Showing posts with label Blueberry. Show all posts
Showing posts with label Blueberry. Show all posts

Tuesday, 24 December 2013

Blueberry Lemon Streusel Muffins

I always wanted to try making this type of streusel muffins which I often come across in cafes like Starbucks, Paris Baguette and etc which cost around SG$4 each. And what attracts me most is that top layer of golden crispy buttery streusel topping which contrast well with the soft and moist exterior of the cake.

Moreover homemade muffins actually does not require much effort and time if you have all the ingredients ready in your pantry as what you have to do is just stir, mix and bake. So why not join us to bake a tray of this Blueberry Lemon Streusel Muffins for afternoon tea or breakfast which I bet you will love it just as much as we do.


For this recipe is quite similar to the previous one that I did for the Chocolate Chip Muffins but instead I replace about half of the plain flour with organic wholemeal flour for a healthier version (if you could replace with all wholemeal flour will be better). On top of that if you prefer a stronger lemon fragrant, you can also add in 1 whole lemon zest instead of ½ into the cake batter.

Thursday, 5 December 2013

Festive Brunch Menu Using Perfect Italiano Cheese

Christmas is just another three weeks down the road and I am sure most of you are busy with the Christmas menu planning. Here with some complimentary cheese that we received from Perfect Italiano, we decided to whip up some dishes from their “Food Fixes in 15 Seconds” festive menu which features tasty and simple dishes that you can learn in just 15 seconds.

Using the cheese we prepared a 5 Course Brunch Menu shown above with Cheesy Corn Chowder, Parmesan Toast, Cheese Baked Christmas Casserole, Sausage And Mushroom Baked Rice plus Parmesan Pancakes for dessert.

Recently Perfect Italiano has launched a new cheese flavour known as Perfect Bakes which is a full-flavoured Cheddar blend with a little Mozzarella for stretch and Parmesan for bite. And the combination of these three cheese blend well to give a superior flavour which is perfect for some Italian inspired bake dishes such as pasta, vegetables or lasagne which you can impress your loved ones and guests during this coming festive season

Saturday, 9 November 2013

Blueberry And Lavender Butter Cake

A lovely slice of butter cake always makes great company for afternoon tea with friends or loved one. And at time when berries are in season I will also add in a handful of it together with some lemon zest to enhance the flavour too. Or when I am run off of berries then either Matcha or Cocoa Powder will be another great alternative to make different flavour of butter cake depending on what we are craving for.


For this lavender infused butter cake recipe, I added some frozen blueberries to get that lovely colour contract as well as bursting of berries juice to moist the cake. And since lavender has a smoothing and calming effect it will be great if u can add some in the cake and pinch to your tea while having both together which I think they makes a perfect match.

Sunday, 9 June 2013

Lemon Pound Cake With Lemon Glaze

Meeting out with bestie who shares the same interest always spark-up new inspirations during our conversation. As I have being craving for some good lemon pound cake for tea, my dear friend Sherie without hesitate shares her "pound cake" tips with me so that I could make one.

Like she said, pound cake ingredients are quite standardize with the same amount of flour, sugar and butter used. And for a healthier choice, it is also alright to reduce the amount of sugar slighter; perhaps by 1/4.


Although I don't prefer citric juice/drinks (I am afraid of sour fruits/food) but I am a great fans of Lemon cake or anything related to it. I have tried out a few lemon cake recipes and till date, my favourite is this Lemon Pound Cake with Lemon Glaze. If you used the right type of flour plus a good estimation of the baking time, the texture of the cake will be moist, soft and rich which goes perfectly with that sugary lemon glaze.

(Make: 8" Round Tin | Preparation: 10 minutes  | Cooking: 40 - 50 minutes)

  • 250g All-purpose Plain Flour
  • 250g Unsalted Butter, soften
  • 200g Castor Sugar
  • 5 Eggs (55g each with shell)
  • Zest of 2 Lemon
  • 70ml Freshly Squeeze Lemon Juice
  • 1 Vanilla Pod, scrap out the seeds
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Sea Salt
  • Handful of Blueberry, optional

  • Lemon Glaze:
  • 120g Icing Sugar
  • 30 - 45ml Freshly Squeeze Lemon Juice

1. Preheat oven to 180°C (degree Celsius), grease and flour baking pan if you are not using a non-stick pan.

2. Cream butter, sugar, lemon zest and vanilla pop (scrape the seeds) using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.

3. Next add in sieved flour mixtures (flour, baking powder and salt) in 3 batches and alternate it with lemon juice till no trace of flour found. (Add in blueberry if using and give a few stirs till combined)

4. Pour mixture into prepared tin and bake in preheated oven for approximately 40 - 50 minutes or until a skewer insert in the middle and comes out clean.

5. When the cake is done, cool 5 minutes in pan before turning it onto a rack to cool completely before glazing.

6. To Make Lemon Glaze: Sieve icing sugar in a bowl and slowly stir in lemon juice (you might not need all) till the consistency that you prefer (not too watery).

7. Set a rack with cake over some waxed paper. Pour glaze over cake and let it run down the sides.

8. Set cake aside for icing to dry (about 20 minutes) or serve immediately with a cup of tea.

~ Vanilla pod can be replaced by 1 teaspoon of pure vanilla extract.

~ For a healthier recipe, you could omit the lemon glaze.

Using the same Lemon Pound Cake batter, I set aside a portion and add in some fresh blueberry to make mum's favourite Lemon Blueberry Pound Cake and omit the lemon glaze since she prefers something without icing and light.

Made another version of this Lemon Pound Cake for another friend which I topped the cake with some roasted Pistachio Nuts to enhance the cake with nutty crunch and flavour.

Lemon Ginger Granola by @Maameemoomoo
For someone who loves Lemon and Ginger, I bought this super addictive Lemon Ginger Granola from Sherie (@maameemoomoo) which are coated with lemon juice and zest, together with hint of spiciness from the crystallized and fresh ginger. This new flavour definitely would be on my ordering list on top of those existing flavour that Sherie offers. If you would like to try and grab hold of some healthy homemade Granola, do check up Sherie's Granola @

Tuesday, 10 July 2012

Blueberry Vs Raspberry Compote

Although in Singapore we do not have our own seasonal fruits like berries, stone fruits and etc. But we can easily get fresh seasonal fruits from the supermarkets and every year during summer which is the best time to buy "cheap" berries such as "Blueberry" and "Cherries" that are imported from overseas. So during this season, grab more "berries" and freeze it for later use in your bakes or dishes.


"Compote" is sweet dessert or topping which make from cooking fresh/dried fruits together with sugar and other flavorings. Here when berries are in season, I would often make some Blueberry or Raspberry compote to go with either homemade yoghurt(recipe), pancakes(recipe), crepes or cheesecake for breakfast or tea time.

(Make: About 1 Cup | Preparation: 2 minutes | Cooking: 3 - 5 minutes)

1 1/2 Cups Blueberries
2 Tablespoons of Caster Sugar
Zest Of 1 Lemon
Juice of 1/2 Lemon

1. Place all ingredients in a small saucepan and cook over medium low heat until the sugar melt and some berries have burst. (Do not overcook the berries else the compote will end up to be with too much juice)

2. Remove from heat and serve warm with pancakes or crepes. Alternatively you can stored cool compote in sealed container in the fridge for up to a week.

For us we love to have blueberry compote with our homemade yoghurt which brings up the flavour of both the compote and yoghurt.


If "blue" is not your preference, perhaps some Raspberry Compote will be great to use as topping for the Lemon Cheesecake (recipe) together with some extra fresh berries.

(Make: About 1 Cup | Preparation: 2 minutes | Cooking: 3 - 5 minutes

1 1/2 Cups Raspberry
2 Tablespoons of Caster Sugar
Zest Of 1 Lemon
Juice of 1/2 Lemon

1. Refer to the steps on making Blueberry Compote above.

Till then, have some fun making your very own "fruit compote" which the seasonal fresh fruits which are available in the supermarkets.

Monday, 9 July 2012

Magic Of BOSCH MCM4100 Food Processor - Part II, Baked Mini Lemon Cheesecake

This is a super "over due" recipe which I found in my "draft" a few days back while sorting out some my posts. I guess it has being almost 6 months since the other related Part I post had being published. So please accept my sincere apologies if you are waiting for this recipe.

I love cheesecake especially those that are baked rather than the non-bake type. And out of all the different types of cheesecake, New York and Boston Cheesecakes are two of my favourite because I love its thick and creamy cheesy flavour.


At a glance you might thought the above mini cheesecakes look similar to one of the dim sum item,  "Portuguese Egg Tarts" due to the caramelised colour on its surface. But indeed these are very yummy Baked Lemon Cheesecake which is served in mini portion which is great for party, gift or tea-time.

(Make: 10 Medium Cupcakes | Preparation: 10 minutes | Cooking: 20 minutes)

1 Pack (135g) OREO Cookies, cream removed and finely crushed
50g Unsalted Butter, melted
150g Sour Cream
250g Philadelphia Cream Cheese
1/2 Cup (115g) Caster Sugar
3 Eggs(55g each)
10 - 12 Fresh Raspberry
1 Teaspoon Vanilla Extract
1 Tablespoon Finely Grated Lemon Rind, about 3 lemons
3 Tablespoons (45ml) Fresh Lemon Juice
Extra Mixed Berries for Toppings, optional

1. Process the biscuits in the bowl of BOSCH MCM4100 food processor until crumbs form. Slowly add the melted butter and process until combined (you might not need all the butter).

2. Divide the crumbs evenly into 10 - 12 medium cupcake causes, press it evenly over the base by placing another cupcake case over it. Chill in the refrigerator for 20 minutes before use.

3. Meanwhile, clean the food processor bowl. Process the cream cheese, sour cream, sugar and lemon rind in the bowl of the food processor until smooth.

4. Add the eggs one at a time, processing after each addition before adding in the lemon juice. Process until combined.

5. Remove the cupcake cases from the fridge, place a Raspberry in the cupcake case, divide the cheesecake mixture equally amount the cases and bake in the preheated 160°C for 40 - 50 minutes or until just set and centre wobbles slightly.

6. Turn the oven off and cool the cheesecake with door slightly ajar for an hour or so.

7. Chill in the refrigerator for a few hours or overnight. Serve with extra fruit fresh and whipped cream.

If you would like to try this recipe and yet you don't have any food processor, don't worry you can always replace using normal electric beater/mixer and beat it as per normal like other cheesecake recipes. For this recipe, I love the adding of raspberry and lemon rinds which gives it a freshly berries fragrant and taste. But if raspberry is not your preference you can always replace it with blueberries. Hope you would like this quick and easy mini cheesecakes!


Above is the Lemon Berry Tarts which featured in "Magic Of BOSCH MCM4100 Food Processor - Part I". You can find the related recipe HERE.

Thursday, 22 March 2012

Blueberry Lemon Butter Cake

Nothing beats a slice of fragrant Butter Cake which is infused with lemon aroma together with bits of bursting blueberries in your mouth. To be honest, among all the different types of tea-cake, I simply adore butter cake especially those that are lightly infused with lemon fragrant.

If you still remember, a few months back I have shared two recipes on these "Lemon Yoghurt Butter Cake" and  "Chocolate Yoghurt Butter Cake" which is a hit for our family and friends. We love both version of the cake despite of either plain or chocolate.


Here we are not using the Lemon Butter cake recipe(s) which I mentioned above. Instead I have try another recipe without adding yoghurt but with a twist of self-made buttermilk using fresh milk plus lemon juice.

(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)

1 Cup(100g) Fresh Blueberry
1.5 Cup(180g) All-Purpose Flour(plain flour)
3/4 Cup(150g) Caster Sugar
150g Unsalted Butter, room temperature
2 Eggs(55g each)
50ml Fresh Milk
1 Tablespoon Lemon Juice
Rind of 1 Lemon
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Extract
Pinch of Salt

1. Sift together flour, baking powder, baking soda and salt together in a bowl and set aside.

2. Cream soft butter and caster sugar using a electric beater or hand whisk till pale and creamy.

3. Add one egg at a time together with vanilla extract, beat till combined before adding in the lemon rind and mix well.

4. Using a spatula, fold in sifted flours in 3 batches alternatively with milk mixture(mix the milk with lemon juice and stand aside for 5 minutes before use) till well combined. Lastly stir in the fresh blueberries.

5. Slowly scrap mixture into the lightly greased Happy Call Pan(grease 1 teaspoon of oil on both side of the pan using hand or paper towel).

6. Bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)

7. Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.

1. Follow steps 1 - 4, pour cake batter into a greased 7" square or round tin.

2. Bake in preheated 180° Celsius oven for about 40 - 50 minutes or when a skewer inserted in the center and comes out clean.

This light and moist butter cake is scented with lemon zest and bursting yummy blueberry which makes it a great company for afternoon tea snack together with a cup of refreshing English Tea. And I am sure by now you are more or less confident to bake any cake using Happy Call Pan (HCP) or oven. For more related recipes of cake baked using HCP, click HERE.

Wednesday, 18 January 2012

Magic Of BOSCH MCM4100 Food Processor - Part I

I love to experiment with new Kitchen Gadget and this set of "lemon" pastry plus juice is whipped up using my new toy - BOSCH MCM4100 Food Processor(more detail of this product HERE). This food processor comes with multiple functions such as; juice blender, meat grinder, dough maker, making meringue, sorbet, mayonnaise and etc.

In this post I would be sharing 2 recipes using this food processor such as ABC Detox Juice and Lemon Berry Tarts. And as for part 2 post, I would be sharing a recipe on Baked Lemon Cheesecake.


This is an interesting and healthy juice that is introduce to me by my mum's friend. As you know it gets it name ABC from Apple, Beetroot and Carrot. From the email circulations and myths this juice can actually helps to prevent cancer cells to develop or restrain cancer cells to grow. Other than that it can also prevent liver, kidney, pancreas disease and it can cure ulcer, strengthen the immune system, good for eyesight, eliminate red and tired eyes and etc.

For you information this juice is best to consume first thing in the morning with empty stomach(best prefer an hour before breakfast) or in the evening before 5pm. And during the first 3 days when you consume this juice, you would also notice that the urine colour is slightly pinky(so do not be alarm) and there might be track of beetroot red colour in the bowel too.

(serves: 2 | Preparation: 10 minutes | Cooking: 5 minutes)

2 Green Apples, skin remove and cubes
2 Medium Beetroots, skin remove and cubes
1 Medium Carrot, skin remove and cubes
Splash of Lime/Lemon Juice, optional

1. To blend the juice, place the apple cubes in the blender, fix it on the BOSCH machine, lid lock and blend on "1" for about 30 seconds till  done. (as you can see from the photo above, I have added all the cut fruits into the blender which might be difficult for it to blend due to the huge amount so I would suggest you add one type of fruits at a time for easy process)

2. Next remove the lid and add in half of the beetroots cubes and continue to blend for another minute or so, then add in the balance half of the beetroot.

3. Lastly add in the carrot and continue to blend till the mixture is smooth.

4. You can either sieve the juice mixture or you can drink it as it is.

As the texture of beetroot and carrot are slightly harder compared to fruits like melon and papaya it tends to take longer time to blend in smaller batches.


Pin It
I love Tarts that are either sweet(egg tarts) or savory(mushroom tarts), but most importantly it must have that tasty buttery crust.  But as you notice, I seldom made tarts because I am not good in handling pastry and I find it quite a hassle to make and rest the dough which is time consuming.

But things change when I have this BOSCH MCM4100 food processor. It is always my dream to own a food processor because it seems to be so handy when handle pastry or grinding meat for meatball or patty. Below shows one of the recipes that I tried using this multi function food processor to create some delicious Lemon Berry Tarts for afternoon tea.

(Make: 12 Medium Tarts/8" Tart | Preparation: 30 minutes | Cooking: 30 minutes)

225g (1 1/2 cups) Plain Flour
90g (1/2 cup) Icing Sugar
1/4 Teaspoon Salt
125g Unsalted butter, cut into small pieces
1 Large Egg Yolk
Some Mixture of Blueberry and Raspberry

1. To make the pastry, process the flour, icing sugar and butter in the BOSCH M4M 4100 food processor until mixture resembles fine breadcrumbs.

2. Add the egg yolk thru the lid funnel(refill opening, refer to the photo above) and process until mixture just comes together.

3. Remove dough from bowl and gently knead on a lightly floured surface until smooth. Shape into a rectangle using 2 sheets of baking paper, place into plastic bag and rest in the fridge for 30 minutes.

3 Large Eggs, lightly whisked
150ml Pouring Cream
80g Caster Sugar
2 Teaspoons Finely Grated Lemon Rind
90ml Lemon Juice

4. To make individual tarts, divide dough into equal portions. Roll a portion on a lightly floured surface to a 3mm-thick disc.

5. Line tartlet tin with the pastry and trim edges to fix the tin. Repeat with remaining pastry and place prepared tins in the fridge for 30 minutes to rest.

6. Meanwhile, to make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl till combined. Strain through the mixture and set aside while preparing the tartlet cases.

7. Preheat oven to 200°C and line the tartlet cases with baking paper and fill with dried rice/beans then place them on baking tray.

8. Bake in preheated oven for 8 minutes, remove paper and weights then continue to bake for another 6 minutes or until pastry is light golden. Remove from oven. Reduce oven to 160°C.

9. Carefully fill each pastry cases with the lemon mixture till 3/4 full, drop in a some berries and bake for 15-20 minutes or until custard is almost set.

10. Remove from oven. Set aside for 15 minutes to cool to room temperature. To serve, dust with some icing sugar and extra berries.

These Lemon Berry Tart has a buttery crust and smooth lemon filling that are made with fresh lemon juice and zest together with some fresh berries that are in season too. When serve you could taste the nice crisp from the tart shell plus a hint of tangy taste from the lemon filling. Best this would be great with a cup of freshly brewed tea.


Latest Kitchen Updates @ Cuisine Paradise

Click on the above photos or HERE for more kitchen pantry ideas.