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 - What's your favourite colour - comment in this post below to enter into the giveaway.
2 - Follow/like me on my social media Instagram, Facebook, Twitter, if you haven't.
3 - 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! :)

Friday, September 19, 2014

Sweet Findings


1 - EGGS! 8 ways to make an egg salad sandwich!
pix: thekitchn

2 - I can't wait to try this Espresso Alfrajore Ice Cream.
pic: thesweetestkitchen

3 - How to make the best Popcorn Caramel?
pic: thekitchn

4 - There's a cookies recipe from the "Cookie Monster"!
pic: thekitchn

pic: takeamegabite

Happy Friday! :)

Wednesday, September 17, 2014

My Next Chapter

I've been thinking for a while now...about going full time with my blog and baking.

But somehow something else always gets in the way. 

This time, I have told myself, that I will pursue my passion and turn it into something! It's not easy, I know that. It is rather scary, if I'm completely honest. But I know that with your support, it will make things slightly easier for me.

So many thoughts are going through my head...

What if it doesn't work out? Where do I start? What do I do? How do I get from here to there? What if no one likes my goodies? 

It is definitely very different, doing it as a hobby when people order my goodies versus doing it for real; full time. The time, effort, and cost are multiplied.

You can support me and my journey by sharing Passionatemae to your friends and family. 

Thank you again for all your support all these years. Passionatemae wouldn't still be here if it wasn't for all of you!

More updates to come as we go along!

Want to follow me on my journey, don't forget to like me on Instagram and Facebook!

Have a good day! :)

Friday, September 12, 2014

Sweet Findings


We are 9 months in this year already! Christmas is around the corner. Meaning the holiday season is too! Made plans to go on holiday or will you be staying in town this year? Christmas/New Year period is always the most expensive time of the year to travel, generally speaking. Crowded places. Everywhere is congested!

Let's do something easier shall we, let's look at this week's Sweet Findings.

1 - OMG! Here's how to make your own Lobster roll.
pic: honestlyyum

pic: bloggingoverthyme

3 - It is time for Thai Shrimp Tacos yo.
pic: heatherchristo

4 - Party food Mac & Cheese. Do it!
pic: thelittlekitchen

5 - I think it is still cold enough to have some Eggplant & Chickpea Coconut Curry.
pic: flourishingfoodie

Happy FriYAY! :)

Wednesday, September 10, 2014

A Family Recipe: Sugee Cake

Today is my daddy's special day, it is his birthday. And to celebrate this occasion, I have asked him, "What cake would he like for his birthday?". I should have guessed! He has requested for his all time favourite cake - Sugee Cake.  For those who do not know what a Sugee cake is, it is basically a cake made out of fine semolina flour and lots of egg yolks! You'll see what I'm talking about when you read the recipe below! 

This recipe is a family recipe. It is pretty easy to follow too! If you like to try it out, check out the recipe below! I made half the recipe in the pictures below. If you're doing half the recipe, bake the cake for about 45-50 minutes in a loaf tin.

All you need:
1 pound unsalted butter
1 pound sugee flour (fine semolina flour)
1 pound caster sugar 
15 egg yolks
5 egg whites
150g plain flour
1 tsp baking powder
100g toasted chopped finely almonds (I used slivered almonds and chopped them) - for flavour purposes, not really for texture
100g mixed peel, chopped finely - for flavour purposes, not really for texture
1 1/2 tsp vanilla extract
2-3 tsp brandy (optional)

All you need to do:
1 - Beat egg yolks lightly with a fork. 

2 - Cream butter and sugar until light and fluffy.

3 - Gradually add in the egg yolks. Add the vanilla extract.

4 - In a separate bowl, whisk egg whites until stiff peak.

5 - Gently fold in egg whites into mixture and mix well.
6 - Fold in flour a little at a time, to avoid deflating the air in the batter.
7 - Add in the sugee (semolina) flour, almonds and mixed peel. Mix well.

8 - Pour into square 9" cake tin. Let the mixture rest for at least 30 minutes.
9 - Bake in a pre-heated oven at 180 degrees for about 1 hour or until skewer comes out clean.

10 - Cool cake in tin before removing to cool completely on a cooling rack. 

And lastly, a birthday shoutout!

Happy birthday daddy dearest! Love you to bits! xx

Friday, September 5, 2014

Sweet Findings


My husband got me a Marcato Atlas 150 Pasta machine for our anniversary. I have not used it yet, but surely am excited to make my own pasta from scratch!

I used to buy the supermarket home brand pasta. The cheaper the better. I did not care about whether there was egg in it or not. Then I started to feel a little sick after eating it. That's when I took more care when I bought my pasta. I looked for gluten free, egg pasta, the more gourmet ones.

But since I have my very own pasta machine, I can't wait to make my very own fresh ones!

p/s: I made my own fresh pasta - check it out here! There's a recipe too!

Are you guilty of buying the cheapest non-egg pasta too?

Here's this week's Sweet Findings.

1 - Here are 10 ways to use your Food Processor.
pic: thekitchn

2 - Love Mint? Here are the Dos and Don'ts
pic: apartmenttherapy

3 - Complete guide to store Flour correctly.
pic: thekitchn

4 - Do you have a toast every morning? And your toaster needs a clean? Here's how.
pic: thekitchn

5 - Let's wrap up the week and kick start the weekend with a Boozy milkshake
pic: howsweeteats

Happy September!! :)

Wednesday, September 3, 2014

Chestnut Chocolate Pots

Are you a fan of chestnuts? I am!
pic: essentialingredients

I love the roasted ones over the charcoal ones best!
Chestnut puree is used in this recipe.

It is so easy to make, it is just ridiculous!

This recipe is from Maggie Beer, I have made some changes according to what I've got on hand.

All you need:
430g unsweetened chestnut puree
120ml water
120ml pouring cream
80g unsalted butter, cut into pieces
30ml cognac (I use Frangelico)
40g Seville Marmalade (I omitted this)
85g dark chocolate
150ml cream

All you need to do:
1 - In a saucepan, add water and cream to chestnut puree and melt to combine on low heat. 

2 - Add butter and continue stirring until it melts and combines, on low heat. Add Frangelico.

3 - Remove from heat and blitz mixture until smooth. Pour evenly into small cups and refrigerate until firm, around 20 minutes.
4 - Bring cream to boil, and pour onto chocolate. Stir to make ganache. Set aside.
5 - Pour chocolate ganache on the chestnut puree. 
6 - Chill in the fridge until totally set. 

Enjoy! :)

Tuesday, September 2, 2014

Father's Day BBQ Cookbooks Giveaway Winners

Thank you all for sending through your entries. It was really nice to read your favourite memories. 

Congratulations to 


Please send me an email : ! :)

You have until end of today 11.59pm Sydney time to claim your prize!

Thanks to Nicola from Harper Collins for organising these amazing giveaways courtesy of Pavilion books.

To those who did not win this time, continue to keep an eye, as there are always giveaway happening in the future! 

Have a good day! :)