Category Archives: Sweet

Short Recipe: Apple Compote (Prelude to an apple tart)

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The apple season a while back transformed supermarket fruit shelves into a palette of different shades of red (and green). The visual appeal had drawn on TummyTroll to cook something out of them. #phangchewfat had her go at the apples with some rustic-looking Salted Caramel Apple Tartlets, while I opted for a simpler apple tart. This is the first of two recipes documenting the process of making an apple tart, starting with the making of the filling!

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Step-By-Step Recipe: Panna Cotta

Don’t let its plain appearance fool you. Each spoonful of panna cotta carries the rich flavour of dairy cream which gives way to a delicate mouthfeel as it melts in your mouth. This elegant dessert is quintessential to Italian restaurants, and no wonder – this is a very lovable dish which, as I have come to discovered, is extremely simple to make.

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Step-By-Step Recipe: Baked Apples with Red Wine & Cinnamon

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Winter is fast approaching and the skies have turned ebony black so much faster than I have expected. Temperatures have also dipped so quickly – Looks like it’s another painful long winter in the UK this year! To combat the perpetual cold and gloominess, I have turned to one of my go-to-desserts that combine 3 of my favourite food items into 1 dish: Red Wine, Apples and Cinnamon! When served warm with a scoop of vanilla ice cream, the sweet, sticky and slightly alcoholic dessert really hits the spot!

What’s more, it also leaves half a bottle of red wine for me to gulp down as plain water – No, I mean to sip and enjoy in the night. ;)

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Short Recipe: Indonesian Steamed Black Glutinous Rice Cake / Kueh Bolu Ketan Hitam (黒糯米糕)

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I love kueh kueh (or kuih or kue or kway whichever way you spell it). Due to my mother’s good (or bad) influence, since young I’d developed a tongue that is deeply appreciative of Malay, Nonya or Indonesian kueh kueh. While I’m not an expert at making kueh because making kueh is so laborious, I’m glad to say that there are still simple enough kueh recipes for amateurs like me to try. This Indonesian Steamed Black Glutinous Rice Cake, or Kueh Bolu Ketan Hitam, is one of them. There are only a few simple steps and steaming involved, yet the result is a rich, moist and delectable kueh with a taste of home. The only downside is that it doesn’t keep long due to the high egg and coconut milk content… But with a kueh this delicious I don’t think its shelf life needs to be taken into consideration, does it? ;)

P.S. It doesn’t look particularly appetising due to its blacker than death appearance, but don’t be deterred by the charcoal appearance!
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Short Recipe: Roast Chantenay Carrots with Cumin & Honey

555043_559352110764752_534691507_nCarrots. It’s one (root) vegetable one usually takes for granted in deference to more “glamorous” counterparts like asparagus, zucchini or even broccoli. Despite its commoner status, it’s apparently the most popular vegetable in the world together with potato! It’s readily available in any season, dirt cheap (literally comes with the dirt too), versatile and highly nutritious – What’s there not to love? I am a big fan of carrots myself, sometimes eating them 4-5 times a week. Sometimes I worry I’ll turn orange from eating too many carrots too often… Free fake tan?!

Random trivia aside, it’s a shame that many of us prepare carrots the same old way – Boiled (yikes), steamed, or raw if we’re lazy. Roast ing your carrots is actually a really simple way to jazz up those orange sticks of goodness. It probably requires a little more work than mere boiling, but roasting them retains the sweet flavour much better. In addition, the carrots with their slightly charred flavour and crispy edges instantly give them an extra oomph! I’d added cumin and honey for a more interesting flavour profile, but I believe the carrots will taste just as good without the extra seasoning – Just plain ol’ olive oil, salt and pepper will do the trick! Continue reading

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We’re eating… Blueberry (Cheddar) Cheese Bread Bites

IMG_6778The above is the rare result of a beautiful experiment in the kitchen – No recipe, no measurements, just pure instinct (that turned out right, phew) and a strong will to use up all the random leftovers in my too full fridge and freezer. With a small block of mature cheddar and a handful of frozen blueberries, I wanted to make something actually edible, so I guess throwing them together with flour, baking powder, milk and eggs can’t go very wrong can it? Continue reading

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Step-By-Step Recipe: Honey Beer Bread with Cheddar Cheese

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Here’s a millionaire’s question: What do honey, beer and cheese have in common?

a. Common household ingredients
b. Low-cost and affordable
c. They all have distinct tastes and scents
d. They make people happy (okay well at least me)

All of the above! Throw all three in with some flour and butter, and voilaaa you get this ingenious Honey Beer Bread with Cheddar Cheese bursting with an incredible fragrance from the yeast of the beer, a sweetness derived from the honey, and a savoury contrast from the soft chewy cheese. The best thing about this recipe adapted from Rebecca‘s is that it only comprises a few simple ingredients easily available in your kitchen cupboards, and the preparation is easy, quick and fool-proof. So delicious and hassle-free, I’m already thinking of when I will make this the next time round! :)

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We’re trying… Pineapple Tarts (黄梨酥 / 黄梨挞)

So, as you might recall… We made a successful Pineapple Jam for pineapple tarts, commonly deemed to be the most tedious and difficult step in the process. What next? Being the half-ambitious, half-greedy souls we were… We set aside an evening’s time to make the dough for the tarts.
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Short Recipe: Pineapple Jam for Pineapple Tarts (黄梨酥 / 黄梨挞)

66118_532908936742403_733011070_n (1)When it comes to Chinese New Year snacks, the undisputed popularity champion must go to Pineapple Tarts. Almost every ethnic Chinese person I know likes pineapple tarts –  I’d hardly found anyone who dislikes or hates it. And I can understand why – With buttery soft tart bases and moist sweet-sour pineapple jam, pineapple tarts just scream delicious!

Does your family purchase pineapple tarts from suppliers or supermarkets outside, or do your grandmothers, aunts, mothers (and grandfathers, uncles, fathers by all means) make them all at home? I belong to the former and grew up listening to my mother chant “Pineapple tarts are one of the hardest snacks to make”. My mother’s words are definitely not an exaggeration… My greatest respect goes to all who make their own pineapple tarts. Just imagine stirring pineapple jam over the stove over low heat for hours standing, then making a buttery dough so sensitive to touch (butter melts easily when it comes into contact with our human hands), and then finally making enough tubs of them to give away to your relatives (oh those babies, how could you bear to part with them!)

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We’re eating… Fried Nian Gao in Crispy Batter (炸年糕)

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Hello! Just a few days ago at Step-By-Step Recipe: Chinese Steamed Sticky Rice Cake / Nian Gao (年糕) we steamed our own Nian Gao from scratch, so today we’re here to fry these goodies into little parcels of melting calories joy! Why, it’s really quite a versatile delicacy that can be enjoyed steamed, fried or even as a sandwich (more on this later). It’s most commonly pan-fried with a thin coating of beaten eggs – Anybody knows why? In any case at TummyTroll we made a crispy batter that gives the fried goods a nice eggy crunch. No recipe this time as we were not very sure with the proportions, but we’d have provided some sound recipes from other bloggers below! Enjoy photos of the process below:

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