You are currently browsing the tag archive for the ‘Recipe’ tag.

Ingredients

1/2 cup butter (softened)
2/3 cup organic raw cane sugar
1 teaspoon vanilla extract
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
280ml  plain yogurt
1/2 cup cherry jam *
1 cup frozen cherry  (may half the cherries) *

* may be replaced with another type of berries or fruits such as peach & mango

Method

1. Preheat the oven to 175 °C.
2. In a large bowl, cream together the butter,  sugar and vanilla extract until light and fluffy.
3. Beat in the egg until smooth.
4. Combine the flour, baking soda, and baking powder in another bowl.
5. Stir  in flour mixture into the batter alternately with the yogurt and cherry jam.
6. Coat cherries with a thin layer of flour.
7. Stir in the cherries and spread the batter into the prepared pan.
8. Bake for 45 minutes in the preheated oven, until  a skewer inserted into the centres comes out clean.

(Inspired by various yogurt cake recipes found in AllReciple.com)

Bunny Mum’s Feedback

Very moist, fluffy and light cake. If I ever do it again, I will make it with muffin tray or loaf pan instead of bundt pan which makes the center of the cake crumble easily as the texture of the cake is very light.

Ingredients

2 cups unbleached all-purpose flour
1 cup organic raw cane sugar
4 eggs
1 cup fresh milk
65g butter
2 tsp baking powder
2 tsp vanilla extract

Method

1. Preheat oven to 175 °C.
2. Heat milk and butter  in a small saucepan until just boiling, then remove from heat and set aside.
3. Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored.
4. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream.
5. Quickly sift in flour and baking powder.
6. Pour into a  round pan. Bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean and springy to the touch.

(Adapted from Nannie’s Hot Milk Sponge Cake/AllRecipe.com)


Bunny Mum’s Feedback

This cake gives a milky flavour with moist yet light texture. I have reduced the sugar by 50% from the original recipe yet I still find it a little sweet despite others (including my super healthy conscious Bunny Grandma) told me it’s  just nice. One may replace full cream milk and butter with skim milk and margarine in order to achieve the HiCal Low Fat version of this cake.

Ingredients

2 baby potatos (diced)
1 tbsp mix brown & white rice
1/2 cup minced beef
1 cup beef broth
1 tomatos (skin & seeds removed, finely chopped)
1 tbsp unsalted butter
Pinch of mixed italian herb & pepper

Method

1. Melt unsalted butter over high heat.
2. Stir fry beef, tomatoes and rice for 1 minute.
3. Add beef broth and season with mixed italian herbs and pepper.
4. Simmer over low heat  for 20 minutes or till the rice and potatos are soften to the desired texture.
5. Stir in some cheese after remove from heat.

Ingredients

3/4 cup milk
1 tbsp poppy seeds
2.5 cups unbleached all-purposes flour
3/4 cup organic raw cane sugar
125g butter (melted)
2 eggs (lightly whisked)
2 tbsp finely shredded orange rind
1/2 cup fresh orange juice
2 tbsp baking soda
1 tbsp baking powder

Method

1. Preheat oven to 175°C.
2. Combine the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 minutes.
3. Combine the flour, baking powder, baking soda and sugar in a large bowl.
4. Combine butter, eggs, milk, poppy seed mixture, orange rind and juice in a small bowl.
5. Add the wet mixture to the dry mixture and stir with a metal spoon until just combined (do not overmix).
6. Spoon the batter among prepared muffin pans.
7. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean.

*recommended for baby above 12 months since it contains poppyseed.

(Adapted from Amanda Kelly/Good Taste – May 2004)

Bunny Mum’s Feedback

Moist and light muffin but the orange flavour is still not strong enough – at least for me. If I ever do it again, I will consider adding 2 tbsp of orange jam into the batter.

Ingredients

1.5 cups applesauce (Heinz apple puree or Gerber applesauce)
1/3 cup vegetable oil
1 eggs, beaten
2 cups unbleached all-purpose flour
1/3 cup organic cane sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup dried cranberries, chopped

(Optional but not recommended for baby below 18mths : 1/2 cup pecans, chopped & 1 tsp ground cinnamon)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin tray.
2. In a small bowl, mix together applesauce, oil and egg.
3. In a large bowl, combine flour, sugar, baking soda, and salt. (Optional : cinnamon)
4. Make a well in the center, and pour in egg mixture. Stir until just moistened.
5. Fold in cranberries (Optional : pecans).
6. Pour into prepared muffin tray.
7. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

(Adapted from Miss Alix – allrecipes.com)

Bunny Mum’s Feedback

Absolutely yummy. Maybe I should try again using frozen cranberries or blueberries!

Ingredients

1/2 cups white sugar
250g  mascarpone cheese
250g whipping cream
1  packages ladyfingers
1/2 cup expressor coffee
1/4 cup Kahlua (optional)
1/4 cup unsweetened cocoa powder
Semisweet chocolate curl (optional)

Method

1.  Beat mascarpone and sugar until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into mascarpone mixture and set aside.
2. Cut the lady fingers into 3 portions and dip into the coffee + kahlua mixture.
3. Quickly remove lady fingers from coffee + kahlua mixture and line it at bottom of a dessert glass.
4. Spoon some mascarpone mixture over the lady fingers.
5. Repeat Step 2 -4 until the glass is about 80% filled.
6. Garnish with cocoa (dusting) and chocolate curls.
7. Refrigerate several hours or overnight.

Ingredients

4 eggs
1.5 cups vegetable oil
3/4 cups organic raw cane sugar
2 tsp vanilla extract
2 cups organic unbleached all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1.5 cups grated carrots

(optional but not recommended for baby below 18 mths : 1 cup grated pecans, 1 tsp cinammon)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin.
2. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
3. Mix in flour, baking soda, baking powder and salt (optional: cinnamon)
4. Stir in carrots. (optional : pecans)
5. Pour into prepared muffin tray.
3. Bake in the preheated oven for 15  minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Ingredients

100g cream cheese
300ml whipping cream (whipped)
250g durian puree
1 tbsp sugar

Method

1. Beat the cream cheese + sugar on a medium speed till smooth
2. Fold in whipped cream and durian puree, alternatively
3. Pour it into freeze-safe container with cover.
4. Adjust freezer temperature to Level 1 and freeze it. Alternatively, you may place it at the Chilled Room to avoid over freezing.

Ingredients

100g Cod fillet (cut into small pieces)*
Baby carrots (diced)
Sweet peas (“skin” removed)
1 tablespoon unbleached organic flour
1 tablespoon unsalted butter
300ml full cream milk
1 medium US potato (peeled and diced)
Pinch of dried rosemary, to taste (optional)

* may replaced with other white fish
** may add small amount of onion & celery too

Method
1. Saute carrot for 3 minutes over medium heat
2. Stir in the flour and slowly blend in 200ml milk. Stir constantly to avoid lumps.
3. Add the potato an bring to a boil.
4. Reduce low heat and simmer (uncovered) for about 30 minutes. Stir occasionally.
5. Add the fish and the remaining 100ml milk and cook for 10 minutes.

Ingredients

Salmon  (skin removed and cut in 1/2cm cube)
Sweet pea (skin removed)
2 tbsp rice (brown & white mix – uncooked)
1tbsp unsalted butter
1 cup chicken stock or plain water
2 tbsp Peter Rabbit Organic Mixed Vegetable Sauce or tomato paste
1 tbsp shreded cheddar cheese (optional)

Method

1. Stir fry salmon and sweet pea with mix vegetable sauce till cooked.
2. Add a small amount of chicken broth and simmer for 2 minutes.
3. In a pot, combine salmon, sweet pea broth and rice.
4. Season with herbs and pepper.
5. Simmer 20  minutes or till the rice is soften to the desired texture.
6. Stir in some cheese after remove from heat.