Monday, December 31, 2012

English Christmas Cake

I got this recipe from my woman's foodie group and it turned out to be quite a hit for Christmas eve- we had this with coffee in the mid-afternoon next to the fireplace. The aroma of the mixed fruits, orange and lemon zest in this cake was a heady one. I would definitely recommend this for a festive season- there is something so celebratory about a rich concoction of fruits and nuts in a cake.

250g butter
200g sugar
4 eggs
300g white flour
100g grated orange skin
100g grated lemon zest
2 tsp baking powder
100g raisins
100g sukat
100g red cocktail berries
200g chopped almonds
2 tbs icing sugar

1. Cream butter and sugar
2. Add in egg a little at a time until well combined
3. Mix flour with the grated lemon zest, orange skin, raisins, sukat, red berries and almonds
4. Fold the flour into the butter mixture.
5. Pour the combined mixture into a cake tin and bake at 150 degrees for 75 mins.
6. Serve with a sprinkling of icing sugar poured through a sieve.

Monday, December 17, 2012


And his talented wife produced this hummus to be eaten with the moroccan bread. The recipe for the hummus can be found in the archives.

Moroccan Bread

My very talented husband also produced this delicious moroccan bread baked with nigella seeds and sesame seeds.

Christmas Fudge

Its Christmas season and Thomas has whipped up these gorgeous cubes of fudge that simply melt in the mouth. Its a combination of condensed milk boiled with white chocolate, brown sugar and vanilla.

Thai Inspired Chicken Noodle Soup

This is deliciously soothing on a cold winters day. The soup is an explosion of flavours- sourness from chilli dipped vinegar, sweetness from a sprinkle of sugar, acidic from the lime juice and hot from the chilli flakes- coupled with the fragrance of lemongrass and kaffir lime leaves from the broth. I made this on my slow cooker but you can do the same with a pot.

1 whole chicken with bones intact
3 carrots chopped
8 kaffir lime leaves
5 cloves garlic
1 cm piece of ginger sliced
1 lemongrass sliced (just use the end part and discard the stalk)
salt to taste

1. Cook chicken with the above ingredients- I slow cooked for more than a day or you can choose to simmer in a pot for half a day.

Noodles: I used rice vermicelli which I soaked in hot water until softened and then ran cold water through it before draining and setting aside.
I also soaked beansprouts in the hot water together with the noodles.

red chilli padi sliced up with 5 tbs of white vinegar
1 tsp sugar
1 tsp lime juice
1 tsp fish sauce
1 tsp light soya sauce
1/2 tsp chilli flakes

1. Assemble by placing noodles and beansprouts at the bottom of the bowl.
2. Top with the hot chicken broth.
3. Garnish with condiments.

Thursday, December 06, 2012

This week's breakfast beehoon was a medley of small prawns, shiitake mushrooms and beansprouts. Always satisfying.

Tuesday, December 04, 2012

Thai Yellow Curry Soup with Butternut Squash

I made this for a Christmas potluck held at my home this afternoon for my mothers group. The ladies liked it so much that they urged me to put the recipe up on the food blog, so here goes:

2.5 tsp yellow curry paste (you can find the recipe for homemade curry paste on the archives or you can use store bought paste)
100 g tiger prawns
5 brown mushrooms chopped
2 spring onions chopped
1 chilli padi diced
150 ml coconut milk
handful of beansprouts
1 tomato
1/4 butternut squash blended
juice of 1 lime
1 tbs fish sauce
1 tbs sugar
salt to taste

1. Heat oil and fry curry paste until fragrant. Add 1 cup of water.
2. Add the vegetables and simmer until cooked. Add prawns
3. Add the butternut squash to thicken soup.
4. Add the seasonings.
5. Add the coconut milk in the end to thicken. Serve.