Skip to main content

Guest Post ~ Hazelnut mini loaves


I'm very happy to have been asked to do a guest post for Shirley of 'Enriching your kid'.  But what to make to entice the kids has got my head cracking.  A clinical psychologist by profession, Shirley has a lot of tips on nutrients for growing-up kids in her blog.  You can also read up on the various spices and herbs that she uses in her cooking, baking and other interesting recipes as well.  Do visit  'Enriching your kid' for nutritious and healthy eating and to read my post  ~ 'Hazelnut Mini loaves'.  Thank you!
Labels:

Comments

  1. ann lowJune 28, 2011 at 11:18 PM

    Congratulations Cheah on your first guest post! the Hazelnut Mini Loaves look pretty. I going over to Shirley's blog to read your recipe now :)

    ReplyDelete
  2. My Little SpaceJune 28, 2011 at 11:33 PM

    Congrats Cheah! This is a great post and great recipe to share with. I'll hop over after this.
    goodnight,
    Kristy

    ReplyDelete
  3. Sokehah cheahJune 29, 2011 at 12:20 AM

    Anncoo
    Must admit I was a bit worried doing my first guest post but Shirley gave me all the encouragement.

    Kristy
    Thank you. Your guest post on Shirley's blog was great too!

    ReplyDelete
  4. ElinJune 29, 2011 at 2:47 PM

    Congrats Cheah...great post and great hazelnut loaf for kids. I am sure adults and kids will love them.

    Busy lately? :)

    Cheers,
    Elin

    ReplyDelete
  5. AnonymousJune 29, 2011 at 3:02 PM

    Hi Cheah, I was looking for a dark Chocolate Cake Recipe and found your Birthday Cake. It looks great and I would like to try it out. One query: is it really 6 teaspns of baking powder,or is it an error, seems a lot! Please do let me know, would like to make it tomorrow, Thanks in advance, have a good day, Mrs Singh, Chemor

    ReplyDelete
  6. JeannieJune 29, 2011 at 5:25 PM

    I have lots of hazelnuts in my fridge now, going to hop over to read the recipe:D Looks great!

    ReplyDelete
  7. lenaJune 29, 2011 at 10:06 PM

    just back from shirley's blog. cheah, where did you get that baking pan? looks like i've seen it somewhere here...

    ReplyDelete
  8. Sokehah cheahJune 29, 2011 at 10:20 PM

    Elin
    Thanks. I suppose it'll suit both kids and adults palate. Yes, a bit busy nowadays!

    Mrs Singh
    So nice of you to drop by. Yes, it's 6 teaspoons baking powder. I doubled the recipe from chocolate cupcakes. You can check it out here
    http://cheah2009.blogspot.com/2010/07/chocolate-cupcakes.html

    Jeannie
    Thanks. So make use of your hazelnuts and give this recipe a shot!

    ReplyDelete
  9. Sokehah cheahJune 30, 2011 at 10:09 AM

    Lena
    Got the pan from Myers, Melbourne.

    ReplyDelete
  10. ShirleyJune 30, 2011 at 3:25 PM

    An honour to have you Cheah! Am happy to have met you in the food blogging world. Thanks once again!

    ReplyDelete
  11. The Experimental CookJuly 1, 2011 at 10:52 AM

    Saw your yummies via Sweetylicious bread lineup. You have a wonderfully diverse range of recipes that look so yummy!

    ReplyDelete
  12. Sokehah cheahJuly 1, 2011 at 4:03 PM

    Shirley
    You're most welcome! I'm very happy to have met you in the blogosphere too.

    The Experimental Cook
    Thanks for the visit and thanks too for those sweet compliments. Hope to see you more often. Will hop over to your blog soon!

    ReplyDelete
  13. penny aka jeroxieJuly 5, 2011 at 8:48 PM

    Hooray for guest post! ;)

    ReplyDelete
  14. Sokehah cheahJuly 6, 2011 at 12:08 AM

    Penny
    Thank you!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe