‘Fresh with Anna Olson’ is one of my favourite programme on Asian Food Channel. The show was filmed in her beautiful home in Canada’s Niagara region and I love how the show showcases the incredibly fresh, seasonal ingredients that Anna gets direct from the farms. I’m very fortunate to be part of Anna Olson’s live show during her Fresh Flavours tour. Thanks to Asian Food Channel and BERJAYA University College of Hospitality for bringing her to Malaysia.
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I was on a crazy baking quest last month, I’ve never baked so frequently in a whole month. When Veronica of Quay Po Cooks invited me (a few times) to join the Nutriplus Pastry Competition, I hesitated because I’m no baker and I have sensitive reaction to wheat. To join the competition, we have to submit a pastry recipe with a photo and 12 person will be selected to compete in the semi-finals. I’ve mostly baked gluten free/wheat free but those recipes are certainly not competition material. I planned to make some flourless bakes but due to time constrain, I submitted my Spinach Mushroom Quiche recipe. Yes, the original recipe was a crustless quiche, I’ve never baked a proper short crust pastry and I never thought I’ll get selected into semi finals.. so sue me..
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I haven’t met anyone who doesn’t love Banana Bread. Or anyone who doesn’t love baked goods.
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Jamie Oliver claimed this Baked Chocolate Pudding is chocolate heaven is his cookbook Jamie’s Kitchen. And I couldn’t agree more! I’ve been eyeing this Baked Chocolate Pudding recipe for months now but time was never right until last week. My chocolate cravings had shot through the roof!
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Valentine’s Day is just one week away. There’s nothing more sweet than gifting your loved ones with something you have made. There’s plenty of easy DIY ideas and your loved ones or friends will love it even it’s just a simple meal, because you have made them with love. Try this Strawberry Crepes with Whipped Cream Filling for a beautiful Valentines Day breakfast in bed, or served as a classic French dessert.
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This Carrot Okara Muffin is the Part 3 of the Soy Series:
1. First make your Homemade Soy Milk
2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes)
3. If you don’t like fish cakes, you have to try this moist Carrot Okara Muffin. Okara makes a very good egg substitute for muffins and cakes.
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Peanut cookies are my favorite traditional Chinese New Year cookies, it’s also my papa’s favourite. I definitely must have these addictive melt in the mouth peanut cookies for every Chinese New Year. Once you pop one into your mouth, you will definitely won’t stop at just one. What’s your favourite Chinese New Year cookie?
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With the festive season and many year-end parties coming up, I’m delighted to have another amazing dessert that would make a beautiful centerpiece. I’m so honoured to have Katherine Martinelli guest post with her gorgeous Gingerbread Cake with Chocolate Glaze.
Despite being an international travel and food writer and amazing photographer, Katherine is a very down to earth, sweet and helpful person. She has unconditionally shared her knowledge when I was stuck (my photography among other things). Katherine’s website is one that I always get inspired – be it her travel adventures, recipes or photography. Give Katherine a buzz at her blog and you will know what I mean. To me, she has the best job in the world - to be able to travel and taste food from all over the world. *It’s also my dream to do that as well one day*
Now behold your eyes, you might have a gingerbread cake coma.. Continue Reading →
I’m tickled pink to have a Valerie Ceder of FoodExpressed to guest post today. With the festive season coming up, what’s more apt than to have Val post on a traditional British dessert – the Bakewell Tart.
What first caught my eyes at FoodExpressed is the kitchen gadgets section. With the limited kitchen gadgets available here, I can only gawk and drool over at the gadgets in other countries. I totally agree with Val that food & recipes is not the only thing that foodies are obsessed with! Another thing me and Val have in common is we look for recipes than can be done in half the time.. Do pop over to FoodExpressed and send Val some love.
Now over to you, Val Continue Reading →
I love fruit crumble, especially my Apple Pear Cranberry Crumble, but not loving the butter in the crumble topping. So every time I made them crumbles, I tweaked the recipe bit by bit until I have this combination – Butterless Spiced Crisp. I use the name crisp because it gives the dish an elegant ring to it.
Making tons of granola got me thinking crumble and granola is almost similar. So why not substitute butter with olive oil to make it crispy? Other tweaked ingredients are substituting with half rice flour and sprinkles of spice. I think I’ve become a spice addict – especially cumin & cardamon, any food that I sprinkle with spices seems to give them an extra kick.
The crisp is quite easy to put together, can be made days in advance and keep in the fridge. Sprinkle them over any seasonal fruits and bake when you want to serve them. This time I use apple and local star fruits that were ripe and juicy. As the name suggested, the name star fruit must have come from it’s shape – when it’s cut cross section, it looks like a star. Continue Reading →
