Author: Ting-a-ling

The ultimate banana bread

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I must admit, I have an obsession for banana breads. I had an experiment on the different kinds of methods for making banana bread (click here to read more about the battle of the banana bread) but nothing beats this recipe by Curtis Stone. It is now my go-to recipe for banana breads. One thing to note about banana bread – the more ripe the banana, the more fragrant the bread will be. So don’t worry if the banana that you are using looks over ripe, so long as it is not rotten, it’s perfect for baking! I like to use yoghurt or buttermilk in my recipes because it makes the cake moist and light. In this recipe I used vanilla yoghurt but sometimes I substitute it with buttermilk. There is actually no difference in texture or taste. The ultimate banana bread Preparation time: 15 min Baking time: 40min or when skewer comes out clean Nutrition per slice (8 servings) Ingredients 100g plain self raising flour 100g wholemeal self raising flour 100g caster sugar 1/2 tsp cinnamon …

Tiramisu

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I got this recipe off from my friend who made one of the best tiramisu I’ve ever had. It was my first time making Tiramisu and it was surprisingly easy and almost fool-proof. The tiramisu tasted so good that I made two batches (one in a tray and the other in wine glasses) because I knew that it would be a hit at the dinner party and I was absolutely right! Nutrition per serving of tiramisu (one batch serves 12): Ingredients: 500g mascarpone cheese 110g caster sugar 4 eggs 8 table spoons of instant coffee dissolved in 300ml of warm water 8 table spoons kahlua or any coffee liquor 12 sponge fingers 40g cocoa powder for sprinkling 50g 70% dark chocolate for shaving Directions Preparation time: 20 min Resting time: At least 8 hours Dissolve 8 tbs of instant coffee with 200ml warm water. Add 8 tbs of Kahlua into the mixture and mix well Dip the sponge fingers into the coffee mixture. Just a quick dip – you don’t want the sponge fingers to become …

Carrot cupcakes

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If you like carrot cakes, this recipe is not to be missed. I adapted this recipe from BBC Good Food and made some slight modifications. These carrot cupcakes turned out to be moist and absolutely delicious. Together with the cream cheese frosting – it’s like a matchmake in heaven. Nutrition per cupcake (without the cream cheese frosting) Ingredients for the cake 200g carrots (grated) 100ml grapeseed oil 50ml buttermilk 2 eggs 120g brown sugar 100g wholemeal self-raising flour 100g white self-raising flour Zest 1 orange 1 tsp cinnamon powder 1 tsp nutmeg powder 1 tsp bicarbonate soda 50g walnuts (chopped) 50g raisins Ingredients for the cream cheese frosting 500g cream cheese 60g unsalted butter 150g icing sugar 1 tsp vanilla essence Directions Preparation time: 20 min Baking time: 20 – 25 min (or when the skewer comes out clean) Preheat the oven to 180 degrees Grate 200g carrots and zest one orange Mix the sugar, flour, bicarbonate of soda, cinnamon, nutmeg into a large mixing bowl. Use your fingers to run through the mixture to …

Coffee linseed cookies

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I’ve been wanting to make these cookies for a long time. Strangely, I can’t seem to find any coffee essence in Australia so I had to wait till I get back to Singapore to make it. I added linseeds into the cookies for a nutty flavour. The best part about making your own cookies is that you can be extremely generous with the amount of chocolate you add. I love using huge chunks of cadbury dark chocolate in my cookies. Every single bite has a chocolate bit in it that makes it irresistible! Ingredients: Preheat the oven to 180 degrees Preparation time: 15min Baking time: 10-12min or when the cookies turn brown 150g unsalted butter 80g brown sugar 100g plain flour 70g wholemeal flour 30g linseed meal 1 egg 1/4 tsp salt 1/2 tsp bicarbonate soda 2 tsp of coffee essence 100g dark chocolate chips Nutrition per cookie (One batch makes 55 cookies – 12g each) Directions Cream the butter and sugar until light and fluffy Add 1 egg and continue to whisk Add in …