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This simple raisin bread is made from the challah dough recipe that can be found here. The result is a soft and fragrant sweet breakfast or teatime bread. I especially enjoy it when it’s lightly toasted, with a little extra butter spread on top. The bread may look complex but I assure you that this dough is really quite easy to handle and shape.
Raisin Challah Loaf Makes 1 Loaf Adapted from Artisan Bread in Five Minutes a Day
Ingredients: 1 pound of challah dough (recipe found here) 1/3 cup raisins Butter for greasing cookie sheet Egg wash (1 egg mixed with 1 tbsp water) White sesame seeds
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Challah is the bread served traditionally in Jewish cultures. It is very fragrant thanks to the addition of butter and eggs, and is also mildly sweet from the added honey. Challah is versatile enough to be substituted in most recipes requiring brioche dough and it contains half the amount of eggs so why not try baking some?
The recipe below is adapted from one of my favourite bread books – Artisan Bread in Five Minutes a Day. I think the brilliant part about their recipes is that one does not need to knead the dough nor punch it down after it rises. Also, a larger batch of dough [...]
Read More Simple Challah Loaf
I salute those housewives who cook dinner everyday and not run out of inspiration of what to cook. Because after just two weeks or so of doing so, I am fast running out of ideas and with the growing bump, energy. Yes, since I’m the one who’s at home these days while the hubby is studying, the responsibility of cooking dinner every night seems to have fallen on my shoulders – at least for a week or so more before I pop. Most of the nights it’s Chinese food, but there are days when you do not want to do another stir-fry or see another bowl of rice. [...]
Read More Cheesy Crab Cakes
My rose bundt pan finally arrived in the mail and I simply had to make something with it. Since I had leftover buttermilk, I decided to try making red velvet cakes. Yes, RED velvet cakes. How did they end up brown then? Simply when you don’t add enough red food colouring, which was what happened. Sigh, the problem with gel food colourings and liquid food colourings is that you don’t quite know how much to substitute each for when the recipe calls for one or the other. Estimation does not always yield the best results. Oh well, the next time I try this again, I would know better.
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Read More Brown Velvet Rose Cakes
Many would agree that there are few foods as seductive as good, dark chocolate. Combine that with ice cream and it can become an almost out-of-the-world treat. I especially enjoy dark chocolate ice cream when I am feeling down, or am in a pensive mood. I like it served on its own, as that allows me to fully appreciate the full flavours of the dark chocolate. Not that it does not go well with waffles, souffles, cakes and other desserts.
The ice cream recipe I used is adapted from Pierre Herme’s Chocolate Desserts. He wrote about how good chocolate ice cream should never be made with cocoa powder, [...]
Read More Dark Chocolate Ice Cream
I made this for a dinner party on Christmas eve, but I think it works well as an everyday cake. The cake has three distinct textures – First, you bite into the crunchy and sugary shortbread. Next, your teeth sinks into the moist jam layer before finishing at the cake layer at the bottom. The tartness of the cranberry jam perfectly balances the sugary crust of the shortbread. I served this with vanilla ice cream but it’s perfect on its own too.
Cranberry Shortbread Cake Serves 8 to 10 Adapted from Baking from my home to yours
Ingredients for cranberry jam: 1 large orange 1/4 cup orange juice [...]
Read More Cranberry Shortbread Cake
I am not usually prompt in updating my blog with the things I cook and bake. Usually, by the time a recipe shows up on the blog, it has been a few days/weeks/months old. This recipe however, is fresh from the stove. I just finished making this and after a bowl of it, I knew that I would really regret it if I do not pen it down as I would probably forget the ingredients and amounts in a couple of hours. This soup is GOOD.
I was combing around the kitchen for something for lunch and realised that I had a broccoli sitting in the fridge and [...]
Read More Cream of broccoli and potato soup
My dear husband bought me an ice-cream maker for my birthday in November and since then, we’ve been making our own ice-cream rather than buying them. Our old ice-cream maker required us to pre-freeze the bowl for 24 hours before using it, and the products that it yielded weren’t quite smooth and satisfying. This new one came with a chiller and I no longer have to pre-freeze the bowl. Definitely a welcomed improvement. Moreover, it yields smooth and creamy ice-creams!
The recipe below for vanilla bean ice-cream is adapted from “The Perfect Scoop”, one of my favourite ice-cream recipe books. The rich flavour of this ice-cream goes well [...]
Read More Vanilla Bean Ice Cream
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