SESAME WAFERS

Ingredients:
(Recipe adapted from here)

 6 tbsp sesame seeds (approx 55g)
160g light brown sugar (I reduced to 120g)
90g butter, room temp 
1 egg, beaten 
60g flour
1/4 tsp salt 
1/4 tsp baking powder 
1 tsp vanilla extract 

Method:

1.  Preheat the oven to 190C/375F. 

2.  Prepare two baking sheets with parchment. 

3.  Spread the sesame seeds out in a dry frying pan. Toast over a medium-high heat until
     golden and starting to jump.

4.  Cream the butter and sugar until fluffy. 

5.  Beat in the egg. 

6.  Sift the flour, salt and baking powder into the bowl and mix well till smooth. 

7.  Add the vanilla and toasted seeds and stir in until consistent. 

8.  Drop teaspoons of the mixture onto the parchment, leaving room for lots of spreading. 

9.  Bake for 12-13 minutes until browned. Leave to cool for 2 minutes then remove to a wire
     rack. 

10.Repeat for the rest of the mixture. They keep really well in an airtight tin. 

DUTCH BABY (aka PUFFED PANCAKE)

 Ingredients:
(Recipe adapted from here)

For one, in a 6" skillet:
35g plain flour
pinch of salt
1 large egg
70g milk
a lump of unsalted butter, about 8g or 1 1/2 tsp
optional: 1/2 tsp sugar

For two, in a 10" skillet:
70g plain flour
2 pinches of salt
2 large eggs
140g milk
a lump of unsalted butter, about 15g or 3 tsp
optional: 1 tsp sugar

Method:
Place your skillet in the oven, then turn the oven on to 200C/390F. Place the flour, salt and sugar (if using) into a mixing bowl and whisk to combine. Add the egg and whisk until you have a smooth, glossy paste. Add the milk in three goes, whisking until smooth in between each splash. Transfer to a jug for easy pouring (I usually weigh my milk out in the jug then re-use it).

When the oven has come up to temperature, dart in and add the butter to the skillet in the oven and close the door. Wait one or two minutes until the butter has melted and heated up, then swiftly open the door, pour the mixture into the skillet in the oven and close the door. Don't worry about scraping the jug out, it's better to be quick.

Bake for 20-23 minutes for the small skillet and 22-25 minutes for the large. Serve immediately with whatever toppings you've chosen.

(Serves one or two) 

HOMEMADE PASTA

Ingredients:
(Recipe adapted from a bread machine recipe book)

220ml of water
1 tbsp of olive oil
1.5 tsp of salt
300g/2 cups plain flour
170g/1 cup semolina flour

Method:
1. Put all ingredients into the bread pan, in the order listed in the recipe.
2. Select Setting: Pasta
    (If you do not have a bread maker, you can manually knead the dough till it is smooth to touch)
3. I rested the dough for about 1hr covered with cling wrap and then cut into strips.


* Using the same recipe, you can make ravioli with any fillings of your choice.  I made mushroom, spinach and cheese ravioli

SODA (SALTINES) CRACKERS

Ingredients :
(Recipe adapted from here)

Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut
1 cup unbleached all-purpose flour
2 Tablespoons unsalted butter, melted
¼ cup water
½ teaspoon kosher salt
water for brushing
kosher or sea salt for sprinkling

Method :

1. In the work bowl of a food processor, pulse the flour and salt to combine.
2. Add the melted butter and process until a coarse meal – less than a minute.
3. Add the water and process until a dough is formed – about 1-2 minutes.  It may not come together and look sort of crumbly.  Turn out on the work surface and knead until it forms a moist dough.
4. Let rest 30-60 minutes to allow the gluten to relax.
5. Preheat oven to 400°F (200C) and line two sheet pans with parchment paper.
6. Divide the dough into quarters and roll thin.  You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
7. By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
8. With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7.  You’ll have a long very thin sheet.  Cut in half if it’s too long to handle easily.
9. Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
10. Bake 400°F for 8-10 minutes until lightly golden.  Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
11. These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days.  Though if you live in a humid climate they may soften.  If so, recrisp in a 350°F oven for a few minutes.

SULTANA BISCUITS

 

Ingredients :
(Recipe adapted from here)

110g plain flour (I used self-raising flour)
1/4 tsp baking powder ( I omitted this)
big pinch of fine sea salt (I used a pinch of salt)
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon (I omitted this)
 

Method :
1.  Preheat the oven to 190C/375F (I preheat at 180C). Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

2.  Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16)

110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon

Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf

110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon

Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf

110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon

Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf

PANDAN CHIFFON CAKE

Ingredients :
(Recipe adapted from here)

100 g PrimaFlour Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (I used 1.5 tbsp)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (I reduced to 40ml)
¼ tsp Green Colouring (I replaced with 1/8 tsp of pandan paste)
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Preheat oven to 170°. (I preheat at 180C)

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins. (I used mini chiffon tins and baked for about 30mins)

Turn tin over on a cake rack to cool before loosening cake.

OKONMIYAKI JAPANESE SAVOURY PANCAKE

Ingredients:
(Recipe adapted from here)

(serves 2)
4 to 5 small round cabbage leaves, thinly shredded

1/2 carrot, grated
1 tsp grated ginger (I omitted this)
Your choice of "other ingredients"
( I used sakura ebi~lightly toasted, ngoh hiang~sliced, chopped spring onion) (I used ham)
1/2 cup plain flour 

80 to 90ml water or dashi stock (I used water + 1 tsp dashi stock powder)
1 egg
Salt/pepper to taste 

Toppings:
1 egg, beaten 
Okonomi sauce - enough to spread on pancake
Japanese mayonnaise
Bonito flakes (I omitted this) 
Spring onion, chopped   

Method:

1) In a bowl, whisk together the flour, egg and water (or dashi stock).  Stir in the shredded cabbages, grated carrot, grated ginger, some chopped spring onion and sakura ebi.  Season with a little salt/pepper. 

(Note:  Keep some chopped spring onion and sakura ebi as garnish.)

2) Heat up a frying pan over medium heat and add a little oil to the pan.  Pour in the prepared batter and flatten to form a round thick pancake ~ about 1.5cm thick.  Arrange the sliced ngoh hiang on the pancake.  Cover and cook the pancake for about 2 minutes.  Remove cover and shake the pan a little.  As you shake the pan, listen for a crispy sound at the bottom of the cooked side and check that the batter has set.  Flip over the pancake, cover and cook the other side till golden brown.

(Note:  If you flip the pancake before the batter has set properly, it may break into pieces.)

3) Slide the pancake onto a plate.  With the remaining oil in the pan (or add a little more oil, if necessary), pour in the beaten egg.  Quickly slide the pancake back into the pan, so that the fried egg will stick nicely on the pancake.  Cover and cook for about another minute.  When you remove the cover, the pancake will be nice and thick.  Flip the pancake over again, so that the fried egg is on top.

4) Spread the okonomi sauce on the pancake.  Next, squeeze mayonnaise, sprinkle bonito flakes and the remaining chopped spring onion and sakura ebi over the pancake.  Serve the pancake immediately.

 

PAPER-LINED SPONGE CAKE

Ingredients :
(Recipe adapted from here)

4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

Methods:
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an "8" on the batter won't sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line some waxed papercups with baking paper. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.