Raisin muffins | 英式提子鬆餅 - Josephine's Recipes 104

These muffins are perfect treat for packed lunches, picnics and parties. 
I don't like my muffins overly sweet and these were perfect. 
So quick, so easy, so yummy and So moist on the inside, lovely crunch on the outside. 

Makes 6 Muffins

You will need ''A measuring cup''.

Ingredients:
2 Eggs
100ml sugar
180ml cake flour
1 tsp baking powder
1 tsp vanilla extract
50ml corn oil
50g lurpak butter
150ml raisins
chocolate chips or blueberry if desired

Method:
1) In a Bowl, Add 2 eggs and 100ml sugar, beat until foamy and lighter.

2) Combine 180ml cake flour and 1 tsp baking powder into a measuring cup, 
Mix until well combined. 

3) Slowly add in sifted flour, electric mixer until smooth. 
Add 1 tsp vanilla extract, 50g butter and 50ml corn oil 
and continue beating until well blended and smooth again. 
Add raisins and stir well.

4) Place 6 Muffin Cases in a deep cupcake tin. Spoon the batter into the muffin cases. 
Sprinkle more raisins on top if desired then bang it on the work surface 
a few times to expel any air pockets.

5) Preheat oven to 180°C Fan Oven and Bake for 20 - 25 minutes 
or until skewer inserted in centre comes out clean. Serve warm with cup of tea. 

Helpful Tips:
Spatula can also be used instead of electric mixer. Use the same method, add chocolate chips or blueberry if desired . Then you will have chocolate chip muffins or blueberry muffins.

Places to Eat & Drink | Paris Travel 巴黎美食之旅 2014 Paris Trip | Inexpensive Dining | Paris Street Food

Travelling the world with Paul has always been one of my dreams
Paris is a beautiful and magical place to spend the holidays. 

I wanted to share with you how New Year's Eve in Paris looked like As it is my trip 
to Paris video & Food diary is now live on the channel. 

Paul & I filmed this whole video, 
I had been recently addicted to uploading my cooking videos & recipes. 
Please Let me know how you like them?

New Year Breaks from the 30 December 2013 until 4 January 2014. 
Nearly 4 month ago, during the celebrating of New Year's Eve in Paris, 
As with pretty much everything in my life the excitement. 

The Eiffel Tower is one of the most  recognizable buildings in the world, 
So of course it is an important, since its completion over 100 years ago, 

It has become a symbol of Paris. Paul and I spent most of the day stood in long queues, 
waiting up to 3 hours for go to the top of the Eiffel Tower,  Anyway it is worth to wait in line. you can take turns to sit somewhere, while have no choice. I cannot get enough of the French food & Paris's beauty. 

You will only ever be as great as the people you surround yourself with things that make you :) 
on your last day, you will have things you wish for yourself, continually love, share, learn, grow and laugh. 

As for me that is yummy food & travel! Hope your day is filled with peace, joy & laughter! 
#More pictures http://traveltheworlddream.blogspot.co.uk/2014/02/outfits-of-week-paris-france.html

Large Radish | Happy Thursday

Paul bought a large radish from farm market

£1 per each

I'm super excited

LIVING IN THE SIMPLE LIFE

I had decided to make chicken radish soup for tonight 

HEALTH BENEFITS OF RADISH

http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-radish.html

A Heavenly Milk Chiffon Cupcake 牛奶戚風杯子蛋糕 Josephine's Recipes Episode 103

The smell of my hometown, freshly baked and heavenly milk chiffon cake are super soft, fluffy and light in texture with a beautiful light yellow colour.  It has a moist texture that is topped with a rich and creamy pudding like. Paul and I love the appearance of one meringue on top of each serving, now brings back childhood memories flooding back.

Just follow this step-by-step instructional video, carefully and make your own Happiness is Homemade. You'll be rewarded with comforting, super soft, fluffy and tasty milk and vanilla flavour. Smile. Cook. Eat. Love » be delicious! Create more happiness in our life, All my recipes have been tested & made many times at home. I hope can bring you happiness and everything you want to taste the Yummy! 

Makes 22 cupcakes

Ingredients (A) Egg yolks: 
• 3 egg yolks
• 2 tbsp sugar
• 2 tbsp milk powder
• 55ml fresh milk
• 1 tsp vanilla extract
• 2 tbsp corn oil
• ½ cup cake flour
• 1 tsp baking powder

Ingredients (B) Egg whites: 
• 6 egg whites
• ½ tsp cream of tartar
• 8 tbsp sugar

#Half whipped egg whites is mix with the ''Egg yolk mixtures''.
then another half use for '' Meringue Topping ''.
See video  #1:59 #2:45

Method:
1) In a large bowl, add 3 egg yolks, 2 tbsp sugar, 2 tbsp milk powder, 55ml fresh milk, 2 tbsp corn oil, 1 tsp vanilla extract and Stir until well combined. Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use a large clean bowl, add 6 egg whites, beat the egg whites with an electric mixer until barmy, add ½ cream of tartar, continue beating for a few seconds. Add 2 tbsp sugar for 4 times, beat them to half solid until stiff peaks form. it will take approximately 15 to 20 minutes. 

3) Gently fold more than half of the whipped egg whites into the egg yolks mixture until all of the ingredients are evenly incorporated. Now you have another less then half of the whipped egg whites, 
then place it in the freezer. Since they've been in the freezer, we obviously need to cool them up.

4) Grease cupcakes lining before pouring the cupcakes batter. Gently pour the 2 tbsp of batter for each cupcake, then bang it on the work surface a few times to expel any large air pockets. 

5) Preheat the oven, set the temperature to 150°c, Bake for 15 minutes, the bottoms of the cakes will stay a pudding like consistency, Carefully remove from the oven.

6) Take the whipped egg whites out of the fridge to using them, Spreading the meringue over the top on each cupcake. Bake until the tops appear golden, about 8 minutes. Let it cool then transfer to a large wire rack to cool.

Helpful Tips: 
IMPORTANT!

1) Simply place the fresh egg in your fridge, cold eggs whites will whip easier.
2) Beating egg whites is a very important process, it will help your cakes rise with perfectly.


3) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
4) Please understand that everyone's oven works differently. You should also check the temperature of your oven. if not, your cake won't rise as well. 
5) This dessert tastes best on the day it is made.

Sweet Glutinous Rice Balls | Tangyuan 湯圓 Josephine's Recipes Episode 102

Tangyuan with coconut syrup inside. They are a traditional Chinese sweet usually
served at during winter solstice festival or Chinese new year.

When you are taking a bite out of this ball will give you a surprisingly mouthful of fragrant.
It's a beautiful orange colour made with Sweet potato, rice flour, wheat starch and coconut sugar.

# If you sprinkled over shredded coconut on top once is cooked,
It's called Sweet Potato Glutinous Rice Balls 番薯流心糯米糍,
Also known as Onde-Onde and Sweet Potato Mochi.
(my favorite snack of all time)


Makes 16 Glutinous Rice Balls

Ingredients:
1 cup glutinous rice flour
¼ cup wheat starch
2 sweet potatoes, about 250g
(cooked and peeled)
1 tablespoon corn oil
60ml warm water
1 pieces coconut sugar 75g
(chopped)
shredded coconut, for coating

For Coconut Syrup:
1 piece coconut sugar 75g
1 1/2 cups water
2 strips pandan leaves, fresh or frozen

Method:
1. Breaking up coconut sugar with a pestle & mortar.

2. Wash the sweet potatoes in running water. 

Put the potatoes into a saucepan, 
Cover with cold water and bring to a boil over high heat.

Once boiling, reduce the heat to medium-low and 
simmer until the potatoes is tenderness. 

Once cooked, Peel the potatoes and mash them without mercy.

3. In a large bowl, add 1 cup glutinous rice flour and ¼ cup wheat starch,
fold in mashes potato while is still warm.

4. Use your spatula to mix well until just combined.
Slowly pour 60ml warm water and keep stirring until smooth,
Add 1 tbsp corn oil, knead into a dough.
Allow to sit and store in refrigerator for overnight.

5. In a saucepan, Add the 2 strips pandan leaves and
bring 1 1/2 cups water to a boil. 

After a few minutes, add 1 piece coconut sugar,
turn the heat down and simmer until the sugar is completely dissolved.
Taste and add more sugar if desired and Set aside.

6. Roll and cut the dough into 16 equal portions, filled and wrapped with
some chopped coconut sugar. Shaped into a small balls,
Repeat this step with the remaining dough.

7. Bring a pot of water to boil.
Gently drop the rice balls into the boiling water and
cook until they float to the surface.

8. Drain out the balls, transfer them immediately
to a bowl and served in a coconut syrup.

Enjoy and Happy cooking!

Helpful Tips:
1. Let the dough sit in the fridge overnight,
It seems like gives this glutinous rice balls flavour and a delightfully chewy texture.

2. You might need to add a little water though if your dough is very dry.
There are so many different types and coloured varieties of sweet potato to choose.

3. Put the uncooked Tangyuan in freezer bags zip slide or
container and can be frozen within 1 to 3 months for best flavor and quality.

4. Do not soaks the cooked Tangyuan in hot coconut syrup longer than
10 minutes. It will make the Tangyuan less tasty!

Sweet Potato Glutinous Rice Balls 番薯流心糯米糍 Josephine's Recipes Episode 101

In this video, I'm teaching you How to Make Sweet Potato Glutinous Rice Balls 番薯流心糯米糍, Also known as Onde-Onde and Sweet Potato Mochi. One of my favorite sweet treats, It's a beautiful orange colour made with sweet potato, rice flour, wheat starch and coconut sugar. When you are taking a bite out of this ball will give you A surprisingly mouthful of fragrant syrup called coconut sugar (gula melaka). Without the shredded coconut sprinkled over, It's called tang yuan (汤圆) Chinese traditionally prepare tang yuan during winter solstice.

Makes 16 (L) Glutinous Rice Balls

Ingredients: 
1 cup glutinous rice flour
¼ cup wheat starch
2 sweet potatoes, about 250g
(cooked and peeled)
1 tablespoon corn oil
60ml warm water
1 pieces coconut sugar 75g
(chopped)
shredded coconut, for coating
(steamed)

Method:
1) Breaking up coconut sugar with a pestle & mortar.

2) Wash the sweet potatoes in running water. Put the potatoes into a saucepan, cover with cold water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes is tenderness. Once cooked, Peel the potatoes and mash them without mercy.

3) In a large bowl, add 1 cup glutinous rice flour and ¼ cup wheat starch, fold in mashes potato while is still warm.

4) Use your spatula to mix well until just combined. Slowly pour 60ml warm water and keep stirring until smooth, Add 1 tbsp corn oil, knead into a dough. Allow to sit and store in refrigerator for overnight.

5) In the next day, Roll and cut the dough into 16 equal portions, filled and wrapped with some chopped coconut sugar. Shaped into a small balls, repeat this step with the remaining dough.

6) Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface.

7) Drain out the balls and roll each with shredded coconut to coat evenly. Serve and Enjoy!

Helpful Tips:
1) Let the dough sit in the fridge overnight, It seems like gives this
glutinous rice balls flavour and a delightfully chewy texture.
2) There are so many different types and coloured varieties of sweet potato to choose.
3)  Put the uncooked Tangyuan in freezer bags zip slide or container and can be frozen within 1 to 3 months for best flavor and quality.

Recipe Source: JosephineRecipes.Co.Uk

How to Make Crispy Sesame Seed Cookies 香脆芝麻曲奇 Josephine's Recipes Episode 100

These are the easiest and consistently tastiest cookies I have ever made. Your kitchen will definitely smell wonderful also one of my favorite snacks on afternoon tea with freshly brewed coffee. You'll be rewarded with comforting perfect treats with excellent sesame flavor and very healthy. The resulting has a surprising richness!

Makes about 120 (mini) cookies
Depending on the size of it.

Ingredients:

(A)
1½ cups plain flour
1 tsp bicarbonate of soda
1½ cups oats
½ cup black and white sesame seeds
(Heat a pan on medium heat and roast the 

sesame seeds until lightly brown)

Keep them aside to cool)

(B)
100g butter (Lurpak)
1 cup sugar
½ cup milk
¼ cup sesame oil

Method:
1) In a bowl, Add (A) 1½ cups plain flour, 1 teaspoon bicarbonate of soda, 1½ cups oats, ½ cup black and white sesame seeds and Set aside.

2) In another bowl, Add (B) 100g butter, 1 cup sugar, ½ cup milk and ¼ cup sesame oil. 

3) Use your spatula to mix well, Slowly fold into ingredients (A) and stir well. The mixture should be just combine until smooth.

4) Line a baking tray with greased paper, Spoon the mixture into piping bag fitted and Use scissor cut a tiny hole. Pipe onto about ½ inch each lined in baking paper, Shape dough into flatten balls (about 1 inch) and then Bake in the oven 150 degrees C for 8 - 10 minutes or until lightly browned. Remove cookies from pans.

5) Leave to rest for at least 5 minutes before serving. Allow to cool completely before storage.

Helpful Tips: 
If you use Brown sugar, your cookies will turn out soft and chewy, 
only the edges is crispy. so please follow the instruction in this video.

Recipe Source: JosephineRecipes.Co.Uk

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