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Hi blogger friends and fans,

I am a total beginner when it comes to Facebook and I have just started a page Rochelle & Crafts for my love for crafts and updates on the workshops that I am conducting. I will appreciate if you can take a few minutes of your time to visit, share and LIKE it. Who knows, you might find one craft that you might be interested and re-discover your hidden talents. :)

Chicken and Mushroom Spaghetti

I know pasta is not new to most of you, be it cooking at home or dining outside. Believe it or not, the number of times that I have eaten pasta can be counted with two hands.

Well, that is due to my bad experience with the pasta that used to sell at my campus canteen. My recollection is, the spaghetti tasted really horrible then and after taking a mouthful or two, I got so sick of it that I couldn't finish the dish. That probably explained why the queue for that stall was the shortest and since I was rushing for classes, I had no other choice then.

Anyway after that incident, I steered away from pasta for years. Whenever I go to Italian restaurants that serve mainly pizza and pasta, without a second thought I will always go for the pizza, despite being desperately hungry and knowing that pizza generally takes a longer time to serve. Hmm, that pretty much summarises how much I really dislike pasta.

All these changes after one holiday trip to Melbourne 2 years ago, where I got to eat delicious pasta prepared by Italian chefs for the first time. It was so yummy that I finish the dish within minutes! :D

I have some time today to make myself a simple lunch: A light and delicious chicken and mushroom spaghetti! :)

At least now I know how to differentiate the good from the bad. For those of you who don't like pasta or have not tried cooking pasta at home, this is a simple dish that you must try and I am sure that you will not be disappointed. :)

Chicken and Mushroom Spaghetti
Adapted from: Noob Cook

Ingredients
2 servings of tubular spaghetti / pasta of your choice (about 140 - 160 g)
100 g white button mushrooms, sliced thinly
100 g chicken fillet, cubed / sliced
10 cloves garlic, peeled and sliced thinly
4 tbsp olive oil, divided
20 g butter, cubed
Dried chilli flakes
Shredded parsley
Grated parmesan cheese
Salt
Coarse black pepper

Method
1. Bring a pot of water with some salt to a boil. Cook the tubular spaghetti according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving a small cup of the pasta water.
2. Heat saucepan with 1 tbsp of olive oil. Add mushrooms and chicken, a pinch of salt and black pepper. Stir fry or sauté until cooked. Set aside cooked mushrooms and chicken on a plate.
3. Heat 3 tbsp olive oil in the same pan; add garlic and chilli flakes. Sauté the garlic until it starts to turn light golden brown.
4. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt the butter in the garlic and oil mixture.
5. Add cooked pasta, cooked mushrooms and chicken mixture, some salt and black pepper. Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.
6. Serve with Parmesan cheese and shredded parsley.

Earl Grey Tea Cupcakes

My first greetings in 2013!

Earl Grey tea is my favourite tea and I love these tea-scented cupcakes to every bit. After staying away from the kitchen for so long, I do not know that I will miss baking so much! To me, baking is a little time for myself to indulge in a fun and therapeutic activity. This little cupcake makes me itch for another baking time soon! :)

I love the look of the generous specks of Earl Grey tea powder in the cupcake. If I were to make this again, I will add in some lemon zest to enhance the flavour. :)

Earl Grey Tea Cupcakes
Adapted from: 好想为你亲手做出美味的甜点! by 检见崎聡美

Ingredients (Makes 8 cupcakes of 100 cc)
100 g cake flour
2 tbsp (4 satchels) Earl Grey tea leaves / tea powder
100 g butter, softened at room temperature
80 g granulated sugar
3 eggs, separated
1 tbsp rum
Some lemon essence

Method
1. Line the paper cases in the cupcake tin.
2. Place the cake flour and ground tea leaves (or tea powder) in a bowl and mix using a hand whisk, loosening / breaking up all the lumps in the flour.
3. Whisk the butter till smooth and glossy and resembles mayonnaise. Add 70 g sugar in 3 additions and whisk till sugar is dissolved and the batter is pale and increase in volume.
4. Add egg yolk one at a time, whisking well in each addition. Continue whisking until the batter is thick, creamy and lemon in colour.
5. Add in rum and essence and give it a quick mix.
6. In a mixing bowl, beat egg whites till foamy. Add 10 g sugar and beat till stiff peaks form.
7. Add ⅓ of the beaten egg whites to the egg yolk batter and mix using a hand whisk swiftly without deflating.
8. Sift in the ⅓ of the flour mixture and mix using a hand whisk.
9. Add in the rest of the beaten egg whites and fold using a spatula swiftly without deflating.
10. Sift in the rest of the flour mixture and fold using a spatula.
11. Spoon the batter into the cases until 90% full. Bake in a preheated oven at 170°C – 180°C for 50 minutes.
12. Remove and cool in tin, then unmold and cool completely.

Notes
- I replaced rum and lemon essence with 1 tsp vanilla essence.
- I sifted Earl Grey tea powder together with the flour.

Merry Christmas!

This will be my last post for this year. Sending my early greetings to all my dear readers. Wishing all of you a joyous Christmas and a Happy New Year!!! :)

Red Bean Buns

These flower buns are made over the weekend. Wrapped with tsubu-an (chunky red bean paste).

Coconut Buns

Coconut Buns
Adapted from: Do What I Like

Ingredients (Makes 9)
Bread Dough
240 g bread flour
30 g cake flour
4 g instant yeast
40 g sugar
1/8 tsp salt
1 egg + milk / water to measure up to 170 g
30 g unsalted butter

Coconut Filling
130 g freshly grated coconut
70 g gula melaka, chopped into small pieces
2 tbsp hot water
Pinch of salt

Method
Coconut Filling:
1. Put hot water and gula melaka into a saucepan over medium heat and cook till gula melaka dissolves.
2. Add in the freshly grated coconut and salt and cook till the mixture is a little dry. The filling should not be too wet but just moist enough.
3. Remove from heat and set aside to cool.
Bread Dough:
4. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
5. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky.
6. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 60 minutes, or until double in volume.
Assembling:
7. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough.
8. Divide the dough into 9 equal portions, about 55 g each and shape into rounds.
9. Roll out each dough into a circle. Place a portion of coconut filling in the centre of the dough. Seal the bun tightly and shape into rounds. 
10. Place the dough on a lined baking tray and let them proof for about 45 minutes.
11. Bake in a preheated oven at 190°C for 15 – 20 minutes.

Notes
- I divided the dough to 10 portions, about 50 g each.

Sourdough Pretzels

It is very easy to make these pretzels. The recipe calls for sourdough starter straight from the refrigerator, hence there is no need to feed it first. :)

These pretzels are really soft and chewy when fresh from the oven. Sourdough pretzels, anyone? :)

Sourdough Pretzels
Adapted from: King Arthur Flour

Ingredients (Makes 12)
Pretzel Dough
3/4 cup lukewarm water
1 cup sourdough starter, unfed and straight from the refrigerator
3 cups plain flour
1/4 cup milk powder
1 tbsp sugar
1 tbsp butter or vegetable oil
1 1/2 tsp salt
2 tsp instant yeast

Topping
1 tbsp sugar
2 tbsp lukewarm water
Some pretzel salt, for sprinkling
2 tbsp melted butter, for brushing (Optional)

Method
1. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
2. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
3. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 ¼  to 2 ½ ounces.
4. Roll each piece of dough into an 18-inch rope. Shape each rope into a pretzel.
5. Prepare the topping solution: Dissolve the sugar in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
6. Bake the pretzels for 25 to 30 minutes, until they're a light golden brown.
7. Remove the pretzels from the oven, and brush with melted butter, if desired.

Notes
- Cover the dough with plastic wrap as you work with the individual pieces to keep it from drying out.
- There's no need to let the shaped pretzels rise before baking.
- I made half of the recipe and omitted pretzel salt.