Tuesday, March 18, 2008

Roast Chicken & Lemon Almond Pound Cupcakes

Each morning it'll always be the same routine for the both of us. Little Princess wakes up and have her milk-milk. Then, she'll laze around and I'll be rushing to set-up her bathing apparatus. In the mean time, "B" will tend to her 'needs'. She LOVES to play with her Papa. And I mean she REALLY LOVES it! "B" will 'baby talk' with her, teaching her to sit-up, sit-up, crawl, prop herself up with her tiny arms, walk her (with his hands under her armpits of course) and do whatever. Little Princess looks foward for bathe-bathe time. She'll just sit back and relax whilst her Papa scrubs and clean her all over. One things she hates is to use a cotton ball to clean her cutey face. She'll grunts and squirms. With our hands to wash her face she's super alright with it. After bath time, she'll latch on me and then go for a 2-3 hours nap. By then, "B" will be off to work and I'll be doing the household chores.
Thus for dinner yesterday, I managed to go to NTUC with Little Princess to get all the ingredients and do up these bits. Roasted Chicken and Lemon Almond Pound Cupcakes.
Ingredients for Roasted Chicken
1 medium fresh chicken
Hoisin sauce
soy sauce
lemon rind
lemon juice
dried rosemary
dried basil
1 large red onion
1 whole cloves garlic
2 russet potatoes
Method
Wash chicken in and out. Marinate with all the sauces above for 1 hour. Halves potatoes, quarted onion and halves garlic all with skin on. Put all in a big foil pan. Put oven to roasting point and roast for 45 minutes. Let rest before serving with fresh greens. Peel off the onion and garlic skins and spread those on a toast like butter. It'll taste sweet and creamy. No oniony nor garlicky taste at all. Try it!
Ingredients for Lemon Almond Pound Cupcakes
1.5 cups AP flour
1 cup ground almonds
1 tsp biocarbonate soda
1/2 tsp salt
1 cup butter - room temp
1 cup sugar
1/2 cup milk
3 eggs
1 tsp vanilla essence
1/4 cup lemon juice
lemon rinds
Manuka Honey - topping (opt)
Method
Preheat oven to 180'C. In a bowl, combine flour, ground almond, biocarbonate soda and salt. In another bowl, cream butter and sugar. Add in eggs one at a time in a low speed. Add in vanilla essence. Then add in the dry ingredients alternate with the lemon juice and milk. Whisk till smooth. Prepare cups and fill halfull coz they'll rise later. Dollop a teaspoonfull of Manuka Honey. Bake for 25 minutes. Ready to eat.

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