Bake Along #79 My Mother-In-Law's Madeira Cake (Nigella Lawson)

Like others, I'm also curious about the story behind the name of this cake
I found out that this cake's recipe is from Nigella Lawson's mother in law
It's typically an English tea cake served with Portuguese wine called Madeira, very popular during the early days

Easy to make, it's a typical fool proof butter cake. Well actually it's lighter than butter cake. It's like a cross between butter and sponge cake. Very nice with a lemony taste in every bite. I like it with a cup of hot tea. I wish I could try it with madeira wine :)

 

Recipe is from HERE

What you need:
(below is half recipe)

120g butter, room temperature
100g caster sugar
zest of 1 small lemon
2 medium eggs
30ml juice of lemon
105g self raising flour
45g plain flour
more caster sugar for sprinkling (I didn't use)

Method:

1. Preheat oven to 170degC. Grease and line 1 standard size loaf pan
2. Cream butter and sugar til light. Add in lemon zest and beat for awhile
3. Add in egg one at a time followed by both flour alternating with lemon juice til well mixed
4. Pour batter in the pan, sprinkle caster ugar if using, and bake for 45mins 
5. Remove from oven when skewer test comes out clean, remove from pan and let cool in the cooling rack

 

 

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Bake Along #58 Cream Cheese Brownies (Nigella Lawson)

Can't decide whether to bake something chocolaty or cheesy? Why don't you use both?
Like this yummilicious cream cheese brownies!

 

 

Recipe is from Nigella Lawson

 

  

What you need:

 

125g 70% dark chocolate

125g unsalted butter

2 large eggs

200g caster sugar (I used 120g)

1 tsp vanilla extract

75g plain flour

1 pinch of salt

200g cold cream cheese

 

Method:

1. Preheat oven to 180degC
2. Grease and line 23cm square pan with 4cm height
3. Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly
4. Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate. Add the flour and salt and beat until smooth
5. Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices
6. Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered
7. Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center
8. Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out

Note:

1. I made full recipe but divided into 2 brownie pans. One was without cream cheese as my kids preferred without cheese so I sprinkled chocolate chips instead. Baking time was 15mins
2. I had a hard time to slice the cream cheese, even though I have put it in the freezer for 30 mins before slicing. I ended up with thick slices and some crumbs. I just placed everything after pouring the first half batter

This post is for Bake Along #58, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

Totally Chocolate Chocolate Chips Cookies (Nigella Lawson) & Three Years Blog Anniversary Giveaway

My blog was 3 years 2 days ago! :))
It was 27 August 2010 when I started this blog. Time flies, huh? :)
This time, courtesy of Zespri, I have 5 sets of Zespri premiums as giveaways

Big umbrellas and bags full of goodies :)

 

What's inside the bag...

 

This giveaway is open for those reside in Singapore only
My apology for the restriction. The bag is not too bad, I still can compress it, but the umbrella will be a problem, it's bulky and quite heavy...


Okay, now how to participate...
1. Those who haven't followed my blog, please click follow
2. Leave a comment in this posting, just shout "I love Zespri (green/yellow/both green and yellow kiwis!" ---> Choose one from the three options, example: "I love yellow kiwis!"

And that's it!
The giveaway will open from 29 August which is today and the last day will be 5 September
To pick the winners, I am now trying to use Random.org (wish me luck for this, I'm a computer idiot - anybody want to teach me? LOL)
In any case I can't figure out how it works, my kids would be the judges :P
I'll announce the 5 winners about 3 days after closing date :)


Okay, now the bake of the day :)
Aren't they marvellous? They are for you, chocolate lovers!

 

 

Okay fine, they are not so pretty looking, but once you sink your teeth in it, you'll just go hhhmmmmm...

These cookies are truly chocolate addicts' dream come true
It's super loaded with chocolate I don't think anymore chocolate can be added!
Absolutely heavenly! And just like what suggested by Nigella, I can't agree more, these are a must for broken hearted souls
Well, you do not have to have your heart broken to enjoy these cookies :)
And I tell you, this is seriously one of the best chocolate chips cookies I've ever eaten
Chewy chocolaty, just delicious!

Recipe is from HERE

What you need:
(makes 33 cookies @2tbsp dough)

150g dark chocolate (I used Cadbury 70%)
125g plain flour (original recipe 150g)
2 tbsp corn flour (original recipe never used this)
30g cocoa powder (I used Valrhona)
1 tsp baking powder (I used double acting)
1/2 tsp salt
125g soft butter
90g light brown sugar
50g white fine sugar
1 tsp vanilla extract
1 cold egg
350g semi sweet chocolate chips

Method:

1. Preheat oven to 170degC.
2. melt dark chocolate with microwave, set aside
3. Mix flour, cocoa, baking powder and salt together in a bowl
4. Beat butter and sugar til just blended. Add in melted chocolate and mix together
5. Beat in vanilla extract and cold egg, mix
6. Add in dry ingredients gradually. Lastly, stir in chocolate chips
7. Place each tablespoon (mine is 2 tbsp. each) of batter on a lined baking sheet (about 5cm apart) Do not flatten them (Actually I flattened them slightly hence the flatter shapes)
8. Bake for 15 minutes until the sides of the cookies are lightly firm to the touch. Leave to cool slightly on the baking sheet for 5 minutes, then transfer them to a cooling rack to harden as they cool

Note:
In this recipe, I reduced the plain flour and replaced with corn flour to achieve more chewy texture (inspired by Jasline from Foodie Baker)
We love chewy chocolate chips cookies :)

 

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

 

 

I'm also submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

Ritzy Chicken Nuggets (Nigella Lawson)

Another fabulous express recipe from Nigella
Marinated up to two days is required though, but it's still express to me
Using Ritz crackers is such a brilliant idea for a fuss free cooking!

 

 

Taste absolutely amazing with superb texture, too! Marinating the chicken pieces in buttermilk overnight produced such soft tender and flavourful chunks

Recipe is from HERE

What you need:

2 chicken breast @250g approximately
284ml buttermilk (I used fresh milk with 1 1/2 tbsp lemon juice to make it 284ml)
200g Ritz biscuits
a pinch of salt (I added)
vegetable oil for deep frying

Method:

1. Put the chicken breasts one at a time into a freezer bag so that they lie flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into strips or squares, whichever you prefer . Repeat with the other chicken breast
2. Put the chicken slices into a freezer bag with the buttermilk and leave in the fridge to marinate for up to 2 days
3. When you are ready to cook them, heat the oil in a large frying pan. Put the Ritz crackers into a bag, seal the end, then bash them as above and, once they have broken down a little, roll them with a rolling pin still inside the bag
4. Tip the crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before laying gently in the hot oil, and cooking for about 2 or 3 minutes a side until they are golden brown
5. Transfer to some kitchen towel on a plate to blot the excess oil

My kids were crazy about these nuggets (so are their mummy and daddy LOL) Ian kept on coming back to the dining table and munched on them :P

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

Chocolate Banana Muffins (Nigella Lawson)

 

I was a kind of craving for something with banana. But also chocolate. And something easy to make, too - just not in the mood for something tedious only to satisfy my sudden craving. So this recipe was chosen :)

 

 

Recipe is from HERE

What you need:


3 overripe bananas, mashed
125ml vegetable oil
2 large eggs
100g soft light brown sugar
225g plain flour
3 tbsp cocoa powder (sifted)
1 tsp baking soda

Method:

1. Preheat the oven to 200degC. Line a 12 regular size muffin pan with cupcake case
2. Mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar
3. Mix the flour, cocoa powder and baking soda together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers
4. Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack

This recipe is considerably easy. You can do the mixing either by hand whisk or electric mixer. And all are to mix just til combined. Anybody can make these muffins, even those never bake before
And the best part is, the texture of these muffins are light, soft, fluffy and moist. A little different from the usual muffins. It's like in between muffin and cupcake. I like :)

The taste develops overnight, it's much better the next day
The sweetness is also just right, not too sweet. Well, the end result is highly dependant on the sweetness of the banana used. Generally, overripe ones will give enough sweetness to the muffins
If you want to make it slightly richer, adding dark chocolate chips (or chopped dark chocolate) will be great. I should do that next time :)
Semi sweet chocolate chips or chopped milk chocolate are not advisable though, unless you like a real sweet muffins :)

Overall, I'm satisfied with these muffins :)

 

 

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

I'm also submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

Pasta with Ham, Peas & Cream (Nigella Lawson)

There's no a week passes without me cooking a pasta dish, that's my kid's request order LOL They love pasta so much they never get sick of it!
I always in search for pasta recipes. Cook Like A Star is a great means, with so many guest chefs featured :)

This month is Nigella Lawson's month. This is her pasta recipe I tried, and it's wonderfully accepted by my family :)
Not only delicious, but it's so easy to make, too. In fact, I have bookmarked many of express recipes from her site. Now I'm so tempted to purchase her book, Nigella Express :)

Recipe is from HERE

 

 

What you need:

 

200g farfalle pasta (I used fusilli)

100g frozen peas

150ml double cream (I used cream)

150g diced ham

2 tbsp. grated parmesan cheese

 

Method:

1. Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water
2. When the pasta is cooked, drain with the peas
3. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through
4. Add the pasta and peas back to the pan, tossing everything together well

 

 

 

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

Homemade Instant Pancake Mix (Nigella Lawson)

This comes handy on lazy mornings, and it's homemade

 

Just mix with wet ingredients, and your breakfast is ready

 

Recipe is from HERE

 

What you need:

 

For the pancake mix:

600g plain flour

3 tbsp baking powder

2 tsp baking soda

1 tsp salt

40g caster sugar

 

Mix all ingredients above and keep in an airtight container

 

For the batter:

150g pancake mix

1 large egg

250ml fresh milk

1 tbsp melted butter

1. Heat a flat griddle or pan with no oil
2. Spoon drops of 1½-2 tablespoons of batter onto the hot griddle or into the pan and, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it

 

The batter is rather thin

 

 

Delicious, soft and fluffy pancake drizzled with maple syrup. The pan that I used was too big, I got huge pancakes and a little too thin. I actually prefer thicker pancake, I shall use smaller pan next time :)

 

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

 

 

I still can't achieve smooth and even brown looking pancakes. Still working on it :)

 

UPDATE
10 Oct 2013

Finally, pancakes with the look I always look for :)

 

Yum!
This pancake mix is indeed a keeper!

Doughnut French Toast (Nigella Lawson)

Any variety for French toast, I'd give a try
Ian loves French toast so much he asks for it almost every weekend
While he's always happy with the same usual kind, his mummy gets very bored with it, a little twist here and there each time will be great :)

Nigella has a few variations for French toast. Let me try with this one first :)

Well, nothing fancy about this French toast actually. The same way of making, minus the sugar. Once ready, immediately dip in sugar and eat
Nevertheless, it's still a good thing. French toast won't fail you, will it? :)

Recipe is from HERE

What you need:

2 large eggs
4 tsp vanilla extract                                               
60 ml full fat milk                                               
4 slices white bread (I used thick toast, halved)                                                         25g butter                                               
1 drop vegetable oil for frying               
50g caster sugar (I used icing sugar)

Method:

1. Beat the eggs with the milk and vanilla in a wide, shallow bowl
2. Soak the bread halves in the eggy mixture for 5 minutes a side
3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides
4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson, another chef I love :)

Also this post is for Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

Nutella Almond Cake (Nigella Lawson)

When Annie from Annielicious Food posted this cake, I knew this was the cake I would make for my sis' bday. She's a die hard fan of Nutella :)
Her bday was on June 1. Sorry sis for the late posting :P

I didn't decorate the cake, only poured the ganache on top and kept it refrigerated to set
Then the bday girl bought macarons from TWG for added kick. Yumz :P


The two pics below taken on the bday night during the singing and candle blowing :)

 

 

The rest of the pics below taken the morning after :)

 

Recipe originally adapted from Nigella Lawson's How To Be A Domestic Goddess book

What you need:

The cake:
6 large eggs, separated
pinch of salt
125g soft unsalted butter
400g Nutella
1 tbsp dark rum
100g ground hazelnut (I used almond)
100g dark chocolate, melted

The icing:
100g whole toasted hazelnuts - for decoration (I didn't use)
125ml whipping cream
1 tbsp rum
125g dark chocolate

How to make the icing:
In a saucepan, add the cream, rum and chopped chocolate, and heat gently under low fire
Once the chocolate's melted, take the pan off the heat, leave it cool down a bit and whisk until it reaches the right consistency to ice the top of the cake

How to make the cake:

1. Melt chocolate using double boiling method. Once chocolate begins to melt, stir it gently with spatula. When almost all of the chocolate is melted, lift up the bowl from the saucepan. Stir continuously until it is shiny, smooth and completely melted. Set aside and leave it cool before use
2. Prepare a 9 inch spring form tin, greased and lined (I used 8 inch and poured some of the batter in cupcake cases)
3. Preheat the oven to 180 degree
4. In a large clean bowl, whisk the egg whites and salt until stiff, but not dry
5. In a separate bowl, beat the butter and Nutella together, and then add rum, egg yolk and ground almond
6. Fold in the cooled melted chocolate, followed by a large dollop of egg white, stir well and then gently folding the rest of the egg whites in a third at a time
7. Pour into the prepared tin and bake it for 40 mins or until the cake's beginning to come away at the sides
8. Let the cake cool on a rack completely before you unmould them carefully. This is a damp cake, you might find it a bit difficult removing it from the tin
9. The cake will collapse a bit once it's cooled
10. Pour icing on the cake and keep it refrigerated to set
11. Decorate as wished

Not only the bday girl enjoyed this cake so much, the whole family did!