Red Velvet Love

Love me tender and soft Red Velvet layer cake with sweet cream cheese. Sweet but not so sweet...

Ingredients:
345 gm Cake flour
1 teaspoon Baking soda
1 teaspoon Baking powder
2 tablespoons Cocoa powder
100 gm Buttermilk
400 gm Sugar
240 ml Canola oil
4 nos Eggs
25 ml Vanilla extract
Red food coloring

For Cream Cheese Frosting:
200 gm Cream cheese
200 gm Mascarpone cheese
1 teaspoon Vanilla essence
100 gm Icing sugar
250 ml Whipping cream

Instructions:
Step 1. Preheat oven to 325 F.
Step 2. In the mixer bowl, add the flour, sugar, cocoa powder, salt, baking powder, baking soda and beat until everything mix together.
Step 3. In a large bowl mix together the buttermilk, canola oil, eggs, and vanilla extract. Whisk in the food coloring, make it red!
Step 4. Add the wet ingredients to the mixer bowl and mix everything over medium speed until everything is well combined. Add more red food coloring as needed to get to the desired red color.
Step 5. Pour the batter into the 2 prepared pans, equally. Bake the cakes for 30 to 35 minutes.
Step 6. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack and cool completely.
Step 7. To make the cream cheese frosting. In the bowl of your mixer, place in cream cheese, mascarpone cheese and vanilla extract and beat together until smooth. In another bowl, whip the cream to stiff peaks and gently fold into the cream cheese until well combined, lighy, and smooth.
Step 8. To assemble the red velvet cake, cut each cake layer in half horizontally. Place one of the cake layers on a plate or cake board and spread over some of the cream cheese frosting. Place another layer of cake on top and repeat the process with the remaining 2 cake layers.

Pizza Sauce

Recipe that will be the perfect complement to your homemade pizza for dinner. Make your own pizza sauce!!

Ingredients:
1 can tomato sauce
1 can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons dried minced garlic
1 medium yellow onion, peeled and split in half
1 teaspoon sugar
Salt and pepper

Directions:
Step1 : Heat the hot pan with oil.
Step2 : Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add in oregano and cook for about 1 or 2 minutes more.
Step3 : Pour in tomato paste and tomato sauce and stir to combine. Add salt and pepper to taste and sugar.
Step4 : Reduce the heat to low and simmer for 30 minutes.

Vanilla Mille Feuille serve with "Pandan Kaya" Sauce

Tried a new recipe today, a classic French dessert. A bit complicated to make but they are so delicious with Malaysian traditional touch! But a bit more step by step...

Ingredients for Pastry Cream:
5 nos Egg yolks
1 tbsp sugar
1 ½ cup Whole milk
3 tbsp Flour

Method for Pastry Cream:
Step 1. In a medium bowl, stir together 3 tbsp milk with flour, salt and whisk until smooth. Add the yolks and sugar and whisk vigorously until mixture is smooth and pale lemon in colour.
Step 2. In a heavy bottom saucepan, heat remaining milk with the remaining, sugar and vanilla scraping over medium heat. Heat until milk just comes to a boil. While stirring the yolk mixture, slowly pour ¼ of the hot milk into the yolk mixture. This will temper the egg yolks so they don’t start to scramble. Immediately pour yolk mixture into hot milk in the saucepan. Whisk over medium heat until mixture comes to a boil and thickens. Remove from heat immediately. Cover with plastic wrap to prevent skin from forming. Cool completely.

PANDAN KAYA SAUCE
Ingredients for Pandan Kaya Sauce:
3 large eggs (lightly beaten)
250 gm Caster sugar
350 ml Coconut milk
8 pcs pandan leaves (screwpine leaves)

Method for Pandan Kaya:
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves.

Step 1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
Step 2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
Step 3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally. It took at least 1 hour to cook till desired thickness.
Step 4. Cool completely before store in a clear jar and keep in the fridge.

ASSEMBLY:
*Read more at puff pastry recipe step by step or to simplify this recipe – just buy store bought puff pastry.

Step 1. Cut 1/3 off pastry square. Freeze remaining pastry or save for another use. Roll puff pastry to a very thin rectangle measuring 12 x 16-inches.
Step 2. Line a baking sheet with parchment paper. Lay dough on top and poke with fork all over to prevent over rising. Chill 15 minutes.
Step 3. Bake until golden brown and very crisp. Cool completely on rack.
Step 4. Trim pastry so edges of rectangle are straight and even in shape. Divide the rectangle into 3 even strips, each about 4-inches wide.
Step 5. Evenly divide cooled pastry cream onto two strips of puff pastry. Spread evenly. Lay one strip, covered with cream on top of first, lining up evenly. Top with final strip of puff pastry. Dust with icing sugar. Chill for 1 hour before serving.
Step 6. To serve, cut with serrated edge knife using sawing motion. Garnish with strawberry and serve with pandan kaya sauce.

Puff Pastry

Ingredients for Puff Pastry:
1 kg All purpose flour
15 gm Salt
400 gm Butter (First)
500 gm Butter (Second)
500 ml Ice water

Method for Puff Pastry:
Step 1. Combine the flour, salt and first butter in a large bowl. Work flour with hands, breaking up butter into pieces until mixture resembles coarse meal. Pour in the ice water. With a fork, gradually bring the flour into the well and mix until incorporated. If dough seems too dry, add the remaining water.
Step 2. Knead very gently to make a semi smooth dough. Pat the dough into a flat 1-inch thick disc about 1.5 kg. Wrap the dough in plastic and refrigerate for at least 2 hours.
Step 3. In a stand mixer fitted, with the paddle attachment, add the second butter and beat until softened, about 2 minutes. With your hands, form the butter into a square that is about 1/3 smaller than the dough. Wrap butter in plastic. Refrigerate. Chill until firm.
Step 4. Remove the dough and butter from the refrigerator. Place the dough on a lightly floured surface. Roll the corners of the dough out to about ¼-inch thick. Place square of the butter in the middle. Pull the rolled out corners up over the butter to completely encase the butter in dough.
Step 5. Roll the dough into a 10 x 20-inch rectangle. Roll dough to evenly. Rotate the dough so it is horizontal to you. Do one envelop fold or one half turn. That is, fold the right side into the center then fold the left side to the center. Now fold dough in half. This is a completed full turn. Wrap dough in plastic. Refrigerate for 2 hours.
Step 6. Repeat the full turn, wrap in plastic, and refrigerate for 2 hours. Do one more full turn and refrigerate for 2 hours. Now the dough is ready to use.

Mini Peanut Butter Chocolate Cake

Can we talk about this little cake? I love individual servings and this mini cake with peanuty buttery chocolatey delicious haha

Ingredients for Cake:
1 kg Chocolate Cake Mix
300 g Vanilla Cake Mix
16 nos Eggs
10 gm Cocoa powder
100 ml Vegetable Oil
150 ml Milk
1 tbsp Homemade Vanilla Extract
1/2 tsp Sea Salt
30 gm Chocolate Chips

Ingredients for Frosting:
Whipped cream
1 cup Peanut Butter
1 tsp Vanilla Extract
1/2 cup Castor Sugar

Method for Cake:
Step 1. Mix all ingredients until combined and pour into a greased round or square cake ring with a 1 inch edge.
Step 2. Bake for 22 - 25 minutes or until fork comes clean.
Step 3. Remove from oven and allow to cool completely.
Step 4. Use a round biscuit/cookie cutter to cut your pieces of cake.

Method for Frosting:
Step 1. Add vanilla and peanut butter and beat until well mixed.
Step 2. Add castor sugar at a time until you reach the consistency you want.
Step 3. In the other bowl, pour in whipped cream and mix together with step 2, mix until well mixed.
Step 4. Use a decorating tool with a large star piping nozzle to pipe frosting onto cakes. Pipe it between each layer as well as the top.

Classic Spinach & Gruyère Quiche

You can serve these petite any time of day.
The day I write these recipe for my instagram and facebook, I also ate them for my dinner. Then I made it for my vegetarian friends... breakfast. He loved it!! Tasty and fluffy! (Just put the whole thing in a pretty pie pan before you serve it so it’s not quite so obvious that you use a store bought crust) You get to cheat a bit haha

Ingredients:
1 9-inch deep dish frozen pie crust
1 tablespoon butter
4 nos shallots sliced
4 large eggs
300 ml heavy cream
1 teaspoon cayenne pepper
Pinch ground nutmeg
1 cup grated Gruyère
1 cup spinach chopped

Methods:
Step 1. Prick bottom and sides all over the pie crust with a fork. Bake until lightly golden. (Gently prick it with a fork if it puffs up) Set aside.
Step 2. Heat butter in a small pan over a medium-low heat. Cook shallots until soft. Do not brown. Set aside to cool.
Step 3. In a bowl, whisk together eggs, heavy cream, nutmeg and cayenne pepper just for a few minutes.
Step 4. Spread shallots (step1) over bottom of cooked crust, then sprinkle with grated Gruyere.
Step 5. Scatter spinach evenly over cheese, pour egg mixture (step3) over top.
Step 6. Bake at 200 degrees for 30-40 minutes until cooked and set, and top is lightly golden. Serve warm.

Beef Bacon & Cheese Sandwich with Caramelised Onions

Halllooooo breakfast time guys. Is there anything as delicious as a really, REALLY good cheesy sandwich? Get your mates working out on these

Ingredients
[A] For the caramelised onions
3 large onions, sliced
2 tablespoons oil
½ teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar

[B] For the sandwich
250g Beef bacon
2 slices mozzarella cheese
4-6 slices bread of your choice
Mayonnise
Thousand island dressing

Method:
Step 1. To make the caramelised onions, heat a frying pan over medium heat then saute the onions. Season with the salt and cook until soft and golden. Add the sugar and vinegar and allow to caramelise. Set aside.
Step 2. To make the sandwich, butter the bread on top side then top with the mozzarella cheese, onions (step 1), and beef bacon.
Step 3. Grill in a hot pan until golden brown and heated through.
Step 4. My crazy part!! Ready to serve...Thousand Island dressing and mayonnaise,
pour the drizzle here and there. Serve hot!!