Launch Event : KitchenAid Artisan Mini Mixer and Stand Mixer Attachments

An invitation from Zong Han to his garden party gave rise to another privilege to check out Kitchen Aid’s standalone mixer that has extra capabilities to create not only sweet (cake) but also savouries such as pasta or macaroni.

We are introduced on the prowess of this new Artisan Mini Mixer (see below green mixer) by Kitchen Aid, which stands at 20% smaller in size and 25% lighter in weight but derives as much turbo engine power from her counterpart, KA Artisan. The new Mini Artisan Mixer lends us the flexibility to fit and earns a berth in any kitchen space. Right here even for a small confined kitchen. 

Another set of quality culinary tools that contributes to the making of these great foods is the Spiralizer attachment that contains peel, spiralize, core and slice metal blades. With the aid of these tools, Zong Han churned out those beautiful apple pies to treat our palates.      

Check out the dishes below yourself and of course never forgetting to share with you the good food and companions that we enjoyed together! 

Puree Pumpkin Soup with a touch of Coconut Cream

Jasmine Green Tea Chiffon Cake with Double Layered Cheese

Apple Pie

My favourite of the day :
Singapore Curry Coconut Cream Linquine

See, DIY Linquine looks so long :)  so yummy

Without further ado, I will stop here for the moment and let us look forward to another sharing from Ktichen Aid and Zong Han on their latest products to satisfy our gastronomy.

Hazelnut Chocolate Cookies

CNY is approaching soon. Here, I would like to share my easy and yummy recipe. You may find this recipe in Bake & Celebrate - Cookies and Treats book published by Marshall Cavendish.

Ingredients :
100 gr Salted Butter
50 gr Icing Sugar
75 gr Hazelnut spread (I used Nutella)
150 gr Plain Flour
25 gr Corn Flour
1/2 tsp Baking Powder
50 gr Chocolate Chips

50 gr Hazelnuts, diced 

Method :
- Mix butter and sugar until well incorporated ( Beat using mixer or about 1-2 mins )
- Add Nutella, beat until well incorporated..
- Fold in the flour (Plain flour, corn flour and BP) and chocolate chip to form a dough
- Shape into 10-11 gr balls, dip into hazelnut diced, place it onto a line baking sheet, flatten it. 
- Bake in preheated oven at 160C for 20-25 mins or until lightly browned. Remove to wire racks to cool completely.

Yields : 40-45 cookies

The books got lots of yummy cookies, few recipes that I tried, one of them was from my good friends and talented Cathy, please visit her blog for the recipe "Ice-cream scoop cookies" but I baked into round shape. Love the cookies so much, very light, buttery taste and crispy.

And another recipe and I tried was Orange Cranberry Pistachio Cookies from IG talented friends @garden_of_serenity, please visit her IG for her yummy recipe. A refreshing citrus fragrance with my favourite cranberry and pistachio, never get tired eating it :)

Happy Baking :)

Opera Cake

Host & Recipe : @imeliciouz1085

Here I only made in half recipe, due to limited baking equipment. If you prefer original (full recipe) please email me.

Jaconde Biscuit (Almond Sponge Cake)

75 gr Egg whites
20 g granulated sugar
A pinch of cream of tartar

Almond Mixture:
100gr almond or hazelnut meal*
80 gr confectioner sugar (Original 110 gr)
37 gr all-purpose flour
125 gr Eggs
20 gr unsalted butter, melted

- Prepare 2 pans of 22x30cm (9x12 inch) grease or cover with greased baking paper
- Combine sugar with the eggs and beat on high speed for about 5 minutes until thick and fluffy then fold almond meal, all purpose flour until well combined, then fold the melted butter. Set aside.
- Beat egg whites along until frothy then add cream of tartar beat on high speed, adding remaining sugar gradually and whip until stiff peak is achieved.
- Gently, fold one-third of the meringue into the almond mixture in 3 addition and mix until just combined. Spread the batter evenly into each baking tray.
- Bake the sponges in 200ºC preheated oven for about 7-10 minutes. Once cool, set aside (Joconde biscuit can be kept a couple of days at room temperature, refrigerated a week or frozen for weeks; rolled into parchment and wrapped).
- Each pan, cut into 2 pieces, and one recipe yield 4 layers of 22x15 cm

Coffee Buttercream (Crème Anglaise Style)

100ml full cream milk

40 gr Egg yolks
50 gr castor sugar

7gr of instant coffee dissolved in 10ml of hot water

120 gr unsalted butter, at room temp

- Bring milk to boil, set aside. Beat egg yolks and sugar to blend, add milk and whisk milk gradually into the yolk mixture whisking constantly.
- Return custard to the stove, gently heat the mixture to just below the boiling point 85ºC or until small bubbles appear in sides it will thicken. Do not boil or the eggs will curdle.
- Immediately remove from the heat and transfer to a mixer bowl. Beat the crème Anglaise with the instant coffee on high speed until has cooled to room temperature (or just let it cool itself).
- Add the softened butter and whip until creamy on high speed. Buttercream Can be kept refrigerated for a week or frozen for up to 3 months.

Chocolate Coating for Chablon

20g dark chocolate compound
2ml oil (I used butter)

- Melt chocolate and oil and spread evenly on the bottom of one sponge cake and chill to set.

Coffee Syrup

130 ml hot water
40 gr granulated sugar
10 gr  instant coffee

- Bring all ingredients to boil and let cool to room temp before using.

Chocolate Glaze

100g liquid whip cream
150 gr dark cooking chocolate compound or couverture
50 light corn syrup
1 tbsp vegetable oil

- Warm the whip cream, put the chocolate in the bowl and gently stir it.
- Add corn syrup and oil, stir until well combined. Set aside

Opera Cake Assembly

- For the chablon, using a flat spatula, coat the surface of one sponge with the melted chocolate (for the bottom). Cover immediately with parchment in contact and flip over; chocolate side down and refrigerate to set.
- Remove from the fridge and brush generously with the coffee syrup (each layer of sponge must be well soaked in coffee syrup; that’s one of the main characteristic of the opéra cake).
- Carefully, spread the coffee buttercream over the surface of the first sponge, then chocolate glaze, continue to do the same until the last layers.
- Every layers should be : jaconde bicuits, coffee buttercream, chocolate glaze
- Place cake the refrigerator overnight (do not freeze before glazing or condensation will appear on the surface which will damage the chocolate glaze and its effect)

- Spread chocolate glaze over the cake from left to right in a slow but regular motion. Immediately even the surface of the cake with a large offset spatula lightly moving back and forth twice. Refrigerate opéra cake until top is set; min. two hour before trimming off sides and serve. To make cuts look sharper bring a pitcher of hot water, dip the blade in between cuts, and wipe with a towel.

Bake & Celebrate Cookbook

I'm so excited and happy to announce that I was selected to be participate together with other fellow bakers. Marshall Cavendish publisher has invited us to share our recipes in this cookbook, which will be available in Singapore major bookstores in December 2016.

Another excited news, to thank my blog readers/followers for your continuous support, I will be buying 3 copies of this cookbook to give away to 3 lucky winners. Please visit my instagram @dorisgoz to join the giveaway. The giveaway is open from now until 2nd Dec 2016 - 23.59pm. The winners will be published only on my instagram posting.
Best of luck :)

Note : 
for Malaysian readers, you may buy online at :

Defying Gravity Cake

Recipe & Host : @ikekeidi


125gr Butter
175gr Sugar ( I only used 130 gr)
3 Egg yolks
1/4tsp Vanilla

125gr Flour
50gr Chocolate powder
25gr Corn starch
1tsp Baking powder double acting
150ml Fresh milk

3 Egg whites

1. Sieve flour, corn starch and chocolate powder together. Set aside.
2. Whip butter and half of the sugar till white and fluffy, add in egg yolk, followed by vanilla & baking powder, mixed well.
3. Add flour mixture with mixer on low speed. Then add in fresh milk, mixed well then set aside.
4. In another clean bowl, whip egg white and the balance of sugar till soft peak.
5. Using spatula, add in whipped egg white gradually to the yolk batter, mixed well.
6. Line greased 6" mould with baking paper and bake for 30mins with 170'c temperature (adjust accordingly depending on each oven) till cooked.

Butter cream : see here

Decoration : Oreo, chocolate, chopstick, melted white chocolate

1. Put little bit of frosting on cake board to stick the first layer of the cake.
2. Cover the whole cake with a thin layer of frosting (buttercream/ ganache/ whipped cream). 
3. Insert the chopstick into the can drink. Using melted chocolate, stick the chopstick into the can . Spread melted chocolate (or you can use butter cream) to cover up the chopstick. Then insert the chopstick into the middle of the cake.
4. Decorate with any decoration cookies or chocolate bar 

Raspberry Pistachio Cream Cake

I made these for Drool fundraiser events. The layer cakes consist of pistachio sponge cake, raspberry jelly, custard cream and pistachio butter nuts. The combination is just well blended and very nice.

CAKE - Ingredients:
30 gr Boiling water
15 gr Pistachio Butter Nut **( I used @the_hunters_kitchenette )
10 gr Sugar

2 Egg yolks
25 gr Oil
40 gr Cake four

2 Egg whites
35 gr Sugar

Preparation cake:
- Place Pistachio butter nut and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.      
- Hand whisk egg yolks lightly. Add in oil & the butter nut mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 35gr sugar, whisk until stiff (medium peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (20x20x2cm) and bake for 10-12 mins.
- Leave to cool on a wire rack

150 gr raspberry puree
50 gr sugar
¾ tsp Gelatin powder
20 ml Boiling water

Preparation raspberry jelly:
- Stir gelatin powder in boiling water and let it dissolve. Set aside.
- Combine raspberry puree and sugar, cook until sugar dissolve.  Remove from heat.
- Add in gelatin, stir well.  Set aside and let it cool.

1 Egg
50 gr Sugar
20 gr Conrnstarch
A pinch of Salt
150 gr Milk
50 gr Butter
1 tsp vanilla extract

Preparation custard cream:
- Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
- Place the milk in a saucepan and bring to boil.
- Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring (to avoid burn on the bottom part). Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. 
- While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.

FILLING 3 – PISTACHIO BUTTER NUT ** ( I used @the_hunters_kitchenette )

Decoration:  Fresh Raspberry , pistachio nuts

- Divide the cake into 3 parts.  Spread raspberry jelly on the each layer. Let it set in the fridge for 10 minutes.
- On the flat surface, place one cake with raspberry jelly layer, spread custard cream, dizzling topping with Pistachio butter nut.
- Continue by adding cake layer, raspberry, custard, pistachio butter nut.
- Finish with  cake and raspberry layer.          

- Let the cake set in the refrigerator for at least 2 hours before slicing. Cut slices of desired thickness. Serve it with fresh raspberry and pistachio nuts.  

If you cannot buy the ready made pistachio nuts, you may option to make your own.

** Homemade Pistachio Butter Nuts :
200 gr Pistachio nuts, toast
1 tsp Castor sugar
½ tsp Salt

- Blend it until 80% smooth, add in sugar and salt, blend it until smooth.
- Ready to use or keep it in tighly sealed container, keep in the fridge after use it.

Pumpkin Sago Desserts

Ingredients :
100 gr Pumpkin, steamed and mashed
50 gr Sago, cooked and drained
1 tsp Custard powder
1 tsp Corn flour
30 gr Coconut milk + 100 ml Water
30 gr Sugar

Method :
- Mix Pumpkin, custard powder and corn flour, set aside
- Boil coconut milk, water and sugar. Once boiled add in pumpkin batter, stir until incorporated.
- Add in Sago, stir a while, switch off the fire.
- Ready to serve.

Note : If you prefer cold dessert, just let it set in the fridge, minimum 2 hours.

Yields : 3 Ramekins (S)