Melinda’s Choc Fudge Cherry Ripe Brownie

"Life is like a box of chocolates. You never know what you're gonna get."

We all know this famous quote by Tom Hanks in Forest Gump. But I say: Life is like a box of brownie mix. You never know the end result until you try it, and the result may surprise you – just like how the combination of Melinda’s Chocolate Fudge Brownie Mix and Cherry Ripe bars resulted in some really awesome brownies. Or how sometimes, you may not be too enthusiastic about something, only to realise later that it wasn't as bad as expected, and that you have actually enjoyed it.

I have always been skeptical about store-bought brownie pre-mix. Years ago, during my gluten-eating days, my maiden attempt of baking brownies - using store-bought pre-mix - resulted in a total disaster. I can still remember how dry and sickeningly sweet my brownies were; and I never knew brownies could taste so bad. From then on, I avoided any sort of pre-mixes like plague – until I tried Melinda’s Chocolate Fudge Brownie Mix.

During my trip back to Melbourne, my friend, Jenny gave me a box of Melinda’s Chocolate Fudge Brownie Mix. She has been experimenting with various gluten-free cake and brownie mixes, and wanted me to try her favourite brownie mix. You could see the excitement in her eyes when she talks about these brownies, ‘If all gluten-free products are this good, giving up gluten will be so much easier.’ Skeptical as I may have been, I was bought over by her enthusiasm.

So on Father’s Day, I finally gave it a go. I have started on my new job, and have not had the time to shop for baking ingredients, so this baking mix came in really handy. Jenny was right about this - it is possibly one of the best brownies I have had lately. Jenny used dark chocolate chips in her brownies, but I decided to make it more Aussie by tossing in some chopped Cherry Ripe bars. For the benefit of those who have not heard of Cherry Ripe, Cherry Ripe is a cherry, coconut and dark chocolate-based candy bar, and is one of the  oldest chocolate bars in Australia. It is also one of the top three brands of chocolate bars sold in Australia. I was introduced to Cherry Ripe about a year ago, and I started out not liking it. But somehow, the combination of dark chocolate, cherry and coconut grew on me, and it became my favourite chocolate bar (besides dark chocolate) -  sadly, it’s not dairy-free or gluten-free; if not I would be having it every day.

Remember to try some Cherry Ripe if you are travelling in Australia :)

The addition of Cherry Ripe to these indulgent brownies a lovely cherry and coconut flavor. The brownies were all that you can ask for in brownies – moist, decadent, and leaves you wanting more. I had a revelation as my Dad and I were digging into our brownies. How about adding cherries and coconut into my brownies next time? Has anyone tried that before?

Melinda’s Choc Fudge Cherry Ripe Brownie 

Directions 
Preheat oven to 180C. Simply add 2 eggs or egg substitute (I used 1/2 cup blended tofu) and some butter or margarine to the brownie mix.  When the mixture is well combined, fold in 100g of chopped Cherry Ripe. Transfer the mixture to a greased 20 cm/8” square pan. Bake for 20 – 25 mins. Enjoy!!

Cook’s Notes

• Brownie mix is gluten-free, lactose-free, egg-free and yeast-free.
• Omit Cherry Ripe if you want a gluten-free, lactose-free treat.
• Substitute it with your favorite chocolate bar.
• I used 1/2 cup of blended tofu, and margarine.
• For those living in Singapore: You can find Melinda's Choc Fudge Brownie Mix at Market Place Supermarket, and Cherry Ripe bars at the Candy Empire.

What is your favorite candy bar or chocolate bar?
What is your take on baking mix?

The Peninsula Hot Springs and How it is Different from an Onsen

‘How are hot springs in Australia like?’ I asked James.
‘Well, you’ll see it for yourself, and decide how it’s different.’

James and I have been planning a Mornington Peninsula trip – mainly for the hot springs - since last August, but work got in the way, and we decided to postpone the trip. Subsequently, life brought me back to Singapore, and we had to postpone the trip yet again. Since I was back in Melbourne for the past two weeks, we took the opportunity to put our plans into action.

Our Itinerary

And so we did it – a day trip to Mornington Peninsula!

The Peninsula Hot Springs [Source]

Our first stop was the much-awaited Peninsula Hot Springs. The Peninsula Hot Springs is the first natural hot springs in Victoria, and is approximately a 1.5 hours drive from Melbourne. Being half-Japanese, hot springs are not a new thing for me, but visiting a hot spring in Australia was. I was excited to discover how hot springs there are different from the ones in Japan, yet I was expecting them to be pretty similar. I mean, hot springs are hot springs; they can’t be that different, right?

Wrong.

The whole experience proved to be relatively different from the ones I have been to in Japan, but was just as rejuvenating, relaxing and enjoyable. If it was not for the fact that I wanted to visit some wineries, and some restaurants, James and I could have easily spent the entire day soaking in healing waters of the hot springs. We realized later that we should have done the Peninsular Hot Springs last. According to the server at Max’s (we dined here after the hot springs) the Peninsula Hot Springs is really pretty at night, and he said that the experience is ‘magical’. Admittedly, we are not that good at planning itineraries; we are usually the sort who will go with the flow of things when we travel. If I were to go to Mornington Peninsula again, I would definitely do it at night next time.

Doesn't it look magical at night? [Source]

Differences between Japanese Onsens and Hot Springs in Australia (aka Peninsula Hot Springs)

• A hot spring is still called a hot spring in Australia. The Japanese hot spring is called Onsen - traditionally they are used as public bathing places.
• Onsen comes in many types and shapes – outdoors, indoors, public, or private (as part of a hotel or ryokan).
• Bathing suits are compulsory in the Peninsula Hot Springs. In Japan, nudity is compulsory in the Onsens; bathing suits and towels are not allowed in the pool and it is considered rude to use it – you can only use a small face towel to protect your modesty while walking around the bathing area. In recent years, though, there are modern Onsens with mixed-gender baths that requires bathing suits – they are pretty rare.
• Both genders share the bathing area in the Peninsula Hot Springs. In Japan, bathing areas are often separated according to genders; you may find some mixed-gender Onsens, but they are not as common and are not very popular among Japanese women. Frankly speaking, I like the Australian way of using bathing suits and a mixed-gender bathing area. It is more family and couple-friendly; you can relax together with your loved ones and not worry about being nude in front of others. 
• In both the Peninsula Hot Springs and the Onsens in Japan, washing prior to entering the pool is compulsory. In Australia, you wash yourself in the shower room, but in the Japanese Onsen, you wash yourself (in front of others) in a washing area beside the thermal pools. Entering the Onsen while still dirty or with traces of soap on the body is socially unacceptable.
• In Japan, people with large tattoos may be denied entry to the Onsen, because tattoos are often associated with Japanese gangs (Yakuzas). I am not too sure if this rule applies to foreigners, some of my expat friends with tattoos have been allowed in Onsens. In Australia, that doesn’t really matter if you have a tattoo. 

Do you like spas and hot springs??

Spiced Corn-on-the-Cob (Masaledar Bhutta)

I have long been awed by the exotic flavours and blend of spices in Indian cookery. Yet I can count the number of times I have dined in Indian restaurants over the last three years – seven times. It is a shame, I know. As much as I love the complex flavors and the aroma of Indian dishes, the thought of having dishes that are laden with fats does not appeal to me; the use of ghee (clarified butter) and cream means that the dishes are often higher in fats and calories compared to other cuisines. If Indian food was not as oily, and was dairy-free (I’m intolerant to dairy products), I would eat it more often.

So it was like a dream come true when I found this book on James’s bookshelf when I was in Melbourne: Fat Free Indian Cookery by Mridula Baljekar. I was reading it the other day, and ended up packing it into my bag accidentally – really, I’m not lying; and James called me a book-stealer when I told him about it :(. Since I did not like the idea of being called a book-stealer, I had to redeem myself by trying out the recipes in this book – I am now his personal recipes-tester.

The theme for the cookbook challenge is ‘Spice’, so I decided to go with this flavorsome spiced corn-on-the-cob. Unlike the usual corn-on-the-cob that is brushed with butter, these are steamed, and then brushed with a light seasoning of spice mix. The seasoning gave the cobs of corn a tangy-yet-spicy flavor that is bound to whet your appetite – a delicious snack and appetizer.

Spiced Corn-on-the-Cob (Masaledar Bhutta)
Adapted from Fat Free Indian Cookery
Serves 4


Ingredients 
4 large cobs of corn
Juice of 1 lime
1/2 tsp salt
1/2 tsp cumin seeds, ground and roasted
1/2 tsp chilli powder or to taste
1/4 tsp garlic powder (optional)
1/4 tsp dried mint (I used 1 tsp chopped fresh mint)


Directions 

1. Wrap the corn individually in aluminium foil and place it in a steamer, over boiling water. Cook for 25 – 30 minutes. 
2. To roast cumin seeds (roasting helps to enhance the flavor), heat a frying pan for about 2 minutes. Reduce heat to low, and add the cumin seeds; stir for about 1 minute until the seeds produce an aroma. Remove from heat, transfer to a plate, and leave to cool. Grind the cumin using a coffee mill. 
3. Mix the lime juice with the roasted ground cumin seeds and the rest of the ingredients. Brush the spice mixture over the cooked corn and serve. Cut into smaller pieces if preferred. Enjoy!

Are there any cuisines that you like, but avoid because of health reasons? 

Happy Father's Day once again to all Daddies! Here's what we had for Father's Day lunch:)

A lovely lunch at Heart Bistro

Do check out my fellow Cookbook Challengers' entries here.

Father's Day Recipe Roundup + Some Thoughts

My father gave me the greatest gift anyone could give another person, he believed in me. 

- Jim Valvano

Hi everyone! After being in Melbourne for about 2 weeks, I am finally back in Singapore again. This is the third weekend of June. Do you know what that means? It is Father's Day tomorrow! Special occasions such as this, always makes me think about my relationships with the people around me, so I thought I should share some thoughts about my dad (and some lovely Father’s Day recipes) here.

When I was younger, I used to compare my father with my friends’ fathers. My dad is like the typical stereotype of a Japanese dad – chauvinistic, non-affectionate, non-expressive. His work required him to travel frequently, so he was never really around for my birthdays, and many other special occasions; I thought he didn’t care about the family. I secretly wished he was more like my friends’ fathers who were always around to play with them, and buy them gifts.

But as I grew older, and was in a better position to understand my dad’s circumstances, I realized how immature I had been, and how wrong I was about my dad. While he has never told me how much he loved or cared about our family, his actions spoke louder than words. When he is not overseas for work, he is always the one cooking for us – well, at least most of the time; the one who makes sure we keep ourselves healthy and strong; the one who is always supportive of our decisions; and the one who encourages us to undertake new challenges in life – the great teacher and protector of the family.

Dads come in all shapes, sizes, and personalities; but I am certain about one thing – they all love their kids (even if they don’t express it), and are awesome in their own unique ways. I don’t have any new recipes to share today (because I was away), but I did a compilation of some lovely for Father’s Day recipes from various blogs. If you are looking for some Father’s Day menu inspiration, you should really check some of these out! Happy Father’s (and Grandfather’s) Day to all Dads!


Father's Day Recipe Roundup

Breakfast 

Breakfast Sandwich topped with Sports Ball Cheese Slices  by Hungry Happenings
Breakfast Pan ‘Cake’ by Savory Sweet Life 
Baked Eggs  by Live and Enliven [Gluten Free]
Bacon Jam  by Not Quite Nigella [Gluten Free]
Spanish Omelette  by Globetrotter Diaries [Gluten Free]
Sweet Corn Hash  by Joy the Baker [Gluten Free]

Mains 

Chicken Mole Poblano  by Fitter Than Choc [Gluten Free]
Grilled Beef and Mushroom Burger by Simply Recipes
Blue Cheese Sirloin by Cheeky Kitchen
Grilled Portobello Burgers with Chipotle Mayo  by Clean Green Simple [Gluten Free + Vegan]

Desserts 

Golf Ball Cake Pops  by One Fine Cookie 
Fudgy Chocolate Brownies  by Ezra Pound Cake
Father’s Day Cupcake  by Babble.com 
Sports Dipped Strawberries  by Recipe Girl 
Chocolate Peanut Butter Whoopie Pie by Piece of Cake
Vanilla Bean Ice Cream  by Cheeky Kitchen [Vegan]
Frozen Strawberry Cake  by Bitter Sweet Blog [Vegan]
The Long and Tipsy Rocky Road Gluten-Free Brownie by Gluten Free Canteen [Gluten Free]

How is your dad like ? What are your plans for Father’s Day?

Asian Soba Noodle Salad

After several cold and wet days in Melbourne, I’m really relieved that the sun is out again. I was a little worried that it might continue to be rainy during my entire stay here. Rainy weather is one of those things I really dislike, so rejoice for it’s a beautiful day today!

Just recently, I blogged about how I lovely it would be to have a warm bowl of soba noodles when the weather is cold. Since it was chilly, the Chicken Nanban Soba made a regular appearance in my menu over the last few days.

Yet today, for the benefit of those experiencing the heat wave in the Northern hemisphere, I thought this summery Asian Soba Salad might help you fight the heat wave. In this salad, the use of lime, garlic, and chilli gives it a tangy, yet slightly spicy flavor, that is bound to whet your appetite. While Soba noodles may be a Japanese ingredient, the taste of this salad reminds me of the Thai Mango Salad - which I so adore. My dad, being a traditional Japanese, cringed when he saw this salad because he believes that Soba still taste the best when it's cooked the Japanese way. However, in my opinion, there is no hard and fast rule to cooking. Sometimes, we need to try new things before we can decide if we like it. If you’re a fan of Thai cuisine, I am pretty sure you will enjoy this as much as I do.

I made this Soba salad about two weeks ago, when the heat in Singapore was intolerable. This salad keeps well in the refrigerator for about a day or two, so feel free to make a bulk of it, and pack it for lunch the following day. The noodle soaks up the flavor of the dressing, making it all the more enjoyable.

I might have burnt the walnuts again

Asian Soba Noodle Salad
Adapted from Simply Recipes
Serves 6 as Main

Ingredients 
3/4 cup rice vinegar
1/4 cup sugar
1/2 tsp salt
3 large garlic cloves, minced
1 fresh red chilli, seeded and minced
3 tablespoons fresh lime juice
Zest of one lime
1 tbsp sesame oil
340g / 12 oz soba noodles
1 red bell pepper, chopped
1 ripe mango, peeled and cubed
1 cup fresh basil, chopped
1 cup fresh mint, chopped
1 cup chopped walnuts, toasted
Lime wedges for serving (optional)

Directions

1. Combine the rice vinegar, sugar, and salt in a pan over medium heat for about 2 minutes until the sugar and salt dissolve. Add the garlic and red chilli,and allow to cool; add the lime juice, lime zest, and sesame oil. Mix well.
2. Cook the soba noodles according to package instructions. Drain and then rinse well under cool water to stop the cooking process. Combine the noodles, mango, bell pepper, basil and mint with the dressing.
3. Serve with chopped walnuts and lime wedges. Alternatively, if you are keeping this in the refrigerator, add the basil, mint and walnuts just before serving. Enjoy!

Cook's Note

Gluten-free: While Soba noodles may be otherwise known as buckwheat noodles, most brands do contain wheat. Wheat acts as a binder for these noodles. Do check the ingredients before making your purchase. 

Do you like fusion food?

A Singaporean Souvenir - Nasi Lemak Cookies by The Cookie Museum

Greetings from Melbourne! I hope all of you are having a great week so far!

I am back in Melbourne for these 10 days to spend some quality time with my partner, friends and family living here. Every time I make a trip here, I’d get requests from my loved ones to bring them something  particularly Singaporean (or perhaps Malaysian). In the past, I used to bring packets of Chilli Crab mixes, Laksa mixes and Chicken Rice mixes, thinking that they would like a taste of Singapore even when they are miles away. It was not long before I realized how widely available these mixes are in Australia – I had to get them something different.

Thankfully, about a year ago, a friend introduced me to The Cookie Museum. She told me about how this place sells lots of beautiful cookies that are low in sugar and egg-free. Besides that, The Cookie Museum also carries a unique range of Singapore-themed cookies –which are not egg-free though - that come in flavours such as Nasi Lemak, Laksa, Ikan Bilis, Hainanese Chicken Rice and Hae Bee Hiam. I was a little skeptical at first, but decided to give it a try since my friend seemed to really like their cookies.

I am usually not a person who will buy cookies. I find that most commercial cookies are too sweet for my liking. Given a choice, I would rather buy quality dark-chocolates than quality cookies. Yet when I tried their Singapore-themed cookies, I was sold. These are savoury cookies made to taste similar to the local dishes. My favourite will have to be the spicy Nasi Lemak flavoured cookies – the aroma and taste of coconut milk, roasted peanuts, spices and ikan bilis slowly unfolds giving the cookies a complex flavor and left me wanting for more. It has since became my go-to souvenirs when I visit friends and family in Australia and Japan. This time is not an exception too.  People whom I have gotten this for loved this too., and have been asking me to buy this for them. If you are thinking of getting a Singapore-themed souvenir, this is certainly an option worth considering.

This is the real deal. You can find the recipe to Nasi Lemak here :)

My only grudge is that this beautiful tin of cookies cost S$40. In my opinion, the price is a little steep. But considering the fact that these cookies are handmade, and how unique the flavors are, I am more than happy to pay the price so that my loved ones overseas can enjoy this lovely treat.

Besides cookies, it seems like this place does tea and desserts too. With the girly Victorian decor, this place looks like a great place to hang out with your best gal pal. Maybe someday, I might spend an afternoon there too …

For those who are living in Singapore, what type of souvenirs do you usually buy for people living overseas?
What is the most exotic cookie flavor that you have tried?

The Cookie Museum 

Esplanade Mall

8 Raffles Avenue #01-02/04

Singapore 039802

Tel: +65 6333 1965

Website: http://www.thecookiemuseum.com

Quinoa Stuffed Bell Pepper Cups

My name is Kayla, and I love to shop (and I'm writing this post as I wait for my flight to Melbourne). Buying something new or yummy makes me happy – shoes, bags, clothes, accessories, health foods, chocolates, teas, coffees,  and – not forgetting – cookbooks!! Yet the ironic part is that I hate shopping in stores that are crowded. What do I do? I turn to the wonderful world of online shopping. The world that spares me from the crowd. The world that saves me money. The world that gives me ample time to decide on my purchase. And above all else, the world that made me buy this cookbook – Meat Lover’s Vegetarian.

Some time back, my mom was thinking of new ways to make the two guys (my brother and my Dad) in my family eat more greens. My mom sought my help for some meat-eater friendly recipes, so naturally, I turned to Google. Somehow, the search led me to this cookbook, and I ended up buying it on because I found the title  fascinating. I remember being really thrilled when the book arrived, only to realize shortly that black and white, void of pictures. I left it on my bookshelf, and forgot about it until recently, when I was looking for some inspiration for the Cookbook Challenge this fortnight – Cups.

I would have enjoyed making some cupcakes, but the beauty of this recipe caught my attention, and I ended up making this instead – Quinoa Stuffed Bell Pepper Cups.  I have always drooled over dishes that uses bell peppers as  "containers", so this was certainly the perfect time to get my hands dirty. I’ve not tried the meat lover’s version of stuffed bell peppers, but I’d dare say that meat lovers will love this vegetarian version all the same. It’s gotten my family’s thumbs-up, so I will be making them again in time to come. If you’re a meat lover, I will give you a dare – try this recipe, and tell me if you like it!

Quinoa Stuffed Bell Pepper Cups 
Adapted from Meat Lover's Vegetarian
Serves 4

Ingredients 
1/2 cup quinoa (or rice or couscous)
4 bell peppers, sliced in half lengthwise without removing stems
3 tbsp olive oil
1/4 cup red onion, diced
½ fresh red chilli, seeded and minced
3 cloves garlic, finely chopped
1 medium carrot, diced
3 cups spinach, roughly chopped
1/4 cup chopped basil.
Salt and ground pepper (to taste)
1/2 cup feta cheese, crumbled (optional)
1/2 lemon (optional)

Directions 

1. Preheat the oven to 200C/400F.
2. Cook quinoa (or rice) according to package instructions.
3. Remove seeds and membranes of the bell peppers. Bring a pot of water and 1 tsp of salt to a simmer. Add the pepper into the water and submerge it for about 5 minutes, or until slightly tender. Remove the pepper and drain the water; transfer to a baking dish.
4. In a large skillet, heat 2 tbsp of the oil. Add onion and fresh chilli, and sauté for 2 minutes or until softened. Add garlic, carrot, greens, and 2 tbsp of water until the greens are wilted.
5. Stir in the herbs and quinoa and mix everything together until well combined.  Add salt and pepper to taste.
6. Fill the bell peppers with the filling and sprinkle crumbled cheese (this step is optional).
7. Drizzle 1 tbsp of oil over the stuffed peppers and bake for about 20 minutes 
8. Squeeze lemon juice over before serving. Enjoy!

Have you bought anything online on impulse before?

No-Bake Chocolate Coconut Oatmeal Bites

There is a reason why we all crave desserts when we are stressed.
It’s because stressed = desserts spelled backwards. Do you already know about this?

Source

I learnt about this recently, when I was sipping my cup of tea at Canelé Pâtisserie Chocolaterie. It was then that I saw this little phrase printed on the inside of the tea cup. Don’t you love the word play here?

Since I have been feeling particularly stressed up about a work-related exam that I am studying for, I decided to do what it says – make some desserts. A feel-good dessert that is chocolaty, comforting, and that is not too hard on my waist-line.

When I saw this recipe by Angela from Oh She Glows, I knew it was just what I needed for my dessert and chocolate fix. I made some changes to this recipe by using 60% dark chocolate (instead of chocolate chips), and added some desiccated coconut (because coconuts are awesome). You can’t go very wrong with banana, chocolate, oatmeal and coconut. It was love at first bite for me. The banana gave it the natural sweetness, so I didn’t really need to add any additional sugar; the flavours of the ingredients went really well together too. I had to stop myself from finishing everything in one sitting.

While I do have other ways of relieving stress  - such as running, doing yoga, or sipping cups of tea – indulging in (dark) chocolaty desserts is still my favorite way of keeping myself sane:)

No-Bake Chocolate Coconut Oatmeal Bites
Adapted from Oh She Glows
Yields 8 small cookies

Ingredients
1/2 cup rolled oats
1/4 cup 60% dark chocolate, chopped
1 large banana
1 tsp vanilla extract
1 tbsp chia seeds
1/2 tbsp buckwheat groats (optional)
1 tbsp desiccated coconut (optional)
1 tsp cocoa powder

Directions

1. Place chopped dark chocolate in a microwave safe bowl, and melt the chocolate chips for about 50 seconds. Remove the bowl from the microwave, and stir the content, so the chocolate will melt completely.
2. Chop the banana, and add it to the bowl of melted chocolate. Mash with a fork until you get a chocolate mixture. 
3. Add the rest of the ingredients into the bowl, and stir until all the ingredients are evenly mixed. The oatmeal should be well coated with chocolate.
4. Line a muffin tin with muffin liners. Drop 2 tbsp of oatmeal mixture into each cup. Lightly flatten it using the back of a spoon.
5. Freeze for about an hour, or until firm. Serve. Alternatively, leave it in the freezer for your daily dose of indulgence. If the chocolate is frozen, leave it outside for about 5 minutes. Enjoy!

Cook’s Note 
*Vegan: Use dairy-free dark chocolate.
**Gluten-free: Use gluten-free oats.

What do you do when you are stressed?