Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Tuesday, April 16, 2013

Earl Grey Tea Butter Cake



I did earl grey tea chiffon before and had always wanted to make this as well.But somehow other new recipes kept popping out that i totally forgot about this until yesterday.Neo from my group made this and another member Sally kept raving on it.So there came my motivation. haha!
I am using my usual butter cake recipe but creaming method instead for this. Soft,fluffy,moist and fragant..totally addicted. I gave some to my little gal's teachers and they loved it. Try it and get addicted ;) Remember to eat it the next day after you baked it.The whole cake will be fully infused by the fragrance of the tea.Ahhh~~*taking another piece~

I am submitting my post to Aspiring Bakers #30:Its Tea Time!(April 2013) hosted by Food Playground.

Makes:

  • 8 pieces of mini squares or 6" by 6" square tin

You will need:
  • 125g butter,softened
  • 90g sugar
  • 2 eggs
  • 30ml milk
  • 100g self raising flour,sifted with tea leaves
  • 1/2 teaspoon vanilla extract
  • 3 sachets of earl grey tea leaves,crushed and sifted with flour


The Preparation:
  1. Cream butter and sugar till pale and fluffy.
  2. Add eggs,one at a time,mix well.
  3. Add vanilla extact,mix well.
  4. Add milk and flour+leaves,alternate,ending with flour+leaves,mix well.
  5. Pour into mini square liners.
  6. Shake them a little to even out the batter.

The Baking:
  1. Bake in a pre heated oven for 15 minutes at 180°C then reduce to 160°C for  10 minutes or till cooked.
  2. Remove from liners and cool on rack.
Modified Recipe from: Butter Cake III

~Indulge in what we make at DeQueenKitchen~


Mini Apple Pies


 
Apple pies,one of my favorite dessert/snack/whatever you call it. The filling is very important to me.It needs to be smooth,fragrant and sweet with a slight tinge of sourness. Choosing the correct apple is important too. Below is a picture i extracted from http://ohthethingswedo.com/tag/apple-types/.

 























I am using ready made shortcrust pastry by Borg's. There are a few other brands available in the supermarkets(Cold Storage have them.) but this is my personal favorite. As the filling i concocted it myself,add and taste as i cook the sauce. =) Try it and hope you like it!

Makes:
  • about 5 mini pies (i used my muffin tin to mould the pies.)
 
You will need:
  • 1 apple,core removed and cut into cubes
  • 1/4 teaspoon cinnamon powder
  • 3 teaspoons brown sugar
  • 2 tablespoons water
  • 1/4 teaspoon corn flour
  • 1/2 packet of ready made shortcrust pastry
  • For glaze:use a small portion of beaten egg
  The Preparation:
  1. Mix all ingredients(except apple and pastry) in a small pot.
  2. Bring to boil,lower the heat and cook till slightly thick.
  3. Remove from heat and add to apples,toss them lightly.
  4. Roll out the pastry and mould onto the tin.
  5. Add apples,and pour remaining sauce into each pie evenly.
  6. Seal the pie.(you can see that i did not do a good job in sealing,but come on its my first attempt.ha!)
  7. Glaze the pie.
 
The Baking:
  1. Bake in a preheated oven at 230°C for 20-25 minutes or till golden brown.*bake at the temperature as advised by the pastry package.
  2. Serve warm.
 
~Indulge in what we make at DeQueenKitchen~

Monday, April 15, 2013

Japanese Cotton Marble Cheesecake





















My all time favourite cotton cheesecake recipe.This time i added cocoa paste to make it a marble cheesecake.For this 3rd attempt,i think it looks the prettiest.It doesn't have a waist(shrinking at the sides) and also the overall cake did not shrink much as well.

So here's the tips i am sharing(subject to the recipe you are using,though i think generally it works.):

#1-DO NOT,i repeat,DO NOT line the tin.Just grease generously.It will come out easily.

#2-I was supposed to bake it at 160°C but i took a little longer to put my cake in as my little gal was disturbing me.So i ended up baking at 140°C.It took longer to bake(10 more minutes) but i did not have to tent it and it browned beautifully. So i have to thank my gal for this.Ha! By the way,I am baking in the middle rack,if you wonder.

#3-Leave the cake in the tin in the oven when its done.Open the oven door slightly.And when you see the sides "leaving" the tin(takes about 5-10 mins).Its time to bring it out and remove from the tin.

#4-You DO NOT need to overturn the cake to cool. Else yours might end up like mine.The top part wasn't so pretty as some of the top layer were stuck to the rack. >_<

For the cotton cheesecake recipe i am using,click here. To make it a marble cheesecake,add cocoa paste to 1/3 of the batter.(1 tablespoon of cocoa powder mix with 1.5 tablespoon of water)

~Indulge in what we make at DeQueenKitchen~


Thursday, April 11, 2013

Homemade Vanilla Extract



 
 
 
 
 
 













Ordered 100g of vanilla pods from Candy and had yet touched them till today.Ha! Decided to try making some vanilla extract and later vanilla sugar out of them. I am making a very small portion to try out.Made one for my baking lover,Genie as well.Good things must share.Haha!
  
I got the recipe from here. I like recipes by Nigella Lawson and i trust that this will work out really good because it was provided by her team. ;)
 
I will update in two months time on the results. And also i will be making vanilla sugar as well once i get bigger bottles from Tott. So stay tuned!

Makes:
  • about 40ml extract
*u can make two portions so u won't waste the other half of the pod

You will need:
  • 42ml of rum (u can use volka as well)
  • 1/2 vanilla pod
  • 1 small glass bottle

The Preparation:
     
  1. Wash the bottle and sterilised it.(place in oven at 120°C for 10 minutes.)
  2. Cut the pod into half.
  3. Split the halved pod across lengthwise,leaving the end uncut.
  4. Place it into the bottle.*Bend it a little so it will get fully soaked later.
  5. Add rum.
  6. Store the bottle in a dark dry and cool place.
  7. Occassionally,bring it out to give it a little shake.
  8. Ready to be use in 2 months time.
 

~Indulge in what we make at DeQueenKitchen~

Homemade Lemongrass Drink





















This is my favourite drink when i go to Lerk Thai to dine.I would always order a carafe yet had not enough.Angelin from my group posted this drink few days ago and selflessly shared with me how to make it.I amended the proportions a little and omitted pandan leaves as i could not get them at my neighbourhood supermarket. Luckily it didn't affect the overall taste.Love it so much!! A very refreshing drink for the hot weather!

Makes:
  • about 1L
 
You will need:
  • 1 litre of water
  • 4 lemongrass,rinsed
  • 1 piece of honey rock sugar
  • Few slices of lime

The Preparation:
  1. Trim off both ends of the lemongrass.
  2. Cut into half.
  3. Set aside the greener(top) portion.*You can use it as a stirrer later.
  4. Pound the white(lower) portion.
  5. Add the lemongrass to water and put to boil.
  6. When water boils,lower the heat and add rock sugar.
  7. Simmer for about 20 minutes.
  8. Serve cold with a slice of lime.
Original Recipe from:Lemongrass Drink by Angelin Goh
 
~Indulge in what we make at DeQueenKitchen~

Old Fashioned Sliced Cake with Piping Gel





















Familiar? We used to receive slices of these cream cakes when our relatives and friends are getting married. These cakes are not as popular anymore,people prefer to give out vouchers or customised cupcakes.

I passed by a confectionary shop near my mum's place and saw these kind of old fashioned cream cakes,then suddenly i felt like trying to make them myself. I am no lack of chiffons and smbc recipes but i lacked piping gel recipe.I recalled seeing the recipe at Catherine's blog and i am lucky that my memory did not failed me. Ha!

I am focusing on the making of the piping gel in this entry.For chiffon recipes,you can browse for them in this humble blog of mine.For smbc,click here. =)

Pardon my ugly design,did it in the wee hours with half closed eyes. =p


Makes:
  • about 80g of piping gel

You will need:
  • 77g castor sugar
  • 60g water
  • 1 tablespoon corn flour
  • 2 tablespoons lemon/lime juice
  •  

The Preparation:


  1. Mix corn flour and sugar.
  2. Put all ingredients into a small pot.
  3. Place pot over medium heat,stir constantly.(it will appear to be cloudy,don't worry.)
  4. When mixture starts to boil,lower the heat.
  5. Stir till mixture becomes thick.(it will be more translucent at this stage.)
  6. Leave aside to cool and its ready to use.
  7.  
Original recipe from:Buttercream Slice by Catherine.

~Indulge in what we make at DeQueenKitchen~


Saturday, April 6, 2013

Pandan Butter Cake

 

With coconut milk in my fridge,i thought of what to make.Pandan chiffon(again?!) or Pandan Butter Cake. Angela from my group made one recently and looks great.Since i have never tried before,i decided to bake that.

I used my regular butter cake recipe,replaced the essence and milk.Very interesting! I love the slight tinge of pandan and coconut milk in the butter cake. =)

Makes:

  • 8" by 8" square tin
 
You will need:
  • 250g butter,softened
  • 180g sugar
  • 4 eggs
  • 60ml coconut milk
  • 200g self raising flour,sifted
  • 1 teaspoon pandan paste

The Preparation:
  1. Cream butter and sugar till pale and fluffy.
  2. Add eggs,one at a time,mix well.
  3. Add pandan paste,mix well.
  4. Add coconut milk and flour,alternate,ending with flour,mix well.
  5. Pour into greased lined tin.
  6. Shake the tin a little to even out the batter.
  7.  
The Baking:
  1. Bake in a pre heated oven for 20 minutes at 180°C then reduce to 160°C for 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before overturning onto a cooling rack.

~Indulge in what we make at DeQueenKitchen~

Friday, April 5, 2013

Yuzu w/ Mixed Fruits Chiffon Cuppies

 

I had too much mixed fruits at home-1kg!! So i thought of what to bake them with.Mixed fruits are sweet so i decided on Yuzu chiffon as a sweet and sour combi should be nice.And i was right!They were so yummy that they were gone within a day.
 
 
Makes:

  • 9 cups


You will need:


Egg yolk mixture:

  • 35g plain flour
  • 18g corn flour
  • 38g oil
  • 45g yuzu juice
  • 23g yuzu paste/jam(omit if using other flavours)
  • 1/2 bowl of mixed fruits(add more as desired),coat with additional flour and sift
  • 3 egg yolks



Egg white mixture:

  • 3 egg whites
  • 45g sugar


The Preparation:

  1. Sift flour.
  2. Hand whisk egg yolks,oil,yuzu juice and yuzu paste till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Add coated mixed fruits.
  7. Pour into cupcake liners.

The Baking:

  1. Bake in a pre heated oven for about 20 minutes at 170°C.
  2. Cool on a rack.
  3. Serve with your favorite beverage.
Tips:

  • Please refer to this.


~Indulge in what we make at DeQueenKitchen~


Orange Cream Cheese Chiffon

 


Recently there is a promotion for cream cheese.For some supermarkets,they are offering free gift for every 2 blocks,others are offering 2 at a discounted price.As a kiasu mummy,of course i did not miss this offer. Having them in my fridge,i thought of what i can bake with them.

I wanted to bake something new instead of the regular cream cheese butter cake and Japanese cotton cheesecake. Then i decided to bake this,thanks to the inspiration from my baking lover,Genie who baked a mandarin orange cheddar cheese chiffon earlier.

I am using a removable cake tin for this that Genie helped me to purchase and i am loving it.It works like a chiffon tin without the center tube.

Makes:
  • 15cm chiffon tin

You will need:

Egg yolk mixture:
  • 35g plain flour
  • 18g corn flour
  • 38g oil
  • 45g orange juice
  • 23g cream cheese,softened
  • 3 egg yolks
Egg white mixture:
  • 3 egg whites
  • 45g sugar

The Preparation:

  1. Sift both flour.
  2. Hand whisk egg yolks,oil,juice and cream cheese till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased tin.


The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.
Tips:

  • Please refer to this.


~Indulge in what we make at DeQueenKitchen~

Chewy Oatmeal Raisins Cookies


Another wonderful recipe shared by my group member.I did not add cinnamon powder to this and the raisins and oatmeal added are reduced.(Not enough supply at home!=/)

Anyway these cookies are really fragrant and they taste very healthy-Hubby said this.LOLx! Do try,its a keeper for me!

By the way,don't be alarmed by the amount of sugar used.Like what Cecilia told me when i mentioned my concern,the amount of oatmeal used will cover the sweetness.=)

Makes:
 
  • about 30 pieces (coaster size)

You will need:

  • 95g plain flour
  • 115g butter,softened
  • 125 brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 100g oatmeal
  • 100g raisins

The Preparation and Baking:



  1. Sift flour and baking soda.
  2. Cream butter and sugar till smooth.
  3. Add egg and vanilla extract.
  4. Add (1) till well combined using spatula.
  5. Add oatmeal and raisins.
  6. Scoop dessertspoonfuls of dough onto lined baking tray.
  7. Freeze together with tray for 5 minutes.(to reduce spreading.)
  8. Bake in preheated oven at 175°C for 10-15 mins.(surface and sides slightly brown-the centre will seem soft and slightly uncooked-Dun worry!)
  9. Rest on tray for a minute before removing to cool on rack.
  10. Chomp them!

Original recipe from:Thick Chewy Oatmeal Raisins Cookies by Syebvonne.


~Indulge in what we make at DeQueenKitchen~

Chocolate Mint Butter Cake

I wanted to bake so much to relieve some of the unhappiness that has happened over the week. Did not want to bake the usual,wanted to bake something new.I looked at the mint plant Hubby bought for me over the weekend and had an idea.Mint plus Hubby's fave,thats chocolate.

I am using a combination of this recipe and this recipe but used creaming method instead.I am a lazy baker!

This cake tastes just like the chocolate mint ice-cream i love but in cake form.One word,refreshing!Do try and let me know what you think! =)

Makes:

  • 7.5" by 3.5" loaf tin


You will need:

  • 125g butter,softened
  • 90g sugar
  • 2 eggs
  • 30ml milk
  • 100g self raising flour,sifted
  • 1/4 teaspoon mint essence
  • some green coloring
  • 1 tablespoon cocoa powder,made into paste with 1.5 tablespoon of warm water

The Preparation:

  1. Cream butter and sugar till pale and fluffy.
  2. Add eggs,one at a time,mix well.
  3. Add milk and flour,alternate,ending with flour.
  4. Pour 1/3 of the batter into a mixing bowl and add the cocoa paste,mix well.
  5. Add mint essence and colouring to the other 2/3 of the batter.
  6. Scoop mint batter onto greased/lined cake tin,followed by cocoa batter and repeat till all batter are used.
  7. Lightly stir with chopstick to create swirls.
  8. Shake the tin a little to even out the batter.

The Baking:

  1. Bake in a pre heated oven for 20 minutes at 180°C then reduce to 160°C for 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before overturning onto a cooling rack.
~Indulge in what we make at DeQueenKitchen~

Strawberry Milk w/ Cranberries Chiffon

 

I was having dinner at Kallang Leisure Park when i passed by this korean shop-Shine Supermarket.I bought the banana milk from them months ago and now they have them in strawberry flavour as well.Without hesitation,i bought 2 packets,the banana flavour is nice too! Reminds me of my pri sch days.Ah~~memories.
 
Anyway,few days later,i pour some out to try and i was like @-@,it was very good! Decided to use the remainder to make chiffon(yes i love making chiffons,>_<) and i added cranberries to it to make it more interesting.Very nice combination i must say~ 
 
Makes:
  • 15cm chiffon tin

You will need:

Egg yolk mixture:
  • 35g plain flour
  • 18g corn flour
  • 38g oil
  • 45g strawberry milk
  • A handful of cranberries(add more as desired.),coat with flour and sift away excess
  • 3 egg yolks
 
Egg white mixture:
  • 3 egg whites
  • 45g sugar

The Preparation:

  1. Sift both flour.
  2. Hand whisk egg yolks,oil and milk till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Add coated cranberries.
  7. Pour into a ungreased tin.

The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.
Tips:

  • Please refer to this.


~Indulge in what we make at DeQueenKitchen~

Soya Milk Chiffon

 

Soya milk is one of my favorite beverage.So one day i decided to try using it to make a chiffon.The taste of soya milk is not very strong,so i was thinking perhaps i should use some soy powder in future. ;)

Makes:
  • 15cm chiffon tin

You will need:

Egg yolk mixture:
  • 35g plain flour
  • 18g corn flour
  • 38g oil
  • 45g soya milk (i use nutri soy.)
  • 3 egg yolks
Egg white mixture:
  • 3 egg whites
  • 45g sugar

The Preparation:

  1. Sift both flour.
  2. Hand whisk egg yolks,oil and soya milk till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased tin.


The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.
Tips:
  • Please refer to this.


~Indulge in what we make at DeQueenKitchen~

Wontons

 

This is my 1st attempt.I am happy the way they turn out! As I don't really like the wonton noodles itself,i cooked thick bee hoon in chicken broth,a good combination as well.The wonton skin i bought is white in colour.I couldn't decide it over the yellow type but after looking at the ingredients label(the white one does not have any chemicals in them.),i decided on the white one.

Makes:
  • about 17 wontons

 
You will need:
  • 100g minced meat
  • 50g prawns,minced
  • 1 stalk spring onion,chopped
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soya sauce
  • 2 pinches of pepper
  • wonton skin
  • a small dish of water(to seal the wonton)
 
The Preparation & Cooking:
 
  1. Mix all ingredients except wonton skin and water in a bowl.
  2. Leave aside for at least 1 hour.
  3. Wrap (1.) with wonton skin and seal with water.
  4. Drop the wontons into boiling water.
  5. They are ready when they "floats".
~Indulge in what we make at DeQueenKitchen~

Snow Pear with White Fungus Soup


 

The weather is getting crazy these days.One moment it can be raining,another moment it can be scorching hot. I have been brewing this for almost every week to "cool" ourselves.

This recipe came from Mum.When i was staying with her,she brews this for the family at least twice a week.Its said to be very good for our health;nourish the lungs and reduce cough. I added snow pear and chuan bei mu when i am brewing this.(chuan bei mu-you can get from medical halls;i bought a small amount for $5 and grounded them.)

I am cooking for my family of 3 so i cut the pears into slices and brew them together.If you want a more concentrated soup(individual serving),you can boil everything in the pear itself.I will include the recipe for that as well.
 
 
Makes:
  • about 750ml


You will need:
  • 1 Snow Pear,core removed and sliced
  • 2 teaspoons of powdered chuan bei mu
  • 2 teaspoons of nan xing bei xing(almonds)
  • 2-3 pieces of red dates,seeds removed
  • 10 pieces of wolfberries
  • 2 buds of white fungus,soaked and softened
  • 1L of water
  • Rock Sugar to taste
  •  
The Preparation & Cooking:
  1. Rinse the almonds,red dates,wolfberries and rock sugar
  2. Put the water to boil.
  3. Add all ingredients except rock sugar.
  4. When the water reboils,add rock sugar to taste and simmer for 45 mins.
  5. Serve warm.

For a more concentrated soup:

 

Makes:

  • about 3/4 bowl
 
You will need:
  • 1 Snow Pear,cut the top off and remove the core
  • 1 teaspoon of powdered chuan bei mu
  • 1 teaspoon of nan xing bei xing(almonds)
  • 1 piece of red dates,seeds removed
  • 5 pieces of wolfberries
  • 1 bud of white fungus,soaked and softened
  • Water to fill the pear to brim
  • Water to fill pot(not higher than bowl)
  • Rock Sugar to taste

The Preparation & Cooking:
  1. Rinse the almonds,red date,wolfberries and rock sugar.
  2. Boil water in a deep pot.
  3. Place pear in a bowl.
  4. Add all ingredients into pear except rock sugar.
  5. Place bowl into the pot.
  6. Simmer for 45 minutes.(add rock sugar at the 30th minute.)
  7. Serve warm.
*Add water into pot if necessary
 
~Indulge in what we make at DeQueenKitchen~

Lotus Root Soup

 

Another soup my mum taught me how to cook.Lotus root soup is known to dispel heat and toxics,strengthen body and also increase appetite. There are many versions of this soup which includes different types of ingredients like peanuts,dried octopus,etc. For my version,it is very simple.I hope you all will enjoy as much as my family do.


Makes:

  • about 1L

 
You will need:
  • 1 packet of pork bones,boil for 5 minutes seperately and rinsed
  • 1 small lotus root,sliced into 1cm thick pieces.
  • 1 dried scallop,shredded
  • 1 honey date
  • 5 red dates,seeds removed
  • Light soya sauce to taste (i used about 1 dessertspoon.)
  • 1250ml of water

The Preparation & Cooking:
  1. Rinse the honey date,red dates and dried scallop.
  2. Boil water in a deep pot.
  3. Add bones,lotus root and (1.)
  4. When it reboils,lower the heat and simmer for 1hr.(u can transfer to slow cooker if you wish to.)
  5. Add soya sauce to taste.
  6. Simmer for about 1hr more or till lotus root turns soft.(fork is able to pierce through.)
  7. Serve hot.

~Indulge in what we make at DeQueenKitchen~