2015-01-12

Genoise au Chocolat

Yield: One 23cm Round Cake




INGREDIENTS:

- 4 eggs

- 100g granulated sugar

- 15g plain flour

- 15g corn flour

- 25g unsweetened cocoa powder


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. 

2. Sift over and then patiently fold in a mix of plain flour, corn flour, and cocoa powder.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 170c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.

Creme Patisserie au Chocolat et Tartes aux Fraises

For 8 tartlets…





INGREDIENTS:

- 3 egg yolks
- 30g granulated sugar
- 10g plain flour
- 10g corn flour
- 250ml unsweetened almond milk
- 1tsp vanilla extract
- 50g chopped dark chocolate

1. Whisk together egg yolks and sugar.

2. Sift in plain flour and corn flour. Continue to whisk until well combined.

3. Pour in milk. Whisk to combine.

4. Heat the mixture over medium heat. Stir constantly.

5. Turn off the fire when the mixture has thickened. Add vanilla extract and chocolate. Stir until well combined.

6. Cover the chocolate custard with plastic wrap. Make sure the wrap touches surface of custard.

7. Use cooled custard as fillings of strawberries tartlets.

2014-12-12

Pumpkin or Butternut Squash Porridge

Number of servings: 2








INGREDIENTS:

- 600g butternut squash

- 60g brown rice

- 1.5L water


1. Wash, and then soak brown rice in 1.5L of water in a saucepan for at least 1 hour.

2. Peel, deseed, and dice butternut squash.

3. Bring the pot of brown rice in water to the boil. 

4. Add squash, and cook for 1 hour.

5. Purée the porridge in a blender.


ENJOY!

Simple Sponge Cake

Yield: One 23cm Round Cake








INGREDIENTS:

- 6 eggs at room temperature

- 125g granulated sugar

- 125g all-purpose flour

- 1tsp baking powder

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. Add in vanilla extract halfway through.

2. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 180c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Banana Cake

Yield: One 23cm Round Cake






INGREDIENTS:

- 4 eggs at room temperature

- 100g granulated sugar

- 225g all-purpose flour

- 1tsp baking powder

- 300g peeled ripe bananas (~3 medium), puréed

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick.

2. Add in banana purée and vanilla extract. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 30 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Double Chocolate Hot Chocolate

Yield: 1 serving




INGREDIENTS:

- 240ml coconut rice milk (=48kcal / no added sugar)
- 40g dark chocolate chips or chunks
- 1tsp unsweetened cocoa powder
- ½tsp coffee granules
- ¼tsp ground cinnamon
- ½tsp vanilla extract
- handful of mini marshmallows


In a mug melt chocolate in one-third of the milk by microwave. Stir until smooth.

Add in the remaining milk and all other ingredients. Stir until smooth. Heat in microwave until hot.

Stir well again before serving. Enjoy!!

2014-11-12

Green Tea Cake

Yield: one 23cm round cake





INGREDIENTS:

- 110g granulated sugar

- 4 eggs

- 100ml unsweetened almond milk

- ½tsp vanilla bean paste

- 1tsp baking powder

- 1tbsp matcha powder

- 225g plain flour



1. Sift all dry ingredients into a bowl. Set aside.

2. Using an electric mixer beat eggs with sugar on high speed until thick and pale. Add in milk and vanilla bean paste, without stopping the mixer, until well combined.

3. Fold in dry ingredients in batches using a spatula, until well combined.

4. Pour batter into a silicon round cake pan, or any greased pan. Bake in preheated oven set at 180c for 30 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p