All About Chinese New Year Cake & Snack from Previous Years
Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!
I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.
This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂
Christmas table can’t without mince pie or gingerbread cookies, right? So, I’m going to make gingerbread this year. Wish you like it! 🙂
This gingerbread was reduced sweetness to suit young children. You can use the gluten-free flour to substitute the plain flour.
It is fun and exciting to make this cookie with your children, wish they won’t make a big mess around your kitchen. 🙂 Also, you can teach them to make a little hole on the angel’s or father Christmas’s head before baking. Tie a ribbon through the hole and hang on the Christmas tree for decoration.
The recipe was inspired by Isa Chandra Moskowitz
Vegan Molasses Gingerbread
1/3 cup Vegetable oil
1/2 cup Unrefined brown sugar
3 tbsp Molasses
1/4 cup Nut milk of your choice
1 cup Wholewheat plain flour or use gluten-free flour
1 cup Quinoa flour or buckwheat flour
1/4 tsp Baking soda
1/2 tsp Baking powder
Pinch of Pink Sea salt
1 tsp Mixed spice, or 1/2 tsp each of ground nutmeg, cloves, and cinnamon
1 1/2 tsp Ground ginger
In a large bowl whisk together oil and sugar. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sieve all the dry ingredients in the milk mixture. When they all mix well combined until a stiff dough is formed. Wrap in cling wrap and chill for an hour or up to 3 days in advance.
Preheat oven to 350°F/175°C/155°C in a fan oven. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out the shapes with your favourite cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads before baking. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. But I just put few white chocolate chips for a simple decorate.
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?
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!
Have you tried this before? Definitely, not many people remember it now. It is one of the traditional dim sums. If you like Chinese dim sums, do remember to save this recipe. It will disappear soon or later.
This is my second time to make this roll. Tune back to the first version was a long time ago, back to 2012. Wow, five years ago since.
The first recipe that I made was a bit thicker. Not easy to roll up but the taste was good though. The thinner the better! If anyone likes to try later, remember this little hint.
It is just the time to put this post up here, I wish it is not too late to you! Wish all the couples have a wonderful, romantic and memorable day. Wish all the singles will find your true love soon! ♥♥♥
Vegan Chilli Beans Burger with ‘Cheesy Corn Sauce’
The heatwave has been attacked England in the last few weeks badly. Heatwave in England normally stays for few days maximum every year. But this year seems like to stay for longer. Of course, people won’t like the cold, damp and miserable weather in the long winter, neither do I!
To make guacamole is ripe avocados and salt. A little lime or lemon juice to balance the richness of the avocado. Then add chopped coriander, chillies, garlic if you want. To making perfect and creamy guacamole is using good, ripe avocados.