Monthly Archives: June 2013

Chocolate Olive Oil Crinkle Cookies & Giveaway!!!

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Ever since I have experienced olive oil tasting in one of the events in Orange Food Week, I have learned to keep different types of olive oil for various purposes. I confess I used to keep an all-purpose olive oil. I know, I know, you can lift your jaw from the floor now. I didn’t know better then.

Now I have a small collection of olive oil. One for salad dressing, one is for dipping with bread and the other for sautéing as well as baking.  With my slight addiction of dipping sourdough in olive oil (so delicious!) as well as my fondness of baking a lot of olive oil, I felt like I have come a long way from just associating olive oil with salad dressing.

If you are wondering which olive oil should be use for what, well, wonder no more as Bertolli Olive Oil has launched an online campaign to educate food lovers on the benefits of using the correct type olive oil for cooking.  Whilst I worked on the basis of the more expensive olive oil is for direct consumption and the cheaper one is for cooking, the recent packaging of Bertolli Olive Oil actually specifies  the recommended usage of each type of their olive oil:-

  • Classico: Best Choice for barbequing & roasting
  • Extra Light: Best for baking and frying
  • Extra Virgin: Best for salads, pasta sauces & dips

Although I wonder, which one of the above is better to use as eye make remover eh? Lol

Jokes aside, these olive oil crinkle cookies have been on my mind for a while.  They looked spectacular as well as spontaneous-baker-friendly. Having no butter in bakegoods does not mean it is less decadent.

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{Expect moist, soft and slightly chewy as well as super chocolatey cookies. These cookies are so satisfying that you don’t feel like missing out on butter…}

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…and THE GIVEAWAY

Here is an opportunity one Fuss Free Cooking reader to own a set of three Bertolli Olive Oil above (Classico, Extra Light and Extra Virgin) courtesy of the company. All you have to do is to comment below and tell me your favourite dish/dessert made with olive oil and I will select ONE WINNER with the best answer.

Guidelines:-

  • This giveaway is open to residents of Australia only
  • Prize can not be exchanged for money
  • One entry per person
  • Entry is open from 24 June 2013 to 8th July 2013 (2 weeks).

Please check out the following to learn more about Bertolli Olive Oil and connect with other olive oil enthusiasts:-

Disclosure: This is neither a sponsored post nor  I’m being paid to host a giveaway. However the olive oil was provided to me for editorial consideration.

 

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Pumpkin, Swiss Chard and Black Bean Dopiaza

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Dopiaza is a South Asian curry dish. The literal meaning of dopiaza is double onions or two onions.

As the name suggest, please expect two onions in this curry. For a non onion lover, this may sound like an overkill. But fret not, because each onion is prepared somewhat differently, it did not feel like “in your face” amount of onions. At least, this was how I felt about the dish.

There is the caramelised and crisp onion as garnish and the other one is to be cooked in the sauce. With the varying methods of preparation of onions, they brought the curry to a whole new level, effortlessly.

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Whilst you can buy pre-made crispy onions, I recommend that you make them at home.  The French shallots (or small red onions) are perfect for crispy onions as you can crisp them quite easily but brown onions can work also (case in point the following). The tricks are to slice the onions thinly and use one or two kitchen towels to dab the onion slices to remove as much moisture as possible. Then try to cook on fairly high heat at first until they are sizzling and then lower the heat to low and let them fry until golden brown (also avoid tossing the onions too much). When you first remove them from the pan, they will appear soft but as they are cooled, they will crisp up.

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Turmeric & Soy Sauce Chicken (My Take on Ayam Masak Kicap)

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Yes, another stir fry post. I love homemade stir fry. It is fresher and for me, it is a work-week meal crisis solver. Often times, you avoid the soggy varieties that may occur with some takeaway shops. Shudder.

However, this is an unusual one because not many people would add turmeric and soy sauce into one dish.  In Malaysia, we would call it ayam masak kicap, which means chicken cooked in soy sauce. This is inspired from my love of Nasi Kandar stalls. Nasi Kandar is a Malay cuisine with a large variety of curries and dishes for your pick. With an array of dishes, I always go for the same thing: ayam masak kicap and beef rendang. A tad too meaty combination to some people but I love it! The thought of these two dishes made me hungry. Oh it was good times!

Today, I would like to share with how I make ayam masak kicap at home, with some of my modifications. Usually, you use chicken portions (with the skin and bones) but pre-sliced chicken breasts are easier and take lesser time to cook. What you’d expect from the dish is a flavor concoction of sweet and savoury from the kecap manis and onions, freshness and pepperiness from the green capsicum as well as earthiness from the turmeric. I dare say that stir fry is boring no more. Enjoy!

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Lemon, Poppy Seed & Olive Oil Loaf Cake

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I love citrus flavoured cakes. I love how grated peels bring freshness and aroma while baking in the oven. Often times, citrus makes cakes a little less rich than they actually are.  I have baked a number of citrus based cakes in past (see here and here) and they all turned to be wonderful morning tea cakes and/or afternoon pick-me-up.  In addition to adding citrus in my cakes, I have grown fond of substituting butter with cooking oil.  Don’t get me wrong, I still love butter. However as a spontaneous baker, the process of softening or melting butter can feel like a chore sometimes. You probably realize that I don’t have many baking recipes that require softened butter on this blog. I’m afraid to say that I’m not a purist when it comes to baking.

I came across this wonderful recipe from Gourmet Traveller on Lemon and Olive Oil loaf cake. The ingredient list is simple and it is something I can whip up whenever I feel like a break from my week days routine. Yesterday, I felt the need to bake for relaxation. It was a nice end to a hectic day with a fragrant and moist loaf cake.

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