Month: April 2014

Posted on

Cinnamon Baked Doughnuts

Recipe from Ina Garten (Barefoot Contessa)

Total Time: 35 min
Prep: 15 min
Inactive: 5 min
Cook: 15 min
Makes: 12

Ingredients :

  • Baking spray with flour, such as Baker’s Joy
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

Methods:

  1. Preheat the oven to 180 degrees C. Spray 2 doughnut pans well.
  2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

Topping:

  • melt the 8 tablespoons of butter in an 8-inch saute pan.
  • Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

http://www.foodnetwork.com/recipes/ina-garten/cinnamon-baked-doughnuts-recipe.html

 

Posted on

Inspired!

“Live your life authentically!”

I have heard of this phrase many a time since January this year.

Didn’t pay much attention to it at first, then out of blue, one day I found myself  stare at this phrase and questioned myself the same thing. How gorgeous would it be if we can live our life authentically!

Deep down in my heart, I know I haven’t managed to that in the past, I was younger and inexperienced, many compromises were made and others’ opinions always seemed to matter more than my own thoughts and feelings.

So far, 2014 has proved to be an important year for me personally in many ways. Several big changes, it’s the end of an era!

  • Turning 50! No more being 40 something. I  don’t know about other people, but for me, older I grow, happier I become. I am more sure of myself.
  • Half of my life living in the UK.
  • Married for 25 years.
  • Resolved to respect the actions/decisions my eldest daughter made. Though I don’t necessary agree to those decisions, I learnt to respect them. Everybody has to learn to make their own decisions and be responsible for their own actions after all, who am I to interfere another person’s life? I reckon if I have tried my best to guide her through her growing years, then I should be at ease with my own feelings, no guilt required.
  • My two young babies are going to be 17 in June. How exciting!
  • Sold the oriental grocery business that we built up from scratch 9 years ago. Truthfully, it was not an easy subject to talk about when we first thought of selling it. Through these years, we worked hard to grow it into a healthy business. However, time has come for us to part with it as I don’t think that I hold the same level of enthusiasm as I had that many years ago to push the business to its next level which is what it needs in my opinion.  When there is no sparkles left, it’s time to let go before I fell out of love with it.

All in all, it seems to be telling me it’s me to change.

Feeling inspired, I would love to see this as my ultimate challenge – Live life authentically!

 

Posted on

Salmon en croûte with pesto and roasted vegetables

Recipe taken from Mary Berry Cooks TV programme

Ingredients

For the roasted vegetables
  • 3 red peppers
  • 2 red onions
  • 3 courgettes
  • 3 tbsp olive oil
For the salmon en croûte
  • 2 x 320g/11½oz packs ready-rolled puff pastry
  • 1kg/2lb 4oz side of salmon, cut from the centre
  • 3 tbsp red sundried tomato pesto
  • 1 free-range egg, beaten
For the sauce
  • 600ml/1 pint pouring double cream
  • 1 lemon, juice only
  • 4 tbsp red sundried tomato pesto
  • 4 tbsp chopped fresh basil
Preparation method
    1. Preheat the oven to 220C/425F/Gas 7.
    2. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise.
    3. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces.
    4. For the salmon en croute, preheat a large baking tray in the oven.
    5. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg.
    6. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg.
    7. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce.
    8. For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving.
    9. Serve the salmon cut into slices, with the sauce.