Chocolate zucchini muffins!
I had never thought it would be great till I baked at the first time a couple years ago.
They are moist and rich,
surprisingly no taste of zucchini even though they are in it quite lots.
If you follow my instagram, you know I have slightly diabetes due to my pregnancy.
So recently I bake only…well mostly…healthy things.
Trying to avoid sugar and less flour.
And if you consider your health like me, but you want delicious sweets recipe,
this is the one for you!
2tsp baking powder
100g almond powder
1tsp mixed spices
100ml olive oil
230g zucchini(1 middle size, shredded )
option : chocolate chips
Preheat the oven to 180c.
Shift all the dry ingredients together to a bowl.
Add olive oil, egg, vanilla and honey and mix well.
Then add banana and zucchini in.
Put them in the prepared muffin tins and bake for about 15 minutes.
(if you want chocolate chips, sprinkle over the muffins before baking)
I have never tried and I wanted to try.
I have to say I wasn’t so into fresh figs,
because they are not that sweet, not sour, no kick-ass taste,
just beautiful look.
But I love dry figs.
So I thought maybe if I roast them,
they taste better, you know, richer.
How you make is dead easy!
Preheat the oven to 180c.
You just cut them however you want and put them in a roasting pan.
Drizzle some honey and a bit of sugar over them.
I added rosemary for flavor.
Put them in the oven for about 30mins.
If you drizzle lots of sugar, it caramelizes so probably better,
but I need to cut sugar so I drizzle only a little bit.
But still they are much better than fresh figs!!
I served with homemade no sugar granola and greek yogurt!
I love this breakfast so much!
Healthy beautiful breakfast to brighten up the day!
Summer pudding is a traditional British Pudding.
It is very simple yet very tasty.
You would like it I promise!
This cute little pudding is made with bread and summer berries.
The person made this is genius!!
500g summer berries
2tbsp granulated sugar
4-6 thin sliced bread(remove the crust)
Pudding basin is ideal but you can also use big mag!
Butter and sugar on the basin and leave it in the fridge.
Make berry compote.
Put the fruits in a pan and add sugar.
Leave it for a while and simmer gently till dissolve the sugar.
Do not over cook, fruits have to be soft but still have shape.
Remove from the heat.
Divide the fruits and juice.
Cut the bread to fit the basin.
Put the bread into juice and let it soak.
Then line with the juicy bread and put the fruits in it,
and covered with remaining bread.
Place in a fridge over night with weight on top of the pudding to press down.
Turn out and serve with cream or Greek yogurt!
Who doesn’t love blueberry muffin?
This is one of my go-to recipe for weekend special breakfast!
I added some lemon zest for freshness.
By the way, did you know what is the difference between muffin and cupcake?
My daughter asked me about that, I wasn’t sure.
Cupcake is cake, muffin is bread.
That is the simplest answer!
60g butter melted
1/2 lemon’s zest
Prepare the muffin tin with 6 paper cases.
Preheat the oven to 200c.
Beat the butter and sugar, milk, egg, vanilla, lemon zest till it gets smooth.
Shift in the dry ingredients and stir until well combined and add the blueberries.
Spoon the batter to the muffin cases.
Bake for about 20 minutes.
Remove from the oven and cool for about 5 minutes.
Creme brûlée makes me want to watch Amelie!
This is one of the best dessert you can get at bistros in Paris.
Well, at least it is my imagination lol
I didn’t know creme brûlée till I went to Le Cordon Blue.
At the early class, I was shocked.
OMG! This is the best sweet I have ever had!!!!!!
Yes I had never known till then.
I had no skill of baking.
Most importantly, I had ZERO knowledge of baking until I entered Le Cordon Blue!!
So whenever I bake creme brûlée, I always think about the school.
How fun it was! How courageous I was lol
1 vanilla bean
70g granulated sugar
4 egg yolks
Split the vanilla and put the bean in a pan with cream.
Meanwhile mix egg yolks and sugar until it gets white.
When the milk is reaching to a boil,
mix in the egg slowly.
Let it cool and leave in a fridge at least 30 minutes.
I left it over night.
Preheat the oven to 120c.
Place the ramekins onto the baking tray.
Put the egg mixture into the ramekins,
pour hot water into the tray and come up to halfway up to the side of ramekins.
Bake for about 50 minutes.
Cool them down and put them in fridge at least 2hours before serving.
And use the touch to burn the sugar on top of creme brûlée.
I used icing sugar to make nice brûlée,
sometimes use cassonade.