These were delicious. My MUM even liked them, and my mother is a woman who rarely eats chocolate and NEVER eats chocolate biscuits. This took me so long to make though. I just wish I had a food processor and didn’t need to crush cookies by hand. Cookies and cream is such a great dessert flavour. Continue reading “Oreo cheesecake bars.”
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I’ve made this cake five times in the last three weeks. I did a lot of research before settling on this recipe, which sort of picks and chooses ingredients and amounts from countless others. A few months ago I made a very thin baked cheesecake without ricotta, and with Arnott’s shortbread creams for the base. It turned out really tasty but I had my heart set on trying out a ricotta cheesecake. I wanted to top the cake with raspberries but the frozen ones I had were… ugly. I decided to smoothie those, and get some other picture pretty berries out for this one.
This is the first time I’ve ever made panna cotta and I was honestly so happy with the results. I could have made a plain, traditional vanilla flavoured dessert but I decided I would wait til I hate vanilla bean paste to use instead of just vanilla extract. I like the look of creamy white panna cotta, but for a vanilla flavoured one I would like to see little speckles of vanilla bean in it. Continue reading “White chocolate panna cotta.”
I haven’t made hokkien at home since my birthday party in November. I made this dish for iftar on Tuesday night. It was supposed to be for my friend Ishrat, alongside a smoked salmon pasta, but she was incapacitated unfortunately. 😦
For months since I got back from Bangladesh I would watch mee goreng recipe videos on YouTube late at night. I kept planning to try combining some recipes to get a flavour I’d prefer, but just never got around to it until now. Continue reading “Malaysian street-style mee goreng.”
I made this recipe about a week ago *breaks out into the Shmoney dance* and used no cream. I didn’t have any at home so I went for a more olive oil based sauce inspired by Laura Vitale. It was really tasty! I made it a bit too spicy though, but didn’t use less chilli powder in tonight’s recipe because I knew that the addition of cream would counter the heat but still give me incredible flavour. Continue reading “Creamy chilli garlic prawn fettuccine with parsley.”
Fish is a good way to make a meal ‘fancy’. You won’t be needing no help from no White lady for this recipe tho. 😛 (Yeah sometimes I just slide into typing colloquially… Soz.)
I wanted something sweet to drink and I had half a small carton of cream leftover to use up. Ordinarily I’d have used vanilla ice cream, but this time I omitted all vanilla ice cream and extract from the recipe.
I had to resist the urge to Snapchat document the entire process. An addiction I will describe in another post haha. I think I would make a decent vlogger… Recipe videos would be so much fun as well. Continue reading “Creamy caramel coffee milkshakes.”
This was yummy. I made this last year (yes… I am a delayed poster) and my brothers and I enjoyed it over some agnolotti pasta (Latina Fresh, mmm…) I thought my mum was going to eat the avocados but she told me she didn’t want them, and so I thought I’d make a pasta sauce out of it since there wasn’t any other pasta sauce at home. Continue reading “Creamy avocado and coriander pasta sauce.”
I made this smoothie purely to just use up the natural yoghurt we had in the fridge, and also at the time mangoes were in season. This meant the time was ripe (hehe) for me to experiment with recipes in which mangoes where the star. So I did! Continue reading “Strawberry mango smoothies.”
I was looking for a way to enjoy creamy mushroom pasta without the mushrooms infusing the cream entirely when cooked. I love creamy mushroom sauce! But… I craved some variety. In this recipe I used garlic and onion powder to maximise the flavour.