I used to love this biscotti a lot. I can take the whole can of it, keep munching until it is gone. Have been trying to find a recipe to bake this, and didn’t realize I already have the recipe in one of my books!!!

I did a test bake last week. Reduced the sugar, because the only complaint I have about any biscotti sold, is the sweetness level. At first I thought I had a failure, because it didn’t rise in the cake tin, and it produces just so little. But the result was fantastic! The right sweetness for all of us – who just eat it plain. I think if you want to eat this with ‘sweet’ coffee, maybe you can add in more sugar.

INGREDIENTS
4 egg whites
1/4 teaspoon cream of tartar
70g caster sugar
120g medium protein flour (sifted)
120g whole almonds
Few drops of vanilla essence

METHOD
1. Beat egg white with cream of tartar till peaked. Gradually add sugar, beating constantly until stiff. Lightly fold in flour, almonds and essence.
2. Bake in a greased tin for 35 min at 180C using a rectangular tray.
3. When cooled, cut loaf into wafer-thin slices and bake in an ungreased baking tray for 10-12 min at 150C.

This is another good way to make children eat carrots (if your kids don’t like it)… But of course, don’t tell them this is a ‘carrot’ cake, and don’t let them see how you make it! Ian and Isabel both saw how I made the cake, they refused to try it – the trick didn’t work. But Ryan didn’t know… his mommy told me that he loves the cake, and ate 2 pieces at one go!!

Here is the recipe for this delicious carrot cake.

INGREDIENTS
4 eggs, separated
1.5 cups vegetable oil
120g caster sugar
100g brown sugar
300g carrots, grated

(sift together)
250g low protein flour
2 tsp mixed spices
1.5 tsp baking soda
1 tsp salt

100g chopped walnuts
100g chocolate chips (optional)

METHOD
1. Beat egg yolks till fluffy, add in oil, sugar, carrot and mix well.
2. Add dry ingredients and mix well.
3. In a separate bowl, beat egg white till peaked and fold into cake mix.
4. Pour into a lined and greased 9″ tin and bake at 175C for 45 min.
5. Cool the cake and top with cream cheese frosting (recipe below).

CREAM CHEESE FROSTING
1. Cream 250g cream cheese with 60g butter until light and fluffy.
2. Add in 60g icing sugar and cream till smooth.

Alternatively, another easier method to bake this cake is, to buy the carrot cake pre-mix. Very simple, just pour the pack of powder into a large bowl, add in 4 eggs, mix until smooth. Add in carrot, walnut and choc chips, lastly add in vegetable oil. Tasty and easily made.

BTW, the original recipe calls for raisins instead of chocolate chips. I don’t like raisins, so substituted it with choc chips. :p

The Chinese believes Winter Melon has cooling effect on our body. When purchase, should look for those covered with white frosts (you just cannot wash it away).

This soup is one very good alternative for vegetarian:

INGREDIENT
100g black beans
100g black eye beans (眉豆)
600g winter melon
8 dried black mushrooms
2 candied dates (密枣)
1/4 dried tangerine peel

METHOD
1. Wash black beans and soak for 1 hour.
2. Wash black eye beans and soak for 30 min.
3. Wash winter melon, remove pith, and cut into chunks together with the skin.
4. Wash mushrooms and soak until soft – throw away the soaking water.
5. Wash candied dates and tangerine peel. Soak tangerine peel until soft and remove pith.
6. Bring 1.5L water to the boil, together with the tangerine peel.
7. Add in all ingredients and bring to the boil again. Reduce to low heat and cook for 2 hours. Season with salt and serve.