Tuesday, 1 May 2018

Green Tea Matcha No-bake Cheesecake | Recipe


Matcha Cheesecake | Recipe
75g of digestive biscuits / graham crackers,
40g of unsalted butter, melted,

8g of green tea matcha powder,
70ml of hot water,

70ml of cold water,
9g of gelatine powder,

225g of cream cheese,
60g of sugar,
250ml of whipping cream

Method
1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved. Alternatively, you may use a zip-loc/food-grade plastic bag and a rolling pin to crush the cookies up.
2. Line the bottom of a 6 inch springform cake pan with parchment paper.
3. Pour the biscuit mixture into the pan and press to form an even layer.
4. Set aside to chill in the refrigerator.
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool.
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set.
7. In a large bowl, whisk together the cream cheese and sugar until well combined.
8. In another bowl, whip up the whipping cream until soft peaks form.
9. Whisk the green tea matcha mixture into the cheese mixture until well combined.
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture.
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base.
12. Gently the shake/nudge the pan to even out the mixture.
13. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set.
14. Release cake from springform pan and dust with matcha powder before cutting and serving.

Sunday, 1 April 2018

Lava Cheese Tarts | Recipe






Lava Cheese Tarts | Recipe
100g of butter,
55g of sugar,
1 egg,
220g of flour

225g of cream cheese,
120g of mascarpone cheese,
70g of sugar,
1 egg yolk,
100ml of heavy cream,
1 tsp vanilla extract,
1 tsp lemon juice

Method
1. Beat together the softened butter and sugar until pale and fluffy.
2. Whisk in one egg until well combined.
3. Stir in the flour until a dough forms. Wrap this dough in plastic wrap and chill in the fridge.
4. Whisk together the cream cheese, mascarpone cheese and sugar until well combined and homogenous.
5. Add in the egg yolk and heavy cream. Whisk together until thick.
6. Stir in the vanilla and lemon juice.
7. Take the dough out from the fridge. Divide into 10 rough portions and roll each into a rough ball.
8. Push the dough ball into an egg tart tin so as to form a thin bottom layer of dough and thicker sides.
9. Pierce the bottom with holes using a fork and then bake these tart shells at 180c for 8 minutes or until dry.
10. Using a small ice cream scoop, distribute the cheese batter into the tart shells. Brush the tops lightly with a beaten egg yolk to give it a golden brown colour.
11. Bake at 180c for 10 minutes and not for any longer otherwise the filling will overcook and set.
12. Remove from oven, let cool slightly and serve immediately whilst still warm and gooey.

Thursday, 1 March 2018

How to make Crepes (Easy and Quick) | Recipe










French Crepes | Recipe
1 egg,
1 tbs of unsalted butter, melted,
120ml of milk,
1 tsp of vanilla extract,
65g of sugar,
2 tbs of sugar

Whipping Cream recipe
200ml of heavy whipping cream,
3 tbs of sugar


Method
1. Whisk the egg and melted butter until well combined. Add in the milk and vanilla extract and whisk until homogenised.
2. Whisk in the flour and sugar until a thin batter forms.
3. Strain this mixture to remove lumps.
4. Heat an 8 inch non-stick pan on low to medium heat.
5. Ladle in approximately 1/2 cup of batter (or just enough to form a thin layer when the batter is evenly distributed).
6. Swirl the batter so it covers the pan in one even layer. Flip when the top appears dry.

To make the cream;
1. Whip together the heavy whipping cream and sugar until soft peaks form. For best results, the cream should be cold.
2. Place the cream in a piping bag fitted with a star tip.

Assembly
1. On a crepe, pipe a triangle from the edge to the centre once cooled. 
2. Fill with berries (choppedd strawberries and blueberries are a classic).
3. Fold from the outside in (watch video for more detail).
4. Decorate with powdered sugar and serve.

Note: You can use the same batter to make savoury crepes if you so wish- just fill with a different filling (i.e ham and cheese).

Thursday, 1 February 2018

CHURROS FROM SCRATCH (Baked, Easy) | Recipe


Baked Churros | Recipe
38g of unsalted butter,
1 tbs sugar,
1/2 cup of water,
60g of flour,
1 egg (beaten),
1 tsp vanilla extract

1/4 cup of sugar,
1 tsp of cinnamon,
Nutella

Method
1. In a large pot, melt the butter, sugar and water together on low to medium heat.
2. Once melted, remove from heat and stir in the flour until a dough forms.
3. Place dough in a large bowl and then let cool.
4. Mix in the whisked egg and vanilla extract until a thick paste forms.
5. Transfer this dough into a large piping bag fitted with a star piping tip.
6. Pipe straight lines on a lined baking sheet with even pressure- cut off the end with a knife (watch video).
7. Spray the piped dough lightly with cooking oil.
8. Bake at 220c for 10-12 minutes and then broil carefully until golden brown- watch very carefully as they could burn in a matter of seconds.
9. Once baked, let the churros cool very slightly.
10. In a shallow plate, mix together the sugar and cinnamon. Take the churros and roll them in this sugar whilst still warm.
11. Serve with warmed up Nutella either on the side or by drizzling it on top.

Monday, 1 January 2018

Chia Seed Oat Pudding | VEGAN Recipe


Kick start the new year by eating healthily with this new recipe! The creaminess that the chia seeds create pair perfectly with the texture of the oats. This recipe is perfect as a breakfast as the oats really help you kick start your day with lots of energy.

Chia Seed Pudding | VEGAN Recipe
1/4 cup of rolled oats,
1/4 cup of coconut yogurt,
1/2 cup of coconut milk,
1 tbsp of chia seeds

Method
1. Whisk together the oats and yogurt. Add in the chia seeds and then whisk in the coconut milk.
2. Divide the mixture between 2 ramekins.
3. Cover the ramekins with plastic wrap and then refrigerate for 5-7 hours, preferably overnight, or until fully set.
4. Decorate with chopped strawberries, blueberries, almonds and cacao nibs.

Friday, 1 December 2017

Super Fluffy SOUFFLÉ PANCAKES | Recipe


SOUFFLÉ PANCAKES | Recipe
2 egg yolks,
10g of sugar,
1 tsp of vanilla extract,
15g of greek yogurt,
60ml of milk,
50g of flour

4 egg whites,
30g of sugar,
1 tsp of lemon juice

Method
1. Whisk together the egg yolks and sugar until pale and light.
2. Add in the vanilla extract and greek yogurt. Whisk in the milk.
3. Add in the flour and whisk until smooth.
4. Pour into a pan and cook gently on low heat until thickened, stirring constantly with a spatula.
5. Pour this into a mixing bowl and let cool.
6. Whip up the egg whites, sugar and lemon juice until stiff and glossy peaks form.
7. Whisk in 1/4 of the egg whites into the egg yolk mixture. Gently fold the rest in with a spatula.
8. Grease a large frying pan lightly with oil. Heat on low to medium heat.
9. Use a large ice cream scoop to scoop the batter onto the pan. Cook for 3-4 minutes on each side and flip when the top appears dry.
10. Plate up and decorate by dusting with powdered sugar. Serve warm with a tab of butter.

Wednesday, 1 November 2017

Easy French Toast | Recipe





French Toast recipe

1 egg,
1/2 cup of milk,
1 tsp of sugar,
1 tsp of cinnamon,
2 slices of bread (preferably stale)

A tab of butter
Berries (optional)
Honey or maple syrup (optional)

Method
1. Whisk the egg briefly, then whisk in the milk, sugar, and cinnamon until well combined and homogenised.
2. Preheat a large non-stick pan on low to medium flame.
3. Melt a tab of butter.
4. Soak the bread- one slice at a time in the egg mixture for around 5 seconds on each side.
5. Fry for about 1 and a half minutes to 2 on each side or until golden brown and well cooked through.
6. Plate up the french toast and drizzle with honey or maple syrup. Decorate with fresh berries and serve warm!