Saturday, October 30, 2010

Big Desserts!

We've just got back from dinner. Our first night in NY City, so we decided to have something that looks like a real American diner.

I had salad which was huge that I had to leave to save some space for the dessert. I also had a little taste of Andy's sides, the corn cake (they call it corn cake, but it looks like a muffin...) and the apple compote. Corn cake was quite savory and the kicks of corn grits were something bit different. The apple compote was nicely done too though I was bit surprised by the fact they served it as a side menu for the main.

And yes, the dessert, New York Cheese Cake! They serve the cheese cake from a famous cake shop called Roxy. My first mouthful..., oooh this is what I call cheese cake! It's so rich that I felt like my mouth was covered with creamy cheese. There is no fancy top ups on this cake. It's just a pure, ultimate cheese cake. Seriously, taste-wise and potion-wise, it is one of the best cheese cake I've ever had, a must-try!

What I've found in NY so far...

There are cakes (or food in general..) in NY everywhere. I'm like a kid in a toy store:) The cakes in shops and cafe are so cute, especially the big muffins topped with colourful chocolate, jellies and cookies are lovely.

On the way back to the hotel, I found Sugar Free Jelly Belly. Although it's sugar free, they are as sweet as the original and flavours are the same. I found them a little softer, but I won't be tell the difference between the sugar free and the original. My favourite flavour, buttered popcorn was in it too, yummy:)

Haven't I tried a proper American dessert yet? no..., I haven't... we've been walking around whole day, and getting distracted by the big buildings. We're gonna get food now, so I'm hoping to try a real American treat:)

Friday, October 29, 2010

I'm in New York!!

Last few days, I was busy packing up and getting ready for our trip to America and Japan. We left London yesterday and got on a plane to our first destination, New York! This is my first time in America, so I'm really excited!

Before we got on a plane, we got Starbucks chai tea latte and this skinny lemo poppy seeds muffin (btw, I always think they shouldn't call it "Skinny" when they covered the muffin with incing sugar, which is of course lovely for me...)
We saved the muffin till we sit down and all settled on the plane. The lemony ran through nicely my tired boy, and then I drifted into a nap....

Since I'm not in my kitchen next few weeks, I'm going to to try sweets and desserts everywhere we're going to visit:) Exciting stuff:)

Wednesday, October 27, 2010

La Trompette

Tim, Leah, Andy and I went for dinner at La Trompette, one of the best restaurants in Chiswick, London. After lovely appetisers and amazing main courses, we moved on to exciting desserts:)

I was so thrilled to try the desserts from a Michelin stared restaurant.

Tim had the sticky date pudding, Leah had the creme brulee, Andy had the pear and blackberry crumble, and I had the apple tart tatin.

Ooh, la la..., honestly..., they never let you down. They were so good! I can't tell which one was the bast though I really like my apple tart.

Of course, the meal and the service was excellent too! Everyone, this is how you get a star!

Thanks for the lovely evening to Tim and Leah;)

Tuesday, October 26, 2010

Doughnuts Parade

They are not colourful cheerio...., but mini doughnuts:D

This time I used the Mini size one. Plus normal size for the remaining mixture. Instead of using butter, I tried with crunchy peanut butter today. The result was pretty good. They've got a lovely peanut flavour:)

I'm a bit addictive to making doughnuts....


Flour 130g

Baking powder 10g

Sugar 50g

Salt 1 pinch

Egg yolk 1

Egg 1

Milk 75ml

Peanut butter 50g

1. Combine flour, baking powder, sugar and salt in a bowl and mix well.

2. Add egg yolk and egg, mix well.

3. Add milk, mix well.

4. Add melted peanut butter, mix well.

5. Pour the mixture into the doughnut baking tray.

6. Bake in the preheated oven (190º) for 8 minutes.

Tala Doughnut Making Set

Doughnuts on Foodista

Monday, October 25, 2010

Jelly Belly, Ice Cream Parlor Mix

Exciting discovery (at least for me...)! I didn't know there is an Ice Cream flavoured jelly belly!!

These sweet beans are really addictive. Once I poured them into a glass bowl, they were gone before I know.

There are 5 tasty flavours, Strawberry blonde, Birthday cake, Apple pie, Mint chocolate, and Chocolate. My favourite was a combo of the birthday cake and the strawberry.

Hummm, yummy yummy..., I'm going to get more of them....;)

Andy's midnight protein bar

Baking week is still on...? Andy has made protein bars for a midnight snack. Considering it was the first attempt, they looked quite good...

Here is the chef Andy's comment..;D
"You know what, that was pretty damn good my first attempt. It was really tasty you know!" says Andy. Look how confident he is! I should try harder not to be taken my patisserie position in the house!

I'll have them tomorrow. (No sweets before going to bed for me....)


Whey92% protein powder 2 heaped tbsp

Peanut butter 2 heaped tsp

Oats meal 3 tbsp

Dried apricot 7 (chopped)

Dried raisin 2 tbsp

Egg white 1

1. Combine whey and peanut butter together to make crumble.

2. Add oats meal, dried apricot and raisin to 1.

3. Add egg white in 2, and make a dough.

4. Push the dough out like a 1cm thick biscuit, and cut into bar shapes.

5. Bake in the pre-heated oven (220º) for 8 minutes.

Sunday, October 24, 2010

Baked Alaska

Day 7 of the baking week. We've made a healthier version of Baked Alaska.

Frozen yogurt made by the ice cream maker, covered with a thin french style pancake, topped with meringue, although it didn't have a thick creamy pleasure you get from an authentic Baked Alaska, this fresh yogurt treat definitely went down well after dinner.

Ice cream maker is a great gadget for both making a traditional creamy ice cream and refreshing frozen yogurt!

Baked Alaska on Foodista

Saturday, October 23, 2010


Day 6 of the baking week, and happy weekend!
Today is... everyone's favourite, Doughnuts.

I've recently bought a doughnut making kit, which has three types of doughnut making trays, an icing syringe and a jam inserting thing. (See the product, Tala Doughnut Making Set)

So, these aren't fried, but baked. Therefore, I suppose they are bit healthier than the normal fried ones. The other good thing about the baked doughnut is that once you made the mixture, you can just bosch them in the oven, not like fried ones, which you can't leave the frying pot..., simply awesome...:)

Doughtnuts on Foodista

Friday, October 22, 2010

Thank you Cows..., Swiss roll

Day 5 of the baking week, and happy Friday! I've made a special effort to show my appreciation to Cows, who let me have their lovely milk and cheese everyday ;) I'm a big fan of them...

This cow pattered Swiss roll is great for something bit special, and also it's not as complicated to make it as it seems.


Flour 60g

Sugar 60g

Egg 3

Vanilla extract 1tsp

Cocoa powder 1tsp

Black food colouring


Fresh double cream 150ml

Sugar 2tbsp

Vanilla yogurt 1tbsp

1. Sift flour twice. Pre-heat the oven to 200º.

2. Prepare boiled water in a large bowl (let's call it "Bowl A").

3. Prepare a little smaller bowl (let's call it "Bowl B") than the bowl A, and combine eggs and sugar in it. Place the bowl B on top of the bowl A so that the bowl B is warmed up from outside.

4. Mix the egg mixture with a hand mixer well until it becomes fluffy and almost like a meringue.

5. Take out the bowl B from the bowl A, quickly add the flour, and mix with the hand mixer until the flour is mixed in thoroughly.

6. Take a table spoonful of the mixture in a small bowl. Add cocoa powder and food colouring in and mix.

7. Place two pieces of baking sheets on a baking tray. Drop the black-coloured mixture on the tray randomly, and spread so that it looks like a black patches of a cow.

8. Pour 5 into the tray.

9. Bake in the pre-heated oven for 10 minutes.

10. When the cake is done, take it out on a cake cooler rack. Place one of the two baking sheets on the top, and turn it up side down. Peel off the other baking sheet slowly to prevent damaging the surface. Place the same baking sheet back on, and cover the cake with slightly wet tea towel. Let it cool.

11. Prepare the cream. Combine cream and sugar in a bowl, and mix until it is stiff. Fold yogurt it.

12. Spread the cream on the cake. Roll it carefully. Wrap the cake with a cling film. Let it cool in the fridge.

Swiss Roll on Foodista

Thursday, October 21, 2010

Spanish yogurt cake

Day 4 of the baking week. Easy and simple, Spanish yogurt cake:)

This cake is incredibly easy to make, yet looks quite proper. All you need is one of bakers best friends, Hand Mixer! Great recipe for busy mid weekdays.


Flour 180g

Baking powder 15g

Sugar 100g

Yogurt 125g

Butter 125g

Egg 3

Lemon juice 2tsp

Icing sugar

1. Sift flour and baking powder together. Melt the butter in a microwave. Pre-heat the oven to 180º. Grease a ring cake tin.

2. In a large bowl mix eggs and sugar together with a hand mixer until it is fluffy.

3. Add melted butter, yogurt, and lemon juice into 2. Mix them thoroughly.

4. Add flour mixture into 3. Mix them thoroughly.

5. Pour the mixture in the ring cake tin. Bake in the pre-heated oven (180º) for 45 minutes.

6. When the cake is cooled down. Sprinkle icing sugar.

Yogurt on Foodista

Wednesday, October 20, 2010

Cinnamon Roll

Day 3 of the baking week. Here comes the Cinnamon Roll.

This sweet bun is popular in the Scandinavian countries. Specially in Sweden, 4 October is the day called "Kanelbullens dag (meaning "cinnamon roll day)". That must be the day I can eat those sweet buns like crazy...hummm, one of my sweet dreams....(See

With these rolls, I've spiced up the recipe a bit, and add peanuts butter and maple syrup.


Strong flour 200g

Salt 1tsp

Sugar 15g

Dry yeast 7g

Egg 30g

Milk 90ml

Water 20ml

Butter 30g

Maple syrup 1tbsp


Cinnamon powder 1tsp

Brow sugar 25g

Peanut butter 2tbsp

Butter 1tbsp


Egg 20g

Water 10ml


Icing sugar 50g

Lemon juice 2tsp

1. Mix strong flour and salt together in a large bowl. Warm up milk and water to the body warmth, and mix with yeast.

2. Add 30g of egg into the flour mixture, followed by the yeast mixture.

3. Knead the mixture until it becomes a soft dough.

4. Place 3 onto a floured surface, and knead well.

5. Knead in the butter and maple syrup. Continue kneading until the dough is smooth.

6. Put 5 back in the bowl and rest it in a warm place for 30 minutes to 1 hour to prove.

7. Punch the dough, reshape and rest it another 15 minutes.

8. Meanwhile make the fillings. Mix brown sugar and cinnamon powder together.

9. Mix peanut butter and butter together and microwave them to melt.

10. Roll out the dough into 1cm thick.

11. Spread the butter mixture on the dough, and then sprinkle the cinnamon-sugar mixture on top.

12. Roll the dough towards you.

13. Cut 12 into 6 pieces and place on a baking tray. Rest it for 45 minutes to prove.

14. Pre-heat the oven to 190º. Mix 20g of egg and 10ml of water together. When the dough is proved, brush it with the Egg mixture.

15. Bake in the pre-heated oven (190º) for 30 minutes.

16. Cool the cinnamon roll. Mix icing sugar and lemon juice and pour on the cinnamon roll.

Frosted Cinnamon Icebox Rolls on Foodista

Tuesday, October 19, 2010


Day 2 of the baking week..., please welcome Miss "Sachertorte"!

This super rich chocolate cake originally from Vienna, Austria is a must-try for chocolate lovers. The moist chocolate texture coated with a thick chocolate garnish looks professional, yet quite easy to make.


Plain flour 45g

Cocoa powder 45g

Baking powder 1tsp

3 Egg

Sugar 90g

Butter 15g


Dark Chocolate 100g

Double cream 80g

Apricot jam 2tbsp

Water or Liquor of your choice 1tbsp

1. Sift Flour, Cocoa powder and Baking powder together. Melt the Butter in the microwave. Pre-heat the oven to 180º.

2. Beat the Egg and Sugar together until it becomes white-ish and foamy.

3. Add 1 into 2, and fold in gently.

4. Sprinkle the melted Butter into 3, and mix.

5. Pour the mixture in a cake tin.

6. Bake in the pre-heated oven (180º) for 30 minutes.

7. When the cake is baked, cool it down on a cake cooler.

8. Make the chocolate garnish. In a little pot, heat the Cream up (DO NOT boil it). Turn the heat off and add the chopped chocolate. Mix well, until the chocolate is fully melted.

9. In a small bowl, mix Apricot jam and Water/Liquor, and microwave it to warm it up.

10. Slice the cake in the middle. Spread the apricot jam mixture and chocolate garnish.

11. Put the top back on and pour the chocolate garnish, and cover the cake thoroughly.

12. Cool the cake in the fridge.

Sachertorte on Foodista

Monday, October 18, 2010

Ginger cake

This week is a baking week, so I've started this sugar rushing week with a sweet and spicy Jamaican ginger cake.

With grounded fresh ginger, ginger powder and crystallised ginger, this moist Jamaican sweets has got the kick of ginger literally in every bite;) This cake differently satisfies my ginger craving.


Flour 160g

Brown sugar 140g

2 Egg

Butter 125g

Baking powder 1tsp

Ginger powder 2tsp

Cinnamon powder 1tsp

Vanilla extract 1tsp

Ginger wine 1tbsp

Fresh root ginger (grated) 1tsp

Crystallised ginger (chopped) 1tbsp

1. Sift Flour, baking powder, ginger powder and cinnamon powder. Pre-heat the oven to 180º.

2. Cream butter and sugar together.

3. Add eggs into 2 one at time.

4. Add grated root ginger, chopped crystallised ginger, and ginger wine into 3. Fold them in.

5. Pour the mixture into a cake tin.

6. Bake in the pre-heated oven (180º) for 45 minutes.

Ginger on Foodista

Sunday, October 17, 2010

Barfi fudge

We went to the Green Street (E7) in London today. It was my first time to visit there. I felt like I was suddenly in some Asian country.

Having had no lunch, everything made my mouth watered... I love those colourful Indian cuties. With the rich texture and a sweet condensed milk and coconuts flavour, those cakes went down well into my empty stomach and gave me a sugar buzz.

I can't wait till I try making them for my World of Sweets Indian recipe!

Saturday, October 16, 2010

Turkish Delight

When it comes to making stuff, my middle name is "patient"... yes, this is possibly one of the sweets I needed my patience the most.
I kept stiring the sugar and corn flower mixture continuously for about an hour. Plus whole day of resting it to set.

They are real time consuming stuff, but all the arm-aching hard work is worth it when the pretty pink treat comes out just perfect:)

Turkish Delight on Foodista

Wednesday, October 13, 2010

Wobbly Jelly

Tonight dessert, one of the easiest options... Jelly.

There is something about jellies. The way they move makes me laugh:D Wobble, wobble, wooobblee...

I don't like talking about calaries when it comes to sweets. But this ruby-like jelly is much less in calaries compared to floury cakes. The crystal clear look will float girls' boat too;)

Tuesday, October 12, 2010

Lemon & Poppy seed cake

And now, a good old Lemon & Poppy seed cake. I love late night baking...:)

This one is a little different from the recipe I normally use since I used 2 egg yolks (remaining ones from the macaroons earlier) and 1 egg instead of 3 whole eggs.

Great way to use up egg yolks.

260g Plain flour
10g Baking powder
11og Sugar
2 egg yolks
1 egg
100g butter
40ml Lemon juice
110ml Milk
Poppy seeds (as much as you like...)

1) Sift flour and baking powder together.
2) Mix lemon juice and milk in a cup.
3) Beat 2 egg yolks and a whole egg together.
4) Heat the butter in a small pot until it goes lovely golden colour.
5) Put sugar in #1, and mix them well.
6) Put #2 and 3 into #5, and mix until the mixture is smooth.
7) Put #4 into #6, mix evenly, and rest the mixture for 30 minutes.
8) Pour the mixture into a baking pan. Bosh in the oven (pre-heated to 180º) for 35-40 mins.


Yes!!! This time I've got them right:) They were one of the hardest ever. I'm very happy with the result.

They are pretty monsters. Although little ingredients are needed, you've got to pay a great deal of attention to avoid the disaster... if you know what I mean (have a look at my old post...).

The remaining egg yolks were went in the lemon & poppy seed cake, which is enjoying a hot baking session now. Check out the next post;)

Macarons on FoodistaMacarons

Sunday, October 10, 2010


Andy's dad birthday:)

I made an edible kindle. It doesn't have Wi-fi nor carry up to 3500 e-books, but at least... enjoy the taste of Amazon's #1 bestselling item...;)

Friday, October 8, 2010

Fruit pie gift

As one of the porters is leaving today, I made some fruit pie for him.

Those fruit cocktails are amazing supporting actors... they definitely brighten up the simple pie.
And of course, many thanks to the ready to go puff pastry... you are aewsome too...

All the best to the lovely porter, Ramaiz;)

Wednesday, October 6, 2010

Pasta de nata

They aren't squeezy cheese on puff pastry...but they are the lovely Portuguese cream tarts.

The custard filling came out with a really heart-warming home-made taste. My hard mixing action not to make the eggs into scrambled egg has paid off in the end:)

Maybe I could have left them in the oven a tiny bit longer to give them a nicer tan.. still taste pretty good.

Tuesday, October 5, 2010

Disaster macaroons...

....;( they were going to be macaroons....

Lesson learned, when mixing the meringue and the powdery stuff, it is very important not to mix too much as it will keep the macaroons from rising, but not mixing enough will make the macaroons too fluffy and crack. The latter was my case...

Never mind, the taste was like macaroons and texture wasn't far off...

Falilure is the mother of success...

Saturday, October 2, 2010

Wahaca's Mango sorbet

Friday night, we went for drinks followed by an excellent food at Wahaca, a Mexican restaurant in canary wharf. Although we stuffed ourselves absolutely till the stomach-bursting point..., we topped it up with final treat, Mango Sorbet...

I though I wouldn't be able to have that, but having a dessert in front of me, there is not way I say "no".

Rich mango taste, and refreshing icy texture went down very well;)

Thanks to Wahaca for the great service too:)