Wednesday, 28 June 2017

Our Little Celebration

We decided to have a small Eid gathering
with some close friends and family.


Friday, 23 June 2017

Mincemeat and Sweet Potato Pie

 Mincemeat and Sweet Potato Pie

1 large sweet potato, peeled and grated
6 large eggs
1/2 cup sour cream
salt and pepper
shredded cheese
 1 tbsp butter
400g ground beef
 1 medium onion, chopped
1 clove garlic, minced
1/4 cup fresh coriander, chopped (optional)

Pre-heat oven to 180C
In a large bowl, whisk together the eggs, cream, salt and pepper. 
Stir in the grated sweet potato.
Set aside.
Melt butter in a pan and brown beef over medium high heat. 
Add garlic, onion and coriander and saute until beef is cooked through.
Season with salt and pepper.
Add the cooked meat into egg/cream mixture.
Mix thoroughly until well combined.

Butter and line skillet with parchment paper.
Pour the ingredients into the skillet.
Firmly press the ingredients and sprinkle the top with shredded cheese.

Bake for 50 - 60 minutes, until the pie is set.

Monday, 19 June 2017

Coffee Jelly

Image taken from Tumblr

Recently, we've been indulging ourselves in a little anime therapy -  specifically Saiki K!
The main character has a borderline obsession with coffee jelly.
After watching him salivate over it for over 10 episodes
we decided to take matter into our own hands 
to see if it's worth the hype
And it is!

So here's our version of Saiki's beloved Coffee Jelly...

Coffee Jelly

200 ml cold water

500ml water
3 tbsp sugar
a pinch of salt
1 tsp vanilla essence
1 tbsp instant espresso powder
1 tbsp cocoa powder

Empty the sachet of the Vege-Gel into cold water. Stir until it dissolves.

In a sauce pan, bring together water, sugar and salt 
Heat them until the water begins to boil. 
Turn off the flame and add vanilla, espresso and cocoa. 
Stir until completely incorporated. 
Add the Vege-Gel mixture and heat them until they just begin to boil. 

Pour them into your containers. 
Refrigerate them for atleast 5-6 hours. 
Garnish with a splodge of unsweetened whipped cream. 

Friday, 16 June 2017