Mojito Tart

If you like a good lime pie and also enjoy a frozen lime cocktail, so combining the two you will have a tasteful rendition of a Mojito, my Mojito tart! This one takes a little time, and some patience, but I promise you, you won't be disappointed!.  

This mojito tart is just the cool treat to serve on a warm summer day. For a little extra flare, thinly slice silvers of lime for added garnish. This is a dessert that looks super elegant but is actually super easy to make. A mojito tart is a great contribution to share at a potluck, it's super easy to make and each bite is absolutely delicious.

Ingredients:

For the pastry:

• 225g butter, softened at room temperature
• ½ cup icing sugar
• 1 tsp vanilla extract
• 2 cups plain flour

For the filling:

• ½ cup lime juice, about 3-4 limes depends on the size
• ¼ cup fresh mint leaves, packed
• 1 can (397g) condensed milk
• 2 egg yolks
• 120g cream cheese, room temperature
• 1 tbsp lime zest
• 3 tbsp rum

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven.

To make the tart pastry: In a bowl, beat the butter and sugar together until they are just combined. Add the vanilla extract.

In another bowl, sift together the flour and salt. Then add it into the butter and sugar mixture. Mix on a low speed until the dough starts to come together. Dust the worktop with some flour, put the dough on the worktop and shape the pastry into a flat disk.

Press the dough into a rectangular loose bottom tart pan (about 13"x 4"), making sure that the edges is flat. Chill until firm.

Line the tart pan with baking paper. Fill it with baking beans or rice. Bake for about 15 minutes. Remove the paper and beans, prick the tart all over the base with a fork, and bake again for another 20 minutes or more, or until lightly brown.

Cool at room temperature.

To make the filling: In a small bowl, combine lime juice and mint. Using the end of a wooden spoon or the end of a lemon reamer, muddle the mint until broken down by pressing down and twisting.

Use a fine-mesh strainer to strain the mint particles from the lime juice. Discard the mint.

In a medium bowl, whisk together sweetened condensed milk, egg yolks and cream cheese until smooth. Add lime juice, zest and rum. Mix until well incorporated.

Pour into the baked crust and bake in a preheated oven until just set in the middle, about 15 minutes.

Serve with whipped cream and garnish with mint leaves and slices of fresh lime

Apricot And Almond Tart

This Apricot and Almond Tart is a delectable dessert that is sure to please any crowd. The base is a crisp biscuit base providing the perfect base for the almond filling and juicy apricots that are layered on top. While apricots are one of my favourite choices for this tart due to their enhanced flavour when cooked, you can easily replace them out for other summer fruits like berries, nectarines, peaches or plums, allowing for a variety of delicious flavour combination to explore.

As a versatile dessert, this Apricot and Almond Tart can be enjoyed on its own or paired with whipped cream or vanilla ice cream for an extra indulgent treat. It's a perfect dessert for any summer gathering or special occasion. So why not try out this delicious dessert and enjoy the burst of flavours that summer fruits have to offer!

Ingredients:

• 1 tin (410g) apricot halves, well drained
• 250g plain shortbread biscuits
• 100g butter, melted
• 250g Philadelphia  cream cheese, room temperature
• 200g mascarpone
• ½ cup caster sugar
• 70g ground almond
• 3 large eggs
• 1 tbsp Grand Marnier or any orange liqueur
• ¼ cup sliced almonds

Method:

Grease a 26cm loose-based cake tin and line the base with baking paper.

Preheat the oven to 160ºC, not fan bake.

Put the apricots, cut-side down on kitchen towels to drain.

Place the biscuits in a food processor and blend to fine crumbs. Add the butter and pulse to combine. Press into the prepared tin, bringing it 4cm up the sides. Make sure there is no thick edges of crumbs where the base and sides meet.

Place in the freezer while making the filling.

Beat the cream cheese until very light and fluffy and there are no lumps. Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined then add the liqueur.

Pour into the biscuits base and smooth the top. Place the apricots cut-side down on top then sprinkle over the almonds. Do not press the apricots down.

Bake for 45-50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open a little.

Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream if desired.

Condensed Milk Coconut Tart

If you are looking for a delicious and easy dessert that will impress your guests, look no further than these coconut tarts. These tarts are made with buttery shortcrust pastry, filled with a sweet and moist coconut mixture. If you like coconut then you are going to love this Coconut Tarts. They are perfect for tea time, picnics, or any occasion that calls for a treat.

These Coconut Tarts are perfect make-ahead bake. They actually taste better a day after baking allowing for the full richness of flavours to develop. Store in an airtight container to keep it fresh.

Ingredients:

For the pastry:

• 125g butter
• 100g caster sugar
• 60ml buttermilk **refer note 1
• 270g plain flour
• 1 tsp baking powder
• ½ tsp salt

For the filling:

• 150g desiccated coconut
• 2 tbsp plain flour
• 1 tsp baking powder
• 130g sugar ** refer note 2
• 125ml milk
• 120ml condensed milk
• 1½ tsp vanilla extract
• 60g melted butter

Method:

For the pastry: Cream the butter and sugar until well combine. Add the buttermilk and beat until light and creamy.

Sift in the flour, baking powder and salt. Combine and handle lightly to form a soft dough. Place in the fridge or freezer for about 10-15 minutes while you are making your filling.

For the filling: Combine the desiccated coconut, flour and baking powder in a bowl and set aside.

In another bowl, add in the sugar, condensed milk, vanilla extract, melted butter and milk and mix well using a whisk. Mix in the coconut flour mixture into it and whisk well to combine.

Lightly dust the work top with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.

Use a spoon or ice cream scoop to put the filling into the pastry. Bake in preheated oven at 160ºC for 20 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.

Enjoy!

 NOTES:

1. You can replace shop bought buttermilk with homemade. Mix 1 tsp lemon juice with ¼ cup milk and leave it for 5 minutes.

2. I use ¼ cup sugar for these tarts but feel free to add a bit more if you prefer a sweeter bake.

Cinnamon Swirl Cake

Looking for all of the flavours from a cinnamon roll but without the proving and extra effort; then this Cinnamon Swirl Cake is for you!. This cake is a cinnamon lover's dream that is perfect enjoyed with a hot drink at any time of day.

Although cinnamon is often a flavour associated with autumn, I think this cake is far too delicious to be restricted to one season and should be made year round!

Ingredients:

For the batter:

• 125g soft butter
• 120g sugar
• 3 eggs, room temperature
• 120ml milk
• 225g plain flour
• 1½ tsp baking powder
• a pinch of salt
• 1 tsp vanilla extract

For the cinnamon filling:

• 50g brown sugar
• 1½ tsp cinnamon
• 1 tsp flour
• 30g melted butter; about 2 tbsp

For dusting:

• icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and flour a loaf pan or line it with baking paper.

Cream the soft butter and sugar together. Beat in the eggs one at a time. Mix the flour, baking powder and salt then sift into the batter and stir until smooth. Add the milk and vanilla extract and briefly mix.

Combine the brown sugar, cinnamon, flour and melted butter to form a spreadable paste.

Pour one-third of the batter into the loaf pan and smooth it out. Spread half of the cinnamon filling in the centre on top. Add the second layer of batter, followed by the remaining half of the cinnamon filling. Finally, add the last layer of batter on top and lightly swirl.

Bake the cake for 45-50 minutes. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Before serving, generously dust the cake with icing sugar.

Enjoy!

 

Beef Stew with Red Wine, Root Vegetables and Leeks

I have a lot of leeks given by a friend. Been cooking the leeks in many way. As it is a cold week I decided to cook a stew for the cold night. Browsing the web I came across this recipe by thehungrybluebird.com.

Ingredients:

• 600g lean beef chunks
• 1 tbsp oil
• 1 large yellow onion
• 2 cloves garlic, finely chopped
• 3 tbsp flour
• salt & pepper to taste
• 2 cups of beef stock
• 1½ cups red wine
• 2 parsley sprigs
• ½ tsp dried thyme
• 6 carrots, peeled halved and quartered length-wise, then cut into 1½ inch pieces
• 3 large parsnips, peeled halved and quartered length-wise, then cut into 1½ inch pieces
• 2 large leeks, cleaned and rinsed to remove any grit, use white and light green part on

Method:

Pat the meat dry with paper towels. In a large dutch oven, add 1 tablespoon oil in the pot. Sprinkle dried beef pieces with a little salt and add in a single layer in the pot. Do not crowd the meat and brown in batches. Brown beef well on all sides and then remove to plate. Continue browning meat, adding a little more oil if needed.

Remove all the beef from the pan. Add 1 tablespoon oil and then the onion wedges. Sprinkle with a good pinch of salt. Cook and stir until golden and lightly browned, scrapping up any bits as you can, about 5 minutes. Careful not to burn. Add a little beef stock if needed to deglaze the pan. Add the garlic and cook until fragrant, about a minute.

Return the browned beef to the pan and sprinkle the flour, salt and pepper over the top. Cook and stir to incorporate and brown the flour lightly, about 3 minutes.

Pour the beef stock and wine in the pot, adding more of either so the meat is just barely covered. Stir well and scrape up any browned bits from the bottom of the pot. Stir in parsley and thyme and bring to a boil. Reduce heat to very low, cover lightly and simmer until the meat is almost completely tender, stirring occasionally about 1½ hours. Alternately, you can cook in an oven, covered, stirring occasionally.

In a large sauté pan, heat 1 tablespoon more oil. Add carrots, parsnips and leeks. Toss to coat and then sprinkle with 1 teaspoon sugar. Cook and stir until starting to brown and caramelize, about 10 minutes. Remove from heat and set aside.

When the meat has cooked and hour and a half or so, add the vegetables. Stir and continue simmering until vegetables and meat are tender about 1½ to 2 hours in total.

Season to taste with salt and pepper and enjoy.

 

Key Lime Pie

This is delicious creamy key lime pie is irresistible and so simple to prepare. Based on a classic Key Lime Pie, it features a filling that is creamy and smooth, with the bright, zesty flavour of lime, balanced by the sweetness of condensed milk. The creaminess of the filling is offset by the crisp, buttery, biscuits-crumb crust. This is a vibrant, full flavoured, make-ahead dessert that is sure to be a crowd pleaser.

Ingredients:

For the filling:

• 115g full-fat cream cheese
• 1x379g tin of full-fat condensed milk
• juice and zest of 4 limes
• 200ml double cream

For the biscuit base:

• 115g digestive biscuits
• 55g melted butter
• 1 tsp light brown sugar

Method:

Start by making the base. Crush the digestive biscuits into fine crumbs using a food processor. Mix the crumbs with melted butter and sugar until well combined.

Press the crumbs mixture evenly into the base of a 36x12.5x2.5cm loose-bottomed fluted tin. Smooth the surface with the back of a spoon, then refrigerate for at least 30 minutes to set.

To prepare the lime filing, beat the cream cheese in a mixing bowl until smooth. Gradually add the condensed milk and zest from 2 limes, whisking gently. Pour in the juice from all 4 limes and continue whisking until the mixture thickens.

Pour the lime filing over the chilled biscuits base, spreading it out evenly. Place the pie in the fridge to chill for 2 hours or until the filing is fully set.

Whip the double cream in a bowl until soft peaks form. Spread the whipped cream over the set lime filing, creating swirls or peaks for texture.

Sprinkle the remaining lime zest over the whipped cream for a fresh and colourful garnish. Serve chilled and enjoy the vibrant, tangy flavours.

Enjoy!!!

Snake-shaped Yee Sang

 Yee Sang is a festive dish made for Chinese New year. As this year is the year of snake, I shapes my Yee Sang in the shape of a snake!!! Even I am so afraid for them. It's a raw fish salad that symbolizes good fortune, abundance and prosperity. You may omit the raw fish is your have vegan guest.

Design: Snake-shaped to symbolize longevity and good luck

Ingredients: Fruits (mango, pamelo), vegetables (carrots, moolie, purple cabbage, spring onions, corianders, kaffir lime leaf) crunchy toppings (wontan skin, peanuts, sesame seeds)

Dressing: Plum sauce, sesame oil, honey, apricot jam, lime or lemon juice, 

Toss: The prosperity toss (Lo Hei) where everyone tosses the ingredients in the air and shouts auspicious wishes!

Fudgy Vegan Brownies

Seriously, these are so good you will never go back to a boxed brownie mix again. These vegan brownies are easy to make, perfectly fudgy with rich chocolate flavour and gorgeous shiny, crackly crust we all love! A total crowd pleasing and homemade recipe.

Plus, they are made without black beans or avocado, just good old fashioned brownie ingredients that you can't even tell are vegan. Can be made gluten-free

Ingredients:

• 160g plain flour, or gluten-free flour if use
• 60g cocoa powder
• 1 tsp instant espresso powder, optional
• ½ tsp salt
• 250g sugar
• 120g vegan butter block
• 120ml non dairy milk
• 150g dark chocolate, finely chopped
• 3 tsp vanilla extract
• 85g chocolate chips

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease a 20cm square cake tin and line with a baking paper.

Sift together the flour, cocoa powder, expresso powder and salt.

Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.

Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.

Add the sifted dry ingredients and stir until fully combined. Gently stir through the chocolate chips, don't mix too much at this point as you don't want them to melt into the batter.

Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.

Leaves the brownies to cool completely in the tin before slicing them. Store in an airtight container at room temperature.

Festive Vegan Vegetable Pie

Make this fantastic vegan vegetable pie as a stunning centrepiece for a meat-free Christmas or dinner party.

Like any good Christmas Dinner option, it can be carefully prepared a day ahead, so all you have to do on the big day is pop it into the oven. 

Like any good vegan option for Christmas, this is a perfect pairing for gravy, crispy potatoes, sprouts and all the festive trimmings. 

I was looking for something different to my usual nut roast or vegan roast for this Christmas, I came across this recipe from Anthea Cheng. Boy! This pie is not just for vegan but anyone who likes something different for the roast dinner! It's definitely an eye-catching centrepiece especially the vibrant red from red pepper. 

Ingredients:

For baking:

• 3 red peppers, seeded and quartered lengthways
• 3 medium potatoes, sliced thinly
• olive oil, as needed
• salt & pepper to taste
• 3 tbsp rosemary
• 700g shop bought shortcrust pastry
• flour for dusting

For sautéing: 

• 1 large brown onion, sliced
• 3 cloves garlic, minced
• 60g spinach
• 150g firm tofu
• 3 tbsp nutritional yeast
• ½ tsp ground nutmeg
• 250g mushrooms, sliced thinly

To assemble:

• 2 tbsp olive oil or vegan butter, melted

Method:

Preheat the oven to 180ºC. Place the red peppers on a lined baking tray. Drizzle with olive oil and season with sat and pepper.

Arrange the potato slices on another lined baking tray. Drizzle with olive oil and season with salt, pepper and rosemary.

Bake the peppers and potato in the oven for about 30 minutes or until they are both tender. Set aside.

on a floured surface, roll out 500g of the pastry to about 5mm thickness. Transfer the pastry to a 20cm springform pan. Press the pastry against the bottom and sides to form a crust. Cut off any overhang. Use a fork to prick the bottom.

Bake the pie crust in the oven for 10 minutes and set aside.

Meanwhile, sauté the onion and garlic with a little olive oil until soft and fragrant. Set aside half the mixture.

Add the greens to the saucepan with half of the onion and garlic mixture and cook until wilted. Set aside in a food processor.

Add the mushrooms and the remaining onion and garlic mixture to the saucepan. Cook until soft and fragrant. Season with salt and pepper and set aside.

Add the firm tofu, nutritional yeast and nutmeg to the spinach mixture. Pulse until the mixture forms coarse crumbs. Season with salt and pepper and set aside.

To assemble the pie:

Press the spinach and tofu mixture into the bottom of the pie. Layer with the peppers, then potatoes then the mushroom mixture.

Roll out the remaining pastry on a floured surface in a circular shape. Transfer the pastry to cover the pie and cut off the overhang. Press the edges together. Use any excess pastry to make shapes for decoration.

Brush the top of the pie with melted butter or olive oil and bake for 30 minutes or until the top is golden brown. Leave the pie to cool in the tin for 20 minutes, then take it out to cool.

General Tso's Chicken

It is said to originate from Hunan province of China and is named after a well-respected Chinese military, General Tso. While the accuracy if either of these statements is questionable- and in fact, rumour has it that it was brought into US by Taiwanese chefs!

General Tso's Chicken is saucy, juicy and crispy. The signature sauce is thick and loaded with flavour. If you are a die-hard orange chicken fan, you must try this dish! Make it all in one dish in the comfort of your home for a sweet and spicy treat! I like to add crunchy broccoli to this dish.

Ingredients:

For the chicken:

• 450-500g chicken thighs, breast or mini fillet, cut into bite pieces
• 1 tsp Shaoxing wine
• 1tbsp water
• ¼ tsp salt
• ¼ tsp white ground pepper
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tbsp plain flour
• ¼ cup corn flour

For the General Tso's sauce:

• 1/3 cup chicken stock
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 3½ tbsp brown sugar
• ½ tsp rice wine vinegar

Stir fry sauce & garnish:

• 2-3 cups broccoli florets
• cooking oil, enough o deep fry the chicken
• 2 cloves garlic, minced
• 5-6 dried red chili
• 2 tsp Shaoxing wine
• 2 tbsp corn flour, mixed with 2 tbsp water

Method:

Marinate the chicken pieces in a bowl with Shaoxing wine, water, salt, white pepper and sesame oil. Mix until the chicken absorbs all the liquid. Next, add the toasted sesame seeds, plain flour and corn flour. Stir to coat, and set aside.

Make the sauce mixture by combining the chicken stock, dark soy sauce, light soy sauce, brown sugar and rice wine in a bowl. Set aside.

Boil enough water to blanch the broccoli for 30-60 seconds, depending on whether you like the broccoli soft or crunchy. Drain and set aside. To keep it super green, you can also transfer the broccoli to an ice bath and then drain and set aside.

Heat the frying oil in a small but deep pot. Make sure the oil is hot enough for frying by sticking the end of a wooden spoon or a wooden chopstick into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying.

Carefully drop the chicken pieces into the oil in small batches. Make sure the batter/sesame seeds have really coated all the sides of the chicken before frying. The chicken should have float at the top of the oil. Fry until light golden brown  and transfer to a wire rack to drain.

Once all the chicken has been fried once, fry the chicken a second time for 3-5 minutes until crispy. Be careful not to burn it.

Heat a clean wok over medium heat. Add 1 tbsp of oil along with dried chilies. Cook the chilies for about 10 seconds. Add the minced garlic and Shaoxing wine.

Next, add the General Tso's Chicken sauce you prepared. Bring the sauce to a simmer, and then stir in the corn flour mixture until the sauce thickens to a glossy sauce. Add the chicken and broccoli, and toss until everything is coated in the sauce. Plate and serve immediately with steamed rice!

Enjoy!