September 29, 2007

Burn the Snaps!!

brandy snapswith yogurt ice cream

Ouch! Yes, I should be careful when baking brandy snaps. I should not be talking on the phone, I should not receive any text messages or even text back, and I should not do any other house chores in between bakings, and no loud music (hey, it was just Alison Monnet with her beautiful songs) so I could not hear the alarm beeping, or I should not go to the loo!

I burnt my first 4 snaps. That made me woken up and aware what I was doing. Ha! Good lesson, I guess.

It's rather tricky to bake these snaps, I could not imagine before. It's quite a challenge as it is more like making sweets rather than cookies. In fact, it is not a kind of cookies someone keeps in the jar, although it is quite nice for morning/afternoon tea or served as after lunch/dinner dessert together with ice cream or plenty of fresh fruits and cream/whipped.

The next thing I suggest, empty your work-bench and gather all your tools within grasps or prepare everything you need ready, because you need to work quickly as the snaps will get harden within seconds! Oh, the sensational snaps. I used muffin pans to make the basket and use blueberries instead of raspberries for the yogurt ice cream because that's what I have in the freezer. Try this when you have plenty of time and dare to burn your snaps, in case!

Brandy Snap Basket with Yogurt Ice Cream and Raspberry Sauce

Source: Taste Magazine. September 2007. p.37

Brandy Snaps

100g butter,
½ cup caster sugar,
3 ½ Tbs golden syrup,
2/3 cup plain flour (I use rice flour),
1 tsp ground ginger

Preheat oven to 170C. In a medium saucepan, melt together the butter, caster sugar and golden syrup. Once the butter has melted remove from the heat. Sift dry ingredients into a bowl then gently add to the melted ingredients and mix until smooth. Leave to cool until warm rather than hot.

Line a baking tray with baking paper and, making 4 at a time, drop 4 large tablespoons of the mixture onto the tray, leaving plenty of room between as they spread during cooking. Bake for 7-8 minutes until brandy snaps have spread and start to bubble to an almost toffee colour. While they are cooking, lightly oil the bases of 4 upturned glasses or mould (all the same size and shape) and have 2 palettee knives at hand.

Remove tray from the oven, wait for about 30 seconds, then use the palette knives to lift the brandy snaps and drape them onto the bases of the upturned glasses or moulds. Smooth the bases to make sure they are even. Once baskets have hardened slip them off moulds and place on a wire rack. Continue baking and moulding until all the mixture has been used.

Allow brandy snap baskets to cool completely before serving with ice cream and raspberry sauce. Unfilled brandy snap baskets will keep in an airtight container for up t0 5-7 days (do not freeze them). Makes 16.

Honey & Raspberry Yogurt Ice Cream

I am using blueberries and though the colour of the sauce is darker, it is quite nice to replace the raspberries.

1kg unsweetened plain yogurt,
½ cup caster sugar,
300g frozen raspberries,
¼ cup icing sugar,
2 Tbs runny honey

Place the yogurt and caster sugar in a large bowl and whisk together. Place in the freexer until the yogurt is half frozen, about 2 hours. After the first hour, whisk the yogurt again to break up any lumps and return to the freezer for another hour.

Meanwhile place frozen raspberries in a shallow dish or bowl. Sift the icing sugar over them, then drizzle over the honey. Gently stir every so often, to make sure the raspberries are evenly coated in the sugar and honey.

Once the yogurt has had its second hour of freezing, whisk again to break up any lumps and carefully fold in the raspberries. Do not ove rmix, as the ice cream should have a rippled effect. Transfer to 1 2-litre ice cream or sealable plastic container and freeze until firm, preferably overnight. To serve, spoon 2 balls of ice cream into each brandy snap basket and serve with the raspberry sauce.

Raspberry Sauce

250g frozen raspberries (I use blueberries),
½ cup icing sugar,
about 2tsp lemon juice

Put the frozen raspberries and icing sugar in a small saucepan over a low heat. When the raspberries have softened, the icing sugar has dissolved and the mixture is just about to simmer, put the ingredients in a food processor and blend thoroughly. Taste for sweeteness and add enough lemon juice to add a little tartness. Press the mix through a fine sieve to catch all the seeds. Pour into a sealed container and, if not freezing, use within 3-4 days.

Dare to try?

September 24, 2007

Happy Birthday, September Friends!

I have noticed recently that many of my contacts have had, are, or are going to celebrate their birthdays this September. So many Spring people here, and I am just glad to send my love through this picture.

Happy Birthday, Mbak Litha dan temen-temen Multipliers semua ya!! Panjang umur, bahagia selalu.

And the baking club I'm organizing is running its first challenge recipe. It is Paris-Brest to be the first task everyone has to make and create. Yes, it's is just the kind of choux pastry, only the shape is more like donuts rather than cream puffs. They have also be drizzled with toffee and sprinkled with slivered almonds.


This is the Paris-Brest I have created.

You can view the round-up here, if you wish.

September 20, 2007

New Potatoes and Parsley Salad

Potatoes are told to be in the same family (solanum) as egg-plants (aubergine) and are great horticultural importance of Central and South America. Potato (Solanum tuberosum) is native to South America and is the widely eaten vegetable in the world, especially by those who live in Western countries.

We plant potatoes using either the sprouted seed potatoes taken from the previous year stocks or buy new seed potatoes from a garden centre. The soil we use is the mixture of coarse sand and earth which manure is forked in before and after we put the seeds in. We grow brown as well as red skin potatoes.

Once a week, we usually 'peek' the growing potatoes which are mature enough to supply the kitchen's needs. The good thing I love about new potatoes are they're mostly available bite-sized and not so starchy. I often just steam them or use them in vegetable soup in skin to retain the goodness. Their skin is quite soft to chew.

I also grow both curly-leaf and flat-leaf (Italian) parsley. I grew them from seeds, available from the garden centres in small bags. They are pretty easy to grow. They just need moist ground and sheltered spots. A little bit of manure forked in the earth will do them really really good. I use sheep or fowl manure.

Parsley (petroselinum crispum) is cultivated for thousand of years for its flavour and health-giving properties (Geoff Bryant. The Ultimate NZ Gardening Book. p.352). Here's another fact about parsley:

“... parsley are a source of vitamins C and A, as well as a versatile herbal remedy. Because it eases muscle spasms and cramps, parsley is used as a digestive aid, and it is prescribed as a diuretic and mild laxative. Parsley is also considered to be an expectorant.” (The Alternative Advisor. The Complete Guide to Natural Therapies and Alternative Treatments. p.94. Time Life).

I also read another book about parsley, that when you've eaten garlic, you should chew parsley to get rid of the pungent odor from garlic. Believe it or not, have a try!

I am sending this bowl of potatoes and parsley salad to all of you for Weekend Herb Blogging, which this week is hosted by Myriam of Once Upon A Tart.

New Potatoes and Parsley Salad

It's only the four of us in the family. With new potatoes, I usually cook double amounts of we usually have with larger potatoes. My kids love midget potatoes, especially when I make salad and dressed with mayonnaise, garlic and parsley. It's just depending on what I cook on the day to match the potatoes with the dish, however, we usually like to eat them with a bowl of fresh salad. This time I make parsley oil as the dressing. I don't use measurements in cooking, so feel free to modify to your liking.

About 10-15 new potatoes, scrub the dirt off the skin, steamed

Parsley Oil

2-4 sprigs Italian parsley, finely chopped,
2 cloves garlic, finely chopped,
olive oil,
freshly cracked salt and pepper

Combine all the ingredients and toss in the steamed potatoes. Serve warm with fresh salad or greens.

Friendship Cake

I have been using my sourdough starter every now and then. It's just like digging out a treasure which lasts so long, unless I forget to feed it, I probably won't be able to use it continuously. The friendship starter itself is the sweet version of sourdough which is the mixture of milk, flour, yeast and sugar/honey. I am using the traditional sourdough starter to start my friendship starter. Now, I am waiting for a friend to pick up the remaining starter I have started, to pass this friendship and the joy of baking.

This is my entry for SHF#35 Beautiful Figs hosted by Ivonne of Cream Puffs in Venice.

Friendship Cake
Source: The King Arthur Flour. 200th Anniversary Cookbook. p. 544-546.
The starter (using traditional starter)
1 cup traditional sourdough starter (see my post for sourdough English Muffins),
1 cup milk,
1 cup sugar,
1 cup flour

Combine all the ingredients in a glass, ceramic, or earthenware bowl. Leave it for at least 24 hours. (Mine is working for 34 hours).

The Friendship Cake

I add dried figs, chopped walnuts, and lemon zest to the batter. Dust with the icing sugar, this cake is really good for morning/afternoon tea. Just an idea: possibly baked this friendship cake to your new neighbour. Who knows you can be friends after sharing this exceptional cake!
2/3 cup vegetable oil,
1 cup sugar,
3 eggs,
2 tsp vanilla (I use 1 tsp vanilla bean paste),
2 cups Friendship Starter,
1 ½-2 cups plain (all-purpose) flour,
1 ½ tsp cinnamon,
¼ tsp nutmeg,
1 ½ tsp baking soda,
2 tsp baking powder,
½ tsp salt,

I add 1 ½ cup chopped dried figs, ½ cup chopped walnuts, and zest of 2 lemons
Preheat the oven to 350F. Combine oil, sugar, eggs, and vanilla (and lemon zest) and beat until light. Add the starter, beat again until smooth. Fold in the dry ingredients (and the dried figs and walnuts), mix to combine well. Spoon into the greased (and floured) ring tin (or bundt pan). Bake for 40-45 minutes.

September 17, 2007

Coconut Marshmallow Tartlets

It's Spring. Blossoms are displaying their beauties, in every corner of the garden and the orchard. Bees and insects are buzzing around, busy with pollinating and working on the flowers.

You may notice in the picture that there are some empty spots I have left for the lilies turn to fill in the gaps with Dahlias and other Summer perennials which may be sprouting in the end of Spring. I have also spread some seeds I have got from my own garden last year, hopefully they'll be taking in, given that we've been receiving rain every now and then.

I am also looking forward to buy more Spring Onion (white and red) seeds and other herbs I may use more in Summer. My chives have started to springing up from the ground, parsleys are going really bushy, mints are giving fresh green colour, garlics are getting plumper around the roses as well as in the herbs garden, sages are in buds, oregano are building their fresh leaves and long stems, and thymes start to flowering. My corianders are growing from the seeds fallen on the ground and surprisingly have been self-seeding and even thrive in Winter time. I was thinking is this the sign of that global warming issue?

In the flower garden, my roses are starting to develop their new leaves and stalks, some of them are in buds which I have to pinch off. It's too early to develop flowers while the stalks are still too young and weak. On the other hand, my tulips (yellow and black diamond) are all bright and colorful, opening their unfold petals. Daffodils are going to die out, but my bluebells are still developing their leaves. Some of my freesias are already blooming, some are not yet opening the buds. Calendulas, pansies, and violets are the cheers of Winter throughout Summer. I have had them in the garden all-year-round. Cinerarias are happily smiling with their double colors, either dwarf or tall varieties. Lavender and Rosemary are showing off their mauve blooms. Bumble bees love them!

The trouble with perennials, either herbs or flowers, so often I have to hoe their tubers or bulbs out as I forget where I put them last year. Unlike the tulips which I tend to keep in the same pots over the years or lift them out off the ground when they've died out, I often forgot where I put my lilies, daffodils, bluebells, echinachea, peonies and chives. When I trimmed rooted Japanese Anemones under the Lavender bush, I hoed out one of my Asiatic Lilies and I swore that time that I have to mark the place next time they've died out, but I never did (I'm pretty slack, aren't I?).

Anyway, the days are getting brighter, I suppose, although we still receive cold Shouterlie breeze. My mood on baking is unusually increasing, especially when I am looking at trays of fresh farm eggs we don't sell and people we know have had received their stocks for two weeks or even a month before we can offer them the same amount of trays of eggs. We have also to give them away to the Food Bank, otherwise they'll be rotten or be thrown away in the aweful pit if not putting them under clucky chooks.

The other day, I was in the mood to make tartlets. I have been keeping an eye on this recipe I adapted from one of the best-known chefs in New Zealand, Geneieve McGough, her first book is entitled Basic But Brilliant, featuring the basic stuffs and variations we can use from the standard procedures in baking/cooking. I love her book and she gives more information step-by-step famous chefs mostly have forgotten to do.

Coconut Marshmallow Pie

I made tartlets, using mini muffin tins to cut out the baking time. And I've been promising myself to try out this recipe for quite a long time since I bought her book. I was interested in the mixture of the coconut custard mixed with desiccated coconut which then topped with the meringue. I think tartlets won't make me guilty when I have the need to eat them in their little portions. Geneieve suggests to serve this pie(s) hot from the oven chilled or at room temperature with sweetened soft whipped cream.

Source: Basic But Briliant. Geneieve McGough. Penguin. 2005.

Basic Pastry

240g plain flour,
120g cold butter,
30g white sugar,
½ tsp baking powder,
30ml cold water

Place the flour, butter, sugar and baking powder into a blender and blend until the consistency looks like fine breadcrumbs. While machine is still running, slowly pour in the water and allow the mixture to come together forming small balls. Remove pastry from the blender and work into a ball of dough.

The pastry needs to be refrigerated overnight, or for at least 2 hours, after it is pressed into the moulds. This results in almost zero shrinkage.

Heat the oven to 180C. Bake blind the pastry shell for 15 minutes (about 5-8 minutes midget muffin pans), remove the rice/beans and paper. Brush pastry with beaten egg and bake for another 5 minutes until the pastry is golden brown.

Basic Meringue

170g caster sugar,
30ml water,
85g fresh egg whites

Place sugar and water in a small pot and bring to the boil. Boil for 2 minutes. Meanwhile, beat the egg whites with an electric beater until they form stiff peaks. With the beater still beating, slowly pour in the sugar syrup. This partially cooks the whites so they only need to be finished quickly in the oven. Keep beating until the mixture has cooled then pipe onto the filling. Bake for 5 minutes.

Coconut Custard

400ml coconut cream,
1 cup desiccated coconut,
zest and juice of 2 limes,
4 Tbs white sugar,
2 Tbs cornflour,
2 Tbs water,
1 egg yolk

Place the coconut cream, coconut, lime zest and juice, and sugar in a medium-sized pot and bring to a simmer. Stir the cornflour and water together in a cup. Remove the pot from the heat and stir in the cornflour and water. Return the pot to a low heat and stir until the mixture simmers. Simmer for 1 minute, stirring continuously, then remove from the heat.

Stir in the egg yolk then set aside for 5 minutes to cool. Pour the coconut filling evenly between the tart cases or fill the large tart case. Refrigerate for 2 hours.

Pipe the basic meringue onto the coconut. Sprinkle the meringue with the extra dessicated coconut and bake for 5 minutes.

September 14, 2007

Caramel Slice

On one beautiful day, we received a sorrow news that our beloved aunt Doris had passed away. I knew very little of aunt Doris, yet simply loved my little lunch time with her and Margaret at their apartment in Orewa. I always remember how lovely her shepherd pie and her wonderful little cookies. She had been unwell for months. Now she would not feel no more pain although we could only say farewell, aunt Doris. Rest in Peace.

caramel slice2

Caramel Slice

Source: Edmonds Cookbook

This caramel slice is quite sweet, and I have to cut the sugar out by half, that's why I have a thin icing. For the chocolate icing, I simply melted dark chocolate and drizzle it on the icing.

150g butter,
1 Tbs golden syrup,
½ cup brown sugar,
1 cup plain flour,
1 tsp baking powder,
1 cup rolled oats

Melt butter, golden syrup and brown sugar in a saucepan large enough to mix all the ingredients. Mix in flour, baking powder and rolled oats until combined. Press into a shallow 20cm square cake tin lined on the base with baking paper. Bake at 180C for 15 minutes. Spread with warm caramel icing and top with chocolate icing. Cut into squares or fingers.

Caramel Icing

1 cup brown sugar,
2 Tbs condensed milk,
2 Tbs butter,
1 cup icing sugar,
1 Tbs hot water

Combine brown sugar, condensed milk and butter in a saucepan. Heat until bubbling and remove from heat. Add icing sugar and water. Beat to combine.

September 10, 2007

Moroccan Honey & Mint Syrup Cake

It's a lovely day today. There was a little bit of light shower before, but now the sun is shining bright. I saw that my spearmints are sprouting newish and fresh leaves. So fresh I could only think to make either mint sauce or use it for baking. I was browsing old magazines and I found this recipe. I was surprised to find out how lovely the flavour turns the ordinary cake into something beautiful. It is a moist cake, poured with the syrup and topped with sliced almonds. Lovely lovely cake.

[Revised: I am new to Weekend Herb Blogging, originated hosted by Kalyn of Kalyn's Kitchen, an event to discussing, cooking/baking about herbs (Thank you, Kalyn, your prompt response is highly appreciated!). I love herbs and as I plant my own herbs, I'd love to participate. I've missed the previous event hosted by Katie of Thyme for Cooking This is my first entry of WHB #100, hosted by Katerina of Daily Unadventures in Cooking.]

Morrocan Honey and Mint Syrup Cake

Moroccan Honey & Mint Syrup Cake

Source: Dean Brettschneider & Lauraine Jacobs. Cuisine. Issue 110 May 2005.

Cake Batter

160g butter, softened,
310g sugar (I used 200g sugar),
1 ½ tsp dried or fresh chopped mint (I prefer fresh),
6 eggs,
230g desiccated coconut,
210g self-raising flour (Baker's note: ensure that your self-raising flour is as fresh as possible—you can make your own self-raising flour by measuring 250g plain flour and 15g baking powder, sieve well at least 7 times)

Preheat the oven to 150C. Beat the butter, sugar and mint until they begin to change colour (Baker's note: don't cream the butter and sugar until they light and fluffy, as this will result in an open and light-textured cake. This is a dense, hearty cake.). Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.

Line a lightly greased spring-release cake tin (20cm) with baking paper. Pour the batter in. bake for 1-1 ½ hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.

Mint Syrup

Baker's note: prepare the mint syrup in advance and allow to cool before using. This will enhance the mint flavour.

200mls water,
180g sugar,
1 ½ cups coarsely chopped fresh mint

Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30-45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.

To assemble

Baker's notes: Make the honey and almond topping when you need it. The topping must be warm when you spread it on top of the cake. When the cake is in the oven for the second time, avoid burning the topping.

75g butter,
180g honey,
180g flaked almonds

Preheat the oven to 170C. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak in.

Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.

Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.

September 06, 2007

Ginger Tea

Ginger (zingiber officinale) is told to be originating in Asia where people have been cultivating it for over 3,000 years. It's used not only for culinary purposes, but also is used for a remedy. It is used to alleviate menstrual cramps, improve digestion and its gingerols helps to relieve excess gas.

If you eat beans and suddenly feel you're likely to get flatulency, ginger will be an answer to help you. Bite a piece of fresh root ginger or drink ginger tea, you'll be amazed how this wonderful rhizome works in your body.

I used to drink ginger tea when I was young and it was enjoyed after drinking the bitter jamu (Javanese traditional herbal drink). Later these days, I make my children drink ginger tea to prevent gassy stomach, especially, when they eat too rapidly. It can be taken with lemonade, a handful of mint, and chilled water. You can drink it hot if you like, with cinnamon stick to stir or a crushed cardamom pod.

This is my entry for Monthly Mingle: Liquid Dreams, hosted by the famous mingler creator Meeta of What's For Lunch, Honey?

Ginger Tea

350g fresh root ginger,
1-2 blocks palm sugar (you can always add more when you want it sweeter),
500mls water

Slice ginger, and put them in the saucepan together with the other ingredients. Bring to boil, then simmer for 20-30 minutes in a low heat. Stir occasionally. Remove from the heat. Stand for 30 minutes. Strain and bottled.

You have to dilute it before you drink it. I usually mix it with a dash of lemonade concentrate (Juice of 6 lemons (grate 2 lemons), 1 ½ cups sugar, bring to boil, then simmer for 15 minutes. Remove, strain. Bottled. Refridged.) and handfuls of mint or slices of kiwifruits or red apples.

September 03, 2007

Chicken Balls in Clear Soup Noodles

Tami of Running with Tweezers is sending invitation for all of us to cook Super Soup Challenge in the honour of her Mum. I cook soup usually when the day is getting nippy, but do you know that in Indonesia people can eat soup just at anytime of the year! The most popular clear soup is bakso (meatballs) which I posted earlier. Other than that, there's always vegetable soup with any combinations like sliced sausages, bakso, even pasta.

This time I am making chicken balls in clear soup, eaten with noodles and rice vermicelli, sprinkled with chopped spring onions and raw bok choy or choy sum or whatever greens you may find, there's always an adventure! My soup is not as garlicy as bakso made with original recipe, but the taste is enhanced by good home-made fresh stock I made from free-range farm chicken carcass and vegetables.

Chicken Balls in Clear Soup Noodles

Noodles: 2 balls egg noodles

Cook noodles following the instructions. Drain well.

Chicken Balls: 300g chicken mince, 3 cloves garlic, minced, 1 tsp baking powder, 1 tsp potato starch, salt, pepper

Process them until smooth. Roll into balls. Cook in the boiling water until floating. Remove and drain.

Stock: 1 chicken carcass, roughly chopped: 1 carrot, 4 button mushrooms, 1 large brown onion, 1 large leek, 3 sticks celeries (I also used the leaves and my celeries are smaller than those in the supermarket. If you buy one in the supermarket, you just need one stick), 1 sprig rosemary, 1 sprig thyme, 2 sprigs parsley, 5 whole black peppercorns, 3 cloves garlic, bruised, 1.5 ltr water

Put them together in a large saucepan. Bring to the boil, then simmer for about 2 hours or until the water is reduced to half. Skim off any fat or scums. Sieve through, and use it. If you don't use most of them, you can freeze them in cubes.

Soup: 1 pak choy, cut lengthwise, 2 spring onions, slice thinly, 2 cloves garlic, minced, 1 litre fresh chicken stock, 2 cm fresh ginger, 500ml water, salt and pepper

Boil the water and stock together, add the minced garlic. Season with salt and pepper. Add in the chicken balls.

Assemble: Cut noodles with kitchen scissors for the desired length. Put them in the bowl. Ladle the clear soup into the bowl with chicken balls. Add in pak choy, and sliced spring onions.

September 02, 2007

Gluten Free Blog Event: In Honour of Bette Hagman

I don't know if you're familiar with gluten-free products, but there are many alternative flours we can actually use to substitute wheat and such. In Indonesia, we use mostly rice flour, sticky rice flour, or sticky black rice for producing traditional sweets or desserts. Here, I've got information about a number of various flours that we can use to substitute wheat flour, including chickpea flour (besan), quinoa, soy flour, to name a few.

Healtheries is the famous brand in New Zealand which manufactures a range of gluten-free products, including Simple Baking Mix, a gluten-free flour mix -for a mother like me whose children are having food-intolerance and eczema- finds it handy. In several occasions, it is still hard to replace a good flavour of sourdough with gluten-free bread. It is not the same, though the gluten-free products are the safer alternatives.

We discovered that my son had eczema just a few weeks after he was born. With red immflamation on his cheeks, forehead, and on the back of his knees, he was quite miserable. Our doctor suggested to watch what I ate because I was still breastfeeding and it's the only source of life he would get from. Then I started to watch what I ate and watch the reaction on his skin. Eventually, we found out the things I mostly adored are actually not good things for him. So I had to stop eating any cocoa products (this was the most difficult job in the world for me), no coffee or black tea (then I used to drink Raspberry Leaf tea) and of course, no wheat products. I had to keep doing it for another 3 years, for I was taking tandem-breastfeeding program. When I stopped breastfeeding a year ago, I was surprised myself that my body can't really handle the strong coffee and chocolate as much as I took before. Until today, I only can drink a cup of coffee a day and a tiny amount of chocolate. Sometimes, I have to not have them for I would let myself ill. Well, I guess having children can change your life, don't you think?

Anyway, Seamaiden of Book of Yum invited us to blog about gluten-free goddess Bette Hagman in the honour of her works producing gluten-free recipes over the years. I have been exchanging emails with Sea regarding this Gluten-Free Blog Event: In Honour of Bette Hagman and she offered me to send an entry although I am living miles away from where she lives and has no idea about Bette Hagman (where was I when she'd done her great works?). I do appreciate her welcome and friendly approach.

This is my entry for Gluten-Free Blog event: In Honour of Bette Hagman. And Bette, my cinerarias are flowering and they are for you, for your great works. Rest in Peace.

Berry Muffins

Source: Healtheries Simple Baking Mix (Wheat and Gluten Free)

1 ½ cups Healtheries Simple Baking Mix,
2 tsp baking powder,
½ cup sugar,
¾ cup fresh or frozen berries,
½ cup milk,
2 Tbs vegetable oil (I used Rice Bran Oil),
1 egg,
½ tsp vanilla essence

Preheat oven to 200C. Grease 8 medium muffin tins. Combine Simple Baking mix, baking powder and sugar in a large bowl. Add berries and toss lightly to coat. In another bowl add milk, oil, egg, vanilla essence and whisk. Pour liquid ingredients over dry ingredients and mix lightly until ingredients are just combined. Spoon into prepared muffin tins and bake for 20-25 minutes. Stand muffins for 5 minutes before removing from tins.