Posts Tagged With 'halal'

  • Mar
  • 02
  • 2014

blueberry lemon buttercake

Every Saturday, I try to make an effort to bake with my eldest daughter who is nearly 4 mashallah.  So this morning we made a buttery blueberry lemon pound/loaf cake. Its very soft and moist, absolutely delicious! Dare I say much better than bought ones!

I love mine with a cup of tea but my husband thinks its better with a glass of milk. What do you think? A slice with tea or milk?

 

RECIPE FOR BLUEBERRY LEMON BUTTERCAKE (POUND CAKE)
Adapted from this recipe
Makes: 1 loaf
Bake time: 60 mins

Ingredients
1 cup fresh blueberries
113 gram butter (1 stick)
½ teaspoon salt
1 cup caster sugar
3 large eggs
2 tablespoon lemon juice
¼ teaspoon baking soda
1 ½ cups plain flour (all purpose)
½ cup sour cream (or yoghurt)

Method

1. Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.
2. Preheat oven at 325°F (160 degrees fan forced)
3. Spray a loaf pan with cooking spray and lined with baking paper.
4. In a stand mixer with the paddle attached, cream the butter and salt.
5. Slowly add the sugar and continue beating for another 3-4 minutes.
6. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often.
7. Add the lemon juice.
8. Scrape sides of bowl and add baking soda. Stir well.
9. Add flour and sour cream (or yogurt) alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining batter.
10. Spoon the batter into the prepared loaf pan.
11. Bake the cake for 60 minutes or until a skewer inserted into the centre of the cake is clean.
12. Set the cake on a rack to cool for about 10 minutes.
13. Turn the cake from the pan and let cool completely.


  • Jul
  • 23
  • 2013

{in my kitchen} beef black pepper

I love a quick and easy stir fry for a mid week dinner! Being at work-at-home-mum to a mother of 2 under 3, leaves me very little time for everything else. You might plan ahead what you had in mind for dinner, but things happen and now you’re left with under an hour to prepare dinner? Just put on a pot of rice and make this simply beef black pepper stir fry. All done in about 30 minutes!

 

RECIPE FOR CHINESE BEEF BLACK PEPPER

Adapted from Rasa Malaysia with slight modifications

Serves: 2
Prep time: 15 mins
Cook time: 20 mins

 

Ingredients

250 g beef tenderloin or flank steak, cut into thin pieces
2 ½ tablespoons cooking oil
2 cloves garlic, minced
2.5 cm piece fresh ginger, peeled and sliced
1/2 carrot, sliced diagonally
½ small green capsicum, cut into pieces
½ small red capsicum, cut into pieces
1 small onion, cut into quarters
1 teaspoon freshly ground black pepper
Salt, to taste

 

Sauces to marinade

1 tsp vegetable stock powder
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar (optional)

 

 

Method

1. Marinate the beef with all the sauce ingredients, about 15 minutes ( I didn’t let it sit to marinate because it was a last minute decision to make this & it still turned out tasty!)

2. Heat oil in a wok over high heat. Stir-fry the beef until the beef has just turned brown, then add the garlic and ginger. Stir fry until aromatic.

3. Add the capsicums, carrots, onions and black pepper. Stir-fry for 5 minutes until the vegetables soften (but make sure it doesn’t go soggy)

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

5. Serve immediately with warm rice.


  • Jun
  • 03
  • 2012

profiteroles

Profiteroles

Profiteroles or also known as cream puffs are not that hard to make but just requires time especially if you have 3 different fillings to make. I’ve made a cream chantilly, vanilla custard and chocolate mousse for this round of batch. And to me, the chocolate mousse wins hands down! I used Nigella Lawson’s Instant Chocolate Mousse recipe as I had no time to chill it overnight and needed something fairly quick, and her recipe is oh-so-yum. I’ll definitely be using it again and pouring them into glass cups to indulge on its own!

Profiteroles

The choux pasty is so soft yet still holds its form and is super light which really compliments the ‘a bit heavy’ chocolate mousse. You can put whatever fillings you want really, some put ice cream and custard with fruits, then top it off with a dusting of icing sugar or chocolate ganache.

Profiteroles

I have come across so many choux pastry recipes and have found the best. Not eggy or hard. The trick is not to use milk but water instead.

RECIPE FOR PROFITEROLES / CREAM PUFFS
Adapted from Graces Sweet Life

Serves: 18
Prep time: 20 mins
Bake time: 25-30 mins
Chill time: 30 mins to an hour (with filling inside)

Ingredients

140 g (1 cup + 2 tbsp) plain (all-purpose) flour
237 ml (1 cup) water
113 g (½ cup) unsalted butter, cut into 16 equal pieces
2 tsp caster sugar
½ tsp salt
4 medium eggs

Method

1. Preheat oven to 220° C.  Line 2 baking sheets with non-stick baking paper.

2. In a medium saucepan bring water, butter, sugar and salt to a boil over medium heat, stirring gently with a wooden spoon.

3. When mixture begins to boil, add sifted flour all at once and stir vigorously until paste reaches pulls away from the sides of the pan and forms a big ball, about 1 minute. Remove from heat.

4. Allow paste to cool, stirring a couple of times, wait 3-5 minutes to cool.

5. Add the eggs one-at-a-time, stirring vigorously after each addition making sure each egg is well incorporated before adding the next.

6. Transfer choux pastry to a large pastry bag fitted with large plain tip (i.e. Wilton 1A). Pipe 4-cm high mounds, spacing 5-cm apart, on prepared baking sheets.

7. To prevent tops from burning, use your finger tip and dip in a little water and then lightly touch the ends of each puff.

8. Immediately place in the oven to bake (water will help to create steam which helps create volume in the puffs while baking). Bake until tops and sides are golden, 25 to 30 minutes.  Turn off oven and allow puffs to rest in the oven for 5 minutes.

9. Remove from oven; poke each puff in the side with a small paring knife to allow steam to escape.  Transfer to wire rack and allow puffs to cool completely before adding the fillings.

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RECIPE FOR  CREAM CHANTILLY
Adapted from Graces Sweet Life with slight modifications

Ingredients

1/2 vanilla essence
300ml thickened cream
1 1/2 tbsp icing sugar, sifted

Method

1. Add the heavy cream, vanilla essence and icing sugar into bowl. Whisk together using an electric mixer/beater until soft peaks form or stiff peaks form

2. Refrigerate until ready to use.
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RECIPE FOR VANILLA CUSTARD
Adapted from Taste with slight modifications ( I halved the recipe)

Ingredients

1/2 cup milk
1/2 cup thickened cream
1/2 tsp vanilla essence
2 egg yolks
1/2 tbsp cornflour
2 1/2 tbsp caster sugar

Method

1. Combine milk, vanilla essence and cream in a small saucepan.  Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

2. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.

3. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

4. Leave to cool for about 10 minutes before adding into each profiterole.

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 RECIPE FOR INSTANT CHOCOLATE MOUSSE
Adapted from Nigella Lawson with slight modifications ( I halved the recipe)

Ingredients

75g mini marshmallows
25g soft butter
125g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
30ml hot water from a recently boiled kettle
1 x 140ml thickened cream
1/2 tsp vanilla extract (I use 1 tsp essence)

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

2. Put the saucepan over low-medium heat, to melt the contents, stirring every now and again. Remove from the heat.

3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

4. Allow to cool in the frige before adding into each profiterole. Mixture will start to thickened a bit.

 

 

 


  • May
  • 03
  • 2012

spaghetti bolognese

 

RECIPE FOR SPAGHETTI BOLOGNESE WITH MINCE BEEF

Serves: 4
Prep time: 20 mins
Cook time: 1.5 hours

Ingredients

400g dried thin spaghetti
500g beef mince
1 large onion, diced
2 cloves garlic, crushed
2 carrots, diced
300g sliced mushrooms (or 400g can sliced champignons)
1 tsp oregano (or to your taste)
4 tbsp thick tomato paste
1 x 425g can peeled tomatoes
3 cups beef stock (i use vegetable stock or just water)
salt and pepper, to taste
3 tbsp olive oil
fresh shaved parmesan and/or powder parmesan to garnish

 

Method

1. Heat olive oil and saute onions and garlic in a medium pot.

2. Add mince beef and stir until evenly brown until lumps are broken.

3. Add carrots, stock/water, mushrooms, oregano, tomato paste and canned tomatoes. Stir for a bit and bring to a boil. Then simmer for 45 minutes until liquid has greatly reduced.

3. Add salt and pepper and stir.

4. Boil spaghetti with a bit of oil and salt, then drain under cold running water.

5. Serve immediately with hot bolognese sauce topped with cheese.


  • Apr
  • 03
  • 2012

grilled chicken with creamy napolitana sauce

grilled chicken with creamy napolitana sauce

One of our family favourite mid week dinner is grilled chicken with creamy napolitana sauce served with steamed vegetables and mash potato. It is a quick and rather healthy dinner and the good thing is, if you make a big pot of the napolitana sauce, you can re-use it with some pasta for next days dinner.

grilled chicken with creamy napolitana sauce1

RECIPE FOR GRILLED CHICKEN WITH CREAMY NAPOLITANA SAUCE

Serves: 2
Prep time: 20 mins
Cook time: 30 mins

Ingredients

1 chicken breast, slice into 4 parts
1 large carrot, cut
1/4 brocolli, cut
coriander (optional), for garnishing

For napolitana sauce:
1 small onion, diced
2 cloves garlic, pound in mortar and pestle
2 tbsp tomato paste
1/2 cup chicken stock
150ml thickened cream
salt and pepper, to taste

For mash potato:
1 large potato, quartered and boiled till soft
4 tbsp butter
2 tbsp milk
sprinkle of salt and pepper


Method

1. To make the napolitana sauce. Saute onions and garlic in a saucepan with a bit of oil for a minute or two and then add tomato paste, chicken stock and thickened cream. Bring to boil and leave to simmer to reduce the sauce. Don’t forget to season with salt and pepper.

2. Whilst the napolitana sauce is simmering, boil the carrots and brocolli in one pot and in separate pot, boil the potatoes. Both with a bit of salt. Drain well once soften.

3. Heat up some olive oil in a grill pan and grill the chicken breast for 8-10 minutes turning sides. Make sure it does not overburn/overcook.

3. Mash the potatoes with butter, milk, salt and pepper till creamy and no lumps are seen.

4. Serve grilled chicken on a plate alongside the vegetables, mash potato and finally drizzle over the napolitana sauce and sprinkle with some coriander.

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