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Malted Sultana and Apricot Bread
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More breadmaking fun! This recipe came in the recipe books of both the BM250 and BM450, and I’ve been wanting to make it for a long time. The problem was finding one ingredient – malt extract.
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Grandma’s Tau Sar Piah (Red Bean Cookies)
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My mysterious grandma made red bean cookies (pastries?) that were practically legendary in my family. Unfortunately I was not blessed with the opportunity to savour the real deal, but my brother definitely remembers watching her make the cookies, and among my siblings I think he loved them the most. The pastry for Nenek’s red…
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Grandma’s Red Bean Paste
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If you are attempting the gauntlet that is my late maternal grandmother’s legendary red bean cookies, you can either fill it with store-bought red bean paste to significantly cut the prep time, or you can make it from scratch following her recipe which has been passed down through the ages.
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Cranberry, Almond and Walnut Bread
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I had leftover natural yoghurt in the fridge I’d like to clear out before it goes bad. Looking through the recipe book that came with my Kenwood BM450 machine I saw this recipe, and I had all the ingredients (or their substitutes) on hand, so here we are.
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Italian Herb and Parmesan Bread
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After years of using my trusty Kenwood BM250 breadmaker, I did the stupidest thing. I let the breadpan sit in a sink filled with just a couple of inches of water. It wasn’t that much water, but it was enough for rust to build around the paddle rotator, and it became stuck. No amount…
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Weekend Cooking: New York-Style Bagels
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It’s so hard to find good bagels in KL. I can name a couple of bakeries selling it, but can’t say they are particularly spectacular. One day I had a major craving for bagels, so I looked up a few recipes and picked up the one by Sophisticated Gourmet, which didn’t seem too complicated…
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Weekend Cooking: Sausage Meatballs with Red Gravy
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This was a recipe I made a long, long time ago for Hari Raya celebrations, and at the point of time I haven’t started blogging my culinary exploits just yet. The recipe is from Emeril’s Potluck, and as you probably can imagine, this makes a potluck-sized batch.
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Make Your Own: Italian Seasoning
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We sometimes need Italian Seasoning for our pastas and such, so if you don’t happen to have any on hand, you can always make a batch of your own using herbs and spices you might already have in your pantry. This recipe is based on Emeril’s Italian Essence recipe, and used when making Sausage…
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Steak and Mushroom Pie
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When I first started cooking I basically had one go-to chef for most recipes I wanted to try – Emeril Lagasse. In the beginning I focused more on so-called Western dishes – pies, pasta, and casseroles – and one of my earliest attempts on pies was this steak and mushroom pie. Last time I…
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Pastry top
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I use this buttery crust for my Steak and Mushroom Pie. One recipe is enough to top one 9-inch round pie. Be patient when rolling it out; at about 1/8-inch thickness there is definitely enough dough for your pie. I recommend rolling the dough out onto a very well dusted, thin, flexible cutting board.…