RSS Feed

Monthly Archives: October 2015

Bolo Bao (Pineapple Buns)

Posted on


A friend and I recently made custard-filled pineapple buns. The buns contain no pineapple, the cross-hatched top often resembles a pineapple in appearance.


Rating: Tasty – I will probably make it again

Chocolate Pumpkin Swirl Bread

Posted on


I started with this recipe and made a few modifications to increase the amount of pumpkin in it.

Chanterelles and Potatoes

Posted on


For lunch I gently sautéd chanterelle mushrooms and a minced garlic clove in butter, then finished them with a touch of milk and salt and pepper. Meanwhile I boiled some purple potatoes and salted them before putting the mushrooms and parsley on top.

Rating: Fine – I may make it again, but with modifications

Almond Liqueur Cake

Posted on



My friends recently brought me some lovely almond liqueur from Portugal which is so smooth and delicious I couldn’t help but imagine it moistening and flavouring a cake.


I wanted to start with a simple and plain cake recipe. I used Carla’s hot milk sponge cake from the More-with-Less Cookbook by Doris Janzen Longacre. Once the cake had cooled, I pierced it with a metal skewer and poured about two and a half shots of liqueur over it, which the cake greedily absorbed. I finished the cake with a chocolate ganache made using some lovely Spanish chocolate another friend gave me.



Rating: Tasty – I will probably make it again

Mixed Mushroom Pasta

Posted on


Recently I made this pasta, using the wine and passing on the cheese.


I used chanterelles, black fungus, brown button mushrooms and something I don’t know the name of which was recommended at the market.


I served it with steamed broccoli and carrots.

Plum and Blueberry Upside-down Torte

Posted on


This recipe comes from Rose’s Heavenly Cakes by Rose Levy Beranbaum.

Pasta with Borlotti Beans

Posted on

This is one of my favourite pasta dishes, although I cannot make it often as I rarely see fresh borlotti beans at the market. I leave off the final drizzle of olive oil because in my opinion it doesn’t need it. Although I made this with an egg pasta from a local farm, the sauce doesn’t contain any animal products so it would be easy to make this as a vegan dish.