Showing posts with label Halloween Recipes. Show all posts
Showing posts with label Halloween Recipes. Show all posts

Wednesday, 30 October 2013

Steamed Coffee Sponge Cake Vs Almond Cheesecake With Berries

For the month of November I have created two recipes using Bake King flavour essence and emulco to make baked almond cheesecakes and some lovely steamed coffee sponge cake for afternoon tea. If you are interested to find out more on the mentioned recipes, you can check out their recipes site at


Seamed Coffee Sponge Cake
Ingredients For Steamed Coffee Sponge Cake

Sunday, 27 October 2013

Fall Recipes Using Pumpkin For Halloween

Halloween is a yearly celebration observed in a number of countries which falls on October 31. Although we don't really celebrate Halloween through the traditional trick-or-treat party but for the past three years I have being sharing some Halloween Themed Recipes during this time of the year. For this year instead of the usual savory dishes I decided to bake some sweet treats (cakes) for our afternoon tea.

And since Pumpkin is one of the most common ingredients for Fall recipes, I decided to use it to make my favourite Pumpkin Cheesecake (mini version) and Pumpkin Chia Seeds Chiffon Cake.


I am always attracted to pumpkin pie whenever it comes to autumn season but to be frank till dates I still have not try to bake one of this yet. And instead of pumpkin pie, this Fall season I decide to go easy on something small which can be served together with the afternoon tea. So in the end, I choose to bake Pumpkin Cheesecake in small cupcake size and top them with melted 70% dark chocolate plus some extra roasted caramelized pumpkin cubes.

Wednesday, 24 October 2012

{Halloween Trick-or-Treat} Broccoli And Spinach Soup, Graveyard Fried Rice Plus Apple, Banana And Dragon Fruit Smoothie

Halloween is just a week from now and we are so excited about this weekend Angry Bird Halloween Party at Sentosa. For the past two years I have shared some Halloween themed dishes and treats which you could read more here. Although what I did this year was rather simple as compared to last year, but after all we do enjoy the process on preparing the food and etc on a raining cozy evening.

This year, we are having Spooky Broccoli Soup which served together with Graveyard Fired Rice and Bloody Smoothie.

(Using Cuisinart Hot And Cold Blender)

We do love western cream soup especially Cream of Pumpkin and Cream of Mushroom but I always put it off the menu lists because of the steps plus blending of the soup which I find it too troublesome as compared to our Asian boiled soup.  Till recently when I received an amazing gift from friend which is the new Cuisinart Hot and Cold Blender (read more here) it actually inspired me to cook western soup again.

This innovative blender actually cook and blend soup within a few steps. It is so easy to use and all you required is to add in the necessary ingredients, set the timer, press a few buttons and after which you would enjoy a bowl of delicious soup, porridge or dessert in a breeze.

(Serves: 4 | Preparation: 10 minutesCooking: 25 - 30 minutes)

300g Broccoli, cut into small florets
2 Potatoes (200g), peeled and cubes
50g Spinach Leaves, roughly chopped
1 Small Brown Onion, roughly chopped
2 Garlic Cloves, crushed
1 Knob (15g) Of Butter
1 Tablespoon Olive Oil
750ml 7500ml Hot Chicken/Vegetable Stock
1/3 (90g) Cup Greek Yogurt / Light Sour Cream
Some Crusty Bread to Serve

1. Place butter and olive oil (butter should be on the heating plate rather than on the blades) in Cuisinart Hot And Cold Blender. Set timer to 25 minutes and melt butter on LOW heat.

2. Add onion, garlic and cook until softened, press the STIR button (on the right side) to stir the mixture regularly to avoid burning.

3. Through the hole on the press-on lid,  add potato, broccoli and hot stock into the glass jug and bring it to boil using HIGH heat. (it takes about 2 - 3 minutes)

4. Change to SIMMER and cook the mixture until the last 2 minutes, add in spinach and continue to cook until end of the cycle.

5. Once everything is cooked, blend on LEVEL 1 until smooth.

6. Pour soup between serving bowls and serve with a dollar of Greek Yogurt or Sour Cream together with crusty bread.

This year our Halloween Spooky Soup is no longer using "pumpkin" but instead we go for something "green" which are Broccoli and Spinach.  Although I love broccoli soup but I have never tried adding spinach in it till this recipe as I wanted to obtain a darker green colour for the soup.

Surprisingly it taste good without that "leafy" taste from the spinach and together with my little boy we also decorated the soup with some Greek yogurt to resemble  spooky ghosts.

(Using Seah's Singapore Fried Rice Spices)

Since it was a rainy day that evening we decided to have some fried rice to go with the soup instead of the usually spaghetti. And the Seah's Singapore Fried Rice spices that I have comes in handy for this dish as it makes a good seasoning and flavour for the plain rice. And in order to create the Halloween spooky theme, we also decorate the fried rice with sausages, egg , cucumber, jelly worms and etc.

(Serves: 4  | Preparation: 10 minutes | Cooking: 5 minutes)

1 Packet of Seah's Singapore Fried Rice Spices
800g Cooked Rice, around 2.5 rice cooker cup uncooked rice
1/2 Cup Frozen Mixed Vegetables
2 Garlic Cloves, crashed
2 Tablespoons Cooking Oil
Some Cooking Wine
Some chopped Spring Onion
12 Japanese Chicken Sausages
4 Eggs

1. Boiled or Grilled the sausages, set aside. Fry sunny side-up eggs individually and set aside too.

2. Add oil in preheat wok, saute garlic till fragrant before stirring in the mixed frozen vegetables and cook for 1 minute.

3. Add cooked rice and continue to stir-fry for 5 minutes over medium heat, stirring occasionally.

4. Gradually add in Seah's spices into the fried rice according to your taste (you might not need the whole packet), stir well, drizzle some cooking wine and continue to stir-fry for another 1/2 minutes.

5. Remove, garnish with prepared sausages, egg and etc shown above. Serve hot.

(Using Cuisinart Hot and Cold Blender)

As for the beverage of the day, we decided to go for two colour tones smoothie whereby I blend the Apple, Banana and Milk for the white tone and Red Dragon Fruit puree for the purplish red tone. And we love the refreshing fruity combination.

(Serves: 4 | Preparation: 30 minutes freezing | Blending: 2 minutes)

2 - 3 Frozen Banana, skin remove and cut into chunks
2 Green Apples, skin removed and cut into cubes
1 Cup (250ml) Fresh Milk
1/4 Cup Ice Cubes, optional
1/2 Red Colour Dragon Fruit(pitaya), skin removed cut into chunks

1. Put frozen banana, apple, fresh milk and ice cubes (if using) into the blender jug.

2. Fix the lid on and blend on LEVEL 4 for about 1 minute or until smooth.

3. Fill 4 tall serving glass half full, add some dragon fruit puree (shown below) and continue to fill up the glasses with remaining smoothie.

4. Swirl the mixture and decorate with some Halloween treats and serve immediately.

5. To prepare the Dragon Fruit Puree: Blend half of the Dragon Fruit on LEVEL 4 for 30 seconds or until smooth. Pour into bowl and set aside while preparing the smoothie. 

Till then have a great Halloween Party and do share with us if you have any good ideas on preparing Halloween dishes and bakes too!

Soup Making Competition

Photo credits to ToTT.
Lastly just to share a quick finding, while searching for more information and cooking tips on this new Cuisinart blender, I happened to read about this Soup Making Competition (here) which is organised by ToTT and  Cuisinart where you could stand a chance to travel to Hong Kong to compete for the grand prize . Sounds good right?

To participate:-
~  First form teams of TWOS;

~ Submit a RECIPE as well as a PHOTO of the soup dish together with both full names, mobile numbers, NRIC numbers, and addresses, via email to by 31 October 2012.

~ Recipes should serve up to 5 portions and must incorporate the use of Cuisinart’s Hot And Cold Blender.

~ It should also take no longer than 45 minutes to prepare.

To find out more about this competition you could visit ToTT Facebook Page for details. Good Luck everyone!

Wednesday, 19 October 2011

{Halloween Special} Jack O' Lantern, Black Cat Pumpkin Soup, Eyeballs Fettuccine And Death By Chocolate

Halloween is the celebration typically held on 31st October each year where this date marked the end of the summer and beginning of the cold winter which was often a time of death. As usually this year you could also join in some Halloween event at some of the tourist attraction such as Universality Studios Singapore, Halloween Horror Nights(here), Sentosa Spooktacular (here), FrightFest@Singapore Flyer (here) and etc.

This is the second year (read last year post, here) I cooked Halloween theme dishes despite that we don't actually celebrate this festival. Same as last year I have cooked a creamy pumpkin soup but with fusion of Asian and Western ingredients. And for this year we have a set Dinner Menu that comes with salad, soup, pasta and dessert with Halloween theme decorated. 


To start off the Halloween Feast, you can serve your usual salad using these "Orange Cups" that are carved to resemble mini version of Jack O' Lanterns. And as for the stuffing you could choose any of your desire salad green but here I feel "mesclun" look better with their curl leaves and colours for this spooky theme. 

(serves: 4 | Preparation: 10 minutes | Cookingnone)

4 Big Oranges
1 Packet of Mesclun Salad Leaves
2 Tablespoons Salad Dressing of Your Choice

1. Cut 1/4 off from the top of the orange, carefully remove pulp and try not to puncture the bottoms of orange

2. Next use a fruit knife, slowly cut out the eyes, nose and mouth of the "Jack O' Lantern" from the orange. Set side and continue with the rest.

3. Toss Mesclun salad leaves with desire dressing before stuffing them into the prepared orange cups and serve as starter.

with Black Cat and Bat Cheese Toppings

This hearty and savoury soup is a perfect starter to fill your hungry as well as to calm you down after a night of fright. For your information pumpkin is a nutrient rich food in Vitamin A and E which is good for your eyes and skin too.

(serves: 2 - 3 | Preparation: 10 minutes | Cooking15 minutes)

500g Pumpkin, skin removed and cubes
1 Medium Brown Onion, chopped
1 Golden Delicious Apples, peeled, cored and chopped
20g Unsalted Butter
1/2 Teaspoon minced Fresh Ginger
1 Tablespoon Curry Powder
1 Teaspoon Chilli Powder, optional
1 Tablespoon Plain Flour
1 Can(399 ml) Swanson Clear Chicken Broth
60ml Coconut Milk
Salt And Pepper
Plain yogurt/Coconut Milk for serving, optional

1. Melt butter in a large pot over medium heat, add onion, apples and ginger and saute until tender for about 5 minutes.

2. Sprinkle flour and curry powder over onion mixture and stir for 1 minute (stir till well mixed).

3. Next gradually whisk in chicken broth and bring it to boil before adding in the pumpkin cubes.

4. When the mixture boils again, reduce heat and cook for another 10 - 15 minutes till pumpkin soften.

5. Remove pan from heat, slowly stir in the coconut milk till well combined and set the mixture aside to cool slightly.

6. Working in two or three batches, pour soup into blender and blend until smooth (about 10 seconds).

7. Return soup to pot to rewarm and serve hot with yogurt/coconut milk and decorate it with black cat and bat cheese toppings. (place black egg sheet/seaweed cat/bat cutout on sandwich cheese before using a toothpick to trace the outline to cut the desire shape)

Surprisingly this soup taste great with hint of spices from the curry powder and slightly sweet in flavour due to the type of pumpkin(I used Australia “blue” pumpkin which is a golden flesh with fine-textured meat) use and adding of apple. Also for this creamy soup we have a swap of using Asian coconut milk instead of pouring cream to enhance the flavour.

(Spinach Fettuccine with Meatballs in Tomato Sauce)

As for Main Course we wanted something quick and yet spooky. So after some brainstorm sessions we decided to settle for this Spinach Fettuccine with Cheesy Meatballs that served with ready-made Traditional Tomato Pasta Sauce. 

(serves: 4 | Preparation: 10 minutes | Cooking20 minutes)

4 Servings of Spinach Fettuccine Pasta, about 375g
16 Cheesy Meatballs
1 Bottle(397g) Prego Traditional Tomato Pasta Sauce
1 Packet Baby Asparagus
Some Red Capsicum
4 Hard Boiled Egg, half
Some Black Olive, cut into rings

1. Cook pasta in large saucepan of boiling water until tender, drain and divide among serving plates.

2. Bring some water (lightly season it with some olive oil and salt) to boil in a pan, blanch asparagus in boiling water for 10 seconds then refresh it in cold water.

3. Drain well and decorate it with some red capsicum cubes to resemble "green fingers with red nails". Arrange them into the cooked fettuccine. Set aside.

3. Meanwhile, fry meatballs in a frying pan with some olive oil until slightly brown in colour.

4. Stir in tomato paste sauce and simmer over low heat for about 3 minutes. Turning the meatballs occasionally to coat the sauce.

5. When done, spoon mixture over pasta and assemble the hard-boiled egg on top to form the gruesome eyeballs.

The purpose of using "spinach" fettuccine instead of plain is to create the effect of a green hair monster to accompany the gruesome eyeballs. And in order to make it more colourful and spooky, I added some blanched asparagus decorated with red capsicum to act as the "monster fingers".   

(Chocolate Trifle with Mixed Berry Yoghurt)

Finally after a hearty and delicious meal with salad, soup and pasta, here comes the dessert of the day. If you are a weight-watcher who loves chocolate, this will be a great dessert with different layers of texture starting from the crunchy biscuit crumbs base, soft and moist chocolate roll in between two layers of smooth and fragrant mixed berry yoghurt. And to make it more attractive for the Halloween theme, we have add on some crushed oreo to act as the soil together with herb and grummy worms.

(serves: 4 | Preparation: 10 minutes | Cookingnone)

300g Mixed Berry Yogurt
8 Oreo Cookies, cream removed and finely crushed
4 Slices of Chocolate Sweet Roll
8 Piece of Digestive Biscuits
Some Grummy Worms
20g Dark Chocolate, melt and cool

1. Using melt chocolate, pipe the word "RIP" on 4 pieces of Digestive Biscuit and keep them in the fridge till ready to use.

2. Roughly crushed the remaining digestive biscuit and divide the crumbs into 4 serving glass.

3. Next top with 1 layer of chocolate roll follow by some mixed berry yogurt.

4. Repeat with 2nd layer of chocolate roll, yogurt and sprinkle the top layer evenly with fine Oreo crumbs. Keep in the fridge.

5. Before serving, top with the decorated digestive biscuit together with some grummy worms and edible flower/herbs.

This is a very flexible dessert as you can use any type of biscuit crumbs available in your pantry as well as your desire flavour of yoghurt to suit your family or guests. Here I hope with these 4 quick and easy "Tricks" on preparing the Halloween Feast you would be able to have some ideas to start off with your own Halloween "Treats" to surprise your family or guests. And if you have some interesting ideas on Halloween dishes/bakes and etc on your blog, do leave your blog link in the comment box to share it with us too!

Friday, 29 October 2010

Spooky Halloween Trick or Treat

What are you planning on this year Halloween which is just two days away on Sunday, 31 October 2010? This year there are a lot of exciting Halloween activities found in most tourist attractions such as Singapore Night Safari, Sentosa (spooky event) or even some restaurants or pubs are having Halloween parties and special dining menu to brings up the spooky atmosphere.

For this coming Halloween, I would like to share with you our quick and easy "not so" spooky Halloween treat which is the "Pumpkin Soup" and "Spooky Pizza".

For those who frequent my recipes site I am sure you would notice that I hardly touch on any western soup. This is because I always have a mind set that it would be rather more complicate to prepare Western type compare to Asian. But since these few weeks there are a lot of pumpkins on sales, I decided to get some and try out my very 1st western-style pumpkin soup.

Here are some of the ingredients and steps for making the pumpkin soup. Actually when you look at this step-by-step photo explanation above, making some restaurant quality of pumpkin soup is not as hard as what we thought of.

Ingredients: (serves 2 )
10g Butter
1/2 Tablespoon Olive Oil
100g Large Leek, sliced thinly
350g Pumpkin(without skin), cut into cubes
150g Potato(without skin), cut into cubes
300ml Chicken Stock
100ml Water
20ml Pouring Cream

1 Tablespoon finely chopped fresh spring onion
1 Teaspoon freshly ground black pepper
20ml Pouring Cream, optional

1. Heat butter and oil in a stock pot, cook leek stirring on and off until soften.
2. Add in pumpkin and potato into the leek mixture and saute for another 2 - 3 minutes on low heat then add in the chicken stock and water.
3. When the mixture comes to boil again lower the heat, covered and simmer for about 30 minutes then off the heat.
4. Cool the soup till room temperature, blend it in two batches until smooth.
5. Return the soup to the soup pot and bring it to boil on low heat.
6. Slowly stir in the pouring cream then season it with salt to taste.
7. Serve soup with extra cream, dash of spring onion and freshly ground pepper together with some toast of your choice.

~ You can replace spring onion with chives if you prefer.
~ It is optional to season the soup with salt as it would depend on individual preference.

With about an hour of cutting, simmering, blending and etc. Finally this is my very first batch of western-style pumpkin soup. I love the smooth and creamy texture of this soup that is lightly infused with a hint of leek and pumpkin fragrant. The adding of potato cubes also act as a thickening ingredient to this soup so that the end product would be more creamy and filling. Everyone of us loves this soup and it indeed boost up my confident to try out more western soup in the future.

In order to pair with the pumpkin soup for a more "horror/spooky" feeling, we decided to make some Halloween theme pizza to go with it. I use the pitted black olive to make a cute little "spider" on the 1st pizza above and Lychee stuffed with pitted black olive for eyeballs on the scary "monster face" below. And I am sure you could also whipped up something interesting for this coming Halloween Treat with your creative mind and whatever ingredients you have in the pantry. For more photos about this post, you can click HERE.

Lastly I would like to wish everyone a Happy Halloween on this coming Sunday. So do you want Trick or Treat????????


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