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Deelish Bakes


Do you really need a recipe for French Toast? Actually yes and no.
This is such a classic and easy breakfast item. I don't think I ever learn to make it from any recipe book. From young in my childhood, French toast on a Sunday breakfast is like a real treat. My uncle will normally be the one to cook it. And since he is a natural, self-taught cook, by looking at the basic steps, it was easy to whip up my own French toast. Anyway, I thought I like to highlight the recipe from Nigella Lawson and the ingredients as follows:

  • 2 large eggs
  • 4 teaspoons vanilla extract
  • ¼ cup whole milk
  • 4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half triangles
  • 2 tablespoons butter
  • 1 drop flavourless vegetable oil for frying
  • ¼ cup superfine sugar


METHOD
Beat the eggs with the milk and vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for *5 (actually 30 seconds is enough) minutes a side.
Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.


To me this is really optional: *Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
August 30, 2016 No comments


Yield 2.5 dozens


  •  1/4 cup whole milk, heated to 45 deg C
  •  1 tsp active dry yeast
  •  
  •  1/4 tsp sugar
  •  2 cups all purpose flour
  •  70grams cheese, finely shredded 
  •  7 tablespoons unsalted butter, softened
  •  1/4 cup sour cream
  •  300g pork cracklings
  • Topping
  • 1 egg yolk
  • 30grams cheese, finely shredded

  1. Step 1
    In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
  2. Step 2
    Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
  3. Step 3
    Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
  4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
  5. Step 5
    Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
  6. Step 6
    Put pan in a cold oven, set to 205 deg C and bake for 25 minutes. Until pogacsa are nicely browned on tops and bottoms. 
  7. Step 7
    Let it cool completely and (optional to store in airtight container).
  8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

We can easily buy scones with pork cracklings in any parts of Hungary. In a sense, I don't usually have to make it. It is a relatively easy to make pastry and many people like it. As a snack, tea break snacks, finger food for parties etc. Children loves it. I realised the British/English versions of Scones are usually sweet, while the these Hungarian scones are savoury. My husband prefers the savoury version. The original of this recipe yield 5 dozens. In fact, I got a shock seeing it as it will mean 60 pogacsa-s, and that is really too much. This recipe has its ingredients halved and I've added the pork cracklings which to be honest, it made the whole lot of difference!


August 25, 2016 No comments


This is a recipe that is somewhat modified from the Buttermilk Fried Chicken when I tried on Sunday. It is a little more Asian in taste as I use Teriyaki seasoning for the chicken thigh meat. I had also brine them for about 3 hours prior to coating them with one egg mixture and the final coat of breadcrumbs. Then the deep frying in relatively hot oil. The chicken is really delicious because it is juicy inside and the coat is crispy on the outside. I really like this recipe. For the rice vermicelli, after boiling to soften it, I lightly fry it with some garlic and olive oil, then added a light soya sauce. Garnishes for this are blanched carrots and broccoli.

  • Ingredients:

  •  1/2 packet of Rice Vermicelli
  •  2 tsp Teriyaki seasoning powder
  •  1/4 tsp baking soda
  •  3 Tablespoon flour 
  •  3 Pieces of Chicken Thigh Meat
  •  1 clove garlic, sliced/diced
     1 egg
     Oil for deep frying
     1 cup broccoli
  •  2 tsp salt for brining
  •  500ml of water
  •  1 small carrot, sliced
  •  Spring Onion (Optional Garnish) 
  •  Sriracha Sauce (Optional if you like spicy)
  1. Prep time: 20 minutes
  2. Cook time: 20 minutes

August 23, 2016 No comments



  •  1 packet Cottage Cheese
  •  3-4 tablespoons 
  •  
  •  Egg White for Whisking til Fluffy and Peak
  •  100g Bread crumbs
  •  
  •  
  •  

  1. Step 1
    Mix cottage cheese with semolina flour. 
  2. Step 2
    Add in egg yorks. Fold in egg White. Wet your hands and palms. Roll the mixture into round balls.
  3. Step 3
    Prepare a pot of hot boiling water. Drop round balls into the water one by one. They are cooked when they starts to float on the water.
  4. Step 4Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.
  5. Step 5
    Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.
  6. Step 6
    Mix icing sugar into the sour cream and stir. Drizzle onto the ready Cottage Cheese Balls and serve.
  7. Step *
    Optional garnish tip: Sieve some icing sugar before serving

I had been living in Hungary for seven years and now that we have moved, I realised I still missed a special cottage cheese dumpling dessert very much. This dessert is one of the most craved during my pregnancy 5 years ago. It was with a promise that cottage cheese is a very healthy cheese! The Hungarian recipe is also very simple, so here is it to share: Enjoy


August 22, 2016 No comments



This is the normal swiss roll batter but with red coloring. The prints are with cocoa powder in the batter. It is called Nutella Swiss Roll mostly because of its filling which I use Nutella and also organic strawberry jam but basically here's the recipe:

Makes 1 Roll:

  •  Butter, For Greasing
  •  ¼ cup of Unsweetened Cocoa Powder, Plus More For Sprinkling
  •  1/3 cup All-purpose Flour
  •  ¼ teaspoon Salt
  •  4 Large Eggs
  •  1/2 cup Granulated Sugar
  •  4 Tablespoons Unsalted Butter, melted

  • FOR THE FILLING:
  •  Nutella Cream
  •  Strawberry Jam

  • Steps:
  • To make the cake, preheat the oven to 120ºC. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.

    In a large bowl, whisk to combine the cocoa powder, flour, and salt.

    Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water. Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch.

    Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage.

    Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.

    Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm.

    Unroll the cooled cake, then spread half with the Nutella cream and strawberry all over the other half, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.
      
  1. Prep time: 30 minutes
  2. Cook time: 10 minutes

August 20, 2016 No comments



This is a to 'die for' Double Chocolate Chip Cookie! It is a very easy to make recipe and the cookie is crispy on the outside and chewy in the inside. With the added oats and oat bran, it became healthier and more satisfying and fulfilling. I also like the blueberries variation. Seriously, I can make this again and again! Here's my recipe adapted from SweetTreats (video recipe below) to share.

  • Makes 16 Cookies:

  • Ingredients:

  •  1/2 cup unsweetened cocoa powder
  •  1 cup flour
  •  3/4 tsp baking soda
  •  1/2 cup butter, softened
  •  3/4 cups refined cane sugar
     1 egg
     1 tsp vanilla extract
     1 cup dark chocolate chunks
  •  1 cup Oats and Oat Bran (Optional A)
  •  Blueberries (Optional B) 

  1. Step 1
    In a bowl, sift and combine dry ingredients flour, cocoa powder, baking soda. 
  2. Step 2
    In another bowl, mix the refined cane sugar and melted butter. Add an egg. 
  3. Step 3
    Combine the dry ingredients into the wet until you have a cookie dough.
  4. Step 4Add the chocolate chunks.
  5. Step 5
    Roll about 1 tablespoon of cookie dough into a ball and bake for 9 minutes at 175 deg C (350 F)
  6. Step 6For a healthier variation, I added 1 cup of oats and oat bran. I also made a Blueberries variation (instead of chocolate chunks, I added blueberries)

  7. Adapted from Recipe By: SweetTreats
  8. Prep time: 20 minutes
  9. Cook time: 9 minutes
August 17, 2016 No comments

NEW! Original recipe, Kitty Pearl's Elegant Lavender-Champagne Jelly. Ideal for brunch....and honeymoon breakfasts.
August 16, 2016 No comments



Cinnamon Rolls are always such a classic. 'Csiga' is the Hungarian word for 'snail'. This pastry resembles the shape of snails and that's why its nickname by Hungarians. It is a very popular breakfast or snack, be it served for tea or your afternoon refreshment :) Today our own house is filled with this beautiful fragrance: butter and cinnamon. I have added bananas as a filling but basically here's the recipe:

Makes 14-16 Rolls:


  •  
  •  ¾ cup of Whole Milk
  •  ¼ cup of Granulated Sugar
  •  ¼ tsp of Vanilla Extract
  •  ¼ cup of Water, warmed up to 115 degrees
  •  1 Egg
  •  
  •  ¼ cup of Unsalted Butter, melted
  •  4 cups of All Purpose Flour
  •  ¼ cup of Melted Butter, to brush over the top before baking 

For the Filling
  •  
  •  ¾ cup of Brown sugar
  •  ¼ cup of Granulated Sugar
  •  1 1/2 Tbsp of Ground Cinnamon

  • For the Glaze (optional):
  •  ¼ cup of Cream Cheese, at room temperature
  •  1 Tbsp of butter, at room temperature
  •  1 1/4 cups of Powdered sugar
  •  1/2 tsp of Vanilla Extract
  •  3 to 4 Tbsp of Warm Milk

  1. Step 1
    In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
  2. Step 2
    In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
  3. Step 3
    Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
  4. Step 4In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
  5. Step 5
    When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
  6. Step 6Meanwhile preheat your oven to 350 degrees.
  7. Step 7Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
  8. Step 8
    While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

    Recipe By: Laura Vitale
  9. Prep time: 30 minutes
  10. Cook time: 30 minutes
August 14, 2016 No comments

México Lindo is a restaurant in Cancun where tourists can come and learn how to cook different Mexican food dishes and they eat it afterwards.



August 11, 2016 No comments



This is a lightly sweetened scone recipe, it should be British. In Hungary, we can find "pogácsa" which is very similar and always savoury with toppings like cheese. While Scone is mostly pronounced rhyming with 'gone' or 'tone', I tend to say it more with the north of England way, that is rhyming with 'gone'. 


  •  2 cups 
  •  2 tbsp sugar
  •  1 1/2 tsp salt
  •  1 tbsp + 1 tsp baking powder
  •  10 tbsp unsalted butter, very cold and diced into small cubes
  •  1/2 cup of heavy cream
  •  
  •  2 eggs
  •  1/4 cup blueberries

  1. Step 1
    Preheat oven to 200 deg Celsius. 
  2. Step 2
    In a large bowl whisk together flour, sugar, salt and baking powder.
  3. Step 3
    Work the butter cubes into the flour with finger tips until a coarse meal develops. Toss in the blueberries and mix gently until combine.
  4. Step 4In a separate bowl add heavy cream, eggs and vanilla and whisk until combined.
  5. Step 5Create a well in flour mixture, pour cream mixture using a large wooden spoon.
  6. Step 6Turn the dough onto a floured surface, form a disk and cover with a plastic wrap. Refrigerate for 30mins (or leave in freezer compartment for 10mins)
  7. Step 7Roll the chilled dough out to half inch thickness.
  1. Step 8Cut out scones using round biscuit cutter. Place on parchment lined cookie sheet.

  1. Step 9Whisk one whole egg, add dash of milk to prepare an egg wash and lightly glaze the tops of scones with pastry brush.
  2. Step 10Bake for 12 minutes til risen and golden brown. Serve with cream and jam along with your favourite tea. Enjoy!



August 09, 2016 No comments

d' Spring Rolls also 'Summer Rolls' -carrots, lettuce, bean vermicelli, Rice Paper wrappers. Best served with Peanut sauce, sriracha sauce, hoisin sauce & ceramics plate also hand made. This is the first time I am making this with the Vietnamese rice paper wrappers. It is very easy to make and it is very light and almost like a salad. Next time when I make it, I would like to use some fresh shrimps.
August 06, 2016 No comments


Maxine K Brown created My Foodie Blog because of her love of cooking and trying to be healthy. You can find many healthy recipes on her blog that and the odd naughty one sneaks in. :)


August 05, 2016 No comments


Free Goachi Cook Book: Learn how to cook with premium healthy ageing food. Download 37 mouthwatering recipes as a starter.


August 02, 2016 No comments
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      • French Toast #Recipe
      • Scone with Pork Cracklings (Hungarian)
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