Monthly Archives: October 2012

Easy Marshmallow Dessert – 2 Ways

Maybe it’s just me but when my sugar craving strikes, it has to be attended asap. ;)

Sometimes, I don’t want to fuss too much for just a piece for sugary treat. I enjoy baking but there were days that I just don’t feel like measuring and whisking. Lately, my new dessert best friend has been marshmallows. And marshmallows made dessert. They are the best, aren’t they?

Even though they seem so conventional and …kiddish, but every once in a while, I feel it’s liberating to let your inner child to take the lead, don’t you agree?

S’more Toast

What you’ll need (for one toast):-

  • A slice of bread, toasted
  • Nutella hazelnut spread
  • Marshmallows – enough to cover the bread
  • Creme brulee blowtorch


Put the bread slice(s) in the toater and toast until golden brown. Then while it is still warm, quickly spread the Nutella to cover the surface of the bread. Arrange marshmallow on the toast (you may need to cut them into smaller pieces if the marshmallows are a little too big). Then use a creme brulee blowtorch to toast the marshmallows.

Chocolate-Dipped Marshmallow with Toasted Muesli

What you’ll need:-

  • Dark chocolate
  • Marshmallows
  • Toasted Muesli, roughly processed
  • Boiling water
  • A small food processor

As for the proportion, I estimate 50g of dark chocolate (or milk chocolate) is probably enough for 100g of marshmallows – I used the Coles Brand Marshmallows and about 3/4 cup of toasted muesli.


Line a baking tray with baking paper. Set aside. Place chocolate (broken into smaller pieces) in a heat resistant bowl and place the bowl over a pot of simmering water until the chocolate is melted. Make sure the bottom of the bowl isn’t touching the water. In the meantime, add toasted muesli in a small food processor and process until resembles fine rubble. Transfer the muesli onto a bowl. Once the chocolate is melted, remove the bowl from the pot. Then gently dip one marshmallow (the bottom bit) into the melted chocolate and then coat (the chocolate side down) with the muesli. Place the chocolate-dipped marshmallow onto the baking tray to set while repeating the previous steps with the remaining marshmallows. Once you’re done with the dipping, place the tray in the fridge until the chocolate section of the marshmallows is harden. After that you can transfer them into a container and keep it in the fridge until you’re ready to serve them.

Note – If you have leftover melted chocolate, you can use it all up with strawberries or cherries.

Blueberry Yoghurt Pancakes & $100 Groupon Voucher Giveaway

Other than strawberries being on sale for ridiculously low prices, blueberries are 50% less than their original price for the past few weeks (usually you are looking at $6 for 125g/4 ounces). Despite the 50% discount, blueberries are still on the pricey side in my book. However, I hold off buying blueberries long enough and I could no longer resist the temptation these sweet little morsels.  So this was what happened for the past weeks:

I caved. I bought. And I have been snacking on them like popcorns!

After a while, I was finally willing to spare a couple of blueberries to make pancakes ha!

To make my blueberry pancakes even more fruity-licious, I added some banana slices in between these pancakes. Oh did I mention that they look prettier and more delicious with the banana slices in between? Yay for more fruits for breakfast!

ps: make sure you stay till the end of the post for a giveaway :)

pps: gotta thank my beloved for drizzling the maple syrup while I took the shot above

Blueberry Yoghurt Pancakes

(tweaked very slightly from Everday Belle)

Makes about 5 to 6  3-inches (6cm) diameter pancakes

What you’ll need:-

  • 200g /7 ounces Greek Yoghurt
  • 1 Egg
  • 1/4 cup + 1 tbsp all purpose flour
  • 1/4 cup desiccated coconut (fine)
  • 1 tsp baking soda (bicarb soda)
  • Flavourless cooking oil to grease the pan
  • Maple Syrup or golden syrup or honey yo drizzle at the end

To make pancakes & fruit stacks – you may also need bananas or strawberries, sliced


In a measuring jug, add yoghurt and egg and whisk the mixture until smooth with a fork.  Then add the baking soda, desiccated coconut and flour and mix until just combine. Please note that it will be a fairly thick mixture. Lightly greased the pan with oil. When the pan is hot, pour the batter onto the pan and dot the batter with some blueberries. Allow the pancake to cook over low heat (see Note 1) until the surface starts to bubble a bit – see Note 2. Then flip the pancake so that both sides are cooked and appeared golden brown.

Note 1 – To ensure my first pancake isn’t dodgy, I normally cook it over the lowest possible heat.  Once I have a fair idea on how the batter reacts to the heat, I will slowly increase the heat setting as I go. Plus as you cook the pancakes, the heat is better distributed over the pan and it becomes hotter too.

Note 2 – For these yoghurt pancakes, the bubbles don’t seem to appear as many as the conventional pancake batter. So another way to check if it is safe to flip is to see on the edge of the pancake if it is at least half way cook.

Speaking of deals, I’m excited to partner with Groupon Australia to giveway a $100 voucher to one lucky Fuss Free Cooking reader. As per the heading above, the giveaway is open to Australian residents only.

For those who aren’t familiar with Groupon, it is basically a deal-based website. It works with local business to promote deals and discounts through online vouchers and offer discounts of up to 70% at both a local and national level.

If you are wondering what you can buy should you win the $100 Groupon Voucher, why not head over to to find out? With hundreds of deals and discounts on shopping & beauty, restaurants, travel and a relaxing spa-day, Groupon has a great deal for everyone.

To enter:

I will keep this giveaway super simple. All you need to do is to type in “enter me” in the comment box below and I will randomly select the entries. You can enter multiple entries per person BUT only one entry per day. This giveaway will be open until the 21st October 2012 (the following Sunday after next). Good luck!

*******  Giveaway is now closed. Thank you for all your entries! *******

Chai (Spiced Milk Tea)

Sometimes, all it takes to end a meal other than a dessert is a cup of freshly made milk tea. I grew up drinking pulled tea (“Teh Tarik) which I think is made of black tea and condensed milk. The reason it was called pulled tea is because the maker will pour the tea between two mugs back and forth creating a thick forth on top. Whenever I go to Malaysian restaurants in Sydney, ordering pulled tea is a must  regardless how much I have stuffed myself with other delicious Malaysian dishes.

Now what I’ve made at home is not pulled tea. Obviously it requires skills to pour back and forth without spilling. I can’t juggle and I’m pretty sure my tea pulling skill is on par with my juggling ability ha! I never had spiced milk tea until I came to Australia and I have developed as much fondness for spiced milk tea as pulled tea. I suppose they are pretty similar other than the former contains spices and the latter is without spices.

Chai (Spiced Milk Tea)

(Makes about 4 cups)

What you’ll need:-

  • 2 green cardamon pods (add 2 more pods if you like it “spicier”)
  • 2 cups hot boiling water
  • 3 tbsps loose tea leaves (which were gifted from a friend from Sri Lanka) – See Note 1
  • 3 cups low fat milk
  • 3 -4 tbsps condensed milk (add more if you like it sweeter) – Note 2

Note 1 – Instead of loose tea leaves, you can add tea bags. I would add about 2 teabags per cup so for the portion above I would use 8 teabags. Remove the paper tags before putting them in the boiling water.

Note 2 – If you don’t have condensed milk, you can substitute with normal sugar to taste. However condensed milk will make the tea creamier.

Side Note – I like my chai to be less spicy as compared to the ones you might have tasted in Indian restaurants or on the street of India (I have asked my friend to compare my version with the chai in India). I find that when it is too spicy (some people add more cardamon pods, cinnamon sticks and ginger), I couldn’t taste the tea. Obviously this is a personal preference. :)


Crush the cardamon pods by carefully press the pods with the bottom of a container until exterior is cracked and you can see the cardamon seeds. In a small pot, add boiling hot water and cardamon pods. Let it simmer until you can smell the cardamon in the steam – See Note 3. Then add the loose tea leaves. Let it simmer over low heat until the liquid turns brownish amber – See Note 4. Add milk and boil over medium heat. Stir occassionally to reduce the milk from burning at the bottom.  When the milk tea start to bubble, stir in condense milk.  When the milk start to bubble fairly rigorously, turn off the heat. Place a tea strainer (or a mini sieve) and carefully use a ladle to transfer the tea from the pot to a mug. Serve immediately.

Note 3 – Caution: I don’t mean that you smell the steam directly and burn your nostrils. :P

Note 4 – Feel free to add more water if you think the mixture is drying up as you can always simmer a little longer if you think you’ve added too much water.