Skip to main content
logo
Food Advertising by

Guest Post ~ Hazelnut mini loaves


I'm very happy to have been asked to do a guest post for Shirley of 'Enriching your kid'.  But what to make to entice the kids has got my head cracking.  A clinical psychologist by profession, Shirley has a lot of tips on nutrients for growing-up kids in her blog.  You can also read up on the various spices and herbs that she uses in her cooking, baking and other interesting recipes as well.  Do visit  'Enriching your kid' for nutritious and healthy eating and to read my post  ~ 'Hazelnut Mini loaves'.  Thank you!

Comments

  1. Congratulations Cheah on your first guest post! the Hazelnut Mini Loaves look pretty. I going over to Shirley's blog to read your recipe now :)

    ReplyDelete
  2. Congrats Cheah! This is a great post and great recipe to share with. I'll hop over after this.
    goodnight,
    Kristy

    ReplyDelete
  3. Anncoo
    Must admit I was a bit worried doing my first guest post but Shirley gave me all the encouragement.

    Kristy
    Thank you. Your guest post on Shirley's blog was great too!

    ReplyDelete
  4. Congrats Cheah...great post and great hazelnut loaf for kids. I am sure adults and kids will love them.

    Busy lately? :)

    Cheers,
    Elin

    ReplyDelete
  5. Hi Cheah, I was looking for a dark Chocolate Cake Recipe and found your Birthday Cake. It looks great and I would like to try it out. One query: is it really 6 teaspns of baking powder,or is it an error, seems a lot! Please do let me know, would like to make it tomorrow, Thanks in advance, have a good day, Mrs Singh, Chemor

    ReplyDelete
  6. I have lots of hazelnuts in my fridge now, going to hop over to read the recipe:D Looks great!

    ReplyDelete
  7. just back from shirley's blog. cheah, where did you get that baking pan? looks like i've seen it somewhere here...

    ReplyDelete
  8. Elin
    Thanks. I suppose it'll suit both kids and adults palate. Yes, a bit busy nowadays!

    Mrs Singh
    So nice of you to drop by. Yes, it's 6 teaspoons baking powder. I doubled the recipe from chocolate cupcakes. You can check it out here
    http://cheah2009.blogspot.com/2010/07/chocolate-cupcakes.html

    Jeannie
    Thanks. So make use of your hazelnuts and give this recipe a shot!

    ReplyDelete
  9. Lena
    Got the pan from Myers, Melbourne.

    ReplyDelete
  10. An honour to have you Cheah! Am happy to have met you in the food blogging world. Thanks once again!

    ReplyDelete
  11. Saw your yummies via Sweetylicious bread lineup. You have a wonderfully diverse range of recipes that look so yummy!

    ReplyDelete
  12. Shirley
    You're most welcome! I'm very happy to have met you in the blogosphere too.

    The Experimental Cook
    Thanks for the visit and thanks too for those sweet compliments. Hope to see you more often. Will hop over to your blog soon!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…