Smoke Salmon Muffin

So I had leftover baby that needs finishing and I have been wanting to make this ever since I saw it on facebook.

 photo IMG_20151003_152709_zpsur7robmh.jpg

 photo IMG_20151003_160038_zpsovd23u9k.jpg

Smoke Salmon and spinach! Hope I didn't go overboard with the salt....

I added an extra egg but it kinda spilled abit in the oven, heh.

Simple recipe here! Or you can skip below and just watch this video where I got it from

Muffin Tin Omelets
Batch Cook Breakfast!
Posted by Tip Hero on Friday, 25 September 2015


Nutella Cheesecake

Told you I'll be back! But of course, needed an event as an excuse to make something else I won't get my bum moving! Yes, I saw this on a video clip on fb and initially wanted to make a carrot cake instead.

As I got to the supermarket and picked out all the ingredients for carrot cake, the cost was sky rocketing (one small bag of walnut is like $5!) not to mention there will be leftover ingredients that will never be touched unless I bake frequently (our pantry is so full) I took this recipe and compared. Looks like someone has done thorough researching, it was enough for the cake without extra!

Nutella layer was actually 'heavier' then the other mixture so it was kinda tricky to spread it around as it started to 'sink' into the cake...

Wah, real drama coz I was doing it so late in the evening so much so I was in a hurry to get it over and done with. I took the cake out of the cake tin too soon before it cooled down properly and it started breaking apart! I quickly 'squashed' the cake back into the cake tin and decided to do the last bit before the cake cooled completely - Pouring the nutella cream on the top. It did kinda cover all the cracks hahaha.

Check out that huge 'Crack' on the left picture. Right was what was left of it before I left. Apparently it was cleaned off.

Note: Flourless cake has to be cooled down to room temperature before dissembling them!

Also I found that the Oreo base was too thin, so best to double the amount for a 9" cake.

Here's the recipe blog I got this from :). Not much alteration. But if you want to know more click on the title above :)


Blackberry & apple frozen yogurt cake

No I haven't made it but I wana make it when I go back to NZ...

Thanks BBC :)

Blackberry & apple frozen yogurt cake

Blackberry & apple frozen yogurt cake


Cooking time

Prep:40 mins Cook:3 mins - 5 minsplus freezing

Skill level

Moderately easy


Serves 12 - 16
Layers of frozen yogurt are given a crunchy contrast with an oaty biscuit base in this impressive pud - a great alternative to cheesecake

Additional info

  • without topping and sauce 

Nutrition per serving (16)

kcalories 556
protein 9g
carbs 46g
fat 37g
saturates 22g
fibre 2g
sugar 41g
salt 0.5g

For the base

  • 85g butter, plus extra for greasing
  • 1 tbsp light muscovado sugar
  • ½ tsp ground cinnamon
  • 200g Hobnob biscuits, finely crushed

For the layers

  • 1 large (about 350g) Bramley apple, peeled and chopped to give 250g
  • 2 tbsp lemon juice
  • 450g blackberries, plus a few more to serve
  • 2 x 400g cans condensed milk
  • 750g full-fat Greek yogurt (we used Total)
  • 600ml double cream
  • ½ tsp ground cinnamon
  • 4 tbsp light muscovado sugar
  • 1 tsp arrowroot powder mixed with 1 tsp water (optional)


  1. Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base in an even layer, then freeze.
  2. Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Pass this pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl – a rubber spatula is best for pressing every last bit of fruit from the seeds.
  3. Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge.
  4. Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.
  5. When you’re ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don’t freeze after this point.) Cool.
  6. Take the cake from the freezer 10 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.
Recipe from Good Food magazine, September 2014

Related Posts with Thumbnails

Powered by BloggerKitchen Virgin til 27 by UsuárioCompulsivo
original Washed Denim by Darren Delaye
Creative Commons License