Monday, October 3, 2022

Hojicha Basque Burnt Cheesecake

Hojicha Basque Burnt Cheesecake 


500g cream cheese

160g monk fruit sweetener

260g eggs

160g whipping cream

6g hojicha powder


1. Simmer heavy cream over low heat. Add in hojicha powder & slowly whisk till combined

2. Whisk cream cheese & sweetener until combined. Whisk in eggs slowly till combined. Add in whipping cream mixture in (1) & mix till combined

3. Sieve batter into a lined 6” tin. Bake in a preheated oven @ 240C for 25mins

4. Decorate as desired

Monday, September 19, 2022

Carrot Cornets

Carrot Cornets


300g bread flour

90g carrots, grated

1 tsp yeast

1/2 tsp salt

20g sugar

150g water

15g unsalted butter



Tuna Mayo Sweet Potato salad




1. Add all ingredients (except butter) into a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till dough is elastic. Proof for 1hr

2. De-gas the dough & divide into 6 portions. Rest the dough for 10mins

3. Roll dough into long rope & wrap round the horn bread mould. Proof the dough for 1hr

4. Bake in a preheated oven @ 200C for 10mins

5. Let the bread cooled before adding filling. Decorate as desired