Butternut Squash & Apple Soup

I make this simple 3 ingredients velvety soup quite often as my family loves it. I always keep my leftover stale bread in the freezer and use them to make croutons for soup and salads.

 

Butternut squash & Apple soup (serves 3-4)

 

Ingredients

 

For the Soup

1/2 a butternut squash , about 500g and diced 

1 apple, peeled and  diced 

1 medium yellow onion, diced 

For the Croutons

2 slices of bread, cut into cubes ( best to use stale or frozen bread )

Olive oil

Salt

Oregano

Method
 

For the Soup 

1. Heat up a pot, add a bit of butter or olive oil. Sauté the onions for about 1 minutes till transparent. Add squash and apple. Sauté for about 1minutes.

2. Add water to cover the ingredients. Bring to a boil and simmer for about 20-30 minutes till squash is cooked and soft. 
 

3. Blend the soup mixture using a blender or a handheld blender till smooth. If the soup is too thick, you can add water to adjust to your preferred consistency. 
 

4. Season with salt and pepper.

For the Croutons

1. Heat up a pan. Add the bread cubes and drizzle with some olive oil. Sprinkle some salt and oregano. You could use your favourite herb too. Oregano is my favourite.
 

2. Turn the bread cubes over to brown the other sides.
 

3. Serve immediately with soup. 

Steamed Pumpkin Cake

I was browsing for a pumpkin recipe and chanced upon this. The recipe is from thenewageparents.com and titled Steamed Pumpkin Muffin. However, it didn't look or taste like muffin to me. It looked a bit like Chinese Huat Kueh, but didn't quite taste like one. It is really soft and moist with a hint of coconut milk and pumpkin fragrance.

Below is my modified version. My mashed pumpkin was very sweet and the coconut milk was sweet too, so I reduced sugar slightly. I also simplified some steps.

Steamed Pumpkin Cakes (makes 6-8)

Ingredients

Wet
130g pumpkin, cut into small pieces of about 1 inch 
1 large egg, room temperature
75g castor sugar
A pinch of salt
100g thick coconut milk (I used packet form)
30g sunflower oil

Dry
200g plain flour or cake flour
1 1/2 tsp double acting baking powder

Method
1. Prepare a steamer.

2. Steam the pumpkin for about 10-15 minutes till soft. Mash with fork and set aside to cool.

3. Sift flour and baking powder together. Set aside.

4. In a mixing bowl, beat egg gently with a balloon whisk.

5. Add in oil, coconut milk. Mix well.

6. Add in sugar and salt. Mix well.

7. Lastly, add mashed pumpkin. Mix until well combined. The mixture is rather runny.

Wet Mixture

 8. Make a well in the middle of the flour mixture. Pour in the wet mixture. Use a spatula to fold till no traces of flour. Do not overmix. The batter is rather thick.  

Batter

9. Spoon the batter into the moulds until 80% full.

10. Steam on high heat for about 15 minutes.

11. Cool slightly on rack. Best to serve warm.

Strawberry Pudding

This dessert is creamy and fruity. It is not as rich as those made with heavy cream, but I am very happy with this healthier version. It is easy to make and can be made ahead of time overnight. The recipe is adapted from cookbook Cook Japanese with Tamako. I am going to try with other fruits like mango and blueberry. I bet they will taste just as good.


Strawberry Pudding ( serves 3 - 4 )

Ingredients

5g gelatine powder
2.5 tablespoon cooled drinking water

150g strawberries
1/2 teaspoon lemon juice
150ml fresh milk
150ml plain yoghurt
60g caster sugar

Method
1. Add 2.5 tbsp of water to the gelatine powder and set aside.

2. Pour milk into a sauce pan. Add sugar and heat up gently. Stir to dissolve sugar. Once dissolved, remove from heat and set aside to cool.

3. Blend the strawberries using a blender or use a fork to mash the strawberries. Add strawberry purée, yoghurt , lemon juice to the cooled milk mixture.

4. Warm up the gelatine mixture over a double boiler. Stir well till dissolved. Add gelatine mixture to the milk mixture. Stir well to combine.

5. Pour into moulds and chill in fridge for 2-3 hours or overnight till set.

6. Top with strawberries and/or blueberries before serving.

Note :
The strawberries I have used were rather sour. If the fruit you are using is sweet, consider reducing the amount of sugar slightly if you don't like overly sweet desserts.

Mini Lemon Cake

These mini cakes are great for afternoon tea with a cup of coffee or tea. They are like Madeleines, but less buttery and not too sweet. 

Mini Lemon Cakes (makes 12)

Ingredients

Dry
110g plain flour
1 teaspoon baking powder

Wet
2 eggs
75g melted butter
20g brown sugar
40g castor sugar
1 teaspoon vanilla extract
1 tablespoon clear honey
A pinch of salt
Zest of 1 lemon
1 tablespoon of lemon juice

Method

1. Sift flour and baking powder into a bowl. Set aside

2. Beat the eggs lightly using a balloon whisk in another bowl. Add the rest of the wet ingredients and whisk till smooth.

3. Add in the flour mixture by batches and mix using whisk or spatula till combined. Don't over mix.

 

4. Preheat oven to 190 degree

5. Fill the mini cake cases (diameter is 6cm, height is 2cm) about 2/3 filled. Bake for about 10-15 minutes till light golden brown or  skewer comes out clean.  

6. Cool on a rack.

7. Dust with icing sugar before serving if you like.

 

Green Tea Muffin

I like to drink Green Tea. I love Green Tea Desserts too. I bought a new small tub of green tea powder from Meidi-Ya Supermarket and made some muffins with it. I like the taste and colour, better than my previous which was lighter and milder. I am one happy customer .. haha.

Green Tea Muffins ( makes 10  - 12)

Ingredients

(Dry)

220g plain flour

110g caster sugar

1 tsp baking powder

1/2 tsp baking soda

A pinch of salt

2 tsp green tea powder

(Wet)

1 large egg

240g plain yoghurt

80g melted butter

Method

1. Pre-heat oven to 200 degree.

2. Combine dry ingredients in a large bowl . Set aside.

3. Beat egg lightly , then add in melted butter and the rest of wet ingredients and mix well . By hand using balloon whisk will do.

4. Make a well in the middle of the dry ingredient from step 2. Pour wet mixture into dry . Use a spatula to fold to incorporate . Once flour disappears, stop mixing.  Don't overmix or muffins may be dense and/or may not rise well.

5. Spoon into muffin liners 2/3 filled.

6. Bake for about 20-25 mins till light golden brown or skewer comes out clean.

7. Remove muffins from tray and cool on a rack .

Note : The colour of the muffin varies depending on the type of green tea powder used. You can adjust the amount according to your preference.

Ginger Pork

My kids always ask for this dish. It is a flavourful pork dish that goes well with steamed rice.

Ginger Pork ( serves 2-3)

Ingredients

250g Pork Fillet, sliced thinly

1 large red onion, sliced

1 pinch of toasted sesame seeds (optional)

Coral Salad (optional)

Seasoning

1 tbsp Japanese cooking Sake

2cm knob Ginger , grated 

2 cloves of garlic, grated 

1 tbsp Japanese Mirin

1/2 tsp Dark Soya Sauce

1/2 tsp Soya Sauce

1/2 tsp Sugar

1/4 tsp Sesame oil

Left : Cooking Sake, Right : Mirin

Method

1. Add sake to sliced pork and mix well. Set aside

2. Add the rest of the seasoning into a small bowl and mix well.

3. Heat up a wok or pan using medium heat. Add some vegetable oil.

4. Add onion and cook for few minutes till transparent

5. Add pork and cook for few minutes till about 80% cooked.

6.Add seasoning and mix well. Cooked for few minutes till gravy is slightly thickened and reduced. Scoop over a plate of Coral Salad.

7. Sprinkle some toasted sesame seeds and served with steamed rice.

Grater for ginger and garlic

Raspberry Souffles

This is my first soufflé. I am very happy with the outcome as they rise up high and beautifully. I took about 50 minutes to make 4 servings. Eating up only took 5 minutes as soufflés must be served immediately. The recipe is from a cookbook titled Desserts - Mastering the Basic. The original recipe serves 10. I have adjusted it to make 4 Soufflés only. I did not reduce the amount of sugar and I do find it a bit too sweet. If you don't like it too sweet, do consider reducing the amount of sugar.    

Raspberry Soufflés (Serves 4)

Ingredients A (raspberry mixture)

80g fresh or thawed frozen raspberries
1 tsp lemon juice
35g castor sugar
1 tsp corn starch + 1 tsp of water

Ingredients B (for the soufflés ramekins or cups)
10g soft butter
1-2 tsp of fine castor sugar

Ingredients ( Egg white mixture)
2 egg white
1 tsp lemon zest
25g castor sugar

Ingredients (for serving)
Icing sugar for dusting
fresh raspberries

Method
1. Blend the raspberries until pureed. Push puree through a sieve. Discard the pips. You need 40g of sieved raspberry puree

2. Pour raspberry puree into a sauce pan. Add 1 tsp of lemon juice, 35g of sugar and 2 tsp of water and stir till sugar dissolves. Increase heat and bring to boil. Remove pan from heat and add corn starch + water mixture, stirring constantly. Return to heat and cook for 1 minute, stirring constantly. Pour into a big bowl and chill in fridge .

3. Preheat oven to 200 degree. Grease 4 soufflés ramekins or cups with a bit of butter. Dust with sugar, turning the dish over  and discard any excess.

Diameter is 8cm . Height is 4cm.

4. Put the egg white in a clean , dry mixing bowl. using an electric whisk or balloon whisk, beat till soft peaks. Gradually add in 25g of sugar and whisk till thick and glossy.

5. Remove raspberry mixture from fridge. Add 1/3 of the egg white mixture and using a spatula to gently fold until combined. Add the remaining egg white mixture and lemon zest and gently fold until just combined.

6. Spoon mixture into ramekins or cups and level off the top with a knife. Lightly tap to expel any air pockets. Run the tip of your thumb around the circumference to create a slighty sunken edge . This helps the soufflés to rise evenly.

7. Bake for 12 minutes or until risen and golden. Dust with icing sugar and served with fresh raspberries. Serve immediately. It is normal for Soufflés to sink slightly after few minutes.

Orange Berry Muffin

I make muffins regularly. I usually make muffins with milk or yoghurt and I prefer those made with yoghurt as they are more moist and soft. Today I made muffins with sour cream because I have some sour cream to clear, haha. I am very happy with the taste and texture of these muffins. Moist and soft and bursting with tart-sweet berries with a hint of orange zest. They are not too sweet and they smell great too !

Recipe adapted from Home Baked Comfort Cookbook.

Orange Berry Muffins (make 8 medium muffins)

Ingredients A

1 cup of all-purpose flour (155g)

1 tsp baking powder

1/4 tsp baking soda

A pinch of salt

Ingredient B

60g cold unsalted butter, cut into cubes

75g castor sugar

Orange zest of half an orange

1 large egg

1/2 tsp vanilla extract

125g sour cream

Ingredient C

50g blueberries

50g raspberries

Method

1. Preheat oven to 200 Degree Celsius.

 

2. In a bowl, sift together flour, baking powder and baking soda. Add salt and set side.

 

3. In another bowl, beat butter, sugar and orange zest with a balloon whisk or handheld whisk for about 3-4 minutes till fluffy. Add in egg and vanilla extract and beat to combine. Lastly, add in sour cream and beat to combine.

 

4. Using a spatula, add dry mixture in batches into the wet mixtures and fold to combine.

After folding in flour

5. Lastly, fold in berries. Note that the batter is rather thick.

 6. Scoop into muffin liners about 80% full and bake for about 15-18 minutes or till skewer comes out clean.

 

7. Cool on rack.  



Tofu Cheesecake

This is a light cheesecake with a hint of soya bean and tofu flavour. I first tried this cheesecake at Sun with Moon Japanese restaurant and have always return for this expensive small piece of cake. I am really happy to find and tried this recipe. This taste is not 100% the same, but I really like this homemade version. This recipe is adapted from anncoojournal.com  

Tofu Cheesecake (using 8" inch round pan)

Step 1 - Make Biscuit Base

Ingredients

120g digestive biscuits, crushed (about 8 pieces)

80g melted unsalted butter

Method

1. Place biscuits in a bag. Crush it with your hand. 

2. Combine crushed biscuit crumbs and melted butter together in a bowl.

3. Pour the mixture into a 8 inches round spring form pan  and press down firmly. Chill in the refrigerator for later use. I like to lay a piece of parchment paper like this. It is easier to lift up the cake when done.

Step 2 - Make Cheese Filling

Ingredients

300g pressed tofu ( I used Unicurd Pressed Tofu from Ntuc )

250g philadelphia cream cheese (room temperature)

200g natural yogurt

60g soya milk (reduced sugar)

100g Icing sugar 

1/2 teaspoon vanilla extract

For the gelatin

15g gelatin powder

70g soya milk ( reduced sugar)

     

Method:

1. Wrap tofu in cheesecloth ( or any clean cloth ). Place in on a rack. Press out water from tofu by placing a heavy object on top for about 10-20 mins.

2. Soak gelatine powder in 70g soya milk and leave aside for about 5 minutes. 

3. Add cream cheese, soya milk, tofu, vanilla extract, yogurt and icing sugar into the blender and blend till very smooth.

4. Heat gelatine powder mixture over a warm water double boiler and stir till melted and add to cream cheese mixture and blend well.

5. Spoon or pour cream cheese filling over the crumbs mixture and  gently shake or tap to release air trapped inside.

6. Chill in refrigerator for at least 4-5 hours or overnight.

7. To unmould, run the tip of a spatula along the circumference before you unlock the pan.

  

8. To serve , dip knife in hot water before slicing. Dust with a bit of green tea powder or you could serve with fruit compote.
 

Ayam Pongteh

This is one of our  favourite peranakan dish. It is a very flavourful chicken stew dish cooked with fermented soya bean, mushroom and potatoes. I like to add carrots and black fungus. Adapted from a recipe shared by Singapore Home Cooks group.

Ayam Pongteh (Serves 4)

Ingredients

4 chicken drumsticks

8 dried mushroom , soaked
6 medium potatoes , peeled and halved
2 medium carrots , peeled and cut into big pieces (optional)
10 pieces of small/medium dried black fungus, soaked (optional)

Ingredients A

5 cloves of garlic , sliced

5 shallots , sliced
1 tablespoon fermented soy bean

1/2 tablespoon coriander powder

1/2 tablespoon cinnamon powder

Seasoning

11/2 tablespoon Gula Melaka

1 tablespoon dark soy

1 tablespoon light soy

Water ( enough to cover ingredients will do )

Dash of pepper

Method

1. Using low heat, add some oil to wok, add in ingredients A and sauté for 1-2 minutes .
 

2. Add in chicken and cooked for about few minutes each side

3. Add in seasoning, mushroom and black fungus and bring to boil.

4. Add in carrots and potato and simmer till they are cooked .

5. Served with steamed rice.