We were out and about yesterday and Little Bee put two broccoli heads in my shopping basket. We passed the cheese aisle and I put a bag of grated cheese in the basket. All we wanted to get really was glue stick but there wasn’t glue stick on the shelf! We did get the glue… but from another shop!
Since we had broccoli and cheese, might as well make something out of them
170g broccoli florets, steamed for 5 minutes
2 slices of bread (blitzed in the blender to breadcrumbs)
2 eggs, lightly whisked
A handful or more of grated mature cheddar cheese
- Preheat oven at gas mark 5 or 190C
- Put all the ingredients in a bowl and mix well.
- Line a baking tray with baking paper and scoop spoonfuls of mixture on to the tray. You can use your hands and make it into a ball but I didn’t feel like getting my hands dirty.
- Put the tray in the middle of the oven for 30 minutes and voila… you can let it cool or if you’re like me and can’t wait, just pick one up and keep blowing on it until it’s cool enough to be popped into your mouth
This recipe is adapted from here
Unlike home… as in Malaysia… if I need to use pandan, I would just go to my mom’s back garden and cut one out.
Here, in the UK, you could use pandan essence or pandan paste or buy a big bag of pandan leaves and keep them in the freezer. I had a bag in the fridge as I didn’t have space in the freezer and for the last two weeks has been figuring out dishes to make with pandan. The more pandan leaves I need to use the better. Not that I am complaining as I love the smell and taste of pandan.
Anyway… I saw a picture of a banana and coconut cake and don’t ask me why as they do not resemble or even taste the same, I suddenly thought of kuih dadar. I haven’t had it for ages and the last time I was in Malaysia it wasn’t even on my food I have to eat list. But I do remember my mom made this for me a long time ago and I remember buying it from the school canteen when I wanted a sugar fix and I remember loving the sweet taste of gula melaka mixed with the smell of pandan… and with all these memories, I had to make it as I wanted a little taste of home.
5 pandan leaves
50ml water (to blend the leaves with)
120g plain flour
250ml santan (coconut milk)
100g palm sugar
1 pandan leaf
100g desiccated coconut
1tsp corn flour
- Put the 5 pandan leaves into a blender with 50ml water and blend into a pulp. Strain it through a fine sieve and put it aside.
- Add flour, santan, water, egg and 4 tbsp of the pandan juice into a bowl and mix well.
- In a saucepan, add the palm sugar, knotted pandan leaf, water and heat over medium heat until the sugar dissolved. Add the desiccated coconut and corn flour and stir for another minute. Set it aside.
- Heat up a frying pan and lightly grease it with oil. Pour in about 3 tablespoon of the pancake mixture and swirl the pan to form a thin layer of pancake… almost crepe like.
- When it is cooked, transfer it over to a plate or chopping board and spoon on about 2 teaspoon of the filling mixture on to the pancake and roll it up like a spring roll.
Just another Malaysian flavour that I am happy to share.
When it comes to food, I am easily influenced. My friend Jue put up a photo of kuih bakar (burn cake… literal translation) and I went all excited and started to think ‘I HAVE TO MAKE THIS’!
So I did. Big muffin tin for me and little cupcake tin for Little Bee.
And I am lucky that I have Little Bee by my side who is always willing to give a helping hand.
6 pandan (screwpine) leaves
160g caster sugar
250g plain flour
250ml santan (coconut milk)
- Heat the oven at 180C or gas mark 4.
- Put the water and pandan leaves in a blender and whiz. Pour it into a bowl through a fine sieve to get the pandan water. You can also use 1/2 tsp pandan paste if you have it and add about 50ml water.
- Add sugar, flour, coconut milk and eggs into the bowl and whisk. You can also just whizz them in a blender but my Little Bee insisted on whisking
- Oil the cake pan, muffin pan or cupcake pan (whatever you choose to use) and put it in the oven until the oil is nice and hot. Take the pan out and pour the mixture in. Sprinkle some sesame seeds and put it in the middle of the oven for about 40 minutes. Let it cool and it’s ready to eat
When I went to pick Little Bee up from nursery on Monday, I had a look in her tray as she was still busy painting and found this drawing. She came over to me and told me that the drawing is for my birthday (which is at the end of the month) and that it is a gingerbread man.
She drew spots on the gingerbread man as I am still spotty from chickenpox.
I haven’t had Chinese takeaway for a while now. Actually, I can’t remember the last time I had Chinese takeaway that I think it must be before Little Bee was born.
I was ill with chickenpox for the last couple of weeks and as I didn’t have much energy to cook most nights or even care about eating, hubby bought Chinese takeaway for himself one night.
Then the other day, I saw a picture of lemon chicken that someone made in a group that I’m in on FB and suddenly I started thinking that maybe I’ll just pick up the phone and order Chinese takeaway, but I stopped myself. Even if I do order takeaway, I still have to cook for Little Bee as I prefer her to have home cooked meal and she’ll be wondering why we’re not eating with her as we always have the same food together.
So I made it. OK it’s deep fried but surely knowing what I put in it is better than just dialing for the food to be delivered ready to eat but not knowing what’s in it.
The sauce is separate from the chicken above as Little Bee was having her bath and I didn’t want the dish to be too soggy, so I kept it separate until everyone was at the table.
400g boneless chicken cut into bite pieces
2tbsp light soy sauce
2 eggs, beaten
30g corn flour
1/2tsp baking powder
A pinch of fresh ground white pepper
Oil for deep frying
Juice of 1 lemon
3 slices of lemon
1 cube of chicken stock
1 1/2 tbsp corn flour
- Combine the chicken and soy sauce in a bowl, mix and set aside for it to marinade for 30 minutes.
- In another bowl, combine the eggs, corn flour, baking powder and pepper. Mix well and tip the batter into the bowl of chicken and soy sauce and coat the chicken pieces with the batter.
- Heat oil in a wok, if you don’t have a deep fryer like me, on high heat. Reduce the heat to medium and deep fry the chicken pieces in batches until fully cooked. Place the cooked pieces on paper towel to drain acces oil.
- In a pan, add sugar, water, lemon juice, lemon slices and cube of chicken stock and heat on medium heat. Dissolve the corn flour and water and pour it into the lemon sauce. Simmer until it’s mixed well and the sauce has thicken.
- Pour the sauce over the chicken and you could sprinkle some sesame seeds over, which I didn’t here as I forgot Serve with rice and vegetables.
Little Bee had a playdate yesterday and we decided to make a cake… well, I thought her playdate mommy would appreciate cake and coffee so it was more for us mommmies than the kids… but Little Bee doesn’t mind as she loves being my good little helper.
I did make this cake before but it was a rush and I didn’t let it cool down properly that it was crumbly when I sliced it up. But it was still lovely… at least I thought so and that’s why I decided to make it again.
The recipe is adapted from the BBC Good Food page here. I don’t have an electric mixer and mix by hand and I didn’t make the icing as I do think that I personally do not need extra calories
25g poppy seed
185ml warm milk
185g unsalted butter, soften
220g caster sugar
300g self raising flour
1 lemon’s rind, grated
- Put the poppy seed and milk in a bowl and set aside.
- Mix the soft butter and caster sugar until light and fluffy. Add the eggs one at a time and continue mixing. Add the flour and poppy seed and milk mix, alternating between the two (I did it three times as in a third of the flour and then a third of the milk and poppy seed, mix and then again until all are mixed together). Add the lemon rind and mix further.
- Pre heat the oven at 180c or gas mark 4 (I did it now so I won’t waste any gas )
- Lined the bottom of a 10cm x 20cm loaf pan with baking paper and lightly butter the side. Pour the mixture in and bake on the middle of the oven for 40 minutes. After 40 minutes, cover the cake with tin foil to avoid browning, and bake for another 30 minutes or until a skewer inserted in the middle comes out clean. Let it cool in the tin on a wire rack for about half an hour. Tip it out and let it cool further on the wire rack or just slice it up as it’s nice to have cake when it is nice and warm
I baked it much longer as 40 minutes, which was the recommended time on the original recipe, was not enough in my oven. Your oven might be more high tech than mine so 40 minutes might be enough.