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Orange Blossom Cupcakes with Orange Buttercream

  I was browsing through The Australian Women's Weekly "Cupcakes" book and was really enticed by this recipe. It looked simple enough to try and I had all the ingredients at hand. So I made these Orange Blossom Cupcakes and they turned out very nice. The almond meal added a gorgeous, crumbly texture and the cranberries were little surprise pockets bursting with delicious, sweet flavour. I baked them for 5-10 minutes less than what the recipe suggested. I am glad I did, because they turned out perfectly moist and not at all dry. I omitted the fondant blossom decorations for lack of enthusiasm and equipment. All in all, I was very happy with the resulting cupcakes and would mak... Read More >>
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Quick Vegetarian Chowmein

This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.     QUICK VEGETARIAN CHOWMEIN Serves : 3 Prep Time : 10 minutes Cooking Time : 10 minutes Ingredients 1 cup roughly torn green cabbage leaves 1 medium carrot, thinly sliced 1 green capsicum, diced 1/4 cup thinly sliced spring onions 1 tsp ginger paste 2 tbsp oil 1/4 tsp MSG 1/4 tsp salt 1 tsp chicken stock powder 1 tbsp vinegar a sprinkling of ground white pepper... Read More >>
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Ham And Pineapple Pizza Muffins

    I was hit by "3-30itis" as they say it in the Campbell soup ads on telly. Severe hunger pangs I tell you! I picked up this little book called "The Muffin Bible" and started flipping pages. I have in the past experimented with a few recipes from this book and I have always had to make major modifications. The recipes have obviously been printed without testing first or have simply been scaled up or down, again without testing. But I do like the ideas that are presented in the book ... more than 100 fun combinations to make both sweet and savoury muffins can't be all that bad. This time around I was looking for a savoury snack and I stopped on the page that ... Read More >>

Hot Cranberry Scones

When I was living in Singapore, one of my favourite bakeries to visit was "Four Leaves". They had amazing cakes and a delicious array of baked buns and goodies. I surprise myself when I say this but I think Singapore had better bakeries and a mind boggling variety of freshly baked goodies than I have seen here in Australia. One would think otherwise, but it is most definitely true if you start counting "Kaya Buns", "Green Onion Scrolls", "Pineapple Tarts", "Pork Floss Buns", "Curry Doughnuts" , "Rotiboys" , "Coconut & Raspberry Cupcakes", "Chicken Twists", "Cheese Volcanoes" ..... and ... Read More >>
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Donna Hay Inspired Upside Down Apple Chocolate Pudding

As always I was very eager to get my hands on the new Autumn Issue of my favourite Donna Hay magazine. And guess what the central photo spread was about? Apple Picking!!! Yep, the number one thing on my "to do before 35" list. Naturally I was enthralled by the gorgeous photography and page after page of delicious apple recipes. The layout was clean and simple, the emphasis on the fruit and abstract views of the orchard. One recipe in particular caught my eye. It was a simple recipe for "Apple Pudding with Butterscotch Sauce". I had to try it since we were also having a friend over for Easter lunch. So, I decided to tweak it. I ended up road-testing our new oven and eventu... Read More >>
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In Search Of The Perfect Khaman Dhoklas

I have been wanting to perfect a Khaman Dhokla recipe for years and have tried out many versions over the years with good and virtually unedible results. But I knew I had hit a pot of gold when I asked my mum to demonstrate her Instant Rawa Dhoklas for me over Christmas last year. I swear by this recipe!! I really do and I make it at least once a week, sometimes twice. It is my saving grace, my backup. And personally I feel these taste much better than the instant khaman dhoklas I make and are healthier too. Absence of baking soda enhances the colour of these dhoklas and the rawa gives it a beautiful light texture. Try these, you won't regret! I have made them with Methi , with Pala... Read More >>
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What Makes A Raspberry And Coconut Cupcake Frou Frou

frou-frou (froo froo) n. 1. Fussy or showy dress or ornamentation. 2. A rustling sound, as of silk. The word frou-frou is first recorded in English in the early 1870s. Its original sense was 'a rustling, as of silk on a woman's dress'. An example that the Oxford English Dictionary cites from 1871: "With a frou-frou of soft silk she arose." This sense also appears as a verb--"frou-frouing skirts," for example. The current sense, 'elaborate or frilly decoration, as on women's clothing', is also found for the first time in the 1870s. The word frou-frou is a borrowing from French, in which it is first found in the 1730s. It is ultimately of imitative origin--the word i... Read More >>
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5-Star Chicken Congee Singapore Style

Whenever I think of Singapore, I do so with a fond smile and an ache in my heart to fly back there and relive the sights, sounds, smells and tastes of the Lion City. The 5 years that I spent there are as vibrant and fresh in my head as if it were yesterday. I enjoyed numerous gastronomic adventures, discovering wondrous tastes for the first time and savouring every new one. There was this very popular award-winning place selling the much-loved Hainanese Chicken rice on our street called simply "5-Star Chicken Rice". Needless to say, their chicken rice became our staple for lazy evenings and work emergencies. Never a dull moment at that place, orders were usually taken over the p... Read More >>
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