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Peanut butter jelly cookies

October 3rd, 2010

This recipe is from Michael Smith, my all time favourite chef! It’s a twist to the famous peanut butter and jelly sandwiches

Ingredients:

Plain flour – 1 cup
salt – 1 teaspoon
baking powder – 1/2 teaspoon
creamy peanut butter – 1/2 cup
brown sugar – 1/2 cup
butter – 1/4 cup, melted
1 large egg
vanilla – 1 teaspoon
any jam you like

Method:

Preheat oven to 200 deg Celsius.

Combine flour, salt and baking powder. In another bowl, whisk sugar, egg, vanilla, peanut butter and butter. Add the dry ingredients to the wet ones and combine well.

With wet hands, roll the cookie dough to form 1 inch balls. Place the bowls in a baking tray and put in the oven to bake for about 5 min. The dough should only be half cooked then.

Push the half-cooked cookie dough down at the centre with a spoon. Top the indented dough with the jam / jelly of your choice.

Bake for another 10 min and let cool for 10 min before biting into the yummy treats!

September 19th, 2010

I’m not usually a fan of mussels because of the smell, but the rice wine in this recipe did the trick

Ingredients:

1 packet of mussels, about 500g
2 tbsp butter
1 medium brown onion, finely chopped
3 gloves garlic, finely diced
125 ml rice wine or dry white wine
125 ml lemon juice
125 ml water
1 teaspoon paprika powder

Method

Clean the mussels thoroughly.

Heat butter in a pan and cook garlic and onion until soft and caramelized. This will bring out the sweetness of the onions.

Add wine, simmer uncovered, until the liquid is reduced by half. Add lemon juice, paprika and water and bring to a boil.

Put in the mussels, simmer, covered for about 2 minutes, or until they are cooked.

Decorate with chopped parsley, if have.

September 5th, 2010

There was too many chocolate bars in the fridge – that was what inspired me to make this cake…

Ingredients:

2 cups self-raising flour
2 tablespoon cocoa powder or Milo
185 g butter
100g dark chocolate, coarsely chopped
100 g walnuts, coarsely chopped
1/2 cup brown sugar
2 eggs
1/2 cup milk

Method:

Preheat oven to 180 deg Celsius and grease a deep 20 cm round cake tin.

Sift in flour and cocoa powder into a large mixing bowl. Make a well in the centre.

Melt butter, chocolate and sugar over low heat in a small saucepan. Combine well and let cool for several minutes.

Beat eggs and milk in a small mixing bowl. Add to the dry ingredients in the large mixing bowl.

Add the cooled butter and chocolate mixture to the large mixing bowl. Using a wooden spoon, stir until well combined. Add in the walnuts and stir again. Do not overbeat.

Spoon mixture into prepared cake tin and smooth surface. Bake for 45 min or until skewer comes out clean when inserted into centre of the cake.

Turn onto wire rack to cool and serve with cream

August 15th, 2010

Now I understand why Gardenia has been baking this loaf for a long time. My version is a quick bread, not the yeasty hearty loaf that Gardenia bakes, but it’s sooooo good!!

Ingredients:

240 g self-raising flour
3 medium bananas, mashed
150 g walnuts, roughly chopped
60 g butter
120 g brown sugar, or more if you like it sweeter
3 eggs
1/2 teaspoon nutmeg powder
a pinch of salt
1 teaspoon baking powder (to help the loaf rise even more!)

Method:

Preheat the oven to 180 deg Celsius and grease a 9″ loaf pan.

Combine the self raising flour, salt, baking powder and nutmeg. Set aside.

In an electric beater, cream the butter and the sugar, until the latter has dissolved slightly. Add the eggs one at a time and combine well.

Slowly mix in the mashed bananas. Beat until well blended. Add the flour mixture and beat with low speed until well combined. There should not be any lumpy flour around.

Fold in the walnuts and pour the batter into the loaf pan.

Bake in the preheated oven for about an hour. Let cool for 10 minutes before serving

July 26th, 2010

I saw this packet of corn muffin mix at the supermarket, selling for $1++ and couldn’t resist the urge to try it.

Corn muffin by itself is rather bland, so I thought of adding some extra ingredients.

Ingredients:

1 packet of Jiffy corn muffin mix
3 peaches, chopped
1 teaspoon nutmeg
3 tablespoon sugar
1 egg
1/3 cup milk

Method:

Cook the peaches in nutmeg and sugar until soft and tender. The peaches itself is not sweet ( I bought those of inferior quality ). Thus a little sugar is fine. Let them cool fr about 30 min.

Preheat the oven to 200 deg Celsius and grease the muffin tray.

The Jiffy corn muffin mix calls for 1 egg and 1/3 cup milk. In a large bowl, stir the corn mix, peach mix, egg and milk together. The batter should be lumpy and not watery. If it’s too watery, add some flour.

Spoon the batter into the muffin tray. The batter should be enough to bake 6 muffins, depending on the size of your tray.

Bake in the preheated oven for about 20 – 25 min.

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Peanut butter jelly cookies

Mussels in white wine

Chocolate Walnut Cake

Banana Walnut Loaf

Peaches & Corn Muffins

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