Chinese New Year is the time when you visit your friends and relatives, very often those you only see during this time of the year, and got “interrogated” by them =.=. Gift plays an important role in Chinese culture, so you never go empty-handed! If you pay attention to TV commercials enough, you may notice that many of the most popular gift items among Hong Kongers are, interestingly, not Chinese produces. Kjeldsens Cookies, Almond Roca, Sugus, Ferrero Rocher… just to name a few. Ferrero Rocher is particularly popular in Hong Kong for its golden package, a color Chinese people love for it symbolizes wealth. I’m not a superstitious person, but I do like their creamy, nutella-like centres!
And…. Surprise, surprise! They are equally nice when made into cookies!!
Ingredients (yield 12 pieces):
6 Ferrero Rochers (freeze them before baking)
1 cup (packed) all-purpose flour
1 tsp cornstarch
1 tsp baking soda
½ tsp salt
¼ cup butter (1 stick), softened
¼ cup white sugar
¼ cup brown sugar
1 large egg
1 tsp vanilla extract
Place the Ferrero Rochers in the freezer until firm, about an hour. Remove from freezer and hit with a hammer in a zip-loc bag a few times until they’re broken into chunky pieces. Put back in the freezer until ready to use.
Preheat oven to 180°C. Line two baking sheets with parchment paper; set aside.
In a small bowl, mix together the flour, cornstarch, baking soda, and salt; set aside.
In a large mixing bowl, cream the butter, white sugar, and brown sugar until fluffy. Beat in the full egg, then the vanilla, mixing until smooth. Add flour mixture in three parts, stirring until just combined after each addition.
Stir in ½ the Ferrero Rocher pieces. Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart. Place the remaining Ferrero Rocher into the tops of the cookies, pressing them into the dough slightly.
Bake for around 10 minutes until edges are nicely browned. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Winter is here! Dark days of winter make me want to pull on my heaviest sweater and stay in bed all day. That’s where these simple, casserole recipes come in handy. Baked to perfection in a single pan – a hearty casserole always satisfies your hunger and warms you from the inside out.
4 bone-in chicken thighs
2 Tablespoons Olive oil
Salt & Pepper
1 bowl sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
½ cup chicken broth
1 cup heavy cream
½ cup bacon
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
Preheat oven to 180 degree C. Season chicken with generous amount of salt and pepper.
Heat olive oil in a skillet over medium heat. Sear chicken on both sides, for about 3-5 minutes each side, until golden all over. Transfer chicken to a plate.
Fry bacon in the remaining oil, add in mushroom and cook for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken
To make the sauce, melt butter, add in garlic and cook until tender. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
Put chicken and mushrooms back to the sauce, brush chicken with butter and sprinkle with extra salt and pepper, bake for 30-40 minutes.
Peanut butter has always been one of my favourite food. That’s been the case ever since I was a little girl. I may have developed a more refined palate over the years ( at least I hope I have… ). Still nothing- not the finest caviar, the most aromatic truffles or the flakiest croissants, can beat the pure joy of eating peanut butter straight from the jar. Haha, yes, still doing that, feel no shame for that!
Hope u like this bread roll idea as much as I do! There is just something about those two flavors that brings back childhood memories ♥
Ingredients (yields 6 rolls):
1 3/4 cups all-purpose flour
1/8 cup sugar
pinch of salt
1 pkg. active dry yeast
1/2 cup milk
1/8 cup butter
1/2 cup peanut butter
1/2 cup jam
Honey for glazing
In a large bowl, combine 1 cups flour, 1/8 cup sugar and pinch of salt, set aside.
In a sauce pan, melt butter and milk until warm. Let cool to about 40 degrees C.
Once yeast has proofed, add in milk/ butter mixture along with an egg to the flour mix.
Stir to combine the remaining flour gradually, until dough starts to pull away from bowl.
Dump out onto a lightly floured surface and knead until dough is smooth and elastic, add in additional flour as needed, about 5 minutes.
Cover the dough and let rise in warm place until doubled.
Once doubled in size dump the dough out onto lightly floured surface and roll out into a 12″x15″ rectangle.
Spread peanut butter over the dough (leaving 1” at the edges), then dollop jam over top, spread unevenly.
From long side, roll the dough up, cut off edges and then cut into 6 equal rolls using dental floss.
Place rolls cut side up in a greased muffin pan and cover again and let rise until doubled.
Once risen preheat oven to 180 degrees C, bake for about 20minutes.
Apply honey evenly using a brush, then bake for 10 minutes more.
Sometimes, all you need to do is bake, and that very act will bring you instant peace and happiness. Whether you’re baking a loaf of brioche or whipping up some quick banana bread for breakfast, the joy that fresh, warm bread brings to the table is unlike any other.
Came across this ultra easy pizza dough recipe, calling for only two ingredients- greek yogurt and self-rising flour, on allrecipes.com the other day. Instead of ordinary pizza, I used it for a more fancy-looking braided bread and I was pleasantly surprised at how it turned out!
1 1/2 cups self-rising flour, plus more for kneading
1 cup plain Greek yogurt
2 Tablespoons butter
2 gloves of garlic, finely chopped
1/2 cup of mushroom, thinly sliced
1 cup Parmesan cheese
1 egg white, beaten
1 bowl of chicken cubes (marinated to taste with salt and pepper)
Heat oven to 260 degree C.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
Melt butter over medium heat. Add garlic and cook, about 3 mins. Stir in chicken cubes and mushroom. Cook for 5 more minutes, stir occasionally. Remove from heat.
Unroll pizza dough on parchment sheet. Starting at center out, roll dough into 15 x10 -inch rectangle with a rolling pin. Sprinkle cheese over center third of dough. Spoon onion-chicken mixture evenly over cheese.
Make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top.
Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!
A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!
1¾ all-purpose flour
1¼ cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoon minced fresh Rosemary leaves
½ teaspoon salt
Pinch of grated nutmeg
250g butter (softened at room temperature)
1 teaspoon lemon zest
1 large egg yolk
75ml heavy cream
Additional rosemary leaves and coarse salt for garnishing
Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds. Add in the egg yolk and cream.
In another bowl, combine all the dry ingredients.
Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
Divide the dough in half. Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter. Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
Preheat oven to 160˚C. Line baking sheet with parchment paper.
Slice each log into 1/3-inch thick slices. Space them 1 inch apart on the prepared baking sheet.
Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
Bake for 25-30 minutes until just golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.
Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!
2 cod fillets
2 tablespoon olive oil
2 cloves garlic (thinly sliced)
1/2 cup grape tomatoes, halved
6 large, pitted olives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 teaspoons dry white wine
2 teaspoons unsalted butter
2 fresh thyme sprigs
Heat oven to 240°C
Place the fish fillet on the parchment. Season with salt and pepper.
In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
Top fillets with wine, butter and thyme sprigs.
Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
The parcel should look like a giant sweet. Bake for 8-10 minutes.
This, friends, is the moment we’ve been waiting for- spring is finally here! Beach vacation, sunshine, and sandal season are right around the corner. As the day gets longer, it’s the time to get outside and enjoy the warm weather (instead of working in the kitchen). For a quick springtime snack, light and easy is the name of the game. With this recipe, you can pull off some bakery-worthy pastries at home in just 30 minutes. Perfect for any time of the year, but I swear: they just taste better in spring!
1 sheet puff pastry (thawed)
1 pack Cream Cheese (8 ounces), softened
4 Tbsp Sugar
1 Tbsp Vanilla extract
1 cup canned Cherry Pie Filling
Icing sugar for garnishing
Preheat oven to 200 degrees Celsius. Line a baking pan with parchment paper.
Take out a sheet of puff pastry and thaw for 10min.
Cut the sheet into 6 equal pieces.
With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the area within the border (this will stop the center of the dough from rising).
In a bowl, mix together cream cheese, sugar, and vanilla.
Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly.
Add about 6 cherries into the middle of the cream cheese.
Bake for 20 minutes. Sprinkle with icing sugar before serving.