Put the durian puree, eggs and cooking oil into a mixing bowl, beat until well combined. Set aside.
Sift the self raising flour into another mixing bowl. Add the sugar, stir until well mixed and make a well in the centre. Gradually add in the durian puree mixture. Use a FORK or SPOON to stir until well mixed. A bit lumpy is acceptable for muffins. Over stirring or mixing will result in chewy muffins as gluten have developed.
Fill up the muffin cup to at least 80% of the muffin cup and bake at the pre-heated oven of 180 degree Celsius for 20-25 minutes or until a skewer inserted comes out clean. Timing is for estimation and depends on your muffin cup size . If it tends to brown too quickly, after 10 minutes, you can reduce the temperature to 165 degree Celsius and continue to bake until cooked.
1 ½ cup dried fruit mix (200 g; I used Silver bird dried fruit mix)
3 large eggs (at room temperature)
¾ cup sugar (150 g)
1 ½ cup all-purpose flour (plain flour) (180 g; sifted)
1 tsp baking powder (sifted)
150g unsalted butter (melted)
In a small saucepan, cook water on high heat.
After boiling, add dried fruit mix and cook for 1-2 minutes.
Drain well and set aside to cool down.
Squeeze water out and pat dry with paper towel.
Preheat oven to 180C.
Place a piece of parchment paper in the baking dish and spray oil.
Beat eggs and sugar in the stand mixer until it gets fluffy.
Slowly stir in flour and baking powder.
Add the butter and mix.
Add the dried fruits and mix.
Then pour the mixture into the baking dish.
Bake for 40 minutes or until an inserted skewer comes out clean.
Cool down on a cooling rack for 5 minutes.
Then remove the cake from the baking dish by pulling out the parchment paper.
You can serve on the same day; however, it tastes much better the following day. If you want to wait for a day, wrap the cake tightly in cling wrap when the cake is completely cool. Leave it at the room temperature till next day.
230g overripe bananas (this should amount to 4-5 bananas), plus one more to garnish 100g butter, softened at room temperature 70g shiro (sweet) miso 80g caster sugar 80g light brown sugar 2 eggs 1 teaspoon vanilla extract 200g all-purpose flour 1 tablespoon (12g) baking powder
Peel all the bananas, and mash up all but one with a fork. That last one we’ll save as a garnish.
Heat your oven to 175°C, and ready a lined loaf tin for your banana bread batter.
In a mixer with the paddle attachment, mix the butter, sweet miso, caster sugar and brown sugar on medium speed until it turns light and fluffy. This should take 2-3 minutes.
Then, add in the mashed bananas, eggs and vanilla extract and mix for 30 seconds. The batter might start to look a little chunky and split at this point; don’t fret, this is perfectly normal.
Finally, add in the dry ingredients — flour and baking powder — and mix for another 20-30 seconds, until a smooth batter forms.
Pour the banana bread batter into the lined loaf tin.
Then, take that extra banana you saved in step one, and slice it in half lengthwise. Place them on top of the batter, cut side up. (See the photos for reference.)
Bake the banana bread in the oven for 60-75 minutes, rotating it once 45 minutes into the baking process. To check for doneness, prick it in the middle with a skewer or cake tester; the cake is done when the skewer comes out clean. When done, let it cool in the tin for 30 minutes before digging in!
Recipe from BBC GoodFoodIngredients
2 egg whites
110g caster sugar
1/2 tsp cornflour
1/2 tsp white wine vinegar
180ml double cream
1/2 lemon, zested
225g berries, blueberries, strawberries, or blackberries or a mixture
1/4 tbsp icing sugar
Heat the oven to 180 degrees C.
Line a baking tray with baking paper.
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition.
When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120 degrees Cand cook for 1½ hours.
Turn the oven off and leave the meringue inside until completely cold
Tip: you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Don’t worry if it cracks.
Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova.
Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
Will SHE make it again?
2 large or 3 small ripe mangoes (250g for puree and 300g for cubes)
9g gelatin powder (equals to 3 tsp or 1 tbsp)
50-60g sugar (depending on the sweetness of the mangoes)
100ml + 40ml water
80ml whipping cream
In a small glass bowl, sprinkle gelatin powder over 40ml water.
Let the gelatin absorb the liquid and bloom (meaning each granule enlarge).
Place a mango on your palm or stand the mango on your cutting board with stem end down and hold.
Slice the mango lengthwise as close to the seed as possible and continue for all the sides.
You should have 2 mango pulps (cheeks) and the middle section that includes the seed.
Take a sharp knife to make crisscross cuts (1cm apart) in each pulp to form a checkerboard pattern.
Be careful not to cut through the skin.
Turn the scored mango pulp inside out by pushing the skin up from underneath.
Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness).
Use a spoon to scoop out the remaining flesh.
Blend 250g mango flesh into puree.Use a medium saucepan, add in 100ml water and sugar.
With low heat, bring it to a boil to dissolve the sugar.
Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture
Add in mango puree and mix well.
Add in mango cubes and mix well.
Add in fresh cream and mix well.With a large spoon/ladle, pour the pudding mixture into moulds or ramekins.
Place the moulds or ramekins onto a tray.
Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.
Serve cold or garnish with some fresh fruits. Bon appetit!!
Will SHE make it again?