Month: August 2018

Sweet potato tahini brownie

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Back on the sweet potato bang wagon. I have to say, sweet potatoes, dates and chocolate goes very well together. Ever since I’ve made my sweet potato chocolate cake, these three ingredients have been my favourite combination. Last week, Mayver’s products were on half price at Coles. I go all Singaporean when things go half price and I bought a few bottles of Tahini and peanut butter to be used in my baking. Today, I’ve decided to experiment on sweet potato tahini brownies. The recipe is very similar to my sweet potato chocolate cake except that I’ve added Tahini. Oh and did I also mention that it is gluten free as well? The Tahini added an extra moisture to the brownies and they turned out absolutely delicious! Yum! Ingredients 200g sweet potato (Kumara), peeled and cut into cubes 200g pitted dates 1 tsp vanilla essence 120g almond meal 80g cocoa powder 120g Mayver’s unhulled tahini spread 100g honey 2 eggs 1 tsp baking powder Directions Preparation time: 30min Baking time: 30min or when the skewer …

Passion fruit and lemon cheese tart

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I love desserts with a tangy sour punch. Having passion fruits and lemon together into a dessert has got to be one of the best combinations. To make this dessert, all you need is a food processor. Simply put, place all the ingredients into the food processor and then fold through the passion fruit pulp and lemon juice and pour the mixture into the baking tray and off it goes into the oven. It is almost impossible to go wrong with it. For best results, make it a day ahead so that the dessert has time to set and rest in the refrigerator. Bon appetite! Ingredients  250g digestive biscuits (about 17 pieces) 80g unsalted butter melted 200g sour cream 250g cream cheese 80g caster sugar Zest 1 lemon 3 eggs 100ml passion fruit pulp (About 12 passion fruits) 80ml lemon juice (1 lemon) Directions Preparation time: 45min Baking time: 25-30min or when the dessert sets Place the biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs Add the butter …

Upside down banana cake

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I never knew that upside down banana cakes were a thing until I stumbled upon the recipe on Donna Hay again. There are a couple of ways to make an upside down banana cake. I’ve seen recipes where the banana is sliced across and recipes where the banana is sliced longitudinally. I actually just had a laugh when I read the way I was describing the direction to slice the banana. I can’t think of any other way to explain it. To make this cake, first you’ll need to melt the butter and sugar over the stove to make like a caramel to drizzle over the bananas. Arranging the bananas in the pan is a form of art which I lack patience in. But in hindsight, arrange the banana slices, overlapping it slightly to create this beautiful base. Then pour the caramel over it. Once that is done, start making the cake batter. Remember to leave the cake to stand first for 10 minutes before turning it onto a plate to serve. Ingredients 30g unsalted …

Coffee walnut cookies

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Using my favourite cookie dough recipe, I’ve decided to make coffee walnut cookies today. Once you have a good cookie dough recipe, you can pretty much make anything with your favourite ingredients. The thing I like about this cookie dough recipe is that it does not expand much when baking and it maintains the shape of the cookie cutter so I get prettily shaped cookies. I would always leave my dough to rest overnight in the refrigerator because it helps to enhance the flavour and texture of the dough. What I usually do when I’m free is to make a batch of cookie dough and freeze it. It can be left frozen in the freezer for up to three months. So whenever I feel like making cookies, I have a variety of cookie doughs to choose from! Ingredients 140g unsalted butter (room temperature) 100g caster sugar 2 egg yolks 2 tsp coffee essence 240g plain flour 1 tsp baking powder 50g walnuts 50g chocolate chips Directions Preparation time: 10min Baking time: 15-20min or when the …