I am not sure it is called preserve or relish, but it is either one of them. I get mixed up sometimes!!! I know relish is made from fruits and/or vegetables. Also has a sharp and spicy flavour, balanced by sweetness and tang. Today I have nectarines and grapes at a bargain price, so that’s it the main reason I decided to make.
Since the half-term of October has passed, the sunlight got shorter. Apparently, the winter has landed quietly here. Can you believe it is December already? The weather drops down to 0°C some of the night time.
I am planning to make some holiday treats for Christmas gifts to all our family and friends this year. Any ideas? I’m pleading for your help, can give me some idea generously, please?
The dairy condensed milk is far too sweet than this vegan version with a lot of unhealthy white sugar that’s all I know. It is not an essential item in my kitchen cupboard. But why do I make it? Silly? NO. I make this vegan condensed milk for some special reason!
Yay, my blog 5th Happy Anniversary today 16th August.
Blogging is an amazing world, can’t believe my blog still stay safe here. Thanks for all nice people who follow me since the very beginning 2012. Also, I need to say thank you to some of my loyalty friends, who support me when I get a hard time whenever I cry out for help.
What you guy want to do in the steaming hot weather? Are you still staying in the hot kitchen to cook and feed your families? Do you have to or do you love to? Tell me honestly!
Luckily, I don’t have to if I don’t want to sweat all over for cooking. 😍 :p Sometimes I just fancy a snack or a bowl of salad full of goodies, or maybe a bowl of cold noodle. What’s yours in the hot summer?
I started up my Instagram account more than a year since. Looking up all my favourites bloggers is the most relaxing time. Also, is my normal routines now. I can catch lots of ideas for my cooking or baking.
This is one of the bloggers called: nice cream. Every time, he or she put the post on the IG, drooling is only my expression! I altered the recipe a bit and satisfy my intense cravings.
Vegan Coconut and Avocado ‘Nice’Cream 純素椰子牛油果雪糕
1 can Full fat Coconut milk, chill overnight
2 Avocados, peeled and scoop out the flesh
4 to 5 tbsp Maple syrup or Agave nectar
2 tsp Fresh lemon juice
Put the avocados, maple syrup and lemon juice in a high-speed blender. Blend until smooth.
Use an electric whisk to beat the coconut milk until smooth, mix with the avocado mixture.
Store in an airtight container, and chill in the fridge for at least 2+ hours before serve.
If you have any granola on hand, you can sprinkle some on top of the ‘ice’ cream with more syrup before serving. Or other chopped nuts will do!
Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
But if you want me to translate the Panna cotta to Chinese, I just called it ‘奶凍’!. Right? I don’t know even I search the web. They translated to a funny name that I’m not like it at all. Never mind! ‘Panna Cotta’ is nice enough to be named.
I like to have a change this year 2017. I wish this cake can get my friends and your admiration. 🙂
It looks quite complicate but once you sort all ingredients and tools stand by for you. It won’t be a hardship to you anymore. Trust me, it is an easy task! It contains one green layer make by matcha powder and agar powder. The middle layer is a plain cheesecake without bake. And the bottom layer is the orange layer. It is a baked vegan pumpkin cheesecake. If you like it raw, it should be no problem. Because it has so many vegan pumpkin cheesecakes without bake in the entire WWW world. Click in one of the links that you choose. 🙂
St. Patrick’s Day Cheesecake
Ingredient for the green layer: (prepare three small size swiss roll trays)
200ml Hot water
30g Raw sugar
8g Agar powder
10g Organic Matcha powder
Ingredient for the middle white layer:
1 cup Cashews, soak in water
3/4 cup Water
1/2 tsp Vanilla extract
3 tbsp Maple syrup
1 tbsp Lemon juice
1 1/2 tsp Agar powder
Ingredient for the orange layer:
1 cup Cashew, soak in water for 6 hours, or 30 minutes with hot water
1 can Full-fat coconut milk
1/2 cup Pumpkin puree,
2 tbsp Potato starch or tapioca starch
1/2 tsp Lemon juice and zest
1/3 to 1/4 cup Maple syrup
1/2 tsp Pumpkin spice
For the orange layer: Preheat the oven to 300°F/ 150°C/130°C for a fan oven.
Place cashews in food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed. Add pumpkin puree, coconut milk, potato starch, maple syrup, lemon juice and pumpkin spice to food processor bowl. Blend again until smooth, stopping to scrape down sides of bowl as needed. Pour into a swiss roll baking tray, spread evenly.
Bake for 20 minutes. Cheesecakes will still be a bit soft when finished baking, that’s normal because of the recipe has lots of soft texture ingredients. Transfer to cooling rack. Allow to cool completely and then refrigerate several hours, until fully set.
For the white layer: Drain the cashews and place in food processor. Blend until smooth, scrape down sides of the bowl if needed. (It should be an easy task when you own a Vita-Mix). For the old fashion food processor or a blender like mine, it needs more time to get the smooth texture. Add the remaining ingredients and blend until all well combined. Transfer to a small saucepan over low heat. Cook until the mixture thicken. Pour into a greased swiss roll tray and let it set completely.
Now for the green layer: Put the hot water into a bowl, add the sugar and agar powder. Whisk until the sugar dissolved. Add the matcha powder and keep whisking. The water should be without any matcha powder lumps. Pour into a swiss roll tray and let it set at room temperature.
Assembly: Put the orange layer or green layer on a baking parchment or a long dish. Carefully lift up the white layer on top of the orange layer then follow the green layer. Trim off the edge to make it neat look.