tag:blogger.com,1999:blog-75172185272489091012024-03-10T10:46:30.587+08:00Andre's the Home BakerAndre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-7517218527248909101.post-65191604143408682212016-07-02T18:34:00.003+08:002016-07-02T18:34:46.010+08:00♥ Sriracha Mayo Deviled Egg ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Deviled eggs are always the easy party-appetizer. Classic deviled eggs filling are usually egg yolks, mayonnaise, mustard and sweet pickle relish, but for a spicy twist, I have added a special ingredient to these creamy eggs. </div>
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Sriracha Mayo!</div>
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I have learnt to cook the perfect hard-boiled egg precisely. A perfect no green ring yolk, creamy and mellow. Just remember the rules, starts with cold water, and let them sit in hot water bath for at least 15 minutes. Run them under cold water and peel off carefully.</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at <a href="https://simplysundaysfoodblog.com/" target="_blank">Simply Sundays</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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Make 1 dozen<br />
You'll need:<br />
6 eggs<br />
3 tbsp Sriracha mayo, I used <a href="http://hk-kitchen.lkk.com/sitecore/content/HK/Enterprise/Products/ConsumerProduct/Dressing/Sriracha-Mayo" target="_blank">Lee Kum Kee</a><br />
1 tsp dijon mustard<br />
1 tsp lemon juice<br />
Pinch of salt<br />
Black pepper to taste<br />
Black truffle paste to serve<br />
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How to make Sriracha deviled eggs:<br />
<ol style="text-align: left;">
<li>Place eggs in a saucepan and add enough cool water to cover them. Bring to a boil over high heat without a lid, until it reaches a rolling boil, turn off the heat, cover and let sit in the hot water bath for 15 minutes.</li>
<li>Peel and halve the eggs. Carefully remove the yolks and reserve the whites.</li>
<li>Combine egg yolk, Sriracha mayonnaise, dijon mustard, lemon juice, salt and black pepper to taste. Mix well until the yolk is almost smooth and evenly incorporated.</li>
<li>Place the egg yolk mixture in a piping bag fitted with star tips, pipe into the reserved egg white halves. To serve, top with black truffle paste.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-39528864189355429762016-06-07T09:59:00.003+08:002016-07-02T18:23:10.139+08:00♥ Cherry Chocolate Gooey Blondie ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Gooey...chewy...hmmm! These blondie bars are full of caramel flavor.</div>
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The soft brown sugar has made its caramelized flavor, giving a very sticky texture. </div>
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The combination of cherry and chocolate reminds me of black forest cake. I used a cherry preserve which mostly has whole cherry in it, but if you only have the jam, swirl them into the batter.</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at <a href="https://simplysundaysfoodblog.com/" target="_blank">Simply Sundays</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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Adapted from <a href="https://www.youtube.com/watch?v=4pf-8La09To" target="_blank">Honeysuckle Catering</a><br />
You'll need:<br />
110g unsalted butter, melted<br />
3/4 brown sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1/4 tsp salt<br />
1/8 tsp baking soda<br />
1 cup all purpose flour<br />
3/4 cup semi sweet chocolate, chopped<br />
3/4 cup cherry preserve<br />
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How to make cherry chocolate gooey bar:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C. Line an 8x8 baking tray with parchment paper and set aside.</li>
<li>In a mixing bowl, mix together melted butter, sugar, egg and vanilla.</li>
<li>In another bowl, combine flour, baking soda and salt. Add the flour mixture to the wet and stir to combine.</li>
<li>Add chopped chocolate and cherry preserve, stir to combine.</li>
<li>Transfer to baking tray and bake for 18-20 minutes, or until set and golden brown.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-88714874061937584122016-06-06T10:29:00.000+08:002016-06-10T10:49:13.187+08:00♥ Ultimate Chocolate Mud Cake ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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This is definitely the best chocolate cake I have ever made!</div>
Adapted from Donna Hay's recipe, it just can't go wrong!<br />
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Decadently moist, rich, and fudgy. Topped with a thick layer of smooth chocolate ganache.</div>
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Moro or like a Devil cake, pick up the cake fork and dig in! Hmmm!</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at <a href="https://simplysundaysfoodblog.com/" target="_blank">Simply Sundays</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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Adapted from <a href="https://www.donnahay.com.au/recipes/desserts-and-baking/chocolate-mud-cake" target="_blank">Donna Hay</a><br />
Make 20 cm round cake<br />
You'll need:<br />
<br />
For the cake:<br />
250g unsalted butter<br />
200g semi sweet chocolate<br />
1 1/3 cup whole milk<br />
1 1/2 cup granulated sugar<br />
1 tsp vanilla extract<br />
2 eggs<br />
1 1/2 cup all purpose flour<br />
1/4 cup self-raising flour<br />
1/4 cup cocoa powder, more for dusting<br />
<br />
For the chocolate ganache:<br />
150g semi sweet chocolate chips<br />
1/2 cup whipping cream<br />
<br />
To serve:<br />
Chocolate ganache<br />
Vanilla ice cream, optional<br />
<br />
How to make the ultimate chocolate mud cake:<br />
<ol style="text-align: left;">
<li>Preheat oven to 150C. Grease a 20cm cake tin with melted butter, set aside.</li>
<li>In a saucepan, combine butter, chocolate, milk and sugar. Heat under medium low heat until melted, about 6 minutes. Let the mixture cool slightly.</li>
<li>Add vanilla, and eggs, whisk to combine.</li>
<li>In another bowl, sift both kinds of flour and cocoa powder. Add the flours to the wet mixture and whisk to combine.</li>
<li>Pour the batter into prepared cake tin, bake for 1 hour and 25-30 minutes, or until the cake is set. Check the cake after 1 hour and if the top starts to crack, cover with aluminum foil and continue to bake.</li>
<li>Let cool completely.</li>
<li>Meanwhile, heat whipping cream over low heat until simmer. Pour into chocolate chips and let sit for 5 minutes. Stir, to form a smooth ganache.</li>
<li>Serve with chocolate ganache and vanilla ice cream.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-18950540988261843082016-06-03T09:59:00.002+08:002016-06-10T10:48:59.660+08:00♥ Honey Walnut Shrimps ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Honey walnut shrimp is an interesting American-style Chinese food I have come across during my exchange at San Francisco. It is a combination of sweet and salty, crunchy and creamy, which is common in form of takeaway.</div>
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It consists of shrimps coated in an egg-white-corn-starch batter, deep fried to golden brown and toss together in a creamy sweet mayo dressing, serves with more caramelized walnuts.</div>
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This honey walnut shrimp is so easy to make and it is so much healthier than takeout! You can control the among and calorie of the creamy honey sauce by using low-fat mayonnaise and light milk.</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at <a href="http://www.mygutfeeling.eu/" target="_blank">My Gut Feeling</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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<br />
Adapted from <a href="http://www.fifteenspatulas.com/honey-walnut-shrimp/" target="_blank">Fifteen Spatulas</a></div>
You'll need:<br />
<div>
For the shrimp:<br />
<div>
1 pound shrimp, shelled and deveined</div>
<div>
2 egg whites</div>
<div>
1/4 cup cornstarch</div>
<div>
1 cup candied walnuts</div>
<div>
vegetable oil, for frying</div>
<div>
<br /></div>
<div>
For the sauce:</div>
<div>
1/4 cup low-fat mayonnaise</div>
<div>
2 tbsp light sweetened condensed milk</div>
<div>
1 tbsp honey</div>
<div>
1 tsp lemon juice</div>
<div>
<br /></div>
<div>
How to make honey walnut shrimp:</div>
<div>
<ol style="text-align: left;">
<li>In a heavy bottom saucepan, heat up vegetable oil on medium high heat.</li>
<li>Whisk together egg whites and cornstarch until thicken and smooth. Dip shrimp into batter, and deep fry for 2-3 minutes, until golden brown. Do it in two batches.</li>
<li>Drain on kitchen paper.</li>
<li>To serve, combine mayonnaise, sweetened condensed milk, honey and lemon juice. Drizzle over the shrimp and serve with candied walnuts.</li>
</ol>
<div>
<i>With all my love <3</i></div>
</div>
</div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-50891964991516336032016-06-01T14:10:00.001+08:002016-06-10T10:48:49.185+08:00♥ Kit Kat Hazelnut Cookies ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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It has been a while since I baked some fresh, soft and chewy cookies. My family and friends miss them. </div>
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When it comes to soft cookies, I always look for oatmeal, nuts which add a contrary crunchy texture. The Kit Kat chocolate bars are chopped into 1 inch size and I just throw them into the cookie dough.</div>
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Nom nom nom! They are so delicious! Hazelnut plus chocolate, how does that sound?</div>
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Oh please! Can I have a glass of cold milk? :)</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at <a href="http://www.mygutfeeling.eu/" target="_blank">My Gut Feeling</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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Adapted from <a href="http://www.crazyforcrust.com/2014/01/kit-kat-cookies/" target="_blank">Crazy for Crust</a><br />
You'll need:<br />
1/2 cup unsalted butter, room temperature<br />
1/3 cup granulated sugar<br />
1/2 cup brown sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
1 1/2 cup unbleached all purpose flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 1/4 cup Kit Kat, chopped<br />
1/2 cup chopped hazelnut<br />
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How to make chocolate Kit Kat hazelnut cookies:<br />
<ol style="text-align: left;">
<li>In a large bowl, cream together butter and sugars. Add egg and vanilla and stir to combine.</li>
<li>In another bowl, combine flour, baking soda and salt. Add the dry ingredeints to the wet and mix until combined. Add Kit Kats and chopped hazelnut.</li>
<li>Cover the dough with plastic wrap and chill for at least 2 hours.</li>
<li>Preheat oven to 180C. Line a baking sheet with parchment paper.</li>
<li>Divide the dough into 2 tablespoon sizes and place them apart on prepared baking sheet. Bake for 10-12 minutes, or until edges turn brown.</li>
<li>Let cool for 5 minutes before transferring to wire rack to cool completely.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-89090306028209120322016-03-20T23:49:00.002+08:002016-04-08T03:06:25.553+08:00♥ 3 Ingredients Almond Oat Bar ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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I am so obsessed with <a href="http://andresthehomebaker.blogspot.com/2016/03/coconut-oil-honey-granola.html" target="_blank">granola</a> and <a href="http://andresthehomebaker.blogspot.hk/2016/03/no-bake-peanut-butter-coconut-cereal-bar.html" target="_blank">cereal bars</a>.</div>
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<span style="text-align: left;">They are tasty and make a quick breakfast to go in the early morning.</span></div>
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This 3 ingredients recipe rocks with natural almond butter, honey and rolled oats. Making some chewy, nutty and naturally sweet breakfast bars which are slightly different from the typical crunchy version.</div>
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Try and keep this handy recipe. And you might want to ditch those commercial cereal bars.</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at <a href="http://cookingwithmrfitz.com/" target="_blank">Cooking With Mr Fitz</a>.</span><br />
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<span style="background-color: white; font-family: inherit; font-size: xx-small;">This post is linked to the event, </span><a href="http://littlethumbsup.blogspot.com.au/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Little Thumbs up</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> organised by Doreen from </span><a href="http://my123favourites.blogspot.hk/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">my little favourite DIY</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> and Zoe from </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Bake for Happy Kids</a><span style="background-color: white; font-family: inherit; font-size: xx-small;">, hosted by Joyce from </span><a href="http://www.joycescapade.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Joy 'N' Escapade </a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> at </span><a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">this post</a><span style="background-color: white; font-family: inherit; font-size: xx-small;">.</span><br />
<span style="background-color: white; font-family: inherit; font-size: xx-small;"><br /></span></div>
Adapted from <a href="http://www.bodyrock.tv/posts/3-ingredient-almond-butter-granola-bars/" target="_blank">Body Rock</a><br />
You'll need:<br />
3/4 cup honey<br />
1 cup almond butter<br />
3 cups old fashioned rolled oats<br />
1 tsp cinnamon, optional<br />
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How to make easy almond butter oat bars:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C. Line an 8x8 baking tray with parchment paper or aluminum foil, set aside.</li>
<li>In a saucepan, heat honey and almond butter to melt.</li>
<li>Remove from heat. Pour the honey mixture into the oats, and cinnamon if using. Toss to coat evenly and spread onto baking tray.</li>
<li>Bake for 15 minutes. Let cool completely and cut into equal pieces.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-53717102563238512982016-03-18T08:09:00.003+08:002016-03-31T09:21:00.149+08:00♥ No Bake Peanut Butter Coconut Cereal Bar ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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What is your best healthy treat? To celebrate the "early" Easter, I have made some breakfast cereal bar. Using only <a href="http://andresthehomebaker.blogspot.hk/2016/03/coconut-oil-honey-granola.html" target="_blank">peanut butter, coconut oil</a> and added some flaxseed.</div>
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They are crunchy, with a strong nutty flavor which definitely fill your day long.</div>
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I am recently so addicted to this <a href="http://www.amazon.com/Calbee-Fruit-granola-800g/dp/B00176TTPS" target="_blank">Japanese fruit cereal from Calbee</a>. But if you can't find one or anything similar, please use rice krispy treat as the original recipe does. A little chocolate doesn't hurt anybody too :)</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at <a href="http://cookingwithmrfitz.com/" target="_blank">Cooking With Mr Fitz</a>.</span><br />
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<span style="background-color: white; font-family: inherit; font-size: xx-small;">This post is linked to the event, </span><a href="http://littlethumbsup.blogspot.com.au/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Little Thumbs up</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> organised by Doreen from </span><a href="http://my123favourites.blogspot.hk/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">my little favourite DIY</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> and Zoe from </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Bake for Happy Kids</a><span style="background-color: white; font-family: inherit; font-size: xx-small;">, hosted by </span><span style="background-color: white; font-size: xx-small;">Joyce from </span><a href="http://www.joycescapade.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Joy 'N' Escapade </a><span style="background-color: white; font-size: xx-small;"> at </span><a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">this post</a><span style="background-color: white; font-size: xx-small;">.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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Adapted from <a href="http://www.eat-yourself-skinny.com/2015/12/no-bake-apple-peanut-butter-cookies.html" target="_blank">Eat Yourself Skinny</a><br />
Make 6<br />
You'll need:<br />
4 tbsp coconut oil<br />
1/3 cup peanut butter<br />
2 tbsp honey<br />
1 teaspoon vanilla<br />
1 cup fruit cereal<br />
1 cup old fashioned rolled oats<br />
2 tbsp chopped hazelnuts, or other nuts of your choice<br />
2 tbsp flaxseed<br />
1/4 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 cup white chocolate<br />
1-2 tbsp vegetable oil, for melting chocolate<br />
<br />
How to make coconut oil peanut butter cereal bar:<br />
<ol style="text-align: left;">
<li>In a medium saucepan, combine coconut oil, peanut butter and honey. Cook over low heat until melt and smooth while stirring continuously. Remove from heat and add vanilla.</li>
<li>In a large bowl, toss together cereal, rolled oats, chopped nuts, flaxseed, cinnamon and nutmeg. Pour the peanut butter mixture and stir to coat evenly.</li>
<li>Press the mixture into a round pie dish, allow to sit for 5 minutes and let it set in the fridge.</li>
<li>Meanwhile, melt white chocolate, add vegetable oil to smoothen if necessary, transfer to a piping bag.</li>
<li>Divide the cereal bar into 8 equal triangles. Decorate with a melted white chocolate.</li>
</ol>
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<i>With all my love <3</i></div>
<div>
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</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-27493275967150678592016-03-16T09:09:00.002+08:002016-03-31T09:21:14.009+08:00♥ Coconut Oil Almond & Honey Granola ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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I have learnt that coconut oil has a lot of benefits. It boosts brain function, protects the skin, improves digestion, helps in weight loss and great for de-stress.</div>
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It seems completely useful to me in all aspect, so I decided to make some healthy breakfast with coconut oil for a good start in the morning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZRwkpKVZlA1fsmL8T1M0S_MTNSUS-Pb3aeohvctu7YC2MAG5BF6KW1KTGj_fXCapYA6UvqUraI_CImdk8vvEv1Qg_T134yAVh82Xx24ozjNDUQNivSQJLmq1r2RqnjsaJ27_ARk4g4/s1600/IMG_6513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZRwkpKVZlA1fsmL8T1M0S_MTNSUS-Pb3aeohvctu7YC2MAG5BF6KW1KTGj_fXCapYA6UvqUraI_CImdk8vvEv1Qg_T134yAVh82Xx24ozjNDUQNivSQJLmq1r2RqnjsaJ27_ARk4g4/s640/IMG_6513.jpg" width="426" /></a></div>
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These granola is extremely profitable, easy and doesn't contain tons of sugar, where commercial granola usually does.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2dZNQ7y7jdm7IrZX-E1T0ZpOcvzxewar8itMosuIbARkT2pD6dL6oe2Qo-xZXDkkqKO3YqDcTZOtnk6tNRc8vqijIQftGpXuwkFUFKgEjgLKEawxrEqa1OIDlchnsVb6EleNxNCQAxI/s1600/IMG_6531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2dZNQ7y7jdm7IrZX-E1T0ZpOcvzxewar8itMosuIbARkT2pD6dL6oe2Qo-xZXDkkqKO3YqDcTZOtnk6tNRc8vqijIQftGpXuwkFUFKgEjgLKEawxrEqa1OIDlchnsVb6EleNxNCQAxI/s400/IMG_6531.jpg" width="400" /></a></div>
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I toss in some almond and coconut flakes to add a little crunch, and almond extract, but they are totally optional! Serve with milk, greek yogurt, or just on it own! They don't last long!</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at <a href="http://cookingwithmrfitz.com/" target="_blank">Cooking With Mr Fitz</a>.</span><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqx89gESAU53BadnpIlEFmQCFOmSItaNHd9Ffp05nQa1sZ7Uv8AqI8JTimvF8gS3GrCxDd-xfKTYXaLUxD-PSRU890RuduO2bb4KMYaJKQgOZU_Fg6fY5RrxJPfhK6EUoiSVaw91fvfHg/s1600/th_littlethumbups1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqx89gESAU53BadnpIlEFmQCFOmSItaNHd9Ffp05nQa1sZ7Uv8AqI8JTimvF8gS3GrCxDd-xfKTYXaLUxD-PSRU890RuduO2bb4KMYaJKQgOZU_Fg6fY5RrxJPfhK6EUoiSVaw91fvfHg/s1600/th_littlethumbups1-1.jpg" /></a></span></div>
<span style="background-color: white; font-family: inherit; font-size: xx-small;">This post is linked to the event, </span><a href="http://littlethumbsup.blogspot.com.au/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Little Thumbs up</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> organised by Doreen from </span><a href="http://my123favourites.blogspot.hk/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">my little favourite DIY</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> and Zoe from </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Bake for Happy Kids</a><span style="background-color: white; font-family: inherit; font-size: xx-small;">, hosted by </span><span style="font-family: inherit; font-size: x-small;"></span><span style="background-color: white; font-size: xx-small;">Joyce from </span><a href="http://www.joycescapade.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Joy 'N' Escapade </a><span style="background-color: white; font-size: xx-small;"> at </span><a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">this post</a><span style="background-color: white; font-size: xx-small;">.</span><br />
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<span style="background-color: white; font-family: inherit; font-size: xx-small;"><br /></span></div>
</div>
You'll need:<br />
3 cups old fashioned rolled oat<br />
1/3 cup Natvia<br />
1/2 teaspoon salt<br />
1/3 cup honey<br />
3 tablespoons coconut oil<br />
1/4 tsp vanilla extract<br />
1/8 tsp almond extract<br />
1/2 cup coconut flakes<br />
1/2 cup nuts, optional<br />
<br />
<div style="text-align: left;">
How to make homemade coconut oil honey granola:</div>
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li>Preheat oven to 180C. Line a baking sheet with parchment paper.</li>
<li>In a microwave safe bowl, combine honey and coconut oil. Microwave for 30 seconds and stir to melt. Add Natvia, salt, vanilla and almond extract.</li>
<li>Pour the honey mixture over the oats and toss to coat evenly.</li>
<li>Spread evenly over the prepared baking sheet, bake for 10-15 minutes, stir half way through baking.</li>
<li>Let cool completely until granola is crunchy, store in airtight container.</li>
</ol>
<div>
<i>With all my love <3</i></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-6893386364702269542016-03-07T14:09:00.000+08:002016-03-07T14:09:22.377+08:00♥ Flourless PB S'mores Cookie Cup ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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I suppose no one will get tired of s'mores. More please!</div>
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To recap, the <a href="http://andresthehomebaker.blogspot.hk/2016/02/smores-dip.html" target="_blank">s'mores dip</a> I made last week was a big hit. But I know it's hard to share, cause one can easily finish the whole plate (or pan I reckon lol).</div>
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This easy peasy recipe combines both a flourless peanut butter cookie base with the s'mores. Gluten free, but super indulging. So one cup one bite is good to go!</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at <a href="http://cookingwithmrfitz.com/" target="_blank">Cooking With Mr Fitz</a>.</span></div>
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Adapted from <a href="http://www.twopeasandtheirpod.com/flourless-peanut-butter-chocolate-ganache-sandwich-cookies/" target="_blank">Two Peas & Their Pod</a><br />
Make 9 mini cookie cups<br />
You'll need:<br />
<br />
For flourless peanut butter cookie cups:<br />
1/2 cup peanut butter<br />
1/4 cup granulated sugar<br />
1/4 cup dark brown sugar<br />
1/2 egg<br />
1/2 tsp vanilla<br />
1/2 tsp baking soda<br />
1/8 tsp salt<br />
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For the filling:<br />
5 large marshmallows, halved<br />
1/4 cup grated good quality chocolate<br />
9 squares dark chocolate, I used <a href="http://www.lindtusa.com/shop/90-cocoa-excellence-bar" target="_blank">Lindt 90%</a><br />
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How to make flourless peanut butter s'mores cookie cup:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C. Ready a mini muffin tray or muffin cups.</li>
<li>In a bowl, cream together peanut butter, sugar until smooth. Add egg, vanilla, baking soda and salt. Mix until combined.</li>
<li>Spoon 1 tablespoon of dough into prepared mini muffin tin, press each down to make an indent in the center.</li>
<li>Bake for 8-10 minutes, remove from oven and use a spoon to make deeper indents. Turn oven on to broil.</li>
<li>Place some grated chocolate at the bottom of each peanut butter cup, followed by half of a marshmallow. Place until broiler for 1 minute or until marshmallows are toasted.</li>
<li>Remove from oven and immediately top each with a piece of chocolate square. Allow to cool before serve.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-88618750469002332742016-03-07T08:30:00.002+08:002016-03-07T08:30:44.434+08:00♥ Just Two PB&J Cookies ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Two years ago I made a similar </span><a href="http://andresthehomebaker.blogspot.hk/2014/02/pb-peanut-butter-jelly-sandwich-cookies.html" style="text-align: left;" target="_blank">peanut butter and jelly sandwich cookies</a><span style="text-align: left;">, which is a wow and applause. Instead of using the original recipe, I have adjusted an easier version for the peanut butter cookie, which is also a small serving just for 2.</span></div>
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Spread with your favourite jam, here I use my all time handy strawberry jam. The peanut butter can be natural, or some such as <a href="http://www.peanutbutter.com/product.php?id=3" target="_blank">this</a> and <a href="http://ilovepeanutbutter.com/collections/peanut-butter/products/smooth-operator" target="_blank">this</a>. No stir, all natural, is what I prefer to have on hand.<br />
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<span style="text-align: left;">I just love their criss-cross pattern.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at <a href="http://cookingwithmrfitz.com/" target="_blank">Cooking With Mr Fitz</a>.</span></div>
Make 2<br />
You'll need:<br />
For peanut butter cookies<br />
1 tbsp butter, melted<br />
1 tbsp peanut butter<br />
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1 tbsp egg</div>
<div>
2 tbsp raw sugar</div>
4 tbsp all purpose flour<br />
1/8 tsp baking soda<br />
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For filling<br />
1 heap tbsp peanut butter<br />
2 tbsp strawberry jelly, heated in microwave<br />
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How to make peanut butter and jelly mini cheesecake bites:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.</li>
<li>In a bowl, combine melted butter, peanut butter, egg and sugar until creamy. Add flour and baking soda, mix well.</li>
<li>Using a tablespoon, dollop 4 cookie dough onto baking sheet. Use a fork to flatten and form a criss-cross on each dough. Bake in preheated oven for 12-20 minutes, or until edges turn brown and set. Let cool completely.</li>
<li> Spread peanut butter and strawberry jam on each cookie, place another on top to assemble sandwich cookie.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-39144738233234957662016-02-29T09:29:00.002+08:002016-02-29T09:31:44.370+08:00♥ Hot Cocoa Peanut Butter Mug Cake ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm sure you have come across cakes that are baked in oven, steamed over boiling water. Now I'm showing you how to microwave cake in just minutes. Imagine that! They are delicious!</div>
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I am always skeptical about if mug cake would turn out dry and nasty. Especially when there is no egg in the recipe. But no!</div>
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This mug cake is ooey gooey, as fudge as a moist brownie.</div>
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Top it off with a scoop of amazing cookies n creme ice cream, some cookie crumbs, and this delicious treat will certain "wow" your family! I'm planning to invest some beautiful mugs to do more of these mug cake recipes!</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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Serve 1<br />
You'll need:<br />
3 tablespoons all purpose flour<br />
1 1/2 tablespoons coconut sugar<br />
1 1/2 tablespoons hot chocolate mix<br />
1/4 tsp baking powder<br />
1/8 tsp salt<br />
3 tablespoons evaporated milk<br />
1 1/2 tablespoons vegetable oil<br />
1 tsp water<br />
1 tablespoon peanut butter<br />
<br />
How to make hot cocoa peanut butter mug cake:<br />
<ol style="text-align: left;">
<li>In a microwave safe mug, add flour, coconut sugar, hot chocolate mix, baking powder and salt. Mix well.</li>
<li>Add milk, flavorless oil, water and peanut butter. Mix with the fork thoroughly.</li>
<li>Place the mug in the microwave and cook on high for 1 minute and 10 seconds.</li>
<li>Serve on top with your favourite ice cream and cookie crumbs!</li>
</ol>
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<i>With all my love <3</i></div>
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</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-67861888999761804232016-02-28T11:26:00.000+08:002016-02-29T09:31:32.956+08:00♥ S'mores Dip ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Loaded with melted chocolate, gooey toasted marshmallows, S'mores dip is something to make at home when you are away from the campfire.</div>
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Definitely one of those stress-less, less messy and fast recipes to make in few minutes.</div>
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Use your favourite quality chocolate! Mix of milk, semi-sweet or even dark! Seriously, enjoy the dip!</div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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You'll need:<br />
100g good quality semi-sweet chocolate<br />
4-5 marshmallows, halved<br />
Graham cracker or your favourite biscuits<br />
<br />
How to make easy s'mores dip:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C.</li>
<li>Add chocolate in the skillet and place in oven to melt.</li>
<li>Remove carefully from oven and arrange marshmallows on top.</li>
<li>Bake for 5 to 7 minutes, until marshmallows are toasted and turned golden brown.</li>
<li>Serve warm and dip with biscuits.</li>
</ol>
<div>
<i>With all my love <3</i></div>
<div>
<br /></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-91485291745167407382016-02-22T11:12:00.001+08:002016-02-22T11:12:04.842+08:00♥ Black Truffle & Ricotta Poached Egg Muffin ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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A good morning starts with a good breakfast, or brunch if it's a weekend.</div>
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Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.</div>
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A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?</div>
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I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span></div>
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Serve 1<br />
You'll need:<br />
Half slice whole wheat English muffin<br />
1 tbsp ricotta cheese<br />
1 egg<br />
1 tsp white vinegar<br />
1/2 tsp black truffle paste<br />
Salt & pepper to taste<br />
<br />
How to make black truffle and ricotta poached egg muffin:<br />
<ol style="text-align: left;">
<li>Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.</li>
<li>Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.</li>
<li>Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.</li>
<li>Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.</li>
</ol>
<div>
<i>With all my love <3</i></div>
<div>
<br /></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-36257478085381997332016-02-20T14:45:00.000+08:002016-02-20T14:52:37.709+08:00♥ Sweet Potato Mochi Cake ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vp1hOwx5dLbJd96BESB8ndICa1omZ88lE9V8kaewXfwMK9erjJJVy8FuDzlYyZy3cq0idcDprzbHhKkP1Nll5RbNvKAGwFBIz5K56K7AiIihihQtmi3GdzzA6ePtlIBM05zNAVTrbq8/s1600/IMG_4064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vp1hOwx5dLbJd96BESB8ndICa1omZ88lE9V8kaewXfwMK9erjJJVy8FuDzlYyZy3cq0idcDprzbHhKkP1Nll5RbNvKAGwFBIz5K56K7AiIihihQtmi3GdzzA6ePtlIBM05zNAVTrbq8/s400/IMG_4064.jpg" width="400" /></a></div>
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During the Chinese New Year, our family would make <a href="http://andresthehomebaker.blogspot.hk/2015/12/sweet-potato-soup-jelly-cup.html" target="_blank">sweet potato soup</a> with <a href="http://andresthehomebaker.blogspot.hk/2016/02/black-sesame-dumpling-tang-yuan.html" target="_blank">tang yuan (glutinous dumplings)</a>, sweet Teochew kueh with mungbean filling, coconut pudding and turnip cake. So what left behind are some sweet potato and mushy mung bean. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i9pT0hm07D98St9My5ZTan-zMnOvnqmyn11SPbALLdkk-N002-7X0yf0UvXfBHlH42j5tDVFs47JIwHof4Ci-U5nekgI91JkteW7blYjhHGP-M-SUuBKsGGVJ_QgvaNh7-x6rSISr1Q/s1600/IMG_4041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i9pT0hm07D98St9My5ZTan-zMnOvnqmyn11SPbALLdkk-N002-7X0yf0UvXfBHlH42j5tDVFs47JIwHof4Ci-U5nekgI91JkteW7blYjhHGP-M-SUuBKsGGVJ_QgvaNh7-x6rSISr1Q/s400/IMG_4041.jpg" width="400" /></a></div>
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I decide to use these ingredients and make a Chinese treat similar to my popular <a href="http://andresthehomebaker.blogspot.hk/2015/11/steamed-pumpkin-mochi.html" target="_blank">steamed pumpkin mochi</a>. Instead, these are pan-fried and drizzled with osmanthus honey.</div>
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This Chinese treat is perfect in any occasion. And I assume healthy too because all the sweetness is coming from the sweet potatoes. You may adjust by adding more sugar, or I would suggest serving with honey syrup.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span><br />
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<span style="background-color: white; font-family: inherit; font-size: xx-small;">This post is linked to the event, </span><a href="http://littlethumbsup.blogspot.com.au/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Little Thumbs up</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> organised by Doreen from </span><a href="http://my123favourites.blogspot.hk/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">my little favourite DIY</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> and Zoe from </span><a href="http://www.bakeforhappykids.com/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Bake for Happy Kids</a><span style="background-color: white; font-family: inherit; font-size: xx-small;">, hosted by Jess from </span><a href="http://bakericious.blogspot.hk/" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">Bakericious</a><span style="background-color: white; font-family: inherit; font-size: xx-small;"> at </span><a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html#.VsgM-5N96Rs" style="background-color: white; font-family: inherit; font-size: small;" target="_blank">this post</a><span style="background-color: white; font-family: inherit; font-size: xx-small;">.</span><span style="font-size: x-small;"></span></div>
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You'll need:<br />
3 medium size sweet potatoes<br />
3 heaping tbsp glutinous rice flour<br />
1 tbsp Natvia<br />
1/2 cup mung bean filling<br />
A little water, optional<br />
Vegetable oil, for frying<br />
<br />
How to make sweet potato mochi cake:<br />
<ol style="text-align: left;">
<li>Steam sweet potato over medium-high heat until soft. Discard the water and peel off the skin.</li>
<li>In a large bowl, mash sweet potato with Natvia to sweeten. Add glutinous rice flour and knead into a dough. Add water if needed.</li>
<li>Divide the dough into equal portion, around 5. Flatten each and spoon mung bean filling. Seal tightly and roll into flatten disc shape.</li>
<li>Heat oil in a non-stick frying pan. Place cakes spacing apart from each other. Cook over medium-high heat until lightly golden brown and cooked through.</li>
<li>Serve hot with osmanthus honey.</li>
</ol>
<div>
<i>With all my love <3</i></div>
<div>
<br /></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-6738218166708049532016-02-14T17:33:00.000+08:002016-02-20T14:50:13.348+08:00♥ Honey Toast Box ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes called the brick toast, honey toast box is a dessert originated from Taiwan, which is found commonly at <a href="http://www.spotthefood.com/kafka-sweets-and-gourmandises-%E5%8D%A1%E5%A4%AB%E5%8D%A1-cakes-in-the-mood/" target="_blank">Taiwanese cafe</a> and also Japanese cafe.</div>
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They are usually composed of <a href="http://www.spotthefood.com/ham-sherry-possibly-my-favourite-tapas/" target="_blank">thick cut toast</a> with spread of butter and honey, top with sweet ornaments such as ice cream, whipped cream, fruits or even chocolate sticks.</div>
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Let's make a healthy homemade version. I have use salted butter and honey, because I like the sweet and salt combination; <a href="http://www.spotthefood.com/tartine-a-slice-of-blossom/" target="_blank">fresh strawberries and blueberries</a>, but feel free to use blackberries; and completes with a scoop of delicious cookies & cream ice cream.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span><span style="font-family: inherit; font-size: x-small;"></span><br />
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Serve 4<br />
You'll need:<br />
4 slices of thick cut toast<br />
1/4 cup salted butter, melted<br />
1/4 cup honey<br />
Berries of your choice<br />
1 scoop of your favourite ice cream<br />
Sweetened condensed milk, to serve<br />
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How to make honey toast box:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C. Line a baking sheet with aluminum foil. Set aside.</li>
<li>Leave one slice of bread whole. Slice off the middle of the rest of the bread to get a total of 3 squares, leaving about 1/4 inch around the edges. Cut them into bread cubes.</li>
<li>Melt butter in microwave. Brush the crusts and bread cube deliberately with melted butter and honey. Place them on prepared baking sheet and bake for 20 minutes, or until crisp and golden brown.</li>
<li>Meanwhile, rinse and drain the berries.</li>
<li> To assemble, transfer the uncut toast on the bottom. Place the crust on top following one another. Fill the inside with mini bread cubes and top with ice cream, decorate with berries and drizzle with sweetened condensed milk.</li>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com3tag:blogger.com,1999:blog-7517218527248909101.post-60724926580392227012016-02-11T16:32:00.002+08:002016-02-20T14:50:25.486+08:00♥ Black Sesame Dumpling (Tang Yuan) ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Tang Yuan, aka <a href="http://www.spotthefood.com/hong-kong-lao-shanghai-restaurant-%e8%80%81%e4%b8%8a%e6%b5%b7%e9%a3%af%e5%ba%97-old-shanghai/" target="_blank">glutinous rice dumpling</a>, is a popular Chinese sweet during the <a href="http://www.spotthefood.com/twelve-cupcakes-cny-collection/" target="_blank">Chinese New Year</a> festival. It symbolizes togetherness and completeness of the family, which is also similarly served during the <a href="http://www.spotthefood.com/the-mooncake-collection-mid-autumn-2015/" target="_blank">Mid Autumn Festival</a>.</span></div>
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<span style="text-align: left;">Nowadays, these dumplings often come in a variety of fillings such as red bean, peanut, egg custard or even green tea and <a href="http://www.spotthefood.com/shanghai-lo-%e4%b8%8a%e6%b5%b7%e4%bd%ac%e8%9f%b9%e8%8e%8a-crab-kitchen-feast/" target="_blank">purple sweet potato</a>, but the most loved and common choices is black sesame filling.</span></div>
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<span style="text-align: left;">When serve, it is delicious to go with a <a href="http://www.spotthefood.com/shanghai-po-po-%e4%b8%8a%e6%b5%b7%e5%a9%86%e5%a9%86-the-new-granny-spot/" target="_blank">hot sweet soup</a>. Hope this recipe can bring you sweet memories and loads of happiness.<br />*Adjust the sugar accordingly to see how sweet you want the filling to be. I used 2:1 ratio.</span></div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span><span style="font-family: inherit; font-size: x-small;"></span><br />
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You'll need:<br />
2 tbsp black sesame powder<br />
1 tbsp black sugar*<br />
2 tsp natural peanut butter, such as <a href="http://ilovepeanutbutter.com/collections/peanut-butter/products/smooth-operator" target="_blank">this</a><br />
1 tsp vegetable oil, to smoothen<br />
50g glutinous rice flour<br />
1/4 tsp wheat starch<br />
5 tbsp water<br />
To serve:<br />
Water<br />
Cane sugar<br />
<br />
How to make black sesame dumpling (Tang Yuan):<br />
<ol style="text-align: left;">
<li>To make black sesame filling: In a bowl, combine black sesame powder, black sugar, peanut butter and vegetable, mix well until smooth.</li>
<li>Divide equal parts and roll into balls. Cover with cling film and set aside.</li>
<li>To make the glutinous rice dough: In a large bowl, mix glutinous rice flour, wheat starch and water. Keep kneading until the dough comes together into a small ball. Shape into a log.</li>
<li>Take 1 heaping portion of the dough, flatten and wrap around 1 teaspoon sesame filling. Seal the edge and shape the balls gently.</li>
<li>Bring a pot of water to boil and add cane sugar. When it melts and water comes to boil again, add the rice dumplings and cook for 5-6 minutes, or until they float to the surface.</li>
<li>Serve hot.</li>
</ol>
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<i>With all my love <3</i></div>
<br /></div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-7997661218139369602016-02-10T12:00:00.002+08:002016-02-20T14:50:37.174+08:00♥ Sugarless Sweet Potato Pancake ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85hmnyQHHOYUfWNvKU3Z81gK61tTUut4F2DU_zZZEstk2GPSWcC7MUA37LMNMvJk4vx4PJvE9nTVQK3Q60RBTGVDZKhifJLMgXgao9YzpTBiOl9dVr796J-k3Uj3ov5Qj3Wr_K7jWvFU/s1600/IMG_3450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85hmnyQHHOYUfWNvKU3Z81gK61tTUut4F2DU_zZZEstk2GPSWcC7MUA37LMNMvJk4vx4PJvE9nTVQK3Q60RBTGVDZKhifJLMgXgao9YzpTBiOl9dVr796J-k3Uj3ov5Qj3Wr_K7jWvFU/s400/IMG_3450.jpg" width="400" /></a></div>
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Happy Pancake Day! It was a Pancake Tuesday yesterday. To catch up the celebration, I wake up with <a href="http://www.spotthefood.com/tabibito-super-thick-banana-pancake/" target="_blank">a stack of lovely, fluffy pancakes</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteDbPd7R7PivA1Z_O5K-0xqPrv3jXbmvR6z2p3sDZ1kiTYPDaunwov2yhZ_nmHejacQ6MNGpThwZ3XYbq-OJC6ZQvbQ9WbPSouv0H8b-O02IUkmCepm3DVwdrOQma_v31tNhtGx8ECEA/s1600/IMG_3435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteDbPd7R7PivA1Z_O5K-0xqPrv3jXbmvR6z2p3sDZ1kiTYPDaunwov2yhZ_nmHejacQ6MNGpThwZ3XYbq-OJC6ZQvbQ9WbPSouv0H8b-O02IUkmCepm3DVwdrOQma_v31tNhtGx8ECEA/s400/IMG_3435.jpg" width="400" /></a></div>
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See the drizzle of honey over that generous slab of butter. Please don't tell, it is indulging.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5poCrcKYpHuXCBm1pM4tf3uga10KpY3YceZ-nS8G6XZwcLOQ2X2q_SY6qAgPUepqS3QyBTMFVbwW5dhMAhqJnt-hX1-24d5Cx7hhvW4tm4aerDZ5HQtvRxynGWLS0dgwfVqTaEvrwk0/s1600/IMG_3465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5poCrcKYpHuXCBm1pM4tf3uga10KpY3YceZ-nS8G6XZwcLOQ2X2q_SY6qAgPUepqS3QyBTMFVbwW5dhMAhqJnt-hX1-24d5Cx7hhvW4tm4aerDZ5HQtvRxynGWLS0dgwfVqTaEvrwk0/s640/IMG_3465.jpg" width="426" /></a></div>
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That fluffiness? Why?</div>
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The best part of these pancakes are the sweet potato. They add natural sweetness to them without any additional/artificial sugar. That little teaspoon of coconut extract also completes the outstanding flavor as I have made a healthier replacement with vegetable oil instead of melted butter, well.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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Adapted from <a href="http://realfoodrealdeals.com/sweet-potato-pancakes-for-dinner/" target="_blank">Real Food Real Deals</a><br />
Serves 2<br />
You'll need:<br />
1 1/2 cup all purpose flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 medium sweet potato, mashed<br />
2 eggs<br />
1/4 cup vegetable oil<br />
1/2 tsp coconut extract<br />
Salted butter and honey, to serve<br />
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How to make sugarless sweet potato pancake:<br />
<ol style="text-align: left;">
<li>In a medium bowl, combine flour, baking powder and salt.</li>
<li>In a large mixing bowl, mix together mashed sweet potato, eggs, vegetable oil and coconut extract. Add the dry ingredients and stir well. A few lumps is actually fine so do not overmix the batter.</li>
<li>Place a griddle or non-stick frying pan over medium heat. Drop batter on it to make a 4 inch pancake. Once bubbles form, flip the pancake and cook for another 2-3 minutes.</li>
<li>Stack up 5-6 pancakes, serve with a slab of salted butter and honey or maple syrup.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-85200561211970996202016-02-07T11:48:00.001+08:002016-02-20T14:50:52.061+08:00♥ Crabmeat & Coconut Jelly Cocktail ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Lately, I have got a few pounds of <a href="http://www.spotthefood.com/open-kitchen-simply-the-brunch/" target="_blank">lump king crab meat</a> at home. They are freshly picked from a <a href="http://www.spotthefood.com/mapo-agricultural-marine-products-market-%e9%ba%bb%e6%b5%a6%e8%be%b2%e6%b0%b4%e7%94%a2%e7%89%a9%e5%b8%82%e5%a0%b4-sea-fruit-market/" target="_blank">steamed large king crab</a> that is sourced from a local seafood wholesaler.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeehvNtreKuWcMCHyfEopTiURPHM2Daa9KsjP6VBq2izsUIvaPnk60gKKgCALTaqFUBeib9L_ZLbKoruCwsyvISzlQLBRBq_h1kNZaCU2UmUQj7P6IuPVdLD8uSUiEckHlDB-qYHzJng/s1600/IMG_3298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeehvNtreKuWcMCHyfEopTiURPHM2Daa9KsjP6VBq2izsUIvaPnk60gKKgCALTaqFUBeib9L_ZLbKoruCwsyvISzlQLBRBq_h1kNZaCU2UmUQj7P6IuPVdLD8uSUiEckHlDB-qYHzJng/s400/IMG_3298.jpg" width="400" /></a></div>
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I'm feeling a need to make something tropical, but easy, elegant, and great for a <a href="http://www.spotthefood.com/frites-belgium-on-tap-belgium-beer-house/" target="_blank">capane party</a>.</div>
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Chilling the coconut water into semi-solid, forming the jelly to be served with fresh crabmeat and laced with young coconut meat.</div>
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And did I mention this clear liquid inside the coconut fruit is nutritiously packed with vitamins and minerals? So healthy!</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/our-growing-edge/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span><br />
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span><br />
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You'll need:<br />
330g fresh coconut water, from 2 young coconut<br />
4g gelatin<br />
Salt, optional<br />
Flesh of 2 young coconut<br />
1/4 lb. lump crabmeat<br />
Chopped Spring onion, to garnish<br />
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How to make crabmeat and coconut jelly cocktail:<br />
<ol style="text-align: left;">
<li>Open the young coconuts and extract the coconut water. Pour them over a fine sieve to remove residue.</li>
<li>Separate 1/4 of the liquid into a small bowl. Heat in microwave or over simmering water, and add the gelatin. Stir to melt.</li>
<li>Combine the liquid and add salt to taste. Set in any container and chill in the fridge to set.</li>
<li>Meanwhile, remove the coconut flesh from the shell. Trim and remove any brown skin.</li>
<li>To serve, spoon some coconut water jelly, add lump crabmeat and chopped green onion.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-44363770487013967412016-02-02T17:10:00.001+08:002016-02-02T17:10:35.846+08:00♥ Matcha Tart ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Other than Hong Kong egg tart and the <a href="http://www.spotthefood.com/bake-cheese-tart-fresh-molten-cheese/" target="_blank">extremely popular cheese tart</a> brought by the Japanese, matcha tart is another recently favourite in my country.</div>
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The tart has a buttery shortcrust pastry filled with a milk based egg custard, which is slightly different from the usual egg tarts using evaporated milk.</div>
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This helps to prevent the matcha flavor being overpowered by the sweet milk.</div>
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In this recipe, I have made a slight adjustment to my basic pate sucree recipe, instead added powdered sugar to give a better flakiness.</div>
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And thanks <a href="http://www.anncoojournal.com/" target="_blank">Ann</a> for sharing such a delicate matcha sweet treat.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2016/01/07/our-growing-edge-january-2016-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at <a href="http://goodcakeday.com/" target="_blank">Good Cake Day</a>.</span></div>
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Adapted from <a href="http://www.anncoojournal.com/2015/08/mini-matcha-egg-tarts.html" target="_blank">Anncoo Journal</a><br />
You'll need:<br />
For the pate sucree<br />
1 1/4 cup all purpose flour<br />
3 tbsp powdered sugar<br />
1/2 cup (1 stick) cold salted butter<br />
1 egg yolk<br />
1 tbsp cold milk<br />
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For the filling<br />
200g whole milk<br />
30g raw sugar<br />
2 tsp matcha powder, sifted<br />
1 egg<br />
1 egg yolk<br />
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How to make matcha egg tart:<br />
<ol style="text-align: left;">
<li>To make the pate sucree: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.</li>
<li>Preheat oven to 180C. Remove the dough onto a floured surface, divide and roll into balls. Press and fit into the tart tins. Prink holes on the bottom using a fork.</li>
<li>Bake in oven for 10 minutes. Set aside.</li>
<li>To make the filling: Heat milk and sugar until the sugar melt. Add sifted matcha powder and whisk until well blended.</li>
<li>In another bowl, whisk together egg and egg yolk. Add egg mixture into the matcha milk and whisk to combine.</li>
<li>Pour liquid over a fine sieve to remove any lumps. Divide the matcha mixture among pre-baked tarts and bake for another 20 minutes, or until egg is set.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-26589002604936278472016-01-31T11:38:00.001+08:002016-01-31T11:57:02.209+08:00♥ Kimchi & Egg Tartine ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an <a href="http://www.spotthefood.com/tartine-a-slice-of-blossom/" target="_blank">open face sandwich</a>. </div>
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Add some grated parmesan cheese and a dash of black pepper over <a href="http://www.spotthefood.com/tartine-a-slice-of-blossom/" target="_blank">the tartine</a>. Hmmm!!!</div>
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I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2016/01/07/our-growing-edge-january-2016-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at <a href="https://littlegirlstory.wordpress.com/" target="_blank">Little Girl Story</a>.</span></div>
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Serves 1<br />
You'll need:<br />
1 slice of your favourite bread<br />
1 tbsp salted butter, melted<br />
1 egg<br />
1 tbsp whole milk<br />
2 tbsp store-bought kimchi<br />
1 tbsp grated parmigiano reggiano<br />
1 chopped spring onion, for topping<br />
Salt & pepper to taste<br />
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How to make kimchi and egg open-face tartine:<br />
<ol style="text-align: left;">
<li>Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.</li>
<li>Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.</li>
<li>To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.</li>
</ol>
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<i>With all my love <3</i></div>
<div>
<br /></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-79623766841979020002016-01-24T14:20:00.000+08:002016-01-29T10:17:07.948+08:00♥ Strawberry Lemonade Tart ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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I have never attend any culinary school.</div>
The fact that I cannot confidently define all traditional jargon or pastry terms, it hooked me up to an article explaining the difference between pate brisee, pate sucree and pate sablee.<br />
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Pate brisee is an unsweetened shortbread crust ideal for savory tart, often contains a little vegetable shortening.</div>
<div style="text-align: center;">
<span style="text-align: left;">Pate sucree is similarly the same crust but with addition of sugar, ideal for sweet pastry such as </span><a href="http://andresthehomebaker.blogspot.com/2015/06/lemon-meringue-tart_19.html" style="text-align: left;" target="_blank">lemon meringue tart</a><span style="text-align: left;"> and </span><a href="http://andresthehomebaker.blogspot.com/2015/06/lychee-raspberry-rough-tart.html" style="text-align: left;" target="_blank">fruit tart</a><span style="text-align: left;">.</span><br />
And pate sable is the most shortbread-like crust with high sugar ratio and moistened with egg, usually more delicate and fragile.</div>
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For this recipe, the crust is reckoned as an adaptation between pate sucree and pate sable. As I used egg (yolk) and milk (to replace heavy cream) for the shortcrust, the tart appears a bit fragile but firm enough to hold the filling.</div>
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Here I used a store-bought lemon curd that has been sitting on my cabinet since Christmas. But I would honestly prefer using a homemade version like <a href="http://andresthehomebaker.blogspot.hk/2015/06/lemon-meringue-tart_19.html" target="_blank">this one</a> because you can adjust or substitute the sugar to make a healthier version.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2016/01/07/our-growing-edge-january-2016-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at <a href="https://littlegirlstory.wordpress.com/" target="_blank">Little Girl Story</a>.</span></div>
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You'll need:<br />
For the pate sucree<br />
1 1/4 cup all purpose flour<br />
3 tbsps <a href="http://natvia.com.hk/product-range/" target="_blank">Natvia</a><br />
1/2 cup (1 stick) cold salted butter<br />
1 egg yolk<br />
1 tbsp cold milk<br />
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For filling<br />
Fresh strawberries<br />
1 <a href="http://andresthehomebaker.blogspot.com/2015/06/lemon-meringue-tart_19.html" target="_blank">lemon curd recipe</a><br />
Mini white chocolate drops<br />
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How to make strawberry white chocolate lemon curd tart:<br />
<ol style="text-align: left;">
<li>To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.</li>
<li>Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.</li>
<li>Bake with pie weight for 15 minutes. Remove the pie weight and continue to bake for another 20 minutes, or until set and edges turn golden brown.</li>
<li>Let cool completely.</li>
<li>To assemble: fill tart with lemon curd, top with strawberries and decorate with additional white chocolate drops.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-63318543308477440412016-01-11T23:18:00.003+08:002016-01-29T10:16:54.332+08:00♥ Strawberry Matcha Pound Cake Shortcake ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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I always think matcha or green tea and strawberry is a seamless blend of dessert art.</div>
The colour tone catches the eye and the taste of combination is deliciously notable.<br />
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This strawberry shortcake has the ordinary butter biscuit replaced by a matcha pound cake recipe. This twist is actually inspired by my <a href="http://andresthehomebaker.blogspot.hk/2015/03/matcha-strawberry-mini-bundt-cake.html" target="_blank">Matcha Strawberry Mini Bundt Cake</a>, which also uses Natvia as the natural sweetener.</div>
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I like how the slight bitterness from Natvia has been covered by the pronounce matcha flavor, whilst it is pretty crucial to use good quality matcha powder like <a href="http://www.amazon.com/Tokyo-Matcha-Selection-Tea-Chakouan/dp/B00JIAGI5O" target="_blank">this</a>. So make sure you're not using green tea granules! </div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-size: x-small;">This blog hop is organised by Joyce from <a href="http://mycookinggallery.blogspot.com/" target="_blank">Kitchen Flavours</a>, Lena, from <a href="http://herfrozenwings.blogspot.com/" target="_blank">Frozen wings</a> and Zoe from <a href="http://bakeforhappykids.blogspot.com/" target="_blank">Bake for Happy Kids</a>.</span></div>
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span><br />
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2016/01/07/our-growing-edge-january-2016-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at <a href="https://littlegirlstory.wordpress.com/" target="_blank">Little Girl Story</a>.</span></div>
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You'll need:<br />
For matcha pound cake<br />
1/2 cup butter, soften<br />
2/3 cup Natvia<br />
2 eggs<br />
1 tsp vanilla<br />
1 tbsp whole milk<br />
1 cup all purpose flour<br />
1 tbsp matcha powder<br />
<br />
For toppings<br />
1 1/2 cup whipping cream<br />
1 tsp vanilla<br />
Fresh strawberries, halved<br />
<br />
How to make matcha green tea pound cake:<br />
<ol style="text-align: left;">
<li>Preheat oven to 180C. Grease a loaf pan and set aside.</li>
<li>In a mixing bowl, combine butter and Natvia. Cream until smooth.</li>
<li>Add egg, one at a time, and beat until well incoprated. Add vanilla.</li>
<li>In a small bowl, sift together flour and matcha powder. Add the dry into the wet ingredients and mix well.</li>
<li>Pour batter into prepared loaf tin. Bake for 40-45 minutes or until set and edges slightly turned brown.</li>
<li>Meanwhile, add vanilla into cold whipping cream and beat until soft peak formed.</li>
<li>Serve one to two slices of matcha pound cake with a dollop of vanilla whipped cream and fresh strawberries.</li>
</ol>
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<i>With all my love <3</i></div>
<div>
<br /></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-19950043705496391862016-01-09T21:55:00.000+08:002016-01-12T09:35:37.744+08:00♥ Matcha Honey Mochi Toastie ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Have you heard of a Korean dessert - <a href="http://www.spotthefood.com/hanbing-korean-dessert-cafe-%E9%9F%93%E5%86%B0-patbingsu/" target="_blank">mochi toast</a>? It is basically <a href="http://www.spotthefood.com/hanbing-korean-dessert-cafe-%E9%9F%93%E5%86%B0-patbingsu/" target="_blank">two slices of toast stuffed with chewy rice cake</a>, and finished with some additional toppings.</span></div>
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For my version, plus a little adaptation from Miss Hangrypants, I have combined my recent favouite souvenirs during the trip to <a href="http://www.spotthefood.com/seoul-101-nomz-food-list/" target="_blank">Seoul</a> - <a href="http://www.spotthefood.com/osulloc-%ec%98%a4%ec%84%a4%eb%a1%9d-tea-from-jeju/" target="_blank">OSULLOC green tea milk jam</a>, and a honey butter toasted bread to from this amazing goodness.</div>
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I bought these creations to our <a href="http://www.spotthefood.com/uncle-tetsu-cheesy-picnic-day/" target="_blank">picnic day</a>, and all my friends loved them.</div>
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For the rice cake, I have actually used glutinous rice flour to revamp the texture of rice cake. So it is best to eat fresh as it will turn hard the other day.</div>
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2016/01/07/our-growing-edge-january-2016-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at <a href="https://littlegirlstory.wordpress.com/" target="_blank">Little Girl Story</a>.</span><br />
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Adapted from <a href="http://www.misshangrypants.com/2015/04/matcha-mochi-toast.html" target="_blank">Miss Hangrypants</a><br />
Serve 1<br />
You'll need:<br />
2 slices of milk bread<br />
2 tbsp salted butter, melted<br />
2 tbsp honey<br />
1/4 cup glutinous rice flour<br />
1 tsp Natvia, optional<br />
3 tbsp hot water<br />
Green Tea Milk Spread<br />
<br />
How to make matcha milk jam honey mochi toast:<br />
<ol style="text-align: left;">
<li>In a small bowl, combine glutinous rice flour, Natvia, and hot water. Stir until a smooth dough form. Form a ball and roll into the size of your slice of bread.</li>
<li>Heat frying pan over low heat. Grease light with vegetable oil and fry mochi for 2-3 minutes on each side.</li>
<li>Meanwhile, brush each slice of bread with melted butter. Toast slightly and apply honey. Toast until golden brown.</li>
<li>Spread green tea milk jam onto toast, place mochi and complete with another toast. Serve immediately!</li>
</ol>
<div>
<i>With all my love <3</i><br />
<i><br /></i></div>
</div>
Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0tag:blogger.com,1999:blog-7517218527248909101.post-3793067062472311152015-12-22T11:17:00.004+08:002015-12-22T11:34:17.827+08:00♥ Mini Cheese Mochi Bread ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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Mochi bread (麻波波糬), is a no-flour type of bread, made with glutinous rice and tapioca starch, which give them a chewy bouncy texture.</div>
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There are a lot of version, some flavored with cheese, chocolate, green tea and some stuffed with dried berries and fruits.</div>
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My favourite is definitely the cheese mochi bread.</div>
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Any type of grated cheese can be used instead of parmesan. To get the best quality and taste for these mochi breads, I used a block of parmigiano reggiano and finely grated them.</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2015/12/03/our-growing-edge-december-2015-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at <a href="http://dashofjazz.com/" target="_blank">Dash of Jazz</a>.</span></div>
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Adapted from <a href="http://www.beanpanda.com/en/14399/blueberry-mochi-bread" target="_blank">beanpanda</a><br />
You'll need:<br />
110g glutinous rice flour<br />
15g tapioca starch<br />
30g grated parmesan cheese<br />
1/2 tsp salt<br />
1 egg<br />
35g melted butter<br />
60ml whole milk<br />
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How to make mochi bread:<br />
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<li>Preheat oven to 170C. Line a baking sheet with parchment paper.</li>
<li>In a medium bowl, sift together glutinous rice flour and tapioca starch. Combine with grated cheese and salt. Set aside.</li>
<li>In a mixing bowl, whisk egg, melted butter and milk. Gently fold in flour mixture using a spatula.</li>
<li>Divide into equal pieces, shape into rounds and place on prepared baking sheet spacing each apart.</li>
<li> Bake in 160C for 20 minutes, or until puffed up and golden brown. Let sit on wire rack to cool completely.</li>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com4tag:blogger.com,1999:blog-7517218527248909101.post-46214706450905167592015-12-19T19:00:00.001+08:002015-12-19T19:06:26.877+08:00♥ Panettone Ice Cream Cake ♥<div dir="ltr" style="text-align: left;" trbidi="on">
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As Christmas is just around the corner, there have been a lot of festive pastries such as gingerbread cookies, stollen and panettone.</div>
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I want to make good use of them so I come up with an ice cream cake idea, using a no-machine ice cream recipe that can be easily whipped up in just a few minutes.</div>
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For this recipe, it is just a matter of layering and adding a bold of flavors. Think it as a trifle, you can add chopped nuts, dried fruits or even candies to the ice cream base to make it your way!</div>
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<span style="font-size: x-small;">This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-size: small;" target="_blank">GoodyFoodies</a><span style="font-size: x-small;"> Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="font-size: small;" target="_blank">Domestic Goddess Wannabe</a><span style="font-size: x-small;"> and Zoe from </span><a href="http://bakeforhappykids.com/" style="font-size: small;" target="_blank">Bake for Happy Kids</a><span style="font-size: x-small;">.</span></div>
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<span style="font-size: x-small;">This post is part of the weekly linky party </span><a href="http://tidymom.net/tag/im-lovin-it/" style="font-size: small;" target="_blank">I'm Lovin' It</a><span style="font-size: x-small;"> hosted by Cheryl at </span><a href="http://tidymom.net/" style="font-size: small;" target="_blank">TidyMom</a><span style="font-size: x-small;">.</span><br />
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<span style="font-family: inherit; font-size: x-small;">This post is part of the monthly link up party </span><a href="http://bunnyeatsdesign.com/2015/12/03/our-growing-edge-december-2015-intro/" style="font-family: inherit; font-size: small;" target="_blank">Our Growing Edge</a><span style="font-family: inherit; font-size: x-small;">. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at <a href="http://dashofjazz.com/" target="_blank">Dash of Jazz</a>.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
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Adapted from <a href="http://www.biggerbolderbaking.com/homemade-ice-cream/" target="_blank">Bigger Bolder Baking</a><br />
Make 6" cake<br />
You'll need:<br />
1 Panettone<br />
8oz (1 cup) heavy whipping cream<br />
7oz (1/2 cup) sweetened condensed milk<br />
1 tsp vanilla<br />
1/2 cup chocolate crunch, finely chopped<br />
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How to make panettone ice cream cake:<br />
<ol style="text-align: left;">
<li>Slice off the panettone cap. Slice the remaining in half and then each in half again. Set aside.</li>
<li>In a large mixing bowl, beat heavy whipping cream until stiff peaks form.</li>
<li>Pour in condensed milk and stir in vanilla. Beat for another minutes until combined.</li>
<li>Add finely chopped chocolate crunch and gently fold into ice cream base with a spatula.</li>
<li>In prepared cake tin, place a dollop of ice cream base. Place a layer of panettone and repeat the layers. </li>
<li>Chill in the fridge for at least 8 hours or overnight. When serve, garnish with more chopped chocolate crunch.</li>
</ol>
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<i>With all my love <3</i></div>
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Andre Chttp://www.blogger.com/profile/06782751419092427234noreply@blogger.com0