Saturday, 31 October 2015

Zombie Brain Cupcake

Hellloooooo! Halloween has always been my favourite festival, what are you guys planning to do tonight? Today's video is gonna be a bit spooky so beware before you watch it :P 

First of all you will need to make some red velvet cupcakes:


60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar

1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Beat butter and sugar on a medium speed until light and fluffy.Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
3. Spoon the mixture into 10 paper cases and bake in the preheated oven for 20–25 mins. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
4. Meanwhile you can start making the cream cheese frosting; Beat 300g icing sugar, 50g unsalted butter, 125g cream cheese and few drops of red food colouring together with a electric mixing. Place it in the fridge before use. To prepare edible blood: Mix 1/2 cup syrup and 50ml liquid food dye together in a stain safe bowl.

5. When the cupcakes are cold, pipe the frosting on the cupcakes. Starting at one end of the cupcake, pipe (10/12 tip) up and over the mound, and around the outside edge, meeting back up with the starting point. This will be one "hemisphere" of the brain. Repeat for the other hemisphere. Fill in the outline with a zigzag motion, until the brain is complete.

Thursday, 15 October 2015

Eggless Chocolate Mousse

This is a very easy, rich and delicious where you can make it in 20 minutes. This recipe contains no eggs or gelatine and you can serve with whatever fruit you like.


100g 70% dark chocolate (you can use milk chocolate or white chocolate)
200ml Whipping cream
1 teaspoon sugar (add more sugar if you prefer sweeter mousse)


1. Break chocolate into small pieces into a heatable bowl.
2. Add whipping cream to the chocolate.
3. Melt them in the bowl over a pan of simmering hot water until chocolate melt.
4. Put the mixture into another bowl and start whipping it until the mixture gets thinker.
5. Pour the mixture into serving glasses and leave them in the fridge for 3 hours.
6. Decorate with whipped cream and garnish with grated chocolate.
7. Serve chilled.

Wednesday, 14 October 2015

No bake oreo cheesecake


12 Oreo cookies
15ml Melted butter


200g Cream cheese

3tbsp confectioners sugar
Half of gelatine sheet 

1tbsp cold water

300ml Whipping cream

8 Oreo cookies




1. Add 12 Oreo cookies to a food processor or the tool of your choice, crush them up until then turn into sand consistence.

2. Add in 2 tbsp of melted butter. Mix it together until it resembles a wet sand. 

3.Add it to the bottom of a spring form press it down with a spatula. Leave in the fridge to chill

4. Add the whipping cream to a mixing bowl, beat it until it doubles in volume and peaks form.

5. In another mixing bowl, put the cream cheese and confectioners sugar together, mix until it's well combined and creamy. Add the whipped cream to the cream cheese mixture and beat it together.

6. Break up the some oreo cookies into tiny bits and melt half gelatine sheet with 1 tbsp water then add it into the cream cheese mixture; Fold everything into the mixture.

7. Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out with a spatula and top it with bits of Oreo cookies.

8. Place it in the fridge and chill until it's set. This should take 5 to 6 hours but overnight will be better. Serve and enjoy your no bake Oreo cheesecake.

  Deep fried oreoOreo Tiramisu
Oreo Cheesecake            Deep Fried Oreo                   Oreo Tiramisu

 Oreo Tiramisu Pie Oreo Serradura
Oreo Tiramisu Pie           Oreo Serradura

Saturday, 16 May 2015

Quick Braised Salmon and Lettuce

Quick and easy dish for a lazy day.

Ingredients(Serve 2):

1 cube of butter
Half of an onion, chopped
1 clove of garlic, chopped
1 small carrot, chopped
1 chicken stock pot
2 skinless salmon fillets
Pinch of sea salt and black pepper
Half of iceberg lettuce, trimmed and chopped
Chopped rosemary


1. In a large pot, melt butter over medium heat, add garlic and onion, cook for about 2 minutes. Add carrot and chicken stock pot and cook until the onion has softened, stirring occasionally.
2. Season salmon fillets with salt and pepper and add to pot, cover and cook for 3 minutes.
3. Add lettuce, cover and cook until lettuce is wilted and salmon is cooked through(about 8 minutes). Sprinkle with chopped rosemary, serve with broth if desired.

Saturday, 9 May 2015

Green Tea Waffle Honeycomb Ice Cream Sandwich

Waffle to begin an indulgent weekend.

Ingredients(Serve 2):

200g Flour
1tsp Baking powder
3tsp Green tea powder
1 Egg
Pinch of salt
50g Light brown sugar
10g Butter (Melted)
200ml Milk
2 scoops Honeycomb Ice cream(or any other flavor)

1. Preheat waffle maker.
2. In a large bowl combine flour, baking powder, green tea powder and salt. In another bowl, beat egg and brown sugar until fluffy, then beat in milk, and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the waffle maker with a little melted butter and cook it until brown.
3. Put the ice cream in the middle of the two, serve with toppings of choice, I served mine with whipped cream and honey.

Friday, 8 May 2015

Eggs Benedict

It's Fridayyyyyyyyyyyyy! 
Classic brunch for my day off.

Serve 2


1 Spring onion
olive oil
150g baby spinach
1/4 lemon
1 English Muffin (cut in half)
2 Eggs
25g Curing ham (You can use smoked salmon or bacon instead)

For the hollandaise:

25g unsalted butter(melted)
2 egg yolks
1 teaspoon mustard
Malt vinegar


1. Preheat the oven to 120ÂșC, warm the muffin and ham in the oven.

2. Trim and finely chop the spring onion and put them into a frying pan on medium heat with a little bit of oil. Add the spinach and pinch of salt and pepper. Cook until the excess water has cooked away, keep warm.

3. To make the sauce, put egg yolks into a none stick sauce pan, add a bit of water and whisk with a spoon of lemon and mustard. Pour the melted butter into the mixture, mix well. Then add a splash of vinegar and season to perfection. Keep warm and stir it occasionally, you can loosen the sauce with extra splash of water if needed. (You need to keep whisking the sauce otherwise the sauce will be curdled.)

 4. Fill a sauce pan with boiling water from the kettle, bring it to a light simmer over medium heat, add a small dash of oil and a pinch of salt. Crack your eggs individually into a cup, create a gentle whirlpool and gently pour one into the water. Leave to cook for about 3 minutes.

5. Carefully remove it from the pan with a slotted pan, cut off any wispy edges with the edge of the spoon, drain onto kitchen paper. Repeat the same steps and cook the other egg.

6. Divide the spinach and put them on top of the muffins, then add the curing ham, poached egg and spoon a tablesppon of holladaise over each one.

Saturday, 2 May 2015

Escalope of chicken with rocket


For the chicken
  • 3 pieces of skinless and boneless chicken thighs
  • (you can use chicken breast for a better looking result, but I had chicken thighs left over)
  • 5 tbsp plain flour
  • 1 egg, beaten
  • 170g breadcrumbs
  • salt and pepper
  • bunch of basil, chopped
For the salad
  • olive oil, for drizzling
  • splash balsamic vinegar
  • 100g wild rocket
  • 80g/3oz freshly grated parmesan, to serve
  • Method:

1. Flatten each chicken thighs with a rolling pin until it has widen and thinner(this is called an escalope), season the chicken with black pepper, salt and chopped basil.

2. Dredge each chicken in the flour and shake off any excess. Dip each chicken in the egg, then dredge it in the breadcrumbs until completely coated.

3. Pan fry the chicken pieces over medium heat for about 4-6 minutes on each side, or until the breadcrumbs are crisp and golden brown.

4. Then put on a baking tray and cook in the oven for 15 minutes on 150 degree.

5. For the salad, mix all the salad ingredients together in a large bowl

6. To serve, place salad into the centre of each serving plates then place the chicken on top.