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 →
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!
I made an apple galette some time ago for a party. I loved how flaky the layers turned out (even without the use of shortening). Instead of making a classic apple pie or tart, I decided to go free-form galette style. I’ve always had an aversion for making pies because its dough is a challenge to work with in Singapore’s weather, so I’m glad to have found a pie crust recipe that is considerably easy to work with.