Monday, July 9, 2018

Green Onion Pancakes

These green onion pancakes is a Chinese savoury flatbread. The dough is made with only flour and warm water. Dough is rolled out thinly, brush a thin layer of oil, then scatter with some finely chopped spring onions and some salt. Roll up like a swiss roll, then roll into a spiral, then rolled out to flatten into a round disc. They are then pan-fried in a little oil on both sides until golden brown. Cut into slices to serve. The slices are eaten dipped in the very tasty Soy-Ginger Dipping Sauce. 

To make the dipping sauce, combine soy sauce, rice vinegar, chopped green onions, finely chopped garlic, chopped fresh cilantro and minced fresh ginger. 

They are perfect for tea-time, or an afternoon lunch  and even for breakfast. Do not skip the Soy-Ginger Dipping Sauce, they go perfectly well together. 

If you would like to try at making this pancake, the full recipe and instructions can be found here.
Or from the book Chinese Soul Food by Hsiao-Ching Chou, page 90

As for me, I'll be making this again when the spring onions in my garden pot are ready for harvest, which will be quite soon! And I would love to try with fresh coriander greens, my favourite herb.

I'm linking this post with Cookbook Countdown #31 hosted by 

Thursday, July 5, 2018

Coconut, Almond and Blueberry Cake

This month at Cookbook Countdown, we are making Tea Time Treats! You are welcome to join us. Make any tea time treats, share and link your post with Cookbook Countdown.  Head over to Cookbook Countdown for more details. 

This is a super simple, fuss-free cake to make, no need of a stand mixer! Mix all the dry ingredients in one bowl, and the wet ingredients in another. Pour the combined wet ingredients into the dry ingredients, add some of the blueberries, stir to combine, and pour mixture into the baking pan. Scatter more blueberries over the top along with the flaked almonds, then bake. How easy is that!

I made half a recipe, reduced the sugar to 80gm, baked in a 7 inch pan for 40 minutes.

Cake is not too sweet, with tender moist crumbs. A slice is perfect with a cup of warm tea, for a lovely tea-time treat.

The full recipe can be found here

Coconut, Almond and Blueberry Cake
(Sweet by Yotam Ottolenghi and Helen Goh)
(my adaptation for half a recipe )
90gm ground almonds
30gm desiccated coconut
80gm caster sugar
35gm self-raising flour
2 large eggs
100gm salted butter, melted, then set aside to come to room temperature
3/4 tsp vanilla extract
finely grated zest of 1 lemon
100 gm frozen blueberries
10 gm flaked almonds

  1. Grease and line a 7inch round cake pan. Preheat oven to 180C.
  2. Place the almonds, coconut, sugar, flour and salt (a pinch, if using unsalted butter) in a large mixing bowl and whisk to aerate and remove the lumps.
  3. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mix and whisk to combine. Fold in 70gm blueberries, then pour the mixture into the tin. Sprinkle the last of the blueberries on top, along with the flaked almonds, and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Keep a close eye on it towards the end of cooking, the relatively large number of eggs in the mix means that it can go from still being a little bit liquid in the centre of being well cooked in just a few minutes.
  4. Set aside for 30 minutes before inverting out of the tin, removing the baking parchment and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside until cool.

I'm linking this post with Cookbook Countdown #31 hosted by 

Sunday, July 1, 2018

Triple-Oatmeal Cookies

This month at Cookbook Countdown, we are making Tea Time Treats! You are welcome to join us. Make any tea time treats, share and link your post with Cookbook Countdown.  Head over to Cookbook Countdown for more details. 

Every once in a while, oatmeal cookies would come to mind. I love chewy oat cookies with some dried fruits thrown in. I would choose any oatmeal cookies over chocolate cookies anytime! 

I did make some slight changes to the recipe. The recipe uses oat flour which I do not have, so I have used wholemeal flour, as suggested by the author if oat flour is unavailable. The recipe also uses  both steel-cut oats (a small amount) and old-fashioned rolled oats. Did not have any steel-cut oats, so have used all rolled oats instead. Replaced the pecans with walnuts. As usual I have reduced the amount of both sugars (brown and white) slightly.

The cookies really spread during baking, so make sure to space them well apart. I did bake them 2 minutes longer as I like my cookies a little crispy. 

This recipe yields  31 cookies (32 in the recipe), which is close enough.

I love these cookies. It is crispy round the edges, with chewy centre, and tasted so yummy with the oats, cranberries, and walnuts. After a few days later, the cookies get a little drier but  became crispier as they sit, which is a plus in my books!  I think this is the best oatmeal cookies. Great for breakfast, as snacks throughout the day, and especially with a cup of warm tea for a superb tea time treat!

The recipe can be found here : Triple Oatmeal Cookies, or from Bravetart by Stella Parks, page 39

I'm linking this post with Cookbook Countdown #31 hosted by