Showing Tag: " "mama chan"" (Show all posts)

Mama Chan's apple and berry crumble pie

Posted by Bake Club on Wednesday, February 9, 2011, In : desserts 

Mama Chan used Annabel Langbein's crumble topping from her Free Range Cook book.

Line pie dish with store-bought puff pastry. Blind bake at 170C for 20-30 mins.
Mix tin stewed apples or stew 3 apples yourself. Add a cup or so of fresh or frozen berries, 1/2 c sugar and 2 Tbs cornflour. Pour into pie dish.
Make crumble topping by mixing:

2 c flour
1 c ground almonds
1 1/2 c brown sugar
2 c rolled oats
1 c almonds, chopped or slivered
2 tsp mixed spice
together with 250 g melted butter
Put the topping on ...
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Mama Chan classic: brandy snaps

Posted by Bake Club on Tuesday, December 28, 2010, In : desserts 

Mama Chan always makes brandy snaps for Xmas. But this year after our Xmas dinner we just had pavlova and fruit salad, which was absolutely fine as we all had food comas anyway. Then as we were cleaning up she said, "Oh, I forgot the brandy snaps!", and spent the next ten minutes trying to remember where she put them. No cupboard was left closed or cake tin unopened in the quest to find the elusive snaps. They were under a table in a see-through container with brazil nuts (so she thought it w...
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Mama Chan’s baked custard

Posted by Bake Club on Saturday, December 4, 2010, In : desserts 

This is an easy-peasy custard Mama Chan usually makes when she has yolks left over from making a pavlova or meringues.

¾ c milk
1 ½ c cream
½ c sugar
4 eggs yolks

Mix all ingredients together and pour into baking dish. Bake at 150 C for about 30 mins until set. The strawberries worked well as a decoration for colour and a complementary taste to the custard.

Mama Chan uses this recipe to make Chinese-style custard tarts (you can just use all milk if you don’t have cre...

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Three tiers of lemon and strawberry cupcakes by Mama Chan

Posted by Bake Club on Monday, November 29, 2010, In : small cakes 

This recipe used lemon curd to make butterfly cupcakes but Mama Chan just used strawberries in season and whipped cream.

125g soft butter, chopped
1 tsp grated lemon rind
¾ c caster sugar
2 eggs
1 ½ c self-raising flour
½ c milk

Line 24 patty pan trays with paper patty cases. Mama Chan got some real cute ones with animals from the $3 Japan shop in Queen St.
Combine butter, rind, sugar, eggs, flour and milk and beat with electric mixer.
Divide mixture among the patty...

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Mama Chan's curry puffs

Posted by Bake Club on Tuesday, November 23, 2010, In : savoury 

1 potato, grated
1 carrot, grated
1 onion, finely diced
2 spring onions, chopped
10 water chestnuts, chopped
1 tsp ginger, minced
1 tsp garlic, minced
pinch of sugar
1 tsp salt
½ tsp pepper
1 tsp dry sherry
1 tsp curry paste or laksa paste
1 tsp sesame oil
1 Tbs curry powder

2 c flour
450g cold butter, grated
½ c milk to bind

OR use bought puff pastry, it’s still good

Mix together flour, butter and milk, knead to a dough. Divi...

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Gorgeous gourgère by Mama Chan

Posted by Bake Club on Friday, November 19, 2010, In : big cakes 

Like a giant cream puff donut, this ring measured more than 30 cm in diameter - bigger than an LP!

1 c water
75 g butter
150 g flour
1 dessertspoon sugar
4 eggs

Bring butter and water to the boil, add flour and beat until the mixture leaves the sides of the saucepan. Remove from heat, add sugar, then beat in eggs one at a time. Make into a wreath shaped on a greased tray. Bake at 200 C for 30 mins.
Slit ring in half while hot. When cool, fill with whipped cream with a bit of rum and freshly sliced f...
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Mama Chan's carrot cake

Posted by Bake Club on Tuesday, November 9, 2010, In : big cakes 

Carrot cake ain't carrot cake without cream cheese icing!

2 eggs
1/2 c brown sugar
1/2 oil
1 c flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/2 c chopped walnuts (optional)
1 1/2 c grated carrots

For icing, mix together:
100g cream cheese at room temperature
1/2 c icing sugar
enough lemon juice to taste

Beat eggs and sugar until creamy. Add oil, then fold in dry ingredients. Pour into greased ring tin or loaf tin. Bake at 150C for 3/4 hour.
Wait till cool to sp...
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Mama Chan classic: streusel coffee cake

Posted by Bake Club on Sunday, October 17, 2010, In : big cakes 

Why does a 'coffee cake' not contain any coffee? Does anyone else find this an annoying misnomer? Anyway, this recipe comes from Mama Chan's first homemade recipe book that my older sister Karen typed out more than 30 years ago! That's why the measurements are imperial. She's probably used the same ring tin since then too. Indeed, this streusel coffee cake goes well with any warming beverage at any time of the day.

1/ 1/2 c flour
3 tsp baking powder
1 tsp salt
3/4 c sugar
2 oz butter
1 egg
1/2 c mil...
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Mama Chan classic: melting moments aka yo yos

Posted by Bake Club on Monday, October 11, 2010, In : cookies 

300g butter, softened
1/2 c icing sugar
1 c cornflour
2 c flour

Preheat oven to 160 C. Beat butter and icing sugar with a wooden spoon for 3 mins. Mix in dry ingredients. Knead until smooth. If dough is too sticky, add a little flour.
Form dough into a large ball. Divide dough into 8 wedges. Form each wedge into a sausage. Cut each sausage into 6 pieces. Roll into a small ball. Place on ungreased cold trays. Flatten with a fork.
Bake for 30-35 mins.

Make lemon icing by mixing 1 Tb soft butter, 1 c ...
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Raspberry jam sponge puddings by Mama Chan

Posted by Bake Club on Sunday, October 3, 2010, In : desserts 

Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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Mmmmmm... Mama Chan's macaroons

Posted by Bake Club on Thursday, September 23, 2010, In : small cakes 

There are some days when you just feel like munching into a macaroon.

4 egg whites
2/3 c caster sugar
3 c desiccated coconut (fine or shredded)

Whisk whites for 1 min, add sugar and whisk another 6-8 mins till peaks form. Fold in coconut. Spoon on lined baking tray. Bake at 125C for half hour then at 80C for 1 and a half hours. Mama Chan likes her macaroons crispy. If you like them chewy on the inside, bake for less. Makes 20.
Half dip in chocolate for the decadent touch.

If you're wondering what M...
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Self-saucing lemon pudding by Mama Chan inspired by Canvas

Posted by Bake Club on Thursday, September 16, 2010, In : desserts 

1 c self raising flour
1/2 c caster sugar
2 T lemon zest
45 g butter
1/2 c milk
1 tsp vanilla extract
2 T extra sugar
1/4 lemon juice
1/2 c boiling water

Preheat oven to 180C. Mix flour, sugar, 1 Tb zest in a bowl. Add melted butter, vanilla and milk and stir to combine. Spoon into 4 x 1 cup ramekins, slightly greased. Mama Chan used a BIG oven dish instead for our Sunday night family dinner for 6. Sprinkle with extra sugar and zest. Combine lemon juice and water and pour over pudding. Bake for 25 min...
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Mama Chan made this Lemon Sour cake for Father's Day and her own birthday!

Posted by Bake Club on Tuesday, September 7, 2010, In : big cakes 

zest and juice of 2 lemons
250 g butter
1 1/2 c castor sugar
6 eggs
1/4 self raising flour
2 c plain flour
3/4 c sour cream

Cream butter, sugar and zest. Beat in eggs one at a time. Stir in sifted dry ingreds alternatively with sour cream and lemon juice.
Pour into greased 23cm round cake tin. Bake at 150C for 1 1/4 hours (a little less if it's a ring tin).
To serve dust with icing sugar. Serve with cream and/or yoghurt.
Recipe from cousin Suzanne many years ago.
Mama Chan also made a gluten free versio...
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Mama Chan classic: ginger crunch

Posted by Bake Club on Sunday, August 8, 2010, In : slices 

125g softened butter
1/4 c sugar
1 1/2 c plain flour
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger

Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
Bake at 190C for 20-25 mins or until light brown.
Put all icing ingreds into a saucepan and heat until butter has melted, stir...
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Coconut Twists by Mama Chan

Posted by Frances Chan on Sunday, August 8, 2010, In : bread 

These are so soft. This is Mama Chan's version of what you can buy in the Chinese cake shops (but better).

1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour

coconut filling:
2 c coconut
1/2 c sugar
90g butter
2 tsp vanilla essence

Make the dough and knead until smooth. Add more flour if it's too sticky. Put in a bowl and cover and leave to rise until it is doubled in size.
Punch down and shape into large square. Put coconut mixture on half of the squa...
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Mama Chan's dense fruit cake

Posted by Bake Club on Sunday, August 8, 2010, In : big cakes 

This recipe is for two square tin cakes, with lined sides and bottom.

Soak in 1 1/2 c of brandy overnight:
2 kg fruit mince
red and green cherries
zest of 4 lemons

3 T golden syrup
3 T marmalade
3 tsp vanilla
500g butter
1 1/2 c brown sugar
4 1/2 c flour
9 eggs
3 tsp baking powder
3 tsp mixed spice

Pre-heat oven to 150 C. Mix fruit with rest of ingredients. Pour into tins.
Tie double layer of brown paper on the outside of the tines. Place 8 layers of newspaper on shelf underneath the tins.
Bake for half hour...
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Mama Chan made this sponge for Davy's 50th

Posted by Bake Club on Saturday, August 7, 2010, In : big cakes 

6 eggs
3/4 c sugar
1 tsp salt
1 1/2 c almond meal
1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder)

Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour.
We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there!

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EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini


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