Monday, September 29, 2014

Cookbook review: Rainbow Tarts & Giveaway!

When I first received this book, I was amazed and fascinated with the cover! It is so colourful and pretty. Who doesn't love colours! It is cheerful and always brightens up my day!

Rainbow Tarts: 50 recipes for 50 colours is written by Emilie Guelpa. With stunning mouth-watering photos, easy to follow recipes such as Caramel & Panna Cotta, Cotton candy & Marshmallow, Rose & Lychee, and Black truffle & egg. 

Emilie's recipes are very simple to follow - consists of 3 easy steps!

1 - Make the base
2 - Make the toppings
3 - Assemble 

There are 50 colour combinations to choose from, 4 basic pastry recipes, 9 types of creams, there are sweet to savoury toppings to choose from. All you've got to do is pick your favourites and assemble!

Here is the recipe for the Banana - Marshmallow Tart

2 sheets brick (Tunisian) pastry or Filo pastry (use 4 sheets) 
10g unsalted butter, melted

Colour topping
25g sugar
3 bananas, thickly sliced
coloured sugar or grated white chocolate, to decorate

White topping 
10 marshmallows

1 - To make base, preheat oven to 180 degrees, line a tray with baking paper, cut the pastry into 4 rectangles (11cm x 14cm). Place onto the prepared tray and brush each layer with melted butter. Bake for 3-4 minutes, or until the pastry is golden.

2 - To make the colour topping, heat the sugar in a heavy-based pan over medium-high heat. Once the sugar starts to colour, add the banana and cook for 1-2 minutes, or until tender and caramelised.

3 - To make the white topping, place the marshmallows and 50ml water in a mixing bowl placed over a large saucepan of simmering water. Stir occasionally until the marshmallows have melted and the mixture is cooled. Remove from the heat and set aside to cool for a few minutes (do not leave too long or else the mixture will become too hard).

4 - On serving plates, stack the sheets of pastry on 2 plates. Arrange the banana on the upper part of the pastry and spread the marshmallow on the lower part. Sprinkle with coloured sugar or a little grated white chocolate.

Thanks to Olivia from Hardie Grant Books for sponsoring this giveaway!

One lucky reader will get to have their own copy of the Rainbow Tarts cookbook!

All you've got to do:
1- Regram/share & like this post on my Instagram , hashtag #pmgiveaway.
2 - What's your favourite colour - comment in this post below to enter into the giveaway.
3 - Follow/like me on my social media Instagram, Facebook, Twitter, if you haven't.
4 - Email me: your postal details - please make sure that you identify yourself so that I know you are the same person via email and in the comments section in this blog post.

Giveaway is open to Australian residents only.
This giveaway ends on Saturday 4th October 11.59pm Sydney time. 
Winner will be announced here on Monday 6th October. 
Once the winner is announced, please remember to contact me via email again to confirm your details  within 24 hours of the announcement, otherwise, another winner will be chosen.

Happy Monday! :)

Friday, September 26, 2014

Sweet Findings


What's up for the weekend? 

There will be something happening next week on Passionatemae! Don't forget to check it out on Monday! 

Here goes for this week's Sweet Findings.

1 - Can't wait to check Messina's Dessert Bar! (
2 - Definitely craving for some Little Jam Drops - YUM! (
3 - Broken glasses? Here are 4 easy creative ways to clean them up. (thekitchn)
4 - Chestnuts! Let's make this Chestnut Coffee Cake together! (bon
5 - Find out the Science behind Caramel. (
6 - Why hasn't anyone thought about these - #1, #5, #8? (

Are we friends yet on InstagramTwitter or Facebook

Happy weekend! :)

Wednesday, September 24, 2014

How to find out the freshness of the eggs you're using?

Have you ever wondered, how to tell whether the eggs you're using are fresh?


Fill a bowl or cup with cold water. 

Put an egg in it.
 [right] If the egg sinks to the bottom - the egg is fresh :) 

The higher the egg floats to the top of the surface, the less fresh it is.

[left] The egg isn't as fresh as the right egg.

Sorry, I don't have a picture of an egg floating to the top, we go through eggs by the dozens, there is no chance for the eggs to go stale. I was lucky to find an egg that is suspended mid-way in the water.

Happy Hump Day! :)

p/s: I just made a batch of these cookies! Yum! I've already eaten too many even before they are cooled properly! shhhh don't tell anyone. 

Monday, September 22, 2014

A taste of Mooberry: Dessert & Breakfast Bar, Neutral Bay

Last month, my husband and I was invited to give our tastebuds a go at Mooberry's Dessert & Breakfast Bar in Neutral Bay.

It was such a sunny bright day. Just the right weather to eat some frozen yoghurt!

The place really looked rustic and was deck up nicely! There are 2 floors to the place. We were told that you can get a good view if you sat upstairs looking out!

So, I'm usually not a big fan of eating frozen yoghurt, so I was a little skeptical. But to my surprise, I really enjoyed the frozen yoghurt at Mooberry. It did not at all taste like I was eating yoghurt. It wasn't grainy or had any icy texture. It was just smooth and creamy! YUM!

Look at the amount of choices! So many varieties - gummy bears, Gaytime crunch, mochi, Maltesers, nuts, M&Ms, coconut jelly...the lists goes on!

The day we visited Mooberry, there were 4 flavours for us to choose from; Coconut, Salted Caramel, Passionfruit, and Pomegranate.
We chose the Coconut and Salted Caramel. The flavours were great! So pronounced, so creamy and smooth! Look at the toppings that we have chosen! The right kind of toppings to go with our yoghurts!

We also got to try the Wicked Waffles - topped with Coconut frozen yoghurt, chocolate drizzle and fruits!

We also had the Belgian Hot Chocolate and Salted Caramel Hot Chocolate. The Salted Caramel was a little too sweet for my liking, prefer it in their frozen yoghurt. We were so full! We had to roll ourselves out! :) 

Anyway, don't forget to check out Mooberry for their frozen yoghurt! Don't knock it till you've tried it! 

Once again, thanks for having us, Mooberry!

Have a wonderful week ahead! :)