Halloween recipe - Easy Red Bean Bun Pumpkin Family

Ingredients:

265 gram All Purpose Flour

3/4 teaspoon Baking Powder

50 gram Brown Sugar

1 Egg

20 gram Red Bean Paste

3 Cashews

1 tablespoon Milk

Instruction:

Perfect dessert for fall - Fruity Rice Pudding

Ingredients:

165 gram Japanese Rice

3 Cups Whole Milk

2 cups Water

1/4 cup Dried Cranberries
1/3 cup Brown Sugar

1/4 cup Dried Raisins

1/2 teaspoon Ground Cinnamon

1/3 teaspoon Vanilla Extract

1/8 teaspoon Salt

Instruction:

Vegan Apple Pie

Ingredients:

Filling:

3 Mclntosh Apples

1/4 cup Brown Sugar

1 tablespoon Cornstarch

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

1/2 teaspoon Vanilla Extract

Crust:

350 gram All Purpose Flour

160 gram Apple Sauce

1/4 cup Vegetable Oil

1/8 teaspoon Salt

1/2 teaspoon Cocoa Powder

Green Food Colorant

Instruction:

Vegetarian - Spinach Cashew Tofu Soup

Ingredients:

8 ounces Spinach, rinsed and chopped

100 gram Tofu

1 cup Roasted Cashew

1 Onion

4 Garlic Gloves

20 gram Butter

1/2 cup Whole Milk

4 cups Water

1/2 teaspoon Salt

Instruction:

Popular dessert in Hong Kong - Sweet Osmanthus Soup Dumplings (酒釀丸子）

 

Ingredients:

dumplings:

1/3 cup Glutinous Flour

40 ml Water

Osmanthus soup:

1/3 cup Osmanthus Syrup

1 cup Water

Instruction:

Easy meal - Baked Zucchini with Sun dried Tomatoes

Ingredients:

4 Zucchinis, medium size

Topping:

1/3 cup Parmesan Cheese

5 Sun Dried Tomatoes

5 Garlic Gloves, minced

1/4 teaspoon Ground Black Pepper

Garnish:

10 Black Olive

Instruction:

1.  Mix all the topping ingredients together in a bowl.

2. Cut the each zucchini lengthwise.  Lay them on a baking sheet and brush some olive oil on top. 

3. Carefully sprinkle the topping on each. 

4. Bake them for about 20 minutes at 400F/ 200C.  Serve in warm.

Gift Box Cookies

Ingredients:

100 gram Unsalted Butter, cold

100 gram Sugar

1 cup All Purpose Flour

1 tablespoon Cherry Jam

1 tablespoon Cocoa Powder

Instruction:

1. Whisk butter and sugar together.

2. Add jam.

3. Sift in flour.  Mix the mixture into dough.

4. Dived the dough in halves.  Add cocoa poeder in one of the doughs.  Knead it until the colour well blended.

5. Place them into two separate zip bags.  Roll the purple dough into a 5mm sheet, and roll the cocoa dough into a 3mm sheet.  Refrigerate them until firm.

6. Cut the purple dough into 4 long strips.

7. Place one of the strips on top of the brown dough, messure, and cut out 2 brown strips with the same width and length.

8. Place a brown strip between two red strips.  Make 3 sets of these striped blocks.

9. Cut each block into halves .  You should have 6 striped blocks.

10.  Cut 3 brown strips in equal sizes.  Place each into two pieces of striped blocks.  Make 3 set of them.  Refridge them until firm.

11. Cut the strip blocks into equal size of cubes.  Place them on a baking sheet.

12. Cut the remining brown dough into a few thin strips, and then cut them into small traingles for the bows.  Place a tiny dough ball on each bow.

13. Bake for about 15 minutes at 335F/160C.

Ethan's smile is my gift.

Panda Butter Cookies

Ingredients: about 50 cookies

100 gram Unsalted Butter, room temperature

80 gram Sugar

1 Egg, whisked

120 gram Cake flour

1 teaspoon Cocoa Powder

Instruction:

1. Whisk the butter and the sugar together, until the mixture is soft and in pale yellow colour.  

2. Add in the egg, a little at a time.

3. Sift in the flour.  Mix it and form it into a dough with a spatula.

4. Take out 1/3 porton of the it and mix it with cocoa powder.  Wrap the doughs separately and then freeze them for at lease an hour before futher process.

Pre heat the oven to 355F/ 180C.

5. Take a teaspoon of the yellow dough.  Roll it into a ball shape.  Then, take a small porton of the cocoa dough, roll it into two small balls for the eyes and two oval shapes for the eyes.

6.  If the batch of panda cookie doughs are too soft by the time you finish the decoration, chill it for about five minutes.  Then, place it in the oven right away and bake for about 10 to 15 minutes.  Let the cookies cool compeletly before transfer them into an air-tight container. 

Breaded fish fillet

Ingredients:

6 pieces Frozen Sole, thrawed, washed, and patted dry

3/4 cup Seasoned Bread Crumbs

3/4 cup Flour

1 Egg

1/4 cup Whole Milk

1/2 teaspoon Salt

Vegetable Oil

Mayonnaise

Garnish:

1/2 half carrot, cut it into different sizes of stones

1 Black Olive, cut out one of the side as the eye

3 snap pea, washed and cut off both ends of each 

Instruction:

1. Boil the decorative carrot and the snap pea in a pot of water until they are cooked.  Run them under the tap water until they are cooled down.  Set them on a serving plate.

2. Set out two plates and a shallow bowl.  On one of the plate, combine the bread crumb and salt together.  Pour the flour on the other plate.  In the shallow bowl, whisk the egg and the milk together.

2. Add about 2 tablespoons of vegetable oil in a frying pan on the high heat.  When the pan is hot and ready, coat each sole with a thin layer of flour, dip it into the egg wash, and then coat it with the bread crumbs.

3. Fry the fillet for about 3 minutes.  Flip it over, and fry for another 2 minutes.  Remove it from the heat.  Serve it with mayonnaise. 

No Bake recipe - Chocolate Hazelnut Cake

Ingredients: (for about 8-10 people)

Cake:

300 gram Arrow Root Biscuits

3/4 cup Chocoate Chips

5 tablespoons Hazelnut Spread

1 1/2 cup Salted Butter, room temperature

3/4 cup Condense Milk

2 tablespoons Icing Sugar

4 tablespoons Cocoa Powder

* For the biscuits, baby biscuits or digestive biscuits will also do here*

Topping:

1/2 cup Chocolate Chips

1/2 cups White Chocolate Chips

4 tablespoons Cream/ Whole Milk

Strawberry men:

6 Strawberries

1 Apple

5 gram Chocolate Chip

Instruction:

1. In a plastic bag, crush the 3/4 of the baby biscuits into fine powder, and crush the rest into bigger pieces.  Set it aside.

2. In a large bowl, mix the rest of the cake ingredients together with a spatular.  Microwave the mixture for 1 minute.  Take it out and stir it again until the mixture is well blended.

3. Add in the crushed biscuits.  Mix it again.

4. Pour the chocolate biscuit mixture into a round container.  With the spatular, spread and smooth out the top of the mixture.  Wrap it and chill it for at least two hours.

5. To make strawberry men, use a small metal measure spoon, scoop out six balls of apple.  Soak them in a bowl of salted water to prevent from turning brown.

6. With the same metal measure spoon, gently scoop out a ball from each strawberry.

7. Place an apple ball in the hole of a strawberry.  Finish six of them.  Pat dry the excessive juicy on the strawberry men with a paper towel.

8. Microwave the 5 gram of choclate chips for 40 seconds.  With a toothpick, draw a face on each strawberry.

9. Take out the cake from the fridge.  Loosen the cake by cutting the round edge of the cake with a kinfe.  Turn the container over to flop the cake over onto a serving container.

10. Microwave the ingredients of the topping for 1 minute.  Whisk it until well mixed.  Spread the mixture on the cake evenly.

11. Place the strawberry men on the cake as your perference.  Chill the cake until serving.