Having a few days of detox drink, like green smoothies, lots fruit smoothie, even Medjool dates with water, etc… Tonight, I choose to have a proper meal for myself. Bought a large head of cauliflower in the market, I think I can make something with it, not only the cauliflower cheese, but the gluten-free macaroni cheese with cauliflower sauce, try to eliminate the carbohydrate in my diet.
I became hooked when I saw this little sweeties dessert. Bring back my memory (actually, that’s not long ago), when we have a meal in a Chinese restaurant, because it is not a vegetarian restaurant, so I have to choose carefully. Although I have few choices only, but I still appreciate about them. At the end of the meal, they bring us a little plate of dessert for us, that’s not in our order, that is the jujube (Chinese red dates) pudding. I’m not sure it is called pudding, cake, jelly or something else, if you know the name, can you send me the name to me, please!
Time for the ice-cream, everyone! I wish I’m not the last one to make ice-cream for this season.
The weather here is not as hot as the Asia area, I mean they have more than 33°C usually. Luckily, we have 22 to 24°C sometimes during the daytime, and 15 to 18°C at night, lovely weather and temperature.
Think back, I made frozen yoghurt last year, that’s so yummy as this ice cream, that one is called : Strawberry Frozen yogurt, Maybe I’ll after something else except the strawberry next year for a variety. But, I only make something in season and cheap anyway to fit my tight budget.
Vegan Strawberry Ice-Cream
Vegan Strawberry Ice Cream
3/4 cup Strawberry Puree
1 1/2 cup Coconut milk
1 tbsp Arrowroot or tapioca starch
1/2 tsp Vanilla extract
2 tbsp Maple syrup
Pinch of salt
Whisk together with 1/2 cup of coconut milk and the arrowroot.
Cook the remaining 1 cup of coconut milk over the stove, let it heat until the small bubbles appear, add the maple syrup, vanilla extract and a pinch of salt.
Using a hand whisk to add the arrowroot mixture, let it cook until thicken, like custard.
Allow it to cool down, and chill overnight, use the ice-cream maker to churn until smooth, it take about 20 minutes.
Or freeze in the freezer for 4 hours, it will start to crystallize, use hand whisk or electrical whisk to break down the crystal until the ice cream smooth, re-freeze it until harder. Then serve.
Such a hot, sunny weather from all over last week and carry on this week as well. I know I shouldn’t complain about it because we’ve been through a long cold, wet winter. But 30°C is a bit too much for me, it definitely affects my headache and hay-fever seriously.
Have been away from home for more than a week, I’m glad that I can arrive home now. I can enjoy the calm, relax and cool in my lounge, of course with my cold drink.
When I had this little cute dim sum in a Chinese restaurant, it caught my attention straight away. It is light, crisp, so yummy, the filling is so juicy, but it is small as a thumb size, not enough for my appetite. :p
Love the way they prepare the pastry, it is a sort of puff pastry, most of the people love to deep fry this puff to make it crispy. But my kitchen not really like deep fry and me either. Don’t know how to do with the remaining oil after the frying, and it is not really healthy to keep the oil for too long as well. That’s come today the bake version here. Continue reading →
This recipe kept in my drawer for ages ago, since I own a hugh sucess of it.
Today, I wish to divvy with you all – the successfully way to make this little cute and yumminess ‘dim sum’. In the olden days, I passed through uncountable failure for this pastry, sometimes it got cracked easily, couldn’t form a dough, too wet, the pastry too thin and crack again,… such tons of reason. I gave up to do it again for a certain time.
Japanese Cotton Cheesecake with White Chocolate ~ Not for Vegan
Hello, my vegan friends, this is not the cake for you today, sorry. Because my kid requires to make this cake for him.
Simple, easy and quick, only 3 ingredients makes this cheesecake in less than an hour, would you like this idea? It is not dreaming, and you can make this dream come true today!
The 3 ingredients are cream cheese, chocolate and eggs, that’s all we need to prepare. It is light, fluffy and melt in your mouth once you eat it. Damn delicious! Unfortunately, it is not for vegan, sorry guys!
My kid recommended this recipe to me , it was adapted from youtube.
Japanese Cotton Cheesecake
Japanese Cotton Cheesecake with White Chocolate ~ Not Vegan
3 Egg, separated
80g White chocolate
120g Half-fat Cream cheese
Japanese Cotton Cheesecake
Japanese Cotton Cheesecake
Preheat the oven 350°F/180°C/160°C (fan oven), or gas mark 4.
Whisk the egg white until peak form, you can append a dash of lemon juice to stabilize the egg albumen.
Melt the chocolate over a pot of hot water, make sure the bowl of chocolate won’t touch the hot water, let it simmer until the chocolate melt, off heat.
Add the cream cheese into the melted chocolate, mix well until all combined.
Then add the egg yolk into the cream cheese batter, blend again.
The last step is fold 1/3 of the whisked egg white into the yolk batter, use spatula to fold in and mix well, then the other 1/3, and the rest of the 1/3, all mix until well incorporated between each adding.
Prepare a shallow baking tray and place four ramekins on the four corners, filled with hot water. Pour into the lined with greased paper 6″ baking tin.
Bake into the oven for the first 15 minutes, then turn down the temperature to 150°C (fan oven) for another 15 minutes, off heat and leave the cake in the oven but open a gap for the last 15 minutes. Then remove it and cool down on the wire rack for another 10 minutes before serving.