鳳梨酥（Pineapple Tart)
Friday, 1 March 2013
Thursday, 28 February 2013
Wednesday, 28 November 2012
Carrot Juice and Cake
Carrot Cake with sweet cream cheese, a bite! You will know why it never goes out of your mouth. Juicing my carrot using my newly bought Slow Juicer, the carrot juice is delicious and nutritious.
One of the benefits of drinking carrot juice is the reduced risk of heart disease. Using the convention juicer, a lot of fibre will be stripped away in the juicing process, whereas, this slow juicer won't.
After drinking the delicious carrot juice, the grated carrot could be used to make carrot cake. Here it is the recipe by Ray;
10 servings:-
1. Plain Flour 140g
2. Bio Protein 30g (eCosway)
3. Baking Powder 3/4 teaspoon
4. Baking Soda 3/4 teaspoon
5. Ground Cinamon 1 teaspoon
6. Chinese 5 Spices 3/4 teaspoon
7. French Sea Salt 1/2 teaspoon
8. Grated Carrots 170g
9. Orgnaic Raw Cane Suger 110g (eCosway)
10. Molasses Sugar 30g (eCosway)
11. Eggs 2 for medium size and 3 for small size
12. Plain Yogurt 85g
13. Sunflower Oil 80g
- Sift the flour, Bio Protein, baking powder, baking soda, spices and salt all together into the mixing bowl
- Add the grated carrots and toss until they are well-coated with flour mixture
- In another mixing bowl, whisk the sugar, brown sugar, eggs and yogurt until combined
- While whisking the mixture,drizzle in the Sunflower oil until completely combined
- Pour the liquid mixture into the carrot mixture and stir until just combined
- Pour the cake batter into a prepared cake pan and bake @ 175 oC for 50 mins (for completely cooked cake, inserted a toothpick into the centre of the cake and it should come out clean and dry)
- Remove the pan from the oven and allow to cool. After 15 minutes of cooling, turn the cake out onto a rack and allow to cook completely
- Frost with Cream Cheese Frosting onto the cake
Cream Cheese Frosting
1. Cream Cheese 125g
2. Icing Sugar 40g
3. Plain Yogurt 100g
- In a mixing bowl, whisk together the cream cheese, icing sugar and plain yogurt until smooth.
Enjoy Your Carrot Juice!
The link below shows the processes of making a carrot cake:-
Thursday, 22 November 2012
Cotton Soft Japanese Cheesecake
Recipe adapted from:
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/2312/Recipe.cfm
Chocolate Mousse
Home-made Chocolate Mousse can be easy.
Recipe by Ray;
2 Servings Chocolate Mousse
1. Twister Pro Mug
2. Viviani 72% Dark Chocolate Block 8 Small Blocks (about 35g)
3. Bio-Lecithin 4 Teaspoons
4. Organic Raw Cane Sugar 3 Teaspoons
5. Hot water 100 ml
6. French Sea Salt 1 pinch
- Chop the chocolate into smaller pieces
- Add together the chocolate, sugar, water & salt into a microwave safe container
- Microwave (at highest setting) the mixture for 2 rounds of 30 seconds or until the chocolate melted (stir the mixture on every round)
- Set aside the mixture to cool down completely
- Pour the chocolate mixture and Lecithin into the Twister Pro Mug and set aside for 15 minutes to allow Lecithin to absorb the mixture
- Blend the mixture until it doubles in size and thickens, keep blending until smooth (use teaspoon to help emulsification of the chocolate mousse mixture)
- Serve on Martini glass and strawberries
Refer to the link below:
Enjoy!!
Frothy Coffee
Sunday morning, make yourself a cup of frothy coffee served with a sweet "Melting Moment". It's really refreshing!
The process is really simple. A battery-operated Frother stick will be enough to make a coffee foam. Learned from my husband's colleague, this simple recipe is as follows:-
1. 3 teaspoon of instant coffee powder
2. 3 teaspoon of caster sugar
3. 30 cc of hot water (approximate)
Froth the mixture until it's frothy and smooth, making an ideal foam. Add it onto three cups of hot milk and stir.
You can refer to the website as follows:-
Wednesday, 14 November 2012
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