Sweet Potato Balls Recipe

The Taiwanese love anything “QQ”. I love that too. Walk along the streets of Taiwan and you can find anything from milk tea with pearls to fried chewy sweet potato balls to taro/sweet potato balls. These colourful gems made of sweet potato/taro/pumpkin and tapoica...

Pancakes Recipe

It’s Pancake Day! You now have permission to eat all the pancakes you want without guilt. They may be a pretty simple thing in a cook’s repertoire, but I’m putting this basic recipe up in honour of Pancake day, so that all beginning cooks out there...

Cronut Recipe

Earlier this year, the world went crazy about the Cronut™, a creation from Chef Dominique Ansel’s Bakery in New York. New Yorkers queued over two hours for them, each only allowed two, some even have to walk away empty handed. The Wolverine Hugh Jackman was said...

Tiramisu Potted Plant Recipe

Tiramisu is a very common dessert, one that I am very fond of. It’s something that almost always comes in the same way, in a dish/cup the first thing you see is that characteristic layer of cocoa powder. Until one day, I came across this idea that made...

Edible Soil Recipe

I always liked modernist cuisine for it’s play on food, making food look totally different from what anyone would expect. From melon caviar, to edible soil. It allows for whimsical takes on food presentation and changes the normal take on food, making meals...

Tarte Au Citron Recipe

Tarte au citron, or simply lemon tart, a dessert that many a familiar with, and a personal favorite for me. A great way to end of a meal, but sometimes I just can’t help but to reach for another slice! These delightful pastries are a wonderful balance of...

Pistachio Pavlova with Raspberries Recipe

I never had great impressions of pavlovas, that was up until I was totally stunned by I am a food blog‘s raspberry pistachio pavlova. The Pavlova is a meringue based dessert from the Australian/New Zealand region, created in honor of the famous Russian ballet...

Rhubarb Soufflé Recipe

I’m gonna keep this concise today, this is my third soufflé post, I do hope you guys are sick of it! Well if you noticed, I am basically using the same recipe base as my Grand Mariner Soufflé, I did tweak the amounts of the flavoring component(rhubarb compote) a...

Creme Anglaise or Vanilla Sauce Recipe

Creme Anglaise is a classic French dessert sauce, but actually means English cream in French! Actually a light custard that is more liquid to act as a sauce, it is a base for a number of dessert items, it can also be enjoyed with fruits or even be made into vanilla...

Rhubarb Compote Recipe

The following recipe is a base in which you can start of many rhubarb recipes. Because of rhubarb’s tartness, it is advisable to balance it with sugar, while this is a very direct recipe, the key to a great rhubarb compote is to balance it by taste. Why is that?...

Grand Marnier Soufflé Recipe

The Grand Marnier Soufflé was my first encounter with a souffle, it was one of the first desserts I was taught to do as an apprentice. I really love the orange-y aroma of Grand Marnier, and how well it goes with a little bit of chocolate! This time around, I...

Chocolate Soufflé Recipe

Soufflés are my recent favorite dessert, they are light, airy, moist and flavorful. They are incredible pastry items that come in a multitude of flavors, from sweet to savory, they are so versatile. But an a great shroud covers the Soufflé, many regard it to be very...

Red Ruby, Tab Tim Grob Recipe

Red Ruby is one of my favorite Thai desserts, it’s rich and it looks attractive. It’s easily available locally, and it is actually rather simple to make at home. I believe the authentic Thai version uses jasmine scented water/syrup to soak the water...

40 Second Sponge Cake Recipe

I am not kidding with the post title, this sponge really takes 40 seconds(cooking time), no more tedious beating, and toiling over the batter. This sponge is as easy as turning the dial on your microwave(which is what you will use to cook it) Are you interested yet?...

Ispahan Recipe

Think Pierre Herme, and the thoughts of well crafted macarons, beautiful pastries will evoke. The Ispahan, in my eyes, is a culinary masterpiece. The flavors, the assembly, and the colors are put together beautifully. The Ispahan shares the name with a variety of...

Choux à la Crème or Cream Puffs Recipe

Pâte à Choux (pronounced as “Pat ah shu”) or Choux Pastry is a light pastry dough/paste, used to make many of everyone’s my favorite things, stuff like profiteroles, eclairs and churros. Out of all of those, my absolute favorite would be the choux à...

Recipes: Lemon Confit

Lemon Confit is a very versatile item, though primarily used for desserts, it can be used for meat dishes as well. Take a Pan-Seared Snapper, lay some lemon confit on top and drizzle with the preserving syrup and olive oil, you’ll get a very tasty main course!...

Champagne/Sparkling Wine Sorbet Recipe

I got this recipe off Johnny Iuzzini’s ‘Dessert Fourplay’. I had initially intended to try a recipe that had this as part of the components. I made the sorbet beforehand, but realised I had missed out some important preparatory steps for the rest of...
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