Cocoa Buttermilk Cake

If you are looking for a chocolate cake. This is it!!!
I didn't do any icing or frosting on it, but it would be even more delicious if there is chocolate ganash on top.

The original recipe is a buttermilk bundt cake. Indeed, it would be even better if it has a bundt shape... Maybe one day I'll get a nice bundt baking pan :D
I've added chocolate sprinkes in the mixture as well as on top the cake. You can see the sprinkes a bit inside the cake and star sprinkles on top. They give the cake a bit of charm :P

Apparently, the cake is even better after 2-3 days.



Ingredients:
160 ml buttermilk
150 g butter
120 g sugar
50 g almond flour
150 g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
4 tbsp cocoa powder
2 eggs
1 tsp vanilla essence (original recipe uses vanilla pod)

Preparation:
Preheat oven to 160 C. Beat butter and sugar with an electric mixer until pale.
Add eggs one by one then vanila and whisk to combine.
Add the butter mixture to the flour, almond flour, bicarbonate of soda and baking powder and stir to combine.
Spoon the mixture into a 24 cm tin and bake for about 30-35 min or until skewer comes out clean.
Let it cool in the tin.

Spring rolls

Another asian treat this week! Wow! This is something.. I don't usually do asian food, but when I have the motivation, nothing can stop me! LOL





These are the small size and there is instruction at the back as to how to fold the spring rolls :D

Clafoutis aux cerises (Cherries clafoutis/flan)

I pitted cherries on my own!!! I got this tip from a foodie blog. By using the piping tip :D Really easy hehhe Just be careful of the cherries juice tho.













Ingredients:
100gm flour
30gm almond powder
3 eggs
125ml liquid cream
90gm sugar
125ml milk
400gm fresh cherries
1 sachet vanilla sugar

Preparation:
- Pre-heat oven 180C. Butter the mould and dust with flour
- In a bowl, mix together flour, almond powder, sugar and vanilla sugar
- Make a hole in the middle and mix in eggs, one by one
- Add cream and milk
- Leave it aside
- Pit the cherries, then put the cherries in the mould
- Pour the batter
- Bake in the oven for about 25-35 minutes, until tester comes out clean
- Dust with icing sugar

Yummy!

Shin Ramyun - Korean Hot and Spicy Noodles

If you eat this, make sure that you have a box of tissue and a big bottle of water.. LOL
This noodle never fail to surprise me with the spiciness. I am not a big fan of spicy food, but this one always a dear to me.
It came with a sachet of the hotness powder for the soup and a sachet of dried vegies flakes (looks like there are some carrots, spring onions and chillies)

This time with poached egg :D

Go-Tan Bami Goreng Paste

Miam miam :D Easy peasy way to make mee goreng.

Blueberries Buttermilk Cake

This cake is so good that I've forgotten to put the recipe on .. Oppsss.. Ma bad ^^
It is a very easy recipe and fast to prepare. I think this cake is a cross between pound cake and cakey cheese cake. It's moist in the inside and dry around it. But be careful, moist cakes do not stand heat, so if you want to keep this cake for more than 2 days, then it needs to be kept in the fridge.



Here's the recipe....Originally from Epicurious.com with some tweaks :-)
Ingredients:
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tbsp grated orange peel
2 tsp vanilla extract
1 cup buttermilk
2 cups frozen blueberries

Preparation:
- Pre-heat oven to 180C. Butter and flour cake pan
- Whisk flour, baking powder, salt in medium bowl
- Using electric mixer, beat sugar, butter until light and fluffy
- Beat in eggs, 1 at a time
- Beat in orange peel and vanilla
- Beat in dry ingredients in 3 additions alternately with the buttermilk
- Fold in te frozen blueberries
- Pour batter in the baking pan and bake until the tester cames out clean

Note: You do not need to thaw the frozen blueberries. I used semi-thawed blueberries just to be sure that it is easy to fold them in the batter and also that I don't have cold ingredients in room temperature batter.

Yummmyyyyy

Green (Pandan) Coconut Muffins

This is an easy muffin recipe and it gives muffin a touch of Asia :D



In Asian cuisine, if it is green then it can contain either pandan extract or matcha (green tea). In south east asian particularly, the green came from pandan extract. Pandan or the pandanus leaves are usually blended with a bit of water and strained to get the juice/water. Nowadays we do not need to do that because pandan extract (just like vanilla extract) is readily available in little bottle sold in Asian stores.

I've found this simple recipe from this website.

I just copy paste the recipe here.

Ingredients :
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
6 muffin cups

Method :
1) Preheat oven to 375F. Line paper cups on a muffin tray, set aside.
2) In a bowl, lightly beat the eggs, add water, coconut milk, oil, pandan extract, salt, sugar, baking powder and mix well.
3) Sieve the flour, and slowly pour into the mixture, mix well, and set aside.
4) Scoop the muffin mixture onto the muffin cups until 2/3 full.
5) Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top.