Juicy Ice Berries

This healthy dessert is colourful and refreshing. Juicy berries are high in Vitamin C and anti-oxidants. If the berries are too tart, you can add a little bit more sugar to balance the taste.

Ingredients :
• 1 cup raspberries
• 1 cup strawberries, chopped
• 2 tablespoon sugar
• ½ cup water

Garnishing :
• raspberries, blackberries and gooseberries

Directions :
1. Blend raspberries and strawberries until smooth.
2. In a pot over low heat, dissolve sugar in water.
3. Pour the sugar syrup into the blended berries then pour mixture into a shallow plastic container. Place the container in the freezer.
4. After 3 to 4 hours, use a fork to break the ice.
5. Freeze again for another 2 to 3 hours and scrape the ice with a fork.
6. Repeat step 5 once more.
7. The mixture should be kept frozen until it's ready to serve. Garnish with fruits and lime zest before serving.

To 4 servings

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Steamed Layer Cake

Indonesian layered cakes recipe are mostly baked and take more than two hours to prepare. Here is a steamed version with fewer layers, making it faster to prepare.

Ingredients :
• 200 gr butter, softened
• 50 gr condensed milk
• 9 grade A egg yolks
• 5 grade A eggs
• 250 gr castor sugar
• 1 teaspoon salt
• 1 tablespoon ovalette
• 175 gr plain flour, sifted
• 50 gr milk powder
• 2 drops yellow food colouring
• 1 teaspoon chocolate emulco
• 1 teaspoon coffee paste/emulco
• 9” square cake pan, greased and lined

Directions :
1. Add water into a large steamer till three-quarters full. Heat up the steamer.
2. Meanwhile, use an electric beater fitted with a balloon and whisk, cream butter, condensed milk, eggs, sugar, salt and ovalette until thick and creamy. Beat in the sifted flour and milk powder.
3. Divide batter into 3 portions. Mix yellow food colouring in one portion yellow, chocolate emulco in the second portion and coffee emulco in the last portion.
4. Place the pan in the hot steamer.
5. Pour in a layer of the yellow cake batter, retaining half of the yellow batter. Steam for 10 minutes.
6. Now, pour in half of the chocolate batter over the steamed layer and steam for another 10 minutes.
7. Pour in half portion of the coffee layer and steam for a further 10 minutes.
8. Repeat the layers and steam the final layer for 15 minutes.
9. Remove cake pan from steamer and leave to cool completely before slicing and serving them.

For 10 slices

Mini Cheesecake with Chilled Passion Fruit

These mini cheesecakes are not just pretty to look at—they pack a lot of fresh flavours. With the ingredients on hand, this dessert can whipped up in an hour. The other good thing about this dessert is it needs no baking.

Ingredients :
• 125 gr oreo biscuits, with it's cream
• 50 gr butter, melted
• 2 tablespoons water
• 1 tablespoons gelatin powder
• 250 gr cream cheese, at room temperature
• 125 ml cream
• 80 gr condensed milk
• 5 passion fruit, halved
• 10 foil cupcake liners [5.5cm]

Directions :
1. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined.
2. Use a small spoon to spread and press the biscuit mixture firmly over the base of the foil liners. Place in the fridge for 30 minutes to chill.
3. In a microwaveable bowl, combine water and gelatin. Let it plump up and microwave on high for 10 seconds. Stir to melt and set aside to cool slightly.
4. Place the passion fruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into a bowl until you get 25 ml of juice. Reserve the pulp and seeds.
5. Use an electric food processor to mix the cream cheese, cream and condensed milk until smooth. Add in the passion fruit juice and gelatin mixture.
6. Pour the mixture into the biscuit lined foil cupcake liners. Spoon the pulp over the cheesecake mixture.
7. Place in the fridge for 1 hour or overnight to set. Serve chilled.

For 10 pieces

Raw Apple Pound Cake

Ingredients :
• 1 ½ cups vegetable oil
• 2 cups white sugar
• 3 eggs
• 3 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups apples, peeled, cored and diced
• 1 ½ cups chopped pecans

Directions :
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. Cream together oil, sugar, and eggs. Blend in flour, cinnamon, and vanilla. Stir in chopped apples and nuts. Pour batter into prepared pan.
3. Bake for 1 hour, or until done. Serve.

White Chocolate Raspberry Cheesecake

 

 Ingredients :
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• ¼ cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• ½ cup water
• 2 cups white chocolate chips
• ½ cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions :
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325°F (165°C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Strawberry Cake

 

 Ingredients

• 2 ¾ cups cake flour
• 2 ½ teaspoons baking powder
• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• ½ cup strawberries, pureed
• 1 ½ cups heavy cream
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 1 ½ cups fresh strawberries, sliced
• ½ cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 ½ cups quartered strawberries

Directions
1. Preheat oven to 350°F (175°C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and ½ teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and ¾ cup sliced strawberries.
5. Frosting : Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Asian Fruit Salad

Honestly, I did not create this recipe! I had this surprise salad at the last day of my CPC class.   The lovely person, who whipped up this, is the one that type this to me - [Breath In, Breath Out, We are ONE].  Maybe it is food from the heart that it touches my heart and I just want to recreate this via my memory and share with more people.

Feel free to do this fruit salad in your own way, by following your heart, mix different fruits (jackfruit or gavua or green mango or ...) and with some special ingredients and let it unites as ONE in harmony - full of colour, taste and beauty.  [I am eating this while typing this, it is getting addictive - full of nature energies!]

Preparation:     8 mins

Ingredients :

°         1 green apple, diced

°         1 orange, peeled and diced

°         few slices dried lime slices, cut into smaller pieces

°         1-2 teaspoons dried canberries

Directions :

1.      Combine all the ingredients in a bowl and mix well. Serve chilled. 

Serves 2

Vegan Soy Bean Sprout Pancake (Eggless Kongnamul Jeon)

Eggless Kongnamul Jeon (Vegan Soy Bean Sprout Pancake)!  Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation:     15 mins Cooking time:  10 mins

Ingredients :

°         150 soy bean sprout, trimmed

°         50g onion, sliced

°         50g carrot shreds

°         150g chickpea flour (besan flour/gram dhall)

°         250ml water

°         salt and pepper, to taste

°         2-3 tablespoons oil

Directions :

1.      Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.

2.      Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well.  Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.

3.      Cut into smaller size and serve. 

Serves 4

Sesame Tofu Dessert

Quick and Easy dessert! If you prefer a firmer texture, try extracting excess moisture of the tofu by wrapping with a clean tea towel and place a plate on top of the tofu. Leave for about 15 minutes. Sugar is omitted in this recipe as the sesame powder that I used contains sugar.

Preparation:     5 mins

           

Ingredients :

°         1 pack silken tofu (300g)

°         4-5 tablespoons sesame powder

°         mint leaves and sesame seeds (optional), for garnish

Directions :

1.      Combine the silken tofu and sesame powder in a blender and blend until smooth and creamy. 

2.      Garnish with mint leaves and sesame seeds. Serve chilled.

Makes 3 cup

Almond Paste Dessert

Apply the same method for Quick Sesame Paste Dessert, by making slight changes to the ingredient, you can have a different dessert. So, if you do not like sesame, change it to almond powder or grounded peanut powder. The almond powder with fritillaria cirrhosa consists of sugar, therefore, sugar is omitted in this recipe. 

Preparation:     3 mins Cooking time:  5 mins 

Ingredients :

°         6 tablespoons almond powder with fritillaria cirrhosa

°         2 tablespoons glutinous rice flour

°         500ml water

°         1 tablespoon almond syrup (optional)

Directions :

1.      Combine all the almond powder, glutinous rice flour and water in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat. Add in the almond syrup and mix well.

2.      Ladle the dessert into individual serving bowl and serve hot. 

Serves 2

Sesame Paste Dessert

Achieving almost the same results with shortcut, using sesame powder and glutinous rice flour to whip this simple yet quick healthy dessert, why not?  The sesame powder consists of sugar, therefore, sugar is omitted in this recipe.  For a more aromatic sesame paste dessert, roast the black sesame and grind to a powdery form, if desired. Garnish with some roasted white sesame seeds or lily bulb petal.

Preparation:     3 mins Cooking time:  5 mins

Ingredients :

°         4 tablespoons black sesame powder

°         2 tablespoons glutinous rice flour

°         500ml water

Directions :

1.      Combine all the ingredients in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat.

2.      Ladle the dessert into individual serving bowl and serve hot. 

Serves 2

Korean Honey Citron Tea Jelly

Just another way of making jelly, by adding Korean Honey Citron to the jelly solution giving it a refreshing taste and the colour that is nearest to sunlight which radiates warmth and joy!  Yellow is the colour of detachment and can help us move away from obsessional thoughts and behaviors according to colour and their attributes. 

Preparation:     5 mins, Cooking time: 10 mins      

           

Ingredients (Serve 8-10)

°         1 pack (25g) ice jelly powder (red man brand)

°         1 - 1.1 litre water

°         8 tablespoons Korean honey citron tea paste or to taste

Method

1.      Dissolve ice jelly powder in water in a pot and a boil.

2.      Remove pot from heat and stir in Korean honey citron tea paste and mix well.

3.      Pour the ice jelly mixture into the container and leave to cool before refrigerating until chilled.

4.    To serve, scoop few tablespoons of chilled ice jelly into individual serving bowl. 

Mixed Berry Cheesecake

This is so good! When I saw her make it on Food Network I just had to try it. It was perfect. 

Ingredients 

For the crust:

nocoupons

• 1 1/2 cups graham cracker crumbs (10 crackers)
  
• 1 tablespoon sugar
  
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

nocoupons

• 2 1/2 pounds cream cheese, at room temperature
  
• 1 1/2 cups sugar
  
• 5 whole extra-large eggs, at room temperature
  
• 2 extra-large egg yolks, at room temperature
  
• 1/4 cup sour cream
  
• 1 tablespoon grated lemon zest (2 lemons)
  
• 1 1/2 teaspoons pure vanilla extract

For the topping:

nocoupons

• 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
  
• 1/2 pint sliced strawberries
  
• 1/2 pint fresh raspberries
  
• 1/2 pint fresh blueberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Cream Puffs

 Ingredients :
1/2 cup butter or margarine
1 cup water
1 cup all purpose flour
1/4 teaspoon salt
4 eggs

Directions :
Preheat oven to 400 degrees. In a medium saucepan, melt butter. Add water, bring to a boil. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly, about 5 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition (1 to 2 minutes, or until smooth). Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake in a 400 degree oven for about 30 minutes or until golden brown and puffy. Remove from oven; split, removing any soft dough inside. Cool on a wire rack. Fill with whipped cream, pudding, ice cream, or fruit mixture.

Cream Cheese Pound Cake

 Ingredients :
3 sticks butter
3 cups sugar
1/2 teaspoon salt
1 (8 ounce) package cream cheese
6 large eggs
1 1/2 teaspoon vanilla extract
3 cups sifted cake flour 

Directions :

Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions. Pour into 10" round tube cake pan. Grease only the bottom of the pan for a smooth even cake. Bake at 325 degrees Fahrenheit for 1-1/2 hours or until done.

Cranberry Turkey Crostini

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat

Ingredients

1 package (12 oz) fresh or frozen cranberries

1 medium tangerine, peeled and seeded

1/2 cup red wine vinegar

1/4 cup chopped shallots

1/2 cup sugar

1/4 cup chopped seeded jalapeno peppers

1/4 teaspoon pepper

30 slices French bread (1/4 inch thick)

Cooking spray

1 package (8 oz) reduced-fat cream cheese

1/2 pound shaved deli smoked turkey (or shaved deli chicken)

Directions:

1. Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

2. In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

3. Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 - 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

Cranberry Pear Pie

Cranberry Pear Pie
Servings: 6 - 8 Category: Dessert Method: Baked

Time: Prep: 20 min. Bake: 50 min. + cooling

Ingredients:

Pastry for single-crust pie (9 inches)

2 tablespoons all-purpose flour

1/2 cup maple syrup

2 tablespoons butter, melted

5 cups sliced peeled fresh pears

1 cup fresh or frozen cranberries

Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup cold butter

1/2 cup chopped walnuts

Directions;

Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.

Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 - 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6 - 8 servings.

Coca-Cola Cake

 Coca-Cola Cake


 Ingredients :
2 cups flour
2 cups sugar
2 sticks margarine
1 cup Coca-Cola
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. Vanilla
3 Tbsp. cocoa
1 1/3 cup miniature marshmallows

Icing :
1/2 cup butter (1 stick)
6 Tbsp. Coca-Cola
3 Tbsp. cocoa
1 lb. box powdered sugar
1 cup pecans, chopped

Directions :

CAKE: Combine flour and sugar. Heat margarine and Coca-Cola to boiling point; pour over flour mixture. Mix well. Add buttermilk, eggs, baking soda, vanilla, cocoa, and marshmellows. Pour into greased cake pan. Bake at 350 degrees for 35 minutes. 
ICING: Combine butter, Coca-Cola, and cocoa. Heat mixture, pour over powdered sugar. Use more or less powdered sugar as needed. Beat well. Ice cake while cake is still hot. Sprinkle chopped nuts over cake.

Cherry Shortbread Sweet Hearts

Ingredients :
• ½ cup maraschino cherries well drained and chopped
• 1 ¼ cup all purpose flour
• 3 tbs sugar
• ½ cup chilled butter
• Purchased decorating icing.

Directions :
Using paper towels, pat cherries dry. Set aside.
In a medium bowl stir together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in cherries.
Knead until well combined and nearly smooth.
On lightly floured pastry sheet roll dough into ¼ in. thickness.
Cut into heart shapes. Place 1 inch apart on cookie sheet. Bake at 325°F for 12 to 14 minutes or until bottom and edges are lightly brown. Cool completely. Decorate.

Makes 12 cookies