Saturday, July 25, 2015

Orange Poppy Seeds Syrup Cake

Orange Poppy Seeds Cake

My daughter made us this cake 5 years ago when I had my first chemo and I didn't want to bake anymore cake or cookies. I was very afraid of food for a while, wondering what caused me to have cancer. It could be food, stress, life style or genetic reason. All the organic food I had been having seemed not helping me. Then I had my 2nd cancer, it could be something brought up with the 1st cancer or I was just having more bad luck. I became very afraid of eating of meat protein.

So after 5 years, I really don't want to find out why or be afraid of having cancer.  Happiness is the main thing for me to live to the fullness and a good balance diet and exercise is the best way to avoid further sickness. Life could be very short and the love one could be gone in anytime, the main thing is to treasure every single day, every little thing that makes you smile and feeling grateful.

Don't be afraid of any food that you enjoy to eat as long as you are having a balanced diet!


125g butter
3/4 cup castor sugar
zest of 1 orange
2 eggs
1 1/2 cups self raising flour
1/2 cup milk
1/4 cup poppy seeds

For the syrup:
1/2 cup orange juice
1/2 cup castor sugar


  1. Soak poppy seeds with milk for 1/2 hour.
  2. Cream butter, sugar and zest until light and fluffy. Add in eggs, mix well. Fold in flour, milk and poppy seeds mixture and stir till well mixed.
  3. Spoon batter into a 22cm paper line cake tin.  Bake in a preheated oven at 180c for about 40 minutes or when a skewer inserted in the centre comes out clean.
  4. Heat orange juice and sugar in a small saucepan until sugar dissolved. Let it boil for a little until syrupy. Pour hot syrup over hot cake. The cake will absorb the syrup an hour or two.  

Saturday, July 18, 2015

Sweet Potato Soup with Homemade Herb Butter Toasts

With the lowest temperature around 4c to 7c this week, it would be nice to snuggle in and enjoying a warm bowl of soup. This soup is similar to pumpkin soup. I had it in a French restaurant where the owner came from the Bresse region. The whole place is decorated with chicken that Bresse is famous for.  I like the flavour of the sweet potato with the addition of cream served with herb butter toasts. This could be a light meal for my vegetarian day or a nice entree to serve before the main meal.

Sweet Potato Soup with Homemade Herb Butter Toasts


1 large sweet potato
4 medium washed potatoes
1/4 of a small onion
2 cups water
1/4 cup light cream
Salt and pepper to taste
Italian parsley to sprinkle

For the herb butter
250g butter, softened
4 tablespoons chopped Italian parsley


Mix the butter with the parsley till combined. Lay a piece of glad wrap onto the kitchen bench and add the butter mixture on top. Roll the butter mixture into a sausage shape and tighten the ends. Fridge until harden and slice into discs. Left over can be frozen until ready to be used.

Peel the potatoes and cut into chucks. Boil the potatoes and onion with 2 cups water until cooked. Leave cool a little.

Reserve half of the water. Blend the soup till smooth and return to the pan. Add the reserve  water bit by bit and add the cream to the soup until it has a smooth consistency. Seasoned with 
        salt and pepper. Sprinkle with parsley and serve with herb butter toasts.

 Cut 1/2 of the french stick into 3 cm thick, Place 1/2 of the butter disc on each bread. Place them
        into a hot grill until golden. (It shouldn't take too long to grill, so don't leave your grill)


Monday, July 6, 2015

Berries and Coconut Muffins and Apple and Muesli Muffins

I have a collection of muffin recipes and this is my favourite one so far. Adopted from the cookbook " coming home" by Cathy Armstrong, these muffins are moist and delicious. Image holding them in your hands on a cold winter day, it's just so satisfying. Enjoy!

Berries and Coconut Muffins and Green Apple and Muesli Muffins
(make 12)


2 1/2 cup self raising flour
3/4 cup castor sugar
3/4 cup desiccated coconut
100g butter, melted
1 1/2 cups milk
3/4 cup plain yoghurt
1 teaspoon vanilla essence

For the berries muffins:
1/2 punnet of strawberry
1/2 punnet of blueberry
icing sugar for dusting

For the apple and muesli muffins:
1 to 2 green apples, peel, cored and cut into pieces
1/4 teaspoon ground cinnamon
toasted muesli for sprinkle


  1. Mix the dry ingredients together. Then add in butter, milk, yoghurt and vanilla. Stir a little and add the berries till just come together.  
  2. Divide the batter into two lots. One with berries and one with apple and cinnamon. Spoon batter into muffin cases. Sprinkle muesli over the apple muffins and bake for 30-35 minutes at 190c.
  3. When the muffins are cooled, dust with icing sugar for the berries one.
Source: Adopted and modified from the cookbook "Coming Home" by Cathy Armstrong

Saturday, June 27, 2015

Rose Apple and Apple Crumble Tartlets

I would say apple is one of the best winter dessert. They are never too sweet and is always so satisfying. Cooked apple is also easier to digest and contains good fibre.

This rose apple is quick and easy to make and looks as pretty as a real rose. It's an ideal food for the last minute entertainment.

For the apple crumble, I got the idea making it after seeing it selling at the local bakery. When my son had it, he asked if they were the frozen apple tarts from the supermarket. Oh, yes and no, I use the ready made frozen tart cases and make the filling using fresh apples. They are also a good snack to have anytime of the day.

Thanks for the new "like" at my Facebook page! Have a good weekend!

Rose Apple
(make about 11)

3 Fuji apples
2 sheets of puff pastry
2-3 tablespoons apricot jam
1 -2 tablespoons water
2 tablespoons lemon juice
ground cinnamon


  1. Cut the apple into halves. Use a knife to remove the core. Then slice vertically into thin slices.
  2. Place the apple into a microwavable bowl, add the lemon juice and water nearly cover the top. Microwave for about 3 minutes then another 2-3 minutes or until the apple is soft enough to roll up but not over cooked. Then drain the apple.
  3. Mix the jam with water and microwave for 30 seconds.
  4. Cut each sheet of pastry into 5-6 portions. 5 would be easier the roll up. Spread with some jam then lay the apple slice slightly above the top edge (about 1cm) with the skin side facing up. 
  5. Overlapping each piece, sprinkle with cinnamon then fold the bottom pastry upward and roll up the rose starting from the left to the right. Place them into a greased 12 holes muffin tray. Repeat the process until you finish all the pastry.
  6. Bake in a pre-heated oven at 190c for 25 minutes or until the pastry turns golden.

Apple Crumble Tarlets
(make 4)

4 ready made frozen tartlet cases
1 green apple
1 teaspoon sugar

for the crumble:
2 tablespoons plain flour
2 tablespoons brown sugar
2 tablespoons butter


  1. Peel, cored and cut apple into small chuck.  Cook in a small saucepan with 1/2 cup water.  Cook until the water evaporated, add sugar and stir well.
  2. Put the flour and sugar into another bowl. Rub into butter until resemble crumb.
  3. Spoon the apple into cases, then sprinkle with the crumb.
  4. Cook in a pre-heated oven at 180c for about 15-20 minutes until the topping turns golden.

Thursday, June 18, 2015

Key Lime Pie

I always want to make this pie after seeing many bloggers making it. We couldn't get any key lime in Australia so I am using the green lime we have. When I made this pie, my son just declared that he would not eat it because lime is not his usual diet. My teenage boy always give me harsh comment these days. However, after taking a piece, he came back for a bigger piece and this had become one of his favourite dessert.

It really is a very easy dessert and now I understand why it's so popular!

Key Lime Pie

150g McVite's digestive biscuits
25g butter, melted
4 egg yolks
395g can condensed milk
1/2 cup lime juice (about 3 limes)
1 tablespoon  lime zest


  1. Process biscuits until crumble in a food processor. Add melted butter and mix through. Press into a pie dish.
  2. Preheat oven at 160c and bake the base for 10 minutes. Cool.
  3. Add the egg yolks and lime zest into a bowl, whisk till egg is light and creamy. Stir in condensed milk and lime juice, whisk until well combined.
  4. Pour the filling over the pie base. Bake for 12 minutes at 160c or until the filling is just set. Fridge for 3 hours before serving.
Source: adopted and modified from

Saturday, June 13, 2015

Corn, Carrot and Chive Savoury Muffins

Corn, Carrot and Chive Savoury Muffins

If you love savoury muffin, you would love to hold one of these warm muffin in your hands during the cold winter. These are the no guilt muffins which have only little sugar and oil. Maybe you can add some bacon to enhance the flavour. They also freeze well in the freezer. Enjoy!

Have a good weekend!


265g plain flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon ground coriander
pinch of salt

240ml milk
3 tablespoons oil
1 egg, beaten

1/4 cup chives, chopped
1/4 cup corn kernels
1/4 cup carrot, grated
1/2 grated cheese
pepita seeds for sprinkle


  1. Mix the dry ingredients and the cheese and vegetables in a bowl. In a large bowl combine milk, oil and egg. Whisk until well combined.
  2. Fold the flour and vegetable mixture into the milk mixture until nearly combined. Do not over stir.
  3. Spoon the batter into the muffin cases and sprinkle some seeds over the top. Bake for 20 minutes.

Friday, June 5, 2015

Red Lentils & Sweet Potatoes Dahl

I hope you love Indian food as much as I do. I always feel very excited when I smell the spice and herbs tossing in the pan. This dahl is ideal to serve with curry and rice with roti as I like to substitute some plant protein for animal protein these days. Sweet potato is low GI and turmeric is good for preventing cancer so this is a meal for anyone looking for good health.

It's long weekend of Queen's Birthday in Australia. Have a lovely weekend!

Red Lentils & Sweet Potatoes Dahl

3 cups water
1 small sweet potatoes, peeled & cubed
1 tomato, diced
1/4 small onion
1/3 cup red lentils
1/4 teaspoon turmeric powder
salt to taste


  1. Rinse and drain the lentils. 
  2. Add a little oil and add the onion and turmeric. Then add water and the remaining ingredients. Simmer until the lentil and sweet potatoes are cooked.
  3. When the water evaporate and the dahl starts to thicken, seasoned with salt.  Serve with roti or rice.