Monday, January 28, 2013

Mung Bean Biscuits For Chinese New Year

Mung Bean Biscuits
 Adapted from No-Frills Recipes

200 g mung bean flour
20 g rice flour
40 g flour
80 g icing sugar
65 g nibbed almonds
90 g shortening
Cooking oil if needed when dough is too hard to handle


1)      Preheat oven  to 180°C . Lightly heat up mung bean flour & rice flour in a wok on low heat. Place in a mixing bowl & set aside till completely cool.
2)      Sift in flour & icing sugar. Add in almonds & mix well. Fold in shortening & mix till dough resembles bread crumbs. 

3)      Knead the dough a little & press hard into wooden moulds &  knock out the biscuits. Place biscuits  on baking tray  & bake for 25 to 30 mins.  Let to cool . 

I'm submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Jane Austen moment in persuasion

Chapter 15

They had not a fault to find in him.  He had explained away all the appearance of neglect on his own side.  It had originated in misapprehension entirely.  He had never had an idea of throwing himself off; he had feared that he was thrown off, but knew not why, and delicacy had kept him silent.  Upon the hint of having spoken disrespectfully or carelessly of the family and the family honours, he was quite indignant.  He, who had ever boasted of being an Elliot, and whose feelings, as to connection, were only too strict to suit the unfeudal tone of the present day. He was astonished, indeed, but his character and general conduct must refute it.  He could refer Sir Walter to all who knew him; and certainly, the pains he had been taking on this, the first opportunity of reconciliation, to be restored to the footing of a relation and heir-presumptive, was a strong proof of his opinions on the subject.

I've even made some Green Pea cookies also adapted from Cheah of No - Frills Recipes . These cookies are very addictive & really yummy. Just can't stop eating all these cookies ! For recipe HERE

Sunday, January 27, 2013

Chocolate Streusel – Ribboned Bundt Cake

It’s time again for us at  The Home Bakers to try another yummy coffee cake recipe from Lou Sheibert Pappas’s cookbook – Coffee Cake. This event is organize by  Joyce of  Kitchen Flavours .  This recipe was selected by  Louanne of Louanne’s Kitchen . A lovely bundt cake with rich buttery flavour & chocolatey, nutty streusel .  This is the 2nd time I’ve baked a bundt cake & pretty happy with the result .  Even though my cake texture was a little bit moist than it sound be  , we , especially my sons love this cake .  I personally  love the nice design  of chocolate streusel ribbon center .  I’ve made the full recipe & used pecan nuts for the streusel  .  For full recipe please hop over to   Louanne of Louanne’s Kitchen . For more yummy bakes of this bundt cake  from all the THB members , HERE

Jane Austen moment in Persuasion

Chapter 15

But this was not all which they had to make them happy. They had Mr Elliot too.  Anne had a great deal to hear of Mr Elliot. He was not only pardoned, they were delighted with him. He had been in Bath about a fortnight; (he had passed through Bath in November, in his way to London, when the intelligence of Sir Walter's being settled there had of course reached him, though only twenty-four hours in the place, but he had not been able to avail himself of it;) but he had now been a fortnight in Bath, and his first object on arriving, had been to leave his card in Camden Place, following it up by such assiduous endeavours to meet, and when they did meet, by such great openness of conduct, such readiness to apologize for the past, such solicitude to be received as a relation again, that their former good understanding was completely re-established.

Monday, January 14, 2013

Hazelnut Dacquoise With Chestnut Cream

B .

Hazelnut Dacquoise With Chestnut Cream 
Adapted from Régal magazine

Ingredients for 6

For chestnut cream
200g chestnut spread
3 eggs
1 gelatine sheet( soaked in cold water)
500 ml hot milk
200ml liquid cream
70g sugar
50g flour

For hazelnut dacquoise
8 egg whites
50g flour
100g ground hazelnut
150g icing sugar
20g ground pistachio


1)      Preheat oven to 230°C  Grease baking tray .
2)      Whisk egg whites till soft peaks . Beat till stiff peaks & fold in flour & ground hazelnut till all combined. Spread batter evenly on baking tray about 1cm thick & bake for 5 mins.  Let to cool before cutting it with round cake cutter .

3)      For chestnut cream :  Beat eggs & sugar till creamy. Whisk in hot milk with flour . Place it in a saucepan & bring to a boil & whisk continuously.  Remove from heat  & add in gelatine sheet & chestnut spread. Stir till well combined & let to cool.

4)      Beat liquid cream till soft peaks & gradually fold into chestnut mixture.

5)      Place a dacquoise in cake ring & spoon in  chestnut cream. Smooth evenly & tooped with another precut dacquoise. Refrigerate it for at least 1 hour. Sprinkle ground pistachio before served . 

Submitting this recipe to AlphaBakes challenge hosted this month by   Caroline fromCaroline Makes  & co hosted with   Ros @ Baking Addict of  The More Occasional Baker. And the randon letter for this month is ‘ D’ .

 Happy New Year

Monday, January 7, 2013

Dark Chocolate – Almond Cake

If you’re wondering what to bake for Valentine’s Day , this is THE cake for that special day . A decadent  chocolatey ‘fondant’ cake with coffee flavour  specially for chocolate lovers .  It tasted even better with vanilla ice-cream & drizzled with some chocolate ganache . LOL  Yes, I LOVE chocolate ganache!  Not only it’s an easy recipe but it’s SO heavenly divine !  This is our 13th  bake from Lou Siebert Pappas’s cookbook – Coffee Cakes at The Home Bakers organised by  Joyce of Kitchen Flavours . Thanks to Jocelyn of Riceball Eats who has selected this delicious recipe for us to try .  I’ve decided to baked  the full recipe of this cake & even made one small heart shape too . I've added espresso & baked for 35 mins that turned out perfect , not overly cook . I  love how easy & amazingly tasty is this soft chocolate cake .  Do give it a try & amaze your 'chérie' with this decadent cake .  For full recipe please hop over to  Jocelyn  & for more lovely bakes from all the amazing members of  THB , HERE  

 Jane Austen moment in Persuasion
Chapter 14

Elizabeth's last letter had communicated a piece of news of some interest. Mr Elliot was in Bath.  He had called in Camden Place; had called a second time, a third; had been pointedly attentive.  If Elizabeth and her father did not deceive themselves, had been taking much pains to seek the acquaintance, and proclaim the value of the connection, as he had formerly taken pains to shew neglect.  This was very wonderful if it were true; and Lady Russell was in a state of very agreeable curiosity and perplexity about Mr Elliot, already recanting the sentiment she had so lately expressed to Mary, of his being "a man whom she had no wish to see."  She had a great wish to see him.  If he really sought to reconcile himself like a dutiful branch, he must be forgiven for having dismembered himself from the paternal tree.


Chocolate & Orange Bûche De Noël

Chocolate & Orange Bûche De Noël


For orange syrup
2 orange juice
50g water
50g sugar
1 tbsp of Grand Marnier

For cake
80g flour
3 eggs
1 orange zeste
140g powdered sugar
1 tbsp baking powder
2 tbsp cocoa powder
2 tbsp water
Pinch of salt

For Crème Chantilly
50 ml liquid cream
35g powdered sugar

For Chocolate ganache 
30g butter
150 ml liquid cream
150g dark chocolate


1) For orange syrup : In a saucepan add water, orange & sugar & bring to a boil for 10 mins on low heat .  Remove from heat & add in 1 tbsp Grand Marnier & let to cool.

2) For cake : Preheat oven to 180°C & grease baking tray.

3) Separate egg white & yolks . Beat yolks with sugar till creamy . Add in 2 tbsp of water & stir fold in flour , baking powder , orange zeste with cocoa powder till well combined.

4) Beat egg white with pinch of salt till stiff peaks . Gradually fold in egg white into chocolate mixture till well combined . Spread on baking tray & bake for 10 to 15 mins.

5) Place a slightly damp clean tea towel over the cake & roll up the roll. Leave to cool for awhile in the tea towel. Let to cool completely about an hour .

6) Whisk liquid cream till soft peaks & add in powdered sugar. Beat till all combined.

7) For chocolate ganache :In a saucepan bring to a boil the liquid cream . Remove from heat & add in chocolate & butter & stir till well combined with shinny texture.

8) Unroll cake & brush orange syrup on cake  . Spread crème chantilly evenly & carefully reroll cake without towel & place it on wire rake . Spread & smooth chocolate ganache over roll  Refrigerate till firm for at least 1 hour. Topped with confectioner sugar , chocolate holly leaves & cranberries.

Submitting this post to  Tea Time Treats blog event  hosted by  Karen of Lavender & Lovage  & co-hosted with  Kate of What Kate Baked