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Monthly Archives: October 2011

Spicy Egg Salad Sandwich

Love 4 Sandwich

Serves: 1

Ingredients:

3 hard-boiled eggs
¼ stalk celery, finely diced
2 ½ tablespoons mayonnaise
½ tablespoon bottled chili sauce
Splash of lime juice
¼ teaspoon sugar
Pinch of salt
3 dashes black pepper

Method:

1.  Place the eggs in a pot covered with water. Add some salt. Cover the pot and bring the water to boil. Remove the pot from the heat and leave the eggs in the hot water, with the pot covered, for 12 minutes. Drain the water and rinse the eggs with cold running water. Crack and remove the egg shells.

2.  Cut the eggs into halves. Discard one egg yolk and use only two egg yolks. Chop the egg whites into small pieces.

3.  Combine the eggs, celery, mayonnaise, chili sauce, lime juice, sugar, salt and black pepper in a bowl. Stir to blend well. Chill in the refrigerator for 15 minutes.

4.  Cut the crust of five pieces of white bread and toast the bread with a bread toaster.

5.  Cut the toasted bread into halves and spread a layer of the egg salad evenly on a piece of the bread. Top another piece of the toasted bread on top to make the egg salad sandwich. Repeat the same until you use up all the ingredients.

http://food.insing.com/recipe/healthy-spicy-egg-salad-sandwich-recipe/id-65a23a00?nav=20500

 
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Posted by on October 26, 2011 in Bread

 

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Pineapple Rolls (Pineapple Tarts)

Foodelicious Heaven: Had a sudden urge to have pineapple rolls but as this is not the new year season only way is to bake it myself.  Started searching for the recipes and found this from food 4 tots.  However, I was too busy to try it till today!!

5 pineapple tarts. Pineapple tarts come in dif...

Love 4 Pineapple Rolls

THE PASTRY AND PINEAPPLE ROLL

Makes: 75 rolls

Ingredients:
250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt

Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).

Egg wash – 1 egg yolk + 1 tbsp milk

Methods:

  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.
  2. Cream butter and icing sugar until light.
  3. Beat in egg yolks, one at a time.
  4. Add in salt and beat until fluffy.
  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
  6. Leave aside for 30 minutes.
  7. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
  9. Put the rolls on the baking tray. Brush with egg wash.
  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
  11. Leave to cool before storing.

PINEAPPLE JAM

Ingredients:
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juice

Methods:

  1. Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
  2. Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Discard the core.
  3. Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
  4. Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
  5. Reduce the heat to medium and continue to cook, stirring occasionally.
  6. From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
  7. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
  8. When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
  9. Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.

Tips:

  1. Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
  2. Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
  3. Make the jam in advance and keep it in the refrigerator until required.
  4. If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
  5. Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
  6. Use a pot with larger base to quicken the cooking process.
  7. If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend.

http://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/

 
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Posted by on October 24, 2011 in Snacks

 

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Chocolate Cupcakes

{Tried & Tested}

Foodelicious Heaven: Only two words to describe, SIMPLY DELICIOUS, simple ingredients, delicious and moist cake.  I made 14 cups but for the cup size I used, should reduce to 12 cups so that all could raise up to a nice height. Baked with 180 degree for 20 mins.

Love 4 Cupcakes

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperautre
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 16 cupcakes.

http://www.joyofbaking.com/ChocolateCupcakes.html

 

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