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This quick and easy ice-cream dessert is great if you're serving a large crowd at a party. It's also very convenient as you only need to slice and serve - no plates, cups or utensils required! Even the pan doesn't need washing up! Honeycomb Ice-cream Sandwich Ingredients 1 packet rectangular-shaped biscuits (I used Arnotts Milk Coffee, but you can use plain, chocolate or other flavour) 1 1/4 cup thickened/heavy whipping cream 5 tbsp condensed milk 1 chocolate bar (Crunchie, Violet crumble, or Cherry Ripe if you prefer), roughly chopped Method Whisk cream and condensed milk until thick and almost stiff. Fold in the chopped chocolate bar until evenly mixed. Line an 8 inch square tin with clingwrap, leaving the sides overhanging with enough to fold over later. Arrange biscuits on the base. Pour the cream mixture over. Arrange another layer of biscuits on top. Cover with clingwrap and freeze for 8 hours or overnight. Slice into sections and serve.

I do enjoy having pancakes for breakfast once in a while, though not really as a dessert unless they are thin crepe-like ones filled with cream cheese and served with strawberry sauce (sounds familiar? Pancakes on the Rocks??). On the weekends, while I'm still half asleep in bed in the morning, the kids would come close to me and scream into my ear "Mummy! Wake up! Can you make me some pancakes/french toast/scrambled eggs for breakfast?!!". I've made pancakes on several occasions using various recipes, and I found that the simplest one is the best. These pancakes don't use fancy ingredients and can be prepared in minutes. You really don't want to spend too much time in the kitchen making breakfast nor cleaning up after that. Moreover, the kids think I can just make food appear on the table at the snap of my fingers, or nod of the head, blink of the eyes....you know. Hungry kids just want their food quickly, because if you make them wait too long, ...

 Here's a new and improved recipe for Char Kuay Teow (fried rice noodles), a popular street food in Malaysia. Try this version and let me know what you think :) Char Kuay Teow Serves 1 Ingredients 2-3 tbsp lard (or substitute with vegetable oil) 4 prawns, peeled 6 thinly sliced fishcake 6 thinly sliced Lup Cheong (Chinese sausage) 1/2 tbsp finely chopped garlic 200g fresh rice noodles (separate the strands before cooking) 1 cup beansprouts A handful garlic chives (cut into 2 inch lengths) 1 egg Sauce (mix together in a bowl): 1 tbsp light soy sauce 1/2 tbsp Cheong Chan thick caramel (dark soy) 1 tbsp oyster sauce 1/2 tbsp kecap manis 1/2 tbsp sugar 1/4 tsp chicken stock powder Dash of white pepper 1 tbsp water Chilli paste: 1 cup dried red chillies, deseeded and soaked in warm water for 3-4 hours 1-2 fresh red chillies 2 shallots 3 cloves garlic Sugar and salt to taste Vegetable oil for frying Method Prepare chilli paste first. Drain the dried chillies that hav...

These are the BEST EVER, absolutely moreish and delicious Sicilian almond cookies you'll ever taste. With a thin and crispy crust outside, and amazingly soft and chewy inside, it's quite impossible to stop at one. The secret is to use roasted almond meal, which gives it a rich nutty and almost caramel-like flavour. Continue reading for the recipe. Italian Almond Cookies Adapted from Good Food Ingredients 250g roasted almond meal 3 egg whites, beaten until stiff 150g white sugar 1/2 tsp vanilla essence 1/2 tsp almond essence Icing sugar, to coat biscuits Flaked almonds Method Using your hands or a large spoon, mix all ingredients (except icing sugar) together in a bowl and rest for 1/2 an hour. Preheat oven to 180C. Make small balls of about 3 cm by rolling them between your palms, then lightly roll them in the icing sugar. If the mixture is too soft, that's okay. Just drop spoonfuls of the mixture in the icing sugar and gently roll them until covered all over with sugar. ...

Brought to you by Nuffnang and Vinomofo . When I was asked to review a product from Vinomofo , I had no idea what it was about until Nuffnang told me that they would be sending me two bottles of wine. The name Vinomofo is a funny one, until I recalled "vino" means wine in Italian, and "mofo"....oh well, I was curious as to how the name came about. So I read the mile-long "About" page on the Vinomofo website which talks about how a bunch of wine geeks went a roller-coaster journey to build the most epic wine site in the  universe. Or was that planet? Anyway, you should check out some of the wines available on their website. They also have "secret deals" where the only way they can get their hands on them is by agreeing to keep the identity of the wine and the producer secret. Sounds good already!  They also co-produce their own branded wines, labelled " Kinda Independent Wine Company " that isn't available elsewhere. I was fortuna...

Best ever Korean Fried Chicken (IMHO). Need I say more? Think of crispy chewy and crunchy batter coated in a candy-like sweet, spicy and sticky glaze. And oh yeah, the chicken. Juicy. Delicious. Yummy. Continue reading to find the recipe. Korean Fried Chicken with Sweet and Spicy sauce Ingredients 800g (about 1 lb) chicken wings (drummettes and mid-wings, separated) 1 1/2 teaspoon salt Canola/Vegetable oil for deep-frying Sesame seeds for garnishing (optional) Batter: 2/3 cup plain flour 1 1/2 tablespoon cornstarch 3/4 cup water Sauce: 1 tbsp vegetable oil 3 cloves garlic, minced 1 small red chilli pepper, finely chopped (optional if you want more heat) 1 tbsp light soy sauce 5 tbsp corn syrup 2 tsp apple cider vinegar (or rice wine vinegar) 2 tsp brown sugar 2 tsp gochujang (Korean chilli paste) Method Prepare sauce first. Fry garlic (and chilli if used) in the oil, for half a minute, but don't let it brown. Add the rest of the ingredients for the sauce and simmer for 1-2 minutes ...

This is a repost of an old favourite! This is an old favourite of mine since I was little. Typically served in chinese restaurants in BP, we would often order a plate or two of it at the end of the meal. It is a thin, flaky and crispy rectangular-shaped pancake that is usually filled with a thin layer of red bean or white lotus paste, and then cut into small rectangular bite-sized pieces. I decided to make this after browsing through a cookbook called "Dim Sum" where I came across a picture of an appetizing looking "Wo Paeng". I could just imagine the taste of it - sweet, crispy and oily. The recipe looked simple enough. However, the proportions and method of pan-frying it just didn't do it for me. I found another recipe on the web which looked like it would yield better results, and it did! Of course, it involved deep-frying the pancake to a golden crisp, just as I remembered it. I sprinkled some toasted pinenuts in the filling to add ...