Last weekend, I spent my Saturday afternoon making orange-inspired dishes and learning creative ways of incorporating this Vitamin C-rich fruit into my meals as part of the Sunkist Brand Moments Blogger Event.
It was a very fun and engaging hands-on cooking workshop. We made sangria, a baked salmon with orange salsa, and ended the session with a cook (or rather, bake) off challenge! And yes, we used Sunkist Oranges in all of them. I never knew that there were four kinds of Sunkist oranges – Cara Cara, Navel, Moro Blood, and Valencia Oranges. They vary in taste, appearance, and nutritional value. However, we only used Cara Cara and Valencia in our cooking session. I can’t wait to experiment with more! Continue reading →
Whenever I am pressed for time (or whenever I procrasti-bake), I would usually bake something non-fanciful, like this lemon poppy seed & yogurt loaf cake.
I’ve made this cake countless of times, but this set of pictures are from the collaboration with my very talented friend, Filbert T. This little project of ours was tons of fun! We spent an afternoon recording the entire baking process. He was entirely in-charge of the video taking and editing, while I did the baking. Take some time to watch this video that captures the step-by-step process:
Wow, it’s been two weeks since my first granola bake sale. Slots filled up quickly and I received very good feedback from customers. Phew! I’m thankful that everything went smoothly. I had a mass meet-up in town and it was really nice meeting some people for the first time! Yes, finally beyond the digital space that is Instagram.
Cheesecakes have always been tricky and challenging to make. In the past, my cheesecakes have always failed on me that I actually developed a fear of baking them. They would either crack or the water from the water bath would seep in and soften the crust, or they would not be at the ideal creamy consistency. Although I prefer tofu cheesecakes and Japanese soufflé cheesecakes to such traditional NY cheesecakes, I was still determined to master it because don’t we all crave something rich on occasion?
Tall, fluffy, light and moist — words I would use to describe this matcha and cocoa nibs chiffon cake. I made this for a recent Christmas potluck party, hoping that the red and green combination would pass off as something from a Christmas menu!
It’s been a while since I last made my own granola. I love making it from scratch as I can decide its sweetness, crunchiness and flavour. This time, I modified my usual recipe, with the special addition of apple juice and organic dried figs which I bought from Amsterdam. I also swapped the usual olive oil with coconut oil. The result was an aromatic blend of spices and coconut, the best I’ve made so far. Note: You may use other types of fruit juice, e.g. pear, orange, etc. Be adventurous!
I always try to have something a little more special for Sunday breakfasts. Since I recently purchased a crêpe pan, I decided to have a little fun with it. Crêpes are the French equivalent of pancakes. I can’t decide which one I prefer. But I am fond of savoury crêpes and sweet pancakes.