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

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.

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,

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

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

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

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)

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!

Sunday, 1 October 2017

Hong Kong-Style Puff Pastry Egg Tarts 酥皮蛋撻 / 油皮蛋撻 (Easy Method) from Scratch | Recipe

Have you wanted to learn how to make those delicious flaky egg tarts eaten at dim sum or at a local Chinese bakery? Now I've created a recipe to make just that, except there's no knead to fold and fold strenuously to create the puff pastry- I'll be showing you a much easier way (and it's more time saving too!)

Puff Pastry dough recipe
330g of All-Purpose Flour (chilled in the fridge for at least 1 hour beforehand),
200g of Unsalted Butter (Frozen),
7-9 tbsp of Water (with a few ice cubes in),
1 tbsp of Lemon Juice

1. In a large bowl, pour in the cold flour. Then, using a cheese grater, grate in the frozen butter.
2. Using a fork, coat the butter shavings well with the flour.
3. Add in the ice cold water, one tablespoon at a time, mixing until a rough ball forms.

The reason for adding the water a tablespoon at a time is so that you don't add too much which would create a wet dough- not what we're looking for. Depending on the humidity of your location, you could be using 7 tbs if you are in a humid/wet environment. For a drier environment you're looking towards adding 9tbsp max.

4. Add in the lemon juice and mix until a rough ball is formed. Feel free to use your hands and then place this dough ball onto a sheet of plastic wrap. Wrap well, flatten into a disk and then refrigerate until used.

Egg Tart filling recipe
95g of Sugar,
260ml of hot Milk,
2 Eggs,
1/2 tsp of Vanilla Extract

If you would like the egg filling to look more traditional, I suggest adding a few drops of yellow food coloring to give it that golden yellow color.

1. Mix together the hot milk (heated in the microwave for around 1 minute) and sugar until it is dissolved. Let it cool before using.
2. Once cooled, whisk the 2 eggs in a large bowl. Then, whisk in the milk and vanilla extract. Now would also be the time you would ass the food coloring if desired.
3. Strain this mixture to remove any impurities and to achieve a smooth mouth-feel once baked.

4. Take the dough out and roll out to 12x12 inches on a floured surface.
5. Using a circular cookie cutter roughly the same size as your egg tart pans, cut out circles of dough.
6. Grease your egg tart moulds generously with butter.
7. Push the dough into the egg tart mould (in a pinching motion with your thumb in the tin and your index finger outside) so that you get a thin bottom and thicker sides. Also, push the dough slightly above the sides of the tin so it forms a high border.
8. Pierce the bottom of the dough with a fork several times, making sure not to pierce through the dough fully otherwise the egg filling will leak and will be hard to remove later on.
9. Fill each egg tart tin with the egg mixture until around 80% full.
10. Bake at 170c for 20-25 minutes. Let cool slightly and then serve warm while still crunchy and fresh!

Saturday, 2 September 2017

Oreo Cream Cake | Recipe

3 egg yolks,
6 Oreo cookies, crushed into fine crumbs,
20g of sugar,
20ml of milk,
1 tsp vanilla extract,
20g of flour,
10g of cocoa powder,
3 egg whites

200ml of whipping cream,
20g of sugar

Crushed Oreos/ extra Oreo crumbs to garnish

1. In a food processor, blend the Oreo cookies into fine crumbs, Set aside.
2. Whisk together the egg yolks and sugar in a large bowl until light and pale. Then, whisk in the milk and vanilla extract until smooth.
3. Add in the Oreo crumbs, flour and cocoa powder and whisk briefly until just combined. The batter should be slightly thick.
4. In a separate bowl, whip up the egg whites until stiff peaks form. Make sure the bowl is free from fat or grease/oil and is very clean to ensure that the egg whites whip up to their full potential.
5. Fold in 1.3 of the egg whites into the egg yolk mixture. Then fold in the other thirds gently- incorporating the egg whites in small batches rather than adding them all at once ensure they are efficiently mixed in.
6. Pour batter into a lined rectangular baking pan and bake at 180C for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Let the cake completely cool once baked. Once cooled, use a large cookie cutter to cut out circles of cake around 5 inches in diameter.
8. Meanwhile, whip the cream and sugar in a large bowl until soft peaks form. Then, transfer this cream into a large piping bag fitted with a star tip.
9. Place a circle/layer of cake on a large cake turn-board and pipe cream in a wave-like motion around the edges (backward and forward motion) before piping in the centre.
The result should be a nice even layer of cream on top of the cake.
10. Sprinkle crushed Oreo cookies before placing another layer on top. Repeat this layering process until you end up with the layers of cake and 3 layers of cream.
11. For the top, exposed layer of cream, garnish/decorate with Oreo crumbs.
12. Refrigerate cake for at least 3 hours in fridge before serving to ensure all the layers are all set. Enjoy!