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!