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Showing posts from May, 2019

Simple French Toast ~ 法式吐司

I had this simple French Toast for brunch recently and there's not much to be said with regards to the recipe.  For 4 slices of bread, I beat up 2 eggs, add a pinch of salt, dunk the bread into the egg mixture and pan-fry the bread.  Drizzle on some honey or maple syrup, add in some bananas or any fruits of your choice, throw in some nuts for crunch and good measure ....... and voila, enjoy!

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day. Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷 Ingredients  (A)  4 'L' egg yolks        30 gm caster sugar        30 ml vegetable oil        30 ml milk        50 gm plain flour   )  sifted        20 gm rice flour     ) (B)  4 'L' egg whites        40 gm caster sugar        1 tsp lemon/lime juice or vinegar (C)  Chicken floss and peanut butter for filling Method Line a 10 x 10 inch square pan with parchment paper. Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well. In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry. Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container. Coconut Lemon Muffins  ~    椰子柠檬玛芬  Ingredients 210 gm plain flour 80 gm caster sugar 1 cup plain yoghurt 1 'L' egg 1/3 cup vegetable oil 1 tsp baking powder 3/4 tsp bicarbonate of soda 1/4 tsp salt 1 Tbsp lime juice 25 gm dessicated coconut Raw sugar to sprinkle on top (optional) Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar. Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened. Fold in the dessicated coconut. Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar. Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean. Serve warm or cool to room  temperature. Yield :  10 muffins.

Avocado Chocolate Brownies ~ 鳄梨巧克力布朗尼

These fudgy and gooey brownie squares are not only pretty to look at with swirls of peanut butter but they are delicious as well.  This is a healthy brownie recipe as I've replaced butter with avocado and used wholemeal flour instead. Avocado Chocolate Brownies  ~   鳄梨巧克力布朗尼 Ingredients 2 medium size ripe avocados, cubed 2 eggs 150 ml honey 75 gm wholemeal flour 30 gm cocoa powder 1 tsp baking powder 1 tsp vanilla 2 Tbsp peanut butter Method In a blender or food processor, combine avocado, eggs, honey and vanilla till smooth. Whisk wholemeal flour with baking powder and cocoa powder. Fold the dry ingredients into the wet ingredients until a batter forms.  Pour the the batter into a parchment lined 8 x 8 inch baking pan.   Soften the peanut butter in the microwave for a few seconds, then drop dollops on the batter and swirl. Bake in a preheated oven @ 180 deg.C for 20 to 30 mins. Press the top and if it bounces back when you gently touch i