Tag: Afternoon tea

Raspberry & Lemon Shortcakes

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Baking has always been something I love doing. Especially to bake for people I love and just being able to see the smiles on their faces after they take a bite, warms my heart. So I try to bake something whenever I have the time and especially when there are special occasions or during the festive seasons! The house always smells the best during festive seasons, right? hehe

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I am always excited to try new products in the market, and when I was asked to try the new Anchor Cream range, I immediately said yes! The new Anchor Cream range is made with 100% Australian dairy (only the best across 34 dairy farms across Victoria) and have a few innovative features that would be helpful when cooking.

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It comes with a screw top lid which would help with easy storage and less messy drips & leaks! Also, the side of the bottle has measurement markers  that would help you with more precise pouring and easy measurements! Less wastage as you don’t have to pour into a measuring cup and also less to wash! WIN!

There’s 3 types of creams in this range which would suit every occasion of cooking or baking – thickened cream, thickened light cream and pure cream! They come in unique size bottles, with exact one cup (250ml) or 2 cups (500ml) which would help when following a recipe, hassle free!

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Walking the aisles of the supermarket, I was thinking about what I could make with these beautiful creams and found these huge, fresh and beautiful raspberries! So I decided to make some raspberry and lemon shortcakes!

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This recipe uses the pure cream in the shortcake and also the whipped thickened cream sandwiched in the middle. So it was a perfect recipe in my books! Hope you will enjoy it too!

Raspberry & Lemon Shortcake (Adapted from Raspberri Cupcakes)

2 cups plain flour

1 tbs baking powder

2 tbs packed brown sugar

1/4 tsp salt

115g cold butter, cubed

3/4 cup pure cream

1 lemon

2 punnets of fresh raspberries

1/2 tbs packed brown sugar

1 tbs honey

1/2 cup thickened cream

1 tsp vanilla bean paste

Steps :

1) Preheat the oven to 210 degrees celcius. In a large bowl, add the flour, brown sugar, baking powder, salt and cold butter. Using the tip of your fingers, rub the butter into the flour mixture until a sandy mixture is achieved. Don’t worry if there are still a few lumps of butter.

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2) Slowly add the pure cream into the mixture and using a spatula, mix the cream until the dry mixture is just moistened.

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3) Zest the lemon. Turn out the dough onto a floured surface and add the lemon zest. Lightly knead the dough till it comes together.

4) Pat the dough till about 1 1/2cm thick and using a 6cm scone cutter, cut the dough into the 7/8 portions. Place them on a lined baking tray and bake for 10-12 minutes, or until the tops are browned.

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5) Transfer them to a wired rack to cool.

I made the shortcakes two different ways. One with just the fresh raspberry as it is, and one with a tangy raspberry coolie almost. I liked both, but the coolie gave it a very refreshing touch and the tanginess made you go back for more! So try both, or either (whichever you prefer!) and would love to hear what you think about them!

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6) To make the raspberry coolie : In a small pot, place 1 punnet of raspberries, brown sugar, juice of 1/2 lemon and honey. On a low heat, stir the mixture till the raspberries are about to break down. Remove from heat and sit it in a bowl of ice water (to cool it completely before platting). This could be done a day before, keeping it in a jar in the fridge.

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7) In a medium bowl, place the thickened cream and vanilla bean paste and whisk till stiff.

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8) To serve : Cut the shortcake into half and place the whipped vanilla cream onto the top and place the fresh raspberries or raspberry coolie, serving with the other half placed on top. Best served immediately!

Enjoy! (:

Have a great week ahead everyone! It’s the season to be jolly, so go grab yourself some of the Anchor Cream and make this for the festive season! hehe

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Remember to always bake and cook with love! xx

PS: Do note that the Anchor Cream range is only exclusively available at Woolworths Nationwide!

PPS : Thank you KeepLeft PR for the opportunity to try out the Anchor Cream range. All thoughts and opinions are based on my own experience. Thank you again for this wonderfully opportunity!

Banana Cake with Oats & Chia Seeds

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Banana Cake with Oats & Chia Seeds

If you’ve been reading my blog for a while now, you would know how much of a banana cake/bread fan I am. I love everything about it. I love to bake it, I love to eat it and I definitely love the smell of it. Just something about the soft, moist cake that is yummy to eat whether its hot out of the oven, or after it’s been sitting on the table for a while.

Plus, who could resist having one after it’s aroma filling the whole house? Just makes me smile thinking about it! So to this date, my favourite banana cake/bread recipe is the one with the nutella swirls. Because honestly, banana and nutella, match made in heaven! But having a toddler, I am always in search of recipes that include healthier ingredients, which would give us a more nutritious result!

So when I saw this recipe on The Domestic Goddess Wannabe, I knew I had to give it a shot and see what he thinks about it. And the result? Lochlan LOVED it! He kept coming back for me and when I gave him a piece to hold, he held on to it tightly, taking the smallest bites, so he could enjoy it for a longer time. YAY!

And I mean, I super love his chubby chub hands! hehe

This cake totally reminded me of the old school banana cakes I had when I was a kid. It was soft, moist and the flavour of the banana was the right level of intensity – STRONG. hehe Just the way I love it!

Banana Cake with Oats & Chia Seeds (Closely adapted from The Domestic Goddess Wannabe)

2 large overripe bananas, mashed

1 egg

120g unsalted butter, melted (You could use olive oil)

3/4 cup soy milk

1 tsp vanilla bean paste

1 1/2 cup plain flour

80g caster sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup rolled oats

1/8 cup chia seeds

Steps :

1) Preheat oven to 180 degrees Celcius. Spray a mini loaves tin with olive oil spray to make sure it’s well coated.

2) In a bowl, add the mashed bananas, soy milk, the egg, vanilla bean paste and melted butter. Mix till well combined.

3) In another bowl, add the flour, baking powder, baking soda, salt, oats and chia seeds. Using a whisk, mix till the ingredients are well combined.

4) Add the wet ingredients into the dry ingredients and stir till just incorporated. Careful not to over mix, as you don’t want a tough cake!

5) Fill the mini loaves till 3/4 full and bake in the oven for 15-20 mins (checking at 15 minutes with a toothpick, if it comes out dry means it’s done!). Cool it in the tin for 5 mins before turning them out onto a cooling rack.

Enjoy as is or with a hot cup of tea/coffee (or milk for the little kiddos)!

Remember to always bake or cook with love! Have a great week ahead, xx

Toddler Eats : Sugarless Carrot Banana Mini Loaves

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I’ve always wanted to bake something that Lochlan can enjoy for morning tea and I came across this recipe that was perfect. No sugar, and just the natural sweetness from the wholesome ingredients of the loaves!

Enjoying the loaf

I have to admit, I was a little nervous before giving the loaf to the little munchkin, cause I wasn’t sure if he would like it. But thankfully he quite enjoyed it and ate half go the loaf! (:

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I was really happy with the texture of the loaves too! It was fluffy and light but still moist! Just the way a good loaf should be. Perfect with a cup of hot tea, or a cup of warm milk (for the bub!) Of course if you had extra time and some cream cheese sitting in your fridge, you could always whip some cream cheese frosting for yourself and indulge! hehe

So here’s the recipe for these deliciousness! Hope you and your kiddos would enjoy it as much as we did!

Sugarless Carrot Banana Mini Loaves (Closely adapted to Easy Toddler Meals)

Ingredients :

1 large carrot, finely grated

2 large bananas (or 3 medium bananas), mashed

1 egg

3 tbs coconut oil

1 tsp vanilla bean paste

1/4 cup greek yogurt

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

Steps :

1) Preheat your oven to 170 degrees celcius. Spray some coconut oil/ olive oil into the mini loaf tin, to make sure it’s well coated. Set aside.

2) In a large bowl, mix the grated carrot, mashed banana, greek yogurt, coconut oil, egg and vanilla bean paste till well combined.

3) In another bowl, mix the dry ingredients.

4) Pour the dry ingredients into the wet mixture and stir till well combined. Scoop the mixture into the prepared mini loaf tin and bake for 13-15 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.

Loaves all baked and ready!

5) Allow it to cool for 10 mins in the tin, then remove.

Lochlan analysing the loaf

Enjoy it with your kiddos!

Remember to always cook and bake with love! xx

Purple Carrot Cake & Sweet High Tea

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Purple carrot cake

Good Sunday afternoon dear readers! I hope you’ve had a great weekend so far! (: I’m about to head to the airport to embark on my adventure to Europe! But before I do, I wanted to share a Sweet High Tea organised by Miss D, at her place, a few weeks ago! We each had to bring a thing or two to share. Oh boy were there heaps of delicious yummies, bother sweet and savoury!

Here’s a quick glimpse of the spread we had!

Freshly baked scones and Momofuku's Bagel Bomb

First up : Daisy’s Country Women’s scones and Julie’s Momofuku Milk Bar bagel bombs! Before I go into details, how cute is the bag? It keeps the yummies warm too! So need to get one. hehe Anyway, back to the food! The scones were freshly baked and so so good with cream and homemade strawberry and fig jam! hehe Julie’s bagel bombs were TO DIE FOR. Omgness. Biting into the bagel bomb was just heavenly. It’s filled with cream cheese, bacon (YES BACON) and spring onion.

The inside of the bagel bomb

How good does that look? I wanted more! hehe

Smoked salmon sandwiches

Next up : Smoked salmon sandwiches with cream cheese and capers. These were made by Ling and the smoked salmon were so so good and fresh! She also made some caramel slice! A good match of savoury and sweet! hehe

caramel slice

Broccoli and cheese muffins

Last of the savoury : My broccoli and cheese muffins! I haven’t made this for ages and I’m so glad there was an occasion to make them! Mums who want their children to have veggies should make these! Cheesy goodness and you can barely taste the broccoli! hehe So glad the girls liked them too! hehe

Kuehs by Cltyw

Then came the sweets! hehe My eyes were fixated on these the moment it came through the door! Liz made my two favourite kuehs : kueh dadar and kueh sarlat! Kueh dadar is a thin pandan crepe that is filled with a mixture of gula meleka and coconut! If I haven’t already said this, I am OBSESSED with gula melaka! haha Love it more than normal sugar. hehe If I could flavour everything with it, I would! Kueh sarlat consists of two layers : the bottom is glutinous rice, and the top is a thick pandan custard! It was perfect! I wanted to steal the whole plate back! hehe

Peanut butter cupcakes

In true Sweet Queen fashion, Daisy made something sweet of course! hehe Peanut butter cupcakes with a surprise mini Reese’s peanut butter cup at the bottom! hehe Nothing could be better than the combination of chocolate and peanut butter. It was delish! hehe

Guinness ginger bread

Michele came with two beautiful sweets : a guinness ginger bread that’s so so moist and soft! hehe The ginger taste was subtle and just went perfectly with a cuppa tea! hehe

Eton Mess Cake

She also made a pretty eton mess cake! hehe It’s topped with strawberries and merigue nests and of course, we had it with a dollop (or two) of double cream. Mmmmmm (: That’s the sound we were all making when we had it. haha

Purple carrot cake

Last but not least, it’s my humble purple carrot cake! hehe I love love love carrot cake but I probably haven’t made one in almost close to 5 years now. haha I have to say I’m really brave by baking cakes that I’ve not done in a while. I was soooo relieved when it was moist and crumbly. Instead of the usual orange carrots, I decided to give it a small twist by using purple carrots! hehe The colour turned out purplish blue! To top it, I decided to use the Hummingbird Bakery’s cream cheese icing. It’s one of the best ones I’ve had! Creamy and not too heavy. hehe I have to say I was really happy with it! 🙂

So I just want to share the recipe with you! Do give it a try if you love carrot cake like I do! (I know it seems I love everything, but I really do. haha)

Purple carrot cake

Purple Carrot Cake (adapted from The Cake Mistress)

2-3 large purple carrots, finely grated

I cup packed brown sugar

1 cup olive oil

3 large eggs

pinch of salt

1/2 tsp bicarb soda

2 cups self-raising flour

1/2 cup chopped walnuts, extra to garnish

1/2 cup raisins

1 tsp ground cinnamon

1 tsp ground nutmeg

Cream Cheese Frosting (From the Hummingbird Bakery Cookbook)

300g icing sugar

125g cream cheese

50g unsalted butter, soften

finely grated purple carrot

Steps : 

1) Preheat oven to 180 degrees celcius.

2) Beat brown sugar and olive oil until it gets to a thicker consistency. Add the eggs, one at a time, and beat until well combined.

3) Add salt, bicarb soda, carrots, flour, walnuts, raisins and spices. Mix it on slow speed until everything is well combined.

all scooped and ready to go into the oven

4) Put batter into a well greased baking tray (I used a 12-square loaf tin) and bake for 15-20 minutes, or until its lightly golden and the toothpick comes out clean after inserting it into the middle.

All baked

5) For the frosting : Beat the icing sugar and butter in a mixing bowl until well combined. Add the cream cheese in one go and beat until completely incorporated. Turn the mixer up to medium high, and beat until it’s light and fluffy (about 5 minutes). Do not over beat as it will turn runny. Pipe onto the cakes (when they are cooled) and top with a small piece of walnut.

ENJOY! (:

Purple Carrot Cake

Hope you’ll give this a try and do let me know what you think when you do! hehe Have a good week ahead everyone! Just letting you know I will be away for the next 3 weeks as I will be in the UK! But I will come back with lots of good food and pictures to share, I promise! So till then, remember to always cook and bake with love! xx

Fig Maple & Thyme Scones

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Fig Maple & Thyme Scones

Figs. I just can’t get enough of them. Whether it’s the fresh or dried version, I love them all! I could have them everyday to be honest! Sometimes, I wish they weren’t seasonal. Thankfully, I’ve got two fig trees in my backyard that gives are beautiful juicy figs in Summer! Hooray! But since it’s Autumn now, I have to say, the dried figs are just as satisfying (:

Herb garden bed

I’ve always considered myself blessed. Even more so when I look at our bark yard, in particular our herb garden bed! The Mr has a green thumb! Wheeee! (: Everytime I look at how much it has grown and flourished, I will be filled with joy! hehe Basil, mint, coriander, rosemary and lemon thyme are some of the herbs we’ve grown. And since this recipe calls for some fresh thyme, I just went to the garden bed to pick some! Easy peasy! (:

fig, maple & thyme scones - before baking

Okie, back to the scones! (: My love for scones come from my mum, we would make scones whenever we have time on our hands and have it immediately for tea. Instant gratification! haha One of our favourite places to have scones is at Ms Marples Tea Room up at Mount Dandenong! Although some might say theirs is more like a dense cake, mum must have it every time she comes to Melbourne! hehe I was going through Tastespotting and chanced upon a recipe that instantly caught my attention. I made a variation of the recipe with the things I have in my pantry. These were SO GOOD. They were light and fluffy in the middle and just went so well with butter. I could have it for breakfast, tea and dessert! Definitely something I would make frequently now, plus it didn’t take much time at all!

scones with butter and homemade fig jam

I know there are many different ways to enjoy a scone, but my favourite way is with butter and jam. As I made fig jam a while back (recipe in the next post, so stay tuned cause it’s addictive!), I had my warm scone with some unsalted butter and homemade fig jam! YUMMO! As a dessert, I topped the scones with a quenel of macadamia ice cream and it was delicious too!

Scones- baked

Fig, Maple & Thyme Scones (adapted from Le Pirate Life)

3 cups self-raising flour, sifted

80g unsalted butter, cold & cubed

1 cup of milk (might need a couple of tsp if dough looks too dry)

2 heap tbs of pure maple syrup

250g dried figs, chopped into quarters

A handful of thyme (leaves removed from stalks, a few sprigs for garnishing)

Ingredients for the scones

Ingredients

Steps :

1) Preheat the oven to 200 degrees Celcius and lined a baking tray with baking paper.

2) In a large bowl, place the self-raising flour and butter. Using your fingers, gently rub the butter into the flour till it resembles breadcrumbs. Create a well in the middle of the flour mixture and pour the milk and maple syrup into the well. Gently mix the dough till it all comes together. Add more milk (a tsp at a time) if the dough feels and looks a bit too dry. The dough should feel soft and a little sticky.

Flour, butter, milk & maple syrup

3) Fold in the figs and thyme leaves into the dough. Roll it out on a lightly floured surface and knead it slightly, careful not to overwork the dough. Using a rolling pin (or just your palms), flatten it out till it is about 3 cm thick.

the dough

4) Using a scone cutter, cut out the scones and place them on the baking tray. Garnish the scones with more thyme leaves or sprigs of thyme if you’ve some.

All ready to be baked

5) Bake the scones for 20-25 minutes. You can either leave it to cool and store in a air-tight container, or enjoy it hot with some butter, cream and jam.

Scone with butter and homemade fig jam

ENJOY! (:

So dear readers, what is your favourite way of having your scones? Please share as I would love to hear from you! (: Have a great weekend and remember to always cook and bake with love! 

{SG} Tea, Coffee & Sweets

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The Coffee Daily

Having afternoon tea has become one of the traditions of my family. Around 3 in the afternoon, the tummy craves for a cuppa and something sweet, just to keep the day going! So even when I was back in Singapore, I went around searching for a good coffee and places that offered a little something to satisfy my sweet tooth! hehe

The Coffee Daily

Address : 75 Brighton Crescent, Serangoon Garden Estate

Tel: 62848894

One of the first places we went to was The Coffee Daily. It’s a quaint little cafe that offered coffee closest to the ones we could get back in Melbourne plus a little something from our childhood.

The Coffee Daily - Drinks and Gem Biscuits

My dearest brother brought us there and we each ordered a cuppa and it was accompanied by a piece of speculoos cookie and a small plate of gem biscuits! That was the first time I ever had speculoos and it was DELISH! I’m so gonna make some soon cause just writing about them is making me crave for some.

I’m not sure if you’ve had gem biscuits before, but these are my childhood favourite. I use to eat the icing part of it first and then have the biscuit bottom! Been a long time since I’ve had these, so I couldn’t be happier having them with my coffee! hehe

The Coffee Daily

So if you’re ever around the Serangoon Gardens area, do drop by and have a cuppa! Having these gems would most definitely bring you back to your childhood days! (: It sure did for me.

P.S. Cafe

P.S Cafe

Address : 28B Harding Road

Tel : 64793343

P.S. Cafe

P.S. Cafe on the other hand is a totally different cafe for your afternoon tea. Tim brought us to the one at Harding Road (Dempsey) and it’s a converted warehouse that just looks amazing! Surrounded by beautiful nature, it felt so relaxing just sitting (indoors and outdoors) and having a hot cuppa and one of their amazing desserts they have to offer!

Dessert Menu

Of course, I wanted to do Miss D proud and order everything that was on the board, but having only three of us and cause we had a super full yumcha lunch just before, our tummies only allowed us to order 2! (:

Banoffee Pie

When the banoffee pie arrived, my jaw dropped! hah I couldn’t believe how much cream was on it! A little too much, in my opinion. But the filling was great! A crumbly and delicious base, with caramel and fresh sliced bananas. Even without the cream, it would be delicious!

Carrot Cake

I also chose the carrot cake and so glad I did. It was moist and dense and had the right amount of cream cheese frosting to go with! I love a good carrot cake and this is definitely it!

Cappuccino

How beautiful is the flower on the cappuccino? Love it! (:

Assam tea

I ordered a cup of assam tea to go with the sweets. The flavour was bold but was still quite delicate and it paired well with the richness of the pie and cake. Made me feel less guilty after drinking it, though I know it’s just me trying to feel better after all those sinful cream and sugar. haha But I know that I would definitely wanna head back to have the other desserts and even give their food a try! (:

Tiong Bahru Bakery

Tiong Bahru Bakery

Address : 56 Eng Hoon Street, #01-70

Tel: 62203430

The next place is one that I have been anticipating to try for over half a year! I have been seeing everyone enjoying their flaky croissants and pastries on Instagram and I couldn’t wait to sink my teeth into some! As the trip back was considerably short, we had to squeeze as many places as we can in a day, so the trip to the bakery happened after a very full breakfast at Tiong Bahru Market! But by hook or by crook, I told the Mr that we had to try this place!

Pastries galore!

The choice wasn’t easy when I saw what was on display! I was SO tempted to just order one of each but decided to be good and try one of the them that instantly caught my eye.

kouign aman

This lovely pastry had layers of puff with butter and sugar in between each layer and every mouthful was just divine! I happily tore layer by layer and it starts with a crispy outer layer. As you peel your way through, it gets so soft and it just melts in your mouth. Heavenly! Absolutely amazing.

Coffee board

How cute is the drinks board? hehe I would want one just to put it in my kitchen! or near the coffee machine hehe Love it!

coffee and pastry

And as a digestive, the mr ordered his espresso (he is starting to love his shot of coffee now a days) and I had the cappuccino. Everything looked so pretty on the plate hehe (: Sadly, I didn’t get the time to head back and try the other yummies, but I will definitely be back at the end of the year to try more!

Arteastiq

Arteastiq

Address : Mandarin Gallery, 333 Orchard Road, #04-14/15 

Website : http://www.arteastiq.com

The last place I had a chance to have afternoon tea at during my trip back was Arteastiq! It’s located at Mandarin Gallery and I adore the concept they have! It’s a tea house next to the an art studio, where people could sign up for painting classes. It’s an open concept and you could see the beautiful art pieces that people are painting! Sometimes, I wish I was more artistic! haha Anwyays, back to what I had hehe I met Felicia for tea that afternoon and when I browsed the menu, I knew exactly what I was going to have.

Lychee ice tea

Sorry about the quality of the photo, the sun was shining too brightly on my drink! But I ordered the lychee ice tea, and if you don’t already know, I LOVE lychees! hehe Lychee anything to be more specific. This tea was so refreshing and it came with an almond biscotti and a peanut mochi. Mmmmm (:

Longan, red date and goji tea

Felicia ordered something a little different : a hot longan, red date and goji berry tea. It was delicious and even without adding the sugar, it had a subtle sweetness to it. Hers came with an almond biscotti and a sesame mochi. The seats were really comfy and it’s just a really nice place for girls, especially, to hang out with their friends and catch up (: That was exactly what we did! hehe

Thank you for being so patient as I share my coffee, tea and sweets experiences in Singapore. hehe I hope you enjoyed it and hopefully if you’re heading to Singapore anytime soon, you would be able to try some places out! Hope you all had a good weekend and are all recharged to tackle the new week ahead!

Till the next post, remember to always cook and bake with love! x

Banana-rama

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There is just something magical about banana bread. By now, you would know that I am obsessed with banana anything. So far, I’ve made them in a few forms – muffins & cakes. So now it’s time to add on to the list! Recently, Miss D posted her 100th post that had 2 banana bread recipes. I was lucky enough to taste test one of them and got hooked to it ever since!

So when I had time on a Saturday morning and some very ripe bananas lying around in the fruit basket, I decided to get my bum out of the sofa and get the baking going. I was so glad I did! The house was filled with the yummy smell of baked banana bread and it’s the best smell in the world! Can’t have enough of it!

Though I was having hayfever, it just felt good being able to be in the kitchen and think about nothing but bake! The kitchen is definitely my remedy. hehe The Mr absolutely loved it! Cause I gave 3/4 of the first one to the weightlifters, the mr only had a small piece to himself. He asked me to make another for him. So I made it twice over the weekend. It was really moist and fluffy. Perfect with a cup of coffee or tea (: Will definitely perk me up in the afternoons!

Walnut, Chocolate and Maple Banana Bread (Adapted from Never Too Sweet For Me & Taste)

125g unsalted butter, room temperature

115g caster sugar

2 tbs maple syrup

2 eggs, room temperature

3 large bananas (about 1 cup), mashed

70g chopped walnuts

50g dark chocolate chips

3/4 cup plain flour

3/4 cup self-raising flour

1/2 tsp bi-carbonate of soda

Steps :

1) Preheat oven to 180 degrees celcius. Grease the loaf pan well with butter.

2) In an electric mixer, beat the butter, sugar and maple syrup until light and fluffy. (Don’t rush this step to ensure a smooth batter)

3) Add eggs, one at a time until just combined. Then add the mashed bananas and slowly add the flours and bicarbonate of soda. Mix until just combined, be careful not to over mix it or it will not be fluffy.

4) Spoon mixture into the buttered loaf pan and smooth the top. Place in oven and bake for 40-45 minutes, or until the top is golden brown and the toothpick comes out clean after being inserted. Allow it to cool in the pan for 5 minutes before turning it out on a cooling rack.

Serve warm and enjoy with a hot cuppa and if you want to be more indulgent, drizzle it with more maple syrup and with a small piece of butter (:

PS : For step to step pictures, head over to Miss D’s post! Thanks dearie for sharing the recipe! 

Remember to always cook and bake with love!