Mini Chocolate Peanut Butter Bundt Cakes

This mini cakes ! Oh la la . They feature the addictively-good combo of chocolate and peanut butter in a cute Bundt cake shape. And the good news is, there is a cheating way to make this cake to save times if you don't have much time.  A box of chocolate cake mix is the answer!

Method:

• A package chocolate cake mix, batter prepared according to the package directions
• 1 cup smooth peanut butter
• 1 cup chocolate chips
• ½ tsp vegetable oil
• 1½ cup coarsely chopped Reese peanut butter cups

Method:

Preheat oven to 180°C/160°C for fan oven. Coat the mini bundt moulds with cooking spray and lightly flour.

Mix the chocolate cake mix according to the package direction. Pour batter evenly into the bundt mini mould. Bake 18 to 20 minutes or until a toothpick inserted  in centre comes out clean. Let it cool for 10 minutes, then invert onto cooling racks to finish cooling completely.

Place peanut butter into a resealable plastic storage bag and snip off the small tip of one corner. Drizzle peanut butter evenly over the cakes.

In a small microwave bowl, combine chocolate chips and oil. Microwave 60 seconds or until chocolate is melted and smooth.Place chocolate into another resealable plastic storage bag and snip off a small tip of one corner. Drizzle chocolate evenly over the cakes.

Place peanut butter cups in centre of the cakes. Let sit 30 minutes or until the chocolate harden.

Berry Rare Cheesecake

This cheesecake is berry rare indeed with an Oreo crust, creamy mixed berry centre nd raspberry puree jelly topping.

Ingredients:

Crust:

• 150g Oreos, finely ground
• 50g butter, melted
• 150g frozen mixed berries
• 1½ tbsp granulated sugar
• 1 tbsp lemon juice

Cheesecake filling:

• 120g cream cheese, room temperature
• ½ cup yogurt
• 2 tsp gelatin, dissolved with 2 tablespoons warm water
• ½ cup double cream
• 1½ tbsp granulated sugar

Jelly topping:

• ½ cup raspberry puree
• 2 tsp gelatin, dissolved with 1½ tbsp warm water

For decoration:

• double cream
• berries
• mint

Method:

In a bowl, combine crushed Oreos and melted butter. Press into a bottom of a round springform pan.

In a medium bowl, combine the mixed berries, sugar and lemon juice. Heat in microwave for 2 minutes. Set aside.

Into a blender, add all cheesecake filling ingredients. Blend until combined. Divide mixture between 2 bowls. Into the first bowl, add one-fourth of the berries and stir to combine.  Add the remaining berries to the second bowl, stir to combine.

Pour the mixture with more berries onto the Oreo layer. Place in fridge to chill for about 30 minutes until hardened.

Add the remaining cheesecake filling mixture and chill until hardened.

In a small bowl, combined raspberry puree and gelatin. Pour on top of cheesecake.

Add double cream into a syringe and squirt dollops in a circle on top of cheesecake. Use a skewer to swirl gently. Place in fridge to chill until hardened.

Remove from pan. Garnish with berries and mint before serving.

Eggless Chocolate Mousse Cake

Eggless chocolate mousse cake without the use of oven! SOOOO freaking smooth and delicious !

Ingredients:

• 1 litre milk ( soya, almond or milk)
• 100ml double cream ( or vegan cream)
• 150g sugar
• 50g cocoa powder
• 50g corn flour
• 300g cup dark chocolate

Method:

Line a 8" x 8" cake tin with parchment paper.

Combine all the ingredients except the dark chocolate in a large mixing bowl and mix well. Strain to remove any lumps.

Pour the mixture in a saucepan and cook until it's just boiling. Add in the dark chocolate. Continue cooking until it's smooth and thicken.

Pour into the prepared pan. Keep in the room temperature to cool. Once cool keep in the fridge for 6 hours or overnight.

Flip the mousse over a board. Remove from mould and dust with cocoa powder.

Slice into pieces with a very hot knife.

You can also go to YouTube to look at step by step at https://goo.gl/images/Q2wWjw

Coconut & lemongrass broth

A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours.

Ingredients:

• 3 cloves garlic, peeled
• 2-3 green chillies, stem removed if prefer not too hot
• thumb-size ginger, peeled and chopped
• 4 tbsp coconut oil or cooking oil
• 4 spring onions, roughly chopped
• small bunch of coriander
• few springs fresh mint
• ½ tsp ground turmeric
• 2 x 400ml tins coconut milk
• 2 limes, juice separately
• 1 tbsp vegetable stock powder or 1/2 vegetable stock cube
• 1 tbsp soy sauce
• 2 lemongrass, smash
• 1/2 butternut squash, peeled and thinly sliced
• 100g spinach 
• 100g rice noodles

Method:

Warm the coconut oil in a small pan over a low heat until melted.

Put the ginger, garlic, spring onions, almost all of the coriander and mint and melted coconut oil into the food processor. Blend for 30 seconds or until you have a smooth deep green paste.

Put a deep medium-sized pan over a medium heat and add the herb and spice paste stirring it for a minute while it warms. Stir in the turmeric, coconut milk, juice of one lime, vegetable stock and soy sauce.

Fill one and the half coconut milk tins with hot water and add it to the pan. Put in the lemongrass. Bring it to boil, then lower the heat to a simmer. Add butternut squash.

Put the noodles into a heatproof bowl and pour just enough of the boiling water from the kettle to cover them.

Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it is needed to add some sweetness and more lime and salt as needed.

Drain the noodles and divide between 4 deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. 

Chicken Katsu Curry

This restaurant favourite is so simple to make at home. 

Ingredients:

For the chicken:

• 4 skinless chicken breast
• 50g plain flour
• 1 large egg, lightly beaten
• 100g panko breadcrumbs
• sunflower oil, to shallow fry

For the curry sauce:

• 1 tsp sunflower oil
• 1 onion, finely chopped
• 1 inch fresh ginger root, peeled and grated
• 2 garlic clove garlic,crushed
• 1 tbsp medium curry powder
• 2 tbsp plain flour
• 500ml chicken stock
• 1 tbsp soya sauce
• 2 tsp honey

Method:

Bash the chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness.

Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.

For the sauce: Heat the oil in a saucepan and fry onion over medium heat for 5 minutes to soften and start to turn golden. Add ginger and garlic and cook for a further minute, then stir in curry powder and flour. Cook for 1 minute, then gradually add stock to avoid lumps forming. Add soya sauce and honey. Bring to boil, then simmer for 10-15 minutes to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.

Heat a thin layer oil in a large non-stick frying pan over medium-high heat and cook chicken  for 5 minutes on each side or until cooked through. Slice to a thick slices and serve with rice and the curry.

Enjoy!

Vegan Chocolate Raspberry Tart

Rich and smooth dark chocolate that melts on your tongue followed by a kick of bright and zingy fresh raspberries It is simply to die for.
A nutty toasted almond base topped with tangy raspberries and then covered in a creamy and intensely dark chocolatey dark chocolate filling.

Ingredients:

• 75g almond
• 50g oats
• 100g pitted dates
• 1 tbsp coconut milk, melted
• pinch of salt
• 400ml full fat coconut milk
• 25g corn flour
• 40g sugar
• 30g cocoa powder
• 1 tsp vanilla extract
• 100g frozen raspberries

Method:

For the base: Toast the almonds in frying pan until light golden brown and fragrant. 

Place the almonds, oats, dates, salt and coconut oil in a food processor and blitz until fine crumbs that stick together when you pinch them between your fingers.

Firmly press the mixture into a loose bottom cake tin or tart tin. Pop it in the fridge to set  and move on to the chocolate filling.

Pour the coconut milk into a small saucepan. Mix the corn flour with few tbsp of the coconut milk in a small bowl until you have a thin paste.

Add the sugar and cocoa powder to the saucepan and bring to a boil. Slowly add the corn flour mixture and whisk continuously to avoid clumps from forming. Turn down the heat, keep whisking and cook until a thick custard like texture.  Take the filling off the heat and mix in the vanilla extract.

Take the tart base out from the fridge and scatter the raspberries evenly. Pour over the chocolate filling and spread it around until every last raspberry is covered.

Put back in the fridge and let it set over night.  Enjoy!

Pork with Sweet Potatoes

A colourful dish, with sweet potatoes, dried cranberries and apple slices.

Ingredients:

• ½ cup plain flour
• ½ tsp salt
• ¼ tsp pepper
• 1 pork tenderloin, about 450g
• 1 tbsp oil
• 2 medium sweet potatoes (about 450g), peeled and cubed
• ½ cup dried cranberries
• 400ml chicken stock
• 1 tbsp Dijon mustard
• 1 medium apple, sliced
• 4 spring onions, chopped

Method:

In  a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 pieces, pound each with a meat mallet to ¼-in thickness. Dip pork in flour mixture to coat both sides, shaken off excess.

In a large nonstick pan,  heat oil over medium-heat, brown pork in batches. Remove from pan.

Add sweet potatoes, cranberries and stock into the same pan. Bring to a boil. Reduce heat, simmer covered for about 5 minutes or until potatoes are almost tender. Stir in mustard.

Return the pork to the pan, add apple and spring onions. Return to a boil. Reduce heat, simmer, covered for further 5 minutes or until pork and sweet potatoes are tender.

Vegan Raspberry, Almond and Sherry and Saffron Trifle

This glorious vegan trifle recipe is perhaps the ultimate comfort food dessert. Beautifully rich coconut cream, custard and raspberry compote add bags of flavour.  The raspberries make it a summery dessert. But you can use any seasonal fruit you like.

Ingredients:

Vegan sponge:

• 200g self-raising flour
• 160g castor sugar
• 60g ground almond
• 1½tsp baking powder
• 250ml soya milk
• 100ml oil
• 1 tsp vanilla extract

Saffron custard:

• 1.5ml almond milk
• 180g castor sugar
• 2 tsp vanilla extract
• 1 pinch saffron, about 10 threads
• 80g cornflour

Berry Compote:

• 260g raspberries
• 100ml water
• ½ tbsp lemon juice
• 60g castor sugar

Coconut Whipped Cream:

• 800ml coconut milk, chilled in the fridge overnight
• 50g icing sugar
• ½ tsp vanilla extract

Method:

For the sponge: Preheat the oven to 180°C/160°C for fan oven. Line a 23cm round cake tin with baking paper.

Place all the dry ingredients for the vegan sponge in a large bowl and mix together. Measure out the wet ingredients into a jug and again mix together with a whisk. Pour the wet ingredients into the dry mixture and mix until well combined, then pour into the lined cake tin. Bake for 30 minutes until well risen and the sponge springs back to the touch.

Remove from the oven and leave to cool for a few minutes in the tin, then turn out on to a wire rack and leave to cool completely.

For the custard: Put all the ingredients, except the cornflour into a pan and heat gently, stirring frequently until warm.

Mix the cornflour with enough cold water to make a smooth paste. Add to the almond milk mixture and cook for a few minutes, stirring until thickened. Remove the pan from the heat. Strain the custard through a sieve to remove any lumps. Leave to cool.

For the raspberry compote: Put half the berries with the remaining ingredients in a saucepan and bring up to a simmer. Cook gently for 10-15 minutes, stirring frequently, until the berries have totally broken down and the liquid is glossy.

Take the pan off the heat, leave the compote to cool a little then blend with a blender. Strain the mixture through a fine mesh sieve to remove the seeds, then mix with the remaining berries.

To assemble: Cut the sponge into slice 2.cm thick and use to line the base of a glass trifle dish evenly. Pour the sherry evenly over the sponge, then spoon over an even layer of raspberry compote.

Leave in the fridge for 20 minutes or more to settle before carefully spooning over the custard. Cover and leave the custard to set in the fridge for a few hours.

When the custard is almost set, make the coconut whipped cream. Open the can of coconut milk and scoop off the thick cream from the top into a bowl. Sift icing sugar into the bowl and add in the vanilla extract. Whisk in a fairly high speed until the mixture comes together. careful not to over whip.

Pipe the freshly whipped coconut cream on top of the trifle or spoon a small spoonfuls and spread out across the top, then heat the spoon in hot water and use it to smooth the surface of the cream. Finally scatter with the toasted almonds and decorate with raspberries

3D Gingerbread Christmas Tree

O Christmas tree, O Christmas tree
How lovely are your branches......

Really  lovely because they are made from scrumptiously spicy gingerbread with a topping of orange-flavoured "snow" . Made using the Christmas Tree Cake Mould as below from Lake Land.

Ingredients:

• 60g butter
• 60g dark muscovado sugar
• 50g golden syrup
• 50g black treacle
• 120g self-rising flour
• 1 tsp ground ginger
• 1 egg, beaten
• 60ml milk

To decorate: 

• 200g icing sugar, sifted
• ½ tsp orange extract
• Scrumptious Christmas 100s and 1000s

Method:

Preheat oven to 160°C/140°C for fan oven. Lightly grease the mould and set aside.

Place the butter, sugar, golden syrup and treacle into a saucepan and gently heat until the mixture has melted. Set aside for 10-15 minutes to cool slightly.

Sift flour and ground ginger into a large mixing bowl. Pour the cooled butter and sugar mixture into the flour, add the eggs and milk and mix together until well combined.

Pour the gingerbread cake mixture into all of the indents in the mould, filling each one three-quarter full.

Place in the oven and bake for 20-22 minuted or until firm and skewer inserted into the middles of the largest of the filled moulds comes out clean. Leave to cool completely, then remove the cakes from the mould.

Mix together the icing sugar and the orange extract, and add enough water to make the icing runny enough to pipe but stiff enough that it doesn't run ( about 6 tbsp). Add your icing into a disposable pipping bag fitted with a small round nozzle.

To assemble the cake, start off with the round cake piece as the base of the tree. Pipe a little icing onto the top to hold the next layer in place, then stack each of the star shaped cakes, largest to smallest, on top, adding icing between each layer to hold the cakes in place and to decorate with "snow".

Sprinkle over the 100s and 1000s, then dust with a little icing sugar for a finishing touch.

Mini Chocolate Cheesecake

These little beauty are as spectacular as they look. If you adore chocolate then this is the treat for you !. Layer upon layer of chocolate and they all marry together from the crust to the cheesecake and ganache to the whipped cream.

Ingredients

Crust:

• 135g  oreo cookie crumbs
• 28g butter, melted

Cheesecake:

• 340g cream cheese, room temperature
• 100g sugar
• 2 tbsp unsweetened cocoa powder
•  ¼ cup sour cream
• ½ tsp vanilla extract
• 2 eggs
• 115g dark chocolate, melted

Chocolate ganache:

• 85g semi sweet chocolate chips
• ¼ cup double cream

Whipped cream:

• ¾ cup double cream
• 3 tbsp icing sugar
• 3 tbsp cocoa powder
• ½ tsp vanilla extract
• mini chocolate bar for garnish

Method:

Preheat oven to 160°C/140°C for fan oven. Add cupcake liners to a cupcake pan. 

Combine the oreo crumbs and melted butter. Divide the mixture between the cupcakes liner and press into the bottoms.

Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Reduce oven to 150°C/130°C for fan assist.

In a large bowl, mix the cream cheese, sugar and cocoa until combined. Use low speed to keep less air from getting into the batter which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract. Beat on low speed until well combined.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Stir in the melted chocolate.

Add the filling to each cheesecake cup until cups are mostly full. Bake cheesecake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. 

Crack the oven door and allow cheesecake to cool for 15-20 minutes, then out in the fridge to finish cooling. When the cheesecake are cool remove from the pan.

Add the chocolate chips for ganache to a small bowl. Heat the double cream just until it begins to boil. Pour the cream over the chocolate chips and then whisk until melted and smooth.

Add a little chocolate ganache to the top of each cheesecake.

To make the whipped cream, add the double cream, icing sugar, cocoa powder and vanilla to a large mixing bowl and whip on high speed until stiff peaks form.

Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. Refrigerate cheesecakes until ready to serve.

Roasted Stuffed Seitan Roulade

I find myself at a loss as what to cook at Christmas, that omnivores and vegans alike will enjoy? This roast seitan roulade is the solution you have been looking for. It is simple to make, chock-full of goodness and is completely delicious too!

Packed with veggies, this vegan roast not only looks and tastes impressive, it's economical too. And as with any traditional roasts, it can be eaten as cold cuts and in sandwiches.

Making this roast stuffed seitan roulade is really easy. It looks far more complicated than it actually is.

Ingredients

For the seitan:

• 4 large clove garlic
• 350ml strong vegetable stock, cold
• 2 tbsp olive oil
• 1 tsp Marmite (optional)
• 280g vital wheat gluten
• 25g nutritional yeast flakes
• 2 tsp sweet paprika
• 2 tsp vegetable bouillon powder
• 1tsp fresh rosemary needles
• ½ tsp black pepper

For red cabbage and mushroon stuffing:

• 2 tbsp olive oil
• 150g leeks, washed, trimmed and roughly sliced
• 3 large cloves garlic, smashed
• 150g mushrooms, finely chopped
• 100g red cabbage, chopped
• 50g kale, chopped
• 100g spinach, chopped
• 15g breadcrumbs
• 10g fresh parsley, chopped
• 2 tsp vegetable bouillon powder
• 1/4 tsp black pepper

Method

For the red cabbage and mushroom stuffing: Heat the oil in a pan over a medium heat flame, add the leeks and stir fry for 3-5 minutes until they have softened. 

Add the smashed garlic and continue to stir fry for another couple of minutes.  Turn down the heat to medium and add the red cabbage and kale. Mix well, and allow to cook until the vegetables started to soften.

Mix in the spinach and allow to wilt. Add the breadcrumbs, parsley, bouillon powder and black pepper and mix well.  Cook for another 5 minutes, then turn off the heat. Set aside to cool. You can make this few days in advance, store in an airtight container in the fridge for up to a week.

For the stuffed roulade: Pre heat oven to 180°C/160°C for fan assist oven. In a large mixing bowl, mix together the vital wheat gluten, paprika, rosemary and black pepper.

Using a blender, blitz the garlic, stock, oil and Marmite together and then add to the dry ingredients. Mix well until everything is incorporated and then knead for 5 minutes. 

On a large piece of baking paper, roll out the seitan into a vaguely rectangular shape until it is about 1.5 cm thickness. Layer the cabbage and mushroom stuffing.

Using the baking paper, starting at one of the short ends, carefully roll the seitan up into a log shape. Try not to stretch the seitan as you do this. Press the ends of the seitan together to seal.

Tightly wrap the log in aluminium foil. If your foil is thin, use two or three layers. Tightly twist the ends of the foil to stop it coming undone.

Place the seitan directly onto a shelf in the centre of the oven and cook for 2 hours, turning it over every 30 minutes to ensure even cooking and browning.

Once it is cooked, allow the roast seitan to rest in the wrapping for 20 minutes before slicing. Serve with traditional roast veggie and any other trimmings you fancy.

Apple & Cranberry chutney

Chutney are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats.

Ingredients:

• 1kg cooking apples, peeled and chopped into small chunks
• 500g eating apple, peeled and chopped into large chunks
• 450g onion, sliced
• 50g fresh root ginger, finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberry

Method:

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered for about 50 minutes, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the cranberries, then cook for a further 10 minutes or so until just softened but not burst.

Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Polar Bear Cupcakes

These cute polar bear cupcakes makes a perfect Christmas treats to share with friends and family. An easy & quick Christmas baking recipes to make. Made from sweet fondant icing and delicious desiccated coconut.

Ingredients:

• 125g butter,softened
• 125g caster sugar
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 125g self-rising flour

For the topping:

• 50g butter, softened
• 125g icing sugar
• 1 tbsp milk
• 500g white fondant icing
• 75g desiccated coconut
• 50g black fondant icing

Method:

Preheat the oven to 180°C/160°C for fan oven. Line 12 hole  muffin tin with 12 muffin cases. Beat together the butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well between each addition.

Fold in the vanilla extract and the flour then divide the mixture between the muffin cases. Bake for 15-18 minutes until well risen and golden. Take the cakes out of the tin and leave on a wire rack to cool completely before decorating.

To make the buttercream topping: whisk the butter with a hand-held mixer until pale. Add the icing sugar a spoonful at a time, whisking well between each addition. Add the milk and continue to whisk until the mixture is pale and creamy.

Roll out two thirds of the white fondant icing and cut out 12 circles using 7cm plain pastry cutter, this will form the polar bear's face. Pinch the edge of the icing circles in two places to create the polar bear's ears. Spread a little of the buttercream on the top of each cupcake and then put a circle of fondant icing onto each one.

Divide the remaining fondant into 12 and roll each piece into a small ball. Stick the balls onto the cakes using a dab of water and then brush the whole of the fondant icing lightly with water and dip into the desiccated coconut to coat completely.

Take the black fondant icing and roll out 12 balls for the noses and 24 small balls for the eyes. Use a little of the writing icing to stick these onto the bear's to create the faces.

Mini Cheesecake with chocolate-stuffed raspberry center

These mini cheesecakes were good! Notice I used past-tense. And also they are stinkin' cute.

Ingredients:

• 1 cup crushed Oreo biscuits
• 30g butter, melted
• 225g cream cheese, softened
• 150g sugar
• 2 eggs
• 1 tsp vanilla extract
• 12 raspberries, stuffed with chocolate chips, dark or white
• melted chocolate for hearts and drizzle over cheesecakes
• sprinkles of your choice

Method:

Preheat oven to 160ºC/140ºC for fan oven.  Add cupcake liners to a cupcake pan.

Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcakes liners and press into the bottoms.

Bake the crust for 5 minutes then remove from the oven. Allow to cool while you make the filling.

In a mixing bowl, beat the cream cheese and sugar until well mixed. Add eggs and vanilla extract. Beat until light and fluffy

Fill  the cupcake liner ½ full and add one stuff raspberry into each of the cupcakes. Fill with the rest of the cheese cream batter. Bake for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes. Crack the oven door and allow cheesecakes to cool for another 15-20 minutes, then pit in the fridge to finish cooling.

To finish off the cheesecakes, pipe the chocolate hearts onto parchment paper. Work quickly and add sprinkles before the chocolate hardens to ensure they stick well. Allow to harden.

Remove the cupcake liner from the cheesecake and place it in a serving plate. Drizzle with melted chocolate and place a chocolate heart on each cheesecake.

Pandan Angku (Gula Melaka Coconut Filling)

Traditionally this kuih is red colour and the filling is made of mung beans, known as Angku. However along the way lots of adaptation comes along and this green one is made from pandan juice with coconut filling. 
This kuih taste the best just when they have been freshly steamed. Because the skin will have the desired chewiness and the texture when is still lukewarm. Because such kuih entail a large portion of glutinous rice flour, they generally turn hard if left uncovered or overnight. To overcome this problem, do try and steam them up for a couple of minutes before consumption again.  Enjoy!!! 

Ingredients:
For the gula melaka filling:

• 110g gula melaka, grated
• 50g dark brown sugar
• 80g hot water 
• 2 pandan leaves, knoted
• 150g fresh shredded coconut, I use desiccated coconut
• 100g coconut milk if using desiccated coconut
• 1 tsp cornflour +1 tbsp water

For the Pandan skin:

• 80g yellow sweet potatoes, diced
• 100g pandan juice, I used  ½ tsp pandan paste mixed with 100g water
• 200g glutinous rice flour
• 60g hot water 
• 10g icing sugar
• 2 tbsp cooking oil

Method:

Preparing gula melaka coconut filling: Combine coconut (or desiccated coconut , gula melaka, dark brown sugar, hot water, (coconut milk if using desiccated coconut) and pandan leaves in a non-stick cooking pan, cook over lowheat until sugar fully dissolved and the liquid has nearly dried up. Add in the cornflour mixture and cooked until the liquid dried up.

Divide the coconut filling into 20 portions and roll into a ball

Preparing pandan dough skin:  Steam the diced yellow potatoes over medium heat until very soft. Blend the pandan juice with the steamed sweet potatoes until smooth, set aside to cool.

Mix together hot water and 100g glutinous flour, then add in the pandan sweet potato paste, mix well. Combine icing sugar and another 100g glutinous flour , add to mixture. Mix into a dough. If too dry add a little pandan juice or water at a time until a smooth dough is formed. Add in cooking oil, knead until well blended.

Divide the dough into 20 portions, cover with cling wrap to prevent from drying.

Prepare 20 round banana leaves, coat with oil.

Lightly coat angku mould with glutinous flour, tap off excess flour. Shape the dough into a bowl, fill with coconut filling. Wrap filling fully with dough. Press until firm and shape into a ball. Put into the angku mould, press lightly with palm to fill the mould. Tap the mould gently on work top to un-mould the filled dough. Put onto an oiled banana leaf, then arrange in steamer rack.

Steam over medium heat for 8 minutes. Once taken out from steamer, lightly oiled the angku surface. Set aside to cool

Vegan Lemon Curd Layer Cake

Vegan lemon curd layer cake-easy, fluffy vegan lemon cake layered with vegan  lemon curd and vegan buttercream, perfect for any occasion!

Ingredients:
Vegan Lemon Curd:

• finely grated zest of 1 lemon, optional
• 1½ tbsp cornflour
• juice of 2 large lemons, about 100ml
• 50ml water
• pinch of salt
• 100g granulated sugar
• 2 tbsp almond milk
• 2 tbsp vegan spread

Vegan Lemon Cake:

• 300ml almond milk, unsweetened
• 1 tbsp lemon juice
• 150g vegan spread
• 3 tbsp golden syrup
• 275g self raising flour
• 45g cornflour
• 1 tbsp bicarbonate soda
• 175g castor sugar
• finely grated zest of 3 lemons
• couple drops lemon extract, optional

Vegan Lemon Buttercream:

• 150g vegan spread
• 225g icing sugar
• couple drops lemon extract

Method:

Vegan Lemon Curd: Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small stainless steel pan. Gradually whisk in the lemon juice then whisk in the water, salt and sugar.

Stir over a medium heat until the sugar has dissolved then continue to cook, whisking constantly, until it comes up to a gentle simmer and becomes very thick; cook for a further minute.

Whisk in the almond milk and vegan spread and continue to stir over a low heat until melted and smooth then remove from the heat. If you like can pass the curd through a fine mesh sieve to remove the lemon zest. Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cool and will keep in the fridge for about 3 weeks.

Vegan Lemon Cake: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease 3x 6in round tins or 2 x8in round tins and line the bases with baking parchment.

Stir the lemon juice into the almond milk and set aside to curdle. Place the vegan spread and the golden syrup in a small pan and heat until the spread has melted, set aside to cool slightly.

Sift the flour, cornflour and bicarbonate soda into a large bowl and stir in the sugar and lemon zest. Whisk in the milk mixture then the melted spread and lemon extract until smooth.

Divide the batter evenly between the cake tins. Bake for about 25 minutes for the 6 inch pan and 30 minutes for the 8 inch pan, until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.

Leave to cool in the tins for 20 minutes then carefully turn the cakes out onto a wire rack to cool completely.

Vegan Lemon Buttercream:  Place the vegan spread in a bowl and gradually stir in the icing sugar. Add the lemon extract then whisk until smooth.

To Assemble the cake: Very carefully trim the tops of two of the cake layers or one if you used the larger tins to make two layers rather than three. Place one of the trimmed layers on a serving plate and spread over half of the buttercream then spread over a generous layer of lemon curd.

Place the second trimmed layer on top and repeat the buttercream and curd. Top with the un-trimmed layer and serve.

Toucan Chocolate cake

This project is testing my skill of cake decorating!!!! In actual fact I was impress with myself with my own art work. Can't believe I did it. This is a chocolate cake which is the birthday boy favourite

Vegan Chocolate Peanut Butter Mousse

Yes, only 4 ingredients! And takes about 5 minutes to make, made with natural ingredients with a natural sweetener (maple syrup), and no bake, dairy-free and gluten free! It  even delivers on taste: smooth, delicious and features the age-old stellar combination of chocolate + peanut butter. The only surprise ? TOFU

Ingredients:

• 400g silken or soft tofu
• 1/3 cup natural peanut butter
• 6 tbsp maple syrup
• ¼ cup cocoa powder
• 2 tbsp salted peanuts, for garnish

Method:

In a food processor or blender, puree the tofu with 1/3 cup peanut butter, 6 tablespoons maple syrup and ¼ cup cocoa powder in a blender until smooth.

Divide the pudding among glasses and refrigerate for 20 to 30 minutes, until set.

For the garnish, crush 2 tablespoons peanuts and sprinkle on top of the pudding. Dust with a touch of cocoa powder, if desired.

Lemon Blueberry Mini Bundt Cake

This recipe is so moist and full with flavour. No dry cake mouth will be found after eating one of these babies !!! It is almost impossible not to smile while you're eating on of these!

It's so fresh and zesty

Ingredients:

• 145g butter, softened
• 2 cup sugar
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 2¼ cups plain flour
• 2¼ tsp baking powder
• ½ tsp salt
• 1¼ cup full fat milk
• ½ cup plain, vanilla or greek yogurt
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• ¾ cup blueberries, fresh or frozen

Glaze:

• 1 cups icing sugar
• 2-3 tbsp lemon juice

Method:

Preheat oven to 180°C/160°C for fan oven.

In a standing mixer combine butter and sugar. Let it mix until light and fluffy.

Add in the eggs and vanilla.  Mix until completely combined.

In a separate bowl, whisk together flour, baking powder and salt.

In another small bowl, combine milk, yogurt, lemon juice and lemon zest.

Add 1/3  of milk mixture to the standing mixer, let completely combine. Add ½ of the dry ingredients to the standing mixer and combine well.

Add half of the remaining milk mixture and mix well. Add the remaining dry ingredients. Mix completely. Add in the remaining milk mixture and mix well.

Toss frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter making sure not to over mix.

Bake the mini bundt cake for about 18-20 minutes. For full size bundt cake, bake for about 45-50 minutes. Insert a toothpick into the cake. If the toothpicks comes out clean, the cake is done.

To make the glaze: Combine the icing sugar and lemon juice. Start with adding 2 tbsp of lemon juice and slowly add more to get a runny consistency. Drizzle over the cake when the cakes is cool down.

Rhubarb Sorbet

I am not sure what first drew me to rhubarb. Perhaps, it was the name. Rhubarb!. It sounds so strange, intriguing, even whimsical. But it isn't just the name. That clolour! From the palest pink  to dramatic ruby-red.

And then there's the flavour of rhubarb-so sour when raw, magically transformed into something floral and fruity when cooked. This sorbet perfectly captures all that love about rhubarb. 

Ingredients:

• 600gm sliced rhubarb
• 275g sugar
• 1¼ cups water
• 1 tsp vanilla extract
• pinch of salt
• 1-3 tbsp fresh lemon juice

Method:

Trim  green ends off rhubarb and wash the stalks well.  Cut the rhubarb into small pieces, and place in a large pot. Add the sugar, water, salt and vanilla extract. 

Bring the mixture to a boil, reduce heat and simmer uncovered for about 10 minutes, until rhubarb is very soft. Remove from heat and let the mixture cool for about 10 minutes.  Add 1 tbsp of lemon juice.

Puree the rhubarb mixture in batches in a blender until smooth and very finely pureed. Taste the sorbet mixture. If it is a bit too sweet, add the remaining lemon juice, one tablespoon at a time, until the desired balance of sweet and tangy is reached. Transfer mixture to a clean, seal-able container and store in the fridge overnight, or until well-chilled, at least 4 hours. Transfer sorbet mixture to an ice cream maker and freeze according to the manufacture's directions. 

Rhubarb sorbet stores well in the freezer for up to 3 months