• Apr
  • 07
  • 2016

kek batik | hedgehog slice

This is by far the easiest & yummiest NO BAKE cake ever! The time is takes to make this cake is pretty much just 10mins. You just have to chill it overnight though, but hey, its worth it! It doesn’t have eggs unlike some recipes, so its safe for pregnant women too!

KEK BATIK (Hedgehog slice)

Adapted from here

Ingredients

200g Milo (or 250g melted choc if you prefer this than Milo)
250g butter
4 tbsp cocoa powder
1 packet of Arnotts Marie biscuits (broken in halves)
1 can of Nestle condensed milk

Ganache
1/2 cup cream
100g dark chocolate

Method

  1. Line a square baking tin with baking paper or glad wrap (so you can remove the cake easily after it has been chilled). I used 2 loaf tins instead
  2. In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.
  3.  Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.
  4. Add broken Marie biscuits and mix it through.
  5. Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.
  6. An hour before serving, remove the cake from the pan and let it come to room temp slightly before cutting (as it can be quite hard to cut)

 


  • Jan
  • 30
  • 2016

jaffa mousse cake

 

JAFFA MOUSSE CAKE RECIPE

Cake Base
Adapted from, myself! Literally just tasted and go!

Ingredients

1/2 cup flour
1/2 cup almond meal
1/4 cup sugar
60g melted unsalted butter (more or less)
pinch of salt

Method

  1. Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.
  2. Mix all the ingredients in a bowl, then press into the pan base. Bake for 10minutes. Cool.

 

Chocolate Jaffa Mousse
Adapted from My Kitchen Rules, with slight changes

Ingredients

225g dark chocolate
1 sachet of gelatine, mix with 1/4cup boiled water
300ml thickened cream
1 tbs orange juice, squeezed and sift pulp out
3 tsp orange essence (more or less to taste)

Method

  1. To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.
  2. In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.
  3. Meanwhile, whip the cream until soft peaks form.
  4. Add the gelatine into the chocolate mixture.
  5. Add orange juice and essence to whipped cream and mix evenly.
  6. Then gradually fold in the cream into the chocolate gelatine mixture.
  7. Spread over cooled cake in pan. Refrigerate for 3 hours or until set.

 

 


  • Sep
  • 14
  • 2015

savoury brunch pastry

I love pastries! Sweet or savoury, I’ll happily scoffed them all! I made these pastries for a brunch a few weeks ago. I’m very fussy with it comes to breakfast so I decided not to follow a recipe, and just simply whip up something that I would enjoy. I love caramelised onions and haloomi cheese. These 2 are the main ingredients I love and I could just eat them on their own!

RECIPE FOR SAVOURY BRUNCH PASTRY

Makes: 12 pastries
Prep time: 15mins
Cook time: 20-30mins

 

Ingredients
300g mix mince (beef & lamb)
1 brown onion, sliced thinly
1 cup cut haloomi cheese (diced)
1 red capsicum, sliced thinly
1/2 cup sliced black olives
beef rashes (optional, for variety)
3 sheets puff pastry, thawed
10 mushrooms, sliced
1 tsp italian herbs
2 eggs, beaten
salt & pepper, to taste

 

Method

1. Preheat oven to 160degrees fan forced. Line 2 baking trays with baking paper
2. In a saucepan with some oil, brown the mince. If adding rashes, you may cook it with the mince. Do not overcook. Remove
3. Add a bit more oil and saute the onions, mushrooms and capsicum. Cook until onions caramelised and capsicum is nice and soft. Then add salt, pepper and italian herbs
4.  Cut 1 sheet of pastry into 4 square. Gently roll the edges to form a shallow pit for the ingredients to sit in. Then add the sauteed onions/capsicum/mushrooms around the edges. In the middle, put about 1-2 tablespoons of mince. Top it off with some olives and cheese and finally drizzle the egg over.
5. Bake for 20-30mins until pastry is golden and puffed.

 

 

 

 


  • Aug
  • 04
  • 2015

barley and chicken soup

I am a HUGE soup lover! I could eat soup for breakfast, lunch and dinner! I just found this amazing soup recipe through a friend from a Facebook cooking group, so happy to come across new soup recipes. Please hit me with some of your favourites too. They are so nice especially in this cold wintery weather.

 

RECIPE FOR BARLEY AND CHICKEN SOUP
Adapted from Coles Magazine, with slight modifications
Serves: 6
Prep time: 15mins
Cook time: 2 hours

 

Ingredients
1kg chicken (I use chicken maryland pieces with bones)
1 brown onion, finely chopped
1 leek, thinly sliced
1 large carrot, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
4 flat leaf parsley stems
2 thyme sprigs
1 dried bay leaf
1 tsp peppercorns (or pepper)
1/2 cup pearl barley
some chopped coriander
2L water (or more)
Salt to taste

 

Method

1. In a large stockpot, saute with some oil; onions, leek, carrot, celery, garlic, parsley and coriander.
2. Then add the chicken pieces and water. Place over high heat and bring to a boil. Reduce heat and simmer for 1.5 hours.
3. Use tong and transfer chicken pieces into a bowl. Remove and discard skin and bones. Coarsely shred the chicken.
4. Add barley and chicken pieces into soup and cook for another 30 minutes or until barley is tender. Add salt and pepper to taste.

 

 


  • Aug
  • 02
  • 2015

brownie cheesecake with chocolate mousse

If you like chocolate and cheesecake then you should try out this triple later cheesecake which is made of a brownie base, cheesecake centre and a chocolate mousse topping! Or if you’re more of the traditional type cheesecake lover with a fruit toping, like blueberry or raspberry, then go for this New York cheesecake, absolutely to die for (which happens to be the middle layer in this cake!)

 

BROWNIE (BASE) RECIPE
Click here for brownie recipe

CHEESECAKE RECIPE
Click here for cheesecake recipe

CHOCOLATE MOUSSE RECIPE
Adapted from Nigella, I halved the recipe

Ingredients

75 grams marshmallows
25 grams soft butter
125 grams good dark chocolate (minimum 70% cocoa solids), chopped
30ml hot water
142ml thickened cream, whipped
1/2 teaspoon vanilla extract

Method

  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
  3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  4. Pour on top of cooled cheesecake then chill for a minimum of 4 hours.

 

 

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