- Tried & Tasted -

Tuesday, 26 April 2016

Friday, 22 April 2016

Honey Lemon Berry Filled Loaf Cake



When I saw this Honey Lemon Berry Filled Loaf Cake in a baking book, I was instantly attracted to it and made plans to bake it as soon as I could. It is filled with raspberries and blueberries inside out. The simple decorations on the cake allow the natural colors and texture of the fruits to be placed in the limelight. It is simple and beautiful.

Monday, 18 April 2016

Hanami Dango ("Flower Viewing" Japanese Dumpling)

This recipe was inspired by an outing made with my friends to view the cherry blossoms (Sakura) at The Gardens by the Bay, a few weeks ago. The cherry blossoms were so beautiful. I also found out that the cherry blossoms season in Japan is ending soon too. By making these hanami dango, I hope that it will prolong the season for a little longer.

Thursday, 14 April 2016

Home Made Passion Fruit Curd


Bright, citrus, sweet, smooth and rich tasting. This passion fruit curd takes 30 minutes to make and it is wonderful with scones, on toasts and sandwiched between vanilla cookies or macaron shells.

Thursday, 7 April 2016

Basil Pesto, Poppy Seed Braided Bread


I like using fresh basil in my cooking but at times I am unable to use it all up in one recipe. Fresh basil is not a herb that keeps well in the fridge so instead of letting it sit in the fridge and dry up, I make it into a basil pesto. 

Pesto or, in extenso, pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Northern Italy. It traditionally consists of crushed garlic, Pine nuts, coarse salt, basil, Parmigiano-Reggiano cheese (cow's milk cheese) and pecorino sardo cheese (sheep's milk cheese), all blended with olive oil.

Basil pesto can be enjoyed in many ways (see notes following the basil pesto recipe).