nuff nuff nufff nang

Monday, December 17, 2012

Recipe for cinnamon apple muffins

Makes 12

2                  Apples 
1 3/4 cups    All purpose flour/whole meal flour 
2 teaspoons  Baking powder 
2 teaspoons  Ground cinnamon 
2/3 cup         Brown sugar and 4 teaspoons for sprinkling 
1/2 cup         Honey 
1/4 cup         Plain yogurt 
1/2 cup         Vegetable oil 
2                   Eggs 
1/2 cup         Raw almonds 

1) Preheat oven to 200degree Celsius. 

2) Peel and core the apples then chop into small dice (about 1/4inch) 

3) Measure flour, baking powder, and 1 teaspoon of ground cinnamon into a bowl. 

4) Whisk together 2/3cup brown sugar, honey, yogurt, vegetable oil and eggs in another bowl.

5) Chop the almonds roughly and add half of them into the flour mixture. 

6) Put another half of the chopped almonds  into a small bowl with 2nd teaspoon of cinnamon and 4 teaspoons of brown sugar. This will make the topping for the muffins. 

7) Now fold the wet ingredients into dry ingredients. Add the chopped apple, and stir to combine. NOT TO OVER MIX IT. 

8) Spoon the batter into paper cups, then sprinkle the topping over them. 

9) Pop them into the preheated oven and bake for 15 minutes depending on the size of your paper cups. The bigger it is the longer it takes. 

Tips: You can substitute 1/2 cup of yogurt with 1/4 cup of milk it will works just fine.

Happy baking (:

PS: I might be taking in orders for Christmas! Do let me know if you are interested (: 

Thursday, November 1, 2012

My new favourite chocolate cake recipe!


  1. 1 3/4 cups all-purpose flour, plus more for dusting
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1 cup freshly brewed hot coffee


  1. 6 ounces semisweet chocolate, coarsely chopped
  2. 2 sticks (1/2 pound) unsalted butter, at room temperature
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 1 cup plus 1 tablespoon confectioners' sugar, sifted
  6. 1 tablespoon instant coffee granules
  1. Preheat the oven to 180°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
  4. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
  5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
MAKE AHEAD The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

Ps: Don't be worried of the very thin consistency of the batter! It             will work out just fine (:

Tips: You can always substitute butter milk by adding 2-3 tablespoons of lemon juice/vinegar into 1 cup of milk and let it sit for a few minutes until it thickens. 

Sunday, August 19, 2012

My baked pasta recipe

(1) Open a can of tomato puree. Mix it with half a can of olive oil, garlic, shallot, any herbs that you have, salt, sugar and half a can of water
(2) Pour in the uncooked pasta. No washing required.
(3) Slice up 3 to 4 tomatoes depending on the size of your baking dish.
(4) Line the baking dish with tomatoes slices (~1cm for thickness) and keep up some to put on top of the pasta.
(5) Pour in the pasta mixture. Cover the pasta with tomatoes.
#make sure you cover the whole thing with tomatoes. if not some will be dried up!
(6) Spray some olive oil on top of the tomatoes
(7) Put into the oven at 180 degree celcius for around 30-40 minutes
(8) Optional : put in some milk/cream then you'll have tomato cream pasta!
(9) Sprinkle some cheese before you eat! :D