Category Archives: Recipes – lunchbox ideas

Crunchy cornflake marshmallow chocolate chip cookies


Momofuku cornflake crumb chocolate chips marshmallow cookie
We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.

“How does cornflake marshmallow chocolate chip cookie sound?”

She was sold at marshmallow.

We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.

I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.

Cornflake Crunch

  • 210g plain cornflakes
  • 55g full fat milk powder
  • 55g caster sugar
  • 6g salt flakes
  • 160g butter, melted

Instructions

  1. Preheat the oven to 130C.
  2. Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
  3. Add milk powder, sugar and salt. Toss to mix.
  4. Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
  5. Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
  6. Cool completely before using.

Cornflake crumb

These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.

Cookie

  • 225g butter, room temperature
  • 250g caster sugar
  • 150g brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 240g flour
  • 2g baking powder
  • 1.5g baking soda
  • 5g salt flakes
  • 270g of Cornflake Crunch mix
  • 125g mini chocolate chips
  • 50g mini marshmallows

Instructions

  1. Cream butter and sugars for 3 minutes.
  2. Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
  3. Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
  4. Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
  5. Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
  6. Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
  7. Preheat the oven at 175C.
  8. Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
  9. Let cool completely on cookie sheet before transfering.
  10. Cookies will be fresh for 5 days and keep for a month in the freezer.

Momofuku cornflake crumb chocolate chips marshmallow cookie

Chewy fudgey perfect chocolate brownies


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After years of trial and error, I’ve finally got a fail proof chocolate brownie that appears to satisfy the fussiest and hardest-to-please of all critics (aka Miss 8). These brownies are fudgey and chewy, just how we like it. Best served warm with cold milk or ice cream!

Ingredients

  • 125g unsalted butter, chopped
  • 150g good quality 70% dark chocolate, chopped
  • 3 eggs, whisked
  • 290g caster sugar
  • 115g plain flour, sifted
  • 35g Valrhona cocoa powder, sifted
  • 1/2 teaspoon vanilla paste (not essence)
  • Pinch of salt
  • Cocoa nibs, hazelnut praline, extra chocolate chips (optional)

Directions

  1. Preheat oven to 180C fan forced. Grease a 20cm square cake pan and line with baking paper.
  2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water.
  3. Stir with a heatproof spatula until melted.
  4. Remove from heat and quickly stir in all your ingredients, except the toppings, until just combined. Pour into the lined pan.
  5. Sprinkle in your choice of cocoa nibs, hazelnut praline or extra chocolate chips.
  6. Bake for 28 to 30 minutes or until the toothpick test comes out with moist crumbs on the stick.
  7. Set aside to cool completely before removing from pan.

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The secret here is the combined use of dark chocolate and cocoa powder, and with less sugar than normal brownies. This makes it distinctively brownie, not cake.

I hope you will love this as much as we do. These are perfect for school bake sales or bases of entremets. You can easily make more and freeze whole slices in two layers of foil and an air-sealed bag.

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Authentic Bánh Mì – Vietnamese Sandwich recipe


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On our recent trip to Melbourne, Australia, we came across many bakeries and stores selling traditional Vietnamese sandwiches – Bánh Mì. These are the result of French and Vietnamese cuisines coming together, and boy, what a glorious effort.

Bánh mì sandwiches are different to the normal western sandwiches. The bread is crunchy on the outside and pillowy inside, serving as a light encasement for the delicious fillings inside. More on that later.

While watching our sandwiches being made, I duly noted what was included – the ingredients all play a part in achieving the balance of sweet, sour, savoury, spicy, umami, warm, cold, softness and crunch. That’s a lot achieved in one sandwich.

Here are the list of ingredients for you to create your very own bánh mì!

    • Bread – choose a light bread with pillowy centre and light crusty crumb. (J’s wanted to make sure I mention not to get bread that is so crunchy that it scrapes the roof of your mouth. Coz that will hurt. Noted, darling 😊) Baguettes or Ficelle from Paneton French Bakery would be my choice (in New Zealand).
    • Mayo – adds a creamy flavour to the sandwich.
    • Pate – this is essential to any good Bánh Mì, giving it the umami flavour.
    • Cucumber – Cucumber adds freshness and crunch, juxtaposing the other soft elements of the sandwich. Slice them lengthwise for even layering.
    • Herbs – for freshness and an earthiness, coriander leaves and sliced spring onions are added. I would also suggest Thai basil as well, if you wish.

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    • Pickles – this is a must! Easy to make: 1:1.5 ratio of white or apple cider vinegar to caster sugar to fill to just over half of a glass jar. Warm jar and sugar slightly in microwave to dissolve the sugar. While it is cooling, sprinkle a bit of salt over thin batons of carrots/daikon/rings of onions. Massage and squeeze the carrots the diakon (no need for the onions) to get rid of their juices. Pat dry and add to the cooled jar of pickling liquid. Ready to use in just an hour.

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  • Protein – you have lots of choices here: vietnamese ham, lemongrass pork or beef, grilled pork, chinese BBQ pork, chinese roast pork or even grilled tofu. Champagne ham works too if there is nothing else!

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  • Sauce – You can add squirts of hoisin sauce or Maggi Seasoning for extra flavour. For me, a good grind of black pepper was enough.
  • Fresh Red Chillies – a spicy element is a must and thinly sliced red chillies are commonly added to taste.
  • Fried shallots for extra crunch.
  • Add more meat if you wish.
  • Close the sandwich and enjoy!

6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry


If you have ever tried making short crust pastry, you would know that while it isn’t very difficult (at least when compared to making puff pastry), it does take a bit of time to make and rest before you can roll it out for baking. Add to that my preference for a chocolate shell to go with a dark chocolate ganache – I end up making far fewer tarts than other desserts.

Cue Paneton French Bakery. Their short crust pastry has always been, in my view, an exemplar of pastries.  When they released the ready-rolled chocolate pastry, I felt as if a weight has lifted off my shoulders – I can finally make tarts quickly!!! I then went about challenging myself to see how many things I can make using this gem! Here are my 6 recipes/ideas, for now 😉

1. Chocolate tarts – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

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The pastry is not very sweet and it serves as a very good base for any dessert tart. Here are my favourites:

– Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

– Solomon’s Gold dark orange chocolate ganache with Lewis Road Creamery double cream and Fresh As Freeze dried mandarin segments

– Forty Thieves‘ salted macadamia butter with chocolate ganache

– Forty Thieves‘ cacao hazelnut butter with chocolate ganache

Makes 10 individual tarts

Ingredients:

  • 500g roll of Paneton French Bakery Chocolate Pastry,
  • 300g Solomon’s Gold smooth dark chocolate or dark orange chocolate, chopped into small pieces in a heat proof bowl
  • Forty Thieves nut butters
  • 375ml Lewis Road Creamery double cream
  • Decorations – Valrhona crisp pearls, batons, Fresh As Freeze dried fruits, Solomon’s Gold cacao nibs

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Instructions

    1. Thaw pastry overnight in the fridge.
    2. Carefully unroll the pastry to prevent any breaks (but it is ok if it breaks! Just push it back together)
    3. Using a sharp knife, cut out squares or circles of pastry to fit your tart mould.
    4. Push the pastry into the moulds carefully, be sure to mend any breaks. Prick the pastry all over with a fork.
    5. Blind bake in 180C oven for 9 minutes. Let cool on a rack.
    6. Make ganache by heating cream in a pot till just starting to boil, then pour over the the chocolate pieces.
    7. Let is sit for a minutes for the chocolate to soften, and then mix it till the mixture becomes glossy and thick.
    8. If using nut butter, add a dollop onto the baked shells before the next step.
    9. Pour ganache into individual tart shells, and decorate!

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2. Ice cream bowl – individual dessert bar

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Here the pastry is shaped into a bowl (I used the Wilton’s cookie bowl mould ) and used to serve up Kohu Road Cookies and Cream ice cream. Perfect with a tray full of garnishes for you to decorate to your heart’s content. Halzelnut praline, freeze dries raspberries and Manuka honey, Valrhona chocolate crisp pearls and batons…hmmmm

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3. Ice cream sandwich with Kohu Road Cookie and Cream

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Scoop the ice cream into a flat container and refreeze to solidify the ice cream again. Cut out rectangle slices of ice cream and sandwich them between rectangular shaped pastry cookies.

4. Biscuits with Fresh As freeze-dried powders
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J made some rocket ship and butterfly biscuits here with cookie cutters. We then dipped them into melted chocolate, followed by a sprinkle of Fresh As freeze dried raspberry powder. The acid tang was sooo good with the bitter pastry biscuit.

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5. Tim tam cheesecake

Instead of lining the whole mould with the pastry, place a disc of it on the bottom of the mould. Bake and after cooling, pour in your favourite no-bake cheesecake filling (see my Tim Tam cheesecake) and let it set in the fridge.

6. Chocolate soil

This is as simple as baking the chocolate pastry and then crumbling them in a food processor or by giving them a good bash in a zip bag with a rolling pin. Sprinkle over or on the sides of desserts and voilà you have a Masterchef style dessert 🙂
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Hope this gets you going with your adventure using Paneton’s Chocolate Pastry!

Healthy Easy Kids’ Mac and Cheese (Baked pasta with vegetables and cheese)


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Who doesn’t like mac & cheese? Even when J still had a bit of intolerance to dairy, she managed to scoff down mac & cheese. An easy meal that with a few changes, becomes the quick go-to meal that you know your child will eat any time.

Instead of the cheesy buttery sauce, I’ve swapped that for some pesto and tomato-based pizza paste, which gives the dish a fresh, light and herby taste. The addition of milk is optional, it just makes a bit more sauce for the dish. I’ve added ham and sausages for protein (not too much as overdoing the processed meat is not a good idea either) and vegetables for fibre.

Keep some in your freezer for those emergency dinners.

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Ingredients

2 cups macaroni or other medium shaped pasta (like shells or spirals)
3 tablespoons butter
4 tbsp pesto
4 tbsp pizza paste
1/4 cup milk
1/2 cup ham slices and sausages, diced
1/2 cup vegetables – mushrooms, courgettes
1/2 cup mozzarella cheese

Instructions
Preheat the oven to 200C degrees.
Boil the pasta until al dente. Drain and reserve some of the pasta water.
Add the pesto, pizza paste, milk, ham and vegetables, mix.
Add half of the cheese, mix.
Spoon the pasta into little ramekins or a large casserole dish.
Sprinkle on the rest of the cheese.
Bake for about 7-8 minutes, until it is brown on top.

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