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The addition of milk and ricotta in this recipe makes for a light, fluffy and creamy cheesecake. Cheddar and Ricotta Cheesecake Ingredients 110g cheddar cheese slices, roughly torn 40g butter 125ml milk 70g ricotta cheese 20g plain flour 15g corn flour 2 egg yolks 3 egg whites 1/4 tsp cream of tartar 80g sugar Method Grease and line an 8 inch square baking pan with baking paper. If using springform pan, wrap the outside of the pan with 2 layers of aluminium foil as the cake will be baked in a water bath. Prepare a large roasting tin (large enough to fit the baking pan in). You can start boiling some water for the water bath. Preheat oven to 150C. Place cheddar cheese, butter and milk in a bowl and place over a pot of simmering water. Stir the ingredients until dissolved and the mixture turns smooth and creamy. Remove from heat. Then stir in the ricotta until evenly mixed. Sift the plain flour and cornflour into the mixture and fold through until smooth. Then, stir in the egg yolks. In ...

One of the best cooking tips that I picked up from watching Take Home Chef was that when cooking salmon, you should always start with a cold pan, and never hot. That will give you perfectly crispy salmon skin. I tried this method and it totally worked! Crispy skin everytime, which is the main reason why we love to eat salmon , especially with sweet, salty and sticky teriyaki sauce. I usually make extra sauce and store it in the fridge, which comes in handy not only for grilled meats/seafood, but also for quick stir-fries, noodles or as a tasty drizzling sauce. Served with rice and some steamed vegetables, teriyaki salmon is a sure fire hit with the kids (and adults too)! We especially love the sauce on our rice! Crispy-Skin Salmon Teriyaki Ingredients 2 x 200g (7oz) salmon fillets, skin-on (preferably a thick and long rectangular piece) 1 tbsp vegetable oil Teriyaki Sauce: 5 tbsp Kikkoman soy sauce 5 tbsp sake 5 tbsp mirin...

I was pretty excited when I saw that Lorraine  had posted this wonderful recipe for Pad Thai on her blog. The photos simply said it all. The almost deep and rich orange hue of the noodles was the sign of a winner and it's as authentic as it gets. None of the dry, pale-looking noodles with dry chunks of chicken meat and scattering of chives, egg and tofu that I usually get in Sydney. For the record, I never order pad thai though Mr TFWL likes to always give it a chance. My preference is still to order pad kee mao (my favourite pad kee mao is from Pom's Thai in Burwood, now Strathfield). Anyway, this is how I like my pad thai - saucy and moist noodles with the right balance of sweet and sour from the tamarind and palm sugar, with saucy bits of egg crumble tossed through the noodles. Notice the key word is saucy. Loving this pad thai sauce and if you make a big batch of it, the rest of the preparation and cooking is a breeze (well, almost!). Thanks  Lorraine  for the recipe!...

It's been a long long while since my last post. Summer has been super hot these last few days and we've been staying indoors (although the air-conditioning didn't work too well in these extreme conditions). It didn't help that I decided to bake  yesterday afternoon knowing that it was already as hot as an oven outside! So, ever since i tried the Polish plum cake from Monarch Cakes at St Kilda a couple of years ago, I've been wanting to bake something similar though I never settled on which recipe to use (there are a few on the internet, where they differ in terms of whether butter or oil is used, and some are yeast-based (which is apparently the traditional Polish version). With plums being in season right now, I decided it was time I made the attempt to bake a light, airy, sponge-like cake studded with tart plums that have caramaelized to a jammy consistency. Well, at least that's how I remembered it. Ready for tea with a dusting of icing sugar Although using b...

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...