Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

Thursday, 30 October 2014

[Fall Recipes] Mini Apple Cheesecake & Pumpkin Parmesan Scone

[Fall Recipes] Pumpkin Scones, Pumpkin Madeleine and Mini Apple Cheesecake with Salted Camera l Sauce
Every year during the month of October, we love to get our hands on some Fall Recipes such as "pumpkin" related bakes like Pumpkin Scones, Pumpkin Chiffon Cakes, Pumpkin Pie or some comfort casseroles for Halloween Party as well as Thanksgiving dinner. 

This October we are featuring two pumpkin related recipes over at Bake King recipe website which are Mini Apple Cheesecake (serve with salted caramel sauce) and Pumpkin Parmesan Scones.

Monday, 20 October 2014

[Fall Recipes] Pumpkin Madeleine - 南瓜玛德琳蛋糕

Pumpkin Madeleine
This week we will be sharing another fall related bake (more recipes here) using pumpkin to make Pumpkin Madeleine which is a fusion recipe between American and French. Since my family prefer lighter version without adding of too much of those usual spices like nutmeg, pumpkin pie spice, all spice and etc; I only toss in a decent amount of cinnamon powder to lift up the taste.

Thursday, 16 October 2014

[Fall Recipes] Pumpkin Apple Bar - 南瓜苹果蛋糕

Pumpkin Apple Bar
I love Autumn especially with its comfort food like casseroles and pies which warns the body when the weather is getting cooler. And with pumpkin hogging the limelight in October, we would love to share some related recipes featuring this seasonal ingredients too. Between from the selection of pumpkins available, our favourite are the Blue and Butternut pumpkin. What about yours?

Friday, 28 March 2014

Pumpkin Red Bean Balls vs Gula Melaka Steamed Cake with Sweet Potato

Assorted tea snacks for Bake King March recipes
March is coming to the end and this month my baking project with Bake King features some quick and easy Asian tea snacks such as Pumpkin Red Bean Balls and Gula Melaka Steamed Cake with Sweet Potato. Pumpkin Red Bean Balls has a very soft texture when bite and it pairs well with the sweet red bean paste which makes it sort of like the Mochi (Japanese rice cake made of mochigome).

Friday, 29 November 2013

Our Thanksgiving Feast - Roast Chicken With Cranberry And Macadamia Stuffing plus Pumpkin Pie

Thanksgiving is a time of the year where everyone in the family to get together to have meal and give grateful for things like family, friends, food and etc. To be frank this is my first year preparing Thanksgiving feast for the family and instead of the usual baked “turkey” I decided to swap with something smaller. So for this year, I prepared Roast Chicken with Cranberry and Macadamia Stuffing together with medley of colourful vegetables. And I also made our all-time favourite Pumpkin Pie with buttery crust for dessert.

I am thankful that this feast was able to complete and we had a wonderful Thanksgiving dinner as planned. It was because during the preparation (if you have read about the mishap (here) on my Instagram (@cuisineparadise)) my old build-in oven (12 years) actually fused off while I was preheating it for the bakes. But thanks God with my Samsung microwave convection oven I am still able to prepare the dishes with slight changes or else I won't be able to know what to do. 


ROAST CHICKEN WITH CRANBERRY AND MACADAMIA STUFFING


Actually my initial plan was to get the dinner ready in less than 2 hours by roasting the chicken in the big oven together with the vegetables and baked the pumpkin pie in my microwave convection oven. In this way it saved waiting time for the food to take turn to bake in the oven plus we will be able to enjoy the dessert after the dinner which still taste warm for serving.

Thursday, 21 November 2013

Recipes Using Samsung Smart Oven (MC32F606) - Part I

I have been using my microwave and built-in oven to help me with my daily food preparations for the past 10 years. And just recently, I received a new Samsung Smart Oven from Samsung that comes with Microwave, Convection, as well as Slim Fry features. On top of that, it also has a range of pre-set smart features such as sensor technology, high-quality cooking performance and a sleek aesthetic, all designed to provide convenience for busy households.

This 32 Litres Samsung Convection Microwave Oven MC32F606 comes with 25 sensor reheat/ cook menus that allows consumers to save time and effort when preparing healthy and great-tasting meals for the family. More information such as features and functions of this oven can be found in another separate post here.

Sunday, 27 October 2013

Fall Recipes Using Pumpkin For Halloween

Halloween is a yearly celebration observed in a number of countries which falls on October 31. Although we don't really celebrate Halloween through the traditional trick-or-treat party but for the past three years I have being sharing some Halloween Themed Recipes during this time of the year. For this year instead of the usual savory dishes I decided to bake some sweet treats (cakes) for our afternoon tea.

And since Pumpkin is one of the most common ingredients for Fall recipes, I decided to use it to make my favourite Pumpkin Cheesecake (mini version) and Pumpkin Chia Seeds Chiffon Cake.

Monday, 2 September 2013

[4 Recipes] Quick and Easy Meal With Bosch MSM6 ErgoMixx Hand Blender

With the new gadget Bosch ErgoMixx Hand Blender added into my kitchen pantry, I decided to work on a lunch menu to test out its features and functions to blend, process and whisk. In this post, I will be sharing four recipes using those functions which I am quite happy with the end results.

Actually before using the hand blender I did a Google search on it's review; and I am pretty distracted with some of the negative reviews on it's universal cutter and blender. But all those worries were put in vain after I tested out the blender with the recipes shown below. Now I am glad that I can easily handle small amount of ingredients using this reliable blender.

Friday, 17 May 2013

Omurice and Pork Cutlet With Japanese Curry

Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. Sometime you could also find Katsu-karē / Tonkatsu (カツカレー) which is a breaded deep-fried pork cutlet served with curry sauce too.

For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.


OMURICE AND PORK CUTLET WITH JAPANESE CURRY


Although we have a mad rushing week but finally the mid-year school examination has ended (on Thursday) and now we can start counting down for June school holidays. And also since I could not help my kid to sit for the exam, all I can do as a mum is to prepare his favourite food to shower my love and encouragement to him during this stressful week.

I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam.  After all family support and love are also one of the greatest secret to score well too. 


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)

Ingredients:
  • 2 Servings Of Cooked Rice
  • 2 Pieces of Butterfly Pork Cutlets
  • 1/2 Cup of Breadcrumbs
  • Oil For Deep-frying

  • Japanese Curry
  • 3 Medium Potato, cut into 1" cubes
  • 1 Medium Carrot, cut into 1.5 cm chunks
  • 1 Medium Onion, diced
  • 100g Of Pumpkin, cut into 1.5 cm chunks
  • Half Chicken Breast Meat (optional), cut into chunks
  • 1/2 Tablespoon of Cooking Oil
  • 700ml Boiling Water
  • 3 - 4 Cubes of Japanese Curry Sauce Mix

  • Omelette Skin
  • 2 Eggs (55g each)
  • 2 Tablespoons of Fresh Milk

Method:-

For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.

2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.

3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.

4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.

Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.

~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.

My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.

You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.

For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).

2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture

3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.

4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.

Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?


Other than Omelette rice, you could also served the Japanese Curry with some cooked spaghetti or penne for quick meal idea. And if you have any interesting ways of pairing Japanese Curry, please do share with us by leaving your comments/suggestions in this post. Thanks.

Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.


Monday, 29 April 2013

[i-Love Mama Healthy Meal] i-Love Mama Bento

Photo Credit:- iWeekly (I周刊)
Finally after a few weeks of preparations (like designing and preparing of bentos for approval, practicing, lasing and etc) we managed to complete our two i-Love Mama Healthy Meal recruitment roadshows; 1st (Tampines Giant) and 2nd (Sheng Siong Supermarket) that were hosted by Mediacorp artiste Pornsak and Y.E.S 93.3FM deejay Siau Jia Hui!

Although in between there were some hard times dealing with the coordination and etc but eventually we were all thankful that everything went on smooth and we did have fun to be in part of their i-Love Mama Healthy Meal recruitment roadshows. More photos of the roadshows could be found at our Facebook Page HERE.

Wednesday, 9 January 2013

Pumpkin Granola Bar

My family loves granola and our my favourite granola supply come from "maameemoomoo" who always surprise us with her innovative flavoured granola like honey, pumpkin and chocolate. And since we have missed out Sherie's pumpkin granola during Halloween orders, I decided to try making something similar to satisfy our craving. So with a twist and some research which I Google, I manage to bake some decent Pumpkin Granola Bar instead.

Although my granola bar might not taste as good as Sheri's but at least I happy with the end result and also it's a challenge for me to bake something with such a long ingredients list too.

Saturday, 17 November 2012

Pumpkin And Meat Porridge Using Cuisinart Hot And Cold Blender

Continue from my last experiment on using the new Cuisinart Hot And Cold Blender for my Broccoli And Spinach Soup I would be sharing another quick one-jug recipe on Pumpkin and Meat Porridge which I did a few days back while my boy was not feeling well. Indeed this new blender comes in handy for cooking porridge to feed from 1 - 4 person without having the hassle to stand beside the stove and keep checking the porridge to make sure it is not overflow or overcook.


PUMPKIN AND MEAT PORRIDGE


This innovative blender helps to cook porridge especially those type that is suitable for baby between 6 - 15 months. It is so easy to prepare as what you need to do is to add all the ingredients into the blender, press STIR, to COOK/SIMMER till the porridge is ready to be served.

 Although my boy is neither a baby nor toddler but this type of comfort porridge is always great to whet the appetite of those who are not well or just recovered from sickness. Moreover you could also control the texture of the porridge by adjusting the amount of water/broth used.


(Serves: 2 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
  • 120g Chicken/Pork Fillet, cut into 1.5" cubes
  • 80g Pumpkin, cut into 1.5" cubes
  • 30g Carrot, cut into 0.5" cubes
  • 1/2 Cup Uncooked Rice
  • 600ml Water or Chicken Broth
  • 1 Century Egg(optional), cubes
  • Garnish with Fried Shallot, Ginger and Chopped Spring Onion


Method:-
1. Rinse the rice in a few wash, pre-soaked it in water for 30 minutes (preferably) before cooking. Drained well and set aside.

2. Using the Cuisinart Hot And Cold Blender, add in chicken, pumpkin and carrot cubes into the glass jar together with 1 teaspoon of oil. Set timer to 30 minutes and press the STIR button (on the right side) to stir the mixture regularly to avoid burning.

3. Through the hole on the press-on lid, add drained rice and water/chicken broth into the glass jug and bring it to boil using HIGH heat. (it takes about 2 - 3 minutes)


4. When the mixture comes to boil, change to LOW and cook the mixture for 7 - 10 minutes before switching it to SIMMER and continue to cook until end of the cycle.

5. Once everything is cooked, PULSE it a once or twice if you prefer a smooth texture for the porridge.

6. Ladle the porridge between serving bowls, top with some century egg, fried shallot and spring onion. Serve hot.


So you see, after about 30 minutes of cooking time from scratch you are able to enjoy a bowl of delicious homecook porridge using whichever ingredients that you prefer. And moreover the best part is, when you get home from work, you just need to put everything in the blender and with a touch of button your meal will be ready by the time you finished your shower.



UPCOMING CUISINART RECIPE


Black sesame paste is one of the common dessert found in dessert chain outlets such as Ah Chew Desserts, Dessert Hut, Er Gu Dessert (二姑糖水) and etc. Consuming of black sesame paste is also believed to nourish the blood, lubricate the intestines and clear "wind" in the stomach. So stay tune for the upcoming recipe soon!

Sunday, 8 April 2012

{Lunchbox} Easter Chicky Bento


Happy Easter Sunday! I hope you would like this Easter Bento post that I have prepared you. Since our family would be attending Sunday church service plus a house warming event, I won't have enough time to prepare something special for my boy on Easter, therefore I decided to make this Easter Chicky Bento for him yesterday.

For this bento I have used 3 cleaned empty egg shells to act as food containers instead of the usual bento paper/silicon case. And with these shells, I have created some Easter theme such as "3D Pumpkin Rice Chick", "Hard-boiled Egg Chick" and "Artificial Egg".


CHICKY EASTER BENTO


And other than those "cheeky" which are the highlight of this bento, I also add in some of my boy's favourite side-dishes such as Nuggets, Pumpkin Sliced and Cherry Tomato to complete the meal. Although my boy loves everything on this bento but his favourite choice is that "3D Pumpkin Rice Chick" which he finds it too cute to be eaten. What about you? Which do you prefer?


(Serves: 1 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
60g Cooked Pumpkin, mashed
4 Tablespoons Cooked Rice
1 Hard-boiled Egg, shelled
2 Chicken Nuggets
2 Cherry Tomato
6 Pieces of 1" Wide Pumpkin
1 Slice Sandwich Cheese
1 Slice Smoked Sandwich Cheese(orange colour)
Some Easter Chocolate Candy
3 Clean Egg Shells
Some Decoration Food Picks, optional
Assorted Food Cutters(shown above), optional

Method:-
1. Collect 3 empty egg shells which has being thoroughly clean with salt water, rinse and air dry. (you can prepare the egg shells a day before)

2. Deep-fried or oven baked nuggets and pumpkin slices till cooked. Set aside.

3. To make the cheesy tomato, first cut both slices of cheese into half, stack up each colour alternately on top of each other. Use a flower/round shape food cutter stamped out the design on the prepared cheese. (you would need 2 of it)

4. Cut the 2 cherry tomato into halve each, place one slice of the stamped cheese in the middle and secured the tomato with your desire food pick. (refer to the photo shown below)

5. Arrange the 3 egg shells, nuggets, pumpkin and cherry tomato in the lunchbox before making the 3 "chicks".

6. To make the mashed pumpkin, cut some pumpkin cubes into a microwave safe bowl, cook it over high heat for about 1 - 1.5 minutes or till soften. Mashed it with a folk and set aside.

7. To prepare the "hard-boiled egg chick", use a sharp knife, start cutting "V" shape patterns continuously around 1/4 or middle of the egg white. When done, slowly twist the top portion of the egg white apart from the bottom revealing the yolk. (refer to the photo above) Set aside.

8. For the "artificial egg", stuffed it full with about 1.5 - 2 Tablespoons of cooked rice till the rim. Use a small round food cutter, stamped out round shape from a piece of the fried pumpkin and insert it the middle of the stuffed rice to resemble egg yolk.

9. Lastly for the "3D pumpkin rice chick", mix the remaining cooked rice with the prepared mashed pumpkin till well mixed.

10. Stuff almost 3/4 of the egg shell with the pumpkin rice mixture, and shaped the remaining pumpkin rice using clear-wrap or wet hand to form a oval shape rice ball. Place the shaped rice into the stuffed egg shell and set aside. (refer to the pumpkin rice chick shown below)

11. For the final touch-up, use craft puncher and nori sheet(seaweed sheet)  to punch out the facial feature of the chick. Assemble the tiny nori features using a tweezer and add it the heart shaped food pick on the prepared "chicks". You can cut out small triangle shapes from the pumpkin to act as the beak of the chick.

12. Since this is for Easter, I have also added in some Easter Chocolates to fill up the spaces in between as bonus treat.


Have a blessed Easter Sunday everyone!!!!!



Wednesday, 1 February 2012

Braised Bee Hoon With Pumpkin & Prawns

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With Chinese New Year(CNY) celebration still going on until next Monday, 06 February 2012(the fifteen day of Chinese New Year). Most households are still in the festive mood on preparing auspicious CNY dishes with ingredients such as Abalone, Mushrooms, Black Moss, Sea Cucumber and etc.

In this post I am using simple ingredients such as rice vermicelli, pumpkin(金瓜 - 金玉满堂), prawns(嘻哈大笑) and mushrooms to prepare a very colourful and auspicious New Year noodle dish for the family.

Wednesday, 21 December 2011

Roast Chicken with Portuguese Seasoning for Christmas

Christmas is just 5 days down the road and everyone is busying preparing Christmas menu and bakes for the coming festive gatherings. This year Christmas is early for us as I have prepared a hearty Roast Chicken with Portuguese Seasoning together with some roasted vegetables for a hearty family meal.

My mum was excited while preparing this dish together with me in the kitchen as this is her first hands-on roasting dish. And she was surprised that it was actually so easy to get everything done within less than 10 minutes and just pop it into the oven and we could enjoy the yummy roast after 2 hours time.

Last two week my brother has bought back some of my favourite MasterFood Herbs and Spices during his holiday trip to Sydney. And these will come in handy for me to prepare some quick and hearty meal within short time. For this post I would be using Portuguese Chicken Seasoning which brings together the flavours of lemon and chillies to create traditional Portuguese Chicken at home and this sure come perfect during Christmas season.


ROAST CHICKEN WITH PORTUGUESE SEASONING


Nothing beats a Hearty Roast like this during Christmas season while you could enjoy quality time with family and friends and at the same time do away with a fuss free cooking hassle in the kitchen.

These are the 3 types of MasterFoods seasoning and herbs using in this recipe but you could always choice to use your desire brand of similar products.


(serves: 4 | Preparation: 10 minutes | Cooking: 1 Hour 30 minutes)
Ingredients:
1.2 - 1.4kg Whole Chicken
1 Tablespoon MasterFoods Portuguese Seasoning
1/2 Teaspoon of Sea Salt
1/2 Tablespoon Olive Oil

Side Dish:
2 Medium Potato, peeled and cubes
300g Pumpkin, washed and cubes
1/2 Teaspoon MasterFoods Chilli Flakes
1 Teaspoon MasterFoods Italian Herbs
1/2 Teaspoon Olive Oil
1 Teaspoon of Soft Butter

Method:-
1. Trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.

2. Place chicken in a big bowl, brush olive oil evenly around the chicken before rubbing the Portuguese Seasoning all over the chicken include the cavity of the chicken and under the skin layers.

3. Sprinkle with salt and set aside in the roasting tray while preparing the side dish.

4. Mixed potato cubes and pumpkin together with the remaining ingredients(except butter) in a bowl and toss till well combined.

5. Stuffed some pumpkin cubes into the cavity and tie both kegs together with unwaxed kitchen string(can be found in Daiso outlets) and arrange the remaining vegetable mix at the side of the baking dish and top with dots of butter.(refer to the 6th photo above)

6. Place the chicken in preheated 180°C fan-forced oven and roast for about 1 hour 30 minutes to 2 hours or until juice run clear when thickest part of chicken is pierced with a skewer.

7. To get an nice even colour for the roast, turn the chicken around after 30 minuets interval during the baking time or basting chicken frequently with pan juice.

8. When done remove chicken from oven, cover it loosely with foil and stand for 10 minutes before serving it with steamed rice, pasta, or salad green.

This is my boy's portion of the roast chicken drumstick together with some roasted vegetables and steamed rice. Although we had added chilli flakes to the roasted vegetable but the taste was still mild as the sweetness of the pumpkin have yet blend in well with the seasonings.

Indeed this is a very simple and hearty meal which you could prepared anytime of the year even if it is not during Christmas. Here is another link of the roast chicken which I have prepared during last year's Christmas, Roasted Chicken With Brown Rice And Chestnut Stuffing.


YULE CHOCOLATE LOG



This year Christmas I have baked a Yule Chocolate Log which is something different from the previous years whereby we only had Gingerbread man, Christmas Cupcake and Fruit Cakes. This Yule Log is made with simple chocolate swiss roll recipe which used only flour, egg and sugar.

Do stay tune for the upcoming recipe soon. Cheers and enjoy the Christmas Roast!!!!

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