Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).

Directions

1. Crack 3 large size eggs and put it into a bowl.
2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
4. Cook the onions and the zucchini. Add to the egg mixture.
5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
6. Layer cheese and nori over the egg pancake.
7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
8. Repeat this step of 4 and 5 until the egg mixture runs out.
   *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
9. Make a long rectangle box shape by cooking 4 sides.
10. When the omelette cools down, cut it into bite size and serve it with rice.

Simple potato pancake Gamjajeon (감자전)

Adapted from Maangchi

Ingredients

(2 servings)

• 1 large potato (8 ounces), peeled and grated
• ¼ cup grated onion
• ¼ teaspoon salt
• ¼ cup potato starch
• ¼ cup grape seed oil (or vegetable oil)

For dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon freshly squeezed lime juice (or vinegar)
• 1 green onion, chopped
• ¼ cup thinly sliced onion
• 1 jalapeno pepper, chopped
• ½ teaspoon sugar

Directions

1. To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
   
2. Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
   
3. Heat up a 9 to 12 inch nonstick pan over medium-high heat.
4. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
   
5. Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.
   
6. Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
7. Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
8. Transfer it to a plate and serve hot with the sauce.

Cheat Tip: Use a food processor to pulverise potatoes. Use a pancake maker to cook them evenly and sit while doing it!

Meyer Lemon Loaf Cake

 Deceptively simple but magical in taste! We ended up baking 3 in one week!

NB: I'm so much tastier than I look!

yield: 8 servings

prep time: 20 minutes

cook time: 50 minutes

total time: 1 hour 15 minutes

A recipe for a lemon pound cake made with delicious Meyer lemons.

INGREDIENTS:

For the Cake:
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1¼ cups granulated sugar
2 tablespoons Meyer lemon zest
4 eggs
2 teaspoons Meyer lemon juice
1 cup unsalted butter, melted
1½ teaspoons vanilla extract

For the Glaze:
½ cup granulated sugar
¼ cup Meyer lemon juice

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.

4. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.

5. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.

6. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

(Recipe adapted from Cook’s Illustrated)

Chocolate Cream Cheese Frosting

Adapted from the Cupcake Project

Ingredients

• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
• 1/2 cup cocoa powder

Instructions

1. Mix cream cheese and butter until smooth and creamy.
2. Mix in powdered sugar, one cup at a time.
3. Mix in cocoa powder.

Different Varieties of Buttercream

Adapted from Handle the Heat

Flavor Ideas:

You may need to adjust the powdered sugar ratio depending on your flavor preferences and adjust the cream ratio depending on your texture preferences.

Chocolate

Add 1/2 cup sifted unsweetened cocoa powder

Strawberry

Add 1/3 cup seedless strawberry preserves and a few drops of red food coloring

Raspberry

Add 1/3 cup seedless raspberry preserves and a few drops of red food coloring

Mocha

Add 1/2 cup sifted unsweetened cocoa powder and 2 teaspoons instant espresso powder

Chocolate Chip Cookie Dough

Use 3/4 light brown sugar in place of all powdered sugar, add 1 1/4 cups flour, and garnish with mini chocolate chips

Chocolate Malt

Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup malted milk powder, and use 1/4 cup milk, plus more if needed

Peanut Butter

Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cups

Irish Cream Buttercream

Use Bailey’s Irish Cream instead of cream

Kahlua

Add in 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the cream

Mint

Add 1/2 teaspoon peppermint extract and a few drops of green food coloring

Nutella

Add in 2/3 cup Nutella and reduce powdered sugar to 2 cups

Lemon (or any other citrus)

Add in 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups

Coconut

Add in 1/2 teaspoon coconut extract

Cinnamon

Add 1 tablespoon ground cinnamon

Pumpkin

Add in 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove cream

Salted Caramel

Add in 1/3 cup caramel topping and increase salt to 1 teaspoon, remove cream

How To

Yield: 3 cups

Prep Time: 5 minutes

Cook: 10 minutes

This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.

Ingredients

3 cups powdered sugar, sifted
8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream

Directions

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.

STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Sex in a Pan

Courtesy of Jo Cooks

 

INGREDIENTS

Crust

• 1 cup pecans, chopped
• 3 tbsp white sugar
• ½ cup butter, melted
• 1 cup flour

Cream cheese layer

• 1 8 oz package cream cheese
• 1 cup powdered sugar (use ½ cup for less sweetness)
• 1 cup whipped cream or cool whip

Vanilla pudding

• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

• 2 cups whipped cream or cool whip
• shaved chocolate / chocolate bits / sprinkles

INSTRUCTIONS

1. Preheat oven to 350 F or 180 C degrees.
2. Spray a 9×13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
9. Refrigerate for a couple hours so that it sets.

Orange Marmalade Cupcakes – Just What Paddington Ordered!

Adapted from NYT

INGREDIENTS

• 215 grams coarse-cut orange marmalade (2/3 cup), divided
• 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
• 150 grams granulated sugar (3/4 cup)
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 190 grams all-purpose flour (1 1/2 cups)
• 7 grams baking powder (1 1/2 teaspoons)
• 3 grams fine sea salt (3/4 teaspoon)
• 30 grams confectioners’ sugar (4 tablespoons)

PREPARATION

1. Heat oven to 350F/177C degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Line a cupcake tray.

2. Beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together self-raising flour and salt. Fold dry ingredients into wet until just combined.

4. Scrape batter into prepared cupcake moulds. Bake until surface of cake is golden brown and a toothpick inserted in the centre emerges clean, 30 to 35 minutes. Remove from oven.

5. Empty remaining 1/3 cup marmalade, confectioners’ sugar and 1/2 tbsp butter into bowl and microwave until melted.

7. Slice oranges for decoration to top cake. Set aside.

8. Layer oranges over cake. Then slather warm glaze over top of cupcakes, allowing some to drizzle down the sides.

9. Cool completely before slicing or eat warm if you can’t resist the temptation! (We did the latter. :))

 

Peanut Butter Cookies for You *and* Your Dog!

It’s peanut butter time!

Adapted from LiisaN's recipe

Ingredients 

• 1cup brown sugar, firmly packed
• 1cup white sugar
• 1cup butter
• 1cup creamy peanut butter(Skippy)
• ¹⁄₂teaspoon salt
• 2large eggs
• 1teaspoon vanilla
• 2cups self-raising flour (1/4 cup more if needed)

Directions:

1. Cream together the sugars, butter, peanut butter.
2. Add the eggs and vanilla.
3. Sift the dry ingredients together and add gradually until blended well.
4. Roll into tablespoon size balls.
5. Roll cookie dough balls into sugar.
6. Place on cookie sheets- do not mash with fork in normal “peanut butter cookie” fashion!
7. Bake at 350° oven for 11-13 minutes.
8. Devour – interestingly, this cookie is best eaten cooled (it gets crunchy)!

NB: Don’t serve cookies too warm to your dog! Remember this is a SNACK – not a meal replacement. Discontinue serving if dog gets diarrhoea or other digestive issues. Feed with your discretion.

But ALL dogs love peanut butter! And it’s good for them!

Savoury Muffins

Adapted from Kat Carter's Kitchen

Makes 8-10 medium sized muffins

…A celebration of cheese!

Ingredients:

• 1 1/2 cups of flour
• 2.25 tsp baking powder
• 1/4 Tbsp cumin
• 1.5 cups of grated cheese
• 1/2 cup chopped feta
• 1 egg
• .75 cups milk
• 1/2 onion, finely chopped
• .75 cups of any of the following: roast vegetables, sundried tomatoes, red capsicum, parsley, pesto (today I used sun-dried tomatoes, artichokes and green chillies)
• black pepper
• topping: relish of choice (i like to use anathoth tomato relish), sliced tomato, sesame seeds

Method:

1. Preheat oven to 200°C and grease muffin trays.

2. Sift flour, baking powder, cumin and pepper in a large bowl.

3. Toss through grated cheese and feta.

4. In another bowl, lightly beat eggs and milk together.

5. Add to dry ingredients along with 1.5 cups of vegetables.

6. Divide between muffin tins and top each one with a spoonful of relish, some sliced tomato and a sprinkle of sesame seeds.

7. Bake for 20-25 minutes or until golden brown.

8. Enjoy!

Flourless Chocolate Cookies

Adapted from OverTimeCook

Ingredients:

• 3 cups confectioners sugar
• 2/3 cup cocoa powder
• 2-4 egg whites (I used 3)
• 1 teaspoon instant coffee dissolved in 1 Tablespoon boiling water
• 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups) OR chocolate bits of your choice

Instructions:
1. Preheat oven to 350F/177C. Line a cookie sheet with parchment paper and set aside.

2. In a mixing bowl, stir together the confectioners sugar and cocoa.

3. Add two egg whites and the coffee.

4. Stir until combined. Batter should be like a very thick brownie batter.*

*If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency.

5. Gently stir in the chocolate chips. (I used Sublime Gelato’s Hokey Pokey Butter Balls instead. This made my cookies turn out more like toffee – which was a *slight* mistake, but okay.)

6. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

7. Bake at 350 for 13-14 minutes, until tops are crackly.

8. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

Enjoy!