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

  It's year end again, will be saying áuld lang syne' to 2024' in relatively 2 weeks and soon will be ushering in the new year, 2025.  This Pistachio muffin will be great to greet you on the morning of Christmas, a light breakfast after all the gourmet food at X'mas eve dinner.  Pistachio Muffins ~ 开心果玛芬                               Ingredients 100 gm caster sugar 1/2 cup oil 3/4 cup milk 2 'L' eggs 250 gm self-raising flour 1 tsp vanilla 100 gm pistachio, chopped Icing sugar to dust Method In a large mixing bowl, whisk oil and sugar till well incorporated.  Add in the milk, vanilla mix well and break in the eggs.  Whisk till well combined. Sift in the self-raising flour and fold till just combined. Mix in the chopped pistacho. Using an ice cream scoop, scoop the batter into the muffin cups, about 3/4 full. Bake in a preheated oven @ 200 deg.C for about 20 mins. till muffins are bro...

  I tried making these chocolate chip cookies with oil as I ran out of butter.  Always curious to try out any new ingredients I gave it a go.  I wasn't disappointed at all as the cookies turned out delicious and tasted good, except that I should have added in some brown sugar to give them a better darker colour. Butterless Chocolate Chip Cookies  (Made with oil) ~  用油制成的巧克力曲奇 Ingredients 3/4 cup oil 2 eggs 180 gm caster sugar (or half caster and half light brown sugar) 270 gm plain flour 1 teasp baking soda 1/4 teasp salt 1 teasp vanilla 250 gm semi sweet chocolate chips Method Sift the plain flour, baking soda, salt, set aside. In a mixing bowl, beat oil, sugar and eggs till creamy. Fold in the sifted flour, mix till well incorporated. Add in the chocolate chips and mix well.  (Dough is a bit wet). Cover the mixing bowl with cling wrap and refridgerate for about 30 mins. Using an ice cream scoop, scoop up the dough and place about 2 inches apart on a parch...