Orange-Cranberry Bread

Do you know that freshly squeezed orange juice and zest gives an amazing lovely colour and refreshing citrus flavour to this otherwise plain bread?  And the dried cranberries provides the sweet and tangy taste which is really delicious.  I just loved the bright little red gems that popped up in every slice of the bread.  It is so flavoursome that you can even eat it on its own, without butter or jam!

Recipe adapted from Roxana's Homebaking

Ingredients:

(A)
60g bread flour
2 tsp dried yeast
130g lukewarm water

(B)
420g bread flour
1/2 tsp salt
zest of 2 oranges
1 1/2 tbsp honey
190ml  fresh orange juice

(C)
50g vegetable oil

(D)
90g dried cranberries

• (A) In a small bowl, combine bread flour with yeast and lukewarm water into a thick paste. Cover and leave at room temperature until the mixture becomes foamy.
• In a mixer fitted with a dough hook, combine all ingredients (B) together.  Then add in (A), knead until well combined.  Gradually add in (C) and continue to knead until dough is smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test]
• Add in (D) and knead until cranberries are incorporated.
• Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume. [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
• Once the dough has doubled in size, punch it down and shape it into a log.  Place it into a greased loaf pan; cover and let it proof again until almost doubled.  
• Bake the bread in a preheated oven (175 deg C) for about 40 minutes or until brown.
• Remove the bread from the pan immediately and brush the top with melted butter if you wish.

 
 

Mushroom & Potato Curry

Hericium erinaceus (also called Lion's Mane Mushroom, Monkey Head Mushroom (猴頭菇), Hedgehog Mushroom,  Bearded Hedgehog Mushroom, Pom Pom Mushroom, or Bearded Tooth Fungus) is an edible and medicinal mushroom.  This mushroom has a meaty texture and it makes a great meat substitute. 

I don't know how to prepare the dried mushrooms so I bought the already processed ones from the frozen food section in the Asian grocery store.  

After blanching in hot water

 

Ingredients:

200g mushrooms, blanched in boiling water
4 potatoes, cut into wedges
150ml coconut cream
salt & sugar, to taste
water, adjust accordingly


Grounded Ingredients:
2 tbsp chilli powder
150g shallots
50g garlic
40g tumeric
40g galangal
2 stalks of lemongrass
5 candlenuts

• Heat oil in a saucepan and stir fry the grounded ingredients until aromatic.  
• Put in the blanched mushrooms and potatoes.  Stir to combine.  Add enough water to cover the mushroom and potatoes.  Bring to the boil.  Then reduce heat and simmer until potatoes are soft.
• Add in coconut cream.  Season with salt & sugar.
• Serve hot with steamed rice.

Pink Soy Milk Jelly Mooncakes

Today which is also the 15th day of the eighth month in the Chinese lunar calendar is Mid-Autumn Festival.  It is the second grandest festival after the Spring Festival (better known as Chinese New Year).

Here's wishing all a very Happy Mid-Autumn Festival  -  中秋节快乐！

Recipe adapted from Ann's Tau Huay Jelly Mooncakes sans the filling.


Ingredients:

625g unsweetened soy milk
50g raw sugar
2 tsp agar-agar powder
pink colouring

• Mix all the ingredients in a saucepan, bring to the boil under medium heat while stirring occasionally to avoid milk from sticking to the pan.  Turn off the heat.
• Pour soy milk into jelly moulds.
• When cooled place the jelly in the refrigerator to set.