Archive | November, 2010

5 Minute Artisan Bread

22 Nov

One of the things that I’ve always wanted to make was bread. I have only every tried cinnamon scrolls 5 years ago, and I don’t quite remember how they taste like now. ‘cept it was also the day that I got into my very first car accident after getting my license. Thank goodness it was also minor and let off the hook after shoving $300 in that guy’s hands. It probably didn’t even cost that much to have those scratches fixed. If you’ve read this far and happen to know of workshops that do good paint touch-up jobs at reasonable prices, please tell me. Preferable asap too.

Making bread sounds like the most dreadful thing in the world. So much prep. So much waiting. Really, if I want bread, I’d prefer not to knead for ages. And then I came across the 5 Minute Artisan Bread Recipe. Best thing ever. I have pictorial evidence. Continue reading


Toilet Paper Origami

15 Nov

All my friends are headed for Japan in the next few months, mostly to ski and indulge in some good ol’ consumerism. I have also dropped some very not subtle hints about Rilakkuma. If your brain goes “Wtf is Rilakkuma? How do you even pronounce that?” Clearly, you’re missing out.

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Aww aww awww. Bonjour Mademoiselle!

A reversible tote!

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A HAT!!!! (Ignore that condom in her mouth…)

Anyway Rilakkuma aside, the Japanese are also wonderful origami artists. You know a bathroom’s been cleaned recently when the toilet paper has a little triangle folded at the end of it right? How about TOILET PAPER ORIGAMI?!


I especially love the Hina Matsuri dolls!

Some of them come with instructions, such as Mt. Fuji.

Seems easy enough…

But why aren’t there instructions for the usagi?! 😦

Flourless Peanut Butter Alligators

12 Nov

Alligators are awesome, as demonstrated in this video. *pauses to watch video 10x*

ANYWAY, peanut butter. also awesome. Put them together, and you get A.W.E.S.O.M.E. I know my recipient was very pleased with these alligators, despite them flying across the ocean and arriving only 7 days later. But if yours don’t require travelling, then I’m not sure if you’ll have any left at the end of a week. The recipe doesn’t make many cookies, so double the recipe if you must and buy the largest jar of peanut butter on the shelf. Then you can make yourself triple batches. and share.

Flourless Peanut Butter Alligators
via Have Cake Will Travel

1 cup (256 g) crunchy peanut butter, or any nut butter
1/4 cup (84 g) light agave nectar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
2 egg replacers
1/4 cup (48 g) raw castor sugar

Preheat oven to 300°F (150°C, or gas mark 2). Line a large cookie sheet with parchment paper or a silicone baking mat, such as Silpat.
Combine all ingredients in a small bowl, and stir well for about a minute.
Divide dough in about 1/4 cup (66 g) portions, to get 6 cookies of equal size. Flatten with your hand almost as much as you want your cookies, as these won’t spread much while baking. or squish them flat and cut out with cookie cutter.
Bake for 20 minutes, or until golden brown around the edges. If your cookies are puffy on top, use a spoon and tap gently to flatten them.
Let cool on baking sheet until firm enough to transfer onto a wire rack to cool completely.

Dumplings and Wontons

11 Nov

There’s something so magical about these little parcels of tofu and mushroom goodness. Paired with lots of starch goodness on the outside and salty soy sauce, dumplings and wontons are definitely up there on my list of comfort food on a weekday night. They are incredibly easy to make, and look splendid once cooked. Everyone thinks you’re an amazing chef when you make some. Gather a group of friends, prepare the ingredients beforehand, sit at the table with some good tunes as you keep the conversation flowing, and wrap these little yummy things with your nimble fingers. You’ll be nomming on these in no time. May I also recommend frying a batch when a plate’s been filled up? You do need fuel to keep you going…

1. Gather your ingredients and cube everything!

2. Season generously! And I mean it! Then let this sit for 15 minutes as you lay your table with newsprint. No mess to clean up later!

3. Now put a teaspoon of filling in the middle of your wrapper. You don’t want to be too greedy. Exploding dumplings are not unheard/unseen of. Not speaking from personal experience.

4. Wrap! There are a few methods of doing so. I use the pea pod method as demonstrated here. My aunt’s a CHAMP at dumpling making. She taught me how to wrap them. Instead of making folds across in one direction, stop halfway and start folding from the opposite end, so that they meet in the center. Dust a plate with flour before placing dumplings.

I had 7 dumpling wrappers and so wontons with the rest of the filling. In this instance, use the “half moon” wrap as shown in the link above. I made 34 of them. Freeze the extras for a no fuss dinner.

Now that the hard work’s been done, there are a number of cooking options. Boil, steam or panfry the dumplings; deep-fry or boil the wontons.

The trick to panfrying dumplings is to add 1/4 cup of water into your pan after the bottoms had browned and put the lid on, allowing the insides to cook without burning the base.

Cook some broth and pop about 6 -8 dumplings in for a super comforting soup as you watch another episode of The Office.

Dumplings and Wontons
300g of firm tofu, cubed
6 large dried mushrooms, soaked and cubed
2 large spring onions, sliced thinly

1 packet of dumpling or wonton wrappers

5 tbs soy sauce
2 tbs dark soy sauce
1 tbs sesame oil
1/2 tsp ground white pepper (I know most people don’t seem to favour this, so reduce as required)

Dipping Sauce:
Soy sauce and sliced ginger or chilli sauce

Season tofu, mushrooms and spring onions for 15 minutes. Reserve mushroom liquid for broth. Add 1 tbs of liquid if season is running a bit low.

To panfry: Well grease a non-stick pan and place dumplings neatly and heat pan over large flame. As it starts sizzling, reduce to medium and watch as the bottoms start browning. When bottoms are firm, add a 1/4 cup of water and place lid on. Once most liquid has evaporated, remove lid and serve when skins are soft. You can flip it on one side and fry that too.

To make wonton soup: Bring about 2 cups of broth and reserved and strained mushroom liquid and handful of goji berries to a boil and add 1 chopped carrot and some mushrooms. When carrots are soft, plonk in wontons and cook for 5 minutes will skins are translucent. Throw in green leafy vegetables like choy sum and baby boy choy if you have on hand. This will also make a good meal if you put in some noodles. Serve with thinly sliced spring onions or coriander.

To make dipping sauce: Mix soy sauce and thinly sliced ginger together. I prefer mixing soy sauce and chilli sauce.


Lemon Snickerdoodles

10 Nov

This is me making a comeback into the blogging world, post TAFE-stress. I can’t believe that it’s been 9 months since I first started school. I had initial plans to make some snickerdoodles because that name is funny. Yes I made it because it had a funny name. It’s essentially a plain butter cookie rolled in cinnamon sugar. Simple. Cinnamon Sugar Cookies… boring! Snickerdoodles? Awesome. Lemon Snickerdoodles? WIN! These were popular at the derby game on Saturday, end-of-semester luncheon on Sunday and TAFE submission day on Monday. A hint of lemony goodness on the outside, soft and fluffy on the inside and an all-over cinnamon goodness.

Lemony Snickerdoodles
adapted from Vegetarian Times

Cookie Dough
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract

Cinnamon Sugar
1/4 cup sugar
1.5 Tbs. ground cinnamon

Lemon Icing
Juice of 3/4 lemon, zest of 1
1/4 c icing sugar
1.5 tbs hot water

1. Preheat oven to 350°F / 180°C. Line or grease one baking sheet.
2. To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl.
3. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
4. To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
5. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Flatten slightly and make criss-cross marks with fork. Bake 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container. (Mine were bigger so were less brown when cooked, which was nice and fluffy after 15 minutes!)
6. To make lemon icing: Whisk together all ingredients and adjust the consistency by adding more icing sugar or water for a thicker/runnier icing. Dollop on cooled cookies before topping with more cinnamon sugar.