Polish Plum Cake (with olive oil)

It's been a long long while since my last post. Summer has been super hot these last few days and we've been staying indoors (although the air-conditioning didn't work too well in these extreme conditions). It didn't help that I decided to bake  yesterday afternoon knowing that it was already as hot as an oven outside!



So, ever since i tried the Polish plum cake from Monarch Cakes at St Kilda a couple of years ago, I've been wanting to bake something similar though I never settled on which recipe to use (there are a few on the internet, where they differ in terms of whether butter or oil is used, and some are yeast-based (which is apparently the traditional Polish version). With plums being in season right now, I decided it was time I made the attempt to bake a light, airy, sponge-like cake studded with tart plums that have caramaelized to a jammy consistency. Well, at least that's how I remembered it.

Ready for tea with a dusting of icing sugar

Although using butter gives the cake a richer and "superior" flavour compared to using oil, I wanted the cake to have that light sponge-like texture that I remembered. So, I settled on a recipe by Ren Behan who grew up in a Polish household, and she learnt this recipe from her mum. Perfect! I'm so glad I made this cake. Not only did my kitchen smell so good that I forgot how hot it was, but the cake tasted totally fabulous! Amazingly good and such a simple recipe too. It was so moist, light, sweet and delicious with the jammy plum that had partially soaked into the cake. I also topped the cake with raw sugar before baking which gave it a lovely crunchy top. And what's more, this cake is filled with plums (healthy and full of fibre!) and contains NO BUTTER! Instead, it uses olive oil which boasts plenty of health benefits as it contains monounsaturated fatty acids (the good stuff!).

Scroll down for the recipe, and start baking!

Lovely fresh plums going into the batter

Polish Plum Cake
(adapted from Ren Behan)

Ingredients

8-10 plums, stones removed (I used 6 large plums instead)
1 cup / 200g caster sugar
4 large free range eggs, lightly beaten
1  cup / 240ml mild, light olive oil
1 teaspoon vanilla bean extract
1 teaspoon lemon zest
2 tablespoons plain, natural yoghurt
2 cups / 250g self-raising flour
1 teaspoon baking powder
1 tablespoon raw sugar (optional)
Icing sugar for dusting

Method

Pre-heat the oven to 190 degrees Celsius / 375 F. Grease and line a rectangular baking tray (20x30cm) with parchment paper.

Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.

Put the beaten eggs and sugar into a bowl and whisk well, using an electric whisk if you have one until the mixture starts to thicken. Gradually pour in the oil and vanilla extract and keep whisking until the mixture is pale and creamy. Add in the vanilla, lemon zest and yoghurt. Mix together well.

Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.

Pour the batter carefully into the tray and gently press the plums into the top.
(Optional: sprinkle the top of the cake with raw sugar)

Bake in the pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.

Leave to cool before serving in slices. You can serve this cake with more yoghurt and fruit on the side, or with a spoonful of fresh cream. It will keep will in a tin for up to four days.
(Note: I stored it in the fridge, and it was delicious eaten cold!)

reade more... Résuméabuiyad

Honeycomb Ice-cream Sandwich

This quick and easy ice-cream dessert is great if you're serving a large crowd at a party. It's also very convenient as you only need to slice and serve - no plates, cups or utensils required! Even the pan doesn't need washing up!

Honeycomb Ice-cream Sandwich

Ingredients

1 packet rectangular-shaped biscuits (I used Arnotts Milk Coffee, but you can use plain, chocolate or other flavour)

1 1/4 cup thickened/heavy whipping cream

5 tbsp condensed milk

1 chocolate bar (Crunchie, Violet crumble, or Cherry Ripe if you prefer), roughly chopped

Method

Whisk cream and condensed milk until thick and almost stiff. Fold in the chopped chocolate bar until evenly mixed.

Line an 8 inch square tin with clingwrap, leaving the sides overhanging with enough to fold over later. Arrange biscuits on the base. Pour the cream mixture over. Arrange another layer of biscuits on top. Cover with clingwrap and freeze for 8 hours or overnight. Slice into sections and serve.

reade more... Résuméabuiyad

Quick and Easy Pancakes

I do enjoy having pancakes for breakfast once in a while, though not really as a dessert unless they are thin crepe-like ones filled with cream cheese and served with strawberry sauce (sounds familiar? Pancakes on the Rocks??). On the weekends, while I'm still half asleep in bed in the morning, the kids would come close to me and scream into my ear "Mummy! Wake up! Can you make me some pancakes/french toast/scrambled eggs for breakfast?!!".

I've made pancakes on several occasions using various recipes, and I found that the simplest one is the best. These pancakes don't use fancy ingredients and can be prepared in minutes. You really don't want to spend too much time in the kitchen making breakfast nor cleaning up after that. Moreover, the kids think I can just make food appear on the table at the snap of my fingers, or nod of the head, blink of the eyes....you know. Hungry kids just want their food quickly, because if you make them wait too long, they get distracted and might change their mind about what they want to eat.

I just love how easy these pancakes are, and they have a lovely texture that is not too airy nor too dense. We enjoy them with just butter and maple syrup, though you can use this basic recipe to make them into something a bit fancier.

Pancakes

Ingredients

1 cup self-raising flour
1 1/2 tbsp caster sugar
1/4 tsp bicarbonate of soda
Pinch of salt
1 egg
3/4 cup milk
Butter

Method

1. Combine flour, bicarbonate of soda, ugar and salt in a large bowl and mix with a whisk.
2. In small bowl, beat the egg and combine with the milk. Pour into the dry ingredients and mix with  a whisk until you get a smooth batter. Add a little more milk if the batter is too thick.
3. Heat up a non-stick pan on medium heat and melt a little butter in it, enough to grease the surface.
4. Use a ladle to pour about 1/3 cup of the batter into the pan. Do this in one stroke so that the surface of the pancake browns evenly. I used a large pan, so I made two pancakes at a time.
5. Let the pancakes cook for 2 minutes or until bubbles appear on the surface and start to look almost dry and set. Flip the pancake over with a spatula and cook the other side for 1 minute or until lightly browned. Transfer onto a serving plate and repeat with the rest of the batter.
6. Serve the pancakes immediately with butter and maple syrup, or your favourite topping.

reade more... Résuméabuiyad

Char Kuay Teow (2015 edition)



Here's a new and improved recipe for Char Kuay Teow (fried rice noodles), a popular street food in Malaysia. Try this version and let me know what you think :)

Char Kuay Teow
Serves 1

Ingredients

2-3 tbsp lard (or substitute with vegetable oil)
4 prawns, peeled
6 thinly sliced fishcake
6 thinly sliced Lup Cheong (Chinese sausage)
1/2 tbsp finely chopped garlic
200g fresh rice noodles (separate the strands before cooking)
1 cup beansprouts
A handful garlic chives (cut into 2 inch lengths)
1 egg

Sauce (mix together in a bowl):
1 tbsp light soy sauce
1/2 tbsp Cheong Chan thick caramel (dark soy)
1 tbsp oyster sauce
1/2 tbsp kecap manis
1/2 tbsp sugar
1/4 tsp chicken stock powder
Dash of white pepper
1 tbsp water

Chilli paste:
1 cup dried red chillies, deseeded and soaked in warm water for 3-4 hours
1-2 fresh red chillies
2 shallots
3 cloves garlic
Sugar and salt to taste
Vegetable oil for frying

Method

Prepare chilli paste first. Drain the dried chillies that have been soaked, and roughly chop up. Place in a blender along with 4-5 tbsp water, and blend with the rest of the ingredients until very fine. Heat up about 4 tbsp vegetable oil in a wok and fry the chilli paste for 10-15 minutes until dry. Remove and set aside to cool.

To cook char kuay teow:

1. Take 1/2 tbsp of the chilli paste prepared earlier and mix with 1 tbsp water in a bowl. Set aside.

2. In a wok, heat up lard over high heat and fry the prawns, Chinese sausage and fishcake slices. When the prawns are almost cooked, add garlic and fry briefly.

3. Toss in the noodles and drizzle the sauce over it. Mix in with the noodles and stir-fry quickly, moving the spatula back and forth until noodles are well coated. Stir in the chilli paste from step 1 until mixed through.

4. Toss in beansprouts. Then turn the heat down to medium. Crack an egg into the centre of the noodles and give it a quick stir through the noodles.

5. Toss in the garlic chives and mix through quickly for 10 seconds. The noodles should be fairly moist, and if not, add a few drops of water (or extra lard if desired). Transfer to a plate immediately and serve hot.

Chilli paste

reade more... Résuméabuiyad

Best Ever Italian Almond Cookies

These are the BEST EVER, absolutely moreish and delicious Sicilian almond cookies you'll ever taste. With a thin and crispy crust outside, and amazingly soft and chewy inside, it's quite impossible to stop at one. The secret is to use roasted almond meal, which gives it a rich nutty and almost caramel-like flavour. Continue reading for the recipe.

Italian Almond Cookies
Adapted from Good Food

Ingredients

250g roasted almond meal
3 egg whites, beaten until stiff
150g white sugar
1/2 tsp vanilla essence
1/2 tsp almond essence
Icing sugar, to coat biscuits
Flaked almonds

Method

Using your hands or a large spoon, mix all ingredients (except icing sugar) together in a bowl and rest for 1/2 an hour.

Preheat oven to 180C. Make small balls of about 3 cm by rolling them between your palms, then lightly roll them in the icing sugar. If the mixture is too soft, that's okay. Just drop spoonfuls of the mixture in the icing sugar and gently roll them until covered all over with sugar.

Place on trays lined with baking paper.

Gently press a few flaked almonds into the top of the biscuits.

Cook until biscuits become lightly browned on top - about 12 minutes.

Remove from oven and allow to cool before serving.

The biscuits can be stored in the fridge in a sealed container for up to one month.

reade more... Résuméabuiyad

Vinomofo Wine Review

Brought to you by Nuffnang and Vinomofo.

When I was asked to review a product from Vinomofo, I had no idea what it was about until Nuffnang told me that they would be sending me two bottles of wine. The name Vinomofo is a funny one, until I recalled "vino" means wine in Italian, and "mofo"....oh well, I was curious as to how the name came about. So I read the mile-long "About" page on the Vinomofo website which talks about how a bunch of wine geeks went a roller-coaster journey to build the most epic wine site in the  universe. Or was that planet? Anyway, you should check out some of the wines available on their website. They also have "secret deals" where the only way they can get their hands on them is by agreeing to keep the identity of the wine and the producer secret. Sounds good already! 

They also co-produce their own branded wines, labelled "Kinda Independent Wine Company" that isn't available elsewhere. I was fortunate to be able to try out the 2015 Clare Valley Fanny Lime Head Riesling, which by its very name speaks of tongue-in-cheek sophistication.  The fancy portrait-style mural of a label with the love letter written to Fanny Lime by Dick Lemonbottom, though cryptic and suggestive, insinuates that the wine itself is made with love and will pair well with spicy Asian food with its citrusy flavours and light limey fragrance.

This is wine of notable standard, given its source, and also of great value.  It is smooth and quaffable, with a refreshing hit on the palate, leaving one wanting more.  The initial sips of lightness build into a delicious and delightful finish, yet never overbearing nor too astringent in nature.  It is after all, juicily enchanting yet mysterious.

The Yarra Valley Bisou Bisou Blanc de Blancs Sparkling is similarly cheeky and playful with its interesting packaging, you can't help but read the fine print on the label (in all silliness!).

There is no doubt in the pedigree of this wine.  The description is as it says, fruity citrus lemon flavours, a hint or 2 of golden delicious apple, with a creamy zesty mouthfeel in its finish.  Another sip and the flavour builds once again, with the bubbles titillating the tongue with an element of spiciness.  And so it is true, one kiss of this sparkling is not enough to sate the palate.  Bisou bisou indeed!

reade more... Résuméabuiyad

Best Ever Korean Fried Chicken (with sweet and sticky spicy sauce)

Best ever Korean Fried Chicken (IMHO). Need I say more? Think of crispy chewy and crunchy batter coated in a candy-like sweet, spicy and sticky glaze. And oh yeah, the chicken. Juicy. Delicious. Yummy. Continue reading to find the recipe.

Korean Fried Chicken with Sweet and Spicy sauce

Ingredients

800g (about 1 lb) chicken wings (drummettes and mid-wings, separated)
1 1/2 teaspoon salt
Canola/Vegetable oil for deep-frying
Sesame seeds for garnishing (optional)

Batter:
2/3 cup plain flour
1 1/2 tablespoon cornstarch
3/4 cup water

Sauce:
1 tbsp vegetable oil
3 cloves garlic, minced
1 small red chilli pepper, finely chopped (optional if you want more heat)
1 tbsp light soy sauce
5 tbsp corn syrup
2 tsp apple cider vinegar (or rice wine vinegar)
2 tsp brown sugar
2 tsp gochujang (Korean chilli paste)

Method

Prepare sauce first. Fry garlic (and chilli if used) in the oil, for half a minute, but don't let it brown. Add the rest of the ingredients for the sauce and simmer for 1-2 minutes until it turns syrupy. Turn off heat and set aside. (Note: It will thicken slightly upon cooling. If so, heat up again before using)

Rinse the chicken wings and pat dry with paper towels. Rub all over with salt and lay out in a single layer to draw the moisture out, about 10 minutes. Brush off excess salt and pat the chicken dry again with paper towels.

Mix the batter ingredients with a whisk until you get a smooth paste. Add chicken and coat in the batter. Heat sufficient oil in a wok for deep-frying (about 2 inches deep) at medium-high heat (180C/350F). Shake off excess batter from each chicken wing before frying it in the hot oil. Do not overcrowd the pan, otherwise the batter will not stick properly. Fry in batches for 6-8 minutes until golden. Drain on a wire rack or paper towels. Repeat with the rest of the wings. Once all the wings have been fried once, bring the oil back to temperature again, on high heat this time. Fry the chicken a second time for 4-5 minutes until golden brown and crispy. Drain again. Toss the chicken in the spicy sauce until well coated. You can also reheat the sauce, and toss the chicken into the pan to coat. Transfer to a serving plate and garnish with sesame seeds if desired. Enjoy immediately!

reade more... Résuméabuiyad