Blueberry cheese Mille crepe cake

Now that I have got myself an IPad, it is a lot easier for me to blog using my iPad/iPhone photos!

I have another exam in November 2016 so let’s see how long I last in blogging till then!

imageCrepe cakes have been the recent craze in my baking sprees and the crepe cake I am going to blog about is my blueberry cheese crepe cake.

The wonderful thing about making crepe cakes is that you only need a good 8-9inch non-stick pan.


crepe recipe (makes approx 30 pieces of crepe):


675g fresh milk

405g eggs without shells

3/4 tsp salt

195g plain flour

84g icing sugar


90g butter (melted by double boiling)


  1. stir ingredients A in a large bowl until u get a smooth batter. Strain through a sieve, rest 30 minutes. Add in ingredients B and mix in well just prior to frying the crepes.
  2. Heat non-stick frying pan over medium heat until pan is really hot with a slight smoke seen. Use a small ladle and pour a little batter into the pan so that just a thin layer of batter covers the base of the pan.
  3. cook crepe until underside has set.
  4. when edge turns pale golden, use a spatula to ease it away from the pan. Use your hand and carefully lift out the crepe. Remember to stir the batter every time you scoop as the batter thickens on standing.
  5. Repeat process.



A: 250g cream cheese, 200g blueberry filling

B: 200g non-dairy fresh whipping cream



place ingredients A into a large mixing bowl, beat until soft and creamy.

Ingredients B beat until thickened.


To assemble the cake:

lay the cake on a turntable. Place one piece of crepe on it. Spread ingredient B (filling) on the crepe.

Layer a piece of crepe over the filling and spread ingredient B (filling) on the crepe.

Later another crepe over the filling and spread with ingredient A (filling).

To be honest it does not really matter which filling  you want to spread first, you can spread ingredient A (filling) first on the crepe or ingredient B (filling), it’s totally up to you. Just keep repeating the process until the end and spread some blueberry jam over the top.

Keep the cake chilled overnight before slicing!


Chicken baked cheesy rice recipe by Stephanie

I call this a chicken baked cheesy rice.

Tasted it a few times when my sister made it but never did it myself. Decided today that I have to use up the pieces of chicken breast which I got from a bargain at Waitrose and the idea of a baked rice spring into my mind.

Simple but delicious! Mouthfuls of cheese is just so sinful! Definitely a dish I would make again and again!

Chicken baked cheesy rice recipe by myself:

Serves 4-6


3 cups of cooked rice (cooked using a rice cooker)

5 pieces of chicken breast, sliced into smaller pieces (you can use chicken thighs if you want to)

200g of button mushrooms sliced thickly

Some minced garlic

Two sliced onions

1 and half cans of baxter cream of chicken (you can use campbell or whichever brand you prefer, I used baxter as there was a sales at waitrose!)

280ml of double cream

salt and black pepper to taste

Dried parsley

Approximately 400mg of mozzarella + cheddar shredded cheese

A relatively deep pyrex dish (mine is 35cm) for baking


-Preheat oven at 200 celcius.

1) Heat up the pan with a knob of butter. Stir fry minced garlic and onions. Add in the chicken and fry until nearly cooked before adding in the mushrooms. Continue to stir fry until the mushrooms become soft and the chicken is just cooked.

2) Add cream into the pan and stir well. Add in the baxter cans cream of chicken and bring to a boil. (Always add in the cream before adding the chicken stock.)

3) Add the cooked rice into the sauce. Stir and let it cook for a few minutes until the rice has fully absorbed all the sauce.

4) Place the rice in a deep pyrex dish. Cover with all the yummylicious cheese and make sure it is well spread over the top of the rice.

5) Bake in a preheated oven at 200 celcius for 15 minutes or until the cheese is golden brown. Sprinkle with fresh or dried parsley at the end when the dish is done!

Orange chiffon cake with strawberry and lychee cream layers recipe

It has been a long time since I posted a recipe. Had been experimenting twice just to get the baking timing right.

I have to say that I really love the sponge. Orange flavour rather than normal plain sponge. I then tried to layer the bottom two layers with strawberries and the top layer with lychee.

My attempt in layering the cakes together….

After the creaming process, doesn’t look too bad eh…

Recipe for orange chiffon sponge with strawberries and lychee:



8 egg white

half a tsp cream tartar

1 tsp of caster sugar


7 egg yolk

250g caster sugar

1 pinch of salt

2 tbsp orange zest

150ml orange juice

250g plain flour sieved together with 1 tsp of baking powder

150g corn oil.

Steps for B ingredients:

Beat egg yolk with caster sugar and salt at high speed until light and fluffy.

Add in orange zest and beat the mixture again for another 30 seconds.

At medium speed, add in the orange juice slowly until the mixture incorporates together.

Using a spatula, mix the flour with the mixture.

Lastly, mix in the corn oil until incorporated.

Whisk all the ingredients of A together until stiff peak

Add B into A and fold them together gently until evenly mixed.

Divide the mixture between two 9 inch springform cake tin.

Bake each cake tin for approximately 23-25 minutes.

When baked finished, leave it to cool.

Remove the sponge from the cake tin. Sponge from one cake tin can be divided into 2 layers using a serrated knife.

Whip approximately 1000ml of whip cream and layer them as you wish. You can use any fruits as you wish. I kind of like strawberries, longan, rambutan, lychee in the layers. Cream the whole cake with patience and it’s done! Use grated dark chocolate for the sides.

Cheeseburger with caramelised onions recipe

Decided to make burgers last weekend just before I start my night shifts. Sudden craving for good burger patties so decided to try a recipe by marcus wareing on I adapted a tiny part of the recipe and I have to say it is one of the most yummiest burger patty I have eaten so far. 


Caramelised onions

  • 25g of unsalted butter
  • onions, peeled and sliced
  • 1 tbsp of thyme, just the leaves
  • 1/2 tsp of salt

To plate

  • 4 slices of Emmental
  • 2 burger buns
  • tomatoes
  • mushrooms


1. For the burger patties: Mix together the burger ingredients. Fry a little of the mixture to check the seasoning and adjust as necessary. Shape into 4 patties and refrigerate.

2. For the caramelised onions, melt the butter in a medium-sized frying pan. Add in sliced onions, thyme and salt. Cook for approximately 20-25 minutes until golden and sticky.

3. Heat 1 tablespoon of oil in a large frying pan and brown the burgers until cooked through, about 6-7 minutes each side. Remove them from the heat and place a slice of cheese on top of each one to melt gently.

4. Brush some butter on the burger buns and toast lightly on a frying pan. Add caramelised onions (tomatoes, mushrooms etc as you like) and sandwich together.


Chocolate brownies recipe

I love brownies. But recently have been craving to bake good brownies. Found this recipe which does yield very moist yummy chocolatey bites brownies. I love how the white chocolate and milk chocolate adds to the texture of the brownies.

Chocolate Brownies recipe from

185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large eggs

275g golden caster sugar


1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl the pan.

2. While waiting for the chocolate to cool, turn the oven to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate, Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake. This can take 3-8 minutes, depending on how powerful your mixer is. The mixture is ready when the mixture becomes really pale and double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you are there.

5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Fold until mixture are a colour is a mottled dark brown.

6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side to cover the top evenly. Gently fold in this powder. Mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gunny and fudge. Don’t overdo this mixing. Finally, stir in the white and milk chocolate chunks into the mixture.

7. Pour the mixture into the prepared tin. Paddle the spatula from side to side across the top to level it. Bake for 25 minutes. When done, gently shake the tin. If the brownie wobbles in the middle, it’s not quite done. If not quite done, put it back and bake for another 5 minutes until the top has a shiny, papery crust.

8. leave to cool. You can keep it in an airtight container for 2 weeks.

Tagliatelle with seafood veloute recipe

I am extremely sorry for the long hiatus once again…almost a month!

A valid reason I guess..

I just entered a relationship! *dances around* and it’s not just some random guy on the street heh…

Well…I met him at a church retreat in the beginning of November and we really connected so well that we got together pretty quickly. Call it ‘love at first sight’ that words cannot explain…We got together because we had been so incredibly attracted by each other’s personality, maturity… much that age is only just a number and everything else doesn’t matter anymore. 

I really thank God for I am so blessed to be with him. Although he may not be one of the best cooks in the world, but he is definitely the best human ‘dishwasher’ I can ever have and I really don’t mind this at all because it means I can cook him whatever he wants to eat. Best thing I can ever ask for is that he eats almost anything and supersize portions as well! So I can cook super huge portions and he can wipe the dish clean yet not put on any weight. But starting december after his exams, he is going to get me to start training for a half marathon, while he goes on his weight training. So we can both keep fit together. I love how he appreciates the food I cook and how he openly expresses how much he love them….and most importantly, how much he really likes me for who I am.

I thank God for he is unique, open, sensitive, caring, loving, thoughtful….the list goes on. He shares similar interest especially photography. It has just been an amazing journey even though it has only been 3 weeks since we got together. There is just too much to tell about the amazing story on how both of us got together, and the journey doesn’t just stop there, but I will share this another time perhaps.

One thing for sure is that I have been all motivated again to cook whatever he wants to eat, and I found out that our favourite food is the same i.e. steak! But he loves whatever I cook all the same, and so I have started with my cooking experiments once again…

One of the dish I cooked recently for him is a spaghetti recipe by Gordon ramsay. I think I have put in way too much butter as I didn’t measure the quantity of butter I was going to put in. Was whitish creamy until I added in the extra butter so be careful when you try out this recipe to not put in too much butter as it is a brilliant delicious dish!


Tagliatelle with seafood veloute, adapted from Gordon Ramsay

For 2:

300g piece skinned salmon fillet

3 large scallop/ 6 smaller scallops

6 large raw tiger prawns

500ml fresh fish stock

50g butter

1 large shallot, chopped as finely as possible

200ml white wine or dry vermouth, or half of each

150ml whipping cream

large handful mixed soft herbs including parsley and chives, finely chopped

1 tbsp lemon juice

150g fresh tagliatelle

drizzle olive oil

chevril or parsley sprigs, to serve


Prepare all the seafood. Trim and slice the salmon into 6 equal size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

Place fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and poach for 1 min more. Add the scallops and poach for 1 min more and simmer everything for a final min until just cooked.

Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 minutes. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

Meanwhile, cook the tagliatelle in plenty of boiling water until just done, about 5 minutes, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

Use a roasting fork to twirl a neat bundle of tagliatelle. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.


Apologies to my readers for the extremely long hiatus.

My internet in my flat has not been sorted yet, to make things worse, I lost my camera charger so have been unable to take photos. This post is just to informed my readers that I have not abandoned this blog. I will be back once these issues have settled. Hopefully not too long!