Baked Bread-Crumbs Chicken

Indeed this is a quick meal that I opt for when I come back from work. There are many versions and adaptation of this recipe but for me, even a dash of slat and pepper to marinate the chicken will taste nice. Here's my version of baked chicken breast bread crumb recipe, accompanied by some fresh salads.

INGREDIENTS

One chicken breast, halves

One egg, lightly beaten

1/2 tsp black pepper powder

1/2 tsp rosemary (optional)

1/2 tsp soy sauce

1/2 cup or bowl of bread crumbs

1 tsp olive oil

For salad, 

Two leaves of iceberg lettuce

Two strawberries

One apple

Some thousand island

METHOD

1. Beat the chicken breast softly with a meat pounder.

2. Marinate the chicken with black pepper powder, soy sauce and rosemary for about 15 minutes.

3. Dip the chicken breast in the egg mixture and dredge in the bread crumbs until fully coated.

4. Place the chicken on a oven dish or a lined baking tray. Drizzle some olive oil over the chicken.

5. Bake at 190°Celsius for 20 minutes or until the chicken is done.

Happy Valentine's Day - Honey Love Muffin

What happens when you mix everything you love and bake it into a melting cup of delicacy? Well, that's love and the theme for my muffin recipe, fusion of food that I love to indulge in haha..

Honey is sweet just like love

Chocolate is delicate just like love and

You'll go nuts once you're in love..

Don't be left out if you're single out there, although valentine day is also known as S.A.D (single's awareness day). Valentine is not meant for lovers only, it is a day to celebrate love, be it your parents, your friends or whatever you love to do... You must learn to love yourself before you can love others. Here's to my love for baking, yummy...

INGREDIENTS

150g plain flour

1 tbsp cocoa powder

1 tsp baking powder

1/2 tsp soda bicarbonate 

1 egg lightly beaten

1 tsp vanilla essence

60g salted butter

100g wild honey

125ml low fat milk

50g semi-sweet chocolate chips

50g white chocolate chips

40g almond silvers (any nuts will do) 

40g Oreo crumbs (i just can't resist to add these)

METHOD

1. Melt the honey and butter in a medium saucepan over low heat. Let it cool down.

2. Add in the egg, milk and vanilla essence into the mixture and stir well.

3. Sift the flour, baking powder, soda bicarbonate and cocoa powder.

4. Fold in the sifted dry ingredients into the wet mixture slowly to avoid over mixing.

5. Combine the nuts, Oreo crumbs and chocolate chips into the batter and mix well.

6. Spoon the batter into some muffin cups and bake in a preheated 180 Celsius oven for 25 minutes.

7. Cool on wire racks and enjoy!

Walnut Chocolate Chips Cookies

I didn’t manage to bake a lot due to my hectic work life prior to Chinese New Year. Mum baked most the cookies at home and I’m still in the midst of perfecting my baking skills.
Here’s one of my all-time favorite chocolate chip cookies recipe and I must insist that you use good quality chocolate brand like Hershey or Van Houten. There’s no compromise to make the best chocolate chip cookies by substituting with low grade chocolate. You will know it once you have tasted it.

INGREDIENTS
125g butter, melted at room temperature
100g brown sugar
175g biscuit flour or medium protein flour
½ tsp baking soda
130 g crushed walnut, toasted
80g semi-sweet chocolate chip
1 egg
½ tsp vanilla essence

METHOD
1. Mix the flour and baking soda evenly in a medium bowl. You may sift the flour if you want a finer texture biscuits.
2. Beat the butter and sugar using a hand electric mixer until pale and fluffy.
3. Add in the vanilla essence and break the egg into the batter. Mix with low speed until combined.
4. Fold in flour slowly until it becomes soft look-alike dough.
5. Mix the walnuts and chocolate chips into the dough evenly.
6. Spoon the dough one inch apart onto baking tray lined with parchment or baking paper.
7. Bake in preheated oven at 190 Celcius for 15-20 minutes or until golden brown.

Lemon Cheesecake

First post for 2012 with another favorite cheesecake recipe. I wanted to make a blueberry cheese cake initially but since my brother is around and berry is not his cup of tea, I changed my mind. This lemon cheese cake is matched with Oreo crumbs as the base and sinfully tasty. 

INGREDIENTS

Base

100g Oreo cookies crumbs

50g butter, melted

Filling

250g cream cheese

65g whipping cream

30g granulated sugar

2 tbsp corn flour

1 tbsp lemon juice

1/2 tsp lemon essence
1/2 tsp vanilla essence

3 egg yolks

3 egg whites

35g granulated sugar

METHOD

1. Mix the Oreo crumbs with butter in a small bowl. 

2. Press the crumbs onto an 8" spring form cake pan lined with aluminum foil and chill in the refrigerator while you prepare the filling.

3. Beat the cream cheese and sugar together until creamy. Add in the whipping cream slowly and continue to beat with medium speed until.

4. Then add in the egg yolk one at a time while beating the mixture until combined. Add in vanilla essence, lemon essence and lemon juice.

5. Sift the corn flour into the mixture and mix well using a spatula. Set aside.

6. Whisk egg whites and sugar until soft peak. Then fold in the egg whites into the cheese mixture using a rubber spatula.

7. Pour the mixture into the prepared base.

8. Bake at 160 Celsius for 60 minutes using steam bath method.

9. Cool to room temperature and chill cheesecake at least 4 hours before serve.

Before Decoration

TIPS: Decorate with some cocoa powder and icing sugar

Snow White Almond Cookies

I love cookies but baking them are not as easy as I think, especially cut-out cookies. Measuring and mixing is fine with me but the challenging part is cutting out and removing each and every one single cookie from the rolled-out dough. That's why home-made cookies can be so expensive and we often lament that it's just and easy task. Not so until you have actually experienced it yourself. The recipe of this cookie is simple but as I mentioned, it's the rolling and cutting that will make you sweat if you bake in bulks. Whatca waiting for, let's get busy baking now.

INGREDIENTS
130g shortening
70g icing sugar
120g plain flour
80g corn flour
100g almond nibs (toasted)

METHOD
1. Using a electric hand-mixer, beat the shortening and icing sugar until smooth and fluffy.
2. Add in plain flour and corn flour and mix well using a spatula or your hands.
3. Finally add in the toasted almond nibs and combine until integrated.
4. Cut out cookies into desired shapes.
5. Bake in a preheated oven at 160 Celsius for 20 minutes.Please be careful as the cookies can be very hot once it's out from the oven.
6. Cool the cookies and store well.

Tips: You may substitute almond nibs with almond flakes or chop your own almonds into bits and pieces.
Shortening can be really oily and messy, so wear disposable thin plastic gloves to avoid heavy washing later.

Garlic Bread

Instead of buying those over-the-counter garlic bread made from expired baguette in supermarket, try to make your very own. Since I do not want to have smelly hands later, I opt for those butter garlic spread which is so easily available and easy on your pocket. Fuss free and fresh garlic bread baguette.

 
INGREDIENTS

1 loaf of fresh baguette

Butter garlic spread (I used Tru-Blue)

METHOD

1.Cut the baguette into desired shape, length and thickness.

2. Spread the garlic butter on each side.

3. Arrange the baguette on a baking pan and bake for 20 minutes in a 160 Celsius oven. (No need to preheat the oven but watch closely to avoid the garlic burnt)

4. Enjoy the fragrant garlic smell!

Almond Goldflakes

Wow, its really been a quite a while putting my baking adventure aside due to my busy work lately. Been feeling guilty since I didn't bake anything for Christmas. Nonetheless, in preparation for the coming Chinese New Year (CNY) festive seasons, I need to start baking my very own cookies. Mum and myself decided not to buy any cookies and bake our very own. Here's my first bake CNY cookies and its a really simple recipe. Hope you like the colors and crunchiness.

INGREDIENTS

250g corn flakes

50g rice bubbles

100g almond silvers (toasted)

125g butter

3 tsp maple syrup / honey 

50g granulated sugar 

METHOD

1. Mix all the dry ingredients (corn flakes, rice bubbles and almond silvers) in a big mixing bowl.

2. Melt the butter and sugar over low heat. Do not stir the mixture but move the pot slowly because stirring the sugar will clog the mixture and bubbles will form.
3. Once the sugar is melted, turn off heat and mix in the maple syrup. 
4. Pour butter mixture over the dry ingredients mixture and mix well.

5. Use a spoon to tug in the cornflakes into mini cups.
6. Bake at 160 Celsius for 10mins (watch closely to avoid burning).

7. Store in air-tight container and keep for maximum 3 weeks.