Baked rosemary chicken & potatoes

Recipe adapted from Delishar.

Ingredients
4 Skin on, bone-in chicken legs, pat dry
6 small potatoes (Granola Potatoes), washed & quartered
1 yellow onion, cut into 1 inch pieces
1/4 cup olive oil
1 tbsp chopped fresh rosemary
1 tsp dried oregano
3 cloves garlic, minced
2 german sausages
1 tbsp worcestershire sauce

Salt and black pepper to taste
Some lemon wedges
Some cherry tomatoes
Chopped cilantro

Method

Preheat oven to 190C.

Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.

Add chicken, onion, and potatoes into bowl.  Toss to coat.

Lay everything out onto a large baking dish.

Rest the chicken on top of the potatoes.

Season with salt and pepper.

Bake on middle rack for an hour, uncovered.

Serve with lemon wedges, cherry tomatoes and garnish with chopped cilantro.

Butter Souffle Sponge Cake

Recipe adapted from Jeannie Tay.

Ingredients
*9" round cake

2 eggs
6 egg yolks
2 tsp vanilla extract
70g butter
pinch of salt
120g cake flour
100g full cream milk

6 egg whites
140g fine castor sugar
1/2 tsp cream of tartar


Method

Greased and line the base of the baking tin.

Preheat oven to 160C.

Combine egg, egg yolks, vanilla extract and beat lightly.  Set aside.

Melt butter in a saucepan over low heat, then add the sieved flour + salt, and mix well. 

Transfer mixture to a mixing bowl and add in the milk and mix until blended. 

Add the egg yolk mixture in gradually,  mix well until batter is smooth.  Set aside.

Beat egg whites until foamy, then add in cream of tartar.  

Gradually add in sugar and continue beating until achieving firm peaks.

Fold meringue into egg yolk mixture until well combined.

Transfer batter into baking tin and bake in a water bath for 160C for 30mins, then 140C for 60mins.

Once done, remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely.

Rainbow cake

Recipe adapted from HowToCookThat.

Ingredients

*8" round cake

320g plain flour

180g castor sugar

1 bbsp baking powder

1 tsp salt

1½ tsp gelatine 

125ml canola oil

250ml cold water

7 egg yolks

7 egg whites

1/2 tsp cream of tartar

Colorings


Method

Grease and line the base of the baking tin.

Preheat the oven to 160C, with a tin of hot water at the bottom tier of the oven.

Add sugar, baking powder, salt and gelatin into the flour and mix it with a whisk.

Make a well in the centre and pour in the oil, egg yolks and water but don’t mix it.  Set aside.

Add the cream of tartar to the egg whites and whisk to soft peaks.

Now mix the flour mixture until it is just combined.

Fold meringue into the flour mixture until well combined.

Split the mixture evenly between 6 bowls.  Add a little colour to each bowl and gently fold through.

Pour in the first colored batter, send to bake for 10-12mins.  Remove and add the next colored and sent it back into the oven to bake for the same duration.  Repeat until you used up all batter.  And bake the last layer for around 15mins. 

Once done, remove baking tin and cool cake upright.

Decorate with chocolate ganache & chocolate of your preferred choice!

Cheese Chiffon Cake

Recipe adapted and modified from Anncoo Journal.

Ingredients:
*I used a 21cm tube tin

(A)
90g milk
60g cream cheese or cheddar cheese (I used a mixture of both)
38g butter
6 egg yolks
90g cake flour
15g corn flour

(B)
6 egg whites
110g sugar
½ tsp cream of tartar

Method:

1. Preheat oven at 150C.
   
2. Sieve both types of flours together.  Set aside.
   
3. Boil milk, then lower heat and add in cheese and butter stir till melt.  Set aside to cool.
   
4. Once the cheese mixture has cooled, whisk in egg yolks, then flour till well incorporated.  Set aside.
   
5. Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar and continue beating until firm peaks formed.
   
6. Add the meringue into yolk batter, by 3 or 4 portions.  Fold in each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.
   
7. Transfer batter to the tube tin, bang on the table top few times to remove air bubbles.
   
8. Send it to bake at 150C for 1hour.
   
9. Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

Marble Mocha Chiffon Cake

Recipe adapted and modified from Surelicious Bakie.  

Ingredients:
*I used a 21cm tube tin

A

10g cocoa powder 

20g hot water 

B

100g cake flour 

3/4tsp baking powder 

1/4tsp salt 

5 egg yolks

80g vegetable oil 

1/2tsp coffee oil/emulco 

70g caster sugar 

100g coffee (I made a cup from the 3-in-1 sachets.  Used 100g for the cake and drank the rest!)

C

5 egg whites

1/4tsp cream of tartar

70g castor sugar

Method:

1. Preheat oven at 170C.
   
2. Mix and dissolve the ingredients in (A).  Set aside.
   
3. Sieve flour, baking powder & salt.  Set aside.
   
4. Beat yolk with castor sugar from (B) with hand whisk until the batter turn creamy.
   
5. Add vegetable oil & coffee oil/emulco, and continue to beat until it is mixed in, then add coffee.
   
6. Add in sieved flour, baking powder & salt into the batter and mix until well combined (I used a hand whisk to do this).
   
7. Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (C) and continue beating until firm peaks formed.
   
8. Add the meringue into yolk batter, by 3 or 4 portions.  Fold in each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.
   
9. Scoop around 2.5 ladles of the batter into another mixing bowl and add in (A).  Fold until the cocoa mixture is well incorporated with the batter.
   
10. Transfer the cocoa batter back to the original batter.  Using a spoon, scoop from bottom upwards while gently spinning the mixing bowl.  Repeat this action about 3 times, but be cautious not to over do it, otherwise you'll lose the marble effect.
    
11. Now pour the batter to the tube tin, bang on the table top few times to remove air bubbles.
    
12. Send it to bake at 170C for 20mins, then 160C for 20mins.
    
13. Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

Isn't the marble effect lovely? :)

The cake is really really soft and fluffy! :)

Yoghurt bread

Recipe adapted from LY's Kitchen.  With the usage of greek yogurt, the recipe promised to keep the bread soft for 3 days!

Ingredients
180g milk
80g greek yogurt
300g bread flour
25g caster sugar
1tsp salt
1tsp instant yeast
22g unsalted butter -softened

Egg wash - 1 beaten egg + 1tsp milk

Method

1. Add the above ingredients, except butter, in the same sequence to the breadmaker.
   
2. Make a well in the center, be sure not to expose water and add the yeast in it.
   
3. Start BM at menu 8 (dough menu).
   
4. After 10min, add in butter.
   
5. When the dough is ready, remove from BM and roll into equal portions of 80g each, leave to proof for 15min.
   
6. Start shaping into desired shapes, leave for final proofing for an hour.
   
7. Apply egg wash and send to bake for 20 mins at 170'C.

Hanjuku Cheesecake

Recipe adapted from Jeannie Tay.

Ingredients

300g Cream Cheese -softened to room temperature

40g  salted butter

3 eggs yolks 

20g Corn Starch

80g greek yoghurt

30g milk

1tsp vanilla extract

3 egg whites

75g caster sugar

Method

1. Prep for water bath baking.
   
2. Grease 7" round tin, line the base.
   
3. Preheat heat oven to 150C.
   
4. Melt the butter in the microwave.
   
5. Beat the cream cheese with the back of the spatula (mixer & hand whisk is fine as well, depends on your personal preference), then add the melted butter and whisk until well combined. Set aside.
   
6. In another bowl, mix together the egg yolks and sifted cornstarch until well combined. Add yoghurt and mix well. Then add in the milk and mix until combined.
   
7. Add yolk mixture into the cheese mixture and mix until fully incorporated.
   
8. Whip the egg whites until foamy, gradually add in sugar and beat until just reached soft peaks.
   
9. Fold meringue into the cheese mixture.
   
10. Send to bake via waterbath, at 150C for 80mins.
    
11. Once baked, removed from oven and leave to cool on cooling rack.  After around 10-15mins, while the cake is still warm, unmould the cake on a silpat or greased-proof baking tray, remove the baking paper at bottom and reinvert back to cool completely, then leave to chill in fridge overnight.

It was prefect!

Until I had a minor accident while unmoulding the cake!  I was doing something else and took a bit too long to get to the cake, so it was already pretty cooled down by the time I unmoulded it.  So the trick here is to quickly remove the cake from the tin while it is still warm.  Work just like JCC!