Make Banana Cake

Ingredients :
3 eggs
125 gr butter, melted
1 cup sugar (I used light brown sugar)
2 cups all purpose fluor
1 tsp baking powder
3 very ripe bananas, mashed



Directions:
Pre-heat the oven to 150 deg C. Line the base of 20x20 cm non stick pan with baking paper.

Place the eggs in amixing bowl and beat at medium speed until fluffy. Add sugar and beat until incorporated.

Add in flour, mix well and then melted butter, fold until well mixed.

Add in baking powder and bananas, fold until mixed well.

Pour the batter to the baking pan. Check the doneness at 50 minutes with a skewer. Continue baking for another 5-10 minutes or until a toothpick inserted into the centre of the bread comes out clean.

Let it cool in the pan for 5 minutes (brush the cake with butter while still warm). Turn the cake out of the pan and let it cool completely before serving.

Ingredients Milky Almond Chewy

Milky Almond Chewy Cookies
by : Dita



Ingredients :
1 1/4 cup shortening (you can use butter or margarine)
1 1/4 cup dark brown sugar
1 1/4 cup sugar
3 eggs
1 tsp vanilla
1/2 cup milk powder
3 1/2 cups flour
1 tsp baking soda
1 cup slivered almond
1/2 cup chocolate chips or white choco chips

Directions :
Cream shortening and sugar; add slightly beaten egg and vanilla. Then add milk powder, flour mixed with baking soda. Then add almond and chocolate chips. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees (190˙C) for 8 to 10 minutes until light brown.

Recepies Yogurt Panna Cotta with Strawberry Compote

Yogurt Panna Cotta with Strawberry Compote
adapted from: btn's Kitchen

Ingredients (for two portions):
200 ml heavy cream (dita - I used 1/2 milk-1/2 whipped cream)
2 teaspoons vanilla extract
3 tablespoons sugar
7 g gelatin + 4 tablespoons cold water for dissolving it.
150 g yogurt

Directions:

1. Dissolve gelatin in cold water.
2. In a saucepan on medium heat mix cream, vanilla and sugar, stirring continuously until sugar melts.
3. Add gelatin and stir until it dissolves.
4. In a separate bowl stir the yogurt to get rid of any lumps.
5. Slowly pour the hot cream mix into the yogurt, whisking constantly.
6. Pour mix into two glass bowls or ramekins or whatever suitable bowls you have.
7. Refrigerate for about 4 hours or until firm.

To serve:

Flip onto chilled plate, and garnish with warm raspberry preserves, or cranberry sauce or fresh fruit or any combination of those.

Strawberry Compote

Ingredients :
1 cup Fresh Strawberry, sliced
Sugar to taste
Lemon juice
Wine/Rhum (optional)

Directions :
Mix all the ingredients until sugar dissolved. Bring to a boil. Remove from heat. Chilled.

Tips :
To invert panna cotta, set the ramekins into a pan of hot water for 15 seconds. Make sure the water does not get into the ramekins. Run a knife around the edges of ramekins and invert them onto plates. Remove the ramekins. Top panna cotta with strawberry compote.