Saturday 16 May 2015

Potato Pancakes

Hi. I made these yummy pancakes for Mother's Day dinner following a recipe from GoodFood Magazine Asia May edition.
It was served with sour cream with pan fried salmon n mango salsa.
It was delicious, enjoyed by everyone at home and added to my go-to recipes list.

Potato Pancakes

Pan fried salmon, mango salsa, potato pancakes n sour cream

Recipe :

4 medium sized potatoes, boiled n mashed well
85 gm plain flour
1tsp baking powder
1 egg
125 ml milk
1 tbsp finely chopper chives
some oil / butter
sour cream to serve

Add flour and baking powder to cooled mashed potatoes. Whisk egg and milk together in another bowl.
Then add to the potato mash with the chives, salt and pepper. Whisk till batter is smooth. You can add more milk if too thick or more flour if too thin.
Heat a non-stick pan/ tawa and add some butter. Pour pancake batter using a small ladle. Cook till both sides are golden.
Ready to serve.

This joins the May Week 3 Cooking from Cookbook Challenge Group.

Thursday 14 May 2015

Mother's Day lunch at The Bee @ Publika

The husband being away and since we haven't seen him for over 2 weeks, me and the little one decided to go pick him up at the airport and off we went for a day out.
Publika was a 30 minutes drive from Subang airport and we reached fairly early, about 10.30 am.
Finding a parking at that hour was so easy.

Shweta started demanding for ice-cream, knowing we're out 'shopping' and we gave in and got her a scoop of World Class Chocolate at Baskin Robbins (her favourite btw).
Then off she and the husband went to JKids for some playtime while mummy got her toes done ;).
Then the husband took us to The Bee for lunch where he had made a reservation. It wasn't too crowded and they had a baby chair as well as a kids menu so we're quite happy on that.

I ordered the Moroccon Shredded Lamb Pasta - cooked perfectly, tasted good and a big portion too.
The husband had the Spicy Chicken Burger which he enjoyed and sausages and fries for the kid (ended up being finished by the daddy).

Food was fast, tasted good and importantly Shweta behaved throughout the meal ;)

After the meal, we made some groceries shopping for dinner at Ben's Independent Grocer and headed home with a sleeping toddler ;).

You can check out more on the outlet here :

Tuesday 12 May 2015

Hummingbird Bundt Cake

Happy Mother's Day to all readers/bloggers. Here's a special cake I baked for the occasion, a new favourite of mine, baked in a bundt pan. The whole house smelled wonderful while it was baking and one good thing about using a bundt pan is that I don't have to bake it in 2 layers like I usually do and lesser frosting needed.

This is a flavourful, moist and delicious cake, prefectly paired with cream cheese frosting. The humid weather didn't help at all while I was frosting it thus the not so perfect piping. Nevertheless, we enjoyed it for dessert and loved by all. That's the important thing, right. ;)

Hummingbird Cake

Here's what you need :

3 cups cake flour
1 cup castor sugar
4 medium bananas, mashed
8oz can of crushed pinapple, not drained
1 tsp baking soda
1/2 tsp salt
3/4 cup conola / corn oil
1 cup pecans, baked for 5 mins at 170C and chopped
3 eggs
2 tsp pure vanilla extract

Method : 

Prepare and grease a bundt pan.
Sift flour with baking soda and salt. Keep aside.
In an electric mixer beat eggs and add in oil, mashed bananas, crushed pineapple, mix and add in sugar and vanilla. Mix well to combine.
Slowly add in flour mixture and beat on low till combined. Do not overmix.
Add chopped pecans. Mix.
Pour into greased bundt pan and bake at 170C for an hour or till toothpick comes out clean.

Frosting :

4 oz cream cheese
4 tbsp butter
1 1/2 cup icing sugar

Beat all together in a electric mixer and pipe on cake.\

Adding this post to :

Cook for Mother's Day

Friday 8 May 2015

Cream Cheese Pound Cake

Here's a bundt cake I made this week.
Recipe from by scrapbook cookbook collection.

250 gm butter
8 oz cream cheese
6 eggs
1 1/2 cup sugar
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp grated ginger
1 tbsp lemon rind
vanilla extract

Preheat oven 160C.
Cream butter, cream cheese and sugar.
In another bowl, sift together flour, baking powder and salt. Keep aside.
Add eggs one by one to butter mixture and beat between each addition.
Add flour mixture with the mixer running slow.
Add in vanilla, ginger and lemon rind. Mix well but do not overbeat.
Pour into prepared bundt pan. Bake for 60-85 minutes/ till done.

It's a golden moist cake with soft crumbs. Great with a hot cup of tea or coffee.