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Poppy Seed Strawberry and Cream Cheese Chiffon Cake

It's been awhile I bake any chiffon cake.Last week I was in mood for baking..It's also an excuse for me to use my new 10"Angel cake mould.Usually I try to cut down baking or using indoor oven during hot and humid summer but since I love summer and the Daylight,why not? First let's explain why I love summer except heat wave.One of the reason is during summer we have longer sunlight,so I can accomplish extra errands and activities if I in the mood.Secondly if I take food photography during the strong and bright sunlight,my photos will comes out great!! Why not make use of God given gift,right? No need indoor special Lowell light ,backdrop and props.So for now my Lowell light and props are having vacation!! Just use natural sunlight ,that all I needed!! Well ,isn't this batch of photos look better then previous post? That why it's make me feel great and awesome during summer!! OK..let's go back to chiffon cake .As usual I used the same chiffon cake recipe but this time alter little bit on the flour. I mix half portion of self raising flour with cake flour.Beside flour I also mix some poppy seed and strawberry mixture into the batter of 2 small Angel cake mould .The cake taste delightful and delectable with wonderful cream cream flavor!!







Ingredients :(A)
2/3 cup of self raising flour
1 cup cake flour
1 tsp of baking powder
1/4 tsp of salt
1/2 cup of sugar
********************************************
2 tbsp Nesquick Strawberry mixture
1 tbsp poppy seed


(B)
6 large egg yolks
3/4 cup milk
1/2 cup of vegetable oil
4 oz cream cheese


(C)
2/3 cup of sugar
6 large egg white
1 tsp of cream of tartar



Method:


Pre-heat oven to 350 degree F .1: Sieve(A) both flour ,baking powder and salt except poppy seed and Strawberry mixture in a mixing bowl until well combined.Double boil cream cheese and milk until melted ,set aside to cool completely.
2: Mix ingredients (B) egg yolk and oil until well blended .Add in cream cheese and milk mixture before add in ingredient (A) beat until smooth.
3: Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.(Do not beat or mix,just fold!!) Scoop 1/4 of batter into another bowl,mix with strawberry mixture and poppy seed.
4: Pour the remaining cream cheese batter into a un-greased 10" tube pan and 2 small tube .Then scoop strawberry batter into the cream cheese batter,use a knife or chopstick to make zig zag pattern.
5:Bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
6: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
7: Cut the cake to 12 pieces or your desire size and serve with tea or coffee.

this slice from 10" un-greased Angel cake mould without poppy seed
2 small Angel tube mould.chiffon cake is ideal gift to present to friends and family








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Cold Beans Salad

Summer is officially here..Oh boy! It's just beginning of summer .We can feel the heat in ON!! These couple of days the weather it's really hot and humid..I have no mood to prepare a hot and complicated meal during the heat wave,so the most easy solution is just prepared a simple meal or salad,right? Of course, there is other solution.It's called "take out or delivery order " from the restaurant but we can't afford to order meal in daily basic..Furthermore it's not really healthy and cost effective for us to eat out daily..I always store plenty of can beans in my pantry..I know eating beans is good for our health..All I need to do is just rinsed the beans in running cold water until it's run clean and mixed together with some seasoning and onion..Voila!! there you go...We have beans salad for lunch!!







Ingredients:

1 can of chickpea or garbanzo bean (Goya brand or premium any brand)
1 can whole sweetcorn( del-monte brand or any premium brand)
1 can pink bean(Goya brand or any premium brand)
1 small Bombay onion,peeled and diced
1 stalk cilantro,washed and chopped


Seasoning:

2 tbsp apple cider vinegar
4-5 tbsp olive oil
1 tbsp sea salt or to taste
2 tbsp or more Parmesan grated cheese
Method:

1:Open all canned beans into a sieve basket.Run cold water over the beans until it's water run clear.Combine beans and all the seasoning in a medium bowl,toss well together.
2:Placed beans mixture in fridge for 30 minutes or longer before serve cold ..







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Banana Fritters with Poppy Seed


Poppy seeds are highly nutritious, and less allergenic than many other seeds and nuts.Poppy seeds are believed to have potential source of anti-cancer drugs.Mostly muffin ,bagel and bread sold here in US do sprinkle with poppy seeds.Recently I bought a small bottle of poppy seeds for baking but hardy use it..When I decided to make some banana fritter from over riped banana,I think adding poppy seeds into the batter will enhance the flavor and texture of the fritter .Something different for a change,I guess.Not just plain banana fritter but with poppy seeds!!






Ingredients:
4-5 medium size overripe banana,peeled and mashed
3/4 cup self-raising flour,sift
1/4 cup rice flour,sift
1/4 baking powder
1/2 cup sugar
1 dash salt
1 tbsp poppy seed
enough oil for deep frying
Method:

1:Sifted flour ,baking powder and salt in a medium mixing bowl.Add in mashed banana and sugar.Use spatula to mix all ingredients well combine.Stir in poppy seed in the batter.
2:Heat clean oil in frying pan or frying (do not use non-stick pan) at medium heat.Use tablespoon to dip into the oil before scoop the batter into the hot oil for frying.Repeat the same procedure until it's cover the whole fryer.Do not over lap the batter onto the fryer.Flip the fritter to fry until golden brown.
3:Remove cooked fritter into paper-towel liner to absorb the excess oil before serve warm..








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Eggless Buttery Cream Cheese Pound Cake

This cake texture is really buttery and full of creamy flavor..I accidentally created this cake while cooking dinner and baking at the same time.The reason is I forget to add eggs in the batter while doing something else! ahaha!! Anyway this cake turn up really extraordinary. Love it!.








Ingredients:

3 cups cake flour,seived
1/2 tsp salt
1 cup unsalted butter or 2 stick,room temperature
2 cup sugar (I used 2 1/2 cup,it's too sweet for me)
1 cup whipping cream, or heavy cream
4 oz cream cheese,room temperature
1 tbsp vanilla extract
7 large eggs,room temperature

Yield 24 cupcakes
Method:

1:Prepare 24 cupcake mould or pan.Pre-heat oven to 350F.
2:Sift cake flour and salt into a medium bowl.Beat butter in mixer until fluffy.Gradually add in sugar,mixing until mixture is well is well blended,about 5 minutes.Then add in cream cheese and vanilla.
3:Add eggs 1 at a time,beating just until combined after each addition.Using rubber spatula,fold in flour mixture in 3 additions alternately with cream in 2 additions,beginning and ending with flour mixture.
4:Scoop batter into cupcake mould or pan.Bake cake for 25 minutes until tester inserted center comes out clean,covering top loosely with aluminum foil if browning too quickly.Transfer cake to wire rack and let cake cool completely before serve.









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Fried Shrimp

It's been awhile I fried any shrimp for dinner..I remember my mom used to make fried prawn for us whenever there is a festival or prayer..Mostly the shrimp we bought here are imported from South America or Asia.I wonder why the shrimp sold here in NY doesn't come from Southeast U.S.Well,we are lucky if we can get fresh farmed shrimp.Since I'm a shrimp lover,I doesn't really care whether it's farmed or wild shrimp,as long as it's taste great and fresh!






Ingredients:
1 lb shrimp,shelled and deveined
1/4 cup self-raising flour
1/2 cup rice flour
1 egg
1 tbsp ground white pepper powder
1 tsp salt
1/2 tsp baking soda
1/4 cup water or less
enough oil for frying


Method:
1:Mix self raising flour and rice flour in a medium bowl.Add in water little by little,egg ,baking soda,ground pepper and salt.Beat all the ingredients well until well combine.The texture should be googy and thick.If the batter is too watery,add 2 tbsp rice flour .Sieve the batter before used.
2:Heat fryer or pan with oil at medium heat,about 325 F..Dip clean shrimp into the batter before place in the fryer.Do not overcrowd the fryer or pan.
3:Fry coated shrimp for about 3-4 minutes or until floated on the surface .Remove cooked shrimp from fryer to a paper towel-lined tray or plate to absorb the oil.Do not over fry shrimp,it's intend to get chewy.
4:Serve fried shrimp warm with tartar sauce or mayo..






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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.