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Tag Archives: breakfast

Cheesy Bacon Egg Muffins


If you love bacon, if you love cheese, if you love eggs … you simply gotta try this simple yet lip-smacking egg muffins!!!  … served up atop a bed of rockets & red chard salad + slices of beef tomatoes  (would prefer cherry tomatoes but I ran out of those!)


I made 4 egg muffins … 2 of each of us …  so, I lined 4  cups of my muffin tray with 4 slices of bacon … and bake for 15 mins in a pre-heated oven at 220ºC


Cube a medium potato or 2 small potatoes .. heat up a pan with a little olive oil, toss potato in oil then cover to let it cook for about 10 – 15 mins


Cube about ½ cup of cheese of your choice … I used mozzarella …


When bacon is done, remove from oven and remove some of the oil if you find too much of it in the cups by blotting it off with a paper towel .. meanwhile, reduce oven temperature to 190ºC


Put equal portion of the potato cubes in each cup and top with equal portions of the cubed cheese


Whisk 3 eggs with a dash of freshly ground black pepper


Pour whisked eggs into the muffin cups … bake in the pre-heated oven for 15 minutes or until firm & done


Voila! Look at these golden puffy egg muffins … who could resist them!!! 🙂 


Just look at those awesome cheese oozing outta the muffins … yum, yumm, yummmmmilicious 😉 … I served up atop a bed of rocket & red chard salad

Corned Beef Stuffed French Toast Sandwich

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I baked my own 5-seeded wholemeal loaf … blanched a handful of fresh spinach, drain and squeeze out all the water …crumble some feta cheese … layer one side of the bread with the corned beef, spinach and crumbled feta cheese


Whip 4 eggs + 1/4 cup milk, seasoned with some salt & pepper and dip the assembled sandwiches in the egg mixture and let it soak up the egg mixture ,.. this quantity of egg mixture is for 2 sandwiches to serve 2 pax 🙂


Heat a pan with some butter and fry sandwiches until golden brown


Just look at that … an awesome savoury stuffed french toast perfect as an all-in-one light lunch 😉

Gorgeous Chocolate Cake

Baked this cake for a friend’s birthday …first time with this recipe …a flourless Chocolate Cake baked with pure ground almond and decorated with melted white cocolate …hubby said it looks unappetising but it was a BIG HIT with all …definitely a recipe that will make you famous so make sure you serve it with paper and pen as everyone will want to take down the recipe 😉

I melt the plain chocolate in a double boiler …can also be done in a microwave or over very low heat

Once butter and sugar is beaten until light and fluffy, add 2/3 of the melted plain chocolate, the ground almonds and the egg yolks and beat until evenly blended

All the ingredients (before adding of egg white) evenly blended

Whisk the egg white until stiff

Fold whisked egg white into chocolate mixutre

Pour mixture into prepared tin and smooth surface

Heat remaining butter and melted plain chocolate until melted and pour chocolate topping over the cake

Allow the topping to drip and coat sides as well ….. to avoid messy work surface, place large sheet of greaseproof paper or a baking sheet under the wire rack where cake is sitting on before pouring the chocolate topping over cake



175g butter, softened

115g caster sugar

250g sqaures plain chocolate, melted

200g ground almonds

4 eggs, separated

115g squares white chocolate, melted – for decoration


  • Preheat the oven to 180ºC
  • Grease a deep 21cm/8½inch springform cake tin, then line the base with greaseproof paper and grease the paper
  • Place 115g of the butter and all the sugar in a mixing bowl and beat until light and fluffy
  • Add 2/3 of the melted plain chocolate, the ground almonds and the egg yolks and beat until evenly blended
  • Whisk the egg whites in another clean, dry bowl until stiff
  • Fold whisked egg whites into the chocolate mixture, then pour into the prepared tin and smooth the surface
  • Bake for 50 – 55 minutes or until a skewer inserted into the centre of the cake comes out clean
  • Leave the cake in the tin for about 5 minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely
  • Place the remaining butter and remaining melted plain chocolate in a saucepan, heat very gently stirring constantly until melted
  • Pour chocolate topping over the cake, allowing the topping to coat the sides, too
  • Leave to set for at least an hour
  • To decorate, fill a piping bag with the melted white chocolate and snip the end
  • Drizzle all around the edges to make a double border or decorate per your own design
  • Use any remaining chocolate to make leaves or heart-shapes or whatever shapes you fancy to decorate cake with

Superb Best Ever Banana Cake (with Cream Cheese Frosting)

Ok, ok …after I posted pic of my first ever Superb Best Ever Banana Cake I’ve been inundated with requests for the recipe so I’m blogging the recipe here now than later so that everyone could share and enjoy a truly moist & fluffy Banana Cake … finally, I can now say my quest in search for THE Banana Cake recipe is over … I’ve found it and here it is!!! 😉

This is definitely THE Banana Cake for moi and I so luuuurve it… we like the cake as it is hence no frosting but I’ve included optional Cream Cheese Frosting recipe for those who prefer with frosting 😉


Ingredients, for the Cake:

 1 1/2 cups bananas, mashed, ripe

 2 teaspoons lemon juice

 3 cups flour

1 1/2 teaspoons baking soda

 1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Ingredients, for the Frosting: 

1/2 cup butter, softened

1 (8 oz) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups icing sugar 

chopped walnuts for ganish, optional


  • Preheat oven to 275°F
  • Grease and flour a 9 x 13 pan
  • In a small bowl, mix mashed banana with the lemon juice; set aside
  • In a medium bowl, mix flour, baking soda and salt; set aside
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy
  • Beat in eggs, one at a time, then stir in 2 tsp vanilla
  • Beat in the flour mixture alternately with the buttermilk
  • Stir in banana mixture
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist
  • For the frosting, cream the butter and cream cheese until smooth
  • eat in 1 teaspoon vanilla.
  • Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake
  • Sprinkle chopped walnuts over top of the frosting, if desired.

Tuck in with your favourite cuppa 🙂

Layered Banana Loaf

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What’s better than to awake in the morning, come down the stairs to the smell of aromatic baking in the air … 😉

We don’t like nuts in our Banana Loaf so walnuts was omitted and I layered the cake with fresh sliced bananas which helped keep the cake moist & soft 🙂



2 cups all purpose flour

1½tsp baking powder

½tsp baking soda

¼tsp salt

¼tsp ground cinnamon

1/8tsp ground nutmeg

2 beaten eggs

1½ cups mashed bananas (5 medium)

1 cup sugar

½ cup cooking oil

1tsp finely shredded lemon peel (optional)

¼ cup chopped walnuts (optional)

2 bananas, sliced (for layering the cake, optional)


  • Grease the bottom and ½” up sides of a 9x5x3 inch loaf pan…set aside … pre-heat oven to 350°F
  • Combine flour, baking powder, soda, salt, cinnamon and nutmeg in a mixing bowl and make a well in center of dry mixture …set aside
  • Combine eggs, mashed bananas, sugar, oil and if desired, lemon peel … pour egg mixture all at once into mixing bowl of dry mixture and stir just until moistened (batter should be lumpy) … fold in nuts, if using
  • Spoon batter into prepared pan and bake in pre-heated oven for 55 to 65 minutes or until a wooden tooth-pic inserted near centre comes out clean (if necessary, cover with foil for the last 15 mins of baking to prevent over-browning)
  • If you want to layer it the way I did, then spoon half the batter into prepared pan, top with sliced bananas (I used 2 bananas) in a single layer and spoon the balance half of the batter atop the sliced banana and bake as per above instruction
  • Cool in pan on a wire rack for 10 minutes .. turn out of pan and slice

Yam Cake

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I’m in Indianapolis at my God-daughter’s and decided to made her some ‘comfort food’ … Yam Cake aka Woo Tau Ko aka Or Koay …. I am very pleased with how successful it turned out even though a couple ingredients were missing 😉

Couldn’t have turned out better … just the right firmness and sliced perfectly!  This is known as Wu Tau Ko (Cantonese) aka Or Koay (Hokkien) aka Yam Cake

Didn’t have any proper tray to steam it in so made do with the only available spring-form cake tin …it was perfect as then the yam cake did not stick to the tin and could be easily lifted out of the tin after slicing 😉  I didn’t garnish it with the fried dried shrimps + Chinese sausages (I added the latter) but instead added it all into the Yam Cake and steam … I simply garnish it with crispy fried shallots, diced spring onions (scallion) and chopped chillies


This is MY comfort food … now and again I’d crave for this so just as well that I can make this at home … seen here served with a fresh salad of letuce, tomatoes & Lebanese cucumber + appropriate chilli & sweet (bean) sauce


Ingredients : (A)

250g yam, diced

1 cup water

(B) Mix together and sieved

125g rice flour

20g tapioca flour

1 cup water

1/4 tsp alkaline water


1 tbsp Maggi chicken stock granules

Salt to taste

Dash of pepper

1/4 tsp sugar

For garnishing

50g dried prawns, soaked and chopped coarsely

4 shallots, sliced

2 stalks spring onions, chopped

2 sprigs Chinese parsley and

 red chillies

Method :

  • Heat 4 tbsp oil and sauté shallots till crisp … remove and leave the oil in the wok… add dried prawns and sauté till fragrant Remove and set aside for garnishing
  • Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well … mix in water and bring to a boil
  • Add in (B) and seasoning and cook till batter is fairly thick then pour thick batter into a well-greased 25cm round tray
  • Steam till yam cake is set and cooked through then leave aside to cool, then garnish and cut into diamond shapes
  • Serve with chilli sauce

All Bran Fruit Loaf

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An awesome tea-time treat …healthy with zero butter nor oil nor egg …. packed full of fruits ….and extremely easy to bake ….I was given this recipe by a friend of mine …. thanks, Janet Maybank 😉


Soak all ingredients in milk except the flour for a couple of hours


Next, mix in the flour


Pour mixture into prepared loaf pan


This loaf was made with milk 😉

Sliced up ...yummy, yummilicious ... I can't have enough of this awesome slices ...I eat it as it is but would be even more delicious if you spread some butter on it ;-)

….and this loaf was made with orange juice 🙂


Ingredients :

4 oz all bran cereal

4 oz sugar

8 oz mixed dried fruits + appricots

½ pint milk

4 oz self rasing flour

Methods :

  • Soak all bran cereal, sugar and mixed dried fruits & appricots in milk for a couple of hours
  • Preheat oven to 180°C
  • Mix in the self-rasing flour
  • Pour mixture in a greased loaf tin
  • Bake in pre-heated oven for 50 minutes to 1 hour until skewer inserted in the middle comes out clean