Saturday, 2 September 2017

Oreo Cream Cake | Recipe


INGREDIENTS
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

CREAM
200ml of whipping cream,
20g of sugar

Crushed Oreos/ extra Oreo crumbs to garnish

METHOD
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!

Saturday, 26 August 2017

Mango Rose Cake | Recipe


INGREDIENTS
CAKE
3 egg yolks,
45g of sugar,
2 tbsp of milk,
3 tbsp of oil,
1 tsp of vanilla extract,
45g of all-purpose flour,

3 egg whites

CREAM
375ml of whipping cream,
3 tbsp of sugar

2 mangoes,
sponge fingers

METHOD
*Preheat oven to 180C
1. Whisk together the egg yolk and sugar until slightly pale.
2. Whisk in the milk, oil and vanilla extract until smooth.
3. Add in the flour and whisk briefly until smooth.
4. Whip up the egg whites until stiff/soft peaks form. Gently fold in a little bit of the egg whites at a time until well mixed in.
5. Pour batter into two 6 and a half inch, lined cake pans. Drop the pan gently 3 times to release any trapped air bubbles.
6. Bake for 15-20 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Once baked, drop the cake to prevent shrinkage as it cools.

8. Whip the cream and sugar until soft peaks form. Set aside.
9. Peel the 2 mangoes using a vegetable peeler to remove all skin.
10. Cut each mango beside the pit to get 2 halves.
11. Carefully cut thin slices from each half (vertically). Cut scrap pieces of mango into rough cubes.
12. Place cream into a piping bag fitted with a star tip.
13. On a large cake board, spread/smear a small dollop of cream to stop the cake from moving.
14. Place cake on the cake board, and spread a thin, even layer of cream on top.
15. Pipe a cream border around the edge of the cake and fill the centre with the scrap mango cubes.
16. Cover the whole cake with the second layer of cake before covering the entire cake with a layer of cream (using a decorative palette knife).
17. Cover the sides the sponge finger biscuits (sugar coat facing outside).
18. Pipe cream in a wave-like motion around the edges on top of the cake.
19. Fill in the centre by overlapping mango slices from the edges to the centre of the cap, forming a rose pattern. In the centre, curl a small slice and fit it into the hole.
20. Refrigerate the whole cake for 3-8 hours (preferably overnight) so that it can set, and to avoid it from falling apart when cut.
21. Slice, serve and enjoy!

Saturday, 1 July 2017

Homemade Donuts from Scratch | Recipe


INGREDIENTS
295g bread flour,
3 tbsp sugar,
3 tbsp unsalted butter,
1 and 1/2 tsp of dried, active yeast,
120ml of warm milk,
1 egg,
1/4 tsp of salt

METHOD
1. Whisk together the flour, sugar, salt and dried yeast together in a large mixing bowl to aerate.
2. Create a well in the center of the dry ingredients and add the egg, butter and milk.
3. Knead for 3-5 minutes using a stand mixer, or 6-7 minutes by hand.
4. Grease a large bowl, roll the dough into a ball, and cover it with a plastic wrap (directly touching the dough).
5. Let rise in a warm, draft-free place for 1 and a half to 2 hours. I like using the microwave (switched OFF)- I place the dough inside along with a cup of hot water to rise.
6. Once risen, place dough onto a well-floured work surface.
7. Roll dough using a rolling pin to around a half-inch thickness.
8. Cut 2 and a half inch circles using a circular cookie cutter. Within each circle, cut a smaller hole in the centre using (e.g the wide end of a piping tip).
9. Place the donuts and the corresponding donut holes onto a lined baking sheet, Cover loosely with plastic wrap and let rise for 45 minutes.
10. Once risen, heat 2 inches of oil in a large pot to 190C. To test to know if the oil is hot enough, pinch a piece of dough and drop into the oil- if it sizzles and floats, it is ready.
11. Place donut into the oil and cook for about 45-60 seconds on each side. Make sure to not overcrowd the pot (i.e only cook a maximum of 2 dounts at any one time) as this may drop the temperature of the oil, resulting in uneven cooking.
12. Let the donuts drain on some paper towels and let cool.

TOPPINGS
Cinnamon Sugar;
1/2 cup of sugar + 2 tbsp of cinnamon = mix together until no clumps of cinnamon remain

// Nutella
// Powdered Sugar Glaze;
1/2 cup of powdered sugar + 1 and a half tbsp of water = mix together until a smooth glaze/icing is formed

Decorate the donuts however you want with the toppings described above. For the cinnamon sugar, it is best to do this whilst the donuts are still warm so that the sugar sticks well. Enjoy!

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.