Savory Sweet Life - Easy Recipes from an Everyday Home Cook: One-Bite Chocolate Cherry Poppers

Savory Sweet Life - Easy Recipes from an Everyday Home Cook Easy Everyday Recipes from an Everyday Home Cook

One-Bite Chocolate Cherry Poppers Jul 25th 2013, 18:22, by Alice Currah Every night I eat a piece of good quality chocolate before going to bed.  It's just what I do.  But this summer's cherry season has me switching it up just ever so slightly.  A few weeks ago I drizzled dark chocolate over pitted red cherries as a late night dessert snack.  I wanted to enjoy [...]

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

Netvibes Blog: Feature spotlight: Widget & Reader Views

Netvibes Blog Tips for your startpage, best widgets & latest news about Netvibes

Feature spotlight: Widget & Reader Views Jul 25th 2013, 15:18, by Netvibes For all newcomers to Netvibes, here’s a quick bit of info you might not know: Netvibes offers two different views to display the info, the Widget & Reader views. If you’ve got a lot of apps (Gmail, Weather, Twitter or Social widget), the first one is probably the most suited for you. It’s called the Widget view and displays the information through Widgets or Apps that can be easily moved on the Dashboard, via drag & drop. In Netvibes Premium, apps can also display Analytics, Smart Filters and can be combined to form new “Compare Widgets”. Here’s what a Widget view dashboard looks like (click to enlarge): Tip: if you’ve got too many apps, simply create a new tab and drag them there. The other view is called the Reader view: it’s the typical way to consume RSS feeds. It uses a display similar to that used in most RSS aggregators and allows you to have a quick overview of all your feeds. It offers three different views: List, Expanded and Mosaic. You can also expand and read through an entire article by simply clicking on its title. Here’s what a dashboard using the Reader view looks like (click to enlarge): Tip: if you have apps or widgets that are not feeds, they’ll be listed in the “Other Apps” section. Log in now and try both views to find the one that works for you. Got questions? Suggestions? Let us know here in the comments or on our UserVoice page. We’ll cover more tips and features in forthcoming posts. Stay tuned! Related posts: New views for your feeds RSS reader upgrade part 1 : the Read all feature is now available ! RSS reader upgrade part 2 : the Read All Unread All feature

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

Confirm your unsubscription from 'Netvibes Blog'

To confirm that you no longer wish to receive updates from 'Netvibes Blog', please click on the following link:

https://blogtrottr.com/unsubscribe/confirm/wDRV8P/SKL2M


If you weren't expecting to receive this email, then simply ignore it and we'll go away.

Cuisine Paradise | Singapore Food Blog - Recipes - Food Reviews - Travel: 5 Assorted Chiffon Cakes Recipes plus A Demo Clip And Giveaway

Cuisine Paradise | Singapore Food Blog - Recipes - Food Reviews - Travel I write about Food Recipes, Food Reviews and Travelogues!

5 Assorted Chiffon Cakes Recipes plus A Demo Clip And Giveaway Jul 22nd 2013, 02:06, by Ellena | Cuisine Paradise These two weeks I was on Chiffon baking mood together with Maameemoomoo where we troubleshoot problems like our oven temperature, baking time, cake texture and etc which was indeed a fun and fulfilling experience for both of us. And as some of you might know, I am an adventure baker/cook who always like to experiment with new ingredients, kitchen gadgets and etc. So for this post, I would be sharing 5 different chiffon cakes recipes from traditional Pandan Chiffon to something fusion like Rose Tea Chiffon which I hope there is at least one that captures your heart. GULA MELAKA CHIFFON (Palm Sugar Chiffon) Gula Melaka Chiffon is one of my latest Chiffon experiment inspired by the Pandan Sponge Cake with Gula Melaka Cream which I baked recently. And just for sharing, Gula Melaka is also known as Palm Sugar which is made from the sap of the palm tree. We simply adore this cake as it could be eaten either plain on itself own with a light "coconut" fragrance or you could drizzle some extra gula melaka syrup like what I had above. I promise the combinations are so addicting that you can't stop for just a slice.  (Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes) Ingredients: 90g Cake Flour / Top Flour 1/4 Teaspoon Baking Powder, optional 3 Egg Yolks 40g Grated Gula Melaka Sugar 20ml Corn Oil 100ml Coconut Cream 1 Tablespoon Bake King Dessicated Coconut, optional Gula Melaka Syrup, optional For Meringue: 4 Egg Whites 30g Caster Sugar *For this recipe we used large eggs with an average weight of 60g and coconut cream could be replaced by fresh milk for a lighter taste. Method:- 1. Whisk egg yolks and gula melaka sugar until thick and pale (make sure gula melaka is completed dissolved without any lumps). Stir in oil and coconut cream in sequence until everything is well combined. 2. Next slowly whisk sieved flours (cake flour and baking powder) into the egg mixture till no trace of flour is found. Set aside. 3. Preheat the oven to 170°C (degree Celsius). 4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn). 5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites. 6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined. 7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter. 8. Sprinkler the top with dessicated coconut and bake the cake in preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould. 10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. 11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely. 12. Drizzle some gula melaka syrup on the cake and serve. A short video clip on how to make Gula Melaka Chiffon. BLACK GLUTINOUS RICE CHIFFON (Pulut Hitam Chiffon) It took me quite a few months to a year before I manged to grab hold "Black Glutinous Rice Flour" to try out this recipe. I remembered the very first time I read about Black Glutinous Rice (Pulut Hitam) cake was from @Køkken where the author shared her recipe on  Pulut Hitam Pound Cake and I felt in love with it on first sight. And till recently I was once again inspired by another IG (Instagram)  friend, @carelorie who baked two beautiful Black Glutinous Rice Chiffon Cakes. So when she shared she got her Black Glutinous Rice Flour from Bake King, I was excited to grab a packet too. (Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes) Ingredients: 80g Bake King Black Glutinous Rice Flour 3 Egg Yolks 30g Caster Sugar 30ml Corn Oilr 70ml Coconut Cream For Meringue: 4 Egg Whites 40g Caster Sugar *For this recipe we used large eggs with an average weight of 60g Method:- 1. Whisk egg yolks and 30g of caster sugar until thick and pale. Stir in oil and coconut cream in sequence until everything is well combined. 2. Next slowly whisk sieved black glutinous rice flour into the egg mixture till no trace of flour is found. Set aside. 3. Preheat the oven to 170°C (degree Celsius). 4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn). 5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites. 6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined. 7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter. 8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould. 10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. 11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely. 12. Cut into slices and serve or keep in the fridge for an hour or more and serve as cold dessert. In order to achieve a similar after taste like the Pulut Hitam dessert, I used only black glutinous rice flour instead of a mixture with cake flour. And also I replace the usual water/fresh milk with coconut cream to enhance the flavour and aroma too. GRAND MARNIER AND FIG CHIFFON Grand Marnier Fig Chiffon is heavenly infused with orange scented fragrance that comes from  "80ml" of orange-flavored brandy liqueur. It was my first attempt using purely liqueur instead of a combination with water (water + liqueur) in chiffon cake and I must admit it really taste good especially with the paring of those big plump organic dried fig that I got from Maameemoomoo which add additional sweetness and bites to the spongy texture.   (Make: 20cm Chiffon    |   Preparation: 15 minutes    |   Baking: 40 minutes) Ingredients: 130g Cake Flour / Top Flour 5 Egg Yolks 50g Caster Sugar 80ml Grapeseed Oil 80ml Grand Marnier 80g Organic Dried Fig, thinly sliced Flour For Dusting For Meringue: 7 Egg Whites 60g Caster Sugar *For this recipe we used large eggs with an average weight of 60g Method:- 1. Whisk egg yolks and 50g of caster sugar until thick and pale. Stir in oil and Grand Marnier liqueur in sequence until everything is well combined. 2. Next slowly whisk sieved flour into the egg mixture till no trace of flour is found. Set aside. 3. Preheat the oven to 170°C (degree Celsius) and at the same time dust (remove any excess flour) the fig slices with some cake flour and set side. 4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn). 5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites. 6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined. 7. Lastly gently fold in the flour coated fig slices then lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter. 8. Bake the cake in the preheated oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould. 10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. 11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely. 12. Serve chiffon cake with a cup of fruity or citrus tea as a refreshing afternoon break. PANDAN CHIFFON When it comes to weekday breakfasts we always have either toast with spread (like nutella, butter, jam, cream cheese and etc), oatmeal or homemade granola with milk.  But sometime when we crave for something old school, I will bake our all-time favourite Pandan Chiffon. And if you have ample time to spare in the kitchen, I would encourage you to blend your own pandan juice instead of using pandan paste or essence for a better taste and fragrance. [Instagram Photo] A gift for a friend who loves Pandan Chiffon Another version of Pandan Chiffon using pure pandan juice is available here. (Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes) Ingredients: 90g Cake Flour / Top Flour 1/4 Teaspoon Baking Powder 3 Egg Yolks 25g Caster Sugar 20ml Corn Oil 100ml Coconut Cream 1/2 Teaspoon Pandan Paste 1/2 Teaspoon Vanilla Extract, optional For Meringue: 4 Egg Whites 60g Caster Sugar *For this recipe we used large eggs with an average weight of 60g Method:- 1. Whisk egg yolks and 25g of caster sugar until thick and pale. Stir in oil and coconut cream mixtures (coconut cream, vanilla extract and pandan paste) in sequence until everything is well combined. 2. Next slowly whisk sieved flours (flour and baking powder) into the egg mixture till no trace of flour is found. Set aside. 3. Preheat the oven to 170°C (degree Celsius). 4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn). 5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites. 6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined. 7. Lastly pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter. 8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould. 10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. 11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely. ROSE TEA CHIFFON Lastly for tea lovers! This is something that you won't want to miss. Imagine having a cup of hot tea with a slice of rose scented chiffon cake while catching up with your favourite book or having friends over for gathering. I am sure you and your family or guests would definitely love this. Recipe for this Rose Tea Chiffon Cake is featured over at Bake King recipe site here. For more chiffon cake photos and recipes, you could also refer to our facebook page here. Till then happy baking!!!! CHIFFON GIVEAWAY! Between for SINGAPORE readers who love chiffon cake,  there is a little gift from us over at our Facebook page HERE which you might be interested to take a look too and win a 17cm homemade chiffon of your choice from us.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

Cuisine Paradise | Singapore Food Blog - Recipes - Food Reviews - Travel: Kimbap - 김밥

Cuisine Paradise | Singapore Food Blog - Recipes - Food Reviews - Travel I write about Food Recipes, Food Reviews and Travelogues!

Kimbap - 김밥 Jul 17th 2013, 14:29, by Ellena | Cuisine Paradise Kimbap (김밥) is a popular Korean dish/finger food made from steamed white rice (bap) together with various other ingredients and rolled in seaweed sheet (gim/kim), sliced and served in bite-size. Often kimbap is prepared as one of the picnic food or eaten as light lunch with together with kimchi. While doing some read up on Kimbap, I also learn that although it might look similar to Japanese sushi roll but their rice are actually seasoned with sesame oil rather than rice vinegar which is commonly found in Japanese sushi rice. BULGOGI KIMBAP Above was my first Kimbap inspired by my IG (Instagram) friend, @honeybeesweets88 who always whip up mouth-watering dishes and bakes for her family. And since I am looking for some Korean flavour, I wrapped my version with Bulgogi, spinach, carrot, egg and kimchi, whereas for my kid's non-spicy version, I use kani (crab stick), egg, cucumber and carrot. (Serves: 3-4  | Preparation: 15 minutes | Cooking: 10 minutes) Ingredients: 3 Cups Uncooked Short Grain Rice, rinse and soaked 1 - 2 Teaspoon of Sesame Oil, optional 5 Sheets of Nori (seaweed) Fillings: Beef Bulgogi Some Japanese Cucumber and Carrot Strips Egg Omelette, Julienne Blanched Spinach Kimchi Method:- 1. For Rice: Cooked the rice in the rice cooker till done and leave it to stand in the cooker for at least 10 minutes before stirring in sesame oil and mixed well. 2. For Spinach: Blanch it in boiling water for 30 seconds, remove and drain well with kitchen paper towel. Season it with some mixture of light soy sauce, sesame oil and toasted sesame seeds. 3. For Bulgogi: Stir-fry the marinated meat with some oil over medium heat till cooked through. 4. Next place a sheet of seaweed with shiny side down on a bamboo sushi mate. Divide cooked rice into 5 portions and evenly spread one portion of the warm rice on the seaweed sheet leaving about 2" space allowance on top (facing the far end). 5. Layer the fillings lengthwise on the rice (refer to the photo above) and gently roll up from the bottom end (close to you) using the bamboo mat as support (apply some pressure to secure the roll with both hands) and tuck in the fillings using your fingers. 6. Repeat with the rest of the ingredients and rice. Lastly, rub some sesame oil on your knife before cutting the roll will prevent the rice from sticking on to the knife. Note: ~ I used the standard rice cooker cup to measure 3 cups of uncooked rice. ~ Rinse and soaked uncooked rice in the rice cooker with water measuring to "mark 3" for at least an hour before cooking. ~ You can either get marinated bulgogi meat from local supermarkets or stay tune for my upcoming recipe on bulgogi. Beside Bulgogi Kimbap, I also made another version using Fried Rice for one of our weekday lunch. It's pretty easy using some left over rice which I stir-fry it with beaten egg and garlic then wrapped it up with kani (crab stick) and asparagus.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions