Tuesday, 30 July 2013

Vegan kiwi cheesecake

Another Vegan friendly dessert! 
It's so healthy and yummy. Raw food aren't gross like what you probably thinking of big bowl of tasteless salad .
This easy no bake version of cheesecake will definitely makes you happy!

You'll need : 
*serves 2-3

For the crust : 
1 cup of walnut
4 large dates 

1/2 cup Greek yoghurt
2 tbsp honey
1/2 cup edamame beans
2 lemon wedges ( one inch in total, juiced)
1 cup soaked cashew nuts
1-2 kiwis ( sliced , 1/2 inch)
1 tsp gelatin ( dissolved in 1 tbsp hot water)


Line a small cake tin with cling film

1. Grind coarsely the walnut and dates. Press firmly onto the lined cake tin.
Set aside.

2. Blend all the ingredients except the gelatin mixture and kiwi until silky smooth.

3. Line sliced kiwis on top of the crust.

4. Mix the batter with the gelatin thoroughly . Pour it into the cake tin.

5. Tap under the cake tin gently to remove air bubbles. Chill before serve. 

The Light green colour is so refreshing !

Avocado pound cake

Buttery rich taste of the avocado brings the pound cake to an another higher level !
Besides its taste, avocado is also a superfood. Good quality of healthy essential fats that makes your skin glows.

You'll need :

115gm butter
50gm sugar
120gm avocado flesh  (very ripe and mushy, scrape all the way to the skin for best colour)
1 Tbsp lime/lemon juice
150gm condensed milk
200gm cake flour
100gm all purpose flour
1 tsp baking powder
¼ tsp baking soda (use more if your avocado is not very ripe)
2 large eggs

1. Combine avocado flesh with lemon juice and mash until fine. Pass it through a sieve. Set aside.

2. Sift cake flour, all purpose, baking powder and baking soda together. Set aside.

3. Preheat oven at 150(fan)/170C. Prepare a loaf pan about 3x8 ( desired pan)

4. Cream butter and sugar until pale and fluffy. Beat in eggs, one by one, beating well after each addition. Beat in condensed milk until well incorporated. Put half the sifted flour in and mix on low speed. Add the balance of flour. When everything is smooth, on low speed beat in avocado puree.
5. Pour batter into prepared pans and bake for 35 minutes or until done.
To test, insert a toothpick into the center and if it comes out clean, then it's perfectly cooked :)

Monday, 29 July 2013

Salmon en Croute

Another show-off dishes! great for sharing with friends and family. 

Delicious dish doesn't need to be fancy, fancy dishes are not always delicious.

This is an easy impressive French dish that will take your breathe away..

Salmon is also a superfood, a great source of protein and omega-3 !

You'll need :

1 sheet of puff pastry / short crust pastry
( store bought or homemade ) 
400g of salmon fillet
60g unsalted butter, softened
Finely grated zest of 1 lemon
Generous handful of basil leaves
Small handful of dill leaves
Sea salt 
Freshly ground black pepper
1 tbsp wholegrain mustard 
Plain flour, to dust
1 egg yolk, beaten


1. Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.

2. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.

3. Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.

4. Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.

5. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6.

6. Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.

7. Rest the salmon for 5 minutes, then cut into portions using a serrated knife. 

Enjoy ! 

Fat-free vegan cheesecake

My love towards cheesecake never ends. With this healthier , high protein , all natural cheesecake, you'll be amazed by the texture and taste. 
I couldn't differentiate the normal cheesecake with my fat free vegan cheesecake ! 
It taste like 100% made with cheese!

You'll need: 

For the crust : 
Digestive biscuits (about 20-25 pieces)
4 tbsp of milk

For the filling :
1 1/2 cup cashew nuts
1 1/2 cup tofu
1 1/2 cup non-fat Greek yoghurt
1/2 cup of agave or honey
1 tsp vanilla extract 
1/2 a lemon ( juice) 
1/2 cup milk 
1 tbsp gelatin ( melted in 2 tbsp of hot water)
1/2 tsp salt 

Steps : 
Soak the cashew for 5 hours, do not more than 8. Drained and set aside.
Preheat oven to 180°c

1. Crush the digestive biscuits and mix with the milk thoroughly. Press firmly onto a parchment paper lined cake tin.

2. Bake the crust for 10 minutes.

3. In a blender, mix in all the filling ingredients and blend until silky smooth. 

4. Pour the batter onto the crust and bake for 20-30 minutes until set.

5. Let cool to room temperature, then chill it for at least 8 hours to achieve the cheesecake texture. 

Have a slice and enjoy the 'cheesecake' ! 
Bring it to a party and wow your friends! 

Thursday, 25 July 2013

Banana apple muffins

It's banana!
Yes, banana!

It's another banana recipe again.
I couldn't express in words how much I love to eat banana . So I made myself some banana treats . This time pair up with an apple. = bapple?
And also a great breakfast idea too!
You can too with chopped nuts before bake them:) 
You'll need: 
  • apple
  • 1/4 tsp cinnamon powder
  • large ripe bananas
  • 60 gm melted butter
  • 100 gm sugar
  • egg, beaten
  • 125 ml milk
  • 240 gm cake flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt


  • Prepare oven at 175°c.
  • Peel and deseed the apple. Cut into about 1cm dices. ( I grated them) Mix with the cinnamon powder. Set aside.
  • Use a large spoon or a food processor to mash the banana into paste. Add the melted butter, sugar and egg. Combine well. Stir in the milk.
  • Combine the flour, baking soda, baking powder and salt well. Sift into the banana mixture in 3 batches. Lightly combine all ingredients with a spatula or balloon whisk between each addition. Don’t over stir the batter because you don’t want your cup cakes turn hard as gluten forms inside. Mix in the diced apples.

  • Spoon and divide the batter into the lined muffin trays. Bake in the preheated oven for about 30 to 35 minutes, or until cooked through. Test with an inserted needle that comes out clean. Remove from the oven and let them cool on a wire rack. Enjoy while the cup cakes are still warm.
See what I've found ?:O

Friday, 19 July 2013

Steamed banana cake

I will make this whenever my mum brought home with some bananas. The sweet, fragrance smell of the ripen bananas are what makes me so in love with this eggless, vegan, healthy steamed cake.

(Make one regular bunt cake)
You'll need :
1 1/2 cups of flour
1/2 cup of rice flour
2 tbsp of baking powder
1/2 tsp of baking soda
Pinch of salt
1/4 cup of honey/sugar/stevia
3 bananas ( mashed )
1 banana ( cubed )
1 cup of milk
1/2 cup yoghurt
4 tbsp melted butter

Topping (optional) :
Dried fruits 
Chocolate chips ( I know, it's good!)

Steps :
Prepare your steamer, making sure they are steaming on high heat

1. Combine flours,baking powder, baking soda, salt and sugar in a large mixing bowl. ( skip sugar when you are using liquid sweetener)
2. Mash 3 bananas, combine with milk, yoghurt,honey (if you're not using sugar) melted butter. Stir well.
3. Make a well in the centre of the dry ingredients, stir in the wet ingredients all at once.
Mix thoroughly.
4. Pour into lined or greased and floured bunt cake tin ( I use silicon ) and steam on high for 20 minutes. ( top with toppings before steaming)
5. Let cool and serve !

Soft and fluffy! Less oil and sugar. Awesome!

Saturday, 13 July 2013

Scottish shortbread cookies

With a cup of tea or coffee, shortbread is always the best classic accompaniment to your afternoon tea.
This rich and crumbly cookies will make your day.
I promise.

You'll need:
250g butter ( soften )
85g rice flour
85g sugar
3 3/4 cup of all purpose flour

Steps :

1. Sift together the rice flour and all purpose flour, set aside.
2. cream the butter and sugar until light.
3. Combine the flour and butter mixture together, gently knead them with your hands.

4. Roll out about 1/2 - 1 cm thick, poke the dough with fork. 

5. Divide them into cookies evenly, bake them for 20 minutes, or until golden brown.
6. Douse with Sugar as soon as they come out from the oven. Let cool on a wire rack.

Guilin Fried Ribs

Fragrance of the spices and marinates, you can't resist! :)

You'll need :

Ingredients A :
300g pork ribs 
20 g water

Ingredients B :
50g onions
50g celery
50g carrot
2 red chillies 
50g chopped garlic

Seasoning A :
 50g soy sauce
50g oyster sauce 
20g chicken stock granules
20g sugar

Seasoning B :
50 g all purpose flour
50 g corn flour

1. Stir all ingredients B together until well-mixed, put in ribs and marinate for about 2 hours.
2. Stir flour and corn flour together until well-mixed, add in marinated ribs and stir to coat it well.
3. Heat oil in wok, put in coated ribs and fry for 4-5 minutes until cooked, dish out to serve!!