Happy Lunar New Year

A new year, a new beginning,

To all my dear friends and family, may the year of dragon usher in prosperity and many golden opportunities for all of you.
Wishing all of you a Happy & Prosperous New Year.

Here are some of the cookies & dessert that I baked /cook for the new year.

Koi Fish Jelly

The sea shell at the background is courier all the way from my dear blogger friend of food and thrift in Florida

Koi fish using Konnyaku jelly powder.

This is the jelly mold and konnyaku jelly powder

Scoop out 3 tbsp of the konnyaku jelly, add red colour and mix well. Pour on the mold to make pattern for the koi fish.

Add canned longan or any fresh cut fruits.

Pour the jelly liquid into the fish mold and leave to set.

Ingredients

1 sachet konnyaku jelly powder
200 gm sugar
800mls water
3 tbsp fresh milk
some fresh cut fruits preferably kiwi or strawberry

1. Combined sugar with konnyaku jelly powder, mix well.
2. Boil the water, pour in the sugar and keep stirring.
3. Cook until boil, remove from stove add 3 tbsp milk and mix well.
4. Scoop out 3 tbsp of the jelly mixture, add coloring of your choice, mix well.
5. Pour into the fish mold and leave to set. Add fruits.
6. Pour the balance jelly mixture onto the fish mold and leave to set. Serve chill.



Pineapple Tarts

Jam Recipe 

2 medium pineapple
10 oz sugar
1 cinnamon stick
2 star anise
5 cloves
1 lemon

1. Cut the pineapples into chunk, blend till fine. Sieve the pineapple and discard the juice.
2. Squeeze the lemon juice add to the pineapple. Add the spices and cook in medium flame until almost dry. Takes about 3/4 hour.
3. Add sugar and keep stirring to prevent burnt. Cook for another 1 hour till almost
dry. Leave aside to cool completely. Jam can be store in air tight container and keep in freezer up to 6 months.

Butter Cookies

Ingredients

220gm plain flour
1/4 tsp baking soda
160gm butter
60gm icing sugar
1 egg white
1/2 tsp vanilla extract
Almond slice/strips ( optional )

1. Sift flour and baking soda.
2. Cream butter and sugar until light and fluffy.
3. Add in egg white and blend well.
4. Add vanilla, flour and mix well.
5. Scoop mixture into piping bag fix with star nozzle, pipe a rosette and place almond slice in the middle.
6. Bake at 160 deg c for 8 to 10 mins or until slightly brown.
7. Cool completely and store in air tight container.


Peanuts Cookies

Ingredients
300 gm roasted groundnuts
600gm flour
7 oz sugar
2 cups corn oil

1. Grind the peanuts until fine.
2. Mix flour,sugar, groundnuts until well blend.
3. Pour in the oil slowly and mixed till well blend.
4. Roll into small round ball, top with roasted peanuts and brush with egg wash.
5. Bake 170 deg C for 15 to 20 mins until slightly brown.
6. Store in air tight container.


Fruit cakes

Ingredients

250gm SCS butter
250gm brown sugar
50gm cocoa powder (optional)
300gm flour
25gm cornflour
2 tsp baking powder
5 eggs
300gm mix fruit ( soak in 1/4 cup liqueur )
100gm toasted almond ( chopped )
2 grated orange rind
1 tsp cinnamon powder
1 tsp ginger juice
1 tsp honey

1. Preheat oven to warm 120 C
2. Cream butter and sugar until fluffy. Add in eggs one at a time.
Beat well after each addition.
3. Sieve flour, cornflour, cocoa powder, baking powder together.
Add honey,ginger juice,cinnamon powder, nutmeg,orange rind to the
creamed mixture. Add flour, mix fruit, chopped almond and mix until well blended.
4. Grease 8" cake tin, Line with double grease proof paper. Pour cake mixture
into baking tin. Bake cake at 150 c for 1 1/2 hours or until cook. Cool cake on
rack.

Note: Recipe from SCS butter


My new year gift

My blogger friend Elisabeth of food and Thrift sent me this parcel from Florida which I received yesterday. just in time for my Chinese New Year. Thank you so much my dear friend, nice to meet a wonderful lady like you. With hugs to you.

Long Champ tote bag from a friend,courier to me from Paris. Thank you so much my dear Friend T.