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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

Friday, August 15, 2014

Bake Along #66 Affordable Lasagna (Kerryann Dunlop)

Kerryann Dunlop is one of Jamie Oliver's student and has been helping out at the Ministry of Food. I love her videos in You Tube. Mostly are commonly known food but she successfully made them special in a simple way. Not to mention they all look so appetizing :)

I have a few to try, starting from this simple to make and yummy lasagna
The simple ingredients used explain the name of this dish, and it's easy to make, too


Yummy, tasty, cheesy lasagne. You see the cut at the other end? It's me so eager to try I forgot that I haven't taken a picture LOL



Come eat me now! :)
 


Recipe is from HERE but I added parmesan and mozzarella cheese :)

What you need:

500g minced beef (I used chicken)
6 dried lasagna sheets (I didn't count how many I used but I think it's 8)
about 10g butter
2 tbsp plain flour
500ml semi skimmed milk (I used fresh regular milk)
one whole nutmeg (I used a big pinch of ground nutmeg)
fresh basil (I used dried)
homemade pasta sauce (I used store bought bottled pasta sauce)
20g grated cheddar cheese (I didn't measure the quantity of cheddar cheese I used)
grated parmesan cheese (same quantity as cheddar) (I added)
grated mozzarella cheese (I added)
salt, sugar and pepper

Method:
  1. Preheat oven to 180degC
  2. To make the ragu sauce: Place pasta sauce in a saucepan over low heat. On a hot large frying pan, pour in minced chicken, breaking lumps with a spoon. Let it cook over medium high heat for about 5 mins. Transfer to the pasta sauce using slotted spoon. Mix together and let cook over low heat for 10mins, stirring occasionally (here I added some dried basil and grated cheddar cheese, season with a little salt and sugar). Set aside
  3. To make the béchamel (white sauce), melt butter over medium heat. Add in flour and cook for 1-2mins to make a paste (roux) This will ensure the sauce is smooth and won't taste flourish. Whisk in milk gradually and cook for about 5mins til the sauce is smooth. Whisk in more milk if the sauce is too thick. Remove from heat and season with salt and pepper, also nutmeg, stir well
  4. Place lasagna dish (I used 9"x1'3" baking dish). Start layering with the ragu sauce, then drizzle a good spoonful of béchamel, top with lasagna sheets (2 sheets laid next to each other). Repeat for another 2 times, finish with lots of béchamel sauce on top. Top with grated cheddar, parmesan and lastly, mozzarella cheese (I didn't put fresh basil on top)
  5. Place in the oven and bake for 30-40mins until golden brown on top and slightly bubbling. Remove from heat and let it stand for 10mins before serving
  6. Serve with grated parmesan cheese and tabasco sauce



This post is for Bake Along, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

Wednesday, August 13, 2014

THB #38 Chocolate Angel Cake

When a cake name starts with the word "Chocolate", I don't really bother to read the rest of the name. I am already convinced that I have to give it a try. Sometimes it can be as soon as the next day, sometimes can wait for pretty long since my chocolate to do list is the longest among all LOL

So, need to say no more, I immediately baked this cake, especially knowing this has a deadline :)
This is the 38th bake for The Home Bakers, a baking event initiated by Joyce from Kitchen Flavours

Angel cake, a typically soft and fluffy cake tend to have dry texture using only egg whites. Like many others, I do not really fancy dry cake, but this recipe is different. The texture of this cake is moist, chocolaty and at the same time is soft and fluffy. I really enjoyed eating this cake, so was my family :)


 
 
Ah, look at the holes. I did tapped the pan before putting it into the oven, yet I still saw many holes



Recipe was chosen by Zoe from Bake for Happy Kids - great choice! :)
I made full recipe, used 420g of egg whites (I calculated 30g egg white for an egg), Valrhona cocoa powder
Unlike others who reduced the quantity of sugar, I didn't, but I used all brown sugar, and I found the sweetness was just right to my liking, not too sweet
Used ungreased 25cm chiffon tin and baked for 40minutes




My bake for The Home Bakers - bake no. 38
 
 
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 

Thursday, August 7, 2014

Fudgy Nutella Cheese Chocolate Cake 4 My Sis Bday

I'm drooling just by reading the name of the cake. Who can resist a combination of chocolate, nutella and cream cheese? This is the chosen cake I made for my sis' bday last June - one Nutella big fan :)
Sorry sis, such a super late post, more than 2 months late LOL

Recipe is from Tidy Mom - Nutella Gooey Butter Cake
She used Duncan Hines Dark Chocolate Fudge Cake Mix for the chocolate cake base
I wanted to bake my own chocolate cake but due to me being lazy time limit (I only had time to bake on Saturday evening), I opted for Betty Crockers Super Moist Chocolate Fudge Cake Mix instead


 
 
This cake is delicious! Moist, soft, and I like how the sweetness from the cake blends with the cheesiness from the topping Very dangerous, because you just can not stop at one huge slice. You will want to have the second slice - also huge LOL
 
Well, actually mine was not so fudgy, let alone gooey
If you see the picture in Tidy Mom, it looks so different from mine. Hers is shorter, definitely looks more moist, fudgy and gooey. Looks very much like brownies. I am not sure why she named it butter cake :)
Why my cake is different? Reason being, I didn't do the cake as per instructed. I blindly followed the instruction in the cake mix box. When I was done, then I realized that the original recipe of this cake didn't do so, in purpose!
Anyway, what's done is done. I still ended up with yummy cake :)
We enjoyed it so much and so reluctantly stopped eating it LOL
 
 
Okay, here is the recipe...
 
What you need:
 
1 box (15.25 oz) Betty Crockers Super Moist Chocolate Fudge Cake Mix (this is smaller in size than Duncan Hines Dark Chocolate Fudge (18.25 oz))
1 egg
100g butter, melted (original recipe: 1/2 cup. I would need to reduce the butter amount because of the smaller size of the cake mix)
(Note: if you use Duncan Hines, please use extra large egg and 1/2 cup butter)
 
For topping:
8 oz cream cheese, softened
2 large eggs, beaten
1 cup Nutella
1 tsp vanilla
2 cups icing sugar (I reduced A LOT to 1/4 cup)
 
Method:
  1. Preheat oven to 160degC. Grease 13x9" pan
  2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers
  3. Topping: Using an electric mixer, blend cream cheese, eggs, nutella and vanilla. Then slowly add icing sugar and beat until smooth
  4. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
  5. Remove from oven and let cool completely. Spread the top with Nutella (original recipe dusted with icing sugar - you may adjust according to your liking. I don't want the sweetness to be too overwhelming I can't taste the cheese at all)
 
 

I still want to bake this cake again in the future following the correct instruction (as written above). Just to satisfy my curiosity and also my need of indulging myself sinking my teeth in the oh so gooey cake :)

Saturday, August 2, 2014

Bake Along #65 Chocolate Zucchini Bundt Cake

Good to know that there's some goodness in this chocolate cake, zucchini! And it's even better that nobody can trace that. Chocolate can be less fattening! :)


 
 
This cake is soft and moist, the sweetness is just how I like it, chocolaty and very yummy, but I found it's really crumbly. I wasn't too sure if it's supposed to be crumbly or I did something wrong. Anyway, we all enjoyed it still :)
 
I made 2/3 recipe and I still got a pretty huge bundt cake
Ah, talking about bundt. I used my bundt pan but it's a disaster when I unmoulded it
I didn't know why since I followed exactly while I prepared the pan
Look at this:
 
 
 
 
It's a big turn off, especially when it's so unexpected. Anyhow, I just forgot about this, sliced them as soon as it's cool and enjoyed it :)
 
Recipe is from HERE
 
Below is 2/3 of the full recipe:
 
31g unsweetened cocoa powder
75g sour cream (I used low fat plain yoghurt)
2 large eggs
1 1/2 tsp vanilla extract
250g plain flour (I used whole wheat pastry flour)
1 2/3 tsp baking powder
1 tsp baking soda
2/3 tsp salt
1 1/2 tsp instant espresso powder
113g butter, softened
2/3 cup sugar (I omitted)
175g light brown sugar
1 1/3 cup coarse shredded zucchini, squeeze out excess liquid
2/3 cup semi sweet chocolate chips
2/3 cup sliced almonds (I omitted)
 
Method:
  1. Preheat oven to 180degC. Grease bundt pan and dust with unsweetened cocoa powder
  2. Whisk together plain yoghurt, eggs and vanilla in a large cup. Whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder in a medium bowl
  3. Combine butter and sugar in a large mixing bowl and cream with electric mixer on medium high speed til fluffy
  4. Reduce speed to low, and add in 1/3 of the flour mixture and beat til well mixed. Add 1/2 of the yoghurt mixture. Repeat, alternating flour and yoghurt mixtures and ending with the flour mixture. Stir in zucchini and chocolate chips
  5. Pour batter into the prepared pan and bake til about 45mins, til skewer comes out clean
  6. Let cool in the pan for 10mins, and invert it onto a wire rack to cool completely (this is where my disaster was)
 
 
 
 
 
 
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 
 

Thursday, July 31, 2014

Homemade Hash Browns (Laura Vitale)

These hash browns don't look like the typical type we usually find in frozen section at the supermarkets or in Mac Donalds
But taste wise, this is just as good! And it's even better - it's homemade! No unknown ingredients in it :)
It's tasty and crispy. Very addictive!
This is so good not only for breakfast, but also as a snack :)

Recipe is from Laura Vitale. I always love watching her cooking videos. She always makes me hungry LOL


 
 
What you need:
 
1 large potato, peeled and grated
1 tbsp plain flour
2 tbsp grated onion (I sliced and grinded it)
1 egg white
a small pinch of salt, a dash of black pepper, vegetable oil
 
Method:
  1. Fill a bowl with cold water. Place potatoes immediately in it after grating, let sit in the water for 10 mins
  2. Remove potatoes from water using potato ricer. Add a little bit of potatoes at a time and squeeze all the excess liquid. Place them on a kitchen towel to dry them a bit more
  3. Add the potatoes into a large bowl and add in flour, onion, egg, salt and pepper - mix together till well combined
  4. Heat oil on a non stick pan over medium high heat (just a few tbsp - just enough to cover the bottom)
  5. Scoop about 1/3 of the mixture onto the hot pan, flatten as much as possible (to maximise crispiness)
  6. Cook about 5mins until it's really browned and crispy
  7. If the potatoes get dark sooner, reduce the heat
 



This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)

AFF Philippines - Chicken Adobo with Garlic Fried Rice (Singanag)

This chicken dish is one of the ever famous dish from Philippines I often heard. So this time, I give it a try
And I'm glad that it's very well received by the family :)
The chicken is so tasty, tangy, garlicky, sweet at the same time. Finger licking good!
I served the dish with garlic fried rice. The recipe mentioned that it's cooked Pinoy style but I found it just like any other garlic fried rice. It's nice, fragrant and tasty :)
These 2 dishes are great together :)




Recipe is adapted from Peng's Kitchen & Kelly Siew Cooks

What you need:

900g chicken drumlettes
100ml vinegar
120ml water
120ml light soya sauce
2 tbsp sweet dark soya sauce (kecap manis)
8 cloves of garlic, unpeeled and lightly pounded
1 tsp whole peppercorn
4 bay leaves
cooking oil

Method:
  1. Clean and discard any skin and fat from the chicken
  2. Mix vinegar, water, soya sauce, dark sweet soya sauce, garlic, peppercorn and bay leaves
  3. Add in chicken and marinate the mixture overnight
  4. Just before serving, pan fry chicken and serve immediately

For the garlic fried rice...

Recipe is adapted from Bakericious

What you need:

3 cups cooked rice
10 cloves of garlic, finely minced
4 shallots, thinly sliced
salt, light soya sauce, fish sauce, pepper, cooking oil

Method:
  1. Heat oil in a wok. Sautee garlic and shallots til fragrant (I didn't cook til garlic browned and crisp because it usually will give a little bitter after taste and my kids dislike that)
  2. Add in rice, followed by seasonings and stir to all ingredients are evenly mixed



I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

Wednesday, July 30, 2014

AFF Philippines - Abokado At Condensada

This dessert is apparently loved by Pinoy
It uses the same ingredients as Indonesian's avocado juice - avocado and sweet condensed milk, it's only that Indonesians use chocolate sweet condensed milk (which I can never find in Singapore)
The difference here is that for this dessert, the avocado is in chunks

Inspiration is from Hi Cookery & Overseas Pinoy Cooking


This is the basic typical avocado with condensed milk dessert:


 
 
No recipe for this. It's only cut avocado drizzled with sweet condensed milk. Original recipe uses so much of the sweet milk that it's like soaking the avocado. I just couldn't do it, it's just way too sweet for me, so I just drizzled a little bit over the cut avocado
 
After making banana-que and kamote-que, and then this dessert, I find that Pinoy really has sweet tooth! :)
 
Now, there are some variations in serving this dessert. Some add chocolate cream. Others serve this as a smoothie by blending it with ice cubes and fresh milk
So, I had mine too! :)
 
Cut avocado
 
 
 
Pour a little sweet condensed milk
 
 
 
Pour fresh milk (I used reduced sugar soya milk)
 


Stir stir stir...
 
 
 
Pour a little chocolate sauce



Stir again and voila!
 
 
 
This is yummy but then again, as I mentioned before, it's really too sweet! :)
 
I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

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