Dragon Fruit Jelly Mooncake

二零一一年八月六日

美丽的星期六，因为不用上班，所以美丽。:p   我提议二嫂一起做果冻月饼，那是我在 http://kristygourmet.blogspot.com/2009/10/coconut-fruits-jelly-mooncake.html 找到的食谱。 现在是火龙果的季节，处处都能看见它的身影， 所以就做了火龙果果冻月饼。

dang dang dang dang...  成品的颜色很美吧？ 完全没放颜色素哦！  

火龙果果冻月饼 
Dragon Fruit Jelly Mooncake

沙拉 Salad

二零一一年八月七日


很久没有做沙拉了，这是我最爱吃的‘千岛酱沙拉’。

通常我会用红苹果，青苹果，香肠，杂菜 (mixed vege), 蟹条和通心粉。 有时候我也会放一些虾，那就更好吃了。 材料简单，做法容易，切切切，拌拌拌，就得了。

我通常会做一大盆，放在冰箱里，然后跟家人分享。 我喜欢当夜宵吃，但我想我得停止吃夜宵了，因为我肚子里的宝宝已经 2.92kg 了（36 星期)。 妈妈常常说，别让肚子里的宝宝太大，很难生喔！

沙拉   
Homemade Salad with Thousand Island Sauce

罗宋汤 ABC Soup

二零一一年七月三十一日

上个星期六晚上，我四岁的儿子，梓谦在上床睡觉前突然抱着我说：“妈咪，你可以煮 ABC 汤给我喝吗？”

听了之后，我觉得非常非常高兴，因为他已经生病了四天了，四天都没吃饭了。 除此之外，他是一个不太爱吃的小孩。他不爱蔬菜，不爱水果，不爱点心 （怎么办？），但就很爱喝汤。 

罗宋汤   ABC Soup

我的小梓谦很喜欢，下午喝了一大碗，晚上也吃了一大碗饭 + 汤。 :)

Mango Pudding with Nata De Coco

Yahoo... it was a very hot Saturday... I have to work  :(  so I don't have enough time to bake.  Then, I decided to make the Mango Pudding because I still have some Nata De Coco in my fridge and it's going to expired.  I bought a pack of pudding powder but the brand that i usually buys was out of stock.  So, I have to choose another brand.  But, the taste was not so yum... :(

My homemade Mango Pudding with Nata De Coco and evaporated milk

Jackfruit Cheesecake

Baked this last Sunday when I noticed there were some jackfruit and 1 portion of sugar dough left in the fridge.  Taste good for me, but my hubby doesn't like it very much.

Jackfruit Cheesecake

Recipe from Kelly Tang's (A Perfect Cheesecake Cookbook for Beginners'

Sugar Dough Crust:

Ingredients A:

200g softened salted butter

100g icing sugar

1 egg

Ingredients B:

380g plain flour

1tsp vanilla essence

Method:

1.  Beat butter and icing sugar until well combined.  Add in egg and beat well.

2.  Lastly add in flour and vanilla essence and mix into a dough.

3.  Press dough onto a 8" / 20cm round spring form pan and prick some holes with fork.  Bake at 150 - 160C until golden brown.  Remove and leave to cool.

** The above ingredients can make 3 sugar dough crusts for 8" pan.

Jackfruit Cheese Filling:

Ingredient A:

250g softened cream cheese

130g sweetened condensed milk

1 egg

Ingredient B:

35g fresh milk 

20g evaporated milk

150g jackfurit

Extra 100g jackfruit, finely chopped

Method:

1.  Beat  cream cheese and condensed milk until smooth.  Add in egg and mix well.  Slowly add in B mixture and mix well.  Lastly add in chopped jackfruit and mix well.

2.  Pour cheese mixture onto crust and bake at 170C for 35 minutes or until center is set.

3.  Let cake cool in oven with heat off for 1 hour.  Chill in the fridge for 6 hours or overnight before serving.

Blueberry Cheese Tart And American Chocolate Cake

Another Sunday project... my son's favorite - Cheese Tart and my favorite - American Chocolate Cake.  I made the cheese tart skin too thick and it was a bit hard after chilling in the fridge.  For the American Chocolate Cake... it taste good and my family like it too.

Cheese Tart

Recipe from Naz Rinn Chan's Blog

(Makes 24)

For Dough:

Ingredients:

250g butter

80g icing sugar

2 eggs

440g plain flour

1 tsp vanilla essence 

Method:

1.  Mix all ingredient and rolling into a dough.

2.  Take a small part of dough and press into the tart mould.

3.  Pick some holes with fork and bake at 175C for 8 - 10 minutes.

For Cheese Filling:

Ingredients:

250g softened cream cheese

100g icing sugar

1 egg

120ml whipping cream

1 tsp vanilla essence

Blueberry filling

Method:

1.  Beat cream cheese and egg until smooth.

2.  Add in vanilla essence, egg and whipping cream and mix well until it looks creamy.

3.  Spoon the cheese filling into the pastry and spoon blueberry filling on the middle of the cheese filling.

4.  Bake in the preheated oven for 15 - 20 minutes at 175C.

5.  Let it cool before remove from tart mould and put it into paper cup.

American Chocolate Cake

Cake's Ingredients:

125g butter
175g brown sugar
1/2 tsp vanilla essence
2 eggs
35g cocoa powder
130ml warm water
140g self-raising flour

Method:
1.  Mix in cocoa powder and water.
2.  Beat butter and sugar until light and fluffy.
3.  Add in eggs, one at a time.
4.  Add in vanilla essence, beat well after each addition until well combine.
5.  Then add in a bit of cocoa mixture and flour slowly until finish.
6.  Spoon batter into a 18cm cake tin.
7.  Bake in preheated oven at 180C for 10 - 15 minutes or till skewer comes out clean.

Chocolate Ganache's Ingredients:
90ml dairy whipping cream
110g dark chocolate

Method:
1.  Heat dairy whipping cram until it comes to just under the boil, off the flame.
2.  Add in dark chocolate and mix well.

Assembly:
1.  Cut cake into 3 layers.
2.  Spread ganache over first layer and cover with another layer.
3.  Repeat twice, cover the top and sides with ganache.
4.  Use a metal spatula to smoothen the top and sides.

Double Chocolate Muffin with Yoghurt And Honey Conflakes Biscuits

My Sunday project when my son taking his nap.  So, no one was disturbing me... :)

Double Chocolate Muffin with Yoghurt

Recipe from Baking Mom's Blog

Ingredients:

1-3/4 cup plain flour

1 tsp bicarbonated soda

3/4 cup brown sugar

1/4 cup cocoa powder

100g butter, melted

1 egg

3/4 cup plain yoghurt

1/2 cup chocolate mile

1/2 tsp vanilla essence

1/2 cup chocolate chips

Method:

1.  Preheat oven at 180C

2.  Sieve flour, bicarbonate soda and cocoa powder together then stir in sugar.

3.  Beat egg and vanilla essence together, add in all the wet ingredients into the flour mixture.

4.  Fold together using a fork until the flour is dampened, but not smooth.

5.  Spoon mixture evenly into muffin cup.

6.  Bake for 20 minutes or until the skewer comes out clean.

Honey Conflakes Biscuits

Forgot where i get this recipe, and i can't get it back when i searching online.

Ingredient A:

150g butter

90g castor sugar

5 tbsp honey

Ingredient B:

250g cornflakes

100g chocolate chips

100g baked almond, chopped

Decoration:

Small paper cup 

colouring rice or chocolate rice

Method:

1.  Cook ingredient A over low heat until butter melted.

2.  Pour in ingredient B and mix well.

3.  Spoon the mixture into small paper cup.

4.  Decorate with colouring rice / chocolate rice.

5.  Bake in preheated oven of 170C for 8 - 10 minutes.

6.  Let it cool and store keep in airtight container.