Lilypie - First Birthday

Friday, June 29, 2012

Banana Poppy Seed Cake and Cajun Chicken Pot Pie

Baking is so therapeutic. When I feel sad, I just busy myself in the kitchen. My mind is filled with flour, sugar, measurements, methods, oven temperature, sweat, and the delicious aroma wafting from the oven afterwards. 

I tried out this recipe from Yummylittlecooks.
However, I think I should double the portion of ingredients next time. :-)

The cake turned out too dense, although the flavour was correct. Maybe it was because I didn't cream the butter and sugar as stated, because I didn't know what was "creaming". I melted it over hot water instead. :P Actually creaming would make the cake fluffier, so that it's not so dense after it is baked.

Tips here:

Nothing better than a warm banana bread fresh out of the oven

Last Sunday, I tried to make a Cajun Chicken Pot Pie cos I was bored of eating rice for dinner. Made my own mixture of cajun powder following the recipe. Tried to make the pie crust from scratch too but didn't turn out like what I wanted, I suspect due to over-pulsing. Make a point to get tips from my mom on how to make the perfect pie crust~

Hubby made drinks - lemon bitter twist.

Perfect ending to a lovely Sunday night

Tuesday, June 26, 2012


Wednesday, June 13, 2012

Pomegranate Lemon Cooler

Been dying to try out this thirst-quencher recipe since I saw it on one of the episodes of Jamie Oliver's 30 minute recipes. On the show he paired it together with a roast lamb main dish.

Image from

So that day I bought a pomegranate from Tesco... it costs so expensive in Malaysia - RM6.50 - and don't expect it to be fresh as you can get.

-prepare some ice in a cooler jug
-cut the pomegranate in half and squeeze all the juice and seeds into the jug
-squeeze half a lemon
-add sparkling water (Sprite will do!) to half the jug
-add cold water  

 Tada! The pomegranate lemon cooler in the wine glasses. Grilled lamb in marinated sauce and paprika courtesy of my hubby. Celery and cream cheese dip. Another wonderful end to a boring workday!

Monday, June 11, 2012

My First and Second Cheesecake.

Recently I started my baking adventure, as a means to occupy my time. When I decided to start, I realized that I didn't have any baking equipment in my kitchen except for a built-in oven, and a set of cake/bread pans bought from the USA. So me and hubby went to search high-and-low, all over Bayan Lepas area for baking equipment and ingredients.

For my first foray into "baking", I decided to start with the easiest recipe - a chilled Oreo cheesecake from the first page of Alan Ooi's "In Love With Cakes" - which actually does not require me to use the oven! Haha... Also, it turned out I didn't need to buy the electric mixer as yet... cos this recipe does not require it too!

So, this is my first creation from two weeks ago. Tada!

#1 - My first cake "Chilled Oreo Cheesecake"   
Chilled Oreo Cheesecake
How does it look? ^^

My first cake turned out not too bad, just that I forgot to add in some lemon zest to add some tangy flavour to the cheese. In the process of making this cake, I felt happy cos I learned something new from my mistakes, like chilled cheesecake need to use gelatine to firm up the cheese mixture, how to melt gelatine correctly (use cold water, not hot water!), and to mix less butter into the Oreo crust so that it turns out less greasy.


Fast forward two weeks, I was suddenly hit by a craving for fluffy, creamy, soft Japanese Cheesecake. I guessed that this would be a tougher cake to make given my lack of baking technique, so I googled up some online recipes here:

A briefer version of the recipe could also be found in Alan Ooi's book.

#2 - My second cake "Japanese Cotton Soft Cheesecake"
Japanese Cheesecake

Due to too much cake mixture, I filled one long pan and filled less than half of another round pan. The result was not too good. The cake sunk within minutes of opening the oven door. When seen from the side, the upper layer of the cake is dry and fluffy, but the lower layer of the cake is too wet and dense. Not very sure what happened exactly, but after some "debugging" from Internet and my MIL, I think it happened because I didn't beat the egg whites mixture long enough till it formed soft peaks (whatever thatttt is?) and I didn't fold in the egg whites to the batter correctly (just sort of dumped it all in. the other way round!) My mom says maybe I shouldn't use the top heat of the oven, just use the lower heat.

OK I'll try to do better next time~

I also got my eye on this recipe for my next chilled cheesecake. The crushed oats and liqueur for the topping sound very interesting:

I also cooked two new dishes for the first time this weekend - stirfry Japanese tofu with minced pork, and "bak kut teh"!!! Yeah!~