~Jelly Jelly~

with longans...

...and peaches!

Fruits & Yogurt.

Hi guys.. sorry for my mysterious disappearance once again. Haha.. I'm back in sunny Singapore! I have been really busy going for interviews and meeting up with some of my prospective employers, hence leaving me with little time to even check my emails, much less blog! Anyways, here are some long overdue photos.. because of the stress and tension from exams, I really needed vitamins and nutrients from wholesome foods. That explains why I had lots of fruits, vegetables, brown rice and yogurt. :)

Till next time, take care all!

Dinner with my "lovely" notes as companion.

Apple & Raisin Scroll

The lingering aroma caught my attention.. the smell of freshly baked bread.. I knew I just had to give in to my temptation. "Just this once", I thought. I stepped right into Baker's Delight and was greeted by rows and rows of fresh bakes. It took me 5 minutes of contemplating (and drooling) before I finally decided what I want.

Wholemeal Apple & Raisin Scroll.

Chunks of apple pieces and raisins embedded in soft and fluffy wholemeal bread.

It was the perfect decision to have this for dinner.

Can I go back there again?

Sacred Heart Diet Day 1.

Day 1: The soup and ONLY fruits.

Breakfast: 1 whole orange
Lunch: 1 bowl of soup and watermelon
Dinner: 1/2 bowl of soup, 1 whole orange, handful of almonds.

I feel healthy. :)

Ingredients all chopped up. I substituted green peppers with pumpkin and I used campbell's all natural beef stock, roma canned tomatoes, 1 brown onion, 2 large carrots, 1 bunch of celery and 1 can of green beans. Season with salt, pepper and Worcestershire sauce.

so vibrant and colourful!

The soup tasted ok.. not as bad as I thought. Haha.. very tomato-ish and minestrone-like.

Watermelon as dessert.

Orange Love.

Naval Oranges and Vanilla Persimmons... don't they look gorgeous?

Steamed Banana Cake!

I was browsing through some blogs when I came across this.. Steamed Banana Cake. This is the BEST version of banana cake which I have tried. The wholemeal banana cake I made before rated a 9.5/10 but this is an amazing 9.75/10!! Hahaha.. it is soooo moist and the natural sweetness of mashed bananas made this perfect! It is also really healthy because of the little sugar and oil used! I am going to make this again.. and again.... and again!

It came out in such a weird shape because my muffin cups are not strong enough and don't hold the batter well.. I will use a thicker muffin cup next time.

So MOIST!!!

Ingredients: (4 big muffins)
1 egg
40g sugar
1 large ripe banana - mashed
75g self-raising flour
1/8 tsp baking soda
37g oil

Steps:

Sift together self-raising flour and baking soda, set aside.
In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
Mix in mashed bananas, beat till combine.
Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.

Pour Batter into muffin pan, lined with muffin cups.
Steam over high heat for 15mins or till an inserted skewer comes out clean.

Recipe from Amanda.

All gone!

Banyan Tree - Breakfast.

Since I am organising my photos, I thought I should post some very back-dated food photos on this food blog of mine. Not much elaboration on the pictures as I cannot really remember the details. :) Enjoy the series of pictures from Banyan Tree. :)

Breakfast is my favourite meal of the day.

Buffet breakfast - I love.

Banyan Treat - Spa Treat.

Cool, refreshing ginger tea and fruit platter.

Oatmeal Craisins Cookies

These cookies are soft and chewy! Very Mrs. Fields! Hehehe.. less fattening because I used brown sugar and honey.

Ingredients:
1 cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
100 g butter
½ cup brown sugar
1 tbsp honey
1 cup rolled oats
½ cup (or more) craisins

Method :

Preheat oven 180°C.
Mix flour, baking powder, baking soda, salt, oats and raisins. Set aside.
In a small pot, melt butter, sugar and syrup. Stir with a wooden spoon till well mixed.
Remove pot from heat and stir in the flour mixture. Mix well.
Shape teaspoonfuls of dough into balls. Place on greased baking sheet and flatten slightly.
Bake for 15mins. Cool completely on wire rack before storing.

Craisins!

One word - YUMMY!

Hot Cross Buns & White Peaches.

*waves* Hi everyone, I am back.. yes I DID manage to get some school work done so here I am, updating you guys on FOOD! Haha.. anyways, with Easter round the corner, I initially wanted to make some Hot Cross Buns from scratch. BUT!!! During my weekly supermarket trip, I came across a pack of freshly baked (and by freshly, I mean... JUST out of the oven) hot cross buns and I just could not resist getting them! They were great! Very moist and I love anything with wheat flour.. and sultanas! :) I also picked up some white peaches, which apart from mangoes and watermelon, is one of my favourite fruits!

Pineapple Rolls!

I stayed over at May and Giny's place on Thursday as we had a day off on Friday! So we made these from scratch. This recipe is definitely a keeper! The pastry melts in your mouth and the filling is moist and not too sweet. :)

Friends.. come collect them from me quick.. before they all disappear.. haha!

Pineapple Rolls/Tarts

for the pastry:
250g unsalted butter, at room temperature
375g all purpose flour
1/4 teaspoon salt
2 egg yolks
50g icing sugar
30g corn flour
1 egg yolk, for egg wash

for the pineapple filling
2 large cans of crushed pineapple, drained and 1 whole ripe pineapple - grated and drained
1/4 cup brown sugar
2 teaspoon cornstarch
1 cinnamon stick
Handful of cloves

Using medium heat, cook the drained crushed and grated pineapple and sugar until most liquid has evaporated, add spices halfway and keep stirring until the mixture turns golden. Taste, and add more sugar when needed. Lastly, add cornstarch to thicken the mixture.

Cool to room temperature before using (preferably leave overnight in the fridge).

For the pastry:
Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy.Add in egg yolks until well combined. Slowly add the flour mixture and knead until just combined into a dough.

To assemble:
Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds.Flatten the rounds and use it to cover the prepared filling.

Brush the unbaked rolls with egg wash.

Bake in a preheated oven at 350F/180ºC for 12 minutes or till lightly brown.

Strawberry Baileys Cheesecake

Cranberry Almond Raisin Oatmeal Cornflake Cookies.

Wow.. these cookies are a mouthful to say, aren't they? Hahaha.. Well.. I am a lazy girl so I got all the cranberries, almonds, raisins, oatmeal and cornflakes in a single box! Here's the magic box:

I really just made this recipe up in my head and it turned out quite good! However, if you do prefer cookies that are more moist, add a whole egg and increase the butter to 125g. I like my cookies crunchy! So here's how you make Crunch Cranberry Almond Raisin Oatmeal Cornflake cookies! Hahaha.. I love the name of this cookie! :P Hehe.. my entire house smells delicious after a weekend of baking!

Ingredients (to make 25-30 cookies):

110g butter

40g castor sugar

1/4 tsp salt

1 egg yolk + a little egg white

1/2 tsp vanilla essence

150g plain flour

1/4 tsp baking powder

50g magic cornflakes

Method:

1. Sieve flour together with baking powder and salt.

2. Cream butter with sugar and salt till light and creamy.

3. Add in the egg yolk, a little egg white and vanilla esssence and cream till well combined.

4. Fold in the sieved flour mixture and cornflakes. Mix till you get a soft dough.

5. Divide and shape dough into equal pieces.

6. Bake at preheated oven at 175C for 15-20 minutes or till golden brown.

Cranberry wholemeal & Walnut raisin buns

I had these BOTH for breakfast one day.. from BreadTalk. Great with a hot cuppa tea.

It's all about patience...

Hi everyone!

I really am amazed by the number of people who have been emailing and leaving nice comments. Some asked if my mummy or myself are conducting any baking classes or courses. Hehe.. some of you might not know this but I am just a regular 21 year-old undergraduate who loves spending time in the kitchen while my mummy cooks and bakes really really really well and we both aspire to open a little cafe one day.

A couple of you have also asked for recipes... I even received pictures of failed baking attempts! I just wanna say that it's ok to fail... if you look through my old entries, you can see pictures of rock-hard bread or ugly cakes or cupcakes with imperfect frostings! Hahaha.. I have never attended any professional baking or cooking school and I mostly experiment through trial and error! To those of you who have never used an oven before, don't be afraid, step out of your comfort zone and start on something simple. With this, I would like to share with everyone a very easy recipe that I found on the cadbury website for crunchy chocolate and apricot cornflake cookies. I personally could NOT stop munching on them! If you would like other recipes, please leave your email address in your comment and I will try to accommodate your requests. :)



Recipe:

INGREDIENTS
125 g butter
1/3 cup brown sugar (I reduced this to 1/4 cup)
1 egg
1 cup self-raising flour
1 cup loosely packed chopped dried apricots
150 g (6 rows) Cadbury Dark Cooking Chocolate, chopped
2½ cups cornflakes - crushed

• Bake for 20 minutes.Preheat the oven to 180°C. Cream the butter and brown sugar. Add the egg and mix well.
• Add the flour, then stir in the apricots and chocolate.
• Drop teaspoonfuls of the mixture into the corn flakes, and roll to coat. Place on a greased or
• lined baking tray.
• Bake for 15 minutes.

Open top Pineapple tarts

These are exceptionally time consuming but so delicious!

Tangerine Pineapple Tarts (part II)

Modified the previous recipe and added more orange zest and orange juice to the pastry. Orange and pineapples really do go well together! Yum!