Oven baked fries recipe taken from Branny Boils Over. Don’t bother bout deep fried french fries, having to double fry them to achieve the crispy exterior and creamy interior, this recipe does just that, without having to use lots of oil for deep frying. Though bear in mind this is not low fat, in fact, quite a bit of oil is used as well, but just that much better by leaving it do its own thing in the oven most time. (30minutes of so of baking time for perfect fries)

Above is slightly trimmed potato(to remove eye or growing eye) cut into equal thickness, best to use Russet potato(US Russet), and soak in just boiled water for 15 to 30 minutes.

Dry the fries in kitchen towel

dry the original mixing bowl, add into 1 or 2 tablespoon of cooking oil, swirl to coat fries with oil

arrange fries in one layer on top of sea salt, pepper and oiled baking sheet

1) Preheat oven to  250C

2) cover loosely with aluminium foil, bake for 5 minutes.

3) Remove foil, Bake in for 15 minutes

4) Flip each fries over, bake for further 10minutes or till golden brown and crispy

5) Yummy crispy fries with soft creamy interior

It looks quite brown above, but it is really addictive

Moules frites at home, bought a pack of half shelled mussel cooked in (4 Tablespoons oil+50g butter+shallot+1 clove garlic) + 200ml of white wine. yummy!

Recipe taken from My Kitchen Snippets. I reduced the fat used to 140g butter and 60g canola oil (instead of recipe saying  226g of butter), reduced the sugar to 150g as well (instead of originally 200gm)

raisin which has been left to soak in rum for few days is left to drain over a bowl, so that the rum could be mixed into the cake batter in earlier stage, and the raisin be mixed in towards the end.

butter, canola oil and sugar. Decreased the butter and add in oil to make a lighter cake.

eggs and orange zest added in

raisins mixed in with some flour so that it doesn’t sink to the bottom of the cake. Lastly. add the raisins into the batter.

looks nice 🙂

done, looks nice here 🙂

cross section, quite a nice cake with soft raisins and definite rum scent, will probably make this again perhaps in cupcake form

Recipe taken from nava-k. Made some modification as below

– Used 200g block of Emborg butter instead of 1 cup of butter(240g). I would not use Emborg butter anymore as this lemon cake turns out very milky although not added any milk, the only form of dairy is from butter

– Used 160 sugar instead of 225g

– should have used 3 large egg instead of 3 medium sized egg as the batter turn out looking quick thick

– used 2 tsp baking powder(following advice from Food52 of 1 cup flour to 1 tsp baking powder) instead of 1.5 tsp

flour(sifted), eggs, lemon juice, lemon rind, butter, sugar

beat butter and sugar till fluffy

add eggs one at a time and beat till fluffy

batter is quite thick as i used medium eggs instead of big ones

done

bottom up

Overall, i find the texture grainy and too milky taste, won’t make it again.

Ingredients in metric as above, recipe taken from The Life & Loves of Grumpy’s Honeybunch

If you were to ask me, baking is not hard, the harder part is getting every ingredient ready, purchasing them, weighing them, and moments when in the middle of a recipe found out there is no sugar/egg… in the house, and have to rush out to buy them etc etc.

This time i didn’t decrease the total sugar amount, instead i used mostly brown sugar(more brown sugar than specified, and less caster sugar than in the recipe) around 70g caster and 180g brown sugar

freshly ground cinnamon and flour

sift the cinnamon

ingredients: white and brown sugar, raisins, rolled oat, flour, egg, vanilla etc

the butter and sugar could hardly be creamed, instead it ended up in clumps

Fortunately it looks shiny after eggs are beaten in

blend in flour, oatmeal, raisins

tablespoonfuls

I kind of under-baked them resulting in soft cookies instead of crispy ones

rack of cookies

Err, i don’t really like this kind of soft cookie i guess, perhaps it will be better if i further bake them till crispy

Flour cooked with water to make a roux

Recipe taken from Kitchen Corner, i think i will not make many bread recipe as home-made bread taste tougher and harder than store bought ones, so far my favourite bakery shop is Free Mori, bought their “Sampan” which is a crispy danish with fragrant salty butter taste topped with cream cheese and blueberry, yum~

fully cooked

topped with cling wrap straight away to prevent skin from forming.

butter, flour(bread flour + plain flour), milk powder, caster sugar, yeast, salt

mixed with water and egg

It was very liquidy although i followed the recipe closely

Had to add lots of flour to finally form it into a dough

egg glaze and pizza topping

Done

my aunts said it was nice but i find it just ok