Masterchef Tip on Bread Storage

I am back since a week ago but only just managed to start on my routine this week. Most students are away on holidays but I will continue to post recipes to share.

In one of the Masterchef episodes that we were catching up, an artisan (hand made) baker Michael Klausen shared with Marion and Aaron that bread should not be stored in the fridge. The cool air in the fridge would dry out the bread. You may store it in its original packaging in room temperature if you are consuming it within 2 to 3 days. Otherwise, the freezer is the best place to store bread for a longer lifespan. Leave the frozen bread in room temperature for a couple of minutes and heat it in the oven.

I toast my frozen bread slices and have them for brekky (with kaya and butter). How do you like your toast?

Homemade Ricotta Cheese

Toasted raisin bread with ricotta cheese and maple syrup. Yummy!

You would think that it is impossible to make cheese at home. Fear not, because this is very simple and very satisfying to make - ricotta cheese.

1.5L full cream milk
4 tbsp white vinegar

Pour milk into a saucepan and bring it almost to a boil, about 90C. You know it is about 90C when you see bubbles forming on the side of the saucepan.

Add 4tbsp of white vinegar, stir and turn heat off and leave to sit for 10 mins. The mixture will form curds.

Scoop out the curds into a Chux cloth (or something similar) placed over a strainer. Allow it to drain for 20 mins.

This recipe yields about 1 cup of ricotta.

Try it! People will be amazed that you are a "cheese maker" ;)

Simple & Perfect Scones

These are the best and fluffiest scones that I have eaten and this was at "Tea and Niceties". I recalled that 'RM' (a lovely old lady that I know from work) makes really nice scones and so I asked her for her recipe when I got the chance to speak with her on the phone.

To my big surprise, there are only 3 ingredients to her recipe! I finally had a chance to give it a try with 'E' and 'G' today when they came over for afternoon tea. These scones and the recipe are rather different from the ones that I have tried or those that you typically find.

1 cup cream (or light thickened cream)
1 cup lemonade
3 cups self-raising flour

Sieve flour into a large mixing bowl. Make a well in the centre and add lemonade and cream. Fold in the flour gently until the mixture is just combined. The mixture will be quite sticky and moist. I tried to put the batter onto a lightly floured benchtop but it was too moist for me to knead. Instead of using a round cutter to cut out the scone, I placed about 1 heaped teaspoon of batter into mini muffin trays. Alternatively I think you could scoop 1 Tbsp of batter and place it on a tray lined with baking paper or put the batter into lightly greased muffin trays. This recipe makes about 20 mini-muffin-sized scones.

Bake at 230C (or 210C fan forced oven) for 10-12 mins. Serve warm. Dust with icing sugar (optional). Serve with strawberry jam and whipped cream (whip thickened cream until light and fluffy). Have it with your favourite tea. Hmm.... that is an afternoon tea to enjoy!

Apparently the secret to fluffy scones is lemonade (I have been advised that Schweppes brand is preferred but I have Kirks in my pantry)! These scones are quite close in taste and texture to the ones we ate at T&N. The exterior of this scone has just a slight crust and the interior is soft. Break it into 2 and have it with strawberry jam and whipped cream. It almost melts in your mouth... yum yum!

'RM' also shared that you could add some chopped pitted dried dates and add ginger ale instead of lemonade.

I don't know about you but I cannot get enough of this and I shall make another batch tomorrow!

I think these scones will freeze well too. If you decide to make some ahead of time, you may freeze them in zip-lock bags. Just ensure that the scones are not squashed before they are frozen so that they can be frozen 'whole'. To enjoy, simply warm it up in the microwave.

Traditional Pancakes

Pancakes with butter and maple syrup

My father-in-law bought a pancake maker some weeks ago. Seeing that he (or my MIL) have not used it, I borrowed it to make some pancakes for ourselves. I think a pancake maker is not necessary as you can easily cook it in a frying pan. Anyhow, I did not mind being lazy just this once... ;)

(from Taste)
2 cups self-raising flour
2 eggs
2 cups milk
60g melted butter
pinch of salt

Sieve flour and salt into a large bowl. Whisk eggs and milk in a separate bowl. Make a well in the centre of the flour mixture and pour in the egg mixture. Whisk until the batter is smooth.

In a non-stick fry pan over medium heat, brush with extra butter to lightly grease. Pour 1/3 cup of batter into pan to form a 15-cm diameter disc (or a size that you desire). Cook for 2-3 minutes or until bubbles appear on the surface and pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Continue with the rest of the batter. Makes about 10 pancakes.

Serve warm with butter, maple syrup and hulled strawberries.


If you want to make pikelets (a smaller version of the pancake, about 6cm in diameter) you can use this same recipe. Put about 1 Tbsp of batter into the fry pan.

These pancakes freeze well. You cannot finish an entire batch in one go unless you share them with your friends. Pack them in individual portions (depending on how much you eat for breakfast) in freezer zipper bags.

Oat Porridge

When you say "porridge" you have to clarify what you mean: "rice porridge" or "oat porridge". I grew up with porridge referring to rice porridge, only to realise that in Australia, there are two types of porridge and if you mention that you just ate porridge, one would normally think oat porridge and not rice porridge.

This is what I made this morning - oat porridge. I used to think that it took a long time to cook oat porridge and was usually quite lazy to do that in the morning when still half asleep. But it really is not that difficult to prepare this healthy breakfast to enjoy. It takes about 5 minutes to cook and it gives you good nutrients, fibre and energy to start the day!

(serves 1-2)
1 cup rolled oats
2.5 cups milk (or water)

In a small saucepan, add rolled oats and milk and cook over medium heat, stirring occasionally. You may add some chopped nuts and dried fruits if you like (or what you are able to locate in your pantry). Today I added sunflower seeds, desiccated (dried) coconut and sultanas. These are inexpensive homebrand items (including the rolled oats) which I stock in my pantry. I can also use them to bake cakes.

You know it is cooked when the oats have softened and allowed to simmer for about 2-3 minutes. Dish out into a bowl. Garnish with some fresh fruit and maple syrup or honey. Today, I added a dollop of natural yoghurt. Use your imagination and try what combinations you like!

Suggestions of what you may add:
blueberries, sliced strawberries, sliced bananas, sliced pears, sliced mangoes, egg, slivered almonds, chopped macadamia nuts, chopped pistachios, raisins, wheat germ, bran, canned fruits, frozen fruits, cream, custard, milo, cocoa powder.

Healthy Mixed Berries and Yoghurt Muffins

Shteppi shared that she was making these muffins. I recalled that I have some near-expiring greek yoghurt in the fridge. Hence I asked Shteppi for this recipe to use up my greek yoghurt in my fridge.

Greek yoghurt tends to be a little more sour so I compensated it by adding a tad more sugar. Anyway if the end result is not sweet enough (like Shteppi said of hers because she usually tend to put in lesser amount of sugar than require), you may have the muffins with your favourite jam.

I have all of these ready in my pantry/freezer already:

1.5 cups self raising flour (I used wholemeal ones for a healthier version)
3/4 firmly packed or 1 cup loosely packed brown sugar (I reckon 3/4 cup white sugar can be used instead)
1/3 cup rolled oats
3/4 cup plain yoghurt
1/3 cup vegetable oil (I used extra virgin olive oil)
100g frozen mixed berries (I used frozen blueberries which I bought when they were on sale)
3 eggs

In a mixing bowl, mix well flour, sugar, rolled oats and hazelnut. Then add eggs, oil and yoghurt and whisk them in. Lastly fold in the berries. Place them into prepared muffin trays and bake 180C for 15 minutes or until cooked through.

I haven't tried if mine were sweet enough or tasty but they looked really good. The portions above yields 12 standard muffins. I froze them in 3 packets of 4 for Quop and my breakfasts. This is an easy and really healthy option for a quick snack or brekky!

Omelette and Poached Egg

ieat learns how to make omelette and poached eggs.

Video for "How to make omelette".

Video for "How to make poached eggs".

More info on cooking eggs.

Pikelets

What is a pikelet? You may ask... It is a small pancake. In northern England, Australia and New Zealand, they are know as piklets and are served with jam and cream (like a scone) or just with butter. You may also top it with some fruits and maple syrup.

There is a very simple recipe here. However, this was the one I used was for maple mini pancakes:

2 cups plain flour

1/2 cup sugar

2 tsp baking powder

3 eggs

1 1/4 cups milk

2 tbsp maple syrup (sometimes I don't add this. Pikelets end up less sweet but I add maple syrup to cooked pikelets anyway)

1 tsp vanilla extract

50g melted butter (most times I replace this with about 50ml olive oil)

Place everything in a bowl and whisk to combine. Put 1 tbsp of batter into hot fry pan. When it you see bubbles, turn piklet over and cook another 1 min. Serve with extra maple syrup.

I make a batch of this which gives me about 25-30 pikelets. I will freeze them in bags of 5 in each bag. Quop and I have 3 and 2 pikelets respectively for brekky. Simply pull a bag out of the freezer and leave it in your fridge. In the morning, place them on a microwaveable plate and warm it up slightly. My favourite? Just a simple butter melting over the warm pikelets with some maple syrup, or just smear it with some strawberry jam (or any homemade jam I made).