Thursday, September 30, 2010
- 3/4 cups butter
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 3 eggs
- 2 1/4 flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 ounces yogurt (I used plain unsweetened yogurt. I guess you can cut down on the sugar if you're using a sweetened one?)
- Preheat oven to 165 degrees celcius. Grease your cake tin!
- Sift the flour, salt and baking soda in a medium sized bowl.
- In a larger mixing bowl, cream the margerine and sugar until light and fluffy. Beat the eggs in one at a time, then the vanilla extract, then the flour mixture and lastly the yoghurt. Don't over-mix.
- Ouuuuu sprinkle chocolate chips on top or mix it into the batter!! I recommend the latter =D
- Pour the batter into the pan. Bake for 55-60 mins.
If I had to change anything about what I did, I would add chocolate chips into the batter instead of sprinkled on top! Or put it in a bread tin so that I can spread nutella on it. Nomnom! Yes, this is why I'm not thin.
Tuesday, September 28, 2010
Tuesday, September 21, 2010
Sunday, September 19, 2010
- 350-500g cold mashed potato
- 418g tinned salmon, preferably organic
- 15g unsalted butter, melted (if the mashed potato hasn't got any butter in it)
- Fat pinch cayenne pepper grated
- Zest of 1/2 lemon
- Salt and pepper
- 1 egg
FOR COATING AND FRYING
- 2 eggs
- 100g matzo meal, preferably medium
- 50g unsalted butter
- 2 tablespoons vegetable oil
- In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
- Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
- Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate.
- One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them.
- When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.
Recipe posted by Nigella
Saturday, September 18, 2010
Thursday, September 16, 2010
It tastes just like something you would have at an authentic Chinese restaurant. Oh it was so good that I wish I had cooked more =X Here is the recipe from her website:
Wednesday, September 15, 2010
I love this! It makes me bob my head up and down without realising it lol. Seriously, watching this makes me so happy I want to burst wtf.
Tuesday, September 14, 2010
Sunday, September 12, 2010
Nevertheless, it was still so good that John and i finished like 4 servings at one go! =X Thanks Sreekari!
I also made a Cherry Pudding over the weekend for a potluck, and it was a success! Everyone said they loved the texture. I cut down on the sugar that was called for in the recipe, which made it sour yet sweet at the same time.
I also used less cherry juice than the recipe simply because my baking tin was too small. I reckon if you ate it warm with ice cream it would be... heaven... *_* Below is the recipe I found on AllRecipes. =)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup white sugar (Less less less!)
- 1/2 cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups pitted sour cherries
- 1/2 cup white sugar
- 1 1/4 cups cherry juice
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
- In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
- Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top.
- Bake 40 to 45 minutes, or until pick inserted in center comes out clean.
Sunday, September 5, 2010
Vegan Chocolate Cake with Avocado
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract
Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!