Category Archives: Recipes
For those of us who subscribe to cable, you may have noticed that for the last 2 months, there has been a new channel- Lifetime, running on Starhub TV Channel 514. And one of my favorite cooking series- MasterChef Australia is now one of their anchor shows as well. The well-loved culinary competition which gives home cooks a chance to fulfill their dream is currently airing its 4th season and having been an avid follower since the 1st, I was definitely hooked to this one too.
So when Lifetime Channel brought Singaporean-born MasterChef Australia S4 finalist- Audra Morrice to Singapore about 2 weeks back, along with an invitation to her exclusive MasterClass, I said yes without hesitation. This MasterClass was of course, to be a live demo of her famous Dark Chocolate Raspberry Tart, which was touted as ‘one of the best desserts we’ve ever had’ by the MasterChef Australia judges themselves and the dessert that won her the MasterChef apron through to the Top 24.
And here’s her recipe broken down step by step just for you!
Firstly, pre-heat the oven to 200 C.
- 225g plain flour
- pinch salt
- 2 tablespoons icing sugar
- 2 tablespoons cocoa powder
- 140g unsalted cold butter
- 2 tablespoons iced water
Place flour, salt, sugar and cocoa into a food processor and process for 15s until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that comes together when pressed. Wrap in cling wrap and refrigerate for 20 min.
** You can do this step manually with your fingers if you do not have a processor
- 500g dark chocolate (70% cocoa solids)
- 200g unsalted butter, chopped
Anyone who loves drinking fruit juices would definitely have heard of Florida’s Natural Orange Juice. Made from only the freshest Valencia Oranges that have spent almost an entire year soaking up the Florida sun and squeezed to make 100 percent pure premium quality pasteurized orange juice, this is the closest thing you will get to drinking an orange from a cup.
But Florida’s Natural is not only known for their orange juices. The growers have since expanded their selection of juices to also include Ruby Red Grapefruit Juice, Apple Juice, Lemonades and even mixed juices such as Orange Pineapple and Cranberry Ruby Red Cocktail, all of which are freshly squeezed and NOT made from concentrate.
Thanks to the team at Florida’s Natural Singapore, I was extremely fortunate to receive a sampler pack of their top 5 most popular juices: Orange (No Pulp), Orange (Most Pulp), Ruby Red Grapefruit, Apple, Orange Pineapple as well as a bag of their sweet juicy Valencia Oranges – the very same oranges used to make their juices!
I have not been posting up recipes for the longest time. I have been more interested in cafe hopping and trying out all the new places that have been popping up the past few months that my oven has been neglected. Well not exactly since I have not stopped baking per say, just did not find any recipes worth sharing so none were posted up on the actual blog. I did however post them up on Instagram (follow me @gninethree if you havent already) as it was heaps more convenient.
Anyhow, when I found this quick bread recipe from Pastry Affair (please go check her baking site out because it is simply amazing and I religiously follow her every post), I knew I had to try it and then share it with all of you.
I love baking bread. The smell of freshly baked bread is just the bomb and unbeatable to any cake or brownie baking in the oven. Alas, my kitchen is small and there is not much space to do kneading so this ‘no-knead’ bread was simply the answer to my prayers!
The actual recipe yields 1 loaf (regular loaf pan size) but since I used those tiny disposable loaf pans from Daiso, I had extra batter which I put into muffin cups instead and I got four of that. This bread is exceptionally good when eaten still warm, fresh out of the oven so if you are not planning to eat it straight away then I will recommend popping it into the oven for a bit just before you serve it.
Made this White Milk Tea Chiffon Cake with Kaya Swirls as part of my Get Out of the Box with Gold Kili/Frezfruta Lion City Blogger 14-Day Challenge. My second time making a chiffon cake and I loved how incredibly soft the inside was, with the crisp browned exterior for that lovely contrast. The Gold Kili Double Shot White Milk Tea powder had great flavour while the Frezfruta Kaya spread was a nice sticky, sweet touch. The cake was not too sweet either so you will not feel too lethargic and ‘heavy’ even after a huge slice!
I first picked up baking last year because it always made me feel better whenever I was upset or stressed from schoolwork. Even now that I am taking a break from school, I bake whenever I am troubled or if something is bothering me. Somehow it helps me to clear my mind. Perhaps it’s enjoying what comes out from the oven and eating a tray of it that always cheers me up or just being able to create something beautiful from just really plain and boring raw materials of flour, sugar and oil.
People tell me that they prefer cooking to baking because in the latter, everything has to be precise and exact or it will all fall apart. Cooking on the other hand is more experimental and creative. I beg to differ though. I have made my fair amount of mistakes in the kitchen and somehow even if what comes out of the oven is not what I expect it to be, it isnt a total failure or waste and as long as it is still standing and in one piece, it is still edible and even presentable! I may however, in some circumstances have to change its name to a more appropriate one.
No, I am not justifying for how my Matcha Macarons turned out to be Matcha Meringue Kisses or how my Peanut Butter Whoopie Pies became Peanut Butter Muffin Pies instead. But yes, I guess what I am trying to say is that even in real life, when things dont turn out the way you expect it to, it may not be all bad. You just have to look at it from a different perspective and the glass will appear half full instead of being half empty.