Berry Sorbet

Today I went to the supermarket and did the shopping. When I was home, I forgot to buy the ingredients for the dessert tonight. Only serving pieces of fruit seems a bit boring, so I made the berry sorbet. 100% fruit with no sugar added. One important thing, you won't feel guilty after enjoying this sorbet ;)



















Ingredients (2 servings)

250 g mix berries 
1 tbs honey 
 
Method

1. Freeze the mix berries.

2. Put the frozen mix berries and honey in the blender.

 

















3. Blend the ingredients and serve with fruit. 

 

















Note

* Choose your favourite fresh fruit to make this sorbet. Create your own flavour.
 
* Use frozen banana to replace the sweetness of honey.

Plum Wine Rose Jelly

Today I will have a high tea party with two girlfriends at home. Everyone is responsible for two snacks. I'm going to serve the plum wine rose jelly and home made orange walnut cookies. The plum wine rose jelly was prepared yesterday and refrigerated overnight. When they are here, I will garnish the jelly with mint. Let the party begin!

 


















Ingredients (3 servings)

10 g dried rose
130 ml plum wine 
170 ml hot water
3 gelatin leaf  
Strawberry 
Blueberry 

3 tbs sugar 
2 tbs lemon juice 


Garnish
Mint


Method

1. Soak the gelatin leaves in cold water for 5 minutes. Then squeeze the excess water.

2. Soak the dried roses in 170 ml hot water for 5 minutes. Remove the dried roses. 

 

















3. Put the heatproof bowl with rose tea over a cooking pot with hot water. Add 3 tbs sugar and stir. Add gelatin leaves and stir till dissolved.


 
















4. Put the heatproof bowl aside and let it cool down. 

5. Pour 200 ml plum wine in the measure cup and add 2 tbs lemon juice. Give it a stir. 

 

















6. Wash the strawberries and blueberries. Cut the strawberries in pieces. Divide the fruit in three glasses. 


 
















7. Mix the plum wine and rose tea together, pour in the glasses with fruit. 

8. Refrigerate overnight. 












 











Garnish the jelly with mint.

Note

* Serve the jelly in any kind of glasses, I use champagne glasses.  

* Jelly for kids? Replace the plum wine into apple juice. 

Matcha Cake With Red Bean Filling

 


















My little sister is crazy about cakes. Every time if I'm in Hong Kong, we would go to our favourite Japanese café in Mong Kok. We like choosing our cakes from the fridge. Last time I took the  green tea cake with pumpkin filling and it was so good. We had a great chat and went shopping afterwards (our standard activity). This is the inspiration of my creation which I want to present to you: Matcha cake with red bean filling. 



















Ingredients (6-8 servings)

Matcha cake
90 g cake flour
100 g sugar 
15 g butter 
1 tbs milk
2 tbs matcha powder 
3 eggs

Red bean cream filling
200 ml whipping cream 
150 g red bean paste (Yude Azuki)

Garnish 
Matcha powder
Red bean paste
Whipping cream 

Special equipment
Springform pan 20-inch
Electric hand mixer
Spatula

Method

1. Preheat the oven to 160°C.

2. Cover the springform pan with baking sheet. 

3. Beat 3 eggs in a mixing bowl with a electric hand mixer (low speed).

4. Add sugar and whisk for 30 seconds. 


 













5. Put the mixing bowl over a cooking pot with hot water, whisk with high speed for 1-2 minutes. Test the mixture with finger. If it's warm, remove the mixing bowl from the cooking pot. 


 





















6. Put the butter and milk in a bowl and put the bowl in the cooking pot with hot water.

7. Keep whisking the mixture till it turns into light yellow.


 
















8. Sieve the cake flour and matcha powder and add in the mixture. 


 
















9. Mix the flour from the bottom with a spatula, scoop up the mixture for 30 times. 


 
















10. Add the milk and butter in the mixture and scoop up the mixture for 50 times. 


 
















11. Pour the mixture in the springform pan and drop it for a few times. 

12. Bake for 25-30 minutes. 

13.Remove the spingform pan from the oven. Drop it for a few times. 


 
















14. Cover the springform pan with a baking sheet, flip it over and put it on a cooling rack.


 



















15. Whisk the whipping cream in a mixing bowl. When it's done, add red bean paste and mix it together. 


 












 




















16. Let's assemble the cake. Cut the cake horizontally. Spread the red bean cream on one cake layer. Put the other layer on the red bean cream. Spread whipped cream in top. Sprinkle matcha powder. Garnish the top with whipped cream and put red bean paste in the middle. 

Serve the cake with a cup of coffee of tea.

Note

* You can get the red bean paste and matcha powder in the Japanese store. 

Mini Tarte Tatin

One time I had a lovely dessert in a French restaurant. It was the tarte tatin with ice- cream. Before I've never heard about that, at that moment I thought let's just try it and it really surprised me. It was cold, warm, sweet, soft and crunchy. Since that day, I make tarte tatin every 2 months.

Today is the happy Friday and I just want to share my recipe of the tarte tatin to you. It's very easy to make and in 30 minutes the dessert is done.



















Ingredients (2 servings)
2 puff pastry 
2 apple
2 tbs sugar 
20 g butter 
1 tsp  ground cinnamon
Salt 

Lemon juice 

Special equipment 
2 x 5 inch baking pan

Methods

1. Preheat the oven to 200°C. 

2. Peel the apple, remove the core and cut in slices. Squeeze lemon juice over the apple from turning brown.

 

















3. Heat butter in the skillet. Add sugar, cook until the mixture forms caramel. 

 
















 

















4. Add 1 tsp ground cinnamon and a pinch of salt. 

5. Add the apple slices and cook 5 minutes.

 
















 

















6. Turn the heat off and cool down for 5 minutes. 

 

















7. Put the apple slices in the baking pan.



















8. Place the puff pastry over the apple. Fold the corners in the pan.

9. Make some holes with a knife.

 
















 

















10. Bake for 20 minutes.

11. Remove the tarte tatin from the oven and cool down for 5 minutes.

12. Carefully turn the tart upside down onto a plate. 

13. Serve with whipped cream or ice- cream. 

 

















Serve the tarte tatin warm. 

Note

*Replace the apple into pear, peach or pineapple. 

Raspberry Brownie Temptation

The lights are off and the romantic music is on. There's candles, roses and wine on the table. In front of you, is your beloved. You start with toasting on a wonderful evening. Then you enjoy the starter and main course with a chat. After that, what is better to have a dessert with something red, something sweet and something creamy. I'm not talking about the standard dessert- strawberry with whipped cream, but something else. A dessert with raspberry, brownie and quark whipped cream. You and your beloved must love it. 
 























Ingredients (2 servings)

Part 1 Brownie
120 g dark chocolate + 20 g dark chocolate
75 g butter 
60 g cake flour
60 g sugar
30 g walnuts
2 beaten eggs   
1/2 tsp vanilla extract
Pinch of salt 

Part 2 Raspberry sauce
80 g raspberry
1 tsp lemon juice
1 tbs sugar  

Part 3 Quark whipped cream
200 ml vanilla quark 
100 ml whipping cream
3 tbs sugar 

Part 4 garnish 
Raspberry
Chocolate  

Special equipment
Baking pan 15cm (covered with baking sheet)
Spatula 
Whisk
Blender

Method

1. For making the brownie, preheat the oven to 180ºC. 

2. Melt 120g dark chocolate and 75g butter in a heatproof bowl over a cooking pot with hot water. 


 
















3. Add sugar, beaten eggs and vanilla extract in the chocolate mixture. Whisk these ingredients one by one.

4. Add the sieved cake flour in the mixture and stir with a spatula.

5. Add walnuts and a pinch of salt, mix it together. 

 

















6. Pour the batter in a baking baking pan covered with baking sheet. 


 

 















7. Put the baking pan in the oven and bake it for 25-30 minutes. 

8. Remove the baking pan from the oven and cool down. 

 

















9. Melt 20g of chocolate in a heatproof bowl over a cooking pot with hot water. 
Spread the melted chocolate over the cold brownie and cool down. 


 





















10. Cut the brownie in cubes for the serving later. 

11. For the raspberry sauce, blend the raspberry, lemon juice and sugar. Taste it! 


 

































12. For the quark whipped cream, whip the whipping cream and sugar in a mixing bowl. 



















13. Stir the quark with a teaspoon and add in the whipped cream. Mix it together. 





































14. Let's put everything together. Make your own creation with the raspberry sauce, brownies, quark whipped cream and fresh raspberry. Rasp some chocolate flakes on top.

Ok! The dessert is done. Put those glasses in the fridge and serve them after the main course. Bon appetit!
 
Note

* Replace the brownie with lady fingers, digestive biscuit crumbs or vanilla cake.

Bubur Cha Cha

In Hong Kong, people usually eat dessert after dinner. The traditional Chinese dessert is based on sweet soup with some beans, glutinous rice balls or other ingredients. Nowadays, Hong Kong is developed to an International dessert heaven. Why? U can enjoy a dessert not only in a restaurant, but also in the dessert shops which are opened till late. Furthermore, besides traditional desserts, there's many choices of Western and Asian desserts. It's so convenient to enjoy the sweet pleasures any where/ any time.

Unfortunately, it's different here in The Netherlands. If you want to have some sweet soup, you can go to the Chinese restaurants in The Hague, Rotterdam and Amsterdam. They will serve you standard sweet soup or fruit after dinner. If you want something else, sorry! They only make one type per day. 

What about home- made sweet soup? You will not only have the choice of ingredients, also the right sweetness up to your flavour, how great is that! This time I'll make a Malaysian dessert, Bubur Cha Cha. It takes maybe an hour to complete this dessert, but once you taste it, everything is just worth it :D



















Ingredients

150gg taro 
150g yellow sweet potato 
150g orange sweet potato 
150g sweet corn
50g sago
2 banana
3 pandan leaves  
100g Chinese brown sugar 
250ml coconut milk 
1L water  
salt

80g rice flour
80ml cold water

Method 

1. Cut the taro and sweet potatoes in cubes and steam on boiling water for 20 minutes. 

 

















2. Slice the banana. 

3. Pour some hot water in the pan and cook the sago for 15 minutes over medium heat. Drain it and separate the sago with cold water. 

 

















4. Let's make the glutinous rice balls. Prepare a plate with foil. Put the rice flour in the mixing bowl. Add cold water (little by little) and knead till a soft dough (not stick on the bowl). Take out a piece of the dough and roll into mini ball (1cm). Put on the plate.  

 













 




































5. Pour some hot water in the pan and cook the glutinous rice balls till they are rising. Drain it. 


 















 

















6. Wash the pandan leaves and make a knot.

7. Cook 1L hot water with Chinese brown sugar and pandan leaves in the pan. Cook for 10 minutes over medium heat. 


 
















8. Pour the coconut milk in the pan. Then add taro, sweet potatoes, sago and a pinch of salt. Cook it for 5 minutes over medium heat. 

 

















9. Add sweet corn, glutinous rice balls (separate with cold water) and sliced banana in the pan. Cook it for another 5 minutes. Taste it! 

A perfect warm dessert after dinner.


Note

* Flavour extra sweetness if it's necessary. 

* You can get the ingredients in the Asian toko.