Rainbow Marble Cake (彩虹雲石蛋糕)

Year 2010 has finally gone and I welcome the New Year with this rainbow marble cake.  I wish that the next 365 days will be bright, sweet and colourful as this cake.  May we have peace and 2011 is going to bring good luck to everyone.

Rainbow Marble Cake
250g butter
1 1/4 cups caster sugar
2 1/4 cups self-raising flour
3/4 cup milk
3 eggs
1 teaspoon vanilla essence
2 tablespoons cocoa powder
pink food colouring
2 tablespoons milk, extra

Rainbow Frosting:
45g margarine or butter
1/2 cup icing sugar
1/2 tablespoon milk
few drops of pink food colouring
rainbow choc chips and hundred thousand for decoration


Method:

1. Preheat oven to 180c.  Grease deep 22cm round pan.
2. Beat butter, vanilla essence and sugar until pale and fluffy.  Beat in eggs one at a time.  Stir in sifted flour and milk half at a time.
3. Divide mixture among 3 bowls.  Put a few drops of pink colouring into the 1st bowl.  Blend sifted cocoa powder with extra milk and stir into the 2nd bowl and leave the mixture in the 3rd bowl plain. 
4. Drop alternate spoonfuls of mixtures into the pan.  Pull skewer backwards and forwards through cake mixture.  Bake cake about 1 hour.
5. Spread with frosting and decorate the cake with rainbow choc chips and hundred thousand when the cake is cooled.

This cake recipe is adopted and modified from the cookbook Women's Weekly - Classic Cakes

彩虹雲石蛋糕

材料：
牛油 250g
幼砂糖 1 1/4 杯
自發粉 2 1/4 杯
牛奶 3/4 杯
雞蛋 3 隻
雲尼那香精 1 茶匙
可可粉 2 湯匙
粉紅色食物染色素 數滴
牛奶另外 2 湯匙

彩虹糖霜：
植物牛油或牛油 45g
糖花 1/2 杯
牛奶 1/2 湯匙
粉紅色食物染色素數滴
彩虹朱古力粒和 1 千 1百糖花粒作裝飾用

做法：

1. 預熱焗爐 180c. 預備一個 22cm 的圓形蛋糕盆，鋪好蛋糕紙。
2. 用電攪拌机發打牛油、糖和雲尼那香精至淡色和鬆起，逐次加入 1 隻蛋，分 2 次加入篩過的麵粉和牛奶。
3. 攪拌至混和，然後分成 3 等份。第 1 份加入數滴粉紅色素，第 2 份加入混好的可可粉和牛奶糊，第 3 份保留原味。
4. 用湯匙把每份蛋糕糊輪流放入蛋糕盆，再做竹籤上下轉動做成雲石形狀。放入焗爐烘一小時。
5. 待蛋糕涼後，鋪上混好的糖霜和放上彩虹裝飾。

備註：切記不要放太多的色素，否則蛋糕會變得太深色。

Carrot & Walnuts Cake with Cream Cheese Frosting (蘿蔔合桃蛋糕)

It takes me a while to find the best recipe for a carrot cake.  I have tried recipe that used pineapple, sour cream and orange frosting.  Based on personal opinion, I think walnut and sultanas go the best with carrot cake and an layer of cream cheese icing simply making it irresistible.  This recipe comes from my old collection of magazine clipping.  It's one of the reader's all-time favourites and has become one of mine as well.

Carrot & Walnuts Cake with Cream Cheese Frosting
3 eggs
1 cup sunflower oil
150g caster sugar
1 1/2 cups plain sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon bicarbonate soda
2 cups grated carrot
1/2 chopped walnuts
65g cream cheese, softened
15g butter, softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar

Method:

1. Combine eggs, oil and sugar in a bowl.  Use an electrical mixer beats the ingredients until pale and creamy. 
2. Fold in sifted flour, cinnamon, baking powder and bicarbonate soda, then fold in carrot and walnuts.
3. Spread the cake mix into a grease-lined 20cmx30cm rectangular pan.  Bake at 150c for 30minutes or until cooked.  Turn onto a wire rack to cool.
4. Beat cream cheese, butter and vanilla essence in a bowl until well combined.  Add sifted icing sugar and beat until the icing become smooth and spreadable.  Spread over cooled cakes and decorate with extra chopped walnuts.  

Note:  If you are allergic to nuts, you can substitute walnuts to sultanas and decorate the cake with choc chip instead.

蘿蔔合桃蛋糕

材料：
雞蛋 3 隻
太陽花子油 1 杯
幼砂糖 150g
普通麵粉 1 1/2 杯
玉桂粉 2 茶匙
泡打發粉 1 茶匙
小蘇打粉 1 茶匙
紅蘿蔔絲 2 杯
合桃切碎半杯
忌廉芝士 65g, 放軟身
牛油 15g, 放軟身
雲尼那香精 半茶匙
糖花 3/4 杯

做法：

1. 把雞蛋、花子油和糖放入大盆，用電攪拌机攪至蛋糕糊成淡色忌廉。
2. 倒入篩過的麵粉、玉桂粉、泡打發粉和小蘇打粉。最後加入蘿蔔絲和合桃碎。
3. 把蛋糕糊倒入一個預先放好蛋糕紙的 20cmx30cm 長方式盆，用 150c 烘 30 分鐘。把蛋糕放在蛋糕架上待涼。
4. 把芝士和牛油攪和，再加入糖花和雲尼那香精，攪拌至成糊。用刀把芝士醬鋪上蛋糕，最後灑上合桃碎作裝飾。如果對合桃敏感可除去合桃，用匙子乾代替和用朱古力粒作裝飾。

Bruschetta - Greek Style

I went to have lunch in a Greek restaurant the other day.  I've only been there twice as I usually go to the restaurant across the road merely because I like the pasta there.  Unfortunately, the restaurant was closed down so I decided to have another go with the Greek's.  We order some bruschetta for entree.  When it came to the table, it looked a bit different to what we had in the other restaurant.  It had melted cheese on top and there was some thick brown sauce drizzling around the bread.  The taste was good, too.  It's sourness made it a good appetiser that you would want to eat more food.  Of course, we would not leave until we had our dessert.

I have got some old bread in the fridge and this is what happen to it ......

Bruschetta - Greek Style

1 Olive & Feta Panini
1 tomato, diced
1 teaspoon red onion, finely diced
1/2 teaspoon fresh basil leaves, finely chopped
3 tablespoons shredded parmesan cheese
balsamic glaze
butter
pinch of salt

Methods:

1. Cut the bread into halves, then cut each half into three.  You would end up with six small pieces.
2. Mix the tomato, onion, basil and salt together in a bowl.
3. Butter the bread, then spoon in the tomato mix onto the bread.  Drizzle with the balsamic glaze, top with the parmesan cheese.
4. Place the bread into a hot grill until the cheese melt and the edges turn golden brown.

Note: You can use french sticks and baguette or even bread rolls to make this bruschetta.   

Chicken Bagels with Green Salad in Balsamic Dressing

Bagel is an interesting looking bread.  It's ring shaped with a glossy surface.  Besides kneading and resting, it needs to be boil before baking in the oven.  This Jewish bread roll can be purchased in supermarket but they are not popular in cafes that hardly any of them has it in the menu.  I have not seen it selling in my local bakery either.  I would image a warm, fresh bagel would be crisp on the surface and soft in the centre.  Traditionally, it is served warm with cream cheese and smoked salmon.  The only way I have had it in a cafe is with roast chicken and gravy.  Occasionally I would make chicken bagel for lunch when I am in the mood.

Chicken Bagels with Green Salad in Balsamic Dressing      
Serve 4

Ingredients:
4 poppyseed bagels
meat from half of a roasted chicken, cut into pieces
butter
Green salad (Spinach, coral lettuce, red onion, beetroot and cucumber)
Instant gravy

Salad dressing:
1 tablespoon balsamic vinegar
2 tablespoon low-fat mayonnaise
1 teaspoon olive oil
extra balsamic glaze

Methods:

1. Split open the bagels into halves.  Place them onto a baking tray with the cut side up and butter them all.  Grill bagels under the grill on high heat until nicely toasted.
2. Mix the salad dressing ingredients until well combine.  Toss through the green salad.  Drizzle the salad with extra balsamic glaze if you wish.
3. Place chicken onto the base of the bagel and then drizzle some warm gravy over the chicken.  Top the other half over the bagel.  Serving with the green salad.

Chicken Panini Salad Rolls

I like bread as much as I like rice.  I like bread in different size and shape, white or wholemeal, sourdough or rye, fresh or toast....  Somehow I like panini the best because it is soft, the triangular shape is so different and I'm attracted to its white flouring surface.  Our local bakery used to sell it for everyone but it only cater for the cafes now.  When I was shopping in the nearby town the other day and found it from the delicatessen, I would not miss my chance and grabbed a packet home straight away.  The end result was making me very happy indeed.  This is a low sodium version, you can add a piece of fried bacon to make it a fuller meal if you wish.

Chicken Panini Salad Rolls
Make 2

Ingredients:
2 panini rolls
2 pieces of boneless Chicken thigh
2 pieces of 100% cheddar cheese
green leaf of lettuce & spinach
grated carrot
sliced tomato
sliced onion
sliced mushroom
thai sweet chilli sauce
butter
garlic, paprika and pepper for seasoning

Methods:

1. Slice the bread into two layers.  Butter the bottom halves.  Place the cut sides up and place cheddar cheese over the top halves. Place the bread on the baking tray and grill in the oven on high till the cheese is melted and the side of bread crisp.  This process does not take long so don't leave it unattended.
2. Marinate the chicken with garlic, paprika and pepper for 10-15 minutes.  Pan fry chicken fillets in a non-stick pan until cooked.  Meanwhile, cook onion and mushroom as well.
3. To assemble the roll: place tomato at the base of the bread, then carrot, green leaf, onion and mushroom.  Place chicken over the top of the salad and drizzle some sweet chilli sauce over the chicken.  Finally, place the top halves with melted cheese on top of the bread.  

Vegetables Soup

The weather in September is quite unpredictable.  It could be sunny and warm one day then it could be cool and windy the next day.  The rain keeps the garden growing very well.  My pansies are all smiling at me in the flower pots.  Even though the weather is getting warm, I still feel like having soup to keep me warm and to increase the fluid intake.  The western style soup is very different to the Asian's.  It is thick and chunky that can be serve as a meal whereas the Asian soup is usually very thin.  The first time I tasted the vegetable soup was at my friend's cafe many years ago.  It was located in a country tourist area where you could look over the farm view from the dinning area.  It made you feel very natural and relax by having something so simple and nice.  After a few trial and error, I create this recipe as my best vegetable soup.  I can fool my kids to eat the vegetables that they don't like.

3 Litres of water
1 small onion, finely chopped
1 small sweet potato, peeled and chopped
1 small zucchini, chopped
1 small carrot, peeled and chopped
2 small potatoes, peeled and chopped
1 stalk of celery, chopped
1/2 red capsicum, chopped
1/4 sugar loaf cabbage, chopped
kernels cut from a cob of corn
1/2 cup soup mix (red lentil, yellow spilt peas, green peas and barley)
1/4 cup brown rice
chives for garnish
bread rolls to serve

Method:

1. Wash and rinse the soup mix and the brown rice.
2. Boil water in a large saucepan.  Add the soup mix and brown rice.  Then add in the rest of the vegetables and boil for about 1 hour 30 minutes in moderate and slow heat.  Use the back of the soup laddle to mess some the chuck of the vegetables to get a thicker soup.  Garnish with chives and serve with bread rolls.  

Note: The left over soup may be a bit thick, simply add in some water to thinning it during reheat.

Strawberry Feast - Strawberry Jelly Slice and Strawberry Kebabs

We have a Strawberry Festival to celebrate the strawberry season in the area where I live in September.  Local school has a school fete to invite the locals to join the fun that kids enjoy merry-go-round, face paintings, dancing performance and most important of all, eating strawberries all day long.  Strawberry is not only a very delicious and nutritious fruit, it can be prepared in a variety of ways.  To name a few, there are strawberry and cream, strawberry jam and strawberry sponge cake.  It would not be perfect having chocolate fondue without strawberry.  I like to buy the biggest strawberry as it tastes the sweetest.    Let's celebrate the strawberry season with my strawberry jelly slice and strawberry kebab.  Recipe of the jelly slice is based on the recipe from Cakes & Slices Cookbook published by the Australian Women's Weekly.

Strawberry Jelly Slice

Ingredients:
Make about 10 slices

2 cups (250g) sweet biscuits
125g butter, melted
100g pink marshmallows
1 teaspoon gelatine
1/4 cup milk
1/4 teaspoon vanilla essence
2/3 cup Pauls low-fat thickened cream
5 strawberries, halved
2x100g packets strawberry jelly
2 cups boiling water

Methods:

1. Grease a 19cmx29cm lamington pan.
2. Process the biscuits into crumbs by an electric blender.  Combine crumbs and butter in a bowl, mix well.  Press evenly over base of the pan and put into the fridge for about 30 minutes or until firm.
3. Combine marshmallows, gelatine and milk in a saucepan, stir over low heat without boiling until marshmallows are melted.  Add in the vanilla essence.  Leave cool to room temperature.
4. Whip cream in a separate bowl until soft peaks form,  add the marshmallow mixture.  Pour over the biscuits base.  Refrigerate for another 30 minutes or until firm.
5. Dissolve jelly in boiling water, cool to room temperature.  Pour jelly over the marshmallow filling.
6. Push the halved strawberries into the semi-settle jelly and refrigerate until firm before cutting. 

Note: Pauls' low-fat thickened cream is the only brand that can be whipped.  It takes a bit longer to whip than the full cream one and it does not whip perfectly.  The gelatine helps the marshmallow filling to set.   I am trying to cut down as much fat as possible in this recipe.

Strawberry Kebabs

make 4 kebabs

Ingredients:

strawberries

white & pink marshmallows

50g dairy milk chocolate, melted

4 bamboo skewers

Method:
Simply skew the strawberries and marshmallows through the skewer and drizzle with warm melted chocolate.  Enjoy! 

Baklava

I finally decided to try making Baklava after watching the Australian Junior Masterchef.  When I went travelling in Melbourne years ago, many different types of Greek's sweet were selling in the Greek pastry shops.  Some were in a roll and some were in layers but they all look awfully sweet.  We bought a few for sampling and you couldn't eat too much as they were very rich.  It is a nice compliment to go along with a cup of coffee.  Anyway, we enjoy our trip and never forget the awesome looking of all the different varieties of Greek sweet.  I follow the kids in the Junior Masterchef to make the Baklava in a roll rather than in flat layer as stated in my recipe.  Oh, my goodness!  It's crispy, crunchy, buttery and not as sweet as the one I have tasted.  The honey-lemon syrup cuts into the saltiness of the pastry.  I take a big bite of it and thinking whether I should have a second piece.  It's never too old learning tricks from kids.  My Baklava is based on the recipe from Cooking Class Cookbook from the Australian Women's Weekly.

Baklava
Make 6 pieces

Ingredients:
15 sheets fillo pastry (about 23cmx23cm), thawed
2-3 tablespoons of butter, melted
1 cup walnut, finely chopped
3/4 teaspoon cinnamon
2 tablespoons sugar

Honey-lemon Syrup:
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
2 tablespoons honey

Methods:

1. Line the non-stick baking paper onto the tray.  This will be your working station.
2. Place the first sheet of pastry onto the tray.  Brushing it with melted butter.  The fillo pastry I have is about 23cmx46cm, I cut it in half and work on the square shape.
3. Repeat the brushing process for each layer of pastry.  Fillo pastry is as fine as rice paper.  Try to patch it if it breaks rather than throwing the whole sheet away.  You don't notice it in the end product. 
4. Combine walnuts, cinnamon and sugar, sprinkle evenly over top layer. 
5. Fold the two ends of the pastry toward the middle.  Then fold it again so you have one end stacking on top of the other like a roll.  Brush the top and side of the roll with butter.
6. Bake in the pre-heat oven at 170C for about 30 minutes or until crisp and golden brown.
7. Combine sugar and water in a small saucepan pan, stir over low heat until sugar has dissolved.  Add in lemon juice and honey and boil until the syrup starts to thicken.
8. Trim the end of the roll, then cut the roll into 2cm thick pieces.  Drizzle hot syrup over the Baklava.

Black Forest Cupcake (黑森林杯仔蛋糕)

We have moonlight market once a month in our town.  There are live music, alfresco dinning and other specialty stalls selling homemade skin product, olive oil, plants and fudges.  It's not a huge market but I enjoy eating out in the street which bring back my childhood memories in Hong Kong.  My favourite store is the organic chocolate store selling homemade chocolate and cakes.  The chocolate is smooth and the cake is not too sweet and it tastes just "perfect".  The store's young owner has been working with Jamie Oliver and he is such a humble person.  His food is simple but delicious that you'd never forget its taste.  One time, I bought a black forest cupcake for my son, he got very upset as I took a little sample of it.  Unfortunately, the chocolate store is not there in every moonlight market and I have to make some of the cupcakes to satisfy my sweet tooth until the store is up for business again.

Black Forest Cupcakes
(make 12)

165g butter
3/4 tablespoon dry instant coffee
1 cup hot water
100g dark chocolate
50g milk chocolate
1 1/2 cup caster sugar
2 cups self-raising flour
1 tablespoon cocoa powder
2 small eggs (60g)
1 teaspoons vanilla essence
300ml cartons thickened cream
2 teaspoons icing sugar
1 can of 415g pitted black cherries, drained
2 tablespoons kirsch
Finely grated dark chocolate for decoration

Methods:

1. Line a 12 cakes muffin tin with paper cases.  Preheat oven to 160C.
2. Melt butter in saucepan, stir combined coffee and hot water, then add in chocolate and sugar.  Stir over low heat without boiling until smooth.  Transfer to a large bowl, cool to warm.
3. Beat the chocolate mixture in low speed with electric mixer, gradually beat in sifted dry ingredients in two lots.  Beat in egg one at a time, then essence.  Spoon batter into muffin tin till it is 3/4 full.  Bake in oven for 30 minutes or until it is cooked.  Cool cake in the rack till it is completely cool.
4. Beat cream until firm beak form, then add in icing sugar.  Keep whipped cream in the fridge.
5. Cut 6 whole cherries in half and set aside.  This will be the garnish for the cake.
6. Cut the rest of cherries into chuck pieces, soak it with the kirsch for few hours.  If you have young children, you may like to omit the kirsch. 
7. Cut a deep circle around the top of cake leaving a 1 cm edge as you would do for a butterfly cake.  Cut the bottom off the cut piece so you have got a flat bottom piece to put back to the cake.
8. Spoon in some cherries into the hole until it is levelled with the cake.  Then fill up the top with the flat piece.  Spoon in a little bit of cherries over the top again and spread the whipped cream over and top the cake with a halved cherry.  Finally sprinkle some grated chocolate for decoration. 

Note:  I prefer to mix the dark and milk chocolate in making cake as I find that the cake taste a bit rich if I only use dark chocolate.  It is an individual choice.  If you have put the cake in the fridge, leave it at room temperature for 10-15 minutes before serving.  The cake will be nice and soft again.

黑森林杯仔蛋糕
( 12 隻份量)

材料：
牛油 165g
咖啡粉 3/4 茶匙
熱水 1 杯
黑朱古力 100g
牛奶朱古力 50g
砂糖 1 1/2 杯
自發粉 2 杯
可可粉 1 湯匙
60g 雞蛋 2 隻
雲尼那香精 1 茶匙
忌廉 300ml
糖粉 2 茶匙
415g 罐頭去核櫻桃 (車里子), 隔水
kirsch 酒, 2 茶匙
磨碎朱古力, 裝飾用

做法：

1. 預熱焗爐 160c, 一個 12 個鬆餅盆放好蛋糕紙。
2. 用熱水溶好咖啡粉。把牛油和咖啡水一起放進小煲，待牛油溶化後再加入黑朱古力、牛奶朱古力和糖。用低溫攪伴至混和，倒入另一個盆待涼。
3. 用電攪拌机的慢速攪至蛋糕糊混和，分 2 次隨隨加入篩過的自發粉和可可粉，然後每 1 次加入 1 隻雞蛋，最後拌入雲尼那香精。倒蛋糕糊到蛋糕盆直至每個 3/4 滿為止。焗 30 分鐘，把焗好的蛋糕放在蛋糕架待涼。
4. 用電攪伴机打發忌廉至企身，加入糖粉。放入雪櫃待用。
5. 把 6 粒櫻桃切 1 半作裝飾。
6. 然後把其餘的櫻桃切大粒，用 kirsch 酒浸數小時。如家有小孩不想用酒可以免用。
7. 用小刀在蛋糕切出一個頂，放入櫻桃和忌廉。然後再回蛋糕頂，鋪上忌廉，半粒櫻桃和碎朱古力。

Father's Day Special: Banana Pancakes with Butterscotch Sauce

Australia's Father's Day is on the first Sunday in September, it is also the first week of Spring.  Gardening and hardware tools are the popular gift ideas for this occasion.  We have just put in new mulch for our garden and I have planted some pansies and roses in the pots.  What a life to have by having these sweet, fluffy pancakes at the veranda surrounded by blooming flowers this Father's Day!

Banana Pancakes with Butterscotch Sauce    
Serve 4

Ingredients for pancakes:
1 cup self-raising flour
1 1/4 cup buttermilk
1 egg
1 tablespoon maple syrup
1 tablespoon melted butter
1 thinly sliced banana
extra sliced banana and whipped cream to serve

Ingredients for Butterscotch Sauce:
30g butter
1/2 cup brown sugar
1/2 cup low-fat thickened cream

Methods:

1. Sift flour into a bowl.  Add sugar.
2. Make a well in the middle of the bowl, add in egg and then gradually stir in buttermilk, maple syrup, melted butter until smooth.  Finally fold in sliced banana and rest for a few minutes.
3. Grease a non-stick pan with butter.  Change the heat from high into medium.  Spoon or pour the batter into the pan until the pancake is about 8cm in diameter.  Flap over the pancake when bubbles appear around the edges.  Cook pancake until golden brown on both sides.  Make 12 pancakes.
4. To prepare the butterscotch sauce: Melt butter and sugar in a pan.  Stir in cream.  Bring to the boil, keep stirring.  Set aside.
5. To serve: Stack 3 pancakes on top of each other on a plate and drizzle the warm butterscotch sauce over the pancake, serve with extra sliced banana and whipped cream. 

Zucchini Pie with Sweet Potato & Rocket Salad

When I was a young mother, there was always a lot of home parties selling stuffs such as kitchen and home wares.  The goods were better quality and more expensive than the markets so everyone would host a party to redeem the benefit for being the host.  I usually enjoy the party meeting new friends and buying stuff that could pamper myself.  This recipe of the zucchini pie is one of the memory I gather of those days and has become my family recipe.  The original recipe only use zucchini and bacon and I have changed it to be a vegetarian dish by putting more vegetables to enhance the favour and goodness.  I like to serve this to my family as a Sunday lunch.

Zucchini Pie with Sweet Potato & Rocket Salad
(Serve 4)

Ingredients for Zucchini Pie:

1 large zucchini, grated
1 large carrot, peel and grated
1 cob of corn, cut kernels from cob
1/4 red capsicum, finely diced
1/2 medium onion, finely diced
1/2 cup low-fat grated cheddar cheese
1/2 cup self-raising flour
2 eggs
salt & pepper

Combine all ingredients and pour into a greased flan.  Bake for 1hour in a moderate oven (180c) or until the top turns brown.  Leave in the oven for 15 minutes before taking out.

Ingredients for Sweet Potato & Rocket Salad:

1 medium sweet potato, peel and cut into 1.5cm cubes
80g of rocket & baby spinach leaves
1 tablespoon pine nuts
1 tablespoon bottled wholegrain mustard
1-2 tablespoons olive oil

Lay a piece of non-stick baking paper onto the baking tray.  Put the sweet potato onto the tray and drizzle some olive oil over it.  Roast the sweet potato into the oven for about 30 minutes while the zucchini pie is cooking.  Do not over cook the sweet potato, it should not be too soft.  Meanwhile, wash the rocket leaves and drained.  Toss through the rest ingredients with the sweet potato, rocket leaves and extra olive oil until well combine.  Serve with the zucchini pie.

Banana, Raspberry & Choc Chips Muffins (香蕉藨莓朱古力鬆餅)

My mother-in-law is one of the kind that can bring magic in baking.  We have got two over-riped bananas and some frozen raspberry left in the freezer.  And this is what she can create!  Amazingly, none of the favour over powering the others and I like the crispy sugary topping.  I have been wondering what sort of choc chips to put on top as dark choc chips usually go with banana and white choc chips go with raspberry.  At the end, I put one kind of choc chips on each muffin alternatively to suit individual taste.  I wonder how many muffins would be left when the kids come back from school.

Banana, Raspberry & Choc Chips Muffins

(Make 9 muffins)

Ingredients:

2 cups plain flours

4 teaspoons baking powder

1/3 cup brown sugar

1 egg, beaten

3/4 cup melted butter

1 1/4 cup milk

1 cup mashed banana

1/2 cup frozen raspberry

dark choc chips and white choc chips

extra brown sugar  

Methods:

Preheat over at 200C. Mixed plain flours, baking powder and sugar together until well combined.  Add in banana, egg and gradually stir in butter and milk and finally stir in raspberry.  Fold gently and do not over mix.  Spoon batter into the muffin case until 3/4 full.  Sprinkle few choc chips and 1/2 teaspoon of brown sugar on each muffin.  Bake in the oven for about 20-25 minutes or until cooked. 

香蕉藨莓朱古力鬆餅

(9 個份量) 

材料：

2 杯普通麵粉

4 茶匙泡打發粉

1/3 杯黃砂糖

1 隻蛋, 打散

3/4 杯牛油, 溶化

1 1/4 杯摀爛的熟香蕉

1/2 杯急凍藨莓

黑朱古力粒和白朱古力粒

額外的砂糖黃

做法：

預熱焗爐 200c，

混合普通麵粉、泡打發粉和糖，然後加上香蕉、雞蛋。隨隨加入牛油、牛奶和藨莓，

攪拌數下直至混和，但不要過份攪拌，否則鬆餅會變實。

倒蛋糕糊到鬆餅模直至 3/4 滿。

灑上黑白朱古力粒，最後每個鬆餅灑上 1/2 茶匙黃糖。

放入焗爐烘 20-25 分鐘。

Apple Cake (蘋果蛋糕)

I have not made this cake for a long time as my family always prefer chocolate cake.  Few months ago when I made it again, my daughter kept asking for more and more.  I packed it for her lunch or serve as an afternoon tea.  She likes the buttery taste with the apricot glaze.  While I'm recovering from a recent operation, she makes this for us under the guidance of her grandmother and it tastes as good as mine.  This recipe is based on the recipe I obtained from the Cakes & Slices Cookbook published by the Australian Women's Weekly.

Apple Cake

Ingredients:
185g butter
zest of a whole lemon
2/3 cup castor sugar
3 eggs
1 cup self-raising flour
1/2 cup plain flour
1/3 cup milk
1 1/2 apples

For the glaze:
1 teaspoon gelatine
2 tablespoons hot water
2 tablespoons apricots jam

Methods:

1. Preheat oven to 180C.  Grease a 20cm springform pan.
2. Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs one at a time, beat until combined.  
3. Transfer mixture to large bowl, stir in sifted flours and milk.  If it is still too thick, add a little of milk. Spread into the prepared pan.
4. Peel apples, cut into 9 pieces, remove cores.  Make lengthways cuts into the round sides of apple pieces, cutting about three quarters of the way through.  Do not cut through.
5.  Arrange the apple pieces round side up around edge of the cake.  Bake in oven for 1 hour or until cooked.
6. Sprinkle gelatine over hot water, add jam.  Spread half jam mixture over hot cake, cool cake in pan.  Remove from pan, brush with remaining jam mixture.

蘋果蛋糕

材料：

牛油 185g

一個檸檬的皮, 磨碎

砂糖 3/4 杯

雞蛋３隻

自發粉 1 杯

普通麵粉 1/2 杯

牛奶 1/3 杯

蘋果 1 1/2 個

掃面：

魚膠粉一茶匙

熱水２湯匙

杏桃果醬２湯匙

做法：

1. 預熱焗爐 180c，預備一個 20cm 的圓形蛋糕盆。放上蛋糕紙。
2. 打發好牛油，糖和檸檬皮至淺色和輕身，每次加一隻蛋直至混和。
3. 轉入一個大盆，分２次加入篩過的自發粉，普通麵粉和牛奶。如果蛋糕料還太厚身，可以再加少許奶直至容易攪拌為止。然後放進蛋糕盆裏。
4. 蘋果削皮，去心, 切成９份。每一份用刀打直切３至４下，但不要切斷。
5. 將蘋果排上蛋糕面，放入焗爐焗一個鐘。
6. 用熱水溶掉魚膠粉，再加入杏桃醬成糊。掃一半到熱蛋糕上，待蛋糕涼，再掃上其餘的果醬糊。

Lemon & Thyme Chicken with Roasted Country Vegetables (檸檬百里香燒雞配鄉村式烤菜)

I have got some old magazines and find the recipe of lemon and thyme chicken.  I have never used fresh thyme in my cooking so I am taking an experience with it.  My son takes out the sprigs of thyme from the roast pan in the oven as soon as he smells something strange.  He demands that he will not have dinner if "that thing" is cooking with the chicken.  Once when the chicken is cooked, I sprinkle some roasted thyme onto the chicken and vegetable. (except my son's dish)  The strange smell of fresh thyme has gone and I can hardly taste anything unpleasant.  Everyone enjoys the dinner and it does not end up as a disaster.  The original recipe uses chicken maryland and I substitute it with chicken drumstick.

Lemon & Thyme Chicken with Roasted Country Vegetables

Serve 4
Ingredients:
5 chicken drumsticks
clove of garlic, finely chopped
juice of 1/2 lemon
4 sprigs of thyme
3 potato
1 medium sweet potato
1 small cut pumpkin
beans
salt and pepper
oil

Method:

1. Preheat oven to 200C.  Wash the chicken drumsticks and lay them onto the roast pan.
2. Peel the skin from potato and sweet potato and chopped into 2cmx2cm cube size of chuck.  Chop off the skin from the pumpkin and cut into the same size as the potato.
3. Arrange the vegetable around the chicken and squeeze in lemon juice over the chicken. If you want more lemony flavour, add in 1 teaspoon of lemon rind.  Season the chicken and vegetable with garlic, 2 teaspoons of salt, little pepper and 2 tablespoon of oil. (If you like buttery flavour, substitute the oil with butter) Put the sprigs of thyme over the chicken and roast for 1 hour or until the chicken and vegetable are cooked.  In my case, take the thyme out from the oven after 30 minutes.  Rotate the chicken and vegetable 2 or 3 times.
4. Trim the end bit of the beans and cut it in half.  Cook or steam the beans with salted water until cooked.  Serve it with the chicken and roast vegetable.

檸檬百里香燒雞配烤菜

材料：

雞小腿５隻

蒜頭Ｉ粒，切粹

半個檸檬汁

百里香４條

馬鈐薯３個

紅番薯１條

南瓜 1/4 個

菜豆數條

鹽和胡椒粉識量

油少許

做法：

1. 焗爐预熱 200c.  把洗乾淨的雞腿排好在烤盤。
2. 馬鈴薯和番薯削皮，切 2cmx2cm 大粒。南瓜切皮，切同状。
3. 把薯仔，南瓜配好雞腿週圍。榨檸檬汁於雞腿，如想檸檬味更燶，可加少許檸檬皮。然後加入蒜頭、鹽、胡椒粉和少許油。(可以用牛油代替菜油增加香味) 最後加上百里香焗 1小時 或直致雞全熟，焗時反轉雞和菜數次。
4. 把菜豆切去頭尾，再切一半。蒸熟。配雞和鄉村烤菜一同吃。

Apple & Cinnamon Muffins (蘋果肉桂鬆餠)

This is a good old favourite that everyone would have made it before. This is my first post so I am putting in something simple but delicious to have. It's good to put into kid's lunchbox or serve as a quick snack to feed the hungry kids after school.

Apple & Cinnamon Muffins

Make 12 muffins

Ingredients:

1 cup milk

1/2 cup butter
1/2 teaspoons cinnamon

1 1/2 teaspoons vanilla essence

1/2 teaspoon lemon rind

2 large eggs

2 cups self-raising flour

3/4 cup castor sugar

pinch of salt

2 granny smith apples (peeled, cored & chop into 1cm small pieces)

Methods:

1. Preheat oven to 200C/400F, line a 12 hole muffin tin with paper cases.
2. Melt butter and milk in a saucepan at moderate heat, add in vanilla. Remove the saucepan away from the heat and let cool for a few minutes.
3. Beat egg one at a time into the mixture with an electric mixer until well combined.
4. Sift flour in a separate bowl and add in sugar, cinnamon, salt and lemon rind
5. Add the egg mixture gradually into the dry ingredients and finally mixed in the apple pieces.
6. Spoon the batter into each muffin cup until it is 2/3 full. Bake for about 15-20 minutes or until golden in colour. Remove muffins from the oven and leave them cool in the tin for 5 minutes before cooling on the rack.

蘋果肉桂鬆餠

(12 隻 份量)

材料：

牛奶１杯

牛油半杯

肉桂粉半茶匙

雲尼拉香精１1/2 茶匙

磨碎檸檬皮半茶匙 

大雞蛋２隻

自發粉２杯

沙糖 3/4 杯

鹽少許

青蘋果２果 (去皮、切粒)

做法：

1. 预先開熱焗爐 200C/400F，鬆餠盤放入蛋糕紙杯。
2. 用中火把牛油和牛奶煮熔，再加雲尼拉香精。離火待涼。用電攪拌器把雞蛋一隻一次與牛油、牛奶混合。
3. 然後加入篩過的自發粉, 糖, 肉桂粉, 鹽,  檸檬皮 和蘋果粒。用木匙隨意拌和但不要過份拌和否則鬆餅會變硬。
4. 用湯匙把蛋糕料放入鬆榚模，大約 3/4 满。放進預熱的焗爐，焗大約 15-20 分鐘直至金黄色。待涼５分鐘才吃。