Summer berries frozen yogurt

20140518-135749-50269731.jpg

Well, summer is finally here (sort of) so I thought why not whiz up some frozen yogurt!

This is so easy to make, all you need is frozen berries or any frozen fruits of your liking. A cup of plain yogurt, add some honey or maple syrup blend it in the food processors and voilaaa you got yourself a yummy homemade icy delight😊.

Have a good weekend and enjoy the sunny day!

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.

IMG_4058

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.
363671-636-17

Let’s get started.

Ingredients:

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.

photo_Fotor

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!

photo_Fotor

Ingredients:

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!

Ingredients

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!

IMG_0098

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!

IMG_0120

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.

20131005-224330.jpg
Ingredients:

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!

20131005-200908.jpg

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

20131005-201027.jpg

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.

20131005-201208.jpg

Add the sauteed mushroom and mixed it up!

Put this stuffing back into the brioche.

20131005-201331.jpg

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.

20131005-201845.jpg

20131005-223600.jpg

And here we go ready to eat!

20131005-223709.jpg

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!

 

photo-4

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

Rolls

  • 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!

Dough

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!

 

 

Cozy Dinner: Chicken and Mushroom Noodles

Since it’s been raining so much this week, I am craving for my comfort food. It’s my asian fix, chicken and mushroom noodles with a twist.

 

photo 2_Fotor

Ingredients:

200 grams of pancetta (this is the twist as traditional recipe don’t have pancetta)

250 grams of chopped mushrooms (any mushroom will do, sometime I mixed 3 different mushrooms together) you can put extra mushroom if you love mushrooms.

1 whole chicken breast fillet, diced

1 teaspoons of coriander seeds powder

1 tablespoons of salty soya sauce

2 tablespoons of thick soya sauce (if you can’t find any you can substitute with oyster sauce)

1 cloves of garlic crushed and chopped finely

1 shallots chopped finely

1 packet of fresh or dried noodles (for 4 servings)

Let’s start!

1.Fried up the pancetta with the chopped garlic and shallots in a pot, you don’t really need oil as the pancetta is going to give you the oil you need. Leave it for about 5 minutes.

2. Put in the chicken, coriander seeds, soya sauces (both) mixed well. Season with some pepper too.

3. When the chicken is almost cooked put in the mushrooms and a cup of water. Leave it to boil till all the mushroom is ready. Leave it aside

4. Boil your noodles, and then divided them into their own separate bowls. Top up with the mushroom and chicken sauce. You can also garnish it with some chopped spring onion too if you want. (If you get fresh noodle that is already portion, just boiled them portion by portion. Then put a little oil in the bowl preferably vegetable oil and mixed it up so the noodles won’t stick together.

There you go a nice easy warm noodles for a rainy day!

Welcoming Fall with Butternut Squash Soup!

Fall is here early, at least here in Paris! The weather has been awful and I even contemplate to start using my winter coat. However since I’m still in denial, I refuse to wear one and layered on instead!

Since my husband love butternut squash soup and the weather has been very cold lately, I decide to cook him a whole big pot just for him!

I tweak my recipe a bit and decided not to use vegetable stock as I think the sweetness of the butternut squash enhance with some spices will be flavoursome enough! I love the colours during fall, all those orangey, yellow and reddish hues!

IMG_2675

Ingredients:
1 Whole butternut squash or half a pumpkin
1 Onion (diced)
1/2 teaspoons of nutmeg
1/2 teaspoons of ginger powder
1/2 teaspoon of cinnamon powder
1/4 teaspoon of cayenne pepper
1 1/2 teaspoons of white sugar
1 litre of boiling water
Salt and Pepper

1. First thing you need to do is roast your butternut squash or pumpkin in the oven at 220C for around 45-60 minutes depending the size of your squash. Dress them with olive oil and season well and roast them the cut side up. Once their ready, set them aside and let them cool. Peel the skins and chopped them up.
IMG_2666

IMG_2668

2. Fry up the onions in a big pot with some olive oil, make sure you sweat the onion with some salt until it’s nice and golden.

3. Put the chopped squash in the pot mixed them up well, then put the boiling water in. Add all the spices and season well. Stir it well and cook it for around 10 minutes.

IMG_2672 IMG_2674

4. The get your hand blender and blend them till it’s all nice and creamy. I don’t like adding cream in as I think it taste fine without. However if you want to add them, you can! Garnish with a bit of parley at the end and it’s all good to go. It’s actually taste better if you eat it the next day for some reason, that’s why my hubby said! He loved it so much he had it for dinner 3 days in the row!

Happy Fall everyone, get rugged up and cozy!

MeatlessMonday: Spinach Potato Fritata with Goat Cheese

It’s so gloomy outside today and I am too lazy to go out for groceries, so I have decided to whip something our from whatever left I had in my fridge and pantry!

Here what I found in my fridge

1 Onion
4 potatoes
4 Eggs
1 box of light cream
Grated Cheese
Baby spinach
Some goat cheese

Here is the end result:

IMG_2671

I think I need more eggs next time!

Here how its done:

1. Put the eggs and around 150 ml of cream in a separate bowl, season well with salt and pepper and grated Cheese.
2. Add 1 teaspoon of dijon mustard and 1/4 or 1/2 of dried cayenne pepper(hot) or smoked pepper (not hot). If you don’t like spicy just ignore the pepper bit.
3. Mixed it all up!

IMG_2663

Mixed it up! I like it a bit spicy

4. Slice the onions, than sweat the onions with olive oil and salt, in a low heat until it’s all nice sweet-smelling and golden.

IMG_2659

Sweat the onions.

5. Slice the potatoes thinly, arrange them in the dish.
6. Next put some fresh baby spinach leaves (you can use any time of greens if you want) and the cooked onions
7. Repeat for second layer.

IMG_2660

Make sure you slice the potatoes really thin

IMG_2662

Layer it up!

8. Then pour in the egg mixtures, normally you need to cover up until the top, but because I don’t have enough eggs, that will do.
IMG_2664

9. Put slices of goat cheese on top (if you don’t have goat cheese just use normal grated cheese) and now you are ready to bake for 30 minutes in a 180 C oven.

IMG_2665

Ready to bake!

Happy Meatless Monday, eating less meat help reduce your carbon footprints!