Sunday, 1 November 2020

Fancy Éclairs (6 Ways) | Recipe

33ml of milk,
33ml of water,
30g of unsalted butter,
40g of flour,
75g of egg

380ml of heavy cream,
2 tbs vanilla sugar

50g white chocolate,
3-5 drops of gel red food coloring,
freeze dried raspberry pieces 

50g white chocolate,
1 tsp blue spirulina powder,
edible blue glitter spray,
2 chopped blueberries

50g white chocolate,
1 tsp instant coffee,
edible gold glitter sugar,
chopped nuts of choice

cocoa powder,
some of your leftover whipped cream

remaining whipped cream,
3 tbs milk,
agave syrup,
3 popcorn pieces

remaining whipped cream,
3 tbs milk,
1 tsp pandan extract,
toasted pumpkin seeds

1. In a large saucepan, melt together the milk, water and butter on low to medium heat.
2. Once butter is melted, stir in the flour until a soft dough forms. A film should appear on the bottom of the pan. Switch off the heat and place the dough in a large bowl.
3. Let the dough completely cool before stirring in the beaten egg gradually. A soft yet thick and pipeable batter should be formed.
4. Place this batter into a piping bag fitted with a round tip.
5. Pipe equal sized oblong shapes onto a lined baking sheet using gentle and even pressure.
6. Place the eclairs into the oven at 180c for 15 minutes and then at 160c for 10 minutes.
8. Once baked, let the eclairs cool. Meanwhile, create the cream filling.

1. Whip together the cream and sugar until soft peaks form.
2. Poke two to three holes at the bottom of each eclair using a chopstick/piping tip. Ensure you don't poke all the way through to the other side of the eclair.
3. Pipe cream into each eclair, stopping when it feels full.

4. Melt white chocolate and mix in the red food coloring. Prop the eclair onto a tall, small cup/glass and pour this chocolate evenly to coat the whole eclair. Sprinkle on the dried raspberry pieces before the chocolate hardens. Transfer onto a baking sheet lined with a sheet of parchment paper.
5. Repeat the above step but replace the food coloring with the spirulina powder. Pour the chocolate onto the eclair as above. Spray the eclair with the blue glitter spray and decorate with the blueberries.
6. Repeat step 4 but replace the food coloring with instant coffee. Pour this onto the eclair as above. Sprinkle on generous amounts of the gold sugar and chopped nuts.

7. Pipe on blobs of some of the left over whipped cream onto an eclair until the top is covered. Dust with cocoa powder.
8. Using some of the remainder whipped cream, mix to it 3 tbs of milk to thin it out. Pour this onto an eclair and then decorate with the popcorn pieces before drizzling on agave syrup.
9. Repeat the above but add 1 tsp of pandan extract. Decorate with pumpkin seeds.
10. Ensure all of these eclairs are placed onto the baking sheet described in step 4. Refrigerate for a few hours before serving.

Thursday, 1 October 2020

Easy Crème Brûlée | No Blowtorch / Waterbath / Straining / Heating Recipe

2 egg yolks,
2 tbs sugar,
2 tsp vanilla extract,
2/3 cup of heavy cream

1. Whisk together the egg yolks and sugar until smooth. Add in the vanilla extract and mix in well.
2. Whisk in the cream until well combined.
3. Transfer mixture into a measuring jug/container with a spout for ease of distribution.
4. Pour into two 5oz ramekins and bake at 120c for 45 minutes.
5. Once baked, remove from the oven and then let cool completely before refrigerating for 5 hours to set.
6. Spoon over a thin, even layer of sugar on top.
7. Heat the back of an old teaspoon on an open flame for around 3-5 minutes.
8. Place the heated spoon on top of the sugar to caramelise. Ensure that the whole top is caramelised throughout by spreading the spoon around gently.
9. Serve immediately to experience the delicious, thin layer of caramel that needs to be cracked through to reach the creamy custard.

Saturday, 1 August 2020

Iced Latte, Iced Spirulina Drink, Iced Mocha | Recipes

3/4 cup of ice,
3/4 cup of milk,
1 shot of espresso

1 tsp blue spirulina powder,
4 pumps of blue edible glitter,
1/2 cup water,
2 cups water,
1 tbs plain yogurt,
1 tsp honey,
1 tbs water,
3/4 cup ice

1 tsp cocoa powder,
1 tsp instant espresso powder,
1 and a half tbs hot water,
3/4 cup milk,
1/2 cup ice

1. Brew a shot of espresso using an espresso machine/via your desired method.
2. Fill a cup with the ice and then pour the milk. Slowly pour the espresso on top.
The difference in temperature will ensure the espresso remains on the surface as a separated layer unless mixed, giving a very aesthetically pleasing look. Sweeten to taste if necessary.

1. Whisk together the spirulina powder, glitter, and half cup of water until smooth. Dilute further with another two cups of water - add more if necessary. Here you're looking to achieve a very light blue colour.
2. In a bowl, mix together the yogurt, honey and tablespoon of water until smooth.
3. Place the ice in a cup and pour in around 3/4 cup of the spirulina water. Slowly pour over the yogurt to allow it to create a marbling effect.
4. Sweeten the drink to taste if necessary using sweetener/syrups of your choice. Mix well before consuming. A pastel blue coloured drink will form.

1. In a bowl whisk together the cocoa powder, espresso powder and hot water.
2. Place the ice in a cup and pour in the milk. Pour over the mocha mixture. Sweeten to taste using sweeteners/syrups as described in the above methods.
3. Mix well before consuming.

Wednesday, 1 July 2020

Berry Smoothie Bowl | Recipe

1 cup of frozen, mixed berries,
1/2 cup of coconut water,
1/2 tsp of green tea powder,
1 ripe banana,

sliced bananas + peaches + rolled oats + chia seeds + fresh coconut pieces + sliced almonds

1. Blend the frozen berries, coconut water, green tea powder, and banana in a blender until smooth and no lumps remain.
2. Pour smoothie into a bowl, and decorate accordingly with sliced bananas, peaches, rolled oats, chia seeds, fresh coconut pieces and almonds!
3. Enjoy!

This smoothie bowl is so refreshing for the summer and it's also super healthy too. Packed with super foods such as green tea and chia seeds and almonds, this smoothie bowl will not only satisfy your eyes but your health too!

Monday, 1 June 2020

Cheesecake Brownies | Recipe

200g dark chocolate,
150g unsalted butter,
125g white sugar,
125g brown sugar,
1 tsp vanilla extract,
1 tsp instant espresso powder,
100ml hot water,
3 eggs (whisked),
70g all purpose flour,
5g cocoa powder

150g cream cheese,
60g sugar,
1 tsp vanilla extract,
1 egg

1. Melt the chocolate and butter in a saucepan on low heat.
2. Turn off the heat once melted and stir in the sugars and vanilla.
3. Dissolve the espresso powder in the hot water and add directly into the chocolate mix. Stir until smooth.
4. Once the chocolate mix cools further, stir in the eggs.
5. Add the flour and cocoa powder and mix until thickened.
6. Pour the brownie batter into a 20cm square pan.
7. In another bowl, mix together the cream cheese, sugar, vanilla and egg until smooth.
8. Drop dollops of the cheesecake mixture on top of the brownie batter. Run a knife through the dollops to create swirl patterns.
9. Bake this at 180c for 30 minutes.
10. Let the brownie cool before slicing and serving with powdered sugar.

*Note: the addition of espresso does not add any coffee flavor to these brownies but instead enhances the rich, chocolate flavor - so rest assured, feel free to add it in and avoid omitting it.

Friday, 1 May 2020

Easy Protein Pancakes | Recipe

38g of oats,
1/2 cup of egg whites,
1/2 cup of greek/fat free yogurt,
14 drops of calorie-free vanilla flavoured sweetener drops

1. Blend all ingredients together in a blender until smooth. Let the batter sit for 5 minutes after blending to let it thicken.
2. Spray a frying pan on low to medium heat with cooking spray.
3. Pour out equal sized amounts of batter. Flip when the top of the pancakes appear dry (usually after one and a half minute).
4. OPTIONAL: Mix 1 tbs greek yogurt with a few drops of the sweetener drops (how much you add depends on your preference). Once mixed, place this on top of the pancakes and serve along with a few toasted pumpkin seeds to garnish.

Wednesday, 1 April 2020

1-Minute Chocolate Mug Cake | Recipe

Have you ever wanted to eat a chocolate cake right there and then? If so, this recipe is for you! Using simple ingredients that you probably already have in your pantry, learn how to whip this recipe up and have fresh chocolate cake in minutes!

Recipe yields one delicious mug cake!
3 tbs all-purpose flour, 
2 tbs sugar, 
2 tbs cocoa powder, 
1/4 tsp baking powder, 
4 tbs milk, 
2 tbs oil, 
1 tsp vanilla extract, 
2 pieces of chocolate 

*Top tip: Feel free to use self-rising flour instead of all-purpose flour and baking powder

1. In a medium-sized bowl, whusk together the dry ingredients (flour, sugar, cocoa powder and baking powder) with a fork until well combined.
2. Create a well in the centre of the dry ingredients and then add in the milk, oil and vanilla extract.
3. Mix these ingredients until just combined and a smooth batter is formed.
4. Pour this mixture into a mug, leaving around a tablespoon of batter.
5. Place in two pieces of your favorite chocolate into the centre of the batter. Cover the chocolate with the remaining batter left in the bowl.
6. Microwave this on high heat for one minute.
7. Serve immediately whilst warm!