Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts

Saturday, 5 October 2013

5 Assorted Chiffon Cakes Recipes - Part II

Good morning everyone! For those who follow my updates on Instagram and Facebook Page, you will release that I have being working on some chiffon cake recipes lately. It is such a quick and easy cake to whip up in about 10 minutes plus 40 minutes baking time in the oven (excluding cooling time) and you get to enjoy some lovely hearty homemade chiffon anytime of the day.

I had received some emails from readers regarding problems that they face while making chiffon cakes mostly because the cake sinks or did not rise as fluffy as expected. All these might due to  folding of egg whites into the yolk batter (over mixed), oven temperature or etc. But I am sure with proper guideline and hands-on once will eventually master the recipes. In this post, I will be sharing another 5 chiffon cake recipes apart from what I did in Chiffon Cake Recipes - Part I.

Monday, 26 August 2013

[Recipe] Roasted Lemon And Herbs Chicken with Wine

I always love comfort food like this during "cold" weather; especially winter. It is so easy to prepare by just assembling all the ingredients together on baking dish, pop them into the oven and by an hour or so everything will be ready. So all you need to do, is prepare some salad, couscous or coleslaw to go with it for a hearty weekday meal.


In this recipe I use two types of fresh herbs such as Rosemary and Oregano together with olive oil, lemon rind and juice to add in that lovely citrus taste and fragrance for this dish. To further enhance the taste, I also add in a good splash of dry white wine during the last 10 minutes of baking time.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 50 minutes)

  • 3 Chicken Maryland, divide into thighs and drumsticks
  • 2 Medium Potato, cut into 1" thick slices
  • 1 Medium Carrot, cut into 1" thick slices
  • Rind of 1 Lemon, julienne
  • 1/2 Lemon, cut into wedges
  • 1/2 Lemon, juice
  • 1 Tablespoon Olive Oil
  • 2 Sprig Fresh Rosemary
  • Freshly Ground Black Pepper
  • 10g Fresh Oregano Leaves
  • 100ml Dry White Wine

1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse chicken, pat dry with kitchen paper towel. Place chicken skin-side up together with potato and carrot in singly layer on the baking tray / baking dish.

3. Mix lemon juice together with olive oil and drizzle over the chicken and potato mixture. Add remaining lemon wedges, sprinkle with herbs and fresh group pepper.

4. Roast, uncovered for 40 minutes, add wine to dish and continue to roast uncovered for another 10 minutes or until chicken is cooked.

5. When the meat is cooked through and potato is tender when test with a fork. Remove, rest for 5 minutes then sprinkle with extra fresh oregano leaves and serve with salad.

~ Turning potato and carrot half way through baking helps to cook them evenly on both sides.

Honestly this is a beautiful dish with lot of flavour and it's so easy to prepare with simple ingredients that you can easily find in your kitchen pantry. And for someone like me who always cook Asian dishes but fancy western cuisines this dish is definitely something simple to start with. Moreover if you want to bake this for Christmas party, replace the chicken "parts" with "whole chicken" for better presentation and you can also stuffed some herbs and lemon wedges into the chicken cavity for better flavour.

Sunday, 9 June 2013

Lemon Pound Cake With Lemon Glaze

Meeting out with bestie who shares the same interest always spark-up new inspirations during our conversation. As I have being craving for some good lemon pound cake for tea, my dear friend Sherie without hesitate shares her "pound cake" tips with me so that I could make one.

Like she said, pound cake ingredients are quite standardize with the same amount of flour, sugar and butter used. And for a healthier choice, it is also alright to reduce the amount of sugar slighter; perhaps by 1/4.


Although I don't prefer citric juice/drinks (I am afraid of sour fruits/food) but I am a great fans of Lemon cake or anything related to it. I have tried out a few lemon cake recipes and till date, my favourite is this Lemon Pound Cake with Lemon Glaze. If you used the right type of flour plus a good estimation of the baking time, the texture of the cake will be moist, soft and rich which goes perfectly with that sugary lemon glaze.

(Make: 8" Round Tin | Preparation: 10 minutes  | Cooking: 40 - 50 minutes)

  • 250g All-purpose Plain Flour
  • 250g Unsalted Butter, soften
  • 200g Castor Sugar
  • 5 Eggs (55g each with shell)
  • Zest of 2 Lemon
  • 70ml Freshly Squeeze Lemon Juice
  • 1 Vanilla Pod, scrap out the seeds
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Sea Salt
  • Handful of Blueberry, optional

  • Lemon Glaze:
  • 120g Icing Sugar
  • 30 - 45ml Freshly Squeeze Lemon Juice

1. Preheat oven to 180°C (degree Celsius), grease and flour baking pan if you are not using a non-stick pan.

2. Cream butter, sugar, lemon zest and vanilla pop (scrape the seeds) using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.

3. Next add in sieved flour mixtures (flour, baking powder and salt) in 3 batches and alternate it with lemon juice till no trace of flour found. (Add in blueberry if using and give a few stirs till combined)

4. Pour mixture into prepared tin and bake in preheated oven for approximately 40 - 50 minutes or until a skewer insert in the middle and comes out clean.

5. When the cake is done, cool 5 minutes in pan before turning it onto a rack to cool completely before glazing.

6. To Make Lemon Glaze: Sieve icing sugar in a bowl and slowly stir in lemon juice (you might not need all) till the consistency that you prefer (not too watery).

7. Set a rack with cake over some waxed paper. Pour glaze over cake and let it run down the sides.

8. Set cake aside for icing to dry (about 20 minutes) or serve immediately with a cup of tea.

~ Vanilla pod can be replaced by 1 teaspoon of pure vanilla extract.

~ For a healthier recipe, you could omit the lemon glaze.

Using the same Lemon Pound Cake batter, I set aside a portion and add in some fresh blueberry to make mum's favourite Lemon Blueberry Pound Cake and omit the lemon glaze since she prefers something without icing and light.

Made another version of this Lemon Pound Cake for another friend which I topped the cake with some roasted Pistachio Nuts to enhance the cake with nutty crunch and flavour.

Lemon Ginger Granola by @Maameemoomoo
For someone who loves Lemon and Ginger, I bought this super addictive Lemon Ginger Granola from Sherie (@maameemoomoo) which are coated with lemon juice and zest, together with hint of spiciness from the crystallized and fresh ginger. This new flavour definitely would be on my ordering list on top of those existing flavour that Sherie offers. If you would like to try and grab hold of some healthy homemade Granola, do check up Sherie's Granola @

Tuesday, 30 April 2013

8th Anniversary of Cuisine Paradise

Today Cuisine Paradise adds another year onto the blog stats where we celebrate our 08th Anniversary. Time flies and it's seems only a few weeks ago when I wrote about our 07th Anniversary flashback post and yet now we are into the eighth years of blogging.

Although there were ups and downs along the way during these 8 years but I am thankful for a group of supportive friends and readers who are always there to show us full supports as well as their kind words and encouragements which makes us grow stronger each year.


All I want to say today is I really appreciate all the lovely comments and supports from each and everyone of you who have accompanied us to grow during these past 8 years. Without all your moral supports we won't be able to hold on till now so whatever Cuisine Paradise achieved till date are all because of your efforts.

For this 8th Anniversary, I have made a Lipton Citrus Tea Cake from the inspiration of a Earl Grey Tea Cake that I saw from Anncoo Journal website here. But instead of Earl Grey I decided to make something with citrus flavour so I replaced it with Lipton Black Tea Citrus. Love it's refreshing citrus taste plus bits of citrus peels in the tea leaves.

(Makes: 6 - 7 Cupcake  | Preparation: 10 minutes  | Cooking: 20 - 23 minutes)

150g Plain Flour
20g Ground Almond
1/4 Teaspoon Baking Powder
150g Unsalted Butter
120g Icing Sugar
1 Tablespoon of Honey
4 Eggs (55g each)
2 - 3 Lipton Black Tea Citrus Tea Bags
Pinch Of Salt
Rind of 1 Lime And Lemon Each

Tea Syrup (optional):
40g Castor Sugar
80ml Boiling Water
1.5 Tablespoons Lime Juice

1. Preheat oven to 170°C (degree Celsius) and prepare some cupcake liner or line two 2 loaf tins (17cm x 8cm x 6cm) with parchment paper all sides up.

2. Cream butter, icing sugar and honey till light and fluffy. Gradually add in egg one at a time and beat well.

3. Next stir in salt, tea leaves, ground almond, half of the lemon and lime rinds then mix well till combined.

4. Add sifted flour mixtures and fold batter till glossy and smooth.

5. Lastly pour batter into prepared cupcake liners, top with reminding lemon and lime zest and bake for about 20 - 23 minutes or until skewer inserted into the centre and come out clean.

* (Optional) 6. When the cake is done brush it with tea syrup and leave it to cool before serving it with a cup of tea.

Lastly, I hope you would like this recipe and also I hope I would be able to whip up more new recipes to share with you in coming months. Till then have a great holiday tomorrow (it's Labor Day in Singapore), sit back, relax and enjoy a wonder #LiptonMomentsSG with your loved ones.

Monday, 25 February 2013

Lemon Butter Cake With Chia Seeds & Pistachio Nuts

This Lunar New Year, I have come up with 2 similar cakes using orange and lemon rinds plus Chia Seeds to enhance the taste of the cakes. And for festive flavour, I also used dried longan (龙眼) which represent "many good son" and pistachio nuts (开心果) which is often given as a gift to symbolize health, happiness and good fortune.


The added of pistachio nuts to this cake gives it a savory and nutty taste which blends well with the citrus syrup that moist and enhance the flavour of the cake. And for extra crunch and decorative purpose, you could also scatter a some crashed pistachio nuts on top of the batter before baking. 

(Make: 10 Square Cupckes | Preparation: 10 minutes | Cooking: 25 minutes)

250g Unsalted Butter, soften
180g Castor Sugar
Rinds Of 1 Lemon and 1 Orange
4 Eggs (60g each)
280g Cake Flour
2 Teaspoons Baking Powder
50ml Fresh Milk
1 Teaspoon Vanilla Extract
2 Tablespoons Chia Seeds
100g Pistachio Nuts, roughly chopped

Citrus Syrup
100g Castor Sugar
Juice of 2 Lemon
Rind of 1 Lemon and 1 Orange

1. Using an electric beater, cream butter and sugar till pale and creamy.

2. Beat in egg one at a time till combined. Add in lemon and orange zest together with vanilla extract, beat well.

3. Next fold in sieved flour mixture (cake flour plus baking powder) in 3 batches alternate it with fresh milk.

4. Lastly, stir in chia seeds and pistachio nuts (reserved 1/4 as toppings) till well mixed.

5. Pour mixture into prepared cupcake case or baking tin (2 loaf tin measuring 17cm x 8cm x 6cm), bake in preheat 180°C degree Celsius oven for about 50 minutes (loaf tin) and 25 minutes cupcake cases or when a skewer insert and come out clean.

6. To Make The Citrus Syrup: Place all the ingredients in a heavy duty pan and simmer till sugar dissolved. Turn off the heat and set aside.

7. When the cake is out of the oven, using a toothpick or skewer poke a few holes before drizzling citrus syrup on the cake to enable the cake to absorb the flavour.

~ If you do not have cake flour on hand, you could replace it with all-purpose plain flour (with 280g all-purpose flour, removed 4 level tablespoons from it and replace it with 4 level tablespoons of cornstarch. Sieved the flour mixture at least 5 times to aerate the flours before using it).

{Tea Snack} Lemon Butter Cake With Chia Seeds and Pistachio Nuts

For personal preference or time factors, you could skip the citrus syrup too. But if you do follow the recipe above, it does make a different in taste as well as presentation which makes the cakes look moist and eye appealing.

Tuesday, 9 October 2012

Lemon Bar aka Lemon Slice

Lemon Bar or Lemon Slice is a combination of buttery shortbread and tangy lemon filling that makes it so irresistible to stop at one. Although different recipes yield different result in texture and taste, I prefer mine with crispy shortbread crust that filled with soft and tangy lemon filling.

(aka Lemon Slice)

I remember I first get to try lemon bar during during my days in Brisbane years back where these lovely bars could be easily found in bakery or cafes as compared to Singapore. If you are a fan of "citric fruit" such as lemon, you should try making some of these which goes really well with a cup of English tea for an afternoon break.

(Make: 16 x 26cm pan | Preparation: 15 minutes | Cooking: 30 - 35 minutes)

150g Unsalted Butter, cubes
1 1/3 cup (200g) All Purpose Flour
1 Tablespoon Cornflour
1/2 Teaspoon Vanilla Extract
1/3 Cup (75g) Caster Sugar
Icing Sugar For Garnish

Lemon Fillings:
1/3 cup (50g) All-Purpose Flour
4 Eggs(55g each)
1 1/3 Cup (300g) Caster Sugar
2/3 Cup (160ml) Freshly Squeeze Lemon Juice
1 Teaspoon Finely Grated Lemon Rind

1. Preheat oven to 180°C (degree Celsius). Grease a 3cm deep, 16cm x 26cm brownie pan and line it with baking paper, allowing 2cm overhang on all sides.

2. Melt butter in a large microwave safe bowl for 1 minute using MEDIUM (50%) voltage. Set a side to cool a little.

3. Next stir in caster sugar, vanilla extract and follow by sifted flours (all-purpose flour and cornflour) over the butter mixture.

4. Using a wooden spoon or spatula, stir the mixture till it form a soft dough before transferring it to the prepared tin.

5. Using the back of of spoon/spatula, press the dough evenly into the tin and bake it in preheated oven for 15 - 20 minutes or until pastry turns golden in colour. Remove and set aside to cool.

6. To make the lemon filling:- Whisk eggs, lemon rind, flour and sugar together till well-mixed before add in the lemon juice and whisk till combined.

7. Pour the mixture into the cooled base. Bake for 15 minutes or until just set.

8. Remove from oven, cool it completely in pan. Dust it with icing sugar and cut it into slices before serving.

Remember a delicious Lemon Bar lies on the use of freshly squeeze lemon juice and rinds which gives the bake a refreshing aroma and taste. And also the buttery shortbread crust also plays a part to balance the taste of this bake, so remember to get it right rather than soggy or under-baked crust.

Monday, 9 July 2012

Magic Of BOSCH MCM4100 Food Processor - Part II, Baked Mini Lemon Cheesecake

This is a super "over due" recipe which I found in my "draft" a few days back while sorting out some my posts. I guess it has being almost 6 months since the other related Part I post had being published. So please accept my sincere apologies if you are waiting for this recipe.

I love cheesecake especially those that are baked rather than the non-bake type. And out of all the different types of cheesecake, New York and Boston Cheesecakes are two of my favourite because I love its thick and creamy cheesy flavour.


At a glance you might thought the above mini cheesecakes look similar to one of the dim sum item,  "Portuguese Egg Tarts" due to the caramelised colour on its surface. But indeed these are very yummy Baked Lemon Cheesecake which is served in mini portion which is great for party, gift or tea-time.

(Make: 10 Medium Cupcakes | Preparation: 10 minutes | Cooking: 20 minutes)

1 Pack (135g) OREO Cookies, cream removed and finely crushed
50g Unsalted Butter, melted
150g Sour Cream
250g Philadelphia Cream Cheese
1/2 Cup (115g) Caster Sugar
3 Eggs(55g each)
10 - 12 Fresh Raspberry
1 Teaspoon Vanilla Extract
1 Tablespoon Finely Grated Lemon Rind, about 3 lemons
3 Tablespoons (45ml) Fresh Lemon Juice
Extra Mixed Berries for Toppings, optional

1. Process the biscuits in the bowl of BOSCH MCM4100 food processor until crumbs form. Slowly add the melted butter and process until combined (you might not need all the butter).

2. Divide the crumbs evenly into 10 - 12 medium cupcake causes, press it evenly over the base by placing another cupcake case over it. Chill in the refrigerator for 20 minutes before use.

3. Meanwhile, clean the food processor bowl. Process the cream cheese, sour cream, sugar and lemon rind in the bowl of the food processor until smooth.

4. Add the eggs one at a time, processing after each addition before adding in the lemon juice. Process until combined.

5. Remove the cupcake cases from the fridge, place a Raspberry in the cupcake case, divide the cheesecake mixture equally amount the cases and bake in the preheated 160°C for 40 - 50 minutes or until just set and centre wobbles slightly.

6. Turn the oven off and cool the cheesecake with door slightly ajar for an hour or so.

7. Chill in the refrigerator for a few hours or overnight. Serve with extra fruit fresh and whipped cream.

If you would like to try this recipe and yet you don't have any food processor, don't worry you can always replace using normal electric beater/mixer and beat it as per normal like other cheesecake recipes. For this recipe, I love the adding of raspberry and lemon rinds which gives it a freshly berries fragrant and taste. But if raspberry is not your preference you can always replace it with blueberries. Hope you would like this quick and easy mini cheesecakes!


Above is the Lemon Berry Tarts which featured in "Magic Of BOSCH MCM4100 Food Processor - Part I". You can find the related recipe HERE.

Friday, 6 April 2012

{Photo Friday} Easter Cupcake Baked In Egg Shells

(photo credited to Celes from Celestial Delish)

Hi everyone, hope you have a wonder Good Friday! Today's post is slightly different as it consists of Photos, Guest Post(from Celestial Delish), and team recipe. Since Easter is this coming Sunday, Celes from Celestial Delish ask whether I am keen to do a Easter Cupcake Project together with her. And my answer is definitely "YES" when she brief me on the plan. So without hesitate, we start sourcing the necessary ingredients and as well as testing some of the egg dying process before the actual baking.

And guess what! After almost about 6 hours in the kitchen starting off with draining the eggs from the shells, washing and drying the shells, preparing colours to dye the eggs, getting the egg batter and filling ready. Finally you can see what we have achieve at the end of the day from the photos shown in this post.


(photo credited to Celes from Celestial Delish)

Other than the "Egg Shell Cupcakes" above, with the remaining batter we also baked another two muffin size cupcakes with some decoration using Easter egg shaped chocolate candy and shaved chocolate to resemble eggs in nest effect.

Recipe adapted from Celestial Delish HERE which inspired by Cupcake Project.

(Make: 18 Large Egg Cupcakes | Preparation: 1.5 Hour | Baking: 20 minutes)

Dyed Eggs Ingredients:
18 Large White Egg, 60g each (Only three egg will be used in the cake whereas the remaining are for their shells.)
1/2 Cup Water(for every egg color used)
1 Tablespoon Vinegar(for color used)
Food coloring (as many colors as you prefer)

Cupcake Ingredients:
1 Cup(128g) All-Purpose Plain Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch of Salt
2 Large Eggs (from above)
1 Cup(200g) Sugar
1/2 Cup(113g) Unsalted Butter, room temperature
Zest of 1 Lemon
1 Teaspoon Vanilla Extract
1/2 Cup Sour Cream

Cream Cheese "Yolk" Ingredients:
1 Large Egg (from above)
8 ounces(227g) Cream Cheese, room temperature
1/3 Cup(67g) Sugar
Gold and Yellow Food Coloring

1. You can refer the steps on making the above Easter Cupcakes over at Celes's post HERE.

Celes is also a very capable in baking different kinds of muffins, cookies and etc. And on top of baking she can also cook very well, you can find a collection of recipes from her site too. Till hope everyone has a Blessed Easter weekend!!!


Latest Kitchen Updates @ Cuisine Paradise

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