Thursday, 27 March 2014

Cake Pops

Cake Pops are probably one of my favorite treats! I love how they look like cute little lollipops and can be made into any color or flavor to suit all occasion. This is March challenge is all about re designed your treats into; Zebra cake, Cake pops and Chocolate Rolls.


125 g butter, softened
3/4 cup  brown sugar
2 eggs
1 cup  self-raising flour
1/4 cup  cocoa powder, sifted
100 g cream cheese, softened
1 cup icing sugar mixture
375 g pkt dark chocolate melts
2 teaspoons vegetable oil
100 g dark chocolate melts
sprinkles or hearts to decorate

Method :

Preheat oven to 180°C. Grease and line the base of a round 20 cm cake pan. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder and stir until just combined. Spoon into prepared pan and smooth the surface. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

Break up cake. Process in a food processor until mixture resembles fine crumbs. Transfer to a bowl.

Process the cream cheese and icing sugar in a food processor until smooth and combined. Add to the cake crumbs and stir until well combined.

Line an oven tray with baking paper. Roll tablespoonfuls of cake mixture into balls and place on the prepared tray. Cover with plastic wrap and place in the fridge for 4 hours or until firm.

Place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add the vegetable oil and stir to combine.

Dip the end of 1 lollipop stick in chocolate then insert into a ball. Return to the tray. Repeat with remaining balls. Set aside for 5 minutes or until set.

Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining balls and chocolate. Set aside for 30 minutes to set.

Tuesday, 25 March 2014

Baked Salmon & Mashed Potato


Salmon is the one fish most people can get behind. Its rich, meaty texture pairs beautifully with any number of incredible flavors. I made these delicious baked salmon and classic mashed potato with butter and hot milk for my little boy.

Salmon fillets
Freshly squeezed juice from 1 lemon 
3 to 4 tablespoons of olive oil


Preheat oven to 200°C. Line an oven tray with baking paper.

Place salmon on baking tray and top with crumb mixture, pressing on firmly. Bake for 25-30 minutes until fish is cooked through.

Classic mashed potato

500 g Russet potatoes
40 g butter, chopped
1/3 cup hot milk

extra butter, to serve

Method :

Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.

Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.

Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.

Monday, 24 March 2014

Fabulous fruits

This is an easy way to enjoy your snack and definitely a healthier snacks. Abraham loves fruits very much, I'm glad that I don't have to worry about eating his fruits nor vegetables. 

All you need : 
1/2 Avocado
6 strawberries. washed and sliced
1 banana, sliced

Mixed all together and drizzle with honey.

Tuesday, 18 March 2014

WordPress Family Award

Olla lovelies, first of all would like to thank Monu Gillani from recipespassion for nominated me on this one. Its really amazing, it really excite me to receive this invitation! Seriously I don't even know the existent of this Award lolx and would love to share it will all my lovelies.

Synopsis about this award : was founded by Shaun. If its not for him, we wouldn't be here as one family. I think its a brilliant idea for him to create it. It give us the blogger to get acknowledge by the public and meet new friends. 

I want to take this opportunity to thank Monu Gillnani  from recipespassion . She has nominated me as one of the family. Thank you so much Monu, I love you lots.


1. Display the award logo on your blog.

2. Link back to the person who nominated you.

3. Nominate others you see as having an impact on your wordpress experience and family

4. Let your  Family members know you have awarded them, spread the love..

Here are the amazing people who are like a family to me :

Rafeeda : sweettoothraf

Priya : cookeatnclick

Priya Shiva :vpriyakitchenette

Sharmini : lovedosefoodie

Mona Patel : therecipies

Berry-Filled Crepes

A crêpe or crepe is a type of very thin pancake. Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan's surface. Crêpes are served with a variety of fillings, from the most simple with only sugar to elaborate savoury.

Berry-Filled Crepes


1 cup all-purpose flour, (spooned and leveled)
1 tablespoon sugar
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
1/4 cup blackberries (fresh)
1/4 cup strawberries (quartered small)

Note : Using a blender will make it smooth crepe batter.

Method :

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature 

3. Heat a nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. 

5. Combine the fruits  in a saucepan over medium-low heat. Cook 4 minutes or until thoroughly heated, stirring occasionally. Place the crepe; spoon about 1/2 cup fruit mixture in center of each crepe. Fold bottom edge of crepe (closest to you) over fruit; fold in both sides of crepe over fruit. Arrange, seam sides up, on plates. Sprinkle with powdered sugar, if desired.

Potato & Salmon cakes

Salmon provide us with excellent source of heart-healthy omega-3 fats, which are also known to boost brain development. Best way to get your kid to eat it, pair salmon with ingredients he already likes.

In this recipe, I have combined fresh salmon with  mashed potato and  pureed carrot, herbs

Potato & Salmon Cakes

Age : 9- 12+months above

Potato & Salmon Cakes

2 medium sized russet potato, peeled,
1 piece fresh salmon, drained
1/2 red onion, finely chopped
1 tsp chopped fresh dill or dried
2 tablespoons olive oil
1 small garlic clove, crushed
1 carrot, peeled

Cook the potato and carrot  in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with  pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.

Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.

Monday, 17 March 2014

Banana + Strawberry Pancakes

Toddlers love pancakes for breakfast. Making your own homemade pancakes don't take that much longer and you can give your child healthier choices and more variety. Banana have high nutritional value and are a healthy snack and Strawberries are high in vitamin C, so its a perfect combination! your child get all the nutrients he needs. 


Age : 9-12th month above

 Light and fluffy pancakes packed with banana & strawberries. Serve with butter and honey .

Ingredients : 

4 Tbsp all purpose flour
2 Bananas
3 Strawberries
1/3 cup of fresh milk
1 egg

Method :

Blend the Strawberries and bananas in the food processor or blender. Add the fruits in the flour and pour in the milk and egg. Whisk all together. 

Heat the pan with a little butter and add the pancakes mix on the pan, cook until slightly brown.

Serve warm topped with fresh strawberry and drizzle honey over.

Thursday, 13 March 2014

Crispy Asparagus soldiers with soft-boiled eggs

You can serve this dish as a starter, for breakfast, as a snack for lunch. Its also a great ideas for serving at a party! Its like breakfast - bacon and eggs but rather than toast you get asparagus instead. A great combination.


12 Medium asparagus stalks, woody end removed
12 slices of thinly bacon
olive oil
4 large free range eggs or organic
sea salt & pepper

Preheat the oven to 425*F. Wrap your asparagus stalks in the bacon with the tips poking out, add place in roasting pan. Drizzle with a little of olive oil and roast in the preheated oven for 10 minutes until the bacon is crispy and golden.

While the asparagus is cooking, you can get on with your eggs. Carefully place them into lightly salted boiling water for 5 minutes, then drain, cut the lids and put them in eggcups for individual servings. Serve 3 asparagus soldiers each for dipping into your eggs, with a good pinch of salt & pepper.

Chicken with Mushroom, & Spring oinion, Ginger

400 g  Chicken breast
2 Tbsp light soy sauce
1/2 tsp sugar
1 1/2 tsp cornflour
6 large dried shiitake mushroom, soaked in hot water for 25 minutes
1/3 cup oil
3 thin slices fresh ginger, finely shredded
Salt & pepper to taste


Slice the chicken thinly, then cut into strips. Place in a bowl and add 1/2 tsp soy sauce, sugar, and 1/2 tsp of the cornflour. Mix well and marinate for 20 minutes.

Drain the mushrooms, squeezing out excess water, then trim off the tough steams and cut the mushroom caps into quarters. Set aside.

Heat the oil in a wok over high heat. Stir-fry the chicken, in two batches for about 1 1/2 mins, until pale and firm, then set aside on a plate.

Stir fry the mushrooms, spring onion and ginger for about 45 seconds. Add the remaining soy sauce and add the chicken in the wok. Pour in the stock and stir over high heat until the sauce thickens and coats the chicken and vegetables. Season o taste with salt and pepper.

Serve at once with steamed white rice.

Wednesday, 12 March 2014

Chocolate chip rolls

Chocolate Chips rolls

Method of making these beautiful Chocolate Chips rolls is the same as the Cinnamon rolls, just change the filling inside and walla its ready and just perfect for at all times! 

 I make these beautiful rolls this morning for breakfast with my perfect hot chocolate its just beyond amazing...I love the soft baked dough and the hot cream cheese sauce cover it with every bite you have mmm...its just heaven..

choco chip

Method : 

Dough Ingredients:
1 cup milk
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 tsp. salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)

1 egg

Fillings :

2 Tbsp maple syrups
1 cup chocolate chips

Cream Cheese Icing Ingredients:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar

1-2 Tbsp. milk (if needed)

custard sauce works well too! yum

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.

In the bowl of a stand mixer  fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

for filling : 

Place each of the cut  rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

Tuesday, 11 March 2014


Giveaway recipe book by Amanda Rettke..amazing cake with lots of surprises inside! take your chance to get a copy!

amazing surprise inside giveaway

Amanda Rekkte


Picture belongs to : iambaker

Tuesday, 4 March 2014

Semolina Pudding

Semolina pudding is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup.

When you serve this to your little ones try avoid adding sugar, add in fresh fruits. Semolina puddings are a great way to boost your little one’s calcium intake. 


Age : 7 - 12+months above

Ingredients :

25g  Fine semolina
250ml whole milk
75g strawberries
½ banana / berries / currants

1. Blend the strawberries and banana together to a smooth consistency and set aside.
2. Put the semolina in a pan and gradually stir in the milk over a medium heat. Bring to the boil, stirring constantly.
3. Reduce the heat and simmer for about five minutes, stirring gently until the semolina is thick and creamy.
4. Remove the pan from the heat and fold in the blended fruit, then allow to cool before serving.

Monday, 3 March 2014

Sambal Santan Udang

Sambal Santan Udang or known as Prawn curry, this dish is best enjoyed with the gravy generously over plain rice. Its one of Malaysian dishes. 

sambal santan udang

Ingredients : 

600 g Prawns medium
3 tbsp Cooking oil
315 ml Coconut Milk
1 heaped tsp Tamarind mix with 4 tbsp water
1 tsp Salt

Ingredients to be blend :

10 Red chilis
2 peeled Onion
4 cloves of garlic
4 stalks Lemongrass
2.5cm Ginger
2.5 cm Tumeric
Dried Prawn paste (belacan) 1.25cm square piece

Method : 

1. Wash and clean the prawns, then peel but leave tails intact. Make a slit down the spine of each prawn and remove vein.

2. Heat oil and fry blend ingredients until fragrant and oil separates. 

3. Add coconut milk and bring to a slow boil. Add prawns, tamarind liquid and salt. Simmer for 5 minutes, or until prawns are cooked.

4. Serve hot with plain rice. 

SAmbal santan udang