Showing posts with label Tea-time Snacks. Show all posts
Showing posts with label Tea-time Snacks. Show all posts

Wednesday, 15 May 2013

[Wordless Wednesday] Double Chocolate Loaf Cake Recipe



*For Double Chocolate Loaf Cake:-
- 100g 70% Dark Chocolate, roughly chopped
Add half add into the batter and use the remaining for toppings.





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.


LIPTON CITRUS TEA CAKE


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)

Ingredients:
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

Method:-
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.

Wednesday, 10 April 2013

Assorted Cakes For Tea

It is the month of April again, and by the end of this month Cuisine Paradise will be celebrating it's 8 years old Birthday. Day after days it's has being more than 2,800 days since our 1st post till now which shows how fast time past. From a blog that shares simple homecook dishes and parenting journey till what we had today, I sincerely appreciate each and everyone for your kind comments and support. Although I could not update the blog as often with a daily / weekly post like what most bloggers do but I hope to try my very best to maintain it as often as I could too.

Here I have 3 different Tea Cake recipes which I would like to share with you and I hope you would find them useful or even add them into your cake recipes collection.


BLUEBERRY CREAM CHEESE BUTTER CAKE


If you are looking for a quick tea cake, I would like to recommend this moist and melt-in your mouth Cream Cheese Butter Cake which you could add in different types of berries according to your preference or using seasonal fruits. Even though it named as a butter cake but to us it taste slightly more with a creamier and cheesy texture as compared to the usual butter cake.  Love it when it's cold and just taken out from the fridge :)


Adapted from Maameemoomoo's Mixed Berries Cream Cheese Butter Cake here.

(Make: 20cm square cake tin | Preparation: 10 minutes | Cooking: 50 minutes)

Ingredients:
250g PHILADELPHIA Cream Cheese, softened
250g Self Raising Flour
250g Unsalted Butter, softened
200g Caster Sugar
70ml Fresh Milk
3 Eggs (55g each)
1 Teaspoon Vanilla Extract
1/4 Teaspoon of Salt, optional
250g Fresh Blueberries


Method:-
1. Preheat the oven to 160°C (degree Celsius), grease and line cake tin with baking paper. Or for easy serving, bake them in individual cupcake case.

2. Beat butter, sugar and vanilla using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed. Lastly add in cream cheese and milk and beat until smooth.

3. Next add in flour, beat briefly until mixed. Fold in the blueberries (set aside some for toppings) carefully using a spatula and spoon the cake batter into the square tin or cupcake cases.

4. Bake the square pan in the preheated oven for approximately 50 minutes until a skewer in the middle comes out clean. For cupcake size, bake for approximately 20 - 25 minutes.

5. When the cake(s) are cooled, dust with icing sugar and serve.



MATCHA AUZUKI BEAN POUND CAKE


I am a matcha fans and since I am craving for some Matcha Pound Cake, I made this cake using whatever ingredients that I could find in my pantry. Although the texture of the cake is good but I still think I didn't managed to get it right somewhere as the beans tends to sink down. Perhaps I shall try it with another recipe(s) or get a different type of sweeten auzuki beans.


Adapted from my Orange Pound Cake With Dried Fruits here.

(Serves: 2 Loaf Tins | Preparation: 10 minutes | Cooking: 35 minutes)

Ingredients:
120g Cake Flour
40g Cornflour
2 Teaspoons Matcha Powder
150g Unsalted Butter, melted and cool
140g Caster Sugar
4 Eggs (55g each)
80g Sweeten Cooked Auzuki Bean
Some Almond Flakes, optional


Method:-
1. Preheat oven to 180°C (degree Celsius). Sift cake flour, cornflour and matcha powder together and set aside.

2. Using an electric beater, beat eggs and sugar over a pot of hot water (about 80 degree) until thick and creamy.

3. With a balloon whisk, stir in sieved flours into the egg mixture until well combined.

4. Add in melted butter and stir till combined before tossing in the auzuki beans.


5. Give the mixture a quick stir, divide it into baking tin, top with some almond flakes and bake for 30 - 35 minutes or when a skewer insert in the center and comes out clean.



SOYMILK BUTTER CAKE


Remember that "BLACK" Soymilk Butter Cake (recipe) which I made some time back? My family really love that cake because of it's moist and sweet fragrance taste from the Okara and soymilk used. But this round since I have run out of bamboo charcoal powder, I omitted it and enhance it with some pure vanilla bean seeds. I am said the end result is amazing, the fragrance from the okara and vanilla seeds match perfectly!


Adapted from my Okara Black Butter Cake here.

(Serves: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes | Cooking: 40 minutes)

Ingredients:
200g Self Raising Flour
200g Unsalted Butter, soften
180g Caster Sugar
4 Eggs (55g each)
150g Okara
50ml Homemade Soymilk
1 Vanilla Pod, scrap out the seeds

Method:-
1. Preheat oven to 170°C (degree Celsius).

2. Cream butter, sugar and vanilla bean seeds together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.

4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by soymilk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When done remove cake from the oven, allow it to cool completely on a wire rack before cutting.



Till then have a great week ahead and stay tune for more upcoming recipes soon. Just to give you a preview on what's coming up next. Since it's Cherry Blossom season, I would like to share this new recipe on Matcha Cherry Blossom Chiffon Cake in the next post!

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.

Wednesday, 15 August 2012

Kiwifruit Compote

If you still remember, last month I have shared a post on Blueberry Vs Raspberry Compote (recipes here) where you could used it as topping for yoghurt, pancake, crepe, cheesecake and etc. Here since I have some extra kiwifruit from my #14daysofZespri goodie bag, I decided to make some Kiwifruit Compote to go with toast or crackers for a healthier snack.


KIWIFRUIT COMPOTE


For your information, I used this Kiwifruit Compote for my "Kiwifruit Yoghurt Parfait" which featured in the other post HERE.


(Makes: 1/3 Cup       | Preparation: 2 minutes      | Cooking: 3 - 5 minutes)

Ingredients:

Method:-
1. Peel the outer skin of the kiwifruits and cut it into 1.5 cm cubes.

2. Put all the ingredients into a heavy duty saucepan, simmer over medium low heat until the sugar melt and kiwifruit soften. (Do not overcook the berries else the compote will end up to be with too much juice)

3. Remove from heat and serve warm with pancakes or crepes. Or alternatively you can stored cool compote in sealed container in the fridge for up to a week.

Indeed this can also be a very addictive quick snacks due to it's sweet and sour refreshing taste plus a hint of citric aroma from the lemon rind. To bring the taste, you can also pair it with some smoke or cheddar cheese.

This is our all time favourite cheese cubes and best is they comes in different flavour each box!

For more interesting recipes using Kiwifruit, you can visit Zespri website @ http://www.zespri.com.sg/

Wednesday, 1 August 2012

Deep-fried Banana with Popiah Skin

This is a yummy finger food that mum taught me while we are having a conversation about how to use those banana that I always stock up for our weekly fruit supply. She mentioned that she saw a Taiwan cooking clip from youtube which use fresh "popiah skin" to wrap banana with some Japanese mayonnaise and deep-fried till golden brown.

So without hesitate, I bought some fresh popiah skin and start making some for our morning tea.  After which when I posted this photo on my "Instagram", someone comment that it looks similar to one of their Philippines dessert which is known as Turon or Banana Lumpia.  And when I did a Google, it shows that Turon is a Philippine snack made of thinly sliced bananas and a slice of jackfruit which dusted with brown sugar and rolled in spring roll wrapper and deep-fried.


DEEP-FRIED BANANA AND NUTELLA
WITH POPIAH SKIN


For my version instead of using Japanese Mayonnaise from mum's description, I have tested it with other fillings such as Nutella and Peanut Butter. Personally I find those with Nutella fillings are just simply awesome which you won't want to stop with just 1 roll. I also have a similar recipe using "slice bread" instead of popiah wrapper which you might want to read up more HERE.


(Make: 4 rolls  | Preparation: 5 minutes    |   Cooking: 5 minutes)

Ingredients:
4 Sheets Fresh Popiah Wrapper
2 Ripe Banana, half
Some Nutella, Peanut Butter or Japanese Mayonnaise


Method:-
1. Place the popiah wrapper on a clean plate and position half of the banana on the lower 1/4 of the wrapper.

2. Spread some Nutella, Peanut Butter or Japanese Mayonnaise sauce on the banana (refer to the photo above).

3. Fold left and right corners of wrapper over filling, overlapping slightly (wrapper will resemble an open envelope).

4. Next dab top corner with some flour solution (1 tablespoon water + 1 teaspoon flour) then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside.

5. Repeat the steps with the remaining ingredients and deep-fry in hot oil until golden brown.

6. Remove, drain well and serve hot.


Lastly, if you are prefer something more "dim sum" alike, perhaps you can tried using red bean paste with banana, wrapped it and deep-fried. I am sure it taste as good as those with Nutella too!

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