♥ Lemon Cream Scone ♥

When you have some homemade lemon curd left behind, it is best to serve them with some scones. 

I love this scone recipe. It is so easy, simple and quick. The buttery biscuits are made with heavy whipping cream, which give them a distinct cream flavor.

Neither too sweet nor too buttery. Great for a perfect afternoon tea!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

Make a dozen
You'll need:
2 cups all purpose flour
2 tbsp Natvia
1 tbsp + 1 tsp baking powder
1/2 stick salted butter
1/2 cup heavy cream, more for brushing
1 tbsp vanilla
2 cold eggs

To serve
Homemade lemon curd
Powdered sugar, optional

How to make lemon cream scone:

1. Preheat oven to 200C.
2. In a large bowl, combine flour, Natvia and baking powder. Add cubed cold butter and cut into the flour to form coarse crumbs.
3. In another bowl, add cream, vanilla and eggs. Whisk well and pour over the flour mixture.
4. Stir using a fork until combine. It should be sticky. Turn the dough onto a well floured surface and form a disc. Wrap in plastic wrap and freeze for 10 minutes.
5. Once chilled, roll the dough into 1/2" thick and cut out circles using a 2" cookie cutter.
6. Transfer the scones onto baking sheet lined with parchment paper and brush the tops with heavy cream. Bake for 10-12 minutes, or until risen and golden brown.
7. Serve with homemade lemon curd and dust it with powdered sugar.

With all my love <3

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♥ Meet TalkToChef ♥

Find me at Talk To Chef now!

Meet TalkToChef - the World’s First Chef 911! Now you can speak with a chef in real time via video chat! This service provides a never-before opportunity for foodies to cook easier, better and healthier meals at home by getting instant help from any of 2000 professional chefs available 24/7.

TalkToChef is available as an iOS application, through official website and a special widget for partners, which is already functional on 100+ food blogs/websites and helps their users with valuable online support. Finally, 34 million foodies have a desired support available any time for a voluntary tip of 60 cents per minute.

So how exactly it works?

When you want to consult with an expert regarding your food, you simply specify what kind of chef you need by choosing cuisine, method, diet and the service will send a push notification to all chefs in the database who are competent to answer your question. In a matter of seconds you will be connected with a chef via video chat. After you get the valuable advice, you rate, tip and review the chef, sharing your experience on social media.

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♥ Jam Tartlets ♥

Jam tartlets have been on my to-make-list for long. I really like the combination of fruity jams with buttery crust, especially when the jam appears gluey sticky after baking. You know what I mean!

So often I am afraid of making the tart base because I don't have the patience to perfect them.

But look at the rim! They look perfect! ALMOST!

This recipe uses a pastry crust known as pate sucree. Which is similar to pastry dough, but further enriched with egg yolk and sugar. I find this makes the perfect crust not only because it has less sugar, but the yolk also makes the dough pliable and easier to handle.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp ice water

For the fillings and toppings
Your favourite jams
1/2 cup heavy whipping cream
1/2 tbsp powdered sugar
1/4 tsp vanilla

How to make jam tartlets:

1. 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.
2. 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.
3. Using a star shaped cookie cutter, cut out little stars from the dough scraps.
4. Fill each tart with jams. Transfer tins and starts onto a baking sheet lined with parchment paper. Bake in preheated oven for 15 minutes. Remove the stars when they turn golden brown. Continue to bake the tarts for another 20 minutes, or until set and edges turn golden brown.
5. Allow the tart to cool complete. Meanwhile, combine heavy cream, powdered sugar and vanilla. Whip until stiff peaks form.
6. To serve, dollop with sweetened whipped cream and top with star cookie.

With all my love <3

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♥ Lemon Meringue Tart ♥

Homemade lemon curd for my homemade lemon meringue tart! Invest in good lemon because it will solely change the flavor of your lemon curd.

The tanginess from the lemon , sweetness from the natural honey, and butteriness from the shortcrust. This tart is made to heaven!

Can you imagine how long it took me to whip up the glossy meringue?

In this recipe, I am using Archibald's honey from Honey 蜜蜜針! Check out more at their FaceBook Page! Or you may want to replace it with sugar and adjust the level of sweetness.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
Adapted from beanpanda
For lemon curd:
1 egg
80ml lemon juice (approximately 2 lemons)
zest of 1 lemon
50g Honey
60g cold butter
2 tbsp ice water

For crust:
1 shortcrust pastry

For meringue topping:
Adapted from Martha Stewart
2 egg whites
pinch of cream of tartar
1/2 cup granulated sugar
1/4 tsp vanilla

How to make lemon curd:

1. To make lemon curd, combine egg, lemon juice, lemon zest and honey in a bowl. Heat the mixture over a double boiler. Whisk constantly until thicken, this takes around 10-12 minutes.
2. Remove the bowl from heat, add in cold butter and whisk to smooth. Pour over a fine sieve to remove lumps and keep in an airtight container for up to 2 weeks.

How to make meringue topping:

1. Whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar and whisk until glossy and stiff peaks formed. Whisk in vanilla until just combined.

How to make lemon meringue pie:

1. Preheat oven to 200C. Remove the dough and roll onto a floured surface. Using a round biscuit cutter, cut out small circles and fit in tart tin. Trim the edges and place in the fridge to chill. Fill chilled tart shells with pie weight and bake for 15 minutes.
2. Remove pie weight and bake for another 15 minutes, until golden brown. Carefully remove the tart shell and cool completely. 
3. Fill tart shells with lemon curd. Pipe meringue topping and chill in the freezer until ready to serve.
4. When serve, use a kitchen torch to toast the meringue. Alternatively, place under preheated broiler for 2 minutes to brown.

With all my love <3

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♥ Matcha Mille Crepe ♥

Crepe is a thin French pancake.

The French often serve them with sweet fillings such as fruits, custard and cream; or sometimes savoury versions known as galette, with egg, cheese and ham.

Whilst Mille Crepe is composed of numerous layers of crepe being stacked together with custard or cream in different flavors. It is a very popular patisserie in New York, particularly from the brand Lady M!

Can you see those 18 layers of crepe! Stunning!

This recipe is super easy to whip up in fact. Treat it as a completely lump free pancake batter. Toasty, moist and set together with a matcha flavored custard.  I also topped this individual serving crepe cake with some whipped cream for a creamy contrast!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 4 2" mini cakes
Adapted from OH HOW CIVILIZED
You'll need:
For the crepes
1 cup all purpose flour
1 tbsp Natvia
1/4 tsp salt
2 egg, beaten
2 cup whole milk
4 tbsp vegetable oil, more for frying

For the matcha pastry cream
1 pastry cream recipe
1 tbsp matcha powder
1 tbsp hot water
1 tbsp Natvia
1 tsp Honey (from Honey 蜜蜜針)

For topping
1/2 cup heavy cream
Powdered sugar
Matcha powder

How to make crepe:

1. In a large bowl, whisk together flour, Natvia and salt. Add milk, beaten egg, vegetable oil and whisk until smooth, with no lumps.
2. Dab a paper towel with vegetable oil and grease a nonstick skillet. Ladle a serving of crepe batter and swirl to cover the bottom of the pan completely. Let it cook until dry and edges begin to turn brown. Quickly flip over and cook for 30 seconds.
3. Transfer the crepe to a plate to cool. Repeat with the rest of the batter.

How to make matcha pastry cream:

1. Prepare pastry cream and keep in the fridge until ready to use. 
2. In a bowl, mix together matcha powder and hot water. Add in Natvia and honey. Mix well.
3. Remove pastry cream from the fridge and combine with matcha mixture.

How to assemble and make matcha crepe cake:

1. Using a 2" cookie cutter, cut out circles from crepes. Place a mini crepe in 2" cake tin, spread a teaspoon of matcha pastry cream and cover with another crepe. Repeat the layers, leaving the top layer without cream. 
2. Place in the fridge to chill. When serve, dollop whipped cream and dust generously with matcha powder and powdered sugar.

With all my love <3

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♥ Lychee Raspberry Rough Tart ♥

I always find a huge affinity between lychee and raspberries. And though they are both not in season, I tried to put them into a fruit tart.

True to its name, the pretty rough cookie crust has a lot of imperfections but it tastes so buttery and delicious. Unlike what I have made previously for my French apple tart, this is lying between a flaky and shortcrust. I do love this version more.

This recipe calls for fresh fruits. But in case you couldn't manage to find real fresh lychees, canned lychee are also great for substitution. Make sure to drain them very well as no one would want a soggy tart!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For the crust
1 3/4 cup all purpose flour
1 cup powdered sugar
8 tbsp cold salted butter
1 egg

For the pastry cream
1/2 tbsp all purpose flour
1 tbsp cornstarch
1 egg
1 tbsp Natvia
1 tsp vanilla
2/3 cup whole milk

For the toppings
Fresh lychee, pitted
Fresh raspberries
Fresh mint, optional

How to make lychee raspberry fruit tart:

1. To make the crust: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg and add it slowly, until 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 30 minutes.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into 8" circle and fit into tart pan. Blind bake for 15 minutes. And return to oven for another 15 minutes.
3. Let the crust to cool completely before filling.
4. To make pastry cream: In a medium bowl, mix  Natvia and egg. Sift in corn flour and flour into the egg mixture. Mix until a smooth paste formed.
5. Meanwhile, heat milk in a saucepan. Remove from heat and slowly add to egg mixture, while constantly whisking the egg to prevent curdling.
6. Strain mixture through a sieve and return into the saucepan. Over medium heat, bring mixture to boil and whisk mixture constantly until it starts to thicken.
7. Immediately remove from heat and stir in vanilla.
8. Pour into a clean bowl and cover with plastic wrap touching the surface of custard. Refrigerate until needed.
9. To assemble the tart, spread pastry cream evenly into the pie crust. Arrange lychees and raspberries. Decorate with fresh mint. 

With all my love <3

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♥ Frozen Hot Chocolate ♥

Talking about hot chocolate, it is always a drink for winter. So how about summer?

Frozen hot chocolate is made with a hot chocolate base, but with crushed ice to form a smoothie consistency. So decadent, so indulgent. Topping it off with Chantilly cream and a few shaved chocolate, or maybe marshmallows, what one can ask for more?

Thanks Boomf for the lovely marshmallows, which makes it a great celebration drink for the Father's Day!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Maddie at Supper Lovin'.

Serves 4
You'll need:
For hot chocolate
1 1/2 cup 3.6 Hokkaido Milk
3 oz dark chocolate
1 1/2 tsp Natvia
3 tsp hot chocolate mix
3 cups ice

For garnish
1 cup whipping cream
1/4 cup Natvia
1 tsp vanilla
chocolate shavings

How to make frozen hot chocolate:

1. Break dark chocolate into small pieces and microwave in a small bowl in 30 minutes intervals until smooth and melt. Add Natvia, hot chocolate mix and stir well.
2. In a blender, add milk, chocolate mixture and ice. Blend on high speed until a consistency of smoothie. Pour and divide evenly among serving cups.
3. Whip cold cream, Natvia and vanilla until soft peaks form.
4. Top frozen hot chocolate with whipped cream and decorate with chocolate shavings.

With all my love <3

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♥ Matcha Shiratama Anmitsu ♥

Anmitsu is a popular summer dessert in Japan. They are basically a dessert cup with agar agar jelly, fresh fruits, mochi, anko and green tea ice cream. 

Among all the Japanese wagashi, matcha shiratama is my favourite especially when it is served with kuromitsu and shiratama dango, that are black sugar syrup and Japanese mochi respectively.

The recipe looks complicated, but in fact can be effortlessly made within an hour. This dessert is surely the best cooling agent for this summer!

Optionally, you may want to serve with vanilla ice cream too!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Maddie at Supper Lovin'.

Adapted from justonecookbook
You'll need:
For matcha kanten jelly (matcha jelly)
2 tsp Matcha powder
2 tbsp hot water
1 tsp agar agar powder or gelatin
1 1/4 cup water
2 tbsp Natvia

For shiratama dango (mochi)
1/3 cup glutinous rice flour or shiratamako
3 tbsp water
1/2 tsp Natvia

For kuromitsu (black sugar syrup)
100g black sugar
100g Natvia
100 ml water

For toppings
Sweet adzuki bean (red bean) paste
Your favourite fresh fruits
Vanilla or green tea ice cream

How to make matcha shiratama anmitsu:

1. To make matcha jelly, mix matcha powder with hot water and set aside. In a saucepan over medium heat, heat agar agar, water and Natvia until melt. Remove from heat and add the matcha mixture. Pour the jelly mixture in a 8 x 8 square pan and cool to set completely in the fridge.
2. To make mochi, combine glutinous rice flour, water and Natvia. Knead with your head to form a ball. Adjust by adding one tablespoon of water at a time. Form the dough into a log and divide into 6 equal pieces. Shape and flatten them into discs. Make an indentation in the center with your index finger. Cook them in boiling water about 2 minutes or until they float to the surface. Transfer them to cold water to cool and keep them in water until ready to use.
3. To make black sugar syrup, mix all ingredients in a saucepan and bring to boil. Simmer for 15-20 minutes and stir occasionally until slightly thicken. Allow to cool and transfer to airtight bottle until ready to use.
4.  To assemble, cut matcha jelly into cubes and divide evenly among serving bowls. Top with mochi, red bean paste, fresh fruits and a scoop of ice cream. Serve aside black sugar syrup. Enjoy!

With all my love <3

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♥ Chinese Scallion Pancakes ♥

My Grandmother is an expert in cooking Chinese comfort food. Dumplings, wontons, noodle soup and pancakes... Adapting her secret recipe, I attempt at making some of these delicious treat.

These Chinese Scallion (aka Green Onions) pancakes are perfect to serve as breakfast, lunch, snacks or even late night supper! Love dipping them in sweet soy sauce too!

You may store the leftovers in the fridge or freeze them until ready to use. My family have a secret way to serve overnight scallion pancakes, which is to cook them in boiling water or flavored soup. Try it!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Maddie at Supper Lovin'.

Makes 4
You'll need:
1 1/2 water
1 tsp salt
1/4 tsp Natvia
1 1/2 cups all purpose flour, more for dusting
3 stalks green onion, chopped
1 clove garlic, minced
1 tsp sesame oil
2 tbsp vegetable oil, more for frying

How to make green onion (scallion) pancakes:

1. Heat water, add salt and Natvia and simmer until melt.
2. Remove from heat, add flour and turn onto floured surface.
3. Knead for 5 minutes or until the dough the smooth and not sticky. Wrap in plastic wrap to rest for 30 minutes.
4. Meanwhile, combine chopped scallions, minced garlic, sesame oil and vegetable oil in a small bowl. Microwave the mixture for 30 seconds.
5. Divide the dough into 4 equal pieces. Roll, using a rolling pin, into thin circle.
6. Coat a layer of scallion mixture. Roll up and coil into a circle. Flatten slightly and roll into pancake. Repeat with the rest.
7. Heat vegetable oil in a frying pan. Fry each side of the pancake for 3 minutes or until golden brown and slightly puffy.
8. Slice and serve with sweet soy.

With all my love <3

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