Blueberry Crumble 蓝莓金宝


This irresisible Blueberry Crumble has a crisp topping and juicy filling. The recipe is similar to the Apple Crumble that I posted before but with some slight adjustment on the ingredients. A yummy dessert that is quick and easy to make and can be served warm or cold. It is also perfect to serve with a dollop of vanilla ice cream.

Blueberry Crumble

      2 punnets fresh (or use frozen) blueberries (about 250g)
      1/2 tbsp lemon juice
      45g brown sugar
      30g plain flour
      1/4tsp cinnamon powder
      25g butter, cubes
      30g rolled oats

  • Preheat oven to 190 deg C.
  • In a bowl, mix the brown sugar, flour, cinnamon, butter and rolled oats together with a fork until well combined.
  • In a bowl toss blueberries with lemon juice. Then place blueberries into 6 small ramekins. Sprinkle roll oats mixture over the blueberries.
  • Bake until the top is golden and the blueberries are bubbling, about 20-25 minutes.
  • Transfer to a wire rack and let cool. Serve hot or warm.

  • Print Friendly and PDF


      2盒 新鲜 (或冷冻)蓝莓 (约250克)
      1/2汤匙 柠檬汁
      45克 赤糖
      30克 普通面粉
      1/4茶匙 肉桂粉
      25克 牛油,切丁
      30克 麦片

  • 预热烤箱至摄氏190度。
  • 将赤糖,面粉,肉桂粉,牛油及麦片一起混合成粒状,备用。
  • 在另一个碗,将蓝莓和柠檬汁一起拌匀。然后分配到6个小皿中,把麦片类铺在蓝莓表面。
  • 放入以预热烤箱烤约20-25分钟或至蓝莓爆浆即可。
  • 这蓝莓金宝温热或收进冰箱冷冷吃一样美味。

Continue Reading

Chocolate Peanut Butter Cups 巧克力花生酱杯


Look at these Chocolate Peanut Butter Cups, don't they look pretty? I first saw these cuties posted by Joanne of Fifteen Spatulas on her blog a few years ago and was so smitten by the easy and simple recipe. So this time around, I've made a some changes on the chocolate with some whipping cream and butter as I prefer to a softer bite of the chocolate. Really indulgent and yummy that will definitely make you not regretting taking more.  

Chocolate Peanut Butter Cups

      Ingredients: makes 15
      300g valrhorna chocolate 66%, chopped (or use semi sweet chocolate)
      80g dairy whipping cream (cooking cream)
      20g butter

      100g creamy peanut butter jam
      15g butter
      1/4 cup icing sugar, about 30g - sifted

  • Line a mini size 12 cup muffin tin with paper cupcake liners.
  • Melt chocolate pieces and butter under double boiler. Add in whipping cream and stir till smooth.
  • Drop a teaspoon of melted chocolate into muffin tin. Then drop the pan repeatedly on the table top to flatten the chocolate and release air bubbles. Please the pan in the freezer for about 10 minutes.
  • In the meantime, whip the peanut butter, butter and icing sugar together with a electric hand mixer until light. Place small teaspoon of peanut butter into each cup, then drop the pan repeatedly on the table top again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
  • Then fill up the top with the remaining melted chocolate, about 1 teaspoon. Better to drop the pan on the table top a few times to flatten out after each filling of melted chocolate, because the top layer of the chocolate will harden quickly as the whole pan just chill in the freezer.
  • Then place the peanut butter cups back to the refrigerator  for at least 1-2 before serving.

  • Print Friendly and PDF
      You may like to check on the video by Joanne of making peanut butter cups here


      300克 valrhorna巧克力66% ,剁碎(或用半甜巧克力也可以)
      80克 动物性奶油
      20克 牛油

      100克 滑花生酱
      15克 牛油
      1/4杯 糖粉,约30克 -过筛

  • 在小马芬模里放入12个小纸杯。
  • 巧克力和牛油隔水加热融化,倒入奶油搅拌至顺滑。
  • 倒入1茶匙巧克力酱到纸杯中,将烤盘在桌面上敲几下,排出多余空气及敲平巧克力酱。放进冰格处定型10分钟。
  • 花生酱,牛油及糖粉搅打至松发。将1茶匙花生酱倒在凝固的巧克力上,把花生酱敲平。再放进冰格处冰冻15分钟。
  • 然后将剩余的巧克力酱约1茶匙,加在花生酱上面。因为马芬盘冷冻过会让巧克力快速凝结,所以必须把巧克力酱倒入纸杯,敲出气泡后才再继续做下一个。
  • 将巧克力花生酱杯收入冰箱1-2小时即可享用。

This post is linking to Little Thumbs Up
and hosted by Diana from the Domestic Goddess Wannabe

Continue Reading

Chia Seeds Jelly 黑籽子果冻


While I was rummaging my fridge the other day, I spotted some lemons, limes and oranges sitting snugly inside.   So I combined the fruits to make these citrusy refreshing and Chia Seeds Jelly with a hint of honey. A perfect cool treat much needed in this hot, crazy weather.

Chia Seeds Jelly

     150ml fresh lemon juice
     150ml fresh lime juice
     200ml fresh orange juice
     1.5 - 2 tbsp black chia seeds
     20g konnyaku powder (2 packets)
     1300ml water
     200g sugar
     160g cup honey (1/2 cup)

  • Combine konnyaku powder and sugar in a bowl.
  • In a pot, add water, lemon juice and lime juice, stir well. Pour the konnyaku mixture into it and stir liquid a boil under medium heat. Add in black chia seeds and honey, continue to stir the liquid to boil for about 5 minutes, remove from heat.
  • Lastly pour in orange juice and stir for another one minute. Then pour liquid into desired moulds and chill jellies to set for 2-3 hours before serving.

  • Print Friendly and PDF

     150毫升 鲜榨柠檬汁
     150毫升 鲜榨青柠汁
     200毫升 鲜榨香橙汁
     1.5 - 2汤匙 黑籽子
     20克 果冻粉 (2包)
     1300毫升 水
     160克 蜂蜜 (1/2杯)

  • 先将果冻粉和白糖混合均匀。
  • 将水,柠檬汁及青柠汁一起倒入锅里,加入混合好的果冻粉类。以中火不停的搅拌致滚。接着加入黑籽子和蜂蜜,继续搅拌至约5分钟。
  • 熄火。最后倒入香橙汁,再搅拌1分钟。然后倒入自己喜欢的模子内。放入冰箱待凝固约2-3小时即可享用。

Continue Reading

Bacon Cheddar Scones (Bouchon Bakery) 培根车打芝士司康饼


I was quite excited when I saw that the Bake-Along #81 theme was Bacon Cheddar Scones. To be honest, I've never tried any recipes from Bouchon Bakery Cookbook before, I told myself that I must try it but make some substitutions with the ingredients. According to the recipe that I saw from Zoe's post, the scones need to be stored in the freezer before baking. Since I was making the scones in the early morning for our breakfast, I had omitted this part but baked them straight away after preparing the dough. I was happy with the end results as the savoury, fragrant scones turned out perfect. They had a little crusty with a tender inside and I like them served warm. Definitely going to make them again!

Bacon Cheddar Scones

      150g plain flour
      5g baking powder
      1.5tbsp sugar
      65g  cold salted butter, cut into cubes
      2tbsp dairy whipping cream (or fresh milk)
      45g creame fraiche (I used sour cream)
      200g back bacon, cooked and removed fats, cut small  (90g cooked weight)
      2tbsp chives (I used spring onion), cut finely
      65g cheddar cheese, grated
      extra cheddar cheese for sprinkling on top
      ground black pepper

  • Sift flour and baking powder in a mixing bowl and add in bowl and add in the sugar,blend well. Turn on low speed low speed to combine, put in the butter and mix again to combine till crumbly.
  • With the mixer still running pour in the dairy cream, sour cream and mix till all moistened and dough comes together. Do not overmix the dough. Scrape the sides of the bowl if necessary. Put in the bacon and 65g of grated cheese and spring onion and mix till they are just well combined.
  • Remove the dough from the bowl and transfer it to between 2 sheet of plastic wrap and pat it into a rectangle block, about 7 x 6". You can use your hands to press the sides to straighten them.
  • Cut the block into 8 pieces. Arrange them in a lined pan, spaced well apart.
  • Brush the top with some dairy cream and sprinkle the cheese and black pepper. Bake in a preheated oven at 160 deg C for 35 minutes till the top and bottom are golden brown.
  • Allow the scones to cool on wire rack. Best to serve warm.

  • Print Friendly and PDF

       150克 普通面粉
       5克 发粉
       1.5汤匙 细糖
       65克 冷藏过牛油,切成小粒
       2汤匙 动物性奶油 (也可以用牛奶)
       45克 酸奶
       200克 培根,煎熟,切小
       2汤匙 韭菜 (我用了葱花代替),切细
       65克 车打芝士,刨成细丝

  • 面粉及发粉一起过筛到碗里,加入细糖,拌匀。
  • 以底述度拌入切好的牛油粒,搅打均匀致变成细小如沙粒。
  • 接着加入奶油及酸奶,搅拌成带有一点湿的软面团,不要过度的搅打面团。然后加入培根和65克的车打芝士,混合均匀便可。
  • 取出软面团,隔在两张胶袋间,用手掌按扁成一个约7 x 6寸大饼。用刀切成等分的8块,然后把饼放在烤盘上 ,底部铺上不沾油纸;中间要留出空隙。
  • 最后刷上奶油和加上适量车打芝士细丝。放入预热烤箱摄氏160度,烤约35分钟致表面和饼底部成金黄。
  • 烤好后放铁架上待凉。

This post is linking to Bake-Along #81 : Bacon Cheddar Scones

also to the event, Little Thumbs Up
and hosted by Diana from the Domestic Goddess Wannabe

Continue Reading

Purple Sweet Potato Chiffon Cake 紫薯戚风蛋糕


Here is another chiffon cake that I've baked with purple sweet potato. The cake turned out beautifully. It had a pastel purple colour with the embedded purple cubes sweet potato. The cake was soft and cottony and had a subtle taste of sweet potato with every bite.   

Purple Sweet Potato Chiffon Cake 

      70g plain flour (sift together with corn flour)
      2tbsp corn flour
      3 egg yolks (about 55g)
      40g sugar
      60ml fresh milk
      1/2 tsp lemon juice
      100g purple sweet potato, mashed 
      60g purple sweet potato, cubes
      50g canola oil

      4 egg whites (about 165g) 
      1/2tsp cream of tartar
      45g sugar

  • Wash and peel the sweet potatoes, cut into small chunks. Steam sweet potatoes for about 15 minutes  or till soft. Blend 100g with 60ml milk to smooth paste. Dice remaining sweet potato to small cubes, set aside for later use.
  • Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
  • Combine egg yolks and sugar in another bowl, mix well. Add sweet potato paste and lemon juice, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture, mix well. 
  • Make meringue - Combine sugar and cream of tartar. Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
  • Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
  • Pour 1/2 batter into the prepared a 21cm tube pan and sprinkle sweet potato cubes over it and cover with remaining batter . Gently bang the pan on the table top to release air bubbles. Bake at 2nd lower rack in the oven for about 50 minutes.
  • When the is done, remove from oven and turn the pan over. Leave cake to cool in pan.

  • Print Friendly and PDF

     70克 普通面粉 (和栗米粉一起过筛)
     2汤匙 栗米粉
     3粒 蛋黄 (大约55克)
     40克 细糖
     60毫升 牛奶
     1/2汤匙 柠檬汁
     100克 紫薯,压烂
     60克 紫薯,切成小丁状
     50克 菜油
     4粒 蛋白
     1/2茶匙 塔塔粉
     45克 细糖

  • 预热烤箱致摄氏165度。面粉和栗米粉一起过筛到一个碗里,备用。番薯洗净去皮切块。以大火蒸约15分钟致软,拿出100克的紫薯和牛奶一起搅打成泥。剩余的紫薯切成小丁状,备用。
  • 蛋黄和细糖混合均匀。加入紫薯泥及柠檬汁,搅匀后,加入菜油,搅拌均匀。再筛粉类,搅拌均匀。
  • 蛋白霜 - 用搅拌机把蛋白打致大起泡,细砂糖分3次加入,打致硬性发泡。
  • 取出1/3蛋白霜与面糊翻拌均匀,再倒入剩余的蛋白霜,用刮刀轻轻翻拌均匀。
  • 将一半的面糊倒入戚风烤盘,撒上紫薯丁,再把剩余的蛋白霜倒入。然后轻轻把气泡敲出。
  • 把烤模放进烤箱倒数第二层,烤约50分钟。
  • 蛋糕出炉后,即倒扣,完全待凉后脱模

I'm joining Best Recipes for Everyone June 2015 Event Theme: 
Secret of Chiffon & Roll Cakes 
organized and hosted by Fion of XuanHom’s Mom Kitchen Diary
Continue Reading

Fried Sweet Potato Balls 炸翻薯球


I love sweet potatoes. They are not only sweet and tasty but they're the healthiest food on earth. (read the benefit of sweet potatoes from here).  So when I saw Sharon posted her Purple sweet potato balls on Facebook last week, I'm sold! Since I have some free time over the weekend, I took the opportunity to make this sweet potato snack. The end result was good. Not only were they quick to make but the texture was soft and chewy. Just made them into bite size round balls and pop them in your mouth. Yum!

Fried Sweet Potato Balls 炸翻薯球  

200g orange-flesh sweet potato
50g hot water
50g raw sugar or caster sugar
100g glutinous rice flour

200克 黄番薯
50克 热水
50克 愿蔗糖或细白糖
100克 糯米粉

Method 做法:
  • Wash and peel the sweet potatoes. cut into small chunks. Steam sweet potatoes for about 15 minutes  or till soft and blend with 50g hot water.
  • Combine all ingredients in a bowl. 
  • 番薯洗净去皮切块。以大火蒸约15分钟致软,和热水拌一起打成泥。
  • 然后和其他材料混合在一起。

  • Mix well with a spatula and knead lightly to a smooth soft dough by hand. Roll dough into 20 small balls, about 20g each. 
  • 混合均匀后,用手把材料搓成软面团致光滑。然后分割成20粒小圆球, 约20克一粒。

  • Deep fry sweet potato balls under low heat until floated, than deep fry for another 2 minutes. Dish up potato balls and drain well. Good to serve them warm.
  • 烧热一锅油,加入薯球以慢火炸至薯球浮起,在继续炸2分钟便可捞起,沥干油分。稍微待凉便可享用。

Continue Reading

Orange Cupcakes 香橙杯子蛋糕


These orange cupcakes are zesty and fragrant. It can be easily whipped up with minimal mixing by just using a rubber spatula. The cake has a little crusty top after baked and you can even eat it without the frosting.  Definitely a great treat for everyone to enjoy.

Orange Cupcakes 

      145g self-raising flour (1 cup)
      60g caster sugar (1/3 cup)
      30ml milk
      65g butter, melted, cooled
      1 egg, 60g - lightly beaten
      1/2 tsp vanilla extract
      50ml fresh orange juice
      zest from one orange

      150ml fresh topping cream
      1tbsp Cointreau or orange juice

  • Preheat oven to 200 deg C. Line muffin pan with 7 paper cases. Combine flour and sugar in a bowl. Make a well in the center.
  • Add milk, butter, egg, orange zest, vanilla extract and orange juice to flour mixture. Gently stir to combine.
  • Spoon mixture into prepared muffin pan. Bake for about 13-15 minutes or until skewer inserted into the center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
  • Combine topping cream and Cointreau together, stir well and whisk cream to peak form.
  • Fill a piping bag with Wilton nozzle star tip 1M and the whipped cream. Pipe a circular swirl design on the cuppies.

  • Print Friendly and PDF
      Recipe adapted from here with slight adjustments


      145克 自发面粉
      60克 细糖
      30毫升 牛奶
      65克 融化牛奶
      1个 鸡蛋,约60克, 打散
      1/2茶匙 香草香精
      50毫升 鲜榨橙汁
      1粒 鲜橙皮屑

      150毫升 植物性奶油
      1汤匙 香橙酒或鲜榨橙汁

  • 预热烤箱致摄氏200度。在马芬模里放7个纸杯。
  • 将自发面粉和细糖混合均匀,拼在中间挖一个洞。
  • 倒入牛奶,融化牛油,鸡蛋,香橙皮屑,香精和橙汁。轻轻的把材料搅拌均匀即可。
  • 把混合原料倒入纸杯内到3/4满。送进烤箱烤约13-15分钟或竹签扎入蛋糕内部,取出竹签不沾黏,即可出炉。让蛋糕连烤盘待凉致5分钟,即可取出放在凉架上待凉。
  • 将奶油及香橙酒混合均匀打发。
  • 裱花嘴Wilton 1M装入裱花袋里,倒入奶油。 握裱花袋把奶油挤在小蛋糕上装饰就完成了。 

This post is linked to the event, Little Thumbs Up
and hosted by Diana from the Domestic Goddess Wannabe

Continue Reading