Recipes
These are my recipes that I love making.
For me this is like hosting a dinner party or a tea with you.
My versions are based off my love of easy cooking, no fuss, adjusted to my favourite ingredients and amped up on my fav flavours. Please enjoy.
Apple Almond Cake
Ingredients
1 - 2 tablespoons maple syrup, or 1 of honey / brown sugar
½ cup softened butter
½ cup sugar
1 teaspoon vanilla essence
5 large eggs
2 cups ground almonds or almond flour
4 apples
Sliced, flaked or crushed almonds
Method:
Preheat the oven to 175 degrees C / 350 degrees F
Butter grease baking tin.
Splash maple syrup on bottom of tin.
Arrange a bed of sliced apples.
Beat butter and sugar together.
Add vanilla.
Beat in eggs one at a time.
Gently fold in almonds.
Spoon mixture over apple maple bed.
Arrange more apple slices over top of batter
Sprinkle flaked almonds on top.
Bake for 50 mins.
Let cool for 10 minutes.
Coconut Cake
Inspired by Dolly Parton
Ingredients
150 grams butter
1 cup of sugar
1 tsp spoon vanilla
2 large eggs
1 cup of oil
1 cup of coconut yoghurt
1 to 1 1.2 cups of flour
1 cup of desiccated coconut
Pinch of salt
150 grams of butter
150 grams of mascarpone cream
1 cup of icing sugar
Generous splash of vanilla
⅓ cup of desiccated coconut for topping.
Method
Preheat oven to 180 degrees
Soften butter and mix together with sugar.
Add vanilla and one egg at a time, combining fully each time.
Add yoghurt.
Sift in flour and add baking powder.
Finally as Yoghurt and combine.
Grease tin and pour in batter.
Bake for 25 - 30 mins.
For topping - combine butter, mascarpone cream and icing sugar.
Splash in vanilla and mix till firm.
Toast coconut in a dry pan for a minute or two till browning.
When cooled, spoon onto cake and sprinkle toasted coconut on.
Coconut Cake - Vegan + Gluten free
Ingredients
1 cup of sugar
1 tsp spoon vanilla
1 cup of oil
1 cup of coconut yoghurt
1 cup of gluten free flour / Coconut flour
1 cup of desiccated coconut
Pinch of salt
Topping: (place in fridge to set)
Coconut yoghurt
1 cup of icing sugar
Generous splash of vanilla
⅓ cup of desiccated coconut for topping.
Three C's Curry
Ingredients:
100 - 200 grams of cashew nuts
1 tsp cinnamon
1 tsp turmeric
1 large onion
Garlic
2 tsp coriander powder
Chillies optional or to preference
300 - 500 grams chicken (thighs)
2 large carrots
1 tin of coconut milk
Salt
Fresh coriander to garnish
Method:
Dry roast cashew nuts in a pan with cinnamon.
When browning add turmeric and remove from heat quickly.
Blend or crush nuts.
Fry onions in garlic and coriander powder at quite hot temp.
Add chicken and carrots at the same time.
Add salt.
When browned on edges, add in the nuts.
Pour in coconut, reduce temp and allow to simmer.
When chicken is cooked and carrots are softened to your preference, it is ready.
Sprinkle with fresh coriander.
Date Sugar Free Brownies
Ingredients:
1 and half cups pitted dates
1 cup hot water
3/4 cup butter
2 cold eggs
1 tsp vanilla extract
1 cup cocoa powder
1/2 cup flour
Salt
3 tablespoons cocoa powder
3 tablespoons maple syrup or honey
1 tablespoon melted butter
1 tsp pure vanilla extract
Nuts of your choice - macadamia, pecan, or chocolate pieces.
Method:
Preheat your oven to 180 degrees.
Grease baking pan.
Chop and soak the dates in hot water
Add vanilla essence.
Puree until smooth.
Add in the butter and cream together.
Add the eggs, one at a time.
Add the cocoa and flour.
Add your extras of your choice - nuts, chunks of chocolate.
Pour and spread in the baking pan.
Sprinkle a little sea salt on top.
Bake for 15-20 minutes, or until edges are set.
Whisk together the butter, maple syrup and cocoa powder and vanilla.
Take brownies out - if you want press a few dates or nuts or chocolate chunks into the top whilst setting.
Drizzle the buttery syrup over the brownies.
Eat hot with cream or cool and devour later.
Whole Lemon Tart
Ingredients:
4 small or 2 large lemons
1 cup sugar
110 grams butter
4 large eggs
Short Base of your choice: - crushed biscuits, short pastry, gluten free…
Method:
Make your base - of your choice, I like a short or biscuit base.
Zest lemons
Squeeze the lemons to make juice.
Blend one whole lemon - seeds, skin and all.
Cream butter and sugar.
Add zest and continue mixing
Add the eggs, 1 at a time.
Add the lemon juice.
Add whole lemon.
Mix until combined.
Pour the mixture into a saucepan and cook over medium heat
Stir constantly, until thickened or 82 degrees, about 10 minutes.
Place in ice bath to stop eggs from scrambling.
Fill the tart shell with warm lemon curd and allow to set.
Enjoy the Sweet Hwa Hwa