Monthly Archives: September 2011

Lazy Saturday

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The term ‘lazy weekends’ seldom apply to us and when we actually had what seemed like a ‘lazy Saturday afternoon’ yesterday (that’s after the housework of sweeping, mopping, cleaning etc are done), we were quite clueless on what we could do.

Staying home is a good idea (think weekend town crowd + F1 everyone else  is everywhere crowd) and cooking lunch seemed a start. I was quite keen to finish off the food had been stored in the kitchen cabinets,  so, zzz did some grocery shopping and whipped us a meal of koka instant mee with vegetable stock and bonito fish flakes, plenty of vegetables, mushrooms and boiled pork.

Ah. comfort food. Never-mind the health quotient. A piping hot bowl of soup always guarantee a  smile…and a *burp.

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Chocolate + Coffee

Chocolate and coffee are individually divine. What happens when we combine them together as a dessert?

Bewarned

Chocolate cupcakes with chocolate espresso orange glaze

Chocolate cupcakes:
Ingredients:
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp vingear
1/2 cup milk
2 eggs
112.5gm butter (cut into cubes)
1 cup raw sugar
90gm melted chocolate
seeds from 1/2 vanilla pod
Method:
1. Add vinegar to milk. Allo to stand for at elast 5 minutes
2. Preheat oven to 180degc
3. Sift flour, baking powder and soda
4. While beating butter and sugar, add eggs one at a time, add melted chocolate
5. Add 1/3 of flour, followed by half the milk mix, followed by half of the remaining flour, the rest of the milk and finally last of the flour left
6. Scoop into lined cupcake tins and bake 20-25 minutes.
7. Leave on wire rack to cool
Chocolate orange ganache (adapted from Epicurous.com)
Ingredients:
1 cup heavy cream
300 gm fine-quality bittersweet chocolate (not unsweetened), chopped
2 tbsps unsalted butter, softened
2 tsps freshly grated orange zest
Method:
1. In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.

2. In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).

To combine:
When cooled, remove cupcakes from the tins and top with a generous scoop of chocolate ganache

Sticky date cupcakes

Sticky date cupcakes with butterscotch

Sticky date cupcakes with butterscotch

Cupcakes ingredients:

200gm dried dates (de-seeded and chopped coarsely)

1cup water

1 tsp baking soda

1.5cups all purpose flour

1.5 tsp baking powder

112.5gms butter

2 eggs

seeds of half vanilla pod

1/2 cup raw sugar

1 tbsp molasses

Method:

1) Put the cup of water and dates into a pan on high heat. When boiled, remove from heat and add baking soda. Set aside and cool.

2) Sift flour and baking powder in a bowl

3) Cream butter and sugar, add molasses

4) While creaming, add eggs to butter mixture, one at a time

5) Still beating, add flour and the dates mixture (alternating in thirds), into the creamed butter/egg mixture

6) Spoon into lined cupcake tins and bake in pre-heated 180 deg c oven for 20 minutes

Butterscotch

Sauce ingredients 

1) 100ml cream

1/4 cup raw sugar

25gm butter

1/2 vanilla pod (from above)

Method:

1) Combine all ingredients in a saucepan. Boil and reduce heat to low, simmer for 10 minutes, or until thickened slighty.

2) Leave to cool. Sauce should thicken while cooling

3) Spoon over cooled cupcakes