The Fig Now Yields Its Charms. Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your…Continue Reading
Category: Tips & How To
RICE NOODLES IN EGG CHIFFON SAUCE Rice Noodle in Egg Chiffon Sauce
Originally found this recipe on the official Castello Cheese website, and got around to making it just recently for a birthday celebration. https://www.castellocheese.com/en-ca/recipes/mussels-with-blue-cheese-cream-sauce/ We got the mussels on a quick sale at the local grocer,…Continue Reading
No hassle, easy to make buns. “Burfect” for sliders and afternoon tea
Basic, and still tasty scones
Light & Wobbly sponge cheesecake The spongy, jiggly cheesecake made popular in Hakata, Japan in 1947 Took me a few tries, but I believe I have managed to perfectly balance ingredients and baking time. **Important…Continue Reading
I’ve started a mother yeast. Not sure if it’s going to work out, there’s alot of meticulous weights that need to be added.Supposed to take about 5days… I’ll keep you posted.
Our take on the classic garlic oil pasta.
Cantonese steamed buns filled with an eggy custard Original recipe found here: https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/ I have made some changes