Wednesday, 27 May 2015

I Am With You




Chaliapin Steak is a Japanese invention. Made for Russian opera singer Feodor Chaliapin at the Imperial Hotel in Tokyo in 1936. He had requested for a tender steak.






















This steak uses grated onions as a marinade to tenderize the beef. Sauteed onions is then placed on top of cooked steak to replace sauce. The final touch is using a knife to create a grid pattern on the finished steak which makes it very pretty. You can't see the grid on my steak probably due to the uneven browning of onions and meat. Nevertheless, it is very tender and succulent.





I cooked this steak by following the video Cooking With Dog. I used a cheaper cut flank steak and will cook this again, and be watching the fire to get even browning.










We walk with Jesus every day. Some wander and never seem to be settled. The LORD watches over us and makes us pilgrims walking with Him every day. Walking all the way, to Home wherever we are....

I am with you and will watch over you wherever you go, and I will bring you back to this land. I will not leave you until I have done what I have promised you. Genesis 28:15






Monday, 25 May 2015

The Name of the LORD







I have always thought that Madeira cake comes from Madeira and has Madeira wine. It is actually an English sponge cake traditionally lemon flavoured.










This is another easy cake to bake and is great for beginners. In fact, this cake is baked by my new helper under my instructions. She can't read recipes.  I like the texture which is soft and crumbly. Mixed berry jam is a nice complement to this lemon flavoured cake.






Overall, this is a nice quickie cake to do, and because it is lemon flavoured, I like it! If this cake is good enough for Nigella to share, it is good for me. Now, I'm wondering which mother in law? Her first late husband or the abusive ex husband?




My Mother-in-law's Madeira Cake
Nigella Lawson 'How to be a Domestic Goddess
1/2 measurement adapted from Zoe
8 x17cm loaf


Ingredients

80g unsalted butter
55g caster sugar + 1 tsp for sprinkling
1/2 a lemon zest
20ml lemon juice
1 egg
70g self raising flour
30g plain flour


Method


  • Preheat the oven to 170C.  Cream the butter and sugar, and add the lemon zest.
  • Add the eggs one a time with tablespoon of the flour for each.
  • Then gently mix in the rest of the flour and finally the lemon juice.
  • Sprinkle with caster sugar
  • Bake for 25 minutes.







This post is linked to Bake Along hosted by Zoe of Bake for Happy Kids, Joyce from























The name of the LORD is a fortified tower; the righteous run to it and are safe. Proverbs 18:10

Saturday, 23 May 2015

He Leadeth Me






These are berrylicious muffins! Bursting with juices and tantalizing fragrance, they are muffins I want to bake every time. It is just perfect in sweetness and in texture.








We are so blessed to have cheap seasonal fruits imports from all over the world. These berries are from the United States, and I usually stock up the ample supply from supermarkets, and keep them in the freezer. This way,  I can get them on hand at all times whenever I need for baking.

With some leftover blueberries and raspberries from my last bake, I baked these scrumptious muffins which use all demerara sugar that give extra crunch, and caramelized flavour.  I also make a quick buttermilk substitute of milk and lemon juice.

Adding crushed berries give the muffins a naturally sweet fragrance. This is so perfect with a cup of tea.







Berry Muffins
makes 12

75g frozen strawberries
75g fresh blueberries and raspberries
240g plain flour, plus a little extra
110g butter, softened
200g demerara sugar
1 egg, beaten
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (optional)
240ml buttermilk


Method


  • Preheat the oven to 190C and line a muffin tray. Toss the frozen blueberries with a little flour and put back in the freezer. Crush the fresh blueberries with a fork.
  • Beat the butter in a mixer until it is very soft. Beat in the sugar, then the beaten egg, and mix until well combined. Stir in the mashed blueberries.
  • Sift together the flour, baking powder, baking soda, and 1/ tsp salt if using, in a separate bowl and mix well.
  • Fold half the ingredients into the mix, then half the buttermilk, then the remaining flour and buttermilk. Fold in half the frozen strawberries and mix until just combined, but do not overwork.
  • Spoon into the prepared tin, dot the remaining frozen strawberries on top and bake for about 25-30 minutes until risen and golden. Allow to cool slightly before serving.
Adapted from The Guardian, How to make the perfect blueberry muffins
















A feeling of sadness today at an elderly home


Psalm 116:15 Precious in the sight of the LORD is the death of his faithful servants.
A faithful, jovial and God loving volunteer has gone Home to be with the Lord.



Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well.
A new wheelchair bound resident who had suffered three strokes and has kidney problem, cried when we sang the hymn 'He Leadeth Me'. She is only in her late forties.




Wednesday, 20 May 2015

For It Is By Grace




Wordless Wednesday - I just sent some people to cheesecake heaven































Mini Cheesecakes 
makes 6

100g Lotus biscoff
40g butter, melted

225g cream cheese, softened
32g castor sugar
1 tsp vanilla bean paste
1 large egg, room temperature
2 tablespoons yoghurt or sour cream
1 tsp lemon zest

Topping

1 cup Strawberry puree
1 cup Mango puree
Fresh blueberries, raspberries
1 large mango, cubed


Method


  • Preheat oven to 150C and place the rack in the center position. Leave a tray of hot water on the bottom rack. Line a muffin tin with 6 liners. Set aside.
  • Make the crust. Combine melted butter and finely crushed biscoff in a bowl. Spoon a heaped tablespoon of mixture into the muffin liner. Press it down with a glass or spoon. Set aside.

  • Make the filling. Place sugar and lemon zest into a small bowl and rub together with your clean fingers,until fragrant and slightly damp. Set aside.
  • Place the softened cream cheese in a mixing bowl and beat on medium low with a hand mixer until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture and vanilla. Mix until thoroughly combined. Scrape the bowl as needed.
  • Add the yoghurt and add egg. Mix until well incorporated. Scrape the bowl to be sure ingredients are thoroughly combined, and mixture is smooth.

  • Spoon the mixture evenly into the muffin tins over the crust. Use an ice cream scoop.

  • Bake for about 16-18 minutes or until centers are almost set. C
  • Chill cheesecakes in the muffin tin. 



To make mango puree
Blend half mango till smooth. Add some sugar if mango is sour.  Ssimmer on low heat. Leave to chill.

To make strawberry puree
Blend 1/2 punnet of frozen/fresh strawberries till smooth. Add a little sugar and lemon juice to taste. Simmer on low heat. Leave to chill.

To serve cheesecakes: Remove liners and top each cheesecake with puree and fruits.
If the cheesecakes have been removed from the liners and are allowed to sit on a plate in the fridge for hours, the crust may begin to soften. The crust stays crisp much longer in the liner. You can use any kind of biscuits but I prefer Lotus Biscoff.


















Ephesians 2:8-9

For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— not by works, so that no one can boast.






Monday, 11 May 2015

Don't Urge Me To Leave You






This chicken stew recipe is shared by a friend who is a very good home cook.  A very simple recipe to do and is great for a pot luck party.




When I showed this plating to another friend, she was surprised. Her expectation of chicken stew is of a stew with small chicken parts, lots of potatoes, carrots and gravy. I like this version more because there's no need to have rice or potatoes, Serve this stew with baguette to mop the sauce with is enough for me.




Chicken Stew
Serves 4

Ingredients

4 whole chicken thighs, cut into 2
plain flour, salt and pepper for seasoning
1 large onions coarsely chopped
1 punnet swiss brown mushroom, whole or sliced
1 cup white wine
1 bay leaf
Thyme or parsley(2 tablespoons chopped parsley)
300ml chicken stock
1 cup frozen green peas


Method


  • Pat chicken pieces dry. Combine salt and pepper with enough plain flour to dust the chicken with.
  • Heat up a pan with some olive oil and brown chicken on all sides but not till cooked through.
  • Transfer chicken to a plate.
  • Use the same pan (no need to wash the pan), add a little more olive oil and saute onions until soft and translucent over medium heat then add the mushroom and continue cooking till soften. Season with salt and pepper.
  • Once mushroom soften, add the wine to deglaze and bring to boil until wine is reduced by half. Add the bay leaf and herbs. Put back the browned chicken into the pan and add the chicken stock. Bring to boil. Cover the pan, lower heat to simmer till chicken is tender or put the whole pot into the oven at 170C for approximately 30 minutes.  

























But Ruth replied, "Don't urge me to leave you or to turn back from you. Where you go I will go, and where you stay I will stay. Your people will be my people and your God my God. Ruth 1:16


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