Foodography

It’s been some time since I posted here. I haven’t had much time baking, what more to take photos. So while everyone else was celebrating Valentine’s Day, I baked these brownies for Total Defence Day, which is the very next day. Google it and you’ll know what Total Defence Day is for Singaporean ;)

I got this recipe from the Joy of Baking. It’s the same brownies recipe I used for the bake fundraiser I had last year. I altered the recipe a bit and trust me, this is the best brownie recipe evaaaa.

Ingredients:

5 ounces (150 grams) Dark Chocolate (I used Cadbury Old Gold cos they were on sale!!)

1/2 cup (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1/2 cup (100 grams) brown sugar

1/2 cup (100 grams) caster sugar

1 teaspoon vanilla essence

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Method:

1. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
3. Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out witha little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

I was watching MasterChef Malaysia and I was so inspired to cook just like them. Went ahead with making crepe though it was 8pm. I topped it off with the homemade durian ice cream I made two weeks back. Result - yummay.

Durian Ice Cream

1 cup whipping cream
3/4 cup icing sugar
1/4 cup cream cheese
1 teaspoon vanilla essence
3 tablespoons full cream milk
3/4 durian purée

Beat whipping cream, icing sugar and cream cheese together. Add in milk gradually. Stir in durian purée and pour into container. Freeze the ice cream for about 2 hours then stir the ice cream to let air in. Freeze for another 4 hours before consuming.

Crepe

1 cup plain flour
1 cup milk
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoon melted butter

Beat the wet ingredients together. Add in flour gradually. Batter should be running.

Heat a non stick pan and lightly coat it with oil. Scoop a ladle of batter into the pan and swirl the batter around the pan to spread the batter out. Cook each side for about 2 mins or until golden. Fold the crepe into four. Serve with durian ice cream.

Yummayyyyyy….

healthyisclassy:

Top 20 SkinnyTaste.com Recipes from 2010

1. Asian Glazed Drumsticks
2. Barbacoa Beef
3. Cilantro Lime Shrimp
4. Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
5. Thai Coconut Curry Shrimp
6. Broiled Tilapia with Thai Coconut Curry Sauce
7. Asian Turkey Meatballs with Sesame Lime Sauce
8. Filipino Chicken Adobo
9. Shepard’s Pie Lightened Up
10. Chicken Ropa Vieja
11. Chicken Enchiladas
12. Spinach Lasagna Rolls
13. Skinny Italian Spinach Meatballs
14. Spinach Manicotti
15. Roasted Broccoli with Smashed Garlic
16. Skinny Taco Dip
17. Skinny Tzatziki
18. Pumpkin Pie Dip
19. Sweet Potato Pie
20. Strawberry Squares

Another hour before I can frost my cake! Photos up soon! ;D

Well, the mother came home with a whole lot of durians again, hence I needed a quick fix to stop the fridge from smelling of durians. I got to know of this durian cheesecake recipe from RP’s mum, who is apparently a fangirl of Chef Wan. Found the recipe online, did some minor modifications and voila! Durian Cheesecake!

Durian Cheesecake

Crust

200g digestive biscuits, crushed

80g melted butter

Combine digestives and melted butter together. Press mixture into the base of a well-greased springform pan. Place in oven for 10 minutes at 180 degrees centigrade.

Filling

900g Philadelphia cream cheese

1 cup natural yoghurt 

1 cup caster sugar

4 egg yolks

1 teaspoon vanilla essence

4 egg whites

1 cup durian flesh (pureed)

Beat cream cheese, vanilla essence and sugar till well blended. Add in yoghurt and egg yolks gradually. In a separate bowl, beat egg whites till soft peaks form and add in durian puree. Fold in the durian mixture into the cream cheese batter till well combined.

Pour batter into springform pan and wrap the pan with aluminum foil. Place the pan in a bigger square tin and fill the square tin with water. Be careful not to spill any water into the cheesecake batter. Bake in 160 degrees centigrade for 1 and a half hours. 

Let the cheesecake cool in the oven (switched off) for 3 hours. Allow cheesecake to cool completely before refrigerating it overnight.  

I bought Wholemeal flour the other day and I thought I should give some recipes a try. I used my normal pancake recipe and switched it to Wholemeal flour and voila! I don’t know if it’s healthier than the normal pancakes made with white flour, but I do feel fuller after having them. Good luck with the recipe!

Wholemeal Banana Pancakes

1 and a half cup Wholemeal flour
3/4 cup milk
1 tablespoon melted butter
4 egg whites
1 tablespoon brown sugar
1 pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla essence
1 ripe banana (mashed)
1 tablespoon chocolate chips (optional)

Beat egg whites and sugar together, add vanilla, butter, salt and milk. Gradually add flour, mixing till well blended. Add in mashed banana and mix till combined.

Heat nonstick pan on stove and cook each side of pancake for a minute. Serve with blueberries and maple syrup.