klilkitchen:

 Basil English Muffins  
  I was watching an episode on The Fabulous Baker Brothers where one of the boys made some Spinach English muffins. They look so delicious and easy to make. So I decided to make some. I prep my ingredients and then found out that I didn’t have fresh spinach at the time. Since I was already in the zone of having some english muffs, I decided on using basil instead, anyway I have plenty from my herb jungle in our balcony Although they didn’t look like the usual english muffins that you get in the grocery shop or bakery (they look like buns to me), they turned out fine and delicious. And yes, I will make these again in the future, maybe use spinach then. 
Ingredients: 
3 tablespoons softened butter
1 tablespoon sugar
1/2 cup warm milk
1 1/2 teaspoon dried yeast
a bunch of basil leaves ( I thnk I used around 20-30 leaves) 
1 teaspoon ground nutmeg
3 cups flour 
salt
cornmeal for dusting  
  In a bowl, combine the yeast and sugar with 1/2 cup warm milk.  Let it bubble up for 5 minutes.  Add butter into the yeast mixture. Add the basil leaves. Combine the flour, salt and  nutmeg then add the wet mixture. Mix together until it is a wet paste.   Knead on a floured work surface for 15 minutes or use the mixer with a dough hook for 10 minutes until the dough is elastic and smooth.   Cover the dough and let rise for 45 minutes.    Punch the dough down and turn it out onto a well floured surface.   Gently roll the dough out until it is about 3/4 inch thick.    Using a round cutter, cut out discs from the dough .    Sprinkle a baking sheet liberally with cornmeal.  Place the cut muffin discs on the sheet.   Let the muffins rise until double, 30-45 minutes.  Heat a heavy non-stick pan on low heat, sprinkle with cornmeal and cook the muffins  for 7-8 minutes. After 7-8 minutes flip the muffins over and then cook for a another 7-8 minutes, paying close attention to prevent from burning.   The muffins will sound hollow when you tap on the crust if they are cooked all the way through. Transfer to a wire rack and let cool.    

klilkitchen:

 Basil English Muffins  

  I was watching an episode on The Fabulous Baker Brothers where one of the boys made some Spinach English muffins. They look so delicious and easy to make. So I decided to make some. I prep my ingredients and then found out that I didn’t have fresh spinach at the time. Since I was already in the zone of having some english muffs, I decided on using basil instead, anyway I have plenty from my herb jungle in our balcony Although they didn’t look like the usual english muffins that you get in the grocery shop or bakery (they look like buns to me), they turned out fine and delicious. And yes, I will make these again in the future, maybe use spinach then. 

Ingredients: 

  • 3 tablespoons softened butter
  • 1 tablespoon sugar
  • 1/2 cup warm milk
  • 1 1/2 teaspoon dried yeast
  • a bunch of basil leaves ( I thnk I used around 20-30 leaves) 
  • 1 teaspoon ground nutmeg
  • 3 cups flour 
  • salt
  • cornmeal for dusting  

  In a bowl, combine the yeast and sugar with 1/2 cup warm milk.  Let it bubble up for 5 minutes.  Add butter into the yeast mixture. Add the basil leaves. Combine the flour, salt and  nutmeg then add the wet mixture. Mix together until it is a wet paste.   Knead on a floured work surface for 15 minutes or use the mixer with a dough hook for 10 minutes until the dough is elastic and smooth.   Cover the dough and let rise for 45 minutes.    Punch the dough down and turn it out onto a well floured surface.   Gently roll the dough out until it is about 3/4 inch thick.    Using a round cutter, cut out discs from the dough .    Sprinkle a baking sheet liberally with cornmeal.  Place the cut muffin discs on the sheet.   Let the muffins rise until double, 30-45 minutes.  Heat a heavy non-stick pan on low heat, sprinkle with cornmeal and cook the muffins  for 7-8 minutes. After 7-8 minutes flip the muffins over and then cook for a another 7-8 minutes, paying close attention to prevent from burning.   The muffins will sound hollow when you tap on the crust if they are cooked all the way through. Transfer to a wire rack and let cool.    


klilkitchen:

 Chocolate Chip Bread Pudding

  Sorry for my absence. I spend some days with the family out of the country and didn’t know that there’s no internet at the villa we rented. So, no FB, tumblr, pinterest and games for a few days but I was able to catch some Zs. Nice!

  Anyway, upon our return I was busy making this birthday cake and yes, I will post some pictures later. 

  But for now, here’s a very easy dessert for you guys to try. I adapted this from Nigella Kitchen.

Ingredients


Approximately 5 cups of stale bread cut into cubes 
1/2 cup - 3/4 cup  chocolate chips
3  eggs
3 tablespoons brown sugar
2 tablespoons dark rum (I used Kahlua)
120 ml double cream
480 ml full cream milk
4 teaspoons demerara sugar
butter for greasing

  Preheat the oven to  180°C (350°F) . Grease an ovenproof dish lightly with butter.
  Tip in the stale bread cubes. Toss in the chocolate chips to spread evenly among the bread cubes.
  Whisk together the eggs, light soft brown sugar, kahlua, double cream and milk. Pour this mixture over the bread and press the cubes down to coat them in the liquid.
  Leave all this to soak for 20 minutes, then sprinkle with the demerara sugar and put straight into the oven for 40-50 minutes or until golden and firm. If your oven browns unevenly, turn the dish around halfway through baking.
  Let the dish stand for a while before serving. You can drizzle some chocolate sauce or top it with whipped cream before serving. Also good with vanilla ice cream. :)

klilkitchen:

 Chocolate Chip Bread Pudding
  Sorry for my absence. I spend some days with the family out of the country and didn’t know that there’s no internet at the villa we rented. So, no FB, tumblr, pinterest and games for a few days but I was able to catch some Zs. Nice!
  Anyway, upon our return I was busy making this birthday cake and yes, I will post some pictures later. 
  But for now, here’s a very easy dessert for you guys to try. I adapted this from Nigella Kitchen.

Ingredients
  • Approximately 5 cups of stale bread cut into cubes 
  • 1/2 cup - 3/4 cup  chocolate chips
  • 3  eggs
  • 3 tablespoons brown sugar
  • 2 tablespoons dark rum (I used Kahlua)
  • 120 ml double cream
  • 480 ml full cream milk
  • 4 teaspoons demerara sugar
  • butter for greasing
  Preheat the oven to  180°C (350°F) . Grease an ovenproof dish lightly with butter.
  Tip in the stale bread cubes. Toss in the chocolate chips to spread evenly among the bread cubes.
  Whisk together the eggs, light soft brown sugar, kahlua, double cream and milk. Pour this mixture over the bread and press the cubes down to coat them in the liquid.
  Leave all this to soak for 20 minutes, then sprinkle with the demerara sugar and put straight into the oven for 40-50 minutes or until golden and firm. If your oven browns unevenly, turn the dish around halfway through baking.
  Let the dish stand for a while before serving. You can drizzle some chocolate sauce or top it with whipped cream before serving. Also good with vanilla ice cream. :)


klilkitchen:

 Asparagus & Mushroom Quiche

  It’s been a long time since I have made a quiche. I miss having one and in the mood to make some and had more than a dozen eggs in my fridge (thanks to my mom-in-law’s chickens) so I thought it’s indeed quiche time.
  What’s so nice with quiche is that it is easy to make with most of the ingredients already available in your kitchen. Besides,  you can put in whatever you fancy.  It is also a good way of using the leftovers you have in the fridge. :) 

  I have some fresh asparagus and mushrooms, so I thought of using them.  Hmmm, so what else should I add? Ah yes, bacon and some grated gouda! Since I’ve been practicing making pie crusts lately and I always want to add some spices into the mixture (basil or oregano or whatever I fancy), I made my own and it did turn out fine, not perfect, but fine. If you want a quick quiche, of course, you can always use the ready-to-use pie crust. :)
 
 My quiche turned out like it should be, golden outside, nice and moist inside. Yey!

Ingredients:
  • mushrooms
  • asparagus (cut into 1-inch long pieces)
  • 1 small onion, chopped 
  • 150 grams bacon, chopped 
  • 1 pre-baked pie/tart crust 
  • 1 1/2 cup grated gouda cheese (you can use cheddar cheese)
  • 4 eggs
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • chili flakes (optional)
  • mozzarella cheese, cut into cubes (optional)
  • salt & pepper to taste

  Roast the mushrooms in a preheated 350F oven until golden brown, about 15-20 minutes.
  In a skillet, fry bacon until brown. Remove the excess oil then add onions and cook for a few minutes.  Add the asparagus and cook until just tender. Set aside.
  In a large bowl, beat eggs with cream and milk. Add grated cheese, salt and pepper,  and chili flakes. Set aside. 
  Put the asparagus, bacon, roasted mushrooms on the pre-baked pie crust. Pour the egg mixture and then add the mozzarella cubes.
  Bake in a preheated 190°C oven until golden brown and set in the center, about 45 minutes to 1 hour.
  Remove from oven and allow to set for ten minutes before serving. 

klilkitchen:

mangoes & cream cookies
Been experimenting with this cookie recipe trying out different fruits and this is the third one. :) 

klilkitchen:

mangoes & cream cookies

Been experimenting with this cookie recipe trying out different fruits and this is the third one. :) 



klilkitchen:

Star Wars themed cake and cupcakes

Here’s what kept me busy when we returned from the annual summer vacay with the family. I really had fun making this. :)

The millennium falcon is made out of chocolate cake with chocolate fudge filling covered with marzipan marshmallow fondant. Chocolate cupcakes with raspberry cream cheese filling topped with fondant.
Everything is edible.


klilkitchen:

strawberry custard tart
glazed fresh strawberries nestled in custard on a crisp sweet shortcrust base

klilkitchen:

strawberry custard tart


glazed fresh strawberries nestled in custard on a crisp sweet shortcrust base



klilkitchen:

Chocolate Campfire Cake

 A few years back,  a friend gave us this awesome chocolate cake called Campfire Cake. It has a meringue frosting and inside is a dense chocolate cake with a fudge like filling full of chunky chocolate bits. It was love at first bite for me (and my husband). I would crave for this from time to time and it is just disappointing that I won’t be able to get it here in Sweden. To end my misery, I decided to create my own version. 
I won’t lie that making this is time consuming. There is the chocolate cake you have to bake first, then the you have to prepare the chocolate fudge filling and lastly, the marshmallow frosting. I would usually do the base cake a day before and freeze it triple wrapped in cling film. I will take it out of the freezer before I start making the filling and frosting. 

 If I was able to convince you to give this recipe a shot, I promise it will be all worth it. 
**If you already have your favorite chocolate cake recipe and marshmallow frosting recipe, you can use that instead.

Chocolate cake:

Ingredients
2 cups all purpose flour
2 cups granulated white sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs (room temperature)
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes)
113 grams unsalted butter, softened
2 teaspoons vanilla bean paste
1/4 cup boiling water  plus 2 shots of freshly brewed espresso (or 1 cup boiling water with  2 teaspoons instant coffee)

 Preheat oven to 175°C.
 Lightly grease and coat with cocoa  three  6-inch round baking pans  (or line with parchment paper ) and set aside.  
 Sift  together flour, sugar, cocoa, baking soda, and salt in a bowl.
 In the bowl of a standing mixer, beat the butter and sugar together until fluffy.  
 Add The vanilla and eggs one at a time until well combined.
 Add in the dry ingredients and mix to combine. then pour the espresso mixture and stir with a rubber spatula. The batter will be very runny.
 Pour batter evenly between the three pans and bake on middle rack of oven for about  25-35 minutes or until toothpick inserted in center comes out clean with just a few moist crumbs attached.
 Allow to cool in pans for 15 minutes before transferring to a wire rack to cool completely.

Chocolate fudge:

227 grams semisweet or bittersweet chocolate, cut into small pieces
1 can  (397g) sweetened condensed milk
chunks of dark chocolate  (optional)

 Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the water touch the base of the bowl)
 When gently melted and smooth add the condensed milk. Whisk until smooth. Let the mixture cool and stir occasionally. Use when you think it is in a good consistency for spreading. If the mixture sets before you use it, just pop in the microwave for 20-30 seconds. 

Marshmallow Frosting

3 large egg whites (room temperature)
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
 In a bowl of a standing mixer, whisk egg whites on medium speed until pale and frothy. 
 Meanwhile, in a small saucepan, heat the sugar and corn syrup, water and vanilla paste over medium heat and cook until liquid reaches 235 degrees. (that will be until sugar dissolves and just simmering for about 5 minutes)
 With the mixer on low speed, slowly add the hot sugar mixture to the egg whites.(pour it very slowly in a thin steady stream)
 Increase speed to high and continue mixing until stiff, glossy peaks form. use immediately.

Assemble the cake: 

 Position your first layer on the cake stand. Place a mound of the chocolate in the center of the layer and spread with a flat spatula to the edges. (I added dark chocolate chunks all over). 
 Continue to stack cake layers and follow the above procedure for each.
 When you have stacked all your layers, cover the whole cake with the marshmallow frosting.
 With a kitchen torch,  toast/brown the marshmallow frosting.
 Refrigerate until ready to serve. 
Happy baking!
P.S. Sorry for the poor quality photos. :(

klilkitchen:


Blueberry muffins

  I always get frustrated when I make some blueberry muffins and all of the blueberries will sink to the bottom. So I am just so happy that I finally found the best (at least for moi) muffin recipe. What is so nice with this recipe? The batter is thick enough that the blueberries won’t sink to the bottom and you will also end up with fluffy, moist ones. Delicious! :)

For the muffins


1 1/2 cups all-purpose flour
2/3 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
2/3 cup buttermilk
1 cup fresh blueberries, sprinkled with 1 tablespoon flour
For the crumb topping2/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup oats
3 tablespoon butter, cubed
1 teaspoon vanilla
Preheat oven to 200°C 
Line muffin pan with muffin liners.
Make the crumb topping by mixing together brown sugar,  flour,  oats, and  butter. Mix with fork until you have a nice coarse texture. Set aside.
Combine sugar, salt and baking powder.
In a separate bowl, mix together the vegetable oil, egg and buttermilk.
Then mix the buttermilk mixture with the flour mixture until just combined. DO NOT OVERMIX.
Fold in blueberries.
Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture. 
Bake for 20 to 25 minutes in the preheated oven, or until done.
Let cool on a wire rack before serving.

Happy baking!

Adapted from http://allrecipes.com/recipe/to-die-for-blueberry-muffins/

klilkitchen:


Blueberry muffins
  I always get frustrated when I make some blueberry muffins and all of the blueberries will sink to the bottom. So I am just so happy that I finally found the best (at least for moi) muffin recipe. What is so nice with this recipe? The batter is thick enough that the blueberries won’t sink to the bottom and you will also end up with fluffy, moist ones. Delicious! :)
For the muffins
  • 1 1/2 cups all-purpose flour
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 2/3 cup buttermilk
  • 1 cup fresh blueberries, sprinkled with 1 tablespoon flour
For the crumb topping
  • 2/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup oats
  • 3 tablespoon butter, cubed
  • 1 teaspoon vanilla
Preheat oven to 200°C 
Line muffin pan with muffin liners.
Make the crumb topping by mixing together brown sugar,  flour,  oats, and  butter. Mix with fork until you have a nice coarse texture. Set aside.
Combine sugar, salt and baking powder.
In a separate bowl, mix together the vegetable oil, egg and buttermilk.
Then mix the buttermilk mixture with the flour mixture until just combined. DO NOT OVERMIX.
Fold in blueberries.
Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture. 
Bake for 20 to 25 minutes in the preheated oven, or until done.
Let cool on a wire rack before serving.
Happy baking!

check this guys
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check this guys

http://klilkitchen.tumblr.com/


lemon pepper salmon with spinach sauté

lemon pepper salmon with spinach sauté