New Addition - Mickey Hand Whisk

Hey look!! New addition to Nyanya's kitchen.
After the tinkerbell's bowl, here comes the mickey's head hand whisk :D
It has Disney word engraved at the ring and the mickey's head is actually heavy.

On what will I use this magical Mickey whisk? Hhmmm....

Fluffy Pancake

Even without honey or maple syrup, these pancakes are delicious. That's what my hubby said... Simply delicious *giggles*

I found the recipe from Crepe of Wrath website, for her best blueberries pancakes.
I couldn't find blueberries in the local supermarket. So disappointed. Then I forgot that I do not have honey or maple syrup at home. Huhuhu... Nevertheless, I improvised with strawberries and strawberry jam. Simply delicious. And flufflyyyyy

Here is the recipe, so easy to make on lazy Sunday morning :D

Morning Pancake (from Crepe of Wrath)

Ingredients:
2 1/4 cups all-purpose flour
3 tablespoons sugar
4 heaping teaspoons baking powder
1 teaspoon kosher salt
2 egg yolks
2 egg whites
2 cups milk (if you have buttermilk, great, but I just used 2% milk)
3 teaspoons vanilla extract
1/4 cup olive oil (or vegetable oil, but I liked using the olive oil)
1/2 teaspoon lemon zest
2/3 cup blueberries, plus more for garnish
1 tablespoon all-purpose flour, for the blueberries

Preparations:
1. Combine your 2 1/4 cups of all-purpose flour, sugar, baking powder, and salt in a large bowl and set aside. Separate your egg yolks and egg whites. In a medium bowl, whisk together the egg yolks, milk, vanilla, olive oil, and lemon zest. In a small bowl, whisk the egg whites until foamy, about 5 minutes, then fold them into the egg yolk mixture. Whisk the wet mixture into the dry mixture quickly, until just combined. Toss your 2/3 cup of blueberries in 1 tablespoon of flour, and add them to the batter. Fold to combine.

2. Preheat your oven to 250 degrees F and line a large baking sheet with a clean cotton cloth. Place about a teaspoon of olive oil in your pan, then heat over medium-high. Use a paper towel to wipe the oil around the surface of the pan, so that there is a very thin layer of oil without being any large pools of it in the pan. Pour about 1/4 cup of batter for each pancake. Sprinkle a few more blueberries onto each pancake, if you like, for an even layer, and cook until bubbling, then flip, and cook for another 2 minutes or so, until cooked through. The blueberries might spurt some juice out as they cook, but don’t worry about that.

3. Place each cooked pancake onto your baking sheet, and when the sheet is full, fold the towel over the pancakes and put them in the oven to keep warm. Keep cooking until you have used all of your batter. Serve with lots of maple syrup and a little butter, if desired.

** I omitted blueblerries this time because I can't find blueberries at the local supermarket. However, I tried with fresh strawberries, and with choc chips. Both are great. So I think it depends on your creativity.






Mickey's pancake for hubby :D

Oily post

It has been a long time I fried something in the house. I have this 1 bottle (1L) of vegetable oil which has been sitting on my kitchen shelves collecting dust. Most of the time I'm using vegetable oil to make muffins. But then this fine Saturday, I had the urge to eat something oily. And also collecting dust are the pack of Malaysian instant beignet (cucur ikan bilis) and the pack of fish crackers. I had with me for 2 years I think and usually I saved them for when my siblings come to visit me, but then that didn't happen as we were so much busy doing things and most of the time I don't feel like cooking when they were here. hihihi....

So this afternoon, I had the courage to do something oily and still there are some vegetable oil left. Oh well, for muffins next time.

Here it is, Cucur Ikan Bilis (Anchovies Beignets)


These are the fish crackers


Yes, there are a lot of them :D But I don't think I have trouble to gobble them up!!
For my brothers and sisters: Sorry aaah... I eat first :D

New Challenge! Goose Egg! (Oeuf d'oie)

Just when I was having baking-block (as in writer's block), my colleague offered me goose eggs from his parent's place. I have never seen goose eggs before and far from ever use that in cooking or baking. So bring it on!!!
I was quite sceptic as to what it will taste. But most feedbacks and researches said that goose eggs are really good for cakes. Bring it on!!

We had fun drawing and taking pictures of these babies :D
Alex did the one in blue and mine is the red one (looks like an angry person LOL)
Back home I had fun taking pictures of them and comparing with the Large chicken eggs.





Big yolk!


I mixed and matched some simple yoghurt cake recipes and came up with this.
At first I was thinking to bake in cupcakes, but then I got lazy. I need to get a smaller size of baking pan, like loaf pan in order to bake smaller amount of batter. It would be better if it is risen up and in a loaf form. However, it tastes yummy and fluffy. There is no different of taste. In summary, eggs are eggs! :D



Here's the recipe:
Goose Egg Yoghurt Cake

Ingredients:
1 Cake mix
1 1/2 teaspoons baking powder (I forgot to put it.. oppss)
113g unsalted butter, at room temperature
1 cup brown sugar
1 pot of yoghurt
2 teaspoons vanilla extract
1/4 teaspoon salt
1 goose egg
1/2 cup chopped hazelnut
1/2 cup chocolate chips



Preparation:
- Preheat oven at 160C
- Beat the butter until fluffy.Add the brown sugar. Continue beat until fluffier.
- Add the goose egg, vanilla extract.
- Alternate, add in the mixture of cakemix, baking powder and salt, with the yoghurt.
- Pour the mixture into the baking pan. Throw in the nuts and choc chips, and bake for 30-40 minutes.
- Let cool, and then serve :D

Happy Valentine's Day

We chose the praline valentine's cake :D

Banana Goji Berries Nut Butter Muffins

Another goodness muffins this week :D
I tried to find something great to do with goji berries, other than eating them as snacks or in the smoothies. Thus, goji berries muffins!
I found this great muffin recipe via Tastespotting. In addition of using goji berries, I wanted to use up the hazelnut honey butter that I bought last week.
I tweaked the recipe and got myself Banana Goji Berries Nut Butter Muffins recipe. It's super delicious, and with all the goodness inside them - goji berries, banana, whole meal flour, and hazelnut.



Ingredients:
1 3/4 cup whole wheat flour
1/4 tsp. sea salt
1/2 tsp ground cinnamon
1/2 cup brown sugar (I used Stevia)
1/2 cup chopped hazelnut
1 tsp. baking soda
1/2 tsp baking powder
1 egg
1 1/4 cup skimmed milk
5 Tablespoons nut butter (I used organic hazelnut butter with honey, warm in microwave for few seconds)
2 Tablespoons corn syrup (you can use maple syrup, or agave syrup)
2 large banana mashed, left chunky
3/4 cup goji berries

Instructions:
Preheat oven to 190C. Grease muffin tin with Pam and set aside.
In one bowl, combine dry ingredients (flour, salt, cinnamon, Stevia, hazelnut, baking soda, baking powder).
In medium bowl, combine wet ingredients (1 egg, beaten, nut butter, corn syrup, milk)
Add wet to dry and mix well.
Fold in goji berries and banana.
Mix well together by hand.
Scoop into muffin tin.
Bake for 30-35 minutes (check for doneness with toothpick).

Goodness Muffin

Sunday morning, and what to do?? :D Bake for breakfast of course!!
Night before I visited this website.
It gives me idea of making healthy muffins. I put some of the recipes from the website and subsitute with the ingredients I have at home.

I have quite a lot of healthy ingredients in my kitchen, from making the healthy bars last time. I also bought whole meal flour and have been wanting to use that. Not only that, this recipe is very easy. One thing about muffin is not to overmix. Oh! and I found some muffin papercups. I almost forgot that I have them :D

It takes only 20 mins to bake these muffins. It's a great snack at anytime (not only breakfast). I fully recommend this recipe :D

Ingredients:
2 cups whole meal flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raisins
3/4 cup sugar (I used Stevia)
2 eggs
3/4 cup low-fat milk
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup chocolate chips
1/4 cup chopped preserved fruits

Methods:
Preheat oven to 180°C.

In a medium bowl, combine flour, baking powder and salt.

In a large bowl, whisk together the sugar, eggs, milk, oil, and vanilla. Stir in flour mixture, just until combined. Fold in raisins, preserved fruits and chocolate chips. Do not overmix.

Spoon batter into greased or lined (with paper liners) muffin cups.

Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.