Ingredients

Pasta

1 batch of my Homemade Pasta, recipe in my book
or
250g/8.8oz Dried Pasta (egg free)

Sauce

2 tbs Olive Oil
2 Shallots, finely chopped
2 cloves of Garlic, minced
100g/3.52oz Gaz’s Bacon, cut into small cubes

Small handful of Fresh Parsley, lightly chopped

1 cup/240ml Vegan Cream
3 tbs Nutritional Yeast
1/2 tsp White Miso Paste
1 tsp Cracked Black Pepper
1 cup/150g Frozen Peas (optional)

Garnish

Fresh Parsley


Method

Pre heat a large saucepan over medium heat & add the oil.

When the pan is hot add the shallots & garlic. Sauté until softened & lightly golden. Then add the bacon & parsley.

Bring a large saucepan of lightly salted water to a boil. Add your pasta and cook to the packet instructions.

Cook the mix whilst stirring for about 2 more minutes then turn the heat down low.

Add the cream, miso, nutritional yeast & a pinch of seasoning.

Add the peas.

Let the sauce thicken for a few minutes.

Drain your pasta from the water & add it to the saucepan.

Stir the pasta making sure it’s coated in the sauce.

Serve straight away with chopped parsley

This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

Ingredients:
1 cup powdered sugar or icing sugar
3/4 cup Almond Flour (Ground/Powder)
2 egg whites room temperature
1/4 cup granulated sugar
Your choice of Food coloring (optional)

Lemon Yoghurt Buttercream Filling:
2 egg yolks
1/4 cup granulated sugar
1 tbsp Yoghurt
100g or 7 tbsp softened unsalted butter
1 tbsp lemon juice





French Macarons:




Preparation of Macaron Shells:

1. Place the ground almonds and confectioners sugar in a food processor and process until finely ground (about 1 - 2 minutes). Sift the mixture to remove any lumps.
2. In the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer), beat the egg whites and a few drops of lemon juice, on medium speed until foamy. 
3. Gradually add the granulated sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a 'beak') *Be aware to not overmix the meringue or it will 'break'.
4. Then, in three additions, sift the ground almond/sugar mixture over the meringue. When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl. 
5. Once the almond mixture is completely folded (called macaronage) into the meringue (the batter will fall back into the bowl in a thick ribbon) it is time to pipe the Macarons.

1. Fill a pastry bag, fitted with 1/2 inch (1 cm) tip, with about half the batter. Pipe about  3 cm rounds onto the parchment paper, using the circles you've drawn as a guide. 
2. Then gently tap the baking sheet on the counter to break any air bubbles (can also break air bubbles with the end of a toothpick). 
3. Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.
4. Preheat your oven to 150 degrees C with the oven racks in the top and bottom third of the oven.
   Bake the cookies (two sheets at a time) for about 14 - 16 minutes. The Macarons are done when you can just barely separate the cookies from the parchment paper. 
5. Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack. 

1. To assemble the Macarons, take two cookies and sandwich them together with your filling (place filling on flat side of cookie). 
2. Popular choices are a Swiss buttercream frosting, lemon curd, chocolate ganache, jam, or dulce de leche (Caramel). 
3. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Best served at room temperature.

My friend Angie recommended me to this Torched Salmon Belly Mentai Yaki. It is one of the best introduction to be back into the Singapore's food scene. I like Japanese cuisine for a few reasons. At first I didn't even noticed this question until my purchase of 3 Bento Box sets for my family during our move back to Singapore two months ago. My husband asked me why I like the Japanese food? I said after much thoughts that I think visually I think the Japanese are the best people in the world to package their products and services.

I personally also made experiments with regards to user experiences on the healthy portion of food consumed when it is prepared well, versus the portion and enjoyment for same food prepared and served in different manner.

I did this out of personal curiosity, however, a little bit on reasons that I am a UX designer.

 Torched salmon sushi -Salmon Belly Mentai Yaki

 

In Tallinn Estonia, I have made Cinnamon Rolls but this is the first time to make them in Singapore. The best part about making my own Cinnamon Rolls is that I can control the amount of sugar added. I prefer not-too-sweet Cinnamon Rolls if I can have it my way. I like this recipe as it is really soft and fluffy in the inside as I am using Bread flour. I am absolutely happy with the results:

INGREDIENTS:

Dough:

• 4 cups of bread flour
• 1/2 cup granulated sugar
• 3/4 tsp fine sea salt
• 1/3 cup butter
• 1 cup lukewarm milk
• 7g instant yeast
• 3 eggs

Filling:

• 1 cup sugar
• 17g cinnamon powder
• 1/3 cup butter

Glaze:

• 3/4 cups powdered sugar
• 3 Tbsp milk

INSTRUCTIONS:

Method:

1. In a large mixer bowl, whisk together bread flour, granulated sugar, and fine sea salt.
2. Add in softened unsalted butter. Blend in using a spatula
3. In a separate container, whisk together lukewarm milk and instant yeast.
4. Add in yeast mixture, eggs, mix for 3 minutes.
5. On a lightly floured work surface and knead for 1 minute. Plop into a greased bowl and cover with plastic wrap, let rise for 1.5 hour.
6. Once dough is ready, mix together sugar and cinnamon.
7. Place dough out onto a lightly floured surface flattening it into a large rectangle.
8. Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.
9. Tightly roll from the bottom all the way to the top. Slice into 2” thick segments
10. Grease a baking dish or round pan, line the bottom of the pan the rolls and cover with a damp cloth. Let rise at room temperature for 45 minutes.
11. Bake in a 190 Degree Celsius preheated oven for 20 minutes. Let cool in the container for 15 minutes.
12. For the filling, powdered sugar and milk blend with a mini whisk until smooth.
13. Drizzle the glaze on top of the cinnamon rolls and serve.

First make the pasta base with ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

 

 

Chocolate and vinal marble cupcakes are delicious, moist, and fluffy. Topped with homemade chocolate buttercream, these cupcakes have beautiful vanilla and chocolate swirls that are visually appealing.

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Yield: 12 cupcakes

Ingredients

 

For the cupcake:

1 cup Self Raising Flour

¼ cup cocoa powder

¾ cup sugar

¾ cup unsalted butter, softened

3 eggs, at room temperature

3 tbsp full-fat milk

½ tsp vanilla extract

 

For the frosting:

2/3 cup Unsalted Butter, softened

½ cup Cocoa Powder

2 cups Icing Sugar

2 tbsp Boiling Water

 

For toppings:

Chocolate chips

Sprinkles

 

Preparation

 

For the cupcake:

1.       In an electric mixer bowl, add softened butter and sugar. Start whisking at medium speed for about 2 minutes or until the two ingredients are combined, and you get a soft mixture.

2.       Add eggs, one at a time, and continue to whisk at medium-low speed.

3.       Now slowly add swift self-rising flour and continue to whisk until you get a smooth batter. Make sure you don’t over whisk the batter.

4.       Divide the batter into two equal parts.

5.       Add vanilla extract in one part and gently fold. Set aside.

6.       Add cocoa powder and full-fat milk to the other part and gently fold using a spatula. You can also use the electric mixer to beat the chocolate batter. If the batter seems a little thick, you can add some more milk. However, keep an eye so that it doesn’t get runny.

7.       Prepare the muffin tray by placing cupcake cases in them.

8.       Start scooping about a tablespoon of the vanilla batter and pour it into each cupcake case.

9.       Then pour a tablespoon of the chocolate batter, followed by the vanilla batter, until the cupcake cases are filled two-third with the batter.

10.   Place the muffin tray in a preheated oven at 350-degree F for 20 minutes. Once the time is up, insert a toothpick to check the doneness. If it comes out clean, the cupcakes are ready. If it is wet, give three more minutes in the oven.

11.   Once done, take the muffin tray out of the oven and let the cupcakes cool down on a cooling rack.

For the frosting:

12.   Meanwhile, in an electric mixer bowl, add butter and beat until it is smooth.

13.   Add about half of the icing sugar and continue to beat at medium speed. Once it incorporates well, add the remaining icing sugar and beat.

14.   Add cocoa powder and continue to beat for 3 minutes until the mixture is fluffy and light.

15.   Fill the piping bag with the chocolate buttercream and place it in the refrigerator until the cupcakes are cool.

For toppings:

16.   Using a star tip, pipe the chocolate buttercream on each of the cupcakes. Decorate with white or milk chocolate chips and sprinkles. You can also drizzle chocolate syrup on top.

17.   Enjoy!

 

You can pack these homemade marble cupcakes in bakery boxes uk, kraft cupcake boxes, kraft cake boxes or corrugated cake boxes. These are made with sustainable material which is recyclable. Then finish off by adding handmade with love stickers tag with notes, and turn these cupcakes into amazing little creations from the outside in. This is great for events or parties or small cake businesses who want to add that personal touch to their cakes, cupcakes, muffins, brownies, cookies and many other baked products.