Butter free! Oil free!

Yes, this cake recipe does not require any butter or oil! And it's easy to bake, even for beginners. When I first saw this recipe that aunty Rosy emailed me, my initial reaction was,"This cake does not have butter or oil? Awesome. I have to check it out!" I must say that I like this recipe because every bite does not make me feel guilty. *grin* Although I think that I should have used 2 oranges instead of 3 as they were "big sized" instead of "medium." Furthermore, those 3 big oranges weren't exactly the sweetest, giving it a very tangy orange-y taste. Other than that, this is a healthy and good cake with loads of vitamin C boost!^_^

It adds sunshine to the table any time! I'm so glad Loma Linda isn't affected by the fire. It's sad to hear of people evacuating from their homes and having possessions lost in the flames. It reminds me of how fleeting everything is and that our only firm hope is in God. 2 Corinthians 4:18, "So we fix our eyes not on what is seen, but on what is unseen. For what is seen is temporary, but what is unseen is eternal."

Recipe for this Orange cake:
3 medium size oranges
230g sugar
6 eggs
140g cake flour
100g ground almonds
1 tsp baking powder
Wash the oranges thoroughly before boiling them whole for about 20 minutes. When cool, puree them in a blender, orange peel and all.
Beat the eggs and sugar together until the sugar is dissolved and the mixture is light and fluffy.
Sift the flour and baking powder together and fold this into the beaten egg mixture, along with the ground almonds. Gently mix in the blended oranges.
Pour into a lightly greased cake tin (opt: sprinkle the base with poppy seeds). Bake in an oven for about 180C. Test whether the cake is done by inserting a skewer -if wet cake mixture clings to skewer, bake a little longer. Cool it before dusting top with icing sugar. Enjoy and serve. ~ Have a good weekend!~


Tofu Cabbage Rolls

It is one of those days where I want a quick, nutritious and of course delicious meal. This tofu cabbage roll is not only easy to make, nutritious and yummy, it brings back nostalgia feelings of mummy's home cooked meals. :)

There are many ways to cook cabbage. Since it has a beautiful bowl-like shape when carefully peeled, it would make a good 'skin' to wrap tofu. This veggie can be kept for a long time and hence, I had no choice but to cook it today as it's been sitting in the fridge for eons. ;p
1/2 box of firm tofu (7.5 oz)
4 Chinese dry mushrooms - soaked and minced (reserve water for making gravy)
1/2 carrot, diced
green onions, chopped finely
5 cabbage leaves
1 egg
corn starch mixture
Seasonings for tofu mixture include salt, pepper, mushroom seasoning, onion and garlic powder

Method:Mash tofu. Add minced Chinese dry mushrooms, diced carrots, minced green onions, seasonings and egg. Mix well.
Rinse cabbage, trim the stem and blanch in boiling water for a few seconds until tender. Fill each cabbage leaf with enough filling and roll up. Steam for 10-15 minutes.
For the gravy, boil the mushroom stock. Add seasonings like vegetarian mushroom oyster sauce, Maggi seasoning and pepper. Add cornstarch mixture and allow the heat to thicken the mixture. Pour gravy over rolls and garnish as desired.


My little cuties-

macarons!!! I have a bit of a love-hate relationship with these tempestuous things. I love them because they are so delicious. And hate them because they seem so difficult to make. Seriously, if I had a choice of attending only one cooking class in Singapore, it'd be a macaron class! However, I didn't get a chance to learn it at Shermay's cooking school as the session was held after I left. Anyways, I decided to remove my 'fear barrier' and conquer them. Hence, with cross-fingers, I started the process. I read the recipe several times, did a little research so as to increase my chances of getting nice macarons! *typical Singaporean kiasu syndrome**lol*
And so, here are the cooled products...vanilla macarons->

They have "feets" and...
a flat base!!!
yes...I've succeeded! ^_^

Not so, for the strawberry macarons because I used a different recipe. :)

the carob flavor...turned out pretty nice :)
**Here are links to other bloggers who have posted articles on macarons-
I just saw a really nice video that I thought you might like to see and be encouraged. It is a really inspiring video story that reminds me of how much God would like to do in our lives-if we allow Him too. We are uncut stones with hidden diamonds within. If only we would step out of our comfort zones to "fear not." God promised in Isaiah 40 that "He is with us and will uphold us with his righteous right hand. . ." So here is Paul Potts story....
Basically, he is a young man, a common guy who works in a common job. He is a person who measures himself against others, never really believing in his abilities or his worth.

Then one day, his passion outgrew his fears.

Watch the faces of the judges as this guy walks out on the stage--you can almost see what they're thinking as they pre-judge the young man based on his looks and the fact that he is a cell phone salesman.

But as he stepped onto a stage, he stepped into an entirely new world and out of his self imposed prison.

Maybe this guy stopped believing what people told him for so many years and ultimately started listening to his passion.
Enjoy the videos and remember, God loves you! So go out there and make a difference in our world!
love, Cherry ^_^
**Here are the links:**


the Jacksons!

I met Dr.Thomas and La Verne Jackson about 9 years ago when they came to Singapore to give some health lectures. They were the first people who kindered my passion for health and spirituality. Hence, it was wonderful to get reacquainted and hear their seminars again after so many years. Somehow I just feel that God is calling me towards a higher standard...He is stirring something in my heart.

Many natural remedies were shared and here is one good one...

If you are you CONSTIPATED, drink -- Smooth move:--

1 cup pitted prunes, 2T flax seed (golden and freshly ground), 2-3 cups unsweetened prunes.

Blend the above ingredients together. Take 1 cup everyday.

I love the vegan and tasty recipes that were shared during the cooking session! Some of the demos include: Sunburger, Mac & Cheese and Carob Chewies...


Ingredients: 6c brown rice (cooked), 3C ground sunflower seeds, 1/4 tsp garlic powder, 3T flour, 1 1/2 C secret sauce*, 3T Loma Linda chicken style seasoning, 4T Bragg's

Directions: Mix all ingredients together, form into burgers. Place on baking sheets. Bake at 350 for 45 minutes. Spread thin layer of secret sauce on top. Turn oven down to 325 and cook for 15 mins more.

*Secret sauce: 1c cashew (washed), 128 oz can of whole tomato juice, 1/4 c lemon juice, 2 1/4 tsp salt, 1 1/2 T onion powder

~ Blend thoroughly on high for 3-4 minutes, then chill.

Baked MAC and Cheese Casserole

Cook 1 lb of whole wheat, spinach of Jerusalem artichoke macaroni according to instructions. Drain in colander and mix with the following cheese sauce:

Whiz in blender: 1 c cashew, 1 c water, 1/3 c fresh lemon juice, 2T sesame seeds, 4T nutritional yeast, 1T honey, 1 1/2 tsp salt, 1/2 c oil, added slowly, 1 tsp onion powder, pinch of garlic powder.

Then add and blend until very smooth 4 oz jar pimentos

If you want the cheesy texture found in real Mac and Cheese, the above "vegan gourmet" brand is a good substitute for the real one. Cut some slices and place it on top of the casserole to give a "stringy" texture.


Carob is a good substitute for chocolate and you can't differentiate between the two in this recipe. *yum*

Ingredients: 2 cup Brazil nuts, chopped or blended finely, 1/2 cup tahini, 1/2 cup honey, 1/3 cup carob powder, 1/2 tsp salt, 1T vanilla, few drops peppermint flavor.

Directions: Stir everything together. Roll into balls and place onto cookie sheet. Place in the freezer for about an hour for it to set.


BTW, if you want to hear his talks, go to: audioverse.org and click, " Thomas Jackson"


Happy birthday...

Wing!!Thanks for being such an inspiring sister-in-Christ! You've been a blessing to me and I know that God has wonderful surprises for you this year! :)

I'm glad you liked the strawberry cupcakes with the "wing" theme ;p

Recipe for the (reduced sugar) strawberry muffins

Ingredients:1/4 pound (1 stick) unsalted butter at room temp, 1/2 cup brown sugar, 2 large eggs, 1 1/2 cup all purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/3 cup soy milk, 1 tsp vanilla extract, 1 tsp strawberry extract, 1/2 tsp cinnamon powder, 1/2 tsp nutmeg, 1 1/2 cups fresh sliced strawberries, pecans (opt)


Preheat oven to 350F. In a large bowl, cream together butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs, one at a time. Beat well after each addition. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the creamed mixture, alternating with the milk, Mix for 3 minutes. With a rubber spatula, fold in the vanilla and strawberries. Fill the cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes.

dreamy butterflies and petite flowers over strawberry cupcakes that are topped with icy whipped cream.


home cooked food

Happy Moon cake festival! This is such a belated greeting...*grin* I celebrated it 'Loma Linda style' by eating moon cakes, going to the different mooncake events organized by the Jap and Chinese church...

I miss mummy's home cooked food....to me, she is the best cook in the world! Because all her foods are peppered with lots of love. :D Somehow the maids never measure up to her standard. She has a special touch that only comes with experience and passion. Although I'm not mummy, I feel that I've inherited her love -for- cooking and cooking- common-sense genes. ;p
So I'm going to post 2 of her dishes that I made this week- Scotch egg and Ee fu noodle. (more recipes will come later..)

Wikipedia says, "A Scotch egg consists of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food shop Fortnum & Mason, in 1738.Contrary to popular belief, it is not a Scottish dish."

Mummy's scotch egg, however, does not contain sausage meat mixture. Instead, she wraps it with mashed potato. And I pan fried it instead of deep frying. ;p

A note on mashed potatoes: It's one of America's greatest comfort food. I used this garlic mashed potato recipe that I made in a few days ago.

mashed potato ingredients: russet potatoes, peeled and cut into 2-inch pieces , 1 teaspoon salt, 2 to 3 teaspoons warm soy milk, 2 tablespoons chopped garlic cloves, 1 tablespoon chopped onion, olive oil, ground black pepper
directions: Put the potatoes in a medium saucepan and add just enough water to cover them. Add 1 teaspoon salt and bring to a simmer over medium heat. Do not boil. Cook for 12 to 15 minutes or until the potatoes are just tender enough to slide off a paring knife when pierced. Drain well and return to the pan. Set the pan over low heat and cook for 1 to 2 minutes or dry the potatoes out.
Remove from the heat and lightly mash the potatoes with a fork just to break them up. On another oiled pan, fry the minced garlic and onions. Stir in the soy milk, garlic and onions. Run the potatoes through a food mill or mash them with a potato masher to the desired consistency. Season with salt and pepper, to taste.


To make the scotch egg:

Ingredients: hard boiled eggs, 1 egg white, seasoned bread crumbs, mashed potatoes, oil for frying, chili sauce!


Shell the hard-boiled eggs. Wrap the mashed potatoes around the hard boiled eggs making sure that it is properly sealed and there are no air spaces. Brush with egg. Roll in bread crumbs. Heat the oil and fry the scotch egg with medium heat for a few minutes until crust is golden brown and crisp. Remove from pan and drain on paper towel. Garnish with parsley or tomatoes. But it is best eaten with Maggi chili sauce! *yum*

Braised E-Fu Noodles with mushrooms and chives.

It's absolutely one of her signature dishes!( I didn't take a good picture of it...seems like there's too little light exposure. )
Ingredients: 1 can straw mushrooms,6 shitake mushrooms, chives, 1 packet e fu noodle, 1 can button mushroom, 1 can mock abalone/gluten, minced garlic and shallots. salt, pepper, soy sauce, maggi sauce, vegetarian oyster sayce

Blanch the noodles with boiling water until tender. Drain and marinate with onion oil, salt and soy sauce. Mix well.Saute the garlic and onions until fragrant. Then add in all the sliced mushrooms and mock abalone. Add in the mushroom water that was used to soak the shitake mushrooms. Season with salt/Maggi sauce or vegetarian oyster sauce. Add in green chives. Finally, add in the marinated noodles and mix everything together. Season accordingly.

Since there were over ripe bananas, I decided (as usual) to make banana-something. After looking at a few recipes, I decided to make this ultra-soft banana cake recipe from Richard's class....


5 eggs, 300g sugar, 400g banana, 300g plain flour, 1 tsp baking powder, 1/2 tsp soda bi carbonate, 200g corn oil.


Preheat oven to 160C. Grease and line a deep 10 in square or 11 in round baking tin. Whisk eggs, sugar and banana for 10-15 minutes at max speed until stiff. Add sifted flour, baking powder and soda bicarbonate and fold well by hand. Add in corn oil and mix well. Pour into baking tin and bake for about 40-45 minutes.

It can be decorated like a regular cake or sliced and topped with chocolate, as shown in the picture above.
Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.