Lemon Delicious Pudding

This is, by far the most delightful lemon dessert that I’ve ever tried. I made it for the first time and it was a smashing success. Not to mention that I wanted to test my newly-bought ramekins, as well.

Also called Steamed Lemon Pudding, this recipe involves baking the dessert while the ramekins are half-submerged in water. This special procedure lends a puffy, crisp top and soft, saucy under layer. Here’s the recipe.

Ingredients:
1/3 cup all-purpose flour
3/4 cup granulated sugar
3 large eggs, separated
2 tablespoons unsalted butter, softened
1 cup fresh milk 
6 tablespoons freshly-squeezed lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt

Procedure:
1. Preheat oven to 175 degrees Celsius. Grease six ramekins with butter or shortening. Arrange ramekins in a roasting pan and set aside.
2. In a mixing bowl, whisk together flour and sugar.
3. In another bowl, mix together the wet ingredients, egg yolks and butter. Add in milk, lemon juice, and lemon zest.
4. Pour in the dry ingredients into the bowl of wet ingredients and whisk well until combined.
5. Using an electric mixer, whisk egg whites with salt until stiff peaks form. With a spatula, fold in the egg white mixture into the cake batter.
6. Pour batter into prepared ramekins and add hot water to the roasting pan until the ramekins are dipped halfway its height.
7. Bake in the oven for about 35 minutes until the top is puffy and golden. Remove from oven when done and let the ramekins cool on a wire rack.

Serve with whipped cream or powdered sugar on top, if desired.

Cheers,
Jane

Based on a recipe from Martha Stewart Food.

Chocolate Fudge Brownies

When I shared some of my dishes in Facebook, I received a request from a friend, she asked for Brownies!

Actually, it is not at all difficult to imagine what your brownies will taste like after baking because all will be dependent on the taste of your main ingredient, chocolate. So it is of utmost importance to buy baking chocolates of premium quality to achieved that desired brownie taste. Nuts and chocolate chips are also good but optional.

And lastly, it is beautifully presented in a box because we are officially launching Jane’s Kitchen Shop! Now you can order your cakes and breads from us. It’s all the home-baked goodness of your favorites. Give it as a special present or share it with the family. You can send me an email for more inquiries.

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Banana Bundt Cake

I usually see Philippine bananas here in Singapore groceries. They are really in very good quality, I must say. The problem with imported bananas is that one day they are unripe, the next day they are overripe. So the “best time to eat” time is just a short period of time, usually a day. But thanks to this recipe, now we don’t have to be sorry for overripe bananas. Because that is what this recipe’s main ingredient is.

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Ginisang Mais

Here’s a recipe, actually one of my favorite dishes of all time. It’s healthy, packed with rich flavor, and most of all, delicious!

Ingredients:

4 pcs fresh corn, removed from cob

6 pcs string beans

1 cup pork, sliced into small pieces

1/4 slice medium sized pumpkin, cubed

1 onion, minced

4 cloves garlic, minced

1 tbsp shrimp paste

1 tbsp oyster sauce

salt to taste

cooking oil for sautéing

Procedure:

1. Pour cooking oil in a wok over medium-high heat. Fry the pork until golden brown. Set aside in the wok.

2. Sauté the onions and garlic. Add the shrimp paste.

3. Add the corn. Simmer until corn is almost ready.

4. Add in the pumpkin and string beans. Bring to a boil and reduced heat when the veggies are almost cooked.

5. Season with oyster sauce and salt to taste.

Serve hot with steamed rice.

Cheers,

Jane

Baked Chicken Adobo

It was raining heavily the other day that the clothes I have washed needed to be hung inside at the laundry area, (which is adjacent my kitchen) to dry. I have already planned to cook Adobo but I’m afraid doing this would give me an Adobo-scented clothes. The solution, bake the Chicken Adobo in the oven instead of cooking it on the stove. The result was excellent! Perfectly tender chicken in a rich soy and vinegar sauce. Try it!

Ingredients:

1 kilo chicken thighs

1 onion, diced

1/2 tsp whole peppercorns

1/4 cup soy sauce

1/4 cup vinegar
1/2 cup water

2 bay leaves

3 to 4 hardboiled eggs (optional)

seaweed flakes (optional)

Procedure:

1. In an oven-safe saucepan, marinate all ingredients except for the eggs and seaweed for at least an hour.

2. Bake in the oven at 170 degrees Celsius for 1 hour, checking once in a while if the sauce is getting too dry. Add water when necessary.

3. After an hour, remove from oven, drop in the eggs and garnish with seaweed flakes.

Serve with steamed white rice.

Cheers,

Jane