Vegan Strawberry Ricotta Cheesecake ~ df, gf

Vegan Strawberry Ricotta Cheesecake ~ df, gf

Vegan Strawberry Ricotta Cheesecake

I am getting mad of experience to make all kinds of vegan cheese since I start eliminating my dairy product in my daily diet. I know I’ll get depressed if I get cut off all the cheese in my life, just like I love my chocolate as well. I haven’t told you that I am a cheese addict and also a chocoholic!

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Vegan Lemon Curd

Vegan Lemon Curd

Vegan Lemon Curd

I don’t recognize how to appreciate all the clever vegan bloggers, who produce  the recipes with all the substitution in our diet, and let us to enjoy more healthy and delectable food. Since I changed into a vegetarian, I feel left alone by family or friends gathering sometimes. But when I started this blog, I have learned more about Veganism, I got all the hints and tips to transfer the dairy (my diet still have little) into vegan, they’re such amazing! If you follow me for a bit of time, you’ll notice that I am having more vegan recipes now.

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Baked Lemon Sponge Pudding

Baked Lemon Sponge Pudding

Baked Lemon sponge pudding

Hello all, I love to share a wonderful recipe for you today and this formula has held back in my old precious recipe box for more than 20 years since. As a long history, but it is one of my easiest recipes, only need few ingredients that always keep in our house, and the way is far easier than you think, not much time consuming compared with the classic steam pudding, you can’t believe this cake so moist and the texture just like a cheesecake, so soft and smooth! What else do you want to ask for?

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Grandma’s Preserved Salted Citrus ~ 醃鹹檸檬,柑橘

Grandma’s Preserved Salted Citrus ~ 醃鹹檸檬,柑橘

Fresh Kumquat

This recipe has been passed out generations and generations until nowadays, it’s still well kept and continues pass on but it is no secret to involve. We like to preserve not only the lemon but  the kumquat 柑橘 or satsuma 桔 too.

Fresh lemon

It may be easy to find in our home’s pantry, or probably have kept few jars stay behind already. The longer preserving time, the darker colour and the more effective they would be. What effective for? Please, keep reading till the end.

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Vegan Thai Falafel with Sweet Chilli Sauce ~

Vegan Thai Falafel with Sweet Chilli Sauce

Vegan Thai Falafel with Sweet Chilli Sauce

One reason that I like to make this falafel, because I want to finish off the Brussels sprout that’s left from the Christmas time. And I want to start a high-fibre, low-cal, low-fat, low-GI and high in protein diet after the long holiday.

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Crispy Spiced Salt Tofu with Lemon & Coriander Dip

Crispy Spiced Salt Tofu with Lemon & Coriander Dip

Crispy Spiced Salt Tofu with Lemon & Coriander Dipping Sauce

Crispy Spiced Salt Tofu with Lemon & Coriander Dipping Sauce

Have you guy had mouth ulcer before, nobody will like this sore and painful ulcer, of course! But why did people get it, can anyone tell me and has anything can cure it or reduce it?  It also affect our appertite seriously!

One of a friend of mine, she  gets mouth ulcer all the time, such a poor lady! But she told me, when the time she had the ulcer, she always want to eat crisps or some spicy food. It is quite strange, isn’t she???

Ok then, so I think of making  up this dish for her to enjoy, 🙂

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Vegetarian Pad Thai

Vegetarian Pad Thai 

Vegetarian Pad Thai

Vegetarian Pad Thai

The originally of Pad Thai or Phat Thai is a dish of stir-fried rice/pho noodles with eggs, fish sauce, tamarind juice, red chili pepper, and any combination of bean sprouts, shrimp, chicken, hot dogs, or tofu. Wikipedia
Pad Thai is of Vietnamese origin, which uses rice and thin noodles  and Chinese ingredients.  But I haven’t got any rice noodles left in my pantry, that’s why I used thin egg noodles instead, hehe. 🙂

Lemon & Cornmeal/Polenta Cookies

Lemon & Cornmeal/Polenta Cookies

Lemon & Polenta cookies

Lemon & Polenta cookies

Occasionally, we love to have some surprise to bright up our busy and stressful work or life, Why not?

I always like to make something a bit difference for our friends and family, like moving around the furniture, hang a different picture on a wall, cut some flowers from garden, bake a cake for them, or cook a big feast, those will create a bit surprise and cheer up for them.

Only add a little bit lemon rind or juice in this cookies, it made a huge difference, and I add a bit of cornmeal, the cookies are full of lovely fragrance and smile!

Have a nice weekend and lots of fun!

Lemon & Polenta cookies

Lemon & Polenta cookies

Lemon & Cornmeal/Polenta Cookies

Ingredient:

  •   2 Lemons, rind finely grated
  •   100g Raisins, soaked in 1 tbsp lemon juice and 1 tbsp sugar
  •   80g Caster sugar
  •   60g Butter,
  •   60ml Olive oil
  •   2 Eggs
  •   150g Plain flour/All purpose flour
  •   110g Fine Cornmeal/Polenta
  •   1 tsp Baking powder
Lemon & Polenta cookies

Lemon & Polenta cookies

Method: 

  1. Soaked the raisins with 1 tbsp lemon juice and 1 tbsp sugar, left on the table for about 2 hours or more.
  2. Preheat the oven to 340°F/175°C/155°C (fan oven),
  3. Use the electric whisk to beat the butter, oil and sugar, add the eggs one at a time, until creamy and fluffy, add lemon rind, mixed.
  4. Add the sifted dry ingredients into the egg mixture, use spatular to mix until well combined.
  5. Strained the raisins into the mixture, reserved the syrup.
  6. Take one tablespoon of the mixture on a lined and greased baking sheet, leave a gap for the cookies to cook, one tablespoon at a time.
  7. Bake in the oven for about 13 to 15 minutes until golden brown, cool on a wire rack.
  8. It can store in an airtight container for about 1 week, but I don’t think it will keep that long, trust me.  🙂
Lemon & Polenta cookies

Lemon & Polenta cookies

Note: 

  • I tried to reduce the consume of butter, that’s why I used butter and oil together. But if you like butter to make the cookies more crunchy, you can use the whole amount of 120g butter, but my cookies are so crunchy when it came out from the oven, and I couldn’t feel the difference though.

Easter lemon pavlova

Easter Lemon Pavlova

Lemon pavlova - Easter 2013

Lemon pavlova – Easter 2013

This is the easter dessert to complete the easter lunch. I did change a lot from the original recipe ( only sugar content ), from Mary Berry. She is the queen of baking in England, her collection of cakes will brighten up your eyes. I got most of the influence from her but still have far away to learn.

I liked to make more tangy lemony flavour and I reduced  a lot of sugar again to suit me, because I am not a fan of too sweet dessert. I’m not sure I can work it out, cause some people told me can’t reduce too much sugar to make meringue, it won’t work. But I just can’t stand for too sweet that cover my favourite lemony flavour, Surprise me,  it came out the result so nice, I can enjoy the strong tangy lemony favour with a little bit sweet But, if you’re prefer sweeter, adjust the quantity of sugar content.

Easter lemon pavlova

Lemon pavlova - Easter 2013

Lemon pavlova – Easter 2013

For the meringue Ingredient: 

  •   3 Egg whites, medium size
  •   90g Caster sugar
  •   1 tsp White wine vinegar
  •   1 tsp cornflour

For the lemon curd filling ingredient: 

  •   3 Egg yolks, medium size
  •   90g Caster sugar
  •   2 Lemon, juice only ( about 56g 0
  •   80g Butter, cubed
  •   100g Whipping cream, whisked

For the candied lemon zest: 

  •   80g Caster sugar, plus extra for coating the zest
  •   4 Lemon, zest only ( cut into long strips, without the white bits )

To decorate with few mini-eggs

Lemon pavlova - Easter 2013

Lemon pavlova – Easter 2013

Lemon pavlova - Easter 2013

Lemon pavlova – Easter 2013

Method: 

  1. Preheat the oven to 325°F/160°C/140°C (fan oven), or gas mark 3.
  2. Lay a piece of baking paper on a baking tray.
  3. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks form.
  4. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
  5. Spread half of the meringue mixture onto the paper and form a circle. Fill a piping bags, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 6 separate little nests around the edge of the circle.
  6. Bake into the preheat oven on the middle shelf, turn the heat down to 275°F/140°C/120°C (fan oven), or gas mark 1, bake for about 1 hour to 1 and half hour, or until it easily come off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.
  7. Now, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon, it will firm up further once cooled.
  8. Whisk the whipping cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
  9. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs.
  10. To make the candied lemon zest: put the water and sugar into a pan. Bring to the boil, stirring , add the zest and boil for 2 – 3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place the candied zest in the middle of the pavlova , and serve.