Hello! 

I'm trying to remain consistent with my blog-posting (1 post a week!) so here is a recipe of tiramisu which I created sometime last month. This is an alcohol and egg-free recipe however it is not vegan as I used heavy cream. Feel free to use and share. 

The recipe is as below:

250g mascarpone cheese

300ml double cream

2 tbs brown sugar

1 packet lady fingers

3 tsp ground coffee

3 cups water

1. Boil coffee and sugar together with the three cups of water. Let it cool for 1-3 mins.

2. Whip the cream until medium peaks are formed ( or hard if you prefer a more solid layer) then fold it in mascarpone.

3. Soak the fingers in the cooled coffee-roughly 10 seconds each.

4. Arrange soaked fingers in a container for the first layer of tiramisu. I used an 8x8 pyrex container. I think a clear container would make the tiramisu look more appealing as you get to see the layers.

5. On top of the fingers, spread the mascarpone mix. Remember not to layer too thickly as you may run out of the cream for the following layers. Just make sure you cover all the finger bits.

6. Sprinkle the almond and cocoa powder with some grated dark chocolate.

7. Repeat steps 4-6. Refrigerate overnight before consumption. The longer the storing the better the taste. But not too long as it contains cheese and cream. Best within 4-5 days.

Enjoy ;)

Yours truly,

A.T.

            Let's face it fellas. Tempe is not just delicious. It's seductively inviting; deliciousness to the level of obligatory ingestion. Well in my case at least. I simply can't resist the sight of tempe. Fried, stewed, steamed, dried or even breaded, you name it, I've tried it all. The texture of a tempe is so magical, like biting into cotton candy clouds as they burst like fairy dusts in your mouth while unicorn babies prancing around your head. The soya bean patty that you bite into simply crumble into individual beans and each bean would tickle your oral cavity with it's firm yet delicate flesh.

The tempe is basically made of fermented soya beans formed into patties. The commercialized ones may come wrapped up in banana leaves or conventionally, in plastic wraps. Those that come with the banana leaves are better;  albeit cooked unseasoned, it would have a distinctive flavour on its own unlike the other kind which requires a pinch of turmeric powder or at least salt and pepper or else, it would taste brackish .  The tempe is nutritionally beneficial to us as it is abundant with protein. As the soy beans go through fermentation, they are somewhat fortified with more protein. Which is why tempe these days is a good substitute for meat; a vegetarian/vegan gift from God.

My favourite kind of tempe dishes are those cooked with chili, like sambal, which is a chili paste simmered over low heat and of course, deep fried ones. I've created a few  tempe treats of my own :

1) Breaded deep fried tempe

2) Tempe fritters

These snacks are great for any ocassion! Not only are they tasty, but they surely add a great variety to your whole palette with its crunchy exterior and soft interior! for more info on tempe, google! :P

yours truly,
A.T.

I wanted to create a new refreshing recipe for an all-time favourite delicacy, the muffin. So I figured a way to combine two of my most favourite ingredients; walnut and strawberries. The techniques are simple and the result is spectacular. The feeling of seeing the muffins baked to perfection is truly exciting. Sometimes, as the baker, you don't really want to fulfil your greedy taste buds,but that itching feeling, the desire of wanting to see the end result. So,I must say, I was a little overwhelmed with how beautiful my muffins,of my own recipe turned out to be.

Here is the recipe for my Strawberry Walnut Muffins (12-16 servings)
Ingredients:

 400 g all-purpose-flour
200 g castour sugar
24 g baking powder
1 tsp salt
2 eggs
280 ml milk
1 tsp vanilla extract
160 g butter(in room temperature)
100 g of ground walnut
200 g strawberries cut in cubes
Strawberry jam to taste

The easy steps are:

1. Pre-het the oven at 180 ^oC.
2. Mix the dry and wet ingredients in two separate bowls,except for the butter. This way, you will save more time and space.
3. Firstly, beat the butter. If you have an electronic mixer, be sure to use the whisk. Beat from slow to medium speed than fast until butter becomes fluffy.
4. Then you add the wet ingredient mixture that contains eggs, milk and the vanilla extract. Always beat the batter at low speed first as you add new ingredients. This will allow the items to be in contact before becoming fully incorporated at medium or high speed.
5. Then, you add the dry ingredients-flour,castour sugar,baking powder and salt. And finally, just stir in the walnuts and strawberries.
6. Spread an ample amount of butter to grease the muffin tray before putting the paper cups.
7. Put a half tablespoonful of the muffin batter into every cup. Than add one teaspoonful of  strawberry jam before adding more of the batter until the cup is about 3/4 full. If you wish to have a slightly flattened muffin,you can just put the batter to about 1/2 of the cup. Just before you bake them, add a swirl of jam at the top of the muffin batter.
8. Bake the  muffins for 20 minutes.You can basically just use the basic muffin recipe you may have and then just add any ingredient you wish to add in a muffin. Another 'magical' combo would be blueberry and banana. So go ahead and try it! 
   

Yours truly,

A.T