Posts Tagged ‘Baking’

Blog’s 1st Anniversary.

Time flies when you are having fun. It’s been a year since I started this blog. I toyed with the idea for such a long time but thanks to two lovely friends for encouraging me to start. I have met some wonderful friends in Hong Kong, and how can I forget my dearest SK – you know who you are and others who doesn’t have a foodblog but enjoy eating as much as I do.

I would also like to say a special THANK YOU to my dear soccer friend, P, who came up with the name of this blog. It was too catchy and unique for me not to take it! THANK YOU!

I have eaten at some unforgettable places and some not so memorable places. Have met some wonderful long life friends through food blogging. Have discovered the meaning of food, its culture, the efforts behind it. Have gained a few kgs, a little rounder, a little fatter and increasing cholesterol level which I may have to do something about soon.

Thanks for all your support yo. I know how painful it can be when dining with me – no one is allowed to touch their plates until I have taken a zillion photos! I have always wanted to share my experiences of food with others. I know we all have different palates, and what I love may not be for everyone. However, I still do enjoy sharing them with you.

Many thanks for the laughter, the tears of joy, the good times, and here’s to many more delicious goodness we are about to consume!

Thought to ‘celebrate’ I would make some scones, as I have been craving them and nothing beats fresh-from-the-oven scones!

Basic Scones (from women’s weekly ‘bake’ book)

Preparation time: 20 mins, cooking time 25 times, makes 20.

4 cups (600g) self raising flour

2 tablespoons icing sugar

60 g butter, chopped coarsey

1.5 cups (375ml) milk

¾ cup (180ml) water, approximately

  • Preheat oven to 220 degrees fan-forced. Grease 20cm x 30 cm lamington pan
  • Sift flour and sugar into large bowl, rub in butter with fingerprints
  • Make a wel in centre of flour mixture, add milk and almost all the water. Use knife to ‘cut’ the milk and water through the flour mixture, mixing to a soft, sticky dough. Knead dough on floured surface until smooth
  • Press dough out to 2cm thickness. I used a star shapped cutter to make these. Cut as many as you can from piece of dough. Place scones, side by side, just touching in pan.
  • Gently knead scraps of dough together, repeat pressing and cutting of dough, place in same pan.
  • Brush tops with a little extra milk
  • Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers.
  • Served with jam and cream


Homemade vanilla almond biscotti

One of my favourite types of cookies – biscotti, almond biscotti. I used to order these in cafés for dessert or in the afternoon when I needed a snack with my coffee. My cousin chef told me how ‘easy’ it was to make it and gave me the recipe below. I am not 100% sure where she got it from or if it is one of her creations but I can say that it is GOOD! I have made almond biscotti many times now, and it is relatively easy, the only ‘consuming’ part is baking it twice but it is seriously worth it!

I was a little reluctant in posting this, feeling a little ‘amateur-ish’ after watching Junior MasterChef! At 12, all I cared about was playing with my friends, eat and play with my friends and that’s pretty much it! I wouldn’t even know what truffles look like, yet alone cook with them! How times have changed.

Anyway, back to my almond biscotti, very ‘amateur-ish’ but it is definitely tasty!

Vanilla almond biscotti ingredients:

2 cups of plain flour

1½ tsp baking powder

¾ cups sugar (reduced if you don’t want it too sweet)

¾ cups whole almonds

3 eggs

2½ tsp vanilla extract


Preheat oven 160 degrees

Place flour, baking powder, sugar and almonds in bowl

Whisk eggs until fluffy, then add vanilla extract. Mix well and add to dry mixture, fold to form sticky dough. Mixture should be sticky and wet and resemble batter rather than dough

Butter a baking bread pan, so it won’t be sticky and place mixture in

Put in oven and bake for 35 minutes

Remove from oven and let it cool, I left it for a good 30 – 40 minutes

With a sharp knife, slice into tiny pieces – how thick you want the slices to be is up to you, I quite like mine relatively thin

Bake for another 10 – 15 minutes until slightly brown and voila

Crisp, not too sweet, twice-baked cookie. Gave half to my brother, F, and his response was ‘is that all?’ Promise to make you more next week! It’s great for a snack and can be enjoyed with a cup of coffee or tea, or simple eat it on its own. I can’t stop snacking on these now!