Compiled Recipe – Healthy Banana Cream Pie Milkshake

Healthy Banana Cream Pie Milkshake

* 2 medium bananas
* 2 tsps. vanilla extract
* ¼ tsp. cinnamon
* ½ cup (120 grams) plain or Vanilla Greek yogurt or dairy-free /vegan Greek cultured coconut milk
* ¼ (60 mL) cup milk of choice, plus additional if desired
* 2 to 4 tbsps. whipping or heavy cream
* 2 tbsps. Graham cracker crumbs

1) Blend the bananas, vanilla, cinnamon, Greek yogurt and milk together with an immersion blender, food processor, or a high-powered blender until well combined.

2) Pour into a glass.

3) Using an electric hand mixer, whip the cream until stiff peaks form and spoon the cream on top of the milkshake.

4) Garnish with graham cracker crumbs.

5) Enjoy immediately.


Compiled Recipe – Apple Pie Milkshake

Apple Pie Milkshake

* 2 granny smith apples, peeled, cored and chopped (should yield 3 cups chopped apples)
* ¼ cup brown sugar
* 1 tbsp. cornstarch
* ½ tsp. cinnamon
* 1/16 tsp. salt
* ¾ cup water
* 1 cup vanilla ice cream or gelato
* 1 tbsp. milk
* homemade caramel sauce (for drizzling)

1) In a large saucepan, combine the apples, brown sugar, cornstarch, cinnamon, salt, and water. Place over medium high heat and cook until the apples have softened, which should take about 12-15 minutes. Let the filling cool, then puree it in a blender until smooth.

2) Place the ice cream or gelato into a blender, and add 2 tbsp of apple pie filling and the milk. If you plan to make more than one milkshake, keep in mind you want 2 tbsp of apple pie filling puree and 1 tbsp of milk for every cup of ice cream. Blend until smooth, then serve with a caramel drizzle on top. Enjoy!


Compiled Recipe – Cinnamon Hot Chocolate

Cinnamon Hot Chocolate

* ¼ cup milk
* 2 (20 gram) pieces tablea, unsweetened
* 1 small bark cinnamon
* 5 cloves
* ¼ tsp. nutmeg, freshly grated
* brown sugar (to taste)
* marshmallows (to taste)
* whipped cream (to taste)

1) Combine water, milk, tablea, cinnamon, cloves and nutmeg in a small saucepan over medium heat. Whisk to dissolve tablea. Add brown sugar to taste.

2) Strain into a cup; top with whipped cream, marshmallows and caramel. Sprinkle with grated nutmeg. Serve hot.


Compiled Recipe – Apple Walnut Coffee Cake

Apple Walnut Coffee Cake

* 1 cup walnuts, finely chopped
* ½ cup light packed brown sugar
* 1 ¼ tsp cinnamon
* 1 tbsp all purpose flour
* 2 tbsp butter, slightly softened
* 2 cups all purpose flour
* 1 tsp baking soda
* 1 tsp baking powder
* ½ tsp salt
* ½ cup butter, softened
* 1 cup sugar
* 2 egg
* 1 tsp vanilla extract
* ½ tsp lemon zest
* 1 cup sour cream
* 2 to 2 ½ cups granny smith apple, diced

1) Make the walnut topping: In a bowl, combine walnuts, brown sugar, cinnamon and flour. Add the butter and crumble between your fingertips until the mixture forms coarse crumbs. Refrigerate mixture while preparing cake batter.

2) Make the apple cake: Pre-heat oven to 350◦F. Grease and flour the bottom and sides of a 9×13-inch rectangular cake pan or a 10-inch springform pan.

3) Sift together the flour, baking soda, baking powder and salt.

4) In the bowl of an electric mixer, cream together butter and sugar until the mixture becomes light. Beat the eggs one at a time, beating well after each addition. Add the vanilla and lemon zest.

5) At lowest speed of the mixer, beat in flour mixture alternately with the sour cream.

6) Fold in apples by hand just until evenly distributed in the batter.

7) Pour into prepared baking pan. Sprinkle the top evenly with the prepared walnut mixture.

8) Bake for approximately 40 to 50 minutes for a rectangular pan and 45 to 55 minutes for a 10-inch spring form pan or until a toothpick inserted into the center of the cake comes out clean.



Compiled Recipe – Horchata


* 1 ¼ cups white rice, long grain
* 2 ½ inch sticks cinnamon
* 1 cup almonds, blanched, sliced, toasted and cooled
* 4 cups water
* ½ cup sugar
* 1 (2-inch long) strip lime zest
* 1 tbsp lime juice, freshly squeezed

1) Grind long grain white rice and cinnamon in a food processor until powdery. Place in a large pitcher; set aside. Grind blanched almonds in a food processor until fine. Add almond powder to rice-cinnamon mixture.

2) Pour in water; mix. Cover and let sit at room temperature for 12 hours. Add sugar and lime zest to the mixture. Pour into a blender and whiz until smooth. Pour mixture through a fine mesh strainer over a pitcher. Use a rubber spatula to press on the solids, extracting all of the liquid. Discard solids.

3) Stir in freshly squeezed lime juice into the horchata mixture. Serve over ice.



Compiled Recipe – Sticky Salted Caramel Buns

Sticky Salted Caramel Buns

* 2 tbsp instant yeast
* 1 ¼ cup fresh milk
* ¼ cup sugar
* 1 ½ tsp sea salt
* 3 ½ cups bread flour
* 1 medium egg
* ¼ cup unsalted butter
* vegetable oil (to grease)
* 1 cup brown sugar
* 1 tsp ground cinnamon
* ¼ tsp salt
* ½ cup unsalted butter, softened
* ½ cup unsalted butter
* ¾ cups dark brown sugar
* ¾ cups heavy cream
* 1/3 cup honey
* ¼ tsp salt
* egg wash
* 1 ¾ cup hazelnuts, peeled, roasted and chopped

1) Make the dough: Dissolve yeast in milk. In the bowl of an electric mixer fitted with the dough hook attachment, combine sugar, salt, flour and egg. Knead on low for 4 minutes, scraping down the sides of a bowl. Add butter and knead on medium speed until smooth and elastic, about 5 minutes.

2) Transfer to a lightly oiled bowl and cover with a damp piece of cloth. Allow to rise for 1 hour.

3) Meanwhile, make the filling: Combine brown sugar, cinnamon and salt in a bowl. Set aside.

4) Punch down dough and roll into a rectangle , about ¼ inch thick. Spread butter on dough and sprinkle with cinnamon mixture. Take one long side of the rectangle and roll into a log. Pinch edges to seal. Cover with a damp piece of cloth and allow to rest for 30 minutes.

5) Make the salted caramel glaze: Melt butter in a pan over medium heat. Add remaining ingredients. Bring to a boil then lower heat and simmer until golden and glossy, about 5 minutes.

6) Pour half the glaze into 2 (8×10-inch) parchment paper lined baking pans. Set aside remaining glaze.

7) Pre-heat oven to 350◦F.

8) Cut dough into a 2-inch wide pieces and arrange on prepared baking trays. Allow to rise until double in size, about 35 minutes. Brush buns with egg wash. Bake in the oven until golden brown, about 25 to 30 minutes. Drizzle with remaining glaze and sprinkle with hazelnuts on top.




Compiled Recipe – Creamy Milk Pudding

Creamy Milk Pudding

* 4 cups Arla Milk Goodness Lactose-free Full Cream Milk
* ½ cup granulated sugar
* 1/3 cup cornstarch
* 1 to 3 tsp vanilla extract
* ¼ cup raisins
* ½ tsp cinnamon

1)  In a large saucepan over medium heat, stir 3 cups of Arla Milk Goodness Lactose-free Full Cream Milk with sugar and bring to a simmer.

2) Place remaining milk in a medium bowl and whisk cornstarch in until it dissolves.

3) Add cornstarch mixture to the simmering pan of sugar and milk – bring mixture to a boil and stir continuously until thick.

4) Remove from the heat and add vanilla extract.

5) Pour into individual bowls, cover with plastic wrap and refrigerate for at least 4 hours or until set.

6) Sprinkle with raisins and cinnamon.



Compiled Recipe – Beef and Dumpling Noodle Soup

Beef and Dumpling Noodle Soup

* 1 kilo beef, use knee cap
* salt
* pepper
* 1 tbsp sesame oil
* 1 large white onion, chopped
* 1 head garlic, peeled and pounded
* 500 grams beef, use , sliced into 2-inch chunks
* 2 pcs star anise
* 1 stick cinnamon, around 2 inches
* 1 pc ginger (thumb-sized) , sliced
* ¼ cup soy sauce
* ¼ cup oyster sauce
* 2 tbsp rice wine
* 1 tbsp sugar
* ½ cup leeks, chopped
* 2 cups beef stock, or more as needed
* 1 pack thin egg noodles, around 300 grams
* 125 grams ground pork
* 1 tsp green onions, chopped
* 1 tsp soy sauce
* ½ tsp ginger, grated
* 100 grams shrimp
* 12 dumpling wrappers

1) Place beef knee cap in a large pot over medium heat. Cover with water and boil for 30 minutes. Drain then cover again with water. Season with salt and pepper. Lower heat and simmer for 2 hours or until tendon is soft, adding more water if pot dries up. Set aside to cool.

2) Heat oil in a pot over medium heat. Sauté onions and garlic. Add brisket and sear on both sides until brown. Season with salt and pepper. Cover with 4 cups water. Boil for 30 minutes, removing impurities that rise to the surface.

3) Add star anise, cinnamon, ginger, soy sauce, oyster sauce, rice wine and sugar. Lower heat and simmer for 2 ½ hours or until beef is tender.

4) Meanwhile, make the dumplings: Combine pork, green onions, soy sauce and ginger. Take 1 tablespoon of mixture and 1 shrimp and place on the center of a dumpling wrapper. Wet edges with water and pinch to seal. Repeat with remaining ingredients. Set aside in the refrigerator.

5) Remove tendon from knee cap and add to the pot with the brisket. Add leeks and beef stock. Adjust seasoning to taste.

6) Add dumplings to the pot and cook for 7 minutes. Add noodles and cook for 3 minutes.

7) Divide noodles, beef brisket , tendon and dumplings among serving bowls. Serve hot.



Compiled Recipe – Churro Waffles

Churro Waffles

* 1 cup water
* 1 tbsp sugar
* ¼ tsp salt
* ¼ cup butter, cubed
* 1 cup all purpose flour
* vegetable oil (to deep fry)
* 1/3 cup sugar
* ½ tbsp ground cinnamon

1) Make the churro dough: Combine water, sugar, salt and butter in a large saucepan over medium heat. Bring to a boil.

2) Remove from heat and add flour. Mix using a wooden spoon until smooth and well blended, about 2 to 3 minutes or until dough comes together in a ball.

3) Pre-heat a waffle maker.

4) Measure out ¼ cup dough for each waffle and roll into a ball.

5) When waffle maker is hot, place one ball on each slot. Close lid and cook until golden, about 5 minutes.

6) Heat vegetable oil to 375˚F in a deep, heavy bottomed pan.  Fry waffles in batches until crisp and golden brown. Remove using a slotted spoon or tongs and drain on paper towels.

7) Combine sugar and ground cinnamon in a shallow bowl. Dredge fried waffles in cinnamon sugar mixture until well coated. Serve hot.


Compiled Recipe- Apple and Berry Crumble

Apple and Berry Crumble

* 2 cups all purpose flour
* ½ cup brown sugar
* 1 cup unsalted butter, chilled and cubed
* 1 tsp coarse salt
* 1 tbsp ground cinnamon
* 2 gala apples, peeled, cored and cubed
* 1 cup frozen strawberries
* 1 clove frozen mixed berries
* ¼ cup all purpose flour
* 1/3 cup brown sugar

1) Pre-heat oven to 350˚F. Grease a 9-inch oven-safe pie plate.

2) Make the crumble: Mix all ingredients in a medium bowl using your hands, pressing butter into dry ingredients, until mixture resembles coarse sand. Set aside in the refrigerator.

3) Make the filling: Toss all ingredients in a large bowl. Transfer fruit mixture into the prepared pie plate and scatter crumble topping over.

4) Bake for 35 minutes or until filling is bubbling and top is golden brown. Cool slightly before serving. Serve warm with ice cream or whipped cream.