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Ingredients for 4 servings:
200 g cream cheese
400 grams of yogurt 130 g strawberries, some blackberries, 1 kiwi or any fruit. 1-2 tsp natural Strawberry Flavouring1-2 tablespoons powdered sugar 5 g gelatine or agar agar (I had some of my halal gelatine which I brought from Malaysia)250 g strawberries for decoration 

Preparation : 

Dissolve gelatin in 2 tablespoons cold water. 
Add 1 tsp natural flavouring and heat in a water bath. 
Stir until dissolved. 
In a bowl mix cream cheese and yogurt. 
Add gelatin mixture. 
Wash, clean and chop strawberries. beat them in a blender with 1-2 tsp natural strawberry flavouring. 
Strain the puree through a sieve to remove seeds. Add it to the remaining mixture, stir. 
Sweeten to taste with 1-2 tbsp sugar. 
Divide cream into 4 dessert glasses. 
Chill the cheesecake for at least 3 hours. 
Serve with fresh fruit. (I arranged kiwi slices on the side of glasses before pouring the mixture into the glasses.)
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Nikon 1 J2 Pink - with matching 10-30mm kit lens, lens cap, and pink Nikon 1 strap.Speed - With 135 focus areas (Single-point AF) and Auto-area AF with 41 focus areas the focusing system on the Nikon 1 J2 should be very responsive, and gives excellent control over what you are focusing on letting you choose any position from the 135 focus areas.  We took a number of shots to test the camera’s responsiveness, from switch on to first photo, shot to shot, focusing speed etc. We take a number of shots and then use the average to ensure accurate and consistent tests, making it easy to compare with other cameras. b a d c
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For the macaron shells:almond powder – 300gicing sugar – 300gcaster sugar – 300gwater – 75gegg white – 220gcolouring (optional)
For the confiture de cassis:IQF frozen cassis – 500gwater – 175gsugar – 225gyellow pectin – 3glemon juice – 3g
For the shells:Prepare several trays (about 4-5) and line it with silpat (recommended) or baking paper.Combine your colouring, sifted almond powder and icing sugar together in a bowl big enough to hold the meringue later on.Half the egg whites and place 110g in the bowl of a standing mixer and the other 110g together with your dry ingredients. Using a spatula, briefly combine it together.In a saucepan, combine your sugar and water together and heat to 118C. Once your syrup reaches 115C, you can start whisking your egg whites on high. Once the syrup hits 118C, take it off the heat and wait till the bubbles disappear. Pour in the syrup slowly, streaming it down from the side of the bowl. Let it whisk till it cools to about 40C.Working in three additions of the meringue, add the one-third of the meringue into your almond-sugar paste and mix vigorously till well combined and the mixture loosens up. Add in the second third and start folding the mixture. Add in the third and fold till shiny and glossy and the mixture is pretty runny. It should flow down nicely and continuously when you lift your spatula from a height.Using a plain round nozzle of about 11 or 12mm, pipe rounds of 3cm (not too much as they will spread) and space them at least 2cm apart. Once you have piped an entire tray, tap it lightly to remove the air bubbles in it and flatten them slightly. Set it aside for 30 minutes and continue piping the rest of the trays.15 minutes before the resting time of the first tray is up, preheat your oven to 160C with fan and bottom heat. Bake for about 12-13 minutes till it’s firm on top and the feet don’t wriggle too much. Remove the silpat/baking paper from the hot tray and place it directly on a cool surface.Repeat for the rest of the trays. Once they’re cool, you can start removing them from the silpats and match their sizes.
For the confiture:Portion the sugar into two. 200g and 25g.In a saucepan, combine the water and the 200g of sugar and boil over medium high heat till 118C.Mix the remaining 25g of sugar together with the pectin and set aside.Once the sugar syrup is at 118C, add in your frozen cassis till all the juices have been released and then sprinkle in your sugar-pectin mixture while whisking constantly. Boil it over medium heat till 104C. Be careful as the mixture may bubble quite violently and splatter about. Once it has reached the desired temperature, take it off the heat and stir in the lemon juice. Transfer into a bowl and cling wrap it upon contact. Refrigerate it till ready for use or store in the freezer for up to 1 month.
// Note: If you prefer a less pulpy confiture, simply blended the mixture using an immersion blender till it is really fine before storing it in the fridge/freezer.// b a d c
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cookies dressed in pink  b a d c
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Pink Chocolate Chip Cookies

1/2 cup (1 stick) butter, slightly softened1 pouch (17.5 oz.) Betty Crocker sugar cookie mix1/2 cup powdered sugar1/2 cup flour2 egg WHITES (do not use whole egg or the yolk will turn cookies orange)red food coloring (about 12-14 drops, or until desired pink color is achieved)1 cup baking chips (dark chocolate, semi-sweet chocolate, milk chocolate, white chocolate or candy pieces like M&Ms)


Preheat oven to 375 degrees (F).
Cream butter and cookie mix. Add powdered sugar and flour and mix until well blended and crumbs are fine. Add egg whites and mix until well blended and mixture sticks together. Add red food coloring, several drops at a time, mixing after each addition until desired pink color is achieved and is uniform throughout the dough. Stir in chocolate pieces.
With a 1-1/4 inch cookie scoop (or by rounded spoonful), drop cookies onto ungreased cookie sheet. Bake for 10 minutes, or until set but not brown. Allow to cool on cookie sheet for 2 minutes before removing cookies to cooling rack to cool completely.
recipe courtesy of The Tablespoon
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Mint & Chocolate Filled Rose Thumbprint Cookies
IngredientsServings: 20 cookies

1 egg yolk3/4 teaspoon pure vanilla extract12 tablespoons unsalted butter, at room temperature7 tablespoons powdered sugar1-1/4 cups all-purpose flour1/8 teaspoon baking soda1/8 teaspoon salt1 teaspoon rose paste, as needed (depending on how pink you want the cookies)2 ounces pink-colored mint chocolate chips1 ounce bittersweet chocolate chips1 ounce vanilla chips, (or white chocolate chips)2 teaspoons light corn syrup2 tablespoons heavy cream


-Preheat the oven to 375°F.
-Using a handheld mixer, whisk the egg yolk with 1/4 cup of powdered sugar until you get a pale, yellow foam. Add the vanilla extract.
-In a bowl, combine the flour, salt and baking soda. Sift all the dry ingredients.
-Cream 8 tablespoons of butter with the remaining powdered sugar (whisk using the handheld mixer to get as much air as possible into the butter). Add the egg mixture and the dry ingredients. Mix with your fingers until the cookie dough is formed. Add the rose paste. Do NOT overmix. Transfer the dough into a bowl. Plastic wrap it and place it in the refrigerator for at least 20 minutes.
-For the pink mint, bittersweet chocolate and vanilla ganache, use or make a double boiler. Place a pot filled with hot water, topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the pink mint chocolate chips on top. Melt the chocolate chips with 2 tablespoons of butter, a tablespoon of heavy cream and a teaspoon of corn syrup. Repeat the same procedure with the bittersweet chocolate and the vanilla chips with only 1 tablespoon of butter, 1/2 tablespoon of heavy cream and 1/2 teaspoon of corn syrup for each remaining filling. Set aside. (See tips if the filling hardens)
-Shape the cookie dough into 20 1-inch diameter balls. Place them on a baking tray lined with a silicone mat or a sheet of parchment paper.
-Bake the cookies for 10 minutes at 350°F. Open the oven. Press the center of the cookie using a melon baller or any small spoon. Bake for another 8 minutes.-Remove from the oven and let them cool down completely to room temperature before taking them off the cookie sheets. They will harden and get firm as they cool down. Spoon about 1/4 teaspoon of pink mint chocolate filling in each thumbprint. Using a chopstick, drop a little bittersweet chocolate filling and a drop of vanilla filling using another chopstick and immediately swirl the filling using a toothpick. Let the filling set until firm.
Bon appétit!

Photo and Recipe courtesy of The Bella Living
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photo courtesy of Piece of Cake Parties b a d c
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Lovely Chair fabric
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