Hi so My moms birthday is coming up this weekend and I wanted to bake her the sponge cake you posted. I was wondering if it has to be just yolks or can i use whole eggs?

- Asked by Anonymous

Hello there~

You can definitely use whole eggs which is the traditional way to make it, but the recipe is fit for egg yolks only. If you’re planning to use whole eggs, here is a recipe:

INGREDIENTS:

  • 3 cups flour
  • 4 whole eggs (preferably medium to large eggs)
  • 1/4 cup sugar (feel free to add up to 1/2 cup sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp oil
  • 1 cup water

DIRECTIONS:

1. Separate egg whites and egg yolks in separate bowls. Then use an electric mixer to beat egg whites until it stands.

2. Mix the flour, baking power, baking soda, sugar together. Then gradually add in the water. Beat egg yolks and add it into the mixture.

3. Add in oil to the mixture and mix well with an electric mixer.

4. Gently fold in (horizontally) the egg whites until it is well incorporated.

5. Pour the mixture into a cake pan and bake for 60 minutes at 300’F or until fully cooked.

You can follow these steps for a very soft, spongy cake. If it’s a little too much work, you can skip separating the egg yolks and whites - so just beat the eggs altogether than add it to the flour, baking powder, baking soda mixture with the oil.

Let me know if you have more questions! And wishing your mom a happy birthday!

Could you may show some recipes with mozzarella ? :3

- Asked by Anonymous

Hello! Yes off course! Here is a few taken from this blog:

Roasted Stuffed Salmon

Baked Mozzarella Italian Ciabatta w/ Tomato Sauce

Home Baked Cheesy Bread

Smoked Salmon, Cheddar on Toast

Stuffed Manicotti with Tomato Sauce

Baked Jacket Potatoes

I have some more recipes as well - if you’d like to see them all, you can click on the cheese tag on the side menu of the blog right underneath my description~

Let me know if you have more questions!

Happy Cooking! :)

Lobster Margherita Pizza
Personally, the Margherita Pizza is my favorite. I love the simplicity of the flavor from the tomatoes and mozzarella cheese. It has a citrus flavor that combines well with the heaviness of the cheese.
I had some lobster leftovers and thought it’d be nice to make a Margherita Pizza with it- just a slight little twist to the classic. It was a delicious dish! Not only that, but it was a quick recipe that took me less than 15 minutes to make. 
INGREDIENTS:
3/4 cup tomato juice
1/2 tomato- sliced
1/3 cup shredded lettuce
1/3 cup lobster meat
3-4 basil leaves - chopped
1/4 cup mozzarella cheese
salt & pepper
1 small pizza crust
DIRECTIONS:
1. Lay out the pizza crust on a baking pan. Spoon on tomato juice and spread evenly on top of the crust.
2. Add on shredded lettuce and spread evenly also. Place tomato slices on top, then add on the chopped basil.
3. Sprinkle on some lobster meat. Add in some salt & pepper to taste.
4. Last, add mozzarella cheese evenly on top of the assembled pizza.
5. Bake at 320’C for about 10 minutes until the crust is fully cooked. Serve hot!

Lobster Margherita Pizza

Personally, the Margherita Pizza is my favorite. I love the simplicity of the flavor from the tomatoes and mozzarella cheese. It has a citrus flavor that combines well with the heaviness of the cheese.

I had some lobster leftovers and thought it’d be nice to make a Margherita Pizza with it- just a slight little twist to the classic. It was a delicious dish! Not only that, but it was a quick recipe that took me less than 15 minutes to make.

INGREDIENTS:

  • 3/4 cup tomato juice
  • 1/2 tomato- sliced
  • 1/3 cup shredded lettuce
  • 1/3 cup lobster meat
  • 3-4 basil leaves - chopped
  • 1/4 cup mozzarella cheese
  • salt & pepper
  • 1 small pizza crust

DIRECTIONS:

1. Lay out the pizza crust on a baking pan. Spoon on tomato juice and spread evenly on top of the crust.

2. Add on shredded lettuce and spread evenly also. Place tomato slices on top, then add on the chopped basil.

3. Sprinkle on some lobster meat. Add in some salt & pepper to taste.

4. Last, add mozzarella cheese evenly on top of the assembled pizza.

5. Bake at 320’C for about 10 minutes until the crust is fully cooked. Serve hot!

Spinach & Brie Puffs (Pastries)
Sorry for taking so long in posting a new recipe! School has been so busy that I’ve had little time to cook..
Anyways, here’s a little recipe for a good lunch or snack dish. It’s got spinach and cheese and also so mushrooms wrapped with a puff pastry sheet. The pastry is very crunchy but retains all the juice inside. If you love pastries, you definitely have to try this recipe!
INGREDIENTS:
1 bunch spinach - coarsely chopped
1/4 cup mozzarella cheese
1/4 cup brie cheese
1/2 cup button mushroom - coarsely chopped
salt & pepper
2 tbsp olive oil
1 puff pastry sheet
1 egg - beatened
DIRECTIONS:
1. In a shallow pan, saute the spinach lightly until they soften. Once they soften, drain the excess water and place aside.
2. In the pan again, saute the mushroom until they soften as well. Then drain like the spinach.
3. Once the vegetables are drained, mix well with the coarsely chopped brie and mozzarella cheese in a bowl. Sprinkle in some salt and pepper to taste as well.
4. Next, flatten out the pastry sheet if it hasn’t been flattened. Roll it out until it is about 1 cm thick. Then, take a fork and poke holes all over the pastry sheet - this will allow steam to escape and hence the ‘puffing’ of the pastry.
5. Then cut the pastry sheet into  4 inches by 4 inches squares. Imagine a line from one corner to another (making 2 triangles) then place some of the spinach in the center of one triangle. Fold the empty triangle over and seal the edges.
6. Adjust the filling so it fills up nicely in the triangular shaped pastry. Then slice a few openings (3-4) on the top surface.
7. Brush the prepared egg wash on the top surface and on the sides so it’ll become golden brown when baked.
8. Place in the oven for 15- 20 minutes at 320’C in the bottom rack (if possible) or until the puff pasty turns golden brown.

Spinach & Brie Puffs (Pastries)

Sorry for taking so long in posting a new recipe! School has been so busy that I’ve had little time to cook..

Anyways, here’s a little recipe for a good lunch or snack dish. It’s got spinach and cheese and also so mushrooms wrapped with a puff pastry sheet. The pastry is very crunchy but retains all the juice inside. If you love pastries, you definitely have to try this recipe!

INGREDIENTS:

  • 1 bunch spinach - coarsely chopped
  • 1/4 cup mozzarella cheese
  • 1/4 cup brie cheese
  • 1/2 cup button mushroom - coarsely chopped
  • salt & pepper
  • 2 tbsp olive oil
  • 1 puff pastry sheet
  • 1 egg - beatened

DIRECTIONS:

1. In a shallow pan, saute the spinach lightly until they soften. Once they soften, drain the excess water and place aside.

2. In the pan again, saute the mushroom until they soften as well. Then drain like the spinach.

3. Once the vegetables are drained, mix well with the coarsely chopped brie and mozzarella cheese in a bowl. Sprinkle in some salt and pepper to taste as well.

4. Next, flatten out the pastry sheet if it hasn’t been flattened. Roll it out until it is about 1 cm thick. Then, take a fork and poke holes all over the pastry sheet - this will allow steam to escape and hence the ‘puffing’ of the pastry.

5. Then cut the pastry sheet into  4 inches by 4 inches squares. Imagine a line from one corner to another (making 2 triangles) then place some of the spinach in the center of one triangle. Fold the empty triangle over and seal the edges.

6. Adjust the filling so it fills up nicely in the triangular shaped pastry. Then slice a few openings (3-4) on the top surface.

7. Brush the prepared egg wash on the top surface and on the sides so it’ll become golden brown when baked.

8. Place in the oven for 15- 20 minutes at 320’C in the bottom rack (if possible) or until the puff pasty turns golden brown.

Cream of Cauliflower Soup in Bread Bowls
Sorry to everyone who’ve been waiting for some new recipes to be posted. It’s been crazy at school, so I’ve just had some time to post some new recipes up!
I made soup with bread bowls the first time recently. I made a few errors when I tried it, but it’s all fixed here~ Do make sure you serve the soup immediately! Otherwise the bread bowl will become a little soggy and you might get a hole on the bottom.. If anyone has any good tips on how to prevent that from happening, do let me know!
INGREDIENTS:
1 Cauliflower
2 cups stock
1 cup cream
1 1/2 cup water
1/2 cup flour
2 tsp parsley (optional)
2 tbsp butter
2 large bread bowls (large dinner rolls would work)
2 cloves garlic - minced
1/3 of an onion - chopped
salt & pepper
DIRECTIONS:
1. Preheat the oven to 300’C. Place the two large dinner rolls into the oven and bake for about 20 minutes. You can either place the dinner rolls in the oven and cut it into a bowl after or you can cut first and bake after.  (It’s a little less messy if you cut first).
2. In a pot, saute the onions and garlic with butter until they brown. In the meantime, chop the cauliflower into smaller chunks. When the onion and garlic brown, add in the cauliflower and saute together.
3. Then gradually stir in flour until it mixes well with the saute vegetables. Slowly pour in some stock and stir well.
4. Turn the heat to medium -low and add in the cream and water. Stir well again. Cook for around 30 minutes until the cauliflower softens.
5. When the cauliflower softens, add in salt and pepper to taste. You can also add in some herbs like parsley but it’s completely optional.
6. When the soup is ready to be served, pour into the bread bowls. Remember to serve it immediately, the soup will slowly seep into the bread bowl making it a bit more soggy on the bottom~

Cream of Cauliflower Soup in Bread Bowls

Sorry to everyone who’ve been waiting for some new recipes to be posted. It’s been crazy at school, so I’ve just had some time to post some new recipes up!

I made soup with bread bowls the first time recently. I made a few errors when I tried it, but it’s all fixed here~ Do make sure you serve the soup immediately! Otherwise the bread bowl will become a little soggy and you might get a hole on the bottom.. If anyone has any good tips on how to prevent that from happening, do let me know!

INGREDIENTS:

  • 1 Cauliflower
  • 2 cups stock
  • 1 cup cream
  • 1 1/2 cup water
  • 1/2 cup flour
  • 2 tsp parsley (optional)
  • 2 tbsp butter
  • 2 large bread bowls (large dinner rolls would work)
  • 2 cloves garlic - minced
  • 1/3 of an onion - chopped
  • salt & pepper

DIRECTIONS:

1. Preheat the oven to 300’C. Place the two large dinner rolls into the oven and bake for about 20 minutes. You can either place the dinner rolls in the oven and cut it into a bowl after or you can cut first and bake after.  (It’s a little less messy if you cut first).

2. In a pot, saute the onions and garlic with butter until they brown. In the meantime, chop the cauliflower into smaller chunks. When the onion and garlic brown, add in the cauliflower and saute together.

3. Then gradually stir in flour until it mixes well with the saute vegetables. Slowly pour in some stock and stir well.

4. Turn the heat to medium -low and add in the cream and water. Stir well again. Cook for around 30 minutes until the cauliflower softens.

5. When the cauliflower softens, add in salt and pepper to taste. You can also add in some herbs like parsley but it’s completely optional.

6. When the soup is ready to be served, pour into the bread bowls. Remember to serve it immediately, the soup will slowly seep into the bread bowl making it a bit more soggy on the bottom~

Summer Styled Risotto: Saffron + Beets 
Summer is finally coming to an end, in just a few more week, fall will arrive. Here’s a recipe to try before summer ends.
This risotto recipe is absolutely colorful with the purple beets and orange saffron. Beets is rich in Vitamin C and folic acid. It has been said to be able to reduce toxins from the body and act as an antioxidant.
I don’t usually like to eat beets because of its texture. But using to make risotto softens its texture and adds a bit of sweetness to the dish. It’s quite a unique dish full of many different textures and flavors. This is definitely a good recipe to experiment with!
INGREDIENTS:
2 beets
3 cups non-cooked risotto rice
3 tsp saffron
1 bunch spinach
1 tsp cumin
3 cloves garlic
salt & pepper
2 cups stock
DIRECTIONS:
1. First peel the beets and coarsely chop them into 1 inch cubes. Be extremely careful not to get the beets’ juices on clothes or any fabric. After chopping, drain them from excess water.
2. Next, thoroughly wash the risotto grains in cold water. Rinse well. Then add into a rice cooker or a pot and cook with around 1 cup of water and 1 cup of stock first. Let the risotto cook. Check every 10 minutes to make sure there’s enough water and stock - add more if needed.
3. Next in a shallow pan, saute garlic with drained beets. Add in the saffron. Saute well.
4. When the rice is 60% cooked, mix in the sauted beets and saffron. Then add in chopped spinach and cook until the risotto grains are fully cooked. Stir in some salt.
5. Remember to keep adding stock to the risotto once the water level is too low, else the risotto will burn or brown on the bottom.
6. When the risotto is completely cooked (around 40 minutes), serve hot or lightly chilled. Season with salt and pepper to taste.

Summer Styled Risotto: Saffron + Beets

Summer is finally coming to an end, in just a few more week, fall will arrive. Here’s a recipe to try before summer ends.

This risotto recipe is absolutely colorful with the purple beets and orange saffron. Beets is rich in Vitamin C and folic acid. It has been said to be able to reduce toxins from the body and act as an antioxidant.

I don’t usually like to eat beets because of its texture. But using to make risotto softens its texture and adds a bit of sweetness to the dish. It’s quite a unique dish full of many different textures and flavors. This is definitely a good recipe to experiment with!

INGREDIENTS:

  • 2 beets
  • 3 cups non-cooked risotto rice
  • 3 tsp saffron
  • 1 bunch spinach
  • 1 tsp cumin
  • 3 cloves garlic
  • salt & pepper
  • 2 cups stock

DIRECTIONS:

1. First peel the beets and coarsely chop them into 1 inch cubes. Be extremely careful not to get the beets’ juices on clothes or any fabric. After chopping, drain them from excess water.

2. Next, thoroughly wash the risotto grains in cold water. Rinse well. Then add into a rice cooker or a pot and cook with around 1 cup of water and 1 cup of stock first. Let the risotto cook. Check every 10 minutes to make sure there’s enough water and stock - add more if needed.

3. Next in a shallow pan, saute garlic with drained beets. Add in the saffron. Saute well.

4. When the rice is 60% cooked, mix in the sauted beets and saffron. Then add in chopped spinach and cook until the risotto grains are fully cooked. Stir in some salt.

5. Remember to keep adding stock to the risotto once the water level is too low, else the risotto will burn or brown on the bottom.

6. When the risotto is completely cooked (around 40 minutes), serve hot or lightly chilled. Season with salt and pepper to taste.

Lobster & Crispy Kale Pasta

Here is a unique recipe for a pasta dish. Thank you to my dear friend who made this for me. :) I decided to post his recipe up to share! 
The preparation is quite long so it makes it a good date dinner with your other half or a dinner dish with your family.

I highly recommend this dish though! It’s a lovely pasta dish with lots of flavors and lots of textures.

INGREDIENTS:
4 slices bacon - coarsely chopped
2 lobster tails
5 tablespoon butter
2 cloves garlic - minced
1 bunch kale
olive oil
2 tablespoons Parmesan cheese
salt & pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
2 1/2 cups angel pasta
1/2 cup grape tomatoes - halved
1/4 cup parsley - chopped
DIRECTIONS:
1. Boil a large pot of water. Then add in angel hair pasta until it is cooked to al dente. You can sprinkle in a pinch of salt as well.
2. Next, prepare the kale leafs. Put a piece of parchment paper on a baking pan, then spread the kale leafs on the pan. Sprinkle some olive oil, Parmesan cheese and salt on the kale leafs. Bake at the oven for 230’C for about 30-45 minutes. Do make sure they don’t brown, if they do you have to turn down the temperature.
3. While the kale cooks, we can prepare the sauce and the condiments. First, cook the bacon in a shallow pan. Cook the bacon until it starts to crisps. Once the bacon is cooked, keep the pan on the stove and now, pan fry the lobster until it turns red.
4. Set the lobster aside once it’s cooked. Drain out some of the bacon fat from the pan. Then reheat the pan at medium heat. Lightly saute the garlic until it browns, then add in cayenne pepper and red pepper. Stir around the pan.
5. Add in 2 tbsp of butter to the pan, and now add in the pasta and mix well with the cooked seasoned mixture. When the pasta is lightly cooked, turn down the heat to low and add in the halved grape tomatoes and chopped parsley. Mix well.
6. Plate the pasta along with the bacon (which needs to be crumbled) and lobster tail. Heat the remaining butter in the pan until it browns. Then pour the heated butter atop of the dish. Sprinkle some Parmesan cheese and baked kale before serving.
Lobster & Crispy Kale Pasta
Here is a unique recipe for a pasta dish. Thank you to my dear friend who made this for me. :) I decided to post his recipe up to share!
The preparation is quite long so it makes it a good date dinner with your other half or a dinner dish with your family.
I highly recommend this dish though! It’s a lovely pasta dish with lots of flavors and lots of textures.
INGREDIENTS:
  • 4 slices bacon - coarsely chopped
  • 2 lobster tails
  • 5 tablespoon butter
  • 2 cloves garlic - minced
  • 1 bunch kale
  • olive oil
  • 2 tablespoons Parmesan cheese
  • salt & pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper
  • 2 1/2 cups angel pasta
  • 1/2 cup grape tomatoes - halved
  • 1/4 cup parsley - chopped

DIRECTIONS:

1. Boil a large pot of water. Then add in angel hair pasta until it is cooked to al dente. You can sprinkle in a pinch of salt as well.

2. Next, prepare the kale leafs. Put a piece of parchment paper on a baking pan, then spread the kale leafs on the pan. Sprinkle some olive oil, Parmesan cheese and salt on the kale leafs. Bake at the oven for 230’C for about 30-45 minutes. Do make sure they don’t brown, if they do you have to turn down the temperature.

3. While the kale cooks, we can prepare the sauce and the condiments. First, cook the bacon in a shallow pan. Cook the bacon until it starts to crisps. Once the bacon is cooked, keep the pan on the stove and now, pan fry the lobster until it turns red.

4. Set the lobster aside once it’s cooked. Drain out some of the bacon fat from the pan. Then reheat the pan at medium heat. Lightly saute the garlic until it browns, then add in cayenne pepper and red pepper. Stir around the pan.

5. Add in 2 tbsp of butter to the pan, and now add in the pasta and mix well with the cooked seasoned mixture. When the pasta is lightly cooked, turn down the heat to low and add in the halved grape tomatoes and chopped parsley. Mix well.

6. Plate the pasta along with the bacon (which needs to be crumbled) and lobster tail. Heat the remaining butter in the pan until it browns. Then pour the heated butter atop of the dish. Sprinkle some Parmesan cheese and baked kale before serving.

Can you please link your fav-salads? Thank you very much~

- Asked by Anonymous

Off course! I have a few that I make often.. here are the top three that I like the most, especially for the summer. (The chicken one is my favorite)

Mandarin Orange Spinach Salad

Chicken Veggie Salad

Shredded Romaine, Orange and Scallop

Do you have any recommendations for a broccoli and steak recipe stir-fry??

- Asked by vlagunapr22

Hello there!  I apologize for the late reply. I haven’t been checking my blog mails regularly, but I hope the recipe will still be useful! I don’t have a recipe on my blog, but I will post one privately here for you! :)

It’s a very simple recipe and takes maybe around 10-15 minutes to make along with the preparation!

INGREDIENTS:

  • 1 broccoli
  • 1 cup steak - sliced/ coarsely cubed
  • 3 tbsp soy sauce
  • 2 tsp corn starch
  • 1 tsp paprika
  • 1 tsp cumin
  • 3 tbsp water (or stock)
  • salt & pepper
  • cooking oil
  • 2 cloves garlic

DIRECTIONS:

1. Prepare the steak accordingly. It’s recommended to cut it into coarse cubes. In a bowl, mix together corn starch, paprika, cumin and soy sauce. Marinade the cubes of steak in the mixture. Sprinkle salt & pepper and mix thoroughly. (Use minimal salt as the soy sauce already gives it a strong salty flavor)

2. Wash the broccoli under cold water. Then cut into chunks - remember to get rid of the lower part of the stem.

3. Heat up some oil in a frying pan. Saute the garlic until it goldens. Then, add in broccoli first and saute. Add in the water and close the lid for about 1 -2 minutes (depending on how big you chopped them). This will soften the broccoli. It should turn to a bright green when it’s softened. (If it turns to forest green, it’s overcooked)

4. Then stir in the cubed steak. Pour in all the sauce in the bowl as well. Then saute at medium-high heat. Saute for about 2-3 minutes until the steak is nicely cooked. (this is a bit above medium rare) Try not to cook it for too long, otherwise it’ll be fully cooked and the beef will become chewy.

5. Finally, season with some salt and pepper if needed before serving!

Paprika Cream Asparagus + Prawns Spaghettini 
INGREDIENTS:
2 cups spaghettini pasta
2 tbsp paprika
1 cup whipping cream (or heavy cream if you want a stronger, heavier flavor)
1/3 cup stock
1/2 cup prawns
2 tsp corn starch
1 bunch asparagus (~8-12 stalks)
salt & pepper
1/2 onion - chopped
2 cloves garlic - minced
DIRECTIONS:
1. Boil a pot of water enough to cook the pasta. Add in a pinch of salt. Cook for 15-20 minutes until al dente. Drain after.
2. Using a pan or a small pot, lightly boil the asparagus. Try to boil only for under 4 minutes so the asparagus don’t loose it’s texture and chewiness.
3. In another pan, sautéed chopped onions and minced garlic with cooking oil. Then add in paprika and sauté until the paprika darkens a bit.
4. Turn the heat down to medium low, then slowly stir in the cream. Do make sure your heat isn’t too high, otherwise the cream will curd. Add in the stock and let it cook at low heat. Add some salt to season the sauce.
5. Using the same pan or pot for asparagus, we can use that to sauté the prawns. First clean it thoroughly and clean out any water. Mix the corn starch and prawns together- this can retain the prawns texture. Then rinse and pay dry. Add in some oil to the pan, sprinkle some salt and pepper atop and sauté.
6. When everything is cooked, lightly mix in the drained pasta into the cream sauce. Add in asparagus and prawns to toss.
7. Serve hot!

Paprika Cream Asparagus + Prawns Spaghettini 

INGREDIENTS:

  • 2 cups spaghettini pasta
  • 2 tbsp paprika
  • 1 cup whipping cream (or heavy cream if you want a stronger, heavier flavor)
  • 1/3 cup stock
  • 1/2 cup prawns
  • 2 tsp corn starch
  • 1 bunch asparagus (~8-12 stalks)
  • salt & pepper
  • 1/2 onion - chopped
  • 2 cloves garlic - minced

DIRECTIONS:

1. Boil a pot of water enough to cook the pasta. Add in a pinch of salt. Cook for 15-20 minutes until al dente. Drain after.

2. Using a pan or a small pot, lightly boil the asparagus. Try to boil only for under 4 minutes so the asparagus don’t loose it’s texture and chewiness.

3. In another pan, sautéed chopped onions and minced garlic with cooking oil. Then add in paprika and sauté until the paprika darkens a bit.

4. Turn the heat down to medium low, then slowly stir in the cream. Do make sure your heat isn’t too high, otherwise the cream will curd. Add in the stock and let it cook at low heat. Add some salt to season the sauce.

5. Using the same pan or pot for asparagus, we can use that to sauté the prawns. First clean it thoroughly and clean out any water. Mix the corn starch and prawns together- this can retain the prawns texture. Then rinse and pay dry. Add in some oil to the pan, sprinkle some salt and pepper atop and sauté.

6. When everything is cooked, lightly mix in the drained pasta into the cream sauce. Add in asparagus and prawns to toss.

7. Serve hot!