Sugar and Cinnamon Fritters

It's Pool Party! over at I Heart Cooking Clubs (IHCC). I'm bringing something to snack on, Donna Hay's, Sugar and Cinnamon Fritters.

These are very easy and quick to make. Mix flour, baking powder, egg, milk, sugar, whisk to combine. Teaspoons of the batter is fried in hot oil for 2-3 minutes until golden brown, then drain on absorbent paper, and while still warm, roll in sugar-cinnamon mixture. 

I made only half the sugar and cinnamon mixture and there were plenty leftover.

Kids would love this sweet treat. 

Sugar and Cinnamon Fritters
(Donna Hay Magazine)
1 cup (220gm/7oz) caster sugar
1/2 teaspoon ground cinnamon
1 egg
1/2 cup (2 fl oz) milk
1/4 cup (55gm/2 oz) caster sugar, extra
1 cup (150gm/5-1/4 oz) all-purpose flour, sifted
1/2 teaspoon baking powder, sifted
vegetable oil, for deep-frying

Place the sugar and cinnamon in a bowl and stir to combine. Set aside.

Place the egg, milk and extra sugar in a bowl and whisk to combine. Gradually add the flour and baking powder, whisking well to combine. Heat the oil in a large deep saucepan over medium heat until hot. Add teaspoons of the flour mixture and deep-fry in batches for 2-3 minutes or until golden. Drain on absorbent paper and while still hot, toss in the cinnamon sugar. Makes 32.

This post is shared with 

I Heart Cooking Clubs (IHCC), theme for this week, Pool Party!

Cookbook Countdown #44

Kimchi Pancake

I'm sharing one more of Donna Hay's recipe I've tried, for this week's theme "Monthly Featured Chef : Donna Hay" at I Heart Cooking Clubs (IHCC).  I've made Kimchi Pancake.

Kimchi is a favourite in my house. Ever since I made my first kimchi almost two years ago, I'm hooked! There's always kimchi in my refrigerator ever since then. I have made kimchi dozens of times over the last two years. Right now, I have a new batch of kimchi in my refrigerator, which I've just made almost a week ago, and looking forward to make a pot of kimchi stew, our favourite kimchi dish. For now, it's Kimchi Pancake time.

Kimchi Pancake, served with Kimchi.

The pancake batter,  with lots of chopped scallions and chopped kimchi. After mixing everything together, the batter turns a lovely shade of red from the kimchi.

These are delicious. I've made some of the pancakes a little thicker and some a little flatter, to see which one we like. And we prefer the flatter ones! These pancakes looks rather nice with the red hue from the kimchi. I made these pancake on the weekend for a brunch snack and they are really perfect with a cup of warm tea. Do you like kimchi?

Kimchi Pancake
(from donnahay.com)
Makes 12
1-1/4 cups (185gm) self raising (self-rising) flour
2 eggs
2/3 cup (160ml) buttermilk
1 tablespoon fish sauce
1-1/2 cups (420gm) kimchi, chopped
2 green onions (scallions), sliced
2 tablespoons vegetable oil
kimchi, extra, to serve

Place the flour, eggs, buttermilk and fish sauce in a large bowl and whisk to combine. Add the kimchi and onion and mix well to combine
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. In batches, cook 2 tablespoons of the mixture for 2 minutes each side, or until golden brown and cooked through, adding the remaining oil as necessary. Serve the pancakes with the extra kimchi. Makes 12.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Monthly Featured Chef : Donna Hay

Peach and Vanilla Sorbet

This week at I Heart Cooking Clubs (IHCC), the theme is "Monthly Featured Chef : Donna Hay".

The weather has been unbearably hot, and the thought of a cold dessert is so tempting. Found the perfect cold dessert from Donna Hay's website that I'm sure my family would love, Peach and Vanilla Sorbet. What better treat than a generous serving of smooth, luscious, sweet delicious sorbet to enjoy on a hot afternoon or anytime of the day! 

Donna Hay's, Peach and Vanilla Sorbet uses canned peaches. I did not have any vanilla bean paste, so I have replaced with the seeds of one moist vanilla pod. The peaches, its syrup, vanilla seeds are pureed in a blender till smooth. Word of advice, for a smooth pureed texture, use the blender instead of the food processor. A blender would do a better job for a smoother puree. Add the lemon juice of which I've used about 3 tablespoons, and I have added about 2-3 tbsp of icing sugar as the mixture is really not sweet at all. Pour into a baking tray and freeze for several hours until set. I left mine overnight in the freezer. Cut the frozen sorbet into squares and process in a food processor until smooth. You will see the change from a frozen sorbet to a luscious smooth sorbet. Pour into a container and freeze until set. 

The sorbet is easy to scoop, as it is smooth, soft and so yummy! And so easy to make! No excuse not to make this again!

Peach and Vanilla Sorbet

(from donnahay.com)

Makes 1 litre

1 x 1kg can peach slices in syrup

2 teaspoons vanilla bean paste

1/4 cup (60ml) lemon juice

Method

Drain the peach slices, reserving 1-1/2 cups (375ml) of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth. Pour into a 20cm x 30cm metal tin and freeze for 3-4 hours or until set.

Cut sorbet into squares and in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. 

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Monthly Featured Chef : Donna Hay

Caramel Swirl Strawberry Popsicles

"Mystery Box Madness : August 2015", the theme for this week at I Heart Cooking Clubs (IHCC). Ten ingredients are given each month and for this month, the ingredients are Any Red Fruit, Corn, Tortillas, Skirt or Flank Steak, Oregano, Heavy Cream, Goat Cheese, Pumpkin Seeds, Baby/Fingerling Potatoes and Caramel or Cajeta. We are to select at least three ingredients and cook a recipe from any of IHCC's past or present featured chefs.

My three selected ingredients ; Red Fruits (strawberry), Heavy (whipping) cream and Caramel (homemade)

Looking at the ten ingredients, with red fruits and heavy cream, I knew I wanted to make a cool dessert. The weather here is always so hot (even at midnight!) and a cool dessert would be more than welcome anytime of the day. Found this recipe from Donna Hay's website, Caramel Swirl Popsicles which uses caramel topping as one of its ingredients and single cream. I have not seen single cream being sold here before, but I do have an opened carton of heavy cream, and some leftover homemade caramel which I made for a dessert a while back. I've added some fresh strawberries to complete the required ingredients for this months MBM challenge.

The popsicles are really easy and quick to make, the only thing is to freeze the empty popsicles mould in the freezer before making the popsicles. Ingredients uses 2 tablespoons of malt powder, of which I've used Horlicks, mixed with milk, heavy cream, icing sugar in a bowl and whisk until the sugar and the malt powder have melted. The caramel is mixed with a little heavy cream and then drizzle down the sides of the frozen popsicle moulds. Pour the milk mixture into each mould, at this stage I've added slices of strawberries. Insert the sticks and freeze until frozen.

The melting popsicles! 

I had a hard time removing the popsicles from the moulds! I've tried a few methods from putting the moulds into a bowl of warm water, letting it sit for a few minutes on the kitchen counter and even holding it upside down under running water! In the end I've got to loosen the popsicles by running a thin paring knife around the insides of the mould to get them out! By that time, the popsicles are beginning to melt in our hot weather. It was 34 degrees that day!

The popsicle moulds have failed me many times, this is the last time I'll be using them! I've a mission now to look for reliable popsicle moulds! Has anyone use the ones made with silicone before? Are they any better? Any recommended brands of moulds?

The popsicles were getting too soft real quick, the only way is to place them in a bowl and eat with a spoon! See how fast they melted!

Not that anyone is complaining! These are so yummy. The popsicles are so creamy and the tasted really amazing with the malt powder. Surprisingly even with the caramel, the sweetness is just right. And it is really nice with the addition of the strawberries. I'll be making these again, only this time I'll use ramekin bowls for individual servings or simply freeze it in a larger container. And double the recipe! And try with different fruits! Yums!

Caramel Swirl Strawberry Popsicles
(adapted from donnahay.com)
1 cup (250ml) milk
1-1/4 cups (310ml) single (pouring) cream (heavy cream)
2 tablespoons malt powder
1/4 cup (40gm) icing sugar
1/4 cup (60ml) caramel topping
2 tablespoons singe (pouring) cream, extra (heavy cream)
some fresh strawberries (sliced into quarters)

Place 8 x 80ml-cup-capacity popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. Divide the milk mixture between each mould, drop in some sliced strawberries, insert popsicle sticks and freeze for 4-5 hours or until frozen. Remove the popsicles from their mould and serve. Makes 8.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

Mystery Box Madness : August 2015

Crispy Spiced Thai Chicken

"Mystery Box Madness : July 2015", the theme for this week at I Heart Cooking Clubs (IHCC). Ten mystery box ingredients are given and we are to choose at least three from which to cook from any of IHCC's past or present featured chefs' recipe. The ten ingredients are Chicken, Seaweed, Sesame Seeds, Parsley, Mozzarella Cheese, Pasta, Mango, Brown Sugar, Zucchini and Mint.

I've chosen Chicken, Sesame Seeds and Brown Sugar, to cook Donna Hay's delicious and simple Crispy Spiced Thai Chicken. Yup, another chicken dish!  

An easy and simple dish to cook, takes only about half an hour from start to finish! Chicken breast fillet is quartered and mix with egg white, rice flour, chilli, chopped coriander, shredded kaffir lime leaves from my garden pot and sesame seeds. I did not have any red chillies (forgotten to buy!), so I have replaced with some coarse chilli flakes instead. I've added some salt to taste, though it was not indicated in the recipe. Heat up some oil, and pan-fry the chicken fillet on both sides for a few minutes until cooked. Served with some watercress sprigs, which I do not have, so I have shredded some green cabbage and it was great with the chicken.

The dipping sauce is made by mixing soy sauce, lemon juice and brown sugar in a small bowl until the sugar dissolves. I have used calamansi lime from my garden pot instead of lemon. 

Note : I used only 1 large chicken breast fillet (instead of 3 as per the recipe) but following the full amount of the other ingredients listed in the recipe below.

A simple, and very, very tasty chicken dish! Both the kaffir lime leaves and the fresh coriander bring such a lovely fragrance and taste. The sesame seeds gives a nice nutty aroma. The next time though, I would bash the chicken fillet lightly to a slightly thinner piece. Eating it together with the shredded cabbage and the dipping sauce is delicious. We had this chicken dish as part of our dinner meal, eaten with white rice and other dishes. There's no leftovers!

Crispy Thai Spiced Chicken

(source from : donnahay.com)

3 chicken breast fillets, quartered (I use 1 large fillet)

some salt to taste (my addition)

2 eggwhites, lightly beaten (I use 1 eggwhite)

2 tablespoons fine rice flour

2 red chillies, chopped (I use 1 heaped teaspoon coarse chilli flakes)

3 tablespoons chopped coriander (cilantro) leaves

4 kaffir lime leaves, shredded

3 tablespoons sesame seeds

2-3 tablespoons peanut oil

watercress sprigs, to serve

Dipping sauce :

3 tablespoons soy sauce

2 tablespoons lemon juice

1 tablespoon brown sugar

Combine the chicken, eggwhite, rice flour, chilli, coriander, lime leaves and sesame seeds in a bowl. Heat a frying pan over medium heat. Add the oil and cook the chicken for 3 minutes on each side or until golden and cooked through. Drain on absorbent paper.

To make the dipping sauce, place the soy, lemon juice and sugar in a bowl and mix to combine. Serve the chicken on some watercress with dipping sauce on the side. Serves 4.

I'm linking this post with I Heart Cooking Clubs (IHCC), for this week's theme :

Mystery Box Madneses : July 2015"

Roasted Garlic and Rocket Chicken

"September Potluck", the theme for this week at I Heart Cooking Clubs (IHCC). For our potluck theme, we are free to select any recipes from our current and previous featured chefs. 

I was looking for some recipes using rocket leaves, and did not really want to use it in a salad, but with something more than that. Searched thru Donna Hay's website and found this interesting Rocket Dressing! Sounds good and served with Roasted Garlic Chicken, already sounds delicious, as we are garlic lovers and who doesn't love roasted chicken!

My pot of Rocket Leaves (Arugula).

This Rocket Dressing is really nice. The leaves are fragrant, and peppery delicious. It is so simple and easy to make. The Rocket leaves are finely chopped and mix with some olive oil, salt and pepper to taste. 

Donna Hay has used one whole butterflied chicken, for roasting. I have used 3 whole chicken legs as it is only for the three of us. Three heads of garlic cloves are separated and placed under the chicken during the first hour of roasting. And the garlic cloves are pushed to the sides of the baking tray during the last 30 minutes of roasting. I actually placed the chicken legs, skin side down during the first 40 minutes, and turn them over with skin side up, for the rest of the roasting time, till they are brown and crispy. The only seasoning are some olive oil, salt and black pepper to taste. 

This is such a simple, easy and delicious meal. Everyone love the garlic! There's not a single clove of garlic left! Some of the garlic are really soft and creamy, while some which are at the corners of the tray, gets all crispy and crunchy! The chicken is really tasty with just the simple seasoning of olive oil, salt and black pepper, and the skin is deliciously crispy. Served with Rocket Dressing, delicious! Donna Hay does it again, with a simple, easy, fuss-free yet delicious dish. This Rocket Dressing would be great if spread on slices of baguette and grill till crisp. 

Roasted Garlic and Rocket Chicken
(adapted from donnahay.com)
3 small heads garlic, cloves separated
2 tablespoons olive oil
sea salt and cracked black pepper
1 x 1.6kg whole chicken, butterflied (I use 3 whole chicken legs)

rocket dressing :
1 cup baby rocket (arugula) leaves, finely chopped
2 tablespoons lemon juice
1/4 cup (60ml) extra virgin olive oil

Preheat oven to 180°C (350°F). Place the garlic on a baking tray, drizzle with half the oil and sprinkle with salt and pepper. Place the chicken on top of the garlic and rub with the remaining oil, salt and pepper. Roast for 1 hour. Move the garlic from under the chicken to the edge of the tray and roast for a further 30 minutes, or until the chicken is golden and the garlic is tender. While the chicken is cooking, make the rocket dressing. Place the rocket, lemon juice, oil, salt and pepper in a bowl and mix to combine. Serve the chicken with the roasted garlic and rocket dressing. Serves 4.

This post is linked to I Heart Cooking Clubs (IHCC), the theme for this week, September Potluck.

Crispy Sage Potatoes with Fried Eggs : IHCC - Catch Ya Later Donna Hay

"Catch Ya Later Donna Hay", our theme for this week at I Heart Cooking Clubs (IHCC). This is the final week that we'll be cooking with Donna Hay, and will be starting with our next featured chef, Nigel Slater in April. But not to fret, there's Potluck week each month, and we are free to cook with any of our previous featured chefs' recipes, so I'll be seeing Donna Hay again.

I made this Crispy Sage Potatoes with Fried Eggs for myself for brunch. This is really easy, and quick to make, a perfect meal for one. Recipe uses Sebago potatoes, but I have used 2 medium Russet, since that was what I had. The potatoes are peeled and cut to small cubes, pan-fried in a little oil until half cooked with some coarse chilli flakes, salt and pepper, then the sage leaves are added in, cook for a few minutes more until the potatoes are tender and golden. The potatoes are then pushed to the sides, creating a space in the middle, break an egg into it, and cook until the egg is set and yolk still runny. Serve! See, how simple it is!

A perfect meal for one!  Since I skipped my breakfast, I had this for brunch with a mug of warm tea.  Satisfaction!

I like my yolks runny! Cook it a little longer if you like the eggs to be fully set.

Crispy Sage Potatoes with Fried Eggs
(source from : donnahay.com)
2 tbsp olive oil
400gm Sebago (starchy) potatoes, peeled and chopped
1/2 tsp dried chilli flakes
sea salt and cracked black pepper
8 sage leaves
2 eggs
Worcestershire sauce, to serve

Heat the oil in a large non-stick frying pan over medium heat. Add the potatoes, chilli, salt and pepper and cook for 4-5 minutes. Add the sage and cook for a further 4-5 minutes or until potatoes are tender and golden. Move the potatoes to the sides and crack the eggs into the middle. Cook for 3-4 minutes or until the eggs are just set. Drizzle with Worcestershire sauce to serve. Serves 2.

This post is linked to I Heart Cooking Clubs (IHCC), for this week's theme "Catch Ya Later Donna Hay". We will be cooking with a new featured chef, Nigel Slater, starting next week. If you are interested to join us, do find out more details at IHCC, here.

Roundup of Donna Hay's recipes which I've cooked for the past 6 months with IHCC

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I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

Crispy Honey Mustard Bacon Salad

"Eating of the Green", our theme for this week at I Heart Cooking Clubs (IHCC), where we are cooking from Donna Hay's recipes. This week is all about greens and I've made this easy and fuss-free salad, which takes just minutes to prepare! 

Recipe calls for arugula leaves, which I've replaced with butterhead letttuce, as I could not find any arugula leaves from the supermarket near my house. I've got to make a trip to another supermarket that sells arugula leaves, and I am really lazy as the weather is blazing hot, not to mention the terrrible haze which is everywhere! My children are keeping their fingers crossed, hoping that there will be an announcement that schools are to be closed for a couple of days until the haze condition improves!! 

Instead of baking the bacon in the oven until crisp and golden, I have pan-fried the bacon in a dry saucepan over the stove, which is easy and takes only minutes. And did not use fresh parsley, did not have any. Since I have an opened jar of store-bought honey mustard in my fridge, I used that to which I've added a tablespoon of honey and a tablespoon of water to thin it a little.

Just before serving, toss the cherry tomatoes, lettuce and cannellini beans with some of the mustard dressing. Scatter the crumbled crispy bacon over the top and drizzle with more of the mustard dressing. We had this salad with some baked chicken drumsticks.

Crispy Honey Mustard Bacon Salad
(source from donnahay.com)
4 rashers (220gm) bacon, rind removed
250gm cherry tomatoes, halved
400gm can white (cannellini) beans, drained
1/4 cup chopped flat-leaf parsley leaves
80gm baby rocket (arugula) leaves (I replaced with butterhead lettuce)

Honey mustard dressing :
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon water

To make the honey mustard dressing, place the mustard, honey and water in a bowl and stir to combine. Set aside.

Place bacon on a baking tray and cook under a pre-heated hot grill for 5-8 minutes or until golden and crispy. Drain on absorbent paper and break into pieces. Place bacon, tomatoes, beans, parsley, rocket and half the honey mustard dressing in a bowl and toss to combine. Divide between plates and serve with the remaining dressing on the side. Serves 2.

To view what my friends at I Heart Cooking Clubs are making, please do stop by IHCC.

Our time with Donna Hay is coming to an end soon, and we shall be cooking with another selected chef, Nigel Slater, starting from April. Anyone interested to join us, please visit this page at IHCC.

***************************

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

I'm sharing this post to :
Souper Sundays @ Kahakai Kitchen
See Ya In The Gumbo @Ms. enPlace

Pasta with Mushroom

"Noodles, Noodles, Everywhere!", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Donna Hay's recipes, and we have three weeks more to go before we start with our next featured chef. 

I am in the midst of clearing my freezer, and found some cooking cream which I freeze a while back. In order to use up the cream, I've cooked this simple Pasta with Mushroom. A couple of months ago, I've cooked Creamy Mushroom Pasta, a Bill Granger recipe, which we really enjoyed, so I thought of giving Donna Hay's recipe a try since these two recipes are quite similar.

I've used fresh shiitake mushrooms. Though the recipe does not call for lemon zest, but I have added that in, since we love it when I cooked Bill Granger's recipe the last time. And I've added 2 cloves of garlic, finely chopped and cook it together with the mushrooms.

Comparing this recipe with the one from Bill Granger, I think the recipe from Bill Granger has a winning point, which he uses fresh thymes and lemon zest which in my opinion brings out the flavour of the dish with the delicate fragrance of the thymes and freshness from the lemon zest. But with that being said, this is a nice pasta dish. We had this for lunch and the kids were happy.

Pasta with Mushroom
(adapted from here)
2 tablespoons butter
1 red chilli, seeded and chopped
400g (14 oz) sliced mushrooms, such as field, shiitake or button
3/4 cup (6 fl oz) vegetable stock
3/4 cup (6 fl oz) cream
2 tablespoons lemon juice
400g (14 oz) fettuccine or linguine
1/2 cup finely grated parmesan cheese
1/4 cup chopped basil
cracked black pepper and sea salt

Heat a frying pan over medium heat. Add the butter, chilli and mushrooms and cook for 4 minutes or until the mushrooms are brown. Add the stock, cream and lemon juice and simmer for 5 minutes.
While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, parmesan, basil, pepper and salt. Serves 4.

To view other noodles dishes that my friends have made, please visit I Heart Cooking Clubs (IHCC). 

and

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

Mango and Banana Yoghurt Gelato

"Tropical Delights", is our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking with Donna Hay. Choosing what I'm going to make for this theme is easy, as I was going for something cool! With our extremely hot and dry weather which we are having right now, and with no rain, ice creams and cold drinks are welcome anytime of the day! 

After going thru Donna Hay's recipes, I've decided to make Mango and Banana Yoghurt Gelato, which uses only three ingredients, mango, banana and yoghurt. The family loves mangoes and bananas, so I knew that this would be perfect. I've used my own homemade yoghurt. And the plus about this gelato is, there is no sugar at all!

 The gelato is just so creamy and delicious!

Very easy and simple to make. Peel and chop the bananas and mangoes, place in a container and freeze until frozen, for a few hours or overnight. Remove the frozen fruits and pureed them in the blender together with the yoghurt. The gelato will be really thick and creamy, and can be eaten immediately or keep frozen in the refrigerator. Although the gelato will harden slightly when frozen, it can be scooped very easily, so there's no need to wait for it to soften.

If you are on a diet or trying to (like me!) haha!, this would be the perfect indulgence. There's no sugar, eggs or cream at all. Generally, gelato has less fats and less air churned into it during the freezing process, compared to ice cream.

Using homemade yoghurt is an added plus. Use really ripe bananas and mangoes for full flavour. The mangoes that I've used are really, really sweet, so they are perfect for making this gelato. This delicious gelato has the natural sweetness from both the fruits.

Really yummy! It melts real fast, in our super hot weather! 

I will definitely make this again!

Mango and Banana Yoghurt Gelato
(adapted from donnahay.com)
2 bananas, peeled and chopped
3 mangoes, peeled and chopped
1 cup (280gm) thick natural or vanilla yoghurt

1. Place the banana and mango in a sealed container and freeze for 2-3 hours or until frozen.
2. Place the frozen fruit and yoghurt in a blender of food processor and blend until smooth.
3. Serve immediately or place in a sealed container and freeze.
4. After freezing allow to soften for 5 minutes before serving.

To view what other Tropical Delights that my friends made, hop on over to I Heart Cooking Clubs (IHCC)

Passionfruit Cordial

Happy Valentine's Day everyone! Any plans for Valentine tonight? Co-incidentally, for this year, the last day of Chinese New Year also known as the Chinese Valentine Day (Chap Goh Mei)  falls on the same day as the western's Valentine's Day, that is today! Young maidens and those who are still single would toss mandarin oranges with good wishes written on the oranges, in the sea or lake with the hope of finding a life partner. Some may perform prayers and set adrift lanterns, bearing good wishes and young men would find the opportunity to get to know them.

I was planning on baking something for today, but the laziness got the better of me! Haha! But that does not mean that I am not making anything for Valentine today. I am celebrating Valentine with sweet passion, that is, with Passionfruit Cordial! 

Over at I Heart Cooking Clubs (IHCC), it is "Raise Your Glass" week, and I'm raising mine to celebrate Valentine's Day today with a glass of refreshing, extremely delicious Passionfruit Cordial. We are currently cooking from Donna Hay's recipes and as soon as I saw this recipe from her website, I knew that I will be making this.

Passionfruit are always available at the market in the area where I live. Bought about 1 kg this morning and made only half a recipe. This recipe requires citric acid, which is available at the local bakery ingredients supplier store. The changes I've made for half a recipe was to use the full cup of passionfruit pulp which was meant for a full recipe. You would need about 7 medium sized fruits. I'm glad I did not reduce the amount as it was so full of "passion-ny" taste and fragrance. And I have read the recipe by mistake for the water, and only used half a cup, which really is OK as the cordial becomes more syrupy as it cools down. The next time when I make this, I'm going to stick to my changes.

Very easy, peasy to make. Mix all the ingredients, sugar, water, citric acid and passionfruit pulp in a medium saucepan and let it come to a boil, making sure the sugar are totally dissolved. Remove from heat and let cool.

Store in jars or bottles, seal, and can be kept for weeks in the refrigerator, though I'm sure it would not last that long!

To make a glass of this delicious drink, simply measure about 3 tablespoons (more or less, to taste) of the Passionfruit Cordial, top with Soda Water and add in some ice chunks. Drink and enjoy! So good and refreshing, a definite welcome drink in our extremely hot "rainless" weather which we are experiencing right now.

A sweet passion, so perfect for Valentine's Day! 

I'm raising my glass tonight with my family, wishing everyone Happy Valentine's Day!

(note : my changes in blue for half a recipe)
Passionfruit Cordial
(source from donnahay.com)
4 cups (880gm) caster (superfine) sugar (2 cups = 400gm)
2 cups (500ml) water (1/2 cup)
1 cup (250ml) passionfruit pulp (I used the full amount of 1 cup)
1 teaspoon citric acid * (1/2 tsp)

Place sugar, water, passionfruit pulp and citric acid in a medium saucepan over medium heat and stir until sugar is dissolved.
Bring to the boil, remove from heat and allow to cool. Store in the fridge for up to 4 weeks.
To serve, pour over crushed ice and top with water or soda water to taste. Makes 5 cups.

* Citric acid is a natural preservative and is found in the baking aisle in most supermarkets.


Please do hop over to I Heart Cooking Clubs (IHCC), to see what the others are making for "Raise Your Class".

Sultana and Coconut Slice

"Blondies & Brownies and Bars", our theme for this week, at I Heart Cooking Clubs (IHCC). 

This will be a short post, as I'm pooped from all the CNY baking, and my kitchen is "officially" closed, time to do some cleaning up, and after that I will be away to spend the Chinese New Year with my in-laws and my dad's. Can't wait to meet up with my sisters and families! 

Two of my favourite ingredients ; sultanas and coconut. I noticed Donna Hay's cup measurement, the weight in grams is not the standard ones that I always used. For flour measurement, I have always used the standard conversion of 1 cup equals 125gm. Hers is 150gm. Well, note my own changes (in blue) in the recipe below. And I have reduced the sugar for the topping by half, and the other half of the sugar is not missed at all. It is still a little sweet for me, as the sultanas do have a certain sweetness too.

A simple bar, nothing that special. 

It is nice with a cup of tea, though.

Sultana and Coconut Slice
(source from : donnahay.com)
150 gm butter, melted
1/2 cup (90 gm) brown sugar (70 gm)
1 cup (150 gm) plain (all-purpose) flour
1 cup (80 gm) desiccated coconut (60 gm)

Topping :
2 eggs
1 cup (175gm) brown sugar (1/2 cup)
1/2 cup (75gm) plain (all-purpose) flour, sifted
1/2 teaspoon baking powder, sifted
1-1/2 cups (240gm) sultanas

Preheat oven to 180C (355F). Place the butter, sugar, flour and coconut in a bowl and mix to combine. Press the mixture into a 20cm x 30cm tin lined with non-stick baking paper. Bake for 15 minutes or until golden. Set aside.

To make the topping, place the eggs and sugar in the bowl of an electric mixer and beat until thick and pale. Fold through the flour and baking powder and stir in the sultanas. Spread the topping over the base and bake for 25 minutes or until golden. Allow to cool in the tin and cut into squares to serve. Serves 6-8.

OT12/17/14

To see the delicious treats that everyone has made, stop by I Heart Cooking Clubs (IHCC).

Crispy Spiced Thai Chicken

"Passport to Asia", is our theme for this week at I Heart Cooking Clubs (IHCC), where we are cooking from Donna Hay's recipes. I have chosen this simple dish Crispy Spiced Thai Chicken, which really is just so easy, that it was done in just minutes! 

There really isn't much preparation, aside from the chopping of the kaffir lime leaves, red chilli and the coriander leaves, and which takes just a couple of minutes. The chicken fillet is marinated with egg white, rice flour, the chopped herbs and sesame seeds. I have added in a pinch of salt to taste even though the recipe do not require it, as there is a dipping sauce that goes with the dish. But I prefer the chicken to be properly seasoned. The chicken fillet are fried with just a little oil on both sides until brown, about 4-5 minutes on each side, drain and serve on greens with the dipping sauce on the side.

A very tasty chicken dish, I prefer eating it without the dipping sauce, as it is tasty on its own. This is great for lunch or a light dinner, if you are eating alone, as it really is fuss-free and in less than half an hour, you would be enjoying your meal!

Crispy Spiced Thai Chicken
(source from donnahay.com)
3 chicken breast fillets, quartered
2 egg whites, lightly beaten
2 tablespoons fine rice flour
2 red chillies, chopped
3 tablespoons chopped coriander (cilantro) leaves
4 kaffir lime leaves, shredded
3 tablespoons sesame seeds
2-3 tablespoons peanut oil
watercress sprigs, to serve (I use shredded lettuce leaves)

dipping sauce :
3 tablespoons soy sauce
2 tablespoons lemon juice (I use lime juice)
1 tablespoon brown sugar

Combine the chicken, egg white, rice flour, chilli, coriander, lime leaves and sesame seeds in a bowl. Heat a frying pan over medium heat. Add the oil and cook the chicken for 3 minutes on each side or until golden and cooked through. Drain on absorbent paper.

To make the dipping sauce, place the soy, lemon juice and sugar in a bowl and mix to combine. Serve the chicken on some watercress with dipping sauce on the side.  Serves 4.



To view what the others are making for this week's theme, drop by I Heart Cooking Clubs (IHCC). Want to join us? Find out more details from here.