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I saw this amazing recipe from Chew Town that I was salivating. It has a lovely golden syrup flavour with coconut and zesty lemon, a nice coconut flavoured tart base, and toasty macadamias. The perfect combination.

Macadamia & Coconut Tart (adapted from Chew Town)
Makes: 10-12 serves
Preparation Time: 15 minutes
Cooking Time: 65 minutes
Passive Time: 2 hours

Ingredients
Pastry
180g Plain Flour
45g Desiccated Coconut
1/4 tsp Salt
95g Coconut Oil, Room Temperature (1/2 cup)
90 – 135 mL Cold Water

Filling
150ml Thickened Cream
1 Egg, Lightly Whisked
280g Golden Syrup (3/4 cup)
70g Fresh Breadcrumbs
75g Macadamia Meal
40ml Lemon Juice
Zest of one Lemon
140g Macadamias
Icing Sugar for Dusting

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Method
Pastry
1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
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2. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.

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3. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.

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4.  Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.

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Filling

5. In a medium sized bowl, mix the egg and thickened cream until just combined.

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6. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
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Pastry

7. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.

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8.  Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.

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9. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.

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10. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.

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11. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.

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12. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.

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13.  Remove the cooled tart from the tin, and dust with icing sugar before serving.

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Macadamia & Coconut Tart
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A deliciously moist macadamia, coconut and golden syrup tart.
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Macadamia & Coconut Tart
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A deliciously moist macadamia, coconut and golden syrup tart.
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Ingredients
Pastry
  • 180g Plain Flour
  • 45g Desiccated Coconut
  • 1/4tsp Salt
  • 95g Coconut OIlRoom Temperature
  • 90-135ml Cold Water
Filling
  • 150ml Thickened Cream
  • 1 eggLightly Whisked
  • 3/4cup Golden Syrup
  • 70g BreadcrumbsFresh
  • 75g Macadamia Meal
  • 40ml Lemon Juice
  • 1 Zest of Lemon
  • 140g Macadamias
  • Icing SugarDusting
Servings: Serves
Units:
Instructions
Pastry
  1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
  1. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.
  2. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.
  3. Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.
Filling
  1. In a medium sized bowl, mix the egg and thickened cream until just combined.
  2. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
Pastry
  1. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.
  2. Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.
  3. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.
  4. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.
  5. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.
  6. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.
  7. Remove the cooled tart from the tin, and dust with icing sugar before serving.
Recipe Notes

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  • Instead of dusting with icing sugar, drizzle golden syrup before serving for some added sweetness and golden syrup flavour.

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I grew up eating Agar Agar jelly as a kid, and would always see it featured in some form or another at potluck gatherings with friends and family. Sometimes it’d be flavoured but most of the time it’s jelly with some fresh fruit inside. These agar agar jellies have a bit more bite to it, and it’s why you can use jelly moulds to make these because they should come out of the moulds with ease and still hold its shape. You can also use agar agar powder as a vegan substitute for gelatin so there’s actually plenty of uses for it!

Lychee Jelly
Makes: Around 16 Jellies
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Passive Time: 1 hour

Ingredients
600ml Lychee Syrup (From can of lychees in syrup)
5g Agar Agar Powder
Can of Lychees, Strained

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Method
1. Place the lychee syrup and agar agar powder into a saucepan and heat over low/medium heat until agar agar powder as dissolved completely. 

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2. Pour the mixture into a measuring cup so it’s easier to pour. Place a lychee into the jelly moulds then pour the mixture into jelly moulds to the top.

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3. Place the moulds into the fridge for at least 1 hour or until set completely. Take out of the fridge and push  the jellies out of the moulds and serve with in a bowl with some leftover lychee syrup and lychees or by itself.

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Lychee Jelly
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Lychee flavoured agar agar jelly with lychees inside. A great summer treat.
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Lychee Jelly
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Lychee flavoured agar agar jelly with lychees inside. A great summer treat.
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Ingredients
  • 600ml Lychee SyrupFrom can of lychees
  • 5g Agar Agar Powder
  • Canned LycheesStrained
Servings: Jellies
Units:
Instructions
  1. Place the lychee syrup and agar agar powder into a saucepan and heat over low/medium heat until agar agar powder as dissolved completely.
  2. Pour the mixture into a measuring cup so it's easier to pour. Place a lychee into the jelly moulds then pour the mixture into jelly moulds to the top.
  3. Place the moulds into the fridge for at least 1 hour or until set completely. Take out of the fridge and push the jellies out of the moulds and serve with in a bowl with some leftover lychee syrup and lychees or by itself.
Recipe Notes

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  • Instead of Lychee syrup, you can just use 600ml of water and add around 80g caster sugar.
  • Adding more liquid would make the jellies more wobbly, but I'd recommend not using a jelly mould if you were going to use less powder or add more liquid as the jellies may not come out of the moulds.
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I had leftover lychees from making Lychee macarons so I decided to try making a lychee chiffon cake substituting the typically used Pandan juice with lychee puree. The Lychee Chiffon cake here has this subtle lychee flavour, almost like a little tang to it. Could be too subtle for some, but it’s definitely a wonderful, light chiffon cake.

Lychee Chiffon Cake (adapted from Pick Yin’s blog)
Makes: One 25cm Cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
160g Lychees, Canned and Strained (Makes 1/2 cup Lychee Puree)
180g Self Raising Flour
50g Caster Sugar
8 Egg Yolks
6 tbsp Corn Oil
1/4 tsp Baking Soda
8 Egg Whites
100g Caster Sugar
1/2 tsp Cream of Tartar

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Method
1. Preheat oven to 170°C.
2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.

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3. Sift the self raising flour and baking soda in a small bowl.

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4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.

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5. Add the lychee puree to the egg mixture and mix until combined.
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6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted.

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7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.

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8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.

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9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.

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10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.

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11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.

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Lychee Chiffon Cake
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A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Lychee Chiffon Cake
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Rating: 3
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A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Ingredients
  • 160g LycheesCanned, Strained
  • 180g Self-Raising Flour
  • 50g Caster Sugar
  • 8 Egg Yolks
  • 6tbsp Corn Oil
  • 1/4tsp Baking Soda
  • 8 Egg Whites
  • 100g Caster Sugar
  • 1/2tsp Cream of Tartar
Servings: Cake
Units:
Instructions
  1. Preheat oven to 170°C.
  2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.
  3. Sift the self raising flour and baking soda in a small bowl.
  4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.
  5. Add the lychee puree to the egg mixture and mix until combined.
  6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted
  7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.
  8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.
  9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.
  10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.
  11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.
Recipe Notes

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  • 160g of canned and strained Lychees should make 1/2 cup Lychee Puree
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I love mixing Western style desserts with Asian flavours and here I found a recipe from Just One Cookbook that combines that creamy and light French Crème Brûlée with Japanese Green Tea flavour for that slightly bitter tea note. Perfect!

Green Tea Crème Brûlée (adapted from Just One Cookbook)
Ingredients
360ml Thickened Cream
360ml Full Cream Milk
1 tbsp Green Tea Powder
5 Large Egg Yolks
100g Caster Sugar, plus 1 tsp for each serving

Equipment
Kitchen Blowtorch

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Method
1. Preheat oven to 150°C.
2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it’s very hot to touch but not boiling. Remove from the heat and allow to cool.

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3. Start to boil a kettle over the stove.
4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.

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5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.

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6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.

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7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.

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8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).

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9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.

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Green Tea Crème Brûlée
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A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Green Tea Crème Brûlée
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A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Ingredients
Crème Brûlée
  • 360ml Thickened Cream
  • 360ml Full Cream Milk
  • 1tbsp Green Tea Powder
  • 5 Large Egg Yolks
  • 100g Caster Sugarplus 1 tsp for each serving
Equipment
  • Kitchen Blowtorch
Servings: People
Units:
Instructions
  1. Preheat oven to 150°C.
  2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it's very hot to touch but not boiling. Remove from the heat and allow to cool.
  3. Start to boil a kettle over the stove.
  4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.
  5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.
  6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.
  7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.
  8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).
  9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.
Recipe Notes

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I love the taste of peppermint. There’s something just so refreshing about it and it goes perfectly with rich and creamy chocolate. I found this lovely recipe from The Food Charlatan and the cookies looked spectacular so I had to give it a try.

Mint Chocolate Cookies (adapted from The Food Charlatan)
Makes: 40 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour (optional)

Ingredients
225g Unsalted Butter, Softened
160g Caster Sugar
2 Large Eggs
1 Egg Yolk
1 tsp Peppermint Extract
10 drops Green Food Colouring
585g Plain Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Salt
170g Dark Chocolate Chips
170g Milk Chocolate Chips

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Method
1. Preheat oven to 175°C and line baking sheets with baking paper.
2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.

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3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.

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4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.

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5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.

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6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.

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7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.

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8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.

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9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.DSC04833-1IMG_3953-1

Mint Choc Chip Cookies
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Peppermint + Choc Chip = the best
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Mint Choc Chip Cookies
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Peppermint + Choc Chip = the best
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Ingredients
  • 225g Unsalted ButterSoftened
  • 160g Caster Sugar
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1tsp Peppermint Extract
  • 10drops Green Food Colouring
  • 585g Plain Flour
  • 2tsp Baking Powder
  • 1tsp Baking Soda
  • 1tsp Cream of Tartar
  • 1/2tsp Salt
  • 170g Dark Chocolate Chips
  • 170g Milk Chocolate Chips
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 175°C and line baking sheets with baking paper.
  2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.
  3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.
  4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.
  5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.
  6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.
  7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.
  8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.
  9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.
Recipe Notes

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  • You can chill the dough before placing onto baking sheets as you'll find the flavour changes slightly.
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