Taiwanese Pancake

This is a well known taiwanese snack. It's normally found in night markets and even tough it's tasty, it's usually really oily and of course, fattening. So this is my healthier version of the pancake.

You'll need :

100g medium protein flour
50g wholemeal flour
1 medium-sized potato
2 tbsp olive oil
1/4 tsp salt and pepper
45ml warm milk
40-50g scallion & mozzarella cheese

Steps :

1. Peel the skin of potato and boil it in salt water until soft. Once that's done, dry the moisture in the potato with a clean towel and mash it.

2. Once that's done, dry the moisture in the potato with a clean towel and mash it.

3. Mix all the ingredients excluding scallion and cheese.

4. Kneed the mixture into a dough and add in the scallion and cheese gradually by folding it into the dough. Feel free to sprinkle flour if it gets too sticky.

5. Let the dough rest for 30 minutes approximately.

6. Cut them into six pieces and roll them out flatly.

7. Pan fry them with just a little canola/olive oil until golden brown. If you want a healthier option, just bake it.

8. Eat them as it is or drizzle sauce of your choice. Enjoy :)

Healthy Guilt-free Sundae !

sunshine + sundae = perfection!! 

Ice cream! 

Yes ice cream, but healthier way!

This recipe taste exactly like those typical smooth vanilla ice cream that you always been craving for. 

Serve 1

You'll need :

1  medium banana (7' inches) 

1/2 cup Greek yoghurt 

1 tbsp honey

1/4 tsp vanilla extract

Toppings of your choice  ( check out my homemade healthy trail mix! ) 

  Or any berry jam if you like berries sundae

A blender 

Steps:

1. Slice the banana and freeze until harden.

2. Blend together all the ingredients except the toppings once the banana is harden. 

3. Pour out and top with your favourite toppings. enjoy ! 

Or you can further freeze the ice cream. 

 

Trust me you'll have the most delicious guilt-free ice cream ever!! 

Homemade healthy trail mix

This healthier and no sugar added trail mix is best for snacks or with cold yogurt! 

Or top with sundae ice cream ..mmmmmm

Serve 1-2 

You'll need : 

1/2 cup of porridge rolled oats 

2 tbsp of honey

1/4 cup of nuts 

Dried fruits of your choice

Chocolate chips 

Seeds of your choice

Steps :

 

Preheat your oven to 180°c

1. Combine the oats and honey in a bowl, and roast together with the nuts and seeds. Shake them periodically to avoid burnt.

2. Roast until golden brown and let cool, chop the nuts coarsely if you prefer, then stir in dried fruits and you're done! 

It's crunchy and sweet without adding excess fats and sugar. Happy cooking !:) 

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 

Filling: 

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)

Steps: 

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

Steps:

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 :)

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

Steps: 

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!