French Onion Soup

20160507-021922-8362211.jpgI had no idea why am I so intrigue to make this soup. Probably because I was super curious of how a french onion soup taste but there’s no french restaurant around me that I know of sell this soup or even if they do, I bet it cost a fortune. And for me, one of the reason of why I love to cook and bake is because I can make food that I can’t actually buy. I think that this is one of the benefits too of being able to cook. Anyone agree?

A french onion soup is clearly a soup that you can make when you don’t know what to eat but feeling for something decent. The ingredients are pretty basic too but I actually planned on making this dish for about a week (because unfortunately I haven’t got the time to make it and take photos of it). And alas, I did make it and I can tell you, I looooove it!

I think we should get to the cooking part A.S.A.P, shall we?

20160507-023019-9019468.jpgI think this part is obvious from the name, the french onion soup, you can guess that the star of the show are onions.

Yep! First step of this french onion soup is chopping some onions.
Here’s a tip to keep your eyes from tearing, I always put my onions in the fridge overnight. I have no scientific explanation here but it works.

20160507-024055-9655895.jpgLike any good french recipe, it all starts with butter. Oh yeah, a french onion soup is one of them.

Put some butter and olive oil in a saucepan and let it get melted and hot.

20160509-013300-5580688.jpgNext, put all those chopped onions that you’ve cried over into the butter and oil.

Then just start caramelizing it! This may take a good 7-10 minutes depending the heat of your stove. Here’s a tip, don’t stir it constantly or else it will take forever! I stir mine around every 30 seconds or so. Don’t stress too much about burning the onions. After all, we’re aiming for that caramelization (a.k.a one step before burning something that has a sugar content)

At first it may look like it’s a crazy amount of onions and your pan won’t fit in the end for all that soup, but trust me, it’s not. I first thought that this much onion need a big soup pan but hey, totally miscalculate it. But better save than having hot soup all over your stove (or even myself), right?

20160509-014756-6476183.jpgNow that you’ve caramelized those onions, deglaze the pan. Traditionally, they use wine to deglaze the flavour bits on the pan, but since nobody in my family drink alcohol on daily basis (just on special holidays), having a bottle of wine in the house is not a common thing in my family, oh and I’m not in my legal age yet so I can’t just stroll in and buy a bottle of wine which I will most probably just use for cooking this french onion soup.

But I do have some mild red wine vinegar so, I used that. For those of you who don’t want to use alcohol at all, you could use other type of vinegar like apple cider vinegar.

Then pour in your stock! I’m using a chicken stock but if you want, you can use beef stock or any stock/broth that you prefer! And also, to make this soup totally vegetarian, you could also substitute for vegetable stock.

20160509-014711-6431793.jpgNow chuck in the herbs. I put some bay leaves and notice the tea strainer tied with a string? I put some dried thyme and a bit of rosemary in because I don’t have the plant and I don’t feel like buying the whole bunch just to use a couple of stalks and found it tucked away in the back of the fridge a couple of months later.

If you don’t have a tea strainer, you can use a little piece of cloth, filled with the herbs and tied into a little bundle (of joy).

Once the herbs and aromatics are in, just let this nearly finished french onion soup simmer away.

20160509-112944-41384421.jpgOh yeah, once the soup is done, spoon some of it to an oven proof bowl then to the next components that make a french onion soup, the french onion soup.

To create that signature french onion top, you’ll need:
The cheese, grated. I used emmental cheese but traditionally, they use a good french cheese which is gruyere.
The bread, sliced. Usually they use some french baguette but for this, I used a semi baguette walnut bread which is a bit softer than a regular baguette and I love that walnut for texture.

20160509-113621-41781142.jpgToast your bread with a bit of butter, then rub a garlic clove all over the bread (don’t forget the sides!).

20160509-113741-41861474.jpgRest them on top of the onion soup. I used 2 slices of bread because I want to cover the whole bowl and also, I love bread and soup!

20160509-202342-73422493.jpgTop the garlicky slice of bread with loads of cheese and into the broiler it goes!

20160509-225142-82302754.jpgLook how pleasing this bowl french onion soup.. Aromatic and packed with flavours onion soup, toasted garlicky walnut bread and melty cheese….

20160509-225638-82598823.jpgOh dear french people, why did you always ruin my diet with your creation….

20160512-234036-85236611.jpgA close up look of this glorious soup, just because.

20160509-225942-82782398.jpgHave I ever told you that I am currently learning french?
Anyway, I found the recipe of this soup in one of the recipe book written in french on the library of the french institution (where I’m currently learning french). The book is in french so… It has to be the real deal then, right? But well.. I’ve changed a few things especially on the quantity (the original recipe calls for 10 big onions…) of the soup.

20160512-234753-85673104.jpgWait, doesn’t this mean it’s not so traditional anymore? Hemm… Maybe.. I guess? But I did some research on it and nevertheless, it is GOOD!
So.. Let’s just say that it’s my take on a french onion soup then.

P.s: have I told you that this dish is called soupe à l’oignon gratinée? “Soupe à l’oignon” literally means onion soup and “gratinée” is the signature bread and broiled melted cheese top.

20160513-000407-247860.jpgHave a good one everybody!

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French Onion Soup Recipe
Make 2 servings (medium to small bowl portion)

Ingredients:
• 3 big onions
• 3 tbsp butter
• 2 tbsp olive oil
• 30 – 50 ml white wine/ apple cider vinegar
• 500 ml beef/chicken/vegetables stock
• 2 bay leaves
• 1 tsp dried thyme (or a couple of stalks of fresh ones)
• 1 tsp dried rosemary (or a couple of stalks of fresh ones)
• Salt and pepper
• Baguette + a bit of butter
• 1 clove of garlic (peeled)
• Grated cheese (traditionally gruyere)

How to make it:
1) Peel and slice your onions into thin pieces.
2) Heat up the butter and olive oil, then cook the sliced onions until it caramelized (around 7-10 minutes, on medium high heat).
3) Once the onion caramelized and browned, pour the wine/vinegar to deglaze the pan, don’t forget to scrape the bottom of the pan for all the flavours.
4) Pour in the stock and put the bay leaves, thyme and rosemary in. Simmer the soup until just started to boil. Add in the salt and pepper.
5) Slice the baguette into pieces (the thickness is to your preference). Smear the butter on the sides and toast them until golden brown. Once toasted, rub the garlic on the bread until the breads become garlicky.
6) Pour the soup into an oven proof bowl, put the garlicy toasted bread on top then cover the top with grated cheese. Put it under the broiler for 5-7 minutes or until melted and slightly golden brown.

Carrot Bundt Cake with Cream Cheese Filling

20160317-203719-74239195.jpgFirst let me tell you what this is, it’s a carrot cake that’s packed with spices and nuts with a cream cheese filling inside, topped with mascarpone cheese frosting, caramelized pecans and chocolate crumbs.

Oh yeah, drooling yet?
This is the first time I’ve made carrot cake, I’ve always love carrot cake with their cream cheese frosting but never made them… Now since easter is coming, why not make a carrot cake, in a bundt cake form.

Now let’s get started!

20160317-215848-79128221.jpgFirst thing first is the cream cheese filling, the ingredients are sugar, lemon zest (I used lemon sugar that I made some times ago), lemon juice, egg and.. Of course, cream cheese.
Oh and I forgot some vanilla…

20160317-222154-80514800.jpgCream the cream cheese with the sugar until fluffy. This will be so much easier if your cream cheese is in room temperature so remember to take them out before begin baking!

20160317-220608-79568250.jpgNext the egg, lemon juice and vanilla. Mix them until all combined.

20160317-220927-79767633.jpg The cheese filling is done! What I did next is that I put the cheese mixture into a pipping bag to make it easier to fill into the pan, more on that later.

20160317-221026-79826630.jpgNext up the carrot cake, the ingredients for the carrot cake are brown sugar, flour, oil, spices (cinnamon, allspice, ginger and freshly grated nutmeg), salt, baking powder, baking soda and I used vanilla powder but feel free to use vanilla extract, nuts, grated carrots, apple sauce and eggs.

20160317-222101-80461266.jpgNow let’s talk about the star of the show, of course it’s not a carrot cake without the carrot. One thing I suggest you to do is to grate your carrot first then weigh them. I actually used just 1 big carrot for this recipe since it’s more than enough for this carrot cake. And also I did not bother to peel them, I just grate them right away.

20160317-223453-81293031.jpgAnd also I used pecan and walnut for an extra crunch inside the carrot cake. Chopped them into smaller pieces. You can use your favourite nuts really, just thought pecan and walnut are a bit more traditional and earthy for this carrot cake.

20160317-224612-81972225.jpgThe assembly of the carrot cake is super simple just first, combine sugar with wet ingredients which are eggs, oil, applesauce and vanilla.

20160318-010323-3803234.jpgThen the dry ingredients in 2 additions to make sure no lumps of flour in the batter. Whisk them till smooth and fine.

20160319-125955-46795371.jpgInto the rabbit hole it goes! What, wait no. Sorry.
Mix the grated carrots with the batter.
Love the vibrant colour of a carrot…

20160319-154657-56817253.jpgThen the chopped nuts, mix them until everything has mixed in.

20160319-154834-56914603.jpgOn a buttered and floured bundt tin, fill it with carrot cake mixture about ¼ of the way full, then pipe the cheese mixture in the middle.

I tried my best to put the cheese just in the middle and not touching the side of the pan, this is why I put my cheese mixture into a pipping bag. Makes it way easier and neater.

20160319-160807-58087126.jpgAaand fill it with the rest of the carrot cake batter. Remember not all the way up since it will rise.

Off to the oven!

20160320-211936-76776880.jpgnext up the mascarpone frosting on top.
The ingredients are vanilla, sugar, milk, ricotta cheese, and a bit of cornstarch to adjust the thickness of the frosting.

I was going to make it into cream cheese frosting but I thought the cheese flavour will be over whelming since the inside of the carrot cake already got cheese filling so I choose mascarpone cheese which got a lot subtle and creamier flavour.

20160320-213147-77507553.jpgCook everything except for the cornstarch until the sugar has melted then adjust the thickness with some cornstarch. You may need little or not at all, depending the thickness of your mascarpone cheese.
Just cook until the consistency coats the back of a spoon, and remember to not make it too thick since it will thickens up even more in the fridge.

20160320-213722-77842124.jpgOh yeah it’s all set and let the drizzle action going on…

20160320-214049-78049090.jpgMore? Oh, I hear ya! Drizzle drizzle some more.

20160322-003707-2227311.jpgTopped with some caramelized pecan and chocolate crumbles. I’ll put the recipe down below!

20160322-004431-2671435.jpgEaster is right this week! Will be spending the day at the church. It is the day to remember that Jesus died for us…

Anyway, I don’t know wether it is too in your place but here, every easter time, the sky turns gloomy and usually it rained! At least it has been for the last 6 years (just when I realise this fact).

20160322-010236-3756650.jpgI love easter colour! All pastel and subtle.. That’s the second thing I love about easter. Their colour theme.. After Jesus’s sacrifice, of course.

20160323-221007-79807173.jpgLet’s see the inside of the carrot cake shall we?

20160323-222932-80972232.jpgOh yeah the carrot cake is moist and sweet but the cream cheese just balance it off! If you like cheese as much as I do, I think the filling is the prefect ratio of carrot cake to cheese, but if you think that it’s better to have a bit more carrot cake to cream cheese, just half the recipe of the cheese filling down below!

20160323-224058-81658371.jpgHave a good one everybody!

And happy easter!

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Carrot Bundt Cake with Cream Cheese Filling
Makes 1 cake 20cm in diameter

Ingredients:

Cream cheese filling
• 350g cream cheese (at room temperature)
• 60g white sugar
• Zest of 1 lemon
• 1 egg
• 3 tbsp lemon juice
• 1 tsp vanilla extract

Carrot cake batter
• 170g brown sugar
• 2 eggs
• 120ml vegetable oil (or any other flavourless oil)
• 65 g applesauce (I used sweetened and smooth one)
• 1 tsp vanilla extract
• 155g all purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 130g grated carrot
• Chopped pecans and/or walnuts (optional)

Mascarpone frosting
• 200ml milk
• 50g mascarpone cheese
• 70g white sugar
• ½ tsp vanilla extract
• 1 tsp corn starch (might need more if too runny)

Chocolate crumbles and caramelized pecan toppings
• 50g unsalted butter (cold and cut into cubes)
• 30g all purpose flour
• 5g cocoa powder
• 15g brown sugar
• ¼ tsp salt
• ¼ baking powder

• 10 pcs pecans
• 30g white sugar
• ¼ tsp salt

How To Make It:

1) Make the cheese filling: cream the cream cheese and sugar until smooth, add lemon zest, egg, lemon juice and vanilla. Mix until all incorporated and smooth. Put in a pipping bag.

2) Make the carrot cake batter: whisk the brown sugar with the eggs, oil, applesauce and vanilla extract. Sift in the flour, baking soda, baking powder, salt, cinnamon, allspice, ginger and nutmeg in 2 addition making sure no lumps of flour still in the batter. Add the grated carrot, mix then the chopped nuts. Mix just until combined.

3) Fill a buttered and floured (or sprayed with non-stick spray) pan with ½ of the carrot cake batter then pipe the cheese mixture around the tin just in the center or the tin. Once all pipped, add the rest of the carrot cake batter.

4) Bake at a preheated oven at 180°C or 360°F for around 45-50 minutes or until a toothpick inserted comes out clean. Let cool

5) Make the chocolate crumbles: in a bowl combine butter, flour, cocoa powder, sugar, salt and baking powder and rub the butter with the dry ingredients until resembles crumbs. Spread them on a lined baking tray then bake at 180°C or 360°F for around 20 minutes then lower the temperature to 150°C or 300°F for another 20 minutes. Let cool.

6) Make the candied pecans: in a pan, melt the sugar until the edges goes golden brown or caramel colour (this method is called dry caramel, be careful because this burn quickly!). Mix in the salt then the pecans then stir until all the pecans are coated and cook for 2 more minutes or until your desired colour of caramel. Put each pecan on a silicon mat or grease proof paper.

7) Make the mascarpone frosting: First dilute 1 tablespoon of the milk with the corn starch and mix until dissolved. In a pan, heat the remaining milk,mascarpone and sugar until the sugar has all melted, add the corn starch mixture then continue to cook it until it has boiled. Remove from heat then let cool in the fridge.

8) Assemble the cake by drizzling the cooled mascarpone frosting on top of the carrot bundt cake, put pieces of caramelized pecans and topped with the chocolate crumbles.

Red Velvet Cake

20150917-011014-4214147.jpg Elegant, moist, and super appealing. The red velvet got it’s name for a reason. The signature bright red colour and the velvety texture it has.
And the best part of a red velvet is it’s best friend, none other than creamy and smooth cream cheese!

I made butter and buttermilk yesterday and I thought why not make red velvet cake?

Let me tell you something about red velvets and this cake recipe in particular is very moist.

So the second time I made red velvet was for cake pops, using this very same recipe. It did not work out. Like at all. The cake was too moist , and oh dear me who didn’t realise it until I put some frosting in and only came to face the truth after trying so hard to stick the cake balls to the pop sticks. It kept falling off. I’ve refrigerate it, and the moment it thaw during the waiting for the chocolate coating, they just slides downwards from the stick.

So this recipe is not advisable for cake pops. Well you can.. Probably…. Just adjust the amount of oil when baking and the amount of frosting to form the cake pops. Haven’t tried it..

I made a red velvet related recipe as one of my very first post. It is a triple layer cheesecake which got a chocolate biscuit base, red velvet cake bottom and a creamy cheesecake filling. And I do promise to maybe post about a red velvet recipe someday so here it is.

So for the red velvet cake, the ingredients needed are:

20150922-005315-3195037.jpgVegetable oil, vinegar, vanilla extract, sugar, flour, red food colouring, eggs, cocoa powder, salt and baking soda.

The thing that makes this cake red (other than the food coloring) and moist is all the work of science.

The cocoa powder, buttermilk and vinegar act as the acids react together with the baking soda causes the red colour and the moist texture of the cake.

20150922-010548-3948119.jpgSo now that we got the ingredients prepped, the making of the red velvet cake is super easy all you need to do first is sift the dry ingredients and whisk them together.

20150922-014956-6596608.jpg

20150923-183519-66919217.jpgAnd then whisk all the wet ingredients.

Adjust the colour but remember that the red will be darker once incorporated with the dry ingredients

20150923-183240-66760961.jpgthen the last step is just pour the wet mixture into the dry mixture. Couldn’t be easier

20150923-183426-66866837.jpgWhisk until everything is incorporated.

Look at that bright red colour!

I kept thinking about “roses are red, violet are blue” whenever I typed “red” even though I can’t make out the rest of the poem (I’m bad at finding things that rhymes)

Anyway bake the cake, cool it off, level it then on to the layering the cake

20150923-184444-67484093.jpgNow let’s talk about cream cheese.

The cream cheese buttercream I used for this recipe uses swiss meringue buttercream method because the usual cream cheese buttercream still requires at least 3 cups of icing sugar so it’s still is too sweet for me.
Swiss meringue method does requires more steps so feel free to use any cream cheese method that you like.

But seriously though anyway it is, cream cheese buttercream is good no matter what…
My. Favourite. Frosting. Of. All. Time.
I can say a cake is good just because of the cream cheese frosting.
Smooth… Creamy.. Cheesy.
Cream cheese is probably the only buttercream that I actually would finish without a trace.

Anyway a red velvet cake is not a red velvet without it’s classic pair, the cream cheese frosting.
They complete each other. Any red velvet inspired dessert should somewhat have something cream cheesy on it.
I won’t admit that it is a red velvet without the cream cheese. IT SHOULD BE AGAINST THE LAW.

20150924-014652-6412031.jpgAnyway moving on from my cream cheese rampage.
This to me, looks like a blank canvas, ready to be painted.

Layer the cake, then crumb coat it.
For those of you who doesn’t know crumb coating, it is applying a thin layer of cream all over the cake (it doesn’t have to be pretty and neat, just covered) then refrigerate the cake, once the frosting hardened, another layer of frosting can be apply. This ensures the cake to be neat and doesn’t have any cake bits on it especially working with dark coloured cakes or light coloured frosting.

A little tips, to make sure the cake layers is even, portion the buttercream, for example people use ice cream scooper to portion it. I usually use cups to portion my buttercream layers

Ignore my awful, duct taped spinning cake board. I got it from my aunt, and I am pretty sure that the cake board is at least as old as me.
But it has helped me like… A Lot
Still works perfectly well too so…..
20150924-021700-8220846.jpgThis part is optional but I got a lot of leftover cakes cutouts from leveling the red velvet cakes so I decided to make crunchy crumbs to decorate the side of the cake.

All I do is break the cake apart, them crumble it.
Bake them in a low temperature, basically just drying them so that the cake don’t lose their red colour.
I’ll explain the how to more on the recipe below.

20150924-022145-8505572.jpgPut a second coat of cream cheese frosting to the cake.

Next is the messy part, there are no neat way to do this so put a tray big enough to catch the cake crumbs that fell, then start scooping a handful of cake crumbs onto the sides of the cake, pushing slightly so that the crumbs sticks, try your best to cover everything.

20150924-144540-53140500.jpgOnce done, put the rest of the cream cheese into a pipping bag with a tip, then pipe rosettes on top of the cake.

Here’s a tip, do some research on how to pipe the rosettes and which pipping tip you want to use.

20150924-144830-53310221.jpg Pretty, elegant enough to impress, easy enough for beginners.

If you still have a lot of crumbs left that haven’t been dried, you can make cake truffles (that’s what I did with the leftovers), or the triple layer cheesecake, that’s why I made that cheesecake, it was because I had some cakes leftover.

Or if you have some crumbs that has been dried leftover, sprinkle it on ice cream, waffle, etc.

I’m thinking of making a post about what to do with leftover cakes. Maybe soon.

20150924-152123-55283584.jpgI’m ready to eat it…

20150924-153127-55887280.jpgTime to see how’s the inside look.

20150924-153213-55933421.jpg Red cakes layers goes contrast with the white frosting layers.

Well not the reddest red velvet cake, but I was too horrified to put too much red food colouring in. Well I could use beets but I don’t find and buy beets very often.

The first original red velvet cake was by a guy who sell food flavourings and food colourings. No wonder if the original recipe got a lot of food coloring in it.

20150925-003703-2223238.jpgI made another one of a different top design for my cousin’s birthday

Anyway have a great one everybody!

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Red Velvet Recipe
Makes 3 tiered 22cm in diameter cake

Ingredients

Red Velvet Cake
• 3 ¾ cups (480g) all purpose flour
• 2 ½ cups (500g) sugar
• 1½ tbsp (11g) cocoa powder
• 1½ tsp (7g) salt
• 1½ tsp (7g) baking soda
• 3 eggs
• 2¼ cups (540ml) vegetable oil
• 1½ cups (300ml) buttermilk
• 1½ tbsp (23ml) vinegar
• 2 tsp vanilla essence
• 2 tbsp red food colouring

Cream Cheese Buttercream
adapted from korenainthekitchen’s recipe
• 2 egg whites
• 120 g granulated sugar
• 1 cup (226g) unsalted butter (cubed and room temperature)
• 225g cream cheese (cubed and room temperature)
• 1 tsp vanilla essence

how to make:
The cake
1) Preheat the oven and smear 3 baking pans with non-stick pan release or butter all over the pan and line the bottom with parchment paper and coat the sides with flour.
2) Sift the flour, sugar, cocoa powder,salt and baking soda in a bowl then whisk to combine.
3) Whisk the eggs, vegetable oil, buttermilk,vinegar, vanilla and red food coloring until combined.
4) Pour the wet mixture to the dry mixture, whisk until combined.
5) Pour the batter evenly into the prepared pans and bake at 350°F or 180°C for 20-30 minutes or until a toothpick inserted comes out clean.
6) Once the cakes had cooled, level the top and make sure all the layers are even.
7) Crumble the leftover cakes from the leveled cakes and put them in a baking pan, spread evenly then dry them in an oven at 266°F or 130°C and leave the oven door slightly ajar for 1-2 hours (until the biggest chunk of the cake is crunchy)

The buttercream
1) In a heatproof bowl, combine the egg whites and sugar and whisk over a pan of simmering water, don’t let the bowl touch the water. Whisk until all of the sugar has dissolved (when you rub the mixture between your finger it is smooth).
2) Take the bowl off the heat, then whisk with an electric beater until stiff and glossy and the mixture is no longer hot
3) Beat the room temperature butter one cube at a time until all the butter has incorporated thoroughly.
4) In another bowl, beat the cream cheese until no big chunks left then start incorporating the meringue buttercream one spoon at a time until everything are well combined.
5) Add the vanilla and beat well. Store in the fridge until ready to use (thaw it first if it took more than 1 hour)

Assembly
1) In the plate you want to present the cake, smear a little bit of cream cheese in the bottom of the plate.
2) Put the first layer of the cake then put about 1-2 cups of frosting in between, evenly spread then put the second layer of cake, keep doing it until the last piece of cake.
3) Thinly spread the buttercream all over the cake (crumb coating) and put the cake in the fridge for about 1 hour.
4) Once cooled, spread the second coat of the buttercream.
5) Put a big tray on the bottom of the cake then start gently pushing handfuls of cake crumbs all over the sides of the cake until all around the sides of the cake has coated.
6) With the rest of the buttercream put in a piping bag, pipe rosettes on top of the cake.

Homemade Dog Treats {Honey and Cheese Flavoured}

20150606-015637-6997231.jpgI’ve never told you guys that I have a dog.. That I loooove so much! He’s such a BIG eater! I love to give him treats because he’s so damn adorable but well.. Here’s the thing, dog treats are not always the most healthiest thing you can give to your beloved pet. I means god knows what is in that stuff! Could be chemical, could be mostly fillers, could be some waste or whatever. The good stuff (where the ingredients stated are mostly real meats) are not super cheap either…

So I decided to give my pup something that will makes him happy and good for him too! This treats are not just easy, requires just 3 main ingredients, it can also be flavoured with anything else!

Anyway I guess in this post I have decided to brag a little bit about my little furball (please bear with me)

20150606-020651-7611729.jpgHis name is Hans Sherlock Longbottom (whew! I know! Big name). What’s with the name? So, about 2 week before he arrives my sister and I had decided to name him Sherlock (another why? Because he’s a pembroke welsh corgi, by means he’s british decedent.. And also we thought that we wouldn’t miss the chance of naming him after our favourite fictional character). Then.. couple days later, the breeder suddenly call us to ask for the name and it has to start with an “H” because it has to do with some kind of the breeder rules or else we won’t be able to get his license. And so after brainstorming another british name, we decided to add Hans.
For the Longbottom, I think you could guess it. Yep! It’s because he’s a corgi and he got a loooong butt. Get it? Long-bottom?

But he still goes by Sherlock!

20150606-153710-56230916.jpgHe loooves to go on a walk at the park. Have you ever seen a corgi run? With their stubby feet and their butt!!! Cutest. Thing. Ever.

20150606-153931-56371906.jpgHe also loves to play tug-and-war. I love it too. Because it doesn’t requires me to move and run as much. Yes.. I admit. I’m a sack of potato.

Anyway enough of my furball (phew! Finally right?). On to the treats!

20150606-154351-56631490.jpgThe main ingredients are egg(s), olive oil and oatmeal. That’s it. And for the flavourings, I add cheese and honey to the mixture.

I use egg whites (one and a half egg whites to be exact) in this one because I just have some of leftovers from my previous baking. But I’ve used just plain eggs and it works perfectly fine.

Did you know that olive oil is good for your dog’s fur and coat? It’ll make them soft and smooth. I mix about a tablespoon of olive oil with Sherlock’s kibble every time he eats and he is the softest corgi everrrr!!! We went to a dog/corgi gathering some weeks ago and he is the softest corgi out of the others!

For the flavouring, be creative with it! Here are some of the treats flavours i’ve made.
• Peanut butter strawberry
• Beef and carrot
• Chicken and tomatoes (pureed tomatoes put into the mixture)
• Tuna and cheese

Be sure to research the flavours you’re going to add.
Do not add raisins, chocolate, garlic, onion, avocado or macadamia
There are some other foods that dogs are not suppose to consume so be sure to research it first.

20150606-160042-57642777.jpgTo make the treats, just add the main ingredients then stir.

I use quick cooking oatmeal where it absorbs a lot of water like really quick.
If you’re using regular oatmeal, make them into oatmeal flour first. Just put some oatmeal into a food processor and process it until it turns into flour.

20150606-160728-58048973.jpgAdd the honey and grated cheese

20150606-160935-58175383.jpgMix them and at this stage, you can put it in the fridge for about 30 minutes to make it easier to shape.
But I always just shape them right away.

20150606-161144-58304768.jpgI tried to make the classic bone shape as best as i could but well..
As you can see i do have a bone cookie cutter. But it doesn’t look very bone like so i just mold it by hand.

But it is too much of a work so I ended up only making one

20150606-161427-58467257.jpgShape it into what ever you like I go with little droplets the size of a kibble (maybe a bit bigger). And then into the oven it goes!

I would suggest making bigger ones for bigger dogs.
But Sherlock likes it bite size because if I made it bigger, he would chew it, spit it, then eat it bit by bit from the floor.

It does took me a good one and a half hour to shape those droplets.

You don’t really need to space them out so much because they don’t expand nor rises when baked.

20150606-162118-58878107.jpgLook at how happy he looks!

“Gimme that human!!!”

20150606-162340-59020576.jpgWe like to play the “stay” and “eat”. Where he can only eat when I say eat.

20150606-162945-59385887.jpgAnd this is how he is when I say “stay”.
**stares at treats**

“Eat!”

**gobbles at it immediately**

20150606-163445-59685458.jpgSo Sherlock is turning 7 months today! Wohooo!

This post is dedicated for him (and also the food produced in this post).
Please follow Sherlock’s instagram ❤️

Honey and Cheese Homemade Dog Treats
Made about 16 dozens of 1cm in diameter, dime thickness treats

Ingredients:
• 1 cup oatmeal
• 2 tbsp olive oil
• 1 egg
• 2 tbsp honey
• ½ cup of grated cheese

How to make:
1) Put the oatmeal on a food processor then blitz them until powdery
2) In a mixing bowl combine the olive oil and egg then mix until incorporated. Add in the oatmeal flour, mix.
3) Add in the cheese and the honey, mix.
4) Put the mixture in the fridge for 30 minutes (optional) then shape them into the sizes and shapes that you want. Put them on a silpat or parchment paper
5) Bake at 180°c for 10-15 minutes or until brown in color, open the oven door for 30 seconds to lower the temperature down, then turn the oven to the lowest setting (mine was 100°c) and dry them for 20-30 minutes.

* Drying the treats will make them last longer.
* If using quick-cooking oatmeal, skip step 1
* This recipe is adjustable, if the batter is too wet, add more oatmeal. If the batter is too dry, add more olive oil (but remember that you will be adding more liquid in the form of honey).

{melt-in-your-mouth} Crispy Almond and Cheese Tuiles

20141210-193002-70202197.jpg My little cousin looooves this. It was his fifth birthday last week and i made this for him and he ate a whole jar by himself! A whole BIG jar that is.
I mean, this crispy thin cookies is like crack. It’s crispy but it has this melt-in-your-mouth effect when you bite into it.
This recipe was one of the first entry on my recipe book

20141213-200910-72550768.jpgThe blank space on the book was meant for a picture but i haven’t print any…

Well, let’s get to it, shall we?

20141215-132430-48270390.jpgPowdered sugar, corn starch, cake flour, vanilla essence, apple cider vinegar, egg whites and GOOD QUALITY butter.

The key ingredients in this cookies are the corn starch to create the melt-in-your-mouth taste and the GOOD QUALITY butter. It is important to use good quality butter because good quality butter usually have less water content and makes the after product taste and smell so buttery, which is what we want. I think it’s fine to spend a bit more money for the expensive butter because this recipe doesn’t require much butter (but it makes a whole lot of difference) anyway.

20141215-133053-48653937.jpg
*This photo is not mine, i took it from google*

I use this brand, H.J Wijsman & Zonen butter. It is a preserved dutch butter. This brand of butter got a very distinct taste and smell of butter that gives the cookies the buttery taste.
But if you can’t find this specific brand of butter, you can use other european butter. European butter has less water content which result in a more creamier and more buttery taste butter. Trust me, the use of your butter really makes all the difference.

20141215-135054-49854502.jpgSo, first thing first combine the sugar and butter.

20141217-120546-43546405.jpgCream the butter and sugar until pale and creamy. You could, of course, use your electric beater or stand mixer but i prefer on beating it with a wooden spoon.

20141217-120842-43722059.jpgAdd in the egg whites, apple cider vinegar and vanilla extract and mix them through.

20141217-121228-43948866.jpgLastly, sift in the corn starch and cake flour and fold it through.

20141217-121342-44022048.jpgThe batter should look like this. Pale and creamy.

20141217-121527-44127268.jpgPrepare the cheese and almonds.
You need to use a hard cheese such as edam, aged gouda or cheddar. For me, i used edam in this recipe.

20141217-125757-46677247.jpgShape the cookies in a baking sheet by dolloping a teaspoonful of the mixture then spread it as thin as you can, then sprinkle the top with almonds and grated cheese.

20141217-130043-46843202.jpgYou don’t really need to space them because they don’t spread.
Now it’s time to bake them!

20141217-130153-46913778.jpgStack’em, eat’em, store them in a really nice jar and give them as a christmas gift, do as you wish.
This cookies store for about 1 week in the jar until they loose their crispiness.

Makes about 3 dozen of approximately 7cm (3 inches) in diameter cookies
Ingredients:
• 50g (good quality) unsalted butter
• 90g powdered sugar
• 5 drops apple cider vinegar
• 1 teaspoon vanilla extract
• 2 egg whites
• 60g cake flour
• 30g corn starch

How to make:
1) Cream the butter and sugar until creamy and pale.
2) Add the egg whites, vinegar and vanilla and mix well.
3) Sift in the flour and cornstarch and fold them through.
4) Take about a tablespoon of batter, then form thin circles of cookies on a baking sheet.
5) Bake at 180°C or 350°F for 15minutes, then turn the oven down to 150°C or 300°F for another 5 minutes to brown evenly, keeping a close watch as it turns brown fast.
6) Once the tuiles has turned golden brown evenly, take them out of the oven. If you want to shape them into cigars or curves, do them while it’s still hot. Leave them to cool on a wire rack. Once cooled, put them in a nice jar or serve them immediately.