Monthly Archives: October 2015

Going, going, gone!


Whose ready for some baked churro bites dipped in hot chocolate sauce?They are meant to be for tea time, but not sure they will last until then 😉 …. Original recipe belongs to Gemma Stafford from ‘Bigger Bolder Baking’ but have tweaked it around to suit my own taste … suggest you do the same! 🙂

Baked Churros with Hot Chocolate Sauce

Ingredients for the Churros: 
All Purpose Flour: 1 cup
Brown Sugar: 2 tbsp
Salt: 1/4 tsp
Unsalted Butter: 1/2 cup or 113 grams
Vanilla Essence: 1/2 tsp
Eggs (at room temperature): 3

For the coating: 
Cinnamon: 1 tsp
White Sugar: 1/4 cup
Salt: 1 tsp

Ingredients for the Hot Chocolate Sauce: 
Semi-sweet chocolate chips: 180 grams
Milk: 2 and 1/2 cups
Cornflour: 1/2 tsp  Read the rest of this entry


Feeling cheesy …


Been a while since I baked a savoury, so it’s ‘Yay Day’ for all the savoury fans as I finally got around to baking Cheese Fatayer today. Fatayer is a popular Middle Eastern savoury that has various fillings such as spinach, meat or simply cheese. Though you can shape the dough whichever way you want, Cheese Fatayer typically consists of a boat-shape. The tutorial I watched made it look so easy to do that I had even decided to portray the look of the famous gondola’s you see everywhere in Venice (holiday still fresh in my mind!). But it was a different story, when it came to doing it myself, and as I clearly need a lot more practice, you’ll just have to settle for this flower until I get better at it 😀 …


Recipe as follows:

Ingredients for the dough:
All Purpose Flour: 2 and 1/2 cups
Instant Yeast: 1 and 1/2 tsp
Sugar: 1 tbsp
Whole milk (lukewarm): 1 cup
Olive Oil: 1/3 cup

Method for the dough: In a bowl, add all the dry ingredients and add the milk and olive oil. Knead until it forms a smooth dough. You can add a little more flour if it gets too sticky. Cover the dough and let it rest for approximately 10 minutes. Divide the dough into equal small sizes, and roll out into an oval shape.
Add the cheese filling in the centre and wrap it around the sides and ends.
Bake in your pre-heated at 180 degrees Celsius for approximately 10 – 15 minutes or until it turns golden brown in colour.
Optional: I always like to brush the bread with garlic butter as soon as it comes out of the oven as it adds a nice shine and flavour. But it’s just a personal preference so you can skip this step if you wish to. Read the rest of this entry

Workout can wait, I need some cookies!!


Weekend!! The most awaited day when I can take a break from Zumba, and munch on some baked goodies instead. :D. And if there’s one thing I love to bake on weekends, then that has to be cookies … they’re simple, quick and oh so delicious. Today, I decided on Vanilla & Raspberry cookies .. although I usually prefer strawberry for most fillings, but opted for raspberry this time as it balances the sweetness better than strawberry jam would in my opinion. The best thing about the dough is that it stores really well .. so I would recommend you to divide it into 3 halves and keep it refrigerated. That way you can just take out each half whenever you want to bake these cookies. That’s exactly what I did, and have been baking these fresh the last 2 days as this recipe can easily make around 50 – 60 normal sized sandwiched cookies. Probably half the amount if you opt for bigger ones. Go on then, put on your apron and get rolling as these are perfect tea time cookies!Serving: approximately 50 – 60 sandwiched cookies

Vanilla and Raspberry Cookies

Unsalted Butter (at room temperature): 200 grams
Caster Sugar: 1 cup
Egg Yolks: 2
Vanilla Essence: 4 tsp
Milk: 2 tbsp
All Purpose Flour: 3 cups
Baking Powder: 1 tbsp
Raspberry jam: for the filling Read the rest of this entry