Nutella cheesecake (no bake)

1 block philidelphia cheese (250g)
1 small nutella jar (350g)
Some milk
oreo biscuits
coconut oil

Steps
Leave the cream Cheesecake to room temp.
Prepare the base. Crumble oreo into food processor till sand like texture, add oil to smoothen it.
Scoop and flatten to cake tin base.
Chill in freezer to set.
Cream the cheese with the nutella in a mixing bowl till combined.
Add milk to have a smooth consistency.
Pour batter onto the chilled base.
Flatten to smooth it.
Sprinkle chopped roasted nuts of your choice on top.
Cover with aluminum foil.
Chill and set overnight in freezer,

mini jam tarts

Itching to bake after a hiatus. 

Start from small and from scratch.  

Presenting a presentable 4some... "ta-rt da!"

Previous batch made was a flop and I went back to trawl on the net for easier and smaller qty version so as not to waste ingredients. Pleasantly surprised to be able to find one. Quite ashamed that I was able to do only 6 tart shells as opposed to the 9 the original recipe stated. 2 went into tummy before I remembered that I needed to record.

https://bakearama.wordpress.com/2012/10/16/mini-blueberry-jam-tarts/

My version:

50g self raising flour

25g unsalted butter

I love it that no sugar is added. Just 2 ingredients!

I followed the recipe and used fingers to mix and then squeezed the dough to form it together. Cling wrap and chill 20min.

The jam adds enough sweetness and does not affect overall taste. For jam filling, I just scooped the amount and whisked it to paste like texture before spooning them into the baked tarts. Glad that all went well and though the crust is thick, it's a good attempt! 

Plain chiffon cake

Wanted to do a chiffon but no extra ingredients, so went ahead to do a plain o chiffon. Results were good. Clean, simple taste.

Adapted from this
https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake

5 small eggs, separate yolks and white
75g cake flour, sifted
70g fine sugar
70g milk
40g soya oil

Steps are the same as stated in the Web except I preheated at 140°c, lowered to 120°c at for the last 3 min.

pan-fried sweet sour pork

The result was to my liking but oh, what a lot of work! I won't try it often unless I can think of an alternative way to chop or prepare the ingredients quicker.

Ingredients:
Red, green, yellow bell peppers, diced
onions, cubed
pork shoulder, cubed
canned pineapples, cubed
3 tbsp vinegar
3 tbsp tomato sauce
2 tsp sugar, mix vinegar, tomato sauce and sugar
marinate the pork with soya sauce and hua tiao wine
coat pork with potato starch

Cooking part
Heat olive oil(I didn't pour alot, just my usual amt when pan frying)
add pork cubes slowly
flip and turn till cubes are cooked. Remove them.
using back some oil from the wok, stir fry the vegetables till cooked
add back the pork and fry again
drizzle the sweet sour sauce over and let simmer, stirring occasionally

Done! Love the traffic light colors!

nutty chocolate chiffon cake

Love this soft spongy cake. The original recipe calls for smooth choc to be melted but I can't find any, so I crossed my fingers and used nutty choc. My concern was the cake might sink due to the nuts as chiffon cakes are light. Whew! Turned out good and one faithful tester (not my hub) told me should add more nuts! A nutty discovery! I used black sugar instead and it's able to hold the meringue well too. Healthier alternative!


A:
6 egg yolks (small)
60g oil
90g fresh milk
130g chocolate
25g cocoa powder, unsweetened
70g cake flour

B:
6 egg whites
70g sugar

Steps:
Preheat 140°c (shall try 120 as the top cracks)
Melt chocolate
mix yolks, oil, milk using whisk
add melted choc
sieve cocoa powder and cake flour
Beat whites and sugar till stiff
fold batter in
Pour batter and bake for 1hr

dual color chiffon cake

Using back my banana chiffon cake. Steps are exactly the same.

After folding the final step of the batter, pour half of it into a clean bowl
sifted the desired amount of cocoa powder and fold again till combined
pour the cocoa mix into the tin
Add the other batter in
tap to remove air bubbles
bake 140°c for an hour
remove and invert to let cool

mini oreo cheese cake

It's super easy to assemble and I'm secretly happy that all were snapped up within minutes when I brought it to church...

My version
Makes about 34-36 mini cuppies

Ingredients:
Mini oreos
1 block philidelphia cheese cake, softened
1/2cup black sugar
2 small eggs

Method:
Preheat oven @ 140°c
line cupcake papers in the wells of the muffin trays
place whole mini oreos into each lined wells
Cut softened cream cheese into big cubes
dump into blender and and add the sugar
Crack the eggs in and blitz till well mixed.
Use a spoon and scoop the batter to cover the oreos.
bang the trays to allow mixture to cover the oreos and even the top.
Place in oven and bake for 15 min or till done.
Remove and let cool.
freeze the cuppies immediately once cooled to set the cuppies.

These can be eaten right out of the freezer or let them sit in room temperature for a while. Best eaten while frozen or semi-frozen. I love these mini cuppies as I can eat them without the guilt in small quantity.