Friday, December 9, 2011

Wednesday, December 7, 2011

chocolate + yellow

Snowy Strawberry


250g fresh strawberries
100g cream cheese
200g whipping cream
50g icing sugar
1 tbsp icing sugar, for decoration


Mash the strawberries. Then put a teaspoon of mashed strawberries into a wine glass.Use a balloon whisk to mix cream cheese, icing sugar and whipping to a creamy texture.Put 2 tbsp of cream over the mashed strawberries.Arrange fresh strawberries over the cream and dust with icing sugar.Chill this for at least 2 hrs and serve.Note: Make sure your cream is 3/4 full. You need space to arrange strawberries on top of it.

Tuesday, November 29, 2011

Pinacolada Carrot Cake Recepi by Chef Foo


180g brown sugar
200g corn oil
4 eggs
1 tbsp vanilla extract
100g walnut (coarsely chopped)
80g shredded coconut
325g canned pineapple ( cut into small cubes)
350g grated carrots
250g self raising flour
3g salt
5g bicarbonate soda
3g ground cinnamon

Lemon Cream Cheese Frosting

250g cream cheese, room temperature
125g unsalted butter, room temperature
1 tsp vanilla extract
125g icing sugar, sifted
1 lemon zest
1 tsp lemon juice
100g chilled heavy whipping cream (double cream) (35-40% butterfat)


For Cake

Preheat oven to 175 degrees Celcius and grease a 9in (23cm round / square) cake tin. Sift flour, bicarbonate of soda and cinnamon into a large bowl. In an electric mixer, lightly beat up the eggs, vanilla and sugar. Pour in the oil into mixer and add in the salt, carrots, coconut and walnuts. Lastly, fold in all the sifted dry ingredients and mix until well combined. Pour into prepared tin and bake for 1 hour or until skewer comes out clean when inserted. Allow to cool before unmoulding.

For Cream Cheese Frosting

In the bowl of your electric mixer, beat the cream cheese and butter until smooth. Add the vanilla and icing sugar and continue to beat until light & slightly fluffy. Mix in the lemon zest and pour in the juice. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more cream as needed to get the right spreadable consistency.


Slice cooled cake into two layers, spread a thin layer of frosting onto the first layer and sandwiched the remaining layer. Cover the cake with frosting and garnish with marzipan carrots on top and florentine slices at the side or your desire decorations.

Serve chilled.

Monday, October 17, 2011

Appetizer for all..... :)

Fresh vegetable 

Cucumber & Carrot



Boiled Egg



Tuna mix with mayo

Egg mix with mayo

Taddaaaaa....... :)

Ready to serve you allsss...  :p

Happy Cooking Everybody......

Monday, October 3, 2011

Summer Fruit tartlets Recipe

Hi dear i would like to share with you guys a new recipe.... :)

  • 200g of plain flour, leave extra for dusting
  • 85g icing sugar
  • 55g ground almonds
  • 115g unsalted butter, dice and chilled
  • 1 egg yolk
  • 1 tbsp milk
for filling
  • 275g cream cheese
  • icing sugar,to taste,plus extra for dusting
  • 350g fresh mixed berries,strawberry,blueberries..

So now come to the steps :
  1. To make the pastry,sift the flour and icing sugar into a bowl, then stir in the ground almonds. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and milk and mix to form a dough. Turn out onto a lightly floured work surface and knead briefly. Wrap the dough in clingfilm and shill in the refrigerator for 30mins
  2. Preheat the oven to 200 Celsius.
  3. Roll out the pastry and use it to line 12 deep tartlet or individual brioche tins. Prick the pastry bases with fork. Press a piece of foil into each tartlet, covering the edges, and bake in the preheated oven for 10-15mins, or until light golden brown. Remove the foil and bake for another 2-3 mins. Transfer the pastry cases to a wire rack to cool.
  4. To make the filling,mix the cream cheese and icing sugar together in a bowl. Put a spoonful of filling in each pastry case and arrange the berries on top. Dust icing sugar and serve immediately.

Thursday, September 29, 2011

Fondant Icing Recipe

To all entry, I will share with you guys 'How to Prepare Fondant Icing', enjoy reading and baking guys...xoXo..

This fondant recipe produces a smooth, sweet candy that can be used as the basic for an endless variety of fondant creams and candies.

Ingredients :

  • 2 cups granulated sugar
  • 1/2 cup of water
  • 2 tbsp light corn syrup

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.
2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.
3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.
4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.
5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.
6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.
7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.
8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.


Wednesday, September 28, 2011

Buttercream Icing

Hi Dear butter cream icing for you.... ;)


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract 
  • 4 cups sifted confectioners' sugar 
  • 2 tablespoons milk

step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Enjoy Baking you xoxo...

Monday, September 26, 2011

The Classic (Healthier) Chocolate Chip Cookie

Special recepi for all people out there who care about their healthy life.Sometimes simple is best. No frills. No extra additions. Just the classics. ;)

1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
4 tbsp butter, melted
2 egg whites
1 tsp vanilla extract
3/4 cup firmly packed light brown sugar
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Line two cookies sheets with parchment paper or a silicone mat.
In a medium bowl, whisk flour, baking soda and salt. In a large bowl, whisk together the egg whites, butter, and vanilla; stir in the brown sugar until smooth. Gradually add in the flour mixture and mix well. Stir in chocolate chips.
2. Drop dough by the tablespoon onto cookie sheets about 2 inches apart. Bake one cookie sheet at a time for 10-12 minutes.