Royal Wedding Cupcakes - Vanilla & Strawberry Cream

The big day have finally arrived, the greatly anticipated event ever of Prince William & Kate Middleton wedding. With so much media hype, good and bad documentary, was glad the day have finally is here.  I am really excited, think mr C, did a flip when i got out of bed before the alarm, especially when its a bank holiday, and then glued to the tv and refuse to get him anything hahaha.  Liking everyone else, i was curious to know who was commisioned to THE wedding dress, what sort of floral decorations, what sort of cake.  And seeing all the different fashion spread of all the guest is wearing.. etc etc... a lot to be excited and be proud to be British.

For someone who love afternoon tea, what a good excuse to have tea & cake whilst watching on tv.  So here are the simple cupcakes i made,  and enjoyed it during the special moments.

This recipe was taken from www.goodtoknow.co.uk, by victoria threader.

Makes 16
Time: approx 1hr

Ingredients

60g plain flour
60g self-raising flour
30g cornflour
30g custard powder
6 eggs
125g caster sugar
1/2tspn vanilla extract

For the topping and filling

600ml double cream
2½ tbsp icing sugar
½ tsp good-quality vanilla extract
Punnet of fresh strawberries

Method

1)Preheat the oven to 160ºC and line the trays with about 16 cupcake cases.
2)Combine all the flours together and sift together three times.
3)In a separate large bowl, whisk all the eggs for 1-2 mins using an electric mixer on medium speed, then turn up the speed and whisk for 10 mins. Add the caster sugar gradually, beating until the sugar has dissolved, then beat on high for a further 10 mins until the mixture is light and fluffy.
4)Fold the mixture into the flour until just combined then fill the cupcake cases to three-quarters full and bake for around 15 mins depending on your oven. Test by inserting a toothpick. If it comes out clean, they are done. Remove from the trays and cool on wire racks for 30 mins before cutting.

 
5)For the topping, add the cream, icing sugar and vanilla extract and whisk until it's thick enough to pipe. Put 8 strawberries to one side and chop the rest into smallish pieces. Take half the cream mix and fold in the chopped strawberries, then spoon into the hole in the middle of the cakes.

6)Use the rest of the cream to pipe a swirl on the top and decorate with half a strawberry and any other decorations you wish to use.

Tiip:
for my union flags topper - i simply printed out some union jack from the printer, then make the cocktail sticks in half and a little sticky tape.

Time to go and catch the balcony kiss!!

Happy Baking!

Macha & Soba noodle salad with Chargrilled Chicken

After a full of protein from the bbq lunch, i really could have gone without supper. But instead of skipping a meal, i quickly made a noodle salad... with Japanese Maccha and soba noodles. Something simple, light and give the body a good boost from all the heavy carbs from lunch.

Macha is green tea in japanese, so macha noodles is buckwheat noodles mixed with green tea.  Green tea as everyone knows is very good to promote good health, full of anti-oxident, boost your metabolism as well as reduces cholesterol.  You will find lots of different of green tea treats and food very popular in south-east asia, which i am a very big fan off. Soba (buckwheat) noodles itself also have great nutrients and anti-oxident for the body. So combining the 2 different noodles, not that it looks colourful and interesting to my eyes, but its actually good for your health.

You can have this on its own, but if you really couldnt go with out meat,  a piece of chargrilled chicken would be very tasty, or throw in some prawns to make it abit special. 

Ingredients:

1Tbspn Sesame Seeds
60g Macha Soba Noodles
60g Soba Noodles
1/4 of a Cucumber, skin peeled and finely chopped like matchsticks
1/4 of a Carrot, skin peeled and finely chopped like matchsticks
2tspn rice vinegar
2tspn runny honey
2tspn sesame oil
1Tbspn light soy sauce
1tspn dark soy sauce

drizzle of olive oil


optional if served with chicken
250g/2 skinless chicken breast
drizzle of olive oil
1Tbspn light soy sauce
1tspn rice vinegar
1tspn mirin



Method

1)In a large pan of boiling water cook the soba noodle for around 6 minutes or see pack instructions. When the noodles are cooked but still have some bite, drain and refresh with cold water under the tap.
2) Toast the sesame seeds in a dry pan until golden brown. Set aside.
3)In a large serving bowl mix the vinegar, dark soy sauce, light soy sauce, honey, sesame oil. Then add the cucumber, carrots, noodles, sesame seeds, spring onions and toss it together.
4)Leave to infuse for half an hour in the fridge in order for the flavours to develop and ready to serve.

Chicken option
5) Before preparing the noodles, first marinade the chicken with light soy sauce, rice vinegar and mirn, use cling-film to cover and set aside or put it in fridge for 5-10minutes
6)Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.

Tip:
Think this is perfect for going on picnics or energy boosting food for going walking, and great for house parties when you want to create something quick.

Happy Cooking!

Chicken Wings in Barbecue Sauce

On the BBQ, i prepared enough BBQ Chicken wings for us to eat.  I thank my mum for giving me the tips... what will i do without her help.
Anyway, these wings are very easy to make and very tasty... and probably very cheap if you already got all the sauces in the cupboard like i do... and its perfect for a party.
I cooked this on the bbq, but you can also use the oven if you want to... why stop yourself when its yummy treat hehe. But be prepared for lots of sticky fingers!

500g Chicken Wings
1/4cup Hoisin Sauce
1.5 Tbspn Light Soy Sauce
1.5 Tbspn Shiaoshing Wine/Dry Sherry
1/2 Tbspn Brown Sugar
1/2 Tbspn Honey
1 Tbspn Tomato Ketchup
2 cloves garlic, crushed, and finely chopped
1inch piece of Root ginger, crushed and finely chopped
a drizzle of veg oil
sprinkle salt & ground black pepper

Method

1)Wash and clean the chicken wings. Sometimes when getting chicken wings you will still see a few feathers, so cleaning them makes the eating experience lot more pleasant.
2)In a bowl, mix all the listed ingredients in with the chicken wing, and cover ur hand with disposable glove or a clean sandwich bag, and give the chicken wing and sauce a good mix. Cover the bowl with clingfilm and put it in the fridge to marinade at least 1hr. (the longer the more flavour seeps into the meat)
3)Preheat the oven at 180C/350F. Line a baking pan with aluminium foil. Spread the chicken wings with the marinade and bake for 45mins. Turn once during cooking and wait to turn golden to dark brown. Ready to serve.

Tip
If you put on the bbq grill, then skip the step 3. Place it on the grill and keep your eye on it until dark brown.

Happy Cooking!

Easter Lunch BBQ

To celebrate Easter Sunday, and with such lovely hot sunny weather, me & mr c, decided to have a BBQ in our garden.  It was fun shopping for the our bbq, quite a decision to make to which one to get when there so many options, but we got the what we thought the best one - Kettle bbq is the way forward!
Anyway, spending some relaxing time in the garden, with the ipod on, picnic mat on the grass for sunbathing, play abit of cards, and enjoy the food.  Perfect day... not bad for our first ever bbq for the two of us. 

Burgers on grill

 BBQ can not go without burgers - lamb & chicken

 Chicken Wings in Barbecue sauce

 foiled wrapped potatoes...tasted soo lush!

foil-wrapped corn on the cobette








Hope everyone had a great day in the back garden, soaking up the sun and enjoy good quality relaxing time with your loved ones ;)

Happy Easter!

I would like to wish everyone a very Happy Easter. Hope the Easter bunny bring u lots of sweets & chocolate to stuff ur bellies silly :-)

My first attempt making cheung fun (steamed rice roll)

Wanted to make something different other than using the oven... so a recipe i have bookmarked for ages was making some cheung fun (steamed rice rolls).
I have fond memories of plain cheung fun to when i was a child and when i visited my late great grandmother in HongKong, and i would follow her in the early hours (6am) for her morning walk near the hills.... and was rewarded for accompany her, was she go to the market and buy breakfast, approx 50p for two bags of freshly made cheung fun, then sat in a open-air cafe, sitting on a foldable stool with green tea... and see my great grandma big smile whilst me poking the cheung fun with little cocktail sticks into my mouth (and probably got a few splashes of soya sauce on my top!)... ahh good memories. These days, i will only have cheung fun whenever i go to chinatown for some dimsums.

So decided i would roll my sleeves up and give it a go and make it! I was pretty confident and thinking it would be easy, follow the reciped with a bit of rice flour, water and steaming..... be no problem.  But i was wrong! After this kitchen experience, i will definitely appreciate the cheung fun you get when i next order it for dimsums... such simple dish but sooo difficult!!  Anyhow, i pressed on.... managed to salvage some and not in the bin for lunch (poor mr C have been made waited for soo long!)
Even though, it does not look that great.... but at least i tried it, drowned it with sweet soy sauce, sesame seed and some hoisin sauce - tasted ok..... but after - back on the drawing board for improvement. 
I suspect its the recipe.... but only way to find out what went wrong.... is to find another recipe to follow. so watch this space the next time i make a perfect rolled cheung fun.... and of course - tried and tested recipe!

Like a famous chinese proverb ive been taught by my chinese tutors - the best route to success is to bounce back from failure. So happy cooking!

Tiger Prawns with Chilli, Spring Onion & Garlic.

On such a lovely day, i thought i would make something nice to eat for dinner as a reward for good weekend.  All thanks to my dear mummy who gave plenty of good tips to get these yummy prawns taste good and satisfied our bellies.  Dinner tasted particularly rewarding, when after a day of hardwork in the garden!
These prawns are pretty fiery - so i also had a vegetable stir-fry to balance out the flavours.  I also make this sometimes without the chillies.

2Tbspn Groundnut/Veg Oil
200g Raw Prawns (i used tiger prawns)
1 Onion, finely sliced
2 Spring Onion, finely sliced
1 Red Chilli, deseeded and chopped
thumb-sized Ginger, deskinned and finely chopped
1 clove of Garlic
1Tbspn Light Soy Sauce
dash of Shaoshing rice wine
dash of sesame oil
1/2tspn Chilli flakes
pinch of salt for seasoning

Method:

1) Heat up a wok over a high heat and add the oil.  Add the garlic, ginger, chopped chilli and stirfry for a few seconds.
2) Add the prawns, sprinkle in the shiaoshing rice wine, sesame oil and stir-fry it until the prawns start to turn pink.
3)Add in the onions & spring onions, and then the light soy sauce. When the prawns have all turned pink, season with a little salt and little chilli flakes. Give it final stir - and ready to serve.

Happy Cooking!

Pear & Ginger Cupcakes with Honey & Lemon frosting

I am so delighted to be baking this today.  My very good friend have recently become a mother to the most adorable little girl and her birthday was also this weekend. So not too sure what to get her, that i decided i let my creative fingers in the kitchen and make some sweet treat.
So i went for a Pear and Ginger cupcakes with honey and lemon cream cheese frosting.

Recipe for the cake is taken from BBC Goodfood, and the frosting is from Myrecipes.com.

Ingredients

Pear & Ginger Cupcakes

75g Butter
75g Light Muscovado Sugar
2 Eggs
2 medium ripe Pears, peeled, cored, (i used my blender and give it a slight blitz)
2.5cm piece stem ginger, finely chopped
1 Lemon zest, finely grated
4 Tbspn Semi-skimmed Milk
175g Natural Yogurt
175g Self-raising flour
1Tbspn Gound Ginger

Honey-Lemon Frosting

4oz Philadephia light cream cheese
1/4cup unsalted Butter, softened
2tspns Vanilla extract
2tspn grated lemon zest
1cup Icing Sugar
2Tbspn Honey

Method

1)Heat the oven to 200C/fan 180C.
2)Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest
3)Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, and being careful not to over-mix.
4) Divide the mixture between the muffin/cupcake tins. Bake for 35-40mins until golden. If you not adding the frosting can serve it warm with a nice cuppa

5)For the frosting - beat cream cheese, butter, lemon zest, and vanilla extract at a medium speed with a electric mixer until creamy.
6)Gradually add the icing sugar, beating at a low speed until blended.
7) Beat at a high speed until smooth. Add honey, beating just until blended.
8)Cool in the fridge for 20mins... then spread on the cupcakes. Scatter/sprinkle with chocolate sprinkles to finish. Ready to serve.

Tip: Although, i think overall the combo went well, but it can get a bit sticky.

Happy Baking!

Tomato & Potato Soup 蕃茄薯仔清湯

Now and again, i will make soup to act as a way to clean out my system.  My mum always chase me from a child that i must have more soup - my mum excuse is if i drink it, i will get more beautiful skin and be more intelligient... these days, mum chase me to have soup, so it ease my stress, and look after my health - so i never refuse any soup that would make me feel good hehe.
You will find Southern Chinese families, would spend alot of time in preparing and making a pot full of either herbs or fresh/dried ingredients, fruit or vegs... just so the whole family can enjoy, and believe it can balance/detox and heal your body whatever season your in. Winter time you will see more rooty veg to keep body warm, then summer you will see more melon-type soups too cool the body. There is always a soup for something...  i.e if i feel my throat is bit dry - my mum will make soup with dried sweet honeydates...or my eyes feel abit tired from staring at computer screen - so she would put some goji berries in the compote -all just so its a step to prevent me from getting ill - so i must thank my dear mummy for always being attentive, and whenever i see her - theres always a bowl of soup for me ;)
Soup is not like western food where its a course itself, soup in southern chinese families is more of a side, you drink it to get ready before you start the main meal, and have another one at the end to cleanse away all the oils or flavoursome dishes. 
For me i'm quite lazy compare to my mum and grandma - so my mum taught me to use the most simplest recipe with vegetables, like tomato and potato, simmer for a hr or so - no fuss, but perk me up and also keep her happy that i'm looking after myself.

Today, i made Tomato and Potato soup, because i felt abit bloated from the crisps, chocolates... and want to increase or open my appetite - so tomato got a nice soary taste, and potato warm, hearty and satisfying -both also have great anti-oxident  and minerals to make you feel good -  plus its a spur of moment and its what i have in the fridge haha. Anyway, after it... i feel miles better!

Ingredients:

3 Tomatoes, destorked and quartered
6 Medium-sized Potatoes, peeled and quartered
1 Chicken Breast, cubed
1 Pork Loin (or 4 spare ribs)
2 Spring Onion
2.5cm Root Ginger (take half and de-skinned and thin sliced, the other half, just crush it)
Salt for seasoning to taste

Method:

1) In a cooking pot, place the potato and tomatoes, spring onion & ginger inside, and fill to the top of the pot with cold water. Turn on the heat to high and let it boil

Step 1: Put in vegetables into cold water and let it boil

2) In a separate pan, pour in hot water from kettle, and put in the crushed ginger - then use a chopstick and carefully, put the meat in the hot water and let it par-boil for approx 5mins. This process is essential, because it can get rid of the smell, lose bone, blood, excess fat.... which at the end will improve the texture and flavour of the soup.

Step 2 - Par-boil the meat - to get rid of the excess fat, blood, and smell.

3) Once the meat are all par-boiled, use a chopstick and combine it piece by piece with vegetables.

Step 3: Combine meat & veg together

4) Cover the lid and let it boil on high heat, until the lid rattles and about to spill. Then turn the heat down to medium-low and leave it to simmer at least 1hr (the longer the more flavoursome it would be). But do keep an eye on it, and give it a occasionally stir - so ingredients don't stick to the pot.

Step 4 - Cover with lid and let it simmer for 1hr

5) After 1hr,  turn the heat up to high, season with a little salt to your taste. Ready to serve.

After the wait - can finally have good bowl of healthy soup.

This soup is good for all ages, and the ingredients are the most basic which you can easily get to from a supermarket. 

Happy Cooking!

Happy Mothers Day!

Wishing my mummy a very Happy Mothers day!  Me & my sister have celebrated early with my mum on friday afternoon, with me treating her to our favourite fish and chips shop.
I asked my mum what she wanted, but like always she said she doesnt want anything, tell me to save the money up. But i made my mum favourite treat - Buut Jai Goh -red bean brown sugar pudding. 

I love my mummy lots and lots!
Hope everyone who is a mum be spoilt, and those going to spend time with ur mummy - make her feel really special!