Saturday, 21 July 2012

Soft Raisin Breads

I think baking yeast breads is fast becoming a weekly routine for me. They usually last me for three breakfasts over the week.

It's time to invest is an excellent bread knife, or a bread-cutting machine!

Raspberry Tarts

I have no idea why these tarts are called Babsie's tarts but I shall it raspberry tart because that is what it contains. But, the name is really cute. I chanced upon this recipe while using almond as the key search word for ingredients. You might have guessed right. The tart base used almond flour, and also plain flour.

This tarts are easily to bake, looks really cute and sweet. Great for a tea time snack with a cuppa. Almond flour gives it a special and "French" feel.

Raspberry Tarts (adapted from my

Ingredients: ( I did half the recipe)

  • 2 sticks unsalted butter, room temp
  • 3/4 cups fine granulated sugar
  • 2 egg yolks, room temp
  • 1 1/2 tsp vanilla extract
  • zest of one lemon (i omitted but i think lemon zest is a taste enhancer)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/4 cup package of blanched, slivered almonds, finely ground ( I used ready bought almond flour)
  • 1 15.5 oz jar seedless raspberry jam (my experience is to not use sugar-free jam as their texture is different and seem to be produce liquid during handling)


  1. Preheat oven to 350degF (176degF). Prepare two 12-cup muffin tins by spraying with non-stick cooking spray. 
  2. Cream butter and sugar until light and fluffy. Gradually add egg yolks, vanilla, and lemon zest. Scrape down the sides of the bowl as you mix when necessary.
  3. Whisk together AP flour, ground cinnamon, salt and baking powder. Gradually add this mixture to the butter mixture and stir until well combined. Add the ground almond and mix until combined.
  4. Use a small cookie scoop (about 2tbsp size), scoop dough into 24 muffin cups. Pat the dough evenly around in the bottom of the muffin tin; even out the surface.
  5. Use a teaspoon and dollop two teaspoonful of raspberry jam onto the top of each section of dough. 
  6. Bake in preheat oven for 15-16 min or until the dough raises up around the jam and is slight brown at the edges.
  7. Cool the tarts in the pans until cool to touch (1hr). Very Carefully remove them from the pans (a pointed offset spatula should work well here).

Wednesday, 27 June 2012

Bread Series: Milk Loaf, Sesame Burger Buns and Matcha-Chocolate Swirl Bread

I think I am into making yeast bread these days. Nothing beats having homemade bread for breakfast and more importantly, Dear has been super supportive. Yeast breads are not easy to make; they are time consuming and may turn out hard like rocks. But, Dear encouraged me to keep making for practice makes perfect.

I am so glad that I am able to make soft, fluffy bread for him now.

Milk Loaf

This was amazingly aromatic, soft and fluffy.

Sesame Burger Buns

Very soft. Really soft.

Matcha-Chocolate Swirl Bread

This was slightly problematic in the bread-making process but it turned out fine. I could use less cocoa powder next time as it overwhelmed the green tea aroma.

Tuesday, 26 June 2012

Chocolate Chip Cream Scones

Another breakfast food. Second attempt at scones. A different kind of scones. There are just so many kinds of scones and I shall try until I find the one I like the most. The first scones I made were buttermilk scones, which I had replaced the buttermilk with yoghurt. Those plain scones are ideal with cream and jam.

The ones here are cream scones. I think they tasted delicious! I liked them so moist and their textures. With Hershey's chocolate chips embedded everywhere, they'll definitely make your day. 

Chocolate Chip Cream scones (adapted from the food librarian)
makes about 15 4-in round scones

  • 250g all-purpose flour
  • 56g granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 113.4g butter (cold, cut into pieces)
  • 1 cup (8 oz) heavy whipping cream (cold) ( I used 3/4 cup cream and 1/4 cup non-fat yoghurt)
  • desirable amount of miniature chocolate chips (depending on preference)
Topping (I omitted)
  • 1 egg, lightly beaten
  • 2 tbsp sanding sugar or granulated sugar
  1. Preheat over to 218degC
  2. Mix together dry ingredients. 
  3. Cut in the butter until you get a coarse-meal crumbs like consistency. 
  4. Add whipping cream and chocolate chips. Blend together quickly. Do not overmix.
  5. Shape into a round or square. 
  6. Brush with egg wash. Sprinkle with sugar. (I did not)
  7. Cut into shapes. Place on parchment or Silpat covered baking sheet.
  8. Bake for 14-16 minutes until golden brown and delicious.

Lemon Curd Tart

This was Dear's birthday cake for 2012. I wanted to make a special "cake" and decide to make a tart instead.

I thought the lemon curd was quite sour. I have a habit of reducing the sugar that the recipe calls for. I can say that that doesn't affect all of the recipes I have tried but for this one, the lemon was more powerful than the baker!

Lemon Curd Tart (adapted from
makes a 10-in tart/pie



  • 1/3 cup sugar
  • 1/2 cup butter
  • 1 1/4 cup plain flour
  • 1/4 tsp kosher salt
  • 2 tbsp cream (I used milk; not sure if that was the reason why the crust was crumbly)
  • 1 tsp vanilla extract


  1. Preheat over to 204degC.
  2. Cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
  3. Press dough tart pan and press it up the sides, making sure the layer on the bottom is even.
  4. Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
Lemon Curd


  • 1 cup sugar (I used 194g)
  • 2/3 cup Meyer lemon juice, freshly squeezed and strained ( I had two lemons and yielded a bit less than 2/3 cup)
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 2 egg yolks
  • 6 tablespoons unsalted butter, softened and cut into half inch pieces

  1. In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
  2. In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
  3. Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
  4. Remove custard from stove and whisk in butter, adding in one piece at a time.
  5. When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
  6. Refrigerate overnight or at least 8 hours before serving. (Mine cut better when refrigerated for 24hrs)
  7. Decorate with icing sugar, as desired.

Chocolate-Banana Marble Cake & Nutella-Banana Bread

I wonder who among my friends visit the public and national libraries these days? I haven't went in a long time until one afternoon after I visited Bras Basah Artfriend and I had some time to kill before the next appointment.

Gosh! To my pleasant surprise, I find our national library very complete. It has a wide collection of books, at least for the baking and cooking and food section. But, if something like baking and cooking already have a detailed collection, what can we say about other popular categories? Even better I suppose. I notice they have the latest titles that I cannot even find in For those who are running out of things to do, I would strongly recommend a visit to the library. If you do not have time to read or have no intention of borrowing (lest the hassle of having to return it), it is also nice to grab a book, find a comfortable spot in the library and enjoy the pictures while you waiting for your appointment. 

Anyway, i got hold of book "the art and soul of baking". I have heard pretty decent good reviews and wanted to check it out before making a purchase. It was a heavy big book of recipes! love it. 

A simple, down-to-earth marbled cake got hold of my attention. I have never made a marbled bread but there are such detailed pictorial instructions that I feel I should give it a try and I did. 

The process was fun and the cake was chocolatey and bursting with banana flavours.

Chocolate Banana Marble Cake (adapted from "the art and soul of baking")
makes a 9in-by-5in loaf 

  • 3 medium banana, very ripe, mashed with a fork, should yield about 1 cup
  • 1/4 cup buttermilk ( i used non-fat yoghurt)
  • 2 tsp vanilla extract
  • 2 cups sifted cake flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup, unsifted unsweetened Dutch-process cocoa powder (I used Van Houten's)
  • 3 tbsp boiling water
  • 1 1/2 stick unsalted butter, soften
  • 1 cup sugar (I used190g)
  • 2 large eggs, room temp, lightly beaten

  1. Preheat oven to 176degC. Butter a 9in-5in loaf pan.
  2. Add buttermilk and vanilla to the cup of mashed banana
  3. sift cake flour, baking powder and soda into a medium bowl. whisk to blend well. set aside
  4. dissolve cocoa powder in the boiling water and stir until a smooth paste is formed. add extra water if it is too thick
  5. Beat butter and sugar, at medium high speed until very light, and fluffy (4-5min)
  6. Turn speed to medium and add eggs one by one
  7. Add the flour mixture in three additions, alternating with banana-buttermilk mixture. DO NOT over-mix. It is okay to see patches of flour.
  8. transfer half the batter into another bowl and add the cocoa paste. Mix well, gently but thoroughly.
  9. Drop alternating spoon of dark and light batters into prepared pan. Create marbling effect by using a spoon to gently turn the batter over in 3 places over the length of the pan.
  10. Bake the cake for about 55-65min ( I baked mine for about 80min). Remove from oven and let cool. When cooled, slice gently using a serrated knife.

After I made this, my cousins suggested Nutella-Banana cake. What can I say more about Nutella? It has always been a winner. 

Nutella-Banana Chocolate Cake

Same recipe as above except that the cocoa paste was replaced with about 120g of Nutella.

Thursday, 31 May 2012

Peanut Butter Cookies

Peanut butter is the love my life! well, almost... of course my loved ones are the real loves of my life! 

but... there isn't a day without peanut butter for me. I can have it for breakfast or lunch or dinner (but rarely, with the Hub watching me so closely on my food choices).

my relationship with PB (and chocolates!): never enough of it.

PB is sooooo versatile; you can have it with jelly, jam, nutella, cream and - my favourite combination - Kaya. extremely sinful, yes, but totally comforting. And, you can have it on breads (ALL kinds, ANY bread, ANY brand. in fact, if the bread does not taste good on its own, just spread them generously with PB  and they will be most delicious..), cream crackers, scones, etc. Or, in milkshakes even... 

and, PB whether crunchy or creamy is a wonderful baking ingredient. personally, i use crunchy ones for baking and creamy ones just to eat it on its own. recently, i bought a large tin of crunchy PB just for baking and here is what I tried out. 

Peanut Butter (shortbread) cookies (adapted from Leite's Culinaria)


  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • cup granulated sugar, plus more for sprinkling
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup plus 2 tablespoons chunky peanut butter 
  1. Preheat the oven to 176°C. Line 2 baking sheets with parchment paper.
  2. Sift together the flour, baking soda, and salt in a bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until everything is smooth and uniform. Add the flour mixture and mix just until combined. Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.
  4. To make small cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls. To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the cookie dough with any design you like. Sprinkle with granulated sugar. Bake in batches until lightly browned, about 10 minutes. Transfer the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 days

Sunday, 27 May 2012

Chocolate Cupcakes with Raspberry-Grapefruit Buttercream

For Mothers' Day! this post is self-explanatory......

Chocolate Cupcakes (adapted from Martha Stewart)

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar (I reduced it to half cup)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  1. Preheat oven to 350 degrees F. Line 12-cup standard muffin tin with paper liners.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. 
  3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  4. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  5. Cool in pan 5 minutes; transfer to a wire rack to cool completely 
  6. Decorate as desired.
Raspberry-Grapefruit Buttercream filling 

  • 1/2 stick butter, at room temp
  • 1 1/2 cups powdered sugar
  • Pinch of salt
  • 1/2 Tbsp grapefruit zest, unpacked
  • 1 1/2 Tbsp grapefruit juice
  • 1/2 tsp Marks & Spencer Bat's Blood
  1. Cream the butter, powdered sugar, salt, and grapefruit zest on high 3 to 4 minutes. Add the bat's blood and mix for another minute

Espresso Choco-Chips Biscottii

I thought long and hard before deciding to bake this. my first experience with making biscotti was not smooth. the dough was extremely sticky and slicing the hot half-baked dough was a challenge. however, i was going to meet my girlfriends and i wanted to make sweet treats for them. and because we were planning on meeting after work, i needed something that easily "portable" and "durable" that could at least last until i meet them. although cookies and muffins were good choices (if not for the delicate frostings on cupcakes, i would have done cupcakes; they are sooo pretty.....), i decided to go with biscotti because they can keep for long and are good snacks with coffee. my group of girlfriends are hardworking professionals whom i assume enjoy a cuppa coffee now and then. i had hoped that the biscotti would serve as their tea-time snack during their hectic work days. 

Espresso Choco-Chip Biscotti (adapted from sagerecipes)

  • 1 tablespoon instant espresso powder ( i used vietnam coffee powder)
  • 250g cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch of salt
  • 4 tablespoons unsalted butter, room temperature
  • 100g sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips 
  1. Preheat the oven to 325ºF and line 1 sheet pan with parchment paper.
  2. In a small bowl, dissolve the instant espresso powder with 1 tablespoon hot water. Set aside.
  3. In a medium bowl, sift together the flours, baking powder, and salt. Set aside.
  4. Cream the butter and sugar, using an electric mixer, until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips just until incorporated.
  5. Divide the dough into 3 equal portions and form each portion into a log (2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 40 minutes.
  6. Remove from the oven and let cool slightly. Turn the oven down to 275ºF. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them). Place the cookies cut side down on the sheet pan and bake for another 40 minutes, until toasted and dry.

Japanese Matcha Munavalgekook

this is something that Dear saw on Foodgawker (my favorite iPhone app!) and requested for. it was a very simple cake but required quite alot of eggs whites. I had problems using up the egg yolks after that and ended throwing some away - yes, it was wasteful. I should have been more curious to find out what "Munavalgekook" means before baking this. that's me, i usually "skip" the words that i cannot pronounce, when reading in silence. it's subconscious. I wonder if anyone of you is like me. ...The awkward moment when you wrongly pronounce the name of a lead character in a popular book when excitedly discussing about the character with another fan of the book...

anyway, the word "Munavalgekook" is Estonian for "egg white cake". unlike angel cakes  which also use only egg whites and contain little/no fat, munavalgekook has added fat and is taste buttery and moist. coupled with the aroma of matcha powder, i think it is wonderful as as a tea-time snack with any brewed tea!

I chose to bake this cake in a bundt pan. I love making bundt cakes as they already look pretty on its own. 

Japanese Matcha Munavalgekook
(adapted from closetdomesticbunny)


  • 6 large egg whites
  • 2tbsp caster sugar
  • 100g butter, melted and let cool
  • 150g caster sugar (original recipe called for 200g)
  • 160g self-raising flour
  • 2tbsp of cornflour
  • 1tsp of baking powder
  • 1tbsp matcha green tea powder (could add 1/2tsp if desired)

  1. Line your baking tin and pre-heat oven to 180°C.
  2. Mix the dry ingredients together and sift a few times until ingredients are all mixed thoroughly.
  3. Beat the egg whites and 2 tbsp of sugar with a hand mixer until pale and foamy, or if you'd like the cake fluffier until soft peaks form.
  4. Sift the dry ingredients into the beaten egg whites. Fold with a spatula gently.
  5. Add the melted (but cool) butter and mix gently.
  6. Pour into the baking tin and bake for 30-40 minutes. Mine baked for about 45 min.
  7. let cook in the bundt for 5min and transfer to cool on a cooling rack

Saturday, 31 March 2012

Hot Cross Buns

we were on the topic of supernatural during our regular lunches when a friend of mine said he always felt that Good Fridays is the darkest day of the year. the ironic thing was he was a disbeliever of ghosts and spirits and other superstitions.anyhow, i like Good Fridays. you know it is coming when bakeries start to sell chocolate Easter bunnies, marzipan Easter eggs and - perhaps less popular here in SG - hot cross buns. i like the spices and candied fruity flavours of hot cross buns. i can barely taste the glaze used for "crossing" the buns but when i do, i really like how sweet it tastes. =)

though i came from a catholic school, i never quite heard of hot cross buns. as convent girls, we did alot of Easter eggs related art and crafts but not the buns. maybe also because i am neither a catholic nor a christian, i knew little about these festives.

my first encounter with hot cross buns took place three years ago when i had breakfast at Cedele Great World City. Intrigued by the cross on the bread rolls, i bought the bread to try. you might have guessed right. i loved it! and when i started to enjoy baking, i promised myself to bake it. last year passed like a flash and i wasn't in time to bake hot cross buns during Easter. i could not miss it again another year.

there are what i think beautiful superstitions about hot cross buns which i want to believe in and others which i am really skeptical about. the nice ones say that "sharing a hot cross bun with another can ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. " the one i am skeptical about says that "buns baked and served on Good Friday will not spoil or become mouldy during the subsequent year". we know that food spoils, don't we? having studied science and chemistry, it is hard to believe, but it wouldn't hurt to try. if anyone of you out there would bake during Good Friday itself, pls try and let me know. =P

Hot Cross Buns (adapted from


3/4 cup plus 2 tablespoons milk, divided
1 (1/4-ounce) package active dry yeast
1/2 teaspoon granulated sugar
3 3/4 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon (i used 1/2 tsp)
1/4 teaspoon ground cloves (i omitted)
1/4 teaspoon ground allspice (i omitted)
1/4 teaspoon ground nutmeg (i omitted)
1/2 teaspoon salt
1 1/2 teaspoon freshly grated orange zest
3 large eggs, divided
1/4 cup unsalted butter, softened
1/2 cup raisins
2 teaspoons vegetable oil, for greasing a large bowl
1/2 cup powdered sugar


1. Heat 3/4 cup milk until lukewarm.
2. Stir the yeast and the granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until the yeast becomes foamy.
3. Combine the flour, brown sugar, and cinnamon, cloves, and allspice, nutmeg, salt and orange zest in the bowl of an electric mixer. Mix on low to combine.
4. Pour the milk and yeast mixture into the flour mixture, and beat on low to combine. With the mixer running, add 2 eggs, 1 at a time, mixing just until the yolks disappear. Add the softened butter and raisins and mix until the dough is smooth and elastic, about 4 minutes.
5. Place the dough in a lightly greased large bowl, turning the dough once to coat it with the oil from the bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm place to rise for 1 1/2 hours, or until doubled in size.
6. Position an oven rack in the center of the oven, and preheat to 400 degrees F.
7. When the dough has risen, punch it down once and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball. Place each dough ball evenly spaced onto a baking sheet lined with parchment paper.
8. Whisk together the remaining egg and 1 tablespoon milk in a small bowl. Using a pastry brush, paint the tops of each roll with the egg mixture, reserving the remaining egg wash.
9. Place a clean kitchen towel over the tops of the rolls and put in a warm place to rise, about 30 minutes.
10. Remove the kitchen towel and brush the tops of the rolls again with the reserved egg wash mixture. Bake until golden brown, 10 to 15 minutes.
11. Remove the baking sheet from the oven. Allow rolls to cool completely.
12. Combine the powdered sugar and remaining tablespoon of milk. Place the sugar glaze in a pastry bag with a small tip.
13. When the rolls have cooled, pipe a cross over the tops of each roll using the sugar glaze.

Saturday, 18 February 2012

Molten Chocolate Lava Cake - a Valentine Sweet Treat

i love this dessert - anytime! already planned to make this for Dear on Feb 14th since sometime ago. 

hmmm. i wonder, actually, if this makes him or me happy, since I'm the one who likes it! this brings me to another thought which has been baffling me for some time. that is, sweet desserts are almost a must for Valentine's day celebration and baking sweet cookies/cakes/chocolates seem like a popular gift from girls to boys. but the thing is, it is the girls who likes those sweet treats, not the boys right? so.... why??? i suppose baking needs much effort and that's why... hope the boys appreciate those efforts from we girls!

anyhow, here's the much-liked molten chocolate lave cake..

Molten Chocolate Lava Cake (adapted from cake-o-cake.blogspot)

Ingredients (i used half the recipe for 2 ramekins)

4 oz dark chocolate, melted
4 oz semi-sweet chocolate, melted
4 tbsp salted butter, softened
1/3 cup cake flour
1/3 cup granulated sugar
3 eggs


1. mix the melted chocolate together
2. cream sugar and butter. add eggs one at a time, incorporating between each additions
3. add flour and mix until just combined
4. using a rubber spatula, stir in the melted chocolate into butter-egg-sugar-flour mixture. stir in big circular strokes
5. butter the ramekins generously 
6. fill the ramekins to the top with the batter
7. bake at preheated oven at 190degC for 15min or until edges are firm but centre still soft. entire top should be even in color.
8. cool for 10min before un-molding
9. un-mold the cake by quickly inverting the ramekins and allow the cake to slide out quickly
10. decorate as you wish

i was too excited in "presenting" the "gift" to Dear that i did not take more pictures of it....

Lemony Madeleines

the humpy cakes! so, i called them. distinctive to madeleines are humps on shell-like looking butter cakes. the first madeleines i had were the ones from Delifrance. never knew the actual names of the cakes until much later when i actually learnt to read food names first before buying the food. when i was younger, madeleines were common sight at my grandma's place because my aunties and uncles often frequent Delifrance, which was then quite hip and "class". with the dwindling number of deliverance outlets in Singapore, i think then-popular cafes are being quickly overtaken by more "artas, baristas-ish places and unique cafes like PS Cafe, the Marmalade Pantry, Wild Honey, etc. 

it has been a while since i ate madeleines. few weeks ago when i was researching on french recipes, i came across this classic madeleine recipe (from Julia Child of course!) and decided to give it a try. verdict? really awesome! the additions of lemon zest and lemon juice were simply amazing as they balanced the buttery taste of common madeleines sold in those chain bakeries, making you want for more. 

as it was my first attempt on madeleines, i was rather reluctant to buy the real madeleines molds which are quite costly. i baked this batch of madeleines using existing little cake molds that i have at home. different look but the same great taste! 

Lemony Madeleines


  • 2 ---------------------------- large eggs, beaten
  • 140g ----------------------- granulated sugar
  • 125g ----------------------- all purpose flour
  • 113 g ---------------------- unsalted butter (plus 1 tbsp but greasing the molds)
  • 1/8 tsp --------------------- salt
  • 1 tbsp ---------------------- flour
  • 2 tsp ----------------------- vanilla essence
  • 1 tbsp ---------------------- grated lemon zest
  • 3 drops -------------------- lemon juice


1. combine flour and sugar in a mixing bowl and add three quarters of the eggs. beat vigorous and form into a heavy cream. set aside for 10min
2. boil all the butter until very slight brown. take out 1 tbsp of the butter and mix well with the 1 tbsp of flour. set side this mixture
3. cool the hot melted butter over cold water but ensure that butter still remains a liquid. beat the remaining egg into the batter and stir in the cooled liquid butter. stir in salt, lemon zest and lemon juice. cover batter and refrigerate it for at least one hour.
4. grease the molds with the butter-flour mixture from step 2
5. preheat oven to 190degC. using a spoon and rubber spatula, drop a rounded tablespoonful of batter into each madeleine cup. do not spread batter to fill the mold. repeat with the remaining batter and mold. 
6. bake in the middle rack for 20 min or until slightly brownish
7. unfold and cool on a rack with hump side up


*off to buy the real madeleines mold! ;)

Monday, 30 January 2012

Guest appearance 3 by Penguinni - some hawker fare

Dear has been quite enthusiastic about dishing up hawker food. i think this is due to almost his fav zi char at the hawker at where i previously stayed (circuit road). it is quite a famous hawker centre - mainly for its lor mee, zhu za tang (pig's organs soup), vegetarian food and dessert....

getting hungry as i picture those food....

below are some hawker food prepared by Dear for dinner, but i did the fried rice. to me, fried rice/noodles/anything are the easiest foods to prepare!