Gingery Berry & Oat Smoothie

Gingery Berry & Oat Smoothie

Hello Everyone! For this week of breakfast/brunch month, I have some simple brekky smoothies for you that you can easily prepare the night before, whizz it in the blender in the morning, and voilà; you’ve got a quick brekky that you can take with you to go if you really need to. I’ve never really been the type to make my own smoothies at home, not until my second year of uni back in 2012 when my flatmate at that time started making smoothies for the both of us on the weekends. She would always make the same banana and blueberry smoothie with full cream milk, old-fashioned rolled oats, and vanilla yoghurt. Ever since then, I would whip up this easy smoothie whenever I felt like it even after we went our separate ways. I’ve also made a strawberry smoothie with the same ingredients, just taking out the bananas and blueberries, and added mint into the mix; it was a really good smoothie too.

Anyway, I won’t be sharing those two recipes with you this week as I’ve got two completely different (maybe in some way a little bit similar) smoothies for today and Thursday. I decided try new smoothie recipes and for today’s post, I came across a recipe for a Blueberry and Oat Smoothie; now I know this is sounding a little similar to the smoothie that I mentioned above, and that I’m used to making, but what makes this different is the touch of ginger added. I don’t think I’ve had a smoothie with ginger in it before so I thought that I’d give this recipe a try; original recipe can be found over at Real Simple. All I’ve really done was change the quantities to serve 3-4 tall glasses, as well as reducing the amount of sugar.

Gingery Berry & Oat Smoothie Ingredients

PREP TIME 20 MINS | COOKING TIME  | SERVES 4

INGREDIENTS

  • 1 & 1/2 cup frozen blueberries
  • 1 & 1/2 cup water
  • 1 cup creamy vanilla yoghurt
  • 1 cup ice
  • 3/4 cup old-fashioned rolled oats
  • 4 tbsp brown sugar
  • 3/4 tsp fresh ginger, grated

METHOD

  1. Add the oats and water to a blender and leave to soak until the oats have softened, about 15 minutes.
  2. Add the ice, blueberries, yoghurt, brown sugar, and ginger to the blender. Blend until smooth and frothy, about 2-3 minutes.
  3. Serve and enjoy!

Gingery Berry & Oat Smoothie

I’ve read a few of the comments on the site where the original recipe was uploaded, and some said that the oats had a weird texture and made the smoothie grainy and starchy. Some didn’t like the addition of the ginger and made their stomachs upset. So I guess this smoothie is not for everyone, but if you think you’d enjoy all these flavour into one drink, then go ahead and give it a try because it’s definitely delicious! I personally thought that the oats were fine and still gave the smoothie a nice flavour and texture to it; I feel that without it, the smoothie would be quite loose. The ginger, though quite a strong flavour, paired well with the sweet blueberries and helped cut down the sweetness of the smoothie from the added sugar.

BON APPÉTIT

– Ally xx

myTaste.com

Lemon & Blueberry Layer Cake

Lemon & Blueberry Layer Cake

Happy Birthday Angela

Hello Everyone! Today won’t be a Review Sunday as I have a special post for you tonight! Today is my sister, Angela’s, 21st Birthday! I can’t believe that she is my not-so-little sister anymore! How time flies by so quickly. I’m glad that after 4 years of being away, I get to spend today with you! Hope you have the most wonderful of birthdays and hope you like my cake that I made for you! Lots of love, Ate Ally ❤

Lemon & Blueberry Layer Cake

I have never made this cake before, and unlike the original recipe, she uses plain all-purpose flour while I used plain wholemeal flour. The reason? I didn’t have enough plain flour and I didn’t want to go out to the grocers to buy more, plus I still had a brand new pack of wholemeal flour and decided to give that a go! It still tasted great, but the cake was a bit crumbly when I cut into it, but maybe it was because I may have over measured the flour a bit (as Sally says not to in her recipe… Oops)! Check out the original recipe from one of my favourite bakers: Sally’s Baking Addiction.

Lemon & Blueberry Layer Cake Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 8-10

INGREDIENTS

For the cake batter

  • 230g unsalted butter, softened to room temperature
  • 4 large free range eggs, at room temperature
  • 3 cups plain wholemeal flour, sifted
  • 1 & 1/2 cups blueberries, fresh or frozen
  • 1 cup buttermilk*
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tbsp baking powder
  • 1 tbsp wholemeal flour
  • 1 tbsp vanilla extract
  • 1/2 tsp ground sea salt
  • Zest and juice of 3 medium-sized lemons

*Rather than purchasing a whole carton of buttermilk from the store and worrying about what to do with the leftovers before it starts to go bad in the fridge, making your own buttermilk is as simple as 1, 2, 3. Simply measure 1 tbsp of fresh lemon juice (alternatively you can use white vinegar) in a measuring cup and then fill the rest up with full cream milk until you reach 1 full cup. Stir it around, let sit for 5 minutes, and it will be ready to use!

For the zesty cream cheese frosting

  • 1 package (250g) cream cheese, softened
  • 100g unsalted butter, softened
  • 1 & 1/2 cups confectioners’ sugar
  • 1-2 tbsp lemon juice

To decorate

  • Confectioners’ sugar
  • Fresh blueberries
  • Lemon slices and zest

METHOD

  1. Preheat the oven to 180C (about 350F or gas mark 4). With a little bit of butter, grease the bottom and sides of three 8.5-inch cake pans and set aside.
  2. Make the cake batter: Using a electric handheld or stand mixer beat the butter on high until creamy (takes about a minute), then add the granulated and brown sugars. Continue to beat on medium-high speed until creamed, about 2-3 minutes. Add in the eggs and vanilla extract, and beat on medium for a further 2 minutes until the mixture is well combined. Don’t forget to scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a separate medium-sized bowl, add the wholemeal flour, baking powder, and salt, and toss together. Slowly add the dry ingredients to the wet ingredients and beat on low speed for about 5 seconds, and then add in the buttermilk, lemon juice, and zest. Remove from the mixer and stir lightly until everything is just combined.
  4. Spoon half of the batter evenly into the three prepared cake pans. If using frozen blueberries, do not thaw as they will bleed into your cake batter. Toss the blueberries in about a tablespoon of flour as well – this way they won’t burst inside and turn your cake purple. Divide the blueberries equally between the three cake pans. Top with the remaining batter equally between the three.
  5. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took about 30 minutes, and I even left it in the oven for a further 5 minutes with the heat off. Remove from the oven and allow to cool completely before frosting.
  6. Make the frosting: Using an electric handheld mixer, beat the cream cheese and butter in a small bowl until smooth. Then beat in the confectioners’ sugar and a few frozen blueberries.
  7. Assemble: Place one cake layer on a serving plate and spread with about 1/3 cup of frosting. Top with the second layer of cake and again spread with another third of the frosting. Top with the last layer and frost the top and sides of the cake. Decorate with fresh blueberries, lemon slices and zest, and a touch of confectioners’ sugar. Store in the fridge before serving. Enjoy!

Lemon & Blueberry Layer Cake Process

Lemon & Blueberry Layer Cake

BON APPÉTIT

– Ally xx

myTaste.com

Sadhana Kitchen

Sadhana Kitchen

Hello Everyone! Not only is it another Review Sunday but it is also my 100th post on the blog! 10 months ago I started this blog out of pure procrastination. Basically I was bored over the Easter break and was in no mood to tackle the many assignments that I had at the time for uni. Thus this blog was born. I have long been interested in food even way before 10 months ago, and was encouraged by many to start up a blog. I can say now that what was once just hobby, I have now grown to put much more effort into each dish that I prepare and into each blog post that goes up 3 times a week. I don’t want to say that blogging is now my ‘job’ as it sounds a little bit like ‘I have to do it’ kind of thing. It’s not about me having to do a blog post for everyone out there, but it is more like I do it because I want to do it – if that makes any sense? Anyway, I am just super happy about how well I have been doing with my blog and I have some exciting new changes coming up in the next few months. I am also looking to building up my followers both on wordpress and other social media platforms such as Facebook and Instagram, so if any of you guys out there have any tips on how to do this, your help/knowledge will be much appreciated!

Sadhana Kitchen

Now on to today’s post – Sadhana Kitchen! I first came to know about this little gem through posts on Instagram from various food bloggers. What attracted me to their menu was that the food they served was always so colourful through the uploads I came across while browsing through my newsfeed. The great thing about Sadhana Kitchen, even though it does not really matter in my case, is that they are gluten-free, organic, raw, and vegan – Sydney’s first organic wholefoods and raw foods café. Now, when I made mention that it does not really matter to me, I meant that I am not gluten intolerant, nor am I a vegan, but I was quite intrigued as to what kind of foods do those with dietary requirements eat since I am a person who can eat almost anything and everything. I often find myself saying how I’d never go vegetarian or vegan because I love meat too much to give it up but after paying a visit to Sadhana Kitchen, I have a whole new appreciation for healthy, organic, and raw superfoods. Though I don’t think that I will ever find myself converting, maybe not right now that is. I can’t say what will happen in the future, maybe tomorrow I will wake up and suddenly transform into a ‘crazy vegan lady’ as one of the waitresses mentioned about her obsession over veganism.

I’ve been here a total of two times, both with friends whom I know to have an appreciation for healthy foods but not necessarily vegans themselves. I thought that they’d be the perfect company for a nice weekend lunch. What was funny though was that one of my friends that I went with (she who shall not be named, but you know who you are), actually asked the lady at the counter if they put any ice cream in their smoothies – I mean, even after my other friend and I explained to her that they would definitely not put ice cream in their smoothies since its all about the vegan. The lady gave her a sort of weirded out look and said that they only use frozen fruits in their smoothies. Though I felt bad, I could not stop laughing on the inside.

This place I feel could do with a lot more seating space. Both times that I’ve been, and not even on the hour when normal people have their breakfast and/or lunch, like I’m talking 2 o’clock in the afternoon, it’s always packed. The first time we visited we were lucky enough to snag the only table left, but the second time around we weren’t so lucky. We waited about 20 minutes before we could run and grab a table, and after we did the place started empty out slowly.

Sadhana Kitchen - FRAPPES: PITAYA PUNCHFRAPPES: PITAYA PUNCH
Pitaya (dragon fruit), strawberries, banana, and orange ($9.50)

I love dragon fruit, but even though this is called a ‘pitaya’ smoothie, the banana taste came across more predominantly. A refreshing smoothie nonetheless and had a very vibrant colour to it which made it even more appealing to the eye.

Sadhana Kitchen - GREEN SMOOTHIES: COOL MINT
GREEN SMOOTHIES: COOL MINT
Seasonal greens, orange, mango, and flax seeds. Vitamin, mineral, and fibre booster with omega-3 fatty acids ($9.50)

Though I wasn’t quite sure about what greens were added to the smoothie (but I’m guessing either kale, spinach, or even both), the mint flavour really came through. Again, refreshing for a warm summer day.

Sadhana Kitchen - SUPERFOOD SMOOTHIES: WARRIOR SMOOTHIESUPERFOOD SMOOTHIES: WARRIOR SMOOTHIE
Blueberries, raspberries, banana, sprouted brown rice protein powder, chia seeds, coconut oil, mesquite, and almonds. Packed with muscle building cholesterol free protein, omega-3 for brain function, and calcium & manganese for healthy bones ($9.50)

The epic of smoothies! Very thick though so it was a bit difficult to drink from the straw.

Sadhana Kitchen - RAW SANDWICHES: BLAT
RAW SANDWICHES: BLAT
Sadhana coconut bacon, lettuce, avocado, tomato, coriander and house-made mayo, in between two sliced of onion bread ($14.50)

What intrigued me about this dish was the ‘coconut bacon’ which basically was just coconut that was made to look like bacon and even had the texture of bacon. I’m not sure about whether it’s an innovative way of thinking from Sadhana Kitchen, as in if it’s actually already a thing that someone else came up with, but definitely creative idea!

Sadhana Kitchen - SADHANA LASAGNE
SADHANA LASAGNE
Layers of zucchini pasta, cultured cashew cheeze, basil pesto, walnut mince, wilted spinach, and chunky tomato sauce ($15.50)

This was the dish that I had the first time I came around to visiting Sadhana Kitchen. Don’t be fooled by the size of it on the dish, it actually filled me up good! Loved the flavours of the dish and that walnut mince really looked like meat mince that you’d find in your traditional lasagne.

Sadhana Kitchen - CARROT AND WALNUT FALAFEL PLATE
CARROT AND WALNUT FALAFEL PLATE
Carrot and walnut falafels served with seasonal greens, pickles, olives, zucchini hummus, and beet dip ($16.50)

This was the other dish that I had the second time around. I initially wanted to order their Prana Pad Thai which had kelp and zucchini noodles, but they unfortunately ran out. I had no regrets though because this dish did not only look pretty on the plate and appealing to the eye, it had great flavour and was also surprisingly filling (just not a filling as the lasagne of course). The ‘falafels’ had a nice crunch to them as well as a roasted flavour. The dips complimented them nicely and the salad on the side really enhanced the flavours that it needed to bring it to the next level of flavour satisfaction.

Sadhana Kitchen - SADHANA SUPER BOWL
SADHANA SUPER BOWL
Shredded kale, house-made sauerkraut, cherry tomato, cucumber, and pesto zoodles served with Brazil nut cheddar, sundried tomato, and smoked paprika hummus ($17.50)

I’m not quite sure as to how this dish tasted, only because this wasn’t my dish to consume. I had a taste of the zoodles (zucchini noodle) but that was basically it. To me, this dish looked like a bowl of vegetables – that’s it really, though my friend did find it quite satisfying.

Sadhana Kitchen


SNICKERS CHEEZECAKE
Cashews, almonds, walnuts, desiccated coconut, coconut oil, coconut sugar, vanilla, dates, sesame, and salt ($12.50)

This cheezecake was made with layers of nougat creme, milk chocolate, and chocolate ganache topped with caramelised nut clusters. Probably my favourite from the two of the cakes we had. The flavour really came through as it almost tasted like a traditional snickers bar – when I say traditional, I mean it in a way that it doesn’t taste like the vegan alternative.

Sadhana Kitchen - WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
Cashews, desiccated coconut, coconut oil, stevia, cacao butter, sesame, vanilla, dates, maca, mesquite, and lucuma salt ($12.50)

This banoffee pie was made of layers of banana creme, salted caramel creme, and white chocolate creme on a walnut & coconut biscuit base. The name itself was already enough for me to be sold on ordering it, but I must say that that was probably the only good thing about it, the name. I don’t know what it was, but the cake didn’t quite tickle my fancy. I think it was the taste of it? Like the banana tasted a bit off, not that they used a bad banana, but it was more like you know it’s supposed to be banana, but it doesn’t taste like banana kind of thing. It was also the cake that was ignored for a while on the table when we dug into our desserts.

Sadhana Kitchen - SALTED CARAMEL SUNDAE COCOWHIP
SALTED CARAMEL SUNDAE COCOWHIP
Twisted SK coconut cocowhip, topped with half a caramel slice, cacao nibs, himalayan pink salt, and house made superfood caramel sauce ($13.00)

The second time we came around to visiting Sadhana Kitchen, it was all about the cocowhip hype. To be honest, it was alright. Loved the added toppings, but I felt like the cocowhip was a little bit too soft. By the time we dug in and had about 2-3 spoons each, it was almost like soup, and it wasn’t even a particularly hot day as well for it to melt so fast!

Before I end, here are a few things that you might want to know about organic/raw foods, and veganism:

  • Veganism is the practice of abstaining from the use of animal products and by-products, particularly in diet.
  • Foods that are prepared and processed without exceeding 40°C are known to be raw. This way of preparation allows the food’s natural enzymes to stay intact, which in return gives your body the most benefit and easy digestion.
  • The best place to start improving your health is by improving what you eat. This is the main reason why Sadhana Kitchen insist on using only pure, organic seasonal produce that is free from harmful toxins to create delicious dishes.

Overall, I would definitely recommend this place for those who are fans of organic and raw foods, and of course those who are all about the vegan. I would also recommend this for those who are experimenting with food and are open to broadening their palettes. Like I said, I would probably never go vegan myself, but having experienced the foods has really made me appreciate how else it can be prepared and still be as filling and delicious as what I am used to eating. The food is a definite 8.5 out of 10 for me. Their main menu was the stand out, but their dessert disappointed a bit, even though I was even more excited for their dessert menu. Service was good, and the ambience could be a bit better. Value for money is variable, I don’t know about spending $12.50 for a slice of cake. I definitely hope to visit again soon as I am curious to know what the vegan substitute for their ‘eggs benny’ is and their prana pad thai with kelp and zucchini noodles looks too good to pass up! *drooling*

Sadhana Kitchen

Sadhana Kitchen
147 Enmore Road
Enmore, New South Wales
Australia, 2042

– Ally xx

Breakfast Muffins: Mixed Berries

Breakfast Muffins: Mixed Berries

Hello Everyone and three cheers for the return of Muffin Making Mondays! I hate to start off on a bad note, but this is sadly my second last muffin making session with Jialing as I will be leaving this beautify country that I have called my second home for the past 4 years. I now truly understand the concept of time flying past.

Anyway, all that mushy stuff aside, yesterday we were joined by Yvonne, who spectated our Muffin Making Monday session, and was going on about how she should’ve started coming over when we first started our muffin baking sessions. It wasn’t so that she could bake with us too, but so that she could have a muffin from each of us to eat on the spot, and another to takeaway!

Breakfast Muffins: Mixed Berries

I whipped up a dozen very berry muffins while Jialing made a muffin. Yes you read that right, just ONE muffin. One BIG muffin. She had no muffin cups left and said that it was too far to go out and buy new ones; so she brought her pie tin over instead and made the decision to make ‘muffin slices’. She made an eggless and flourless chocolate muffin (cake) topped with chocolate bits, a chocolate streusel and mixed berries. Unfortunately for her, the streusel burnt, but nonetheless, beneath that was a very chocolatey and moist muffin (cake). It tasted delicious even though the little mishap!

Mine tasted really good as well! If you want to check out the original recipe, please head on over to Sally’s Baking Addiction. Also, while you are there, read up on how she came up with the Master Muffin Mix; basically kitchen tested bakery-style muffin batter with endless possibilities! Never have flat and/or deflated muffins ever again with her master mix!

Breakfast Muffins: Mixed Berries Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 3 cups plain flour
  • 2 cups mixed berries, fresh or frozen (not thawed)
  • 1/2 cup granulated sugar
  • 1 cup milk, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large free range eggs, at room temperature
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Coarse sugar for sprinkling on top

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Add the baking powder, cinnamon, flour, ad salt in a large bowl, gently whizzing together until well combined. Set aside.
  3. In a medium-sized bowl, whisk together the eggs, granulated sugar, and brown sugar until combined. Then add in the milk, oil, and vanilla extract. Whisk together until the mixture is pale and yellow in colour.
  4. Using a spatula, fold the wet ingredients into dry ingredients and mix everything together until all the flour is off the bottom of the bowl and no big pockets of flour remain. Be careful as to not over mix the batter; it will result in tough, dense muffins. The batter will be extremely thick and somewhat lumpy.
  5. Spoon the batter into prepared muffin cups, about halfway. Then press a few berries into the batter of each muffin cup. Spoon the rest of the batter into each cup, filling them all the way to the top. Press a few more berries into the tops of each muffin and sprinkle with coarse sugar.
  6. Bake at 220C degrees for 5 minutes. Then reduce oven temperature to 190C and continue to bake for a further 25-26 minutes until tops are lightly golden. A toothpick inserted in the centre should come out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool down completely.

Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Breakfast Muffins: Mixed Berries

Breakfast Muffins: Mixed Berries

BON APPÉTIT

– Ally xx

myTaste.com

Blueberry & White Chocolate Pancakes

Blueberry & White Chocolate Pancakes

Hello Everyone! Again apologies for the lack of posts, but I already explained my situation in the last post so I won’t be going through all that again! Anyway, apologies as well as this post was supposed to go up last night but I got so caught up in the kitchen the whole day from morning to afternoon, and night. Basically cooking all day long, firstly because I promised my housemate pancakes, and promised Jialing a baking session to drown her sorrows in, and then an impromptu homemade dinner session with Jialing as well. Recipes will be posted hopefully within the next few days, if I can get them all written up by tonight and just post over the coming days. I was also helping my lover Jialing to prepare her for her interview today, and also helped a fellow housemate with his internship application. The night flew by so quickly that it was way past midnight – I hadn’t written a post, and I needed to go to bed for an early 9am start. But don’t worry, because here it is now for you!

So, I actually promised my housemate Lydia that I’d make pancakes for her for breakfast on Saturday morning, but because I had a pretty rough night on Friday/early morning Saturday, I didn’t end up making pancakes for her. Long story short – it was a friend’s birthday party, things got out of hand, ended up spending my early weekend morning in the hospital until 3:45am. Don’t be alarmed! I was totally fine and sober (even after so many drinks, more than I thought I could handle), it was my friend who was totally out of it and I stayed by her side and made sure she was okay.

Blueberry & White Chocolate Pancakes

Anyway, so yes, pancake making day was pushed to yesterday morning. It was a great success in my opinion – especially since that this was the first time I was trying out this recipe, I mean, I’ve made my fair share of pancakes before, but not particularly with blueberries and white chocolate. So a little back story (because I know a few people out there who enjoy a few creative words on my posts), my housemate Lydia was trying to flip pancakes one night, prepping for breakfast the next day of course, and her pancakes crumbled. She got a few good ones though, but all in all she labelled them as fail pancakes. So the next time she made pancakes again… Well, it was hilarious! Basically we were having lunch together one day or more like our lunch times crossed at one point because I finished eating before her and I went back to my room. To my surprise when I came back down, I saw her in the kitchen and she was flipping pancakes. I asked her how she was going with them, and she replied “not so good. I actually waited for you to go upstairs so you wouldn’t see my fail pancakes!” How cute! So funny!

So basically, I decided to show Lydia how to flip pancakes yesterday. She tried, but still couldn’t flip them – so we made a deal that she will, by the end of the semester, be able to flip pancakes properly and cook me some! She did however participate in the making process – she was in charge of measuring out the dry ingredients while I worked on the wet, flipping of pancakes, presentation, and photography. And before I get on moving with today’s recipe, please check out the original recipe that I followed over on Oh Sweet Basil.

Blueberry & White Chocolate Pancakes Ingredients

PREP TIME 15 MINS | COOKING TIME 45 MINS | SERVES 3-4

INGREDIENTS

  • 2 cups plain flour
  • 2 cups buttermilk*
  • 2 free range eggs
  • 1 cup fresh or frozen blueberries
  • 1/2 white chocolate chips
  • 2 tbsp white sugar
  • 2 tbsp unsalted butter, melted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

*I didn’t have any buttermilk in the pantry so what I did was for every cup of milk I added a tablespoon of vinegar. Buttermilk has enzymes and lactic acid, which will react with the baking powder to create a light and fluffy texture with lots of little pockets of air for the pancakes. The vinegar in the milk will help to ensure this. Using just regular milk will not give you this result.

Blueberry & White Chocolate Pancakes

METHOD

  1. Preheat oven to 100C. Start by adding all the dry ingredients into a large mixing bowl and whisk to combine.
  2. Separate the egg whites and egg yolks in two small bowls. Using an electrical mixer, beat the egg whites until stiff peaks form.
  3. In the other bowl whisk the egg yolks until light in colour. Then add in the butter and whisk. Finally add the buttermilk and whisk to combine altogether. Add the egg yolk mixture into the dry ingredients and stir with a wooden spoon.
  4. Fold in the egg whites gently together with the blueberries and white chocolate chips. Be careful as to not to over mix the batter.
  5. Lightly butter a small fry pan over medium heat and add about half a cup of batter. Allow it to cook until the bottom begins to turn golden and bubbles just start to form on the top. Flip and cook until set on the other side. Repeat with remaining batter – should make about 9 pancakes. Place the cooked pancakes on a baking tray lined with parchment paper and place in the oven to keep warm until all the pancakes have been cooked. Serve immediately.

Blueberry & White Chocolate Pancakes

BON APPÉTIT

– Ally xx

myTaste.com

Mini No-bake Blueberry Cheesecake

Mini No-bake Blueberry Cheesecake

Hello Everyone! Very sorry indeed for the lack of updates! I’ve been quite busy the past two weeks almost since my last post upload. I haven’t had the time to really get into the kitchen and cook up a new dish, or try a new recipe. For starters, uni was hectic last week. I also had a high school friend from Brunei visit me last weekend, ate out lots so expect a few café reviews soon.

And finally, I started my graphic design internship this week with Hello Social, a social media marketing agency that is based in Sydney that works with a variety of businesses to assist in achieving their marketing objective’s, through social media. I am basically now at uni twice a week, and at my internship 3 times a week, which really means that I only have the weekends to really enjoy my cooking. So I’m letting you know now that my posts will not be as regular as they used to be, but I will still upload whenever I take on another culinary adventure in the kitchen. Thank you for understanding.


All that aside! Let’s get on with today’s recipe shall we? So I actually made these (not-so) mini no-bake cheesecakes last week Monday – I just never had the chance to do a write up and post it immediately. Also, I said not-so mini because when I gave one to Marissa, she struggled to eat the whole thing herself in one go. To quote her, “Dude, this is not mini okay?!” She loved it never the less! I honestly wasn’t expecting you to finish the whole thing in one go, even I could only eat half and the other half a bit later!

What actually happened that day was that I had a 9am-12pm Photography class, and interview for my internship straight after, and then a cheesecake bake-off with my food lover Jialing. Well more or like she asked me in advance if she could use my oven (since she doesn’t have one at her place) to bake a cheesecake for her boyfriend and their two-year anniversary! Of course I wasn’t just gonna sit back and watch her make a cheesecake that wasn’t for me to eat as well – so I decided to make a (few) cheesecake(s) too!

Please check out the original recipe here at taste.com.au. Now, this recipe as you can see makes one 6cm-deep, 20cm-round base cheesecake, which equates to about 5 mini tins (I only had 4 with me on hand, so I made the remaining one in two small ramekins and ate it straight out of it – with Jialing of course!

Mini No-bake Blueberry Cheesecake Ingredients

PREP TIME 35 MINS* | COOKING TIME 20 MINS |
MAKES
 4 MINI CHEESECAKES

*Add 4-5 hours extra for chilling time in the fridge

INGREDIENTS

For the cheesecake

  • 2 x 250g packets cream cheese, softened
  • 300ml thickened cream, whipped
  • 250g ginger nut biscuits
  • 125g butter, melted
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup caster sugar
  • 1/4 cup boiling water
  • 1 teaspoon vanilla extract
  • Icing sugar mixture, to serve

For the blueberry compote

  • 2 cups fresh or frozen blueberries
  • 1/4 cup caster sugar
  • 3 tbsp water
  • 2 tsp lemon juice

Mini No-bake Blueberry Cheesecake

METHOD

  1. To make the blueberry compote, combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Set aside until needed.
  2. Prepare the springform pans by lining the bases with baking paper and greasing the edges with butter. In a food processor, process the ginger nut biscuits until mixture resembles fine breadcrumbs. Tip it into a medium sized mixing bowl, add the melted butter a mix until well combined. Press the mixture over the base of the prepared pans. Place in the refrigerator for 20 minutes or until firm.
  3. Next, sprinkle the gelatine powder into a mug and add the boiling water to it. Whisk with a fork until the gelatine powder fully dissolves. Set aside to cool for 15 minutes.
  4. Meanwhile, whip the thickened cream in a small mixing bowl using the electric mixer – be careful as to not over whip the cream (this is what I did and ended up with a lumpy mixture, managed to fix it but it still wasn’t a smooth and silky in texture). Set aside. Beat the cream cheese, sugar, and vanilla in a large mixing bowl using the electric mixer. Then, gradually beat in gelatine mixture until combined. Using a rubber spatula, gently fold the whipped cream in.

Now for the fun part! This is where you can get creative with your cheesecakes – and of course, typical me, why make 4 cheesecakes exactly the same when you can use the same ingredients but incorporate them differently into the mixture? But first, let’s separate the cheesecake batter into 2 mixing bowls. Here’s my take on no-bake blueberry cheesecake 4-ways:

Mini No-bake Blueberry Cheesecake
Cheesecake #1: Add the cheesecake mixture into one of the springform pan as is and top with the 1/2 cup of blueberries.

Mini No-bake Blueberry Cheesecake
Cheesecake #2: Same as the first cheesecake, but instead, top with the blueberry compote

Mini No-bake Blueberry Cheesecake
Cheesecake #3: Same as the first two cheesecakes, but instead, marble in the blueberry compote.

Mini No-bake Blueberry Cheesecake
Cheesecake #4: Pour the blueberry compote into the cheesecake mixture and using the electric mixer, beat until well combined. Add the mixture into the last springform pan.

Lastly, remember to wrap each springform pan with cling film and place in the fridge for at least 4-5 hours to set. Top the cheesecakes with a sprinkle of icing sugar before serving.

BON APPÉTIT

– Ally xx

myTaste.com

Banana, Blueberry & Peanut Butter Teddy Toasts

Banana, Blueberry & Peanut Butter Teddy Toasts

Good afternoon everyone! Maybe still morning for others, even maybe early morning or late evening. Today’s post is very simple, no method needed really. I made this a while back and was inspired by an Instagram photo that my sister tagged me in. A creative fix to shake away the Monday Blues! That’s really all I have to say today 🙂

PREP TIME 5 MINS | COOKING TIME  SERVES 1

INGREDIENTS

  • 3 slices of Wholemeal Omega-3 Chia Bread, from Baker’s Delight
  • 1 large banana
  • 1 punnet (125g) fresh blueberries
  • Crunchy peanut butter
  • Honey & maple syrup blend, to drizzle

I just realised when writing the ingredient list out, how stupid it looked when I first wrote “9 slices of bananas” and “9 blueberries” 😛

Banana, Blueberry & Peanut Butter Teddy Toasts

BON APPÉTIT

– Ally xx
myTaste.com