cooking a dream

Ingredients for cheesecake base: digestive biscuit crumbs 1 to 1 1/2cup sugar 1/4 cup(55g) butter 1/3 cup(60g) 1 lemons zest Ingredients for cake: cream cheese 2 cups (450g) sugar 1/3 cup(75g) lemon juice 1 tbsp heavy cream 1 1/4 cup (250g) milk chocolate 1 cup (100g) 3 tbsp cream removable bottom or springform pan size 7" to 9" Method: melt sugar and butter in a bowl then add biscuit crumbs and lemon zest, mix together spread in the pan then press with a glass bottom to make the flat base in another bowl beat room temperature cream cheese until smooth add whipping cream then beat just until stiff peak forms pour the cream cheese mixture on top of the biscuit crumb base   tap  the pan on the surface to even the batter  melt milk chocolate and 3 tbsp cream together in the microwave pour the melted chocolate on top of cream cheese then spread carefully refrigerate for 6 hours or overnight  if you have a removable bottom pan, put the pan o

What to expect: the perfect balance of sweetness and bitterness, moist chocolaty taste. Ingredients: butter 130g ( 1/2 cup+ 4Tbsp) large eggs 3 sugar 200g (1cup) salt 1/4 Tsp vanilla 2 Tsp All-purpose flour 80g (3/4 cup) cocoa powder 30g ( 1/3 cup) (15g if you like less bitter) semi-sweet dark chocolate 150g (1 cup) Method: Mix melted butter, sugar, salt, eggs and vanilla in a big bowl sift flour and cocoa powder on top  fold the flour in ten add chopped chocolate mix gently line an 11" x 9" pan with parchment paper pour the butter in then bake for 25 - 30 mins on a 170°C preheated oven. let it cool down then cut into square pieces Notes: if your pan size is smaller than this it may take longer to bake stop baking when a few crumbs stick to the toothpick when inserted. if you like less bitter use half the cocoa powder                                                             ----------------------------------------

only takes 15 mins to soak this juicy sweet south Asian dessert that everyone loves. Here is the easy way to make Gulab Jamun. I've used an egg in this recipe but don't freak, It will make the Gulab Jamon very soft and yummy.You will not smell or taste any egg in there. Ingredients: for sugar syrup: water 2 1/2 cups (500ml) sugar 2 cups 345g( 1 1/2cups if you like less sweet) cardamom 1  rose water if you like for Gulab Jamon: plain flour 3/4 of a cup (85g) all-purpose flour full cream milk powder 1 cup (96g) baking powder 2tsp(7g) sugar 2tbsp (26g) water 2tbsp (28g) oil 3tbsp (35g) large egg 1 (47g) Method: make sugar syrup by boiling sugar water and  mix flour milk powder and baking powder together mix egg water oil and sugar in a separate bowl then mix with the flour just until combined cover the bowl and rest for 5 mins  make small balls and fry in very low heat take it out and soak in sugar syrup Important Notes: 1.Do not stir the batter

Ingredients: whole milk lemon or fresh chilli Method: boil the milk and cool it down  pour in a small bowl, add chilli with stem or  cut one side of lemon and dip in the milk do not squeeze the lemon juice out half cover the bowl leave it in a warm place until thickens (15-20 hours) this is the primary culture. you can use 1tsp culture per 1/2cup of milk to make secondary culture. the secondery culture you can use to make actual yogurt. Notes: * Don't cover the bowl completely, keep a little opening so that the bacteria in the air can go in. *although mine took three days to achieve the perfect yogurt, yours could take more because this is natural bacteria from the air causing the progress, It depends on how much bacteria present in the environment and the supportive weather, so the time limit may vary. *use a small amount of milk until you get the right taste so that you don't waste a lot of milk.                                         -

This is a very simple vanilla ice cream recipe but tastes delicious exactly like store bought. Try it, you won't be disappointed. I added some chocolate chips which is optional. If you have any question please comment below, and subscribe. Ingredients: heavy cream( whipping cream) 2 cups evaporated milk 1/2 cups sugar 1/2 cup( you can add little more if you like) vanilla 2tsp Method: the cream should be icy cold keep the cream and bowl into the freezer for 30 Mins before using whip all together until thickens,  but be careful not to over beat otherwise cream will curdle easily, it will turn into butter.

This is a very versatile strawberry syrup. you can use in the smoothie, yogurt on top of a cake, trifle or make a little thick like jam. Ingredients: sour strawberry 450g 1 apple 11/2 cup sugar( depends on the sourness of strawberry) 1tbsp cornstarch pinch of salt (optional)` Method: wash and cut off stem part of strawberries and apple make a puree using a blender add sugar and corn starch mix well then boil until thickens to your desired consistency refrigerate in a airtight jar for two three months  -----------------------------------------------

a I love this tapioca dessert in the summer. fruity cool refreshing. Ingredients: tapioca pearls/ sago 1/2 cup(i used pandan flavour) coconut milk 1cup evaporated milk 1/2 cup sugar1/3 cup mango                         subscribe to my youtube channel: youtube.com/cookingadream Method: boil coconut milk, evaporated milk and sugar set aside boil water in a pot add tapioca pearls boil until half way done and you can still see the white dot inside  turn off the heat  cover and rest for 15 -20 mins or until you no longer see the white dot inside cut ripen mango in cubes mix tapioca pearl, milk and mango in your serving bowl Notes: do not add the sago in cold water, the starch will separate you can adjust sugar to your taste  keep in the refrigerator for 30 Mins to chill before serving -------------------------

I make yogurt at least once a week and here is my go to recipe for How to make thick creamy yogurt like store bought. Ingredients: full cream milk 1L milk powder-1cup sugar-2tbsp yogurt culture/starter(real yogurt from the previous batch) -2tbsp (2-3tsp per cup of milk) Method: boil milk and reduce to 2/3 or add a cup of powdered milk add sugar during boiling let the milk cool down till it comes down to the body temperature beat culture yogurt to loosen up (actual yogur from the previous batch) add culture yogurt (2tsp- 2tbsp per cup of milk)  mix well, cover and let it set in a warm place for 3-4 hours transfer to the refrigerator when set Notes: 1. thicker milk makes thicker yogurt. 2. if starter or culture yogurt is added to hot milk, it will kill live bacteria and yogurt will not set. 3. if you can dip your finger in the milk for 30sec and it doesn't heart your finger but still feels warm you know it's ready to add culture. 4. if you set yogurt a

a a loved the taste of McDonald's new Ovaltine icecream last week. Here is my successfull attempt to make it. Ingredients: Whipping cream-400ml(2 cups) sugar-½ cup Evaporated milk-100ml(½ cup) Ovaltine- ¾ cup Method: Put your bowl whisk and cream in the freezer for 15-20mins.  Pour cream sugar and evaporated milk in the bowl and whisk until it reaches soft peak.  Add Ovaltine powder and whisk a few times just until stiff peak forms.  Pour into a container and freeze for 5-6 hours. Tips:   cold cream whips up fast. make sure your cream is very very cold.   Over beating turns cream into butter very easily.So stop whisking as soon as it reaches to stiff peak. don't be tempted to beat 30sec more. Stir in between the freezing process 1-2 times. It will help the ice-cream to form soft texture. --------------------------

If you like green tea you will like this matcha pudding. Try something different than just flan. creamy sweet and slight bitterness from the green tea to complement the sweetness that's how it taste like. Ingredients: Almond 80g sugar 80g agar agar 1g water 250-300 ml heavy cream 200ml Method: * Soak almond and agar agar in water for 2-3 hours * after soaking put in a blender with 250ml water and blend until smooth * Strain the mixture through a cheese cloth as much as you can * add 200ml heavy cream and soaked agar agar and sugar * boil the mixture until agar dissolves * add little water if you need to boil longer and the mixture thickens too much * brush little oil in the pudding mould * pour the hot mixture thru a strainer into the mould * Refrigerate pudding for 2-3 hours or until sets Notes: *Do not through away the leftover strained almond. you can use this in pancake batter, make cookies, or just bake until crispy and sprinkle as toppings. * y