The world is in lockdown mode during this pandemic, sadly. And almost everyone has lots of vegetable leftovers in the fridge or freezer. I know I have lots. Quite frankly, I am running out of ideas on what to do with that. I had already made vegetable stock and soups. That's the moment in which I would browse thru' recipe books or YouTube for ideas. Jamie Oliver's Reverse Puff Pastry Pizza caught my attention. Or perhaps the word "pizza" made my eyes and mind focus more. Lol! Anyway, this recipe is in his cookbook "Veg". It is available on Amazon . The great thing about this recipe is you can use whatever vegetable you want or have on hand. I personally feel that the important key elements are tomatoes, onion and garlic. The rest is just a balance of colors. I also added mushrooms cos it gives that umami flavor profile and elevates this whole dish. Of cos, you can use whichever kinda mushrooms you have on hand. In order to keep this dish 100% vegan, I am using vegan puff pastry and cheese. You don't have to if you are not a vegan. Fresh mozzarella or even burrata is a great cheese for this puff pastry pizza. On a side note, use a neutral oil when baking the vegetable. Olive oil has a very low smoking point, so it is not advisable to use it for baking. Only use extra-virgin olive oil for final drizzling. And yes! That last balsamic glaze gives this whole dish an extra oomph! Ingredients: (Serve 2) Cherry Tomatoes Halved, About 20 Leafy Greens (I am using cabbage) Julienned, A Small Handful Carrots or Zucchini / Eggplant Oblique Cut, A Handful Mushrooms (I am using s hiitake) Coarsely Sliced, A Handful Chili / Bell Peppers Coarsely Sliced, A Handful Red Onion, 1 Garlic, 3 Cloves Herbs (I am using scallions), A Handful Sea Salt, Pinch Black Pepper, Pinch Dried Mushroom Powder, Pinch Canola / Grapeseed / Sunflower Oil, A Drizzle Store-bought Frozen Vegan Friendly Puff Pastry, About 200g Vegan Mozzarella Preferably Emborg , A Handful Extra Virgin Olive Oil Preferably Alce Nero's , A Drizzle Balsamic Glaze Preferably Alce Nero's , A Drizzle Equipment: Cast Iron Skillet/Pan, or Baking Dish/Casserole, or Baking Tray Oven Directions: Preheat oven to 180 degrees celsius or 350 fahrenheit. Once you have sliced and cut your leftover vegetables, brush the skillet or baking dish or even the baking tray with canola oil or any neutral oil. Add in all the vegetables. Quarter the onion and peel them layer by layer. Crush the garlic. Add the onion and garlic into the vegetable mixture. You can use any green herbs you have on hand. I only have scallions, so I will be slicing them coarsely and adding in the white parts only. I will save the green parts for garnishing later. Season well with salt, pepper and mushroom powder. Drizzle some more canola oil over the top. Toss to coat everything well. I am just gonna use my hand. Wack into the oven and bake for about 40 to 50 mins or until the vegetables are lightly charred, but not burnt. Depending on the size of your skillet/baking dish or tray, 5 mins to baking time, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. The shape doesn't have to be perfect. Carefully, remove the skillet/baking dish or tray from the oven. Fish the garlic out. Remove the flesh from the skins. Return the flesh into the vegetable mixture, distributing them evenly. Scrape the edges with a spatula to loosen the vegetable a bit and also to make space for the puff pastry. Cover the vegetables with the rolled puff pastry. Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point. *Be extremely careful, as it is piping hot.* Adjust the temperature of the oven as per the store-bought puff pastry packaging instructions. Wack back into the oven and bake until golden brown. Remove from the oven. Run the edges with a knife to loosen the puff pastry. Place a larger board or plate on top of the skillet/baking dish or tray. Carefully and swiftly flip. Give it a light tap. The puff pastry pizza should come out beautifully. Immediately, scatter some vegan cheese over the top. Garnish with some herbs, I am using scallions. Drizzle some olive oil and balsamic glaze over the top. Slice and serve immediately. *To make your own balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.* Recipe Video:

Jump To Recipe Jump To Video I can't believe that I made this dish back on 5th March 2016. I must be getting old. Anyway, here's another fun way to make use of leftovers post-holidays season. You can add whichever leftover veg or roasted meat or sausages, ham you have in your fridge. I made a sausage version 6 years ago. Today, I am making a vegetarian version with all the leftover veg I can find in my fridge. Frittata derives from Italy. It is actually a crustless quiche or an omelette made of mostly veg, meat and cheese. Very much like the Spanish omelette. Some would also say that this is an open-faced omelette. Whatever they wanna call it, I would still devour this eggcellent dish. The magical thing is that you can clean out your fridge and make a frittata and it would still be yummilicious. If you really wanna get naughty, you can add bits of mozzarella over the stir-fried veg or meat (or both) just before pouring the beaten egg over. Ingredients: (Serve 4) Grapeseed / Peanut / Sunflower / Canola Oil, 2 TBSP Shallots Finely Minced, 3 or Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Any Mushrooms Thinly Sliced, A Handful Unsalted Butter, 2 TBSP Cayenne, Pinch Dried Parsley Preferably Hexa's , Pinch or Any Dried Herbs Carrot / Squash / Parsnips Finely Diced, A Handful Cabbage / Lettuce Shredded, A Handful Green and Red Chilies Deseeded, A Small Handful (Optional) Eggs, 6 Parmigiano Reggiano Freshly Grated, A Small Handful Dried Mushroom Powder, Pinch Equipment: Cast Iron Skillet / Pan Oven Directions: Preheat oven to broil setting. In a skillet over medium heat, add oil. Once the oil is heated up, add in shallots. Season with salt and pepper. Saute until translucent. Add in garlic and saute until aromatic. Add in the mushrooms and 1 TBSP of butter. Season with cayenne and dried parsley. Saute until the mushrooms are lightly caramelized. Add in carrots, cabbage, chilies and 1 more TBSP of butter. Saute until well combined. Turn the heat down to low and align the vegetables to the middle. Brush the sides of the skillet with some oil. This is to prevent the eggs from sticking. In a large bowl, add eggs and lightly whisk. Season with salt, pepper, cayenne, dried parsley, parmigiano and mushroom powder. Pour the egg mixture over the veg, Swirl to even out and cook for 3 to 5 mins or until the sides are set. Wack into the oven and broil until the eggs are set for about 5 to 8 mins. Keep a close eye on it. Once the frittata is baked in the oven, immediately remove from oven. Immediately garnish with more parmigiano and dried parsley. Use a spatula to loosen the edges and carefully transfer onto a serving plate. Slice and serve immediately. Eggcellent... Recipe Video:

Jump To Recipe Jump To Video After making some chicken stock and Frittata , I still have quite a handful of leftovers in my fridge. This recipe just popped into my head. Ever since I saw Jamie Oliver's Reverse Puff Pastry Pizza video, I have been making it every weekend to minimize food wastage. Anyway, Reverse Puff Pastry Pizza is in his cookbook "Veg"; it is available on Amazon . The ingredients listed below are what I used for my puff pastry. You can use whatever leftovers you have in your fridge or post-holidays season and trust me, it will turn out yummilicious. What's fascinating is how easy and simple this recipe is. Prepare the ingredients, slice or chop them up, toss in a skillet or baking dish and let the oven do the work. To make life even easier, use a frozen store-bought puff pastry. Pretty straight forward right? So, there shouldn't be any excuses not to give this clean out your fridge puff pastry recipe a try. Ingredients: Inspired by Jamie Oliver (Serve 2) Grapeseed / Peanut / Sunflower / Canola Oil, For Brushing Any Leftover Roasted Meat, Sausages or Ham Diced or Broken Down Into Bit Size Pieces, A Handful Any Mushrooms Coarsely Diced, A Handful Carrots / Squash / Parsnips Oblique Cut, A Handful Scallions or Any Herbs Coarsely Chopped, A Handful Garlic Crushed, 3 Cloves Yellow Onion Thinly Sliced, 1 Ginger Coarsely Minced, 1/2" Sea Salt, Pinch Black Pepper, Pinch Store-bought Frozen Puff Pastry, About 200g Dried Parsley Preferably Hexa's , Pinch or Any Dried Herbs Reduced Balsamic Glaze Preferably Alce Nero's , A Drizzle Parmigiano Freshly Grated, Pinch Equipment: Cast Iron Skillet/Pan, or Baking Dish/Casserole, or Baking Tray Oven Directions: Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush the skillet or baking dish or even the baking tray with canola oil or any neutral oil. Add in all the meat and vegetables. Season well with salt and pepper. Toss to coat everything well. Wack into the oven and bake for about 40 to 50 mins or until the meat and vegetables are lightly charred, but not burnt. Depending on the size of your skillet/baking dish or tray, 5 mins to baking time, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. The shape doesn't have to be perfect. Carefully, remove the skillet/baking dish or tray from the oven. Scrape the edges with a spatula to loosen the vegetable a bit and also to make space for the puff pastry. Cover the meat and vegetables with the rolled puff pastry. Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point. *Be extremely careful, as it is piping hot.* Adjust the temperature of the oven as per the store-bought puff pastry packaging instructions. Wack back into the oven and bake until golden brown. Remove from the oven. Run the edges with a knife to loosen the puff pastry. Place a larger board or serving plate on top of the skillet/baking dish or tray. Carefully and swiftly flip. Give it a light tap for good luck. The puff pastry should come out beautifully. Immediately, scatter some dried parsley over the top. Drizzle some balsamic glaze over the pastry and lastly grate some parmigiano over the top. Slice and serve immediately. *To make your own reduced balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.* Rustically beautiful isn't it? Whatever leftovers you used, it will still turn out yummilicious... Recipe Video:

Jump To Recipe Jump To Video If you have a roast chicken or turkey for Xmas, don't throw out the leftover carcasses or bones. They are fantastic for stock. We had 2 roast chickens and 2 turkey drumsticks for last Xmas, so I figured out why not show you lovely people how I usually make my own chicken stock. The base of the chicken stock... I wouldn't call this broth as it doesn't taste significant on its own. You can reduce this recipe by half or double it up, depending on your number of carcasses. I used some vegetables as the base for this stock. And 1 strange ingredient that you might wonder about is why milk powder; when we cook meat, it will brown and crisp up, that is called the maillard reaction. That is basically the protein and sugar is cooked inside the meat. So, by adding some milk powder, it is like adding fuel to fire, which resulted in more stacking flavors. And guess where I learn this trick from? Heston Blumenthal. I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 3 months, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or add flavors to a soup or sauce. Their usage is pretty vast. Once you start making this recipe, you will never look at those bouillon cubes ever again. Ingredients: (Make about 500ml) Chicken Carcasses, 2 + Turkey Drumstick Bones, 2 or Chicken Carcasses, 3 Milk Powder, 2 TBSP Grapeseed / Peanut / Sunflower / Canola Oil, 2 TBSP Yellow Onions Thinly Sliced, 1 Sea Salt, Pinch White Pepper, Pinch Granulated Sugar, Pinch Carrots Diced, 1 Shiitake Mushrooms Sliced, 50g Cabbage Shredded, A Handful (Optional) Garlic Minced, 3 Cloves Equipment: Oven Heavy Pot Baking Dish / Casserole Directions: Preheat oven to 200 degrees celsius or 400 fahrenheit. Transfer chicken carcasses and turkey drumstick bones (if you are using) into a baking dish. Sprinkle milk powder over the top. Mix to coat well. Wack into the oven and bake for 40 to 50 mins or until the bones are dark browned. In the meantime, add oil into a pot over medium heat. Once the oil is heated up, add in the onion. Season with salt, pepper and sugar. Saute until caramelized. *To speed up the process, you can saute the onions on high heat. Once the onions start to stick to the bottom of the pot, add a splash of water to deglaze. Keep repeating the process until caramelized. It will reduce the time down to half.* Add in the carrots and mushrooms and saute until the carrots are softened and the mushrooms are lightly caramelized. Add in the cabbage and garlic. Saute until aromatic. Deglaze with 1 liter of water. Bring it up to a simmer. Simmer for about 5 mins. At this point, the chicken carcasses should be done. *If your baking dish is stovetop proof, you can carefully transfer the stock into the chicken carcasses. Deglaze as you are doing so. If not, transfer the chicken carcasses and turkey drumstick bones into the stock. Add a ladle of the stock into the baking dish and deglaze, then transfer back into the stock.* Bring it up to a simmer and continue cooking for another 5 to 8 mins. Remove from heat and cover. Steep for 10 mins. Drain and discard the carcasses and bones. You can use the veg for stir-frying or consume it as desired. The stock can be stored chilled in the fridge for up to 7 days or frozen for up to 3 months. You will never look at bouillon cubes again... Recipe Video:

Jump To Recipe Jump To Video It took me long enuff to notice that I'd never post about how to make homemade stock. Many years too long actually. I still don't really know what is the difference between a stock or a broth, although there're answers on the internet. But some differ from one another. Whether this is a stock or a broth, after making this, you never ever look at those bouillon cubes again. I always make a stock whenever I have some leftover vegetables. The idea is, you can use any vegetables you desired. Not forgetting the scraps as well. The scraps are those heads and ends, or even onion or garlic skins. The core ingredients are actually mushrooms, onions, garlic and carrots. They are the ones which will add sweetness and enhance the flavors into an umami bomb. I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 1 month, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or add flavors to a soup or sauce. Their usage is pretty vast. Once you start making this recipe, you will never look at those bouillon cubes ever again. Did I just repeat that sentence? Ingredients: (Make about 2L) Canola Oil, A Drizzle Dried Mushrooms, 5 Yellow/Red Onions Coarsely Sliced, 2 Carrots Coarsely Sliced, 2 Celery Coarsely Sliced, 1 Bunch Garlic Crushed With Skins On, 5 Cloves Bell Pepper Deseeded Coarsely Sliced, 1 Fresh Tomato Coarsely Wedged, 1 Sea Salt, Pinch Black Pepper, Pinch Fennel Powder, Pinch Dried Thyme, Pinch Dried Rosemary Preferably Hexa , Pinch Nori Flakes, Pinch Shichimi Togarashi, Pinch Dried Mushroom Powder, Pinch Equipment: Oven Sauce Pot Directions: Preheat oven to 200 degree celsius or 400 fahrenheit. Hydrate dried mushrooms with warm water for about 30 mins or until soften. *Drain and do not discard the water.* Brush the baking tray with oil. Coarsely slice the mushrooms and transfer onto a baking tray. Add in onions, carrots, celery, garlic, bell pepper and tomato. *Do not discard the scraps (heads, ends and skins).* Lightly season with salt and pepper. Toss until all the vegetables are well coated. Wack into the oven and roast the vegetables for about 40 to 60 mins or until browned and lightly charred. Transfer all the vegetables and liquid into a sauce pot. Add in the reserved mushroom water, scraps, fennel, thyme, rosemary, nori, togarashi and mushroom powder. Add just enuff water to fully submerge the vegetables. Bring it to a boil. Turn down the heat to low and bring it to a slow simmer. Cover and cook for 4 to 6 hrs. *Stir occasionally to prevent burning. Add more water if needed to keep the vegetables fully submerged.* Taste and adjust for seasonings with salt and pepper. You should get a deep brown stock. Pass the mixture thru a fine strainer over a large bowl. Discard the residue. The stock can be kept in the fridge for about 5 days. The stock also can be frozen in ice cube trays for about 1 month or more. A beautiful sight... Recipe Video:

Jump To Recipe Jump To Video Hey, shoutout to my Insta-friend Natalie for inspiring this English bread pudding recipe that's got me hooked! Now, y'all know I can't resist putting my own spin on things. So, I went ahead and soaked the raisins and citrus peel in brandy—talk about a flavor bomb! And let's not even get started on the browned butter; it adds this nutty, rich depth that you won't be able to resist. Just outta the oven... But wait, there's more! You know that moment when you take a bite and hit the crumbly layer on top? Yep, I added that extra crumble layer just for that crunchy, melt-in-your-mouth experience. It's like hitting the jackpot with every forkful. So, don't get me wrong, Natalie's bread pudding is already amazeballs, but I just had to add my own flair to it. Trust me, you'll want to make this your go-to comfort dessert. Give it a try and let me know what you think! Ingredients: Inspired by @windsor__foodie (Make two 9" round or one 8" X 8"square pudding) Bread Pudding: Raisins, 100g Citrus Peels, 50g Brandy, 2 TBSP Any Stale Bread, About 500g I am using 2 sourdough loaves Whole Milk, 400g Eggs, 2 Browned Butter, 60g + More For Greasing Demerara Sugar, 80g Cookie Spice Blend Homemade , 2 TSP Crumble: Light Muscovado Sugar, 40g Unbleached All Purpose Flour, 150g Sea Salt, Pinch Unsalted Butter Cold Diced, 100g Equipment: Oven Directions: Please visit my " Cookie Spice Blend " for the recipe. Prepare the Bread Pudding Preheat oven to 190°C (375°F). In a large bowl, mix raisins, candied peels, and brandy. Set aside to soak. If the stale bread is too hard to slice, soak with water and bake at 190°C (375°F) for 10–12 mins until soft and crispy. Coarsely dice the bread and transfer to a large mixing bowl. Lower oven temperature to 160°C (320°F). Lightly grease your baking pans with butter. Make the Custard In another bowl, combine milk, eggs, and browned butter. To make browned butter, melt butter and cook until sizzling quiets and solids brown. Strain and weigh. Top off with olive oil to match original butter weight. Pour the custard over the bread and mix until fully absorbed and slightly mushy. Add sugar, cookie spice, and the brandy-soaked raisin mixture. Stir until fully combined. Spread mixture into prepared baking pans. Prepare the Crumble In a large bowl, combine sugar, flour, and salt. Add cold butter and rub until mixture resembles wet sand. Sprinkle crumble evenly over the bread pudding. Bake and Serve Bake for 60–70 mins or until the top is golden and crisp. Let cool slightly before slicing. Serve warm and enjoy. It's starting to smell like Xmas... Nourishing... Recipe Video:

Jump To Recipe Jump To Video This is probably my favorite way to make use of stale bread. You can fight me if you want, but this is 10x better than French toast. I always go thru' my library of cookbooks (looking for inspirations) and 1 English recipe that's always stuck with me is Gary Rhodes' Bread Pudding. And yes! English cuisine is very underrated. Bread pudding actually originated in England. It is popularized throughout the world with its own spins and twists. It has evolved into what it is today. People were asking me what I do with the batter after making French toast. Well, I usually pour the batter over layered buttered bread and make bread pudding. But today, I decided to make bread pudding from scratch without the use of any leftover French toast batter. The trick to making great bread pudding is allowing the bread to soak up all the custard so that it will stay moist during the baking process. Crispy on the outside, moist soft custardy on the inside. Perfect! Ingredients: Inspired by Gary Rhodes (Serve 2) Stale Bread (I'm using wholemeal sandwich bread), 6 Slices High Quality Salted Butter, For Spreading + More For Greasing Any Dried Fruits (I'm using dried currants), 15g or More Buttermilk, 300g Egg Yolks, 70g Granulated Sugar, 75g + More For Flambé Brandy / Rum, 2 TBSP (Optional) Equipment: Baking Dish (I'm using an 8" rectangular dish) Oven Sauce Pot Double Boiler Blowtorch Directions: Assemble the bread layers Grease a baking dish with butter. Butter each slice of stale bread. Layer into the dish, overlapping as needed. Sprinkle dried fruits between layers, but leave the top layer plain. Set aside. Prepare the custard Simmer buttermilk in a sauce pot over medium heat. In a large bowl, whisk yolks and sugar until pale and thick. Gradually whisk in the hot buttermilk (1/4 at a time) to temper. Transfer to a double boiler and whisk until thick enough to coat a spoon. Let cool for 15 minutes. Soak the pudding Ladle custard over the bread until the dish is full. Let sit at room temp for 2 hrs. Chill overnight in the fridge. Optional: If custard gets absorbed too quickly, top up after 1 hr at room temp. Bake the pudding Preheat oven to 120°C (250°F). Place the baking dish in a tray and pour hot water into the tray. Bake for 20–30 mins until sides are lightly browned and center is still jiggly. Finish and serve Optional: Flambé with liqueur. Dust with sugar and caramelize using a blowtorch or broiler. Spoon onto plates and pour any extra custard around the sides. Garnish with more dried fruits. Serve immediately. The inside is still custardy... Cwispy, soft, custardy... Recipe Video:

Jump To Recipe Jump To Video How was everyone's Xmas? Hope y'all had a wonderful time. I still have a loaf of stale stollen hiding at the back of my fridge. So, I thought why not make something outta it? This was the 1st idea that popped into my head (if you still remember my previous bread pudding recipe). Well, since I have everything I needed for a bread pudding in my loaf of stollen, all I need is a simple custard base: milk, cream and egg. To add some "je ne sais quoi", I decided to top it with some crumbled cookies. You don't have to. Soft & custardy on the inside... The trick is to bake the pudding until the custard is set, but still soft on the inside. Every oven, baking dish and ingredient react differently, so, keep an eye on it. This is perhaps the best way to make use of any leftover Xmasy bread. I hope you'll give this a try. Ingredients: (Serve 2) Stale Stollen Homemade , 1 Loaf Whole Milk, 150g Heavy Whipping Cream, 150g Egg, 1 Biscoff Cookies or Any Cookies Desired, 3 or More Icing Sugar, For Dusting Equipment: Baking Dish (I'm using an 8" rectangular dish) Oven Directions: Please visit my " Stollen " page for the recipe. Preheat oven to 190 degree celsius or 375 fahrenheit. Soak the stale stollen with water. Wack into the oven and bake for about 8 to 10 mins or until the stollen is soft. While the stollen is still warm, slice and dice into cubes. Adjust the oven temperature to 180 degree celsius or 355 fahrenheit. Lay them onto a baking dish. In a large bowl, whisk together milk, cream and egg until well combined. Pour the milk mixture over the stollen. *If you still have any leftover milk mixture, wait for about 15 mins and pour it over the stollen again.* Crumble some cookies, I'm using Biscoff, over the top. Wack into the oven and bake for 25 to 35 mins or until the custard is set, but still soft on the inside. Remove from the oven and dust some icing sugar over the top. Serve immediately. A fantastic way to make use of stale stollen... Recipe Video:

Jump To Recipe Jump To Video After making that frozen yogurt, this is the next idea that popped into my mind. To be honest, I have no idea that this would work. I just went with my gut. At the initial stage, I was thinking of using my tiramisu mascarpone as the base. But, something tells me that it will be too rich. And so, this cheesecake base is born. I am still using that Xmas cake crumbs from my previous frozen yogurt recipe. Plus, I figured that I needed that extra tang from cream cheese and yogurt. As for the cookie crust, I still sticked to my Sablé Breton. Mama Mia... After I assembled the cheesecakes, I had a sneak taste and I told myself that something is still missing. That's when I somehow thought of a tea custard to balance everything out. A spiced Earl Grey tea custard to be exact. I guess the rest is history. Ingredients: (Serve 6) Cheesecake: Mascarpone, 200g Cream Cheese, 80g Greek Yogurt, 25g Maple Syrup, 30g Xmas Cake Homemade Crumbs, 200g + More Or Xmas Pudding Homemade Assembly: Sablé Breton Homemade Cointreau / Grand Marnier / Rum, 6 TBSP Earl Grey Custard: Milk, 75g Heavy Whipping Cream, 125g Green Cardamom, 1 Ginger Freshly Grated, 1" Earl Grey Tea Bags, 2 Egg Yolks, 2 Dark Muscovado Sugar, 25g Equipment: Oven Hand / Stand Mixer Sauce Pot Directions: Please visit my " How To Make Sablé Breton " page for the recipe. Prepare the Cheesecake Whip mascarpone in a large bowl until light and fluffy. Add cream cheese and yogurt. Continue whipping until well combined. Mix in maple syrup. Fold in the Xmas cake crumbs until fully incorporated. Chill in the fridge until ready to use. Assemble the Cheesecakes Preheat oven to 180°C (355°F). Roll sablé breton dough to ¼" thick and cut out discs slightly smaller than your ramekins or glasses. Bake on a parchment-lined tray for 6–8 mins until golden and crispy. Cool slightly and place a disc into each glass or ramekin. Spoon 1 tbsp Xmas cake crumbs into each, followed by 1 tbsp Cointreau. Fill with the cheesecake mixture, packing tightly to avoid air pockets. Chill in the fridge overnight. Prepare the Milk Tea Custard Add milk, cream, cardamom, ginger, and tea bags to a pot. Bring to a simmer. Remove from heat, cover, and infuse for 5 mins. Whisk egg yolks and sugar in a separate bowl until well combined. Strain the milk mixture into the yolks, half at a time, whisking continuously. Return to the pot and cook gently until slightly thickened (do not boil). Pour custard over the chilled cheesecake mixture. Tap to remove bubbles and chill for 4–6 hrs until set. To Serve Serve chilled, optionally garnished with more Xmas cake crumbs or spiced syrup. Another awesome way to make use of leftover Xmas cake/pudding... Recipe Video:

Jump To Recipe Jump To Video To be honest, I usually have an extra loaf of Xmas cake on hand just in case the one that I'd served isn't enough for everyone. Usually, the 2nd loaf would be gone too. But somehow, I have an extra loaf last 2022 Xmas. Anyway, instead of having the Xmas cake on its own, I thought why not make something outta it? The very first thought that came to my mind is a Xmas cake ice cream. I do not own an ice cream maker, so that's kinda outta the question. Then I saw a tub of leftover yogurt sitting at the back of my fridge. That was an exact lightbulb moment: frozen yogurt. This is a very simple and straightforward recipe. All you need is 3 ingredients. So, there is no excuse for you not to make this. Ingredients: (Serve 2) Xmas Cake Homemade Coarsely Diced, 1 Loaf Or Xmas Pudding Homemade Greek Yogurt, 85g Heavy Whipping Cream, 200g Maple Syrup, 30g + More For Serving Equipment: Food Processor Oven Hand / Stand Mixer Directions: Please visit my " Xmas Cake or Xmas Pudding " page for the recipe. Preheat oven to 100 degree celsius or 210 fahrenheit. Transfer Xmas cake or pudding onto a baking tray and bake in the oven for 1 hr or until the cake or pudding is slightly dry. Set aside to cool down completely. It will dry out even more as it starts to cool. Blitz Xmas cake or pudding in a food processor. Give it a few pulses until crumbs start to form. *Do not take it too far, or you will end up with a paste.* Transfer the crumbs to an airtight container and set aside. *Please stay tuned for my next recipe as I will use most of these crumbs.* Whip together yogurt, cream and maple with a hand or stand mixer until well combined. Transfer to an ice cube tray, preferably silicon. Freeze overnight. The next day, transfer the frozen batter to a food processor. Add 3 TBSP of that Xmas cake/pudding crumbs. Blitz until smooth. Transfer into serving cups. Drizzle some maple syrup and sprinkle some of that crumbs over the top. Serve immediately. This is pretty decent... Pure indulgence... Recipe Video: