Dec 092010

I don’t think i can ever ask for more.

It’s healthy, easy to make and yummy!

Excellent for days when i feel peckish and just wanna devour everything ;)

ps : photographing popsicles are no chicken feet man… hahahhaaaaaa!

Strawberry Yogurt Popsicle

500g plain yogurt
150g-200g strawberry puree
sugar syrup, to taste

1. mix everything together and pour into molds.
2. freeze for at least 3 hours.


Seeeeeeee… i’m so not kidding when i say it is easy! ^_^

May 162010

My current obsession : yogurt.

I make bread with yogurt, i make drinks with yogurt, i cook curry with yogurt and i  have been making froyo with yogurt (duh :P)!

Lately the weather has been crazy. Hot, rain, hot, rain, hot, rain.


Don’t even get me started on the humidity!

So i decided a few cups of strawberry lassi in the middle of a very hot afternoon would do everyone a favour and boy, it sure did.

Beep is one very cheeky monkey.. At times, he can be worst than didi but not in a bad way (not that didi is bad or anything like that) because i always end up laughing at the antics he pulls!

…. just like the test shot above.

Imagine my surprise when the baby did that! I can’t help but laughed out loud after the head with the tongue stuck out appeared out of nowhere just when i clicked. Grin.

Then i tried again, instructing beep specifically not to stick his head and tongue out… Well, head and tongue i did not get.

But guess what i got instead? ^.^












Then i tried again.

This time, i said .. no beep (all parts) in the photo anymore (!) and if he were to kacau me again, out of the balcony he goes.

And guess what?








It worked! :D


But er, not always though.. especially if didi is around!

Strawberry Lassi

250g plain yogurt

4-5 tbsp strawberry puree (otherwise, use 8-9 or more strawberries)

2-3 tsp of fresh milk

1-2 tsp of sugar or honey *i skipped this*


Blend everything together for a minute or 2 or less, based on what you like.

Serves 2-4, very much depending on the cups’ size.


Beep was kind enough to let me take another few shots, different angle altogether.. just for fun :)

Apr 212010

When i first got to know about Semifreddo, it kinda blew my socks away.


Because it doesn’t need an ice cream maker!

(i’ve got one but my ice cream making with it never turns out to what i’d expected. in another word, FAIL)


So, what is a Semifreddo?

Semifreddo (Italian: “half cold”) is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse.”

Aaaannnnnd, as mentioned above, no need for ice cream maker!

As some of you may have suspected, i have Anita‘s recipe bookmarked for the longest time ever.. May 2007, to be more specific, but never had the chance to churn it…

Until sometime last week.

That was also because i went crazy during marketing time and bought 12 punnets of strawberries!

The ironic part?

I still didn’t churn Anita’s strawberry semifreddo.


Instead, i used the recipe from donna hay’s magazine… mainly because it needs lesser ingredients *wink*

I almost didn’t make them actually.

After all the preparation, i realized i need a hand-held electric mixer, which i don’t have. The thought of whisking using *my* hand kinda tired me even before i got started! :P

After quitting for say, 10 mins, i was like, heck it.. surely i can make do with some biceps workout, no?And so, out the ingredients came, again. Grin.

How do i like my very first semifreddo?

Not bad.. not bad at all..

The only gripe.. me no likey the foam-y sides and top! Otherwise, it’d be perfect! The next time i churn this again, i will try not to whisk the yolks to ribbon-tail stage. Perhaps that it will help?

can see the foam-y part? :(

Strawberry Swirl Semifreddo

by donna hay

3 eggs

2 yolks, extra

1 tsp vanilla extract

1 cup caster sugar (i used 210g)

2 cups single cream

strawberry puree

750g strawberries, hulled

2 tbsp icing sugar

To make the puree, process the strawberries and sugar in a food processor until smooth. Set aside.

1. Place eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and using a hand-held electril mixer, beat for 6-8 mins or until thick and pale.

2. Remove from heat and beat for a further 6-8 mins or until cool.

3. Whisk the cream until stiff peaks form.

4. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity metal tin.

5. Spoon over the strawberry puree and gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight.

6. Serves 6-8.