No-Frills Recipes ... cooking, baking & excerpts on travel

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

It's been a while since I've baked a Bundt cake.  As I need to finish up the Rum in the pantry, I surfed the internet for a Rum cake recipe without having to have a cake mix as one of the ingredients.  I managed to locate one, modified it a bit and here's the recipe which I am going to share with you today.  This cake is slightly dense but moist, full of Rum flavour and aromatic, but trust me you  won't get drunk after eating it!






Rum & Raisin Bundt Cake  ~  朗姆酒和葡萄干蛋糕(adapted from 'here' with modification)
Ingredients
280 gm butter250 gm caster sugar4 'L' eggs42 gm milk powder320 gm plain flour (take out 2 Tbsp to mix with the raisins)1 Tbsp baking powder1/4 tsp salt1/2 cup milk3 Tbsp Rum1 tsp vanilla80 gm raisins soaked in 4 Tbsp RumRum Glaze 2 Tbsp water boiled with 3 Tbsp sugar till sugar is dissolved2 Tbsp Rum, mix well Method Prepare a 10 cup Bundt pan.  Grease with butter and dust with flour.Soak the raisins with Rum for a few hours or overnight.  S…

This a quick stir-fry dish of broccoli with baby oyster mushrooms.  Light and refreshing with white rice.  To make it a vegetarian dish, just omit the garlic and fry with the chopped ginger.





Stir-fry Broccoli with Baby Oyster Mushrooms ~  西兰花与牡蛎蘑菇

Ingredients

300 gm baby oyster mushrooms, cut into 2300 gm Broccoli, cut into florets1 tsp chopped garlic and ginger1 tsp vegetarian oyster sauceSalt, sugar and light soya sauce  to tasteMethod Stir-fry the oyster mushrooms without any oil.  Water will be released, and after a few minutes, once the water has evaporated, dish out the mushrooms.With some oil in a wok, saute the garlic and ginger till fragrant.Add in the broccoli, stir-fry for a few minutes, add some salt followed by the mushrooms.Add in the oyster sauce, a bit of light soya sauce.Give it a few stirs.  Fine tune to taste.Dish out and serve

For a change I baked these hearty, healthy wholemeal muffins in a mini loaf pan.  I placed a slice of banana on top, added in a sprinkling of raw sugar thus resulting in a moist and slightly crunchy muffin.  These muffins are best enjoyed, warm.







Banana Wholemeal Raisin Muffins  ~  香蕉葡萄干全麥玛芬
Ingredients
220 gm self-raising wholemeal flour450 gm over-ripe bananas, smashed50 gm raisins80 gm caster sugar2 'L' eggs1/2 cup vegetable oil1 tsp cinnamon1 tsp vanillaa pinch of saltExtra bananas for toppingRaw sugar to sprinkle  (optional)Method Whisk wholemeal flour with sugar, cinnamon and salt.  Set aside.In another bowl, beat eggs and vegetable oil till pale, add in vanilla, mix well.Pour the wet ingredients into the dry ingredients.  Add in the smashed bananas and raisins.  Mix till just moistened.  Do not overmix.Using an icecream scoop, scoop batter into the greased and lightly flour dusted mini loaf pan, till 3/4 full.Place a half-sliced piece of banana on top.  Sprinkle on some raw…

Loaded with freshly sliced apples, this yoghurt apple cake is moist and slightly sweet.   Before serving I added a sprinkling of powdered sugar on top, which is the 'icing on the cake'!





Yoghurt Apple Cake ~   酸奶苹果蛋糕
Ingredients (A)

4 'L' egg yolks13 gm caster sugar20 ml vegetable oil54 gm plain yoghurt67 gm plain flour(B) 4 egg whites27 gm caster sugar2 apples, cored and sliced without skinMethod Sift the plain flour, set aside.Beat egg yolks with sugar, add in oil and yoghurt.  Mix well.Beat egg whites till frothy, gradually add in sugar and beat till stiff peaks, but not dry.Fold 1/3 egg whites into the egg yolk mixture, then pour this into the remaining egg whites, mix in well.Pour the batter into an ungreased 8 inch springform pan, tap the pan to remove air  bubbles.Place and arrange the apple slices onto the cake.Bake in a preheated oven @ 180 deg.C for 50 to 55 mins. till golden brown and test with a skewer till it comes out clean.Immediately invert the cake supporte…

I had this simple French Toast for brunch recently and there's not much to be said with regards to the recipe.  For 4 slices of bread, I beat up 2 eggs, add a pinch of salt, dunk the bread into the egg mixture and pan-fry the bread.  Drizzle on some honey or maple syrup, add in some bananas or any fruits of your choice, throw in some nuts for crunch and good measure ....... and voila, enjoy!

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…