Thursday, 15 June 2017

Berry Smoothie Bowl | Recipe


INGREDIENTS
1 cup of frozen, mixed berries,
1/2 cup of coconut water,
1/2 tsp of green tea powder,
1 ripe banana,

sliced bananas + peaches + rolled oats + chia seeds + fresh coconut pieces + sliced almonds

METHOD
1. Blend the frozen berries, coconut water, green tea powder, and banana in a blender until smooth and no lumps remain.
2. Pour smoothie into a bowl, and decorate accordingly with sliced bananas, peaches, rolled oats, chia seeds, fresh coconut pieces and almonds!
3. Enjoy!

This smoothie bowl is so refreshing for the summer and it's also super healthy too. Packed with super foods such as green tea and chia seeds and almonds, this smoothie bowl will not only satisfy your eyes but your health too!

Thursday, 1 June 2017

Nutella Cookies | Recipe


INGREDIENTS
113g unsalted butter,
1/2 cup Nutella,
1/2 cup brown sugar,
1 egg,
1 tsp vanilla extract,
1 cup all-purpose flour,
2 tbsp cocoa powder,
1/2 tsp baking soda

METHOD
1. Beat the butter, Nutella and brown sugar together until light and fluffy.
2. Add in the egg and vanilla extract, and mix until well combined.
3. Stir/fold in the flour, cocoa powder and baking soda until briefly mixed. Then, beat for a few seconds to ensure everything is fully combined.
4. Scoop spoonfuls of cookie dough onto a lined baking sheet. Leave 2-3cm between each mound of cookie dough.
5. Bake for 10-13 minutes at 190C. Do not over bake otherwise the cookies will be hard, rather than chewy and soft.
6. Let the cookies cool slightly, and serve warm with a large glass of cold milk- enjoy!

Monday, 1 May 2017

Angel Food Cake | Recipe


INGREDIENTS
3 egg whites,
100g sugar,
1/4 tbsp of lemon juice,
1/2 tsp of vanilla extract,
42g cake flour

METHOD
1. In a large bowl, beat together the egg whites and sugar until frothy.
2. Whisk in the lemon juice and vanilla, and beat until stiff, glossy peaks form.
3. Sift in the flour and gently fold until just combined. Do not over mix or you'll deflate the mixture.
4. Pour batter into a chiffon // angel food tube cake pan. Run a knife through the batter to get rid of air bubbles.
5. Bake at 180C for 40-45 minutes. Once baked, invert the cake onto a flipped, flat-topped tumbler.
6. Cool completely upside down for 1 and a half hours to prevent shrinkage.
7. Run a knife around the edges to loosen the cake. Release and place on a plate to serve. Dust with a generous amount of powdered sugar.
Slice and enjoy with cream and fresh berries!

0g of fat. Pure goodness!

Saturday, 1 April 2017

Oreo Cream Puffs | Recipe


INGREDIENTS
12 Oreo cookies,
1 egg yolk,
2 tbsp sugar,
2 tbsp cornstarch,
1/2 cup cream,
1/2 cup milk,

1/2 cup water,
4 tbsp butter,
1/4 cup all-purpose flour,
1 tbsp cocoa powder,
2 tbsp sugar,
2 eggs

METHOD
*Preheat oven to 220C
1. Separate 12 Oreo cookies so that you're left with 12 creme fillings and 24 thin chocolate cookies.
2. Grind the chocolate cookies in a food processor until a fine powder is formed. Set aside.
3. Whisk egg yolk, sugar and cornstarch until thick. Then, whisk the cream and milk until smooth.
4. Sift this mixture using a strainer into a pan. Heat on low heat whilst constantly stirring until the custard thickens and leaves a trail behind when whisked.
5, Whisk in the 12 Oreo creme fillings until melted and smooth.
6. Transfer the custard into a large bowl and cover with plastic wrap, making sure it touches the custard itself to prevent a skin from forming.
7. Let the custard cool completely whilst we make the cream puffs themselves.

8. In a large pan, heat the water and butter until melted on low to medium heat.
9. Add in the flour, chocolate cookie crumbs, cocoa powder and sugar. Stir until a dough forms and there is a film at the bottom of the pan. Let this cool completely.
10. Once cooled, whisk in one egg until the dough is nicely loosened. Whisk in the other egg.
11. Transfer mixture/dough into a piping bag and snip a 1/2 inch from the tip.
12. Pipe mounds on a lined baking sheet, ensuring 2-3cm is left between each mound.
13. Bake for 20-25 minutes or until fully risen.
14. Cool in the oven for 30 minutes with the oven door open slightly. This helps prevent shrinkage and deflation of the cream puffs.
15. Take them out and let them cool completely on a wire rack.

16. Fill a piping bag with the custard, fitted with a star tip/nozzle.
17. Flip a cream puff upside down and puncture the bottom with the tip, squeezing gently to gfill with custard. It is done filling when you feel the pressure of the cream puff increasing as it expands until it feels like it's about to ooze.
18. Dust and garnish with powdered sugar and enjoy.

Wednesday, 1 March 2017

S'mores Cupcakes | Recipe


INGREDIENTS
1 egg,
120ml buttermilk,
60ml vegetable oil,
1 tsp of vanilla extract,

1/2 tbsp instant coffee,
120ml of hot water,

290g of all-purpose flour,
35g of cocoa powder,
130g of sugar,
1 tsp of baking soda,
1/2 tsp of baking powder,

METHOD
*Preheat oven to 180C
1. Whisk together the egg, buttermilk, oil and vanilla extract in a large bowl until well combined.
2. Dissolve the coffee in the hot water. Add to the liquid ingredients.
3. Sift in the flour, cocoa powder, sugar, baking soda and baking powder. Beat briefly on a low speed until just combined.
4. Scoop the batter into a lined cupcake pan using an ice cream scoop or just a tablespoon measure.
5. Bake cupcakes for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
6. Let cupcakes cool completely on a wire rack.

ICING: 2 egg whites + 1/2 cup sugar + 1/2 tsp of vanilla extract (+ optional graham cracker to garnish)

1. Fill a saucepan half way full with water. Simmer on a low to medium heat.
2. Place another pan on top of this saucepan. Add the egg whites and sugar and then whisk immediately.
3. Continue whisking until the sugar is dissolved (i.e no 'gritty' noises made when whisked).
4. Transfer egg whites into a large bowl and whisk until stiff peaks are formed. Fold in the vanilla extract.
5. Transfer to a large piping bag and snip the end off so as to produce a circular, smooth look when piped.
6. Pipe on the cupcakes from the center and swirl out. Decorate with a small graham cracker.
7. Using a flaming device (e.g. kitchen-grade blowtorch), lightly flame the meringue to achieve the golden brown, toasted marshmallow effect. Enjoy!

Wednesday, 1 February 2017

Butter Cookies | Recipe


INGREDIENTS
125g all-purpose flour,
25g cornstarch,
25g powdered sugar,
1 tsp vanilla extract,
125g unsalted butter,

110g bittersweet chocolate

METHOD
*Preheat oven to 180C
1. Beat butter and vanilla extract until light and fluffy.
2. Sift in flour, cornstarch and powdered sugar.
3. Fold gently with a spatula until a rough dough forms. Mix on low speed until well combined. The dough should be soft and pliable.
4. Place dough into a piping bag fitted with a star tip.
5. Line a baking sheet with parchment paper.
6. Pipe swirls from the centre out onto the baking sheet. Leave around 2-3cm between each piped swirl.
7. Bake for 13-17 minutes until golden brown and fully cooked through.
8. Let cookies cool on a cooling rack, and meanwhile, melt the bittersweet chocolate in the microwave for 1 and a half minutes, at 30 second intervals stirring after each one.
9. Once chocolate is completely smooth and melted, dip the cookies halfway and then place the cookies on a sheet of parchment paper.
Let the chocolate harden before serving with a glass of milk, or a steaming hot cup of tea.

TIP: Ensure that the butter is at room temperature otherwise it will be very hard to mix and incorporate it into the other ingredients.

The resulting cookies are melt-in-your-mouth delicious and are so mouthwateringly buttery. As shown in the video, you can also pipe out straight to form your traditional Viennese biscuit shapes with with you can use to sandwich melted chocolate- the choice is yours, feel free to experiment!

Sunday, 1 January 2017

Green Tea, S'mores & Java Chip FRAPPUCCINO | Recipes





















                                                                                                                                                                GREEN TEA FRAPP.
INGREDIENTS
1 cup ice,
1 cup milk,
2 tbsp sugar,
1/2 tsp of vanilla extract,
1 tsp of pure green tea powder,

METHOD
Blend all ingredients together in a blender until smooth. Pour into a cup and
garnish with whipped cream before dusting with green tea powder.

S'MORES FRAPP. (Coffee-based)
INGREDIENTS
1 cup ice,
1/2 cup milk,
1/2 cup of freshly brewed coffee, cooled,
2 tbsp sugar,
marshmallow fluff,
chocolate syrup // sauce

METHOD
1. Blend all ingredients except for the marshmallow fluff and chocolate sauce in a blender.
2. Scoop roughly one heaping spoonful of marshmallow fluff into the bottom of a cup.
3. Cover the marshmallow fluff with a layer of chocolate sauce.
4. Pour in the blended beverage gently on top so as not to mix everything, keeping everything layered.
5. Garnish with whipped cream (and graham cracker crumbs if you so wish).

JAVA CHIP FRAPP.
INGREDIENTS
1 cup of ice,
1/2 cup milk,
1/2 cup of coffee, cooled,
2 tbsp of chocolate syrup,
2 tbsp of chocolate chips

METHOD
Blend everything together. Pour into a cup, garnish with whipped cream and finish with a drizzle of chocolate syrup // sauce.