Celebrating Food! Celebrating Life!

Posts tagged “vanilla

Simple Banana Cake – Whole Egg Direct Method

DSC_6815 s
I bake a lot of “Asian-inspired” cakes and bread at home, largely because these are the kind of confections I grew up eating from our local neighbourhood cake shops. Pandan Chiffon remains top on my list and I bake it ever so often for friends and neighbours. Then there are the “coconut” and “otak” buns, sweet dough breads filled with local flavours in both sweet and savory. And of course there is the good old banana cake, requiring few ingredients but so yummy and fragrant. I’d been using a banana cake recipe for over the last 3 years now and repeatedly use it whenever we have over ripened bananas at home which are beyond their prime to be eaten, or simply whenever I have a craving for banana cake. It remains on my “regular to bake” list as the cake is very soft and fluffy and everyone loves it. The results are so consistent and reproducible, given that one follows the recipe and observes the important details well. Otherwise, this banana cake recipe is definitely a keeper and I strongly encourage those who’d not tried it to have a go!
(more…)

Advertisements

Homemade Strawberry and Rhubarb Vanilla Jam

DSC_6586 s
January and it is strawberry season. Specifically Korean and Japanese strawberries that is. This is practically the only time of the year that I eat strawberries. Apart from the erratic French gariguettes that come a couple of months later. IF they ever come that is. Fraises des bois and Mara des bois…I can only dream.  Yes we do get strawberries on the supermarket shelves almost all year round. Call me picky but I don’t buy straws from Australia, New Zealand or the Americas, be it North or South. They just don’t dig as well as the Korean, Japanese or French fellas. Neither do I eat Driscoll’s crappy strawberries. No offence guys but they just make you think that you are eating strawberries. So in reality and as snobbish I may sound, the “real” strawberry season is actually very short. For me at least. As seasonal as how these fruits had been in the past and should rightfully be so. Apart from buying and savoring them as it is, we often crack our heads to find ways to extend our days to enjoy them before the season closes. And what better way to lock in these flavours through making jams out of them, an age old method to “immortalise” the delicate sweetness the current season bequeaths upon us which alas, come so swiftly yet ends all too shortly.
(more…)


Vaniljekranse Danish Butter Cookies: A Long Update…

DSC_8020
I made Vaniljekranse, or better known as Danish butter cookies about two weeks back in response of a calling from my childhood, a craving from the yesteryears. After the recipe was published, I was elated by all the wonderful response it received. Particularly from a baking and cooking group on facebook which I subscribe to. The folks there are simply wonderful, eager-spirited and so full of encouraging positiveness. I was gladden by the overwhelming response it’d received, that a lot of them took it upon themselves to have the recipe tested and came with a lot of helpful feedback which allowed me to review the recipe which was used.

(more…)


Klassiske Vaniljekranse – Danish Butter Cookies

DSC_7947 s
I’m sure a lot of folks are like me, who loves to eat Danish butter cookies by Kjeldsens. This was long before we have Famous Amos and Mrs Fields cookies in the malls, and even longer before Betty Crocker premixes made it to the shelves of supermarkets. I love Kjeldsens since I was a small boy, and became so addicted to them after sampling a few pieces in our very first tin given by a family friend. Precious they were, my sister and I were only allowed 2 pieces each day. And we often bickered on which to choose. The oblongish ones studded with granluated sugar was an obvious favorite. We would also be looking out for these round blue tins filled with crumbly morsels of buttery goodness whenever my mother brought us to departmental stores like Yaohan or Oriental Emporium, pestering her to buy them for us. But they were so expensive then, and personally I feel they still are! Those retail joints no longer exist, becoming ghosts of the yesteryears, but Kjeldsens is still going strong, becoming a household name and often benchmark to other Danish butter cookies that became available later.

(more…)


Four New Tarts @ Bakerzin

DSC_8409 s

Bakerzin launched four new tarts a couple of weeks ago but they most certainly beared resemblance to some of the familiar favorites we know. Utilising some Bakerzin dining vouchers we had, we’d got some for a sampling.
(more…)


Raspberry Napoleon Hearts

Heart-Shaped Raspberry Napoleon

Valentine’s Day’s just round the corner and its a wonderfully tied in with the season of summer berries. I absolutely adore raspberries, both its rich colour and textures as well as its delicate tartness. While stocking up punnets of raspberries and blueberries which I could use throughout the off-season months, I remember chancing upon a recipe over Martha Steward’s website for “Heart-shaped Raspberry Napoleon” and I knew I have to make it for this month’s Aspiring Bakers’ theme “Love is in the Air” hosted by Ellena of Cuisine Paradise.

The recipe can be simple or difficult, depending on how much one decides to stretch oneself. I decided to go the hard way and give myself a challenge!

(more…)