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Posting this classic quiche Lorraine on IG was a major success. I was very surprised that a lot of people asked for the recipe. Thinking of it, while the French might have grown up making quiches, in Italy – where we called these “savoury tarts” – it’s a thing only in certain regions, and in many other countries they come ready from the supermarket. I … Continue reading Classic Quiche Lorraine
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Typically served with tapas or olives and cheese, picos are mini bread sticks that are incredibly irresistible because of their crunchiness and ease…they are in fact way to easy to eat – you’ve been warned! Usually our friends go crazy for them and often can’t quite believe that we homebake them. From my Italian perspective, they are the short and fat cousins of grissini and … Continue reading Picos – Spanish Bread Sticks
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After so many features on my IG profile, it seems like a must that I share the recipe of this Super Easy Turkish Bread, or Pide. I’m adding it more as a journal entry, as the recipe is heavily inspired by the one by Lazy Cat Kitchen Blog. But I cannot help myself from posting it, as since we discovered it, it quickly became one … Continue reading Super Easy Turkish Bread
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When I saw these rainbow carrots at the market I thought they were so beautiful! So I brought a pack home, where I had the perfect ingredient to go with them…smoked bacon! My neighbours here in Singapore have started selling home-smoked bacon and salmon and their products are TO DIE FOR, their name is This.Is.The.Shit.Smokery – check them out on IG if you are based … Continue reading Bacon Wrapped Roasted Carrots
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I almost went and edited the old post Scrumptious Cocoa Cake then I decided to write a new post to update this. We’ve all been in this situation where we follow a recipe, something goes wrong, so we go and try it again so we can feel like we redeemed ourselves.
The recipe in question is Giallo Zafferano’s Scrumptious Cocoa Cake. The first time I made it it was a fail – I blamed it on my mistake to whip the egg whites in a plastic bowl instead of a glass or metal bowl. I thought that alone could have been the reason why the cake was not spongy. This time, after a bit more experience in baking, I not only avoided this mistake, but many others that recipe would have inevitably brought me to make. I got a beautiful rise resulting in a nice and tall cake, but the consistency was still not spongy enough. So do you know what? I’m deleting the recipe of the sponge this time.
If you want a beautiful and moist chocolate cake just follow Handle The Heat’s Best Chocolate Cake recipe – once you try that, I doubt you’re gonna like any other chocolate cake you bake. Thank you Tessa!
Refer to this recipe for a beautiful ganache to use between the layers and a very effective chocolate mirror glaze to decorate it! I sprinkled mine with golden chocolate mini confetti because I love gold and chocolate together and it was a nice touch to add on to the look of the cake. Happy Baking!
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Our homemade mayo recipe is a super easy an quick one. When I learned that we could make mayo using a hand blender, it was a life changing discovery: it literally takes 5 minutes! The biggest advantage of making mayo at home is that you will know how genuine the ingredients will be, and you will be in control of altering the taste according to your preferences. Continue reading “Easy Homemade Mayo”
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It is definitely squash season. And if you want to cook squash in an easy and quick way, I will never stop recommending this squash recipe. Inspired by Hugh Fearnley-Whittinstall “Veg every day”, this simple recipe has become “the way” we make squash at home, with a few changes that makes it more our own. This stuffed squash is a perfect idea also for your Meatless Monday or as a fun way to eat veggies with your kids!
Continue reading “Easy Stuffed Squash”
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The Sardinian pasta Malloreddus, also known as gnocchetti sardi is the regional pasta that used to be made by patient nonnas, who would push and roll a small ball of pasta dough against a wicker basket with their thumbs. Well known national brands sell a version, but the best will always be the Sardinian brand La Casa del Grano, which are often bi-coloured as some malloreddus are made with the typical flavour of saffron. Continue reading “Malloreddus in Campidanese Sauce – Sardinian Pasta”
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Living in Singapore, you can always be certain of one thing: the weather will be hot. Apart from some spells of fresh wind here and there, and the frequent tropical rains, the temperature plays always between 25ºC and 30ºC. Tapping on my husband’s Spanish heritage, we often turn to cold soups to beat the heat. Gazpacho is certainly one of those dishes that keeps you cool in hot days, and makes it ever so easy when all you have to do is just take it out of the fridge and prepare some garnishes to go with it. Tomato, cucumber and green pepper are the base of this soup, that can be left thick and eaten with a spoon, or can even be served with ice in a glass and drank with a straw!
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Call them krapfen, bomboloni or doughnuts, we all seem to have a fondness to stuff our faces with fried dough bombs, usually stuffed with even more gluttonous ingredients. Krapfen are usually filled with apricot jam, while bomboloni are a lot richer, filled with crème patissiere or even nutella! I was lucky enough to have some fresh passion fruits that I could pick up from the common garden’s harvest, so I decided to come up with a quick curd, which seemed perfect to fill in some doughnuts. I always follow Lilvienna’s krapfen recipe, but I add some lemon and orange zest to intensify the aromas. Continue reading “Passion Fruit Bomboloni”
Blender & Basil 