Dijon orange mayonnaise cake

Beef ravioli, mushrooms, and zucchini with semi dried tomatoes

Originally posted on helenscchin’s Blog: Here’s a pasta dish you can cook in 30 minutes. Something that is delicious with meat and vegetables. I know…

Beef ravioli, mushrooms, and zucchini with semi dried tomatoes

Helen’s Achar (Malaysian nyonya mixed vegetables pickled)

Originally posted on helenscchin’s Blog: This is a good way to store your vegetables. In time of Corona virus, shortage of fresh vegetables. No worry…

Helen’s Achar (Malaysian nyonya mixed vegetables pickled)

Black sesame seeds minneola tangelos mayonnaise cake

Originally posted on helenscchin’s Blog: Let mayo tango dance shall we!!!! Previously I bake a berries mayonnaise souffle cake which were successful,…

Black sesame seeds minneola tangelos mayonnaise cake

Lime posset with savioardi and blueberries

Originally posted on helenscchin’s Blog: Google: What Is A Posset? A posset is an old-fashioned English dessert which has the texture of a creamy …

Lime posset with savioardi and blueberries

Strawberry jelly posset with berries and cream

Originally posted on helenscchin’s Blog: Felt like having posset and strawberry jelly. I have some blueberries, strawberries and strawberry cream. So…

Strawberry jelly posset with berries and cream

Apple cider pork chop, baked mustard pear, kale, mushrooms and tomatoes

Originally posted on helenscchin’s Blog: I had not have pork chop for ages since my last pork chop experience. It’s dry tough rubbery chop. I admit …

Apple cider pork chop, baked mustard pear, kale, mushrooms and tomatoes

Mexican fiery beans and chorizo baked pasta

Originally posted on helenscchin’s Blog: Do you feel at time you wanted to be in a place or food from other country? I don’t know about you craving. …

Mexican fiery beans and chorizo baked pasta

Edam cheese Porterhouse baked Brussel sprouts on a bed of salads

Originally posted on helenscchin’s Blog: Tales of buried treasure have captured imaginations for centuries, though such discoveries rarely happen. …

Edam cheese Porterhouse baked Brussel sprouts on a bed of salads

Green tea noodles

helenscchin's Blog

Who doesn’t love those smell of cooking from the kitchen on winter’s day?

As I gaze out my bedroom window, I see the cherry blossoms in my garden. It’s so beautiful, and harmony atmosphere which reminded me of Japan, cherry blossoms trees along the road. That thought brought me to create a Japanese style noodle soup.

A while ago, I saw a recipe from Rasa Malaysia: Green Tea Rice. Rasa Malaysia link is attached at the bottom. Her recipe said its not recommended to use matcha powder. I have decided to make mine with noodles and matcha powder rather than using green tea leaves which is so expensive. As I have matcha powder why buy tea leaves.

My recipe is a simple Japanese noodles with a savory soup of green tea, which is completely comfort, hearty, delicious and filling on warm on winter days. In addition, I have also made…

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Grilled fish, pasta and kale in bernaise sauce

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Prawn pumpkin lemon posset

Don’t Be Deceived

The spotted dragonfly is pretty insect with speckled outer wings and a splotch of bright red on it’s inner wings that flashes when it flies. But it’s beauty is a bit deceptive. This insect is considered invasive which means it has the potential to harm the environment and economy. Now let’s focus on food transformation. We surely can make lemon posset, a dessert which is sweet into a savoury dessert.

Author Mark Twain suggested that whatever we look at in life and how we see it, can influence our next steps, even our destiny. He said, “You can’t depend on your eyes when your imagination is out of focus.” Did you know our eyes is beautiful is also deceptive? The same as don’t depend on lemon posset as sweet only when your creativity is outside of a box – innovative driven.

Give It All You’ve Got. The encouragement from me is Be Creative, keep going what you can do, and you will be amazed in time you’re doing it with all your heart, and strong motivation to pursue it. We each have different giving levels, and sometimes those levels change over time. Comparison is not beneficial, but attitude is. Based on what skill you have, give generously. You will reap the reward in heaven if not on earth.

If we eat lemon posset as just a sweet dessert to savour or curb our sweet tooth, we will soon eat others dessert as desserts. But if we eat a savoury dessert as innovative driven and an opportunities to love the balance of sweetness, sourness, bitterness, and saltiness, then we can serve it as entre. Why serve as entrée? Well, it has umami taste. You can transform it as entrée. You are what you eat.

My savoury dessert is soft, creamy, delicate vanilla custard serve with prawn, pumpkin, and lemon that are plenty in my garden. It’s also has crumbed crunchy texture and flavourful of spice and a hints of curry that is delicious when dip into creamy mousse or pudding. With each mouthful, my imagination brings me to sitting in the restaurant eating a buffet with Rick Stein looking out at the London Bridge. Let’s cook!!!!


300 ml double cream
45 ml lemon juice
45 ml orange juice (bought)
100 g granulated sugar
half small lemon zest


Put cream, sugar in pot on low heat and bring to the boil slowly about 3-4 minutes. Remove from hob and allow to cool for about 5 minutes in a basin of cool water.

Add both the juices and zest. Beat well. Pour into 2 glasses and refrigerate for 6-8 hours or overnight to set.

Savoury Ingredients

6 herb crumbed prawns (bought)
150 g cubed pumpkin
1/2 Tsp curry powder
1/2 Tsp paprika
pinch of nutmeg
salt & pepper
lemon zest (OPT)

cherry tomato, zest and thinly cut spring onion


Preheat oven 180 degrees C. Line baking tray with foil. Place prawns on baking tray. Marinade pumpkin with above ingredients except oil in a bowl.

Then put on tray and drizzle with oil. Roast them for about 25 minutes or until cooked, and crunchy. Remove from oven. Let’s cool for about 7 minutes. Spoon over in the middle of the set lemon posset, using food stacker. Place cherry tomato and 3 prawns over pumpkins. Then sprinkle zest and spring onion over it.


Bacon egg and chocolate croque monsieur with blueberries

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Rosemary berries butter cake with berries chocolate cup and lemon coconut balls

Continue reading “Rosemary berries butter cake with berries chocolate cup and lemon coconut balls”

Lentil vegetables and risoni soup

Cooking with just a handful of ingredients will not only safe you time but will also let you rediscover the natural, basic flavours of foods. You will learn how to combine them so that they subtly complement each other without creating an overload of conflicting taste and aromas.

By using a contained ingredient palette, this recipe concentrate on classic taste combinations, such as risoni, with tomatoes an fresh herbs, served with colourful vegetables. Each is bathed in a simple sauce or dusted with spices.

If you need crowd-pleasing recipe for family meals or entertaining, you have come to the right place for this meal is filled with ingredients based on versatile and flavourful oomph!!! Thus, it should be in your everyday meal planner. You will be surprised by the sheer variety of good food can be prepared with a minimum of ingredients- and fuss!!!

This soup is thick and as hearty, comfort, delicious meal that can be cooked in any type of kitchen: outdoor or indoor; all in your favourite one pan or pot. Let’s papa loves mama and dancing to sweet memoirs of their younger days where life is full of adventures, colours, and leaving behind a trails of good ole sweet footprints for the next generation to learn what is life that is worth living for!!!!


6 slices bacon, cut into bite size
1 onion, chopped
2 garlic cloves, minced
200 g lentil, wash, and dry
200 g risoni
180 g peas
15 g sage leaves
15 g lemon-thyme
15 g oregano
1 c white wine
2 1/2 – 5 c vegetables stock
6 cherries tomatoes, halved
1 can diced tomatoes
1 medium carrot, cut into bite size
1 small zucchini, cut into bite size
1/2 large eggplant, cut into bite size
balsamic vinegar
chili sauce (OPT)
chili flakes



Heat oil in pan on medium heat. Add bacon and cook for about 3 minutes. Now add garlic and onion, fry until translucent and fragrant. Then add carrot, cherries tomatoes, eggplant, and zucchini, cook stirring until vegetables soften about 6 minutes.

Add risoni, sage, lemon-thyme, and oregano; stirring until well combined about 6 minutes. Then add wine and stirring until almost evaporated about 2 minutes. Now add in 2 1/2 c stock and diced tomatoes and lentil. Cook stirring to combine. Season with salt, pepper and a dash or two balsamic vinegar and chili sauce if you like it spicy. Let lentil simmer, stirring occasionally until lentil and risoni are tender about 20-30 minutes. At about 5 minutes before 30 minutes, add peas, stir to mix well. Now at this stage, if soup is too thick add the remaining stock. Check seasoning again. Serve in bowl and sprinkle chili flakes. Enjoy!!!!