tag:blogger.com,1999:blog-351626792024-03-24T01:45:18.620+08:00Simply Anne'sfood...family..memoirsAnnehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.comBlogger332125tag:blogger.com,1999:blog-35162679.post-62066179314295968392015-02-15T20:40:00.004+08:002015-02-15T20:40:57.026+08:00Jillian's Cake<a href="https://www.flickr.com/photos/20358768@N00/16349261308" title="Hello Kitty cake by simply anne, on Flickr"><img src="https://farm8.staticflickr.com/7301/16349261308_427c2821f4_z.jpg" width="556" height="640" alt="Hello Kitty cake"></a>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-45114014999935816392015-01-14T15:32:00.000+08:002015-01-14T15:33:17.839+08:00Macarons<a href="https://www.flickr.com/photos/20358768@N00/16277167865" title="macarons by simply anne, on Flickr"><img src="https://farm8.staticflickr.com/7505/16277167865_cd6680422b_z.jpg" width="640" height="385" alt="macarons"></a>
Raspberry,Matcha and Chocolate MacaronsAnnehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-81112078710366837702014-12-02T19:06:00.000+08:002014-12-02T19:06:00.846+08:00AJ's Cake<iframe src="https://www.flickr.com/photos/20358768@N00/15553237060/player/" width="333" height="500" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-28611387680379303242014-11-29T19:04:00.000+08:002014-11-29T19:04:00.374+08:00Madam Foo's Cake<iframe src="https://www.flickr.com/photos/20358768@N00/15738065005/in/photostream/player/" width="500" height="433" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-75881691985871273742014-11-26T19:02:00.000+08:002014-11-28T18:35:08.825+08:00Banana Espresso Cake<iframe src="https://www.flickr.com/photos/20358768@N00/15738056155/player/" width="500" height="406" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-75448020628275461042014-11-24T19:00:00.000+08:002014-11-28T18:32:14.063+08:00Brazo de Mercedes Cupcakes<iframe src="https://www.flickr.com/photos/20358768@N00/15714350676/in/photostream/player/" width="500" height="364" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-21915798650238288102014-11-22T18:59:00.000+08:002014-11-22T18:59:00.424+08:00Chocolate Almonds<iframe src="https://www.flickr.com/photos/20358768@N00/15736138371/in/photostream/player/" width="500" height="326" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-25674011185048395462014-11-21T18:57:00.000+08:002014-11-21T18:57:00.771+08:00Matteo's Cake<iframe src="https://www.flickr.com/photos/20358768@N00/15118120094/in/photostream/player/" width="500" height="360" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-41678362612707519422014-11-18T18:55:00.000+08:002014-11-18T18:55:00.160+08:00Lemon Meringue Tart<iframe src="https://www.flickr.com/photos/20358768@N00/15118679903/player/" width="500" height="334" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-407509829684129992014-11-15T18:50:00.000+08:002014-11-16T20:31:02.370+08:00Nicole's Cake<iframe src="https://www.flickr.com/photos/20358768@N00/15552191509/player/" width="445" height="500" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-21140637312550510052014-11-11T18:46:00.000+08:002014-11-16T20:30:45.457+08:00Tiramisu<iframe src="https://www.flickr.com/photos/20358768@N00/15739612962/player/" width="500" height="412" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-42557634909897442422014-11-08T18:44:00.002+08:002014-11-08T18:45:27.107+08:00Abby's Frozen Theme Party<iframe src="https://www.flickr.com/photos/20358768@N00/15739617742/player/" width="500" height="308" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-61357826597739440262014-05-31T18:42:00.002+08:002014-05-31T18:42:46.997+08:00Hello
<a href="https://www.flickr.com/photos/20358768@N00/14308035931" title="Devil's Food Cupcakes by simply anne, on Flickr"><img src="https://farm4.staticflickr.com/3702/14308035931_46ea06d7b7_z.jpg" width="640" height="427" alt="Devil's Food Cupcakes"></a>
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It's been almost a year since my last post. I feel like a newbie again trying to re-learn how to navigate and update my blog. Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-16818966361876629582013-05-04T11:33:00.000+08:002013-05-04T11:33:08.859+08:00New Fave<br />
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I was never someone who did reviews nor was I open with my opinions on food establishments I love or hate. But do excuse me this time if I rant about something I current love. Took me a while to ponder whether I want make a post about it but I feel I needed to share this. </div>
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<a href="http://www.flickr.com/photos/20358768@N00/8706622956/" title="Jolly Hotdog by simply anne, on Flickr"><img alt="Jolly Hotdog" height="604" src="http://farm9.staticflickr.com/8401/8706622956_d8d7bfca3e_z.jpg" width="640" /></a>
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Just a few months ago, Jollibee opened it's first outlet in Singapore. My kids were elated. Ok, I must admit their fried chicken (in my opinion)is one of the best here in Singapore ( love the gravy) but I won't be dwelling on that topic. I'm not writing this post because of their fried chicken. I'm here to talk about their Jolly Hotdog. People reading this post might raise their eyebrows when I say Jolly Hotdog. Frankly, I'm quite surprised as well. First and foremost, I'm not into hotdogs. Nor do I like ketchup, mayonnaise and most importantly, I hate mustard and yet I really liked the Jolly Hotdog I've tasted. Every ingredient in the dressing worked harmoniously well that I wasn't able to detect any sour taste of the ketchup nor the overpowering flavour of the mustard. I was truly impressed. It was creamy and it has just the right amount of cheese without it being heavy. I have to admit the hotdog itself is nothing special but the dressing is simply praise worthy. Sad to say though, that not all Jolly Hotdog are created equal. The once I've tasted and loved were the one's made by Mr. John. The rest, they were forgettable. Call me fussy or picky but I am only being honest when I say I only eat Jolly Hotdog made by Mr. John himself. I only want to spare myself from the disappointment. Queueing for hours is no easy task and wondering when will be my next opportunity is pure agony. <br />
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My love affair with Jolly HD has just started and I hope it will continue to flourish which would solely be dependent on the consistency and adherence to their right dressing formula. <br />
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I used to wonder what would drive this people to queue up for hours and more than willing to wait for another more hour just to be able to get their hands on the HD but after having tasted the one Mr. John made, now I can totally understand. Not that I'm saying I would go out of my way to queue for hours but I would definitely like to find other means to get my hand on the ever elusive HD made specially by Mr. John.</div>
Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-14107452673466142622013-05-01T15:48:00.000+08:002013-05-01T15:53:22.713+08:00BondingMy son will be having a practical test on home economics and he asked me to help him choose a simple tasty and easy <a href="http://www.foodnetwork.com/recipes/ree-drummond/chicken-florentine-pasta-recipe/index.html">recipe</a> for him. I came upon this recipe from Ree Drummond. I love her recipes and so far most of the one's I tried my whole family loves as well. The recipe was easy and the resulting dish was something me and son approved.<br />
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<a href="http://www.flickr.com/photos/20358768@N00/8697278777/" title="Chicken Florentine Pasta by simply anne, on Flickr"><img alt="Chicken Florentine Pasta" height="427" src="http://farm9.staticflickr.com/8408/8697278777_31c177840b_z.jpg" width="640" /></a>
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Cooking with my son in the kitchen is a lot of fun. I'm happy that my eldest is starting to be more open with me. He used to be so shy and so silent that it so hard to coax him to make a meaningful conversations with me. He started opening up after he had his operation. He now tells me and shares with me some of his experiences, his concerns and even things that he enjoys. Most importantly I'm happy that we have gotten more closer and he has been a lot more caring and sensitive to my feelings. I hope he stays this way forever.Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-4978954751320709892013-04-22T17:21:00.000+08:002013-04-22T17:21:20.761+08:00Pink and Purple<a href="http://www.flickr.com/photos/20358768@N00/8670604643/" title="Fiona's Cake by simply anne, on Flickr"><img alt="Fiona's Cake" height="390" src="http://farm9.staticflickr.com/8389/8670604643_c0195f878a_z.jpg" width="640" /></a><br />
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I made this cake for Fiona's 7th birthday. Love the theme since it was so girly. I actually attended the party, and I was in awe how the children were splendidly dressed in gowns and formal attire. The girls were so lovely.<br />
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<a href="http://www.flickr.com/photos/20358768@N00/8671703776/" title="Fiona's 7th Birthday by simply anne, on Flickr"><img alt="Fiona's 7th Birthday" height="640" src="http://farm9.staticflickr.com/8534/8671703776_b4d8079b56_z.jpg" width="640" /></a>
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Totally enjoyed the whole process from the planning and the actual sourcing of coordinating materials. I'm lucky that even though I don't have a daughter, I still get to plan and and set up a dessert table like this. Happy with the outcome. Thank you Grace!Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-58162802062974519532013-03-26T17:03:00.000+08:002013-03-26T17:03:29.929+08:00Rarity<span class="yshortcuts cs4-visible" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><em><span class="yshortcuts cs4-visible" id="lw_1352356545_0" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: 12px;"><em>This days, it's a rarity for me to cook for my family. I am guilty on that part. Having started working again, it leaves me little time and energy to play in my kitchen. <br />I miss my leisurely bakes. </em></span><br />
<span class="yshortcuts cs4-visible" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: 12px;"><em>I miss my kitchen experiments.<br />I miss my kitchen ....</em></span></em></span><span class="yshortcuts cs4-visible" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"></span><br />
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<a href="http://www.flickr.com/photos/20358768@N00/8532260771/" title="Bicol Express by simply anne, on Flickr"><img alt="Bicol Express" height="427" src="http://farm9.staticflickr.com/8242/8532260771_2eef312e95_z.jpg" width="640" /></a>
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<span class="yshortcuts cs4-visible" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-small;"><span class="yshortcuts cs4-visible" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Bicol Express</span><span style="background-color: white; color: #454545;"> is a Filipino dish made of pork slices, </span><span class="yshortcuts cs4-visible" id="lw_1352356545_1" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">coconut milk</span><span style="background-color: white; color: #454545;"> and lots of chili pepper.</span></span></span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;"><strong>Bicol Express</strong></span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">800 g pork shoulder cut into slices</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">2 tbsp minced onion</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">1 tbsp minced ginger</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">1 tbsp minced garlic</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">2 stalks lemon grass, (white part only ) smashed and cut into quarters</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">2 bay leaves</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">2 tbsp light soy sauce</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">50 ml vinegar</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">600 ml coconut milk</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">Ground black pepper</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">5 green finger chili, seeds removed and sliced diagonally</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">5 red finger chili, seeds removed and sliced diagonally</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">3 tbsp bagoong alamang ( shrimp paste)</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">250 ml coconut cream</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">3 pcs chili peppers ( more chili can be added according to spiciness desired)</span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">Fish sauce to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">In a small bowl with water and salt, soak the sliced chili fingers ( to lessen the spiciness, but this can be omitted if you're not bothered with a very spicy dish)</span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">In a pan, saute onion, ginger, garlic and lemon grass.</span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">Add the pork slices and stir fry for a couple of minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">Add the bagoong alamang. Stir until pork is completely browned.</span><br />
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<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">Add coconut milk, bay leaves, soy sauce, vinegar and bring to a boil. Cover and simmer until meat is tender.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="background-color: white; color: #454545; font-family: Georgia, "Times New Roman", serif;">Add the finger chilies and cook until liquid is reduced. Season with black pepper and fish sauce according to taste.</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif;">Add coconut cream and chili pepper and continue to simmer until oil separates from the cream.</span><br />
<br />Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-23311717038078637532013-02-19T20:37:00.001+08:002013-03-06T10:52:50.341+08:00Contemplating<br />
In my last post, I've mentioned that I'm starting to get back to my usual rhythm of blogging but last week I somehow managed to get a job and has started working for a few days now. I'm quite worried because I really don't want to quit blogging but I'm also not sure if I could manage to update my blog regularly. *Sigh* I'm really thinking things out. For now, I would really try to hang on as much as I can, so please bear with me :-)<br />
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<a href="http://www.flickr.com/photos/20358768@N00/8489207198/" title="Guava Bars by simply anne, on Flickr"><img alt="Guava Bars" height="431" src="http://farm9.staticflickr.com/8109/8489207198_08eb61e2df_z.jpg" width="640" /></a>
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<strong>Guava Bars</strong><br />
<span style="font-size: x-small;">recipe adapted from : Dulce :</span><a href="http://www.amazon.com/Dulce-Latin-American-Tradition-Joseluis-Flores/dp/0847833216"><span style="font-size: x-small;"> Desserts in the Latin-American Tradition</span></a><br />
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200 g butter<br />
310 dark brown sugar<br />
140 g rolled oats<br />
215 all purpose flour<br />
1/2 tbsp baking powder<br />
1/2 tsp salt<br />
1 cup <a href="http://www.ehow.com/how_8099814_make-guava-paste.html#page=0">guava paste</a>*<br />
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Preheat the oven to 325 F.<br />
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With an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 2 minutes. Reduce the speed to low and add the oatmeal, flour, baking powder, and salt. Continue mixing until the dough pulls away from the sides of the bowl, but is still crumbly, about 5 minutes.<br />
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Grease a 9x9 square and dust with flour, or line the bottom with parchment paper. Press half of the dough firmly and evenly across the baking sheet. In a clean bowl with clean beaters, beat the guava paste on medium speed until light and smooth, about 3 minutes. <br />
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Spread the guava paste over the dough and, using your fingers to break up the remaining dough, dot the top of the cookies with the dough pieces. Bake for about 25 minutes, or until the top is golden brown. Let cool for at least 15 minutes, then cut into bars.<br />
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*For the homemade guava paste, I only used 1 cup sugar/ 1 cup guava pulp. I used seedless guavas from MalaysiaAnnehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com5tag:blogger.com,1999:blog-35162679.post-77792685357111877882013-02-14T20:11:00.004+08:002013-02-19T20:42:28.214+08:00Still HereIt took me quite sometime to resume blogging. January started out a bit rough on us. Me and by husband was bed ridden for almost a week because of a bad flu. Worse, when I was just barely recovering, my eldest son needed to be hospitalised and in turn had to undergo surgery. I should say it's been a difficult month for us. Thankfully my son is recovering well and I'm starting to slowly get back on track. <br />
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<a href="http://www.flickr.com/photos/20358768@N00/8458207616/" title="Chicken Casserole and Vegetable Cobbler by simply anne, on Flickr"><img alt="Chicken Casserole and Vegetable Cobbler" height="449" src="http://farm9.staticflickr.com/8379/8458207616_5caa48e3ac_z.jpg" width="640" /></a>
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<strong>Roasted Chicken and Vegetable Cobbler</strong><br />
<span style="font-size: x-small;">recipe adapted from : </span><a href="http://www.amazon.com/Back-Day-Bakery-Cookbook/dp/1579654584"><span style="font-size: x-small;">The Back In The Day Bakery Cookbook</span></a><br />
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Filling :<br />
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1/2 cup unsalted butter at room temperature<br />
1 large onion, finely diced<br />
1/2 tbsp finely chopped garlic<br />
2 cups canned chicken broth<br />
1 and 1/2 cups frozen mixed vegetables ( corn, carrots, peas), thawed<br />
1 celery ribs, chopped into small cubes<br />
Lawry's seasoned salt, to taste<br />
1/2 tsp freshly ground black pepper<br />
200 ml heavy cream<br />
1/4 cup all purpose flour<br />
2 cups store-bought roasted chicken, shredded to bite size pieces<br />
1/4 tsp dried thyme<br />
1/4 tsp dried parsley<br />
1/4 tsp dried basil<br />
1/4 tsp sage<br />
1/8 tsp cayenne pepper<br />
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Topping;<br />
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1 recipe for<a href="http://www.simplyannes.blogspot.sg/2012/12/baking-3.html"> blueberry scones</a>, made without the blueberries, egg wash and sanding sugar, unbaked<br />
Buttermilk for brushing the tops<br />
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Pre-heat oven to 200 F<br />
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Filling:<br />
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Melt 1 tbsp butter in a pot over medium heat.<br />
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Add onion, garlic and saute until tender. Add in parsley, thyme, basil and sage.<br />
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Add the chicken broth and celery. Simmer for about 5-10 minutes.<br />
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Stir in the cream and cook until all the celery is tender.<br />
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Meanwhile, blend the remaining butter and the flour in a small bowl to make a smooth paste.<br />
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Whisk the flour paste on the broth until combined.<br />
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Add the roasted chicken, mixed vegetables, cayenne, salt. Let simmer, stirring occasionally until thickened.<br />
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Transfer filling into a glass baking dish. Arrange the unbaked scones over the filling. Brush the scones with buttermilk and bake for 20 minutes or until golden brown.Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com2tag:blogger.com,1999:blog-35162679.post-66672436808783550852012-12-08T12:18:00.002+08:002012-12-08T12:19:29.503+08:00Baking #4<a href="http://www.flickr.com/photos/20358768@N00/8253159803/" title="Banana Bread by simply anne, on Flickr"><img alt="Banana Bread" height="431" src="http://farm9.staticflickr.com/8211/8253159803_456d5b42d9_z.jpg" width="640" /></a><br />
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<strong>Banana Bread</strong><br />
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320 g all purpose flour<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 tsp ground cinnamon<br />
1/8 tsp nutmeg<br />
300 g very ripe bananas,smashed<br />
2 large eggs<br />
220 g dark brown sugar<br />
130 g sour cream<br />
1 tsp vanilla<br />
70 g butter, melted<br />
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Preheat oven to 350 F. Butter two 9x5 inch loaf pans or in my case I used mini loaf pans.<br />
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In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg.<br />
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In another bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla and butter.<br />
Add the dry ingredients and stir to combine.<br />
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Divide butters into prepared pans. Bake until a toothpick inserted in the center of a loaf comes out clean, about 40-50 minutes. For mini loaf pans about 20-30 minutes.
Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-63996349701035168842012-12-03T13:58:00.000+08:002012-12-03T13:58:17.469+08:00Baking # 3<a href="http://www.flickr.com/photos/20358768@N00/8222460721/" title="Blueberry Scones by simply anne, on Flickr"><img alt="Blueberry Scones" height="427" src="http://farm9.staticflickr.com/8350/8222460721_f871fbe3e0_z.jpg" width="640" /></a>
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<strong>Blueberry Scones</strong><br />
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1 and 1/2 cups all purpose flour<br />
1 and 1/2 cups cake flour<br />
2 tbsp baking powder<br />
1/2 cup caster sugar<br />
1 tsp salt<br />
1 cup frozen unsalted butter, cut into cubes<br />
1 cup cold buttermilk, or as needed<br />
1 cup dried blueberries, soaked in hot water for a few minutes then drain<br />
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demerara sugar for sprinkling<br />
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Preheat oven to 375 F. Line baking sheet with parchment paper.<br />
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In a large bowl, sift together, the flours, baking powder, sugar and salt. Cut the butter into the flour mixture using a pastry cutter. Blend until it resembles coarse crumbs. Add in the blueberries.<br />
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Slowly add in the buttermilk into the flour mixture to create a soft dough. Turn the dough in a lightly floured surface and knead a few times to make sure it comes together. Pat the dough into a 3/4 inch thick circle. Cut into wedges or to your desired shape and size.<br />
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Arrange them onto the prepared baking sheets.<br />
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Brush the tops with egg wash or melted butter if desired. Sprinkle some demerara sugar on top.<br />
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Bake until golden brown and puffy about 15-20 minutes. Serve immediately.Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-36071857631165671912012-11-27T14:31:00.002+08:002012-11-27T14:31:36.999+08:00Baking # 2<a href="http://www.flickr.com/photos/20358768@N00/8223500250/" title="Chestnut Sesame Brownies by simply anne, on Flickr"><img alt="Chestnut Sesame Brownies" height="566" src="http://farm9.staticflickr.com/8060/8223500250_339c4abffc_z.jpg" width="640" /></a><strong></strong><br />
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<strong>Chestnut Sesame Brownies</strong><br />
<span style="font-size: x-small;">recipe adapted from <a href="http://www.amazon.co.uk/Couture-Chocolate-A-Masterclass/dp/1906417598">Couture Chocolate</a></span><br />
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30 g white sesame seeds<br />
85 g bittersweet chocolate (70 % cocoa solids)<br />
100 g unsalted butter, softened<br />
140 g caster sugar<br />
2 eggs<br />
40 grams all purpose flour, sifted<br />
75 g candied chestnuts, roughly chopped<br />
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Pre-heat oven to 180 C<br />
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Line a 9 inch square pan with parchment paper.<br />
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Lightly toast the sesame seeds in a frying pan.<br />
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Melt chocolate.<br />
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In a bowl, cream butter and sugar until light and fluffy.<br />
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Gradually add in the eggs and salt and beat until fully incorporated.<br />
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Add melted chocolate and mix until smooth.<br />
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Fold in flour, chestnuts and half of the sesame seeds.<br />
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Pour mixture into the prepared pan.<br />
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Sprinkle the sesame seeds .<br />
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Bake for about 20-30 minutes.
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<a href="http://www.flickr.com/photos/20358768@N00/8223498246/" title="chestnuts by simply anne, on Flickr"><img alt="chestnuts" height="489" src="http://farm9.staticflickr.com/8480/8223498246_84511dcfe4_z.jpg" width="640" /></a>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com2tag:blogger.com,1999:blog-35162679.post-22507797742225772742012-11-20T15:25:00.002+08:002012-11-20T15:47:56.424+08:00Baking # 1Sorry if my blog postings has been erratic. November has been a very busy month for me, with school year coming to an end and both my kids having their seasonal allergies that I have to bring them to the clinic quite often. I've also been busy preparing since we will be away during the holiday season. My family will be spending Christmas in the Philippines. I'm so excited :-)<br />
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Although, I haven't been baking much, I'll try to post some recipes that I've tried.<br />
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<a href="http://www.flickr.com/photos/20358768@N00/8201475325/" title="Nutella Bread Pudding by simply anne, on Flickr"><img alt="Nutella Bread Pudding" height="427" src="http://farm9.staticflickr.com/8477/8201475325_29fcd2e19a_z.jpg" width="640" /></a>
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<strong>Nutella Bread Pudding</strong><br />
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7 slices lightly toasted white sandwich bread (trim the sides)<br />
Nutella <br />
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Custard :<br />
2 eggs<br />
1/2 cup sugar<br />
pinch of salt<br />
1 tsp vanilla extract<br />
1/2 cup heavy cream<br />
1 cup whole milk<br />
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2 tbsp melted butter<br />
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Spread Nutella filling over one size of each bread slice then cut into quarters. Arrange in a baking dish.<br />
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To make the custard, whisk the eggs,sugar, salt, and vanilla in a bowl just until blended. Stir in milk. Pour mixture over the bread and let stand for 20 minutes.<br />
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Drizzle melted butter.<br />
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Preheat oven to 325 F<br />
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Boil some water.<br />
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Put a large pan on the lower third of the oven. Put the baking dish on the larger baking pan. Pour boiling water into the pan to come halfway up the sides of the baking dish. Bake for 20-30 minutes.<br />
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<br />Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0tag:blogger.com,1999:blog-35162679.post-19038523486403378332012-11-08T18:46:00.000+08:002012-11-08T18:50:12.047+08:00Getting It Right<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">I love tomato based dishes and one of my favorite is </span><span class="yshortcuts cs4-visible" id="lw_1352356545_0" style="background-color: white; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; color: #366388; cursor: pointer; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Chicken Afritada</span><span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">. Ever since I've always wanted to learn how to cook this dish. Somehow, It took me quite sometime to actually get this dish right. Sometimes it would end up watery and grainy. I couldn't get the right amount of tomato sauce which sometimes lends a very sourish taste. Although tomato sauce based dishes naturally taste sourish, i still prefer it to be a bit on the sweet side so I usually add sugar . But then again it doesn't lend the kind of sweetness that I'm looking for. After a lot of re-tries and advises from friends I managed to finally settle on a recipe that I like. </span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Instead of using green and red bell peppers, i replaced the green bell peppers with yellow bell peppers since the latter taste more sweeter and the flavor is bit milder. I find the flavor of green bell pepper overwhelming.</span><br />
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<a href="http://www.flickr.com/photos/20358768@N00/8166384895/" title="Chicken Afritada by simply anne, on Flickr"><img alt="Chicken Afritada" height="450" src="http://farm9.staticflickr.com/8487/8166384895_90a47ba510_z.jpg" width="640" /></a>
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><strong>Chicken Afritada</strong></span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Marinade :</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 kg chicken cut into serving size</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/4 cup light soy sauce</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">3/4 cup pineapple juice</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">6 cloves garlic, roughly chopped</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 small red bell pepper</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 small yellow bell pepper</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 medium onion, sliced</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">6 cloves garlic, minced</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/2 tbsp sugar</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">227 g ( 8 oz) tomato sauce</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 cup cubed carrots</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 cup cubed potatoes</span><br />
<span style="background-color: white; color: #454545;"><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: x-small;">green peas ( I omitted)</span></span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Salt ( I used Lawry's Seasoned Salt) and pepper to taste</span><br />
<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Oil</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Directions:</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">In a wok,heat 1 tbsp of olive oil. Fry the red and yellow bell pepper just for a few minutes. Remove from the pan and set aside.</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Add 2 more tbsp of olive oil and pan fry the chicken in batches. Remove from pan and set aside. Reserve the liquid marinade ( discard the garlic).</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">In a casserole, saute the onion and garlic. Add in the chicken, tomato sauce, marinade, and sugar. Simmer until chicken is almost done. </span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Add the carrots and potatoes. Continue cooking until chicken is done.</span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Season with salt and black pepper if desired. Add in the bell peppers and cover the pan. Turn off the heat. </span><br />
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<span style="background-color: white; color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Serve with rice.</span>Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com2tag:blogger.com,1999:blog-35162679.post-87844679302047756292012-10-18T15:38:00.002+08:002012-10-18T15:42:21.475+08:00Diverted<span class="lozengeContainer">My initial plan when I bought some figs was to make some Fig Ice cream but since my kids still have a cough , I decided to use them instead in a cake recipe from Dorie's Cookbook. </span><br />
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<a href="http://www.flickr.com/photos/20358768@N00/8099255056/" title="Figs by simply anne, on Flickr"><img alt="Figs" height="444" src="http://farm9.staticflickr.com/8476/8099255056_f4cece26c0_z.jpg" width="640" /></a>
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<span class="lozengeContainer"></span><br />
<span class="lozengeContainer">This cake is really good! I have to restrain myself from eating the whole cake. The sauce made this cake special.</span><br />
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<a href="http://www.flickr.com/photos/20358768@N00/8099248203/" title="Fig Cake by simply anne, on Flickr"><img alt="Fig Cake" height="427" src="http://farm9.staticflickr.com/8187/8099248203_50f95a7a97_z.jpg" width="640" /></a>
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<br />
<strong>Fig Cake</strong><br />
<span style="font-size: x-small;">Recipe adapted from : </span><a href="http://www.amazon.com/Baking-From-My-Home-Yours/dp/0618443363"><span style="font-size: x-small;">Baking from my Home to Yours by <span class="yshortcuts cs4-visible" id="lw_1350383407_0">Dorie Greenspan</span></span></a><br />
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1/4 cup port ( I used Merlot)<br />
1/4 + 1/4 cup maple syrup<br />
1 thin slice lemon<br />
5- 6 fresh figs, stemmed and quartered<br />
100 g all purpose flour<br />
30 g cornmeal<br />
1 tsp baking powder<br />
Pinch of salt<br />
45 g caster sugar</div>
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grated zest of 1/2 lemon<br />
110 g unsalted butter, at room tempt<br />
2 medium eggs<br />
1/2 tsp vanilla extract</div>
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In a small saucepan combine port, 1/4 maple syrup and lemon. Bring to a boil. Add the figs and cook until soft but not falling apart. Remove the fig and continue to cook the liquid until slightly thickened. Set aside.</div>
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Preheat oven to 350 F . Butter and line a 7 inch round pan.</div>
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Whisk together the flour, cornmeal, baking powder and salt.</div>
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Put the sugar and grated zest in a bowl and rub them together with your fingertips. Add in the butter . With the paddle attachment beat together until creamy.</div>
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Add eggs one at a time. Pour in 1/4 cup maple syrup, add in vanilla extract and beat for another 2 minutes. </div>
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Add in the dry ingredients, mixing only until incorporated.</div>
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Scrape batter into prepared pan and scatter the poached figs over the top.</div>
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Bake 30-40 minutes or until done.</div>
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Serve with the sauce.</div>
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Annehttp://www.blogger.com/profile/01632639896426211250noreply@blogger.com0