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Fouacé and Rillettes.
I can say that when I first watched fouacé being made, it was a fascinating experience. It is a locally made bread, not unlike pitta in appearance that these days is limited to artisan or home production, for those lucky enough to own a wood fired (read full article)
Flourless Chocolate Cakes with Chocolate Glaze & Sugared Berries
Hope everyone is enjoying the weekend and the beautiful weather. I can’t believe summer is almost coming to an end and the kids will be back to school soon. The winter months always seem to drag on yet summer seems to just fly by. I mentio (read full article)
Daring Cooks - Pierogi
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents (read full article)
wild mushroom pierogies
So it’s that time of the month again. Another Daring Cook’s challenge. For August the spotlight is on the humble pierogi – a Polish sweet or savoury crescent-shaped dumpling. A selection of traditional fillings (potato, meat and ca (read full article)
MODERN ROSE WINES.
Refreshing, dry, cool roses are in, and millions enjoy it throughout the summer. Although, at least in North America, roses fell by the wayside in the last 20 years, now they seem to have staged a comeback. Sweet, fizzy roses packaged in attractive (read full article)
'Au Lait' Bread 欧蕾面包
I came across this "oleh bread" recipe at Sonia's blog. The word "oleh" is her direct translation from its Chinese name "欧蕾". I later found out that "欧蕾" is a direct translation of "au lait" which means "with milk" in French. Anyway, I bookma (read full article)
Festive Food ~ Rakhi | Raksha Bandhan 2010
Dear All,Festive Food is back with Raksha Bandhan 2010 event again. It was like yesterday when myself and Purva started Festive Food Event to enjoy the joy and happiness of all the festivals around us and it's already been 2 years... The bo (read full article)
Abalone Noodle Soup
Here's another simple and delicious recipe made with canned stuff. When I went back to Malaysia in April, I got more canned food from my mum. Luxurious and expensive canned goodies she got during Chinese New Year to be exact. Although my mum has 3 ki (read full article)
Baked Grand Marnier and Raspberry, Vanilla Custard Cups
Lately I’ve been on a Donna Hay kick. She was one of the judges on MasterChef Australia this year and I’ve come to really like her and her philosophy on food. She is a beautiful food stylist, I think she could make any dish look spect (read full article)
Broad Bean Couscous
I've been eating lots of broad beans recently at restaurants but have never cooked them myself, so I thought I'd give it a go. I decided to toss them with some couscous and serve with the spiced roast lamb I made. The beans reminded me of edamame be (read full article)
Spiced Roast Lamb
It is summer but our oven has been working more than it should be. And in fact, more than the winter months. I'm not a huge fan of salads or cold noodles, I prefer my meals hot - stews and braises..YUM. Standing over the stove cooking in the kitchen (read full article)
Shanghai 2010 - Shikumen Old Neighbourhood
Shanghai is famous for its Shikumen Houses – distinctive 2 or 3-storey townhouses with brown-brick exteriors and European-influenced designs. Many of these houses were built in the 18th Century – during the occupation of foreign forces in Shangha (read full article)
Chorizo Picnic Bread
Sunny daze! Picnic with ginger beer and savoury picnic bread. This bread can be made the day before, just store in the fridge. Ingredients 400g bread flour 10g dried yeast 1 tsp salt 5 tbsp olive oil 1 red onion, thinly sliced 200g chorizo, thinly sl (read full article)
bingham
After months of chatting to Vintage Macaroon on twitter we decided it was high time we arranged a meet-up, and she picked the idyllic Bingham for our first lunch venue. The recently Michelin-starred restaurant, helmed by Shay Cooper, resides within (read full article)
One Pot Rice with Olive Vegetable
Do you bother cooking for yourself if you are home alone? Because I don't. I usually eat whatever I can find in the kitchen but very often cereal or 3-in-1 Milo. The only thing that I'd cook for myself is oats. Oats with matcha, agave nectar and a t (read full article)
Eating in Shanghai - Shanghai Spring Restaurant
Our tour came with some of the meals included in the package. Usually you don’t expect much from these pre-arranged meals, especially in China. This time we were pleasantly surprised.On the 2nd day after our tour of the Pudong side, we were taken (read full article)
One Pot Rice with Salmon
Every now and then, the wild boar works during the night, which means he works 8-8 (pm-am) for a week. He usually arrives home at 9 am after work, and sleeps from about 10 am to 6 pm. I love this night shift system because I get the whole bed to myse (read full article)
French Food Facts 2. Cake Salé
Cake salé translates as salted cake, which frankly doesn’t describe it very well at all. It is a savoury cake, with added items such as vegetables, cheese, meat, fruit and nuts, served up as a pre-dinner savoury with aperitifs. Very popular (read full article)
jap chae
A brief chat about the joys of Korean food last week led to a twitter pal’s first experience cooking (and eating) the Northeast Asian cuisine. After he mentioned that the next dish he would tackle was Jap Chae, it really got me craving the sav (read full article)
Steve Fox and his Crispy Prawn Chilli
A few weeks ago, Steve Fox‘s name was drawn as the winner of my blog birthday giveaway. I say, his emails have had me in stitches, especially the letter he sent when he tried the jar of Tean’s Crispy Prawn Chilli. I have his permission to (read full article)
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