Thursday, April 22, 2010

Big weekend ahead

It's my boy's 6th birthday this weekend and we are having a party for him. Fortunately or unfortunately for me he is not into Hello Kitty but Transformers so the birthday party is going on a Transformers theme. I have already ordered Transformers cupcakes as birthday cake and plan on making some garlic toast featuring Pooh, Mickey and Kitty as well as some jelly. Hope that I will have enough time to accomplish all these.

Off to Toys 'R' Us later to buy Transformers party stuff.

Wish me luck.............


Tuesday, April 6, 2010

Bready Breakfast

All made lovingly with bread.

Sunday, April 4, 2010

Friday, April 2, 2010

Chocolate Truffle Cake

Anything with chocolate will make me drool especially those with dark chocolate. (Dark chocolate is good for health so I am actually taking care of my health!)
a. 3 eggs
b. 150 g caster sugar
c. 140 ml water
d. 200 g plain dark chocolate (min 52% cocoa solids) Room Temperature
e. 135 g butter
f. 25 g plain flour
g. cocoa powder or icing sugar for dusting.

Preheat the oven to 220 C and put a shelf in the centre of the oven. Grease a mould of your choice. (Springform tins are not suitable).
Bain-Marie = when you preheat the oven, put a second shelf under the first. Place a shallow heatproof dish on this shelf and just before putting the cake into the oven, fill the dish with hot water.

This recipe is easy to make, no special or difficult to find ingredients required and takes about 15 mins to prepare.

1. Break the eggs into a bowl and set aside.
2. Put the sugar and water in a saucepan over a medium heat and whisk to dissolve the sugar.
3. When the sugar has dissolved, bring to the boil and then remove immediately from the heat.
4. Add the chocolate in pieces and mix until it has melted.
5. Next add the butter, in cubes and mix until it is fully incorporated.
6. After 5 minutes, add the beaten eggs and mix lightly.
7. Sprinkle the sifted flour over the chocolate mixture and incorporate it with the whisk.
8. Pour the mixture (not scoop as you do not want air bubbles / pockets to form) into the prepared mould and transfer to the oven. Bake the cake for 30 minutes or until the centre no longer wobbles.
9. Remove the cake and allow to cool on a wire rack for 5 minutes before turning onto a plate. When the cake is completely cold, wrap in cling film and put it into the fridge until it is ready to be served.
10. You can decorate the cake with cocoa powder or icing sugar just before serving.

Yogurt Cake

Yogurt cake, never made it and never tried it until now. Kitty looks a bit burned as the batter was quite thick due to the mould size so need it to be in the oven for longer to ensure that it's cooked thoroughly.

a. 3 eggs
b. 125 ml natural yogurt
c. 125 ml sunflower oil + extra for greasing
d. 250 g caster sugar
e. 2 tablespoon (30ml) lemon juice
f. 250 g plain flour (sifted)
g. 1 teaspoon (5ml) baking powder

Preheat the oven to 180 C. Lightly oil a non-stick mould. (using the sunflower oil)

1. Break the eggs into a large bowl and beat well.
2. Whisk in the yogurt.
3. Pour in the oil and whisk again to combine.
4. Add in the sugar, continuing to whisk, then finally the lemon juice.
5. Mix together the flour, baking powder and salt. Add to the liquid mixture and whisk again.
6. Pour the mixture into the prepared mould and bake for 50 minutes. Turn out onto a wire rack to cool.