No-bake Cheesecake (without cheese :o)


Whenever I make this, trying to describe it to people always gets me confused faces.

“What do you mean there’s no cheese… then what’s in it…”

Naturally, people would be so hesitant to try it as well. I remember making this for my family and they were so skeptical about it. Then they realised there’s nothing weird about it and the texture is just like regular cheesecake. Yes. If you eat this, you’re eating cheesecake without all the extra calories and without all that heaviness from the richness of cream cheese! I can’t tell you how much this means to me. I’m really not a cheesecake person but everytime I see the amazing flavours people come up with or that creamy texture, I wish I could eat it. I had a bad experience with it once so hence the staying off.


So I re-used this recipe but added melted dark chocolate to the yogurt mixture. Yes yogurt! I must say yogurt is an amazing ingredient because you can use it in everything – cakes, salad dressings, dips, as a substitute for cream. The list goes on.

I don’t really know why I made this yesterday. I think I was feeling a little sad and knowing my B loves cheesecake, my subconscious just made it happen. My random baking flings always seem to turn out well. I should have them more often :p

Call it lazy but I did not weigh out the chocolate or consult google as to how much I should use. So if you’re wondering how much to use, just melt a good quantity (go on, put those estimation skills to use!) and gradually add it into the yogurt mixture. Taste, taste, taste. If you have any leftover melted chocolate, that’s not a problem at all! Warm up some milk and add it to the chocolate = hot chocolate! Cut up some fruit and dip it in the chocolate = simple chocolate fondue! Or just eat it. Yeahhh go on, treat yourself. Lick the spoon. Use your fingers.


I was a bit worried it turned out a little thin but when I cut a slice it isn’t actually too bad. I love a good biscuit base anyway!

This ‘cheesecake’ cuts like cheesecake and eats like cheesecake. I hope I can convince you. It really is amazing. When I first made it I thought the gelatine would make it wobble like jello and make it sticky and shiz but it doesn’t do that at all.

Also it’s a lot healthier. Think about it – it’s just eating flavoured yogurt with crushed biscuits!


I laugh at my lack of decoration/equipment. Sometimes you just have to improvise!


So, have I convinced you yet?

Rosemary Soda Bread


Have I mentioned how much I love rosemary? It’s my favourite herb at the moment!

I once ate an entire box of rosemary biscuits in one sitting. Yep. I told myself to stop at 2 but it didn’t happen.

I had a bad experience with soda bread previously. An Irish friend gave us some and it was like eating baking soda. It was horrible.

I don’t know why I decided to bake soda bread this time round but I did some reading up on it and apparently if it’s bitter, there has not been enough acid in the mix to neutralise it. Obviously forgotten a bit of my chemistry lessons oops.

If you’re looking for a recipe that uses self-raising flour as well as plain flour and you don’t have buttermilk or milk to make a substitute, this is the recipe for you!


It has a close crumb texture, slightly denser than normal sandwich breads. I love cakey bread if you know what I mean. Ciabatta and breads that are very hollow/holey, hm. Not much of a fan.

170g wholemeal self-raising flour
170g plain flour
1/2 tsp baking soda
1 tsp salt
1-2 tsp dried rosemary (I started with 1 tsp and added extra because it didn’t seem like there was enough rosemary)
145ml milk
145ml plain yogurt

*I used skimmed milk and 0% fat yogurt

1. Preheat oven to 200C. Whisk together the milk and yogurt in a bowl/jug. In a large mixing bowl, whisk together the flours, baking soda, salt and rosemary.
2. Make a small well in the centre of the flour mixture and gradually pour in the milk-yogurt mixture while stirring with a wooden spoon. I recommend switching to using your hands to get the dough together. Some recipes ask to knead the dough slightly but I don’t think it’s necessary as the raising agents would help give fluffiness to the bread. 
3. Shape into a ball and flatten slightly. Use a sharp knife to cut a cross on the top. Bake for 30 mins until golden brown and the bread sounds hollow when tapped on the bottom. I turned my oven down to 180C for the last 10 mins to prevent it browning any further, depending on your oven you may need to do that. Just keep an eye on it!

Even though it’s sort of a savoury bread, I ate it with blueberry jam (my favourite jam) and it was perfect!

I confess, this bread did not last long at all. At. All. I ate it all by myself over 2 days. Or 1.5 days to be exact. I ate half of it once it was cool enough and then the rest of it with soup the next day. Do I scare you? Don’t worry, I’m still a normal human :)



Random photo of my table when I was having lunch! I’ve treated myself and bought new green tea that has matcha in the mix <3

Happy Easter Holidays everyone! (If you’re a student that is)

Red Velvet Cupcakes (the natural way)


Red Velvet Cupcakes with stabilised Coconut Whipped cream.

A bit of a twist with the stabilised whipped cream. I chose this as my mum does not like frosting and neither do I, so the traditional cream cheese frosting would’ve been a bit much.

I wasn’t really for the idea of getting a bottle of food colouring just to use a few drops to make these cupcakes so I looked for alternative recipes using beetroot! Once again, veggies in mah cakes but they always make your cake deliciously moist. 

I’ll have you all know that red velvet cakes weren’t actually red to begin with. Due to the chemical reactions with the raising agents in the cake, it turned out slightly red but it was more of a brick-red rather than a bright red that you get today. Then people started using beets to get a darker red and today we use food colouring. Obviously you will not get as bright a red using beets but for me I’d rather go with a natural food colouring!


I think they turned out a nice red, no?

It was my first time frosting cupcakes too! I don’t have a palette knife so I was a little worried I couldn’t get the control I needed but it worked out fine with a butter knife.


So, stabilised whipped cream.

I think it’s the best thing ever.

As I said, I’m really not a frosting kind of person. Neither am I a cream person so if I have to, I usually prefer a light whipped cream. Obviously you can just whip up some cream and top it on a cake. However if you’re thinking of keeping the cakes for a day or two, it’s not going to hold up. I’ve done my research and there’s 2 ways you can stabilise whipped cream – corn starch and gelatine. I went down the gelatine route and it’s so, so simple you have to try it if you’re looking for something light to frost cakes. Also, whipped cream is so versatile to play with flavours! Hence, the coconut flavour ;)


Carrying on with the topic of coconut, you can actually use coconut cream to make coconut whipped cream! The only thing is you need an extra day. Why? You need to set a can of full-fat coconut milk upside down in the fridge overnight so that you can get the water and cream to separate.

Coconut Whipped Cream
Heavy cream or Whipping cream
Icing sugar
1-2 tsp coconut extract
1/2 tsp gelatine
1 tbsp boiling water

1. Dissolve gelatine in boiling water and allow to cool slightly. If it cools down too much and hardens, simple reheat. 
2. Whip the cream and when it’s beginning to thicken, sift icing sugar to taste. Continue to whisk, pouring in the gelatine gradually. Just before you achieve stiff peaks (making sure not to over-whisk!), add the coconut extract to taste. 

I’ve not included the red velvet recipe because I think I could find a better one, however if you’d like it do drop me a message and I’ll be happy to send you the link :)

I really really can’t stress how much you should try stabilised whipped cream! It’s so good. The next thing I’ll have to try is coconut whipped cream using coconut cream!

Coffee & Walnut Cupcakes


This week has been pretty hectic and I decided to treat myself by baking. Some people find it stressful but I find it therapeutic and relaxing :)

You can always find me looking very intensely at my phone or laptop and you’d think I’m busy emailing or reading up on something. I guess you could say that – busy reading up on recipes! Especially when I’ve decided to make something, I actually search up multiple recipes and compare them to see which may be the best. Sometimes I even do recipe mash-ups haha!

This week’s cake is something I’ve never tried making before. I absolutely love coffee walnut cakes if they hit you well with coffee flavour and have walnut in the cake. I’ve had trouble getting flavour into cakes, especially with citrus fruit I can never seem to get enough of the flavour in the cake. I was worried with this cake as well since most recipes call for espresso powder and I didn’t have any. IMG_5859

I was initially going to make an 8″ cake but I figured if I was giving them away, making cupcakes would be so much easier and neater. I got very excited by that thought because that meant making an icing or frosting! Which is also something quite new to me. I couldn’t decide on a buttercream frosting or just an icing sugar glaze but seeing as my cupcakes had such flat tops and it was getting late, I thought the glaze was a better option ;) Didn’t want to risk messing up frosting with just a jam knife in the flat!

Ingredients (this makes half the original recipe)
112.5g butter, softened
112.5g caster sugar ( I used a mixture of caster and brown sugar because I ran out)
2 eggs, room temperature
2 tsp espresso powder dissolved in 1 tbsp boiling water (I used 3 heaped teaspoons of instant coffee, more could be better)
100g plain flour
1/4 tsp baking soda
1 1/4 tsp baking powder
25g walnuts, chopped plus extra to decorate
1/2 – 1 tbsp milk
Icing sugar

1. Preheat oven to 180C. Line cupcake tin or grease an 8″ cake tin, lining the base with baking parchment as well. In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well. Add in 1/2 tbsp of the coffee mixture and mix well.
2. In a separate bowl, whisk together the flour, baking soda and baking powder. Sift flour mixture over the wet ingredients and fold in until well combined. Add milk slowly until you get a soft, smooth/creamy consistency. Finally, fold in the chopped walnuts. 
3. Scoop into prepared tin and bake for 12-15 mins (cupcakes) or 20-25 mins (8″ cake) or until a toothpick inserted in the centre comes up clean or with a few moist crumbs.
4. When the cakes have cool completely, sift icing sugar into a bowl and add water 1/2 tsp at a time until you get a thick and slightly runny consistency. Add the remaining coffee mixture to taste.

*The original recipe used a food processor to blitz everything together, pulsing the walnuts until they were flour-like. I don’t have a food processor so I used the method as above. Also, chop the walnuts up to a size that you’d like :)


In order to have cut the cake in half, I took off the walnut on top teehee.

Funny story: I saved this cut one for myself, intending to eat it after college when I get home. My mum asked me after seeing it in the morning if I was going to eat it. I thought she meant there and then so I said no. When I got home both cakes (I saved 2 for us giving the others away) were gone so I asked if she ate them and then she goes “Yeah. Oh you haven’t eaten one?” :/

I guess that means the cakes were good but sadly I didn’t get to eat any!


Recipe was taken from this amaaaaazing blog. Please do check her out! She’s got really lovely things she’s made and her photos are gorgeous. Just so gorgeous!

Chinese New Year: Pork Dumplings


Being away from home means I don’t get to celebrate Chinese New Year with family. Mostly bummed because I don’t get any of the glorious food. It’s been 3 years now since I had any of it. I loved going visiting because you always get offered goodies and with my sweet tooth, it’s always a good thing.

This year, seeing everyone having so much New Year fun as well as being in a city where there are Asian supermarkets I decided to make some effort. I say ‘some’ but it’s really just me making what I want to eat – dumplings. I think dumplings are currently on my list of favourite foods. I’m not really a ‘favourite food’ kind of person but rather I go through phases of wanting to just eat one particular thing the whole time.


I’ve been really excited to make dumplings because there’s so many ways to wrap/fold them! The one’s that are pleated were done by my mum. I did the simple purse-like folds which look so elegant. I found the whole folding process really calming as well. Yep that’s me for you, food makes me happy.

The best thing is that you can make dumplings in advance. I made these in the afternoon in preparation for dinner so all I had to do was just get a pot of water boiling and cook them. Furthermore, you can freeze them on a tray/plate and once they’re frozen solid, put them in a freezer bag. Your very own frozen dumplings! Amazing.


I’m just singing praises for dumplings right now but they’re just so versatile! You can fill them with anything , like really. Mushroom and tofu or pork and chives or chopped up veggies. It’s just up to you.


*happy dance*

220g mince pork
100g spring onions
1 tbsp sesame oil
1 1/2 tbsp soya sauce
1 tbsp rice vinegar
2 tsp arrowroot
Dumpling skins (20-25 skins would be good)

Note: All the quantities are just a rough guide as I find with Chinese cooking a lot of it is eye-balling and tasting.


I almost forgot to mention! The dipping sauce! It is just as important as the dumpling itself. Don’t worry, it’s nothing complicated. Literally takes 5 minutes to make or rather, put together.

All you need is finely slices ginger, soya sauce and rice vinegar. I’d say 1tbsp each of soya sauce and rice vinegar then add according to your taste.

And finally,

Happy Chinese New Year everyone! 

Butternut Squash Gnudi

First of all, I want to say how happy I am that these were a success.

After a day of rehearsing in my head the timings and all that (I was also pan-frying fish), everything went so well!

The thing I find about cooking stressful is the timing. I’m really on about having all the food on the plate hot and nothing lukewarm at all. Hence I’m always like “OKAY DINNER IS READY PLEASE COME AND EAT IT NOW.” whenever I cook for the family. Oops haha!


I don’t really know the definition of ‘gnudi’ but I think it means something like ‘naked pasta’? From reading what some people say, it’s like the filling of ravioli and so a pasta without the ‘skin’. It’s almost like gnocchi but softer and lighter since there isn’t as much starch in it.

I really enjoyed eating this. It’s really comforting and could even make a good snack in my opinion!

Ingredients (serves 3)
2 cups butternut squash mashed and possibly drained of excess moisture
1 1/4 cups parmesan, grated
1 large egg, lightly beaten
1/2- 3/4 cups plain flour
2 tbsp butter
10 or more sage leaves

1. Heat a pot of salted water and bring to a boil. 
2. In a bowl, mix together the squash, parmesan and egg. Add 1/2 cup of flour and mix well. Add another 1/4 cup if needed to form a sticky ‘dough’. I say ‘dough’ because it’s really more like a paste. Test the consistency by dropping a small ball in the boiling water. It should hold it’s shape.
3. Meanwhile, heat butter in a pan until it begins to brown. Add the sage leaves. Remove from heat.
4. Cook the gnudi for about 2 mins or until it floats to the surface. Remove with a slotted spoon and toss in the sage butter. Serve immediately. 

With this I feel confident about trying out gnocchi now. They’re really so good and I love how I got them to be in quinelle(?) shapes!

Fluffy Greek Yogurt Pancakes


One of the most important days of the year is coming up real soon.

Pancake Day. Or Shrove Tuesday if you’re familiar with that.


If you’re a busy bee like me, it may not be possible to make pancakes on the day itself. So I make them in advance. As an excuse to have a nice breakfast as well.

I’ve been using this recipe for ages and came across this new one on Tumblr one fine day. I’m always up for using yogurt in baking or substituting ingredients to make the end product healthier. I would say this pancake recipe is pretty healthy and good for you! Or maybe I’m just lying to myself to make myself feel better about eating them hoho…


Topped my beautiful stack with the remaining Greek yogurt swirled with some blackcurrant jam and a tiny (don’t judge it’s tiny-ness) drizzling of honey. I know this may sound odd, but I don’t fancy honey. It kinda smells weird…

Pancakes are just so versatile and fun. You can put anything in them. They can be breakfast, lunch, dinner and dessert. A 4-in-1 whoohay!!! Okay, clearly getting too excited. I mean, they’re so yummy I just. Can’t.

1 cup self-raising flour (I used wholewheat self raising for that extra healthiness!)
1 tsp baking powder
1/4 tsp salt
1 tbsp brown sugar
*sprinkling of cinnamon (just because I love cinnamon)
1 large egg
1/2 cup non-fat Greek Yogurt
1/2 cup milk (use skimmed for a healthier option)
1 1/4 tbsp vegetable oil
1/3 – 1/2 cup fresh or frozen berries of your choice
2 tbsp chocolate chips 

1. In a mixing bowl, whisk together the dry ingredients. Using a measure jug/cup or another bowl, whisk together the wet ingredients.
2. Add the wet ingredients to the flour mixture. Use a wooden spoon to stir until just combined. The mixture will be thick and don’t worry about the lumps. Fold in the berries and chocolate chips, taking care not to bash up the berries (yeah we can get a little too excited about food sometimes).
3. Heat a pan over medium heat and grease it lightly. Use 1/4 cup of batter for each pancake, spreading it out slightly. Cook for 3-4 mins or until golden brown. The batter may not bubble because of the thickness. Flip and cook for another 1-2 mins. 
For those who make pancakes regularly or have just made them enough times to notice, the very first pancake is always ugly. Okay, maybe ugly is too strong a word but it never browns evenly! Compare photo #1 and photo #2. Anybody can tell me why? What’s the science behind this pancake mystery?! Not that I’m very concerned about it but it’s just interesting hmm…


If that can’t convince you (if you need any convincing at all), then I really don’t know what can. Oh my mama.

I don’t have the best plates or deco for photos but I like to tell myself the food will speak for itself. In this photo I think it’s saying “Eat me, Human.”


Are you a fluffy all-American pancakes kinda person or a French crepes kinda person? I think it’s wonderful how every country has their own version of what a pancake is.


Today is actually the first time I’ve eaten 4 pancakes in a stack :o In my family we usually put all the pancakes on a plate and then eat them one piece at time. I can finally say that eating them in a stack is 1) so much more efficient 2) prevents any dispute on who has more or fewer pancakes 3) so much more satisfying *dreamy face*

Just seeing my knife sink into that pillowy fluffiness (I could even replay it in my head in slowmotion). Oh my days. Somebody help me. I’m going to end up obsessing over food in my own kitchen one day. Goodbye society. Goodbye social life. Hello food.

And also, I have no shame in smears on my plate. I’m that person who scrapes up every last bit of dessert on her plate. I don’t get why people don’t really. It’s such a waste. Even more so when you’ve paid for it! Hurhur.


So this Tuesday get creative with your pancakes and if you can, make your own from scratch. It’s really worth it, trust me. <3

Lime, Yogurt & Olive Oil Cake


Happy Birthday to me, Happy Birthday to me!


I baked my own birthday cake. #noshame

Initially I was going to make a chocolate cake. But after this whole bad dessert incident at a restaurant which resulted in me feeling really ill from chocolate, no way. Furthermore, I love love love citrus-y cakes! Although I struggle with getting enough of that tangy flavour in the cake :(

Lemon drizzles are amazing and delicious but LIMES. My, my. There’s something about limes that puts them 5 steps ahead of the game with lemons. I would drink limeade rather than lemonade to be honest. Funnily enough, I used to hate citrus fruit. Especially oranges. I thought they were the worst thing ever. In retrospect, I think I just always had a sour orange…


Pretty pleased with this second attempt with using olive oil and yogurt in a cake. Although I really am not gonna lie and try to fool you guys but you can see how the base of the cake kinda got a bit squidged up = very moist. I am thinking it’s either the addition of a couple tbsp of plain natural yogurt (I didn’t have enough Greek yogurt) or the fact that my mixing bowl is too tall/narrow that when I add wet ingredients to dry ingredients I end up with an annoyingly lumpy mess. Anyway, not to worry. The first time I made an olive oil & yogurt cake I got this very weird textured cake… no idea what went wrong.

The cake is light, fluffy and moist. It would make a superb tea cake. No correction. It would make a lovely anytime cake. Because let’s face it, we all can have cake at any time of the day. Wait, did you say you can’t? I’m sorry for you then.

1/3 cup olive oil
1 cup sugar
2 eggs
1 cup full fat Greek yogurt
zest of 1 lime (I’m pretty sure the more the merrier for a stronger lime flavour)
1/4 cup lime juice
1 3/4 cups plain flour (218.75g)
1 1/2 tsp baking powder
1/2 tsp salt

1. Preheat oven to 180C. Grease a 9″ round tin.
2. In a bowl or a large measuring jug, whisk together the sugar and oil. Add the eggs, followed by the yogurt and finally the lime juice and zest.
3. In a large mixing bowl, sift in the flour, baking powder and salt. Add the wet ingredients to the dry ingredients and fold in until just combined. Don’t over mix!
4. Bake for 45-50 minutes or until top is browned and a toothpick inserted in the centre comes out clean or with a few moist crumbs. Allow the cake to cool in the tin for 5 minutes before removing to cool completely on a wire rack. When cake is completely cooled, sprinkle with sugared zest (one part zest : 2 parts sugar)

I took this recipe from this foodblogger and sadly, her cake is so much prettier than mine!


Same slice from a different angle just because I can.

I was being all ambitious thinking of making candied lime peel but it’s just way too much effort. Plus, the sugared zest looks a lot prettier. The sugar almost looks like snow!


So it’s coming to the end of my birthday and I’ve learnt one thing, or rather reminded myself of this one thing –

Be satisfied with what you have and be happy with the little gifts life gives to you. 


Yes I cut all that with my little paring knife.


(End of the post and I just realised how ridiculously little of the sugared zest I sprinkled on the cake…)

Cinnamon Muffins


So I finally got myself a 12-hole muffin pan. Yes.

I mean I have one in Singapore but not here in London.

I decided to christen it with this super simple muffin. It was a fine, fine day and I wanted something cinnamony and I was also craving cake. What else would be better than cinnamon muffins? Well… churros actually but I wasn’t going to go through all that hassle of making them!

I don’t know about you but I find the cracking on the tops really inviting.


Aw yeah. Close up of that craaaaaaacked top.
1 1/2 cups flour (187.5g) 
2 tsp baking powder     *if you only have self-raising flour, omit the baking powder
1/4 cup white sugar
1/4 cup brown sugar
pinch of salt
1 lightly beaten egg
1/2 cup milk
1 heaped tsp cinnamon
113g butter, melted

1. Preheat oven to 180C. Mix flour, baking powder, salt and cinnamon in a bowl. 
2. Whisk together egg, sugar, milk and butter in a measure cup or another bowl. Add the wet ingredients to the dry ingredients and fold in quickly. I’d say a maximum of 10 folds. Lumps are fine!
3. Spoon into prepared muffin tin and bake for 10-15 mins or until tops are set and edges are crisp.

Remove from tin and allow to cool on a wire rack.

Makes 9 muffins
The muffins taste like cinnamon pancakes and are amazing warm. As I was eating one I almost tasted banana and wondered if anyone has tried making cinnamon banana muffins. I’m sure if I consult google there’d be tons of recipes available.

So if you’re craving cinnamon and haven’t got much time, I suggest you give this recipe a try. It’s super basic but sometimes cravings just need to be satisfied.


Gingercake again!


Doesn’t it look so beautiful? The colour of it is just so inviting, well to me at least.

I realised that I’m very drawn to ‘dark’ versions of food if that makes any sense at all. Such as, dark chocolate, dark rye breads, chocolate cakes that are as black as night. There’s just something about the colour that calls out to me.

Anyway if you can’t tell, I’m back in London and hence decided to try the same gingercake recipe but using black treacle and dark brown sugar. It definitely intensified the rich, almost bitter taste of the cake. I also used fresh grated ginger and the cake has more spice to it.

Loving the end product of my efforts because the process of making it was hell. Okay, I exaggerate but my goodness me! Black treacle is a b*tch to work with! Thankfully I oiled my measuring cup prior to spooning it in because it did make it easier to get out of the cup. While I was struggling with the treacle then did I remember the spoon-in-hot-water tip. Yup. Strands of treacle EVERYWHERE. But that’s alright, just more time spent on clean up.


Look at that moist texture. Nomnomnom.

It is less wet on the top this time round, possibly because of the tin and oven, but it’s still soft like the first time I made it.

Because I know not many people appreciate the rich taste and I’m going to have to eat this all on my own, I’ve cut it up into quarters and thrown them into the freezer. Brilliant! That means whenever I have a ginger cake craving, I can simply just defrost some.


Happy Days!