Thursday 28 November 2013

Bacon Cheese Cookie By Rontree ( Ronnie) Chan

Bacon Cheese Cookie
70g softened salted butter

50g icing sugar
4 Tbsp Bacon bits (pan fry with some olive oil to crispy)
5-6 Tbsp of shredded mozzarella cheese (chop to fine bits)
200g multi purpose flour or cake flour
Preheat oven at 170C

1)whisk butter and icing sugar to pale yellow creamy form.
2)add in bacon bits + bacon oil fold to combine well.
3)add in cheese bits fold to combine well.
4)sieve in flour to mixture to form dough. divide dough to around 30 balls and flatten to cookie shape. Or divide dough to two sets of 5cm diameter rolls, wrap in cling film, set in fridge for 3 hrs. Take out and slice it to around 6mm thickness.
5) place cookies on to baking sheet and lay on tray.
6) bake in oven at middle rack for around 15 minutes.
7) place on rack to cool completely before storing in a air tight jar.

Bacon Wrapped Pork Tenderloin by Jonathan Tan

Bacon Wrapped Pork Tenderloin

This is one of those dishes that you'll get "oohs" and "ahhs" when you bring it out at a dinner gathering. And the fragrance that fills your kitchen when the bacon is cooking in the oven is just awesome.

Wrapping the tenderloin can be a little bit tricky the first time, but you'll get the hang of it. Especially if you are one of those who do Swiss-rolls a lot.

Ingredients: (serves 2-4)
1 whole uncut pork tenderloin, about 300 - 350 grams  - cleaned and trimmed
About 300 grams streaky bacon (should get about 12 slices or so)
3 sprigs of fresh thyme - leaves only
4-5 sage leaves - finely chopped
4 cloves of garlic - minced
Salt and back pepper
Cooking oil for frying
Maple Syrup (optional)

1. Preheat oven to 180 degrees C. Cover the prep surface with plastic wrap before starting this recipe to make it easier to wrap the pork in bacon and for an easier cleanup. I recommend at least 2 layers of cling wrap as this makes the cling wrap easier to handle.

2. Rub the thyme, sage and garlic all over the tenderloin. A little salt and generous amount of pepper. Place the tenderloin horizontally on the end plastic wrap that is closer to you.

3. Then in front of the tenderloin, on the plastic wrap, place the bacon vertically. Slightly overlap each slice until you cover the length of the tenderloin. Forming like a bacon blanket in front of the tenderloin.

4. Roll the tenderloin over the bacon, using the plastic wrap guide the tenderloin over the bacon first. Once you get a tight firm roll, discard the plastic wrap.

5. Heat a large sauté pan over high heat and add a drizzle of olive oil. When the oil gets really hot, place the bacon-wrapped tenderloin, seam-side down, in the pan and sear until the bacon is browned, about 2 minutes per side. You should probably have to brown 4 sides.

6. Transfer the bacon-wrapped tenderloin to a roasting tray. Brush generously with maple syrup (if using) and cook the tenderloin in the oven until the internal temp reads about 62 degrees C. Probably about 10 minutes or so. Then let is rest outside the oven for about 5-10 mins before cutting.

Serve with mash and side salad. Enjoy!!

Peanut Butter and Chocolate Chips Cookie by Sharron Wee

Peanut Butter and Chocolate Chips Cookies

( recipe from family feedbag blog)

230g unsalted butter, softened

200g brown sugar

1 egg

1 tsp vanilla extract

375g all-purpose flour ( I use 50% plain flour + 50% Pillsbury wholewheat flour)

1 tsp baking soda

1/2 tsp salt

150g peanut butter chips
100g chocolate chips


Preheat Oven to 180 deg 
Creamed butter and brown sugar till light and fluffy
Add the egg and vanilla and beat until smooth.
In a separate mixing bowl, combined the flour, baking soda, and salt, mixing well.
The dry ingredients were added gradually to the wet ingredients, blending until mixed well.
Add the chips to the dough and fold to evenly distribute.
Scoop the cookie dough onto a parchment-lined cookie sheet,and bake for 10 -12 mins

Sunday 24 November 2013

Cynthia's Strawberry Delight Cheesecake by Cynthia Lim

Cynthia's Red Velvet Roses by Cynthia Lim

Zebra Milo Cheesecake by Shar Kay

Beef Stuffed Zucchini Boats by Shar Kay

S'mores Sandwiched Milo Brownie by Shar Kay

Black sesame panda bread by Phay Shing Tan

Recipe is adapted from The bread remains very soft even after storing at room temperature for 2 days.
Sponge Dough
Yeast - 1 Tsp
Water - 1 Tbsp
Bread Flour - 210g
Sugar - 1/4 Tbsp
Cold Water - 118g

1. Mix yeast with water and let it rest for 10 mins.
2. Mix the above with the rest of the ingredients in a large bowl to form a dough.
3. Cover with cling wrap and let it rest at room temperature (in Singapore it's anywhere from 25-30 degrees Celsius) for 2 and 1/2 hours.

Main Dough (to be added to the sponge dough above)
Plain Flour - 90g
Yeast - 1/2 Tsp
Sugar - 35g
Salt - 3 g
Fresh milk - 20g
Egg - 1/2 (about 30g) (balance of egg can be used to brush on bread before baking)
Butter - 30g

1. Add sugar, salt and eggs to the sponge dough.
2. Mix in the flour, yeast and milk and knead until well combined. You may use the bread maker or hand knead. If you are hand kneading, you may need to throw the dough on your work surface and use a bench scraper as the dough is very sticky. I hand kneaded this and it took me about 5 min.
3. Add in the butter and knead to form an elastic dough. I hand kneaded the dough for about 20 min after the butter was added, in order for the dough to pass the windowpane test. If you are using a bread maker, use the dough function, follow the above sequence of adding  ingredients and let the machine knead to form an elastic dough.
4. Weigh out 85g of dough and knead 15g of black sesame powder* into it while keeping the rest of the dough covered with cling wrap. Add plain flour to the dough while incorporating the black sesame powder bit by bit if it gets too sticky to handle and shape.
5. Portion the black dough for the features of the panda face accordingly:
Eyes: 12g each
Nose: 6g
Ears: 9g each
Outline of face: the rest of the black sesame dough (about 52g)
6. Assemble the panda bread according to the Playdoh example below:
The photogrid should be read from top left to bottom right.
7. Line a loaf pan with baking sheet and place the assembled dough in it. Cover loosely with cling wrap and let it proof for 45 mins.
8. Brush with egg wash and scatter some black sesame seeds on top.
9.  Bake at 170 degrees Celsius for 30-35 mins.
10. Cool completely on a wire rack before slicing the loaf.

* I bought the black sesame powder from Cold Storage which already has sugar added. Alternatively, you can make your own black sesame powder by toasting black sesame seeds in a toaster oven or frying pan, grinding it in a food processor or by using mortar and pestle, and then sifting the ground sesame.