LOVE cooking and baking, check out the blog called A Small Family with a Big Appetite. It is located at http://smallfamily-bigappetite.blogspot.com, or you can go to http://ezzuramd.fotopages.com and click on the link.
Interestingly, the site is developed by a doctor-cum-trainee lecturer, Dr Ezura Madiana Md Monoto. Besides reading, travelling and shopping, Dr Ezura loves cooking and baking, which explains the creation of the blog.
“Basically, the site is about sharing food recipes. I love cooking and baking. I always browse other blogs to test their food recipes. At the same time, I enjoy sharing my family’s favourite recipes with others,” she said.
The blog is designed for housewives, mothers, career professionals – practically anyone who loves cooking and baking. Dr Ezura even guarantees that she has tested all of the recipes posted on her blog.
“The recipes posted on the blog are absolutely delicious and easy to make. I welcome comments on the recipes tested by Internet viewers,” she said.
On how the blog helps to “bond” visitors, Dr Ezura said through the blog she has made new friends, from chefs to people from various backgrounds, all of whom share a common interest in food.
On monitoring the number of hits per day, Dr Ezura uses Motigo technology, a free Web analytics tool that allows her to track traffic to her site and gain an understanding of the behaviour of the visitors. The tool also helps her to constantly improve and optimise the blog to match visitors’ needs.
Apart from some scams that intruded the Comments section (in foreign languages), the site has been receiving encouraging response.“I am not sure how to solve (the scams). I usually delete comments that are not beneficial, especially when they are written in a foreign language,” Dr Ezura said.
Her future plans for the blog include uploading more recipes and linking the site to other Web sites that have similar trends.
Monday, December 31, 2007
Friday, December 28, 2007
here's the recipe:
I tried out this recipe from Australia’s Food Ideas Magazine…quite easy to make and tastes marvellous….my hubby loves it so much…it tastes more wonderful when eaten with vanilla icecream…
½ cup milk
1 egg, lightly beaten
1 cup self raising flour
½ cup caster sugar
½ cup shredded coconut
1 tbsp brown sugar
445g sliced pineapple (I used few pineapple cubes in syrup, enough to cover the baking dish)
Preheat oven to 180 degrees.
Melt 125g butter in a small saucepan over medium heat
Whisk milk, egg, sugar and melted butter in a bowl.
Sift flour into a bowl. Add caster sugar and coconut. Stir to combine. Make a well in the centre. Pour milk mixture into well. Gently stir until combined
Melt remaining 25g butter in a pan and pour over the baking dish. Sprinkle over brown sugar and stir to combine. Spread the mixture evenly on the baking dish
Place the pineapple to cover the base. Spoon batter over pineapple. Smooth the surface
Put the baking dish in the oven. Bake pudding for 20 minutes or until a skewer inserted into the centre comes out clean
Stand pudding for 5 minutes. Turn over the pudding onto a serving plate.
Cut into pieces and serve with vanilla ice cream
Wednesday, December 26, 2007
- mix all ingredients together. leave for a few hours (the longer you keep, the tastier the beef)
- grill the beef slices or fry in pan
- once cooked, cut the beef into slices
- do not throw away the leftover beef juice. you can turn it into delicious gravy to eat together with the beef.
Tuesday, December 25, 2007
- preheat oven 180 degrees.
- melt butter in a large saucepan. remove from heat and mix in sugar and eggs until combined
- sift flour, cocoa and baking powder into mixture. beat with a wooden spoon until smooth
- half fill the muffin cup with mixture. top with apple slices then with chocolate mixture to fill the cases
- bake for 15-20 minutes or until firm. let cool
- dust with icing sugar
500g bread flour/high protein flour
1 teaspoon salt
30g milk powder
1 teaspoon bread improver (optional)
1 teaspoon bread softener (optional)
4 teaspoons instant dry yeast
(B) 250ml water
1 egg (lightly beaten)
[you can also use 80g margarine OR 80g shortening, instead of 40g butter + 40g shortening ]
1. Mix well all ingredients in (A)
2. Add (B) into (A) and knead till smooth.
3. Add (C) and continue kneading till smooth and shiny and dough does not stick to your hand.
4. Leave to prove for 30 - 40 minutes.
5. Punch down the dough to let the air out.
6. Divide the dough according to the weight you wish. Make into balls and leave to rest for 10 minutes.
7. Shape accordingly. put the fillings you want
8. Leave to prove for 40 minutes - 1 hour. (i can't wait that long because everybody was very hungry..i prove for about 20 minutes)
9. i brush the bun with egg yolk
10. Bake till golden brown.
- cut the asparagus into 1 or 3 parts each. boil the asparagus in water for about 3-5 minutes. dry the asparagus on kitchen towel.
- put some olive oil on a baking tin. roll the asparagus in the oil.
- add the garlic, and other herbs. mix well.
- sprinkle some salt and blackpepper
- roast the asparagus in a preheated oven 18 degrees until lightly brown and crisp
- remove from oven and squeeze a lemon on the dish.
- melt chocoalte and butter in a small saucepan over low heat. transfer to medium bowl
- stir in caster sugar, egg, flour cocoa powder and soda. cover, refrigerate about 15 minutes or until mixture is firm enough to handle
- preheat oven to 180 degrees fan-forced. grease oven trays, line with baking papaer
- roll level tablespoons of mixture into balls; roll each ball in icing sugar, place on trays 5 cm apart. bake about 15 minutes, cool crisps on trays
- preheat oven 180 degrees. brush a 8x 12 inch cake tin with melted butter or oil. line the base with baking paper, extending over 2 long sides
- sift flour and cocoa powder in a large bowl and combine with sugar and nuts. make a well in the centre
- chop chocolate into small pieces. add chocolate pieces to the dry ingredients
- melt butter in a small pan over low heat. add it to dry ingredients with vanilla and eggs. stir until ingredients are well combined
- pour the mixture into prepared tin, smooth the surface and bake for 40-45 minutes.
- set aside for 2 hours before cutting
- serve with vanilla ice cream
Saturday, December 22, 2007
Tuesday, December 18, 2007
From a recipe book that my sister copied in Australia…we didn’t expect the cookies to become extra large and they coalesced together…but tastes superb and crispy…
175g plain (semisweet) chocolate ** we used normal dark cooking chocolate
115g butter, cut into pieces
½ cup sugar
¼ cup brown sugar
1/3 cup flour
¼ cup cocoa powder
1 tsp baking powder
2 tsp vanilla
pinch of salt
1 cup pecans, chopped
1 cup plain chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate, chopped
** we used assorted chocolate bars with nut, adding all to the same amount stated
Preheat oven to 160 degrees. Grease baking sheets.
Melt plain chocolate and butter in a pan over low heat, stirring frequently. Leave to cool slightly
Using an electric mixer, beat eggs and sugar for 2-3 minutes. Gradually beat in melted chocolate.
Beat in flour, cocoa powder, baking powder, vanilla and salt. Stir in nuts and chocolate pieces
Drop heaped tablespoons of mixture onto the baking sheets 10cm apart aand flatten each to a round about 3 inches diameter
Bake for 8-10 min until tops are shiny and cracked and the edges look crisp.
Remove the baking sheets to a wire rack to cool for 2 min, then remove the cookies to a wire rack to cool completely.
Do not allow these cookies to cool completely on the baking sheet or they will become too crisp and will break when you try to lift them
- mix lemon juice, sugar and water over heat. mix well
- add in rosemary leave
- thicken sauce with corn flour
- pour over fried chicken pieces
- heat butter in wok, add onion, mix well
- add basmathi rice, mix well
- transfer to a rice cooker, add water and salt. cook rice as usual.
- add in capsicum and frozen, mixed vegetables after the rice is boiled
- once cooked, sprinkle some coriander leaves and serve hot.
- mixed all ingredients together until it become dough
- heat oil in pan, add garlic and onion, fry till fragrant
- add in minced chicken, fry till cooked through
- add in chopped tomatoes and tomato puree
- mix well
- add in salt and oregano
- remove from heat
roll the dough flat.
spread the pizza sauce, arrange the sausage on top. sprinkle with mozarella and parmesan cheese
bake in preheated oven 160 degrees until cheese melt and crust a bit brown
Thursday, December 13, 2007
- blanch the yam for a while and strain. remove
- put other ingredients in a pot. let boil.
- add in the blanched yam.
- add in salt according to taste. let simmer
- remove and serve with hot rice
Wednesday, December 12, 2007
- in a pan, heat olive oil. add onion, garlic, ginger, star anise and cardamom, fry till fragrant, remove
- in a pot, boil water. add in fried ingredients and chicken cube. let boil
- add in the vegetables and chicken balls until vegetables cooked
- add salt and dash of white pepper according to your taste
Tuesday, December 11, 2007
- heat oil in pot, add, lemongrass and blended ingredients and chilli paste. fry until fragrant.
- add in tamarind juice. let boil
- add in fish and daun kesum, let simmer
- add in lady fingers and bunga kantan
- add salt and sugar according to taste
- remove from heat
- beat sifted ingredients and butter till thick and smooth
- in another bowl, beat eggs and sugar on high speed for 5-7 minutes
- add in vanilla, orange juice and rind. mix well
- pour into the flour mixture. mix well
- pour into a greased baking pan, bake for 30-40 minutes at 170 degrees
Sunday, December 9, 2007
recipe from mamafami.
step by step photo from mamafami's fotopage
3 cups flour
1/2 teaspoon salt
3 tablespoons sugar
1 egg yolk
3/4 cup lukewarm water
3/4 cup lukewarm milk
1 teaspoon instant dried yeast
250 g butter ~ divided into 3 portions
1. Sift flour, add sugar, salt, egg yolk and instant dried yeast into a mixer. On the mixer and pour lukewarm water and lukewarm milk, bit by bit (STOP if you get a dough- like consistency). Knead till a soft and elastic dough is formed. Cover and leave in a warm place for 2 - 3 hours to allow the dough to rise. . Punch down the dough and divide into 4 portions. If you prefer your croissants to be big, then divide to less number of portions. I made half the recipe so I divided into 2 portions.
2. Knead lightly and roll out into a rectangle.
3. Dot or grate 1/3 of the butter over the top 2/3 of the pastry, leaving a border.
4. Fold the bottom third of the pastry over the middle third and...
5. ...the top third over that. Press the edges together. Turn the dough around (clockwise) and then roll out to the original size. Repeat this folding and rolling process twice more with teh remaining butter, then once without any butter. Chill for 30 minutes before each rolling.
6. Roll each portion into a large rectangle.
7. Cut into 4 triangles.
8. Make a slit at both sides of the triangle.
9. Roll up each, starting from one corner to the opposite corner with both hands.
10. Seal the point of the triangle with a little beaten egg yolk.
11. Curve each croissants into a crescent shape.
12. Arrange on a baking tray.
13. Brush with beaten egg yolk. Leave to rise in a warm place for 15 - 20 minutes.
14.Preheat the oven to 200 C. Bake the croissants for 5 minutes then reduce heat to 180 C and bake for a further 15 - 20 minutes
1/2 cup honey
- place dates and water and stir continuosly on low heat (10-15 minutes) until its consistency becomes paste-like. cool
- heat oven to 200 degrees. mix honey, butter and shortening.
- add in flour, salt, baking soda and oats.
- grease 8x8 inch tin and press in half the mixture
- spread the filling on the dough
- lightly press the remaining crumbles onto the filling
- bake for 25-30 minutes
- cut into 2x2 inch while it is still warm