27 November 2017

Lemon yogurt cupcake with chia seeds

Ingredients
Makes 12 

Batter:
1/2 cup Greek Yoghurt
Zest from 1 lemon
2 tbsp lemon juice
3/4 cup caster sugar
3 eggs
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/3 cup extra virgin olive oil
2-3 tbsp chia seed

Syrup:
1/4 cup lemon juice
1/3 cup caster sugar
2 tbsp water

Instructions

Preheat the oven to 350F. Line a standard 12x muffin pan with cupcake liners

In a large mixing bowl, mix Greek yoghurt, lemon zest, lemon juice, caster sugar and eggs.

Sift in flour, baking powder and salt. Fold till the flour is no longer visible.

Pour in the olive oil and gently mix everything together till the olive oil is incorporated.
Add the chia seeds then gently fold into batter.

Divide the batter into the muffin pan.
Bake for approximately 30 minutes or till golden brown or a skewer comes out clean.

Prepare syrup. Add all ingredients into a small saucepan and heat over low-medium heat.
Stir till sugar fully dissolves and bring to a gentle boil. Reduce heat and simmer for up to 5 minutes. Mixture will start to thicken. Remove from heat and set aside.
(Don't over reduce, it'll continue to thicken off the heat)

Remove the cake from the oven and leave to cool for 5 mins.
Drizzle 1-2 tsp of syrup over warm cake. Allow the cake to fully cool before serving.


07 July 2017

Banana Bread Loaf

Ingredients

170g butter, melted (1 1/2 sticks of butter)
1 1/2 cup sugar (1 cup caster sugar, 1/2 cup brown sugar)
5 eggs
6 tbsp buttermilk or regular milk
1 tsp vanilla essence
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/2 cup rolled oats
1 1/2 cup ripe bananas, mashed (3-4 large bananas)

Instructions

Preheat oven to 350; line 9"x 5" loaf pan with parchment paper.

In a bowl, sieve the flour, baking soda, baking powder, and salt. Set aside.

In another bowl, mix together the melted butter, sugar, eggs, milk and vanilla. Mix until well combined.

Add flour mixture and oats slowly. Mix just until there’s no more flour visible.
Add the mashed banana to the mixture. Stir to combine.

Pour the batter into the prepared loaf pan.

Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the loaf. If center is still wet, bake an additional 5 to 10 minutes. Remove from oven to a cooling rack when toothpick comes out clean from middle of the loaf.

Let cool the loaf in the pan for 15 minutes. Remove from pan and set aside to cool completely.

11 May 2017

28 April 2017

Baby blanket

Yarn : Caron one pound yarn, 100% acrylic
Size: 35" x 38"
Stitch: Garter stitch, stockinette stitch 

08 March 2017

Double seed stitch

Cast on even number of stitches
Row 1: k1, p1
Row 2: Repeat row 1
Row 3: p1, k1
Row 4: Repeat row 2


01 March 2017

Lemon Blueberry Loaf

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
75g unsalted butter, melted
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest *
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour

Instructions

Preheat oven to 325; butter the bottom and sides of a 9"x 5" loaf pan with butter.

In a bowl, whisk the flour, baking powder and salt.

In another bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.

Add flour mixture and milk slowly, alternating both (flour, then milk, then flour, then milk). Mix just until there’s no more flour visible.

Wash the blueberries. Toss the blueberries with a tablespoon of flour. (The flour coating will help prevent the blueberries from sinking while baking)
Add the berries to the batter and gently but quickly stir to combine.

Pour the batter into the prepared loaf pan.

Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.

Cool the loaf in the pan for 15 minutes before carefully loosening the sides with a knife. Turn the loaf out onto a rack to cool completely.

* Use 2 tablespoons of grated lemon for more flavour

26 February 2017

Crochet tote bag



Abbreviations
ch = chain
st = stitch
sc = single crochet
sl st = slip stitch
dc = double crochet

Materials
1 skein of super chunky, 6 weight yarn
3 skeins of Lily Sugar & Cream yarn, Potpourri
6.25 mm hook

PATTERN

Working with two strands together, ch 20.

Round 1: Ch 2. Dc 4 into same stitch (making 5 total). Dc 18. Dc 5 into last stitch and turn work.
Dc 18. Sl st to join round (46 st total)

Round 2: Ch 2. Dc 2 into each increase (8 total). Dc 18. Dc 2 into each increase and turn work (10 total). Dc 18. Dc 1 beside chain st. Sl st to join round. (56 st total)

Round 3: Ch 2. Dc 2. Dc 2 into same st. Dc 26. Dc 2 into same st. Dc 25. Sl st to join round (58 total)

Round 4 - xx: Increase rows (follow round 3) till desired height

Handles 1: Ch 2, dc 7. Ch 30 (handle), skip 13 dc.
Dc 16. Ch 30 (handle), skip 13. Dc 8. Sl st to join round.

Handles 2: Ch 2, dc 7. Sc 13 across handle. Dc 16. Sc 13 across handle. Dc 8. Sl st to join round.
Sl st around top of bag, fasten with a slip st and weave in the end.