sweets

Ginger and lemon vegan chocolate mousse

Intro: For the busy bees, this is an extremely easy recipe that can’t go wrong to impress some special guests.  

Serves: 6-8 small espresso cups

Prep time: 15 minutes

Cooking time: less than 10 minutes

Ingredients: 

100g dark chocolate bar, break into small pieces

350g silken tofu, use a towel to squeeze out the excess water of the tofu

1 lemon zest

1 tsp grated ginger

1 tbsp rum 

1 tsp vanilla extract

60g agave syrup

1 small pinch of salt

1 chocolate biscuit, crumbled and used for topping

1 handful roasted walnuts, crumbled and used for topping   

Instructions: 

  1. Melt the dark chocolate in a large mixing bowl over a pan of simmering water. Stir occasionally until the chocolate is completely melted. 
  2. Place the silken tofu, grated ginger, lemon zest, rum, vanilla extract, agave syrup, and a pinch of salt into a blender and mix until smooth. Then add the melted chocolate and blend until the mixture is smooth. 
  3. Transfer the chocolate mousse to small cups and garnish with some crumbled biscuits, nuts, and lemon zest.  Serve immediately or refrigerate until ready to serve! Enjoy! 

Ginger and lemon vegan chocolate mousse

Ginger and lemon vegan chocolate mousse

Ginger and lemon vegan chocolate mousse

Tabbouleh Quinoa Salad & A Sneak Peek of "lil sweet things"

Blogging is hard, I said it once and I'll say it again.  This is definitely not something easy that I got myself into.  In the beginning, I was just thinking to share my recipes with others especially those who live in HK.  I wanted to show that it is possible to practice an accessible and affordable vegetarian lifestyle in this ultra-densed city.  And then one thing leads to another, I am now developing vegetarian recipes and shooting for some clients on the side.  

Honestly, I'm a little embarrassed to take up such role.  That's because I've never studied photography nor culinary before.  I'm just strolling along with my personal passion and interest.  I am indeed grateful for the wonderful opportunities.  Not everyone is given such privilege to do what he/she loves and be able to get paid a little on the side.  I should embrace every chance I get and learn to improve in every aspect of this whole blogosphere as I go along.  I know it isn't easy but it's got to start somewhere, right?

This past weekend, I helped photograph a dear friend's delicious cookies and cupcakes - lil sweet things.  lil sweet things is a local online cake shop and workshop run by Lillian Leung.  Lillian was one of the co-founders who helped me launched ms food division in the early days.  She was in charge of the dessert part.  Recently, she has started her own online cake shop, catering, and cooking classes.  Her workshop is ideal for people of all ages who love pretty sweets.  I had so much fun shooting her beautiful cakes this past weekend.  I would do it again if I am given more time before the Green Monday's trip.  Oh yeah, I just got appointed to help photograph Green Monday's Milan trip next week.  I'm so excited and nervous at the same time.  I hope my photos would turn out ok.  Fingers crossed.  

So let me share some of my favorite images from last weekend's shoot and follow by this delicious and healthy tabbouleh quinoa salad I made today.  :) 

Ciao~

Those buttery cookies don't just look pretty, they taste superb, too.  

Aren't they pretty?  Red velvet n' cream cheese cupcakes

red velvet & cream cheese cupcakes made by lil sweet things

red velvet & cream cheese cupcakes made by lil sweet things

red velvet & cream cheese cupcakes made by lil sweet things

Little surprises from these piñata cookies, my niece felt in love with them instantly! 

piñata cookies made by lil sweet things 

Today's healthy lunch - tabbouleh quinoa salad 

tabbouleh quinoa salad 

Servings: 2 persons (as a side salad) or 1 person (as a meal) 

Preparation Time: 10 - 15 minutes

Ingredients: 

1 bowl cooked quinoa

1 bunch fresh parsley

100g cherry tomatoes, halved

1 handful roasted almonds, finely chopped

1 small cucumber, chopped into small bits

1 bowl fresh arugula

For the dressing: 

1 tbsp extra-virgin olive oil

1/2 lemon zest and juice

1 tbsp honey

1 tbsp balsamic vinegar

1/2 garlic clove, finely chopped

Instructions: 

1) Mix the cooked quinoa, chopped tomatoes, cucumbers, almonds, and parsley with dressing in a large bowl.  

2) Add arugula and a twist of fresh lemon juice before serving.  

  tabbouleh quinoa salad 

tabbouleh quinoa salad 

Chocolate Chip & Walnut Wholewheat Cookies

This cookie is on high demand in this house.  I am not in particular a sweet tooth but I usually have my fair share when I have my cuppa during the day.  I just want to blog about it because I needed to practice my food shots.  Heh!  

This time, I substituted with whole wheat flour so technically these cookies are supposedly healthier.  As for the taste, they are just as good as the ones I usually make with the all purpose flour.  This time, I only made a dozen because I'm trying to control the young n' old's sugar intake in this house these days.  ;) 

Wish you a happy hump day! 

Cindy x

Easy cookies recipe for the young n' old.

Servings: 12 cookies

Preparation Time: 10 minutes

Cooking Time: 10-12 minutes

Ingredients: 

1 cup all-purpose flour

2/3 cup whole wheat flour

1/3 cup white sugar

2/3 cup brown sugar

1/2 tsp salt + a pinch for sprinkling 

1 tsp baking soda

1 egg

1 tbsp vanilla extract

2/3 cup butter (at room temperature)

1 cup chocolate chips

1 cup chopped walnut

Instructions: 

1) Preheat oven at 180ºC.  

2) In a large mixing bowl, mix sugars and butter until it turns fluffy.  Add the egg and vanilla extract and continue mixing until smooth.  

3) Add flour, baking soda, and salt.  Mix until a cookie dough is formed.  

4) Combine the chopped walnuts and chocolate chips with the dough.  Form each dough ball with a tablespoon scoop and place the dozen (about an inch apart from each dough) on a baking tray with baking sheet.  Sprinkle a tiny bit of sea salt on each cookie dough.  

5) Bake for 10-12 minutes.  Let the cookies cool off for at least 15-20 minutes before serving.  

Make some cookies for your loved ones this weekend.  :)

ms food division's formula: Cookies + Coffee =  SMILE