Cheese n' Banana Toasties

My favourite day – Sunday, which is also my favourite day to prepare some sinfully breakie. =D I had this mad idea to sandwich my raisin toast with cheese and banana. Haha!

It sounds weird, right? Tell you what, I tasted it… and it taste just as good as it look! Wahaha… I am not bluffing here. Truly, it tastes pretty yummy. Give it a try, you will then know. ^_^

I had captured the step by step of making it.

Ingredients: 4 slices of raisins bread, 2 slices of cheese, 1 large banana (sliced)

Step 1: Place 2 slices of bread in the sandwich maker.

Step 2: Top with cheese

Step 3: Follow by the banana

Step 4: Cover with the other slice of bread.

Step 5: Cook for 1-2 minutes

Step 6: Cut into half and serve!

Can you spot the melted cheese oozes out!!! Hmm… yummy yummy! =P

Enjoy~

Hot Cross Muffins

We have a long weekend this week as there are Good Friday and Easter Day, which means I have more time to do some baking! Initially I planned to bake Hot Cross Bun as it has long been a symbol of Good Friday tradition for centuries. If you wish to know more about the history, please click here.

While I was flipping through the recipe book for Hot Cross Bun, I saw this Hot Cross Muffins instead. So I decided to give it a try as it’s something special on this occasion.

All you need is:

Ingredients

375g self-raising flour

180g butter, softened

180g brown sugar

2 eggs, beaten

1tsp coffee extract

2tbsp milk

60g white choc melts, melted

What to do

(1) Preheat the oven to 190 degree. Put muffin cups into shallow muffin pans.

(2) Sift the flour into a large bowl and add the butter, sugar, eggs and coffee extract. Beat well until the mixture is smooth, then beat in the milk.

(3) Divide the mixture among the paper cups. Bake in the preheated oven for 15-20 minutes, or until risen, firm and golden brown. Transfer the cupcakes to a wire rack to cool.

(4) Place melted chocolate in a small snap-lock bag. Twist the bag and snip off one corner. Pipe a cross over each muffin and leave to set.

Flaky Chocolate Cupcake

I’d been reading the twilight series that wrote by Stephanie Mayer. I was kinda addicted with the books and can’t stop myself from reading them as the story is very interesting. Finally, I’d finished the last book and it was happy ending. Now, I am “free” and back to my kitchen to do some baking which I abandon for quite sometime. =P

Here’s my Flaky Chocolate Muffins!

Erm… does it look good?

It has been a while since I last baked goodies for my colleagues so I’ve brought some of the muffins to share with them and glad that they like it. =D

Ingredients


375g self-raising flour
185g butter, softened
150g castor sugar
3 eggs, beaten
1tsp vanilla extract
2tbsp milk
1tbsp unsweetened cocoa
70g flaky chocolate
2tbsp apricot jelly, warmed


What to do

(1) Preheat the oven to 190 degree. Put muffin cups into shallow muffin pans.

(2) Sift the flour into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, combine the milk and cocoa and stir into the mix.

(3) Divide the mixture among the paper cups and sprinkle with about a quarter of the crumbled chocolate. Bake in the preheated oven for 15-20 minutes, or until risen, firm and golden brown. Transfer the cupcakes to a wire rack to cool.

(4) When the cupcakes are cold, brush the tops with the apricot jelly and sprinkle with the remaining crumbled chocolate.

Poached Eggs on Toast

Wanna have some classic breakfast? Then this is the simple and perfect breakfast that you can have!

I love my weekend breakfast as I will have more time to make myself some good breakfast and more time to read my novel while having my yummylicious breakie.

Here I presented you poached eggs on toast! = ) Enjoy~

To view the video on how to make poached egg, please click here

Ingredients

4 free-range eggs

5tbsp white vinegar

4 thick slices crusty stick, toasted

Salt and pepper, to taste

What to do

(1) Place a pan, half filled with water, on a medium heat. Add the vinegar. Place the metal rings in the pan and bring to a simmer.

(2) Crack one egg on the side of the ramekin and then carefully break it in. Repeat with the remaining 3 eggs.

(3) Carefully pour each egg into each rings and leave to cook for 3-4 minutes.

(4) Remove the metal rings from the pan, leaving the eggs still in.

(5) Take the pan off the heat and serve the eggs immediately on some toast, seasoning to taste just before serving.

Breakfast Wrap

Our weekend breakie… scramble egg wrap. I always like to have my breakfast with eggs so this is rather simple and quick breakfast to prepare. All you need are:

Ingredients

4 tortillas
2 bacons, thinly sliced crossways
Salt and pepper
1tsp butter
4 eggs, lightly whisked
80ml cream
80g cheese cheddar


What to do

1. Preheat oven to 160°C. Wrap the tortillas in foil. Place in preheated oven for 10 minutes or until hot.

2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook for 5 minutes or until crisp.

3. Whisk together egg and cream in a bowl. Season with salt and pepper. Melt butter in the saucepan over medium-low heat until foaming. Add egg mixture and gently push the egg mixture until the egg mixture is cooked, but is still creamy and slightly liquid. Stir in the bacon.

4. Serve immediately with hot tortillas and the cheese cheddar.

Scrambled Eggs with Herbs and Smoked Salmon

I’ve prepared a wonderful breakie to start our weekend; scrambled eggs and delicious smoked salmon served on a toasted white bread! Erm… yummy!!! =D

Ingredients (serve 2)

4 eggs, at room temperature
125ml thin cream
Salt and cracked black pepper
40g butter
2tbsp herbs (parsley, chives, dill leaves)
4 white toasted bread
100g smoked salmon, flaked into pieces



What to do

1. Whisk eggs, cream, and salt and pepper in a bowl.

2. Melt butter in a non-stick frying pan over medium-high heat until foaming. Add egg mixture, sprinkle with herbs and cook for 3 minutes. Gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set. Remove from pan and keep warm.

3. Meanwhile, place white bread into toaster or oven grill and toast until golden brown.

4. Spoon eggs onto toasted bread and top with flaked salmon.

Country Fruit Cake

I admit that I have a “bad” habit which is whenever I come across nice looking baking recipe books, I will definitely “grab them home” with me. Hehe…

There are a few sitting in my bookshelf and I hardly give them a look as yet. Last night I was flicking through one of the recipe books and I decided to give this cake a go.

I was running of out light brown sugar so I replaced it with castor sugar instead. This is why you can see my cake is not as brown as in the recipe book. :D

Ingredients

375g cake flour
2tsp baking powder
½ tsp ground nutmeg
180g unsalted butter, softened
180g light brown sugar
3 eggs, beaten
1tsp vanilla extract
1tsbp milk
200g mixed dried fruit (I used apricot, sultana and cherry)
1tbsp raw brown sugar


What to do

(1) Preheat the oven to 160 degree. Grease and line a round cake pan.

(2) Sift the flours, baking powder and nutmeg into a large bowl. Set aside.

(3) Beat the butter, light brown sugar, eggs and vanilla extract till well combined. Add in the flour mixture and beat well until the mixture us smooth, then stir in the milk and mixed dried fruit.,

(4) Spoon the mixture into the prepared pan and smooth level with spatula. Sprinkle the raw brown sugar evenly over the surface.

(5) Bake for 30 minutes at 180 degree.