Sunday, 27 July 2014

Calamansi Muffin

My calamansi aka lime tree needed harvesting so this is the best way to use as many limes as the recipe requested.    I have forgotten to count how many limes that I used but I am sure it was nearly half of what I harvested. 

Though I have been on business and holiday to the Philippines quite a few times and hubby and I did talked about visiting Boracay but somehow we never get round to doing it.  

In December we will be heading Philippine again and once again, we did talk about this place but the timing will be bad to make this trip as it will be monsoon.  Haiz.... just not meant to be as of now.

Apparently one of the cafe in Boracay is famous for the Calamansi Muffin.  As I have never been there before, I can't comment whether it was really that good.   Guess it will take a while more for me to sample it.  

I also needed to bring some snacks to kids' taekwondo competition as it will be a full day event.

For this attempt, I substituted a Lemon Muffin recipe with Calamansi from my favourite Muffin book.

As my girl is not a fan of chocolatey bakes, let's hope she likes this Calamansi Muffin that I baked.

Findings: Hubby said it is a tad too sour but for me I kind of like it.  As for the texture, I might have over mixed it a little as it was a little on the dense side. Overall, it is still not that bad.  

What you need:

125g plain flour
100g castor sugar
1 tsp baking powder
1 tsp salt
56g butter
1/2 cup fresh calamansi juice
2 eggs
1 tsp of lime zest


Preheat oven to 180 deg.  Greased muffin tray.

Combine dry ingredients and mix well.

Melt butter in microwave and let it cool a little.  

Add in calamansi juice, eggs and calamansi zest.

Stir in the egg mixture into the dry ingredients and mix until just combined.

Scoop into muffin tray and bake for 15 - 20 mins or until golden brown.

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.

Friday, 25 July 2014

Rainier Cherry Oatmeal Crumble

I never had a chance to eat Rainier Cherry before because by the time I cleared my fridge with fruits and make a trip down to the supermarket, it was sold out.

So I was lucky to spot some this time round and immediately bought a punnet.  After trying it out, I think we still prefers the crimson cherries more.  Beside the cherries in the Rainier Cherry Oatmeal Crumble, my kids didn't even have a second helping to the punnet. 

Since I run out of vanilla ice cream, we topped it with Snicker Chocolate Ice Cream which I will share the recipe another day.

What you need:
Serve 4

250g Rainer cherries, pitted and halved
30g brown sugar
15g flour

80g old fashioned oats
1 tsp cinnamon
Pinch of salt
20g flour
70g brown sugar
40g cold butter-cut in small pieces


Preheat the oven to 180°C. Spray ramekins with cooking spray.

Put the prepared cherries into a bowl and sprinkle with the sugar and flour. Mix well and set aside.

In another bowl, add the oats, cinnamon, salt, flour, and brown sugar. Stir well.

Add the butter to the oat mix and rub until the oats mixture is crumbly.

Pour sugared cherries into the sprayed ramekins. Make sure each one is even. Add the oat topping.

Place ramekins on a baking sheet and bake for 20-30 minutes and baked until they are bubbling.

Cool for a minute and serve (with ice cream). 

Note: I airfried it at 165°C for 20 mins. 


Thursday, 24 July 2014

Tomato and Salted Plum Granita

I am trying to cultivate my kids to take more tomatoes.  My mom swears by it that it gives great complexion which I totally agree with her, as her skin is very good even though she is already 70ish.

A pity none of us inherited her good skin and sharp nose.  Haiz.

Have a bag of tomatoes that I needed to clear before the weekend, I will see whether I can tempt my kids to eat this.  

Chanced upon my friend's Tomato and Salted Plum Granita and I immediately know that this will be great.

With this crazy humid weather, it will be superb to end a meal with this.

Findings: Oh gosh, this is so good that I couldn't wait for it to be ready.

You got to try it!

Modified from : Piggy's Cooking Journal

What you need:

8 salted plum 4-5 tomatoes 500ml water 3 teaspoons sugar (add more if you want your granita sweeter)
Cook salted plums, sugar and water for about 20 minutes. Turn off heat, discard the salted plum and leave to cool.

Serve immediately.

In the mean time, roughly chop the tomatoes.
Put the tomatoes and salted plum syrup into a blender. Blend to a pulp.  Strain.
Pour the mixture into a shallow container. Freeze for two hours, or until frozen. Break into portions and give it a blitz in the blender.

Return the frozen granita to the freezer to freeze for another one hour.