Salted Caramel Creme Brûlée

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Whenever I’m deciding what to cook or bake, my inspiration always comes from my loved ones and what they like to have, or what their favourite cuisine or flavours are. Of late, I have to admit that I cook according to what Baby Ho (& I) crave for and thankfully the Mr and sister-in-law are really easy and wouldn’t mind having what I’m craving for! PHEW! So so blessed! But last week, I decided to make something inspired by what the Mr loves and with a twist, using his favourite dessert & flavour – creme brûlée & salted caramel!

salted caramel creme brûlée

I have to say I was really nervous making creme brûlée again, cause the last time I made was a long time ago and usually they kinda curdle a little, and never comes out as smooth as I wish they would. But I decided to give it another go, and waited with my fingers and toes crossed while they were baking in the oven! hehe

I couldn’t be happier with how it turned out! Smooth, luscious and with a good kick of the salt! Not overly sweet too! The Mr was all smiles and because I didn’t wanna have too much sugar, he had his and half of mine! hehe Of cos, the best bit was so hear the crack of the burnt sugar on the top!

So here’s the recipe and I hope you all enjoy it as much as we did!

Salted Caramel Creme Brûlée

600ml thickened cream

6 egg yolks

1 egg

1 vanilla pod

120g caster sugar, plus extra for the brûlée

1 tsp fleur de sel (or sea salt if that’s what you have)

Steps :

1) Preheat over to 115 degrees celcius.

2) In a small pot, pour the thickened cream in. Split the vanilla pod into half, lengthwise, and scrape the vanilla bean into the cream. Throw the pod into the pot as well and bring it to a slow boil. Allow the mixture to simmer for 10 minutes so that the vanilla pod and beans would infuse into the cream.

3) In another pot, heat the sugar on medium-high heat, swirling it to incorporate the rest of the sugar. Watch closely so that the caramel doesn’t burn. Once the caramel is a beautiful amber colour, take it off the heat and pour the cream into the pot. Do be very careful as the mixture will still bubbling! Whisk continuously to make sure the caramel and cream is well combined. Add the fleur de sel and give it a good stir to ensure the salt combines with the caramel cream mixture.

4) In a large glass bowl, crack the egg and add the egg yolks. Whisk well and slowly pour the salted caramel cream in a slow and steady stream. Make sure it’s not added too quickly, as it will scramble the eggs. Whisk continuously as you add the caramel cream  and strain into a measuring jug.

5) Pour the mixture into small mason jars (my mixture was enough to fill the 1/2 way mark of 6 jars) and place the jars in a roasting tray.

salted caramel creme brûlée

6) Fill the tray with hot water until it reaches 1/2 of the jars and slowly place it into the oven. Bake the creme brûlée for 45 minutes or until it’s just set but still wobbly in the middle. Take the jars out of the water bath and allow them to cool completely before placing them in the fridge for at least 3 hours or overnight.

7) To serve, sprinkle some caster sugar on top of the creme brûlée and using a blow torch, burn the sugar till it caramelises and is a dark brown colour.

salted caramel creme brûlée

ENJOY!

Have a great night everyone and remember to always cook and bake with love! xx

Baby Ho’s Gender Reveal

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It’s time! I’ve been waiting all week for this (: Since it was the holidays, I gave myself a little project to do which involves my two favourite things : baking and surprises!

I started going onto Pinterest looking for ideas on how to reveal my bub’s gender and there were so many I wanted to do! One of which was a piñata cake! But it wasn’t easy finding blue sweets, I had to buy packets and packets of lollies and sieve them out. haha Which wasn’t too ideal, cos I’m not huge on lollies, and they will go to waste!

Inside of the cake

So I decided to make an inside surprise cake instead! The first time I made an inside surprise cake was for my dearest mother on Mother’s Day 4 years ago and it was one of the biggest projects I’ve ever done but also the coolest! It was a hidden heart in the middle of a cake! Since it was so long ago, I thought it would be perfect for the revealing of Baby Ho’s gender! Also inspired by I Am Baker, I decided that the inside of the cake would spell the gender of our dearest bub!

Chocolate cake

I used a chocolate cake recipe for letters inside the cake, and just like making a cake pop, I made my favourite cream cheese frosting to combine them together!

Cake toppers

I also tried to look for cake toppers that would be perfect for the purpose of the cake and found heaps of printable ones! Cut them out and stuck them onto lollipop sticks! hehe I have to say, I went a little crazy with the cake toppers haha So addictive to make them!

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Then I placed the letters into a white cake batter and baked it in a loaf before frosting it with just a basic buttercream frosting! I do apologise for the messiness of the coloured frostings. I wasn’t too sure how I wanted to do it, but decided to go around piping different sized pink & blue frosting around the cake. I tried to bring out the artistic side of me. Free form. haha

Pink or blue?

To make the coloured frosting, I took two heap tablespoon of frosting and place them in separate bowls (I heap tablespoon in each bowl) and added food gel colouring to create the pink (for girl) and blue (for boy) frosting. I have to say, I love how so many people commented on Instagram that I might be having twins! hehe But nope, one heartbeat! One bub! hehe

So here comes the BIG REVEAL! Is Baby Ho a girl or a boy? *drumroll*

He's a BOY!

I am proud to announce that we are having a boy! (: Cutting through the cake to reveal the letters was really scary to be honest! I wasn’t sure if the letters would stay the way they were moulded or they would become one big mess! Thankfully, they could still be deciphered! PHEW! But yes! We are having a boy and we cannot be more excited! The mr already has plans to bring him to the gym and lift some weights! haha

We are having a boy!

Thank you everyone for the constant care, love and support through the past 23 weeks and I cannot be more blessed to be surrounded by you guys! Just slightly shorter than 3 months to go and we can’t wait to see our baby boy and hold him in our arms!

Thank you for being so patient with me this week! Remember to always bake and cook with love!

Till the next post, xx

HUON Smoked Salmon Bouquet Quiche

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I’m late, I’m late, I’m late! That was the only thing on my mind when I was trying to come up with something to make for the HUON Blogging Challenge as the post is due tomorrow! I have to admit, I was a bit hesitant to take up the challenge as we had to use smoke salmon and the only way I could have it is cooking it!

HUON smoked salmon banquet rolls

While looking at the HUON Reserve Selection range and deciding on what I should get, I was drawn to the banquet rolls immediately! If only I could have them as is, cos I would love to have man a roulette out of it! Oh wells! haha Have to concentrate on what I can have!

ingredients used

So I did what I usually do to get inspirations for the dish I want to make – walk down the aisles of the supermarket! It’s seriously the best place to come up with ideas for what to cook! Absolutely love doing it. hehe So I decided to make a quiche, for the first time! I know, what’s so exciting about a quiche? Well, I decided to make it look very different from a usual quiche, turning the salmon rolls into bouquet of flowers!

Smoked salmon bouquet quiche

I was super nervous making it because I’ve never made a quiche before, and I didn’t know if the shapes were going to last through the baking process! Thank goodness, the flowers were still “blooming” when I took it out of the oven. HOORAY! It worked! hehe The mr and sister-in-law really enjoyed it too! That’s always a plus! (: So here’s the recipe! Hope you will enjoy it as much as we did!

Smoked Salmon Bouquet Quiche (Serves 4-6 people)

For the sour cream short crust pastry : (Recipe from Maggie Beer)

125ml sour cream

250g plain flour, extra for dusting

200g butter

For the filling : 

200g HUON Reserve Selection banquet rolls

1 leek (white part, halved lengthwise and thinly sliced)

8 mushroom cups, sliced

10g chives, finely chopped

6-8 sundried tomatoes, finely chopped

1 tbs olive oil

10g unsalted butter

salt and black pepper, to season

200ml thickened cream

150g shredded cheddar

4 eggs

Steps :

Kneading the dough into a ball

1) For the short crust pastry : Preheat the oven to 200 degrees celcius. Dice the butter then pulse it in a food processor with the plain flour till it resembles bread crumbs. Add the sour cream and pulse it further till it resembles a dough.

Rolling out and dough and blind baking

2) On a clean surface, dust a bit of plain flour and knead the dough into a ball. Wrap the dough in cling wrap and allow it to rest in the fridge for 20 minutes. Roll the pastry out to 3-5mm thickness and roll it over 24cm quiche baking tin that has been oiled. Blind bake the pastry for 10-15 minutes, or until it’s lightly golden. Allow it to cool while preparing the other ingredients.

Lining the tin with the pastry

2)  For the filling : Heat a large heavy-based pan on high and add the olive oil. Fry the leek till soft and fragrant, then add the mushrooms. Season with salt and pepper and allow the mushrooms to fry till slightly caramelised. Add the butter and fold in the mushroom mixture. Set it aside and allow it to cool before placing it in the pastry case. Sprinkle the chives and sundries tomatoes evenly around the pastry case.

Frying the leek and mushroom mixture

3) Cut each banquet rolled salmon into half and place them in a shape of a flower. ( I did 3 large flowers, and 3 small flowers. But you can do as many as you like! Bring out your artistic side! )

4) Combine the thickened cream and eggs in a bowl and mix them till well combined. Pour it slowly into the case and around the smoked salmon, careful not to get any on.

eggs and cream mixture

5) Top the quiche with shredded cheddar, once again avoiding the smoked salmon.

6) Reduce the oven to 190 degrees celcius and bake the quiche for 35-40 minutes, or until the egg mixture is set and the top is golden brown.

Smoked salmon bouquet quiche

7) Serve with a side of salad with your favourite dressing and with extra sour cream to go with the quiche! Indulgence! ENJOY!

Quiche with a side of salad

I have to say I really enjoyed making those flowers out of the smoke salmon rolls! To make it look more like flowers, I piped stalks and leaves using the sour cream and fill the leaves with chopped chives! hehe I’m no artist, but I think this is the best I could do!

Hope you enjoyed the recipe, and do give it a try! I didn’t get to eat the smoked salmon on it’s own (before cooking), but the mr and sister-in-law said it was delicious and not as salty as the others they’ve had! Which is always a plus! Have a great weekend everyone!

Remember to always cook and bake with love! Till the next post, xx

My Biggest Project : Rainbow Cake

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Layer cakes were never a specialty of mine, but when the opportunity came up to make something special for a first birthday, I just couldn’t resist! If you follow me on instagram (@lianneelow) I’m sure you’ve seen endless photos of Paige who turned one last year. I love her like she’s my own, so I wanted to do something special for her as well!

Stacking the layers

Rainbow was the theme of her party, so inevitably, the only cake I could think of was rainbow cake! Being ambitious, I also wanted to make all 7 layers out of natural colouring and flavouring. So after much research, I came up with the flavours and decided to give it a try. As much as I wanted natural colouring, the colours of the fruits just didn’t stand out as much as I wanted to after being baked, so for the actual cake, I decided to put a drop or two of colouring paste just to make it pop!

Cupcake pops

On a side note (just cause the word pop reminded me haha), I also made some cupcake pops for the party! Though it was time consuming to make them, I enjoyed every single moment – from molding them into their shapes, dipping them into melted chocolate (like yummeh!) and to sprinkling them with 100’s and 1000’s! Could totally imagine a kid doing it as a fun activity too! Hehe

plan drawn

So here’s a draw up of my plan: 7 flavours and all stacked and iced with my favourite cream cheese frosting! Mmmmm!

I wasn’t too worried about baking the 7 individual layers, I was more worried about constructing it and how high it would actually be! It was definitely the highest cake I’ve made in my life!  The only thing I was really worried about was transporting the cake to the party as I was going to be driving alone! I think my life was shortened about 10 years in that 10 minutes of driving! Haha

It was all worth it though, to see the faces lit up at the party and hearing all the compliments from the guests! Definitely made my day! The next thing that made my heart beat really quickly was the cutting of the cake and revealing to see if there were 7 distinct layers. And….

Revealing the layers inside

TADAH!!! (: I couldn’t be happier with how it turned out! I’m sure I let out a loud sigh of relief the moment I took the first slice of cake out and served it! A happy dance was definitely in order! Hehe  I have to admit, there were some layers that I was probably a bit too heavy with the colouring towards the end (was going colour happy haha), cause I really wanted the colours to stand out. But please know that you can always cut that down to your own preference, or you can just cut that out too!

Rainbow Cake 

Ingredients : (20 cm round baking tin, repeat 7 times)

120g plain flour

80g caster sugar

40g unsalted butter, room temperature

120ml milk

1 tsp baking powder

1 tsp vanilla paste

1 egg

Wilton icing food gels (I used a toothpick to add the colours)

For the different layers : (add food gel colouring till desired colour or leave it out if you wish)

Red – 3/4 cup fresh raspberry, mashed + red food gel

Pink – 3/4 cup fresh strawberries, mashed

Purple – 3/4 cup blackberries, mashed + purple food gel

Blue – 3/4 cup blueberries, mashed + blue food gel

Green – Zest of 2 limes, 3 tbs juice + green food gel

 Yellow – Zest of 2 lemons, 3 tbs juice + yellow food gel

Orange – Zest of 1 naval orange, 3 tbs juice + orange food gel

Steps : 

1) For each layer of cake : Grease and line the baking tin with baking paper. Preheat oven to 165 degrees celcius.

2) In a medium bowl, combine the plain flour and baking powder. In a mixing bowl, add the butter, sugar, egg and vanilla paste and mix till pale and fluffy. Alternate the flour mixture with milk (flour,milk,flour) until well combined.

3) Fold in the flavouring and colouring for each layer. Careful not to over mix.

the red layer - raspberry

4) Pour the batter into the prepared baking tin and tap it on the counter to allow all the air bubbles to come to the surface. Bake for 18 mins or until the skewer comes out clean. Allow the layers of cake to cool completely before assembling.

The yellow layer - lemon

Cream Cheese Icing (From the Hummingbird Bakery Cookbook)

900g icing sugar

375g cream cheese

150g unsalted butter, softened

Steps :

1) Beat the icing sugar and butter in a mixing bowl until well combined.

2) 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.

Cream cheese icing

3) To assemble : Place the red cake layer at the bottom, place 2 heap tbs of cream cheese icing on the cake and spread it out uniformly using a palette knife. Place the orange layer on top and repeat the process. Once you reach the top layer (pink), frost the top and side of the cake till it’s smooth and even.

Rainbow cake success!

Enjoy! (: I love how I could actually taste the fruits in every single layer, and they actually do work well together although it’s impossible to fit all 7 layers in one bite! haha

Paige eating the cake

It was such an honour that my cake is the first cake Paige has eaten (:  How pretty is her dress!

Happy 1st birthday Paige

It is many months after the actual birthday, but happy 1st birthday Paige! Can’t believe how quick it has been and she’s such a big girl now! (:

Paige and Us

I can’t wait till I am able to make my own bub’s cake and I will definitely be more than happy to make this cake again!

Have a good mid week everyone! (:

Remember to always bake and cook with love! Till the next post, xx

Sugee Cookies : Easy and A Great Gift !

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Chinese New Year is no doubt a season of sharing food and every year, there is just one thing I love to make for my colleagues and close friends here in Melbourne. Sugee cookies! These melt-in-your-mouth cookies are so addictive, you will never be able to stop at one!

Sugee cookies

The best thing about these cookies are that they are so easy to make, and you don’t even need a mixer. All you need is a large bowl, a weighing scale and a wooden spoon! The you’re good to go! So if you’re thinking of making something that is a sure winner, try and make these! I am almost certain that your friends and family will love these!

Sugee Cookies (makes about 24-30 cookies)

80g almond meal

150g plain flour

100g sunflower oil

50g icing sugar

1/2 tsp salt

1/2 tsp bicarbonate soda

1 egg yolk + a splash of water (for egg wash)

Steps :

1) Preheat oven to 170 degrees celcius. In a large metal bowl, aft all the ingredients except for the egg wash.

Ingredients for the sugee cookies

2) Take teaspoons full of dough and roll them into round balls. Place them on a lined baking tray and brush the top with egg wash.

all ready to be baked

3) Bake for 7 mins and rotate the tray to bake for a further 7 minutes until cookies are golden brown.

packed and ready to be gifted

4) Allow it to cool on a cooling rack before you start popping them into your mouth or pack them in a bottle! Enjoy! (:

Just 4 easy steps to get this delicious bite, so don’t wait any longer! Go go go!

Remember to cook and bake with love! 

Galloping into the Year of Horse with Homemade Bak Kwa

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Happy Lunar New Year my dear readers! (: So sorry for the lack of posts! I’ve been back in Singapore and spending as much time as I could with my family. But I’m back and ready to share lots with you, so please hang in there with me. I promise to make your time worthwhile!

I’m not sure what your traditions are for Chinese New Year, but for me, it’s about coming together as a family and feast on delicious food! Of course it’s not always about food, it’s also about spending time with your loved ones and just reminescing on the good things from the past year, setting goals for the new one!

There are many different kinds of Chinese New Year goodies that we love to eat. Lucky for me, I got to eat my fair share before I flew back to Melbourne. But there is one that I didn’t quite get to have and also sadly, we aren’t allowed to bring it back cause it’s meat. BAK KWA! It’s like a chinese pork jerky that is sweet and salty and just delicious!

homemade bak kwa

Singaporeans really do love their bak kwa, and many would actually queue for hours to get some! So instead of queueing (plus I don’t think I can get any that are similar to those back home), I decided to try making them this year!

The best thing about this is that you can freeze it and just grill it when you feel like having some! Trust me. Once you have a bite, you would definitely want to keep some in your freezer. These are so addictive! So give them a go, you won’t regret it!

Homemade Bak Kwa (adapted from Nasi Lemak Lover)

Ingredients :

900g mince pork

130g caster sugar

2 tbs light soy sauce

1 tbs shaoxing wine

2 tbs oyster sauce

1 1/2 tsp thick dark soy

1/4 tsp five spice powder

Ground white pepper

1 tbs honey

Steps :

1) Marinade the mince pork a day before you intend to make it. In a large bowl, add all the ingredients and mix with a pair of chopsticks.

Marinating the mince pork

Stirring the mixture in one direction

2) Make sure you stir it in one direction and until the mixture becomes gluey. Do make sure it’s gluey as it will allow the meat to stay as one piece after being baked. Cover the bowl with cling wrap and place it in the fridge overnight or for at least 3 hours.

Gluey mixture

3) Preheat the oven to 160 degrees Celcius. Spread the marinated pork mince thinly onto the baking tray using a spatula.

pork mince mixture spread onto baking tray

4) Bake the pork mince for 15 mins and remove it from the oven. Allow it to cool slightly before cutting it into desired shape and size using scissors or a pizza cutter. If you intend to freeze it, allow them to cool completely before placing them in a zip lock bag and freeze it up to 2 weeks.

baked and cut

5) Turn the grill on at 240 degrees Celcius and grill one side for 5 mins before flipping and grilling the other side for a further 5 mins, until the meat is golden brown or slightly charred on the sides. Let is cool down (it actually tastes better the day after it’s grilled!) and enjoy! (:

homemade bak kwa

So you ready to make some bak kwa? You’ll love it for sure! Have a prosperous year of the horse everyone!!

Remember to always cook and bake with love.

For A Berry Pink Cause – Ski Yogurt & A Giveaway ! {Winner announced}

Lemon & Berry yogurt mini loaf with cream cheese and yogurt icing

Paying it forward. I always feel that we should always count our blessings and do what we can for people around us. As many of you know, October is Breast Cancer Awareness Month, and I was approached by Keep Left PR to be involved in it. Without any hesitation, I agreed!

Ski Yogurt turning pink

If you’ve walked the yoghurt aisle in the supermarkets, you’ve realised that Ski yoghurt has turned pink! In fact, they have pledged a three-year commitment to the McGrath Foundation and have promised a $350,000 donation to fund a McGrath Foundation Breast Care Nurse in the community. How amazing is that? I’m so honoured to be ask to be part of this Pink event!

lemon & berry mini loaves

Yoghurt has become part of my daily breakfast and morning tea routine, so I was really glad that I was asked to come up with a recipe that incorporates Ski yogurt!

So as I stood in front of the different flavours in the supermarket, my ideas were just popping up!

Close up

As I got a new mini loaf tin, I decided to make some yogurt mini loaves! Just too cute! But to give it a little bit of ZING, I added lemon zest to it! Mmmm.. berries and lemon do make a really good match! The best thing about incorporating yogurt in your cake is that it makes it really moist!

Lemon & berry yogurt mini loaf with a cream cheese yogurt icing

In all honesty, the icing didn’t quite turn out the texture I wanted. I wanted to be able to pipe rows. hehe I tested it out, but it went everywhere! haha So i decided to go with the flow (literally) and let it have some free form! It worked out well, don’t you think so? hehe The addition of the fresh raspberries just made everything pop, giving a subtle tinge of pink reflection on the icing. Without trying to over do the self-praise, I have to be honest and say that this was one of my best cakes I’ve made to date!

mini loaves - light reflection

So here’s the recipe and my humble contribution to the Breast Cancer Awareness Month! (: Hope you all enjoy!

Lemon & Berry Yogurt Mini Loaf with Cream Cheese Yogurt Icing (an original recipe of Food Made With Love)

Lemon & Berry Yogurt Loaf :

1 1/2 cups plain flour

2 tsp baking powder

1/2 tsp salt

300g Ski Wild Strawberry yogurt

1/2 cup castor sugar (plus 1/4 cup for syrup)

3 large eggs

Lemon zest  of 2 lemons

1 tsp vanilla bean paste

1/2 cup olive oil

1/4 cup lemon juice

1/2 cup frozen mixed berries

10 mint/basil leaves, washed and pat dry

Steps :

1) Preheat oven to 170 degrees celcius. In a clean bowl, sift the flour, baking powder and salt. Set aside.

yogurt, sugar and lemon zest

2) In a mixing bowl, combine the yogurt, 1/2 cup of sugar, lemon zest and vanilla bean paste. Mix till well combine then add the eggs, one at a time, making sure each one is well incorporated before adding the next.

3) Add the dry ingredients slowly, 1/2 cup at a time, and make sure it is well combined. Be careful not to over mix.

4) Pour the olive oil into the mixture, and using a spatula, slowly fold it in until everything is combined. Add the frozen berries and fold them in. Don’t worry if they start to “bleed”, just gives the batter a nice swirl of pink/purple!

5) Coat the mini loaf tin with olive oil (I used the olive oil spray) and dust with plain flour. Carefully fill the tin 3/4 way up. Drop them a few times on the bench to even the top and place them in the oven. Bake them for 25 mins, turning them half way to that they are evenly coloured.

6) While the cakes are baking, pour the lemon juice and add the 1/4 cup sugar into a small saucepan. Add the basil/mint leaves into the pot and allow it to come to a boil. Lower the heat and simmer for about 5 mins. Take it off the heat and allow it to cool slightly.

Pouring the lemon mint/basil syrup on the cakes

MIni loaves cooling and soaking up the lemon syrup

7) Once the cakes are done, allow them to cool in the baking tin for 10 mins. Slowly and carefully pour the lemon syrup on the cakes and allow them to absorb completely. Let it cool in the tin completely before taking them out.

Cream Cheese and Yogurt Icing 

1 block of Philadelphia cream cheese, cold

2/3 cup Ski Wild Strawberry yogurt

1-1 1/2 cup pure icing sugar

1 tsp lemon juice

Fresh raspberries, to garnish

Steps :

1) In a mixing bowl, whip up the cream cheese till smooth, then add the yogurt and mix till they come together. Don’t worry if it looks clumpy. Add the icing sugar, 1/2 cup at a time, and taste as you go (YUM!). Stop adding when you feel the sweetness is right! Add the lemon juice and mix until smooth.

2) Using a tablespoon, drop the icing in the middle of the loaf and allow it to flow down. You could use the back of your spoon to help shape it the way you like. Garnish the loaves with fresh raspberries. ENJOY!

Finished product

I had mine with a small glass of intense berry smoothie! hehe and I thought I would share with you my favourite smoothie recipe since it also uses yoghurt! (: So bear with me. The giveaway is up next!

Intense berry smoothie

Intense Berry Smoothie

150g Ski Wild Strawberry Yogurt

150g coconut water

100g frozen mixed berries

Step :

Place all the ingredients in a blender and whizz it up! Easy peasy!

GIVEAWAY TIME!

And now for the part you all have been waiting for! So sorry for the super long post and thank you for being so patient! Keep Left PR has very kindly offered a giveaway! It’s a set of super pretty and cute pink silicone Scullery kitchen utensils worth $47.73! How can you resist?

giveaway

Giveaway

Yes! All 7 items! How awesome is that? I love the striking shade of pink! Ladies, start commenting. Men, start commenting too so you could win these for your loved ones! hehe

How do you get these you ask? Easy!

  • Leave a comment and share with me your favourite way of having yogurt, and what part of the day do you usually have it?
  • This giveaway is only open to Australian residents! (Sorry international readers!)
  • Please join me on my journey! Follow me on Facebook, Instagram and Twitter!
  • You may re-enter daily! One entry a day! (Oh yeah!)
  • Winners will be announced on the 31st of October, Thursday at 8pm!
  • Winners will be picked via random.org and notified on this blog post and via email.

Disclaimer : This post is sponsored by Ski Yoghurt & Keep Left PR. I tasted the Ski’s D’lite Wild Strawberry yoghurt  with compliments of both sponsors, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.

Ski Pink

Remember to always bake and cook with love ! Till the next post, xx

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The winner is…..

TINA! Congrats dearie! (: I will be contacting shortly through email!

winner- random org

Winner

Hope you like your pink kitchen utensils!!! xx