Cookbook Countdown #4 : Oatmeal and Raisin Cookies

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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My selected cookbook for this month, Bake by Rachel Allen.

I bought this book quite sometime ago and has never tried any recipes from it, there are just too many cookbooks on my shelves. Thanks to Cookbook Countdown, I'm making an effort to use those cookbooks that I seldom or have not used before. Bake, by Rachel Allen is a really nice book, there are sweet desserts, savoury bakes and baked meals, easy recipes that you could make for your family. I am a fan of Rachel Allen (I have five of her cookbooks) and love watching her cooking shows. I will be using her other books in the coming months, at Cookbook Countdown.

Cookbook Countdown #4 : Recipe No. 1 - Oatmeal and Raisin Cookies

from my selected cookbook for this month, Bake by Rachel Allen

I have been meaning to bake these cookies for the longest time! So this is the first recipe I've tried from this book, and wished that I had tried it sooner! 

These cookies are chewy and not too sweet (I've reduced the sugar), and very tasty. We love these cookies, with most of the cookies gobbled up by me! Yup, very addictive! Chewy oats with tangy sweet raisins, are the perfect match indeed. If you like chewy cookies with oats, then you would like this.

The ones pictured in the book are prettier and did not look as bumpy as the ones I've made. Maybe because I've reduced the sugar by half and used rolled oats instead of porridge oats, but that's alright, these cookies are amazing. I'll be making another batch very soon, as I've been thinking about these cookies ever since the cookie jar is empty!

Oatmeal and Raisin Cookies
(adapted from "Bake", by Rachel Allen)
110gm (4oz) butter, softened
110gm (4oz) caster sugar (I use 50gm)
110gm (4oz) soft light brown sugar (I use 50gm)
1 egg
2 tbsp water
1 tsp vanilla extract
250gm (9oz) porridge oats (I used rolled oats)
110gm (4oz) self-raising flour
1 level tsp salt
110gm (4oz) raisins

1. Preheat the oven to 180C (350F). Gas Mark 4.
2. Cream the butter in  a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.
3. Using your hands, roll the dough into walnut-sized balls and place spaced slightly apart on two baking trays (no need to grease or line).
4. Bake in the oven for 15-25 minutes or until light golden brown, but still slightly soft in the centre.
5. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

An InLinkz Link-up

Cookbook Countdown #3 : Hot and Sour Cucumber Salad

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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Cookbook Countdown #3 : Recipe No. 8 - Hot and Sour Cucumber Salad

from my selected cookbook for this month, My China by Kylie Kwong

I harvested three cucumbers from my garden pot and made this Hot and Sour Cucumber Salad which is really nice. This is similar to a quick pickle. Sour, sweet, salty and crisp, with flavours from the garlic, ginger, spring onions and chillies. I mixed everything and keep covered in the refrigerator for a couple of hours before eating it. Great when eaten cold.

Simple, quick and easy.

Hot and Sour Cucumber Salad
(adapted from "My China", Kylie Kwong)
4 small cucumbers - about 875gm (1 lb 12oz) in total, peeled
1 large green chilli, de-seeded and finely sliced
1 large red chilli, de-seeded and finely sliced
2 spring onions (scallions), trimmed and finely sliced

Dressing :
4 garlic cloves, finely chopped
5cm (2in) piece ginger, finely chopped
1 tablespoon brown sugar
3 tablespoons brown rice vinegar
3 tablespoons light soy sauce
2 teaspoons sesame oil

Cut cucumbers in half lengthways and then into 5mm (1/4 in) slices on the diagonal.
In a bowl, combine cucumber with chillies and spring onion.
To make the dressing, combine ingredients in a small bowl. Spoon dressing over salad, toss gently and serve.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

An InLinkz Link-up

Whole Wheat Bread

This is a lovely whole wheat bread. Recipe is from a bread machine cookbook, where all the ingredients are placed in the bread machine pan, and let the machine do all the work, and you would have one lovely baked bread to enjoy for your breakfast. As usual, I prefer to finish the baking in the oven. So I have used the bread machine to knead the dough, right up to the first rising, then I took out the dough, shape it and placed it in a greased loaf pan for the second rise, and then bake in the oven.

Bread turns out really nice, moist and soft.

Wholesome, healthy bread, perfect for breakfast, spread with butter and jam. And it freezes well too. I had four slices which I kept frozen, simply thaw it and toast until crispy, which I've enjoyed with some homemade tapenade.

Whole Wheat Bread
(adapted from "Biggest Book of Bread Machine Recipes", Better Homes and Gardens)
Makes 1-1/2 pound loaf
1 cup milk
3 tablespoons water
4 teaspoons honey or sugar (I use honey)
1 tablespoon margarine or butter
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
3/4 teaspoon salt (I use 1/2 teaspoon)
1 teaspoon active dry yeast or bread machine yeast

Select the loaf size. Add the ingredients to the machine according to the manufacturer's direction. If available, select the whole grain cycle, or select the basic white bread cycle.

Kitchen Flavours notes : To bake in the oven

I use the bread machine to knead the dough, selecting the "Wholewheat Dough" cycle. This cycle will knead the dough, with the first rising in the bread pan. When the cycle has completed, I remove the dough, pat it out on a lightly floured work surface to roughly about 8"x 10" rectangle. Dough will be slightly sticky, so flour your hands lightly. Roll it up tightly like a swiss roll and place in a 8-1/2" x 4-1/2" greased loaf pan. Cover loosely with greased cling wrap and let rise until almost double in size. Remove the cling wrap and bake in a preheated oven at 180C for 35 minutes or until the bread is done. Remove bread from pan and let cool completely before slicing.

This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).