It’s been a few days since I have been back in Edinburgh – felt like I haven’t been in my family home for so long… but it’s so good to just sit down and be able to relax completely, thinking and worrying about nothing else in life right now! 😂
One of my favourite things to do whilst here (especially in the summer if you have been following my past posts 🤪) is to utilise the big freezer in my mum’s house to make some homemade ice cream. 🍨🍨 (The freezer at my London apartment is tiny and not really cold enough to freeze things.) And I decided to go full on restaurant-like this time 😛, also making a mango millefeuille with wholemeal filo pastry to accompany my mango ice cream! 🥭🥭🥭 (Who doesn’t love mangoes lol?)
I don’t usually watch much sports, but for the past week I have been watching the Tokyo Olympics obsessively, staying up at night tuning into all the fixtures! (I am a big Olympics fan! 😝) So glad to see it back on our screen again after the delay from last year. The last Olympics game in Rio was when I moved in to my first flat in London 5 years ago, and it’s crazy to think how much has happened since then. I wonder where I will be when Paris 2024 happens? 🤔
Also all these actions in Japan has made me really wanted to revisit the country again and craving Japanese food lol! 🤤 So, last night I made one of my childhood favourites – Chawanmushi, which is a savoury steamed Japanese egg custard. It was a little messy, but I jam-packed it with a lot of fillings and flavours (because I am greedy with fillings haha! 😬) Even my mum likes it and she is normally VERY critical! 😂
Who else has also been enjoying the games like me? 😁
Hi everyone! The past few months have been quite a wild ride, and I just realised that I haven’t posted in so long! With lockdown and school closure and then return to school again, life really had taken many different turns since the beginning of January. So I am so glad that restrictions are starting to lift again as we entered Easter holiday. 😅 (Plus I am literally dying for a haircut lol! 💇♂️)
Meanwhile, happy Easter Sunday to everyone! I decided to make a Easter theme mango cheesecake today after being so inspired by all the amazing bakes I saw on Instagram. It’s been a while since I have baked something more elaborated, so it’s a refreshing feeling to get back into! 😃
2020 has been a very hard year for many, but at last we are looking towards a new beginning of another year. 👏👏 New Year’s Eve marks a time to reflect and learn, and what a year this has been!
As I was reminiscing the past year last night, I stumbled upon a video on the internet (typical insomniac behaviour lol) that recapped all the old animations I used to enjoy as a child. I have always been a fan of anime. It’s crazy to think some of these animes are over 20 years old (even older than me at that 😬) since I feel like I have been watching them since forever. It’s really a sad, constant reminder that time really does fly by- every small and seemingly insignificant moments in life need to be cherished and treasured before they disappear forever. ❤️
The future is never set in stone, and endless possibilities and dreams lay ahead! So, let’s smash this year! (Like I did to my chocolate ball dessert! 😂) Wishing everyone a happy new year! 🥳🥳🎉🎉🎊🎊🎊 May all your dreams come true in 2021! ❤️❤️
A year ago exactly today, I started my first blog post here. It feels much longer than that though, given how so much have happened in between these times. I am certain that no-one a year ago would have predicted the circumstances we are currently in right now. I started this blog as a mean of an ‘escape’ from life (as I was feeling extremely demotivated at work). I wasn’t sure where this was going, but it gave me a sense of hope in the future, something that I feel we need ever more now. As easing of the lockdown starts to begin, I feel a mixture of uncertainty and anxiety (and also annoyance at the events over the past few days), but I remain ever so hopeful about the unknown. Goods are definitely on the horizon. ♥️
My first post on the blog was on an angel food cake that I made long ago, and I thought it would be so fitting to do that cake once again after all these times. 😊 An angel food cake is a light, fatless sponge made from primarily whisked egg whites. The lightness of this cake goes perfectly well with whipped cream and fruits (I chose mango in this case🥭)- which makes this one of my favourite cakes of all time. 😋 (As fate would have it, I also overwhipped my first batch of cream like last time, so had to start over. Funny how things are sometimes! 😂) Happy anniversary! 🥳🤣🎉
Still getting used to being back to work after the long holiday. 😛 Right now the dark winter sky in the UK is really not giving me enough drive to work in the evening. 😴 (Where has all the motivation in the new year gone lol!?) Does anybody else feel the same?
At this point, I will be dreaming about a tropical island 🏝 in a far land and wishing I am there instead. 😝 However, for now, a mango lover like me can survive with a mango and cream cake. At least, I can taste the tropic right now! 😋😂 I realise it has been a while since I posted a recipe, so I hope you all will enjoy this cake as much as I did! 💛
Mango and Cream Cake
Quantity: 1 cake
5 eggs, separated
80g caster sugar
60g flavourless oil
70g warm water
1 tsp vanilla extract
100g self raising flour
250ml double cream
1 mango, diced
White Chocolate, tempered (optional)
Pistachio, chopped finely (optional)
1. Preheat the oven to 180C/350F/gas 4.
2. Whisk the egg white with half the sugar until stiff.
3. Mix the remaining sugar, egg yolks, oil water and vanilla together until well-combined.
4. Sieve in the flour and stir until well-combined.
5. Fold in half of the whisked egg white into the flour mixture. Then, pour the mixture back into the remaining egg white and fold until evenly combined.
6. Grease the cake tin, then transfer the cake mixture into it.
7. Bake for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
8. Let the cake cool briefly in the cake tin, then remove the cake from the tin. Leave the cake on a wire rack until completely cooled.
9. Whisk the double cream until whipped and smooth.
10. Slice the cake evenly across to create two layers. Sandwich the sponge layers with whipped cream, mangoes and mango pulp.
11. Cover the sides and the top of the cake with the remaining whipped cream. Drizzle more mango pulp at the top of the cake. Decorate with more mangoes, pistachio and tempered white chocolates to finish.
So I heard it was Thanksgiving this week. 😊 (Just to clarify, being British, I am normally totally unaware of it! 😂) But I just want to use this opportunity to say thank you for those of you who keep on following me on my blog and allowing me to share many of my memories and love of baking and food here! ❤️ I started this blog as a ‘getaway’ from my daily life as I was at a point where I wasn’t sure where to go in life, feeling unhappy and stressed out at my job. I never knew if I will even get a single reader, but seeing the regular comments and likes here really do make me smile.☺️ In the past month or so, I am feeling much more relaxed and happy with what I am doing at work and outside of work, and I do feel I owe it partly to the community here to make me feel more confident about myself.
For those of you who read my last posts, you may remember that I went on a city getaway trip to Canterbury last weekend. That mango Kulfi I had in Ambrette there was just so delicious, I couldn’t resist the urge of trying to make it at home after finding a recipe online. 😋
The flavours of this Kulfi are mango and pistachio. (Here is the link to the recipe I used: https://www.196flavors.com/india-mango-kulfi/) The recipe is in cups, so I did have to look up conversions and it was still very easy to follow. I couldn’t be bothered buying saffron or cardamom so I ended up throwing in about a teaspoon of the mixed spice I had in it. 😂 It was still really delicious though! (And a perfect dessert after coming back from the cinema watching Frozen 2. ⛄️❄️) I got a large batch still left in my freezer to finish, so any volunteers are welcomed! 🤣
As an avid foodie, I am always constantly looking for new places and new experiences wherever I go. A few days ago, I came across a website depicting Michelin restaurants and I discovered there are in fact currently four such restaurants here in Edinburgh: Number One, 21212, The Kitchin and Martin Wishart. (To be honest, I am a bit embarrassed that I never heard of any of them until now despite having spent years here lol. Apparently there are quite well known.😂😂) I had a few experiences dining in Michelin restaurants in Hong Kong and London years ago, but never elsewhere. (N.B. I just found out that Yauatcha in Soho which my friend and I visited a couple weeks ago also has a Michelin star!Link👉https://tangosbaking.home.blog/2019/08/02/dim-sum-and-desserts/) So, my mum and I decided to pay one of those restaurants for a visit during lunch hours (which put Number One out of question since they don’t appear to do lunch hours.) I first phoned up the Kitchin, but was taken back in that they are fully booked for the whole of August and are placing people in waiting list for September!😱😱 So I was glad when I called Martin Wishart next, they have spaces available for the next day.😀
The restaurant is located by a river in Leith, and the beautiful interior certainly made a bold statement from the minute I stepped in. The service was absolutely outstanding as one may come to expect. (In fact, I felt I was slightly taken a back by how attentive they were. Awks. 😂😂) The minute we sat down (and before we were provided the menus), food already came rolling in the form of canapés and complementary appetisers.
Right out from the gate, the canapés already impressed, especially the savoury macarons (which my mum was still going on about afterwards! ❤️😂) This unique take on macarons had a very delicate texture that instantly melted in the mouth, and I loved how they presented the classic combo of basil and tomato in such an innovate way. Definitely very inspiring!👍 The crackers were also very delicious (and kind of reminded me of coronation chicken lol!) I also loved the croquettes and the pea soup (though my mum were slightly more impartial as she felt the croquettes were slightly too salty and the earthy taste of the soup a bit too strong😅). I was really intrigued by the condiments that were served with the sourdough, especially the seaweed butter, though we couldn’t really taste the seaweed in it. (My mum preferred the tomato sauce, though I was more of a fan of the savoury olives.)
We went for their three-courses lunch menu which we felt were very reasonable priced (£35) given the quality of the food and the service plus the complementary appetisers. Since there were only two choices in each course, we decided to simply order them all so we could both have a taste of everything. For starters, I absolutely loved the pigs’ trotters dish as the trotters were tender and rich combined with the flavourful mushroom vinaigrette. 🤤🤤 The crab and tuna tartare was also refreshing and appetising. (My mum loved the presentation.)
For the mains, here came something that neither of us ate properly before and that was the rabbit. I was very intrigued by how it would taste (as I have heard that it tastes like chicken), and it turned out for me to be the best dish of the day!👍👍👍 The rabbit was almost like a very tender chicken, but also quite gamey and flavourful at the same time. The mushroom risotto was a perfect compliment!❤️❤️ As for the fish course, I found it overall to be nice (I must confess personally I am not a huge fan of steamed fish) but the star of the show for me were the delicious glazed vegetables, and the dish was absolutely stunning to look at.
And finally, of course, it was dessert time! 😋 The white chocolate mousse was absolutely a no-brainer choice for us given its classic combo of passion fruits and mango, and it tasted like just as we expected, tang and exotic. We weren’t sure how the white chocolate mousse would turned out to be like, but it was not overly sweet at all and its subtle sweetness paired very well with the other acidic components.👍 The millefeuille for me was good with its crispy puff pastry and delicious strawberry sorbet, but the flavour profile just wasn’t as exciting as the other dessert.
After a very satisfying meal, there was one final delight with the after dinner chocolates. For someone who is not a fan of fudge and salted caramel, I actually quite enjoyed these chocolates. Moreover, I loved how they served these chocolates over a salt mixture (I was not 100% sure what it is lol) to counteract the sweetness of these chocolates, which for me was ingenious.
What an experience ❤️❤️❤️, and it certainly opened my eyes. But, more importantly, the passion and the love of food were undeniable in these dishes.😊
As we are now firmly in the month of August, the warm weather here in the UK might be approaching to its end (now I might just have jinxed myself with the unpredictability of British weather lol.) With the scorching hot weather, I have completely lost count with the number of ice creams I had eaten in the past months. 😛🍦🍦🍦 But, have you ever tried to make your own ice cream at home? With homemade ice creams, you are free to create any flavours you can imagine and the sky is the limit!
Ice cream is essentially a flavoured, frozen custard, and it is actually a lot more straightforward and easy to make than one may think otherwise (at least in my case lol.) All you really need is a plastic box and a freezer, alongside some stirrings to do and a bit of patience. The first flavour I made is one of my absolute favourite – mango! 😋😋 You can check out my recipe below, and it is also adaptable for other ice cream flavours!
What is your favourite ice cream flavour? 😉
Mango Ice Cream
300g single cream
100g caster sugar
350g mango puree
250g double cream
1 tbsp lemon juice
Heat single cream at a lot heat, the stir in sugar until it has completely dissolved.
Pour the cream in a container, then add in the mango puree, double cream and lemon juice. Mix using a whisk until well-combined.
Place the ice cream in the freezer for about 3 hours, or until semi-frozen. Use a fork to fold the ice cream evenly, starting from the edges.
Place it back to the freezer to freeze overnight, or until it is completely frozen before serving.
It had been so nice this week to catch up with many of my closest friends.😊 But, before I leave London for a couple of weeks, I met up with my best friend for one delicious food date. We (or rather I lol) decided to visit Yauatcha in Soho, a Chinese restaurant that specialises in contemporary dim sum as well as high-end patisserie.😋 Got to say I felt right at home here! 😉
I really enjoyed the Cheung Fan and the black truffle dumplings (though my friend who didn’t like the flavours of black truffle preferred the lobster dumplings and the Cheung Fan.😂) Not only were the dishes really delicious, but they also filled me with many memories from my childhood growing up in Hong Kong. The Cheung Fan (steamed rice rolls) in particular was a common street food I used to eat regularly back then after school.
The desserts though were something that I was the most excited about coming into this place and they certainly did not disappoint. I had the Strawberry Zhu and the Matcha Lychee Pot. I was very impressed by the classic strawberry and cream combination in the former. The flavours worked very well and I particularly enjoyed the surprise of the strawberry-shaped chocolates which were also filled with a strawberry sauce.😋 (I didn’t realise they were not real strawberries until I bit into them.😂) The Matcha Lychee Pot was very light and refreshing, and almost remained me of a granola and yogurt pot but much more refined. The jelly component especially was very delightful to eat.
The only downside here was that this place was a bit expensive. Still, it didn’t stop us going for a frozen yogurt afterwards.😂
Hope you all have a fantastic weekend ahead of you! 😉
The heat wave is finally here in London! ☀️ 🔥 🔥 Now that summer has officially begun, how many of you have planned your holiday already? Whether you’re spending time with friends, families or alone by yourself, summer is an important for one to unwind and enjoy the beauty of nature. For someone who loves exploring new places, you may be surprised to hear that I don’t actually travel abroad an awful lot during the holidays. However, I do dream about lying alone on a beach 🏖🏝 (or next to a hunky companion hehe), staring at the clear water or the bright blue sky, and snoozing under the sun with a cold, tropical drink in my hand…🍹
Meanwhile, I will imitate this tropical feeling at home by making my favourite mango mousse cake. This mango mousse cake is one of my more complicated dessert. Inside the mousses hides a layer of coconut sponge cake and strawberry clear jelly over a buttery digestive biscuit base. The cake is finished with a mango glaze and topped with a tempered chocolate nest filled with coconut white chocolate truffles. It does take a bit of time to make this but it’s well worth the effort!
Tropical Mango Mousse Cake
Quantity: 1 cake
For the clear strawberry jelly:
5g leaf gelatine
5-6 strawberries, chopped
For the digestive biscuit base:
200g digestive biscuit
70g unsalted butter, melted
For the coconut sponge cake:
2 eggs, separated
32g caster sugar
24g flavourless oil
28ml warm water
1 tsp vanilla extract
100g self-raising flour
20g desiccated coconut
For the mango mousse:
11g leaf gelatine
450g mango purée/pulp
50g caster sugar
400ml double cream
For the coconut white chocolate truffles,
100g white chocolate, chopped
30ml double cream
1 tbsp butter
For the tempered chocolate decorations:
300g dark chocolate
For the mango glaze:
47g caster sugar
1 lemon, peels only
16g leaf gelatine
175g mango purée/pulp
Fresh mangoes, chopped
White chocolate stars
You will also need at least a small cake tin and a larger cake tin (both should have a loose base) to create the layering effect.
1. Start the jelly first by soaking the leaf gelatine in cold water. Line the small cake tin with cling film.
2. Bring the lemonade to boil in a saucepan. Squeeze off any excess water from the soaked gelatine and stir it into the saucepan until fully dissolved. Take it off the heat, and add in the strawberries. Pour it into the tin and place it into a fridge for about 2-3 hours to set. Once the jelly is set, remove it from the cake tin with the cling film and continue to chill it in the fridge until use.
3. Prepare the digestive biscuit base by blitzing or grinding down the digestive biscuits to fine crumbs. Mix in the melted butter. Line the bottom of the larger cake tin with a cling film, and spread the biscuit mixture evenly at the base of the cake tin. Chill the biscuit base in the fridge for about 30 minutes so it can firm up.
4. Preheat the oven to 180C/350F/gas 4. For the sponge cake, whisk the egg whites in a large bowl with half of the sugar until stiff.
5. In a different bowl, mix the yolk, oil, water, vanilla extract and the remaining sugar together until smooth. Sieve in the flour and add the desiccated coconut into it, and mix until well-combined. Fold this mixture into the whipped egg whites.
4. Grease the small cake tin and pour in the cake batter. Bake for 20-25 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove the cake from the mould and cool on a wire rack.
5. To make the mango mousse, soak the leaf gelatine in cold water and whip the double cream to soft peaks.
6. Warm the mango purée/pulp with the sugar in a saucepan. Squeeze excess water off from the gelatine and stir it in until fully dissolved. Pass the purée mixture through the sieve. Pour and fold it into the whipped cream until smooth.
7. To assemble the mousse cake, pour in some of the mousse into the larger cake tin with the digestive biscuit base. Place the coconut sponge at the centre and flip the strawberry jelly on top of the sponge using the cling film. Fill up the sides with the mango mousse (ensure they are completely filled up, or else you will see gaps later on), and pour the remaining mousse on top and spread evenly. Place the mousse cake into the fridge to set for about 4 hours.
8. To make the truffles, place the white chocolate, cream and butter in a bowl and heat it a microwave in 20-seconds intervals until melted. (Take care as white chocolate is easy to get overheated and burnt.) Cover the bowl and chill the chocolate in the fridge until firm. Grease your hand with a bit of oil. Scoop and roll the cooled white chocolate in your hand to shape into balls. Roll the truffle balls in desiccated coconut to cover them.
9. For the tempered chocolate decorations, warm two thirds of the dark chocolate in a double boiler to 45-50C/113-122F until melted. Stir in the remaining chocolate to cool it to 31-32C/87-89F.
10. For the chocolate palm trees, pipe the tempered chocolate into shapes on baking parchment. For the chocolate sticks, cut out a rectangular strip of baking parchment and pipe diagonally across it to create a net effect, then carefully roll the paper into a tube shape and secure with tape. For the chocolate nest, flip a bowl upside down and covered with baking parchment, then similarly pipe the chocolate in a net pattern around the bowl. Leave the chocolate decorations to cool and set in room temperature before removing and use.
11. Once the mousse cake is set, remove it from the cake tin and pull out the cling film underneath. Keep the cake cooled in the fridge while preparing the glaze.
12. To make the mango glaze, first make a syrup by heating the water, sugar and lemon peels in a saucepan for 2-3 minutes. Remove the lemon peels.
13. Soak the leaf gelatine in cold water. Add the mango purée/pulp to the syrup and heat. Squeeze the excess water off the soaked gelatine and stir it in until fully dissolved. Pass the glaze through a sieve and let it cool slightly before use.
14. Place the cake on a wire rack over a tray. Pour the glaze over in a swirl motion to cover the cake evenly. Dust the sides with desiccated coconut.
15. While the glaze is still setting, decorate the cake with fresh mangos, truffles and the chocolate decorations. (Use a knife to cut open a small gap to insert the palm trees into the cake). Move the cake to a stand and keep in the fridge until serving.
Now, excuse me as I continue to stare upon the bright blue sky. 😉