Condensed Milk Pound Cake

Drat! What can be worst than over-turning a tray of eggs fresh from the market, right in the middle of the road??

The first thing I did when I got home was to check on the damages. 7 out of 10 cracked! I had originally planned to make Rei's Condensed Milk Pound Cake but not in the morning as my morning schedule is usually very tight. With some cracked eggs, I prepared the ingredients hastily. For pound cakes, I usually do not like to take out the mixer but since I'm rushing for time, I decided to use it. This marks my 2nd mistake of the day. The butter were not softened to room temperature and the sugar splattered all over the counter top!! Darn!!! What a day! Now I can only pray for the cake to turn out well.

The loaf pan I used is quite big so I didn't get a good height but it helps in reducing the baking time.

Despite reducing the sugar, it is still too sweet for me. DD1 loves this cake and asked for 2nd serving. This is a soft and moist cake but it's just not my kind of cake. For those who love pound cakes, I'm sure you'll like this cake.

All packed up, ready to be given away :)

Condensed Milk Pound Cake

Ingredients

120g Butter (good quality butter)

40g Sugar

1/4 Tsp Salt

1/2 Cup or 100g Condensed Milk

120g Cake Flour

3/4 Tsp Baking Powder

*Sift together

2 Eggs

Method

1. Grease a 9 x 5 inch loaf pan and preheat oven to 170 deg.C
2. In a bowl, using an electric whisk, cream butter and sugar till light and fluffy. Add in salt, vanilla essence and condensed milk, whisk till incorporated.
3. Add the sifted dry ingredients and beat until no traces of flour remains.
4. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each additions.
5. Pour the mixture into the prepared pan and bake at 170 deg.C for 40 - 45 mins or till top is brown and skewer inserted comes out clean.

Black Sesame Chiffon Cake

The first time I saw this cake, I thought it looked interesting enough for me to try plus the fact that I love black sesame seeds. I'm sure there are many versions of black sesame chiffon cake but when I did this, I didn't refer to any recipes but just based on estimation, using the banana chiffon cake as a reference. Most recipes use black sesame paste or powder but I have none so I just washed some black sesame seeds, toast it and sent it into the food processor.

Again, I managed to get a nice cake upon unmoulding :)

The end result is a very fragrant cake. However, this cake is not well received by the children. I'll say this is more of an adult cake :P

Black Sesame Chiffon Cake

Ingredients
(A)
4 Large Egg Yolks
40g Castor Sugar
1/4 tsp Salt

(B)
60ml Corn/Sunflower Oil
130 ml Milk

(C)
150g Cake Flour
1 tsp Baking Powder
*sifted together

(D)
20g Black Sesame Seeds, toasted, grounded

(E)
4 Large Egg Whites
40g Castor Sugar
1/2 tsp Cream of Tartar

Method

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add milk. Stir well.
3. Fold in sifted flour and mix well. Add black sesame seeds and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Bake at pre-heated oven of 170 deg.C for 15mins.
10. Turn down the temperature to 160 deg.C and bake for another 30 mins.
11. Reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Matcha Snow-Skin Mooncakes

With compliments from SL and Aunty A. Nope, they didn't make these but they bought most of the ingredients. From fried glutinous rice flour to white lotus paste to shortening. They've been really generous and I really appreciate their thoughts! Thanks dear!

I've been using another recipe with Hong Kong flour but I don't have any at home so I attempted another recipe that Aunty A recommended.

It is relatively easy to make snow-skin mooncakes but the hassle is putting on and removing the plastic gloves. A lot of time spend removing when I roll out the dough, and putting it back on when I shape it and pressing it into the moulds.

I've seen many bloggers using their disney cutters and egg moulds to make snow-skin mooncakes. I tried with little luck. It's easy to unmould with lots of flour dusted on the mould but the mooncake has white specks of flour on it. If I do not dust enough flour, the mooncake gets stucked and unmoulding is a problem. This particular Bear moonie has a distorted face because I had to insert my finger in to unmould it.

I like the texture of this snow-skin as it's soft and no thawing is needed.

Matcha Snow-Skin Mooncakes

Yields 8 big pieces or 20 small pieces (I had 22 pieces though)

Ingredients

(A)

95g Fried Glutinous Rice Flour/Gao Fen
120g Icing Sugar

*sifted

(B)

1 tsp matcha (green tea powder)

55ml warm water

100ml cold water

**Mix matcha with warm water, stir well and add cold water

(C)

15g Shortening

(D)

400g lotus paste

Method

1. Mix Ingredients A and Ingredients B to form dough.
2. Rub in shortening till get a smooth dough.
3. Sprinkle some fried glutinous rice flour on working table.
4. Wrap lotus paste with dough, roll into a ball.
5. Lightly flour the mould.
6. Place mooncake in mould , flatten, dislodge the mooncake.
7. Chill in fridge before serving.

Note
Use 30g skin + 2og filling for small mould. I usually roll the skin into a bigger circumference, then wrap with lotus paste and pinch away the excess.

Matcha Japanese Cheesecake

Are you craving for some Japanese cheesecake? I'm not a fan of cheesecakes especially American cheesecakes as I find them too rich and has a strong cheese fragrance. However, when I was a young girl, I was first introduced to this Japanese cheesecake and I fell in love with it instantly. It is one of my favourite cake as it is light and airy, almost like eating a chiffon cake. I've tried other brands of Japanese cheesecake but my personal favourite is still Miki Ojisan No Mise Cheesecake. Whenever I'm near Raffles City, I cannot resist buying a box that was priced at below S$7 then. Not many folks in my family like this cake but that's alright as I can easily finish 1/2 the cake all by myself ;-)

The first time I baked a Japanese cheesecake was in 2006 and it was well received by DH and DD1, until one day, no one in the family except me eats the cake. It was a sign for me to stop baking this cake :P

I've been looking for matcha (green tea powder) recipes to utilise my 2 cans of matcha in my fridge. When I saw this Green Tea Cheesecake by Precious Moments, I wanted to give it a try.

I've got a really bad crack on the cake, I suspect it's because my oven temperature is too high.

This cake will shrink after baking but I'm glad it didn't shrink too much and I still have a tall cake :-)

All packed up, ready to be given away. One for SL, one for my inlaws and the balance for my family.

Original recipe calls for 6 eggs but my cake pan can't take 6 egg whites so I used only 5 eggs. I've also reduced the sugar slightly as we don't have sweet tooth.

Matcha Japanese Cheesecake

Ingredients

(A)

250g Philadephia cream cheese

50g butter

100ml fresh milk

(B)

60g cake flour

20g corn flour

1 tsp matcha (green tea powder)

*sifted together

(C)

5 egg yolks

¼ tsp salt

(D)

5 egg whites

¼ tsp cream of tartar

120g fine granulated sugar

Method

1. Melt (A) in a double boiler. Cool the mixture.
2. Fold in (B) and (C), mix well.
3. Whisk egg white with cream of tartar until foamy. Add in the sugar gradually and whisk until stiff peaks form.
4. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
   Pour the mixture to the remaining egg whites and fold in gently till incorporated.
5. Pour into a 8” round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
6. Bake cheese cake in a water bath at preheated oven of 160C for 40 mins, reduce temperature to 150C and bake for another 40 mins or till cake is golden brown and until skewer inserted to centre of cake comes out clean.

Egg in Toast

Ma-Li from M4M shared this and I've been making this for our breakfast.

It's pretty obvious which shape goes to who.

Note: Use a smaller size egg if the cut-out hole is too small, else will end up like me where the egg white covered the shape of the cut-out. I use 60g eggs with shell.

Egg in Toast

Ingredients

2 slices bread

1 slice cheddar cheese

1 egg

Method

1. Cut a slice of cheese into 4 strips. Place one at each side on a piece of bread, covering the edges (this is to prevent the egg from leaking).
2. Use a cookie cutter to cut out the centre of another piece of bread (or you may use a knife to cut a square) and place it to top of the one with cheese.
3. Crack an egg into the hole.
4. You may either toast it in an oven until bread is brown and egg is semi cooked or in a preheated oven of 180C and bake for about 10 - 12 mins (depending on your oven temperature).
   

Pandan Kaya Layer Cake

Finally took some time to post this entry as DH is away again and I've been busy. This is going to be a long post (with loads of pics) so please bear with me.

When I first saw this pandan chiffon recipe in Kitchen Capers shared by Connie, I was very tempted to try as this recipe does not include any coconut milk. Being a novice in baking, I decided to put it onto my To-Do list. After procrastinating for years, I finally made this last Friday.

This recipe uses fresh pandan leaves, to be blended with water. I like the idea of using fresh pandan juice as I felt pandan paste gives an artificial aftertaste.

Blend the pandan leaves with water, squeeze out juice from the fibre, then add in new leaves and blend with the juice again.

Measure out required amount, in this instance, original recipe asked for 115ml pandan juice but since I have 130ml, I just make do with it and reduce oil accordingly.

Horrendous looking cake with all those cracks! I don't remember having so much cracks in my other chiffon cakes.

However, the unmoulding was almost perfect! No tears/cracks, I get a very even cake ^-^

The brown skin were all stucked to the pan.

A top view of the cake, I thought this is one of my "prettiest" cake hahaha!!

I have no intention to make the kaya layer until I saw chicchicbaby's pandan kaya cake. When she shared this recipe years ago, I saved a copy then, hoping that I'll have a chance (or rather, be competent enough) to make this one day :P

I love the pandan kaya cake from a local bakery and whenever I visit their shop, I'll definitely get a piece to satisfy my craving. Over the years, the standard seem to have dropped and I've since stopped patronising them.

It was an impromptu decision to make this kaya layer. I was on msn messaging with SL and was just asking if her mother has made this before. The next moment, I was in the kitchen cooking the kaya ;-)

I created a big mess layering the cake. I lined a cling wrap below the cake, thinking that I could peel it off when I done layering but with the mess, I couldn't and do not know how to lift up the cake. There were simply too much kaya on it.

In the end, I just cut the clingwrap around the cake and left it as it is. See the mess? A lot of wastage :-(

Here's the final product and my only complain is the kaya is too thin. Gave some to my inlaws and SL and I'm glad they liked the cake. ^-^

I'll probably use a springform the next time I make this, or maybe do it in a cakepan upside down. Will definitely make this again!

Pandan Chiffon Cake Recipe
Adapted Alex Goh's Basic Flavour Chiffon Cake but some modifications.

Ingredients
(A)
4 Large Egg Yolks
40g Castor Sugar
1/4 tsp Salt

(B)
60ml Corn/Sunflower Oil
130 ml Pandan Juice

** I blended 6 pandan leaves and a baby pandan plant with water in blender to get pandan juice. I think if you are using those large pandan leaves, you may use 8 - 10 leaves.

(C)
150g Cake Flour
1 tsp Baking Powder
*sifted together

(D)

4 Large Egg Whites
40g Castor Sugar
1/2 tsp Cream of Tartar

Method

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add pandan juice. Stir well.
3. Fold in sifted flour and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Bake at pre-heated oven of 170 deg.C for 15mins.
10. Turn down the temperature to 160 deg.C and bake for another 30 mins.
11. Reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Kaya Layer

Adapted mngzara's recipe with own modifications

Ingredients

(A)

500g water

150g sugar

40g butter

(B)

200g water

200g coconut milk

60g corn flour

1 tbsp agar agar powder (plain)

green & yellow colouring

Method

1. Stir (A) together in a pot and boil over low flame.
2. Mix (B) together and add into (1). Keep stirring until the mixture thickens and boils.
3. Let the kaya cool slightly before icing the cake.

To assemble the cake

1. Cut the cake across horizontally and sandwich the cake with a layer of kaya.
2. Scoop some kaya into a measuring cup or any container with a beak. Slowly pour the kaya over the centre of the cake, with the back of a soup ladle, move in circular motion to spread the kaya and let it drip over the sides naturally. There will be quite a bit of wastage in order for the sides to be covered up evenly.

Fun Shaped Bread

DH flew off to China this morning and I'm home alone with the kids again.

This is another of my no-brainer breakfast for the kids. I just cut out the sandwiches using my largest cookie cutter and the kids adore them! Children are such innocent people, they get fascinated with such simple things in life.

Each older child gets a star and a heart shaped sandwich with sliced bananas. The youngest doesn't seem interested, probably too young to appreciate such stuff.

Who else eats the balance but me!!

That's 8 slices of bread minus the centre and I finished them up, all by myself! Definitely a big eater and that explains why my kids are so too :P Now just praying DD3 will eat like her 2 siblings. Fingers crossed.

Stir-Fry Cucumber

MIL bought me 6 pieces of Japanese cucumber from the wet market and I just stir-fry it with dried shrimps, garlic and some salt. My kids love this!

Multicolour Agar Agar

DH prefers agar agar over konnyaku jelly so I made him this.

The intention was to make a 7 - 8 layer agar agar but I decided to take a short cut and made 4 layers instead as I do not want to spend too much time on this.

I should have added a milk layer to have a better contrast in colour. Also, I thought the batik agar agar I made earlier was slightly too sweet so I reduced the sugar by another 20g today and the sweetness is just right.

Rainbow Agar Agar
Ingredients
1 packet (12g) agar agar powder
1000ml water
180g caster sugar
Some colourings (I used only 3 colours and left 1 layer plain)

Method

1. Dissolve one packet of agar agar powder in 1 litre of water. Add 180g of sugar, stir and bring to boil over low heat.
2. Measure out 250ml of transparent agar agar and add desired colourings. Keep the balance mixture warm by keeping it under low fire. Pour the first layer into a cake pan/container and leave it to harden slightly.
3. Add the 2nd layer of coloured agar agar and leave to harden slightly. Do the same for the 3rd and 4th layer.
4. Leave to cool before putting into the fridge to set.

Steamed Chocolate Cake II

The kids are having their school holidays this week and Nephew D and T came to my place today so I made this steamed chocolate cake for them. I've always wanted to try this recipe with milk but just didn't have the courage to do so as I'm afraid of failures. I do not usually stock up on evaporated milk but after seeing The Little Teochew's modified recipe, I decided to use milk too.

End result is not much different from using evaporated milk ;-)

For the frosting, instead of melting chocolate in my previous attempt, I added 2 tablespoon of Nutella spread to the whipped cream. Taste yummy too!

Steam Moist Chocolate Cake II Recipe

Ingredients

185g corn/sunflower oil

180g castor sugar (you may use up to 230g)

200ml fresh/UHT milk

2 eggs, lightly beaten

110g cake flour (you may use plain flour)

45g good quality unsweetened cocoa powder (you may use up to 60g cocoa powder)

1/2 tsp baking powder

1/2 tsp baking soda

Method

1. Heat up the steamer.
2. Lined and greased a 8 or 9 inch baking pan.
3. Combine castor sugar, milk, oil and eggs in a large mixing bowl. Stir till well mix.
4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.
5. Pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
6. Pour the batter into prepared pan, cover the top of the pan losely with a piece of aluminuim foil.
7. Steam over medium heat for 40 - 45 mins.
8. Cool the cake in pan before turning out for further decoration.

Banana Pancakes

DH just flew off to Philippines this afternoon and I'll be home alone with 3 kids and a dog. My biggest fear is, school holidays start tomorrow and I'm sure it will be havoc at home this week. I'll have to grit my teeth while waiting for his return.

I made banana pancakes for our teabreak today. The pancakes are soft but slightly mushy. If you do not like mushy food, don't bother with this recipe. Otherwise, do give it a try as it's really tasty. Even my fussy DD3 ate a piece ^-^

I had wanted to make these into waffles but decided against it in case the batter gets stucked to the iron and I'll have a hard time removing it (I've learnt my lesson the hard way). So I took out my penguin waffle maker instead since there ain't any small grooves and it'll be easier for cleaning up. I'm glad it turned out well and my kids adore them! DD3 prefers the penguin shaped pancakes too.

Banana Pancakes Recipe

Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Method

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Sweet Potato Bread

Sometime back, I bought some purple sweet potatoes as I wanted to make a purple sweet potato bread using the 17hour bread method. However, while waiting for the recipe, the sweet potatoes turned bad and I had to discard them :-(

My girlfriend, I, attempted a sweet potato bread and I thought of adapting her recipe. After surfing the net, I found another recipe using the same amount of flour but double the amount of sweet potato. Yes, I decide to use this instead as I prefer a more vibrant coloured bread :)

I divided the dough into 3 portions and had them plaited. I was hoping to get a tall bread but it was a mistake. I should have used up 3/4 portion for the loaf and the balance 1/4 separately as the bread deflated sightly when I was slicing it. Maybe it's time I get myself a pullman loaf pan? Oh, what a lame excuse :P

The texture of this bread is soft and fluffy. Bread stays soft on the 2nd day too :)

I kept 1/4 portion in the freezer and we had toast bread for our tea break, YUM!

I made a few changes to the recipe. Instead of using whipping cream, I replaced it with UHT milk. As the sweet potatoes were not cooked till very soft, I didn't mash but sent them to the food processor with 100ml milk and I reduced the sugar slightly.

Sweet Potato Bread
Ingredients
400g bread flour
220g sweet potato, peeled, sliced, steamed and mashed
40g caster sugar
1 large egg
1 tsp salt
1 tsp instant active yeast
160ml fresh milk
60g unsalted butter


Method

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
2. Let it proof in machine for 45 - 60 mins or till double in size.
3. When proofing is completed, punch down the bread dough to release the air.
4. Divide dough into 4 equal portions and shape into balls. Let the dough rest for 15 mins.
5. Roll out each portion into a long flat oval shape, then roll up lengthwise, swiss roll style to form a long rope. Pinch to seal all sides.
6. Plait the four long doughs. Pinch and seal the ends tightly. Tuck the ends down and place the plaited dough into a loaf pan (greased or lined). Proof for another 45-60 mins or until dough is double in size.
7. Bake at pre-heated oven at 170C - 180C for 25 to 30mins.
8. Remove bread to cool on rack completely.

Blueberry Tart

With a frozen dough sitting in my freezer since June, I need to quickly utilise it before it gets out of sight, out of mind :P


Shortlisted HHB's Peach Tart and went ahead to blind bake the pastry. But blur me, I forgot to blind bake with some beans/rice on top. The pastry rose up to the brim of the pan and I had to scoop it out to create a hole to hold the fillings.

I don't usually stock up on canned peaches as DH is not a big fan of them, so I used my frozen blueberries instead.

I'm supposed to sift the grounded almond powder but they are way too chucky so I didn't bother with the sifting. You can taste the almond bits when biting into it and I thought it tasted more like coconut :P

DD1 loves this! She had a slice for breakfast and another 3 slices for our afternoon tea yesterday. This tart goes well with a cup of hot earl grey tea :-)

Blueberry Tart Recipe

Ingredients for fillings

10g cake flour (or plain flour)

80g grounded almond powder

50g brown sugar

60g unsalted butter, soften at room temperature

1 egg, lightly beaten

some frozen blueberries

Method

1. With a whisk, cream butter and brown sugar till the mixture turns fluffy. Add in the egg gradually, mix well each time the egg is added.
2. Add in grounded almond powder. Fold with a spatula till well incorporated. Sieve over the flour onto the mixture. Mix with a spatula.
3. Spread the filling onto the cooled pastry base. Ensure that the edges are filled up. Line with frozen blueberries and bake in pre-heated oven at 170 deg C for 30 ~ 35 mins, until the edges and filling turn golden brown.

Chocolate Swirl Bread

When I was working in Jurong, I used to frequent Provence for I love their Chocolate Wassant. When I saw Florence's recipe, my hands itched to make them. However, I wasn't confident then as it uses 65C tang zhong starter. Last week, I made my very first 65C tang zhong bread but I thought the texture was only alright, nothing really fantastic. I'm definitely not doubting her recipe but I do suspect I may not have cooked the roux starter correctly.

Feeling adventurous, I made the chocolate paste last night and kept it in the fridge overnight. It was still very soft this morning so I left the paste in the freezer to harden it up. I knew instantly I've undercooked the paste.

I used my milk loaf recipe to make this. When the bread dough has completed it's first proof, I was contemplating if I should still make the wassant as I was worried the paste will come oozing out when I roll the dough. I followed Florence's steps to fold the dough but baked it in a loaf instead.

I wasn't expecting a nice swirl as I used quite a big portion of bread dough for this, simply because I was worried of the paste oozing out :P

Though I've used my regular milk loaf recipe which is supposed to be soft, it didn't go well with the chocolate paste. Also, the bread didn't turn out soft like my previous attempts. Could I have under-kneaded the dough? The bread texture is chewy and sticky, nothing like what I've baked previously. Also, the chocolate paste doesn't taste right too. All in all, this bread tasted horrible (my kids won't eat them) and I wonder what could have gone wrong. Maybe the paste tasted weird because it's undercooked? I'm now in a dilemma if I should give the original recipe a go instead as I worry if the chocolate paste is still going to taste the same, I'll have to dump the whole loaf into the bin.

Disclaimer:I'm not saying the recipe is no good but I just couldn't get good results from it. Many bloggers/bakers have tried and gave thumbs up for this recipe. For those willing to give it a try, here's the recipe. Who knows, you may have better luck than me.

Chocolate Paste

Ingredients

20g cake flour

50g sugar

1 egg white

80ml milk

20g cocoa powder

10g butter

Method

1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.

Baked Fish with Cornflakes Crumbs

DD1 is constantly reminding me not to deep fry but to oven bake instead. So, I made these today, oven baked fish coated with cornflakes crumbs. I know many people use bread crumbs but I personally prefer cornflakes crumbs as it's more fragrant.

I don't have an exact recipe as I just pour out a small amount of flour for coating. If insufficient flour for the whole lot of fillets, I just add more flour.

Baked Fish with Cornflakes Crumbs
Ingredients
Boneless white fish fillet, cut into chucks
Plain flour
1 teaspoon curry powder
1 egg, lightly beaten
Cornflake crumbs

Method

1. Wash and pat dry fish fillets. Rub fillets with some salt and set aside.
2. Pour flour and curry powder on a small plate and mix well.
3. Pour egg into another small bowl and lightly whisk it with a fork.
4. Put cornflakes crumbs on a small plate.
5. Dip fish fillet into flour making sure they are lightly coated all over. Dip fillet into egg mixture, then in the cornflake crumbs.
6. Lay fish fillets in a lined baking pan and bake in preheated oven of 190C for 15 - 20 mins or until golden brown.

Garlicky Potato Wedges

I love garlic and when I saw this recipe, I knew I just have to try it. However, DH is not a fan of garlic and so are the kids. It took me 3 months to convince myself to give it a try. The wedges didn't turn out crisp enough as I suspect the following:

• Instead of cutting into 12 wedges, I cut mine into 8 pieces only so they are relatively "fat".
• I roasted the potato wedges together with the chicken, thus I used a smaller baking pan and the wedges were placed very close to one another.

I baked them at 250C for 30 mins but they are still quite raw looking. It took another 20 mins to get the sides brown.

DS2 took a bite and didn't want a second bite as he doesn't like mushy food. Surprisingly, DH ate a few pieces, probably because I didn't tell him this is made with loads of garlic :P

Verdict: Delicious but too oily for me, will have to reduce the oil slightly.

We had these wedges with roasted chicken (one of DH's favourite), yummy!


Garlicky Potato Wedges
(adapted from here)
Ingredients
6 garlic cloves, minced
6 tablespoons vegetable oil
3 Russet potatoes, each cut into 12 wedges
2 tablespoons cornstarch
1/2 teaspoon sea salt
pinch of black pepper

Method

1. Preheat oven to 250 degree celsius. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.
2. Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
3. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 40 to 50 minutes.