RECIPE - Lemon Thyme Mascarpone Bundt Cake

Lemon 🍋 Thyme Bundt Cake 

(Need to test) 

225g unsalted Butter 

200g Sugar (mix in the zest listed below) 

1-2 Tbsp lemon zest (from 1 lemon) 

150g Mascarpone cheese 

3 Eggs 

300g Cake Flour (mix in 5-6 sprigs Thyme Leaves)

2.5 tsp Baking Powder 

40cc Limoncello

Bake 180 °c

30-45 mins 

 

RECIPE - Lemon🍋 Thyme Mascarpone Loaf Cake

 

Lemon 🍋 Mascarpone Loaf Cake 

Adapted from: 

(Strawberry Thyme Cake - Tessa Huff) 

https://thecakeblog.com/2015/06/strawberry-thyme-cake.html

3/4 cup (170g) Softened, unsalted butter 

1 1/2 cup (reduced to 250g) sugar 

3 eggs 

1 tbsp lemon zest 

1 tsp vanilla 

3/4 cup (188g) mascarpone cheese 

1/2 cup (120g) buttermilk 

2 1/4 cup (270g -300g) A P Flour 

2 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt 

2 tbsp candied lemon peel 

Thyme syrup:

1/4 cup water 

2 tbsp lemon juice 

1/2 cup sugar 

5-8 sprigs thyme 

~ add berry, cream cheese to BC filling 

26-32 min 3 x 6” 

180 °C no fan 

160 °C fan 

1. Beat butter smooth 

2. Add sugar and zest - 3-5 min

3. Add eggs and vanilla 1 @ a time 

4. Mix mascarpone in on low 

5. 1/2 flour, stream in buttermilk 

6. Add 1/2 flour 

• I used this for Linda Lee (30 June 2019) - Meredith Jean’s 100day 

• This recipe does not work as a Bundt cake

🎂 9 March 2024

 

RECIPE - Pandan Chiffon Cake

 

Pandan Chiffon Cake (my adaptation)

23cm chiffon pan 

6 egg yolks 
1/3 tsp salt 
20g coconut cream 
130g coconut light (Kara) 
1 tsp pandan essence 
10g coconut oil 
190g rice bran oil 
190g cake/top flour 
2 tsp pandan powder
1 tsp baking powder 

6 egg whites
1/4tsp cream of tartar 
150g caster sugar 

160 C - 45min 

180 C - 15 min 

Baked in a Water bath 

RECIPE - Black Sesame Cupcakes

 

BLACK SESAME CUPCAKE 

MATCHA WHITE CHOCOLATE GANACHE

Easter cupcakes

Adapted from preppy kitchen’s peanut butter cupcakes 
(original yield 18 cupcakes, using 1 egg) 

For a portion of 6 cupcakes 

70g cake flour (60g flour, 10g sesame powder)

1/2tsp baking powder 

1/12 tsp baking soda 

1/6 tsp salt (1/4 tsp soya sauce)

80g light brown sugar 

40g sour cream 

65g tahini (black sesame, mix with oil)

60g milk / coconut milk 

10g sesame oil 

17g egg (or 1/3egg) 

1 tsp vanilla 

Original recipe: (1/3 recipe - divided by 3)

210g AP flour (70g) [180g flour, 30g sesame powder]

1 1/2 tsp baking powder (0.5)

1/4 tsp baking soda 

1/2 tsp salt 

275g light brown sugar (90g) [can reduce to 230-250g] 

120g sour cream (40g)

177g peanut butter (50g) [sub with sesame paste]

180ml milk (60ml) [can sub with coconut milk]

80ml oil (25ml) [40g coconut oil, 40g sesame oil]

1 large egg (17g) 

2 tsp vanilla (1 tsp) 

*if tahini or sesame paste has sugar/is sweet then use 230g sugar. If not, 250g is fine. 

Sieve all the dry ingredients [medium sized bowl]

(Flour, sesame powder, baking powder/soda, salt) 

Whisk all the wet ingredients 

(Sugar, sour cream, tahini/peanut butter, milk, oil, egg and vanilla) 

Make a well in the dry, pour the wet and whisk to combine, 

Full cupcake liners til 1/2 - 3/4 full 

Bake 180 °C for 18 - 22 minutes 

MATCHA GANACHE 

(Enough for 12 cupcakes - using the grass piping tip, piped sparsely) 

100g white chocolate buttons

30g cream / coconut cream 

1-2 tsp matcha powder 

1/4 tsp cocoa powder 

Warm the cream til steamy, add matcha n cocoa powder in. Whisk to combine. 

Off heat, add chocolate buttons in, let them warm up then stir til smooth. If adding liqueur, add now,  1 tbsp. 

Ice bath or chill til thick, then whip til lighter in colour n fluffy. Ready to pipe. 

🎂 28 March 2024 

(Made for CGS SBC Easter celebrations) 

RECIPE - Roasted Tomato & Red Bell Pepper Soup

Made this on 5 March 2024 

Roasted Tomato 🍅 and Red Bell Pepper 🫑 Soup 🍲

7-8 tomatoes (halved or quartered) 

1 large red bell pepper (sections) 

1 large yellow onion (sections) 

1 head garlic (top sliced off, intact in skin) 

Olive oil and salt sprinkle 

On an oven tray, roast 180 °C for 10-20 min 

Cool short while then place all in Tokit or blender with the liquids from the veggies. 

Blend at high speed 5-8 minutes, loosen with veggie broth or chicken broth if still too thick. (It wasn’t too thick - so I did not add any additional broth or water) 

Emmental cheese on ciabatta, toast til cheese browns, top the soup. 

n.b - This portion was just nice for 3 of us, (soup portion was just nice for side dish not main course of soup).  

 

RECIPE Apple Galette

 Taken from cook kafemaru on YouTube 

https://youtu.be/FjmAExrKokE?si=paaU-Ug7DXhJuGEr 

-------------------------------------------------------------------

【Ingredients】  

★100g  Bread flour

★2g Baking powder

★20g    Sugar

★larger pinch of salt 

100ml  Heavy Whipping cream

1 Apple

15g Granulated sugar

15g Butter 

【Directions】

① Put the ingredients marked with ★ in a bowl and mix well. Add heavy cream and mix lightly.

② transfer to a work surface.

Using a dough scraper, gather the dough and press it together from the top to form a rectangle. Once it comes together, cut it in half and stack one half on top of the other, then press it down to flatten. Repeat this process 5 times.

③ Roll out the dough to a 22cm size. Place the dough on a cooking sheet. Preheat the oven to 190°C.

④ Peel the apples and cut them into quarters. Slice them to a thickness of 3mm. Leave a 2cm gap at the edge of the dough and arrange the sliced apples.

⑤ Fold the edge of the dough,  while making pleats.

⑥ Sprinkle sugar over the apples and place diced butter in some places.

⑦ Bake at 190°C in a preheated oven for 22 minutes, and it's done♪ The edge of the dough should turn a nice golden brown color.

RECIPE - Napa Pork Meatballs

 

4 January 2024 

First post of the new year  

Went to market and got some minced pork from my new butcher, I chose a younger guy cos the old fella I used to patronise passed away very suddenly. I felt sad I had to say goodbye only in my heart. 

Wasn’t sure what to make of it, so I seasoned it a little n stuck it in the fridge. Then I saw an IG reel about someone’s grandpa’s famous meatballs…. n so I adapted it. The recipe had chopped ginger n garlic n spring onion and I think u were supposed to make soup with the Napa cabbage leaves.

Here is what I did instead 

400g Minced Pork (weight is guesstimated as I wasn’t paying attention) 

3-4 garlic cloves minced 

3-4 slices of fresh ginger, minced 

1 tsp white miso paste 

2 tbsp cognac 

2 huge outer leaves Napa cabbage - stem diced fine in to meat, leaves roughly chopped for soup 

2-4 Tbsp of chopped spring onion - adjust to taste 

Usual seasoning - sesame oil, salt, oyster sauce, sugar, pepper

I’m not sure if it makes a difference, I fried about 10-15 slices of ginger julienne strips til crisp, diced them and added to pork then balled the pork and fried them in the ginger oil. 

Placed them in a casserole lined with cabbage leaves and shiro dashi. It just very nicely made two layers. Instead of placing it over the fire, I put it in the oven  I might change to putting it in the stove. We will find out  

Update: there wasn’t as much soup as I thought there might be, and the flavour was too intense. I added water and made it a broth. 

Next time I shall add more cabbage leaves/stalk, and put the casserole over the fire. Need to add water too for the soup/broth portion.