Tag

recipe

Caramel macadamia slice recipe

By | English | No Comments

Here’s the recipe for our newest slice: make sure you use only the freshest of macadamia nuts for best results

 

  • 1 egg
  • 1/2 cup (110g) caster sugar
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (100g) plain flour, sifted
  • 1/4 cup (35g) self-raising flour, sifted
  • 1 cup (220g) brown sugar
  • 175 gram butter
  • 2 tablespoon golden syrup
  • 250 gram unsalted macadamias, halved
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line an 18 x 28cm slice pan.
  • 2
    Using an electric mixer, beat egg and caster sugar together until pale and thick. Add oil and beat until well combined. Fold in combined flours. Spoon into prepared pan and spread to cover base evenly. Bake for 20 minutes, until puffed and golden.
  • 3
    Meanwhile, prepare topping. Place brown sugar, butter and golden syrup in a heavy-based saucepan on low heat. Stir for 5 minutes, until butter melts and sugar dissolves. Simmer, without stirring, for 10 minutes, until caramelised. Add nuts.
  • 4
    Pour topping over base and, working quickly, spread evenly. Bake for another 10-12 minutes, until topping is golden. Cool in pan. Slice and serve.

Recipe of the week: Keto Avocado Brownies

By | English | No Comments

In case you hadn’t noticed, it’s avocado season in Hanoi at the moment. The tree in the backyard of the Eastern & Oriental is laden with enormous, shiny green fruit. Here’s our favorite avocado recipe  – it’s guaranteed to produce rich chocolate brownies that are moist & fudgey on the inside, and it’s both dairy-free & gluten-free.

Keto Avocado Brownies

 

2 large eggs

1 medium, ripe avocado (3/4 cup)

1/4 cup coconut oil

3–4 tbsp unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)

1/2 tsp baking soda

1/4 tsp salt

1/3 cup sugar substitute

1/3 cup cacao powder

1 tsp vanilla

2 tablespoons gelatin (optional, makes them chewy)

1/2 cup  chopped up chocolate

Instructions

  1. Pre-heat oven to 350F.
  2. Line a small baking dish with parchment paper.
  3. In the bowl of your food processor combine all of the ingredients.
  4. Blend on medium, low power until just smooth. Don’t over-mix. Use a spatula to scrape down the batter and then fold it together, mashing up any chucks of avocado left.
  5. Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
  6. Top with chocolate chips
  7. Bake for 25 minutes, until the edges begin to separate from the sides.
  8. Remove from the oven and let it cool for 15 minutes before handling.
  9. Pick it up, carefully, by the parchment paper and set it on a cutting board.
  10. Cut into 8 squares! Enjoy! Store leftovers in the fridge for up to a week.

 

Source: https://thecastawaykitchen.com

 

Recipe of the Week: Watermelon Gin

By | English | No Comments

With watermelons costing less than 10,000vnd per kilo at the moment, why not take advantage and knock up a jug of delicious Watermelon Gin? Here’s our recipe:

1 large watermelon, chilled

2 cups gin

ice

mint to garnish

Remove the rind and seeds from the water melon, cut into chunks and place in a blender. Pulse until smooth. Pour the mixture into a large jug, add the gin & ice. Garnish with a small triangle of watermelon & some fresh mint.

For a slushie effect, simply freeze the watermelon.

How to make Moroccan Mint Iced Tea

By | English | No Comments

Mint is nice & cheap at the market this month, so take advantage of it & brew your own iced tea:

Ingredients:

5 cups boiling water

1 tablespoon green tea

2 small bunches mint

1/3 cup sugar

Put tea and hot water in a pitcher and steep for 3 minutes, then discard the tea leaves. Add mint & sugar. Steep for another 4 minutes & strain. Refrigerate & serve with ice

How to make your own lime marmalade

By | English | No Comments

Limes are right in season now, and they’re super cheap. Here’s an excellent use for this flavorsome fruit:

Lime Marmalade

 

Ingredients:

1kg limes

6 cups water

7 cups white sugar

 

Method:

Cut off the very ends of the limes and slice them as thinly as possible. Then quarter them.

 

Put the limes and water in a pot on the stove and bring to a boil. Simmer for at least 1 hour.

 

Next, add the sugar and bring to a boil again, simmering for another 30 mins.

 

Skim the foam off the top of the marmalade and pour it into sterilized jars.

 

Summer serving suggestions:

 

Add 2 teaspoons of lime marmalade to a cup of boiling water, add a tea bag and some ices blocks and you have lime iced tea.

 

Add a dollop of lime marmalade to your morning yoghurt

Summer Lemon & Lime Iced tea

By | English | No Comments

Ingredients

  • 6 cups water
  • 2 tbsp black loose leaf tea
  • 1/4 cup maple syrup
  • 1 large lemon
  • 1 large lime + more for garnish
  • 1 can club soda (unflavoured sparkling water)
  • Ice cubes

Instructions

  1. In a medium pot, bring water to a boil. Turn off heat, add tea leaves, stir and let steep while cooling down completely or until lukewarm.
  2. Transfer tea to a large pitcher by laddling it through a mesh strainer, discard the tea leaves. Add maple syrup, squeeze lemon and lime juice, add the peels  to the pitcher, stir with a long wooden spoon and let tea sit for 10 minutes. Discard the citrus skins otherwise iced tea will be bitter tasting.
  3. Now you can store your iced tea covered with plastic wrap or lid in a fridge for quite a few days. Right before serving add ice and a can of club soda to a pitcher, stir and enjoy the best sparkling healthy iced tea (garnish with thin lime slices if desired). Tea tastes amazing without club soda too, adjust sweetness to taste.

Banana, Chocolate & Peanut Butter Breakfast Smoothie

By | English | No Comments

This recipe is gluten-free & perfect for anyone who is lactose intolerant. It’s also sugar-free:

  • 2 large overripe bananas , peeled, sliced and frozen*
  • 1 cup soy milk or almond milk (or more to thin as desired)
  • 3/4 cup ice
  • 1/4 cup smooth peanut butter
  • 2 Tbsp unsweetened cacao powder
  • 1/2 tsp vanilla extract

Place all ingredients in a blender and pulse until smooth. Serve in a tall glass. For a sugar hit, sprinkle with grated chocolate or add a dollop of honey for a natural sweetener.

Source: https://www.cookingclassy.com

 

Strawberry Iced Tea

By | English | No Comments

1 kg fresh strawberries

1 cup brown sugar

1 cup water

2 lemons

3 tablespoons fresh rosemary

Ice cubes

1 litre club soda

In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.

Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.

Press mixture through a fine mesh sieve; discard solids. To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight servings.

Gin & Tonic with Cucumber & Mint

By | English | No Comments

Summer is almost here, and you can be prepared for the first day of unbearable heat simply by having a cucumber and a bunch of mint on hand. Here’s our recipe for the best-ever G&T, served up in seconds:

  • 6 thin slices cucumber
  • 6 fresh mint leaves
  • ¼ lime
  • 1½ ounces gin
  • 4 ounces tonic water

Fill a glass 1/2 full with ice. Squeeze the cucumber and mint leaves in a citrus press  and drizzle the juice over the ice. Throw  the squished cucumber and mint into the glass as well. Squeeze the lime over the glass and toss that in tool. Pour in the gin, then pour in the tonic, and give a quick stir. Serve it up.

 

5 Hacks to help you make the best iced tea on the planet

By | English | No Comments
  1. Use enough tea bags: You’ll need 2 tea bags for every 3 cups of iced tea. Any less and your tea will be tasteless. We recommend using strong tea as well – Darjeeling or Jasmine


     2. Don’t oversteep: If you prefer your tea stronger, use more tea bags rather than lengthening the steeping time. If you leave the tea bags to brew for too long, your iced tea will acquire a bitter taste.


    3. Add sugar to hot water: Dissolve sugar in boiling hot water first, then add it to your iced tea mix.

    4. Cool before refrigerating: Putting hot tea into a cold fridge will make your tea cloudy. Allow your tea to cool before you refrigerate.  

   5. Keep it real: Don’t use artificial lemon juice. Only use real fresh squeezed lemon juice from fresh lemons for the very best flavour.