Shepherd's Pie

What is the difference between Shepherd's Pie and Cottage Pie? Many people are arguing for the answers. I gathered one the answers from the Internet as below:-

~~ Cottage Pie refers to a dish made with minced (or ground) beef with a crust of mashed potatoes.

~~Shepherd's Pie, on the other hand, is the same dish, but with minced ( or ground) lamb in place of beef.

I am not going to be drawn into any arguments of whether something is Shepherd's Pie or Cottage Pie. For me, if it is made from either lamb or beef, and covered with mash potato, it is Shepherd's Pie.

Here, I would like to share my easy and delicious Shepherd's Pie recipe with you. Hope you will like it.

Recipe:

Ingredients:

3 medium potatoes , peeled

230 g ground beef

100 g mozzarella cheese

1/2 can (150g) Campbell's Wild Mushroom soup (Premium Selection)

1 tbsp butter

Method:

1) Place the potatoes into a saucepan and add enough water to cover. Bring to a boil. Cook until soft, drain and mash.

2) While the potatoes are cooking, crumble the ground beef into a frying pan over medium high heat. Cook and stir until evenly browned. Drain off the grease, stir in the mushroom soup.

3) Mash potatoes with a folk and add in butter to mix well.

4) Transfer beef mixture to a 8"x4" baking dish. Sprinkle grated cheese over the meat. Spread mashed potatoes evenly over the top. Make some patterns as you wish.

5)Bake in a preheated oven at 200 degree C for 20-25 minutes, or until the top is golden brown.

No-Knead Cinnamon Rasin Rolls-免揉肉桂葡萄干面包

我很丑，但是我很好吃。

一个星期前，在书店买了一本食谱书。里面有我喜欢的食谱，而且是图文拼貌。食谱分成4类。1）饼干2）点心 3）蛋糕 4）面包。就在这食谱中看到一个不用揉也不用面包机搅拌的面包，而且还是用普通面粉不是高筋面粉。好神奇哦！因为太想知道做出来 的成果是什么样，味道又如何？所以今天就来把它“征服”。

在制做的过程中，起初心里有点担心，怎么面团是软塌塌的（不是软绵绵），有一点难操作。不理啦！照着instructions做出来才打算，做失败最多丢进垃圾桶。

果然皇天不负有心人。当面包在烤箱烘烤时，整间房子飘来阵阵的肉桂的香气。好香啊！面包一出炉，我迫不及待的拿了一个往嘴里咬，OMG!好好吃阿！令人难以招架的美味，吃了一口又一口。吃起来的口感像面包又像蛋糕。我喜欢。

好吃的东西一定要和大家分享。因此我在这特别推荐给你们。希望你们会喜欢。

One week ago, I bought a new recipe book . I like this recipe book because it has most of my favourite recipes. It has 4 parts; 1)cookies 2)Snacks 3) cakes and 4) breads. When i browsed through this book,there is one recipe inspired me very much, that is kneadless Cinnamon Raisin Rolls.

This is my first time coming across of making bread with plain flour and the dough doesn't need kneading at all,and yet the finished dough is soft. As the dough is very soft and sticky,the only way to get around it was to dust the work surface and the dough generously with flour,to prevent it from sticking.

The texture of the bread is in between cake and bread. These rolls are good to eat (my opinion but my hubby said is dry),you make them yourself and let me know the outcome.

Recipe:

食谱：

（A)

2 eggs ............2个鸡蛋

90 g water .......... 90克水

2 g salt ...... ..............2克盐

35 g honey ........... 35克蜂蜜

15 g sugar ...... ........15克糖（我用brown sugar)

80 g melted butter .....80克融化牛油

（B）

260 g plain flour .....260克普通面粉（中筋面粉）

4 g yeast .................4克酵母

(C)

30g sugar ..............................。30克糖

15 g melted butter................。15克溶化牛油

2 g cinnamon powder............. 2克肉桂粉

50g raisins (soaked in Rum).....50克酒浸葡萄干

（D）

egg wash .......少许蛋液

some sugar .......适量糖

做法：

1）将A料混合均匀后倒入B料中，用搅拌勺搅拌1分钟至表面没有干粉块；室温发酵大概120分钟，至表面很湿很黏但体积膨胀1.5 倍。

2）手上沾满粉，操作台也撒一些干粉，从容器中取出面团，在操作台上摊开，上下左右各向中间折叠，松弛10分钟，再折叠一次。

3）然后将面团擀成厚1cm的片状 ，将C料中的融化牛油涂在面皮表面，再撒一层糖，肉桂分和酒浸后的葡萄干，卷成卷，切成均匀的小块，放入模具进行最后发酵，大概40分钟。

4) 烤箱预热至180度C。

5）在发酵好面团表面刷蛋液，撒点糖装饰，放入烤箱中层，以上下火烘烤15-20分钟至熟即可。

面团太软了，卷成很丑，还须要多多练习。The dough is very soft, need more practice to roll into nice shapes.

Meat Floss Sponge Cake -肉松海绵蛋糕

Recipe: (adapted from 孟老师的100道小蛋糕）

Ingredients:

35 g fresh milk

25 g corn oil/salad oil

100 g low protein flour

1/4 tsp. baking powder

200 g whole eggs

120 g caster sugar

1/4 tsp salt

1 tsp sp or ovalett

45 g meat floss

Method:

1) Grease a 20 cm x 20 cm (8") square baking tin and line with grease proof paper.

2) Mix oil and milk together in a small bowl. Sift flour and baking powder together for later use.

3) Place caster sugar and eggs in a mixing bowl, just mix well.

4) Add in SP and sifted flour into method 3, use electric cake mixer to beat at high speed till the mixture becomes fluffy and thick, and milky in colour.

5) While beating the mixture (no. 4), gradually add in oil and fresh milk till well mixed (about 2~3 minutes) .

6) Pour 1/2 mixture onto the baking tin, bake in preheated oven at top temperature at 180 degree C and bottom temperature at 170 degree C for 10~15 minutes.

7) Sprinkle meat floss on top, and pour the remaining mixture on top of meat floss, use a rubber spatula to level the surface.

8) Continue to bake for 15 minutes (same temperature).

材料：

牛奶35克

沙拉油25克

低筋面粉100克

泡打粉1/4小匙

全蛋200克

细砂糖120克

盐1/4小匙

SP乳化剂1小匙

肉松45克

做法:

!) 将烤摸内部铺上蛋糕纸备用。

２）牛奶与沙拉油放在同一容器内，低筋面粉与泡打粉一起过筛备用。

３）全蛋加入细砂糖及盐用搅拌机搅匀。

４）分别加入ＳＰ乳化剂及过筛后的粉料，用搅拌机以慢速至快速的方式搅呈乳白色的糊状。

５）快速搅拌的同时，将做法２的所有液体材料慢慢加入做法４的材料中，续搅约２～３分钟呈均匀的面糊状。

６）用橡皮刮刀将做法５的１／２的面糊刮入烤模内，并将表面抹平。

７）烤箱预热后，以上火180C，下火170C烘烤约１０～１５分钟左右，待面糊定型。

８）将烤箱内的烤摸托出，铺上均匀的肉松，再刮入剩余面糊，用刮刀将表面抹平。

９）继续以上火１８０Ｃ，下火１７０Ｃ烘烤约１５分钟左右。

Char-siew -简易美味叉烧

在9月18号的联合早报副刊看到一个私房菜教人制作叉烧。做法容易，材料又简单。正好家里的冰箱有500克的三层肉，就跟着食谱的做法，做了半份。味道比我预料的还要好，只是少了烧烤油溢出来的香味。假如你家没有烤箱，或者你怕弄脏烤箱又嫌麻烦请洗的话，可以尝试这个食谱。

材料：

1000克 三层肉/五花肉

200克 白糖

2 汤匙 酱清

1 汤匙 酱油

2 茶匙 盐

1/2 茶匙 叉烧粉

做法：

1）把猪肉洗净沥干，加入所有的材料拌至糖溶，腌约4个小时

2）把锅烧热，加入腌好的猪肉煎香。

3）加入一杯水，慢火煮至汁浓即可盛上碟。

4）待稍冷却片，用黄瓜装饰即可上桌。。

Ingredients：

1 kg pork belly

200 g sugar

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tsp salt

1/2 tsp BBQ meat coloring (optional)

Method:

1) Wash pork and use kitchen tissue paper to dab dry. Add in all the ingredients and mix well, make sure the sugar is dissolved. Marinate for 4 hours.

2) Heat up wok, place the marinated meat onto it, fry until fragrant.

3) Add in 1 cup of water, simmer at low heat until the sauce is thickened.

4) Slice and serve . Enjoy.

Cheese Almond Lapis -芝士杏仁千层糕

Forget about the calorie and cholesterol today. Just pamper yourself with one or two pieces of cakes should be no harm to your health and will not increase your body mass.

This layer cake is simply delicious, if served with one cup of coffee is really heavenly. If you like cheese, you should give it a try.

Recipe: (source from HOME DINING magazine)

Ingredients:

12 egg yolks

8 egg whites

280g caster sugar

1 tbsp ovalette (cake stabilizer)

150 g grated cheddar cheese

4 tbsp condensed milk

200 g top flour

500 g butter

100 g chopped almond

20 g ice cubes

Method:

1) Beat butter, condensed milk and 75 g cheese at high speed for about 5 minutes, till mixture turns white. (mixture 1)

2) Mix flour, sugar, ovalette, eggs and ice cubes in a mixing bowl. Beat at high speed until fluffy. (mixture 2)

3) Add mixture 1 to 2, mix well.

4) Prepared a 8" x11" x3" rectangular baking tin, grease with butter and line with grease proof paper.

5) Scoop 4 tbsp of mixture ( I find the layer is too thin, will suggest to scoop 6-8 tbsp) into the tin to form a layer. Bake first layer in the oven at 180 degree C ( under "bake"). Then turn oven to "grill" to bake the remaining layers. Sprinkle with remaining cheese and almonds on alternate layers. When it comes to final layer, turn oven to "bake" and bake for 15-20 minutes.

TIPS:

. Beat ice cubes with ingredients to form smooth mixture.

. The author suggests to get 250g of Golden Churn Salted Butter mixed with 250g of Mountain Cream Salted Butter to get better texture of cheese lapis (layer).

Chocolate Cheese Bun 巧克力芝士面包

Recipe: (source from Chef Alan Ooi)

Ingredients:

300g high protein flour/bread flour

5g instant yeast

65g caster sugar

30g cocoa powder

5g salt

50ml fresh milk

150ml cold water

40g butter

Method:

1) Combine high protein flour, cocoa powder, salt, caster sugar and instant yeast in a mixer. Stir in fresh milk and cold water, beat until forms dough.

2) Add in butter, beat until a smooth dough is formed.

3) Keep dough cover and leave in a warm place for 60 minutes or until doubled in size.

Filling:

250g cream cheese

50g icing sugar

2 pcs cheddar cheese (one piece cut into 6 pieces)

Topping:

1 egg (beaten)

100g croquants 

Method:

1) To make filling, combine cream cheese and icing sugar until well blended.

2) Divide dough into 11 equal portions. Roll into balls shape. Slightly flatten, put in cheese filling, wrap and seal into a smooth ball. Dip in beaten egg and coat with topping.

3) Place dough onto greased baking tray. Leave to rise for 60 minutes or until doubled in size (cover with damp cloth).

4) Bake in a preheated oven at 180 degree C for 15 minutes or until cooked.