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

This simple yet delectable and soothing Matcha Pudding is a delicious sweet treat to round up a meal.  I adapted the recipe from  'Justonecookbook.com' ,  reduced the sugar, tweaked it but doubled the recipe. It was well received by members of the family and the pudding were finished in a jiffy! Matcha Pudding  ~  抹茶布丁  Ingredients 2 Tbsp matcha/green tea powder 10 gm gelatine powder 4 Tbsp hot water 2.1/2 cups milk 70 gm mixture of caster and raw sugar Method Sift the matcha powder into a bowl. Put the gelatine powder into a bowl and pour in the hot water to mix. Heat up a cup of water in a saucepan and place the bowl of gelatine on top.  Once the gelatine powder dissolves, remove and set aside. In another small saucepan, bring the milk to a boil (when bubbles are seen at the side of the saucepan), turn off heat. Add in the sugar mixture and whisk till dissolved. Take 6 Tbsp of milk mixture from (step 5 above) and add into the green tea mixture.  W

This is a simple recipe which calls for hazelnut meal, which is the star ingredient alongside eggs and sugar.  Easy to make and full of hazelnut flavour, it's an awesome cake especially for those who are allergic to wheat flour and dairy.  You can also look 'here' at another Flourless Orange Almond cake which I posted not too long ago.  Perhaps you can bake this and serve your friends and relatives, this Christmas! Gluten-free hazelnut orange cake  ~   无麸榛子香橙蛋糕 Ingredients 6 large egg yolks  200 gm hazel nut meal 140 gm caster sugar 60 ml orange juice Zest from 1 orange 6 egg whites Method Prepare a 9 inch round nonstick springform pan, line the base, grease and dust the sides with flour. Separate the egg yolks and whites. Whisk the egg yolks with sugar till creamy and the colour much lighter, until the ribbon stage. Add in orange juice. Sieve or mix the hazel nut meal into the egg yolk mixture and mix till fully incorporated into the bat

This is a simple one-pot meal which I serve quite often at home, especially during the hot and dry spell. Something soupy is very welcome in my family.  It's refreshing and not too heavy which can be served for lunch or dinner. Pork Misua Soup ~     面线肉汤 Ingredients 350 gm chicken bones for broth 350 gm minced pork eggs (optional) vegetable of your own choice 2 servings of Misua Seasoning for minced pork - 1 tsp Rose wine, 1 tsp sesame oil, 1/2 tsp oyster sauce, 1/4 tsp salt and a dash of pepper Method Clean and blanch chicken bones in some hot water. Rinse. In a pot, add about 3 cups of water and once the water is boiling, add in the chicken bones and let cook for about an hour.  Discard the chicken bones. Scoop some seasoned minced meat and cook in the soup.  Break in an egg if desired. In another pot, boil some water and blanch the vegetable, then cook the misua. Place the misua in a bowl, arrange the vegetable, minced pork, egg and soup. Serve