Tuesday, March 14, 2017

Honey, Citrus, Ginger & Turmeric Tea


You know you can't cure colds or flu. So, the next time when you are down with a flu or cough, instead of reaching for the over the counter medication, why not try this home remedy - which is made from lemons, orange, ginger, turmeric and honey.

This soothing drink contains some of the best cold fighting ingredients nature has to offer. The lemons and orange are packed with vitamin C which works against infections like cold and flu.  The ginger helps to reduce coughing and soothe the throat.  Turmeric has a powerful anti-inflammatory effects and is a very strong antioxidant; it also has anti-bacterial and anti-viral properties.  Honey is effective as a common cough suppressant ingredient and it also helps sooth a nasty sore throat.


(1)  You will need 2 lemons, 1 orange, a knob of ginger, turmeric and honey.  (Wash lemons and orange thoroughly).  Scrape skin off the ginger.

(2) Slice lemons thinly.  Remove pips.

(3)  Slice orange thinly.  Remove pips.

(4) Crush ginger in a mortar and pestle.

(5)  Toss lemon & orange slices into a large glass bowl.  Add in crushed ginger.

(6)  Add in 1 tbsp of ground turmeric.

(7)  Pour in 1 cup of organic honey.

(8)  Mix everything together.

(9)  Transfer into lidded glass jars.  Store in refrigerator.

(10)  Scoop 1 tbsp of the mixture into a cup and pour hot water over it.  Enjoy!



Source:  Flu-Cold Remedy




Friday, March 10, 2017

Pandan Chiffon Cake


Chiffon Cake is by far my favourite cake of all, and Pandan Chiffon is my all time favourite!  Loved the soft, velvety texture as well as the sweet fragrance of the pandan and coconut milk emanating from the freshly baked cake.  The addition of coconut oil gives this cake a wonderful aroma and extra oomph. 


Ingredients: (for a 20cm chiffon)
(A)
5 egg yolks
20 sugar
50g coconut oil
70g coconut milk
1/4 tsp pandan paste
70g plain flour 

(B)
5 egg whites
70g caster sugar
1/2 tsp cream of tartar

  • Preheat oven to 160 degrees C.
  • Beat egg yolks and sugar until thick and pale.  Gradually add in oil and coconut milk. Stir until combined. Add in sifted flour and whisk until well combined.
  • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
  • Gently fold the meringue into the flour/egg yolk mixture in 3 batches. 
  • Pour batter into a 20 inch ungreased tube pan. 
  • Bake for about  1 hour or until cook.
  • Remove cake from the oven and invert the pan to cool.
  • Unmould the cake when it is completely cool.



Tuesday, February 21, 2017

Wholemeal Bread Using Prefermented/Sponge Dough

 

This is a two-step bread making process; the first step is to prepare the sponge dough and leave to ferment (rise and doubled in volume) and the second step is to incorporate the fermented sponge into the final dough. Taking the extra step is totally worth it when you bite into the soft and airy texture of the bread.  Since this is a small dough, it took me about 25 minutes  kneading (with hands) to achieve window pane stage.

Step 1:  Prepare Sponge Dough
35g lukewarm water
2g (1/4 tsp) caster sugar
2g (1/2 tsp) instant yeast
50g bread flour
  • Dissolve sugar in the water.  Add in yeast and stir until completely dissolved.  
  • Add yeast mixture into the flour and mix into a dough.  Then knead dough until smooth.  Place in a bowl or container and cover.  Leave to ferment until double in volume.

Step 2:  Main Dough
(A)
160g bread flour
40g plain flour (or bread flour)
5g wheat germ
5g wheat bran
15g milk powder
20g caster sugar
2g (1/2 tsp) sea salt
140g liquid (water + egg)
all of the above prefermented dough
30g butter, softened

(B)
20g walnuts, chopped
10g chia seeds
20g sunflower & pumpkin seeds
  • In a mixing bowl, combine everything together, except butter.  With a wooden spoon mix until a soft and shaggy dough is formed.
  • Turn the dough onto the benchtop and knead for about 10 minutes or until it is less sticky and smoother.
  • Add in butter gradually.  Keep kneading until you get a smooth and elastic dough which doesn't stick to your hands and pull away from the benchtop.  Take a little dough and stretch to a very thin and almost transparent membrane without tearing to achieve the window pane stage.
  • Place the dough in a lightly greased bowl and cover with clingfilm.  Leave it to rise until doubled in size.
  • Punch down the dough to release trapped air.  Gently flatten the dough into a rough rectangle. Fold the rectangle into thirds. Give the dough a quarter turn and repeat the process. Or you can roll up the dough similar to a swiss roll after flattening it. 
  • With seam side down, place the dough into a lined loaf pan (20.5 x 10.5 x 7.5 cm).  Loosely cover with clingfilm and leave to rise until almost doubled in size. (To check if the dough is ready for the oven, gently press the dough with a finger; the indentation should spring back slowly but remain visible. If it springs back quickly, that means the dough needs to proof a little longer).
  • In a preheated oven at 180°C, bake for 30 - 40 minutes or until bread sounds hollow when tapped on the bottom
  • Transfer to a wire rack to cool.

[Weight of dough:  500g]
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