Nigella's Double Chocolate Chunk Muffins

Nigella's  Double Chocolate  Chunk  Muffins

200  grams  plain flour

 25  grams  cocoa powder  (plus extra for dusting)

 1  tablespoon  baking powder

 1  teaspoon  ground cinnamon

 115  grams  golden caster sugar

 185  grams  white chocolate  (broken into pieces)

 2  medium  eggs

 100  ml  sunflower oil

 225  ml buttermilk 

Method

Preheat the oven to 200oc/400of/Gas Mark 6. Line a 12-hole muffin tin with double muffin paper cases. 

Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar and  white chocolate. 

Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.

Spoon the mixture into the paper cases, filling each three-quarters full. 

Bake in the preheated oven for 20 minutes, then remove the muffins and cool on a wire rack. 



Enjoy ..Have a fun Weekend Everyone !!!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                                                                              

Black Glutinous Rice Dessert / Bubur Pulut Hitam

Black Glutinous Rice Dessert / Bubur Pulut Hitam

Ingredients

200g  black sticky (glutinous) rice

 Sugar to taste

 5 cups water

 2 pandan leaves, knotted

 1 cup coconut milk plus 1/2 teaspoon salt (mix well)

Method: 

Rinse the black sticky rice with water thoroughly until the water turns clear. Please take note that the color will remain “black” or “purple” in color but it should look clear.

Add water and pandan leaves in a pot and bring it to boil. Add the black sticky rice into the pot and boil it on medium to low heat for 45-60 minutes or until the rice becomes soft and breaks up. Cover the pot with its lid.

Keep checking the water level, if it’s become too dry, add more water.

Add sugar to taste.

Serve the Black Glutinous Rice Dessert in small bowls topped with a spoonful of coconut milk. If you like it creamier, add more coconut milk. 

Thanks for stopping by!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                               

                                      

Sotong Palembang

Sotong Palembang

Bahan-bahan:

1 kg sotong  -  buang dakwat sotong dan basuh bersih

2 batang serai - dititik

500ml santan pekat  - (boleh gantikan dengan kerisik)  ady guna 300ml santan  + 2 sudu makan kerisik.

1 cawan kicap lemak manis)

minyak 

Bahan kisar:

1 labu bawang besar

5 biji bawang merah

3 ulas bawang putih

2 cm halia

3 cm lengkuas

15 biji cili kering

5 biji cili padi - ni ady tambah

Rempah penumis:

3 cm kulit kayu manis

2 kuntum bunga lawang

2 kuntum bunga cengkih

3 biji buah pelaga 

Cara2 Sotong Palembang:

1. Rebus sotong  3 minit dalam periuk, letak sedikit garam. Toskan dan keluarkan sotong. ( kalau sotong saiz besar blh  potong kecil2 )

2. Panaskan minyak secukupnya dan tumis bahan kisar, bahan penumis bersama serai sehingga pecah minyak.

3. Masukkan kicap dan diikuti dengan santan + kerisik.

4. Apabila kuah sudah kelihatan sedikit pekat,masukkan sotong dan gaul .

5. Tutup kuali dan biarkan seketika.

6. Masukkan garam dan kacau sekali-sekala sehingga kuah menjadi pekat.

P/S: Menurut Kak Maria Hakem, jika tidak mahu masukkan santan, dan rajin buat kerisik, eloklah masukkan kerisik.

Happy Mondays!!!!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Perfect Marble Cake

Perfect Marble Cake

- 225g butter , softened

- 225g caster sugar

- 4 eggs

- 225g self-raising flour

- 50ml buttermilk

- 1 tsp vanilla extract

- 2 tbsp cocoa powder

Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth.

If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. 

Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months. 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                         

Garlic Prawn Pasta

Garlic Prawn Pasta

200 grams angel hair pasta

50 grams butter

1 tablespoon olive oil

5 cloves garlic, sliced

2 teaspoons dried chilli flakes

1 tablespoon shredded lemon zest

12 (raw) prawns (shrimp), peeled, cleaned and halved lengthways

1 tablespoon lemon juice

¼ cup flat-leaf parsley leaves, roughly torn

sea salt and cracked black pepper to taste

Cook the pasta in a large saucepan of boiling salted water for 3–4 minutes or until al dente.

Meanwhile, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for about 2 minutes.

Add the prawns and cook, stirring, for 2 minutes or until the prawns are tender. Turn off heat. Drain and add the pasta, lemon juice, parsley, salt and pepper to the pan and toss to combine. Serve warm. 

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com

                             

                                      

Award

Award

Assalamualaikum....hari  ni tak ada resepi masak2..hanya gambar  award..dapat award ni dari makcik nasya (daridapurnasya.blogspot) terimakasih makcik sudi beri  award ni kat kita...tq sooo much

Vietnamese Pandan Honeycomb Cake(Banh Bo Nuong )

Vietnamese Pandan Honeycomb Cake(Banh Bo Nuong )

 200ml thick coconut milk (1/2 can)

 150g sugar

 6 eggs

 200g tapioca starch/flour

 1 tsp baking powder

 5-6 drops pandan extract/paste.  i used 1/2 tsp plus a few drops

 preheat oven to 350F degrees

 in a small sauce pan heat coconut milk, sugar and extract until the sugar dissolves.  set aside to cool completely

 in a separate bowl, mix the tapioca starch and baking powder.

 in another separate bowl, lightly beat the eggs...you do not want bubbles or foam.  i have read in many other recipes you should beat just until they look mixed.  one tip is to keep your whisk touching the bottom of the bowl while gently mixing.

pour cooled coconut mixture into eggs and gently combine well.

***at this time put your greased/sprayed cooking vessel (bundt pan) into the oven to preheat***

 gradually add the tapioca mixture to the egg/coconut mixture and quickly, but gently, beat until just dissolved/combined.

NOTE...i have found that tapioca starch is a hard one to combine.  i sifted it in and quickly, but gently whisked until very few lumps were left.  then, when i strained the batter into the pan i pushed through the remaining lumps.

remove hot baking pan from the oven.  strain batter through sieve into the hot baking pan and put in the oven for 30-35 minutes or until toothpick comes out clean.  i let mine sit in the budnt pan for about 10-15 minutes...then turned it over.  i read that might help it from falling.  i was anxious and removed the cake from the pan after about 20-25 minutes with a little tap on the counter.  YAY, no sticking.

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com