Recipe Love: Mooncake Snow Skin

September Month celebrates Mooncake festival also known as the "harvest festival".  

We came across this blog for this mooncake recipe. 

Thank's to Asia food recipe

What You'll Need

37.5 gram Glutinous rice flour
75 gram Sifted icing sugar
30 gram Strawberry puree
30 gram Warm water
10 gram Olive Oil
200 gram Red bean paste
4 whole Strawberry

How to do it

1. Sift the flour. Pour the sifted flour and icing sugar into a    

   clean bowl. Mix well.
2. Combine the puree , water and oil in another bowl.
3. Pour the warm water and oil to the flour mixture. Mix well 

    swiftly. Knead for 20 seconds and form into a shape of a 

    ball.
4. Divide the snow skin portion into 4 equal parts. Put aside.
5. Divide the red bean paste to 45 grams each. Flatten the 

    dough. Wrap the strawberry with the red bean paste.
6. Flatten the snowskin and place the red bean ball in the 

    center. Wrap one strawberry around the red bean ball and 

    roll into a ball.
7. Dust the snowskin with a bit of the rice flour. Press it into 

    the mooncake mould. Chill for 3 hours before serving.

Enjoy and share it to your family and friends!

♥Recipe Love♥

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Recipe Love: Balsamic Strawberry Parma Ham Crostinis

Hello Girls! :) 

Let's Have Fun! Try out this yummy appetizer this weekend. Share this to your family and friends! 

Thank's to Easy Living for this Recipe ♥

Serves 16 crostinis. Preparation 10 mins plus 1 hr to marinate the strawberries. Cooking 15 mins.

What You'll Need

For the Crostini's:

1 white baguette

Olive oil, to drizzle (or flavoured oil if you prefer, e.g. basil oil, chilli oil, rosemary oil)

For the Toppings:

• 150 g (2oz) strawberries
• 1tbsp balsamic vinegar
• 1tsp caster sugar
• Freshly ground black pepper
• 75g (3oz) cream cheese
• 75g (3oz )Parma ham
• A few chives to garnish
• How To Do it


1. Wipe the strawberries, remove the hulls and thickly slice. Place them in a small bowl. Sprinkle over the balsamic vinegar and sugar. Allow to marinate for 1 hour at room temperature then season with black pepper.


2. Preheat the oven to 180˚C/350˚F/Gas 4.


3. Thinly slice the baguette and arrange the slices on a baking sheet


4. Drizzle with oil of your choice and place in the oven for 15 mins, turning once, until crisp and golden brown. Remove and cool on wire rack.


5. Arrange the crostinis on a large serving plate. Top each with a little cream cheese, then a slice of Parma ham.


6. Place a marinated strawberry slice on top and garnish with chives.

 And there you have it! Enjoy your own Balsamic Parma Ham Crostini's!♥

♥Recipe Love♥

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Recipe: Strawberry Charlottes

Let's have fun and bake for the weekend! :)

Hi girl's it's been a long time since our last recipe post. 

We found this Recipe from Tartalette Blog and fell inlove with it. 

Our Recipe for today is Strawberry Charlottes.

Strawberries and Vanilla Charlottes Recipe

You'll need:

For the Angel Food Cake:

18 egg whites
1 pinch salt
1 1/2 (300gr)cups sugar
1 cup (140gr)cake flour, unsifted
1/2 cup (60gr)confectioners' sugar, unsifted
1 teaspoon lemon zest

For the Pastry Cream:
½ vanilla bean
1 cup (250ml) whole milk
1 egg + 1 egg yolk
2 tablespoons (25 grams) sugar
2 tablespoons (16 grams) cornstarch

1/2 pound to 1 pound (250grams to 500grams) strawberries, hulled and thinly sliced Powdered sugar

Preheat oven to 350 Fahrenheit and position a rack in the middle.
Sift together the cake flour and confectioners sugar together. Reserve.
In an stand mixer fitted with the whisk attachment (or with hand held beaters), whip egg whites with a pinch of salt until foamy (think cotton candy). Gradually add sugar while beating, and continue to beat until very stiff (think shaving cream).
Carefully fold the egg whites into the reserved flour mixture along with the lemon zest. Pour into a 10 inch tube pan lightly spray with cooking spray.
Bake for 45 minutes. Remove it from the oven and invert the pan and set it over a longneck bottle (water or wine). It is necessary to invert the pan when making angel food cake because while it cools, the weight of the cake is enough to collapse it if you let it sit on the counter top. Upside-down, the weight of the cake will keep the cake tall. Release the cake from the pan when it is completely cooled. Cut four to six 2-inches thick slices. Place a 3-inch cookie cutter on a slice of bread, insert and run a knife around the cutter to form one cake base. Hollow out each cake with a spoon or melon baler. Repeat for the other slices. Place the powdered sugar on a large plate and roll the cakes in it. Reserve.

Make the pastry cream: on a flat surface, cut the vanilla bean in half lengthwise and scrape the seeds from the pod.
In a medium saucepan, combine the milk and vanilla bean seeds and pods over medium high heat. Bring the mixture to a simmer.
In the meantime, whisk together the egg and the egg yolk with the sugar and cornstarch.
Once the milk mixture is hot, remove the pod and slowly pour it over the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan over medium low and cook whisking constantly until the mixture thickens to a thick pudding like consistency. Transfer to a container. Place a piece of plastic wrap over the cream to prevent a skin from forming and let cool completely before using. Fill the cavities of each reserved cake. Decorate with the strawberry slices.

Enjoy!!!

♥Recipe: Strawberry Charlottes♥

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