Nutella Filled Madeleines

I have an obsession with Nutella but since I am currently banning palm oil as part of my stand to save the forest I have opted for what it’s called the hazelnut spread or petite dejeuner tartine here in France made without palm oil, actually you can actually find hazelnut spread here made with olive oil.


I always love Madeleine and since I got myself a nice belated christmas present to myself (the Madeleine mold) I thought I give it a new twist and filled it with some hazelnut spread that is fair trade and organic at the same time, but then again you can just put Nutella.



(This recipe made 32 Madeleine)

150 grams of flour

1 tsb of baking powder

120 grams of sugar

125 grams of melted butter left in room temperature

3 large eggs make sure it’s room temperature

1 teaspoons of vanilla essence

a few tablespoon of nutella or hazelnut spread

Here is how to do it, it’s very simple and easy

Preheat oven to 220 C

1. mixed up the baking powder and flour together and make sure it’s shifted because we wanted to make it fluffy

2. Mixed eggs and sugar with vanilla essence until thick and fluffy using a mixer

3. After that fold in the dry ingredients with a spatula until it’s all nicely incorporated

4 Last add the melted butter gradually until it all comes together into a beautiful batter

5. Let it rest in the fridge for one hour, you can leave it overnight to do the baking the next day

6. To do the nutella fillings basically you will need to fill the mold 1/2 full then put half a teaspoon of nutella (just don’t over do with the nutella coz then it’s gonna burst out) and then top it up with the batter until the mold is 3/4 full *please see picture and note: if you use silicon mold you don’t need to buttered and floured your mold.


7. Then bake it for 5 minutes at 220 C and then turn the oven down to 180 and bake it for another 7-8 minutes.

8. Cool it on a rack, dust it with icing sugar or leave it as it is.


It will be fancy, yummy and so fluffy!!


This is typical ‘gouter’ a french afternoon tea delight for kids here in France and you can get them from the bakery but I think this version is little more fluffier that the dense kind you get from the bakery.  I hope you’ll enjoy this little gem!


Pandan Chiffon Cake

I love any type of chiffon cake, they are light, spongy and ohhh soo yummmyy!! I think I have been obsessed making this cake for the longest time. I actually baked 3 this week alone for friends and family that has requested for me to bake it for them.


It’s is a pretty simple cake to make and to be honest you can have any flavour you want, however this cake is very temperamental so you need to kinda find the right temperature that suits you according to your oven. Some people might say, they are hard to make because they tend to flop or not rise properly. The key is to make sure that your eggs are at room temperature, adjust the heat of the oven (this cake need a low heat so that it rises gradually to avoid collapsing at the end) and make sure you use the exact measurement. The other important thing is you really need a chiffon cake pan with the hole in the middle, I think it’s called angel food cake mould/ pan as well.

If anyone is wondering what is PANDAN, it’s a leave that give out this beautiful fragrant and natural green colour, mostly used in many asian dessert. You could find it in any asian groceries in your country.

Let’s get started.


8 eggs
150 grams of sugar
150 grams of flour (shift the flour to make a lighter cake)
100 ml of any vegetable oil
110 ml of coconut milk

5-6 pandan leaves
1 teaspoons baking powder
1 teaspoons cream of tartar

PS: if you want to change the flavour for example orange flavour you just need to exchange the coconut milk and pandan leaves mixture with orange juice. If you want earl grey tea flavour you would change the coconut milk mixture with a strong earl grey tea with milk and add 1 tablespoon of finely chopped early grey tea leaves in the mixture (use a food processor to blitz it finely). If you want chocolate flavour chiffon cake replace 20 grams of the flour to cocoa powder and replace the coconut milk with normal milk. You get the gist right… well ask me if you need advice for other flavouring.

Preheat your over to 170 degree, if you think your oven is strong then turn it down to 160 and or 180 vice versa but not more than that.

1. Preparing the pandan leaves and coconut milk * you need to blitz the pandan leaves and the coconut milk together with a little bit of water and then strain it to get 110 ml of the green pandan coconut milk. Set it aside.

2. Separate the egg whites and yolk into two big mixing bowls Make sure your bowls are super clean ok, this is important. Make sure you separate your eggs nicely, one drop of egg yolks on your egg whites would mean you can make the meringue form that we wanted.

3. Bowl 1 is the one with egg yolks. In this bowl you mixed together nicely till it’s all smooth the flour, pandan coconut mixture, vegetable oil, and baking powder and set it aside.

4. Bowl 2 is the one with the egg whites, put in sugar and cream of tartar. And then with a hand blender or stand up mixer blend it until you get a meringue kinda mixture with soft peak. Don’t over beat. check out this video if you want a tutorial. The tutorial put the sugar small quantities at a time but you don’t really need too for this recipe.

5. Put in 1/3 of the bowl 1 (meringue mixture) at a time into bowl 2 and mix it evenly, it’s to avoid over blending and making sure that the batter is very light and foamy. Don’t over mix ok, as soon as it’s all mix together put in the pan.

6. Bake it for 45 minutes -55 minutes, make sure it’s on a low heat, if you see your cake is rising to quick turn the oven down by 10 degree ok. Check the cake with by piercing it with a small knife or satay sticks if nothing sticks when you pull it out then its’ ready. If not leave it until your sticks comes out clean. Little note* if you oven it’s too hot your cake might crack on the top so next time you need to decrease your temperature and just bake it for longer.

7. This is another trick that is super important, once your cake is out, turn the pan upside down and let it rest like so until its cool down.


Make sure you turn your pan upside down this is to minimise the cake collapsing

8. Take out of the pan, it’s normal for the cake to shrink a little  and enjoy it with your favourite tea or coffee!!

photo 3_Fotor


Well I hope you all have a wonderful Easter and enjoy the long weekend!!


Maple Apple and Blueberry Crumble

I know it’s probably a fall dessert, but I have been craving for some warm apple crumble sorta dessert. So after browsing on Pinterest and drooling over them, I decided to do one myself hihihi ^evil grin^

Found this recipe through Pinterest with minor adjustment and it turned out so yummy, my husband and my good friend Priska had 2 serving for lunch. Mission accomplished!



4 Apples (any will do)

1 Bucket of blueberries

2/3 cup of maple syrup

1/2 teaspoons of cinnamon

Crumble ingredients

1 cup of plain flour

2/3 cup of brown sugar (I like mine not too sweet)

6 tablespoon of cold butter chopped to small chunks

1/4 cups of rolled oats (optionals)

1/4 cups of chopped walnuts (optionals)

Let’s get started!

1. Mixed your chopped apples and blueberries with the cinnamons, and maple syrup and put in the ramekins or dish that you will used to bake it in. I love my pyrex dish!

2. To make the crumble, put sugar, flour and butter and rub it in until it resembles a crumble kinda of mixture. Add the chopped oats and walnuts and rub it and mix it up well.
3. Put the crumbled on top of the dish, cover it well, especially the edges.

4. Bake it in 180C oven for around 40 minutes, till the crumble is golden brown.

Best served warm with a scoop of vanilla ice cream or custard. You can have around 6 small portion or 4 bigger serving portion with this recipe!

Remember life is sweet when you choose it to be! Enjoy your weekend!

Buckwheat Cheesy Cookies

Processed with VSCOcam with g3 preset

Since I’ve always baked for my friend’s children, I always look for something that isn’t too sweet and if possible a healthier option. So I decided to experiment using buckwheat flour (sarrasin), which in France is use to make the savoury crepes called galette. So what I did was, I replace some of the flour using buckwheat flour and it turn out good. Maybe next time I will try to incorporate more buckwheat flour as it turn out alright.

Here’s the recipe, let me know what you think about making cookies with buckwheat flour!


1 1/2 cups of all purpose flour (you can also use 1 cup all purpose and 1/2 of wholemeal to make it even more healthier)

1/2 cups of buckwheat flour/ sarrasin

1/2 teaspoons of cayenne pepper

1 teaspoons of salt ( omit if you use a salty cheese like cheddar)

2 cups of grated cheese

1 teaspoon of mustard

2 eggs (1 for the egg wash for the cookies)

4-5  tablespoon of cold water

3/4 cup of cold butter cut into small chunks

I used a food processor to blitz, but if you don’t have one you can just manually do it.

1. Shift flour, cayenne pepper and salt (optional) together

2. Mixed in the cold butter until it becomes crumbly. If you are doing it manually then rub the butter together with your hands to create the crumbly consistency

3. Beat the egg lightly with the mustard together and then put that in and mixed

4. Add the water until it form a tough dough

5. Knead the dough, rolled out the dough to 1/4″ thick and cut it our using your favourite cookie cutter.

6. Put some egg wash on top of your cookies and sprinkled some cheese on top.

7. Baked the cookies at 200 C for 12-15 minutes or until golden brown. Cool it and stored it in airtight container.

I hope you find this recipe interesting, and I hope my little friends will love it too when I bring it to them tomorrow.

Have a nice day!

Obsessed with my waffle machine!!

I think I am completely in love with my waffle machine/ jaffle maker/ grill, well because it’s so easy to use! You can pretty much whip up anything sweet or salty in a flash! I really must thank my sister-in-law and brother-in-law for giving it to us for christmas, the best present ever!

My first try is to actually made this Vanilla Bean Waffle Doughnuts, I got the recipe through Pinterest! Boy it is sooooooo yummy and so quick to do, double bonus!! Here is the link to the website for the recipe!


Next I made just plain waffles for breakfast with some strawberries, bananas and drizzled with organic maple syrup! The beauty of weekends, you can go all out for breakfast right!


I made some cheesy waffles too but it was so yummy I forgot to take pictures…ooopss! However I promise I will share my salty waffles recipes in the future!

Anyway enjoy your weekend everyone!

Cooking with Michel: Brioche Farci

This weekend I get to spend sometime with hubby’s aunty Jacqueline and uncle Michel. Michel is an excellent cook, he makes the best mayonaise ever. So i decided to follow him around the kitchen and tonight he is preparing a delicious easy but oh so sophisicated dish callled brioche farci.


A loaf of brioche
Some ham around 3/4 slices
Sauteed mushroom
100-150 grams of grated cheese

Lets start!

Cut the top of your brioche!


Then empty out your brioche like so, and keep the bread aside we are going to use it later.


Then with a food proccesor blitzs the inside of the brioche and ham till its look like a crumble. Place it in a bowl and add grated cheese.


Add the sauteed mushroom and mixed it up!

Put this stuffing back into the brioche.


Press it hard and fill it up until the top.
Then baked it in a 150 C oven for about 40-60 minutes untill all the cheese is melted. Remember to keep the top of your brioche outside and put in the top around 40 minutes in so it’s warm.



And here we go ready to eat!


Hope you like cooking class with Michel!

Can’t stop eating: Cinnamon Bun

Oh my I have been craving for cinnamon bun since I’ve watched Cook with April youtube video. So I decided to give it a try. I kinda tweak the recipe a little bit with the recipe from Sally’s Baking Addiction website.

I had to kinda mix the recipe because I wanted a smaller portion, and because I don’t have a bread machine and bread flour so here what I kinda end up with mixing the two recipes. It turn out so fluffy and gooey in the middle I end up having 3 buns and had to put it aside so stop eating it. So thank you April and Sally for amazing recipes!



I forgot to cover up the top after 15 minutes that why it turned out very brown.


  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package yeast or 2 1/4 teaspoons of yeast
  • 3/4 cup of milk
  • 2 and 1/2 Tablespoons unsalted butter

Fillings (mix up the sugar and cinnamon powder)

  • 1/2 cup of brown sugar
  • 1 1/2 tablespoons of cinnamon powder
  • (put aside some 2 tablespoon of soften butter to spread on top of the dough)

Coffee Glaze (mix it all up well)

  • 3/4 cup of powdered sugar
  • 1 tablespoon of strong coffee
  • 2 tablespoon of milk


Ok so I kinda didn’t follow the instruction as thoroughly as it should both of April’s Nor Sally’s but it turn out great so phewwww, and I even forgot to put in the egg, even though the recipe called for eggs ooppsie. I mean it turn out yummy still I let you know next time if I made it with eggs what is the difference.

photo 1-8

I just have to show the gooey goodness inside *sorry for the duckie plate!


I mixed all the dry ingredients together, flour, salt, yeast and sugar. Then in another bowl I put the milk and butter and heat it up in the microwaves until butter is melted and hot to touch.

Mix dry and wet ingredients all together. Add more flour if the dough is gooey. You need to get that sticky consistency. Knead the bread on a floured surface for 4-5 minutes and set it aside.

Then rolled out your dough to a rectangle shapes with about 1 cm thick.

Butter up the surface with the soften butter then sprinkled all the cinnamon sugar on top. Roll it up real tight and cut it up into 8-10 pieces. Place it on a butter baking tray, I just used my rectangular pyrex dish.

Then leave it out to rise. A good tip from Sally is to preheat your oven 100C for 10 minutes  turn it off and put the tray in and let the dough rise for 60-90 minutes.

After that you can bake it for 25 minutes on 190C oven.  Cover it after 15 minutes with a foil or baking paper so it doesn’t go to brown.

Put the glaze on top and enjoy!!! I don’t think you can resist the cinnamony smell lingering in the kitchen!



Saturday Baking: Savoury Muffins


I don’t normally bake on the weekends, but since we are going to have a picnic tomorrow Fontainebleau tomorrow I thought I will make something easy and yummy!  Photos from Fontainebleau will follow…

Today I made two types of Savoury Muffins, one with Sundried Tomatoes and Feta Cheese, the other one is with Sauteed Mushroom and Emmental Cheese.



Sauteed Mushroom and Cheese Muffins


sun-dried Tomatoes and Feta Cheese muffins

Instead of making two separate batch I just made one basic muffin batter, divided into two and put the fillings after. With this recipe I manage to get 6 Sun-dried Tomatoes savoury muffins and 6 Sautéed Mushroom muffins.



Dry Ingredients:

3.5 cups of all-purpose flour

4 teaspoons of baking soda

Season well with salt and pepper (this is important so your muffin will taste nice)


Wet Ingredients:

300 ml of milk

100 ml of melted butter

2 eggs


sun-dried Tomatoes and Feta Cheese fillings

8 sundries tomatoes chopped

Feta Cheese , cut into small cubes


Mushrooms fillings

chop one box of mushroom

1 shallots finely chopped

a little of fresh parsley finely chopped too

sautéed them all together in pan and set aside.

50 gr of grated cheese (any hard cheese will do)


1. Preheat the oven at 200 C

2. Mixed all the dry ingredients well together in one big bowl.

3. Whisk all the wet ingredients together in another bowl

4.  Combine the wet ingredients together with the dry ingredients together using a spatula

5. Divide the batter into two and put the fillings in and mix together very well

6. Put them into the muffins pan lined with muffins paper cups. Fill it up until the top, sprinkled with some grated cheese.

7. Baked for 20 minutes, poke it with a stick once its ready, if the stick comes out clean that means your muffins are completely cooked.


Enjoy and have a good weekend!!




Experimental Thursday: Avocado Chocolate Marble Cake

I was inspired by Gooseberry and Avocado Loaf Cake Recipe by, thank you Poppy for the inspiration and has been dying to try out making cake with avocado.

So here I’ve decided to make an Avocado Chocolate Marble Cake. It turned out pretty good, a little dense (will need to tweak the recipe a little bit) but has a nice subtle avocado taste to it. Why with chocolate? Because back in Indonesia, we have a dessert drink made from avocado, condense milk and chocolate syrup, just like a smoothie and its somehow all complements each other. So I thought why not in a cake, minus the condense milk part…

If you want to try it at home here’s the recipe:

1 1/2 cup of all purpose flour
1 egg
120 ml of light cream
100 g of melted butter
100 g of melted chocolate
2.5 teaspoons of baking powder
3/4 cup of sugar (I think you can get away with 1/2 a cup if you want it less sweet)
1 ripe avocado

Wet Ingredients:
Blend using a food processor one avocado, egg, melted butter and light cream put it aside.

In another bowl combine flour, sugar and baking powder and mix it together. Pour in the wet ingredients and combine it gently, try not to overwork the mixture. Then Take half of the batter in another bowl and mixed in the melted chocolate.

In loaf thin, to get the marble effect, you just need to layer green batter then chocolate batter when its all done, get a stick and swirl it around to create the marble effect.

Baked in a preheat 180C oven for 45-50 minutes, use a stick to check whether its ready, if the stick come out clean then your cake is ready!

Leave it out to cool down et voila, a nice afternoon tea cake is ready!