Breakfast Bar

This is a quick and simple recipe which you could make it in advance and store it in an airtight container. It could be given as a gift or get one or two with you in the rush hour. Make a 23 x 33 x 4cm baking pan

1. Combine 250g rolled oats, 75g shredded coconut, 100g dried cranberries, 125g unsalted roasted peanut, 45g pumpkin seeds, 40g sunflower seeds and 40g black sesame.
2. Mix in 397g condensed milk and spread evenly on a baking tin which attach with baking parchment.
3. Bake in a preheat oven at 130'C for 1 hour.
4. Let it cool down for a while before cut into the desire size of bar.

Hokkaido Milky Loaf

I had this recipe from HHB. As mentioned at her blog, the bread texture is truly cottony that I supposed the fresh cream and milk produced a better texture.

I baked the dough into a perfect square sandwich loaf and this fantastic recipe will be added into our breakfast menu!

Lemon Curd Cheesecake

This was one of the best selling product in Huntingdon especially during the summer as it's so refreshing. The cheesecake contains cooked lemon curd which could easily get from the supermarket or made our own homemade lemon curd. I did it myself as I like to add more lemon juice to have a strong lemon flavor and used some the left over to decorate the cheesecake. Recipe for 9 inch baking tin Bottom base: 155g Digestive biscuits crumbs 75g butter (melted) Fillings: 375g cream cheese 50g sugar 300g cooked lemon curd 7 tablespoon lemon juice 15g gelatin (dissolve in water) 250ml whipped cream Cooked lemon curd: 135g butter 330g sugar 3 egg beaten, strain 3 teaspoon lemon zest 6 tablespoon lemon juice *Add 2 tablespoons lemon juice for stronger flavor Method:

1. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom pan and keep in the fridge.
2. To make lemon curd: In the top of a double boiler, combine all the ingredients over gently simmering water. Cook until thickened and coats back of spoon. Remove from heat and completely cool.
3. To make the filling, in large bowl with electric mixer on medium-high, beat cream cheese until fluffy, gradually beat in sugar then beat in zest and juice follow by lemon curd.
4. Add the dissolved gelatin into the mixture and add in the whipped cream until everything combine. Pour into crust and chill in the fridge until it set.
5. Decorate the cheesecake with some whipped cream at the side of cheesecake and pour over some left over lemon curd on top of the cheesecake.

10 Grain Loaf

I bought few packages of Red Mill whole grain flour from the Market Place Supermarket weeks ago. There are rye flour, wholemeal flour and 10 grain flour. I've used rye flour for a rye bread in my previous attempt whereas wholemeal flour had been used for wholemeal bread or pancakes. Yesterday, I tried to make another loaf with the 10 grain flour which contains wheat, rye, triticle, oats, corn, barley, soy, brown rice, millet and flax seed. There are finely grounded grains which is quite different from the wholemeal flour I've been used for some time ago. Perhaps the dough would be much smoother. I purposely left the bread rise without a lid-on as my other half like the caramelized bread edges. Finally, it rise absolutely tall and end up we've got quite a big slice of bread. As for me, I love the outlook of homemade country loaf. The bread texture was soft as I used a recipe which contains milk and egg. I could hardly tell what is the flavor as too many grains had combined together. Sometimes, it tasted like soy, sometimes like brown rice and sometimes barley. Well, whatever it is, it's a healthy bread. Recipe: 250g bread flour 80g 10 grain flour 30g sugar 5g yeast 3/4 teaspoon salt 1 egg 65g ice water 100g milk 30g butter

1. Mix all the dry ingredients in a mixing bowl. Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything just combine.
2. Add butter continue to mix for 1 or 2 minutes. Change to a dough hook continue kneading for about 20 minutes at medium speed.
3. Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
4. Knead the dough on a lightly floured work surface until the dough smooth but not sticky then shape it into a smooth round dough, cover with cling film and let it rest for 20 minutes.
5. Knead the dough and punch out the gas.
6. Flatten a dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.
7. Flatten the rolled-up dough and roll out again into a long rectangular shape then roll up the dough tightly.
8. Place the rolled dough in a greased bread tin.
9. Spray water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.
10. Proof until it rise over the top of tin then take out the tin from the oven and preheat the oven at 180'C.
11. Bake approximately 40 minutes or until golden brown (used an aluminium foil to cover the top after 25 minutes to prevent burning at the top).
12. Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it into pieces to let it stay fresh for the next serving.

Chocolate & Nut Chiffon

This chiffon had a soft yet crunchy texture. It also had some moisture filling especially when there are some chocolate oozing out from the cake.

If you are looking for some chocolate cake but not rich yet soft then you may try this.

Recipe for 17cm chiffon tin:

1. Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.
2. Add in the cornflour and whip until just combine.
3. Mix egg yolks, oil, water, flour, cocoa powder and caster sugar in another mixing bowl until everything well combine.
4. Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.
5. Add chopped chocolate and mix until just combined.
6. Pour into the baking tin then sprinkle chopped nuts on top and bake 40 minutes at 170'C.
7. Turn the cake upside down for cooling before unmold it.