Monthly Archives: May 2012

Wholewheat Chocolate Chip Cookies

Wholewheat chocolate chip cookies

I know cookies are a ‘heaty’ type of food.  All that chocolates, sugar and baking etc probably isn’t too good to really indulge in , even though they here, are made of wholewheat flour, supposedly healthier version. yes?

But, who can resist?


250g butter
2.5 cups wholewheat flour
2 large eggs
1.5 cups raw sugar
300 g dark chocolate, chopped
1 teaspoon sea salt
2 teaspoon vanilla
1 teaspoon baking soda

Combine flour, salt and baking soda in a bowl. Cream butter and sugar. Add eggs one at a time. Add flour mixture at beat till just incorporated. Fold in chocolate chips.

Make balls of dough ( ~1.5″,  i used a small ice cream scoop). Place dough balls as close as possible on a lined baking tray and freeze for 15 mins. Transfer to ziploc bag to store. The recipe makes around 50 cookies.

Whenever cookie cravings comes, preheat oven 180 deg C, place dough balls on tray, leaving a few inches apart. (Do not need to defrost) Bake 14-15 mins.

Baked pasta

Baked pasta

When we were younger, ‘baked pasta’ or ‘baked rice’ has always been a must order luxury item when we were treated to Swensens restaurant, for some reason or other. Besides the mega scoops of ice-creams, this was something which we will always look forward to.  Never mind the often dry or overcooked meat/rice/pasta, the highlight was digging into the crusty first layer of cheese followed by the gooey second layer which we will always finish off before we even touch the mains inside.

Some things just don’t change, even when it’s home cooked. (the pasta and mains were cooked perfectly though!)


Adapted from Jamie’s Italy (for 2):

150g pasta (i used fusilli)
1 can (400g) tomatoes
2 medium tomatoes, skinned if desired, roughly chopped
a handful of grated aged Gouda or Parmesan or Pecorino
1 ball of fresh Mozzarella cheese, sliced
5-10 fresh basil leaves
100g chicken, diced (optional)
100g mushrooms, sliced (optional)
olive oil, salt, pepper

Preheat the oven to 200°C. Bring a large pot of salted water to a boil and cook pasta al dente.

Meanwhile cook canned and fresh tomatoes in a medium pot. When boiling, add the rest of the ingredients reduce the heat and simmer for 5 minutes. Rub a medium/small ceramic baking dish with olive oil and put a layer of pasta, followed by some tomato sauce, some cheese, then repeat layers (about 2or 3 will do) , ending with a layer cheese on top.

Place the pan in the oven and bake for about 15 minutes or until the top layer is golden and bubbling.Let cool for 5 minutes and serve warm.

Lemon Drizzle Cake

Lemon drizzle cake with lemon curd

I’ve heard enough of others baking lemon drizzle cake that I really want to have one myself. The beautiful sight of lemon drizzle oozing off the cake looks so inviting, every single time.

Besides,  lemony infused butter cake really sounds like a good idea, even after a full meal.

Helps that I love zzz’s lemon curd. Just the right balance of sourish and sweetness. Altogether, they are YUMS!

150g all purpose flour
3/4 teaspoon baking soda
125g butter, softened
125g golden caster sugar
2 tablespoons lemon curd (recipe)
zest of 1 large lemon
2 eggs, whisked
1 tablespoon lemon juice

Juice of 1 large lemon
125g raw sugar

Preheat oven to 175 C. Grease and line a 8″x5″ rectangular loaf tin.

Put all the cake ingredients together except flour into a large bowl & mix thoroughly with a wooden spoon. Add flour and beat till just incorporated.

Pour into the prepared loaf or cake tin & bake for 45 minutes.

When the cake is almost done, make the syrup by mix the lemon juice and sugar together.

On removing the cake from the oven, pierce all over the top with a skewer – keeping the cake in the tin.

Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.

Serve warm with chilled lemon curd