Tuesday, January 27, 2015

It's Complicated

It's Complicated
forever 21 jacket / topshop top / murua jeans / local store scarf / charlotte olympia clutch / paul andrew heels

There were two stripes, a plaid and a leopard print all in one outfit. I seemed to have gone overboard. But visually, it didn't look all that complicated as it sounded. In fact, the outfit appeared simple. Strange isn't it.

I didn't plan this outfit, just like all my other outfits. I started with the Topshop stripes cropped top, then I threw on my trusty high-waisted jeans. To keep myself warm, I picked out this long forsaken jacket from Forever 21 as I wanted to wear something pink, and the weather forbade me from wearing my new pink coat. Oh well, it is no longer that new as I have worn it a couple of times but I have yet to take photos in it. The plaid scarf was sticking out among my messy rolls of scarves, I put it on and it looked fine with the rest of my outfit. I did put some thought into the shoes and clutch though. You could say my entire outfit was pretty much an "accident".

It's Complicated

It's Complicated

It's Complicated

It's Complicated

It's Complicated

It's Complicated

Sunday, January 25, 2015

One-Ingredient Guilt-Free Ice Cream!

2-Ingredient Ice Cream - frozen bananas & frozen strawberries
Bananas & Strawberries Ice Cream

Yes, you can have your ice cream and eat it too without any guilt! You don't even need a ice cream maker to do this. All you need is some frozen bananas and a food processor! No, your eyes aren't making trick on you. It is FROZEN BANANAS that you just read :)

I was really skeptical when I tried making this healthy "ice cream". Since I had lotsa overly ripe bananas that I bought at discounted price (US$1 for a big bunch of bananas, of course I couldn't resist as overly ripe bananas are fantastic for baking!!!), there was no harm trying it just for the fun of it.

Holly cow! But it really tastes like real ice cream!!! Hub couldn't believe it was just frozen bananas (and frozen strawberries as I made banana strawberry ice cream), and there was no milk, cream or sugar added. To my surprise, he loves this guilt-free ice cream as much as I do. Hahaha.

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1) Peel the bananas and cut them into 1-inch pieces. Put them in an air-tight container or zip-lock bag, pop them in the freezer and leave them overnight until they are frozen solid.

2) When the banana slices are frozen solid, break the pieces apart with your hands or a spoon and put them in a blender or a food processor. Blend until totally creamy, about 2-3 minutes.

3) You'll have to stop the blender every so often to push down some pieces and make sure everything is getting blended evenly.

4) One large banana makes about one 2-scoop servings. You can enjoy the ice cream right then, or place it in an air-tight container in the freezer to harden up a bit more before scooping into bowls or cones.

You can design your own ice cream flavours too! You just have to include your favourite frozen berries, stir in some chocolate sauce or add some chopped nuts. Check out Mother Nature Network for more recommended variations.

Source: Mother Nature Network
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So what are you waiting for? Go and make some ice cream now!

Enjoy! XO

Friday, January 23, 2015

2-Ingredient Pizza Crust

2-ingredient pizza crust
Ricotta Pizza with Balsamic Fig Compote & Balsamic Reduction / Margherita Pizza

I have made 2 pizzas since I stumbled upon this 2 ingredients pizza crust recipe! Making pizza from scratch is so quick & easy now with this new found recipe. I had made traditional yeast-based pizza crust before, it was a tedious process & took forever (more than an hour including proofing time). For some reasons, I don't really fancy ready-made frozen pizza crusts hence I hadn't made pizza for a long time since my last Pissaladiere (which I forgot to add black olives!!!) 5 years ago.

Can you believe it, it actually took longer time to cook the pizza sauce for my margherita pizza than to make the pizza crust from scratch?!!!! Hahaha.

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make 1 large pizza for 2

1/2 cup Greek yogurt
1/2– 3/4 cups self-raising flour, plus more for dusting (see note at the bottom)

1) Mix ingredients in a bowl until it starts to come together, then knead it on a well-floured surface for about 8–10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape and size you want.

2) Brush with olive oil, add toppings, and put straight into a 230°C oven for 10–15 minutes.

Note: If you can’t find self-raising flour, you can substitute 1 cups all-purpose flour, 1 tsp. baking powder, and 1/2 tsp. of salt.

Source: Impatient Foodie

On a side note, I love the balsamic fig compote that was used in my ricotta & fig pizza. It's so yummy! I stirred in some leftover balsamic fig compote into Greek yogurt and ate it with fresh berries for breakfast. It's like having dessert for breakfast! YUM!

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1/2 pound (225g) ripe figs
2 tablespoons (30ml) balsamic vinegar, divided
1 tablespoon (15g) brown sugar

1) Preheat the oven to 200°C.

2) Slice the tough stems off of the figs then slice the figs into quarters. Place the figs in a baking dish and toss with one Tablespoon of balsamic vinegar and brown sugar. Cover the baking dish with foil and roast for 15-20 minutes or until the figs are soft.

3) When cool enough to handle, puree the figs in a food processor or blender with the remaining tablespoon of balsamic vinegar (feel free to add more balsamic to taste). Store refrigerated in an air-tight glass jar.

Source: White On Rice Couple

Tuesday, January 20, 2015


lowrys farm sweater / zara skirt / h&m scarf / proenza schouler bag / miu miu shoes

We are quite fortunate to have rather mild winter in Hong Kong. On most days, I could go about wearing what I was wearing in this post, and then just throw on a scarf or a coat in the evening. That being said so, some days, it could get really cold and I would pile on layers & layers of clothes.

This skirt has a gingham print but we couldn't seem to capture it as it was dreadfully cloudy on Saturday. And that explained the graininess of the photos too. Oh well... there will always be elements that beyond our control in life, we just have to learn to live with it.




Sunday, January 18, 2015

2-Ingredient Ice Cream Muffins!

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!
Chocolate Macadamia Nuts Muffins

Believe it or not but these muffins are made with only TWO ingredients and one of the ingredient is ICE CREAM!!! I saw this on facebook last night, and I was so intrigue that I couldn't wait to bake them today! So this was what I did on a Sunday afternoon when Hub had no time for me *sob* It didn't turn out all that miserable as, at the very least, now I have some delicious and moist muffins to devour. And most of all, you wouldn't even get to read this blog entry if weren't because I have a free Sunday all to myself. Hahaha.

For these muffins, I mixed Häagen-Dazs Belgian Chocolate ice cream and Häagen-Dazs Macadamia Nuts ice cream, as I couldn't decide on the flavour. And these were the only two flavours that were left in my freezer. Who ate the matcha green tea ice cream, I wonder.

I also stirred in some chocolate chips (why not?). I love that there are bits and pieces of macademia nuts from the ice cream as well as mood-alleviating chocolate chips that I just had to add when I bit into the muffins. YUM!

The possibilities for this recipe is endless with the wide selection of ice cream available these days. And you can mix your own flavour like I did! I am definitely going to try a varieties of flavours in the coming days. And since there is no egg in the recipe, it's really easy to reduce the quantities you wanna bake. I only baked 1/3 of the recipe and ended up with 4 delicious muffins.

The original recipe was for a loaf of quick ice cream bread but I made them into muffins because they bake much faster (I am impatient) and I am lazy to slice a loaf of bread. So you must be very eager to find out all the dirty deeds in this wacky recipe by now right? Hahaha.

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make 12 regular size muffins

2 cups of softened ice cream, any flavor but has to be full-fat!
1½ cups of self rising flour* (see note)

1) Preheat your oven to 180 degrees. Line your muffin pans with cupcake liners.

2) In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.

3) With a spoon, fill each muffin cavity to about 3/4 full.

4) Bake for 18-22 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.

5) Remove from oven and allow to sit for about 5 minutes.

6) Remove from the pan and allow to cool rest on a cooling rack.

7) Enjoy warm or at room temperature. Only keeps for 2-3 days.

Note: If you can’t find self-rising flour, you can substitute 1 ½ cups all purpose flour, 1 ½ teaspoons of baking powder, and ¾ teaspoon of salt.

Recipe is adapted from Daily Dish Recipe.

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!
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