December 2013 | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Shortbread Cookies

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Shortbread Cookies01

I hope you all enjoyed a wonderful and joyful Christmas with your loved ones. Wrapping up this warm holiday season down under, we’re preparing to say hello to the new year awaiting for us. We do love eating cookies from Christmas, to new year as well Chinese New Year. Cookies are one of the most popular treats in our celebrating occasions. Before Christmas, I made these shortbread cookies. Once they’re out from oven and cooled down a bit, my hubby tried one and remarked that they’re really like the brand we got from supermarkets. Voila, I was so thrilled. Then off I went to share some with a friend, some for my daughter, two slices for myself. So quickly, they’re all gone. I must make double batches at least next time for celebrating the coming new year.
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Mango Cheesecake

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Mango, one of my favourite fruits, is in season, that makes me love summer more in Australia. Who can resist the sweet, juicy and luscious mangoes? I’ve already had several large sweet mangoes before making this cheesecake. My dad used to warn me not to have too many mangoes because they would upset my stomach and digestive system. But interestingly, I found the Aussie mangoes are not like those I had in Hong Kong that would upset my stomach.

The moment I stepped into Coles the other day, the cover of their freebie, monthly magazine, really caught my eyes. It’s a photo of a double-layer mango cheesecake with heaps of mango slices on top and culis running down the edge. How could I resist the temptation? Immediately off I went to make one and brought it along to a party and shared with my church friends. That’s a big hit. The cheesecake was gone in minutes literally. My bad, I only made one layer of cream cheese. Next time, I should make a larger double-layer mango cheesecake.
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No-Bake Pumpkin Crème Brulee

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Pumpkin Creme Brulee01

What about the egg yolks after I used the egg whites to make the steamed ginger milk custard? I didn’t waste them. I made pumpkin crème brulee at the same time, then refrigerated them to be enjoyed the next day. Pumpkin is known as a super food, very nuturious, extremely high in fiber and low in calories. Thus, I cook pumpkin for my family quite often, not just on Thanksgiving day. The traditional way of making crème brulee is “hot water bath” in an oven. In order to shorten the cooking time, I detoured and steamed the custard. Believe it or not, the family couldn’t tell the smooth and creamy custard was not from our oven compared to those I baked before.
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