Bread Pudding

Biscuit scones

Ingredients:
(makes 7)

250g cake flour
1 tablespoon baking powder
one pinch of salt
50g cold unsalted butter (cut into small pieces)
30g caster sugar
1 egg plus enough fresh milk to make up 140ml

Method:
1. Lightly beat the egg and add enough fresh milk to make up 140ml of liquid.

2. In a large mixing bowl, sift together the flour and baking powder. Add in salt and sugar and whisk the dry ingredients together. With finger tips rub the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. Due to our hot weather and my warm hands, I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)

3. Keep the mixing bowl (with the flour-butter mixture) in the fridge for at least 30 mins.

4. Remove bowl from fridge. Add the egg & milk mixture and stir until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting biscuits will turn hard and chewy. Mix only until the ingredients come together into a combined mass.)

5. Place dough in a plastic bag or cover it with cling wrap. Keep dough in fridge for about 30mins. (The objective here is to keep the dough cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the biscuits for them to rise nicely. If the butter melts or softens before baking, the resulting biscuits will be hard and flat.)

6. On a lightly floured surface, dust your hands and the dough with some flour and pat out into 1 inch thickness (avoid using too much flour). Cut out the dough with a lightly floured 2.5-inch biscuit cutter (I use a drinking glass instead). In order for the biscuits to rise evenly, press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used.

7. Place cut biscuits on baking sheet (lined with parchment paper). For soft-sided biscuits, place them close together on the baking sheet so that the sides are touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as biscuits that are baked close together. Brush the tops with some milk.

8. Bake at preheated oven at 200degC for about 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. The texture of the interior should be light and soft. Remove from oven and place on a wire rack. Serve warm.

source from happyhomebaking.blogspot.com

Homemade salad

Ingredients:

1. Macadamia nuts
2. Romaine lettuce
3. bacon bites
4. Tuna flakes in olive oil
5. Baby tomatoes
6. Garbanzo beans

Dressing ingredients:

1. Mayonaise
2. Lemon
3. Salt
4. Pepper
5. Honey

Black Pepper Ribeye

Seasoning:

Black Pepper
Sea Salt
(for 15mins)

Method:

• Pan fried to Medium.

A good steak depends mainly on the meat, just need simple marinate will taste good.

Steamed Bamboo Clam

Ingredients:

Garlic chopped


Method:

• Place half of the garlic in a cup and microwave for 2mins (high) till brown.
• Add the rest of the garlic in and mix together.
• Add the garlic on to the bamboo clam.
• Steam for 2 mins.

IMPOSSIBLE PIE

This dessert is called "impossible' because while a runny mixture is poured into the cake pan, it is a three layered "pie" that emerges from the oven. The bottom layer is pastry like because the flour and butter sink to the bottom; the centre layer is like a custard fillings; and the top is slightly browned and crusty because the coconut, the ligthest ingredient floats to the top during baking.


Ingredients:

• 1/2 cup (75g) plain flour
• 1 cup (220g) caster sugar
• 3/4 cup (60g) desicated coconut
• 4 eggs
• 1 tsp vanilla extract
• 125g butter, melted
• 1/2 cup (40g) flaked almonds
• 2 cups (500ml) milk

Method:

Preheat oven to 180 degree OR 160 degree fan-forced; grease deep 24cm pie dish.

Combine sifted flour, sugar, coconut, eggs, extract, butter and half the nuts in a large bowl; gradually add milk, stirring until combined. Pour into dish: baked 35 minutes.

Remove pie from oven, sprinkle remaining nuts over pie: bake for 10 mins.

Preparation time: 10mins
Cooking time: 45mins
Serves: 8
Tips: Store pie,covered in fridge, up to 2 days.

~~~ Recipes contribute by CS

Strawberry Magarita

Ingredients:

2 fresh strawberry
30ml Volka
30ml Triple Sec

Blend together with ice cubes

Macadamia Shortbreads

One of the most easiest cookies ever!

This is with cinnamon and sugar toppings.

Sugar and Almond toppings



Macadamia Shortbreads - Makes about 16(2-inch (5-cm) square cookies)

COOKIE DOUGH:

50g sugar
25g unsalted macadamia nuts, crushed with the bottom of a pan
140g all-purpose flour
¼ tsp baking powder
90 g cold unsalted butter, cut into pieces
A dash of salt

TOPPING:

40g unsalted macadamia nuts
30g sugar
A dash of salt
One 8-inch (20-cm) pan lined with buttered foil

Method:
1. Set a rack in the middle level of the oven and preheat to 160°C.
2. For the dough, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse to grind finely. Add the flour and baking powder and pulse several times to mix.
3. Add the butter and pulse until the butter is finely mixed in. The mixture should be powdery (but mine seen a bit like breadcrumb).
4. Remove the blade of the food processor and pour the mixture into the prepared pan. Distribute it evenly all over the bottom of the pan and use the palm of one hand to press it in.
5. Use a brush to sprinkle the top of the dough generously with water.
6. For the topping, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse 2-3 times, to mix and the nut crushed and finely chopped, but not ground. Scatter the chopped nuts and sugar evenly on the dough and use the palm of your hand to press them in.
7. Bake the cookies until they are golden and firm, about 25 minutes.
8. As soon as you remove the pan from the oven, grip the opposite ends of the foil and lift the slab of baked dough onto a cutting board. While the dough is still hot, use a long sharp knife to cut the slab into 2-inch (5-cm) squares. Let the cookies cool and they’ll become crisp.

Recipes from Apple

DORAYAKI

LITTLE COCONUT PRINCESS (Puteri Ayu)



Yields 22-24 pieces.

 

Ingredients (A):

120g grated coconut

1/2 tsp salt

1 tsp corn flour

 

Mix the ingredients together and place in fridge.

 

Ingredients (B):

240g plain flour

1 tsp baking powder

200ml coconut milk

150g caster sugar

4 eggs

1 tsp pandan paste

 

Beat eggs and sugar for 5mins in mixer. Then add in pandan paste, coconut milk. Lastly, add in flour and baking powder.

 

Method:

1. Oiled all moulds.
2. Place 1 tsp grated coconut into mould.
3. Pour in the mixture till the top of the mould.
4. Boil the water in the wok.
5. Steam it for 15mins.

 

SWISS ROLL

ALMOND BISCOTTI