
2. Add wine, stir until absorbed. Increase heat to medium high, stir in 1 cup broth and cook uncovered, stirring frequently until broth is absorbed.
3. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
4. Stir in cheese, salt, pepper, heavy cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.

Tips:  added button mushroom (white and brown) and small cherry tomatoes for extra taste.

Jelly Marshmallow Cheesecake

This recipe was from many years back when I attended a Shiseido Cooking workshop. The original recipe calls for strawberries and strawberry or raspberry jelly crystal. Because strawberry not in season at the moment, so I changed it to peaches from the can and pineapple jelly crystal. Taste is milk and not too strong but it also tasted good.....yum

Ingredients Pie Base:

225 gm  biscuit crumbs (digestive or oatmeal)
90 gm salted butter (use foil butter, low water content)
1/4 tsp salt

Method:  

1. 1     Line 8 to 9" square pan with plastic wrap. Make sure the wrap flows out of the pan for easy removal of the cake later.
2.             Large metal bowl:  Mix the butter and biscuit crumbs together and press into removable round base mould.  Set aside in the fridge to chill it.

Ingredients Marshmallow Flan layer:

500 gm full cream milk (Magnolia or Daisy)
260 gm marshmallow
140 gm Nestle cream or 180 gm phillidelphia cream cheese
1 tbsp gelatin crystal
¼ tsp agar agar
1 tsp vanilla essence (optional)

Method:

1.    Non-stick pot - bring full cream milk to boil.

2.    Slowly dissolved agar agar and marshmallow into hot milk over lower heat, add in Nestle cream/cream cheese stirring continuously. (Fire must be off)

3.    Pour mixture onto biscuit layer and set aside to cool. Chill in fridge to just let it set and not hardened.

Ingredients Strawberries Crystal layer:

Strawberries, halved (or mango/peaches)
250 ml hot water
1 packet strawberry Jelly crystal (added extra 1/2 packet konnyaku jelly)
1 tbsp gelatin crystal
¼ tsp agar agar powder

Method:     dissolved jelly and agar agar in hot water and when slight cool, pour jelly gently onto Marshmallow vanilla Flan layer. Chill in fridge till well set for about 4 hours.

Honey Almond Madeleine

Adapted from www.not-thekitchensink.blogspot.com

This Madeleine are very lemony and soft but a little too sweet for me. My girls love them and said their nice and delicious.

Ingredients:
1/2 tsp Lemon zest
60 gm sugar (too sweet, next time use 40-50 gm instead)
2 eggs
20 ml maple syrup or honey
1/2 tsp vanilla extract
80 gm all-purpose flour or cake flour
3 gm baking powder
20 gm ground almond
1/4 tsp salt
100 gm unsalted butter, melted and cooled

Method:

1.   Place butter in a bowl and microwave on low for about 30 seconds or until melted. Let cool to room temperature.
2.   Zest half a lemon.  Set aside.
3.   Medium bowl: sift flour, baking powder and salt. Combine ground Almond together with the flour and set aside.
4.   Large bowl: Rub Lemon zest and sugar together with your fingertips until the sugar is fragrant.
5.   Add in eggs to the mixing bowl and beat until mixture turns light yellow color or until sugar dissolves. Do not overbeat.
6.   Add in maple syrup or honey and vanilla extract. Beat till combined.
7.   Using Spatula - fold in flour mixture into egg-sugar mixture, making sure all the dry ingredients are moistened without any large lumps.
8.   Add in melted butter into the batter and mix until incorporated.
9.   Cover the batter with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
10.   When ready to bake, grease and flour the madeleine pans.  Remove your batter from the refrigerator and fill the madeleine pans up to 80%.  (If using silicon mould, no need to grease and flour. The madeleine pops out easily)
11.   Bake them in a preheated oven at 160 degC for about 12-15 minutes.

Cranberry Walnut Rolls

The dried cranberry and mixed of walnuts give this bread rolls and flavorful taste even when left overnight and heated up in the oven. The inside were still soft and the top has a hard crunch with almond shaves.

Ingredients:

1/2 cup coarsely chopped walnuts
1 1/2 + 1/4 cup bread flour or more
1 tsp tbsp light brown sugar
3/4 tsp instant yeast
1/2 tsp salt
3/4 cup whole milk
1 tbsp shortening or vegetable oil
1 egg
1/2 cup dried cranberries, chopped
1 egg for glaze
raw/turbinado sugar for sprinkling on top of bread (uses shaved almonds instead)

Directions:

1. Toast nuts in dry skillet set over medium heat for 5 minutes or until fragrant. Set aside to cool.
2. Metal bowl:  Sift bread flour, combine with brown sugar, yeast and salt and mix well with spatula.
3. Jug - warm milk in microwave oven until thermometer registers 95 degF. Whisk in oil and egg.
4. Pour milk mixture into the flour mixture and using spatula, stir in a circular motion until all combine and comes together in a sticky dough.
5. add in dried fruits and nuts.
6. Continue to knead for about 15 minutes until it forms a smooth dough. It should clears the sides of the bowl and clings to the bottom.
7. Spray a large bowl with nonstick cooking spray and leave the dough, covered in plastic wrap to let rise until nearly doubled in volume, about 2 hours.
8. Using baking cups (cupcake cups or muffin cup), Divide the dough into 12 equal pieces or weigh them and divide them accordingly. Working with one piece of dough at a time, shape it into a ball and place into the baking cups. Repeat with all dough. Spray the rolls with nonstick cooking spray then cover again loosely this time with plastic wrap. Let them rise for about 1-2 hours.
9. Preheat oven to 180 degC and bake the rolls for 20 minutes or until the rolls are golden on top and slightly firm to the touch.
10. Cool completely on wire rack. They can be kept freeze for up to 2 weeks. Defrost at room temperature and reheat at 160 degC for about 10 minutes before serving.

Recipe from Bon Appetit, November 2009 (via epicurious)

Seafood Pie

These Seafood Pie tasted good with double kinds of fish packed inside sweet potatoes and washed potatoes. A must try next time using cream campbell soup as stock next time and less flour so that it would be more moist on the inside. Added some peas and corns for my girl loves some vegetables in her dish.


Ingredients:

·         400g skinless white fish fillet

·         400g skinless smoked haddock fillet (uses salmon instead)

·         600ml full-fat milk

·         1/2 small onion , quartered

·         100g butter

·         50g plain flour

·         pinch freshly grated nutmeg

·         1kg floury potato , peeled and cut into even-sized chunks

·         50g cheddar , grated

Directions:

1.    Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

2.    Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.

3.    Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.

4.    Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

This recipe taken from http://www.bbcgoodfood.com/recipes/3174/fish-pie--in-four-steps

Apricot White Chocolate Cookies

Got this recipe from http://honestcooking.com/2011/06/25/apricot-shortbread-cookies/
I have been looking around for TCC cookies recipe and finally, I found their cookies actually made from shortbread????   These cookies are soft but yet tender and have a lovely texture to it.  Again, I only make half of the recipe and yield 40 pieces.

Ingredients

o    113 gm                             226 grams) unsalted butter, room temperature

o    1/4 + 1/8 cup                    3/4 cup (180 mL) sifted confectioners’ sugar

o    1/2 tsp                               1 teaspoon pure vanilla extract

o    1 cup                                 2 cups sifted all-purpose flour

o    1/4t sp                               1/2 teaspoon salt

o    1/2 cup                             1/2 cup finely chopped dried apricots (sub with dried fruits like cranberry)

o    1/4 cup                             1/2 cup chopped almonds (optional)

o    1/4 cup                             1/2 cup chopped white chocolate (optional)

Instructions

1.    Preheat oven to 160 degC with rack in center.

2.    Line a baking tray with parchment paper.

3.    Medium bowl: sift flour and salt, mix together with chopped dried apricots and almonds/chocolate. Set aside.

4.    Large bowl: Electric mixer - cream butter, confectioners’ sugar and vanilla.

5.    Spatula - Stir in flour mixture until combined and batter becomes a dough.

6.    Turn out dough onto a piece of plastic wrap and mold into press it into a flat dough. Refrigerate 1 hour.

7.   Roll cookies in-between plastic wrap to 1/4″ thickness and slice into a rectangle about 1.5 x 4 cm. Bake 13-15 minutes or until done, allowing cookies to cool before enjoying.

Nutty Banana Bread

Nutty Banana Bread

Did this Bread, but yet does not taste like bread, more like cake from this webpage - http://www.bettycrocker.com/recipes/banana-bread 

Overall, taste fantastic like you bought from outside.  May substitute walnuts with fresh blueberries next time. Wonder how the taste would be like??  Did half the portion of the recipe instead so we don't end up with too much food.

Ingredients:

1/2 + 1/8 cups                         1 1/4 cups sugar
60 gm                                      113 gm  (1/2 cup) butter or margarine, softened
1 egg                                       2 eggs
2                                              4 very ripe bananas (1 1/2 cups)
1/4 cup                                    1/2 cup buttermilk
1/2 tsp                                     1 tsp vanilla
1 + 1/4 cups                            2 1/2 cups Philly all-purpose flour
1/2 tsp                                     1 tsp baking soda
1/2 tsp                                     1 tsp salt
1/2 cup                                    1 cup chopped walnuts

Method:

1.    Preheat oven to 180 degC and Grease 2 loaf pans 8 x 4 x 2 inches or 1 loaf pan 9 x 5 x 3 inches.

2.    Medium bowl: sift flour, baking soda and salt. set aside.

3.    Large bowl: Electric mixer - cream butter till smooth. Add in sugar and eggs, beat until well blended.

4.    Add in mashed bananas, buttermilk and vanilla. Beat until smooth.

5.    Spatula - stir in flour mixture until just moistened. Stir in nuts.

6.    Pour into pans and baked for about 40 minutes at 160 degC since I use only half the recipe until toothpick inserted in center comes out clean. Cool 10 minutes . Loosen sides of loaves from pans; remove from pans and place top side up on wire rack to cool completely, about 1 hour before slicing.

7.