Sunday, 20 March 2016

#50 - Raspberry & Apricot Crumble Cake


This is a recipe I learnt recently from a baking class at Phoon Huat. Crumble Cake, also known as the crumb cake, is the perfect cake to go with your coffee in the morning. In my opinion, for a crumb cake to be good, the proportion of the crumbs to the cake is very important and this recipe just hit it for me. If  I have to change something, I would probably replace the icing sugar in the streusel topping with brown sugar instead. That would give it a better sweetness and colour to the top. 

Although the recipe uses frozen raspberry and apricot, feel free to substitute that with a whole range of fresh fruits strawberries, peaches etc.) that you can choose from. The fresh fruitiness will be one of the kick for this crumb cake. 


Recipe: Adapted & modified from Chef Patrick (Phoon Huat).


Sugar Dough Pastry (Base)
Unsalted Butter (softened) - 125g
Caster Sugar - 62g
Egg - 30g
Plain Flour - 180g

Strussel Topping
Unsalted Butter (softened) - 100g
Icing Sugar - 40g
Ground Almond- 40g
Plain Flour - 150g
Baking Powder - 1/2 tsp

Almond Butter Filling
Unsalted Butter - 125g
Caster Sugar - 80g
Eggs - 2nos
Plain Flour - 65g
Ground Almond - 80g
Vanilla Extract - 1/2 tsp

Strawberry Jam - 5 tbsp
Raspberry (frozen) - 80g
Apricot (frozen) - 80g


Sugar Dough Pastry (Base)
1. In a mixing bowl, cream butter and sugar together.

2. Fold in the egg and ensure that mixture is well mixed.

3. Add in flour to the mixture and combine to form a dough.

4. Once dough is formed, cover with cling wrap and rest it in the fridge for 40 minutes.

Streusel Topping
5. In a large bowl, combine all the ingredients, butter, icing sugar, ground almond, plain flour and baking powder.

6. Using rubbing method, rub & mix all the ingredients together until they are well-combined into a crumble texture.

7. Set aside for later use.

Almond Butter Filling
8. In a mixing bowl, cream butter, sugar and vanilla extract together until a creamy texture is obtained.

9. Add in eggs (one at a time) to the mixture and ensure it is well mixed.

10. Gradually add in the flour and ground almond and mix well.

11. Set aside for later use.

12. Preheat oven at 170C.

13. Remove sugar dough from fridge. Using a rolling pin, roll the dough to 1/2cm thick and cut out to the shape of the square mould.

14. Place the sugar dough cut-out in the mould.

15. On the sugar dough in the mould, spread a thin layer of strawberry jam followed by half portion of the almond butter filling.

16. Lay the raspberry and apricot on top.

17. Spread the remaining amount of almond butter filling on top of the fruits before sprinkling the streusel topping on top.

18. Bake the cake at 170C for 45 minutes or until cake tester come out clean when inserted into the centre of the cake.

19. Remove cake from oven and allow it to cool slightly while it is still in the mould. Dust with some snow powder or icing sugar before serving. 

Saturday, 27 February 2016

#49 - Baileys' Chocolate Cookies with Macadamia Nuts


Off days are days when I can stay in the kitchen, tweaking recipes and trying ways to improve on their taste, texture and how they look. Project of the day - Baileys' Chocolate Cookies with Macadamia Nuts. 

Take a look at the recipe below and you will notice that I have done a huge reduction in the amount of sugar to include in the cookie dough. This is due to the reason that this particular bottle of Baileys' that I have with me happens to include a tint of caramel flavour to it. As such, the Baileys' itself was already kind of too sweet to me. To avoid having overly sweet cookies, I reduce the amount of sugar from 300g to 170g. 

These Baileys' Cookies has a slight crunch on the outside but definitely soft and chewy in the centre. You may even think that it kind of resembles a chewy, fudgy brownie. Not only so, it comes with a nutty twist with all the wonderful chopped macadamia nuts in it! 


Recipe: Adapted and modified from Gimme Some Oven

Make approximately 4 dozen cookies

All Purpose Flour (370g)
Cocoa Powder (40g)
Instant Coffee Powder (1tsp)
Baking Soda (1 1/4 tsp)
Salt (1/4 tsp)
Unsalted Butter, softened (230g)
Brown Sugar (170g) (Original recipe calls for 300g sugar)
Eggs (2 nos)
Vanilla Extract (1 tsp)
Baileys' Irish Cream (10 tbsp)
Macadamia Nuts, chopped (150g)


1. Preheat oven to 180C.

2. Prepare 2 baking sheets, lined with baking paper. Set aside for later use.

3. In a large bowl, sift and combine all the dry ingredients (flour, cocoa powder, instant coffee powder, baking soda and salt). 

4. In a mixer bowl, cream together butter and sugar until mixture is creamy and fluffy.

5. Add in eggs and vanilla extract gradually and beat the mixture until it is smooth. 

6. Add in Baileys' Irish Cream to the mixture.

7. Fold in dry ingredients in Step (3) to the mixture in Step (6), one third portion at a time and mix well. Make sure mixture is well combined until all dry ingredients are well incorporated. but take note not to over mix.

8. Add in macadamia nuts to the batter. Combined well.

9. Wrap dough in cling wrap and refrigerate it for at least 30 minutes.

10. Using a small ice-cream scoop, scope and divide the dough into small portions (ball-shaped). Place them on the baking sheets. Ensure they are slightly apart from one another.

11. Bake for 15-18 minutes. After removing cookies from oven, allows the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. Once the cookies are completely cooled, store them in an airtight container. 

Monday, 22 February 2016

#48 - Chicken with Mushroom Sandwich


It has been a long weekend for me. I was actually sick over this last weekend and as a result, I had to cancel/postpone all my work commitments so that I could get some rest at home and focus on recovering soon. 

But as always, whenever I have the full day to myself at home (and this time it was 2 full days), I just could not stay out of the kitchen. I know I am such a contradicting person but it seems like baking/cooking has a healing effect on me. 

This was a really well-spent weekend for me. Not only did I get some rest (away from work), I also managed to accomplish trying out many food items on my To Bake/Cook List. I am so excited to share these recipes with all of you on MMC. I promise, you will soon see the following recipes coming up on MMC. 
  1. Peanut Butter Bread
  2. Stir Fry Celery with Pork
  3. Lemon Butter Chicken & Rice (One-Pot)
  4. Pineapple-Berry Lemonade Popsicles
  5. Bailey's Ice Cream
  6. Tuna Salad Burritos
  7. Laksa Fried Rice

Another good thing about a well-spent weekend is that you will wake up on a Monday morning, feeling great about the start of the week ahead. This was exactly how I felt this morning! 

To kick start the week ahead, I decided to put in a little more work into this morning's breakfast and this was what I came up with - Chicken with Mushroom Sandwich. Mind you, I added a little bit of wine into this recipe and the result was EXCELLENT. The splash of wine really built up the flavour and its fruity taste goes really well with my favourite, mushrooms! 

I feel so satisfied now(and ready for the rest of the day) after such a hearty and tasty sandwich! I totally see myself making more of such sandwiches very soon and in my next try, I am already decided that I shall be adding some cheese to go along with this recipe. Imagine the cheesy goodness together with the mushroom and chicken. Wow! 


Recipe: Adapted & modified from Pass the Sushi

2 Sandwiches (4 slices)

Chicken Thighs (2 pieces)
Garlic Salt (to taste)
Black Pepper (to taste)
Butter (1tbsp)
Corn Oil (1tbsp)
Onion, chopped (50g)
Garlic, chopped (35g)
Mushroom, sliced (90g)
Cherry Tomatoes (5 nos)
Wine, of your choice (2 tbsp)
Chicken Stock (2 tbsp)

1. Season chicken thighs with garlic salt and black pepper to taste.

2. In a saucepan over medium heat, add in butter. Sear chicken (on both sides), skin-side down until golden brown. Transfer to a plate.

3. Once chicken has cooled down, shred it into pieces. Set aside. 

4. Add corn oil to the saucepan and lower heat to medium. Cook onion and garlic until they are fragrant. Stir well.

5. Add in mushroom and cherry tomatoes and cook for 5 minutes until they soften.

6. Add in wine and chicken stock before seasoning with salt and pepper. Cook for another 1 to 2 minutes. Set aside.

7. Lightly butter the bread. Using air fryer, toast the bread at 160C for 2 to 3 minutes until it is lightly browned. 

8. Remove bread from air fryer and start assembling the sandwich with the shredded chicken (Step 3) and mushroom mixture (Step 6).

9. Serve warm. 

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