I am rather surprised that it has taken me this long to try this popular recipe from Rachel Khoo. In my defence, I already had a madeleine recipe to which I have been faithful to for many years, plus I felt that Rachel’s recipe was a bit fiddly for me. And with a tiny tot distracting me whenever I am in the kitchen, I didn’t think I was safe around multi-step recipes.
You may have noticed my sporadic presence online over this summer and I think I must, unfortunately, now call an end to what was nicknamed a “summer break” but was more a sofa-slumped summer due to the soggy weather which prevailed. I kept waiting for the hot summer sun to beckon me into one of my new summer dresses but, much to my husband’s dismay when he saw the credit card bill, they
I love a simple cinnamon tea cake at afternoon tea but, the truth is, I love it even more at breakfast. The combination of vanilla cake topped with a generous sprinkling of sugar and cinnamon reminds me of eating a donut, especially when the cake is still warm from the oven. While eating cake (or donuts) for breakfast, is not something the doctor would recommend, there’s something about this cake’s simplicity and plainness
The constant deluge of rain this summer has led to flooding in many parts of Switzerland, including our own balcony. The window boxes which comprise my little kitchen garden have been flooded from the non-stop rain and most of my plants look somewhat miserable from having their feet wet for far too long. Perhaps the only solace in having a wet summer is being able to use the oven like I would in winter.
Like quite some many Vietnamese immigrants in Australia, my parents ran a busy bakery which sold everything from the likes of crusty Vietnamese baguettes to sourdough breads, meat pies and sausage rolls, and a wide selection of cakes and pastries from the humble Australian lamington to French classics such as the éclair and tarte au citron. If I wasn’t eating toast with Vegemite for breakfast, I was eating a hot croissant, straight from the
Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon. But when I’m wanting to incorporate smoked salmon into a more substantial meal, this Potato, Smoked Salmon & Dill Tart is a lovely option.
My mother used to cook a lot with chicken wings when I was younger. I’m not sure if it was just because they were cheap, or if she merely enjoyed cooking them. I certainly enjoyed eating them. She would sometimes make soups and broths using just chicken wings, but often she would marinate them in lemongrass, chilli and garlic before grilling them until they were bronzed and crispy. Just how I would like
Once upon a time, I had a terrible Tupperware addiction. Tupperware simply appealed to the Martha Stewart in me, the part of me which dreamt of cupboards filled with colour-coordinated containers, neatly stacked and labelled so that everything had its own special home. I spent hundreds of dollars on plastic Tupperware containers, ranging from the practical modular mates to the cute carry-all picnic sets, and the even cuter apple and grape containers. Once I
As a child born in Australia to Vietnamese immigrants, I spent a good part of my youth believing I was just like any other Aussie kid. I ate meat pies and sausage rolls for lunch and spoke English with an Aussie accent. In fact, for most of my childhood, we lived in a small town on the Sunshine Coast in Queensland where we were the only Asians for several hundred kilometres; I was the only Asian in the entire
I have been a long-time admirer and follower of Donna Hay’s cookbooks, even as early back when she was the food editor of the Marie Claire cookbooks in Australia. Her clean and refined approach to food styling is what normally attracts the attention of readers in the first instance; food which looks so stunningly beautiful on the page, yet deceptively simple in composition, that each photo could pass as a piece of artwork.
One of my favourite snacks when I lived in Australia were cheese scrolls from the local bakery. In fact, as a child of parents who ran a busy Vietnamese bakery, I often lived for the moment when the cheese scrolls came fresh out of the oven. Even better when there were onions in the mixture. My parents also made pizza scrolls as a variation, but I had a soft spot for just the