Summary

Give me cake or give me death cookies.

Sunday, 23 July 2017

Chilli Oil – Recipe

It seems like everyone who makes chilli oil has their own way to make it, and there seems to be no true 'right way' to make it – as long as it's red, spicy and flavoured to your liking, then you've done well.


Salmon Kasujiru – Recipe

I still have a lot of sake kasu left in the freezer from my trip to Kyoto – one chilly winter's day earlier this year I decided to make the hearty Japanese stew kasujiru, which uses sake kasu to bring a rich umami flavour to the dish. I forgot I'd already written the recipe and never posted it, so ironically it's now summer time now I'm posting this.



Saturday, 22 July 2017

Steamed Ombre Blackberry Cake – Recipe

Yep, my oven's still out of action, so here's another small steamed cake.


There are loads of blackberries growing wild near my workplace, so yesterday, like the weirdo I am, I got in an hour early and walked along the path picking them. Picking blackberries is an annual habit of mine, and I usually end up making either blackberry jam and/or blackberry custard pie. However I already still have lots of blackberry jam, and I need an oven to make pie. So steamed cake again it is.

Tuesday, 18 July 2017

Steamed Chocolate Ricotta Cheesecake Cake – Recipe

Having a broken oven makes the issue of making birthday cakes a bit tricky. I decided to go the extra mile for my dad's birthday and attempt a layered steamed cheesecake cake, to make up for the fact that I can only steam small-sized cakes. I think this one worked really well.



Saturday, 15 July 2017

Burrata and Balsamic Honey Nectarines – Recipe

My oven died this week. Which means no bakes for a while – but doesn't mean no more recipes until I have a working oven again. This week's recipe is super simple and only needs a hob and griddle pan: ie, no oven required.



Sunday, 9 July 2017

Tonka Bean Panna Cotta – Recipe

I first tried chocolate flavoured with tonka bean on a chocolate tour a couple of years ago, and instantly fell in love. But it's only now I've been able to get my hands on some beans myself. Sometimes simple is best, so I started with a basic to let the fragrant, vanilla-coconut-tropical-woody flavour of the bean shine.