Orange with Poppy Seed Soft Muffin

                                                 
15gm poppy seeds ( i don't use this..hehhe no stock!)
1/4 tsp salt and ....1tsp baking powder *
10 gm powder milk*
150gm plain flour*(* combine the ingredient and sift)
125g brown sugar
125g butter
25gm ground almond 
2 eggs, lightly whisked
2 tsp finely shredded orange rind
60ml (1/4 cup) fresh orange juice
Icing sugar, to dust (optional)

1 tsp Mayonnaise or Ovalatte

Preheat oven to 180°C. Combine the poppy seeds and almond in a small bowl. Set aside.. .

Step 2

Combine butter, brown sugar and ovallate , beat until combine. Add in an eggs and beat again. In slow speed   add in flour mixture  and orange juice.

Step 3

Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centers comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

 (Adapted from dapur tanpa sempadan.blogspot.com)     

Beef Lasagna...

talking about baked lasagna, i love more white sauce....nisa request me to bake lasagna for a week..!(sorry  darling umi is busy..hehheh)  and i found this recipe in   a book, a gift from my lovely sis aida  during their visit here....i modified some parts again,....hehehe using spaghetti rather than using lasagna  sheet..coz we love this style! Kids spent less than half day to finish this big pan lasagna!

White sauce

Beef are ready to be layered

Full of cheezyyyy....

uummm..ready to eat!

Cheedar Slice Cheese Cake...again!

Ingredient

• 5 slices of cheese
• 200ml of milk
• 70gm butter
• 4 egg yolks
• 70gm cake flour
• 1 tsp vanilla paste
• 65gm sugar
• 4 egg whites
• 
  

Method

• Place a greaseproof paper on the base of an 8-in pan and preheat oven to 170C.
• Break sliced cheese into smaller pieces and add to the milk in a small pot.
• Apply low heat to the milk and melt the cheese, making sure that there are no lumps.
• When cheese had melted, remove pot from fire, stir in the butter. Set aside.
• Whip egg whites in a clean bowl till foamy and add in the sugar. Continue to whip till stiff peaks form. Set aside.
• In another bowl, beat the egg yolks till light, pour in the milk/cheese/butter mixture and drop 1 tsp of vanilla extract into it. Stir till well blended.
• Sift in flour and fold into the mixture till batter is smooth.
• Fold in 1/3 of the whipped egg whites into the batter, once well blended, fold in remaining egg whites. Be careful not to deflate the egg whites. Final batter will be watery.
• Pour batter into 8-in tin and bake, baine marie, at 170C for 20mins and lower the temperature to 140C and bake it for further 50mins.
• Cool cake and chill before serving.

(Adapted from baking fiends.blogspot & onigiri@myresipi.com 

When my kids baking,..Pretzel...look alike hehehe

Nisa and ijat stayed up for baking this pretzel...heeehee  take a look!

Hana...4th birthday

Just a very simple hana's birthday celebration with teachers and friends....

Family Visit...

After three years waiting for this moment..my kids ares really happy! Yes...their uncle, aunty...and cousin are here but it;s only for 2 days and half! huhuhu...actually this entry should be posted in early may..but our internet line here is really ..ee*#**%%! Geram!...ok.. back to the story.. i snap this picture while  hana  is sleeping after their uncle and aunty go home... tired and sad feeling....pity her..huhuhu!

really enjoy ..and hope this moment will come again..hheheheh. We had  a dinner with our menu ....but no chili and no spicy..sorry guys!

Mashed potato

Homemade Mushroom Soup

 

INGREDIENTS                         

500g / 1lb 1oz mushrooms
90g / 3oz butter
2 medium onions, chopped
1 clove garlic, crushed
2 tablespoons plain flour
1 litre / 1.8 pints hot chicken stock (or vegetable stock for vegetarians)
1 bay leaf
½ cup / 4 tablespoons cream (i don't use...)
Salt and freshly ground black pepper to taste     RECIPE INSTRUCTIONS STEP 1 Heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned. This should take five to six minutes. STEP 2 The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly. STEP 3 Sprinkle the flour over the mushrooms, mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well coated. STEP 4 Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes. Remove the bay leaf and leave the soup to cool for a few minutes. STEP 5 Place the soup in a food processor or if you have a hand blender this is much easier to use. Blend well till smooth, it may be necessary to do this in two batches. STEP 6 Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling. Stir in the cream.....   (Adapted recipe from sue mason)