tag:blogger.com,1999:blog-83458806024338336272024-03-13T23:24:54.179+08:00Third Takes the CakeCherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-8345880602433833627.post-39547549613809536132015-04-15T18:30:00.000+08:002015-10-05T14:15:44.042+08:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Made some chocolate chip cookies since it's been a while. I'm quite out of touch with baking so it's time to practice baking different stuff!<br>
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The cookies were chewy and chocolatey (always use chopped chocolate!). Dad's been conditioned by us to like soft chewy cookies and loves them too, though he asked me to make blueberry cookies the next time. I got to remember!<br>
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<br>Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-2835767281577553742015-04-11T18:12:00.001+08:002015-04-11T18:13:04.897+08:00Handmade Pasta<br />
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I finally made my first handmade pasta at home! </div>
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I just used the recipe that came with the pasta roller since I guess that would work. I did, however, add a little more water as the dough seemed dry. </div>
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This took more effort than expected because I didn't buy the pasta cutter. I had to hand cut the pasta which caused some pain as I didn't flour them enough and they stuck together when I rolled them up to be cut! </div>
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Lessons learnt! Flour generously! :)</div>
Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-79509275157955670672015-04-11T17:37:00.002+08:002015-04-11T17:37:46.745+08:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
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Made another dessert to use up the shredded coconut I (still) have on hand.. Coconut Macaroons!<br />
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These are crispy on the outside, chewy on the inside. Pure heaven, in my opinion.<br />
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I used the recipe from <a href="http://www.seriouseats.com/recipes/2012/04/unsweetened-coconut-macaroon-cookie-recipe.html" target="_blank">Serious Eats</a> but did not dip the macaroons in melted chocolate (I was a little lazy!). But I did mix chocolate chips into the mixture, so it's all good!<br />
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Seriously though, chocolate and coconut's such a good combination. Love it!<br />
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Again, the family's not crazy about this. Dad says the coconut goes in between his teeth. That's quite uncomfortable so he didn't eat more. Mom doesn't like the texture.<br />
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<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-48499462944503746172015-04-05T17:27:00.000+08:002015-04-11T17:32:04.251+08:00Vanilla Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
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I haven't made chiffon cakes in a while, so this weekend, I thought I'd get back to a simple one - Vanilla Chiffon!<br />
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As I didn't have any vanilla bean on hand, I used vanilla bean paste. Unfortunately, the taste of vanilla didn't quite come through - it was overpowered by the taste of the eggs.<br />
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Luckily, everyone loved the cake anyway! Light, fluffy, yummy. What more could we ask for from a chiffon? (a nice crust really, but I'm still figuring <i>that </i>out. ^^)<br />
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Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-51494690893753739982015-03-28T17:21:00.000+08:002015-04-11T17:27:34.410+08:00Red Bean Pancakes 豆沙锅饼 - Take 4<div class="separator" style="clear: both; text-align: center;">
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Made some red bean pancakes again today. I used more oil to fry the batter, but they still weren't crispy. I wonder if the recipe's the problem?<br />
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<span style="font-size: x-small;">The previous times I've made it:</span><br />
<a href="http://thirdtakesthecake.blogspot.sg/2014/08/red-bean-pancakes.html" target="_blank"><span style="font-size: x-small;">Red Bean Pancakes 豆沙锅饼</span></a><br />
<a href="http://thirdtakesthecake.blogspot.sg/2014/08/red-bean-pancake-take-2.html" target="_blank"><span style="font-size: x-small;">Red Bean Pancake 豆沙锅饼 - Take 2</span></a><br />
<a href="http://thirdtakesthecake.blogspot.sg/2014/10/red-bean-pancakes-take-3.html" target="_blank"><span style="font-size: x-small;">Red Bean Pancakes 豆沙锅饼 - Take 3</span></a><br />
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Nonetheless, they were still delicious... So no complaints! ^^<br />
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<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-14812641043956427822015-03-23T17:02:00.000+08:002015-04-11T17:19:57.654+08:00Coconut Cake<div class="separator" style="clear: both; text-align: center;">
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I really wanted to use up the shredded coconut at home because it's been opened for a long time, and I didn't want it to go stale.<br />
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So, I found a recipe for <a href="http://allrecipes.co.uk/recipe/20/coconut-cake.aspx" target="_blank">Coconut Cake online</a>. It sounded simple enough. So I went straight ahead!<br />
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I omitted the lime zest. It would probably have been better if it had that tang. ;)<br />
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The cake was a little dry (did I overbake it?) but my family didn't really like this cake, though they did finish up the crispy top part (which I've sliced off as the cake rose so much that it "exploded" at the top!).<br />
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<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-59058658850687442182015-03-07T16:59:00.000+08:002015-04-11T17:02:32.304+08:00Cinnamon Gluten Free Pancakes<div class="separator" style="clear: both; text-align: center;">
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These pancakes are made of brown rice and sorghum flour. Still working hard to use up the flour sis brought back from Canada!<br />
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The cake in the background was my actual breakfast, while the pancakes were for the family. :D<br />
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I did have some of the pancakes. And frankly, I got to say that gluten free pancakes are best warm. They get a little dry and flaky when cold. Still working on my pancakes recipe!! Need it to be softer and fluffier. Hmmmmm!<br />
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<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-71132405575007478042015-02-15T16:56:00.000+08:002015-04-11T17:13:06.570+08:00Brownie Cake for a dear friend<div class="separator" style="clear: both; text-align: center;">
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So, in order to celebrate a dear friend's birthday, I baked an entire brownie for her. She loves my brownies, especially the plain chocolate and peanut butter ones. So, half of this brownie was chocolate and the other half, peanut butter swirled into the batter.<br />
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Totally worth the effort to see the joy in her eyes when she saw that she had such a huge brownie cake, all for herself. ^^Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-70892165580283185012015-02-14T16:40:00.000+08:002015-04-11T17:14:21.295+08:00Kueh Bangkit - slight twist for Valentine's Day!<div class="separator" style="clear: both; text-align: center;">
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Because it's Valentine's Day, I stamped my kueh bangkits with the word "Love".<br />
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My kueh bangkits are loved by the family. So, although I wasn't in the mood for it, I made a single batch of the cookies for them.<br />
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I did, however, steal a few pieces to share with a friend since she asked for it. And she said it's the best she's had, better than those at the stores! Kind words, but makes me happy all the same! :)<br />
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<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-38780657303876133152015-02-08T16:35:00.000+08:002015-04-11T17:13:23.265+08:00Castella Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqouPqCWKYfOjCPe231LSRWs-kAus2JQOwnHbtjq26DcHBGFiT0HprHctK_mzj_ssMFAx_KzWW0Hpx3ufFAQf0j6M_-tgOY7ODz5Y1AhTe_hpZ9PZNziK4L6lW2q2ns4BPc4fF1H59gTQ/s1600/Castella+Cake+-+2015.02.07+-+(40)_web960_iphone%2Bedit%2B6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqouPqCWKYfOjCPe231LSRWs-kAus2JQOwnHbtjq26DcHBGFiT0HprHctK_mzj_ssMFAx_KzWW0Hpx3ufFAQf0j6M_-tgOY7ODz5Y1AhTe_hpZ9PZNziK4L6lW2q2ns4BPc4fF1H59gTQ/s1600/Castella+Cake+-+2015.02.07+-+(40)_web960_iphone%2Bedit%2B6.png" width="500" /></a></div>
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Made some Castella Cake to celebrate my birthday with the kiddos. This is my other all-time favourite cake, apart from the <a href="http://thirdtakesthecake.blogspot.sg/2015/02/birthday-cake.html" target="_blank">Black Forest Cake</a> I made for my actual birthday celebration. :)<br />
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This cake was a great success. Sis could guess it was a Japanese cake just by looking at it! ^^<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41oGDOeh_3N4eVbT7rW7KfQDVw2eoPbwlQVAF88k0CRLmeVIoT_nzudMh7eBwX9yXSL7bZgNCeWNfvrNgbLJxKZpCbGbcrVHTeVQkJzsRaikTkB2imJTG96ufkmsdXjmA3G33dhSPylgj/s1600/Castella+Cake+-+2015.02.07+-+(31)_web960.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41oGDOeh_3N4eVbT7rW7KfQDVw2eoPbwlQVAF88k0CRLmeVIoT_nzudMh7eBwX9yXSL7bZgNCeWNfvrNgbLJxKZpCbGbcrVHTeVQkJzsRaikTkB2imJTG96ufkmsdXjmA3G33dhSPylgj/s1600/Castella+Cake+-+2015.02.07+-+(31)_web960.png" width="500" /></a></div>
<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-47896635358264556502015-02-07T16:29:00.000+08:002015-04-11T17:13:23.268+08:00Pineapple Tarts for Chinese New Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlS6VpouBe9NM9RXb0gn-2ZU1rKKKjMgZ_a2Gj-xjAu1yTr11JmWq7QYiJ6nP8NqppmwwR25-PXn2vcfFJN26Sj6pKrByIxR3TUecBvlO6FWOExW1vrqvg9iTbqz06guFb4ovWwA-TTXy/s1600/Pineapple+Tarts+-+2015.02.07+-+Collage+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlS6VpouBe9NM9RXb0gn-2ZU1rKKKjMgZ_a2Gj-xjAu1yTr11JmWq7QYiJ6nP8NqppmwwR25-PXn2vcfFJN26Sj6pKrByIxR3TUecBvlO6FWOExW1vrqvg9iTbqz06guFb4ovWwA-TTXy/s1600/Pineapple+Tarts+-+2015.02.07+-+Collage+(2).JPG" width="500" /></a></div>
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In preparation for Chinese New Year, here's some pineapple tarts! I used the juice remaining from the pineapples to make some <a href="http://thirdtakesthecake.blogspot.sg/2015/01/pineapple-sorbet.html" target="_blank">pineapple sorbet last week</a>.<br />
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Pineapple tarts are a must-have for Chinese New Year. Because habits are hard to break. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPx-3iVxVKfQWvJ-NDa6L_11UJgyyVATQPQQV0L4lWC_qelRHmpupGCrU83uM6lMiZR1cqtXVROu_smAdsgNXwpJbkZ69rTgUrE7-HUAYnolF-ofXyhtY0eIkPWxnybZYVZu2cjooaNjv/s1600/Pineapple+Tarts+-+2015.02.07+-+(9)_web960_insta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPx-3iVxVKfQWvJ-NDa6L_11UJgyyVATQPQQV0L4lWC_qelRHmpupGCrU83uM6lMiZR1cqtXVROu_smAdsgNXwpJbkZ69rTgUrE7-HUAYnolF-ofXyhtY0eIkPWxnybZYVZu2cjooaNjv/s1600/Pineapple+Tarts+-+2015.02.07+-+(9)_web960_insta.JPG" width="500" /></a></div>
<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-12267795114250175362015-02-05T16:24:00.000+08:002015-04-11T17:13:23.262+08:00Birthday Cake!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZck0FHUb6DZ_K-9ilX5mEW_b0xhTlplvHRzpzLQt75FzyXFf6RJjVm63KPXSQ_3Gm_7WVyhSpVkhMH-EnLIv5Hc4OnaBktOeTkQPHKBvs93b06x14F5yArChcDr0z9vo7e_FNf02jxLBW/s1600/Black+Forest+Cake+(Jamie%2BOliver)%2B-%2B2015.02.01%2B-%2B(7)_web960_insta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZck0FHUb6DZ_K-9ilX5mEW_b0xhTlplvHRzpzLQt75FzyXFf6RJjVm63KPXSQ_3Gm_7WVyhSpVkhMH-EnLIv5Hc4OnaBktOeTkQPHKBvs93b06x14F5yArChcDr0z9vo7e_FNf02jxLBW/s1600/Black+Forest+Cake+(Jamie%2BOliver)%2B-%2B2015.02.01%2B-%2B(7)_web960_insta.jpg" width="500" /></a></div>
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I've been thinking of making the Black Forest Cake from Jamie Oliver's book again. It's meant to be a roll-type cake, but I always prefer to make it as a stacked cake because I use white frosting instead of cream for the cake. So it never quite rolls up well (the white frosting would totally seep out). <br />
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This is really one of my favourite cakes. I stacked it high, because it's my birthday! ^^<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgks7sp406W0-9eHvMe-MpdKGwR0DQXreBuiKIaTYiJ3Zbu8WUBowrV98fA3cS-HhYYrrCuw9ObAsXDZmu8Nxhmlq6AyljrNZIE-AqlVrLp1Dk9uavoK2x4slMpD-W-EPCX4UuBvxzZ76Lq/s1600/Black+Forest+Cake+(Jamie%2BOliver)%2B-%2B2015.02.01%2B-%2B(5)_web960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgks7sp406W0-9eHvMe-MpdKGwR0DQXreBuiKIaTYiJ3Zbu8WUBowrV98fA3cS-HhYYrrCuw9ObAsXDZmu8Nxhmlq6AyljrNZIE-AqlVrLp1Dk9uavoK2x4slMpD-W-EPCX4UuBvxzZ76Lq/s1600/Black+Forest+Cake+(Jamie%2BOliver)%2B-%2B2015.02.01%2B-%2B(5)_web960.jpg" width="500" /></a></div>
<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-24210152806697314252015-01-25T16:19:00.000+08:002015-04-11T16:24:46.701+08:00Pineapple Sorbet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqii0nEirNC3651mYU_wOdNcfwbf24-oH0Zd4T6ss460MWqH-I3Ro-zBlgGRWF46EAHqELnJOYVLnGPUH_aA2Ur0O1ByGQwZSq6fiDQZAl00ryHq0t2YdJzmenouZpDjRUlH2YP7ngGHFg/s1600/Pineapple+Sorbet+-+2015.01.25+-+(2)_web960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqii0nEirNC3651mYU_wOdNcfwbf24-oH0Zd4T6ss460MWqH-I3Ro-zBlgGRWF46EAHqELnJOYVLnGPUH_aA2Ur0O1ByGQwZSq6fiDQZAl00ryHq0t2YdJzmenouZpDjRUlH2YP7ngGHFg/s1600/Pineapple+Sorbet+-+2015.01.25+-+(2)_web960.jpg" width="500" /></a></div>
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Using the left over pineapple juice from making pineapple jam for CNY, I made some pineapple sorbet. Perhaps due to the amount of sugar in this, the sorbet remained scoopable even after being in the freezer for weeks! :)<br />
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I added a cinnamon stick into the mixture when I melted the sugar with the pineapple juice, so it REALLY tasted like pineapple jam, in the form of an ice cream.<br />
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Love it! ^^<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0Xzs5dTrKHdwFiJf6FGXCX6B2nIfyyd7RyZoKcbVY2br_aFef-MYUITDFzgP-H_Ali923mLp6Ai39ftqW0nxUgwiageGrfLyRIqdJ0NHmdnv_AuoBJBOSC1CdiNowYMU0MK19tqmvxcT/s1600/Pineapple+Sorbet+-+2015.01.25+-+(1)_web960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0Xzs5dTrKHdwFiJf6FGXCX6B2nIfyyd7RyZoKcbVY2br_aFef-MYUITDFzgP-H_Ali923mLp6Ai39ftqW0nxUgwiageGrfLyRIqdJ0NHmdnv_AuoBJBOSC1CdiNowYMU0MK19tqmvxcT/s1600/Pineapple+Sorbet+-+2015.01.25+-+(1)_web960.jpg" width="500" /></a></div>
<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-80787906119714961202015-01-11T22:13:00.001+08:002015-04-11T17:13:38.854+08:00(Somewhat) Gluten Free Pancakes<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7EwYUPh4XGPsOaFk46_UNQl-kTW4vH2X4TTAklpC1dvkZp5ugTpe2jQw2WbRcvJK1UBn1BoPAaBYHBepBDeP9bGKk6S48gzu0h7yzHFf9ptDxs1Fz-VglhYOR1qaAaZOaX4MCeBeOkeC/s640/blogger-image--1758739384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7EwYUPh4XGPsOaFk46_UNQl-kTW4vH2X4TTAklpC1dvkZp5ugTpe2jQw2WbRcvJK1UBn1BoPAaBYHBepBDeP9bGKk6S48gzu0h7yzHFf9ptDxs1Fz-VglhYOR1qaAaZOaX4MCeBeOkeC/s640/blogger-image--1758739384.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The first time in the kitchen since 2015 started! Work's been extremely busy since New Year's Eve. :(</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">So, my sis brought back a couple of flours back from Canada - Amaranth, Sorghum, Brown Rice Flours - and I wanted to use them up. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">So, great time to get started on Gluten Free food! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXFGEmWdspgXGbyG7KEcKEuKCX2UXDeH9iCxJ0N65OyGeNQnSs08BYIf4ALuifhKPi7LPgxJEWC_mf_aTWpaIepWZrpISKQFhwG7dVY-ma6Zl6Ly9MhDvE0Af1E-J-kLUZN4bpuBfz5tP/s640/blogger-image--435668379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXFGEmWdspgXGbyG7KEcKEuKCX2UXDeH9iCxJ0N65OyGeNQnSs08BYIf4ALuifhKPi7LPgxJEWC_mf_aTWpaIepWZrpISKQFhwG7dVY-ma6Zl6Ly9MhDvE0Af1E-J-kLUZN4bpuBfz5tP/s640/blogger-image--435668379.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;">These pancakes were made using a mix of Sorghum and Brown Rice flours (in addition to sweet rice flour and tapioca starch in order to replicate the protein content in all purpose flour). </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The texture was fluffy, though my sis felt it was a little more gritty than pancakes made with normal flour. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I won't call this a real gluten free pancake as I've come to realise that not all baking powders are gluten free. But apart from that, it's probably not too bad! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I'll have to play around with the flours a lot more to get less earthy taste and less grittiness?</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZCEFwZvByAtRYEJlUyM_8h3CfTZpMIjHn8cMHsayjTC8rNPEBJ9WPJkmWIXfVc14RC0IqVYW4BwlaZYln1eK1MU8FnqJ-ERPDNpq0zaWsRxCyGtrVHewsgnlwP-0JSNLN4rhZSmwtrx-/s640/blogger-image-427537055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZCEFwZvByAtRYEJlUyM_8h3CfTZpMIjHn8cMHsayjTC8rNPEBJ9WPJkmWIXfVc14RC0IqVYW4BwlaZYln1eK1MU8FnqJ-ERPDNpq0zaWsRxCyGtrVHewsgnlwP-0JSNLN4rhZSmwtrx-/s640/blogger-image-427537055.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;">Till next time! </div>Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-34415886988556009442015-01-01T13:45:00.001+08:002015-01-01T13:46:32.743+08:00Lemon Meringue Tart<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o-XJlMnsajw3PynVdzHtF8GzsQKSNExANLjrIYsUVTgBEhBSZs6eeb7jnbrQ75s7d5lKzlCcf9GSZA7JLTiErCvOU8Mag8ya4vBMqnlbE5L0z8mKtD3Lg3V4HxDpm_k5DPQ1db9VpByt/s640/blogger-image--466801797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o-XJlMnsajw3PynVdzHtF8GzsQKSNExANLjrIYsUVTgBEhBSZs6eeb7jnbrQ75s7d5lKzlCcf9GSZA7JLTiErCvOU8Mag8ya4vBMqnlbE5L0z8mKtD3Lg3V4HxDpm_k5DPQ1db9VpByt/s640/blogger-image--466801797.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I absolutely love lemon meringue tarts. I made this some time back, but FORGOT to post it up!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The tart was terribly HARD. I thought I may have overbaked it, but even when baked nicely, it seemed hard. *shrugs* Need to play around with the tart base. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Nonetheless, the lemon curd and meringue combination's yummy. We still need the tart base to bring everything together though... So more hard work to figure things out!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_F9xPIU8AGOkLNqRDPVM1nCAVGumoWNgj9_W2mkyGy1DOla0051SxkBtYELipKjU3BRTK7HAGKd_a8zmLyhqchUm5EuGOh6c8Bf9rQZO2geZxB92t_7qoXJYakLMxLn5e5W7bwOu3CrBF/s640/blogger-image--758369448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_F9xPIU8AGOkLNqRDPVM1nCAVGumoWNgj9_W2mkyGy1DOla0051SxkBtYELipKjU3BRTK7HAGKd_a8zmLyhqchUm5EuGOh6c8Bf9rQZO2geZxB92t_7qoXJYakLMxLn5e5W7bwOu3CrBF/s640/blogger-image--758369448.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I didn't have any fuel in my blow torch, so instead of blow torching the meringue tarts, I threw them into the oven on the Grill mode. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">It toasted somewhat, but just didn't give you that yummy taste from blow torch. Or maybe I just didn't toast it enough. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">More experiments to come! </div><br></div><br></div>Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-82899034353606279752014-12-04T22:37:00.001+08:002015-01-01T13:33:36.231+08:00Red Bean Bun (An Pan)<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7m0Xf2JeuTLZcJt9mIkr_L41StKwKB8f-ZKUK7mdtB1TvSfH8G4HBSGLGbTosRrZCXHcJvg1P67x3Sx_3X4_YZMBYTGuo1VH3mojC71Q88RdIB7BRHBWuWxVSrOPEx2v7_RpMAiX2Lv6/s640/blogger-image-385965446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7m0Xf2JeuTLZcJt9mIkr_L41StKwKB8f-ZKUK7mdtB1TvSfH8G4HBSGLGbTosRrZCXHcJvg1P67x3Sx_3X4_YZMBYTGuo1VH3mojC71Q88RdIB7BRHBWuWxVSrOPEx2v7_RpMAiX2Lv6/s640/blogger-image-385965446.jpg"></a></div>This post is a week late. <div><br></div><div>I wanted to clear up a few "to-do" items before I started my new job since the hours are a lot less flexible (9-6 desk job).</div><div><br></div><div>My dad's been asking for me to make red bean paste since he bought a pack of red beans. He had also suggested that I make red bean buns after he had tastes the soft pandan buns I made last week. </div><div><br></div><div>So, combining the two, An Pan was a natural choice. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccsp3uL-dE_tnXivuhkxSmZ2bFW_tTRthvYNkjHPRKZVDjCEuojNC_2Fz9NBWNDVOhvz12dWpYiRS94W_ZYDntHqKkJh3PBvUlwFBUbW1R8Zc_A_XVxiSsghBSUKAhIlFNpXQ-v_z_YGy/s640/blogger-image--582645211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccsp3uL-dE_tnXivuhkxSmZ2bFW_tTRthvYNkjHPRKZVDjCEuojNC_2Fz9NBWNDVOhvz12dWpYiRS94W_ZYDntHqKkJh3PBvUlwFBUbW1R8Zc_A_XVxiSsghBSUKAhIlFNpXQ-v_z_YGy/s640/blogger-image--582645211.jpg"></a></div><br></div><div>Making homemade red bean paste is a lot easier than expected. It just takes time. You just soak the red beans overnight, boil them till they're soft, cook and mash them with sugar (to taste). And voila! </div><div><br></div><div><div class="separator" style="clear: both;">Then the next thing is just to make the buns. The recipe I use required an one right sponge, so I did that the night before. I finished making the dough and making the red bean paste the next day. A little time planning is required so the paste has time to cool and thicken. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2jDcWcgOcfprRV8aFygBtvLOvm3GZfjRWqnkd1TcOGVQN__KZhff7G9cHrT8Qrb0ib3z9mKJsGkX2XbDwoO4WlK5AVSnAYCBMMv9C-M-Phf9hmbFgrUnLgITgibCoglCVW2YFTGuTlY6/s640/blogger-image-1216709742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2jDcWcgOcfprRV8aFygBtvLOvm3GZfjRWqnkd1TcOGVQN__KZhff7G9cHrT8Qrb0ib3z9mKJsGkX2XbDwoO4WlK5AVSnAYCBMMv9C-M-Phf9hmbFgrUnLgITgibCoglCVW2YFTGuTlY6/s640/blogger-image-1216709742.jpg"></a></div>Portioned, rounded and ready to be filled</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRzz5R7jK8ff98jFjbOyBXcNonmZ0eme45Sr6sgN1NHwYbDXzTVSzNsh8Cz1w9ns2gC7jaHqmEzgrFHWQU4XKnR-hLAYtRnRS2zACEAeE4VJcBhyfTZ4VOkLua1cUi-apEmagKXlZNTMK/s640/blogger-image-2118251503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRzz5R7jK8ff98jFjbOyBXcNonmZ0eme45Sr6sgN1NHwYbDXzTVSzNsh8Cz1w9ns2gC7jaHqmEzgrFHWQU4XKnR-hLAYtRnRS2zACEAeE4VJcBhyfTZ4VOkLua1cUi-apEmagKXlZNTMK/s640/blogger-image-2118251503.jpg"></a></div><div class="separator" style="clear: both;">Preparation part 2</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Being so smart, I forgot to takes picture of the buns resting in the pans before baking. *shakes head*</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">But well, they came up fluffy and soft. So that's great. :)</div><br></div><br></div>Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-65445100867612544982014-11-22T12:30:00.000+08:002014-11-22T12:37:58.384+08:00Pandan Soft Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIj5tY9A3bgZc8CeAwXKOIco9mAtKiQjoJ6X3IZ7nXhJs0qjEmuBxShC038_ki38J8v3IiFUeq_uR6t8Aw2buJb-VpEuWp5Rc35SQy-u67UHSSAeRo_D140zEWpD2AnAoRMOD8y9y4PmH/s1600/Pandan+Soft+Bread+-+2014.11.21+-+(24)_web960-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIj5tY9A3bgZc8CeAwXKOIco9mAtKiQjoJ6X3IZ7nXhJs0qjEmuBxShC038_ki38J8v3IiFUeq_uR6t8Aw2buJb-VpEuWp5Rc35SQy-u67UHSSAeRo_D140zEWpD2AnAoRMOD8y9y4PmH/s1600/Pandan+Soft+Bread+-+2014.11.21+-+(24)_web960-.jpg" width="600" /></a></div>
<br />
Instagram (and the internet) is an amazing place. A place where people share their photos and recipes.<br />
<br />
I originally saw a post by <a href="http://instagram.com/thesingaporewomensweekly" target="_blank">@thesingaporewomensweekly</a> regarding a Pandan Pancake wrapped with peanuts (similar to Min Jiang Kueh but not - from what I gather, it uses a standard pancake batter that doesn't have yeast in it so it doesn't have that gluten strands look). It linked me up to <a href="http://mimibakeryhouse.blogspot.com/" target="_blank">Mimi Bakery House</a>'s main page, leaving me to search for this pandan pancake recipe. During my search, I found a post on <a href="http://mimibakeryhouse.blogspot.sg/2014/07/pandan-kopitiam-buns.html" target="_blank">Pandan Kopitiam Buns</a>.<br />
<br />
She said it was SOFT and FLUFFY. <br />
<br />
I <i>love </i>soft, fluffy buns.<br />
<br />
<a name='more'></a>I've always had problems getting the right texture. Using a Tang Zhong recipe in the past, I managed to get soft chewy buns. But they didn't quite hold their shape very well. Perhaps I had lousy kneading skills (after all, I've never learnt to make bread from a proper teacher).<br />
<br />
This recipe caught my eye because it DOES NOT use any milk to give the bread it's soft texture. I was drawn immediately since soft bun recipes typically use milk or milk powder to give it the soft texture, and being allergic to dairy products, any substitutes never quite gave me the right results.<br />
<br />
The recipe, however, uses butter - I presume this is the ingredient that gives the bread it's softness. I simply replaced that with margarine, and it worked fine. :)<br />
<br />
Although I've been cutting down on my wheat intake, this bread is SO WORTH IT.<br />
<br />
The bread was really soft and fluffy. The pandan taste was a little mild (can't really taste it), so perhaps, I should add more pandan extract (or even slip in some pandan paste the next time).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_7e3cGsJMV6s_MuB4TbXCAwZq6ZBZhuPyjv_-ZG0Yhcp6zTzjlNvqbkbJ7IjsprA8YUnnUaus2ILjweuG9BhhtP-q5diWORpzTte-cXMXLuvbZz80KiN2hS4fKzT3aiE8hCQCXWruKeK/s1600/Pandan+Soft+Bread+-+2014.11.21+-+(17)_web960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_7e3cGsJMV6s_MuB4TbXCAwZq6ZBZhuPyjv_-ZG0Yhcp6zTzjlNvqbkbJ7IjsprA8YUnnUaus2ILjweuG9BhhtP-q5diWORpzTte-cXMXLuvbZz80KiN2hS4fKzT3aiE8hCQCXWruKeK/s1600/Pandan+Soft+Bread+-+2014.11.21+-+(17)_web960.jpg" width="600" /></a></div>
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<br />
I'm so in love.<br />
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<blockquote>
<u>RECIPE</u><br />
<i>~ adapted from the original source, <a href="http://my123favourites.blogspot.sg/2014/06/pandan-buns.html" target="_blank">My Little Favourite DIY</a>.</i><br />
<br />
<i>Note: This recipe requires a 12 hour overnight rest for the sponge, so do plan in advance if you plan to make this bread.</i><br />
<br />
Makes 12 buns<br />
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<b>A. Overnight Sponge Dough</b><br />
<br />
Ingredients:<br />
<ul>
<li>215g Bread Flour</li>
<li>125g Cold Water </li>
<li>2g Instant Yeast</li>
</ul>
<br />
Instructions:<br />
<ol>
<li>In a large bowl, combine all ingredients. Use your hands to create a rough dough. There is <u>no need</u> to knead the dough until it is smooth. Just roughly combine it into a dough. </li>
<li>Cover with cling film and immediately store in the fridge overnight (at least 12 hours).</li>
</ol>
<br />
<b>B. Preparing the Buns (the next day)</b><br />
<br />
Ingredients:<br />
<ul>
<li>90g Bread Flour</li>
<li>30g egg (1/2 large egg)</li>
<li>4g instant yeast</li>
<li>3g fine sea salt</li>
<li>50g sugar </li>
<li>1 Tablespoon concentrated pandan juice (cold)</li>
</ul>
<ul>
<li>Overnight sponge dough prepared in part A</li>
<li>45g margarine (brought to room temperature)</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Add all the ingredients EXCEPT butter into the mixing bowl of your stand mixer. </li>
<li>Tear the overnight sponge dough into pieces and add it to the rest of the ingredients.</li>
<li>Using the dough hook, knead until the dough is smooth.</li>
<li>Add in the margarine and knead until the dough is smooth and elastic. </li>
<li>Cover dough with cling film and set aside to proof until the dough doubles in size (about 40 minutes).</li>
<li>Punch down the dough to expel air.</li>
<li>Divide the dough into 12 equal portions and shape them into balls. </li>
<li>Place balls into a greased pan. Leave some room in between each ball. The balls will touch each other after they proof so there's no need to crowd them. </li>
<li>Let the dough proof until doubled in size (about 30-45 minutes).</li>
<li>Preheat oven to 170C. </li>
<li>Bake for 20 minutes on the lowest rack. </li>
<li>Tilt the buns out of the baking pan once they are out of the oven.</li>
</ol>
</div>
</blockquote>
<div>
<div>
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Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-33121387131339818992014-11-16T12:00:00.000+08:002014-11-16T16:30:07.413+08:00Orange Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhkYjVzlb8xp5RUlD-IzPzBqGKld_zZEh4JJ_p__UZo6hlVK5N6F3k24OwT3KHKGz0mXm5gp-XV7pCz4V0zA6ss1keaQlLGFP7ZR94xYtzbhwma_-xxW5SJ-UgsXgIWGiVKUN-5UO3kBG/s1600/Orange+Choc+Chip+Muffin+-+2014.11.15+(3)iphoneEdit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhkYjVzlb8xp5RUlD-IzPzBqGKld_zZEh4JJ_p__UZo6hlVK5N6F3k24OwT3KHKGz0mXm5gp-XV7pCz4V0zA6ss1keaQlLGFP7ZR94xYtzbhwma_-xxW5SJ-UgsXgIWGiVKUN-5UO3kBG/s1600/Orange+Choc+Chip+Muffin+-+2014.11.15+(3)iphoneEdit.JPG" width="600"></a></div>
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I made Orange Chocolate Chip Muffins again today, since I was on a personal mission to improve the recipe.<br>
<br>
<br>
<a name="more"></a>The most amazing thing was this. I used the same recipe and method as <a href="http://thirdtakesthecake.blogspot.com/2014/10/orange-chocolate-chip-muffins-refining.html" target="_blank">the last time</a>, with only 2 seemingly unimportant changes:<br>
<br>
<ol>
<li>I used these paper cups (I still placed them in muffin tins during baking as these paper cups are rather thin and can't quite hold their shape very well), and </li>
<li>Instead of mixing the chocolate chips in, I stuffed them into the middle of the cupcakes after pouring the batter into the paper cups (which were filled 4/5 of the way up).</li>
</ol>
<div>
<br></div>
<div>
And, they puffed up. And stayed up. So, I'm still not getting the humongous muffin tops I love to see in photos, but strangely, they puffed up nicely, and the cakes were rather light. </div>
<div>
<br></div>
<div>
I liked the texture, and dad seemed to like it. But because he only had one, I'm not confident in the recipe yet. Got to test it out again. </div>
Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-16605061308765249182014-11-15T11:30:00.000+08:002014-11-15T22:11:15.996+08:00Orange Barley Flour Pancakes with Strawberry Compote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nDsOgfiPAMHL_ZAb4La_YYhKE9ume6ZuKh0ZWgqYQ4_YCKQeKOo5PbR9GFMzI_Rl0TEi9LW8aE1clI_YYoKBM-9Ree3MOh-kzvdVc4VrkHOv9H6V58XKTIB6niadQfFjG4X722ujKtW8/s1600/Orange+Barley+Flour+Pancakes+w+Strawberry+Sauce+-+2014.11.15+(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nDsOgfiPAMHL_ZAb4La_YYhKE9ume6ZuKh0ZWgqYQ4_YCKQeKOo5PbR9GFMzI_Rl0TEi9LW8aE1clI_YYoKBM-9Ree3MOh-kzvdVc4VrkHOv9H6V58XKTIB6niadQfFjG4X722ujKtW8/s1600/Orange+Barley+Flour+Pancakes+w+Strawberry+Sauce+-+2014.11.15+(12).jpg" width="600" /></a></div>
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So it was a pancake kind of morning. And once again, I wanted to play with Barley Flour. It could have been coconut flour, but I just felt like using Barley Flour again this week.<br />
<br />
Since it wouldn't be fun if I just made the same flavour and I had some Ceres orange juice left in the fridge, I decided on Orange Barley Flour Pancakes!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud490mBolSTvoGTpMRgDzdu9LkhUYdsBU6mu_-d2FGfvrVE30BRGHuJp-4z5nNiKLxRmyQPCqS4A_7aIHxB_JGzfMaYiefUz_4jsIDbcbNqn4b22UlRN-iXEDHXkEXsnMLpY6UavgUVDO/s1600/Orange+Barley+Flour+Pancakes+w+Strawberry+Sauce+-+2014.11.15+(5).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud490mBolSTvoGTpMRgDzdu9LkhUYdsBU6mu_-d2FGfvrVE30BRGHuJp-4z5nNiKLxRmyQPCqS4A_7aIHxB_JGzfMaYiefUz_4jsIDbcbNqn4b22UlRN-iXEDHXkEXsnMLpY6UavgUVDO/s1600/Orange+Barley+Flour+Pancakes+w+Strawberry+Sauce+-+2014.11.15+(5).jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo taken by my sis. It's fun to study other people's photos. She loves close up shots :)</td></tr>
</tbody></table>
<br />
I used less liquid today as I only had 1/2 cup of orange juice and I forgot to make up the remainder with water. As a result, the pancakes turned out thick, dense and a little hard. (I've adjusted the amount of liquid in the recipe below.)<br />
<br />
I also decided to pair the pancakes up with some simple strawberry compote. Beginning to love fruit compotes with pancakes as it gives them a yummy flavour. This is actually very important since my pancakes doesn't have any form of dairy in them and so different compotes makes them more interesting (as opposed to ALWAYS pairing the pancakes with just maple syrup).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSf1SIjceNvuv7UzNdsANdPcJxWpEam-e0s-kDNmH0xsdGrL7p1YpzdBzkFSUPvXbYJhbHzUmUMzFhNmzBOvneabKTQDWGpE6SAO72Ij8ekWiluYH283P7ap3DlwlxzaKaFckJ-UhN6ezg/s1600/Orange+Barley+Flour+Pancakes+w+Strawberry+Sauce+-+2014.11.15+(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSf1SIjceNvuv7UzNdsANdPcJxWpEam-e0s-kDNmH0xsdGrL7p1YpzdBzkFSUPvXbYJhbHzUmUMzFhNmzBOvneabKTQDWGpE6SAO72Ij8ekWiluYH283P7ap3DlwlxzaKaFckJ-UhN6ezg/s1600/Orange+Barley+Flour+Pancakes+w+Strawberry+Sauce+-+2014.11.15+(8).jpg" width="600" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MEKE_E37xSezP-80kAq9sfWkq5rxeu3WlCcHS5YhDINPrLjMh04xFcv-_xs_JczHjkoieDMesMXwfZXCZGvQSiTYPwcx0hD7w5Pa0edXudJQwn9nIWeYQvVMYO-wUP8jZ1bA5hQzRCwU/s1600/DSC03384.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MEKE_E37xSezP-80kAq9sfWkq5rxeu3WlCcHS5YhDINPrLjMh04xFcv-_xs_JczHjkoieDMesMXwfZXCZGvQSiTYPwcx0hD7w5Pa0edXudJQwn9nIWeYQvVMYO-wUP8jZ1bA5hQzRCwU/s1600/DSC03384.jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my favourite shot of the pancakes. Again, a shot by my sis. Love the oozy looking sauce. Yums.</td></tr>
</tbody></table>
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<u>RECIPE</u></div>
<div class="separator" style="clear: both;">
~ Adapted from <a href="http://dinnerwithjulie.com/2014/04/12/blueberry-barley-pancakes/" target="_blank">Dinner with Julie</a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Makes 8 small pancakes</div>
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<br /></div>
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<u>Ingredients</u></div>
<div class="separator" style="clear: both;">
<i>Pancakes</i></div>
<div class="separator" style="clear: both;">
1 cup barley flour </div>
<div class="separator" style="clear: both;">
1 tsp baking powder </div>
<div class="separator" style="clear: both;">
1/4 tsp salt</div>
<div class="separator" style="clear: both;">
1/2 cup orange juice + 1/2 cup water (<i>adjusted the amount of water so it should give you a rather flowy batter)</i></div>
<div class="separator" style="clear: both;">
1 large egg </div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
1 Tbsp canola oil </div>
<div class="separator" style="clear: both;">
Zest of 1 orange</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<i>Strawberry Compote</i></div>
<div class="separator" style="clear: both;">
3 handfuls of strawberries <i>(probably about half a cup)</i></div>
<div class="separator" style="clear: both;">
4 tsp sugar <i>(adjust to your preferred level of sweetness)</i></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<u>Instructions</u></div>
<div class="separator" style="clear: both;">
</div>
<ol>
<li>In a medium sized bowl, whisk together the barley flour, baking powder and salt. Add the milk, egg, oil and zest, and whisk just until combined.</li>
<li>Set a pan over medium-high heat and oil the pan using a paper towel. </li>
<li>When the pan is hot, reduce the heat to medium-low. pour in one ladle full of the batter (actually, it's really up to you how big you want your pancakes to be) and cook until bubbles start to break through and the surface looks matte. Flip with a thin spatula and cook until golden on the other side. Repeat with the remaining batter.</li>
<li>While the pancakes are cooking, simmer the strawberries and sugar until the strawberries soften. Adjust the amount of sugar based on the level of sweetness you prefer. </li>
<li>Serve!</li>
</ol>
<br />Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-87929870664435477502014-11-11T22:43:00.000+08:002014-11-15T22:08:03.681+08:00Barley Flour Pancakes with Blueberry Sauce<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6hirDEQd8Jhx-2d6_IW7iIdZpd4Urz_vTX8ZbtWjSMgDYJ03hcPMP3uvOMwqT_8Y2mFE0b1bPGIW6KitZ_2PhHIJNLUobleEsYNp1VJDCf7_FjDNrEzHJMTIHplmBAfU8B6B2T10zyhY/s1600/Barley+Flour+Pancakes+w+Blueberry+Sauce+-+2014.11.09+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6hirDEQd8Jhx-2d6_IW7iIdZpd4Urz_vTX8ZbtWjSMgDYJ03hcPMP3uvOMwqT_8Y2mFE0b1bPGIW6KitZ_2PhHIJNLUobleEsYNp1VJDCf7_FjDNrEzHJMTIHplmBAfU8B6B2T10zyhY/s320/Barley+Flour+Pancakes+w+Blueberry+Sauce+-+2014.11.09+(7).jpg" width="600" /></a></div>
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Another Sunday, another wheat-free experiment. (yes, my post is late.)</div>
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Today, I had a sudden craving for pancakes when I got up. And I thought, Barley Flour Pancakes seemed like a good idea. I had no idea whether it was possible, but a quick google search showed that it was more than possible. :)</div>
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I chose the recipe that seemed the easiest because I was feeling lazy (I didn't want to bust out my hand mixer to whisk any eggs).</div>
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My parents weren't really used to the earthy, nutty taste of the barley flour initially. However, matching the pancakes with blueberry sauce (and butter for my parents) seemed to work. All the pancakes were wiped out at one go. ^^</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsL9UE-OTSwjtspNfPczGFchTPKWky2ZGgf20hVYuFvJswNTQPextTWVT27FKMnyS8KRwWTnjOYreOd7NrwbLuKBIl757pl0fOW3dEOOnD_FRz7LFsJAwqiUQoOO0iRo19L9gowP5OSRM/s640/blogger-image--735825064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsL9UE-OTSwjtspNfPczGFchTPKWky2ZGgf20hVYuFvJswNTQPextTWVT27FKMnyS8KRwWTnjOYreOd7NrwbLuKBIl757pl0fOW3dEOOnD_FRz7LFsJAwqiUQoOO0iRo19L9gowP5OSRM/s640/blogger-image--735825064.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsL9UE-OTSwjtspNfPczGFchTPKWky2ZGgf20hVYuFvJswNTQPextTWVT27FKMnyS8KRwWTnjOYreOd7NrwbLuKBIl757pl0fOW3dEOOnD_FRz7LFsJAwqiUQoOO0iRo19L9gowP5OSRM/s640/blogger-image--735825064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A rare sit-down breakfast with dad and mom ^^</td></tr>
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The blueberry sauce was crazy simple to make - simply put some blueberries and sweetener in a pot and heat it up. I could, however, have added more sweetener to it since blueberries are somewhat naturally sour. I've doubled the amount of maple syrup in the recipe below.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6G9WDXM1G4K2D6tiqnql8D2MaCOFJyzY6wpr1EFDoSSHeE3z_THcWAHrcPPQu3AiNm6H6Zv67fhgjXAOmKUzAGy-Py0KXcY2cDaY8WDPBibQjlXrloR7L1YylKDWVW7CNqAlawvGSH8rW/s1600/Barley+Flour+Pancakes+w+Blueberry+Sauce+-+2014.11.09+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6G9WDXM1G4K2D6tiqnql8D2MaCOFJyzY6wpr1EFDoSSHeE3z_THcWAHrcPPQu3AiNm6H6Zv67fhgjXAOmKUzAGy-Py0KXcY2cDaY8WDPBibQjlXrloR7L1YylKDWVW7CNqAlawvGSH8rW/s320/Barley+Flour+Pancakes+w+Blueberry+Sauce+-+2014.11.09+(1).jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only made a little blueberry sauce, but it seemed to be just the right amount! </td></tr>
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<u>RECIPE</u></div>
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~ Adapted from <a href="http://dinnerwithjulie.com/2014/04/12/blueberry-barley-pancakes/" target="_blank">Dinner with Julie</a></div>
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Makes 8 small pancakes</div>
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<u>Ingredients</u></div>
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<i>Pancakes</i></div>
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1 cup barley flour </div>
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1 tsp baking powder </div>
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1/4 tsp salt</div>
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1 cup water </div>
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1 large egg </div>
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1 Tbsp grapeseed oil </div>
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<i>Blueberry Sauce</i></div>
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4 handfuls of blueberries (probably about half a cup)</div>
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4 Tbsp maple syrup (taste it as you go along)</div>
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<u>Instructions</u></div>
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<li>In a medium sized bowl, whisk together the barley flour, baking powder and salt. Add the water, egg and oil and whisk just until combined.</li>
<li>Set a pan over medium-high heat and oil the pan using a paper towel. </li>
<li>When the pan is hot, reduce the heat to medium-low. pour in one ladle full of the batter (actually, it's really up to you how big you want your pancakes to be) and cook until bubbles start to break through and the surface looks matte. Flip with a thin spatula and cook until golden on the other side. Repeat with the remaining batter.</li>
<li>While the pancakes are cooking, simmer the blueberries and maple syrup until the blueberries soften. Adjust the amount of maple syrup based on the level of sweetness you prefer. </li>
<li>Serve!</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QT2VePOmlMzprVN6_xEdvBCtP5bpRA6px2eT4MxJeBI5GmhyRsUflE7w4M5lDhyl68C0XsVuWUO52cLDwqsUG-VK-hHcHY-jc1frHkUlZAqgEUucrIXrIjWzIqL7kaIYXAPgs8RDXjNZ/s1600/Barley+Flour+Pancakes+w+Blueberry+Sauce+-+2014.11.09+(3)cropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QT2VePOmlMzprVN6_xEdvBCtP5bpRA6px2eT4MxJeBI5GmhyRsUflE7w4M5lDhyl68C0XsVuWUO52cLDwqsUG-VK-hHcHY-jc1frHkUlZAqgEUucrIXrIjWzIqL7kaIYXAPgs8RDXjNZ/s320/Barley+Flour+Pancakes+w+Blueberry+Sauce+-+2014.11.09+(3)cropped.jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lovely pancakes with delicious blueberry sauce</td></tr>
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Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-68391503297601946852014-11-02T12:04:00.000+08:002014-11-09T00:15:07.790+08:00Lemon Souffle - Take 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLJlEZ4NZl8tot0n5feq5VxuKI5ldKiS7A3n88K9LIk4uK9pFi0wPZSQgpghzLNF76UPDO3YfuxxZ8GlOeFlJpm39PjIdYhAOVQVK9fuv86D2xD59IVBUBl4MOW_hQEKxQxnwbJUBeJha/s1600/DSC03125-Edit-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLJlEZ4NZl8tot0n5feq5VxuKI5ldKiS7A3n88K9LIk4uK9pFi0wPZSQgpghzLNF76UPDO3YfuxxZ8GlOeFlJpm39PjIdYhAOVQVK9fuv86D2xD59IVBUBl4MOW_hQEKxQxnwbJUBeJha/s1600/DSC03125-Edit-2.jpg" width="600" /></a></div>
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My family (dad in particular) fell in love with Lemon Souffles ever since I made it <a href="http://thirdtakesthecake.blogspot.sg/2014/10/lemon-souffle.html" target="_blank">last Sunday</a>. He liked it so much, both him and mom have been going around looking for cheaper lemons (because they are now double or triple their previous price).<br />
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So yesterday, my mom got 3 lemons. They were only 5 cents cheaper, but she bought them anyway. My mom's got a cute way of showing her love for my dad. *^.^*<br />
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Or maybe, just maybe... she likes the lemon souffles too.<br />
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<a name='more'></a>I'm still using the <a href="http://www.marthastewart.com/315439/little-lemon-souffles" target="_blank">recipe from Martha Stewart</a> since it seemed to work out well.<br />
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<blockquote>
<u>RECIPE</u><br />
~ Adapted from <a href="http://www.marthastewart.com/315439/little-lemon-souffles" target="_blank">Martha Stewart's Little Lemon Souffles</a><br />
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<u>Ingredients:</u><br />
Scant 1/4 cup lemon juice<br />
Zest of 1 lemon <i>(optional, but I wouldn't waste the zest since it's rich in flavour)</i><br />
3 large eggs, separated<br />
1/2 cup granulated sugar <i>(split into half, one portion for yolks, one portion for whites)</i><br />
2 tablespoons all-purpose flour<br />
Confectioners' sugar, for dusting <i>(optional)</i><br />
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<u>Method:</u><br />
1. Prepare ramekins: Use a brush to cover the bottom and sides with shortening. Put into freezer to harden. Repeat. Line the sides and bottom with coarse sugar. Keep chilled.<br />
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2. Preheat oven to 350 degrees F.<br />
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3. YOLKS: Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Mix in the lemon zest, if using. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.<br />
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4. WHITES: Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes.<br />
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5. Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the ramekins to the rim. Scoop off excess with the back of a knife or spatula. Clean the rims with your fingers so there's no batter on it.<br />
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6. Place ramekins onto baking sheet. Bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. (Mine browned rather quickly though I was baking on the 2nd lowest rack. May need to place another tray at the top rack midway, to prevent the top from burning.)<br />
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7. Remove from oven, transfer to serving plates. Dust with confectioners' sugar. Serve immediately. </blockquote>
Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-19427355098682304242014-11-01T08:53:00.002+08:002014-11-01T08:54:24.039+08:00Homemade Nutella (Hazelnut Chocolate)<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nPsPnLFmWaHoNsMsjeWjoTG_BdUhTM9Phfx-72Kioffjo_dJoJsyUcWFdz-tOSl7IGusL1QRL14NFTbvFpoLo3DV5VllrNzB3GFAhSjOlqUZWy-C7iQ1wk7avKDJU-EuS2NL4L_qyQvD/s640/blogger-image-1028854323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nPsPnLFmWaHoNsMsjeWjoTG_BdUhTM9Phfx-72Kioffjo_dJoJsyUcWFdz-tOSl7IGusL1QRL14NFTbvFpoLo3DV5VllrNzB3GFAhSjOlqUZWy-C7iQ1wk7avKDJU-EuS2NL4L_qyQvD/s640/blogger-image-1028854323.jpg" /></a></div>
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I've wanted to make Homemade Nutella (or Hazelnut Chocolate Spread) for the longest time. Because those at the stores contain milk, an ingredient to which I'm allergic.</div>
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Since I had the food processor out for the ice cream, I figured it was a good chance to test if my food processor could actually make Nut Butters. I wasn't sure it could, even though the manual said it could, because the food processor <i>overheated</i> when I wanted to make coconut butter from dessicated coconut. Perhaps the coconut didn't come out with sufficient natural oils. I don't know!</div>
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BUT YES!! My machine works. I love my food processor again. ^^</div>
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<a name='more'></a>So, before I could make the nut butter, I had to toast the Hazelnuts. And seriously, they made my house smell super yummy. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJj0eFUo1vkWUsYWihrmVgtz48sewhHtsyVZfuMEo660qr_N4d18Cv8-emmKHf8fqm9daETRkFu3lbzPUKkmmG8OuAaDOIiqN2NsCZ95xi1yuJlcdb2sUFUBSf_dlwO1F8rbI4M6gMNJx/s1600/Nutella+-+2014.10.29+-+(09).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJj0eFUo1vkWUsYWihrmVgtz48sewhHtsyVZfuMEo660qr_N4d18Cv8-emmKHf8fqm9daETRkFu3lbzPUKkmmG8OuAaDOIiqN2NsCZ95xi1yuJlcdb2sUFUBSf_dlwO1F8rbI4M6gMNJx/s1600/Nutella+-+2014.10.29+-+(09).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The nuts became oily after being toasted. Yumz.</td></tr>
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After toasting the hazelnuts, it's time to blend them till they form a smooth paste. (Takes a while. Maybe 10-15 minutes.)</div>
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Then, mix in some melted dark chocolate with some neutral oil, salt and vanilla extract, and BAM! All done. Easy peasy. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2lcrxGFXSnNxOsulGHNIhsKmepnepN9ZGPvb28kZuBWWsiSXaEFjNsPyauweW-jmczvYT0RVrs6ChXgzJOtjf4CXLDuJKwIyMM_xQx1toSSNgq0AvtsAQG4L0HFB-lXPWp9lXmHnndpC/s640/blogger-image-1142133142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2lcrxGFXSnNxOsulGHNIhsKmepnepN9ZGPvb28kZuBWWsiSXaEFjNsPyauweW-jmczvYT0RVrs6ChXgzJOtjf4CXLDuJKwIyMM_xQx1toSSNgq0AvtsAQG4L0HFB-lXPWp9lXmHnndpC/s640/blogger-image-1142133142.jpg" /></a></div>
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<u>REVIEW</u><br />
Me: I LOVE IT. The taste of toasted hazelnuts really comes through. I'm so in love.Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-72872546596080475002014-10-30T19:22:00.000+08:002014-10-31T19:46:34.022+08:00Strawberry Gelato<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gKRuvppDtrPw9nXavgJ8Wpp-Mxh-GnDGbebHj4lwyPxCQ6LGb3juHsVqBBCQI0Z11KnX7cFh5P7Et58D7LZZskmht8GjN9St6Bfqkj0JjcM5wcH0i2UiDw35KL1HFWWVSNkwFyMIjBdj/s640/blogger-image--34325364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gKRuvppDtrPw9nXavgJ8Wpp-Mxh-GnDGbebHj4lwyPxCQ6LGb3juHsVqBBCQI0Z11KnX7cFh5P7Et58D7LZZskmht8GjN9St6Bfqkj0JjcM5wcH0i2UiDw35KL1HFWWVSNkwFyMIjBdj/s640/blogger-image--34325364.jpg" /></a></div>
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I've been having quite a bit of left over egg yolks with my macaron experiments (yes, they are still sinking although I had one good batch. I wonder why.)<br />
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So, I've bookmarked this <a href="http://foodnouveau.com/2010/07/destinations/europe/italy/how-to-make-gelato-a-detailed-step-by-step-recipe/" target="_blank">Cherry and Raspberry Ripple Gelato recipe</a> for a while now. But since it only uses egg yolks, I've been procrastinating. Now, it's time!<br />
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Because cherries and raspberries are crazy expensive in Singapore, I've decided to make Strawberry Gelato instead. I am quite tempted to do the cherry and raspberry next.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnpVeZpveFFfTiBh1YJtN04GotqzqN4rsR0FR1nYwApSYmPRM1WTXZLuQIKGDc_P6Mhv9J5NEM0Ro71bPO5bEkR_BbMhm6JtT4BSUhyJvk1dZtymx6e-2sqT8rz5xmo2njzMGwuoQwWJd/s640/blogger-image--1456756223.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnpVeZpveFFfTiBh1YJtN04GotqzqN4rsR0FR1nYwApSYmPRM1WTXZLuQIKGDc_P6Mhv9J5NEM0Ro71bPO5bEkR_BbMhm6JtT4BSUhyJvk1dZtymx6e-2sqT8rz5xmo2njzMGwuoQwWJd/s640/blogger-image--1456756223.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first time I cooked strawberries and sugar. Makes a nice simple compote. </td></tr>
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The recipe's pretty simple. Make the custard, strain it. Leave it to cool.<br />
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Make the puree. With a food processor, WHIZZ! and DONE! I really love my KitchenAid Food Processor. ^^<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogoMsrapnKKd2VINona8wGwbGjDlpNKYvXXdVkTIlp3AozsIoREPMxqZw87Qh0UQFF7jL-bh6YpZDjqYicHGB3SWm1jkJlb0ENt25Fnj8gyAGORXBNnaSfPTjdwvrqq4FB73IGDQdZEHc/s640/blogger-image-48891909.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogoMsrapnKKd2VINona8wGwbGjDlpNKYvXXdVkTIlp3AozsIoREPMxqZw87Qh0UQFF7jL-bh6YpZDjqYicHGB3SWm1jkJlb0ENt25Fnj8gyAGORXBNnaSfPTjdwvrqq4FB73IGDQdZEHc/s640/blogger-image-48891909.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blended and yummy</td></tr>
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I used Pacific Brand's Rice Milk (Vanilla flavoured) which, in my opinion, was super pricey at S$5.15 for a 945ml pack. I almost wanted to buy Soy Milk since it was cheaper at S$2.20 per pack, but remembered that soy typically overpowers the taste of whatever ice cream I'm making.<br />
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The taste was great as the Strawberry really comes through. However, the texture is a little icy. It actually feels like a sorbet to me. Apart from the fact it doesn't freeze me up as much and it's easier to scoop out compared to a sorbet.<br />
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<blockquote>
<u>RECIPE</u><br />
~ Adapted from Food Nouveau<br />
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<b>BASE</b><br />
<u>Ingredients</u><br />
2 1/2 cups Rice Milk<br />
5 egg yolks<br />
1/2 cup granulated sugar<br />
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<u>Method</u><br />
<br />
<ol>
<li>Heat the milk until it is beginning to bubble, then cool slightly. {Tip from Food Nouveau: Watch it closely if you don’t want to make a big mess because cream and milk reach their boiling point very suddenly.}</li>
<li>In the bowl of your mixer (or a large heat proof bowl), beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed - Speed 4 on Kitchen Aid). Beat the cooling milk very slowly into the eggs to warm the mixture gradually (so you don't get scrambled eggs). I used a ladle to slowly scoop the milk into the egg mixture. May have taken too long as my eggs had a lot of bubbles on them. </li>
<li>Pour the custard back into the pan, place over low heat and stir continuously with a wooden spoon until the custard just coats the back of the spoon.</li>
<li>Pour the cooked custard into a bowl through a sieve (to get rid of the cooked eggs, if any). Let it cool.</li>
</ol>
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<br />
<b>FRUITS</b><br />
<u>Ingredients</u><br />
3 cups frozen strawberries<br />
1/4 cup granulated sugar<br />
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<u>Method</u><br />
<br />
<ol>
<li>Put everything in a saucepan and cook over medium-low heat for 10 minutes or till fruits are soft and have let out their juices. Let cool. </li>
<li>Puree using a blender or a food processor. </li>
<li>Save 1/3 cup of the puree for the ripple.</li>
</ol>
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<b>CHURN GELATO</b></div>
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<ol>
<li>Blend the cooled custard base with the strawberry puree (except the 1/3 cup puree reserved for the ripple). </li>
<li>Add 2 tablespoons of any alcohol you think would taste good with your flavors (I added Vodka), to help keep your gelato more scoopable.</li>
<li>Pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions. Stop the machine when the gelato is almost firm.</li>
</ol>
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<b>RIPPLE THE GELATO</b></div>
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<ol>
<li>Pour 1/4 of the gelato custard in an airtight freezer-safe container. </li>
<li>On the gelato, pour 1/3 of the reserved strawberry puree. {you can add some chopped fruits as well, but I didn't.}</li>
<li>Repeat twice and end with a layer of gelato custard. Layering fruits and custard this way will create the beautiful rippled look when you scoop your gelato in serving cups.</li>
<li>Put your assembled gelato in the freezer for an additional 30 minutes or until required. It will keep for a month.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlVbKEbnoxI2pPGz0jZoI0rViFDcq34sd44601YaevANHN4utANG63GZOQuhL46vrX0eJcmu2aamQCsB3meQ_t_v9C3WKTK6VfjRDN9iwqV1UIEWsyfseS9dWufat5eeY0ze5kPTm4iGy/s640/blogger-image--1417413516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlVbKEbnoxI2pPGz0jZoI0rViFDcq34sd44601YaevANHN4utANG63GZOQuhL46vrX0eJcmu2aamQCsB3meQ_t_v9C3WKTK6VfjRDN9iwqV1UIEWsyfseS9dWufat5eeY0ze5kPTm4iGy/s640/blogger-image--1417413516.jpg" /></a></div>
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<u>REVIEW</u><br />
Mom: Too sweet.<br />
Me: Love the taste. Texture's a little icy.<br />
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Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-58512336862896778962014-10-27T12:30:00.000+08:002014-10-27T12:30:01.022+08:00Amaranth Orange Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC4BL18G9k1VIGuhABMom_kxDW5o_fNGYPFap0DsBjPt3Dztqx5eC6923QAJfEULsJihmbuMbOtgfV2_AAJ6XIvBVndGJj7YWh-n-BE4rgGd2Cc8NYQCdnAfvpdzzvNgNF_VNviT8gaZP/s1600/DSC03061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC4BL18G9k1VIGuhABMom_kxDW5o_fNGYPFap0DsBjPt3Dztqx5eC6923QAJfEULsJihmbuMbOtgfV2_AAJ6XIvBVndGJj7YWh-n-BE4rgGd2Cc8NYQCdnAfvpdzzvNgNF_VNviT8gaZP/s1600/DSC03061.jpg" width="600" /></a></div>
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So, my sis got us some Amaranth Flour from this cute shop that sold flours by weight. Like how we buy preserved fruits (such as sour plums). It's an interesting concept to me, but perhaps normal in Canada.<br />
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That said, I happened to have <a href="http://bakingbites.com/2013/04/rustic-amaranth-chocolate-cake/" target="_blank">this Gluten-Free recipe</a> in my "to do" list. And boy was I happy when she brought this flour back!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDFd5dUes-iKZv1c8zYN1s3Z6YhvnPS9e4vsm7adjjw_u2f2A2KNgf6HYxPKcnGZbBDXmtptn7Q1pF8O0KpYcYTb9nzp9kgo2ANSEayBXxo7nVf77xyHKaGrlOjTdB-vtA7UqoyMQxYA5/s640/blogger-image-417572280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDFd5dUes-iKZv1c8zYN1s3Z6YhvnPS9e4vsm7adjjw_u2f2A2KNgf6HYxPKcnGZbBDXmtptn7Q1pF8O0KpYcYTb9nzp9kgo2ANSEayBXxo7nVf77xyHKaGrlOjTdB-vtA7UqoyMQxYA5/s640/blogger-image-417572280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDFd5dUes-iKZv1c8zYN1s3Z6YhvnPS9e4vsm7adjjw_u2f2A2KNgf6HYxPKcnGZbBDXmtptn7Q1pF8O0KpYcYTb9nzp9kgo2ANSEayBXxo7nVf77xyHKaGrlOjTdB-vtA7UqoyMQxYA5/s640/blogger-image-417572280.jpg" /></a><br />
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I made 56% of the recipe since I only had a 6 inch pan (the recipe calls for an 8 inch cake pan). I must have done the conversion wrongly since I ended up with batter to fill one 6-inch cake + 1 muffin cup. Perhaps halving the recipe would have been adequate? <i>(Essentially I got 56% by taking the area of 6 inch pan divided by the area of the 8 inch pan, since I reckon the height should stay constant for the baking time to be somewhat similar.)</i><br />
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To the 56% recipe, I reduced the sugar a little and added the zest of 1 orange. The addition of orange zest was mainly because my parents dislike chocolate desserts. But I wanted everyone to enjoy the dessert, so the taste of orange got my dad to actually like it (didn't quite work on my mom). We all need little tricks like that to get people to eat what they normally wouldn't. ^^<br />
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<b><u>Reviews</u></b><br />
<b><u><br /></u></b>
Loved by all except maybe Mom who doesn't like chocolate desserts too. The addition of orange wasn't enticing enough to get her to have it.<br />
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Cyn: Seems to love it. Commented that the texture is good. She felt that the cake was light but yet retanins a rich chocolate taste. The texture reminded her of Japanese sponge cakes which are known to be light.<br />
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Jia likes it. Ate quite a lot of it. <br />
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Grace Jie and Dad likes it too.<br />
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Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0tag:blogger.com,1999:blog-8345880602433833627.post-36314239311651347552014-10-26T19:00:00.000+08:002014-10-27T00:49:38.675+08:00Lemon Souffle<div class="separator" style="clear: both;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisT4lEGMxNrzXn_aZT_jBmKZd04A62Vz9bYiPInFVpB-jztZpuiLY0BtPnnZG83awvEdDT96_wCYZLkeVM1ZXp5pX3fGW63SIG7gzAmYrFv2eMJ2TGWAqd4QKePzdrerGIcR53DgNNeki_/s640/blogger-image--1398368230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisT4lEGMxNrzXn_aZT_jBmKZd04A62Vz9bYiPInFVpB-jztZpuiLY0BtPnnZG83awvEdDT96_wCYZLkeVM1ZXp5pX3fGW63SIG7gzAmYrFv2eMJ2TGWAqd4QKePzdrerGIcR53DgNNeki_/s640/blogger-image--1398368230.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The souffle 1 minute after leaving the oven. It sunk rather quickly. </td></tr>
</tbody></table>
I decided to make Lemon Souffles today!<br />
<br />Two reasons:<br />
1) I've always wanted to make a Lemon Souffle, and<br />
2) I have a lemon in the fridge that I had to use up. Lemons are rather expensive these days and allowing it to rot in the fridge ain't an option. :)<br />
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<a name='more'></a>I used <a href="http://www.marthastewart.com/315439/little-lemon-souffles" target="_blank">Martha Stewart's Recipe</a> except that I didn't make them in lemons since I didn't have extra lemons (and they are expensive these days) AND it takes too much effort.<br />
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The recipe filled 4 ramekins.<br />
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<b><u>Reviews</u></b><br />
Everyone loved it.<br />
<br />
It had a nice soft creamy texture (felt like I was eating a cloud). Mom and Cyn felt the lemon taste could be stronger. Perhaps cos I didn't use exactly 1/4 cup of lemon juice. And perhaps, I could have reduced the sugar a little.<br />
<br />
There were 2 left over and we shared it as a post-dinner dessert. It was nice to see everyone clamouring to have a piece of it. ^^<br />
<br />
I'm guessing I should have baked the souffles at a slighter lower temperature so the top doesn't char and I can cook it just a bit longer to stabilise the mixture a little more. Hopefully this will help it to stay risen for a few more minutes.<br />
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Cherylhttp://www.blogger.com/profile/04859359539684434632noreply@blogger.com0