Onion poppyseed crusty bread

I have been making artisan bread quite a bit lately, they loved it so much.  To prepare the dough, you may like to go to my Crusty bread-Amazing bread,  No-knead Pumpkin seeds crusty rolls,  I just add in poppy seeds and onions for filling this time. Really good tasty bread.

Dan Lepard's Simple Walnut Tin Loaf ( red wine)

This is an interesting bread, it has a lot of walnuts, I also loved the red wine aroma...
So beautiful, I took one look after I sliced it....I just did not want to ruin it by eating it, hahaha.

Miso steamed buns

These are low in sugar, great for breakfast or a snack.  The texture is chewy and soft, oil free, egg free and packed with nutrinious oatmeal.  Not just that, it comes with a hint of mild sweet miso, absolutely beautiful...

Simple delicious chocolate ice cream

Days are getting warmer here, I expect my children to request more homemade ice-cream as usual. They started off with simple chocolate type, their most favourite ice cream out of all. Who wouldn't like chocolate?

Very creamy, smooth..

Recipe: Todd's kitchen
Ingredients:

2 cups of thickened cream
1 cup of milk
200g dark chocolate
1/4 cup cocoa powder (sifted)
1 cup sugar



Steps:

On slow heat, cook until cocoa, chocolate and sugar all dissolved

Transfer to water bath to cool down the heat completely

Transfer to the ice cream machine, it's done after about 40 minutes.

Would you want to lick it? I do :)

Method:
1.  Put all ingredients in a saucepan, cook it with low heat until everything well dissolved and combined.
2.  Cool it in water bath, or freeze for 30 minutes.
3.  Pour into ice- cream machine and let it run for about 40 minutes.
4.  Immediately store in a air-tight container and freeze it.
5.  Enjoy!

Homemade baked blueberry cheesecake

This is the second time I made cheesecake, the first was French cheesecake.  For this blueberry cheesecake, I read and re-searched quite a bit of cheesecakes recipes and came up with the right amounts and ingredients that I would like to add to my own. It is going to be very homemade, simple one.
They all liked it thank goodness.  When everyone got home early evening today, suddenly...half the cheesecake was gone, and guess what...? they were too full for dinner :)

I need a proper knife to slice it...:) never mind, it was still very yummy

I wrapped the other half of the cheesecake with cling wrap and another layer of aluminiam foil insecured in a ziplock bag. It can be kept in the freezer for good 6 months.  But, I bet it will be gone by the end of this month..


Steps:

Process biscuits using food processor

Biscuits spread and pressed evenly on the pan using a cup.
Let it set for at least 20 minutes in the fridge for later use.

Next, pour everything into the food processor and "Pulse".
When the mixture becomes smooth and creamy, it's done.

Ingredients:

250g plain chocolate biscuits
80g butter (melted)
200g blueberries
450g cream cheese
150g castor sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs ( lightly beaten)
1 and 1/2 tablespoons cornflour with 1 and 1/2 tablespoons water mixed

You can have more blueberries for toppings if you like..

Method:
1.  Pre-heat oven to 150C, grease pan, lay parchment paper on the base of a 24cm ( 9 and 1/2 inch) springform pan.
2.  Pulse biscuits in the food processor until quite fine or, you may place biscuits into a plastic bag and bash it with a rolling pin.  Mix well with melted butter, spread on the pan.  Use a cup and press evenly.  Refrigerate at least 20 minutes for later use.
3.  Pour cream cheese, sugar, vanilla extract, lemon juice, eggs, cornflour mixture into the food processor. Pulse until everything comes smooth and creamy.  Remove from the food processor, add blueberries  in the mixture and pour everything onto the prepared pan. Run the back of a spoon on the surface top to rub off the bubbles. Bake for 60 minutes or until it turns pale golden,  it should feel a bit jiggly when gently shake the pan.
4. Open the oven door very little and leave the cheescake inside for an hour.  Let it cool completely on wire rack and keep in fridge overnight.
5.  Run a knife around the edges to loosen it and slowly release the springform ring and transfer to a plate. Serve with more blueberries for toppings if you like.
6. Enjoy!