tag:blogger.com,1999:blog-71828923017029151552024-02-20T07:46:10.061-08:00iSaamuel's Recipes | Delicious desserts.Delicious desserts made easy. Want to know how to make that Chocolate Cake you had last week at that restaurant? You've come to the right place with full written recipes and video tutorials, along with plenty of tips to guarantee success almost every time!iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7182892301702915155.post-47878614978664847232021-10-31T22:00:00.002-07:002021-10-31T22:00:00.200-07:00New York Cheesecake | RecipeThis is what you think of when you think of cheesecake! The classic New York-style cheesecake which is creamy and has a buttery crust - yum!<div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6or48VMr8Af4Bmlzje2zNgMX3uephJ6YTUS7jDBPI-aWSS1fA-cLibKnx5xmSelqrBGujFm13e53uaZIjgb08AY-rUp7hH4FOvu2rbHL0gJrybinkr5YJEfMK7KR9wAqCKr-WhzP8sgv/s1280/nyc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6or48VMr8Af4Bmlzje2zNgMX3uephJ6YTUS7jDBPI-aWSS1fA-cLibKnx5xmSelqrBGujFm13e53uaZIjgb08AY-rUp7hH4FOvu2rbHL0gJrybinkr5YJEfMK7KR9wAqCKr-WhzP8sgv/w640-h360/nyc.jpg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/7_UeMB7EfDY" width="320" youtube-src-id="7_UeMB7EfDY"></iframe></div><div><br /></div><div><br /></div><div>Ingredients - enough to make for one 6 inch cake</div><div>100g digestive biscuits/graham crackers,</div><div>60g unsalted butter</div><div><br /></div><div>600g cream cheese,</div><div>170g sugar,</div><div>1 tsp vanilla extract,</div><div>2 tbs plain/all-purpose flour,</div><div>2 eggs,</div><div>190g of sour cream</div><div><br /></div><div>95g sour cream,</div><div>1 tbs powdered sugar,</div><div>1/2 tsp vanilla extract</div><div><br /></div>
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<div>Method</div><div>1. Crush the biscuits in a food processor into fine crumbs. Alternatively you may place these in a strong ziploc bag and crush them with a rolling pin.</div><div>2. Melt the butter and mix into the crumbs until a wet sand consistency is achieved.</div><div>3. Pour the crumbs into a lined 6 inch springform pan, spread evenly and pack tightly using the back of a spoon.</div><div>4. Place the biscuit base into a pre-heated 180c oven for 10 minutes. Once baked, let it cool whilst you prepare the cheese filling.</div><div><br /></div><div>5. Whisk together the cream cheese, sugar, flour and vanilla extract until well combined. Whisk in the eggs until well mixed.</div><div>6. Finally, whisk in the sour cream until a smooth batter is formed.</div><div>7. Spray the inside of your cake pan with cooking spray.</div><div>8. Pour the cheese mixture onto your biscuit base and bake in a pre-heated 220c oven for 10 minutes.</div><div>Decrease the temperature to 110c and bake for a final 50 minutes.</div><div>9. Once baked, turn off the oven and open the oven door slightly, using an oven mitt to keep it open and let the cake cool completely inside.</div><div>10. Meanwhile, combined the remainder of the sour cream with the icing sugar and vanilla extract until no lumps remain.</div><div>11. Once the cake has cooled, remove from the oven and pour on the sour cream. Spread it evenly right to the edges.</div><div>12. Cover the cake with foil and refrigerate for at least 8 hours or overnight.</div><div>13. Take the cheesecake out and run a knife around the edges to loosen the cake. Lift the main part of the springform pan up.</div><div>14. Slide the cheesecake onto a plate and pull the parchment paper from underneath it.</div><div>15. Slice and serve.</div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-40458411431582078932021-09-30T21:00:00.002-07:002021-09-30T21:00:00.166-07:00Coconut Cream Cupcakes | RecipeDreamy coocnut cream cupcakes that are as soft as a cloud yet as fragrant as the tropics... make these today!<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxswwlt9Wilb5Oo-FMxasjTcI87m1qDjJ-jQsedxy_0k-0C6STDNc3c-Mn0UDM8omzavoXUkzDd9HF47YNFvWiPXkIYZXG4POE0NHR5kFlgrIBvJNH-o7SLafBQpzKE8MPKJS7kzefyCm/s1280/cc.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxswwlt9Wilb5Oo-FMxasjTcI87m1qDjJ-jQsedxy_0k-0C6STDNc3c-Mn0UDM8omzavoXUkzDd9HF47YNFvWiPXkIYZXG4POE0NHR5kFlgrIBvJNH-o7SLafBQpzKE8MPKJS7kzefyCm/w640-h360/cc.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/tjTU1vgO67w" width="320" youtube-src-id="tjTU1vgO67w"></iframe></div><div><br /></div><div><br /></div><div>COCONUT CREAM CUPCAKES | Recipe</div><div>Yields 6 large cupcakes</div><div><br /></div><div>Ingredients</div><div>3 egg yolks,</div><div>1 tsp vanilla extract,</div><div>3 tbs coconut oil, melted,</div><div>2 tbs coconut milk,</div><div>45g self-rising flour,</div><div><br /></div><div>3 egg whites,</div><div>45g sugar</div><div><br /></div><div>1/4 cup dessicated coconut,</div><div><br /></div><div>370ml whipping cream,</div><div>3 tbs sugar,</div><div><br /></div><div>2 tbs dessicated coconut</div><div><br /></div>
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<div>Method</div><div>1. In a large mixing bowl, mix together the egg yolks, vanilla extract, coconut oil and milk until smooth.</div><div>2. Mix in the flour until just combined.</div><div>3. In a separate large bowl, whisk together the egg whites and sugar until soft peaks form or when they don't move when you flip the bowl upside down.</div><div>4. Gently fold in the egg whites into the egg yolk mixture a little at a time until well combined.</div><div>5. Divide the batter evenly between 6 large cupcake cases using an ice cream scoop.</div><div>6. Sprinkle on dessicated coconut on top of each one before baking in a preheated 180c oven for 20 minutes. Once baked, let them cool inside the oven completely with the oven door ajar - this is to prevent shrinkage.</div><div>7. Meanwhile, whip the cream and sugar into soft and pillowy peaks. Set aside.</div><div>8. Toast the 2 tbs of dessicated coconut on a baking sheet at 180c until lightly browned before letting them cool completely.</div><div>9. Scoop a dollop of cream on top of the cupcakes using an ice cream scoop before flattening slightly using the back of the ice cream scoop.</div><div>10. Decorate by sprinkling the toasted coconut on top and then serve.</div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-52546008976178023872021-08-31T21:00:00.004-07:002021-08-31T21:00:00.192-07:00Matcha Mochi Cookies | RecipeThese cookies are so unique, I was absolutely blown away with the result! The soft matcha scented cookies coupled with the chewy mochi interior was such a perfect combination - you guys HAVE to try this!<div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOQCtWbI8CMsKDMU8Yo5v1roBXWDnyW2P_QHsYvgqwBg7tnbk3xi43mhDxGB-WkyTo05SSKbz_uiRfQy9jfHK1a8fAoE6eUPbipuDraA0Iub3eyVGhQGUr4UQoZ3SNfKJT445b2XxQkGM/s1280/mmc.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOQCtWbI8CMsKDMU8Yo5v1roBXWDnyW2P_QHsYvgqwBg7tnbk3xi43mhDxGB-WkyTo05SSKbz_uiRfQy9jfHK1a8fAoE6eUPbipuDraA0Iub3eyVGhQGUr4UQoZ3SNfKJT445b2XxQkGM/w640-h360/mmc.jpg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/HA1x2hG-1M0" width="320" youtube-src-id="HA1x2hG-1M0"></iframe></div><div><br /></div><div><br /></div><div>Ingredients</div><div>100g glutinous rice flour,</div><div>40g sugar,</div><div>145ml water</div><div><br /></div><div>85g unsalted butter,</div><div>80g brown sugar,</div><div>5g green tea/matcha powder,</div><div>1/2 tsp vanilla extract,</div><div>1 egg,</div><div>125g plain all-purpose flour,</div><div>1g baking soda</div><div><br /></div>
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<div>Method</div><div>1. Mix the glutinous rice flour and sugar together until well combined in a microwave-safe bowl.</div><div>2. Mix in the water until a smooth batter is formed.</div><div>3. Microwave this in bursts of one minute intervals, stirring after each minute, until a sticky and translucent dough is formed. I microwaved mine for a total of 2 minutes but this depends entirely on your microwave.</div><div>4. Cover and set this dough aside to cool fully whilst you prepare the cookie dough.</div><div><br /></div><div>5. In a large bowl, mix together the butter, sugar, vanilla extract and matcha powder until well combined.</div><div>6. Add in the egg and mix until incorporated fully.</div><div>7. Mix in the flour and baking soda with a spatula until a soft dough forms.</div><div>8. Divide the dough into 6-8 large portions (using a two-tablespoon sized ice cream scoop) or 10 smaller portions (using tablespoons).</div><div>9. Place the balls of dough onto a lined baking sheet and flatten each one to form a well in the centre.</div><div>10. Divide the mochi dough into equal number portions and place into the centre of each cookie.</div><div>11. Using your fingertips, cover the mochi dough as best as you can, making sure they are fully sealed so that the mochi can't escape whilst baking.</div><div>12. Bake these cookies at 160c for 15 minutes.</div><div>13. Let these cookies cool slightly before serving warm.</div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-23377076959546542352021-07-31T21:00:00.003-07:002021-07-31T21:00:00.193-07:00NO BAKE OREO CHEESECAKE | RecipeNO BAKE OREO CHEESECAKE<div>Yields one 6" cake<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai2DjXGZZJ1qz0o4e2eae62vQwS4SE_l1G5WiJNdu_D-4ZfLVXtZx8WBvz1Po-5bLq7Rf2shK0e2TTMt6a6FMJXL5Dpq_RWtu1us39cmkNBAbScrYRvyq5MNpwXsbanzPkvbunszgRaxW/s1280/nboc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai2DjXGZZJ1qz0o4e2eae62vQwS4SE_l1G5WiJNdu_D-4ZfLVXtZx8WBvz1Po-5bLq7Rf2shK0e2TTMt6a6FMJXL5Dpq_RWtu1us39cmkNBAbScrYRvyq5MNpwXsbanzPkvbunszgRaxW/w640-h360/nboc.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/PIvHbBArqxI" width="320" youtube-src-id="PIvHbBArqxI"></iframe></div><div><br /></div><div><br /></div><div>Ingredients<div>13 Oreo cookies,</div><div>40g unsalted butter, melted,</div><div><br /></div><div>10 Oreo cookies,</div></div><div><br /></div><div>240g cream cheese,</div><div>75g powdered sugar,</div><div>1 tsp vanilla extract,</div><div>235ml heavy whipping cream,</div><div><br /></div><div>70ml cold water,</div><div>6g gelatine powder,</div><div><br /></div><div>75ml heavy whipping cream,</div><div>8 Oreo cookies</div><div><br />
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</div><div>Method</div><div>1. Crush up 13 Oreo cookies in a food processor or using a ziploc bag and a rolling pin into fine crumbs.</div><div>2. Mix in the melted butter until it resembles wet sand.</div><div>3. Pour into a lined 6 inch springform pan and pack tightly yet evenly to form a sturdy base. Set aside in the refrigerator.</div><div>4. Crush up 10 Oreo cookies in a food processor again or using a ziploc bag and a rolling pin into fine crumbs. Set aside.</div><div>5. In a large bowl, mix together the cream cheese, sugar and vanilla extract until well combined.</div><div>6. Pour in the whipping cream and then use an electric whisk to beat this until soft peaks form. Make sure the sides are scraped down so that all ingredients are well mixed.</div><div>7. Sprinkle the gelatine powder over the cold water in a small bowl. Set aside for it to gel up and set.</div><div>8. Place this into a larger bowl full of hot water to melt and dissolve. Stir until clear.</div><div>9. Pour this gelatine mixture into the cheese mixture and fold in quickly.</div><div>10. Fold in the Oreo crumbs from earlier until well combined.</div><div>11. Place the cheeesecake mixture on top of the chilled crust and spread evenly. Refrigerate for at least 5 hours.</div><div>12. When the cake is nearly ready to be taken out, start whipping up the cream into soft peaks. Place into a piping bag fitted with a Wilton 1M star tip.</div><div>13. Unravel the cake from the cake pan gently before piping ~6-8 cream swirls around the top edges of the cake. Decorate with ~8 Oreo cookies in between the swirls.</div><div>14. Refrigerate for at least one hour before slicing.</div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-72027279949818874342021-06-30T21:00:00.001-07:002021-06-30T21:00:00.170-07:002 MINUTE MOCHI | RecipeDoes the thought of making mochi sound daunting, time consuming and laborious? No worries, I've got just the recipe for you - with just 3 main ingredients you can cook up mochi in just 2 minutes! Here's how:<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuEMsdAqdYouhV92LsFRlpz0FQwcuqFshsyt92_YZ0fzJ4AhURqUpAcgmk_1MkbUkwacp76Tsea8su9LnyOFjuyrLL49pxH_I1WvOWyJzvbUyfOuxouzXxIq4wdCpjUKHLlCtEWCLFKXk/s1280/2mm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuEMsdAqdYouhV92LsFRlpz0FQwcuqFshsyt92_YZ0fzJ4AhURqUpAcgmk_1MkbUkwacp76Tsea8su9LnyOFjuyrLL49pxH_I1WvOWyJzvbUyfOuxouzXxIq4wdCpjUKHLlCtEWCLFKXk/w640-h360/2mm.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/evTFdtb3Tfw" width="320" youtube-src-id="evTFdtb3Tfw"></iframe></div><div><br /></div><div><br /></div><div>Yields 6-8 mochi balls depending on the size you make them</div><div>Ingredients</div><div>1/2 cup of glutinous rice flour,</div><div><br /></div><div>100g glutinous rice flour,</div><div>40g sugar,</div><div>145ml water,</div><div><br /></div><div>PEANUT FILLING</div><div>1/4 cup ground peanuts,</div><div>2 tbs powdered sugar,</div><div>dirzzle of water</div><div><br />
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script></div><div>Method</div><div>1. Pan fry the 1/2 cup of glutinous rice flour on medium heat for 5 minutes until fragrant</div><div>2. Pour into a bowl to set aside and to let cool completely.</div><div>3. In a microwave-safe bowl, mix together the 100g of glutinous rice flour with the sugar and water until smooth and lump-free.</div><div>4. Microwave in one minute intervals for a total of 2 minutes, stirring after each minute. You may need to cook it for 1-2 munites longer depending on your microwave power. The resulting dough should be sticky and translucent.</div><div>5. Once cooked, cover and then set aside to cool completely.</div><div>6. Feel free to fill with whatever filling you like e.g. red bean paste/ice cream but today I will be teaching you how to create a delicious peanut filling.</div><div><br /></div><div>Mix together the ground peanuts and powdered sugar until well combined.</div><div>7. Mix in a drizzle of water until a crumb-like consistency is formed. Add a little at a time - it is better to add less than to add too much whereby a paste is formed.</div><div>8. Liberally flour your work surface with the cooked flour. Place the cooled mochi dough on top, toss it over so it is covered in flour and then flatten into ~4mm thickness.</div><div>9. Cut out tablespoon portions of dough using a dough scraper.</div><div>10. With each portion, shape into a flat circle with a thick centre and thin edges. </div><div>11. Add a heaped teaspoon of the penaut filling before sealing the mochi by folding from the centre in and pinching together so it does not leak out.</div><div>12. Place onto a flattened cupcake case and serve.</div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-67230937670167139732021-05-31T21:00:00.003-07:002021-05-31T21:00:00.178-07:00Tres Leches Cake | Recipe This rich three-milk cake is sooo moist and flavourful - you guys need to try this out! Tres leches cake is a personal favourite of mine so I'm sharing my foolproof recipe here today:<div><br /></div><div>Yields one 8" square cake</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCGXKPadgkPlxjrzGm6ga4nSvYDGnsDysc1PvcIWXAkNlYqFQo_Z1sSCDaf_fLUbSioJYoUQmTKiLA8TYQ5ig5lT_JN5w_4mGWJaygecfosd_3KlBnMO1SOJai9bt7CKaPyIP3xZ-H3DD/s1280/tlccc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCGXKPadgkPlxjrzGm6ga4nSvYDGnsDysc1PvcIWXAkNlYqFQo_Z1sSCDaf_fLUbSioJYoUQmTKiLA8TYQ5ig5lT_JN5w_4mGWJaygecfosd_3KlBnMO1SOJai9bt7CKaPyIP3xZ-H3DD/w640-h360/tlccc.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zGFwtY3Fx6Q" width="320" youtube-src-id="zGFwtY3Fx6Q"></iframe></div><div><br /></div><div><br /></div><div>Ingredients</div><div>3 egg yolks,</div><div>1 tsp vanilla extract,</div><div>130ml milk,</div><div>120g all-purpose flour,</div><div>1 tsp baking powder,</div><div><br /></div><div>3 egg whites,</div><div>85g sugar,</div><div><br /></div><div>100ml heavy cream,</div><div>85g sweetened condensed milk,</div><div>100ml milk,</div><div>1 tsp vanilla extract,</div><div><br /></div><div>250ml heavy whipping cream,</div><div>2 tbs vanilla sugar</div><div><br />
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</div><div>Method</div><div>1. Mix together the egg yolks, vanilla and milk until smooth.</div><div>2. Add in the flour and baking powder and mix gently until just combined.</div><div>3. In another large bowl, whisk together the egg whites and sugar until soft peaks form.</div><div>4. Gently fold the egg whites into the egg yolk mix until well combined.</div><div>5. Pour the cake batter into a greased 8" square cake pan.</div><div>6. Bake at 160c for 25 minutes.</div><div>7. Meanwhile, whisk together the cream, condensed milk, milk and vanilla in a large jug with a spout until smooth.</div><div>8. Let the cake completely cool before piercing throughout with a fork.</div><div>9. Pour the milk mixture on evenly and then cover with plastic wrap before refrigerating for 5 hours.</div><div>10. Meanwhile, whip the cream and vanilla sugar together until soft peaks form. Transfer this into a piping bag fitted with a star tip (Wilton 1M). </div><div>11. Remove the plastic wrap from the cake and then flip the cake upside down onto some parchment paper or a silicon baking mat.</div><div>12. Trim the edges off using a serrated knife.</div><div>13. Pipe the cream on in a wave-like motion.</div><div>14. Refrigerate for a further two hours before cutting into smaller squares and serving.</div><div><br /></div><div><br /></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-84744236794259379852021-04-30T21:00:00.006-07:002021-04-30T21:00:00.163-07:00Lotus Cheesecake | No Bake, No Gelatine, No Agar Agar RecipeLotus Cheesecake | Recipe<div>Yields one 6" cake</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xhYM4tGJe1Ol6e7-R7EVH2DOkDxKoxIKFbzfm9P8DbSlqh9tVHJoKG6GWjREzw32TiqEOFis20XjuzJBG5r2McEem1giUrrMmp6m6TZzQjETSFDOnZ0lUpBYNHQgjEU2Bfw_Pexv0-WA/s1280/LC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xhYM4tGJe1Ol6e7-R7EVH2DOkDxKoxIKFbzfm9P8DbSlqh9tVHJoKG6GWjREzw32TiqEOFis20XjuzJBG5r2McEem1giUrrMmp6m6TZzQjETSFDOnZ0lUpBYNHQgjEU2Bfw_Pexv0-WA/w640-h360/LC.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/knplv_y2Bx0" width="320" youtube-src-id="knplv_y2Bx0"></iframe></div><div><br /></div><div><br /></div><div>Ingredients</div><div>13 Lotus Biscoff biscuits</div><div>40g unsalted butter</div><div><br /></div><div>13 Lotus Biscoff biscuits</div><div>240g cream cheese</div><div>75g powdered sugar</div><div>1 tsp vanilla extract</div><div>235ml heavy whipping cream</div><div><br /></div><div>75ml heavy whipping cream</div><div>1/2 cup smooth Lotus Biscoff spread</div><div><br /></div><div>6 Lotus Biscoff biscuits</div><div><br /></div>
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<div>Method</div><div>1. Crush up 13 Lotus Biscoff biscuits into fine crumbs either using a food processor or a ziploc bag and a rolling pin.</div><div>2. Melt the butter and mix into the crushed biscuits until a wet sand consistency is formed.</div><div>3. Pour this mixture into a lined 6" springform pan and pack tightly to form a base. Set aside into the fridge to harden.</div><div>4. Crush up another 13 Lotus Biscoff biscuits into fine crumbs either using a food processor or a ziploc bag and a rolling pin. Set aside.</div><div>5. Mix together the cream cheese, sugar and vanilla extract in a large bowl with a spatula until well combined.</div><div>6. Pour in the 235ml of whipping cream and then beat with an electric whisk until soft peaks are formed.</div><div>7. Fold in the Lotus Biscoff biscuit crumbs until evenly distributed.</div><div>8. Take the chilled crust from the fridge and place the cheesecake mixture on top, spreading evenly to ensure it fills the pan completely with no empty spaces.</div><div>9. Smooth out the top of the cake with the back of a spoon and then refrigerate for a minimum of 6 hours.</div><div>10. Whip up the 75ml of whipping cream into soft peaks 5 minutes before yoy are ready to take the cake out from the fridge.</div><div>11. Place this cream into a piping bag fitted with a star tip.</div><div>12. Meanwhile, heat up the spread for around 30 seconds until it becomes runny. If it still isn't fully runny then mix it and heat it up at 10 second intervals until it becomes so.</div><div>13. Gently release the cake from the cake pan and pour over the biscoff spread evenly.</div><div>14. Pipe ~8 cream swirls using the whipped cream in the piping bag.</div><div>15. Decorare with the 6 Lotus Biscoff biscuits in between the cream swirls before refrigerating for one and a half hours before serving.</div><div><br /></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-1494516425448807302021-03-31T21:00:00.003-07:002021-03-31T21:00:00.317-07:00Nutella-filled Cookies | RecipeThese nutella-filled cookies are sooo indulgent. I love these with a cold glass of milk... The soft, buttery cookies burst with gooey Nutella once you bite into them - if you are a Nutella addict, you have to give this recipe a try! <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRPnSUPeFYJt-lFEjX4UNDBmj4x3iRIWkNFHwARaE-SGbPPSZbEoVwKCk736sP9Kmee_e2eWgETD4-P-N1pixgZdUAffYlqvy-Q6QZGFZrKR9h3EQXhUhPxacb4HLgHSqUzqb84RAjJYv/s1280/IMG_0685%255B5055%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRPnSUPeFYJt-lFEjX4UNDBmj4x3iRIWkNFHwARaE-SGbPPSZbEoVwKCk736sP9Kmee_e2eWgETD4-P-N1pixgZdUAffYlqvy-Q6QZGFZrKR9h3EQXhUhPxacb4HLgHSqUzqb84RAjJYv/w640-h360/IMG_0685%255B5055%255D.jpg" width="640" /></a></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/g_MQ__RqA7Q" width="320" youtube-src-id="g_MQ__RqA7Q"></iframe></div><div><br /></div><div><br /></div><div>Yields 9 cookies</div><div><br /></div><div>Ingredients</div><div>75g unsalted butter,</div><div>30g white sugar,</div><div>60g brown sugar,</div><div>1 tsp vanilla extract (or vanilla bean paste),</div><div>1egg,</div><div>115g plain/all-purpose flour,</div><div>1/4 tsp baking powder,</div><div>1/8th tsp baking soda,</div><div>9 tsp Nutella</div><div><br />
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</div><div>Method</div><div>1. Spoon 9 teaspoons of Nutella onto a plate lined with parchment paper - you should end up with 9 blobs of Nutella. Place this into the freezer whilst you make the cookie dough.</div><div><br /></div><div>2. Cream together the butter and sugars together until light and fluffy.</div><div>3. Whisk in the egg until well combined.</div><div>4. Stir in the flour, baking powder and baking soda with a spatula until a soft dough forms.</div><div>5. Divide the dough into 9 portions (preferrably using a tablespoon-sized ice cream scoop) and place onto a parchment paper-lined baking sheet.</div><div>6. Press each portion in the centre to create wells.</div><div>7. Remove the frozen Nutella from the freezer. Working quickly, place each piece of frozen Nutella into the wells of the cookie dough, one at a time.</div><div>8. Using a teaspoon, lift up the edges of the dough to seal the Nutella. Make sure they are sealed fully or else the Nutella will burst whilst baking.</div><div>9. Bake at 180c for 10 minutes. Do not bake for any longer as they will continue cooking on the baking sheet with the residual heat once removed from the oven.</div><div>10. Remove them from the oven and gently drop the baking sheet onto your work surface so that the cookies can have a chance to flatten and become chewier.</div><div>11. Let the cookies cool slightly and serve warm. If serving after, place these in the microwave for around 15 seconds for the Nutella to become warm and gooey again. Yum.</div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-63230935717280610582021-02-28T21:00:00.009-08:002021-02-28T21:00:00.325-08:00Mantou / Bao (Soft Chinese Steamed Buns) | RecipeThese soft fluffy clouds of goodness were what I grew up eating! I remember eating these as a child and dipping them in lots and lots of condensed milk. I hope you will make this and try a piece of my childhood!<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwv3YJt5x-xZCZbh5brj8SETOMpsVSWL3agLZUl7v4xrKNy18rQIxHbFq1fnQm8RS5tf6-2-dEFJn3cTiOSa57rOAp92Z2r-qi54Yk-Itv5A8440VmYpbxaghOWufUjaH900aewswMU3K/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwv3YJt5x-xZCZbh5brj8SETOMpsVSWL3agLZUl7v4xrKNy18rQIxHbFq1fnQm8RS5tf6-2-dEFJn3cTiOSa57rOAp92Z2r-qi54Yk-Itv5A8440VmYpbxaghOWufUjaH900aewswMU3K/w640-h360/new.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Ingredients:</div><div>150g bread flour,</div><div>1.5g active dried yeast (preferrably fast-acting),</div><div>20g sugar,</div><div>80ml milk,</div><div>2g vegetable oil</div><div><br /></div><script type="text/javascript">
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script><div>Method:</div><div>1. Mix together the bread flour, yeast and sugar in a medium-sized bowl until just combined.</div><div>2. Roughly mix in the milk and oil before pouring onto your workspace and kneading for 10 minutes until smooth.</div><div>3. Flatten out into a rough, thin rectangle using your fingertips.</div><div>4. Roll into a tight log form the short-side up. Pinch the seam at the bottom to keep the roll tight.</div><div>5. Divide the log into 5-7 pieces using a dough scraper.</div><div>6. Place each piece of dough on a piece of parchment paper.</div><div>7. Let these rise in a warm, draught-free space for one hour.</div><div>8. Fill up a pan 3/4 full with warm water. Place the buns on a steaming rack on top of this water - making sure they don't touch the water directly.</div><div>9. Cover with a lid and steam on medium heat for 18 minutes.</div><div>10. Once steamed, open the light slightly and keep it slightly open using a cloth or a toothpick. Leave this for 3-5 minutes to prevent shrinkage.</div><div>11. Open the lid fully and serve warm with condensed milk.</div><div><br /></div><div>For this recipe I used a multicooker to rise AND steam these buns without having to worry about using different pots and pans and places to rise my dough. </div><div><br /></div>
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<div>Tip:</div><div><ul style="text-align: left;"><li>To make this recipe extra decadent, fry these steamed buns for around 3-5 minutes to achieve a lovely crunchy exterior and a soft interior!</li></ul></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-53487739754437601132021-01-31T21:00:00.000-08:002021-01-31T21:00:01.273-08:00Belgian Waffles | RecipeThese belgian waffles are super delicious - slightly crunchy on the outside and soft on the inside. I love spreading Nutella on these when they are freshly cooked! Try this recipe out today because these are super easy to make!<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrV1w5RPd0Zoyonnpc7ZcKzmy_Kxlot35l50VC7k8O68pi7_daS2bs9vPM35JZjtHC6yDdnIbE4SOXO4P9WxqYWYuD1UcuXyromUOgTyxKF_DizuL7FMP1CozFmI32kSdTXLwYDQSgWrT7/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrV1w5RPd0Zoyonnpc7ZcKzmy_Kxlot35l50VC7k8O68pi7_daS2bs9vPM35JZjtHC6yDdnIbE4SOXO4P9WxqYWYuD1UcuXyromUOgTyxKF_DizuL7FMP1CozFmI32kSdTXLwYDQSgWrT7/w640-h360/bw.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Ingredients:<div>2 egg yolks,</div><div>5 tbs sugar,</div><div>1 tsp vanilla extract,</div><div>1/2 cup vegetable oil,</div><div>2 cups warm milk,</div><div>2 and a 1/2 cups self-raising flour,</div><div>2 egg whites</div><div><br /></div>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script><div>Method:</div><div>1. Whisk the egg yolks, sugar and vanilla extract briefly before whisking in the vegetable oil until smooth.</div><div>2. Whisk in the warm milk until well ccombined.</div><div>3. Whisk in the flour until just combined taking care not to overmix - a few lumps here and there is OK and will ensure your waffles have a better texture. Set this mixture aside.</div><div>4. In another large bowl, whip the egg whites into soft peaks.</div><div>5. Gradually fold in the egg whites into the main mixture until no lumps of egg whites remain.</div><div>6. Pour 3/4 cup of batter into a pre-heated and greased waffle maker.</div><div>7. Cook for aroun 3 minutes.</div><div>8. Serve warm with your favorite toppings.</div></div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-39014685881121925802020-12-31T21:00:00.013-08:002020-12-31T21:00:03.522-08:002 Ingredient Pizza Dough (3 Ways) | RecipeThis pizza recipe is super easy and quick whenever you need to make dinner fast! The dough requires no kneading, no proving and can be made in 5 minutes.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9SYwD9X3uyZieM57VDBEbE42XHEI1i_mAxj9vhjHyV69JWQA7EfD6IvN-V2DumXpmHS2bavAmhwaniRJGDCFbmF58OGOOPR-56Amx2PfhwD2iCsUXV97TzKDUN4FDPu-3sKGN5YdRWh4/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9SYwD9X3uyZieM57VDBEbE42XHEI1i_mAxj9vhjHyV69JWQA7EfD6IvN-V2DumXpmHS2bavAmhwaniRJGDCFbmF58OGOOPR-56Amx2PfhwD2iCsUXV97TzKDUN4FDPu-3sKGN5YdRWh4/w640-h360/wtext.jpg" width="640" /></a></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>DOUGH - Ingredients:</div><div>250g greek yogurt (or any plain, unflavored and unsweetened yogurt of your choice),</div><div>230g self-rising flour</div><div><br /></div><div>Method:</div><div>1. Mix the yogurt and flour together until a dough ball forms. Mix initially with a spoon or a spatula before using your hands to form the ball. <script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script><div>NO OVEN MARGHERITA</div><div>Method:</div><div>1. Lightly flour your work surface before placing the dough ball on top.</div><div>2. Flour the dough ball and then flatten as thin as you can into a large circle using your fingertips.</div><div>3. Heat up a large non-stick pan (big enough to fit your dough) on low to medium heat.</div><div>4. Place the flattened piece of dough in the pan and cook for around 2-3 minutes or until toasted.</div><div>5. Once cooked, flip the piece of dough and then spread on around 1/4 cup of your favorite pizza sauce or passata and garlic.</div><div>6. Top off with as many teared pieces of mozzarella on top as you want.</div><div>7. Cover the pan and cook for an additional 3 minutes on the other side.</div><div>8. Once fully cooked, remove from the pan and top with fresh basil.</div><div>9. Slice the pizza and serve whilst warm.</div><div><br />
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</div><div>STUFFED CRUST PIZZA</div><div><div>1. Lightly flour your work surface before placing the dough ball on top.</div><div>2. Flour the dough ball and then flatten as thin as you can into a large circle using your fingertips.</div></div><div>3. Place grated mozzarella around the edges to form a ring.</div><div>4. Fold over the mozzarella and seal tightly using a bit of water on your fingertips. You should end up with a thick cheese-filled crust/border.</div><div>5. Thinly spread on around 1/4 cup of your favorite pizza sauce or passata and garlic.</div><div>6. Load on your favorite toppings (I used sausages, mushrooms, bacon, sweetcorn and cheese).</div><div>7. Bake at 200c for 20 minutes.</div><div>8. Once baked, brush the crust with one tablespoon of melted butter and one teaspoon of minced garlic for a glossy yet softer crust (optional).</div><div><br /></div><div>CURRY STEAK PIZZA</div><div>CURRY SAUCE - Ingredients:</div><div>1 tsp minced garlic,</div><div>1/3 of a chopped onion,</div><div>1/2 tsp ground ginger,</div><div>1/3 tsp tumeric,</div><div>1/2 of a heaped tbs of mild curry powder,</div><div>1/3 tbs flour,</div><div>100ml chicken stock,</div><div>35ml coconut milk,</div><div>sugar to taste</div><div><br /></div><div>Method:</div><div>1. Spray a pan with cooking spray and cook the garlic on low heat for 2-3 minutes.</div><div>2. Add in the onion and sautee intil translucent.</div><div>3. Add in the ginger, tumeric and curry powder and stir until fragrant.</div><div>4. Whsik in the flour until well combined.</div><div>5. Gradually whisk in the chicken stock until smooth.</div><div>6. Whisk in the coconut milk and add sugar to taste. Let simmer until thick before transferring into a bowl to let it cool completely. Make sure you cover this with a piece of plastic wrap touching the actual sauce to prevent a skin from forming.</div><div><br /></div><div>Assembly:</div><div><div>1. Lightly flour your work surface before placing the dough ball on top.</div><div>2. Flour the dough ball and then flatten as thin as you can into a large circle using your fingertips.</div></div><div>3. Pinch the edges of the dough to form a crust/border.</div><div>4. Spread a thin layer of the curry sauce on top.</div><div>5. Top with one ribeye steak that is diced/cubed into chunks.</div><div>6. Top off with your favourite cheese(s) - I used red leicester and mozzarella.</div><div>7. Bake at 200c for 20 minutes.</div><div>8. Let cool slightly before slicing and serving.</div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-89610872561042501082020-11-30T21:00:00.004-08:002020-11-30T21:00:01.378-08:003 Ingredient Chocolate Cake | RecipeWho knew you could make a chocolate cake using only 3 ingredients?! Here's how:<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tg7_ODAK1_21hHHgz2Nfp1bmtiRHNcRd-WLnODSSlSpdlLQLk_xX8joIafOhpDmng0kT4twg4Jc75O6U156HottRyeasQEg7NFG1Z6FXeEgXa9J8cgDYR2KEbqPBb2YEOg4d7S-YxjqT/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tg7_ODAK1_21hHHgz2Nfp1bmtiRHNcRd-WLnODSSlSpdlLQLk_xX8joIafOhpDmng0kT4twg4Jc75O6U156HottRyeasQEg7NFG1Z6FXeEgXa9J8cgDYR2KEbqPBb2YEOg4d7S-YxjqT/w640-h360/THUMNAIL.jpg" width="640" /></a></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>This cake has a soft yet brownie-like texture and is really amazing considering it just uses 3 ingredients. No flour, eggs, sugar etc needed!</div><div><br /></div><div>Ingredients:</div><div>32 Oreo cookies / 350g of your favorite cookie,</div><div>2 and 1/4 tsps of baking powder,</div><div>370ml of warm milk</div><div><br /></div>
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<div>Method:</div><div>1. Blend the cookies using a food processor into fine crumbs. Alternatively, place them in a ziploc bag and crush them with a rolling pin.</div><div>2. Mix in the baking powder until well combined.</div><div>3. Pour this mixture into a large bowl and create a well in the centre using a spatula.</div><div>4. Stir in the milk until well mixed. The mixture should resemble a cake batter. </div><div>5. Spray a lined 6 inch springformm pan with cooking spray.</div><div>6. Pour the cake batter into the pan and bake in a pre-heated 170c oven for 25-30 minutes or until a toothpick inserted into the cntre comes out clean.</div><div>7. Let the cake cool completely before taking it out of the pan. </div><div>8. Run a spatula along the sides of the pan to remove the cake once cooled.</div><div>9. Dust with powdered sugar (optional) and serve.</div><div><br /></div><div>Tips:</div><div><ul style="text-align: left;"><li>Make sure your milk is warm so that the cookie crumbs can absorb all that moisture. It will result in a cake with a better texture (i.e. finer crumb).</li><li>You can choose to blend the final cake mixture to ensure a smooth cake batter.</li></ul></div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-37648936748705535942020-11-01T05:00:00.000-08:002020-11-01T05:00:00.158-08:00Fancy Éclairs (6 Ways) | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCvI-hPdy22k8MgYoSbtrOvbsxWyV32IlmPoPIuFNPh6rwiGBq4SEvMzWLJVo0BgtnvfAamV6ohteBukZ9160ifMxCOSXlQg2xxZRDXZ2DNaZlc5a0sB1_I0SvUBncOXf1Of05cuJQHze/s1600/ECLAIRShappy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCvI-hPdy22k8MgYoSbtrOvbsxWyV32IlmPoPIuFNPh6rwiGBq4SEvMzWLJVo0BgtnvfAamV6ohteBukZ9160ifMxCOSXlQg2xxZRDXZ2DNaZlc5a0sB1_I0SvUBncOXf1Of05cuJQHze/s640/ECLAIRShappy.jpg" width="640" /></a></div>
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Ingredients:</div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">33ml of milk,</span></div>
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">33ml of water,</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">30g of unsalted butter,</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">40g of flour,</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">75g of egg</span><br />
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">380ml of heavy cream,</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">2 tbs vanilla sugar</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;"><br /></span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">50g white chocolate,</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">3-5 drops of gel red food coloring,</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">freeze dried raspberry pieces </span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;"><br /></span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">50g white chocolate,</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">1 tsp blue spirulina powder,</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">edible blue glitter spray,</span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">2 chopped blueberries</span></div>
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<br /></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">50g white chocolate,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">1 tsp instant coffee,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">edible gold glitter sugar,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">chopped nuts of choice</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">cocoa powder,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">some of your leftover whipped cream</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">remaining whipped cream,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">3 tbs milk,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">agave syrup,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">3 popcorn pieces</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">remaining whipped cream,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">3 tbs milk,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">1 tsp pandan extract,</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">toasted pumpkin seeds</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">Method:</span></span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">1. In a large saucepan, melt together the milk, water and butter on low to medium heat.</span></div>
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">2. Once butter is melted, stir in the flour until a soft dough forms. A film should appear on the bottom of the pan. Switch off the heat and place the dough in a large bowl.</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">3. Let the dough completely cool before stirring in the beaten egg gradually. A soft yet thick and pipeable batter should be formed.</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">4. Place this batter into a piping bag fitted with a round tip.</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">5. Pipe equal sized oblong shapes onto a lined baking sheet using gentle and even pressure.</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">6. Place the eclairs into the oven at 180c for 15 minutes and then at 160c for 10 minutes.</span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">8. Once baked, let the eclairs cool. Meanwhile, create the cream filling.</span><br />
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;"><br /></span></div>
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<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">DECORATION</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">1. Whip together the cream and sugar until soft peaks form.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">2. Poke two to three holes at the bottom of each eclair using a chopstick/piping tip. Ensure you don't poke all the way through to the other side of the eclair.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">3. Pipe cream into each eclair, stopping when it feels full.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">4. Melt white chocolate and mix in the red food coloring. Prop the eclair onto a tall, small cup/glass and pour this chocolate evenly to coat the whole eclair. Sprinkle on the dried raspberry pieces before the chocolate hardens. Transfer onto a baking sheet lined with a sheet of parchment paper.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">5. Repeat the above step but replace the food coloring with the spirulina powder. Pour the chocolate onto the eclair as above. Spray the eclair with the blue glitter spray and decorate with the blueberries.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">6. Repeat step 4 but replace the food coloring with instant coffee. Pour this onto the eclair as above. Sprinkle on generous amounts of the gold sugar and chopped nuts.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">7. Pipe on blobs of some of the left over whipped cream onto an eclair until the top is covered. Dust with cocoa powder.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">8. Using some of the remainder whipped cream, mix to it 3 tbs of milk to thin it out. Pour this onto an eclair and then decorate with the popcorn pieces before drizzling on agave syrup.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">9. Repeat the above but add 1 tsp of pandan extract. Decorate with pumpkin seeds.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">10. Ensure all of these eclairs are placed onto the baking sheet described in step 4. Refrigerate for a few hours before serving.</span></span></div>
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<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-66799093848050915162020-10-01T05:00:00.000-07:002020-10-01T05:00:00.513-07:00Easy Crème Brûlée | No Blowtorch / Waterbath / Straining / Heating Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi427DUMau6nLPPnAJ8pFBono2kHvIp0quSzGUl-5J9zCStSzt2vbSe_DnrRWr5HLLoCy5lmWOlKazKJo5pcNv7_nAcZ_Jtm3fKgEhlnFJFjQdL6rzBDY_blA7gkQlpFSgm7YPigHRo7Yrp/s1600/cremebrulee.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi427DUMau6nLPPnAJ8pFBono2kHvIp0quSzGUl-5J9zCStSzt2vbSe_DnrRWr5HLLoCy5lmWOlKazKJo5pcNv7_nAcZ_Jtm3fKgEhlnFJFjQdL6rzBDY_blA7gkQlpFSgm7YPigHRo7Yrp/s640/cremebrulee.jpg" width="640" /></a></div>
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Ingredients:</div>
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2 egg yolks,</div>
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2 tbs sugar,</div>
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2 tsp vanilla extract,</div>
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2/3 cup of heavy cream</div>
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Method: </div>
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1. Whisk together the egg yolks and sugar until smooth. Add in the vanilla extract and mix in well.</div>
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2. Whisk in the cream until well combined.</div>
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3. Transfer mixture into a measuring jug/container with a spout for ease of distribution.</div>
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4. Pour into two 5oz ramekins and bake at 120c for 45 minutes.</div>
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5. Once baked, remove from the oven and then let cool completely before refrigerating for 5 hours to set.</div>
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6. Spoon over a thin, even layer of sugar on top.</div>
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7. Heat the back of an old teaspoon on an open flame for around 3-5 minutes.</div>
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8. Place the heated spoon on top of the sugar to caramelise. Ensure that the whole top is caramelised throughout by spreading the spoon around gently.</div>
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9. Serve immediately to experience the delicious, thin layer of caramel that needs to be cracked through to reach the creamy custard.</div>
<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-52610367491528421892020-08-01T05:00:00.000-07:002020-08-01T05:00:00.529-07:00Iced Latte, Iced Spirulina Drink, Iced Mocha | Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTJchfsXgXHkIJtCdxeMYC2Yg8Ul7SiWxqQx45L_2OJ1En0d5Cjp1aZc2-laZyn5ATNM_YMUCtE2l_IGJMPF3XsGJo8uJjmd5Vd0YfO7ICABuI2hbaz7JRGjdhXk8T3AGD9XmmoimtdmX/s1600/drinks2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTJchfsXgXHkIJtCdxeMYC2Yg8Ul7SiWxqQx45L_2OJ1En0d5Cjp1aZc2-laZyn5ATNM_YMUCtE2l_IGJMPF3XsGJo8uJjmd5Vd0YfO7ICABuI2hbaz7JRGjdhXk8T3AGD9XmmoimtdmX/s640/drinks2.jpg" width="640" /></a></div>
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Ingredients:<br />
ICED LATTE<br />
3/4 cup of ice,<br />
3/4 cup of milk,<br />
1 shot of espresso<br />
<br />
ICED SPIRULINA DRINK<br />
1 tsp blue spirulina powder,<br />
4 pumps of blue edible glitter,<br />
1/2 cup water,<br />
2 cups water,<br />
1 tbs plain yogurt,<br />
1 tsp honey,<br />
1 tbs water,<br />
3/4 cup ice<br />
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ICED MOCHA<br />
1 tsp cocoa powder,<br />
1 tsp instant espresso powder,<br />
1 and a half tbs hot water,<br />
3/4 cup milk,<br />
1/2 cup ice<br />
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Method:<br />
ICED LATTE<br />
1. Brew a shot of espresso using an espresso machine/via your desired method.<br />
2. Fill a cup with the ice and then pour the milk. Slowly pour the espresso on top.<br />
The difference in temperature will ensure the espresso remains on the surface as a separated layer unless mixed, giving a very aesthetically pleasing look. Sweeten to taste if necessary.<br />
<br />
ICED SPIRULINA<br />
1. Whisk together the spirulina powder, glitter, and half cup of water until smooth. Dilute further with another two cups of water - add more if necessary. Here you're looking to achieve a very light blue colour.<br />
2. In a bowl, mix together the yogurt, honey and tablespoon of water until smooth.<br />
3. Place the ice in a cup and pour in around 3/4 cup of the spirulina water. Slowly pour over the yogurt to allow it to create a marbling effect.<br />
4. Sweeten the drink to taste if necessary using sweetener/syrups of your choice. Mix well before consuming. A pastel blue coloured drink will form.<br />
<br />
ICED MOCHA<br />
1. In a bowl whisk together the cocoa powder, espresso powder and hot water.<br />
2. Place the ice in a cup and pour in the milk. Pour over the mocha mixture. Sweeten to taste using sweeteners/syrups as described in the above methods.<br />
3. Mix well before consuming.<br />
<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-64118613067909734552020-07-01T05:00:00.000-07:002020-07-01T05:00:01.077-07:00Berry Smoothie Bowl | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfg52FMrKlELoN2pHrsqJiHQVOcPgVNYPU2S4lewj20fDxlokDk4MzuMaYXAs2xMr0VzbQ_EUMpRBrJLoRCxrCQPXkInv9nr7ri6PKaJlmnyHlGvStOp3pAtOpOyguPlNCZolMYeZVZX0/s1600/thumbnailsmoothie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfg52FMrKlELoN2pHrsqJiHQVOcPgVNYPU2S4lewj20fDxlokDk4MzuMaYXAs2xMr0VzbQ_EUMpRBrJLoRCxrCQPXkInv9nr7ri6PKaJlmnyHlGvStOp3pAtOpOyguPlNCZolMYeZVZX0/s640/thumbnailsmoothie.jpg" width="640" /></a></div>
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<u>INGREDIENTS</u><br />
1 cup of frozen, <b>mixed berries</b>,<br />
1/2 cup of <b>coconut water</b>,<br />
1/2 tsp of <b>green tea powder</b>,<br />
1 ripe <b>banana</b>,<br />
<br />
sliced bananas + peaches + rolled oats + chia seeds + fresh coconut pieces + sliced almonds<br />
<u><br /></u>
<u>METHOD</u><br />
1. Blend the frozen berries, coconut water, green tea powder, and banana in a blender until smooth and no lumps remain.<br />
2. Pour smoothie into a bowl, and decorate accordingly with sliced bananas, peaches, rolled oats, chia seeds, fresh coconut pieces and almonds!<br />
3. Enjoy!<br />
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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!iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-7941892968058920512020-06-01T05:00:00.000-07:002020-06-01T05:00:00.136-07:00Cheesecake Brownies | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQqhh4PbGWbnSdT8iZLMaQQkaKP1Rx5r7GVzWZwEttmQ_ShkAUJ-w46QJ-Ieax5LgPMgIGzNZ6LxCycII_ja1HMm-kmrSUsszJ0yzbIsJDZERy8EFJ0PzC3ndhaUAw4g_Cs9C8llrcAzp/s1600/cb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQqhh4PbGWbnSdT8iZLMaQQkaKP1Rx5r7GVzWZwEttmQ_ShkAUJ-w46QJ-Ieax5LgPMgIGzNZ6LxCycII_ja1HMm-kmrSUsszJ0yzbIsJDZERy8EFJ0PzC3ndhaUAw4g_Cs9C8llrcAzp/s640/cb.jpg" width="640" /></a></div>
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Ingredients:</div>
200g dark chocolate,<br />
150g unsalted butter,<br />
125g white sugar,<br />
125g brown sugar,<br />
1 tsp vanilla extract,<br />
1 tsp instant espresso powder,<br />
100ml hot water,<br />
3 eggs (whisked),<br />
70g all purpose flour,<br />
5g cocoa powder<br />
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150g cream cheese,<br />
60g sugar,<br />
1 tsp vanilla extract,<br />
1 egg<br />
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Method:<br />
1. Melt the chocolate and butter in a saucepan on low heat.<br />
2. Turn off the heat once melted and stir in the sugars and vanilla.<br />
3. Dissolve the espresso powder in the hot water and add directly into the chocolate mix. Stir until smooth.<br />
4. Once the chocolate mix cools further, stir in the eggs.<br />
5. Add the flour and cocoa powder and mix until thickened.<br />
6. Pour the brownie batter into a 20cm square pan.<br />
7. In another bowl, mix together the cream cheese, sugar, vanilla and egg until smooth.<br />
8. Drop dollops of the cheesecake mixture on top of the brownie batter. Run a knife through the dollops to create swirl patterns.<br />
9. Bake this at 180c for 30 minutes.<br />
10. Let the brownie cool before slicing and serving with powdered sugar.<br />
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*Note: the addition of espresso does <b>not</b> add any coffee flavor to these brownies but instead enhances the rich, chocolate flavor - so rest assured, feel free to add it in and avoid omitting it.<br />
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</div>
<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-91706737983797062692020-05-01T05:00:00.000-07:002020-05-01T05:00:00.745-07:00Easy Protein Pancakes | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJF36sT-XS0fgIkz538zQKsMN-y19FISGwmGCwFjnyx10QngECnez_duO2YXGUkecO9X4AxoV7KD2dBaC_kHjLUNoJ7Der9h1iTir_TBuFeMo9z7qx6XEktNSFXDQJitgwHQ1VwvLrTFa/s1600/pp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJF36sT-XS0fgIkz538zQKsMN-y19FISGwmGCwFjnyx10QngECnez_duO2YXGUkecO9X4AxoV7KD2dBaC_kHjLUNoJ7Der9h1iTir_TBuFeMo9z7qx6XEktNSFXDQJitgwHQ1VwvLrTFa/s640/pp.jpg" width="640" /></a></div>
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Ingredients:</div>
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38g of oats,</div>
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1/2 cup of egg whites,</div>
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1/2 cup of greek/fat free yogurt,</div>
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14 drops of calorie-free vanilla flavoured sweetener drops</div>
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<br /></div>
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Method:</div>
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1. Blend all ingredients together in a blender until smooth. Let the batter sit for 5 minutes after blending to let it thicken.</div>
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2. Spray a frying pan on low to medium heat with cooking spray.</div>
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3. Pour out equal sized amounts of batter. Flip when the top of the pancakes appear dry (usually after one and a half minute).</div>
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4. OPTIONAL: Mix 1 tbs greek yogurt with a few drops of the sweetener drops (how much you add depends on your preference). Once mixed, place this on top of the pancakes and serve along with a few toasted pumpkin seeds to garnish.</div>
<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-49964074177692658102020-04-01T09:00:00.003-07:002020-06-01T13:29:19.781-07:001-Minute Chocolate Mug Cake | RecipeHave you ever wanted to eat a chocolate cake right there and then? If so, this recipe is for you! Using simple ingredients that you probably already have in your pantry, learn how to whip this recipe up and have fresh chocolate cake in minutes!<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNHxAtapiZK7VqFOXoD7EJwmJIwpml6yqrNiMH3jfl050sYTNFpAMpsOKNqcMBQCtSp7sISYGmdlXyYPZIe5a3FDqZ1dIRPsBqR2iWYPJ6wBFxJ7fJh0WKpSFyKHjisB8bGPY78L9ZG0n/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNHxAtapiZK7VqFOXoD7EJwmJIwpml6yqrNiMH3jfl050sYTNFpAMpsOKNqcMBQCtSp7sISYGmdlXyYPZIe5a3FDqZ1dIRPsBqR2iWYPJ6wBFxJ7fJh0WKpSFyKHjisB8bGPY78L9ZG0n/w640-h360/cmcthumbnail2.jpg" width="640" /></a></div><div><br /><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/F0AwCFN6w90" width="320" youtube-src-id="F0AwCFN6w90"></iframe></div><div><br /><div><br /></div><div>Recipe yields <b>one</b> delicious mug cake!</div>INGREDIENTS: <div>3 tbs all-purpose flour, </div><div>2 tbs sugar, </div><div>2 tbs cocoa powder, </div><div>1/4 tsp baking powder, </div><div>4 tbs milk, </div><div>2 tbs oil, </div><div>1 tsp vanilla extract, </div><div>2 pieces of chocolate </div><div><br /></div>
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<div>*Top tip: Feel free to use self-rising flour instead of all-purpose flour and baking powder<br /></div><div><br /></div><div>Method:</div><div>1. In a medium-sized bowl, whusk together the dry ingredients (flour, sugar, cocoa powder and baking powder) with a fork until well combined.</div><div>2. Create a well in the centre of the dry ingredients and then add in the milk, oil and vanilla extract.</div><div>3. Mix these ingredients until just combined and a smooth batter is formed.</div><div>4. Pour this mixture into a mug, leaving around a tablespoon of batter.</div><div>5. Place in two pieces of your favorite chocolate into the centre of the batter. Cover the chocolate with the remaining batter left in the bowl.</div><div>6. Microwave this on high heat for one minute.</div><div>7. Serve immediately whilst warm!</div></div></div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-76311447827445670862020-03-27T22:00:00.002-07:002020-06-01T13:30:27.798-07:00Dalgona Coffee | RecipeThis whipped coffee drink is all the trend right now on TikTok and Instagram, and rightly so! It's sweet, creamy and delicious and super easy to make. It requires only three ingredients that almost everyone has in their homes. This is a perfect recipe for you to make in quarantine! <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3NJnjYGDgCbOadDHh0btVsQKhCIHYNnABw9FTXDBdWgOu_KKg6fqWeviZAoHTmyqRw3JhAKpZ_sKUR0_o2o2dVqBJVswzVQSEtQZNSyV3JF65jLLBt8f9cg0uOO5AvXnV49yEMpb1K20/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3NJnjYGDgCbOadDHh0btVsQKhCIHYNnABw9FTXDBdWgOu_KKg6fqWeviZAoHTmyqRw3JhAKpZ_sKUR0_o2o2dVqBJVswzVQSEtQZNSyV3JF65jLLBt8f9cg0uOO5AvXnV49yEMpb1K20/w640-h360/thumbnaildc7.jpg" width="640" /></a></div><div><div><br /></div><div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ll71o1pmNKo" width="320" youtube-src-id="ll71o1pmNKo"></iframe></div><div class="separator" style="clear: both; text-align: left;"><br /></div>INGREDIENTS:</div>1 tbs instant coffee, <div>1 tbs white sugar, </div><div>1 tbs hot water, </div><div>1 cup of milk, </div><div>ice (optional).</div><div><br /></div>
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<div>Method:</div><div>1. In a small bowl, add the coffee, sugar and hot water and mix briefly with a spoon.</div><div>2. Using an electric whisk or milk frother, whisk this mixture on medium speed until soft peaks are formed.</div><div>3. In a cup, pour in a few ice cubes (around 5-6).</div><div>4. Pour your milk of choice on top of the ice.</div><div>5. Dollop the whipped coffee mixture on top.</div><div>6. Mix well before drinking!</div><div><br /></div><div>Top tips:</div><div><ul style="text-align: left;"><li>You can whisk the coffee mixture by hand but it will take a long time so it is best to opt for an electric mixer.</li><li>Make sure you used INSTANT COFFEE GRANULES for best results as this is what makes the coffee whip up. If you use instant espresso powder it may not whip up so bear this in mind. Also, ground coffee used for espresso won't work for this.</li></ul></div></div>iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-46706100363578765782020-03-01T05:00:00.000-08:002020-03-01T05:00:01.556-08:00Banana Bread | Eggless Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvNYFwfwAR90DnoFVIV4QnyEEiZ3uNto_cMbHHS3O-zG3p7ByqDljUQO_AJWMqZm0XW_SGYc-1qIX6_EZIXHUeRKNaileNtueebA0WIqhffN0tBEcOxq1F7sk_UeweDXn3z_mjzey7jRW/s1600/BB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvNYFwfwAR90DnoFVIV4QnyEEiZ3uNto_cMbHHS3O-zG3p7ByqDljUQO_AJWMqZm0XW_SGYc-1qIX6_EZIXHUeRKNaileNtueebA0WIqhffN0tBEcOxq1F7sk_UeweDXn3z_mjzey7jRW/s640/BB.jpg" width="640" /></a></div>
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Ingredients,</div>
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3 medium ripe bananas,</div>
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1/4 cup of vegetable oil,</div>
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1/2 cup of milk,</div>
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1 tsp of vanilla extract,</div>
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1/2 cup of light brown sugar,</div>
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2 cups of all purpose flour,</div>
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1 tsp baking soda,</div>
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1/4 cup almonds + more to sprinkle on top,</div>
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1/2 cup of dark chocolate chunks</div>
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Method:</div>
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1. Mash up the bananas using a fork. Place into a large bowl and then add to it the oil, milk, vanilla and brown sugar. Stir well until well combined.</div>
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2. Stir in the flour, baking soda, almonds and chocolate until a loose dough is formed.</div>
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3. Pour the dough/batter into a greased and floured 900g loaf pan. Sprinkle on additional almonds before baking at 180c for 40 minutes and then covering with foil to bake for another 10-15 minutes. The cake should be done when a knife inserted in the centre comes out clean.</div>
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4. Let the cake cool slightly before slicing and then serving warm.</div>
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Make this recipe VEGAN by using plant-based milk and vegan dark chocolate.</div>
<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-32509562062874731442020-02-01T05:00:00.002-08:002020-05-19T13:16:56.793-07:00Bubble Tea Boba Cake | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrV-2VwQODB133Mwl3PTqn8WwLy18ppzZRfcQGxSNHn5b53JoxUimOrN4BkrhJ6PTi2IEUEkUPtQ9LcOva0BYJRPKb03xRlkjfiaIuRfyBh57wmdSOKSJ2lw2TTUqHJ7ssTL0Z7LVVbUb0/s1600/btcth2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrV-2VwQODB133Mwl3PTqn8WwLy18ppzZRfcQGxSNHn5b53JoxUimOrN4BkrhJ6PTi2IEUEkUPtQ9LcOva0BYJRPKb03xRlkjfiaIuRfyBh57wmdSOKSJ2lw2TTUqHJ7ssTL0Z7LVVbUb0/s640/btcth2.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yields: One 6" cake</div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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Ingredients:</div>
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3 earl grey tea bags,</div>
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90ml hot water,</div>
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3 egg yolks,</div>
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30g sugar,</div>
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1 tsp vanilla extract,</div>
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3 tbs vegetable oil,</div>
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75g all-purpose flour,</div>
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3 egg whites,</div>
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30g sugar</div>
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<br /></div>
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2 cups hot water,</div>
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1/4 cup of quick cooking boba</div>
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<br /></div>
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1/4 cup of brown sugar,</div>
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a drizzle of water</div>
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<br /></div>
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360ml heavy whipping cream,</div>
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2 tbs sugar</div>
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Method:</div>
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1. Steep the tea bags in hot water for 5 minutes. Remove teabags and let cool.</div>
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2. Whisk egg yolks, sugar and vanilla extract until pale and thick.</div>
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3. Gradually whisk in the oil until well homogenised. Whisk in the tea.</div>
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4. Whisk in the flour until well combined.</div>
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5. Whip up the egg whites and sugar until stiff and glossy peaks form.</div>
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6. Fold the egg whites into the tea mixture until no streaks remain.</div>
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7. Pour batter into a greased and lined 6" baking pan and bake at 25-30 minutes. Once baked, drop the cake gently on a kitchen counter a few times to prevent shrinkage. Let the cake cool completely.</div>
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8. Cook the boba in hot water on medium to high heat according to packing directions (around 5 minutes). Once cooked, drain and then run under a tap of cold water to stop the cooking process. Set aside.</div>
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9. Place brown sugar and water into a pan. Cook on medium heat until thick and a syrup is formed. Once it bubbles, stir in the boba and ensure they're well coated. Let the sweetened boba cool completely.</div>
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10. Unravel the cake from its baking paper. Wrap foil around the cake to create a secure border.</div>
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11. Whip the cream and sugar until its about 60% whipped. This is where trails start forming but it has not reached the soft peak stage.</div>
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12. Pour the cream on top of the cake and then spoon the boba on top. Lift up the foil border to let the cream ooze out. Serve immediately.</div>
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<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-19432012178648544442020-01-01T05:00:00.000-08:002020-01-01T05:00:14.043-08:00Pastel Blue Spirulina Ombre Cake | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_dHBptKZXGSJaXP-6P-UYYfcCRXRNDKDTcVeyuEE1cKx0nIwku0VlsWqHITpAku5OfbviEomC6ozspHXZkdXnWZB2o5DFQSJmpkXFULj5tcmZCXsC0MRJzXtIoDaeED2g4788JrVmPxO/s1600/BSCTH3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_dHBptKZXGSJaXP-6P-UYYfcCRXRNDKDTcVeyuEE1cKx0nIwku0VlsWqHITpAku5OfbviEomC6ozspHXZkdXnWZB2o5DFQSJmpkXFULj5tcmZCXsC0MRJzXtIoDaeED2g4788JrVmPxO/s640/BSCTH3.jpg" width="640" /></a></div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/0TlyN77qfSU/default.jpg?sqp=CJSjn-wF&rs=AOn4CLAfnHeuwMDkp2odnKc8SZ0UT9KtMA" src="https://www.youtube.com/embed/0TlyN77qfSU?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Ingredients:</div>
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3 large egg yolks,</div>
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20g sugar,</div>
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2 tsp blue spirulina powder,</div>
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45ml vegetable oil,</div>
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1 tsp vanilla extract,</div>
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40ml milk,</div>
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65g cake flour,</div>
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3 egg whites,</div>
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50g sugar</div>
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350ml heavy whipping cream,</div>
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2 tbs sugar</div>
2 tsp, 1 tsp, 1/2 tsp blue spirulina powder<br />
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Method:<br />
1. Whisk together the egg yolks and sugar until pale.<br />
2. Whisk in the blue spirulina powder until smooth before also whisking in the oil and vanilla.<br />
3. Whisk in the milk until combined.<br />
4. Mix in the flour until the mixture thickens.<br />
5. In another large bowl, whisk the egg whites and sugar until stiff and glossy peaks form.<br />
6. Fold in the egg whites into the main cake mixture until no streaks remain.<br />
7. Pour batter into a lined 9 x 12" baking pan and drop the pan a few times on the kitchen counter to release any air bubbles.<br />
8. Bake at 190c for 18-20 minutes. Let the cake cool completely once baked.<br />
9. Whip up the cream and sugar until soft peaks form.<br />
10. Divide the cream into 4 and into one bowl mix in 2 tsp of spirulina powder. Into the second portion of cream, mix in 1 tsp of spirulina powder. Into the third portion mix in 1/2 tsp.<br />
Place these creams into individual piping bags.<br />
11. Flip the cake over onto a new parchment sheet of paper. Peel off its current parchment paper. Trim off the edges of the cake and cut into 6 squares.<br />
12. Take one square and pipe a thick, even layer of cream on top. Sandwich with another square of cake.<br />
13. Place pieces of parchment paper underneath each edge of the cake for neater decoration.<br />
14. Pipe a line at the bottom of the cake using the darkest shade of blue cream. Repeat on top of this line with the next lighter shade, and again with the lightest shade of blue until all sides are covered.<br />
15. Smooth out the sides with a knife to blend the colors creating an ombre effect.<br />
16. Remove the pieces of parchement paper used to line the edges of the cake.<br />
17. Spread a dollop of the white cream on top using the back of a spoon to create wave effect.<br />
Repeat steps 12 to 17 for the other 4 squares of cakes to make a total of three cakes.<br />
18. Refrigerate for at least 3 hours before serving.iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-28944520943886904272019-12-01T05:00:00.000-08:002019-12-01T05:00:01.984-08:00Coffee Chiffon Ganache Cupcakes | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25imkl4N2q2XQsKWmMMLuUuWtzTWhPxuFRFOdfyWo3ZlflzKTXQ5AmKtIBBGSPUqGAjoeo-y-RBYo-9kim_o4CRKaKYACYuaOau73Ke64Vklwc5HxgwOe1ZzBjgF49mxEKp6DHdLSOtHi/s1600/CCC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25imkl4N2q2XQsKWmMMLuUuWtzTWhPxuFRFOdfyWo3ZlflzKTXQ5AmKtIBBGSPUqGAjoeo-y-RBYo-9kim_o4CRKaKYACYuaOau73Ke64Vklwc5HxgwOe1ZzBjgF49mxEKp6DHdLSOtHi/s640/CCC.jpg" width="640" /></a></div>
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Ingredients:</div>
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2 tsp instant espresso powder,</div>
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2 tbs hot water,</div>
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3 large egg yolks,</div>
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2 tbs sugar,</div>
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2 tbs oil,</div>
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3 tbs milk,</div>
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60g all purpose flour,</div>
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3 egg whites,</div>
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4 tbs sugar,</div>
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3/4 cup heavy cream,</div>
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1/2 cup dark chocolate (broken up into small chunks)</div>
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Method:</div>
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1. Mix together the espresso powder and hot water in a small bowl and then set aside to cool.</div>
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2. Whisk together the egg yolks and sugar until pale and thick.</div>
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3. Whisk in the oil gradually until well combined. Whisk in the milk shortly after along with the cooled espresso mixture.</div>
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4. Whisk in the flour until the mixture becomes thick.</div>
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5. In another large bowl, whisk the egg whites and sugar until stiff and glossy peaks form.</div>
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6. Whisk in 1/4 of the egg whites into the coffee mixture to loosen it up.</div>
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7. Fold in the rest of the egg whites until no streaks remain.</div>
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8. Pour into 6-8 sturdy cupcake cases using an ice cream scoop to ensure even distribution.</div>
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9. Bake in a preheated 180c oven for 18-20 minutes.</div>
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10. Whilst they're baking, allow the cream to simmer on a low heat in a pan and then pour this on top of the chocolate. Allow to sit for around 5-10 minutes before stirring until smooth.</div>
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11. Allow the ganache to cool further until thick. Use a spoon to vigorously mix this up to loosen into a frosting consistency. If the ganache has become too thick/hard, place in the microwave at 20 second intervals to loosen it back up again.</div>
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12. Remove cupcakes from oven and let cool completely. Once cooled, peel from cupcake cases and also slice off the risen tops.</div>
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13. Invert cupcakes upside down. Place the ganache into a piping bag fitted with a star tip and pipe from the outside in on top of the cupcake.</div>
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14. Serve as is and store at room temperature for around 3 days.</div>
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<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0tag:blogger.com,1999:blog-7182892301702915155.post-24394640103614655152019-11-01T05:00:00.000-07:002019-11-01T05:00:02.736-07:00Instagram Aesthetic Spirulina and Tumeric Lattes | Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKr9c33SCQo6wVEZAjfql24itiNVp6ut0GiiLKOboZg6jUgb4SrvqnF-M6gaqXmP568u8l5QBYeH3Jo6L2mjOjf0AdHaGdJsMSVfD1336gT4ZgEUtAgPaxam7aT-23TEXy5dfJvZvHNRV/s1600/aeslt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKr9c33SCQo6wVEZAjfql24itiNVp6ut0GiiLKOboZg6jUgb4SrvqnF-M6gaqXmP568u8l5QBYeH3Jo6L2mjOjf0AdHaGdJsMSVfD1336gT4ZgEUtAgPaxam7aT-23TEXy5dfJvZvHNRV/s640/aeslt.jpg" width="640" /></a></div>
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Ingredients:</div>
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SPIRULINA LATTE</div>
1 tsp blue spirulina powder,<br />
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a drizzle of vanilla syrup (to taste),</div>
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a spalsh of hot water,</div>
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1 cup of milk</div>
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TUMERIC LATTE</div>
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3/4 tsp tumeric,</div>
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1/8 tsp dried, ground ginger,</div>
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1 tsp of honey/sweetener of choice,</div>
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a splash of hot water,</div>
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1 cup of milk</div>
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Method:</div>
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1. In a cup, mix together the spirulina powder, vanilla syrup and hot water until a smooth paste is formed.</div>
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2. Heat and steam the milk using a milk frother or traditionally using a steam wand if you have an espresso machine.</div>
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3. Pour the milk into the spirulina mix. Decorate with edible flowers (optional).</div>
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1. Mix together the tumeric, ginger, sweetener and hot water until smooth in a cup.</div>
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2. Heat and steam the milk as above and pour directly into the tumeric mix.</div>
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3. Serve hot/warm. Decorate with edible flowers if desired.</div>
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<br />iSaamuelhttp://www.blogger.com/profile/09461004395916796841noreply@blogger.com0