Macaron

Nov 002

Our latest after-dinner indulgence are these french traditional pastry, Macaron.

Coffee one for Daddy

Strawberry one for Mummy

Choco one for Mal

and this evening when Mal discovered a missing macaron in the box, he began chanting

‘Someone stole the macaron (cookie) from the macaron box (cookie jar) !’

‘It must be Daddy’

‘Who me ?! Can’t be !’ (in a lower voice)

‘Yes YOU!’

a little improvisation from what he learned at the library this afternoon.

and we all know that Daddy has a bad habit of ravaging for food at night!

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Museli Cookies

We used to baked cookies more often when we were back home and when we were in the States. Things get tricky here when you have to figure out which is which and what is what, even for the most basic baking ingredient. It is like having a completely different metric system.

Take for instant, instead of plain flour, self raising flour or cake flour, the flour is given a TYPE number which creates the whole confusion. NO NAME or whatsoever, just a NUMBER. Who  on earth will know what this number stands for, unless I am born and breed in this country, or maybe if I was born a french farmer’s daughter.

I finally got it figured out after reading David Lebovitz’s blog. And with my new old handheld mixer that I managed to squeeze inside my 20 kg baggage during my recent trip back to Singapore, we can now bake our own cookies, without breaking my arm, creaming the butter. They do sell handheld mixer here, but they cost me more than 20 EUR when I got mine at USD 5 !

We baked some museli cookies the other day and they tasted sooo good, maybe because we were deprived for too long, we finished up the box within 2 days and thus we are baking it again this morning. Malcolm can’t wait. He is helping to get things ready in the kitchen while I type this!

If you are interested in getting your hands dirty, here is the recipe. ENJOY !

Oct 083_thumb[4]

Ingredients
125g butter
1 teaspoon vanilla essence
1/2 cup castor sugar
1 egg
3/4 cup plain raising flour (I used TYPE 55 from Monoprix)
1 1/2 cup museli
1/2 teaspoon baking soda

Method
1. cream butter, essence, sugar and egg until light and fluffy
2. mix in flour and baking soda
3. stir in museli
4. roll mixture into a ball. Place on greased cookie sheet
5. repeat, allowing abt 4 cm between crisps
6. bake in 375 F oven for abt 15 minutes or until lightly browned

Bake 40

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Muffin Lunch

There was a pair of twin banana sitting in the kitchen which both Daddy and myself found it too unusual for our appetite. So instead of throwing them into the garbage, Mal and I decided to make ourselves a muffin lunch.
We only had enough banana for 1/2 of the flour mix so we used sweet corn for the other 1/2 and it was purrfect as Mal doesn’t take banana but love corn. I decided to throw in 2 scoops of raw oat each and we ended up with some really healthy and moist muffins for lunch, with more corn and banana than flour.

Here’s the recipe for these surprisingly tasty muffins

Banana Raw Oat Muffins
Ingredients :
4 mashed bananas
4 tablespoons of raw oat
1/3 cup granulated sugar

1 beaten egg
1/3 cup oil
1½ cup flour
2 teaspoons baking powder

½ teaspoon salt

To do:
1. Mix baking soda, baking powder, salt sugar and flour.

2. Add in egg and oil and mix well.

3. Blend in the mashed banana and raw oat.
5. Spoon mixture into muffin cups.
6. Bake at 350F for 20 minutes.
Make 10

Sweet Corn Raw Oat Muffins
Ingredients :
1 small can of sweet corn
4 tablespoons of raw oat
1/3 cup granulated sugar

1 beaten egg
1/3 cup oil
1½ cup flour
2 teaspoons baking powder

½ teaspoon salt

3/4 cup of milk

To do:
1. Mix baking soda, baking powder, salt sugar and flour.

2. Add in egg, milk and oil and mix well.

3. Blend in the corn and raw oat.
5. Spoon mixture into muffin cups.
6. Bake at 350F for 20 minutes.
Make 10

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