Friday, March 29, 2013

Peach Chiffon


2 egg yolks
90gm canned peaches
20ml peach syrup
2 tbsp coooking oil
1 tbsp caster sugar
60gm All purpose flour

3 egg whites
1/4 tsp cream of tartar
40gm caster sugar


For the egg yolk batter 

Blend 80gm peaches with syrup until fine. Dice the rest of peach slices. Combine with the remaining ingredients in a mixing bowl until forms batter.

For the egg white 

  • Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  • Gently fold beaten egg white foam into egg yolk batter until blended.
  • Pour batter into ungreased 6in tube pan. Bake in preheated oven at350 degrees for 35 minutes or until cooked.
  • Remove from oven, invert cake onto table until completely cool.

Thursday, March 28, 2013

Walnut and Chocolate Chip Covered Chocolate Banana Bread


1 cup all purpose flour
2 tbsp good quality unsweetened cocoa powder
1  tsp baking soda
1/2 cup white sugar
1 stick butter, room temperature
1 egg
1 tsp pure vanilla extract
2 large banana, mashed
1/2 cup sour cream
5 oz dark chocolate, melted
1/4 cup mini chocolate chips
1/4 cup chopped walnut


  • Preheat oven to 350 degrees.  Spray a 9x5" loaf pan with baking spray.
  • In a medium mixing bowl, whisk together flours, cocoa powder, and baking soda.
  • In a larger mixing bowl, use a mixer to cream sugar and butter,  add egg and vanilla.
  • Stir in mashed bananas, sour cream. Mix in dry ingredients by hand, just until combined.  Fold in melted chocolate until evenly mixed.
  • Pour batter into the prepared loaf pan, then sprinkle mini chocolate chips and chopped walnuts onto batter, using the back of a spoon to lightly press them in.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven and allow to cool completely before removing from pan and slicing.

Sunday, March 10, 2013

Cranberry Lemon Shortbread Cookie

These cookies are highly addictive and if you are looking for a cookie which is not too sweet and just the right amount of lemon flavor, then this is it.  My kids just loved it and it was easy to prepare.  The only thing is that it is advisable to refrigerate the cookies before baking.


1 cup unsalted butter, softened at room temperature
2/3 cup powdered sugar
2 egg yolks
1 tsp pure vanilla extract (almond works too)
2 cups all-purpose flour
1/2 cup dried cranberries
2 tsp lemon zest
1/4 cup fine granulated sugar


  • In a large mixing bowl, beat butter with a handheld mixer until smooth.  Add powdered sugar and continue mixing until smooth.  Beat in egg yolks, dried cranberries, thyme and lemon zest.  Gradually add flour and continue beating, just until flour is mixed in.
  • Form half of dough into a ball, then cover with plastic wrap.  Repeat with remaining half and refrigerate dough balls for 30 minutes.
  • Roll each chilled dough ball into two uniform logs, roughly 1 1/2" thick and 12" long.  Refrigerate for one hour (or until ready to bake).
  • When you are ready to bake, preheat oven to 350 degrees.  Remove logs from refrigerator and roll each in granulated sugar.  Use a very sharp knife to slice each log into cookies 1/2" thick and place each cookie onto a parchment paper-lined baking sheet (note: cookies do not spread very much during baking).

Monday, March 4, 2013

Vegetarian Noodle Soup

Everyday preparing two sets of meal is a hassle.  I prepare dishes with meat for the family and for me a vegetarian dish.  Today I made vegetarian style noodle soup.  I am telling you all the extra work was a payoff.

There is no hard or fast rules about this.  No measurement.  All is in your taste bud.

Here is the list of things I used to make this wonderfully delicious soup..


Taufu, cubed
Vegetarian Chicken strips
Yu choy or any green leafy vegetable, cut in big pieces
Rice Stick Noodles, soak in water till soft
Ginger, cut into thin strips
Garlic, minced
Shallot, minced
Vegetarian Bouillion
Onion leaf

I fried the taufu and set aside.  Add little bit of oil and stir fry the garlic, ginger, shallot.  Now add the chicken strips, mushroom and some water.
Season with vegetarian bouillion. Taste for seasoning.  Once the liquid comes to a boil, add the vegetable and noodle.
Taste and garnish with onion leaf.