Friday, 24 May 2013

Let's Have Some Snacks: Caramelized Walnuts
吃点零食吧:琥珀核桃


难得周五遇到公共假期,可以好好享受一个长长的周末。

昨晚就把闹钟关掉,早上睡到自然醒。准备了两个清爽的小菜作早餐,简单可口。自从有了NESCAFE PICCOLO, 每逢周末,早餐后泡杯摩卡或卡普奇诺,悠闲地坐在家里享受早上的时光。好惬意啊!

要知道这份恬静在平日可是可望而不可及的。每天六点闹钟一响,就开始和时间赛跑,早餐都是在车里吃的。送了孩子们去学校,就直接驾车去公司,晚上到家已经7点了。。。“日出而作,日落而息”? 现在连小学生都做不到,更何况你我这样的上班族?

不过,工作着,还是幸福的。在职场上摸爬滚打了十多年,经历过升职加薪的喜悦,也经历过公司倒闭裁员的无奈。任何时候,都要和自己说,这就是生活,有苦有乐,有得有失。正所谓“塞翁失马,焉知祸福?” 

想想最开心的还是第一份工作。同事们都是刚出校门的学生,单纯,热情,心无芥蒂。也有竞争,也有压力,可是那时的笑容是最真诚的。 即使现在大家各奔东西,友谊依然深厚。因为我们一起度过了人生最宝贵的年华,记忆里珍藏着彼此青春的模样 。碰巧看到下面的句子,觉得有点触景生情,贴出来和大家共勉:

Friendship means understanding, not agreement.
It means forgiveness, not forgetting.
It means the memories last, even if contact is lost.

好了,言归正传,既然是周末,当然要好好犒劳一下自己和家人了。做了这个琥珀核桃零食,又香又甜,吃下去,真的停不了口。我喜欢这个食谱,因为核桃没有经过油炸,相对健康一点。当然外面也有卖的,罐装的,可是哪有自己做得新鲜又经济实惠?

至于孩子们,她们又要求Famous Amos 曲奇,已经在烤箱里啦!每次她们都会带一些去学校,和好朋友分享。一来这是她们最喜欢的饼干;二来,她们也想向朋友们“炫耀“她们妈妈的手艺。还好,每次都好评不断。我开玩笑说,改次学校嘉年华会或者慈善义卖,我就做这款饼干,比起棉花糖,爆玉米花之类的,多少健康一点,又好吃,保证大卖!


CARAMELIZED WALNUTS
(琥珀核桃 )

材料

- 核桃仁300g,
- 油2大匙,
- 砂糖170g(3/4杯)
- 清水半杯。

Ingredients

- 300g Walnuts
- 2 Tablespoons vegetable oil
- 170g (3/4 cup) castor sugar
- 1/2 cup water



做法:

1. 将烤箱预热至350 F / 180 C。把核桃仁铺平在烤盘上(尽量不要重迭),放进烤箱烘烤约8分钟,出炉备用。

2. 炒锅里加热油2大匙,放入砂糖,中火加热至砂糖完全溶解,继续加热至糖浆颜色变成黄褐色,将核桃仁下锅与糖浆一起翻炒,这时会觉得糖浆在翻炒时可以拉丝,这时加入清水半杯,翻炒均匀至糖水收干即可熄火。

3. 将炒好的琥珀核桃铺平倒在烤盘上晾干,用筷子拨开使核桃摊平(尽量不要重迭),冷却之后就会干爽不沾粘了。

Directions
  1. Spread the walnuts in a single layer on the prepared baking sheet.
  2. Bake in preheated oven at 180 DegC for 8 minutes.
  3. Transfer walnuts to a plate and set aside.
  4. In a saucepan, heat up 2 tablespoon oil. Add castor sugar and stir over medium heat until the sugar dissovled.
  5. Stop stirring and boil the syrup until it turn rich golden brown.
  6. Add walnuts into the syrup.  Working quickly, stir fry the sugar and walnuts until they are well combined. 
  7. Add half cup of water and continue stir fry until syrup is completed absorbed.
  8. Spread the walnuts in a single layer on the prepared baking sheet. Allow to cool. 

Note: If the sugar hardens, return to saucepan at low heat, and stir several minutes. Repeat step 8.

Recipe adapted here.

Sunday, 5 May 2013

Cranberry Shortbread, Mother's Day
蔓越莓牛油酥饼, 母亲节

 

Last year,  I received "World's Best Mom" award from my younger daughter as Mother's Day gift. I post the "certificate" on the wall in my office. I joked that it took almost 10 years for me to receive this award. It's indeed a tough yet rewarding journey bringing up babies.

Looking ahead, parenting a teen would be more challenging. Hope I receive another "certificate" in 5-10 years' time...


This year, Mother's Day is just one-week away.  While anticipating "priceless" gifts from my children,  as a daughter,  I have been shopping around for a perfect gift for my mother.  She has brought up 3 of us, and now still helping me take care of my children... No matter what gift I buy for her, I know I am not able to repay her unconditional love to me and my family.

I was at Marks & Spencer in Orchard last week. Did not find the perfect gift there, instead, bought a pack of WALKERS Pure Butter Shortbread Fingers Biscuit. It's one of my favourite biscuits. With a light sprinkling of sugar on top, Scottish shortbread taste oh-so-delicious.

Now the pack is gone, I decided to bake my own shortbread at home. Followed the same Scottish Shortbread recipe I used last December, I added some dried cranberries and lemon zest. That's my Cranberry Shortbread. The taste?  Believe the pictures tell you all...


CRANBERRY SHORTBREAD
(Recipe adapted and modified from Famous Cuisine 名食谱 )

INGREDIENTS

- 250g all-purpose flour
- 120g rice flour
- 250g cold salted butter (1 bar)
- 1/2 teaspoon baking powder
- 80g icing sugar
- 40g dried cranberry, sliced
- 1 lemon zest
- 1 tablespoon caster sugar for dusting










 
DIRECTIONS
  1. Preheat the oven to 180 degC.
  2. In a large bowl, mix the flour, rice flour, baking powder and sugar.
  3. Add the cold butter. With a knife, cut the butter into the flour mixture. With your fingertips, rub the butter and flour together until it resembles coarse crumble like breadcrumbs.
  4. Add lemon zest and cranberries and mix into a dough. 
  5. Cover the dough with plastic wrap and refrigerate for about one hour.
  6. Unwrap chilled dough and roll out to 1cm in thickness. Cut out using a cook cutter.
  7. Sprinkle the shortbread with the caster sugar. 
  8. Bake in the preheated oven for 25-30 minutes until the top and bottom of the shortbread is lightly golden.
  9. Leave shortbread on the tray for about 10 minutes before transferring to a wire rack to cool completely.
  10. Keep in an airtight container in a cool place for up to 2 weeks.

Wednesday, 1 May 2013

Lemon Cake
柠檬蛋糕


Today is Labour Day, a public holiday in Singapore.  May all the workers here, the blue or white collar, young or old, local or foreigners, happy at work and receive fair treatment.

To celebrate, I baked this rich moist Lemon Cake for my family. My daughters like it so much that they would like to reserve two pieces as their breakfast tomorrow.

It's an easy-to-make cake, just like the Walnut Cake, simple and yummy. With lemon zest and lemony glaze, this cake is sweet and buttery with fresh citrus taste.

I got the recipe from a blog. However, I did not save the link. If you happen to see this recipe from the web, please let me know so that I can link back to the original recipe. I followed exactly the original recipe except for the glaze, which I made slight modification.






LEMON CAKE

For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 250g unsalted butter (softened)
- 3/4 cup sugar
- 3 eggs
- zest of 1 lemon
- 200ml sour cream

For the glaze:
- Juice of a half lemon
- 3 tablespoon melted butter
- 3/4 cup icing sugar

DIRECTIONS

To make the cake:
  1. Preheat your oven to 180 DegC
  2. Mix flour, baking powder and the salt in a bowl.
  3. Cream together butter and sugar with an electric mixer. Add eggs one by one. Beat well.
  4. Gently fold in the flour mixture.  Mix thoroughly and then add the lemon zest.
  5. Pour the batter into greased baking tin. Bake for 45 mins or until cake tester comes out clean.
  6. Leave cake to cool completely before removing from the tin.
To make the glaze:
  1. Combine lemon juice and icing sugar until smooth and white.
  2. Add melted butter. Mix well.
  3. Make sure your cake is completely cool before drizzling with the glaze.
Related Posts Plugin for WordPress, Blogger...