Country Chicken and Vegetable Pie

See, my son couldn't wait to start his meal, he was reluctant for me to snap a photo :) Yes, we had a delicious, satisfying light dinner.  All in one meal, this is what I like, especially for my lazy weekends..

No- knead Dutch Crunch Bread ( Tiger Bread)

Dutch Crunch Bread or Tiger Bread, originated in Netherlands.

Dan Lepard's Soft White Baps ( Dan Lepard)

Cornflour is mixed in the dough here, a bit sticky to manage at times. I just made sure I had oiled hands and working surface to complete the task.  Good texture, light crumb and soft bread.

Chewy Oatmeal Chocolate Cookie

     As said, using quality chocolates will deliver best chocolate chip cookies.  I agree!

Pine Nut Cheesy Buns (Savoury)

     Nutty, tasty savoury buns.

Chocolate Banana Muffins ( healthy)

They are delicious, healthy,very moist and light muffins.  It gives you lots of banana flavour and overall not too sweet, add more sugar if you like it sweeter.
I would use wholemeal flour the next time, it should work perfectly fine too.

Grass Jelly Soy agar agar (healthy)

Grass jelly can be cut into cubes or other forms, then mixes with syrup to produce a good dessert or drink thought to have cooling properties, which makes it typically consumed during hot weather. If you like soy milk, then this is for you.

Blueberry Oreo Chiffon Cake (oil free)

I used yogurt to substitute the oil here. As for the Oreo cookies, the cream filling is added into it too. Borrowing the sweetness from the blueberries, yogurt and the oreo cream fillings, I decided to reduce the sugar used here.  If you like it sweeter, add more sugar then.
Overall this is a super light, moist cake. We all enjoyed it.

Ingredients
For the Yolk batter
7 egg yolks
160g Blueberry yogurt
100g Blueberry compote ( 1 tsp lemon juice and 2 tbsp sugar, gently heat it up in low heat till thicken up in a few minutes, let cool, set aside).
150g Self-raising cake flour (low protein)
30g Raw castor sugar 



Ingredients
For the Meringue
7 egg whites
50g Raw castor sugar
2 teaspoons lemon juice



1 small packet ( 70g) Oreo cookie
Secure cookies in a zip lock bag,  crush it slightly.  Use the cream filling too.

Methods
For the yolk batter
In a large bowl, whisk the yolks with sugar until it turns light and pale.
Add in yogurt, beat in sifted flour and the  blueberry compote. Set aside.


For the Meringue
Beat the whites with the lemon juice.
When it starts to become foamy, gradually add in the sugar in a few batches.
Beat until it turns just stiff peak, it's done.


To complete the rest:
Add 1/3 of the Meringue to the yolk batter, mix it well to lighten the texture.
Add in the rest of the 2/3 Meringue and fold in gently until no lumps appears.
Fold in the cookie crumbs gently.
Pour into un-greased chiffon pan, give it a bang on the counter table to release the bubbles.
Bake at preheated oven of 160C for 60 to 65 minutes.  Insert a skewer in the centre of the cake, if it comes out clean, it's done.
Remove the cake out of the oven, invert the cake immediately for quite a few hours.
When it is completely cooled, run knife through around the sides and center tube of the pan.
Invert cake onto a serving plate.