Wednesday, July 20, 2016

TCS ~ July's Zucchini Loaf from Seattle

The Cake Slice Bakers are baking from
 our current cakebook 
for year November 2015 to October 2016!
Maida Heatter's Cakes
July Cake options: 
1. Black and White Layer Cake p.129
2. Sour Cream Coffee Cake p.174
3. Blueberry Surprise Cake p.210
4. Zucchini Loaf from Seattle p.270
My July cake is Zucchini loaf from Seattle - page 270
I made the full recipe
but horrors I found that I did not have APF
so I used 2 cups hi-protein flour and 1 cup wholewheat flour
and reduced the sugars to 1.5 cups light brown sugar
instead of 2 cups granulated sugars
(I think I could have reduced it to 1 cup!)
everything else I followed the recipe
except I used three pans instead of one or the suggested two
and buttered and floured the pans
the two smaller pans took 35 mins and the oval pan 45 mins to bake,
and they popped out of the pans without any problems - yeah!
This was my breakfast this morning with Turkish coffee (unsweetened)
This cake was surprisingly good and so so easy to put together
without any electrical appliances involved!
 For those of you interested in joining the Cake Slice,

 a group of dedicated bakers, please contact Anabel,

our group administrator, with enquiries."

Sunday, July 17, 2016

Cookbook Countdown #7 - CAN ~ Fried Mung bean noodles with meat, Cantonese-style

 Welcome to Cookbook Countdown
 I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Thank goodness for Cookbook Countdown!
Look what I found from my stash ~ Classic Asian Noodles (CAN)
page 188 - Fried mung bean noodles with pork/chicken,
 pork/chicken meat cut into matchsticks
peanut oil, chopped garlic,
fresh ginger finely shredded
mung bean noodles, softened in cold water
spring onions finely chopped
marinade: dark soy sauce, light soy sauce
cornflour, water, sesame oil
ground white pepper 
sauce: chicken stock, Chinese rice wine,
salt, sesame oil, light soy sauce
 very nice!
Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!
Cookbook Countdown Specials:  Bake! #1 is now open!
If you are doing specialty bakes - do join us HERE!

Thursday, July 14, 2016

CtBF ~ Buckwheat Crêpe with ham, cheese, and egg

are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
Page 135 ~ Buckwheat crepe with ham, cheese and egg
I made the crepe batter a couple of nights ago - the full recipe..
giving me 13 crepes - 1st one broke into a few pieces...
did not go to waste... tasted fine
instead of 1/4 cup of batter for each crepe 
it was more than a 1/3 cup but less than 1/2 cup.. 
and I would suggest you start folding the 4 edges
as soon as you add the egg cos the second
piece was not too pretty
above: the first complete crepe with ingredients,
second piece not so successful as the folded corners did not stayed down.
Hubby is claiming the balance of the buckwheat crepes for his meals,
with vegetable fillings!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.