Plum Crumble

Bright purple plums under a sheet of sweet, crunchy crumble

Another one of my plum experiments. While shopping at Auchan, I saw these purple plums again. They were on sale, so what's a girl to do? I grabbed (and I go mean it literally. Have you been to the fruits and vege section at Auchan during peak time?) a few, shoved them into a plastic bag and plonked it on the weighing scale at the weighing station. (If you wait for the staff to politely take the bag from you and weigh it, you will be standing there, with a bag of plums in your hand all morning).

Two days later and they were still sitting around the kitchen, and so I dug up an old recipe and turned them into a crumble. (If this recipe sounds like something you had posted before, I apologise for not giving credit. I printed this a long time ago and can't remember where I found it). It was lovely, but I should have added more sugar as the plums were a bit sour. Very eye appealing – the rich red-purple oozing out from under the golden crust was a sight to behold.

Filling

500g plums, stoned and cut into 6-8

½ cup brown sugar – add more if the plums are sour

1 ½ tbsp flour

Crumble

½ cup flour

6 tbsp butter

¼ cup sugar

1/3 cup oatmeal

¼ cup sliced almonds

Pinch of salt

Preheat oven to 190C. Toss the fruit with the sugar and flour until well mixed. Pour into a 9” ovenproof dish.

Rub the butter into the flour till it resembles coarse meal. Add the sugar and salt and toss. Finally add the oatmeal and almonds. Mix well and pour over the filling. Bake for 45 – 50 minutes.

Plum & Basil Jam

Fresh flavours all bottled up - plum & basil jam

It's been a while since I made jam, the last being the strawberry jam. Figured it was time to make another one. I regularly gawk at all the lovely fruit at the market, and vow to look for suitable recipe to preserve the little beauties. I either forget, or the fruits go out of season by the time I find a good recipe. However, I came across a kind of generic recipe which I am keeping as my go-to jam recipe. The rule of thumb would be to buy approximately 1.5kgs of prepared fruit i.e. if you buy pineapple, make sure there's about 1.5 kgs fruit left once the heavy crown and skin has been cut off. Some fruits have a high pectin content and therefore does not call for commercial pectin. Stone fruits have a lot of pectin in their skin, so do not remove the skin when you make the jam. (Pectin is the stuff that makes your jam gel and well, become jammy). Some of the fruits that are high in pectin are apples, currants, oranges and plums; medium pectin content are found in blueberries, raspberries, cherries and rhubarb while low-pectin fruits include apricots, peaches and strawberries.

There seems to be a lot of scientific calculations where jam making is concerned, turning people off at the prospect of a failed result. But basically what you need to make jam is fruit, sugar, pectin (found in the fruit or store bought) and acid (lemon juice). It needs to come to a full boil for 1 minute to bring it all together. If the jam is too runny, don't worry about it – it will taste great over ice cream or pancakes.

So I set off to make plum jam as the fruit vendor had these lovely purple plums for sale. I like the purple ones as they have a slightly tart skin. I decided to throw in some basil leaves in there too. I like the taste of basil, and wanted to see what the result would be like. Leave them out if you don't like them.

The combination possibilities are endless – mango & pineapple, plum & blueberry, peach & blueberry.... see what moves you. Note that this is only a guide and the 'jammy' texture will highly depend on what fruit you're using.

Purple plums 1.5 kgs

Sugar 1 ½ cups

Lemon juice 2 tbsp

Basil, a handful

Wash the plums well, halve and stone them, then cut into chunks. Put them into a large bowl with the sugar and lemon juice. Set aside for about an hour. Pour the whole lot, juices included, into a large pot over medium high heat, and stir frequently for about 20 minutes. Skim off foam. If you like, mash the fruit with a potato masher. Add the basil leaves. Let it boil over a medium heat for about 30 minutes. Do the cold plate test. (Drop a little jam onto a cold plate. The jam should remain a 'ball' which will wrinkle a little when you push it with your finger). Cool and store in airtight containers.

If you intend to keep it for a long time, you can bottle it. Be sure to follow the steps to sterilise and store in bottles, or the jam may spoil. Personally I do not do this as I don't have the equipment, so I make smaller quantities.

Banana Walnut Cranberry Bread for Father's Day

Nutty bread with sweet-sour cranberries. Perfect for breakfast or tea.

CS is one for 'adult' type of desserts – breads and pastry. Nothing too chocolatey or sweet. Special combinations that are away from the usual chocolate or vanilla (unless it's done really well). He loves bread and well made pastry, so I decided on this Banana Walnut Cranberry Bread for him this Father's Day. I had most of the ingredients (and half a bag of dried cranberries left over from the Cranberry Bread Pudding), and my fruit vendor was happy to get rid of some very ripe bananas. (The locals like their bananas under-ripe, which to me, has a sour and sappy taste. To each his own).

The original recipe comes from My Kitchen Snippets, and looked absolutely divine. I substituted sour cream with buttermilk. (Sour cream is not a pantry item for me). The result was a very moist bread, which I assume is the result of this substitution. Next time, if using buttermilk, I shall use small eggs instead of regular sized eggs and see if that makes a difference. I also had to bake it for 1 hour 15 minutes instead of the 45 minutes suggested. Taste? Fabulous!

Banana Walnut Cranberry Bread

Butter ¾ cup

Light brown sugar ¾ cup

Eggs 3 small

Buttermilk ½ cup (½ cup milk plus ½ tsp vinegar)

Flour 2 cups

Baking powder 1 tsp

Baking soda ½ tsp

Vanilla 1 tsp

Salt ½ tsp

Mashed bananas 1 cup

Walnuts ¾ cup chopped

Dried cranberries ¾ cup

Preheat oven to 160C. Grease a loaf pan. Set aside. Sift flour, baking soda, baking powder and salt into a bowl and set aside. Cream butter and sugar till light and fluffy. Add one egg at a time and beat till incorporated. Add buttermilk and mix well. Add bananas and vanilla. Slowly add in the flour and mix well. Fold in the nuts and cranberries and transfer the batter into the loaf pan. Bake for 1 hour and 15 minutes till a skewer inserted into the center comes out clean. Turn the bread out onto a rack to cool completely.

NB : using small eggs instead of large ones did yield a bread that was not as wet.

Cranberry Bread Pudding

Easy to make bread pudding

Dried cranberries were on sale. Imported foodstuff is very expensive here and so things that we took for granted at home becomes a luxury in these parts. I was coveting Craisins, but at RMB33 for a small bag, I could only admire from afar. But this past weekend, they were doing a 'buy one get one free' at Freshmart, and so I grabbed a pair. (We're in a recession – I do what I can) They could go down cheaper if the supermarket finds there are no takers, but I was willing to take the risk!

Dinner was a simple affair last night so I decided to make up for it with a baked dessert. I had not made one in a while. Looking into the pantry I found I had all the ingredients for bread pudding. Throw in a handful of cranberries and we've bumped it up a notch. This is a recipe I concocted a while back – another one of those “use up what's in the pantry” days. Measurements are approximate.

Bread 4-5 slices
Eggs 2, lightly beaten
Milk 1 ½ cups
Sugar 1/3 cup
Cinnamon 1 tsp
Dried cranberries a handful
Walnuts a small handful

Cut the bread slices into cubes or tear them up roughly. If you wish, you can also butter them, put them together sandwich style and cut them into cubes. Place in an ovenproof bowl. Add the dried cranberries and walnuts. In a separate bowl, mix the beaten eggs with milk, sugar and cinnamon. Pour over the bread slices. Allow the egg/milk to absorb into the bread for a few minutes. You can also toss lightly to evenly coat the bread slices. Bake in preheated 180C oven for 30-35 minutes. Serve warm with ice cream or evaporated milk.

You can substitute the cranberries with raisins and chopped apple. Instead of walnuts, you can also use almonds or pecans. I don't like my bread pudding too wet. This recipe yields a firm textured pudding.

Lemon Curd Cupcakes

Lemon Curd Cupcake

Cookies and Cupcakes on Michelle's booth

The international school in our area hosts an annual International Day – a fun-fair sort of event where all the different nationalities host food tables, local vendors set up shop for the day selling anything from food, toys, carpets, books, tea or clothes, and the school conducts raffles, tombola and a myriad of games and performances. My friend Michelle opened up a coffee booth for that day, and I got to sample one of the best iced coffees I've had in a while. I could've gone for another cup, but one can only have so much of Joe in a short space of time, and with two children to look out for, 'twas not the day for leisurely sipping coffee. But never fear, I shall be back for more, now that I know there's more than Starbucks and Coffee Bean where I can seek my caffeine refuge.

On this day I supplied Michelle with cookies to go with the coffee, and as a summertime special, Lemon Curd Cupcakes. I wanted to indulge in cupcakes with sinfully creamy frosting, but alas, the hot and humid weather would only ensure disaster. I had to bake something with a better temperament.

My previous attempt at making Lemon Curd was less than perfect. Now armed with what NOT to do, I knew I'd get it right this time. I used Sophistimom's recipe and it was a charm. Perfect tasting lemon curd, with the right curdy consistency.(Which, by the way, is great on toast). I used Kitchen Wench's Lemon Cupcakes recipe and the combination of both worked out great for me. I filled the cupcakes with lemon curd, and after they were baked, I spooned some curd on top of the cupcakes and sprinkled on some granulated sugar.

I had one problem with the cupcakes though. It shrank from the sides of the paper, and the bottom of the liner had almost come loose from the cake. Kitchen Wench had advised not to overbake the cupcake as this would result in it being dry. I watched it closely and used the skewer to make sure it was not underbaked. I did use a new batch of paper liners and perhaps this was the issue. I will bake with them again and see if the problem persists. In the meantime, if anyone has any other idea, I would appreciate the feedback. Thanks.

Mulberry Muffins

Deep purple mulberries - mild and best eaten on its own

Loses its flavour in a muffin

I thought mulberries were a figment of someone's imagination - some person who had tricked children into running around an imaginary bush so early in the morning. But lo! When we arrived in Suzhou, famous for its silk, we were told that the silk worms feed on mulberry leaves. So, if there were mulberry leaves, there must be - mulberries! It's sold in the markets, and there's even a tree in our compound. I must've missed it all these years, or just never paid any attention, or maybe the fruit sellers just decided to add this to their stalls. The mulberries have a very short life - they go bad the next day. The flavour is mild compared to strawberries or blueberries. I thought I'd have a go at making mulberry muffins.

The result - not impressive. The muffin was dense, and the berries just didn't give off any flavour. Just plain bland. Perhaps it would taste better with a different muffin batter recipe. I'd like to say I will tweak it, but this is one I will just let go. Savour the mulberries as they are and move on to the next recipe.

Lemon Slices

It's warming up - and I mean warming up - here in Suzhou. Maybe 'heating up' would be a better word. In the sun, it was probably hotter than in Penang. But it's not that bad yet. Soon, humidity will pick up and by July/August, Suzhou is one giant sauna. These are great temperatures for baking bread though. There will be more bread posts coming up so watch this space.

In this heat, I had a hankering for something lemony cool - like an ice cool lemonade. I saw this recipe on Baking Cakes Galore and decided to make it. Again, it was fast to make, with no-fuss ingredients. I completed the job in about an hour, baking and washing up included. The lemon topping has real pucker-power. Be ready for an explosion of sour - and I mean that in a good way. The leftovers were left in the fridge and the next day tastes even more like a piece of cold lemonade.

Butter 125g softened
Icing sugar 40g
Plain flour 150g
Eggs 3
Caster sugar 225g
Lemon zest 2 tbsp finely grated
Lemon juice 125 ml
Plain flour 2 tbsp

You will need 20cm (8 in) square tin, line the base and sides with tin foil, extending the tin foil 2cm (¾ in) above the edge of the tin. This will help to ease out the bar when ready for slicing.
Pre-heat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Beat the butter and icing sugar in a small bowl until smooth. Stir in the 150g (5 oz) of flour. Press the mixture evenly over the base of the prepared tin. Bake in the pre-heated oven for about 15 minutes until browned lightly. Meanwhile, place the eggs, caster sugar, remaining 2 tablespoons flour, zest and juice in a bowl. Whisk until combined. Pour the egg mixture over the hot base. Return to the oven and bake for 20 minutes or until firm. Cool in the tin on a wire rack before cutting into squares. Dust with extra sifted icing sugar, if desired or a slice of thinly sliced lemon/lime. Store sliced, covered in the refrigerator for up to three days.

Pineapple Jam

Chunky pineapple jam

Breakfast is the most important meal of the day - so say the experts. I agree - I find that if I don't eat a proper breakfast (with my all important cup of Joe), I'm sluggish, irritable, and tend to snack all day long. Breakfast has to be fast on weekday mornings with people rushing off to school and work. Bread with spreads like jam and PB is fast and filling. So I have to be on the ball where breakfast is concerned. No time in the morning for elaborate preparation. (I tend to be a little more relaxed on weekends, so I sometimes make pancakes or muffins).

So jam is a good thing. Slap it on some bread and we're in business. Etienne said he'd like some pinapple jam, so I set off to find a good recipe. As always, cyberspace is loaded with recipes. I needed one that would be good as a spread, and not the thick ones used for Jam Tarts. I stumbled upon Chop Chop A to Z and decided to go with that one. I halved the recipe, but will go with the full one next time. It did not yield a lot, and the way it tastes, I figure it'll be gone in no time. I also omitted the cinnamon and cloves. Thought that would taste too much like a Jam Tart jam. Cooking time was reduced to 25 minutes. I would also grate the pineapple next time, not just chop it.

This is a really good tasting jam and is a keeper. It was all fruit and packed full of zing and ka-pow! I could probably eat it with a spoon. The pinapple was from Hainan Island. That and the variety from Taiwan are one of the best I have ever tasted.

Try making it - you won't regret it.

Ripe pineapples 2 medium, peeled and grated
Sugar 1 cup
Lemon juice 2 tbsp

Place all the ingredients in a pot and bring to a boil, stirring frequently. Once it comes to a boil, stir occassionally, and boil for 20-25 minutes till the jam thickens. Allow to cool and store in an air-tight container. You can also can it if you intend to keep it for a long time. (Not me!)

Strawberry Jam

Strawberries destined for the jam jar

All the ingredients neeeded for yummy Strawberry Jam

I am on a roll after the success of my Homemade Peanut Butter. Since the jam jar is almost empty, I decided to make Strawberry Jam. A couple of reasons - I've always wanted to try making jam but never got down to it; and strawberry season is almost over in Suzhou, so I'd better do it now or wait till the end of the year.

Again, it was so easy, it's mind boggling. Why did I not try this before? This is where I stop to thank all the foodies out there who share their recipes and inspire a mere mortal like me. So, Thank You, Xie Xie, Terima Kasih!

The jam was wonderful, and the perfect partner for the Peanut Butter. In future I may cut down on the sugar just a bit, as the strawberries were already on the sweet side.

You can find the original recipe here, along with other tips.

Fresh strawberries 500g, washed and hulled. Cut the big ones into smaller pieces
Sugar 350g
Lemon 1/2 juiced and zested
Sterilised jam jar

Place all the ingredients in a pot. Heat over low heat till the sugar dissolves. Turn the heat up to medium high and boil the mixture rapidly for 15 minutes. Stir occassionally to prevent burning. Skim off scum. Do the wrinkle test. Drop a ball of jam onto a cold plate. Push against it with your finger. If it wrinkles, this means the jam is ready. If not, boil for another 5 - 10 minutes and test again. Turn off the heat and let it sit for 10 minutes and then fill into the sterilised jam jars.

I like my jam a little runny, so in future I will look for the 'soft wrinkle' stage. Remember that the jam will thicken as it cools, so don't judge by what it looks like while still cooking in the pot.

Pineapple and Coconut Clafoutis

We've been eating a lot lately - me and my buddies. It seems everyone is lining up to cook something special and invite the gang over. And not just your everyday food. It's 'real' South East Asian food. Last week we hopped over to Daphne's for Laksa (I'm still reeling from that one), and today we went over to BLi's for Curry Mee (reeling double time). YP and Jodi are lining up for their turn to cook. As always the lunches are filled with laughter... till 3.45pm when we have to assume our 'Mom' roles.

Curry Mee with the works

Singaporean Jelly Cocktail or Wen Tou Xue

After the last couple of lunches, I am guilt ridden as everyone seemed to bring a little something to share - fruits, Konnyaku Jelly and other desserts. I usually ask if the hostess needs anything, and the usual response is "No neeeed. Got a lot here alreadyyyyy!" But today, I needed to get some nervous energy out and baked this Pineapple and Coconut Clafoutis, and just as well, I could share it with the gang. I had tried it before and it didn't turn out as good as I had hoped. But I didn't give up on you, Clafoutis! With a little tweaking, I knew I could make you better. It did turn out better than the first time, but still failed to impress me. Perhaps I need freshly grated coconut instead of desiccated, and perhaps a combination of milk AND coconut milk.

Here's the recipe. If anyone out there tries this with fresh coconut and coconut milk, please let me know the result...

And of course, the Pineapple and Coconut Clafoutis

Fresh pineapple 400g
Sugar 100g
Vanilla essence 1 tsp
Eggs 2
Freshly grated or desiccated coconut 40g
UHT milk or coconut milk 100ml
Coarse sugar for sprinkling

Cut the pineapple into wedges, and mix it with half the sugar and vanilla essence. Leave to macerate while you prepare the batter. Whisk the eggs and remaining sugar till light and creamy. Add flour and coconut. Mix well and add milk or coconut milk. Mix till smooth. Place pinapple into a buttered baking dish, and pour the batter over. Bake in preheated 185 oven for 25 minutes. Serve sprinkled with sugar.

Recipe adapted from Flavours Magazine.

Pancakes with Strawberry Sauce

This morning I decided to try one of the recipes suggested by Cookie Monster. When your first name is Cookie, how can you go wrong? I got this recipe from C is for Cooking, a Sesame Street cookbook which suggests simple recipes that kids can also help prepare. Kids can cut up fruit and soft vegetables with a plastic knife, crack eggs (careful!) or stir the liquid ingredients into the dry ingredients. Very fun. The strawberry sauce is so easy to make - just cut up about a cup of strawberries, add 1-2 tablespoons of sugar and leave it aside while you prepare the pancakes. The juices will ooze out of the fruit and mix with the sugar and what you get is a natural, sweet sauce. Strawberries are in season here in Suzhou, so this is the perfect time to make this sauce. We had our pancakes with honey too. Very yum..

Here's my take on Cookie's pancakes.

Dry ingredients:
1 1/2 cups flour
1/2 cup wholemeal flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt

Liquid ingredients:
1 egg, beaten
1 cup milk
1 cup yoghurt
2 tbsp vegetable oil

In a large bowl, stir all the dry ingredients together. In another bowl, mix the liquid ingredients together. Pour liquid into the dry ingredients and mix with a fork till well blended. Lightly grease a skillet and place over medium heat. Pour about 1/4 cup of the mixture into the skillet and cook till the top bubbles. Turn over and cook for another minute. Serve with the strawberry sauce.