I have been pretty active in one of the the Facebook group called Artisan Bread Bakers ever since I completed the artisan bread workshop. I get many inspirations from this group of bakers. They helped one another and gave advises when someone failed in their bread bakes. They are really passionate, and they share recipes too!

When I saw one of the member posted that he liked this recipe- Stirato (Italian baguette) from Karen (who was the administrator of the group), I decided to give this recipe a try. Inititially, I thought the process looked easy, but after trying it, I think it needs more improvement. The crumbs were more to moist, I should have baked longer, and reduce the temperature. I might try this recipe again.
Recipe for Stirato, adapted from Karen's Kitchen Stories.
(Makes 2 small loaves)

400g Bread flour
1 1/4 tsp Salt
1/4 tsp Instant yeast
300g Room temperature water

  1. In a medium bowl, mix all of the ingredients with a large spoon, or your wet hand, until everything is moistened, about 30 seconds to a minute. (I mixed until well incorporated, regardless of timing.)
  2. Cover with plastic wrap and let sit for 12 to 18 hours until totally bubbly and doubled in size. (I left it overnight in room temperature.)
  3. Dust your counter with flour and scrape the dough out of the bowl in one piece. 
  4. Gently nudge the dough into the shape of a rectangle and then fold it over itself from each long side as if you were creating an envelope. With your hands, gently roll the dough out into a tube and then cut the dough in half, width-wise. (I forgot to roll it and pull it.)
  5. Place the dough pieces, seam side down, on a floured sheet pan sized piece of parchment and cover with oiled plastic wrap. (I kept it in the oven uncovered.)
  6. Preheat the oven to 220C.
  7. Bake for 35 mins in a baking stone directly, or on the baking tray with baking stone below. I also place a cup of hot water in the oven to create moisture.
  8. bread_stirato01 bread_stirato02
  9. When it turned brown, remove from the oven and let it cool on a wire rack completely before slicing. 
bread_stirato03 bread_stirato04

Yuzu Egg & Mushroom Mayonnaise Cups

My Christmas menu usually have appetizers, main course, desserts and beverages. I made Yuzu Egg and Mushroom Mayonnaise as my appetizer for Christmas dinner with my family.
Recipe for Yuzu Egg & Mushroom Mayonnaise Cups.
(Makes 24 pcs)


12 pieces Wanton skin, cut diagonally
30g Liv salted butter, soften for brushing
3 Eggs, hard boiled
6 pcs Brown button mushrooms, chopped
1 clove Garlic chopped
1 tbsp Olive oil
2 tsp Yuzu Curd
2 tsp Mayonnaise
Freshly grind black pepper


1. Brush the wanton skin with butter.

2. Carefully put the pointed sides together to form a mini cup. Place in a mini muffin tray individually. 
3. Bake in a preheated oven of 120C for 6-8mins. Watch the oven well as it gets burnt very fast. 
4.Remove from the oven and let it cool completely.
5. In a small saucepan, heat the olive oil, and add in the garlic. Then stir in the mushroom and cook well.
6. Drain the liquid from the mushroom.
7. Mash the hard boil eggs. Add in the mushroom. Add in the yuzu curd, mayonnaise, salt and pepper. Mix well.
8. Scoop the mayo into the wanton skin cup generously.
9. Serve immediately.

Yuzu Curd

This post is sponsored by Liv butter. Try Liv today!
Liv Butter - Salted & Unsalted-001
I've seen Dreamers Loft lugging back yuzu fruit everytime she goes to Japan. Being curious about this fruit, I bought two from my recent trip to Tokyo. I've tried many yuzu flavoured drinks, desserts here, but have not actually seen this fruit. Now, I'm regretting not getting more of this!

I was wondering what to do with this fruit, baking chiffon with it seems a bit wasteful since I only have two, and my chiffon cakes are not perfect. Making jam might seemed too little. So when I saw Edith making Yuzu Curd, I decided curd it will be!

When I was making this curd, I realised that I could squeeze out more juice from my two yuzu fruit, therefore, I didn't use enough egg yolks to "curdle" it. Fortunately, after keeping it into the fridge, it wasn't too liquid. It was more gravy-like than curd-like after cooking. It was my oversight that I should have weigh the juice before starting on the egg yolks and sugar creaming. Nevertheless, it tasted good!
Recipe for Yuzu Curd, adapted from Rumbling Tummy.
(Makes approximately 180g)


2 Egg yolks (I should have used 3 egg yolks)
55g Castor sugar
30g Liv unsalted butter
71g Yuzu juice
Yuzu zest from 2 fruit


1. Whisk egg yolks with castor sugar until well combined.

2. Add in soften butter and yuzu juice.
3. On med low heat, stir mixture until thickens.  Do not boil.  Once it thickens and able to pass the wooden spoon test.  
4.Remove and strain into a sterlised container. (I skipped this step)
5. Stir in the zest and wait until it is totally cool before bottling.
6. Store well in fridge.

Hasselback Potatoes

I like to include potatoes in my Christmas baking. Mainly because it's the only source of carbohydrates...and a good natural source too. Usual years, I will bake gratin. However, when I saw Veronica's Hasselback Potatoes, I decided this has got to be the potato for this year!! My children loves Jack's Place baked potatoes, mainly because it has sour cream and bacons. So I knew this can't go wrong. Even if others don't like, I can count on my children! True to it, it was the most popular food on the Christmas table spread! We loved them very much.
Recipe for Hasselback Potatoes, adapted from Peng's Kitchen.
(Makes for 6 persons)

6 Russet potatoes, washed & scrubbed cleanly
8 tbsp olive oil
1 tsp Rock salt
1 tsp Parmesan & Garlic herbs
Freshly grinded black pepper

6 Bacon rashers, pan fried till crisp & brown

150g Cheddar cheese (I mixed 150g cheddar and mozzarella cheese)
200g Sour cream 
2 sprigs Spring onion, chopped


1. Using a shape knife, slice the potatoes thinly without cutting all the way through. Refer to Veronica's picture.

2. Combine olive oil, salt, herbs, and pepper and mix thoroughly.
3. Spread the mixture evenly all over the potatoes.
4. Bake in preheated oven at 200C until the skin is crisp and tender inside, about 45 mins.
5. Meanwhile cook the bacon until crispy and crumble it.
6. Sprinkle the potatoes with the cheese and return to the oven until the cheese has melted, about 10 mins.
7. Top with sour cream, bacon bits and spring onions.
This post is submitted to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

Orange Pork Loin stuffed with Bacon and Mushrooms

Near Christmas is the time when I'm most busy. Busy baking Christmas presents, and planning Christmas parties which I usually host for my own family and my in-laws. This year was no exception. My spouse likes our Christmas with Turkey and Honey baked hams. So we usually order from the local supermarket, then roast the marinated Turkey. It was huge, but it was good. Besides just buy and roast, I decided to make Pork Loin this year. I made reference from Martha Stewart's Orange and Cumin Pork Loin and Honey Bee Sweets Pork Loin. I like the idea of Orange Pork Loin.

Pork Loin can be quite tough if not cooked properly. So I decided to see how nice or tender it can be when baked. Well, although it wasn't melt-in-the-mouth tender, it was quite soft and had the tangy orangey taste. It was pretty nice and refreshing. I actually like it although I'm not a pork person. And the good thing about baking meats is that you can add any flavour or sauce to suit your taste. It's that versatile.
Recipe for Orange Spearmint Pork Loin stuffed with Bacon and Mushrooms
(Makes for 4-5 persons)

1.5kg fresh Pork loin
1 packet Brown button mushrooms (brown or white will do), sliced
4 sprigs Spearmint (or peppermint) (or any other fresh herbs)
1 Orange (squeeze the juice and use the zest)
250g Bacon rashers
2 cloves Garlic, chopped


1. Slice the pork loin almost all the way through lengthwise; you can then open the tenderloin like a book. This is called butterfly. You may refer here to see how to.

2. Marinate the pork in orange juice and zest for 2 hours.
3. Heat up a saucepan. Add a little olive oil, add in garlic. Fried until fragrance. Add in mushroom and cook well. Drained and leave aside.
4. Open up the butterflied pork loin. Lay bacon rashers over it. Then spread the mushrooms over it thickly.
5. Wrapped it up like swiss roll tightly. Place in your baking tray.
6. Then wrapped it up with bacon rashers.
7. Use toothpick to poke through from the top to hold it's shape.
8. With the remaining orange juice and zest, add in spearmint, salt and pepper and mix well.
9. Pour over the bacon top. Scoop some spearmint for the top.
10.  Bake in preheated oven of 180C for 45mins.
11. Let the meat rest for at least 15 minutes before slicing. Serve with pan juices.
pork_orange04 pork_orange01
This post is submitted to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

Pumpkin Chiffon Cake

Just out of the sudden, I feel like baking a chiffon cake. I've not baked a chiffon for a long time. Lately, I was more into breads since I usually have them for breakfast. Wanting to practice my chiffon again, I did a Pumpkin Chiffon Cake. I agreed with a friend that my chiffon wasn't good looking. Until I find the time to learn from her, I'll just continue to bake them based on my understanding. :p
Recipe for Pumpkin Chiffon Cake, adapted from Honey Bee Sweets.
(Makes a 9" cake)


5 Egg yolks
60g Caster sugar
60g Vegetable oil
100g Mashed steamed pumpkin
95g Whole milk
150g Plain flour

5 Egg whites
1 tsp Fresh lemon juice
70g Caster sugar


1. Preheat the oven to 170C.
2. In a large mixing bowl, beat the egg yolks with the caster sugar till well blended. Then blend in the vegetable oil and mix well.
3. Now add in the pumpkin puree and milk, mix well again. Finally add in the sifted flour and whisk till everything combined together well. (I added some almond nibs because I had some leftovers.)
4. In another large mixing bowl, beat the egg whites and lemon juice till foamy. 

5. Then add the caster sugar gradually and beating at the same time till all is added in and the batter is stiff and glossy.
6. In 3 separate portions, add the whites into the yolk mixture and gently fold in to combined.
7. Gently pour the batter into the tube pan and bake in the oven for 40 minutes till browned.

Related Posts with Thumbnails