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Thursday, October 12, 2017

Hot Milk Cake

Soft moist rich custardy cake, pretty fun to make
Source: slightly modified from Taste of Home
Difficulty: 2 (out of 5)
Taste: 5 (out of 5)

- 4 large eggs
- 1 1/2 cups of sugar
- 1 tsp vanilla extract
- 2 1/4 cups of all purpose flour
- 2 1/4 tsp of baking powder
- 1 1/4 cups of milk
- 140 g of butter or margarine, cubed
Total: 16 servings (9x13 inch pan)

1. Beat the eggs on high-speed for 5-6 minutes, add the sugar and the vanilla extract and continue beating for another 2-3 minutes on high.
2. Mix the flour and baking powder, and gradually add to the eggs with the mixer on low speed, until just incorporated.
3. Heat the milk and the butter on medium heat until the butter melts. Gradually add to the eggs and flour continuing mixing on medium speed.
4. Grease a 9 by 13 inch baking pan. Preheat the oven to 350 degrees Fahrenheit, pour the mixture into the pan and bake for 35 to 50 minutes or until the top of the cake is golden brown and a toothpick inserted in the middle comes out clean.
5. Let the cake cool before serving. Nice to serve with whipped or custard cream and fruit.

This is a very soft, moist cake. The original recipe had 2 cups of sugar, and I think that turned out a bit too sweet, so I will try 1.5 cups next time, as listed here.

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Sunday, April 16, 2017

Banana Bread Muffins

Really simple recipe, moist and fluffy muffins, great way to use those old black bananas
Source: family recipe
Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

- 50 g margarine, melted
- 1/2 cup sugar
- 1 egg
- 1 cup all purpose flour
- 1 tsp baking soda (pour 1 tsp lemon extract or vinegar over the soda and mix until all bubbles up, to prevent soda taste)
- 1/4 tsp salt
- 2 tbsp milk
- 2 bananas, smashed with a fork
Total: 6 muffins

1. Mix eggs, sugar, salt, margarine, milk, flour, baking powder, and bananas (in that order). You can do all the mixing with the same fork you used to smash the bananas. No need for a mixer here.
2. Pour into 6 muffin tins (I used silicon, this way there is no need to line them or oil them). Bake for 30 minutes in an over preheated to 350F (or 380 for my oven - it wants to feel special).
3. Let the muffins cool before removing from the muffin tins.

- These are very moist, light and not overly sweet. Great for breakfast or snack or picnic.
- The prep is less than 10 minutes. The longest part is pouring the batter into the muffin tins.
- They also freeze really well.
- If you double the recipe, you can use a 9x13 inches baking pan.

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Sunday, May 8, 2016

Savory Zucchini Sandwich Cake

Light and fluffy savory zucchini cake that doubles as a sandwich
Source: My mom

Taste: 4 (out of 5)
Difficulty: 2 (out of 5)

For the batter
- 200 g mayonnaise
- 200 g sour cream
- 3 eggs
- 160 g all purpose flour
- 1 tsp baking powder
For the filling:
- 1 tbsp oil
- 1 medium onion
- 2 garlic cloves
- 2 medium zucchinis
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
Total: 9x9 inch square cake, 8 servings, 390 cal / serving

For the filling:
1. Peel the onion and the garlic and finely chop in a food processor.
2. Preheat oil on medium heat in a frying pan and saute the chopped onion and garlic for 5-7 minutes, stirring.
3. In the meantime, finely chop the zucchini in the food processor. Add to the onion, season with salt and pepper and saute for another 5-7 minutes, stirring.
4. Let cool to room temperature, add the raw egg and mix well.
For the batter:
5. Preheat oven to 350F (375F in my oven) and grease a 9x9 inch square baking pan.
6. Mix all the batter ingredient using a mixer, you should it should be the consistency of sour cream.
7. Pour half of the batter into the pan and bake for 10-12 minutes.
8. Remove from the oven, spread the filling evenly over the baked part, and pour the remaining batter over the filling.
9. Return to the oven, bake for 20 minutes at 350F, then reduce to 250F (275F in my oven), cover with aluminum foil (to prevent the top from burning) and bake for another 20 minutes.
10. Serve slightly warm or cold.


- The batter is very fluffy and light, almost like an omelette.
- This cake can be served as a main dish or as a side instead of bread.
- You can try many other variations of the filling: cabbage, tuna, cheese.

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Monday, April 25, 2016

Cream of Roasted Tomato soup

Creamy tomato soup - great cold or hot 
Source: Adapted from Ina Garten's Cream of Fresh Tomato Soup

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

- 6-7 large tomatoes, unpeeled
- 3 tablespoons oil
- 2 chopped onions
- 2 carrots, unpeeled and chopped
- 3 cloves of garlic, chopped or minced
- 1 1/2 tsp sugar
- 1 tbsp tomato paste
- 2 tbsp frozen or 1/4 cup fresh chopped basil leaves
- 3 cups chicken stock
- 1 tbsp salt
- 2 tsp ground black pepper
- 1 cup milk
Total: 6 servings

1. Roast tomatoes under broiler on High for 15 minutes. Let cool a little and peel off the skin. It should come off easily.
2. Heat the pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
3. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
4. Add the milk to the soup and process it in a food processor until smooth and creamy.

Delicious soup. No further comments.

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Friday, April 15, 2016

Cake Louise

Crumbly base, raspberry jam and coconut meringue
Source: Adapted from Chelsea Sugar

Taste: 5 (out of 5)
Difficulty: 2 (out of 5) - very long process

For the base:
- 125g butter, softened
- 1/4 cup sugar
- 2 large egg yolks
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
For the topping:
- 2 large egg whites
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup long thread coconut
- 1/2 cup raspberry jam
Total: 12 servings, 2760 calories, 230 cal / serving

1. Grease a 9x13 inches baking pan, and preheat oven to 340F.
2. Cream butter and sugar until light and fluffy.
3. Beat in one egg yolk at a time.
4. Add the flour and the baking powder.
5. Mix until the batter has a texture of breadcrumbs. Pour into the baking pan, distribute evenly and press slightly. and bake for 10 minutes.
6. Remove from the over and the let the base cool at room temperature for 5 minutes.
7. Increase the over temperature to 350F.
8. While the base cools down, beat the egg whites to stiff peaks. Gradually add the sugar, add vanilla at the end. The mixture should be glossy.
9. Gently fold in the coconut.
10. Spread the raspberry jam over the base, then spread the egg whites on top.
11. Bake for 15-20 minutes until the meringue starts turning golden.
12. Cool to room temperature before cutting.

- This is a wonderful cake, good for breakfast and dessert. I've made it lots and lots of times. As dessert can be even better if served with ice cream.
- The original recipe was way to sweet for me and had too much coconut which made the meringue too heavy and soggy.
- If you store this cake in the fridge, the base becomes soggy. If you store it outside in an air tight container the base will remain crumbly. For me storage is not the problem, restricting the consumption is.

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Tuesday, December 8, 2015

Blackberry coconut cake

Nice breakfast cake
Source: improvised

Difficulty: 1 (out of 5)
Taste: 4 (out of 5)

- 1/2 cup unsalted margarine at room temperature
- 1 cup sugar
- 1 large eggs
- 1 1/2 cups coconut milk
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded coconut
- 1 cup frozen blackberries
Total: 1 7x11 inch cake, about 16 servings

1. Beat the margarine and the sugar until uniform and light (3-5 minutes in a stand mixer on medium speed).
2. Continue beating and add the eggs, one at a time, then the coconut milk and the vanilla.
3. Mix the flour with the baking powder and the salt. Add the coconut and mix.
4. Add the flour mix to the egg mix and gently stir in manually. Add the berries.
5. Grease a 7x11 inch cake pan and bake in an oven preheated to 350F for about 45-50 minutes until the loaf is lightly golden brown and an inserted toothpick comes out clean. The ovens may vary. In my oven I bake at 375F for 50 minutes.
6. Let the cake cool for 15 minutes before eating. If you want to store the cake, slice it, lay out individual slices on a baking sheet and freeze (if you freeze them together, they will stick to each other and will be hard to separate). Take out the slices as needed and defrost at room temperature for 15-30 minutes or in the refrigerator for about 1 hour or overnight. Freezing only adds moisture to the cake.

- Recently I had several really nice and moist berry coconut cakes (at parties and coffee shops) and am trying to recreate that experience. This is pretty good, but not there yet. If you have better recipes, I'd appreciate them!

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Sunday, September 27, 2015

Canele muffin

Custard muffin would be more accurate 
Source: Bruno Albouze

Taste: 4 (out of 5)
Difficulty: 3 (out of 5)

- 1 cup milk
- 23 g butter
- 1/2 tsp vanilla extract
- 2 egg yolks
- 112 g white sugar
- 60 g all-purpose flour
- 15 g corn starch
- 10 ml rum
- 10 ml Grand Marnier
Total: 6 caneles / canele muffins

1. In a small pot combine milk, vanilla and butter and bring to 180F.
2. In the meantime, in a stand mixer, beat together the egg yolks with the sugar.
3. In a separate bowl, whisk together the flour and the corn starch.
4. Pour the warm milk into the egg yolks while beating to temper the egg yolks.
5. Add the flour and continue whisking / beating, until combined.
6. Add the rum / Grand Marnier.
7. You will get about 1 1/2 cups of batter. In my case it was pretty liquid. Not sure if that was the intention. Let it rest in the fridge for at least 12 hours.
8. I used a silicon mould for 6 muffins (about 1/2 cup each). Preheat the oven to 425F (or 450F in my hypo-energetic oven).
9. Pour about 1/4 cup of batter into each mould (no need to grease when suing silicon.)
10. Bake at 425F for 25 minutes and then at 380F (400F for me) for another 30 minutes.
11. Remove from the oven and let the muffins cool in the moulds. When cool, they will come out very easily.

- I made these twice last week. They taste good, but come out custardy. Caneles should be drier and have a more cake-like texture. I am not sure if this is the fault of the recipe, my oven or the lack of an appropriate mould.
- This blog is called trial and error. I would put this in the error category, unless you want a custard muffin.

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Wednesday, July 1, 2015

Sayur Lemak - Vegetables in coconut cream

Simple Malaysian vegetable stew in a creamy coconut sauce.
Source: Inspired by LinsFood

Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

For the paste:
- 1 onion
- 30 g ginger
- 20 g lemon grass
- 10 g galangal
- 3 Tbsp shrimp paste
- 1 tsp sambal oelek
- 1 tsp ground turmeric
The rest of the ingredients:
- 2 Tbsp coconut or vegetable oil
- 250 g cabbage
- 250 g Normandy mix
- 250 g okra
- 100 g carrots
- 150 g French beans
- 150 g eggplants
- 400 ml coconut drink or water
- 200 ml coconut cream
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- 8 kafir lime leaves
Total: 6 servings, about 1600 g, 1090 cal, 182 cal / serving

1. Blend all paste ingredients until uniform (Vitamix comes very handy here.)
2. Chop the vegetables, the finer the faster they will cook, but in this recipe the size does not really matter.
3. Preheat the oil in a large, preferably non-stick, pot on a medium high heat and saute the paste until fragrant, for 2-3 minutes.
4. Add the chopped vegetables, stir well, add the rest of the ingredients, stir again and bring to boil on high heat steering from time to time.Once boiling, reduce the heat to medium low and let simmer for another 15 minutes, stirring from time to time.
5. Serve with rice.

- I tried several sayur kemak recipes and was not quite satisfied with any of them, but this one is clearly the winner. I think it's even tastier than my beloved sayur lemak from Banana Leaf, a great Malaysian restaurant in Vancouver.
- I usually eat very mild food, so if you want something spicy, you might want to add more sambal oelek. For me this turned out just right.
- You can use a variety of vegetables, and can also add tofu and shrimps to this recipe. It will be all good as long as you stick to the main paste ingredients, and add enough coconut cream ;-).
- It's almost vegetarian, except for the shrimp paste. I don't really know what would be the substitute.

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Sunday, February 8, 2015

Simple Loaf Cake

Simple base recipe. Makes a perfect loaf cake every time. Add more flavours and ingredients as you like.
Source: a friend

Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

- 200 g salted margarine
- 1.5 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda mixed with 1 tbsp lemon concentrate
- 1 cup milk
- 2 tbsp rum
Total: 2 loaf cakes, 560 g each, 5300 calories, 20 servings, 265 calorie / serving of 55g

1. Beat the margarine and the sugar until uniform and light (3-5 minutes in a stand mixer on medium speed).
2. Continue beating and add remaining ingredients in the order listed.
3. Divide the batter equally among 2 loaf pans (greased or lined with parchment paper). In my case each pan with batter weights about 940g.
4. Bake in an oven preheated to 350F for about 40-50 minutes until the loafs are golden brown and an inserted toothpick comes out clean. The ovens may vary. In my oven I bake at 375F for 45 minutes.
5. Let the cake cool to room temperature before eating. If you want to store the cake, slice it, lay out individual slices on a baking sheet and freeze (if you freeze them together, they will stick to each other and will be hard to separate). Take out the slices as needed and defrost at room temperature for 15-30 minutes or in the refrigerator for about 1 hour or overnight. Freezing only adds moisture to the cake.

- I've been making this cake for years, it's a really fail-proof recipe, and requires very simple ingredients that are pretty much always on hand.
- If you have self rising flour, skip the baking powder and the baking soda.
- You can add cranberries or raisins, walnuts, chocolate chips or apples (about 100g of each.) Of coarse, not all at once, or the cake will not rise. If you are adding these, you might need to increase the baking times.
- You can also add vanilla essence or mango / lychee, orange, etc., about 1/2 tbsp.

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Friday, December 12, 2014

Cassava Cake

Flourless custardy cake with amazing tropical flavors
Source: adapted from AllRecipes
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

- 1 package / 1 lb / 2 cups frozen grated cassava, thawed
- 3/4 cup unsweetened shredded coconut
- 1 can sweetened condensed milk
- 1 cup evaporated milk
- 1 cup coconut milk
- 2 eggs
Total: 12 servings

1. Reserve 2 tbsp. of condensed milk and 2 tbsp. of coconut milk and mix them together.
2. Mix all ingredients in a large blender (about 30 seconds on power 10 in a Vitamix.)
3. Preheat the oven to 350F (or 375F for my oven - it likes special attention.)
4. Grease a 6x9 inch baking dish with coconut oil (not sure this step is really needed, but just in case.) Or if using a smaller dish, you can pour some of the dough into individual serving ramekins and have more variety.
5. Bake for 1 hour 15 minutes. Your oven might be more agile than mine, so I would check after 1 hour, if the cake looks golden brown and seems to have solidified, you are ready for the next step.
6. Remove the cake from the oven, pour the mixture of condensed and coconut milk over the cake and return to the oven for another 10 minutes.
7. With the cake in the oven, turn the broiler on high for about 2 minutes until the top caramelizes.
8. Remove the cake from the oven and let it cool. Chill completely in the refrigerator.

- Tres leches cake with cassava and coconut. Perfect with ice cream.
- I thought it would be too liquid, but it turned out moist and just right. The only thing is: it separated into 2 layers with some cream accumulated in the middle. I suspect it's because I poured the extra liquids towards the end. Probably the top was still unbaked but the bottom solidified and the milk could not penetrate it. Maybe I will skip the step of adding milk towards the end next time to see what happens.

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