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Spaghetti with Seafood Velouté (Gordon Ramsay)

Gordon Ramsay is a popular celebrity chef who hosts many variety shows. I can't say I'm an avid fan of his, considering the huge amount of swearing in his shows - I can't decide if he meant what he said or he had to for show-effects. But even so, I have collected quite a few of his recipes that I have yet to try out, so this Cook Like A Star came at the right time!

I have tried out his method of cooking scrambled eggs (recipe with step-by-step photos here) and once I got the technique, every batch of scrambled eggs came out perfect! This time, I decided to try out a pasta recipe that consists of plenty of seafood. Velouté is a French term, referring to a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour. Gordon Ramsay's version is thickened with cream and no flour is used. 

On a random note, I really love how this batch of photos turned out! 

Gordon Ramsay's version is of course more luxurious with all the oysters and scallops. Being a budget cook, I decided to adapt the recipe and make a more pocket-friendly (in terms of dollars) one - by omitting the oysters and scallops and added clams instead. Love the medley of seafood!

I had also made a very simple (and cheap) prawn stock by using the prawn heads and shells and a little herbs, instead of getting a ready-made stock. The resulting pasta is a bit like noodle soup as the sauce is not thick enough to coat the pasta but it is so tasty that X slurped up all of it! Will definitely be making this again!

Here are the step-by-step photos!

1) Bring a small pot of water to boil.
2) Add in prawn heads and shells.
3) A bay leaf.
4) And some thyme.
5) Simmer, strain and you get your stock!
6) Return the stock to a clean pot.
7) Add in salmon pieces.
8) Followed by prawns.
9) And clams.
10) Cook until seafood is just cooked. 
11) In a large pot, melt some butter.
12) Sauté onion gently until softened.
13) Add in the yummy seafood stock.
14) And cream to thicken.
15) Some tomatoes for colour. 
16) And reheat the seafood.
Gordon Ramsay's Spaghetti with Seafood Veloute
Spoon the seafood and sauce over pasta, garnish and serve!

Cook Like a Star

I'm submitting this to Cook Like A Star, hosted by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.


THB #39: Cocoa-Dusted Cranberry Cereal Muffins

Cocoa-Dusted Cranberry Cereal Muffins

I've been so busy posting potato recipes that I almost forgotten it's my turn to host The Home Bakers! Thank you for the reminder Joyce!

What is The Home Bakers? We are a group of home bakers who share the same passion in baking and we love collecting cookbooks! At THB, we bake from one cookbook only, until every recipe has been baked. And look where we are! We have only 21 recipes left!

Cocoa-Dusted Cranberry Cereal Muffins

The bake that I have chosen is a simple cake/muffin that contains no butter (olive oil is used) and does not require a mixer to make - perfect for the lazy me!

I substituted the dried cherries for dried cranberries, walnuts for almonds, and usd cereal instead of granola. I think I overmixed the batter a little, because the muffin wasn't as fluffy as I thought. But I love the combination of cinnamon, cereals and cranberries! I made them muffin-sized so that it's easier to grab and go for breakfast (:

Cocoa-Dusted Cranberry Cereal Muffins

Do try out this simple cake if you have some leftover granola / cereal left or about to expire!

1) Egg and sugar side by side.
2) Whisk in the oil.
3) And the stickily yummy honey.
4) Whisk in the buttermilk.
5) Measure the dry ingredients.
6) Sift the in to incorporate more air.
7) Stir in the cereal and cranberries.
8) Scoop the batter into muffin tins.
9) Mix the streusel ingredients together.
10) Sprinkle the streusel on top and bake away!
Cocoa-Dusted Cranberry Cereal Muffins

The Home Bakers

A huge thank you to Joyce (Kitchen Flavours) for inviting me to join this fun event!
Hop over here for all the submissions!

Cocoa-Dusted Cranberry Cereal Muffins (makes 12 to 18 muffins)

adapted from Coffee Cakes by Lou Seibert Pappas

Note: I halved the original recipe and yielded 9 muffins. Will be indicating my substitutions/modifications in blue!

3/4 cup chopped walnuts (I used sliced almonds)
2 tablespoons brown sugar
2 tablespoons all-purpos flour
1 tablespoons cocoa powder

2 eggs
1/2 cup brown sugar (I used muscovado)
1/2 cup canola oil (I used light olive oil)
1/4 cup honey / molasses
1 1/2 cups buttermilk / yogurt
1 cup all-purpose flour
1 cup wholewheat flour (I replaced with all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups granola / cereal flakes (I increased the amount to 2 cups)
1 cup dried cherries (I used dried cranberries)

Preheat the oven to 160 degrees Celsius. Grease a 9x13-inch baking tin then line the bottom with parchment paper. (Place muffin liners in muffin tins.)

Combine all the streusel ingredients in a small bowl. Set aside.

In a mixing bowl, whisk eggs, sugar, sugar and honey together. Whisk in the buttermilk.

Combine the flours, baking powder, baking soda, cinnamon and salt in a small bowl. Sift in the flour mixture and stir until just blended. Stir in cereal/granola and cranberries.

Transfer the batter to the tin (scoop 1/4 cup of batter into each muffin tin) and sprinkle the streusel ingredients on top. Bake for 30 to 35 minutes (muffins for 15 to 20 minutes). Let cool on a wire rack before serving.

Happy baking!