Wednesday, 17 May 2017

A Cake with Homemade Raspberry Sauce

For the cake

4 eggs
200 g butter
3/4 cup sugar
2 cups flour
1 TB baking powder
1 Ts vanilla
Pinch of salt


- Beat the butter, sugar until they become fluffy.
- Add the  eggs one at a time and add the vanilla with the last egg. Beat until the mixture becomes fluffy and light.
- Sift the flour, pinch of salt & baking powder together. Add them to the eggs mixture.
- Fold them with a spatula until they compound well.
- Turn the mixture into a suitable  lined pan.
- Bake the cake for about 40 minutes. Try to check it with a wooden squawker.
- Let the cake set for 5 minutes and then turn it on a wiring rack until it is cooled down completely.
- Slice the cake into two parts and leave it aside.


- Beat one cup of fresh cream with a half cup of sifted confectionery sugar with some vanilla until it becomes stiff and hard. Use it onto half of the cake and to decorate the surface of the cake.
- Reserve some for decorating the plate.

Raspberry Sauce

1 kg. fresh raspberry. Not washed. Only pick the good ones.
750 g sugar
1 TBL lemon juice if necessary 


- Boil the raspberry and sugar until it becomes a little bit thick. If the raspberry is sore do not add lemon juice. 

- Cool down and then put some on the cream in the middle of the cake and use some for decoration your cake.

Look at the picture. 

Thursday, 14 July 2016

Sunday, 5 June 2016

Sugar Cookies


3 1/2 cups flour
pinch of salt
1 tsp. baking powder
1 egg yolk
1 tsp. vanilla
250g butter at room temperature
140g castor sugar


1. Cream the butter and sugar in a stand mixer until combined well.
2. Add the egg yolk and the vanilla and continue whisking. Don't over whisk.
3. Sift the dry ingredients and add them to the batter in one lot. Mix well until they combined and the batter turned into a soft dough.
4. Roll the dough between two parchment paper. Cut the dough into desire shapes. If the dough is too soft add a table spoon of flour or refrigerate it for 30 minutes.
5. Bake the biscuits into a preheated oven on 180 Celsius for 10 minutes or until lightly browned.
6. Transfer the cookies after cooling them for 5 minutes to a wire rack. Cool them completely.
7. Prepare your icing and start the fun part of the show.

The Icing:

3 Tbls. egg whites powder
1 tsp. vanilla
4 cups confectionary sugar
3-4 Tbls. water
food colouring


1. In a bowl of a stand mixer combine the egg whites, the vanilla and beat until it becomes frothy.
2. Add the confectioners' sugar gradually and mix on low speed until the sugar is incorporated and the mixture is shiny and silky.
3. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
4. Add food colouring, if desired.

For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 7 days.

Saturday, 28 May 2016

French Sable


1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/4 cup corn starch
1/4 teaspoon salt


Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly.
Combine flour, corn flour and salt. Add to the butter mixture and blend until the dough is smooth.
On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter.
Wrap in waxed paper or plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees.
Roll the dough between 2 pieces of parchment paper.
Cut the dough using your favourite cutters. Place 1-inch apart on a parchment covered baking sheet.
Bake for about 10 minutes or until the cookies are slightly coloured around the edges.

Japanese Cotton Cheese Cake


140g fine granulated sugar
6 egg whites
6 egg yolks
1 tsp vanilla
1/4 teaspoon cream of tartar
60g butter
250g cream cheese
100 ml fresh milk
1 tablespoon lemon juice
60g cake flour
20g corn flour


1. Melt cream cheese, butter and milk on a water bath. Cool the mixture. 
2. Whisk the egg yolks with half amount of the sugar, the lemon juice and the vanilla. Add the 2 kinds of fours and continue whisking. (Cheese mixture). Don't over whisk.
3. Whisk the egg whites with cream of tartar until foamy using a stand mixer. Add in the other half of the sugar and whisk until soft peaks form. (The Merengue)
4. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. Don't over fold. Pour the mixture into a 8-inch round cake pan which was lightly grease and line the bottom and sides of the pan with parchment paper).
5. Bake the cheesecake in a water bath for 80 minutes or until set and golden brown at 150 degrees C (325 degrees F).
6. Switch off the over. Open its door partially with a wooden spoon and leave the cake to cool down completely before taking it out.

Sunday, 15 May 2016

Whole Wheat Bread

Homemade Whole Wheat Bread


1/3 cup olive oil
1/3 cup honey
2 cups hot water + 3/4  Later for kneading time
2 TBL molasses
1 TBL salt
2 TBL instant yeast
7 1/2 cups whole wheat flour


In a stand up mixer using the kneading tool put:
1. the 2 cups hot water, the oil, the honey, the molasses and the salt, mix well.
2. Add two cups of the flour and the 2 spoons of yeast and knead the dough.
3. Add the yeast of the flour and add the extra hot water when necessary until the flour finishes. You may need the whole 3/4 cup water or may be 1/2 would work. It depends on the flour type.
4. Let the dough to be knead well in the mixer for about 15 minutes.
5. Turn the dough on a lightly floured surface and knead it by hands for extra 10 minutes.
6. Set the dough in a clean bowl and cover it with a clinging film, Put in a warm place for about 1 hour or until the dough doubled in size.
7. Turn the dough again of a light floured surface knead the dough again for 10 minutes, divide the dough into two equal halves and then fold each one carefully in a loaf shape without harming the surface of the bread. The top of the bread has to be perfect without any cracks at all. You can wet the surface of the bread slightly with water using your and then sprinkle some healthy seeds such as flax seeds on top of the bread.
8. Place the breads into two bread Pans. Cover the bread well with a sprayed cling films. Place then again in a worm place for 30 more minutes.
9. Remove the plastic wrap. Put the bread in a 200 Celsius oven (preheated). Bake for 10 minutes and then reduce the temperature until 180 Celsius Let the bread baked for 40 Minutes or until it has a nice colour on top.
10. Cool the bread on a wiring rack as soon as it comes out of the oven.
11. You can eat it directly or store in the freezer for another time.
12. You will have nice cut bread if you wait till the next day.  

Friday, 13 May 2016

Lemony Cupcakes with Lemony Meringues


The cake ingredients:

3 cups all purpose flour
1 1/2 cups castor sugar
1 cup butter (200g) at room temperature
4 eggs at room temperature
1 tablespoon baking power
1 teaspoon vanilla
1 teaspoon salt
1/2 cup water + 2 table spoon lemon juice
2 lemon zest
Ready made lemon cured for the garnish.


1. Whisk the butter & sugar until they become fluffy and creamy.
2. Add the eggs one at a time. Add the vanilla and the lemon zest with the last egg. Whisk well.
3. Combine and sift together; the flower, the salt & the baking powder.
4. Add the flour alternate with the water until it finishes. Fold the mixture well and turn it in cupcakes paper. Bake it in a 180 Celsius preheated oven for about 10-15 minutes or until the top of the cakes become golden colour.
4. Turn the cakes on a wiring rack to completely cool down.
5. Put 1 teaspoon of lemon curd on top of each cupcake and place on piece of the meringue on top of it.
6. Serve them with love.

The Meringue ingredients.

4 eggs whites at the room temperature.
113 powdered sugar
113 castor sugar
1 teaspoon lemon zest
1 teaspoon cream of tartar


1. Whisk the eggs white until it becomes foamy.
2. Add the castor sugar gradually
3. Add the powdered sugar gradually.
4. Add the cream of tartar, the lemon juice, the zest and whisk until the hard peak.
5. Pipe the meringue into a lined with parchment paper tray. Bake in 100 Celsius over for 1 1/2 hours.
6. When time has finished just switch off the, open the over door little bit and leave the meringue to cool down slowly.
7. Use it for decorating your lemony cakes.

Tuesday, 26 January 2016

A Delicious Apple Pie

2 cups white flour
200 g frozen butter
2 TBLs. cold water ( maximum)
1 egg yolk
1 Ts. vanilla
pinch of salt

5 big size yellow apples, peeled and thinly sliced
1 TBLs. cinnamon
1/8 Ts. nutmeg
2 TBls. lemon juice
2 TBLs. cornflour
hint of cloves