Wafer Chocolate Bar
140g white chocolate
1/2 tbsp cream
1. Melt chocolate in a double boiler over low heat.
2. After the chocolate melts and while it is still boiling, dip each wafer into the chocolate.
3. Put all the coated wafers onto a wire rack or a plate. Put them into the fridge for a couple of hours.
137g Oreo Cookies
500g Philadelphia Cream Cheese
220g White Chocolate
250ml cream, lightly whipped
10g Agar Agar
3 cup water
1. Crush the Oreo Cookies into crumbs.
2. Melt the butter and mix with the Oreo Cookies crumb together. Press into the base of 21cm round pan. Chill until firm.
3. Beat the cream cheese with electric mixer until smooth.
4. Cut the Agar Agar into small pieces to make it easier to melt. Boil the water and put in the Agar Agar into the pan. Keep stirring from the bottom of the pan to avoid the Agar Agar to stick to the bottom of the pan. Keep adding water into small amounts if necessary. Keep boiling until all the Agar Agar has been melted.
5. Melt the chocolate and mix it with the Agar Agar, cream cheese, and the cream.
6. Turn off the heat. Pour it on the top of the Oreo Cookies base. Chill overnight until firm.
Note: You can replace Agar Agar with gelatine. 2 teaspoon gelatine dissolved in 60ml (1/4 cup) boiling water.
Dates and Nuts Cake
1 1/2 cup self-raising flour
50g butter, melted
3 eggs, beaten
42 dates, chopped into very small pieces
1 cup cashew nuts, chopped
1/2 cup almonds, chopped
2 tablespoon coconut oil
1 teaspoon honey
1/2 cup desiccated coconut
1. Preheat oven to 180C.
2. Mix all ingredients.
3. Line a baking tray of 12cm x 25cm with baking paper.
4. Pour the mixture into the baking tray.
5. Bake for 45 minutes or until cooked.
Green Tea (Matcha) Truffles
100g White Chocolate
1/6 cup thickened cream
4 teaspoon matcha powder
Desiccated coconut to coat
1. Put the white chocolate in a bowl and sit in boiling water over low heat until the white chocolate melt.
2. Pour cream in it and mix.
3. Mix it with matcha powder.
4. Line baking paper in a tray. Pour the white chocolate into the tray.
5. Refrigerate overnight.
6. Cut it into squares. Roll it into balls. Coat it with desiccated coconut.
7. You can store the truffles in an airtight container in the refrigerator.
Chocolate Chip Cookies
220g butter, softened
1/2 cup sugar
2 1/2 cup flour
1 egg, beaten
2/3 cup chocolate chips
1. Preheat oven to 180C.
2. Beat butter until light and fluffy. Mix with sugar.
3. Mix with flour. Add egg.
4. Add chocolate chips.
5. Knead into dough.
6. Form a ball of dough about 2cm in diameter with hands, flatten it, and put it on the pan lined with baking paper.
7. Do the same with the rest of dough.
8. Bake for about 30mins or until golden.
9. Cool them on the cooking rack.
10. You can store them in an airtight container up to 10 days.
Makes about 400g preserve
4 cups blueberries, frozen or fresh
2 cups sugar
1 cup water
Pint of Coriander seeds (optional)
1 hour 10 minutes
1. Rinse blueberries.
2. Boil the water in the saucepan. Dissolve sugar in the water.
3. Put the blueberries into the water. Bring to boil.
4. Reduce to low heat. Stir regularly.
5. Cook for about 1 hour 10 minutes.
6. Turn off the heat when you can use the spoon to draw a line in the pan. Add the crushed coriander seed if desired.
7. Meanwhile put a jar and lid in a pan with water cover the jar.
8. Boil the water.
9. Turn off the heat after boiled.
10. 10 minutes before the preserve is ready, boil the jar again for 10 minutes.
11. Take out the jar. Stand the jar on a towel to keep it warm.
12. Pour the preserve into the jar. Leave 1/4 inch from the top of the jar.
13. Take out the lid. Cover the jar with the lid.
14. Sit the jar in hot boiling water bath for 15 minutes to seal the jar.
Steamed Christmas Pudding
2/3 cup self-raising flour
2/3 cup plain flour
2 cups dried mixed fruits
1/2 cup dates, chopped
1/4 cup milk
3 eggs, lightly beaten
125g butter, melted and cooled
50g brown sugar
20g custard (optional)
2 hours 30 minutes
1. Line the pudding steamer with baking paper.
2. Put the 2 kinds of flour into a mixing bowl.
3. Soak the dried mixed fruits in water for 5 minutes.
4. Add the dried mixed fruits, dates, butter, sugar and eggs into the flour.
5. Mix until well combined.
6. Put the mixture into the steamer and smooth top with a spoon.
7. Leave at least 1cm gap at the top of the pudding steamer.
8. Put the steamer into a saucepan filled with water just over half of the height of the pudding steamer.
9. Bring to boil over medium heat. Add water if necessary.
10. Reduce heat to low and cook for another 2 hours.
11. Check regularly to ensure the water level is still at half of the height of the pudding steamer.
12. Insert a skewer into the pudding to check if it comes out clean.
13. Take the pudding steamer out from the saucepan.
14. Leave stand for 5 minutes then remove the lid.
15. Turn the pudding out into a plate.
16. Cut into wedges and serve warm (with custard if desired).