Monday, October 20, 2014

Prawn Masala Curry

The first time i tried this was probably more than a year ago and since then, i have been cooking this several times. This is simply delicious and good. Although there is a whole bunch of  ingredients needed, nevertheless it is easy to put together and cook. I have been wanting to try this masala curry with squids or sotong but i havent got to try it yet but i believe it is just as good. I hope those who loves curry will give this a try too.

Recipe ( from Nasi Lemak Lover, adapted from Love2Cook Malaysia )
600g medium prawns
1 medium onion, sliced
1 tomato, cubed
1tbsp tamarind juice
1 cup water, more or less
3/4 cup coconut milk
1tsp salt or to taste
2tsp sugar or to taste

Ingredients A
1/4tsp fenugreek seeds
1/2tsp cumin powder
1tbsp chilli powder
1.5tbsp curry powder
1tsp coriander powder
1tsp garam masala
a handful of curry leaves

Ingredients B
8 shallots, sliced
4 cloves garlic, sliced
1 inch ginger, sliced
3 green small chillies ( optional)
2 red chilli ( optional )

1. In a wok, dry toast ingredient A until fragrant. Remove and set aside.
2.Add some oil into the wok and fry ingredients B for 2 minutes . Remove from fire.
3. Grind A and B together using a food processor.
4. Deep fry prawns in a wok and set aside.
5. Pour some oil into the wok and saute onions till aromatic and add the grounded ingredients (no3 ). Keep stirring for a few minutes.
6.Add tomatoes, tamarind juice, coconut milk, water, sugar and salt and bring to a boil. Let it boil for several minutes. Put in the fried prawns, mix well and allow to cook for another 2-3 minutes till gravy slightly thicken. Taste and adjust seasoning or water if necessary.

Tuesday, October 14, 2014

Maple Nut Pie

This pie is for someone who has a really big sweet tooth and if your sweet tooth is aching right now, please make this pie immediately! LOL! If you think that this pie is loaded with sugar, it's not. The sweetness comes from the pure maple syrup, a 'natural sweetener' which claims to be healthier than ordinary sugar. Does this make you feeling better reading this? haha..

Anyway this pie is still a little more sweet for me even though i have reduced the amount of sugar there. I used just 2  tablespoons of it, i think no problem not putting it in at all. Despite it being a little too sweet, i wouldnt say it is not delicious especially with that gooey maple-y filling and pecans! I however did not add the chopped pecans into the filling but instead lay them on top of the pie. It is still nutty anyway. In the recipe instructions, it stated to boil the maple syrup to a reduced amount with a slightly thicker consistency. By boiling the syrup, it will intensify the flavour of the syrup.I was actually thinking not to boil the syrup but just used the reduced amount of syrup and mix in all the ingredients but i dared not take the risk thinking it again. I am afraid that my filling wont set as i see some other recipes that do not require boiling but with added eggs. You know, maple syrup is very expensive :) Now talking about maple syrup, this lady who sold me that bottle of maple syrup told me that a doctor told her by taking juice from half a lemon, add some water and a tablespoon of maple syrup every morning will help to whiten your skin. Wanna try? :D

Sorry for not dropping by your blogs lately ..have been tired and lazy too. This is bake along #69 and JoyceZoe  and myself are baking this Maple Nut Pie, the linky will be up from today till 10days. Next bake along will be making French Macarons. All are welcomed to join us. Happy Baking!

Recipe ( from Willams Sonoma Baking Book )
half of the original recipe, makes one 7 inch pie
Pastry Dough
200gm plain flour
1/2 tbsp sugar
1/8 tsp salt
63gm cold butter, cut into cubes
3tbsp ice water

In the bowl of a food processor, combine flour, sugar, salt and pulse to blend. Add the butter and pulse 5-6  times until the mixture of texture of coarse meal with butter pieces n larger than small peas. Add 3 tbsps of water, pulsing once after each addition and adding just enough to make a crumbly dough, it will not hold together on its own but when gathered into ball with your hands. Add more water if necessary, 1 tbsp at a time.

Transfer the dough onto a floured work surface , roll into a ball and flatten into a disk with a few gentle taps of the rolling pin. Lift the dough and give it a quarter turn and roll out. Continue to turn and roll out to a wider circumference than your pan. Transfer the dough to the pie dish or tin, trim the edge of the dough round, leaving about 2cm overhang .Fold the overhang under itself and picnh it together to create a high edge on the pan's rim. Flute the edge decoratively and freeze the pie shell until firm, about 30 minutes. ( i did not freeze the pie shell ) Lay a foil paper and put in some pie weights or raw rice and partially bake the pie shell on a preheated oven at 190C for about 20minutes, Remove the beans and further bake for another 10 minutes until the shell is pale gold. Remove from oven. While the shell is baking, can proceed to make the filling.

1 cup maple syrup
1 large egg, lightly beaten
2tbsp brown sugar
pinch of salt
1 tsp unsalted butter, melted
1/2 tsp vanilla extract
90gms pecans, coarsely chopped ( i did not put this in, instead top the pie with the nut )

In a saucepan, over medium heat, bring the maple syrup to a boil and boil for about 4-5 minutes to reduce by about one fourth. Remove from heat and pour into a heatproof bowl or measuring pitcher. The syrup should reduced to about 3/4 cup or a little less. If necessary, return to boil until the syrup is sufficiently reduced. Let cool down for a while before proceeding.

In a bowl, stir together the eggs, sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the the partially baked pie shell , making sure the pecans are evenly distributed. ( i top the shell with pecans instead ) Bake the pie until the center is slightly puffed and firm to touch, about 30 to 40 minutes. Remove and let cool on the wiring rack.

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Monday, September 29, 2014

Soon Kueh ( 笋粿 )

I was told that this soon kueh is a quite a popular snack in Singapore. I am not sure about this, i probably never eaten the real soon kueh but looking at it, it looks very much like the vegetable dumpling ( chai kueh ) that is more commonly found here . Their fillings are similar that is consists of turnip ( jicama ) , carrot, dried shrimps, mushrooms and from what i read, the traditional soon kueh consists of bamboo shoots, in chinese which they call " soon" ( 笋), hence the name. Unlike the normal vegetable dumplings which the dumplings are kinda pleated, these soon kueh appear like a half moon shape,with no pleats. woohoo! I'm hopeless with pleating so making this saves me the struggle to pleat. Also, its skin is not really translucent or transparent as compared to the chai kueh but more white in colour.

The process of making the dough is still a bit intimidating but luckily it wasnt too difficult to handle. Just spare some extra flour for dusting, it should be fine. For those of you who are very experienced in making dumplings, you can opt to use whatever method you find it easier to cut out the thin circles for each dumpling. For me , i have divided the dough into portions and roll each portion out flat and thin and use a bowl to cut out the circles. Usually i dont have much luck with making the skin, at times they will turn hard after they cool down  but I am happy with this as it still remains soft for several hours. The unfinished ones i have kept in the fridge.

Recipe ( makes 20 pieces )
400gms turnip, cut into shreds
1/2 a carrot, cut into shreds
50gm dried shrimps, coarsely chopped
2 shallots, chopped
3 cloves garlic, chopped
1/2 tsp salt
5 tbsp water
bit of dark soya sauce

* you can add in mushrooms to the filling to enhance the taste.
Heat up enough oil to saute the dried shrimps until fragrant and sizzled. Add in the chopped garlic and shallots and saute till aromatic. Add in the turnip and carrot. Fry and keep tossing it. Add in the salt and dark soya sauce and continue frying till the turnip turns soft. Fry on low medium heat . Add in the water and let cook for a while till the turnip becomes crunchy soft. Remove from heat and leave aside to cool.

For the Dough ( adapted from )
250gm rice flour, plus extra for dusting
80gm tapioca flour
550ml boiling water
3tbsp oil

In a large bowl, put the rice flour and the tapioca flour and mix them using a fork. Pour in the boiling water slowly and stir well with a wooden spoon until a dough is formed. Use your hands to knead the dough till smooth. Be cautious as the dough is hot. You can use a plastic glove if you want. Cover the dough in a pot and let rest for 10 mins.

Divide the dough into 3 or 4 portions . Work on one portion at a time and leave the rest portions covered in the pot. If the dough is sticky, dust a little flour on it. On a plastic sheet or floured surface, roll out the dough flat . Using a round cutter or a bowl ( i used a bowl, 4 " diameter ) ,  press and cut each out individual dough. Dust your hands with a little flour  for easier handling. Put some filling on the dough, fold over and seal by pressing the edges. Repeat the same steps for all the remaining dough. Put on a steamer that is lined with a baking paper or oiled and steam on high heat for about 12 minutes. Brush some oil once removed from steamer to prevent sticking. You can work on batches, while one batch is steaming you can work on the remaining dough portions.

I am submitting this post to Asian Food Fest ( Singapore ) hosted by Grace of Life Can Be Simple

Friday, September 26, 2014

Easy Apple Strudel

I was so delighted to see puff pastry sheets selling here in my place. Can you believe it? If i am not wrong, they are only just available not long ago here in my decent little town :) With this store bought puff pastry sheet, making the not so traditional apple strudel couldnt be much easier. This is an easy apple strudel recipe with no cooking involved, just mix everything together and lay the apples over it or whichever way comes first and bake. Just a little note , i would suggest when rolling out the pastry sheet ( so that they are thinner ) , roll it on a plastic sheet or a towel. I rolled my first roll ona floured surface and yet it find it difficult to pick them up from rolling. They tend to stick still to the floured surface. I used a towel on my 2nd roll and it makes rolling a breeze.

Recipe ( with some reference from here )
2 puff pastry sheets
2 small green apples, peeled, cored and thinly sliced
1/2 cup chopped walnuts
2 pcs digestive biscuits, crushed
1/2tsp cinnamon plus 2 tbsp sugar
1/4 cup raisins

Thaw the frozen puff pastry sheet for about 15 minutes. Mix the chopped walnuts, biscuits crumbs, cinnamon sugar and raisins in a bowl.

On a plastic sheet or a towel, roll out the puff pastry about an inch or more if you can from the edges. The original measurement of the the pastry sheet i am using is 10" by 9.5". Along the longer end of the sheet, sprinkle the nuts raisin cinnamon sugar mixture , then lay the sliced apples over the nuts mixture ( or lay the apples first then nuts ). Roll up from the long edge and place them in the baking pan, seam side down. Make diagonal slits on the surface of the rolls. Bake in a preheated oven at 190C for about 35 mins or till golden brown.

See the rough surface on the top roll? that's the one that i had difficulty lifting up from the floured counter. 

I am linking this post to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Kit of I-Lost in Austen with the theme "Apples"

Monday, September 15, 2014


I am glad that popovers can be made using a muffin pan. I once saw a popover pan selling here for about RM80 ( USD25), well that's rather expensive for a pan, unless i am baking popovers quite regularly then i might consider getting one. I've never made popovers before, i have looked at the pictures of some popovers in the internet and i was like kind of excited to see how tall they were going to rise in the oven when i make them and according to wikipedia, popover is a light,  hollow roll made from an egg batter, similar to Yorkshire Pudding, typically baked in a dedicated popover pan or muffin tins. I am also not sure myself what is a Yorkshire Pudding but after making these, i think they are quite like plain profiteroles to me.

2nd batch

 I am also glad that popovers need just very basic ingredients to make them; eggs, flour and milk. However to me, i find them a little tricky too making them. My first batch came out a little pale and not as crispy as i would have expected them. Good to know that the process of making popovers are simple enough , i made another batch the next day. It came out very much better with some adjustment made on the baking temperature and warming the milk.

3rd batch...i noticed that the browning is different fom the 2nd batch ..perhaps due to the warm milk that i used in the 2nd batch

Yesterday morning when i woke up, i just suddenly have the urge to make popovers again. I wanted to try another recipe so i just made a small batch. You will also realise that all if not,  most recipes will have an equal proportion of milk and flour. The batter was thinner this time , they were quite like the second batch but these i find them more airy, remember the 'hollow' thing describing the popovers...

Some i spreaded with jam and some on poached egg. I suggest not making a big recipe if you cant finish eating all at once, have our mouths ready because if we are going to leave the popovers sit around, they will lose its crispiness and also deflate fairly quickly.

Recipe ( from
recipe has been scaled down
2 large eggs, at room temperature
1/2 plus 1/4 cup milk
1/4tsp salt
95gm flour
1tbsp melted butter

1. Preheat oven to 450F/230C. Position rack on lower shel
f. Use a standard 12 cup or 6 cup metal muffin pan, one swhose cups are close to 2.5" wide and 1.5" deep. Grease the pan throughly. Make sure the oven is up to temperature before begin making the popover batter.
2. Use a wire whisk to beat the milk, egg and salt. Whisk till the egg and milk is well combined, with no streaks of the yolks showing.
3. Add the flour all at once, beat with a wire whisk till frothy, there shouldnt be any large lumps in the batter, small lumps are okay OR if using a stand mixer, whisk on high speed for 20 seconds . Stop, scrape the sides of the bowl, and whisk for further 20 or 30 seconds at high speed, till frothy. Stir in the melted butter, combining quickly.
4.Pour the batter into the muffin cup , filling them about 3/4 or 2/3 full. Make sure oven is at 450F/230C. Place the pan on the lower shelf of the oven and bake for 20 minutes without opening the door of the oven. Reduce the 350F/177C  and bake for additional 10-15mins until they are deep, golden brown. If the popovers seems to be browning too quickly, position an oven rack at the very top of the oven, and pt a cookie sheet on it, to shield the popovers from the direct heat.
5. If plan to serve the popovers immediately, remove them from oven and stick the tip of the popovers with a knife to release steam to prevent sogginess.
6.If we want the popovers to hold their shape longer without deflating , we can bake for additional 5 more minutes ( total 40 mins ) if we can do so without them becoming too dark.

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Saturday, September 6, 2014

Fish Shaped Mooncake Biscuit ( 公仔饼 )

Initially i did not have intention of baking any mooncakes but seeing so many of my blogger friends baking so many different varieties of mooncakes, i cant help but to make some myself. The moncake baking is getting so hot around my baking friends community here! So many types, so many flavours, i sure have a good collection of mooncake recipes when i want to make them again but as for now, just a simple one, mooncake biscuit aka doll biscuit. Thanks to everyone who has shared this recipe around.

I wish all chinese and my friends here, Happy Mid Autumn Festival, have a nice warm celebration with your friends and loved ones, 中秋节快乐!

Recipe ( as seen in Cooking Pleasure , Aunty Young, adapted from Butter, Flour & Me )
350gm plain flour, sifted
230gm golden syrup
100gm peanut oil ( i used canola oil )
5gm/1tsp alkaline water
150gm lotus seed paste

Egg Wash
1 egg yolk plus 1 tbsp milk, mix and strain

1. In a mixing bowl, add in syrup, oil, alkaline water , stir and add in the lotus seed paste. Using a hand whisk, stir and mix till well combined.
2.Add in sifted flour and mix to form a dough.. Cover the dough and let it rest for 2-3 hours
3. Pinch some dough and fit to your mould to determine the weight of each dough then divide the dough accordingly. Dust some flour onto the mould . Roll each dough into a ball and press the dough into the mould. Tap or knock lightly to unmould and place it on the baking tray. Repeat the same for the rest of the doughs.
4. Bake in a preheated oven at 160C for 10mins, remove fom oven and let cool down for about 10 mins. Apply egg wash and bake it the oven again for another 15 mins or until golden brown, ( i baked mine at 170C )
5. Let cool on the wiring rack and store in container.

*  my each dough weighs 95gm and make around 8 pieces

Some tips shared by Joceline (Butter, Flour & Me )
a) for egg wash, adding milk to the egg yolk makes it less concentrated, thus easier to apply.
b) Let the mooncakes cool down before applying egg wash to get more even colouring
c) Should the mooncakes be done correctly, it wont stick to your teeth and can be eaten the next day.
d) It can be kept for weeks if it's baked dry enough.

I am linking this post to Best Recipes for Everyone's Event ( Mooncake ) organised by XuanHom's Mom Kitchen Diary

Sunday, August 31, 2014

Steamed Glutinuous Rice with Crab (紅蟳米糕 )

This glutinous rice dish is a popular dish served at traditional wedding banquets in Taiwan. I was told that some restaurants here do serve this dish, the glutinous rice is steamed and mixed together with mushrooms, dried shrimps, dried cuttlefish, just like our local 炒糯米饭 ( stir fried glutinous rice ) and topped with crabs . Instead of putting chinese sausages like most of us do in our stir fried glutinous rice, the taiwanese version of this dish uses ground pork instead and another thing that makes it unique is that the crabs must be female crabs. It is because female crabs contain roes and for auspicious reasons, it symbolizes wishes for the newly weds to be fertile and production and that's the reason why that makes this dish popular to be served at wedding dinners. You can read a little more info about the origin of this dish here

Knowing that this dish taste alike our 炒糯米饭, i have used my previous recipe here, replaced the chinese sausages with ground pork and went out to get female crabs. The crabs that i got here are rather small, so i had used 2 crabs. After done with the glutinous rice, what we do is put the crabs on top and let it all steam together till the crabs are cooked. I have cut the crabs into pieces, cleaned them and rearranged them back before it gets to the steamer, looks rather impressive to me seeing the crab in whole piece.You can also remove some of its raw roe and sprinkle on the rice before steaming, that way more roes can be seen all over the dish . Of course if you do this at home, you can always use the non female crabs, it will taste just as good i bet.

500gm glutinous rice, soaked overnight
50gm dried shrimps, soaked and cleaned
50gm shredded dried cuttlefish, cleaned
80gm ground pork
2 cloves garlic, minced
8 chinese mushrooms, cut into cubes
1 bunch of spring onions, chopped
3-4 tbsps of cooking oil

1tbsp dark soya sauce
1tbsp oyster sauce
2tsp salt

2 female mud crabs, cleaned and cut
1 tbsp rice wine

1. Clean and drain the soaked glutinous rice and let it steam for about 35-45 minutes. Sprinkle water into the steamed rice every 15mins and continue steaming. Fluff up the rice every 15 minutes and continue sprinkling water till the rice is soft. You can pinch some rice and try if it's soft enough, if not, just continue to steam. ( i hv used about 1.5cup of water to sprinkle the steamed rice in between ) 
2. Remove from steamer and set aside. In a wok, pour in the cooking oil or , saute the dried shrimps till aromatic and add in the minced garlic. Fry them for a few seconds and add in the ground pork and fry till they are almost cooked, add in the dried cuttlefish , follow by the chinese mushroom , stir fry them for several minutes on medium fire. Now add in the steamed glutinous rice and seasoning and keep frying. You will probably need to fry them for about 10 mins, just keep stirring till they are well mixed with the seasoning . Taste and add more salt if necessary. . Toss in the chopped spring onions, mix them around. Dish up and transfer them to a steamer bowl or bamboo steamer lined with foil paper.
3. Arrange the crabs on top and pour the rice wine on top of the crabs and steam on high heat for about 10 mins .You can also remove some of its raw roe and sprinkle on the rice for steaming. . Done.

I am submitting this post to Asian Food Fest ( Taiwan ) Aug 2014 organised by Alan of Travelling Foodies

Saturday, August 30, 2014

Gordon Ramsay's Baked Cheesecake

This cheesecake is so simple to make, really unbelieveably easy...and when you watch the Youtube video of how Gordon Ramsay making it, i think you will be even more convinced that it is super simple and fast too, considering this cheesecake can be done in just 35 mins and just 3 minutes on the video and you will be able to watch all the steps needed. There is no biscuit crust or base to this cheesecake, Gordom Ramsay call this a New York Style Baked Cheesecake. I have also seen other versions of New York Baked Cheesecake which comes with a biscuit base and sour cream but in this version of his, a much more simpler one.

After the cake cooled down, it will shrink a little. Initially i was not too confident to post this up as i find that the cake was more dense than i expected, i ate a slice and hmm..maybe not too pleased with that. I was thinking perhaps i could have overbaked it too cos i didnt watch closely  and when the cake was out from the oven, the center wasnt kind of wobbly but has firmed up. I didnt bother and kept it in the fridge overnight, covered it loosely with foil paper. Guess the chilling has done some magic to the cake, it is still dense but like what my friend, Joyce always say, it is a good dense. Somehow it just got so much better after chilling it . It tastes good with blueberries and i like the purple pop colour too. Dense and creamy and not that ultra rich, i enjoy eating this . I am happy to post it up now and i think some of you will like it too.

Recipe ( from )
what i hv used in blue
Butter, for greasing the pan
550gm cream cheese at room temperature  250gm
160gm castor sugar       80gm
3 eggs, lightly beaten      2 eggs
2 tbsp flour                     2 tbsp
finely grated zest of 1 lemon      zest from 1 lime or more
200gm raspberries                    70gm blueberries

1. Preheat oven to 180C. Butter a 23cm springform pan. ( I had used a 7 inch springform pan and wrapped the tin with aluminium foil)
2.Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries. You can sift the flour in and use a hand whisk to whisk them to prevent the lumps.
3. Pour the mixture into the prepared cake tin , tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35mins until set on the edges but wobbling slightly in the center.
4. Once cooled, remove from tin , running a knife around the edges to loosen , if necessary and serve.

I am linking this post to Cook Like A Star ( Gordon Ramsay ) organised by Zoe of Bake for Happy KidsYen from Eat Your Heart Out and Mich from Piece of Cake

Linking too to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite DIY, hosted by Diana of Domestic Goddess Wannabe

Tuesday, August 26, 2014

Taiwanese Spring Onion Pancake ( 葱油饼 )

Spring onion pancakes are one of the namely common and popular snacks that one can find around Taiwan night markets. Not just in taiwan, i understand that these pancakes all also very popular in China. These savoury pancakes make great snacks, they are of course obviously filled with spring or green onions, it is crispy outside and soft on the inside and a little chewy too. I have not tasted the real ones from Taiwan but to me, i would like them to be a little salty which i find it nice. One word of caution is that you may need to use a bit of oil to brush both sides of the pancakes during the cooking process to achieve that kind of crispiness, i find.

I did not put the exact amount of salt listed in the recipe, i took a pinch or two and sprinkle all over the dough . Roll them as thin as you can, reason being to cook them faster and also the results will be crispier. This recipe makes 4 small pancakes, if for any reason you cant finish them all at once, just keep in the fridge and reheat it in the oven for a few minutes.

Recipe ( with reference fr here )
makes 4 pieces
1 cup/ 125gm  plain flour
1/4 cup boiling water
40-50ml water ( you may not need to use all )
3/4 cup of chopped spring onions
some salt for sprinkling the dough
oil for frying

make a well in the center of the flour and pour in the boiling water and use a chopstick to stir . You will find lumps of soft dough. It is okay. Then add in the water slowly and using your hands, mix the flour with the water to form a dough. You may not need to pour in all the water. When a dough is formed, you can stop adding water. Knead the dough for around 10 mins till the dough is soft. Let it sit for 15 mins.

Lightly knead the dough again and divide the dough into 4 pieces. On a lightly dusted surface, roll each dough into round and thin.maybe around thickness about 2mm. Brush some oil onto the dough, spinkle some salt and chopped spring onions all over and roll them into up. Pull and stretch the dough and from one end, curl them up to the other end. Roll the dough flat again and as thin as possible. It's okay if bit of the dough breaks. Heat up some oil in the frying pan and on medium high heat, fry the pancake till it's lightly brown on one side. Brush some oil on the pancake top and flip over again for more crispiness. Continue flipping over the pancake till it is fully cooked. Using a spatula, press the pancake flat and fry till golden and you may also use a pair of chopsticks to scrunch the pancake towards the end of cooking. Repeat the steps for the rest of the remaining dough.
Serve immediately.

I am submitting this post to Asian Food Fest ( Taiwan ) Aug 2014 hosted by Alan of Travelling Foodies

And also linking this post to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe

Monday, August 25, 2014

French Galette with Cherry - Almond Topping

I have already missed a couple of rounds at The Home Bakers ( THB ), where the group is currently baking every single recipe from the book, Coffee Cakes by Lou Seibert Pappas.  Most of the recipes from this book i would say are cakes made with fruits and nuts, which make really good companion to your coffee, tea and chocolate drinks. There is also a small section from the book on yeasted breads and savoury cakes and me, being the host of the 40th recipe that we are baking, have picked to bake a yeasted bread. I do not know why the author called this a french galette when it is nothing to do with pastry or pancakes. It is somehow misleading i thought but anyway, i will stick it by this name as this is a group baking.

Instead of shaping the 'galette' into one large piece of pizza lookalike and bake in a pizza pan as in the recipe, i have divided the dough into 2 and shaped them like a flatbread and baked them in a normal baking pan. The topping is simple, just spread a little soft butter and some sprinkling of sugar on the top and scatter some dried cherries and sliced almonds all over. I have used OO flour with mid protein level at around 8-9% here, it's less chewy than ordinary bread i find but the crumbs are still soft. Topped with some sugar and together with the tart cherries and crunchy almonds, this loaf is nice to eat.  I shouldnt have used this flour entirely thats what i'm thinking now and the thing with myself is i didnt read much about this flour and try on it. Anyway, here's the full recipe from the book and to view the group baking anytime, you can click here

1 package active dry yeast ( i had used 2 tsp instant yeast)
6 tbsps warm water
3 tbsps sugar
4 tbsps /1/2 stick unsalted butter at room temperature
1 large egg
1tsp vanilla extract
1/4 tsp freshly grated or ground nutmeg ( skipped )
1/2tsp salt
12/3 cup unbleached all purpose flour ( i used 200gm OO flour )

2 tbsps unsalted butter at room temperature
3 tbsp sugar
1/3 cup dried cherries or more
1/2 cup slivered or sliced almonds

In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar and stir until dissolved. Let stand until foamy, 10 minutes. ( i added the instant yeast to the step below )

Using a wooden spoon or a stand mixer, beat in the butter, 3 tbsp sugar, egg, vanilla, nutmeg and salt.
Gradually add enough of the flour, 1/2 cup at a time ( i added the instant yeast at this point ) to make a soft dough. Beat well. Turn out onto a floured board and knead ( or using mixer ) until smooth and elastic, about 8 to 10 minutes. Place in a buttered bowl, turn to coat and cover with plastic wrap. Let rise in a warm place until doubled in size, about one hour.

Lightly butter a 14 inch pizza pan. Punch down the dough and turn out on a floured board. Knead lightly until smooth, 1 or 2 minutes. Roll out into a 15inch round and place in the prepared pan. Form a rim around the edge of the dough.( i divided the dough into 2 pieces and roll them flat like a flatbread and place on a baking tin )

For the topping, spread the dough with 2 tbsps of butter and sprinkle with 3 tbsps sugar.Scatter the cherries and nuts evenly over the dough. Cover with a tea towel and let stand in a war, place for 20mins to rise slightly. Meanwhile, preheat the oven to 500F/260C ( i set mine at 220C) and bake for 6-7 minutes or until the crust is golden brown. Transfer from pan to a wire rack and let cool. Serve warm, cut into wedges.