Top my pound cake with ice cream and fruit cocktails for a tasty combination.
Ingredients:
250g butter, softened
3 cups sugar
6 large eggs
4 cups all purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanila extract
Directions:
Beat butter at medium speed with an electrik mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time. Beating just until yellow yolk disappears. Add almond and vanila extract. Add flour alternate with milk, beginning and ending with flour. Beat at low speed just until blended after each addition.
Pour into a greased and floured pan. Used butter to grease the pan. Sprinkle a light coating of flour over the greased surface.
Bake at 150C for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire race for 15 minutes. Remove from pan and cool completely on a wire rack. Top your pound cake with ice cream and fruit cocktails for a tasty combination if desired.
Ingredient:
For cheese filling
500g cream cheese
100g castor sugar
125g butter
1/2 Grade A egg
For the tart crust
375g flour
75g icing sugar
188g margerine
1/2 Grade A egg
To assemble and glaze
1 can Blueberry jam / paste
Piping bag
Method:
Mix the cream cheese, sugar, butter and half an egg into a mixing bowl and beat with an electrical hand mixer. Beat until the sugar melted and the texture become smooth and creamy. Leave it aside.
Pour in the icing sugar, margerin and half an egg into another mixing bowl and mix well. Now you can add in the flour by batches and start to knead the dough until it become a playable dough. Take some dough in your hand and start to press it into the tart mould. When all the tart is ready, place it in the preheated oven of 150 ‘C bake for approximately 20 minutes or until it turn golden color.
Take the crust out from the oven and put some blueberry paste into the crust. Once it is done, pour the cheese mixture into a piping bag and start to pipe a small portion of cheese mixture on top of the blueberry paste. To decorate the tart, use another piping bag for the blueberry paste and start to pipe for some pattern that you prefer.
Place the tart into the oven again and bake for another 15 to 20 minutes or until the cheese mixture becomes flat on the surface. Bring the tarts out from the oven to let it cool completely. Served.
Note: Don’t make the crust too thin because it will be soft and won’t be able to hold the cheese. And if you make it too thick, you feel like eating the crust and not the blueberry cheese.
Ingredients
½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut oil or vegetables oil
⅓ cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream
Instructions
Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).
Bahan-bahan
3 sudu besar gula untuk dijadikan gula hangus
3 atau 4 keping roti gardenia
3 biji telur A @ 4 biji gred B - pukul dan di tapis
1 cawan air suam
1 cawan susu cair
3/4 cawan susu pekat
1 sudu kecil esen vanilla
Cara-cara
Cara membuat gula hangus , masukkan gula ke dalam kuali, masak hingga gula jadi perang . Masak dengan api kecil .
Kemudian masukkan 1 sudu besar air panas, hati-hati kerana gula mudah meruap. kacau hingga sebati dan matikan api. Tuang terus dalam loyang.
Ketepikan.Panaskan pengukus. Carik2kan roti kemudian blender bersama air suam dan susu. Selepas itu masukkan telur yang sudah ditapis itu dan masukkan esen vanilla. Blend sekejap agar sebati. Tuang adunan tadi kedalam loyang gula hangus dan kukus sehingga masak. (40min-1jam)
Sejukkan dahulu barulah di potong dan hidangkan.
Ingredients :
8 slices whole wheat bread
4 tsp butter for greasing the cups & bread
For The Filling
4 eggs
3/4 cup boiled sweet corn
1/4 cup crab meat
1 tsp oil
1/4 grated cheddar cheese
1/4 cup finely chopped onions
1/4 cup spring onions (optional)
1/4 cup finely chopped red and green capsicum
salt and pepper to taste
Method
Grease the cups & bread slices with butter.Separate all ingredients into 4 portions.
Place the 2 bread slices into the cup , fill gently a portion of the filling in each cups, break one egg and sprinkle with salt and pepper.
Bake in a preheated oven at 200°c (400°f) for 5 to 8 minutes or till the bread is crisp and the egg is nicely cooked. Sprinkle thinly sliced spring onion. Serve immediately.
The combination of minced beef and cheesy crispy potatoes will always be a family favourite.
Ingredients.
1/3 cup olive oil
3 onions, finely chopped
2 garlic cloves, crushed
2 tablespoons Tomato Paste
1kg lean beef mince
1 tablespoon sugar
1 tablespoon Stock (secukup rasa)
1 cup water
1 diced tomatoes
1 cup mixed Vegetables
Salt & pepper to taste
1 tsp paprika
1 tsp dried parsley
700g potatoes, thinly sliced
125g cheese, finely grated
Directions:
Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.
Increase heat to high. Add mince beef. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add mixed vegetables.
Preheat oven to 200°C. Grease ovenproof dish. Spoon in mince.Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with remaining oil. Season with salt and pepper. Sprinkle paprika and parsley. Cover with foil. Bake for 20 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Ready to serve.
Bahan-bahan
1 cawan gula
1 cawan minyak olive oil
2 cawan tepung gandum
2 sudu teh soda bikabonat
2 biji telur
1 sudu teh cinnamon atau esen vanilla
4 biji pisang berangan or 11 biji pisang emas
chocolate
kacang
Cara-caranya
Masukkan semua bahan ke dalam blender kecuali chocolate dan kacang.Gaul kan supaya rata. Masukkan dalam paper cup.
Kukus selama 10-15 minit. Siap untuk di hidangkan bersama chocolate dan kacang atau makan begitu saja.
INGREDIENTS
4 salmon steaks
Salt and pepper
2 tbsp. olive oil
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
Freshly squeezed lemon juice
2 tbsp bread crumbs (optional)
1 cup low fat plain yogurt
1 spring onion.(optional)
1 tbsp. honey
1 tbsp. curry powder
DIRECTIONS
Heat broiler. Line a rimmed baking sheet with nonstick foil. Place the salmon on the prepared sheet, drizzle with oil and marinade with each salt, pepper, ginger, paprika, lemon juice and sprinkle with bread crumbs, Broil until cook throughout, 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the yogurt, spring onion, honey and curry powder. Served with steamed brocolli , lemon and the salmon.
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INGREDIENTS
8 whole eggs
1 or 2 cups spinach - chopped
1/2 cup red pepper - chopped
1/2 cup green pepper - chopped
1/2 cup onion- chopped
1/2 cup cheese - chopped
1 cup mushrooms- chopped
2 cups chicken (steamed) - chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp bicarbonate soda
1 tablespoon olive oil
Salt and pepper to taste
INSTRUCTIONS
Start by chopping some veggies: red pepper, green pepper, onion, cheese, chicken, mushrooms, and spinach! I like chopping everything pretty small (cube) , but the size of veggie is up to you! Mince some garlic and crack all eggs! Whisk the eggs together with all ingredients in a large measuring cup and set aside.Stir to combine. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Now, heat a non stick muffin pan over medium heat. Once hot, add in olive oil.
Preheat the oven to 180 degrees C and grease a muffin pan with oil. Pour the egg/veggie mixture evenly into the muffin pan.
Bake for about 15-20 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Arranged on a plate and served with sweet Red Chili Sauce.
