Blueberry Pancakes

January 10, 2010 on 6:04 am | In Food Recipes | No Comments
Blueberry Fillings
Fresh Blueberry 280 g
Water 4 tablespoon
Sugar 4 tablespoon
Cornflour 2 tablespoon
Pancake Ingredients
Plain flour 200g
Salt 1/2 teaspoon
Baking powder 2 teaspoon
Sugar 3 tablespoon
Milk 200 ml
Egg 1
Melt Butter 50 g

Blueberry Fillings Method
1. Stir in 2 tablespoons of water into the cornflour.
2. Put blueberries, water and sugar into a heated wok. Stir it till the sugar is melted completely.
3. Transfer it into a bowl. Add in the cornflour mixture (step 1). Blend the mixture completely. Leave it aside.

Pancake Batter Methods
1. Sift the flour, salt and baking powder into a mixing bowl. Add in sugar.
2. Mix milk, egg and melted butter in a jug.
3. Make a well in the dry ingredients (step 1), pour in step 2 mixture slowly. Stir the mixtures till it blended completely.

Blueberries Pancake
1. Heat the wok in medium heat. Spread some butter on it.
2. Ladle in the batter, spread it till it reaches the edge of the wok.
3. Heat the batter for a few minutes till you see bubbles appears on the it, add about 4 tablespoon of blueberries.
4. When the underside of the pancake turn golden brown, flip half of it up. Transfer it to a plate. Repeat the process till the blueberries and batter is used up.

You may also use bananas or strawberries to fill the pancakes!


Mushroom Carrot Soup

October 18, 2009 on 2:57 pm | In Food Recipes, Slow Cooker Recipe | No Comments
Ingredients
Dried Porcini mushrooms 25 g
Boiling water 200 ml
Butter 25 g
Olive oil 1 tablespoon
Onion 1 large (finely chopped)
Celery stick 3 (slice)
Chestnut mushroom 250 g
Garlic 2 cloves (chopped)
Plain flour 3 tablespoon
Dry white wine 200 ml
Vegetable stock 150 ml
Dijon mustard 2 tablespoon
Pepper 1/4 teaspoon
Carrot 1 big (cut into cubes)

Method
1. Put the dried mushrooms in a bowl cover with boiling water. Leave to soak for 20 minutes.
2. Heat the oil and butter in a frying pan. Add the onion, stir fry till golden brown. Stir in celery, carrot, fresh mushroom and garlic, cook for 15 minutes. Mix in flour, win and stock. Stir in mustard, pepper and a little salt. Simmer for about 10 minutes, add in dried mushrooms and the soaking liquid. Bring to boil.
3. Pour mushroom mixtures into the slow cooker and cook ‘low’ for 6 hours. Ready to serve.


Celeriac Soup

October 14, 2009 on 1:19 pm | In Slow Cooker Recipe | No Comments
Ingredients
Sunflower oil 1 tablespoon
Large onion 1
Butter 25 g
Celeriac, peel and diced 625 g
Hot chicken stock 750 ml
Salt and pepper
Milk 300 ml
Double cream 150 ml
Small bunch of chives

Method
1. Heat the oil in a frying pan, add in onion, stir-fry onion till it soften for about 5 minutes. Add in Celeriac and butter, stir fry for another 5 minutes
2. Put hot chicken stock in the slow cooker, add in step 1 mixture, salt and pepper. Cook on ‘low’ for 6-7 hours.
3.Stir in milk and continue heating for another 15 minutes
4.Stir in double cream and finely chopped chive into the soup for another 15 minutes. Ready to serve.

Best serve Celeriac soup with toasted bread spread with butter or cheese.


Chocolate Chips Muffins

October 11, 2009 on 3:50 am | In cakes | No Comments
Ingredients
Butter at room temperature 115 g
Caster Sugar 70 g
Dark Brown Sugar 30 g
Egg 2
Plain Flour 215 g
Baking Powder 1 teaspoon
Milk 125 ml
Chocolate chips 170 g

Oven and Muffin Cups Preparation
1. Preheat the oven to 180 - 190 degree. Grease 10 muffin cups.

Muffin Mixtures and Baking Preparation
2. Cream the butter till soft using an electric mixer. Add in sugar, add in egg, one at a time, continue the  mixing till thoroughly.
3. Sift flour and baking powder together in a bowl. Fold it into the butter mixture (in step 1), alternating with milk.
4. Stir in chocolate chips to the mixture. Divide the mixtures into the prepared muffin cups.
5. Bake it for about 25 minutes till golden brown. Let stand for 5 minutes.


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