This steel furnace isn’t for purists, but it produces celestial results. Just be careful your base doesn’t turn into a volcanic ash Frisbee
Sydney eats. Tasty travels. A feast of photos. Food blogging since 2004 and still hungry!
Tender pork chops roast with sweet plums for the ultimate summer skillet meal.
It's exciting times indeed in the world of backyard pizza-making. Last year, I tested out two fantastic products that improved the quality of my home-baked pizzas by leaps and bounds. This year, I've combined their powers to produce the ultimate—and inexpensive—home pie-slinging setup.
This Vegan Vanilla Bean Custard Tart is the best refined sugar-free dessert that makes you feel like you're cheating (and like you baked for hours in the kitchen but definitely didn't). Top this creamy "custard" vanilla bean tart with roasted strawberries for the perfect naturally sweet garnish. This tart is vegan, gluten-free, and grain-free!
Make a splash at your next cookout with this adorable beach-scene cheesecake. The no-bake filling is prepped the day before, leaving you plenty of time for the fun part: decorating the graham cracker beach with sea glass candy and floating teddy bears.
My first attempt using solely the Korean citron tea concentrate ended up with a nice soft cake, but without much flavour. Therefore, in my second attempt I not only increase the quantity of the Korean citron tea concentrate, but also added Japanese yuzu drink, as well as some lemon zest. To make the citron flavour more distinct, a thin coat of Korean citron tea concentrate was apply to the face of the cake. Viola, I finally brought out the flavour of the cake. It's refreshing but not strong. This Korean citron tea concentrate and Japanese yuzu drink flavoured spongecake best enjoy cold after refrigeration ^^ Yield: one 14cm diameter round cake Cake mould: 6" round mould, 7.5cm tall Ingredients All ingredients in room temperature Using 60g eggs 40g coconut/vegetable oil* 椰油/植物油* 50g top/cake flour 低筋面粉 1/2 tsp lemon zest 柠檬削 30g Japanese yuzu drink 日本柚子果汁 20g Korean gold citron tea 韩国柚子茶 3 egg yolks 蛋黄 1 egg 全蛋 1/8 tsp salt 盐 3 egg whites 蛋白 30g fine sugar 细砂糖 * use mild flavour vegetable oils, avoid using olive or peanut oil which have a stronger flavour. Direction 1. Line a 6" round cake pan with a small piece of parchment paper if you are using a fixed base cake pan. This is to facilitate removal of cake from the pan. You may omit this step if you are using a 6" removal base cake pan. 2. Use a pair of kitchen scissor to cut the citron peels in the tea concentrate into smaller bits. Longer and heavier citron peesl are prone to sinking to the bottom of the batter. 3. Loosen the flour using a hand whisk. Set aside. 4. Heat coconut/vegetable oil till you see some slow moving current starting to appear at the bottom of the oil (about 82~85 degree Celsius). Do not over heat the oil as we don't want to fry the flour. 5. Remove the bowl of hot oil from the stove, add in the flour and stir till smooth. Followed by the lemon zest. 6. In a separate bowl, blend the egg yolks with one egg. 7. Stir in the Korean citron tea concentrate and yuzu drink to the yolk batter. 8. Add the cooked dough from (5) to (7). And mix into a smooth dough. 9. Mix in a pinch of salt. Cover and set aside. 10. Beat egg white till frothy, for about 30 seconds. Add in the sugar, in 3 batches. 11. Beat at medium high speed at the start and reduce to low speed towards the end of the process. Beat the meringue till almost reaching the stiff peak stage. The standing meringue has a slight dip at the tip. 12. Scoop about 1/3 of the meringue into the yolk batter in (9). Fold to mix. 13. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter. 14. Pour the batter into the 6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter. 15. Place the cake pan in a tray of 1cm-deep hot water. Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 35~40 minutes at lower rack of the oven. After 35 to 40 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 20 minutes. If the cake brown too fast, cover it with an aluminum foil. End of baking. Oven temperature and baking duration may differ based on individual oven. 16. Remove the cake with pan from the oven and drop it from a height of about 15 cm. This helps to prevent the cake from shrinking too much. Then let the cake cools down on a cooling rack for about 30 minutes. While the cake is still warm, runs a silicon spatula along the edge of the cake. Remove the cake from the cake pan and cool down on a wire rack. This is to prevent accumulation of moisture at the base of the cake. You may want to dry up the sides of the cake by keeping it in the warm oven for about 15 minutes. Turn on the oven to 90 degree Celsius for 2 minutes. 17. For a more flavorful cake, mix about 1/2 tsp of Korean citron tea concentrate with about 1/8 tsp of water, and apply a thin coat on the face of the cake. 17. Keep the cake in the fridge for about 3 hour or longer to enjoy it cold. Slice the cake and enjoy :)
This coffeecake batter contains the unexpected, but "should be expected" coffee addition. Totally delicious!
The raku kiln that I built in the Stefan Jakobs Raku Kiln Workshop (Click here to read about that!) has been wonderful! I’ve really enjoyed “trying” raku and learning! But…IT IS SO MUCH WORK! You seriously cannot leave it for a minute! It requires lots of stoking and lots of little twigs of wood! It is […]
Zlevanka - Croatian sweet cottage cheese cornbread
The festive flavours make these scones so much tastier than your everyday ones. I’ve even squidged on a dollop of cranberry jam in a nod to an old friend from school days: the Jammie Dodger. It’s afternoon tea with a winter-holiday vibe.
Need to know the perfect way to trim a beef brisket? This step by step guide will teach you all you need to know on how to trim a brisket.
Ich liebe ja die Pflaumenzeit sehr und wenn es dann noch so schnelle und einfach Rezepte wie diese Pflaumen-Zimt-Schnecken gibt, umso mehr!
Bring the diner experience to your kitchen with our collection of diner food recipes. We've got you covered for breakfast, lunch, and dinner with pancakes, omelets, burgers, club sandwiches, banana cream pie, and lots more.
Looking for a mouth-watering chocolate orange cake? This recipe is beautiful and tastes delicious too, served with lashings of fresh cream.
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Sourdough starters have lore and myths galore. Here's what's true and what isn't.
More research for my Victorian House - My wife and I were able to visit the Gallier House in New Orleans historic French Quarter. The house was designed by famous New Orleans architect James Gallier in the 1850's. The house has been loving restored and furnished with period pieces. Here is a photo of the double parlor The house has a long narrow floor plan and a small courtyard at the back of the property. The property backs up to another house and also has one on each side. The skinny portion of the back of the house could be closed off from the front part of the house. The back areas included the kitchen and dining areas on the first floor, and the bathroom and slaves quarters on the second floor. The courtyard has a small garden and had a cistern to collect the waste, as it was designed before the city of New Orleans had a public sewer system. The house is one of first known in the area to have indoor toilets. The entry hall is pretty unassuming, but still ornate with the woodwork, woodwork and wallpaper Here is a photo of the front of the house which is directly adjacent to the street. The balcony and iron work on the second floor cantilever over the public sidewalk. Here is a photo of the front door and very heavy custom designed grill to protect the residence Here is a photo of the front parlor with dust covers which were used while the family was away. Notice the very heavy plaster crown molding. Here is a photo of the dining room table. The table was set for a multi-course meal Here is a shot of the kitchen sink with a view out to the courtyard. Notice the copper hot water heater to the left. The stove was wood burning and built into the wall in the kitchen. I was surprised at how small the kitchen actually was. The house was state of the art at the time and featured this copper water heater in the kitchen The pantry, just off the kitchen was stocked with period necessities Upstairs, the large hall serves at a library. The tour guide told us that Gallier didn't like the wasted space. Another very neat feature of this room/hall, was a large operable skylight with could be opened to help let all the hot summer air escape and keep the house cooler in the summer months. The master bedroom was very ornate, furniture, carpet, and even the wallpaper. The tour guide mentioned something about how valuable all of the dark carved wood furniture was, but I missed that part. It was produced by a local craftsman. The exterior of the house is drastically different facing the private rear courtyard. The facade is wood and plaster, versus the large cut stone and wrought iron on the front of the house. Here is photo of one of the slaves quarters. They were much simpler than the rest of the house, no woodwork or wallpaper.
A fantastic explosion of flavor!
Blackberry Buckwheat Cardamon Cake!
A soft sugary cookie similar to a macaron, with chewy almond and orange center. These traditional Tuscan cookies are a perfect Christmas treat.
A Discovery of Witches: Hot Milk Cake recipe inspired by the story of Diana Bishop and Matthew Clairmont from the book, A Discovery of Witches, from the All Souls Trilogy by Deborah Harkness.
This fragrant bake contains rosewater, cardamon and pistachios for a Middle Eastern twist on a classic tea loaf.
Along with the typical back-to-school and fall-is-in-the-air vibe, for me September has always been a time to eat as many Italian prune plums as possible. My mother made it so: an end of summer requirement like the homework and piano practice to come, prune plums were to be eaten in great quantities, like a sweet drippy book end to all the fun and freedom I was leaving behind. My favorite way to eat these special fruits is baked simply in a pie.
It's two ingredients! You hardly even need a recipe.
This Giant Cinnamon Roll Cookie Cake has all the delicious flavors of a cinnamon roll in cookie form. Just like a classic cinnamon roll, this breakfast cookie is covered in a sweet vanilla glaze! It's so good!
