Tag Archives: recipes

Speculoos, Dutch Windmill Cookies

Growing up, whenever my dad’s mom came around to our house, she’ll bring yummy treats. My grandma was an amazing baker and I learned from her. These cookies are one of the many baked goods that will remind me of her… 



225g butter

3/4 cup brown sugar

2 tbsp milk

1 cup plain flour

1 cup self-raising flour

2 tsp ground cinnamon 

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger 

Pinch of salt


1. Preheat oven to 170°C. Line trays with baking paper

2. Cream butter & sugar together, add milk then sift in dry ingredients

3. The dough will be crumbly, but combone them with your hand and flatten. Cover in cling-wrap and chill for 1 hour. 

4. Take the chilled dough 30 minutes before rolling. Lay the dough in between two sheets of baking paper, roll out thinly and cut into desired shape

5. Place on baking tray and bake for 15-20 minutes. Take out and cool on wire rack 

Enjoy -love Karina.

Food// Dark Chocolate and Cheesecake Brownie



It is such a cliche, but I really do love chocolate. I’ve been expanding my chocolate palette and this recipe is one of them. I first spotted this on Rachel Allen’s TV show, so I researched and here it is..


100g butter
100g dark chocolate
125g caster sugar
Pinch of salt
3 eggs, beaten
75g self-raising flour
1tbsp cocoa powder
100g dark chocolate chips

Cheesecake Mixture:
200g cream cheese
2 egg yolks
75g caster sugar

1.  Preheat the oven to 180°C

2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and salt, followed by the eggs. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.

3. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownie batter in the tin, then use a skewer or knife to swirl the two mixtures together

4. Bake for 30 to 35 minutes or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.

Thank you Rachel Allen, this recipe is really easy to follow and super moist and delicious! Do share photos if you try them out, tag me on my Instagram or #funsizequest

-love K.

Moules Marinières

I love cooking and experimenting with new recipes, so inspired by Rachel Khoo’s recipe, in this Moules Marinières we used apple cider instead of white wine. Give it a go and let me know how you go, pictures will be nice…

2kg mussels
1 leek, thinly sliced
1 bulb of fennel, thinly sliced
1 tbs butter
2 bay leaves
2 sprigs of thyme
160ml apple cider
160g crème fraîche
A handful of chopped parsley

1. Clean mussles, de-beard and scrub barnacles away
2. In a large pot, soften the leek and fennel over low heat with butter then add bay leaves and thymes
3. After leek and fennel are translucent, add cider followed by mussels. Increase the heat to high, cover the pan and cook for 3-4 minutes or until mussels open, shake the pan a couple of times to help them cook evenly
4. Stir in the crème fraîche and serve
5. Sprinkle the chopped parsley and serve with crusty bread

-love K.

Image Credit: Amanda Harsono

Flourless Chocolate Cake

I had a wonderful Saturday night dinner with my good friend and her family. For dessert, they bought this amazing, flourless chocolate cake. I am so inpired by the dessert, I feel the need to recreate it. Here is an easy recipe I found from JamieOliver.com

Fourless Chocolate Cake
200g Dark Chocolate, at least 70% cocoa
200g Caster Sugar
200g Unsalted Butter, cubed
5 eggs, seperated

1. Preheat oven at 160°C/320°F/gas 3, grease and line a cake tin
2. Melt chocolate and butter in a bowl over a pan of simmering water, set aside to cool
3. Whisk the egg yolks with 100g of caster sugar until thick, pale and fluffy, whisk for at least 5 minutes
4. Whisk the egg whites to stiff peaks, then add the remaining sugar one tablespoon at a time, whisk thoroughly after each addition, until you have a thick and glossy mix
5. Pour the cooled chocolate and butter mixture inti the whisked egg yolks mixture, gently combine with spatula
6. Gradually fold in the whisked egg whites, then pour mixture into your cake tin
7. Bake for 45 minutes or untik lightly crisp on top and slightly gooey on the inside
8. Enjoy with cream and fresh berries

Recipe taken from jamieoliver.com

Food// Lavender Cupcakes with Chocolate Lavender Icing Recipe

This recipe was inspired by the one I found in a compact recipe book from the hummingbird bakery, instead of making lavender icing, I made chocolate lavender instead. Delicious… Give it a whirl and send me photos of your Lavender cupcakes.

What you’ll need:
For the cupcakes, makes 12
120 ml/ 1/2 cup whole milk
3 tablespoons dried lavender flowers
120g/1 cup plain flour
140g caster sugar
1 1/2 teaspoons baking powder
40g unsalted butter, room temperature
1 egg
For the Chocolate Lavender icing
300g icing sugar, sifted
100g unsalted butter, room temperature
40g cocoa powder, sifted
3 tablespoons whole milk
2 tablespoons dried lavender flower

And here’s how you put all the ingredients together…
1. Put the lavender flowers into the milk, leave in your fridge for a few hours to infuse
2. Preheat oven go 170degrees C (325 degrees F)/ gas 3
3. Put flour, sugar, baking powder, and butter in an electric mixer with paddle attachments or hand held whisk, and beat on slow speed until you get sandy consistency and everything is combined
4. Strain the lavender infused milk and slowly pour it into the mixture, beating well until all ingredients are mixed. Add the egg and beat well, make sure you scrape the side of the bowl and mixed well.
5. Spoon mixture into cupcake papers until two-thirds full and bake for 20-25 minutes
6. While cupcakes are baking away, time to make your icing. Infused your milk with lavender flowers. If you infused more milk at the start, you don’t have to do the same process twice 😉
7. Beat icing sugar, butter and cocoa in a freestanding electric mixer on medium slow speed until they come together and well mixed. Turn mixture down to slow speed and add milk little at a time. Once all milk is incorporated, turn speed up to high. Beat until icing is light and fluffy for about 5 minutes
8. To check if your cupcakes are ready, insert skewers in the middle of the cupcake, if it came out clean then your cupcake is ready. Let them cool on a wire rack. Once the cupcakes are cool, you can spread the icing. Sprinkle some lavender flowers on top for decorations.

Enjoy!!! -love K.