Saturday, August 23, 2014

White Chocolate & Raspberry Blondies


After my guest post of white chocolate & raspberries muffins, it reminds me that this blondies recipe has been bookmarked for a long time and it's about time to review it.

Blondies is the white version of brownies, my favourite is the nutella chocolate brownies. Unlike a lot of people, I prefer my brownies using less oil and well cooked rather than the fudgy one.

This blondies is rich in butter taste and I like the raspberries puree which is much better than just putting in whole raspberries into the mixture so the blondies don't get too soggy.

What's your favourite brownies or blondies?





White Chocolate & Raspberry Blondies

60g raspberries
1/2 cup caster sugar
150g butter, chopped
250g white chocolate, chopped
3 eggs, beaten
1 2/3 cup plain flour ( I use 1 cup plain flour and 2/3 cup self raising)
1 teaspoon baking powder

Method:

  1. Pre heat oven at 180c. Combine raspberries with 2 tablespoons of sugar and 1 tablespoon water in a saucepan over low heat. Leave cool a little and blend till puree formed.
  2. Place butter and 200g chocolate and melt in a double boiler. Leave cool.
  3. Whisk eggs and remaining sugar into a mixing bowl. Sift in flour and baking powder.  Stir in chocolate mixture and 50g white chocolate. Spoon into a lamington pan (I put into a square pan)
  4. Drizzle over the puree and make a swirl with a skewer or knife.
  5. I bake it for 35 minutes.  The recipe stated for 20 minutes and cool in fridge, please check the source from down below if required.
  6. Cool in pan before cutting into pieces.
Source: adopted and modified from Delicious magazine through taste.com http://www.taste.com.au/recipes/28629/raspberry+white+chocolate+blondies

Wednesday, July 30, 2014

Guest post to celebrate 4 years of blogging and reaching 200 posts - the Best Raspberry & White Chocolate Muffins


My dear friends, I am so happy that this blog has reached its milestones of 4 years with 200 posts.  This blog helps me to recover from my illness and I feel so grateful to be able to enjoy everyday of my life with great food, great love and great laugh!

These raspberry & white choc muffins were baked by my friend, Andi during the school holiday while our boys were making lots of noise playing their ukuleles at her place. Andi has such a crafty talent and her cooking is packed with flavour. She introduces me to the roasted capsicum and pumpkin soup that is truly a great winter warmer. There are so many raspberry & white choc muffins recipes and this recipe is by far the best, the muffins are so moist and dense with flavour. So if she is making more next time, I'll bring a container to take some home before they disappeared!

Here is Andi's thought sharing her muffins and I hope you enjoy reading this blog and have a wonderful day!

A friend of mine has popular coffee shop and bakes fresh batches of muffins each morning upon opening.  The smell as they're baking is amazing, customers flock for these yummy muffins!  Her basic muffin recipe is fool-proof and you add a handful of fruit and a handful of chocolate.  Our family favourite is the Raspberry and White Chocolate muffins and they soon disappear after coming out of the oven!  You can also do a blueberry and dark chocolate muffin which is pretty good too.  If you're quick you maybe able to stash some in the freezer for school or work- they make a wonderful treat.  My son especially enjoys them!  The balance of the sweet chocolate against the tart raspberries is just divine.  Just a hint not to break up the chocolate too small, it'll melt and disappear.  Lindt chocolate or a quality chocolate is also recommended.  It holds it's shape better and who can argue with the taste!  Please enjoy and I'm sure these will become a family favourite.



Raspberry & White Chocolate Muffins
(makes 6 extra large and 12 smaller muffins)

Ingredients:
300g self raising flour
125g castor sugar
300ml buttermilk
200ml oil
2 beaten eggs
1 block of white chocolate, broken up
handful of fresh/frozen raspberries

White chocolate butter icing:
100g softened unsalted butter
100g white chocolate
dash milk
100-150g icing sugar

Method:

  1. Combine dry ingredients in bowl and make a well.
  2. Add all other wet ingredients and stir until combined.
  3. Add chocolate and raspberries (be gentle)
  4. Put into lined muffin tray.
  5. Bake 18-20 minutes at 180c oven until springback or skewer comes out clean.
  6. For the icing: melt white chocolate with dash of milk until just melted. Beat butter until light and fluffy. Add icing sugar and melted chocolate. Spread or pipe onto cooled muffins.


Wednesday, July 23, 2014

Green Smoothie (Dairy Free)


After making the green juice, I want to make a recipe for green smoothie. Looking around at my fruit tray and the fridge, picking up all the seasonal green fruit and vegetable, this is my new addition of a healthy drink! It involves the juicer and the blender so there is a bit of washing to do, maybe a dishwasher can be my best friend after all!

Green Smoothie
(serve 1)

1 stalk of celery
1 green apple
couple of lettuce
1 kiwi fruit
1/2 small avocado
squeeze of lemon juice

Method:

  1. Cut and core the apple, skin the kiwi fruit, wash the vegetable.
  2. Put the first 3 ingredients into a juicer. 
  3. Pour the green juice into a blender, then add the rest of the ingredients and blend till smooth. Enjoy!

Monday, July 14, 2014

Overnight Oats with Strawberry (dairy free)


What would be the perfect breakfast for you? My husband and son would put their hands up and say "Bacon and Egg!" and my daughter would be happy to have French toast with a tub of yoghurt. And for me, this overnight oats with strawberry is my perfect breakfast that keep me going for at least a few hours till lunch time. It provides a good start of the day with fibre, protein, anti-oxidents and calcium....and the best thing is that it is ready to serve in a jar with only a little of work to do the night before.


Overnight oats with strawberry

Ingredients:
1 cup sweetened almond milk
6 tablespoons rolled oats
1 tablespoon chia seeds
few goji berries
4-5 fresh strawberries, halves

Method:
Pour milk into a medium size glass jar, add the rolled oats, chia seeds and goji berries. Give it a stir, then add in strawberries. Tighten the jar with a lid. Place into the fridge overnight. Add some toasted muesli and more fresh fruit if needed when serve.

Tip: I usually leave it at room temperature for 20 minutes before serving. If you want to warm it up, leave the strawberries and add it in the morning instead. You can also sprinkle more nuts and goji berries before serving to suit your taste.

Saturday, July 5, 2014

Papaya Chia Seeds Smoothie and Chocolate Banana Shake (dairy free)


It is in the middle of winter and it is a bit cold to have smoothie and shake using frozen fruit.  These two drinks use fresh fruit and needless to say they are packed with goodness!  In Taiwan, papaya smoothie is a very popular drink and this is my version of a dairy free one.  It is also my first time making shake with avocado, it gives a thick shake texture and very filling as well. Raw cacao powder has more anti-oxidents than cocoa powder that you must give it a try! You are allowed to get addicted to it without guilt!

Papaya Chia Seeds Smoothie

Ingredients:
1 cup sweetened almond milk
1x 2cm thick wedge of red papaya
1 teaspoon chia seeds, soaked with 1/4 water till transparent

Put all ingredients into a blender and blend till smooth. Enjoy!


Chocolate Banana Shake

Ingredients:
1 cup sweetened almond milk
1 banana
1/4 large avocado
1 teaspoon chia seeds, soaked with 1/4 water till transparent
1 heap tablespoon raw cacao powder

Put all ingredients into a blender and blend till smooth. Enjoy!

Thursday, June 19, 2014

Chocolate Bliss Balls


These bliss balls are packed with nutritions and I can pop three or four into my mouth without guilt.  And yet, they are so easy to make, just blend everything and roll it into the coconut.  It keeps very well for a few days.

Chocolate Bliss Balls
(make about 18-20)

Ingredients:

1 cup medjool dates, pitted
1/2 cup raw almonds
1/2 cup walnuts
1/4 cup organic cacao powder
1 teaspoon chia seeds
1 tablespoon organic extra virgin coconut oil
1 tablespoon goji berries
1/4-1/2 teaspoon salt
desiccated coconut for coating


  1. Blend almonds and walnuts until starting to become paste, add chopped date, cacao power, chai seeds, salt and coconut oil.  
  2. Blend until it becomes sticky to shape.  Put into a bowl, add goji berries. 
  3. Use hand to shape into ball shape, roll into coconut.

Monday, June 9, 2014

Roasted Capsicum and Pumpkin Soup


After having a warm autumn, winter finally comes. I learnt about this soup from my son's friend, his mother was a very good cook and I enjoyed this soup a lot. The aroma of the garlic and the sweetness of the roasted capsicum enhance the flavour of this soup, making it a perfect winter warmer.  Pumpkin soup is one of the most versatile kind of soup, I have done a Thai style pumpkin soup before and now I've added this soup to my favourite soup list.

Pumpkin soup also has a very special meaning to me. During my course of chemo, my neighbour cooked me a big pot of pumpkin soup as a nice gesture of helping. From her Italian background, she put parsley into her soup and I would never forget how tasty her soup was.

I really think pumpkin can bring magic!


Roasted Capsicum and Pumpkin Soup
(serve 4)

800g pumpkin
2 medium potatoes
1/2 small onion
1 red capsicum
1 garlic gloves, sliced
1 tablespoon olive oil
water

Method:

  1. Peel potatoes, chop pumpkin and onion into chucks.  Place enough water to cover the vegetable in a saucepan and cook until vegetable are cooked. Leave to cool.
  2. Meanwhile, cut capsicum into half.  With the cut size facing down, sprinkle oil and garlic.  Bake in a moderate oven until the skin are wrinkled, about 20 minutes. If the garlic burns, spoon it under the capsicum. 
  3. Place the capsicum into a zip bag and let cool.  When it is cooled, peel off the skin from the capsicum and chop into chuck.
  4. Pour the vegetable into a blender, reserve the water.  Blend all ingredients until smooth.
  5. Return the puree into a saucepan and heat up the soup.  Add enough reserved water till you have a nice consistency.  Seasoned with salt and pepper.