Nazook ( Armenian Pastries )

This Armenian pastry caught my attention with its name at the first glance..next I was fooled by its look to think that it's kind of sausage roll somehow but once the recipe was read through, I was then fully enlightened and decided to go straight out to get a pack of sour cream which is only ingredient I didn't have in hand!

It's a choice for this month of Daring Bakers's Challenge , one of baking events I've been following but not yet to join..you can find out more about it from lots of blogs where the bloggers have participated in the event!

The recipe could be found here.

Espresso Cupcakes

My husband and I hardly drink coffee but we managed to have a coffee machine at home. I've also got some ground espresso coffee beans just in case we have to make cups of coffee!

Then I've found this espresso cake from this site and thought it's a good way to use up my lonely ground coffee. The frist time I made with silicone bundt pan but it didn't work..the cake seemed underbaked and the texture was far too wet ! Typically, I couldn't get over it, so I decided to make again but this time, to avoid the same problem, I then chose to make it in cupcake form which came out beautifully..:)

     

Strawberry & White Choc. Crumbs Cookies

Another Friday..another playdate and certainly another cookie to come!

This week I picked the one from Olive magazine which is Momofuku's blueberry and cream cookies..Anyway, I didn't have dried blueberry in hand,so I simply used dried strawberry instead and jazzed it up a bit with some macadamia nuts given all the kids love any kind of nut!!

  

Anzac Biscuits

I happened to know that tomorrow is Anzac Day which made me want to do something related with the day and nothing is better than Anzac Biscuits ,is it ?? :)

I ended up making two batches..the first one I added more oat and jazzed them up with some macadamia nuts, but then I thought it's not quite authentic, so I decided to make the second batch and this time just made it simple and plain as it is which honestly, I liked the second batch more than the first one..

The recipe could be found here. ( Note : I sub some caster sugar for brown sugar )

  

Rich Chocolate & Macadamia Fudgy Brownie Cake

Nothing to say but felt like sharing something excellent!

The recipe could be found here..( Note : regardless of the taste, I failed to make it like a cake..instead mine was far more like brownie, hence I called it as seen above! )

Coconut, White Chocolate & Macadamia Cookies

I've regularly been baking cookies since my daughter has started having a playdate on weekly basis... It's become my job to provide such a nice snack for them to munch on every single time a playdate taken place which I'm undoubtedly more than happy to do so!

This cookie is simple and nothing complicated to make..I decided to make them because I've got all ingredients in hand and wanted to use them up before they pass the expiry dates !

The recipe could be found here. ( Note : I reduced lots of sugars and used more coconut, nuts than the original recipe calls for and also skipped dark choc !)

Curried Chicken and Quinoa Salad

I've got a pack of quinoa for ages that has been unused ..in fact, not even opened yet lying in the cupboard together with the other million things I've kept supplying without any demand! Luckily, I spotted the quinoa the other day while I was looking for something and it made me feel guilty to ignore it for such a long time..so I secretly promised the poor thing that I'd do something about it sooner rather than later without looking at anything else that has been in the same situation as the quinoa !

Given my husband is ( or at least tries to be ) on diet, I opted to cook quinoa for something light and healthy which I ended up with this salad , the most interesting recipe ( for me ) of chicken quinoa salads I've got on the google!

The recipe could be found here.  

Apricot & Amaretti Sponge Cake

I just said in the previous post that I'd help my husband out with his diet and I did well for the first meal of the day..:) Unfortunately, when it comes to baking, nothing can stop me to do what I'd like !

So, few hours later, I intendedly stopped being a supportive wife ( for a short while! ) and went ahead to make this cake..LoL Positive thinking though..at least it has a lot of apricots in and I tried my best to cut a piece that is full of apricots for him..:)  

The recipe is from BBCGoodfood ( May issue ) and this cake is a basic sponge type that is much easier to make than the other kinds..all in one bowl then just mix everything until smooth and combined..yet it magically came out terrific !!

Here is what I've done..

150 g softened butter
110 g caster sugar
150 g self-raising flour
3/4 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 tsp vanilla extract
410 g can apricot halves in juice, drained, 90 g roughly chopped, remainer quartered
65 g Amaretti biscuits, coarsely broken into pieces
20 g flaked almonds

Method :  

1. Heat oven to 180 C. Butter the base and sides of 18 cm springform pan and line the base with parchment paper.

2. Put the first 7 ingredients in a mixing bowl , with a paddle attachment, beat everything until smooth and creamy. set aside a quarter of the batter, the stir in the chopped apricots and 20 g of the biscuits into the remainder. Spoon the batter into the tin and smooth the top evenly. Bake for 20 minutes until the cake is almost set.

3. Meanwhile, stir the quartered apricots, remaining biscuits and flaked almond into the reserved batter until well mixed. Quickly dot the extra cake mixture onto the part-baked cake ,then return to the oven for 25 minutes more or until a skewer inserted into the centre comes out clean.

4. Cool in the tin on a wire rack for 20 mins and take the springform off the cake. Slice and serve!

  

Roasted Veggies & Mozzarella Salad

My husband came home from a business trip and showed me his (sexy) tummy, then complained that he's too fat and needs to lose some weights..blah blah blah..and as a supportive wife, I then have promised him that I would try my best and help him out with his diet !

Started the weekend off with a healthy and light dish for Saturday lunch which is low in calorie yet, full of fibre, calcium and vitamin C..The dish contains roasted squash, red onion and pepper , then topped on fresh rocket and finished with some of torn mozzarella and drizzled pesto !

Chocolate Hot Cross Buns

I've made something involved with Easter for the last few years but didn't really feel like doing the same for this year..However, these chocolate hot cross buns from Delicious Magazine ( April issue) made me change my mind although I've found it not in/on the right time ..well...it's better be late than never, isn't it ??

Instead of plain hot cross buns, this version is kind of jazzing things up and made me interested in giving it a try which I easily decided to do so!!

Here is my version :


Ingredients:

Dough:

½ cups warm milk
1.5 tsp instant yeast
65 g bread flour
2 tsp sugar

Bun :

210-220 g bread flour
1/2 rounded tsp cinnamon
12 g cocoa powder
45 g soften butter
1 egg
75 g semi-chocolate chips
45g caster sugar
1/4 rounded tsp salt
2 tbsp apricot jam

Crosses :


70 g plain four
2 tsp cocoa powder
1/3 cup milk
25 g sugar

Method:

For the dough: Combine all of the ingredients. Whisk together to combine and cover with plastic wrap. Set aside for 20 minutes or until frothy.

Sift the flour, cocoa and cinnamon together into a large bowl.  Add the butter, lightly beaten egg, sugar and salt to the flour mix along with the yeast mixture. With a dough hook fitted on a stand mixer, mix until a soft dough is formed and knead for 15-20 minutes or until dough is smooth and elastic. Fold in the chocolate chips.

Place the dough into a lightly oiled or buttered bowl and cover with plastic wrap. Set aside in a warm place until dough has doubled in size around 1-1.30 hours.

Punch down dough to its original size. Divide dough into 8 balls and put in a baking sheet lined with baking paper /silicone mat. Place 1-2 cm apart. Cover with plastic wrap and put somewhere warm until they have doubled in size.

Meanwhile, making the crosses: Mix all ingredients together until smooth. Put mixture in a piping bag or a zip lock bag and cut corner. Squeeze paste across buns in pan to make crosses on the top.

Heat oven to 190c degrees. Bake buns for approximately 12-15 minutes or until a skewer comes out
clean.

Glaze:

Heat 2 tbsp water and apricot jam . Brush onto buns while they're still warm. Then serve with or without butter !

Ps. This bun has also been posted to yeastspotting hosted by Susan of Wildyeast.