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Moist Banana Cake

After months of MIA finally i am back in action. Was so busy for the past few months + lazy to take pictures even though i didn't stop cooking.


This recipe is the most successful and the best banana cake recipe that i have tried by far. It is moist and full of banana flavour.

Ingredients

125g butter
1 cup (200g) white sugar
2 eggs
3 ripe bananas
1 tsp vanilla essence
2 tbsp milk
1/2 tsp bicarbonate soda
1 1/2 cups (185g) self-raising flour

Method :

1. Preheat oven to 190 C. Cream butter and sugar in a bowl until it turns pale and creamy. Gradually add beaten eggs one at a time. Mash banana in a bowl and add in vanilla essence. Mix bicarbonate soda in a cup with the milk.
2. Add the mashed banana mixture into the creamed butter mixture until combined. Alternately add flour and milk mixture mix until just combined.
3. Pour mixture into a greased and lined loaf tin and bake for 45 mins or skewer come out clean.
Cool on cake rack.

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Homemade Nutella Ice Cream with Hazelnuts

My ice cream maker has been sitting in the cupboard for about a year didn't really do much about it. Its summer now and i have all the needed ingredients available why not give it a go?


Homemade Nutella Ice Cream with Hazelnuts

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  • 1/2 cup toasted hazelnuts, whole nuts or crushed 
Method :
1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
2. in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.
3. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
4. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
5. Stir in the vanilla and Nutella until completely dissolved.
6. Cool off and chill the mixture completely in the fridge before pouring into an ice cream maker to churn.  Once it is done with churning freeze in the freezer before serving.
7. To serve, scoop the ice cream into serving bowls and top with hazelnuts.

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Egg White Almond Biscuits

I experimented this cookies by using the leftover egg whites after making my Nutella Gelato, it turns out yummy.


Egg White Almond Cookies

Ingredients: 
4 egg whites
115g almond meal
55g sugar or 4tbsp
2 tbsp all purpose flour
1/2 tsp almond essence (i use vanilla extract instead)

Method:

1. Preheat oven at about 240c. Line baking tray with greased baking sheet.
2. Premix all the dry ingredients in a bowl and set asie.
3. Beat the egg whites until stiff, then fold in all the other ingredients.
4. Spoon the mixture into a piping bag, and pipe it onto a greased baking sheet,
5. Bake for about 10mins. (Don't over bake the cookies burn easily)
6. Remove from the baking sheet and leave to cool on a rack.

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This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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