• Tropical Meringue Nests with Mango and Coconut
    1 Comment
    Tropical Meringue Nests with Mango and Coconut

    The idea of whipping and cooking egg whites used to make me want to lie down in a dark room. They always seemed far too difficult and after a horrific attempt many years ago, my desire to ever work with them were wrapped up, boxed and placed on the never-again shelf. By chance, I stumbled upon a recipe for Swiss Meringue Buttercream by Whisk Kid and her step-by-step instructions were clear, precise and best of all, helpful. I successfully baked a Rainbow Cake using her famous recipe and I haven’t looked back. Making these super delicious meringue nests were easy, far easier than baking a cake, with significantly fewer ingredients and labour. If you have a stand mixer you could almost…

  • Homemade XO Sauce
    No Comment
    Homemade XO Sauce

    This sauce is considered the emperor of all sauces in Hong Kong. Many chefs create their own version and keep the recipe with absolute secrecy. Here is my homemade version that will set your tastebuds on fire. This sauce is nothing like the gooey sauces that you find in the supermarket aisle. It is full of flavour and fire. With just a couple of tablespoons it can transform your stir-fry vegetables from bland to WHAM! You can add some to your fried rice for something different or dip your dumplings into it for a special kick. You can even dollop a bit onto some fried eggs. It is also a fraction of the cost of the store bought variety that can vary in quality. continue reading for…

  • Roast Chicken with Sumac, Za’atar and Lemon by Ottolenghi
    34 Comments
    Roast Chicken with Sumac, Za’atar and Lemon by Ottolenghi

    I recently went on a tour of Newtown with some lovely bloggers and was asked how many cookbooks I actually owned. Well, I never really counted them, but I think its safe to say that I have around 200. I regret purchasing quite a few of them, they are usually the ones that are generically strung together by book publishers to raise revenue. Most of the time I only end up buying the junk because I’ve had a bad day and needed something new to cheer me up or there was one lone recipe that looked very enticing. Needless to say I don’t really cook from them. I am often pulled towards cookbooks written by one or two people that are driven by their love for food. It isn’t just…

  • Pecan Pie from Baking by Dorie Greenspan
    26 Comments
    Pecan Pie from Baking by Dorie Greenspan

    My very first job was at a sandwich store called Gourmet Fast & Fresh. It wasn’t any ordinary sandwich shop, it was like a supermarket of sandwiches and baguettes. It was housed in a two storey building. The top level was where the sandwiches were made and packed, then downstairs was were they were displayed and sold. Customers simply came in and chose their pre-made sandwiches, selected a drink, picked up a sweet dessert and paid for them at the register. The managers were a married couple and they were very charitable and kind. At the end of every night they allowed the employees to take home whatever they did not sell and if there was anything left after that, they gave it to…

Handmade Candles
seventhtreesoaps
Fun Places to Eat