Skip to main content


Showing posts from December, 2018

Apple Raisin Muffin ~ 苹果和葡萄干玛芬

This is a very simple, straightforward muffin recipe but it produces good result.  Full of apple flavour with aromatic cinnamon but it's truly yummy when taken freshly baked, especially the crusty, caramelised top. Apple Raisin Muffin ~  苹果和葡萄干玛芬 Ingredients                                                     125 gm plain flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 large egg 85 gm caster sugar 65 ml canola oil 60 ml milk 1/2 tsp cinnamon 1 tsp vanilla 30 gm raisins 1 apple, skinned, cored and diced Raw sugar to sprinkle (optional) Method Sift the flour with baking powder, bicarbonate of soda and cinnamon, set aside. In another bowl, whisk the egg with sugar, then add in the oil and milk, mix till well incorporated.   Pour the flour into the egg mixture, add in the diced apples and raisins. Mix till just combined, taking care not to overmix. Using an ice cream scoop mixture into lined muffin pan, about 3/4 full.  Spri

Chocolate Chip Walnut Cookies ~ 巧克力核桃奇曲

Delight your family and friends with these easy chocolate chip cookies with butter and walnuts.  These cookies are fairly big, thick, crunchy and not very sweet as I've cut down on the amount of sugar.  These are always a hit amongst adults and children alike. Chocolate Chip Walnut Cookies ~  巧克力 核桃 奇曲 Ingredients 170 gm unsalted butter 90 gm dark brown sugar  ( I used Rapadura sugar) 50 gm caster sugar 1 large egg 2 tsp  vanilla 250 gm plain flour 2 tsp cornflour 1 tsp bicarbonate soda 1/2 tsp salt 150 gm choc-chips 30 gm walnuts, coarsely chopped Method Sift plain flour, bicarbonate of soda and salt, mix in cornflour set aside. Using a handheld whisk, beat butter and sugar till smooth and creamy. Add in the egg, mix well. Lightly whisk in the flours, mix till well combined. On low speed, add in choc-chips and walnuts, or you can opt to mix in by hand with a spatula. Wrap dough in clingwrap, chill in the fridge for a few hours or up to 2 days. 

Blueberry Almond Bread ~ 杏仁蓝莓脆饼

Tis the season for gifting and indulging.  This cookie is crunchy on the outside and yet not too hard on the teeth.  It can be a grab-to-go snack or you can simply dunk it into your coffee or tea.  They can be addictive and Santa may come back for seconds! Blueberry Almond Bread ~  杏仁蓝莓脆饼 Ingredients 75 gm whole almonds, toasted 25 gm dried blueberries 25 gm dried figs 3 egg whites 90 gm caster sugar 120 gm plain flour (sifted) Method Coarsely chop up the whole almonds, dried blueberries and dried figs.  Set aside. Beat egg whites till frothy.  Add in sugar gradually and beat till stiff peaks but not dry. Add nuts, chopped fruits and sifted flour. Mix till well combined. Spread onto a parchment lined 8 x 4 x 4 inch pan. Bake in a preheated oven @ 180 deg.C for 30  mins. until top is lightly brown. Let cool, wrap with cling wrap and put in freezer till the next day or so. Using a serrated knife cut into thin slices, arrange onto a tray and bake for 8 min