No-Frills Recipes ... cooking, baking & excerpts on travel

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure! Passion Fruit Cake  ~  百香果蛋糕   Ingredients 3 passion fruits 100 gm caster sugar 100 ml canola oil 2 eggs 50 ml plain yoghurt 150 gm self-raising flour 1 tsp  baking powder 40 gm almond meal 2 Tbsp seeds Zest from a lemon Seeds and icing sugar to decorate  (optional) Method Press passion fruit pulp through a sieve, retain the juice and seeds. In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined. Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal. Add in 2 Tablspoons of seeds, mix till all ingredie

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe. Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕   Ingredients 230 gm unsalted butter 160 gm caster sugar (reduced from 200 gm) 4 eggs 200 gm self-raising flour 60 ml milk 50 gm choc chips 50 gm raisins Zest from 1 orange 1 tsp vanilla a pinch of salt Method Sift the self-raising flour and salt, set aside. Beat the butter, sugar and orange zest till light and creamy. Add in the eggs one @ a time, mix well.  Add in vanilla. On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated. Add in the chocolate chips and raisins.   Mix till

Dragon fruit aka Pitaya is a gorgeous fruit with a magnificient colour to behold.  This sorbet only requires four ingredients and is a light and refreshing treat with all natural goodness. Dragon Fruit Sorbet ~  火龙果冰糕 Ingredients 2 dragon fruits 3/4 cup ice cold water 1 Tbsp lemon juice 3 Tbsp caster sugar Method Cut the dragon fruits into halves, scoop out the pulp.  Reserve the skins and freeze for later use. Blend the pulp, sugar, water and lemon juice till smooth. Pour mixture into a bowl, cover with cling wrap and let chill for 2 hours or more. Transfer the mixture into the freezer bowl of your ice cream maker, churn for 15 to 20 mins. or as per instructions of your ice cream maker. Pour this into a container and freeze before serving. Serve in the freezed dragon fruit 'shells' or in a bowl. Note :  If the sorbet is not sweet enough to your liking, drizzle with some honey before serving.

I made this chiffon cake with Lotus Biscoff cookies which is Europe's favourite cookie served with coffee.  These cookies have a unique taste and refined flavour which stems from the sugar's caramelization during the baking process with a hint of spices.  This is not a sponsored post but I just  feel that these cookies will work just as good as Oreo cookies in this recipe and I'm not disappointed at all! Biscoff Chiffon Cake   (adapted from  'here'   ) Ingredients (A) 5 egg yolks 58 gm sugar 75 ml oil 1/4 tsp salt 129 gm plain flour 1 tsp baking powder 92 ml milk 1/2 tsp vanilla 50 gm Biscoff cookies (crushed coarsely) (B) 5 egg whites 1/2 tsp cream of tartar 58 gm sugar Method Sift flour with baking powder, salt, set aside. Using a handheld mixer, beat egg yolks and sugar, then add in oil, milk, vanilla and beat till well incorporated. Add in sifted flour, mix well.  Add in the crushed Biscoff cookies, mix well and set asid

This is a very appetising dish and goes very well with plain white rice or even on its own.   If you like mustard leaves cooked this way like I do, you can add more.   This dish tastes much better the next day when it has 'matured' and the meat and mustard leaves have been infused with the semi sweet, sour and salty sauce........ Dig in! Mustard greens braised pig trotters aka Kai choy chee sau ~    芥菜猪手  Ingredients 1.3 kg pig trotter, deboned and chopped 800 gm kai choy/mustard leaves 9 to 10 dried chillies, soaked in hot water, drained 3 to 4 pcs of tamarind peel or more dark soya sauce sugar and salt to taste Method Blanch the chopped pig trotter in a wok of boiling water for about 5 mins., dish out and rinse in running water.  Drain and set aside. Chop up the mustard leaves, and blanch them in a wok of boiling water.  Dish out, drain off water and set aside. Place the pig trotter in a wok, add in water, dried chillies, tamarind peel,