It's the time of the year for baking and eating fruit cakes. I have been using this recipe to bake fruit cake ever since I started. I like this recipe as it uses only molasses sugar (dark unrefined sugar) and that explained why the little bricks of fruit cake that I baked are so much darker in color.
Monday, 21 November 2016
Wednesday, 16 November 2016
Yes, more sourdough bread. As I slowly (but surely) gained more confidence in making the basic sourdough bread, I tried mixing in more interesting ingredients into the dough to give variety to the daily bread that my family eats.
Tuesday, 30 August 2016
'Earthy' was how a friend describe this sourdough boule. It was downright earthy because it was made with organic whole wheat flour from Bob's Red Mill. The earthiness paired well with the nutty flavors of poppy and pumpkin seeds that was added. A hearty bread indeed.
Thursday, 18 August 2016
As my young sourdough starter matures (2 months old), I find it improves the flavour and structure of the bread I made. As I practice and get familiar with the routine of bread making, I find myself more at ease working with the dough rather than fussing over it.
Saturday, 13 August 2016
'Chocolate, chocolate and more chocolate with some marshmallow and cookie and then more chocolate' - that was the request from my eldest kid for her birthday cake. She loves her dark chocolate and only eats desserts that are chocolate base.
Wednesday, 10 August 2016
Wednesday, 3 August 2016
My newest 'pet', sourdough starter, is made with organic raisins. I got this pack of raisins (any organic raisins will work) for the salad and realized that I can use the rest of it to make a raisin sourdough starter. That's how a new bread experiment began.
Friday, 29 July 2016
|My sourdough starter using organic whole wheat flour and water|
Tuesday, 26 July 2016
This is my second batch of granola after making this crunchy granola a few weeks ago. This time, I chose to use cashew nuts (creamier texture) and added dried mango (chewier texture) and a little candied yuzu (little nuggets of bright flavour). Belgian dark chocolate chip was also added to the mix and my breakfast turns into a dessert.
I really like the versatility of granola recipe. With the base ingredients, namely rolled oats, honey, olive oil, salt and egg white, I can incorporate any kind of nuts, seeds, dried fruits and now chocolate chip to my liking. And they are all healthful ingredients.
Thursday, 14 July 2016
Chocolate tart is a favorite bake in my family. We all love chocolate, especially dark chocolate tart. This bake started with my husband's request to bring in 2 tarts to share at work. Due to some careless mistakes in calculation, I was left with lots of chocolate filling and made a quick decision to pour them into ramekins and turn them into baked chocolate pudding. The leftovers turned into 7 baked chocolate pudding...can you imagine how far off I was in my calculations. -_-" A yummy mistake nevertheless.