Monday, June 28, 2010
It's been ages since my last post, because I have been busy working on school stuff (mainly SRP). People have been telling me to import my blog into Tumblr, but I'm too busy right now. Maybe in the school holidays. After inspecting my tags, it seems I make a lot of cheesecake. It's weird because I'm not that much of a cheesecake fanatic. Nevertheless, I have come with another cheesecake recipe - a triple chocolate one, no less.
Saturday, June 19, 2010
Wednesday, June 16, 2010
A few days ago, I bought filo/fillo/phyllo pastry, because it was on sale. I've always seen recipes which use filo pastry, but I thought it was an America-only product. Not so, apparently. Filo pastry is basically very thin layers of pastry, layered together with oil in between, and then baked, to produce a crunchy and flaky result. The first thing I made was Apple Cannoli, which is delicious apple filling wrapped in filo pastry. I did not make the vanilla dipping sauce, because I was lazy. It probably would have tasted great, though.
Saturday, June 12, 2010
My friends have been telling me that I say too much in my posts and nobody really reads them. I guess I am just so into food that I get carried away. So from now on, I will write minimally and let the food speak for itself.
Monday, June 7, 2010
Just a pre-message: I know (nearly) everyone who reads this blog, and most are from my school, but I still appreciate comments. I mean, here I am rambling on about some crap I made a few days ago and it feels like nobody's listening. If you read this blog please comment once in a while, even just to say hello, because it gets lonely here, and comments cheer me up. So if you read, please comment (and subscribe!).
Friday, June 4, 2010
Obtained from Taste and The Baker's Manual
Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk
Oat Streusel (I halved this and still got some extra)
1 cup all-purpose flour
1 ⁄2 cup old-fashioned rolled oats
1 ⁄2 cup packed light brown sugar
1 ⁄8 teaspoon salt
1 ⁄2 teaspoon
1 ⁄2 cup unsalted butter, melted
Make Oat Streusel
1. In a medium bowl whisk the flour, oats, brown sugar, and salt together until well combined. Stir in the melted butter and mix well with your hands. The streusel mix should be crumbly but form clumps when squeezed.
2. Preheat oven to 180°C. Grease or line muffin trays.
3. Sift the plain flour, baking powder and cinnamon together into a large bowl. Stir in the brown sugar, apples and raisins until well combined.
4. Whisk together the butter or margarine, eggs and milk until well combined.
5. Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined.
6. Spoon the mixture evenly into the muffin pans.
7. Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.
8. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature.