Archive for the ‘Bread’ Category

1st November this year fell on a Tuesday. I could have made a bridge for a longer “weekend”, but could not due to my workload at work 😦

I was glad to break off work for that one day that week for a yearly family reunion, hosted by one of my SIL’s. While driving to my SIL’s, we stopped at a friend’s house. I received a text message from F that she was giving away some of her ‘harvests’ in her garden. 

Guess what? I hand-picked the chillies in her garden. They were so, very, very fresh! She wanted only the red ones, so I helped myself to the green chillies. I didn’t mind the ‘raw version’ at all, because I knew if I left the chillies wrapped in absorbent paper in the lower drawer of the fridge, the chillies would ripen. 

And I was right!

10 days later, some of the birds’ eye chillies had turned to a lovely bright orange-crimson colour. And I knew exactly where some of the chillies would end up into 😉

Thai Chef vs Me

There was one Wednesday that I took a day off and brought my 2 sons out for lunch (Note, both boys had half-day school / Univ on a Wednesday). We went to a Thai resto near our place. 

For starter, I ordered Tom Yum Goong (TYG) for us. It was a good TYG, but I missed that Oomph in their soup. It was a wee bit too lame. 

Saturday came, and TYG was in the pipeline for our lunch menu.

So here it was, my version vs the Thai Chef’s. 


And not only that, I made my TYG in my thermomix! 


To be honest, I could eat my TYG all day without anything else that day, because it had been a while since I last made the soup! I looked back at a post I wrote; it was in March this year when I had friends over. You can read it all … Here 🙂

Because I love bold-tasting soups, I thought of a way to totally infuse the aromatics in the soup first before proceeding further. Be warned! It’s a highly seasoned soup that hits the palate and warms the heart without burning, if you know what I meant 😉

(Note: This is my own recipe using my preferred method – tried and tested – after a few trials and errors).  

Please be aware that some measurements are not given as only you will know how much or how little you want to put in the dish. Remember, “Ut quod ali cibus est aliis fuat acre venenum” or what is food for one man may be bitter poison to others. 

Ingredients A

  • 2 cm piece galangal
  • 1 shallot
  • 1 lemongrass
  • 2 coriander roots

Ingredient B

  • 5 g cooking oil / coconut oil

Ingredient C

  • 1,500 g water

Ingredients D

  • Lemongrass, bruised and halved
  • Shallots, halved 
  • Galangal, sliced
  • Bird’s eye chillies, lightly bruised
  • Kaffir lime leaves, lightly bruised with the fingers

Ingredients E

  • Fish sauce, to taste
  • Homemade chilli paste, eyeball for colour, taste and flavour
  • Salt, to taste 

Ingredients F

  • Prawns, shelled 
  • Mushrooms, sliced 

Ingredient G

  • Lime juice, to taste
  • Cherry tomatoes, halved or whole

Ingredient H

  • Fresh coriander 

Steps –

  • Place A in the TM bowl. Grind 5 sec/ sp 10  * 2

  • Add B. Sauté for 3 mins/100C/ sp 2 
  • Place D in SB and add C. Cook for 15 mins/ 120C/ sp1


  • Remove the SB and tip the aromatics in a bowl. Set aside for garnish later.

  • Transfer F in the SB. Cook for 4 mins/120C/ sp 1 or until the prawns are cooked. 

  • Remove the SB and set aside the cooked prawns, mushrooms, etc
  • Add E. Cook further for 5 mins/ 120C/ sp 2


  • Add G. Stir for 1 min/ R/ spoon
  • Assemble a serving bowl with prawns, mushrooms, cherry tomatoes, some slices of galangal, bird’s eye chillies, lemongrass and kaffir lime leaves. Garnish with H.
  • Done!


Happy 1st Anniversary!

I made the TYG to go with my Nasi Ulam and baked spiced chicken. Our Saturday lunch was the bomb, by the way, with full-blown explosion of flavours. Yup, my kind of food 🙂


There’s no better way to celebrate my first year anniversary of owning the thermomix than sharing with you some of the dishes I have conjured the past 12 months using my most used kitchen gadget today!

And as they say, ‘A picture is worth a thousand words‘ …


IMPORTANT NOTICE : Please be aware that I’m neither a Consultant/ Advisor nor an employee of Thermomix.  I am NOT paid anything from any parties. I just happened to own a thermomix and love doing what I’m doing and will continue doing so. 

Happy Mid-Week ya’ll!

Cheers!

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I have not been baking for a while. It’s at the back of my mind for weeks on end. If there was a ~ quick and scrummy ~ cake I’d bake, then it has got to be that almost effortless and idiot-proof Banana Loaf Cake. Ha ha ha …

I’m glad my boys share the same sentiment as I do.

3 weeks ago (or probably longer..) I bought a nice-looking bunch of Chiquita bananas in the hope of ripening some of them for my Banana Loaf Cake. I needed only 3 bananas, so we ate the rest of the bananas. 


 

While the 3 bananas were dangling on the banana hook to be ripened, my poor guys tried to brush their temptation away. With the cold weather outside, it’s warm inside the house with the heating on. And the result? 3 completely blackened and over-riped bananas with some mouldy white spots after more than 2 weeks of ‘crucifixion’. OH * MY * GOD!!


  

“What are you going to do with those bananas? To ‘hatch’ more black bananas?“My hubby asked (with a hint of sarcasm)

LOL!

There go the bananas … in the bin“, he said, pointing to the dustbin.

I replied with a classic feedback cheekily, “I’ll make Banana Cake*grinning with guilt big time*

Erm… by the way, did I use the ultra black, over-riped and limpy and almost fermented bananas in my cake? 

Uh-uh! Don’t think so … I needed ripe bananas but they were way, way too ripe! So I bought a new batch of bananas and made sure they ripened within a visually correct duration of time. Ha ha …

Here were the bananas that went in my Banana Loaf Cake I baked last night.


Not Once But Many A Time … And The FIRST Time, Though!

The first tutorial I’ve watched on YouTube in making a Banana Bread was the demo by Stephanie Jaworski of JoyOfBaking.com and I have baked Banana Bread or Cake as well as muffins many times since. It’s the easiest cake to bake. And I have done several tweaks and modifications to suit my family’s palates and they usually turned out great, me thinks …

Last night, however, was the first time I baked the Cake with the help of the Thermomix.

Here’s how I did it, by combining recipes of a cake and a muffin.

Sorry for the bad photos as the only lighting I had was my kitchen tungsten halogen lamps. No natural (sun)light. I did say I baked the cake last night, didn’t I? *wink*

Banana Bread or Banana Cake? It looked like Bread but it tasted like Cake, so I called it Banana Loaf Cake! It was super yummy and moist. I kid you not…


Ingredient A

  •  240 g ripe bananas

Ingredients B

  • 125 g butter
  • 110 g cassonade light brown sugar
  • 1 tsp Vahiné natural vanilla powder

Ingredient C

  • ca 120 g eggs

Ingredient D

  • 60 g Lyle’s Golden Syrup

Ingredients E (dry ingredients)

  • 255 g APF
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon powder
  • A pinch of sea salt

Steps 

  • Pre-heat the oven to 160 degrees Celsius
  • Place A in TM bowl and blitz the bananas for 40 sec/ sp 5 until they form a creamy consistency. Set the mashed bananas aside in a separate bowl.

  • Add B and mix for 3 mins/ sp 5. Scrape down the sides of the inner bowl and continue mixing for another minute to form a light and creamy consistency. 
  • Add C one at a time. Beat for 10 sec/ sp 5 per egg. 
  • Add A and D to combine for 45 sec/ sp 5


  • Add E by weighing the dry ingredients, then tip the mixture into a clean bowl.  Fold in manually with a spatula until the mixture is combined.

  • Scoop the mixture into a greased loaf tin/ pan. Bake for 55 mins in a pre-heated oven. The cake is baked through if a skewer pricked in the middle of the cake comes out clean.



My Verdict?

I LURVE the smell of freshly-baked cakes and pastries, although I am not a sweet-tooth person. The smell that floated in my kitchen last night was heavenly. My boys were upstairs when I baked the Banana Loaf Cake and they could immediately smell baked bananas when they walked in the kitchen 🙂

While leaving the cake to cool on a wire rack, I just had to cut a generous slice of the cake (while still a bit warm). It was too tempting for me to let it sit until it’s cooled completely. And by the way, I’m a crust person, so the slice with the crusted end was mine! It may have appeared to look like it’s on the hard side but, surprisingly, tasting is believing and seeing is deceiving; it was actually quite soft and moist (crust et al).   I’m glad I added Lyle’s Golden Syrup. You could add Maple Syrup or Honey. The syrup gave the cake a nice tan colour and made it moistier and ‘stickier’ with a caramelised flavour. I left the Cake on the kitchen table overnight and had a slice for breakfast this morning. The softness and moistness of the cake remained.  Before I left for work, I placed the cake in the fridge. When I got home, I thought the cake would harden while being refrigerated, but no, it remained as soft and fresh. You know what?  This is by far, my favourite Banana Loaf Cake recipe sans nuts.  The next time, I will add some walnuts from my garden!
Have a great week!

Cheers!