Wednesday, October 25, 2017

Recipe: Easy Mushroom Soup


This is not classic, but my children like it this way. It must be blended and not too mushroomy, adjusting to Tong's preference. Perfect breakfast, with a few slices of toasted bread. Yum!

Recipe adapted from http://www.geniuskitchen.com/recipe/homemade-cream-of-mushroom-soup-264191#activity-feed

1. Into a pot, drop in
  • 4 tbsp butter
  • 450g mushroom, sliced
  • 1/2 onion,  coarsely chopped
  • 1 carrot, coarsely chopped
  • 4 clove garlic, crushed
2. High heat, cook till onions are softened.
3. Add 5 tbsp of flour, stir to mix.
4. Pour 1 little of milk, stir and bring to boil.
5. Lower to med heat, add
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
  • 500ml milk
  • 1 tbsp flour
6. Stir and bring to boil, off heat.
7. Set aside to cool slightly.
8. Blend and serve!





Tuesday, October 24, 2017

Recipe: Easy Light and Fluffy Chiffon Cake 简单戚风蛋糕




Recipe adapted from Siew Mei's Pandan Chiffon Cake. Thanks friend!

Orange/Mandarin Chiffon Cake
Into a blender, drop in all the ingredients. Blend till smooth. (Braun FX3030 speed 8, 1 min)

  1. 5 egg yolks (from +/-63g extra large eggs)
  2. 90g vegetable oil
  3. 55g self raising flour
  4. 25g caster sugar
  5. 1/4 tsp salt
  6. 20g orange/mandarin peel (avoid the white, bitter pith)
  7. 75g orange/mandarin juice
  8. 1 tsp vanilla extract

Preheat oven to 170C fan forced.

Whip 5 egg whites (from +/-63g extra large eggs) till very foamy, gradually add in 60g caster sugar. Continue whipping till stiff peaks. (Braun FX3030 speed 8 2 min, speed 6 6 min, speed 4 1 min))

Transfer yolk mixture to a mixing bowl. With a spatula, add 1/3 of whipped egg whites to the yolk mixture. Stir to combine. Add another 1/3, fold to combine. Add the remaining1/3, fold till evenly mixed.

Pour the batter into 8"/21cm tube pan. Bake for 45-50 min till the cake springs back when lightly pressed.

Remove and invert the cake. Leave to cool.

Notes:
  1. It is moist and super fluffy at 170C fan forced, 45-50 min.
  2. It is fluffy and super moist at 150C fan forced, 55-60 min.
Lemon Chiffon Cake, substitute ingredients 6 and 7 with
6. 20g lemon peel (avoid the white, bitter pith)
7. 20g lemon juice + 55g water

Kumquat/lime Chiffon Cake, substitute ingredients 6 and 7 with
6. 20g kumquat/lime peel 
7. 20g kumquat/lime juice + 55g water

Banana Chiffon Cake, exclude 6, substitute ingredient 7 with
6. omit 
7. 200g banana, peeled

Pandan Chiffon Cake, exclude 6, substitute ingredients 7 and 8 with
6. omit 
7. 75g coconut milk (or milk)
8. 1 tsp pandan extract

Into a blender, drop in all ingredients (1-8) for yolk mixture.
Blend till smooth. Set aside.
Whip 5 egg whites till very foamy, gradually add in 60g caster sugar. Continue whipping till stiff peaks.
add 1/3 of whipped egg whites to the yolk mixture. Stir to combine. Add another 1/3, fold to combine. Add the remaining1/3, fold till evenly mixed.
Pour the batter into 8"/21cm tube pan. Bake in a preheated oven at 170C fan forced for 45-50 min till the cake springs back when lightly pressed.
Remove and invert the cake. Leave to cool.
It is fluffy and super moist at 150C fan forced, 55-60 min.
It is moist and super fluffy at 170C fan forced, 45-50 min.

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