BBQ Gathering: Meat Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Lamb Chops
Preparation: Cut off lamb into individual Lamb Chops.
Season: Salt, Black Pepper
We bought both from Culina

Japanese Wagyu Yakiniku A4 - Toriyama Gunma
Preparation: Sliced approx 5mm x 40mm size.
Season: Salt
Iberico Pork Secreto
Preparation: Sliced approx 5mm x 40mm size.
Season: Salt
We bought both from Huber's Butchery

Chicken Mid-Wings
We ordered from http://www.cmyfood.com/
Chicken Sausages
We ordered from http://www.cmyfood.com/


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

BBQ Gathering: Seafood Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Alaskan King Crab Legs
Preparation: Cut off some of the shell for easy consumption.
Season: Butter and Black Pepper. Served with Lemon.

Rabbitfish
Season: Butter, Honey, Salt and Pepper.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

BBQ Gathering: Vegetables, Fruits, and Others Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Camembert Cheese on Cracker - Appitizer Dish
Preparation Size: Slice into portions sufficient for your cracker size.
Season: Honey

Banana - Dessert
Preparation Size: With the skin on, cut the banana in half.
Season: Brown Sugar

Peach - Side Dish
Preparation Size: Half and remove seed. Smaller size might cause grilling difficulties.
Season: Glaze skin with Butter. Glaze meat with BBQ Hickory Sauce.

Asparagus - Side Dish
Preparation Size: Bend close to the end (move upwards if needed) until it snaps and throw the woody end.
Season: Olive Oil, Salt, Black Pepper, White Pepper.

Corn - Side Dish
Preparation Size: Cut into bite size height for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.
Capsicum
Preparation Size: Cut into bite size for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.
Yellow Zucchini
Preparation Size: Slice 0.5cm thick and 2 inches long for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Roasted Nuts (with different varieties of flavors)

New exploration in our kitchen. Let our journey begin with roasted nuts exploration.

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Below are our creations hopefully it'll inspire you. Hope you all will love these recipe.

Honey Butter Roasted Nuts


Ingredients
4 cups of Nuts / Seeds
40g Butter
2 tablespoons Honey
1 teaspoon Sugar
1 teaspoon Salt
0.25 teaspoon All Spice / Cinnamon (Optional)

Method
1. Pre-heat Oven to 150°C Fan Mode or 160°C Top Bottom Mode.
2. Heat the Butter and Honey in a saucepan over medium-low heat until it’s bubbling.
3. Turn off the heat and add the Nuts to the pan. Toss the Nuts around in the Honey Butter with a spoon until they’re coated.
4. Sprinkle Sugar and half of the Salt on the Honey Butter Nuts, followed by tossing to coat well. Work quickly while the honey is still warm and viscous.
5. Spread the Coated Nuts on a cookie sheet in a single layer. Use more than one cookie sheet if necessary.
6. Put in the oven and roast the nuts for 15 to 20 minutes. Stir the nuts every five to 10 minutes as they cook.
7. Remove from the oven when the Nuts look golden.
8. Sprinkle them with the remainder of the Salt and leave them to fully cool before storing.


Mild Spicy Roasted Nuts


Ingredients
4 cups of Nuts / Seeds
40g Olive Oil
0.5 teaspoon Cayenne Pepper
0.5 teaspoon Garlic Powder
0.5 teaspoon Ground Black Pepper
1 teaspoon Salt
0.25 teaspoon All Spice / Cinnamon (Optional)

Method
1. Pre-heat Oven to 160°C Fan Mode or 170°C Top Bottom Mode.
2. Measure all dry ingredients and set aside.
3. Pour the nuts in a big bowl, drizzle the Olive Oil and give it a toss until it's even.
4. Sprinkle 1/3 of the mixed dried ingredients and give it a toss until it's even. Repeat until all the dry ingredients are mixed in.
5. Spread the Coated Nuts on a cookie sheet in a single layer. Use more than one cookie sheet if necessary.
6. Put in the oven and roast the nuts for 15 to 20 minutes. Stir the nuts every five to 10 minutes as they cook.
7. Remove from the oven when the Nuts look golden.
8. Leave them to fully cool before storing.



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Below are the mixture of nuts that we've tried.

Mix 1: Cashew Nuts (1 Cup), Brazilian Nuts (1 Cup), Walnuts (1 Cup), Melon Seeds (1 Cup)
Mix 2: Cashew Nuts (2 Cup), Walnuts (1 Cup), Macadamia Nuts (1 Cup)

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Some Extra Tips Below:
- Tossing nuts with Honey and a Sugar coating before roasting them gives the nuts a shell-like glaze. These nuts are sweeter and crunchier than traditional honey-roasted nuts.
- Use the same methods with any other nuts or a mixture of nuts. Smaller nuts might not take as long to roast, so keep your eye on them and adjust the cooking time accordingly.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Lovely Moist Banana Cake Recipe

After trying a few types of Banana Bread/Cake recipe and from all the recipes we've blogged, this is so far the best one currently.

It's slight, fluffy, moist, bounce back when you gently press it. This is extremely close to childhood banana cake I've been searching for. However, do feel that the banana selected might have cause the slight difference.


Ingredients:
250g Mashed Ripe Banana
1 teaspoon Baking Soda
130g Cake Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
90g Sugar
3 Eggs
40ml Vegetable Oil

Step By Step

1. Sift Cake Flour, Baking Powder and Salt. Set aside.
2. In a bowl, add in Mashed Banana and Baking Powder. Stir well and set aside for 45 minutes.

3. Preheat Oven at 180°C.
4. Beat Eggs and Sugar until light and fluffy, close to ribbon stage.

5. Fold in 1/6 of Flour mixture. Repeat.
6. Fold in Banana mixture.
7. Lastly, slowly add in Vegetable Oil while folding.
8. Pour into the lined baking loaf pan.

9. Bake for 35mins or until when insert the cake tester it comes out clean.
10. Let it fully cool on a wire rack before slicing it up & storing into air tight container gor storage.

Some Extra Tips Below:
- What Banana to choose? Thin Skin Type. Leave it to ripe fully or until slightly black.
- It's crucial to leave the Mashed Banana & Baking Soda to work it's magic. This is a tip from a few bakers.
- Steps can be changed to mix all these together (sifted Cake Flour, sifted Baking Powder, Salt, Eggs, Sugar, Vegetable Oil) at least for 10mins or until fluffy before folding in the Banana Mix.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Blueberry Gateaux Cake Recipe

This cake is extremely simple to bake. Just 3 recipes. It's simple yet extremely refreshing & light.



Blueberry Compote. For recipe Click here! Use only half a recipe.

Vanilla Sponge Cake Recipe. For recipe Click here!

Vanilla Fresh Cream Froasting. For recipe Click here!



We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Overall Feedback: Moist, Light, Refreshing, Not Sweet. Lovely cake to have for a special occassion. Less cream on the sides and more Blueberry Compote!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Dreamy Chocolate Banana Caramel Cake Recipe

This is an awesome birthday cake to bake. Everyone who had one slice came back for another! It's all so lovely. It makes all the work worth while.



Froast it with Chocolate Ganache Frosting. For recipe Click here! Use only half a recipe.

Caramel Sauce Recipe. For recipe Click here!

Chocolate Fudge Cake. For recipe Click here! Use only half a recipe.

Moist Banana Cake. For recipe Click here!

Whipped Chocolate Fresh Cream Frosting. For recipe Click here! Use only half a recipe.




We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Overall Feedback: Moist, Fudgy, Rich, Chocolate Delight, Not Sweet. Lovely cake to have for a special occassion.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

One Mixing Bowl only Moist Banana Cake Recipe

In search for a banana cake that just using one mixing bowl, here is our first recipe trial. I've split the recipe into 3 pans (5" x 1.5" round pan) to use as a piece for an epic complex cake that we gave it a special name Dreamy Chocolate Banana Caramel Cake. After this post, we'll be posting the recipe.


Recipe for
(x2) 6" x 2" round pans
(x1) 8" x 3" square pans
12 muffins pan

Ingredients
2 Eggs
75g Sugar
120g mashed Banana
100g Top Flour
0.5 teaspoon Baking Soda
0.5 teaspoon Baking Powder
1.5 tablespoons of Milk
60g Vegetable Oil
100g Walnut

Instructions

1. Preheat oven to 180°C.
2. Grease line the bottom of the pan with parchment papers.
3. Whisk eggs, sugar n mashed bananas at max speed till stiff/ribbon stage, approx 10mins.
4. Fold in sifted flour n milk alternately. Start n end with flour!
5. Add in oil n mix well till batter is shiny n flowing.
6. Sprinkle chopped walnuts and additional banana bits on top of batter n mix/fold with spatula before baking.
7. Place in the oven for 30mins or until golden brown on the top. Test with a cake tester, if it comes out clean, leave the cake in the oven door slightly open for 10mins.
8. Remove from oven and let cool on a wire rack.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

This Cookie Recipe is similar to but better than Famous Amos Cookies

Getting your fresh baked cookie fix from Famous Amos?

Hang in there. Why not bake some yourself!

We're crazy Famous Amos fans, however after I started baking this recipe we love it so much that we'll never get our cookie fix at Famous Amos unless I'm terribly busy. With our standard set high after consuming my homebaked version, we dropped by Famous Amos to get some when we're traveling, most of the time no much nuts or no chocolate chips or enough butterscotch taste!

Homemade is always the best, no matter there is labor required & the cost is way higher with the ingredients sourced~


Base Cookie Dough Ingredients:
1 Egg
0.5 teaspoons of Vanilla Essense
1 teaspoons of Coffee Emulco
250g Salted Butter
200g Brown Sugar (if you want the cookie sweet add 50g to 80g more depending on your preference)
0.5 teaspoon of Salt
100g Ground Nestum or Ground Almond or Ground Oatmeal
290g All Purpose Flour
10g Baking Powder
10g Baking Soda

Step By Step
1. Beat Egg with Coffee Emulco or Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Baking Powder, Baking Soda and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar & Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in Nestum or Ground Almond and fold till well combine.
7. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to 180°C.
10. Roughly roll the cookie dough and place on the baking sheet.
11. Place in the oven to bake until golden brown.
12. Cool completely before serving.

Full recipe:
0.5 teaspoon of cookie dough yields approx 160pcs. Bake for about 8 minutes.
1 teaspoon of cookie dough yields approx 80pcs. Bake for about 16 minutes.
1 tablespoon of cookie dough yields approx 50pcs. Bake for about 22 minutes.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- It's important that the 100g of Nestum or Almond or Oatmeal is Ground this an ingredient that will affect the structure of your cookie, as not grounding it will lead to a flatter cookie. My observations: Ground Nestum is light & cookies will turn out flat. Ground Almond is similarly light & cookies will turn out slightly flat. Ground Oatmeal is slightly healtier and heavier & cookies will turn out with beautiful cookie structure as per above picture.
- Coffee Emulco can be replaced with Vannilla Essence. However, this is the key ingredient that makes the cookie smell and taste like Famous Amos.
- If you're using a mixer, remember to do remove and manually fold in the Chocolate Chips and Macadamia.
- Remember space it slightly apart to let the cookie have space to brown evenly.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.

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Below is my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Butterscotch Chips with Pecan Cookie
1 cup Butterscotch Chips
1 cup chopped Pecan

Chocolate Chips with Pecan Cookie
1 cup Chocolate Chips
1 cup chopped Pecan

Cranberries Almond Cookie
1 cup Dried Cranberries
1 cup chopped Almonds

Chocolate Chips Cashew Nuts Cookies
1 cup Chocolate Chips
0.5 cup of Dried Coconut
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Chocolate Chips Coconut Cookie
1 cup Chocolate Chips
0.5 cup of Dried Coconut
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Macadamia with Chocolate Chips Cookie
1 cup of chopped Macadamia
1 cup Chocolate Chips

Oatmeal Chocolate Chips Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Chocolate Chips

Oatmeal Raisins Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Black Currant Raisins
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Triple Chocolate Cookie
Just add 30g of Cocoa Powder to the flour and sift to make the Base Cookie Dough Chocolate Cookie.
1 cup Chocolate Chips
1 cup of White Chocolate Chips


Coming Soon~
Blueberry Pecan
1 cup of Dried Blueberry
1 cup of Pecan Nut (chopped)

Blueberry Pretzel
1 cup of Dried Blueberry
1 cup of Pretzel

Butterscotch Pecan
1 cup of Butterscotch Chips
1 cup of Pecan Nut (chopped)

Chocolate Chips & Peanut Butter Chips Soft Cookie
1 cup Chocolate Chips
1 cup Peanut Butter Chips
Sugar level suggestion:
150g Brown Sugar
50g Sugar

Chocolate Chips & 9 Grain Blend Soft Cookie
1.25 cups of Chocolate Chips
1 cup of 9 Grain Blend (Brown Flax, Flakes of Wheat, Rye, Triticale, Barley, Sesame Seeds, Spelt, Millet, Quinoa)

Chocolate Chips
2 cups of Chocolate Chips

Chocolate Chips with Candied Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Chocolate Chips with Dried Cranberry
1/2 cup of Chocolate Chips
1 cup of Dried Cranberry
1/2 cup of Cashew (chopped)

Chocolate Chili
45g of Cocoa Powder
0.5 tsp ground Chili (or 20ml Tabasco Chili Sauce or Chili Oil)
0.5 tsp ground Cinnamon
Sift together with the dry mix.

Chocolate Chips Walnut
1 cup of Chocolate Chips
1 cup of Walnut Nut (chopped)

Double Chocolate Chips (Chocolate base cookie and Milk + White Chips)
Add 45g of Cocoa Powder. Sift together with the dry mix.
1 cup of Chocolate Chips
1 cup of White Chocolate Chips

M&M's Cookie
2 cups M&M's
Sugar level suggestion:
120g Brown Sugar
40g Sugar

Mango Cinnamon
1.5 teaspoon Cinnamon (Sift together with the dry mix.)
1 cup of Dried Mango (chopped)

Mango Cranberry Coconut Macadamia
Replace Vanilla Essence with Orange Essence (Optional)
0.5 cup of Dried Mango (chopped)
1 cup of Macadamia Nut (chopped)
0.25 cup of Dried Cranberry
0.25 cup of Coconut Flakes (chopped)

Mango White Chocolate Oatmeal
0.5 cup of White Chocolate Chips
0.5 cup of Dried Mango (chopped)
1 cup of Rolled Oatmeal

Peanut Butter
2 cups of Peanut Butter Chips

Raspberry Cheesecake
Add 100g Cream Cheese to the dough.
1 cup of Dried Red Raspberry
1 cup of White Chocolate Chips

Rocky Road
1 cup of Chocolate Chips
15-20 Large Marshmallows

Toffee Apple
1 cup of Toffee Chips
1 cup of Apple Compote

White Chocolate Macadamia Nut
1 cup of White Chocolate Chips
1 cup of Macadamia Nut (chopped)

White Chocolate Mango
1 cup of White Chocolate Chips
1 cup of Dried Mango (chopped)

Chocolate Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Naked Black Forest Cake Recipe

It's a trend now to leave the sides of the cake not frosted, they call it Naked Cake.

Deary is a fan of Black Forest Cake and have put it in the queue list for me to bake it. This is my very 1st attempt, will be trying again. As this round it is not there yet due to the new brand of Thicken Whipping cream I'm trying out.



Naked Black Forest Cake

What you need is:
1 can of Dark Sweet Pitted Cherries
10 Glaced Cherry or fresh Cherries for decoration
Chocolate Fudge Cake
Whipped Fresh Cream Frosting Recipe



HAVE FUN & ENJOY!!!!!!

Some tips from us:
- Look out for Whipped Fresh Cream Frosting tips in the link. Overwhipping may lead to butter cream taste and leaving the fresh cream not light and fluffy as it needs to be.
- For home shaving chocolate you need a chocolate shaver, I used our normally house peeler that's why the chocolate does not break, curl and appear thin.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Macadamia Chocolate Chips Cookie Recipe

Ingredients:
1 Egg
1.5 teaspoons of Coffee Emulco or Vanilla Essense
250g Salted Butter
200g Brown Sugar
0.5 teaspoon of Salt
100g Nestum or Ground Almond or Ground Oatmeal
290g All Purpose Flour
10g Baking Powder
10g Baking Soda
240g Chocolate Chips
1 cup of chopped Macadamia


Step By Step
1. Beat Egg with Coffee Emulco or Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Baking Powder, Baking Soda and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar & Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in Nestum or Ground Almond and fold till well combine.
7. Pour in Chocolate Chips, Macadamia and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to 180°C.
10. Roughly roll the cookie dough and place on the baking sheet.
11. Place in the oven to bake until golden brown.
12. Cool completely before serving.

Full recipe:
0.5 teaspoon of cookie dough yields approx 160pcs. Bake for about 8 minutes.
1 teaspoon of cookie dough yields approx 80pcs. Bake for about 16 minutes.
1 tablespoon of cookie dough yields approx 50pcs. Bake for about 22 minutes.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- If you're using a mixer, remember to do remove and manually fold in the Chocolate Chips and Macadamia.
- Remember space it slightly apart to let the cookie have space to brown evenly.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Breakfast Exploration ::: Peanut Butter French Toast (Hong Kong Cafe Style)

I need to declare that every time we head to a Hong Kong Cafe 80% of the time I'll order French Toast and have it as a meal. It will cost $4++. Today is the day I'll start making so hopefully I won't order this any more.


Recipe of 1 Thick French Toast

Ingredients
3 slices of normal Bread
Enough for a generous spread of Peanut Butter
Honey or Maple Syrup
Thick slice of Butter

Egg Mixture Ingredients
1 Egg
2 teaspoons of Sugar
0.25 teaspoon Cinnamon Powder
1 tablespoon of Milk
Few Drops of Vanilla Extract

1. In a small mixing bowl, place all the Egg Mixture Ingredients and whisk briefly then set aside.
2. Make a triple sandwich style Peanut Butter Sandwich. We love to give it a thick spread of Peanut Butter.
3. Heat the non stick pan and melt approx 50g of Butter.
4. Dip the Peanut Butter Sandwich with thein the Egg Mixture.
5. Place in the pan and fry each side until Golden Brown.
6. Serve with Honey or Maple Syrup and a Thick Slice of Butter.



Click here for our blog page Breakfast, Desserts, & Snacks Ideas for more recipes. Hope you will be inspired~