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Tuesday, 10 December 2019

Butter Cookies Recipe | How to Make Butter cookies

These classic butter cookies are full of rich-buttery goodness and satisfying and go great with a cup of tea. They're so pretty and make such great gifts also taste as good as they look. Homemade version is far better than you'll find in the tins at the store.

Make 30 Cookies

250g salted butter, room temperature
60g, 1/2 cup powdered sugar, optional
1 tsp vanilla extract
250g, 2 cups plain flour, sifted
50g, 1/3 cup potato starch

1) Leave the butter at room temperature until soft to the touch. Beat the butter with a stand mixer or hand-held on a low to middle speed until it becomes soft and cream. start adding the sugar, vanilla extract together for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.

2) Use a rubber spatula to scrape the mixture off the sides of the bowl. add the flour x 2 times and stir until incorporated. (If the dough too hard, just place in the warm oven for a few minutes or until soft to touch by hand and if the dough doesn't come together or too dry, add another tablespoon of milk, make sure to use a very large open tip for piping the dough. otherwise it will be too difficult to pipe it out. You can also use a cookie press instead or even slice and bake).

3) Transfer the mixture into a piping bag and cut a holes on it and place into another piping bag fitted with a large open star tip.

4) Pipe each cookies into swirls on a baking tray.

5) Before baking, Cover and place them in the freezer overnight or until firm up.

6) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 13 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Helpful Tips: 
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool. 

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 23 November 2019

Soft Wholemeal Bread | No Butter, No Sugar | Very Healthy Whole Wheat Sandwich (The Best Homemade Bread Recipe)

This wholemeal bread loaf is made without butter and sugar. Here's the best wholemeal bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked bread.

Makes 1 

To make the roux:
• 140g water, cold
• 25g bread flour

• 140g water roux
• 70g cold milk
• 40g pure honey, optional
• 1 tsp, 4g allinson yeast
• 220g bread flour
• 60g wholemeal seed & grain flour
• 20g-30g chopped walnuts & sunflower seeds
or any seeds or nuts you like, optional
• a pinch of sea salt

1/2 tbsp, mild olive oil for baking
or 15g butter, room temperature

1) In a saucepan, mix water and bread flour together until combined to avoid lumps. cook until thickened and smooth paste forms. The roux can also stored in the freezer for a month or fridge up to 3 days if you making for a few batches just triple the recipe in above.

2) Add water roux, cold milk, honey, and the yeast into a large bowl. combine bread flour, wholemeal seed & grain flour, chopped walnuts and sunflower seeds with sea salt. Use a spatula to stir until well combined. before kneading rest for a few minutes.

3) Kneading a bread dough by hand about 10 minutes to form adequate gluten. slowly adding oil to the dough as it is kneaded prevents sticking. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of cling film. Cold rise overnight in the upper of the fridge. or cover with a wet cloth and leave in a warm place until doubled in size, this will take about 1 hour.

4) Once doubled in size, knock out the air bubbles, divide the dough into three pieces and shape into balls. roll each ball piece into an long oval. fold one side of dough over to halfway across the remaining dough then fold the other side on top.   Repeat with the other balls of dough then arrange them in an oiled loaf pan, seam side down.

5) Second rise in the warm oven for 45 minutes to 1 hour until it has nearly doubled in size again. Gently press a finger into the loaf to check if it has had enough proving time.

6) Heat fan oven to 150°C. Place on a lower rack and bake for 30-45 minutes, when removed from the tin and tapped on the base. Let the bread cool completely. The bread can be stored at room temperature, it will stay fresh in an airtight container or resealed bag for a couple days or frozen for up to a month or so.

Helpful Tips:
1) These are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a toaster or hot oven. 
2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
3) It's recommended to use an oven thermometer.
4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 13 November 2019

Super Moist Butter Raisin Cupcakes - Raisin Muffins Recipe

Quick and easy to make, the crunch of the muffin tops with these really made me happy. I love a good muffin top, that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 7-8 muffins, twice to make 14-16 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!


Makes 7-8 muffins
• 2 large, 120g eggs
• 50g, 3 tbsp granulated or light demerare sugar, optional 
• 120g, 12 tbsp sifted plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 60g fresh milk
• 60g melted butter
• a pinch of sea salt
• 120g flame raisins
• 1 tbsp honey

1) Soaked flame raisins in hot water, drain and add tablespoon honey and stir well.

2) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add  raisins into the batter and remaining sprinkle on top.

3) Spoon the muffin mixture into paper cases. Bake in oven preheated to 150/180°C for 25 minutes. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 26 October 2019

Matcha Green Tea Ice Cream Recipe

You don't have to own an ice-cream maker to enjoy this frozen treat.  Learn how to make homemade ice cream just four-ingredients.


6-8 tbsp whole milk
2 tbsp matcha powder
300 ml whipping cream, cold
180g condensed milk

1) Chill the whisk and mixing bowl in fridge for about 15 minutes.
2) Heat the milk in a saucepan, sieve matcha powder, stir well and set aside to cool.
3) Pour the whipping cream into the cold mixing bowl.
4) Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form.
5) Fold into the matcha mixture and condensed milk until well combined. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 22 October 2019

Homemade Salted Duck Eggs 腌咸鸭蛋 ~ 出油起沙的咸蛋 ~ 方法简单,一看就会 如何腌出好吃的咸鸭蛋?水腌较慢,但腌得均匀

Homemade salted duck eggs taste better than commercial shop-bought. They are usually expensive and poor quality. yours salted eggs are oily, creamy and fragrant. It normally boiled and perfect for morning congee or take it out the yolks for steaming and use for others Chinese dishes like a classic combination of minced pork or steamed eggs, a mooncake or sticky rice dumpling fillings. They taste super good, delicious and this savory into a truly show-stopping appetizer.

24 duck eggs
3 cups salt 
5 cups water
3 star anise
brandy or whisky

1) Add salt, water and star anise in a casserole until it is boiling.
2) Stir until the salt has melted and keep boiling until you see lots of salt crystals start to form in the side of the casserole, turn off the heat and let it cool down to room temperature.
3) Dip a clean cloth or paper towel into the brandy or whisky.
4) Lightly rub off the remaining dirt from the eggs and carefully arrange the eggs in the container.
5) Add enough cooled salt water to cover the eggs, so they are completely submerged.
6) Store in a cool, dry place for 30 to 45 days.
7) You can cook one after 30 days and see if it's done. it helps to label the jar with the date. once all are done, storing your salted eggs in the refrigerator will keep them to be consumed in a month.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 18 October 2019

How to Make Crispy Fried Shallots / Onions in the Air Fryer

Crispy fried shallots are an essential condiment in my hometown. They turn up aromatic in dry wonton noodles, soups and on congee, sprinkled onto dumplings as a garnish. Whatever you would like to deep-fried just as easily be made in the air-fryer with less oil or even no oil at all, you’re gonna like this one. Meet the air fryer, the miracle kitchen gadget, that truly is healthier than deep fryer you can make at home.

600g shallots, cut into sliced
mild olive oil for brushing the air fryer basket

1) Slice shallots into thick rounds.
2) Lightly brush oil. transfer shallots to the air fryer basket or spray with the oil and toss to coat them. Slide the basket into the air fryer. 
3) Adjust the temperature to 120C and set the timer for 5 minutes. when the time rings, slide out the basket and stirring occasionally the shallots again every 5 minutes. Fry until golden brown about 30 minutes in total. Allow fried shallots to cool completely before storing in air tight jar. you can store them in the refrigerator or well-ventilated place and keep for about a month.

Tuesday, 15 October 2019

The Best Dolsot Bibimbap Recipe - Korean Stone Pot Bibimbap

Bibimbap is one of the best South Korean food and dishes that you can't miss in Seoul. Honestly, it’s almost a staple that you have to try (just like their fried chicken). Truth be told, now you can make your own Bibimbap at home, Korean Bibimbap is made from a mix of fluffy steamed rice,  a mix of sesame fried vegetables,  that's probably why I've been dying to develop my own recipe for it and a spicy red pepper paste that has a total zing to it.

Ingredients (serves 2-4)
200g rib eye steak, beef
1 cucumber, cut into thin strips
1/2 chinese leaf, optional 
3 medium carrot, cut into thin strips
115g shiitake mushrooms
100g bean sprouts, washed and drained
180g baby spinach, optional
2 eggs, free range
1 tbsp vegetable oil for frying eggs
a tsp sesame oil for frying each vegetable 
4 tbsp gochujang, hot chilli pepper paste, CJ Haechandle brand
sprinkle some toasted black or white sesame seeds
steamed white rice for 2 persons

Sauce for stir fry or drizzle over bibimbap 
1 tbsp brown sugar
2 tbsp hot water
2 tsp light soy sauce, kikkoman
1 tsp oyster sauce, lee kum kee premium
1 tsp sesame oil

1) Boil the rice following packet instructions. Meanwhile heat a tsp sesame oil in a frying pan then add cucumber and stir fry until starting to soften then transfer to a bowl. Next add the Chinese leaf, carrot, shiitake mushrooms, bean sprouts, spinach and repeat until all vegetables are cooked through. Fry the eggs, adding a little extra oil if the pan is dry.

2) For meat, mix the steak with the sauce listed above, marinate for 30 minutes. Heat a pan over medium-high heat. fry the marinated meat pressing down with a spatula, until both sides are well browned. 

3) Put the steamed rice into a bowl and add the cooked beef, assorted vegetables, the fried egg on top of the rice, scatter the sesame seeds over the top. the best way to eat, it is serving gochujang, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak in the bowl and enjoy!

Recipe Source: JosephineRecipes.Co.Uk