Friday, 25 December 2015

Homemade Tang Yuan


In my native dialect Hokkien tang tuan is nyee which means round. They are usually made in red or white colours. As a child its always been a fun festival that I looking forward to.  My mum, sisters and my grandmother would gather around the table rolling the dough into a small round balls. I absolutely loved and enjoyed playing the dough balls & I remember I used to have a special balls which I mixed with different colours ! I love tang yuan, or sweet dumplings served in pandan leaf and ginger infused syrup. In my around in the kitchen area, helping my aunt rolling the dough into small round balls. 

  • 1 cup glutinous rice flour
  • 1/2 cup water for making dough
  • 1/2 tbsp caster or super fine sugar
  • food colourings
Sweet soup
  • 80g ginger, bruised
  • 1 litre water
  • 80g gula Melaka
  • 1 pandan leaf , tie into a knot 
Method :

In a large mixing bowl, add flour and sugar. Gradually add water (you don't have to use all of it) and knead the dough until soft, smooth, easily kneadable yet not sticky to the fingers (too wet), nor crumbling (too dry).

Divide the dough depending on the number of different colours you intend to make. Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Shape the dough to even-sized balls.

Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.

To cook the sweet soup, add (A) to a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted.

To serve, add tang yuen to a serving bowl and ladle the sweet soup over.

Tuesday, 15 December 2015

Polenta, Almond and Lemon cake

Rachel Allen's lusciously moist fragrant lemon cake is a delicious teatime treat and also makes a fabulous dessert 

For the cake tin
  • Butter
  • 2 tbsp polenta or flour
For the cake:
  • 225g soft butter
  • 225g castor sugar
  • 3 eggs, beaten 
  • 1 lemon, finely grated zest and juice 
  • Few drop of almond extract, optional 
  • 125g medium polenta
  • 1 tsp baking powder
  • Icing sugar to serve 

Preheat the oven to 170C/150C for fan oven.

To prepare the cake tin; place a disc of greaseproof paper in the bottom of a 20cm cake tin, 5cm deep. Butter the sides of the tin and dust with the flour, or polenta. 

To make the cake

Cream the butter, add the sugar and mix well. Beat in the eggs, one at a time, then add the lemon zest and juice, and the almond extract if using. Fold in the ground almonds, polenta, and the baking powder.

Put the cake mixture into the prepared tin and cook for about 1 hour - 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Place a piece of foil on top of the cake after about 45 minutes, to prevent it from becoming too brown. 

Remove the cake from the oven when it is cooked, and let it cool in the tin for about 10 minutes before removing it. 

To serve; 

dust the top of the cake with a little sifted icing sugar. 

Monday, 26 October 2015

Peanut butter & Chocolate Cake

The sweet and salty combo of peanut butter and chocolate make this cake irresistible.

  • 200g cold unsalted butter,diced, plus extra for greasing 
  • 2 tbsp cocoa powder
  • 200g dark chocolate (70% cocoa solid), roughly chopped
  • 250g light brown muscovado sugar
  • 4 large eggs 
  • 175g self raising flour
  • 1 tsp baking powder
For Peanut butter icing:
  • 250g unsalted butter at room temperature 
  • 500g icing sugar
  • 300g smooth peanut butter
  • 100ml double cream
  • 75g salted pretzel, for decoration, optional
Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.

Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.

In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. 

Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely

For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.

To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake

Optional : finish by pressing the pretzels onto the top and sides – there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.

Monday, 28 September 2015

Lemon Meringue Cake

A show-stopper cake !!


For the meringue :
  • 300g  sugar
  • 1 tsp corn flour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • Pinch of salt
For the sponge :
  • 220g unsalted butter softened
  • 200g  caster sugar
  • 280g  self-raising flour
  • 4 large eggs beaten
  • Zest of 2 unwaxed lemons grated
  • 2 tbsp lemon curd
For the drizzle :
  • Juice of 3 lemons
  • 50g caster sugar
For the frosting :
  • 250g unsalted butter
  • 250g  cream cheese
  • 200g icing sugar
  • Juice of 1 lemon
  • 4-5 tbs shop bought lemon curd

To make the meringue:
  1. Whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, corn flour and vanilla essence.
  2. Pipe out 6-8 some small peaked rounds 2in in diameter onto baking trays lined with greaseproof paper then pipe 1in rounds until the meringue is used up.
  3. Bake in a preheated oven set at 140ºC/Gas Mark 1 for 25-30 mins; turn off oven, open door and leave to cool. For a quicker version you can use shop bought meringues.
 To make the sponge:
  1. Cream the butter and sugar together, add the zest, eggs then fold in sifted flour, mix until fully combined, then fold through the curd.
  2. Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180C/160C for fan oven  for 40-45mins.
  3. Meanwhile mix lemon juice with the sugar. Remove the sponge from the oven prick all over with a skewer; pour the lemon juice over cake straight away. Leave to cool in the tins.
  4. Cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes, add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.
To assemble the cake:
  1. Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.
  2. Place the sponges on top of each other.
  3. Using a palette knife spread over the frosting over the top and sides.
  4. Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.

    Saturday, 12 September 2015

    Mango sponge cake

    With a light sponge that can be topped with whipped cream and mango puree or warm custard and puree to transform it into a winter treat. 

    • 250g self raising flour
    • 1tsp bicarbonate soda
    • 1 tsp baking powder
    • 1tsp vanilla extract
    • 200g castor sugar
    • 1/2 cup vegetable oil
    • 1 cup mango purée
    • 3 large eggs
    For the topping 
    • 300ml double cream
    • 50g icing sugar
    • 60ml mango purée


    Pre-heat the oven to 150C and grease an 8 inch round deep pan.

    In a mixing bowl mix together the dry ingredients and then add all the remaining ingredients. Mix together till fully incorporated into a smooth batter. Pour the mixture into your baking tin and tap it firmly on your work surface a few times to get rid of air bubbles from the mixture.
    Bake in the oven for 50-60 minutes or till a skewer inserted comes out dry. Leave to cool completely before removing it from the tin.

    For the topping: 
    Whip the cream and icing sugar till it reaches soft peaks consistency and fold in the mango puree.
    You can either split and fill the cake or simply top with whipped mango cream and puree drizzle.

    Sunday, 16 August 2015

    Raspberry & white chocolate parfait

    Indulge yourself with the delicious, tangy and sweet raspberry and white chocolate parfait. This dessert is ideal to keep you cool in the summer and can be made in advance and kept in the freezer.

    Ingredients :
    • 300g raspberries 
    • 2 tbsp icing sugar
    • 100g white chocolate, broken into pieces
    • 250ml finest Cornish custard
    • 125ml whipping cream

    Lightly grease an 7in x 3 1/2in x 5 1/2in  loaf tin and line with a double layer of cling-film, leaving enough to cover the parfait overhanging the edges.
    Put the raspberries into a bowl, scatter with the sugar and carefully fold together. Leave to macerate for 15 minutes.
    Meanwhile, put the chocolate (reserving some for grating) into a small bowl and melt over a pan of simmer water. Stir in the custard. Set aside and leave to cool.
    In a serparate bowl, whip the cream, and fold into the chocolate mixture.
    Spoon half the mixture into the tin, cover with the berries then pour over the rest of the chocolate mixture. Smooth flat and fold the overhanging clingfilm over the top. Freeze for 4 hours, or until solid.
    Turn onto a serving plate, scatter with the remaining berries, grate over the reserved chocolate. Allow to defrost slightly before serving. 

    Sunday, 2 August 2015

    Chocolate muffin cheesecake

    Get the best of both worlds with this twist on a classic dessert.

    • 85g butter, plus 40g for the muffin
    • 175g Digestive Biscuits, crushed to crumbs
    • 400g Light Soft Cheese, 50% Less Fat
    • 2 tbsp lemon juice
    • 115g reduced fat crème fraîche
    • 1 large egg, plus 1 for the muffin
    • 1/2 tsp vanilla extract
    • 2 level tsp cornflour
    • 125g caster sugar, plus 50g for the muffin
    • 115g plain flour
    • 2 level tbsp cocoa powder
    • 1 level tsp baking powder
    • 100g Dark Chocolate Chips
    • 3 tbsp milk

    Pre-heat the oven to 160C/140C . Grease the inside of a 20cm loose-bottom deep tin and line the base with baking paper. 

    Melt 85g butter and mix with the biscuit crumbs. Press this mixture into the base of the tin to make an even layer. Chill for 15 minutes.
    Put the soft cheese, lemon juice, crème fraîche, 1 egg, vanilla extract, cornflour and 125g caster sugar in a food processor or blender, then blitz until evenly mixed. Or use a hand-held blender. Set aside.

    To make the muffin mixture, sift the flour, cocoa and baking powder into a large bowl and add the remaining butter. Stir in 50g caster sugar and half the chocolate drops. Add 1 egg and the milk and mix with a fork until just combined – it doesn’t matter if you have a few lumps. Spread evenly over the biscuit base, leaving a small gap at the edge of the tin.

    Pour on the cheesecake mixture, then cook in the oven for 20 minutes. Sprinkle the rest of the chocolate drops over the top and cook for another 40-45 minutes, until the cheese mixture is just set.

    Leave to cool, then chill.

    Thursday, 23 July 2015

    Wu Kok (yam puff)

    This is one of the must have item when having dim sum. This is my first attempt so its not too bad !
    Serve them hot ...... crispy crust and yummy filling!   Enjoy with a cup of hot Chinese tea!

    Ingredients for the filling:
    • 300g-400g pork, diced
    • 1 onion, diced
    • 2 tbsp oil
    • 11/2 tbsp light soy sauce
    • 11/2 tbsp oyster sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp sugar
    • 1/4 tsp pepper
    • 1/2 tsp sesame oil 
    • 1 tbsp corn flour}
    • 1/4 cup of water}combine well
    • 1/2 cup of frozen green peas
    Ingredients for yam pastry:
    • 700g yam, sliced thinly
    • 20g sugar
    • 90g wheat starch flour (tang mein)
    • 130 ml hot boiling water
    • 150g shortening 

    To prepare the filling: heat the oil in a non-stick pan, fry onion until soft then add in pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas and mix well. Dish out and leave aside to cool before use.

    To prepare the yam pastry: Steam yam till soft, mash while still hot, add in sugar and mix well.  Set aside. 
    Combine hot boiling water and wheatstarch, stir well till smooth, mix in with the mashed yam. Add in shortening till well combined.  (The dough is a bit sticky and soft at this juncture). Cover and  chill dough in the refrigerator for about 50 mins. to 1 hr.
    Pinch off about 50 gm dough, form into a ball, flatten with your hand and wrap up with about 2 tsps of filling, seal the edges and shape into an oval shaped dumpling.
    Heat oil in wok under high heat, once boiling, reduce to lowest heat, gently put in the dumplings, return heat to medium and deep-fry the dumplings till golden brown.
    Drain on kitchen absorbent paper and serve immediately. Makes about 20 puff. 

    Saturday, 11 July 2015

    Mango cream cake

    It's summer so the best cake to bake is something feeling summer. Decided to bake this lovely sponge cake & using fresh mango to add into the summer feeling.


    For the filling:
    • 75 ml mango purée
    • 50 g icing sugar
    • 220 ml  double cream
    • 2 fresh mangoes - chopped into 1" cubes
    For the sponge:
    • 250 unsalted butter, softened
    • 250 g golden caster sugar
    • 1 tsp vanilla extract
    • 4 large eggs
    • 250 g self-raising flour
    • 100 ml full fat milk
    • 1 pinch salt

    Pre heat the oven to 180C/160C Fan and grease and line 2 x 8" round cake tins.

    Cream together the butter, sugar and vanilla extract for about 10 minutes until pale and fluffy - this is key to the recipe so it is worth doing this bit well. 

    Add the eggs, one by one, beating well between each one.

    Carefully fold in the flour ensuring you don't lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.

    Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.

    To make the filling 
    Lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.

    Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.

    Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.

    Saturday, 4 July 2015

    Mango cheesecake

    I love mango as it is sweet and fragrant especially during the mango season. Unfortunately living in UK I do not have any opportunity to buy those mangoes from India which has a stronger mango fragrance. I nowadays have to make do with mango in tin to make my cakes. This non-bake mango cheesecake  is easy to make. It's freshing and full with flavour. 


    For the base:
    • 100g digestive biscuits, crushed
    • 50g melted butter
    For the filling:
    • 259g Phiadelphia cream cheese, softened
    • 100g caster sugar
    • 2 tbsp lemon juice
    • 1 tbsp gelatine
    • 200g mango purée
    • 200g whipping cream, whip until soft peak 
    • 1/2 cup chopped mango
    For jelly topping:
    • 150g mango purée 
    • 1 tbsp gelatine
    • 4 tbsp water

    Combine the biscuits crumbs with melted butter and press into the base of a 8 inch loose base cake pan.  Chill for 30 minutes in the fridge. 

    Dissolve gelatine in lemon juice over hot water bath.

    Beat the cream cheese and sugar until smooth. Add gelatine mixture, beat until well combine. Beat in mango purée. 

    Fold in the whipped cream and chopped mango and pour over prepared biscuit base. 

    To make the jelly topping, place the gelatine with water in a bowl for a few minutes. Dissolve over hot water then mix into the mango purée. Pour on the mango cheesecake and decorate with chopped mango and strawberries.

    Chill until set.

    Saturday, 27 June 2015

    Cape Malay Curry

    This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis. 

    • 1 medium onions, finely chopped
    • 4-5 tablespoons oil
    • 11/2 tsp ground turmeric
    • 11/2 tsp ground cumin
    • 11/2 tsp ground coriander
    • 11/2 tsp chili powder
    • 2 tsp ground fennel
    • 1 tsp black pepper, coarsely ground
    • 15 whole cardamom pods, lightly pound to break the skin & using the seeds
    • 1 tbsp garam masala
    • 3/4 tsp ground cinnamon 
    • 11/2 tbsp minced peeled fresh ginger
    • 1 clove garlic, minced
    • 1 can 400g chopped tomatoe
    • 2 tsp brown sugar
    • 1 tbsp lemon juice 
    • 2-3 tsp salt 
    • 600g-700g chicken pieces

    Gather all the spices together. 

    Heat oil in a pot, add the onion and ginger over fairly high heat. Stir now and then for a few minutes. Add the spices and stir. You might need to add a few tablespoon of water to avoid burning the spices. Continue stirring for about 2 minutes.

    Add the can of chopped tomatoe  and stir. The heat should be high enough so everything bubbles together. Add the chicken pieces and stir to coat well, keeping heat high until everything is bubbling away. 

    Turn the heat down until it just simmers, put on the lid and continue to simmer for about 20 minutes. 

    Sprinkle over the garlic, sugar, lemon juice and salt.

    Simmer further with lid at small angel, for about 15 minutes more.

    Stir through, taste the sauce and adjust seasoning to taste. 

    Serve with fragrant rice

    Monday, 22 June 2015

    Tee Nya Kuih

    Famous Penang food can be found all over the states in Malaysia but not this Tee Nya Kuih. It can only be found in Penang 😄
    This kuih is soft and bouncy felt soft. Not sticky at all and with an alkaline aroma. The syrup was the best part ! But my fav part was still the bounce, almost like eating  jelly. 
    Do not eat Tee Nya Kuih on its own. It is yucky! Must be served with the syurp. Then it become heavenly.

    • 25g rice flour
    • 25g tapioca flour
    • 25g mung bean flour
    • 300g water + 1/4 alkaline water
    • Drop of yellow food colouring

    Mix all the flours together. Add in water and alkaline water and cook in a small pot until it starts to thicken. Remove from heat.

    Mix in the food colouring. 

    Very lightly oil a rice bowl and put the batter in. Level the surface. 

    Steam on medium heat for 20 minutes.

    Leave it to cool down for 4-8 hours at room temperature before serving. 

    Cut into cube with a plastic knife and serve with  palm sugar coconut cream syrup 

    Palm Sugar Coconut Cream Syrup

    Ingredients :
    • 200g palm sugar
    • Few pandan leaves
    • 100ml water
    • 100ml thick coconut milk
    • Pinch of salt

    Cook palm sugar with water and pandan leaves on medium low heat until melted. 

    Let the sugar syrup continue to cook until the whole surface is very bubbly. It may takes about 5 to 7 minutes for the syrup to slowly reduce. 

    Pout in coconut milk and salt, stirring all the while. 

    Then bring the sauce back to a boil, and let it simmer for 1 minute.

    Strain the sauce and serve with the tee nya kuih . 

    Saturday, 16 May 2015

    Vanilla Panna Cotta

    Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.


    For the panna cotta
    • 3 gelatine leaves
    • 250ml milk
    • 250ml  double cream
    • 1 vanilla pod split lengthways, seeds scraped out, I use 1 tsp vanilla extract 
    • 25g sugar
    For the sauce
    • 176g sugar
    • 175ml water
    • 350g raspberries
    • splash of cherry liqueur, optional
    To serve:
    • 4 sprigs fresh mint
    • icing sugar, to dust

    For the panna cotta, soak the gelatine leaves in a little cold water until soft.

    Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

    Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

    Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

    For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

    Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

    Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

    To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

    Saturday, 9 May 2015

    Better than sex cake

    Here I have a naught cake for you. Better than Sex Cake – with a name like this how can you go wrong? Chocolate cake, soaked with sweetened condensed milk, caramel topping, whipping cream( Cool Whip) and pecans. The name of the cake is naughty but the cake is awesome !!!!

    If you are too lazy to make the cake from scratch, you can buy the ready mix chocolate cake in the box.

    Ingredients for the chocolate cake
    • 50g good quality cocoa powder (sifted)
    • 100g dark brown muscovado sugar
    • 250ml boiling water
    • 125g soft unsalted butter (plus some for greasing)
    • 150g castor sugar
    • 225g plain flour
    • 1/2 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 2 tsp vanilla extract
    • 2 large eggs

    the topping:
    • 1/2 small can sweetened condensed milk ( 1 can is 14oz, so use about 7oz)
    • 1 bottle of caramel ice cream topping 
    • 1 packet fudge chunks
    • 1/2 cup chopped pecans or walnuts, whichever you prefer

    For the whipping cream:

    • 350ml whipping cream
    • 2tsp gelatin
    • 30ml cold water
    • 180g icing sugar
    • 1 tsp vanilla extract
    • 1/8 tsp salt

    Preheat the oven to 180°C

    Line the bottoms of a 9" x 13" pan with baking parchment and butter the sides.

    Put the cocoa and 100g dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.

    Cream the butter and caster sugar together, beating well until pale and fluffy, 

    Stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.

    Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then add in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.

    Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

    Pour the cake mixture into a prepared baking pan and put in the oven for about 30 minutes, or until a cake tester comes out clean.

    Notes: if you are too lazy to make the cake from scratch, you can buy the ready mix chocolate cake in box. 

    Method for the topping:

     Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel. 

    Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.

    Assemble the cake:

    Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.
    Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.
    Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.
    Refrigerate for about an hour or so then serve.

    Sunday, 3 May 2015

    Spiced beetroot cake with mascarpone

    With a rich flavour and crumbly texture, you wouldn't guess this cake is made with antioxidant-packed beetroot. This cake is tasty and full with goodness.

    • 375g unsalted butter
    •  375g self-raising flour
    • 2tsp ground cinnamon
    • 2tsp mixed spice
    • 350g  brown sugar
    • 6 large eggs
    • 500g cooked beetroot, coarsely grated
    • ground cinnamon, to decorate

    for the mascarpone filling:
    • 250g tub mascarpone cheese
    • 150ml double cream
    • 4tbsp icing sugar, sifted

  • Heat the oven to 180C or 160C fan. Prepare 2  x 23cm (9in) round cake tins, oiled and bases lined with baking parchment
     In a pan, melt the butter and leave it to cool. Sift the flour and spices into a large bowl then stir through the sugar. In a separate bowl, whisk the eggs and cooled butter, mix in the grated beetroot and then add this to the dry ingredients.
  • Stir until well combined, spoon into the cake tins and bake for 40 to 50 minutes, until a skewer comes out clean. Leave to cool completely in the tins.
  • To make the mascarpone icing
    Beat all the ingredients until smooth. Spread over both cake layers before sandwiching them together and dusting the top with the ground cinnamon.

  • Sunday, 5 April 2015

    Oatmeal Raisin Cookies

    It's easy to make & definately everyone favourite 

    • 170g butter, softened
    • 3/4 cup sugar
    • 3/4 cup packed light brown sugar
    • 2 eggs
    • 1 tsp vanilla extract 
    • 11/4 cup plain flour 
    • 1 tsp baking soda
    • 3/4 tsp ground cinnamon 
    • 1/2 tsp salt
    • 23/4 rolled oats 
    • 1 cup raisins

    Pre heat oven to 190C/170C for fan oven

    In a large bowl, cream together butter, sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonful onto ungreased baking sheets leaving some spec in between each dough.

    Bake for 8 to 10 minutes in preheated oven or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely 

    Friday, 3 April 2015

    Raspberry and strawberry Eton mess parfait

    This easy to make dessert is definately a hit with family anfd friends. It's easy to make and  tasted so good will leave everyone with mmmm and aarrr. 


    • 280ml double cream
    • 200ml Greek yogurt
    • 4 meringue nests
    • 100g strawberries
    • 2tbsp lemon curd
    • 100g raspberries
    • 150g strawberries
    • 2tbsp icing sugar
    • 1tbsp lemon juice

    Pour the cream into a large bowl and whisk until you form soft peaks.
    Prepare the strawberries by removing the stalks and then slice along with the raspberries.
    Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.
    To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.
    Remove the ramekins from the freezer and turn onto plates for serving with the sauce.

    Saturday, 28 March 2015

    Mini snicker cheesecake


    This cheesecake is easy to make & lush. Since it's a mini cheesecake you can have more than one !!


    • 14-16 Oreo cookies
    • 35g unsalted butter, melted
    Cheesecake filling:
    • 340g cream cheese, at room temperature
    • 1/2 cup granulated sugar
    • 2 eggs, at room temperature 
    • 1 tsp vanilla extract
    • 3 tbsp double cream
    • 3 snickers, chopped into small pieces
    Chocolate ganache filling:
    • 1/2 cup semi sweet chocolate chips
    • 1/4 cup double cream
    Caramel topping:
    • 1/2 cup brown sugar
    • 1/4 cup double cream
    • 35g unsalted butter
    • 1/2 tsp vanilla extract 
    • Pinch of salt
    • 1 snickers, chopped coarsely for topping


    Preheat oven to 180C/160C for fav oven 

    In a food processor pulse the Oreo cookies till fine crumbs. Transfer cookie crumbs to a bowl then add the melted butter. Mix well till the crumbs are well coated with the butter. 

    Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners.  Press the crumb firmly into the bottom of the liners, first using your finger and then using back of a measuring cup.

    Bake the crust at 180C/160C for fan oven for 4-5 minutes. Set aside to cool.

    Cheesecake filling :

    Chop the snickers bar into small pieces. Take softened cream cheese in a bowl. Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, about 3-5 minutes, scrapping from the sides as required. There shouldn't be any lumps.

    Add the egg one at a time, mixing well after each addition .

    Once egg are mixed, add in the double cream, granulated sugar and vanilla extract. Beat the mixture on medium speed until it completely smooth. 

    Stir in the chopped snickers.

    Using an ice cream scoop, fill the cupcake liners with the cheese cake batter. The liners should be almost full.

    Bake at 180C/160C fr fan oven for 20-22 minutes or until the center looks set. The center might be a little wobbly. 

    Let the cheese cake cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for another 30 minutes  and the place them in the refrigerator for 2-4 hours to set. 

    Chocolate ganache filling:

    Once the mini cheese cake are set and chilled, start making the ganache. Heat the double cream in a pan on medium low heat. As soon as the cream starts simmering (not boiling) remove it from heat and pour it over the semi-sweet chocolate chips. Set aside for 3-4 minutes. Then take a spoon and whisk the mixture till the chocolate and cream are mixed together completely. 

    Caramel topping :

    Add brown sugar, double cream and unsalted butter in a pan on medium heat. Whisk till all melted and smooth. Let the sauce simmer on medium heat.

    After 3-4 minutes the caramel sauce will thicken and that's when you remove the pan from the heat and set aside. 

    To serve:

    To assemble the mini cheesecake, take them out from the refrigerator and spoon the chocolate ganache in the center of each cheese cake.

    Drizzle some caramel sauce and then place a few chopped snickers pieces on top. 

    Keep the cheese cake refrigerated. 

    Saturday, 21 March 2015

    Tomyam Fried Mee Hoon

    • mee hoon serving 4, soaked in water until tender, drain and set aside 
    • 1 onion, sliced
    • chicken breast, sliced 
    • carrot, shredded
    • bean sprout
    • 2 eggs, lightly beaten with a dash of fish sauce
    • 4 kaffir lime leaves, sliced thinly
    • 21/2 tbsp tomyam paste
    • 2 tbsp light soya sauce 
    • dash of salt
    • 200ml water
    • chopped spring onion

    Fried the egg into an omelet and let it cook down then sliced thinly and set aside.

    Sauté onions until fragrant. Then add the tomyam paste & kaffir lime leaves. Continue stirring on low fire until aromatic.  Add the chicken meat and stir fry until the chicken cooked. Then add the water & let it boiled.

    Add the mee hoon and carrots. Stir to combine well. Cook until the mee hoon turns tender & the mee hoon has soaked up the water & looks dry. Add the beansprout & mix well for another 3 minutes.

    Dish the mee hoon into a serving plate. Garnish with sliced egg and spring onion. Serve hot immediately