No-Bake cheese cake in an Edible cup

January 19, 2017January 16, 20173 Comments

Today I’ve decided to make a lovely cheesecake. Since I’m still trying to stick to my new years resolutions I tried to make the dessert small and light. I also looked at something that might look cute for valentines day, since I love pink so much.

I started off by making cute little chocolate cups to hold the cheesecake in. You can make these with chocolate and balloons. I recommend using 5 balloons for 2 serving because some of the cups will break when you remove the balloons so rather save than sorry.

INGREDIENTS ( 2 servings)

4-5 balloons
80 gram melting chocolate
4 Tablespoons cream cheese
4 Tablespoons whipped cream plus more for the garnish
2 Tablespoons icing sugar
1-2 drops red food coloring.
8 Strawberries.
2 Tablespoons Nutella

To make the cups

Melt the chocolate in a small bowl. Blow up the balloons to about the size of a tennis ball and dip the ends into the chocolate until about half of the balloons are covered. Place in the refrigerator until hard. Stick a needle in the balloons to blow them off and lightly pull them from the chocolate cups.

Scoop a tablespoon of Nutella in each cup.Strawberries into slices and layer on top of the Nutella

Mix the cream cheese, whipped cream, icing sugar and food colouring in a blender. Scoop equal parts of the mixture into the two cups on top of the sliced strawberries.

Squirt some whipped cream on top of the mixture and add strawberries on top. You could also add other fruits that you like. Chill for 30 minutes and serve.

Homemade fresh tomato soup

January 11, 2017January 10, 2017Leave a comment

Hey everyone we’ve received our first snow of the winter. This winter has been strange. Last winter it was already raining mid December but this year we’ve only gotten snow last week. It isn’t quite winter unless it snows here in Asia but since its nice and cold I’ve made us some lovely fresh Tomato soup. Almost all the ingredients are fresh accept for the herbs, those are all dried.

The soup was extremely filling for a veggie soup. I asked my husband to buy us some bread to eat with the soup and he bought a huge baguette, I ended up eating only one slice. The soup had a lovely tomato taste but you could really feel the thyme and bay leaves on your tongue. I planned on adding some cream afterwards but it totally wasn’t necessary.

Ingredients

4 slices bacon, cut into small pieces
2 carrots, chopped
half an onion, chopped
1 tablespoon crushed garlic
1 tbs butter
1½ tomato ketchup
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
½ teaspoon dried thyme
1 bay leaf
20 fresh baby tomatoes (any kind)
2 tbs sugar ( to reduce the sour taste of the tomatoes)

First I boiled some water in the kettle and poured it in a bowl. I then added the tomatoes and let them stand there until the tomato skins started to come off. I then removed the tomatoes from the water and removed the skins.

Fry the bacon in a pan until browned then add the garlic, onions, red pepper and carrots, bay leaf and thyme and saute with a little butter for 10 minutes until the carrots are tender and the flavour is infused.

Add the ketchup. Squash the tomatoes and add to the mixture. Add the chicken broth and sugar and simmer over a low heat for 30 minutes . If your pan is to small you can transfer your mixture to a pot instead.

When cooked pour the soup into a food processor and puree. Now its ready to serve and enjoy!!!

Blue Milk inspired by Star Wars

January 5, 2017January 6, 20172 Comments

In the opening scene of Rogue One: A Star Wars story, you see a glass of blue milk on the counter in Jyn Erso’s childhood home. Blue milk is the milk from a Bantha, a cowlike creature in the world of Star Wars. Throughout the Star Wars series you could see blue milk in bars and in homes.

Picture source

Last week we went to see the new Star Wars film and I decided to make us some blue milk inspired by Star Wars. There is an amazing recipe for blue milk in The Geeky Chef Cookbook. The recipe from the book includes goats milk and blue berry syrup which gives it a peculiar taste. As goats milk isn’t readily available here in Korea, I tried a much simpler 3 ingredient recipe.

Ingredients

1 cup of milk

1 scoop vanilla ice-cream (you can add 1 tablespoon of honey to sweeten it a bit more)

3 drops blue food coloring

Method

Mix all the ingredients in a mixer and serve.

I hope that you will like this recipe and please feel free to share any of your favourite fandom recipe’s with me.

On the 22nd day of Christmas – Nutella Banana Bread

December 22, 2016December 20, 20162 Comments

I’ve had some banana’s laying around and I bought some Nutella this weekend because I wanted to make no-bake Nutella cookies but never got around to it, so I figured I’d use it with the banana bread. I absolutely love the idea of fruit breads and chocolate makes everything better… right?

The bread came out fruity, because of the chocolate being baked in the bread, it gives the bread a chocolatey crispy outside and soft and gooey inside. It was lovely.

INGREDIENTS.

6 ripe Bananas
2 cups flour ( all purpose)
1 cup sugar
250 grams butter
2 eggs
teaspoon vanilla essence
pinch of salt
1 cup Nutella
1 cup chocolate chips

Banana Bread

Mash the banana’s
Cream the butter and sugar together.
Mix the eggs in the butter mixture, add vanilla essence and salt. Add the mashed banana’s
Mix the flour with the wet mixture. Mix the chocolate chips into the dough. keep some chips to put on top of the bread
Put the Nutella in the microwave for 15 seconds, until it is soft enough to pour.
Pour half of the dough into a bread pan. Pour 1/2 of the Nutella over the dough and use a knife to make a design with the Nutella. Then add the rest of the dough on top and repeat the Nutella step.
Bakeat 350º for 50 minutes to an hour.

Take it out of the oven and let it cool before eating, the chocolate is very hot and you could burn if you’re too hasty.

On the 19th day of Christmas-Bake Day

December 19, 2016December 18, 20163 Comments

This weekend I started baking all those cookies for the kids. Luckily I’ve been freezing some cookie dough prior to this weekend, so I only had to unfreeze those and bake them. I stored them all in plastic with a little note with the dough’s name and bake time on it.