Vegan Banoffee Pie with Dulce De Leche ~ No Bake, Gluten-Free

Vegan Banoffee Pie with Dulce De Leche ~ No Bake, Gluten-Free

It is an English dessert made from bananas, cream and toffee sauce (dulce de leche). On a pastry base or crumbled biscuits and butter.

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Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

 

Chaunsa: is the variety of mango from Pakistan, I strongly recommended to you today!

Chaunsa is widely regarded as the best mango in terms of its rich aroma, sweet taste, juicy pulp and high nutritional value.

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Vegan Japanese Pumpkin Chowder with Sweetcorn ~ 純素日本南瓜,玉米濃湯

Vegan Japanese Pumpkin Chowder with Sweetcorn ~ 純素日本南瓜,玉米濃湯

 

I made this soup is good enough for a big party. But I forgot to mark it down all the detail include the ingredients and the quantity. So, you need to do your adding or decreasing.

I got few special Japanese pumpkins, Kabocha, from my friend. She is a busy mum but has perfect green fingers. She grows lots of vegetables and can get really good harvester every year. This pumpkin is one of her crops.

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Happy ST. Patrick’s Day 2015 ~ Steamed Coconut Tapioca cake

Happy ST. Patrick’s Day 2015 ~ Steamed Coconut Tapioca cake

Today is the St. Patrick’s day, nearly forgets about it.

Still, have a half day to make something fun for it. Continue reading

Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

 

Such a chilly wind and wet, typical English winter weather. What I only want to do is crouching in my sofa and wrap with my soft fleece blanket. Listening to my favourite music and eating with one of my yummy soup. And don’t want anybody to disturb me, just leave me to enjoy it.  I know it is my dream! Ok, stop any daydream and get back to my normal route.

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Custard

This custard sauce is a little bit difference from the runny one, it is a bit thicker than the normal one, but it is good for fruit tart filling, sweet bread filling………

This recipe is from one of my favourite blogger: carol, but I did some changes of the original. So, you can adjust it to suit your personal taste.

Custard Sauce

Ingredient:                          ( can make 460g )

  1. Sugar                           40g
  2. Cheese powder           40g
  3. Cornflour                      20g
  4. Custard powder           20g
  5. Egg (beaten)                120g
  6. Milk                              100ml
  7. Coconut milk                50g
  8. Butter, melted              100g
  9. Fresh vanilla seeds or vanilla extract

Method: 

  • Use hand whisk to mix sugar, cheese powder, cornflour, custard powder and eggs into a large mixing bowl.
  • Gradually add milk and coconut milk into the mixture, then use spatular to fold the melted butter in and mix well.
  • Pour into a saucepan over low heat to cook, keep stirring until the mixture turn to thicker to suit your baking use.
  • Off heat, and still use your spatular to fold the custard until it become smooth and glossy.
  • Let it cool down and turn out on a large cling film, use cling film to roll the custard like a long sausage roll, wrap it with cling film and store in the fridge for later use. But it is best to use it within 2 to 3 days.

Note:

  • I will use this custard to make sweet bread and some chinese special cake, keep watching………..