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October Recipe Redux: take it slow with your chocolate cake.

21 Oct

hi everyone!

how are you? it’s October 21st!

not only today is our recipe redux time- but also ten days to Halloween! (and of course- upcoming Thanksgiving and Christmas!)

the theme of October recipe redux is so much fun- definitely challenged our creativity!

The No-Casserole Crock Pot: Some of us grew up on casseroles out of a slow cooker – but now home cooks are using that same slow cooker to roast a chicken, bake bread, make homemade yogurt and for other creative dishes. Show us how you are using the slow cooker to craft a new healthy recipe. And if you don’t have a slow cooker, borrow one from your neighbor or pick one up at a second hand store!

isn’t it fun!? i can’t wait to see fellow recipe redux-ers’ creation!

as for me- i tried ‘crock’-ing up a chocolate cake from my slow-cooker! who would have thought we can make dessert in the slow cooker?!

this recipe was based on Chocolate Mud Cake recipe from Spoonful website. I modified the recipe so that you can enjoy this recipe without having to worry about the kilojoule, fat and sugar content. only the healthiest version for you, my readers!

Chocolate Cake in Slow Cooker


1 cup all-purpose flour
2 teaspoons baking powder
5 tablespoons salt and fat reduced margarine
60g or 1/3cup dark chocolate
1/2 cup sugar (1/4 cup & 1/4 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa (as a variation I used 3 tablespoons of cocoa and 1/3cup Milo)
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup low fat milk
1 egg yolk
1 1/2 cups hot water
low fat Greek yoghurt (Vanilla or fruit flavoured) and/or any fruits you like


  1. Coat the inside of your slow cooker with cooking spray or oil. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)
  2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the margarine and chocolate over a pan of simmering water and mix well.
  3. Whisk in the 1/4 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, low-fat milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
  4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa (I used Milo), and hot water until the sugar is dissolved.
  5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot. (Mine took 1 hour 20 mins).
  6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
  7. When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with low fat Greek yoghurt and/or fruits.

I was a bit worried when I saw how it looks like in the slow cooker. It was looking very dark and its edges look like it’s burnt. And you’ll understand why..after you see this picture.


however- as I removed the cake from the slow cooker, the cake is actually looking ‘normal’ as if it was baked not slow-cooked 🙂 and I was -and am- happy then.


First bite: very very moist! it’s like a combination of steamed cake and pudding. as i ate my piece, it took me to a cold winter night, relaxing on my couch, sipping a cup of tea and jazz. it’s the warmth of the cake. yummm.

Second piece of the cake: (this time, the cake is no longer warm). texture wise- it’s not as light as when it’s warm. when it’s at room temperature, this cake tastes exactly like steamed brownies. personally, if i were having it at room temperature, i would not need the yoghurt and fruit. would be happy with the cake as it is. however, when it’s warm, it goes really well with yoghurt (and honey, maybe) and fruits (stewed maybe?). 🙂

hope you enjoy this recipe- better yet- hope you enjoy your experience slow cooking a cake 🙂




September Recipe Redux: the 10mins raw bar!

21 Sep

Hi everyone!

Can’t believe how fast the time goes by…I know i always say it and it definitely hasn’t made it goes any slower. It feels like yesterday I was thinking about my August recipe redux and now it’s already time for the next one!

The theme this month is a trendy one- I must say!

No-Cook Desserts – The raw food trend is sweetening things up with all sorts of treats from cocoa clusters and energy balls to puddings and panna cottas. Please share a no-cook dessert you are serving. No-cook usually means ‘super-quick’…and we always want to make time for a healthy dessert! Thanks to Danielle Omar @Food Confidence for this sweet idea!

I know a lot of people follow this trend- eat clean and raw. So, this theme is very much relevant! I am looking forward to see everyone’s creation!

Mine one is a bar, energy bar, if you like- and very very easy to make! I whipped it up in 10mins tops including cleaning up! How good is that!


the 10mins raw bar

Makes 12 serves, Prep time 15mins

1 cup almond meal

1/2 cup rolled oats

1/2 cup quinoa flakes

6 dried apricots

5 medjool dates

½ cup cacao powder

2 tbsp. boiling water

1. Place almond meal, quinoa flakes and oats in food processor and blend until a coarse crumb.
2. Add cacao powder, apricots and dates and blend again. While blending and the boiling water, slowly, until the mixture becomes well incorporated and forms a ball.
3. Press the dough into a lined slice tin and place in the fridge for 1-2hours before slicing into bars.

Very easy right! It’s dairy free, egg free and sugar free! No added sugar- all from dried fruits!

If you want to make it without the almonds (if you’re allergic to almonds and/or tree nuts), you can replace it with 1 cup of the quinoa flakes or oats!

If you want to make it gluten free, feel free to use 1 cup quinoa flakes instead of 1/2 quinoa flakes 1/2 oats! And check if your cocoa powder is gluten free, most of them is, but double check to be sure!

I hope you like it- it’s a great before workout energy hit!


August Recipe Redux- Healthy Peanut Butter and Chocolate Pudding

21 Aug

Dear readers

I cannot believe it’s been a month and here we are- recipe redux time! This month’s theme sprung me a little. I couldn’t decide what to make at first.

Raising the Bar on Food in a Jar – Ball or Mason jars used to be just for canning – but now they may be more likely used for overnight oats. How do you do food in a jar? Share your grandma’s favorite canning recipe. Or do you make portion-controlled desserts? How about snacks? Show us how you are raising the bar on what can be made (or served) in a jar!IMG_5002

food in a jar has been a little bit of a trend here in Sydney- ranging from breakfast parfait, muesli to breakfast smoothies and juices! i wanted to make something different and to be honest with the size of my jar, i failed to do the portion-controlled part. however the recipe below has been modified to a healthier version- lighter too! of pudding. so if you want to control your portion size pick a smaller jar, alright?

Healthy Peanut Butter and Chocolate Pudding

based on Joy the Baker– slightly modified by me


for peanut butter pudding-

1/3 cup brown sugar

2 tbsps corn flour

1/4 tsp salt

2 cups low fat milk

1/2 cup extra light cream

1/2 cup natural crunchy peanut butter

1 vanilla pod or 2 tsps of vanilla extract

for chocolate pudding-

1/4 cup brown sugar

2 tbsps corn flour

2 tbsps unsweetened cocoa powder

1/4 tsp salt

2 cups low fat milk

1/2 cup extra light cream

1/2 cup dark chocolate button

1 vanilla pod or 2 tsps vanilla extract

for topping- granola any kind you like- or try make your own- Joy’s Maple Pecan Granola looks divine!


  1. in a large saucepan, whisk together brown sugar, corn flour and salt until just combine. add milk and cream and whisk away! turn the flame on to medium heat and whisk occasionally. when it starts to simmer, whisk constantly for 1 minute. it will thicken but still a bit loose.
  2. remove from the heat and add peanut butter and vanilla pod. quickly whisk and pudding will thicken. divide pudding into jars and glasses. store uncovered in the refrigerator while we move on to our chocolate pudding!
  3. in another large, clean and dry saucepan, whisk together brown sugar, corn flour, cocoa powder and salt until just combine. add milk and cream and whisk away. turn the flame on to medium heat and whisk occasionally. when it starts to simmer, whisk constantly for 1 minute. remove from heat and add chocolae button and vanilla pod. stir until combined well.
  4. spoon the pudding atop the peanut butter pudding. cover each pudding cup with plastic wrap so that the plastic wrap touches the top of the chocolate pudding. chill for at least 2 hours before serving- can be served the next day too.
  5. when ready to serve, add a few teaspoons of granola and enjoy! IMG_5003

i really like this recipe because it is so easy to make. it is also egg-less therefore suitable for people with egg allergy. most puddings i found contain egg.

it’s also a comforting dessert, full with the richness of the nut butter and chocolate however light as it’s made with low fat ingredients. the low fat milk and extra light cream saves us quite significant saturated fat and kilojoules! if you’re watching your weight, again, use a smaller jar for appropriate serving size 🙂

the crunch from granola also made it a-party-in-your-mouth happiness. thick but soft pudding, brittleness of the crunchy peanut butter and crunch from the granola. super yum!

alright. this is a success and you just have to try it 🙂 enjoy and see you in october recipe redux!

bon apetit


July Recipe Redux- Sweet and Spicy Peanuts and Chickpeas

22 Jul

Hi everyone!

It’s recipe redux time! Cant believe a month has gone by just like that! I’m terrified.

the theme of the month is:

July- Have Snacks. Will Travel. 
Sometimes, the food is the best part of the journey. Be it business travel or a road trip for pleasure, share your favorite travel snacks/mini meals. Do you pack a special treat for the road to eat in the car or at rest stops? Or do you have a tried & true snack that makes it safely through airport security? Share your healthy recipe for road trip nourishment. Thanks to Karmen Meyer @Nutrition Adventures for this month’s inspiration!
Now- I still remember that as a family we did a few road trips together. It was back in Indonesia, we did a road trip from our city- Jakarta to Bali. Quite a trip!
I don’t exactly remember what the snack was- but I am pretty sure nuts would be one of them! We love nuts and therefore I chose to make a sweet and spicy nuts for this month’s recipe redux!
Sweet and Spicy Peanuts and Chickpeas
based on Joy the Baker: Sweet and Spicy Baked Almonds
2/3 cup sugar
2 tbsps fennel seeds
4 tsps sea salt
4 tsps chilli flakes
2 cups raw peanuts
2 cups raw chickpeas
4 tablespoons water
  1. Pre heat the oven to 175C. Line a baking tray with foil and baking paper.
  2. Mix sugar, fennel seeds, sea salt, chilli flakes in a medium size bowl. Mix them with a wooden spoon. IMG_4833
  3. Add the peanuts and chickpeas. Mix with the wooden spoon again. Lastly add the water and stir it well.
  4. Pour onto the baking tray and bake it in the oven for about 25 minutes. After the first 5 minutes, stir the nuts and chickpeas around with the wooden spoon. Repeat this step a few times within the time they are in the oven. This will help to evenly spread the gorgeous brown golden colour. IMG_4834 IMG_4835
They are nice! Even though we add quite a lot of the chilli flakes, they are not actually that hot and spicy. The sugar tends to mellow it down a bit. For me- it’s the perfect combination of sweet, salty with extra kick at the end. Yum! The only thing is the chickpeas tend to be really hard so have to be extra careful- I don’t want to break my tooth do I?! So, maybe next time I will just use peanuts or mix with other nuts instead of chickpeas.
This snack is gluten and dairy free- so suitable for anyone! If you’re watching your sugar intake, you might want to reduce the sugar. Apart from that, this recipe contains healthy fats and protein coming from peanuts and chickpeas- perfect for a filling snack to keep you going until your next rest stop ;p Just make sure you watch how much you eat! a handful would be perfect for a healthy snack portion 🙂
Hope you enjoy this recipe!

Gluten-free Mandarin and Almond Loaves

26 Jun

Dear readers,

Hope you are doing well, hope no one is sick- with this wet and gloomy weather, we have to pay extra attention to our health.

I felt a bit gloomy too and so I baked!

What do you normally do in this weather? Do you read? Do you listen to jazz? Do you sleep?

Gluten-free Mandarin and Almond Loaves



125 g butter or margarine, chopped

1/2 cup sugar

3 eggs, at room temperature

1 cup gluten free plain flour

3 tsp baking powder

3/4 cup almond meal

1 small tub of low fat vanilla yoghurt

3 mandarins, peeled, chopped

1/2 tsp cinnamon


  1. Pre heat the oven to 180C. Spray a loaf pan with olive oil spray.
  2. Using an electric mixer, beat butter and sugar in a large bowl until pale. Add eggs one at a time, beating to combine.
  3. Add flour, almond meal, yoghurt, mandarin and cinnamon. Stir to combine.
  4. Spoon the batter to the prepare loaf pan and bake for 35-40 minutes.
  5. Let it cool before slicing it. IMG_4727

Hope you enjoy it!

Stay warm x


Goji Berry and Oatmeal Bars

24 Jun

dear readers,

as I mentioned before on yesterday’s Facebook update, I am sharing my latest recipe- Goji Berry and Oatmeal Bar.

yes! we now have a Facebook page for Grainddiction. if you haven’t already ‘liked’ the page, please do!

that way, you can get a more regular updates from Grainddiction. I often update the Facebook page every couple of days.

so, head over and ‘like’ Grainddiction on Facebook!

this recipe is slightly modified from Chobani kitchen.

Goji Berry and Oatmeal Bars



1 cup plain flour

1 cup oats

1/2 cup brown sugar

1/4 tsp salt

1/4 tsp baking powder

1/2 tsp cinnamon

3 Tbsp melted butter

3 Tbsp low-fat milk

3 Tbsp canola oil

2/3 cup sultanas

2/3 cup Goji Berries

2 Tbsp Chia seed

1 small tub OR 3/4 cup of low fat yoghurt (plain or Vanilla)

1/2 cup sugar

2 Tbsp plain flour

1 large egg white, lightly beaten


  1. Preheat oven to 160C.
  2. Whisk together flour, oats, sugar, salt, baking powder and cinnamon in a bowl.
  3. Mix in butter, oil and orange juice over dry mixture and stir until moist. Divide the mixture into 2.
  4. Press half of the mixture into the bottom of prepared pan.
  5. Combine sultanas, berries, seed, yoghurt, sugar, flour and egg white in medium bowl, then stir well. Spread berry mixture over the prepared crust.
  6. Evenly sprinkle the remaining half of oat mixture over berry mixture.
  7. Bake for 50 minutes. Cool completely in pan on a wire rack before slicing. IMG_4721 IMG_4723
  8. Enjoy with a cup of tea or coffee or wrap it in aluminium foil for breakfast on the go!


Hope you like it!

Until the next time 🙂

June Recipe Redux- the Chia project

21 Jun

hi peeps!

how have you been?

i’m here for the June Recipe Redux! Yay!

i apologize i didn’t make the May Recipe Redux- it was too hectic a month and..well. you know the rest of it.

but i came back for June Recipe Redux! and the theme is “Sowing Seasonal Seeds”.

No matter the season, a scattering of seeds can jazz up the flavor, texture and nutrition profile of just about any dish. Whether it’s a chilled chia seed pudding or a hearty roasted vegetable salad with a sunflower seed crunch, show us how you sow your favorite seeds in a recipe reflecting the season in your part of the globe. Thanks to Sanaa @Fit & Fancy for this theme inspiration.


it is a little bit of story to make my recipe redux this month.

i decided i wanted to use Chia seeds. and as i was looking at recipes involving these beautiful seeds, i stumbled upon this recipe by Greatist- Tropical Chia Seeds Pudding.

it looks awesome..and delicious. so i went and made that- and took it to my cousin’s birthday party.

turned out- it’s not too much a crowd pleaser. it’s quite sour and not sweet enough (not even for me- who has a very low sugar standard!).


so then the chia project went on.

second recipe i made (successfully, too!) is Banana, Chia and Maple Syrup frozen dessert.

and i’m content 🙂 so here is the recipe. this recipe is basically a modified version of Ash’s frozen dessert, which you can access here.

Banana, Chia and Maple Syrup Frozen Dessert

for 2


3 small frozen bananas

1/2 cup plain greek yoghurt (i use Chobani plain greek yoghurt)

2 tbsps of maple syrup

2 tbsps of Chia seed (OK, i’m a bit crazy with Chia seeds here- you can reduce if you like :))


1. Throw everything in a blender or food processor.

2. Blitz for 3-5minutes or until smooth (you may add a dash of soymilk or any milk you like if it’s too thick)

3. Top it up with chocolate sprinkles if you wish! (i did!)

4. Enjoy it nowww 🙂

IMG_4701Hope you like it!

If you haven’t already checked out Recipe Redux’s new website– please go over and check it out! and don’t forget to check out other’s June Recipe Redux too!

Until next time 🙂

random tips about school prawns

27 Apr

Hi everyone!

I just want to quickly share one (very)random tips with you.

It’s about school prawns.


I bought half a kg of school prawns today, and when I got home, I de-headed and peeled them.

My random tips today is don’t throw away the school prawns’ heads. Why? Because we can make stock with those tiny heads.

And, they’re yummy for Tom Yum soup!

Tom Yum

How to make prawn stock:

1. Boil water in a small stock pot. While you wait, rinse the prawn heads under running water- just enough so that it produce clear stock instead of dark brown.

2. Reduce the heat and add the prawn heads (and 1-2 coriander root if you have!). Cover with the lid and let it simmer for 5-10mins or until the prawn heads turn pinkish-red.

3. Get rid of the heads and there you have- a beautiful prawn stock!

Thank you for reading my random tips- I hope you find it useful!

until next time 🙂

Lest we forget- Happy Anzac Day 2013

25 Apr

Hi everyone 🙂

Just want to quickly share this post with you-

with all respect and gratitude, lest we forget, happy Anzac day 2013!

courtesy of Rosalina Indriani, my cousin, taken this morning

If you’re thinking to have a twist on your Anzac day baking this year, why dont you try these two lovely recipes I found:

* Baked Anzac Doughnuts by Emma Stirling of The Scoop on Nutrition

* Anzac Day Muffins from Weigh it Up website

Anzac Day Muffins

until next time- and have a wonderful public holiday 🙂

the sun is shining outside! 🙂

home-made bread and it’s dairy free!

22 Apr

Hi everyone!

I just want to share with you my family recipe of  home-made bread. It’s originally my grandmother’s. It’s very simple to make!

If you have a bread machine, you simply add the ingredients and wait for the machine to do the work! If you like myself, don’t have any bread machine, then you’re in for a good arm workout 😉

just kidding.

it’s fun. it’s hands on and the kids can be involved in the process. I think it’s a great weekend (Saturday morning perhaps) indoor activity!

Ama‘s Bread Loaf

makes 2 small loaves and 5 bread rolls OR 2 big loaves

10 g yeast

700 g plain flour (500 g of high protein/bread flour and 200 g plain flour)

1 tbsp of dairy/soy/nut free margarine (I use Nuttelex)

2 cups warm water

110 g sugar

2 tsps salt

for the wash: 150 ml of water and 2 tsps of sugar

for topping: sesame seeds, poppy seeds, any seeds you like


If you have a bread machine, follow its instructions. 

If you do it manually, then here it goes:

  1. Mix the yeast, a cup of water and 200 g of flour. Leave it in a warm place. This process helps to activate the yeast. While you set it away, weigh the rest of the ingredients and mix everything in a big mixing bowl.
  2. Once the yeast mixture is bubbling and expanding, mix them into the rest of ingredients. Knead them for a good 10-15 minutes, or basically until the dough comes together and soft. How to knead? punch, pull and press the dough. this is where the fun begins!IMG_4508
  3. Once you’ve done with the kneading, shape a round dough, place it in a mixing bowl and keep them somewhere warm. I put them inside my oven. Now, we’ll wait until it’s doubled in size, should take around 1-1.5 hrs depending on how warm/cold where you are. In summer time, I found it’s doubled in size in 40-50 minutes. Today, I waited for 1 hr.
  4. Once it’s doubled in size, punch the dough! It will shrink the dough and knead them again for 5 minutes. After that, you may divide the dough into 2 even portions for 2 big loaves or I split them into 3 and make 2 smaller loaves and 5 bread rolls. I also mixed in some poppy seeds. By all means, you may use chia seeds, linseed, poppy seeds, any seeds you like! Or keep it plain and simple 🙂
  5. After splitting them into even portions, leave them in a bread tin or round tin, whatever you use and we wait again for about 20-30 minutes. This process will finalize the yeast activity before we bake them. At this stage, you may start pre-heating your oven at 160C.
  6. Last step is to brush the top of the bread with the wash and sprinkle with sesame seeds (if you like, of course!). Bake them for 25 minutes.
  7. Once it’s done, it should sound hollow when you tap the bottom bit. It should be golden in colour and your house will smell like a bakery. Wonderful smell and it will definitely wake up your neighbour ;P  we then brush the top of the bread with dairy/soy/nut free margarine or butter (if you’re not allergic/intolerant to dairy). the margarine will seal its moisture and keep the bread soft and not dry.
  8. Bon apetite 🙂


I love this bread, I could eat (a lot of) it by itself! It’s such a comforting feeling, sipping a warm cup of tea while waiting for the bread to bake then enjoy it fresh from the oven. Yum. Yum. Yum.


*Ama in Indonesian means grandmother- or at least that’s how I called mine

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