Wednesday, 31 March 2021

Nutella-filled Cookies | Recipe

These nutella-filled cookies are sooo indulgent. I love these with a cold glass of milk... The soft, buttery cookies burst with gooey Nutella once you bite into them - if you are a Nutella addict, you have to give this recipe a try! 

Yields 9 cookies

75g unsalted butter,
30g white sugar,
60g brown sugar,
1 tsp vanilla extract (or vanilla bean paste),
115g plain/all-purpose flour,
1/4 tsp baking powder,
1/8th tsp baking soda,
9 tsp Nutella

1. Spoon 9 teaspoons of Nutella onto a plate lined with parchment paper - you should end up with 9 blobs of Nutella. Place this into the freezer whilst you make the cookie dough.

2. Cream together the butter and sugars together until light and fluffy.
3. Whisk in the egg until well combined.
4. Stir in the flour, baking powder and baking soda with a spatula until a soft dough forms.
5. Divide the dough into 9 portions (preferrably using a tablespoon-sized ice cream scoop) and place onto a parchment paper-lined baking sheet.
6. Press each portion in the centre to create wells.
7. Remove the frozen Nutella from the freezer. Working quickly, place each piece of frozen Nutella into the wells of the cookie dough, one at a time.
8. Using a teaspoon, lift up the edges of the dough to seal the Nutella. Make sure they are sealed fully or else the Nutella will burst whilst baking.
9. Bake at 180c for 10 minutes. Do not bake for any longer as they will continue cooking on the baking sheet with the residual heat once removed from the oven.
10. Remove them from the oven and gently drop the baking sheet onto your work surface so that the cookies can have a chance to flatten and become chewier.
11. Let the cookies cool slightly and serve warm. If serving after, place these in the microwave for around 15 seconds for the Nutella to become warm and gooey again. Yum.

Sunday, 28 February 2021

Mantou / Bao (Soft Chinese Steamed Buns) | Recipe

These soft fluffy clouds of goodness were what I grew up eating! I remember eating these as a child and dipping them in lots and lots of condensed milk. I hope you will make this and try a piece of my childhood!

150g bread flour,
1.5g active dried yeast (preferrably fast-acting),
20g sugar,
80ml milk,
2g vegetable oil

1. Mix together the bread flour, yeast and sugar in a medium-sized bowl until just combined.
2. Roughly mix in the milk and oil before pouring onto your workspace and kneading for 10 minutes until smooth.
3. Flatten out into a rough, thin rectangle using your fingertips.
4. Roll into a tight log form the short-side up. Pinch the seam at the bottom to keep the roll tight.
5. Divide the log into 5-7 pieces using a dough scraper.
6. Place each piece of dough on a piece of parchment paper.
7. Let these rise in a warm, draught-free space for one hour.
8. Fill up a pan 3/4 full with warm water. Place the buns on a steaming rack on top of this water - making sure they don't touch the water directly.
9. Cover with a lid and steam on medium heat for 18 minutes.
10. Once steamed, open the light slightly and keep it slightly open using a cloth or a toothpick. Leave this for 3-5 minutes to prevent shrinkage.
11. Open the lid fully and serve warm with condensed milk.

For this recipe I used a multicooker to rise AND steam these buns without having to worry about using different pots and pans and places to rise my dough. 

  • To make this recipe extra decadent, fry these steamed buns for around 3-5 minutes to achieve a lovely crunchy exterior and a soft interior!

Sunday, 31 January 2021

Belgian Waffles | Recipe

These belgian waffles are super delicious - slightly crunchy on the outside and soft on the inside. I love spreading Nutella on these when they are freshly cooked! Try this recipe out today because these are super easy to make!

2 egg yolks,
5 tbs sugar,
1 tsp vanilla extract,
1/2 cup vegetable oil,
2 cups warm milk,
2 and a 1/2 cups self-raising flour,
2 egg whites

1. Whisk the egg yolks, sugar and vanilla extract briefly before whisking in the vegetable oil until smooth.
2. Whisk in the warm milk until well ccombined.
3. Whisk in the flour until just combined taking care not to overmix - a few lumps here and there is OK and will ensure your waffles have a better texture. Set this mixture aside.
4. In another large bowl, whip the egg whites into soft peaks.
5. Gradually fold in the egg whites into the main mixture until no lumps of egg whites remain.
6. Pour 3/4 cup of batter into a pre-heated and greased waffle maker.
7. Cook for aroun 3 minutes.
8. Serve warm with your favorite toppings.

Thursday, 31 December 2020

2 Ingredient Pizza Dough (3 Ways) | Recipe

This pizza recipe is super easy and quick whenever you need to make dinner fast! The dough requires no kneading, no proving and can be made in 5 minutes.

DOUGH - Ingredients:
250g greek yogurt (or any plain, unflavored and unsweetened yogurt of your choice),
230g self-rising flour

1. Mix the yogurt and flour together until a dough ball forms. Mix initially with a spoon or a spatula before using your hands to form the ball. 

1. Lightly flour your work surface before placing the dough ball on top.
2. Flour the dough ball and then flatten as thin as you can into a large circle using your fingertips.
3. Heat up a large non-stick pan (big enough to fit your dough) on low to medium heat.
4. Place the flattened piece of dough in the pan and cook for around 2-3 minutes or until toasted.
5. Once cooked, flip the piece of dough and then spread on around 1/4 cup of your favorite pizza sauce or passata and garlic.
6. Top off with as many teared pieces of mozzarella on top as you want.
7. Cover the pan and cook for an additional 3 minutes on the other side.
8. Once fully cooked, remove from the pan and top with fresh basil.
9. Slice the pizza and serve whilst warm.

1. Lightly flour your work surface before placing the dough ball on top.
2. Flour the dough ball and then flatten as thin as you can into a large circle using your fingertips.
3. Place grated mozzarella around the edges to form a ring.
4. Fold over the mozzarella and seal tightly using a bit of water on your fingertips. You should end up with a thick cheese-filled crust/border.
5. Thinly spread on around 1/4 cup of your favorite pizza sauce or passata and garlic.
6. Load on your favorite toppings (I used sausages, mushrooms, bacon, sweetcorn and cheese).
7. Bake at 200c for 20 minutes.
8. Once baked, brush the crust with one tablespoon of melted butter and one teaspoon of minced garlic for a glossy yet softer crust (optional).

CURRY SAUCE - Ingredients:
1 tsp minced garlic,
1/3 of a chopped onion,
1/2 tsp ground ginger,
1/3 tsp tumeric,
1/2 of a heaped tbs of mild curry powder,
1/3 tbs flour,
100ml chicken stock,
35ml coconut milk,
sugar to taste

1. Spray a pan with cooking spray and cook the garlic on low heat for 2-3 minutes.
2. Add in the onion and sautee intil translucent.
3. Add in the ginger, tumeric and curry powder and stir until fragrant.
4. Whsik in the flour until well combined.
5. Gradually whisk in the chicken stock until smooth.
6. Whisk in the coconut milk and add sugar to taste. Let simmer until thick before transferring into a bowl to let it cool completely. Make sure you cover this with a piece of plastic wrap touching the actual sauce to prevent a skin from forming.

1. Lightly flour your work surface before placing the dough ball on top.
2. Flour the dough ball and then flatten as thin as you can into a large circle using your fingertips.
3. Pinch the edges of the dough to form a crust/border.
4. Spread a thin layer of the curry sauce on top.
5. Top with one ribeye steak that is diced/cubed into chunks.
6. Top off with your favourite cheese(s) - I used red leicester and mozzarella.
7. Bake at 200c for 20 minutes.
8. Let cool slightly before slicing and serving.

Monday, 30 November 2020

3 Ingredient Chocolate Cake | Recipe

Who knew you could make a chocolate cake using only 3 ingredients?! Here's how:

This cake has a soft yet brownie-like texture and is really amazing considering it just uses 3 ingredients. No flour, eggs, sugar etc needed!

32 Oreo cookies / 350g of your favorite cookie,
2 and 1/4 tsps of baking powder,
370ml of warm milk

1. Blend the cookies using a food processor into fine crumbs. Alternatively, place them in a ziploc bag and crush them with a rolling pin.
2. Mix in the baking powder until well combined.
3. Pour this mixture into a large bowl and create a well in the centre using a spatula.
4. Stir in the milk until well mixed. The mixture should resemble a cake batter. 
5. Spray a lined 6 inch springformm pan with cooking spray.
6. Pour the cake batter into the pan and bake in a pre-heated 170c oven for 25-30 minutes or until a toothpick inserted into the cntre comes out clean.
7. Let the cake cool completely before taking it out of the pan. 
8. Run a spatula along the sides of the pan to remove the cake once cooled.
9. Dust with powdered sugar (optional) and serve.

  • Make sure your milk is warm so that the cookie crumbs can absorb all that moisture. It will result in a cake with a better texture (i.e. finer crumb).
  • You can choose to blend the final cake mixture to ensure a smooth cake batter.

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.