31 Dec 2012


The clock hasn't quite struck midnight but I can already hear the fireworks cracking down my street. 2012 has been a year of self reflection, improvement, chances and decisions. I'm glad I've been able to complete one of my goals before the year end and I'll be showing you soon (hopefully).

Here's to 2013, another year of adventure and stories to tell. 

Thank you for visiting throughout the year and I wish you have a good one too!


This white-brown cow, amongst hundreds of other cows was spotted during a recent road trip to Wilsons Promontory. His friend looked like he was going to attack me...  

18 Dec 2012

cheesecake, round three

First cheesecake, disaster. Second cheesecake, can't say no to Bill Granger's. Third cheesecake, nailed it! 

Including a portion of tofu in the mixture made it light and smooth compared to the first no bake cheesecake I made. As a tofu lover I would say tofu is quite neutral in terms of flavour, so even if you do hate it, fear not, as the taste will be dominated by the other ingredients.

I can't say it's one hundred percent perfect yet, as the flavour resembled more like the Greek yoghurt I had mixed in, but nevertheless it was a refreshing dessert for the heat wave we had last week. As requested by my cousin, I'll be making this again when he flies back to at the end of the month. Let's see how I can take this base recipe up a notch.


Lemon Tofu Cheesecake adapted from cookingwithdog youtube video
makes 1 x 17cm x 4.5cm round; serves 12

100g crushed biscuit crumbs
50g unsalted butter, melted
250g cream cheese, at room temperature
250g silken tofu
170g Greek yogurt*
50g caster sugar
zest of 1 lemon
50ml lemon juice*
10g gold strength gelatin sheets, bloomed**
100ml thickened cream, warmed just below below boiling point

Place an (adjustable) cake ring on top of a plate. Mix biscuit crumbs and unsalted butter thoroughly. Press crumbs evenly, forming a base on the plate and refrigerate until required.

In a food processor, blend cream cheese, tofu, yogurt, sugar, zest and juice until smooth. Meanwhile, squeeze the excess water out of each gelatin leaf and stir to dissolve in the heated cream. Add to cream cheese mixture and blend until well combined.

Pour mixture into the cake ring, smooth the top and refrigerate until set (around 3 hours or so).

Moisten a silicon spatula and gently push down on the sides to release the cheesecake from the cake ring. Lift ring and cut cheesecake into individual portions using a warm, moist knife, cleaning with each cut.

*For a less tart taste, use plain / vanilla yogurt and reduce lemon juice by half.
**To bloom gelatin sheet, submerge in a small bowl of water and let it soften completely.

9 Dec 2012


I didn't think to make crepes anytime soon, until I saw Evan's post the other night. I haven't made crêpes in a long time. The last time I remember making it was on two separate occasions. Both crêpe cakes. Once at an old friend's 18th, where it was declared orgasmic by a handful of (drunk?) teenagers and during the end of high school gathering at my place. Lots of oohs and aahs when it was being sliced.

The recipe that I continue to use today comes from Michel Roux's Only The Best. It's been good to me and I don't think I'll ever use a different recipe. The first crêpe will always be ugly, but it gets better after that. Thin, bubbly crêpes with flaky sides. A few tips, lightly grease the pan (even if you're using a non-stick) after each crêpe, be quick and don't be afraid of burning yourself. 

As for the sauce, throw in a chunk of butter after reducing orange juice, zest and rosemary syrup. Velvety and slightly bitter. Next time I think I'll strain my sauce for a smooth finish.

Here's another crêpe recipe by Michel Roux.

6 Dec 2012

infusing honey

December rolls around and I catch the flu bug. The days of tasting nothingness. My taste buds have returned but I still sound like an ugly toad. I remember making this lemon honey syrup for summer last year but the thought of adding in herbs came in from Sun's tweet

When diluted in water, it soothes the throat when your sick and provides a refreshing drink to beat the heat.

Re-reading J.D. Salinger's The Catcher in the Rye whilst listening to Dexys Midnight Runner's Come on Eileen and Imagine Dragons' It's Time. The Perks of Being a Wallflower's influence, I think so, very much, yes.

Too-ra-loo-ra, too-ra-loo-rye, aye
And you'll hum this tune forever


Lemon & herb honey

Arrange thinly sliced lemons and fresh herbs (a spring of rosemary & a few sprigs of thyme) in a small glass jar along with the any leftover lemon juice on the chopping board. Fill the jar to the brim with honey, screw on the lid and turn it upside down for a few minutes allowing contents to mix together. Turn upright and refrigerate. 

On the following day, the infused honey will become like a watery syrup. Dilute a few spoonfuls in a mug with hot or cold water.