Hungry Note

I really love muffins, especially with berries.
I just made up this recipe yesterday and the recipe seems succeeded so far.
Tangy, sweet raspberry tastes the best with creamy cream cheese in fluffy and moist dough.
Great for breakfast, for morning / afternoon tea.

ingredients (6 small muffins /  twice the amount if you want 12 SMALL or 6 BIG muffins)

190g Plain Flour
90g White Sugar
A pinch of Salt
2 tbsp Baking Powder
1/2 cup Milk
1/4 cup Yogurt
60g Unsalted Butter (Melted)
1 Egg (size 7)
4 drops of Vanilla Essence
1/2 cup Fresh or Frozen Raspberry
2 tbsp Raspberry Preserve or Jam
70g Cream Cheese (cut into dice)

1, Preheat the oven to 180 degree and Place paper muffin cups into the tin.  (texas muffin tin if you make 6 big one).

2, Shift Flour and Baking Powder together in the bowl and then mix Sugar and Salt.

3, In a jag, mix Milk, Yogurt, melted Butter, Egg, Vanilla Essence well.

4, Make a well in the centre of (2) and pour the (3) into the well. Fold the mixture gently using spatula, just be careful not to be over-mixed.

5, Divide the mixture into each muffin cups.
First fill about 1/3 level of cup with mixture, place 1/6 (or 1/12 if you makes 12 muffins) of Raspberry and diced Cream Cheese, also Raspberry Preserve or Jam inside then cover them with the mixture.
Don't over fill the muffin cup, fill about 3/4 level of cup with mixture.

6, Bake about 20 ~ 25 mins, or until its baked. (stick skewer in the middle of the muffin and if it comes out clean means its baked) And then cool them on the cake cooler.

 Love my coupé(Meaning of "Scored").
 Easily place cheese on top and put into oven makes great cheese toast for the morning!

 Bread making is something that I am not just doing for eat, required skill and knowledge of bread of course and artistic mind with creativity which link to my job.
I made this coupé(Meaning of "Scored"), Small individual size of french bread using "pain traditional" dough. I made my own leaven with raisin 2 weeks ago.

What I reckon is, they tastes way different from store-bought one.
What I recommend is, pile up some cheese on top and then toast them until gets a bit crunchy.
Grind good amount of black pepper, and enjoy!
Simple yet, makes your breakfast something amazing.

Home-Made Leaven (about 4-5times of bread you can bake with)
80g Organic raisin(the one with NO-OIL COATING)
240ml Tap water

1, Prepare clean jar(preferably wide bottom with glass made one), Make sure the jar is dried.
Mix all the ingredient and leave for a week in warm place.

*It takes about 3days to be ready in summer time, 4~5days in spring/autumn time, a week to 10 days in winter time.

*Not to place under the sun.

*Shake once a day to let them breath.

If you want to try something different, nor a butter on toast or weetbix either
a pancake, but kick start your morning.
I heard a lot of kiwi kids doesn't eat breakfast properly and I know there is
a bunch of kids buying snack or pie with fizzy drink from the daily eating them
off in the car on their way to school.
This is unacceptable because I am raised by mother who says breakfast is most
important meal of the day.
She used to wake up 5am to prepare our breakfast also lunch.
I don't wake up 5am but I still do have a breakfast properly.
The hint is, breakfast recipe should be easy and full of nutrition, also yummy
that makes kids jump off from the bed as my mother said.

This is one of her recipe.
蚕餅(Dang Ping) is Taiwanese dish, mainly eaten as breakfast.
Sticky yet not too heavy dough is rolled up with egg, dipping them with little
spicy flavourful sauce.
Also you can roll up with Ham or sliced salami, even cheese together.
It is easy prepared, I can make whole thing in 20 mins.

I recommend you buying a square pan, which you can easy find in Japan or I
suppose DAISO in Auckland have one? or you can order us square pan.
I will sort out the price and can give you a quote.

ingredients(4 small rolls, 2 big rolls)
[Dough]
50g Plain flour
50g High grade flour
30g Corn Starch(Tapioca flour is also replaceable)
200ml Water
A good pinch of salt
1 Spring onion(sliced finely)

4 Egg

[Sauce]
1 tbsp Oyster sauce
1 tbsp Soy sauce
1 tsp Honey
1 tbsp water

1, Mix the [Dough] ingredient in the bowl. And crack 4 eggs in the jar and mix
well, set aside.

2, Heat your pan, preferably small kind, to medium high.
Tip little bit of oil if your pan isn't a non-stick kind, if it is then no need
for oil. Pour about 80ml of [Dough] mixture into the pan or the amount could
make one thin single layer on your pan.

3, Flip when its just cook through, don't need it to be browned or coloured.
So same the other side. Set cooked [Dough] sheet aside, continue same process
until your [Dough] mixture finishes.

4, Make sure your pan is nice and clean, Tip little bit of oil on your pan.
Pour the egg mixture to make a thin single layer.
While the egg is slightly runny on top, stick one [Dough] sheet on top.
After awhile, Roll it up just like making a swiss roll.
*If you want make it with Ham or Salami, Cheese, place whatever you like
top of the [Dough] sheet and roll it up together.

5, When you roll it up, it should be stayed in one side of pan, and other side
is free. Pour the egg mixture into the free-side of pan, make a thin single
layer again. This makes egg mixture sticks to the roll.
When the egg mixture cook through, roll it up again.
Done, continue this process for another roll.

Bot Chien, very popular street snack among southern Viet Nam, Ho Chi Minh city.
In Cho Long, China town, this is eaten as breakfast.
Actually bot chien keep you longer than sandwich or pancake, it really does!
If you have any Asian grocers around, you will probably find The frozen bot chien dough but I would say, home made one is way tastier, and there is nothing so hard to make your own.
If you want to make our morning little bit into asian, then please try this.
It is way easier than making pancake, I insist.

ingredients(3 ~ 4 serving)
[RICE CAKE]
125g Glutinous Rice Flour
3tbsp Tapioca Flour
1/2tsp Sugar
1/4tsp Salt
145~160ml Water

3~4 Egg(sightly whisked)
2 Spring Onion(Finely sliced)

1, Mix all the [RICE CAKE] ingredients in the bowl and mix well. Consistency is almost like a paste but not too watery.
Prepare the tin or any "steam-able" container, make sure that fit to your steamer.
I recommend lightly oil the tin or container first and pour the [RICE CAKE] mixture in
Steam for 20 ~ 25 mins.
*Stick a skewer in the middle of cake and if nothing sticks, then its done!

2, Cool the cake completely. (I always leave it over-night)
When its cool, cut it into 4 x 2cm(5mm thickness) rectangle.

3, Heat your wok to medium-heat, then add 1.5 tbsp of oil.
Place cubed rice cake(2) in single layer on the wok. Make sure both side is nicely colored.

4, When the rice cake is nicely colored in both side, Add egg and spring onion.
Try to bring them together.
when it become flippable, flip and cook for 20sec then done.
You don't want to cook egg too much for this dish.

5, Pour sweet soysauce(*Kecap Manis) or even normal soy sauce is ok, I love it with the sweet chill sauce!

I really love this bread slightly toasted and spread simply butter or honey to enjoy.
Because of they are already so flavourful, You don't want to disturb this nutty seedy rustic flavour with anything really.I am very addicted to Nutella, or Nuttino, those hazelnut spread but for this bread, I don't even think that.
Also this bread makes great sandwich, I like it with salami and lettuce, thin slice of onion.
You can make this bread either with your hand or breadmachine, thats your choice.

ingredient(5 pieces)

280g High Grade Flour
180ml Warm Water(*use cold one in summer time)
15g Brown Sugar(*if not, just white sugar is fine)
6g Dried Yeast
10g Skim Milk Powder
15g Unsalted Butter
3g Salt
20g Ground LSA
20g Walnut Pieces
20g Pumpkin Seed
10g Jumbo Oat

1, Line baking paper on baking tray.

2, If using breadmachine, Place all the ingredients except of walnut pieces and pumpkin seed, jumbo oat and start with "dough" mode. If your breadmachine does have an alarm for "adding nut, fruit" then add walnut pieces and pumkin seed, jumbo oat when the alam goes on, if not, add them in the last 3 minutes of kneading.(( GO TO DIRECTION (4) ))

If you are kneading by your hand, Mix all the ingredients in the bowl except of walnut pieces and pumpkin seed, jumbo oat and make a big lump. Knead for 10 minutes or until it get smooth consistency, Add walnut pieces and pumpkin seed, jumbo oat, knead and mix evenly.

3, Make a huge ball and place it in a big bowl covered with cling wrap, let them rest in the warm place for an hour ~ 80 minutes or until doubled in size.

4, Divide them in 5 pieces(around 110~120g each), Roll each of them into ball and let them rest for another 15 minutes. Roll each pieces again into ball but this time, roll it a bit tighter.
Place them on prepared baking tray, let them rise in warm place for an hour ~ 1 1/2 hour or until doubled in size.

5, Preheat your oven to 180C.
Dust flour on top of the bread with tea-strainer if you want, and cut 4 lines on each bread with scoring knife just before baking.

6, Bake 16 minutes ~ 18 minute or until nicely browned in colour.

This is my version of banana cake, I insist this banana cake is the best eating next day you baked, slightly toasted with whipped cream and drizzle little maple syrup.
Well moist and fluffy texture and amazing banana flavour which develops fully next day...(So little patience!)
My friend, maori guy, he really loves this so we used to trade fresh sweet corn and this banana cake which is very good deal for me, because to prepare this is pretty easy and I am just a big fan of sweet corn!
A lot of Banana cake recipe out there and I also tried so many of them but I always wonder if its under-baked or not even its fully baked.
This Banana cake is the one I have never ever feel under-baked because of its wonderful fluffiness.
And very easy, never fail recipe.

ingredient(2 small loaves 13 x 5.5 x 6cm / 1 large loaf 27 x 9 x 13cm)
2 ~ 3 Ripened Bananas(240g)
1/4 Lemon, grated also using juice
75g Greek Yogurt
120g Butter(softened)
60g Brown sugar
60g Caster sugar
2 eggs
240g Plain flour
2tsp Baking powder
A pinch of salt
60g Walnut pieces

1, Preheat oven to 180C, Line the base also around of the tin with baking paper.
Shift plain flour and baking powder together, and add salt set a side.

2, Mash the banana, add grated lemon and juice also.
Mix yogurt into the mixture and combine well with whisk.

3, In another bowl, cream the butter with both brown and caster sugar until they get lighter the colour and fluffy.

4, Whisk the egg in a jug. Gradually add 1/2 amount of egg to butter mixture(3) little by little. Afterward, add 1/3 amount of shifted powder(1) and whisk well.

5, Gradually add remaining egg, then add 1/2 amount of remaining shifted powder, whisk well.

6, Now use rubber spatura.
Add banana and yogurt mixture(2) and remaining shifted flour into (5) combine them gently.
Spoon the mixture into prepared tin, then sprincle walnut on top, Bake for 40 mins ~ 45 mins.

*or you can check with sticking skewer in the middle of cake, if nothing stick then done.

"Eggs 'n' Things", restaurant originated in Hawaii serving Hawaiian style breakfast is very popular in Japan.
I love Hawaiian style breakfast.
Pancake stack with whipped cream and whipped cream, and whipped cream on top, pour maple syrup all over the dish... Aagh don't talk about calorie here.
But we also have great breakfast in New Zealand.
One of the great breakfast in New Zealand is... Scone, definitely.

I wrote Scone Recipe in here and telling how great scone is.

Hawaiian breakfast sounds very seducing but they are very very high in calorie and fat.. yeah sometimes is okay, nothing wrong with giving yourself a bit of treat, SOMETIMES.
I want to make breakfast with a taste of New Zealand, that is healthy and easy, yummy of course, also something can be a daily treat like you want to wake up just for that.
And This is.
"New Zealand Style Breakfast 1 - Manuka Honey Drizzled Yogurt Cream & Kiwi Confit With Scone"

ingredient(serves 4)
Scones(*RECIPE HERE)

[Yogurt Cream]
1tbsp Icing Sugar
100ml Fresh Cream(not light or less-fat kind)
4tbsp Greek Yogurt

[Kiwi Confit]
2 Green or Gold Kiwi Fruit
2tsp Sugar

2tbsp Manuka Honey

1, Cut kiwifruit into 1cm pieces and sprinkle 2 tsp sugar then leave for 15 minute.
Lightly mix by spoon, set aside.

2, Place cream in the bowl and add icing sugar, then using electric mixer to whip until get a stiff peak.
Add greek yogurt and keep mix until the mixture get firmed up little bit.

3, Place Manuka Honey in a microwave safe container and warm up for 10sec~20sec or until it get pourable.

4, Split Scone in half, spoon the yogurt cream(2) on, then add kiwifruit confit(1), finally drizzle manuka honey(3). Voila!