Banana Banana Bread

I love to experiment with baking by adding fruits, chocolates, and nuts to different muffin, bread, and cookie recipes. However, sometimes I just want to bake simple recipes really focusing on the main ingredient. I had four ripe bananas to use up so I went in search of some banana recipes. I found this banana banana bread on Allrecipes.com and decided to give it a try. I adapted it a bit by adding vanilla, cinnamon, and nutmeg but otherwise followed the recipe. The banana flavor was amazing in this loaf of bread - it was moist and absolutely delicious! Sometimes, simple is best.

Banana Banana Bread:

Adapted recipe by For the Love of Cooking.net

Original recipe by Shelley on Allrecipes.com

• 1/2 cup of butter, softened
• 3/4 cup of brown sugar
• 2 eggs
• 2 1/3 cups of mashed overripe bananas (I used 4)
• 1 tsp vanilla
• 2 cups of flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp fresh nutmeg, grated

Preheat the oven to 350 degrees then coat a 9x5 loaf pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.

Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan.

Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with butter. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Strawberry Tart

This has been in my to do list for quite sometime and I guess to end this month of love in a sweet way is to make this sweet treat, so I decided to make this tart in heart shape :) Moreover with Korean strawberries in season, sold in almost all supermarkets - sweet and juicy - best timing!

Adapted from Precious Moments, this tart is delicious and you just can't get enough of it! :)
It's actually more to strawberry chilled cheesecake to me - yum! :P
Still need to improve my skills in making it look prettier though *shy*
And also I guess I have made the crust slightly too thick to my preference, still it tasted great :)

What you need:

For the crust:
188g plain flour
113g cold unsalted butter, cut into small cubes
⅓ cup sugar
¼ tsp salt
For the filling:
250g cream cheese, softened
¼ cup sugar
fresh strawberries, hulled
strawberry jam for coating

Preheat oven to 180 ºC
Rub in butter to flour, sugar and salt till it become moist crumbs. Transfer the dough to pie pan and pressed firmly. Freeze crust until firm (around 10 mins)
Pricked crust and bake for about 25 – 30 mins till golden brown. Cool
In a bowl, beat cream cheese and sugar till smooth. Spread mixture evenly in pie crust
Arrange strawberries and brush heated jam. Chill for at least an hour
Remove from pan and serve

I happened to have some extra seedless grapes too, so I made another pan with a mixture of strawberries and grapes - apparently Abby prefer grapes than strawberries :)

I'm submitting this tart to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by Cuisine Paradise at this LINK

Stir Fry Prawns In Butter Sauce (Udang Goreng Mentega)

Another dish loved by my family - saw the picture from Melly's photo collection and mentioned there the source of the recipe is from Ricke's blog

What you need:

250g large prawns - washed and deveined
1/2 large lime
salt, pepper
oil to fry the prawns

3 cloves of garlic - crushed
1/2 small onion - julienned
margarine, oyster sauce, worcestershire sauce, kecap manis, chicken stock powder

Marinade prawns with lime juice, salt and pepper - set aside for 15minutes
Heat oil in a pan - stir fry prawns til color changed - set aside
Heat margarine in the same pan, stir fry garlic and onion til fragrant
Add in fried prawns
Add in oyster sauce, worcestershire sauce, kecap manis and chicken stock powder
Mix well, simmer for around 15mins
Serve hot with rice

I also make the chicken version for Abby, as she cant take seafood
This is also yummy :)

Caramelized Mushroom, Onion, Asparagus and Extra Sharp White Cheddar Omelet

I love to make omelets because they are quick, simple, and you can put whatever you are craving inside. I like my omelets with one egg because I love the really thin egg layer; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I was craving an omelet for breakfast recently so I went in search of ingredients. I found some asparagus, mushrooms, onions, and extra sharp cheddar in the refrigerator that I thought would make a delicious omelet... I was right! It took minutes to make but tasted like a fancy gourmet omelet - I love that!

Caramelized Mushroom, Onion, Asparagus Omelet with Extra Sharp White Cheddar:

Recipe and photos by For the Love of Cooking.net

• 1-2 tsp olive oil
• 1/4 sweet yellow onion, diced
• 5-6 mushrooms, sliced
• 1-2 eggs (I used one for mine)
• 1 tbsp milk
• Sea salt and freshly cracked pepper, to taste
• 5-6 spears of asparagus
• Extra sharp white cheddar cheese, shredded

Heat the olive oil in a non-stick skillet over medium heat. Add the onions and mushrooms once the pan is hot. Cook, stirring occasionally, for 4-5 minutes until tender. Add the asparagus spears to the skillet and continue cooking for 4-5 minutes until the mushrooms and onions are caramelized and the asparagus is tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the mushroom, onion, and asparagus filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don't put the handle in the oven if it's not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Indonesian Style Fried Noodles - Another Recipe

Drooled ever this noodles made by another online friend of mine - Melly, I made the dish and was very well loved by my family
Really really tasty! :P
As usual, I have to eat fried noodles with pickled vegetable and ABC chilli sauce :)
Too bad Abby is allergic to seafood (lucky fish is not included), so I changed prawns used to fried fishballs

What you need:

2 packets of flat egg noodles - prepared as directed
4 eggs - mixed with a few pinches of salt - lightly beaten
6 cloves of garlic - crushed
1 chicken breast - sliced
5 fried fish balls - diced
cabbage - sliced
chyesim - sliced
sesame oil, canola oil, garlic oil, salt, pepper, fish sauce, oyster sauce, ketchup, kecap manis, chicken stock powder, a little water

Prepare the noodles as directed - after drained, drizzle with a little sesame oil - set aside
Fry eggs with oil to make scrambled eggs - set aside
Heat pan with garlic oil, stir fry garlic til fragrant, add in chicken and fishballs, cook til chicken slices change color
Add in salt, pepper, fish sauce, oyster sauce, ketchup, kecap manis, chicken stock powder and a little water - mix well
Add in cabbage and chyesim - stir for a while (around 1 minute to avoid them being overcooked)
Add in scrambled eggs and noodles - mix well
Serve hot

Mint Chocolate Pixies

My son and I decided to make some chocolate pixies with mint since it was cold and rainy outside today. They were super simple and fun to make and they made the house smell fantastic. My son loved them and my daughter told me they are her new VERY favorite cookie EVER. I must say, they turned out moist, minty, and so delicious.

Mint Chocolate Pixies:

Recipe and photos by For the Love of Cooking.net

• 4 1 oz squares of UNSWEETENED chocolate
• 1/4 cup of unsalted butter
• 4 large eggs
• 2 cups of white sugar
• 2 tsp of vanilla extract
• 2 tsp of peppermint extract
• 2 cups of flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1/4 cup of powdered sugar

Melt the butter and chocolate in a large glass bowl in the microwave.

Add eggs, one at a time, beating at medium speed. Gradually add the sugar, vanilla, and mint extract. Combine flour, baking powder and salt in a bowl - mix thoroughly. Slowly add the flour mixture into the chocolate mixture beating at low speed until well blended. Cover and chill in the refrigerator for 2 hours.

Preheat the oven to 300 degrees. Shape the dough into small balls then roll in powdered sugar. Place the balls on a silpat covered baking sheet.

Bake for 16-18 minutes. Remove from the oven and let cool on a rack. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Baked Bread With Sugar (Roti Panggang / Bagelen)

Dunno what to do with bread leftover?
I usually make bread pudding
But what to do when you're just too lazy to spend sometime in the kitchen?
Perhaps you can try this recipe below...so easy and yummy :)
Got this idea from one of my Indonesian online friends whom I admire her cooking and baking skill, Diah Raki

What you need:

10 slices of white bread - cut into 4 squares (or whichever shape u prefer)
3 tbsp margarine
5 tbsp golden caster sugar
1 tsp vanilla essence

Beat margarine, sugar and vanilla in low speed for 5minutes
Spread on the bread (advisable to spread quite thick otherwise the bread will end up tastes bland)
Put bread on slightly greased cookies pan, and bake for 10minutes in preheated oven of 200degC
Let cool and keep in airtight container

Tuscan Chicken with White Beans and Spinach

I pulled this recipe out of a Cooking Light magazine from October 2010. It looked so hearty, filling, and delicious as well as healthy. I loved that this was a one pan meal, it was simple to make, and it had very little clean up. We all enjoyed this dish... it was the perfect way to end a cold and rainy day.

Tuscan Chicken with White Beans and Spinach:

Adapted recipe by For the Love of Cooking.net

Original recipe in Cooking Light ~ October 2010

• 4 slices of lean bacon, cooked and chopped
• 2 tsp olive oil (divided)
• 5 boneless, skinless chicken thighs, trimmed of any fat
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Dried basil, to taste
• 1/2 sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1 15 oz can of diced tomatoes, drained
• 1 15 oz can of white beans, rinsed & drained
• 2 cups of baby spinach

Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.

Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Garlicky Basmati Rice

I wanted to make a simple rice dish to serve alongside the Barbecued Chicken and Pineapple Skewers. I liked this recipe in one of my Cooking Light cookbooks because it was quick and simple to make but tastes extra flavorful and delicious. I loved the garlic flavor in this rice and the crisp green onions gave it nice texture. The skewers paired perfectly with this garlicky rice.

Garlicky Basmati Rice:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by The Complete Cooking Light Cookbook

• 1 tsp olive oil
• 4-5 cloves of garlic, minced
• 1 cup of basmati rice
• 2 cups of chicken broth
• Sea salt and white pepper, to taste
• Green onions, diced

Heat the olive oil in a large sauce pan over medium heat. Add the rice and cook for 1 minute; add the minced garlic then cook, stirring frequently for 1 minute, being careful not to burn the garlic. Add the chicken broth and season the water with a bit of sea salt and white pepper, to taste; bring to a boil.

Cover, reduce heat, and cook over medium low for 20 minutes. Remove from heat and don't touch for 5 minutes. Add the green onions and mix until well combined. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cornflakes Fried Chicken Strips

Fried chicken (or whatever fried) is one of my family's fave, especially Ian
He always likes those food with strong taste, not really a fan of something bland (read: healthy)
Knowing that deep-frying itself already a not so recommended cooking method, I always try to switch to baking, but if it's still not possible, I try to choose what I fry

When I saw this recipe from My Kitchen, I was very excited to try - this is very yummy, all in the family likes this dish and I think baking this will still give a nice result - will try next time :)

What you need:

400g chicken breast meat, cut into strips
3 tbsp all purpose flour
garlic salt, pepper

2 egg, lightly beaten
2 tbsp fresh milk
around 100g cornflakes - crushed
salt, pepper

oil for frying

Pat dry chicken strips with paper towel then marinate with garlic salt and pepper to taste for about 10 minutes
Meanwhile, prepare egg mixture by mixing together egg and milk in a bowl
And, combine crushed cornflakes with salt and pepper in a separated shallow bowl
Put all-purpose flour into a clean plastic bag, add in chicken strips and shake well to coat all chicken strips with flour evenly
Take a piece of chicken coated with flour, shake to remove excess flour. Dip into egg mixture, then drop in cornflakes bowl to coat. Repeat for all chicken strips
Heat oil in a pot, drop in chicken strips and fry with medium heat till golden brown

Barbecued Chicken and Pineapple Skewers

I found this recipe in my Tyler Florence "Family Meal" Cookbook. This recipe looked simple, quick, and tasty so I decided to make it for dinner. I loved the flavor of the barbecue sauce and it went nicely with the chicken and pineapple. These skewers were a huge hit with my entire family, especially my daughter. I served them over garlicky basmati rice for a healthy and delicious meal.

Side Note: After many requests, For the Love of Cooking finally has a Facebook Page.

Barbecued Chicken and Pineapple Skewers:

Recipe and photos by For the Love of Cooking.net

• 1 cup of ketchup
• 1/4 cup soy sauce
• 1/4 cup of honey
• 1 tbsp yellow mustard
• 1/4 cup packed light brown sugar
• 2 cloves of garlic, minced
• 1/4 lemon juiced
• 1/2 fresh pineapple, chopped
• 4 boneless & skinless chicken breasts, chopped
• Sea salt and freshly cracked pepper, to taste
• Skewers, soaked in water
• Drizzle of olive oil

Add the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice together in a small pan. Cook for 20 minutes over low heat, stirring often.

Thread the chicken and pineapple pieces onto the skewers, alternating the chicken and pineapple. Season with sea salt and freshly cracked pepper, to taste. Pour half of the sauce into a small bowl then brush the skewers with the sauce.

Heat a large grill pan over medium high heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes, or until the chicken is cooked through. Remove the finished skewers from the pan and place on a serving tray. Serve the skewers with the remaining barbecue sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Fudgy Brownies Pop

Finally I made this - supposedly Valentine's Day gift for Abby and Ian, but delayed for a week cos of my health issue last week :)

I fell in love with these pops when I saw them in Foodbuzz somewhere in early February
They're so pretty and cute!
When Abby saw the pictures, she said, I want those lollipops, mummy! :)

This is how to make them:

ready to eat fudgy brownies - cooled
heart shaped cookie cutter
dark chocolate cooking bar or candy melts
decorative sprinkles
lollipop sticks
styrofoam block

Crumble brownies in a large bowl using hands, shape into heart shaped cookie cutter, place on lined baking pan
Melt chocolate or candy melts according to instruction
Dip the sticks into the melted chocolate and gently insert the stick into each of the heart shaped brownie
Place them in the freezer for a few minutes to harden
Place the remaining of the melted chocolate in a narrow bowl or cup
Dip each brownie pop into melted chocolate, gently tap on the side to remove excess chocolate
Place each pop standing upright onto styrofoam block and let them dry completely
(this is a challenge in hot and humid Singapore weather - I placed them in an aircon room)
If using sprinkles, do immediately after dipping
I used pink color icing pen to draw on the pop

Besides heart shape, I did round shape too cos Ian kept on telling me that lollipops are round! LOL

Honestly, to make these pops is not easy at all, at least for me, whom always sucks in decorating my baking hehe... But it's all worth it when looking at the expression in my kids face...wow, mummy! You made lollipop cakes!!! :P

Okay now, about the brownies for the pops....

I wanted to use my usual recipe for the brownies but then I saw this recipe from Baking Library, and decided to give it a try - the brownies looked so sinfully rich and fudgy, my kind of brownies :)
Indeed it is!!!
It's so fudgy that I didn't need to add any additional frosting to mould them into heart shape - make my job easier :)

What you need:

To make the brownies:
185g dark chocolate (I use 70%) - melted and cooled
110g unsalted butter - softened
220g brown sugar
1 tsp vanilla essence
200g eggs (I use 4 large eggs)
75g plain flour
50g cocoa powder

Preheat oven to 180degC
Cream butter and sugar on medium speed for about 3-5 minutes. As there is a larger proportion of sugar to butter, the mixture will not end up being fluffy
Slowly add in eggs by the tablespoon to the creamed butter, beating the mixture well before incorporating the next tablespoon
Beat in melted chocolate and mix well. Scrape sides and bottom of bowl often to ensure even mixing
Stir in the dry ingredients with a spatula or wooden spoon to get a smooth batter
I used 22cm square pan, pour the batter onto the pan and level the surface. Bake for around 20 minutes at 180 degrees C. The top should be crusty and dull. When lightly pressed on the surface, the underneath feels semi-firm. Cool baked brownie in tin for 45mins before removing to cool on wire rack

This was the brownies before the make over - yum!!!

I am submitting these cute little pops to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by Cuisine Paradise at this LINK

Homemade Chicken Burger

I don't know if I can say this burger as homemade, since I didn't make the bun myself
Instead I bought Sunshine brand burger bun *grin*

What's homemade is the chicken patties, adapted the recipe from Nasi Lemak Lover

I have never, yes - never, make bread in any kind - not even once in my life!
It's not that I do not like bread, in fact I love bread, it's just that I never had the kick to give it a try
But recently, I have been tickled to try many new bakings - and bread is one of them
But this busy (read: lazy) mum thought, oh well, I'd just make the patties first, after that I'd see if I had time to try out those lovely buns...and of course, I ended up never made them hihihi....
Anyway, the buns will definitely bookmarked and still in my (long) to do list, in the meantime, this is what I had

The patties is just delicious, I follow everything exactly and it turned out perfect! My kids can eat just the patties, or eat them with rice :)
The only thing is I perhaps put too much breadcrumb coating resulting in a deep fried kind of finishing look
What you need (for the chicken patties):
500g minced chicken (I used breast meat, cut and put in chopper)
1 onion, finely chopped
3tbsp fresh breadcrumbs
3tbsp fresh milk
1/4tsp white pepper powder
1/4tsp black pepper powder
1/4tsp chicken stock powder
1tsp salt or to taste
plain flour - enough for coating
1 egg - lightly beaten
fresh breadcrumbs - enough for coating

Mix fresh breadcrumbs and milk in a mixing bowl, set aside for few minutes
Fry the onions till soft, and mix into minced chicken
Add the rest of ingredients and seasoning, mix till well combine, form into patties
One by one, dip patties in plain flour, next coat in beaten eggs, then transfer to breadcrumbs and coat thoroughly
Pan frying with little oil until golden brown on both sides. Drain on paper towels

I put iceberg lettuce, tomato, mayonaise, tomato ketchup and chilli sauce on top of the patty before top up with the bun

Before closing:

Will definitely do the homemade bun too next time :)

Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche

What a mouthful the title of this recipe is but I am telling you, it was FANTASTIC. I wanted to make a quick and easy dinner that would appeal to both me and my husband (my kids don't eat eggs - ugh). I had some chicken jalapeño sausage, mushrooms, onions, tomatoes, and spinach as well as some smoked black pepper white cheddar cheese in the refrigerator so I thought they would make a quiche - I was right. I loved the combination of flavors and textures of the ingredients and the nice kick from the sausage and cheese. We both really, really loved this quiche. I plan on making it again and again.

Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche:

Recipe and photos by For the Love of Cooking.net

• 2 russet potatoes, peeled and grated
• Olive oil cooking spray
• 1 tsp Olive oil
• 2 jalapeño chicken sausages, diced
• 6 oz button mushrooms, sliced
• 1/2 sweet yellow onion, diced
• 1/4 cup smoked black pepper and white cheddar cheese, grated
• 1/2 cup of fresh spinach, diced
• 12 grape tomatoes
• 7-8 eggs, beaten
• 1/4 cup of milk
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt and freshly cracked pepper, to taste. Bake in the oven for 12-13 minutes. Remove from oven and set aside.

Heat the olive oil in a skillet over medium heat. Add the chicken sausage, mushrooms, and onion once the pan is hot. Cook, stirring frequently for 5-6 minutes. Spread the sausage mixture on the bottom of the quiche, add the cheese, spinach, and tomatoes. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the meat and veggies.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Fish Maw Soup

Yesterday was Chap Go Meh and I cooked this dish for dinner, since I still have fish maw left
Recipe is from Peng's Kitchen
This soup is so yummy and when it's almost ready I saw a can of pacific clams standing pretty in my cupboard, I quickly opened it up and added them in this soup :)

What you need (a little modified to suit my taste (and greediness :P)):

50g fish maw - softened
2 stalks spring onion - sliced
3cm ginger - sliced
300g pork ribs
1 chicken breast bone
4 dried oyster - softened
3 slices ginger
around 700g chinese cabbage - cut into big chunks
20pcs chicken mushroom balls
1 can pacific clams - drain water
water, salt

Place ginger and spring onion in a pot of water, bring to boil. Add fish maw, bring to boil
Lower heat, simmer for another 15mins - drain away water
Cut fish maw, set aside
Blanch pork ribs and chicken bone in boiling water, drain away water
Bring to boil  water, chicken bone, pork ribs, ginger, dried oyster sauce
Lower heat, let simmer for 30mins
Add cabbage, simmer for 1 hour
Add balls, fish maw and clams - simmer for another 30mins
Add salt to taste - off heat

Parmesan, Roasted Garlic, and Basil Breadsticks

I wanted to make some breadsticks to go with the Italian Meatball Soup that I made for dinner. I found a recipe on Allrecipes that looked easy and had great reviews. I adapted the recipe a bit by using a head of roasted garlic instead of garlic powder. They bread sticks were simple to make and turned out really soft and delicious - perfect for dipping in our soup.

Parmesan, Roasted Garlic, and Basil Breadsticks:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Allrecipes.com

• 1 head of roasted garlic (click here for recipe)
• 1 1/8 cups of warm water
• 2 tbsp olive oil
• 3 tbsp Parmesan cheese
• 2 tbsp sugar
• 1 1/2 tsp salt
• 2 tbsp fresh basil, chopped
• 3 cups of flour
• 2 tsp active dry yeast
• 1 tbsp butter

Roast the garlic then let cool. Once the garlic is cool, remove each clove from the peeling and chop.

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and pour the dough onto a well floured surface. Divide dough into 20 small balls or 10 larger balls. Roll each ball into a rope then place on a baking sheet lined with a silpat mat coated with cooking spray.

Cover and let rise in a warm place until doubled in size (about 40 minutes).

Coat the breadsticks with melted butter then place into the oven and bake for 18-22 minutes, or until golden brown.

Remove from the oven and serve immediately. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Fermented Cassava Cake With Cheddar Cheese (Cake Tape)

I love this cake, but the problem is it's impossible to find fermented cassava in Singapore
And it's too troublesome to make!
I ever bought the cake from Jakarta and paid quite an amount for the shipping fee - I did post here - was really craving for it at that time :P
Coincedentally my mum brought some from Jakarta, so here it is...
This I can say the best fermented cassava cake Ive ever tried - soft texture, not too dense, can really taste the fermented cassava and the cheese - yum! :P

What you need:

1/4kg fermented cassava - mashed
4 tbsp sweetened condensed milk
200g butter
250g sugar
6 eggs + 1 egg yolk
250g plain flour - sift
100g grated cheddar cheese
extra grated cheddar cheese for topping

Beat cassava, condensed milk and butter - til fluffy and creamy
In another bowl, beat sugar and eggs til light and fluffy
In low speed, add in cassava mixture into the egg mixture - mix well
Add in grated cheese, mix well
Fold in flour - do it gradually til well incorporated
Pour onto greased 24cm square pan, bake in preheated oven for 5 minutes
Take out the pan and add the cheese topping, continue baking for another 30 minutes or til golden light brown

Mummy, please bring more fermented cassava the next time you come visit me okay :)

Italian Meatball Soup

I have a terrible sore throat and stuffy nose so I wanted to make a comforting soup for dinner. I found this recipe on The Pioneer Woman's site and decided to give it a try. I love all the ingredients in this hearty and filling soup and the meatballs turned out tender and very flavorful. It was fairly simple to make and made the house smell delicious while simmering. We all enjoyed this soup, especially my daughter.

Italian Meatball Soup:

Adapted recipe by For the Love of Cooking.net

Original recipe by The Pioneer Woman

Meatballs:

• 1 lb lean ground beef (I used 93/7)
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1 egg
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste

Soup:

• 1 tbsp olive oil
• 1/2 sweet yellow onion, diced
• 2 carrots, diced
• 2-3 stalks of celery, diced
• 1 cup of russet potato, peeled & diced
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste
• 1 bay leaf
• 8 cups of beef broth
• 1 1/2 tbsp tomato paste
• 2 cups of green cabbage, chopped
• Parmesan cheese, garnish

Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.

Heat the olive oil in a large Dutch oven over medium high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.

Turn the stove down to medium low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes. Add the bay leaf, beef broth, tomato paste to the Dutch oven, season with oregano, sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour. Add the meatballs and cabbage to the soup, taste and re-season if needed. Serve topped with freshly Parmesan if desired. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net