Lemon Chiffon Cake

Finally, I made a proper soft fluffy chiffon cake! I hope this will be beginning of numerous successful chiffon cakes. This was actually the 2nd attempt of the day…

Please click here for the original blogger and recipe. My measurements are all estimates as my weighing scale only goes up in 25g intervals…

Makes: 1 x  17cm chiffon cake


2 egg yolks (I used 50g eggs with shells)
30g vegetable oil (or sunflower/corn oil)
15g freshly squeezed lemon juice
lemon zest (1/4 teaspoon)
35g cake flour

Egg whites from the above 2 eggs
30g caster sugar


Preheat oven to 170 deg C.

1. In a big bowl, whisk the egg yolks with the oil till well mixed. I used a balloon whisk.
2. Add the lemon juice and whisk, then add the zest.
3. Add the cake flour and fold. Do not overwork the flour.

To make the meringue:
1. Beat the egg whites using a hand-held electric beater at low speed till foamy.
2. Whilst still beating, add the sugar in 3 batches.
3. Increase to high speed and beat till stiff peaks form.

4. Scoop 1/3 of the meringue into the yolk batter and fold using balloon whisk. Ensure all meringue are folded in.
5. Use a spatula to gather all the batter from the sides of the bowl and transfer to the 2/3 of meringue.
6. Fold using the balloon whisk.
7. Transfer to a chiffon cake tin. Bang the tin hard on the kitchen top 3 times to remove large air bubbles.
8. Bake in pre-heated oven for 30min. If the top gets too brown, cover with aluminium foil or tray for the last 10 minutes.

lemon chiffon cake_06May2017

lemon chiffon cake_06May2017-1


Chunky vegetables and cannellini beans soup

Part of my welcome home dinner for my bf. My original plan was to make Italian minestrone but I didn;t realise that in minestrone the vegetables are really really soft and the beans almost mashed. So I decided to call mine ‘chunky soup’ instead of minestrone.

Makes: 4 portions


3 medium carrots – chopped
2 courgettes – chopped
a large handful of kale – remove the hard stalks, roughly chop
1 onion – chopped
2- 3 small stalks of fresh thyme
A can of cannellini beans – drained and rinsed 2 – 3 times with fresh water
olive oil
salt and pepper to taste

1. Heat about 2 Tbsp of olive oil in a big saucepan. Add the thyme and fry for a couple of minutes to release the fragrance.
2. Add the onions and fry over medium heat until the onions soften.
3. Add the carrots and stir to coat. Let the carrots and onions cook for 8 – 10 min.
4. Add the courgettes and enough water to cover the vegetables. Cook over low heat for 5 min.
5. Add the kale and continue to cook till the vegetables are soft. I reduced the heat to low heat and cooked for about 45min. Remove the stalks from the thyme now before the next step.
6. Blend half of the soup with a food processor and then add it back to the soup.
7. Add the beans.
8. Add salt and pepper to taste. Continue to cook at low heat for another 15 – 20min.

I served this with some homemade ciabatta. It was a very nourishing and warm late night dinner dish.

chunky vegetable cannellini bean soup



Lemon cranberry scones

Makes: 8 regular scones

2 cups plain flour
1 tsp Baking powder

1/2 tsp salt

100g butter
1/4 cup caster sugar – this was halved from the original recipe but could be further reduced a little as the cranberries are sweetened.

1/3 cup sour cream
1/4 tsp Baking soda
juice and finely grated zest of 1/2 lemon – top up with milk to 1/6 cup
1 small egg – full

1/2 cup dried sweetened cranberries

1. Preheat oven to 180 deg Celsius.
2. In a large mixing flour, put together the flour, baking powder and salt.
3. Cut the cold butter into cubes and rub into the flour until the mixture resembles bread crumbs.
4. In a separate bowl, mix the sour cream with baking soda. Stir to mix well.
5. Add all the wet ingredients to the flour/butter mixture. Work into a rough dough.
6. Add in the cranberries and continue to incorporate all the ingredients into the dough but try not to work the dough too much.
7. Take a small portion and shape into a disc about 1 inch thick.
8. Repeat for all the dough – I got about 8 discs.
9. For the glaze: mix 1 Tbsp milk with 1 Tbsp water, and brush the surface of the scone.
10. Bake in the middle shelf for 18 – 20 min.


Very delicious scones with mild smell and taste of lemons, just a little sweet and crumbly too. They were actually made by my bf, I was instructing at the side!


Condensed milk raisin bread

I’ve had some sweet condensed milk leftover since January and have been trying to use them up before they get moldy so today, as it is Saturday and I have the house to myself, I thought I’ll make some bread.


1 cup boiled water cooled to lukewarm
2 tsp instant dry yeast
1/2 cup sweet condensed milk
1 Tbsp butter
1 tsp salt
3 to 3 1/2 cups strong bread flour

2 large handfuls of raisin, soaked in water.

For glazing:
1 Tbsp milk + 1 Tbsp water

1. In a large mixing bowl, mix water and yeast and stir. Add in the condensed milk, butter and salt. Stir well to mix.

2. Add in 2 cups of flour and stir until all the flour has been incorporated into liquid to form a sticky dough. Slowly add in the remaining flour and stir till it is not possible to stir. Tip the dough onto a lightly floured clean surface and knead vigorously. Once all the flour is kneaded together and the dough no longer sticky, I separated them into 2 smaller dough portions as it is easier to knead. Alternating between the 2 dough, knead each portion vigorously. Add more flour if needed.

3. Knead until the dough are smooth and elastic. Put together and knead a few more times.

4. Lightly grease a large mixing bowl with vegetable oil. Place the dough in the bowl. Ensure to turn the dough over so that the entire dough is oiled. Cover with a clean tea towel and leave to rise in a warm place.

5. When the dough has almost doubled in size, punch down and knead again for a few minutes. Drain the raisins and add the raisins to the dough. Divide into smaller portions (I divided into 4) and knead, then place in a non-sticky baking tray. Leave the dough to rise again till about 1.5x the original size.

6. Brush with milk/water and bake in a pre-heated oven at 180degCel for 45 min.
7. When ready, remove from the baking tray and tap the bottom of the bread to check that it is cooked. (if tapping produces a hollow sound, the bread is cooked).
8. Leave the bread to cool inverted on a wire rack.


Soft pandan bread buns

Makes 8-10 buns

Recipe modified slightly from Kimmy cooking-pleasure’s blog.

Ingredients A

270 gm bread flour
1/2 tsp salt
50 gm castor sugar
2 tsp instant yeast
1 egg [set aside a little for glazing]
4-5 blades of pandan leaves (the green part only)
60 ml milk [add gradually]
25 gm butter
Ingredients B – Water Roux  [mix well]
1 tbsp plain flour
70 ml just boiled water
1. Prepare ingredients B – add flour to the water and stir till the flour has dissolved. Leave to cool a little and prepare Ingredients A.
2. Break up the pandan leaves into smaller pieces. Place in a blender and add the milk. Blend well. Strain the mixture to obtain the pandan/milk liquid. (I then added more water to the pandan residue and filtered again for use to make pandan pancakes as I didnt want to waste them!)
3. In a big mixing bowl combine the rest of ingredients A except the butter.
4. Mix together and knead till you get an almost smooth dough. Add the butter and continue to knead vigorously.
5. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place to rise till almost double in size. Depending on weather conditions this can take between 1hr to 2hrs.
6. Punch down and knead vigorously for a few seconds. Then separate dough into small balls and place in a baking tray.
7. Cover again and leave to rise till about double in size.
8. Preheat the oven to 180deg C, add a small tray of water at the bottomost shelf of the oven.
9. Bake for 15-20min, until the top is browned.
10. After taking out from the oven, check that the bread is cooked – the buns should sound hollow when tapped at the bottom.

Carrot and red lentils creamy soup

After having bright green soup for lunch and dinner over the past 2 days, it was time to change a colour. One of my favourite soup is carrot soup, and it is definitely a different colour to green, so, great!

Instead of the usual carrot coriander soup I make, I added some impromptu ingredients that made the soup creamier and with a bit more substance, not to mention higher nutritional value.

Makes: 4 regular portions

3 shallots – roughly chopped
1 medium potato -peeled and diced into large cubes
3 medium carrots – peeled and roughly chopped
1 heaped Tbsp butter
4 – 5 Tbsp red lentils – rinsed
1 bowl of water
Juice of half orange
Large slice of ginger
Some fresh thyme leaves
salt to taste
Topping: coconut cream or coconut milk

1. Melt the butter in a saucepan.
2. Keep the stove on medium heat. Add onions and fry for 2 -3 minutes, add potatoes and fry for another 5 minutes.
3. Add carrots and thyme, and fry for 5 minutes.
4. Add water, orange and ginger slice
5. Bring to a boil and allow to simmer for 5 minutes.
6. Add red lentils and continue to simmer for another 10 minutes.
7. Add salt to taste.
8. Transfer to a blender and blend till smooth.

Stir in a 1 tsp of coconut milk/cream and serve hot with buttered toast. Oh so tasty, filling and healthy.

Carrot and lentils soup.JPG



15-min Chickpea mint houmous

There are certain foods which if you’ve made it once, you never buy from shops again… for me chickpea houmous is one of them. Another is custard, which reminds me, it has been a while since I made custard for Zuppa Inglese or crumbles…next on my list.

I still have my jar of opened Tahini so finally bought a can of chickpeas last weekend. I also had some fresh mint which I bought for my spinach and mint pea soup, and because they go off so quickly, I added them to my houmous for a bit a variety.

Makes a bowl (fills 2 x 350g jam jars)

1 can of chickpeas (drained weight ~240g)- I don’t bother removing the skins
2 heaped Tbsp tahini (Sesame paste)
3 Tbsp extra virgin olive oil
Freshly squeezed juice of 1 lemon
Fresh mint leaves ~2 tsp
A small clove of garlic
Salt to taste

1. Rinse the chickpeas 2 – 3 times and tip into a saucepan.
2. Add enough water to cover 2 inches above the chickpeas and boil for about 8 min.
3. Drain and transfer to the blender.
4. Add the mint leaves and garlic.
5. Blend till smooth.
6. Transfer to a big bowl, add lemon juice, olive oil and tahini. Stir to mix.
7. Add salt and stir well.

I have stored 1 jar in the freezer, they keep well. If stored in the fridge, they should be eaten within 3-4 days.


Lunch for tomorrow with homemade bread, super healthy high in proteins, fibre and folate.