Orange Yogurt Cake

Assalamualaikum my dear readers =)

Today’s dessert recipe is something bittersweet. However it can be nice for teatime or picnic.

I’ve been drooling about this cake after watching the video on Martha Stewart show. It popped out in my dreams. It haunted me to the grocery store. It appeared everywhere.

I thought, this cake must be “out of this world”.

And it’s been a while since my oven last being heated…

I was all geared up to bake. I laid down all the ingredients. I kissed the orange goodbye before cutting it into pieces. I was a supermom for a moment, whisking while my baby was crying at my feet. Poor sweetie pie had to wait til mama’s done baking.

Then came the drama.

The oven was overheated with smoke coming out then I got panicked and turned everything off. Alhamdulillah nothing bad happened. After a few minutes I tried again but the same thing happened. I thought there goes my unbaked cake…what a waste!

Then I sat back, breathed and thought about cleaning the oven. Yess that’s it! It hasn’t been cleaned sinced forever…

So Alhamdulillah, after self-cleaning the oven is back to function. And here goes the Orange Yogurt Cake recipes:

Ingredients:

unsalted butter (for baking pan)
1 navel orange (large, cut into 8 wedges)
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/8 tsp baking soda
1 coarse salt
1/2 cup plain whole-milk yogurt
1 tsp orange zest (grated)
1 large egg
3 tbsps honey
1/2 tsp pure vanilla extract
1/4 cup lemon juice (freshly squeezed)
1/4 cup confectioners sugar

Directions:

Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.

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Bring 4 cups water to a boil in a medium saucepan. Add orange and boil for 5 minutes. Drain, refill saucepan with 4 cups water and boil again. Add orange and boil for 5 minutes.

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Meanwhile, in a medium bowl, sift together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt; set aside.
Remove orange from boiling water and add remaining 1 cup granulated sugar to boiling water. Cook, stirring, until sugar is dissolved. Return orange to boiling water and cook, until orange is softened, about 5 minutes.

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Drain and transfer orange to the bowl of a food processor along with 1/4 cup yogurt, orange zest, egg, honey, and vanilla. Process until well combined.

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Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.

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Meanwhile, in a small saucepan, whisk together lemon juice, confectioners’ sugar, and remaining 1/4 cup of yogurt. Bring to a boil over medium-high heat. Let boil until glaze is thickened, about 3 minutes.
Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed.

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Here’s the verdict:

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As pretty as it may seem, don’t be fooled yet!

This cake wasn’t even close to what I had expected. *weeping*

I imagined having a fluffy and sweet cake, that classic type you’d serve during teatime.

The yogurt glaze is too sour to my liking. I should’ve known. Yogurt and lemon mixture is certainly not my friend.

The cake structure is hardened by its pith and resulted in the bitterness. Adding extra eggs could help. And perhaps I need to boil a little longer until it becomes real soft and tender and all the bitterness is taken out from its pith.

I’m a sad mama.

Byeee…

Fancy a Frittata

Assalamualaikum lovely readers rise and shineee!

Good news to anyone out there who’s on a protein diet or weight loss regime. I’m going to post a quick breakfast / brunch recipe today!

Are you ready? Pen and paper please…

A frittata is basically an Italian omelette. The core ingredients needed in a frittata is umm..eggs of course and some cheese. Because a frittata have thicker structure as compared to omelette, there is a need to cook it in an ovenproof skillet and shortly after, bake it in the oven to ensure the eggs are all set and cooked completely.

Now gather your ingredients:

  1. 6 -12 eggs (I used six)
  2. 1 cups of Monterrey Jack cheese (I used grated Mozarella cheese instead)
  3. 1 cups of minced beef (or seafood or chicken..anything you like)
  4. 1 red/yellow onion (chopped)
  5. 1/2 red peppers (cut into strips)
  6. Olives
  7. Spinach (or mix vegetables, broccoli, mushroom, kale etc)
  8. salt and pepper to taste

Actually if you have any leftover foods in the fridge, simply threw in there and you’ll get a nice frittata without a haste.

Now that you have all the ingredients needed, follow the methods:

  1. Heat a tablespoon of oil in your skillet and brown your onion (about 3 mins until they are soften)
  2. Toss in meat/seafood and cooked for additional 3 mins
  3. Add in vegetables of your choice and cooked for couple of minutes
  4. Finally add in olives and red peppers, give them a chance to heat up and stir everything with a spatula so all ingredients will be evenly distributed in the skillet before you add in the egg mixture
  5. Now to make the egg mixture simply crack in all eggs, whisk a little and add salt and pepper
  6. Then add in a cup of grated cheese in the eggs and mix it together
  7. And pour in the egg mixture into your skillet making sure it gets evenly poured over all ingredients
  8. Let it sit on the stove on a medium-high heat for a couple of minutes to ensure the edges are set before it goes in the oven
  9. Then straight away bake it in a 190deg Celcius oven and wait for it to cook (yeap, you may want to peek through the oven and watch your frittata cook, not to let it get overly brown on top. It depends on your preferences)
  10. Tadaa now that your frittata has cooked, wait a minute or two before sliding it onto a cutting board to serve
  11. Sliced your frittata neatly into wedges exactly like cutting your pizza
  12. And your brunch is good to go, wheee!

Total cooking time: 35 minutes (10mins preparation + 25mins cooking time)

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If you are on a weight loss mission, a frittata is a good choice for breakfast because it provides you with adequate amount of protein needed to start a productive day. I know the idea of having Nasi Lemak and Teh Tarik on a Saturday morning is tempting enough…but you wouldn’t want to end up being a couch potato for the rest of the day, right?

SO LET’S MAKE THIS WORK.

LET’S MAKE SURE YOU SUCCEED ON YOUR WEIGHT LOSS MISSION!

Be sure to follow me on Facebook, V for Vitamin for more tips on weight loss and protein diet!

Have a wonderful weekends with your loved ones. Til then, wassalam =)

*Note: Credit to The Pioneer Woman for this beautiful recipe!

The Midnight Baker

Assalamualaikum lovelies,

Now that weekend comes again, I bet you’re doing that silly monkey dance right? *high five*

Is there any occasion that you look forward to? Yesterday I saw a lot of people having bouquet of flowers in their hands and I thought hmm what’s the special occasion? Should I bake a cake? Oh I should.

Mini Cheesecakes with Blueberry Fillings

IMG_6457Ingredients:

For the blueberry fillings:
2cups frozen blueberry
2-4 tbs caster sugar
2 tbs juice of lemon
1 tbs tapioca flour
1-2 tbs water

*Mix everything and cook in a saucepan on a low to medium heat for about 15-20mins. Leave to cool.

IMG_6458For the cheesecake base:

Cracker crunch / digestive biscuits
2 tbs butter
1 tbs caster sugar

*blitz them all in a food processor
*spread the base evenly into 4 buttered ramekins

IMG_6453For the Cheesecake:

250gm cream cheese
1/2 cup caster sugar
1tsp vanilla
1 large egg

*Beat cream cheese until soft, add sugar and beat until soft, add egg, vanilla and mix altogether until you get a thick and smooth consistency. Divide evenly between the four ramekins.
*Preheat oven to 180deg Celcius and boil some water to make a double boiler. Add boiling water on baking tray
*Bake for 25mins and let it cool in the oven and room temperature before refrigerate.

IMG_6454Serve cold with blueberry fillings =)

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Have a wonderful weekend lovelies,
Bye!

Written by a terribly sleepy mama, xoxo

Teatime!

Assalamualaikum,

Tadi baru je saya tulis entri tentang makanan. Sekarang nak tulis tentang makanan lagi. Aduh, hidup untuk makan saja ke? Hehe..

Tapi ini bukan makanan berat. Makanan kudapan di petang hari je. Haritu saya terbayang-bayang donat macam ummi saya selalu buat waktu kami adik-beradik masih kecil.

Ingat lagi, kadang-kadang tolong ummi jual donat dan kuih pau. Saya dan adik saya bawa pusing kampung. Donat ummi buat memang sedap. Kadang-kadang kami curi makan sebab tak tahan tengok sedap sangat.

Beberapa minggu lepas saya pun cuba buat donat sebab dah kempunan. Saya godek-godek resipi Martha Stewart Doughnut Recipes. Ada 8 resipi yang menggiurkan tapi saya pilih yang paling senang nak buat Old-fashioned Raised Doughnuts.

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Haa..macam kelakar je kan rupa donat tu? Ada 14 ketul semua, saya makan 7 ketul.. Lagi 7 saya bagi suami dan anak saya kongsi berdua. Kedekut tak?

Kemudian, ada lebihan doh saya frozenkan jadi doh pizza. Doh ni saya buat minum petang juga sebab suami saya suka nak kunyah-kunyah bila pulang dari tempat kerja. Kadang-kadang tak sempat pun nak buat snek minum petang. Bila rasa macam supersaiya je saya buat kudapan begini.

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Garlic Parsley Flatbread:
1. Spread a fair amount of sweet mustard dressing on a pre-cooked flatbread. (Optional)
2. Chopped parsley and garlic. Mix them with melted butter.
3. Spread evenly on flatbread and cooked for 5-8 mins at 180deg Celcius.

Makan ketika masih panas.

Selamat mengunyah =)

Creamy Butter Chicken

Assalamualaikum,

Sedar tak sedar hari Khamis bakal berlalu. Dah nak masuk hujung minggu kedua dibulan Februari. Saya doakan kita semua dikurniakan keberkatan umur dan sentiasa dimurahkan rezeki oleh Allah swt.

Semalam saya masak creamy butter chicken sebab dah terlampau bosan asyik ulang masak benda yang sama je. Resipinya saya selitkan juga bersama entri ini.

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Bahan-bahan:
200gm peha ayam (dipotong kecil)
2 tangkai cili padi dihiris
1 tangkai cili merah dihiris
1 tangkai daun kari
2 sb butter
230ml susu cair (kalau takde gantikan dgn fresh cream / susu segar)
Garam dan gula secukup rasa

Bahan perap:
1 sdb tepung gandum
2 sdk rempah kari Babas
1 sdk garam
1 biji telur

Tatacara memasak:
1. Campurkan kesemua bahan perap kemudian gaul rata bersama ayam. Perap selama 30minit hingga satu jam.
2. Goreng ayam yang telah diperap dalam non-stick pan. Masak hingga kuning keemasan dan sedikit garing. Kemudian tuskan.
3. Di dalam kuali berasingan, panaskan butter (saya campur sedikit minyak masak utk mengelak butter drpd rentung), masukkan hirisan cili dan daun kari. Masak sehingga naik bau.
4. Masukkan susu cair dan masak hingga mendidih, masukkan garam dan gula mengikut citarasa.
5. Akhir sekali masukkan ayam yang dituskan sebentar tadi, masak sehingga kuah pekat.

Siap! Selamat menjamu selera.

Perasaan bersalah selepas makan:

Bila difikir kembali, banyak lagi orang yang tak cukup makan di luar sana, yang tak punya pilihan pun nak memasak sesuka hati. Makan apa ada. Kita pula bila dah mampu makan macam-macam cerewet pula memilih dan membazir makanan. Sedih… itulah fitrah manusia, sangat sedikit syukurnya.

Ok, jangan tak lalu makan pulak lepas baca ni. Hehe. Sedap tau butter chicken, rugi tak makan! Kalau taknak makan butter chicken makan la ESP atau French Vanilla Mealshakes pon super sedap juga!

The choice is yours =)

Salam sayang dari saya yang super mengantuk.

Keeping My Sanity in Cold Weather

Today is lazy Sunday. But my husband was nowhere to be found. He went out super early for a morning walk. God, what was he thinking? It’s -10 out there. We should be snuggling right now.
So what’s your kind of breakfast? I seriously miss roti canai with kuah kari, too bad they’re nowhere to be found. We had beef tortillas cos I’m feeling extra Mexican here. Yariba!
tortillas
We planned to go sightseeing yesterday, but couldn’t make it as the kids were sleeping all day. When they woke up it was already dark.

Sayang suggested that I go out for a night walk to clear my heads, have a cup of coffee and be back with sanity. Lol.

nightwalk
Aha, so much for going out alone. How can I leave without my clingy baby? Lucky me, he just slept all the way until the journey back.

I went to Namdaemun market to buy skincare set for my friend, Missworld. It was cheaper compared to buying at the department stores.

Upon reaching home, I grabbed a cup of caffe latte at my fav coffee shop, Caffe Bene. That’s it! Caffeine overdose for the week. They say breastfeeding mum shouldn’t consume too much coffee. That’s just ridiculous. How am I supposed to do that? I’m an addict.

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The weather has been brutally cold and windy lately. Perhaps we should just stay at home and hibernate…

No no no…Screw the weather, we are going out!
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We made up our mind to visit Seoul Arts Center to appreciate more of this lively city where arts and culture are beautifully preserved. I hope I can find the time to write more about this place.
Til next time inshaAllah!

My Cooking Addiction Continues

Last week after coming home from Dongdaemun market, we went for dinner at Mumbai India, a halal Indian restaurant around the neighbourhood. We were being served cream of pumpkin soup as appetizer. Irfan kept asking for more. He ate four bowls of pumpkin soup (makan sampai tumpah2 comot baju). Papa was like “Enough little boy, that’s too much of pumpkin soup alreadyyy” while me on the other hand was so impressed “Aww, that’s my boy!”

That night, Irfan learned a new word called “pumpkin”. The next day I showed him a picture of a pumpkin. When going for a grocery shopping, he pointed out “pumpkin!pumpkin!” (read: pangkin). After that joyous incident, pumpkin has became a mantra in my head, until I had to include it in my grocery list today. Syg bought a small-sized pumpkin, about 1kg. I thought of making the same pumpkin soup, and save some for pumpkin cupcakes.

tough pumpkin

pumpkin soup

There are of course many recipes out there when you google, and I found one basic recipe at BBC. The cooking process took about an hour more or less. I simply threw in the oven the whole pumpkin or, in this case, half a pumpkin, tossed with vegetable oil, baked for 30mins (or until knife-cut tender) at 200deg Celcius (to make cooking easier). The rest is just by following the cooking method and finally blitz the whole mixture in a food processor and run through a sieve to get a smooth mixture. Note to self: Add more chicken stock or water to get a lighter soup consistency. 

So that’s our little meal for dinner tonight. Alhamdulillah. Now what? Itching to bake pumpkin cupcakes for my little boy! =)

Blog Update: Pumpkin CupcakesIMG_5712[1]

Leftover pumpkin turned cupcakes turned muffin. Mama tak sempat nak buat frosting semua dah habis dimakan. Hehe.

Recipe from: Sally’s Baking Addiction

Pregnancy Bakes 2013

What I baked during the second trimester?
This is called, first-time carrot cake. It tastes just as fabulous as it looks with reduced amount on sugar contents plus with addition of dates. Found on http://www.joyofbaking.com/CarrotCake.html

Aah, imagine coming home from work to a sight of completely chilled cheesecake…This is an all-time favourite. You’ll never get bored.

Well, this is nice for a quick breakfast or picnic in the morning. Crustless pizza, found the recipe in Nigella Kitchen edition. My little boy managed to gobble this up before brushing his teeth. Oh wait, he never did by himself! 😉

Now, drum rolls please, as I’d like to announce that my THIRD attempt on pavlova was a success. Hurray! Made especially for my mum and husband who complained a LOT about my elegant mixer and why I never baked a pavlova.

Last but not least, this molten chocolate cake was made for my childhood friends who came over for dinner and sleepover at my house (you know, the thing we do since highschool). A quick recipe by Anna Olson as featured in Bake with Anna Olson. I love how messy it looks.

Til then, bye!