This is not really a cupcake, I really don’t remember the proper name for these tiny cake. But it was baked in cupcake tin, so let’s just call it cupcakes! I saw Jamie Oliver made these on his 30 mins meal TV programme the other day. I remembered he said 100g for all dry ingredients plus one egg, but one egg is not each to combine the dry ingredients together, so I added an extra egg.  IT IS dead simple to make and delicious with a cup of tea!

Ingredients: (make around 10)

  1. 100g Self-raising flour (sifted)
  2. 100g Almond powder (sifted)
  3. 100g Caster sugar
  4. 100g Butter (at room temperature)
  5. 2 Eggs
  6. Few drops of almond extract (optional)
  7. Any Jam (In this recipe, I use the blackberry jam I made during the summer)

Pre-heat the oven to 180’C.

Combine all ingredients (other than the jam) in a big bowl until a smooth paste. Line the cupcake tin with cupcake paper. Spoon about a tablespoonful of the cake mixture to the tin, and then a teaspoonful of jam, and finally top the jam with another tablespoonful of the cake mixture.

Bake in the oven for approximately 20 mintues or until cooked and golden colour.

Nice with a cup of hot tea or cool ice cream!



Mango Cake

June 8, 2010

Just an experiment with using mango to make a “carrot” cake!

Thank you for all your birthday wishes. I made this moist chocolate cake with blueberry sauce for you….:)

Chinese Sausage Pastry

February 20, 2010

Quite a lot of Chinese flavour in this pastry! The saltiness of the Chinese sausage compliment nicely with the asparagus and Shiitake mushroom. I purposely adjusted the amount of sugar in the pastry to create a sweeter pastry. Sweetness Vs saltiness…Ace!

Follow the same pastry recipe as in apple tarts recipe but add slightly more sugar.

Ingredients for the filling:

  1. 4-5 spears of asparagus (diced)
  2. 2 Chinese sausage (diced)
  3. 2 biggish Shiitake mushroom (diced)
  4. 1 clove garlic (sliced)
  5. 1 tbs cooking oil or olive oil
  6. few drops of dark soy sauce
  7. 2-3 tbs water
  8. pepper to taste

Fry garlic in low heat until fragrant. Adjust heat to medium, add Chinese sausage,  fry for few minutes until lightly brown. Add diced asparagus and mushroom, mix well, cook for another few minutes. Stir in water, dark soy sauce and pepper, cook until the sauce is slightly reduced.

Keep the sausage and vegetable mixture in a plate and set aside to cool. (The mixture should be slightly moist, not too dry or too watery)

Follow Baked Chicken Bun for processes of how to make the pastry and baking temperature.

Baked Chicken Bun – 烧包

February 15, 2010

This is just an experiment to re-create this Malaysia snack. This kind buns usually filled with sweet tasted BBQ pork (char siew). I replaced it with chicken in ginger & garlic with oyster sauce!

Ingredients: Make 4 buns

  1. Pastry (refer to the apple tarts for the pasty recipe. I use 1/4 of the amount of the pastry stated in the apple tarts recipe )
  2. 1 chicken drumstick (diced)
  3. 2 tbsp oyster sauce
  4. 2 clove garlic (chopped finely)
  5. Ginger (chopped finely)
  6. Spring onion (chopped finely)
  7. Salt and pepper to taste

Fry ginger and garlic until lightly brown. Stir in the chicken and cook for few minutes. Add oyster sauce and cook until the juice slightly reduced. Add spring onion and mix well. Set aside to cool.

Heat the oven to approximately 150’C

Roll out the pastry thinly, approximate 3mm thick and cut it with a 98 mm circular pastry cutter. Scope the chicken to the middle of the pastry and fold the pastry upward to seal the pastry parcel. Brush with one layer of egg white. Put the buns in the fridge for 20 minutes. Brush another layer of egg yolk and refrigerate for another 20 minutes.

Bake the buns in the oven for about 30 minutes or until the pastry skin is golden brown.

Serve cold or warm.

Note: The taste of the bun will develop nicely in the sealed container for overnight.

Blueberry Muffins

February 4, 2010

Jam Sandwich Cookies

January 1, 2010

Blackberry and apple jam sandwich cookies…