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Monday 5 September 2016

Baked rosemary chicken & potatoes

Recipe adapted from Delishar.

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

  • 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.

    *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

  • 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.

    *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


  • 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!