chocolate salted caramel cake

Chocolate Salted Caramel Cake

recipe adapted from America's Test Kitchen

makes one 6 inch round layer cake and 12 cupcakes

(also makes one 9 inch round layer cake or 24 cupcakes)

INGREDIENTS

Make the cake:

1 1/2 cups all purpose flour

3/4 cup cocoa

1 1/2 cups sugar

1 1/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

3/4 cup buttermilk

1/2 cup water

1/4 coconut oil

2 large eggs, room temperature

1 tsp vanilla extract

Make the caramel:

3/4 cup sugar

1/4 cup water

1/4 light corn syrup

1 cup heavy cream

1 stick unsalted butter (1/2 cup or 113g), cut into 8 pieces

1 tsp vanilla extract

3/4 tsp salt

Make the frosting:

2 sticks (1 cup or 226g) unsalted butter, room temperature

1/4 powdered sugar, sifted

1/2 cup cocoa

pinch of salt

1/2 cup light corn syrup

3/4 tsp vanilla extract

6 oz bitter sweet chocolate, melted

sea salt flakes

METHOD:

1. Preheat oven to 325F (163 C). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In a large mixing bowl, sift flour and cocoa together.

3. Add sugar, baking soda, baking powder and salt. Whisk together and set aside.

4. In a medium mixing bowl, add buttermilk, water, coconut oil, eggs and vanilla. Whisk until combined.

5. Pour wet ingredients into the large mixing bowl with the dry ingredients. Gently whisk until there are no more dry patches.

6. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a skewer inserted into the cake comes out clean. Let cakes cool in pans for 15 minutes before turning out on a wire rack to cool completely before frosting (about 30-45 minutes).

7. While cakes are cooling, make your caramel. Grease a 9 inch square pan. Set aside.

8. In a sauce pan, add sugar, water, and corn syrup. Mix with a spatula to combine. Turn on heat to medium high and bring to a boil. Do not disturb or mix anymore or else the sugar will crystalize along the edges.

9. When the mixture is a light amber colour, lower heat and swirl the pan to make sure the sugar is caramelizing evenly. The caramel is done when it is dark and the temperature is 375F. Remove from heat and slowly add the cream (the sugar will bubble vigorously), mixing constantly. Add butter, vanilla, salt and swirl pan to combine.

10. Return pan over medium heat and boil until the temperature is 240F, about 3-5 minutes. Pour into prepared pan and cool for 30 minutes or longer.

11. Make the frosting in a food processor. Add butter, powdered sugar, cocoa and salt. Pulse for 30 seconds and scrape down the sides. Add corn syrup, vanilla extract and pulse for 15 seconds. Add melted chocolate and pulse for 15 seconds longer.

12. Assemble the cake. Use a serrated knife and slice both cakes in half so that you have 4 even layers. Place on a clean surface side by side.

13. Use a spatula and draw 2 lines in the caramel to divide into 3 portions. Scoop up 1/3 of the caramel onto the first cake layer. Use an offset spatula and gently spread, leaving a 1/2 inch border at the edge. Continue with the second and third layer. The fourth layer is the top of the cake and doesn't require any caramel.

14. Place a cake round on your cake platter and line with parchment paper strips. Use a large spatula or flat tart tin and carefully place a caramel covered cake layer on top. Stack the remaining layers on top. Frost cake as desired and sprinkle some sea salt flakes to finish. Let stand for at least an hour for the frosting to firm up before serving. Cake can be made up to 2 days in advance and stored in the fridge. Let cake stand at room temperature for an hour before serving.

bacon egg cups

Easy peasy crowd pleaser.

Bacon Egg Cups

serves 8-10

INGREDIENTS:
1/4 cup butter, melted
8 eggs
1/2 cup milk
12 bacon strips, fully cooked
chopped green onion or any green herb

METHOD:
1. Preheat oven to 325F (163 C). Brush muffin tins with melted butter.

2. Add eggs and milk in a large liquid measuring cup. Whisk until fully combined and the volume has increased slightly.

3. Add a strip of bacon to each muffin tin and then fill half way with the egg mixture. Add chopped green onions or herbs (optional).

4. Bake for 5-10 minutes or until set. Remove from pan and serve immediately.

red pesto chicken and rice

Red Pesto Chicken and Rice

recipe adapted from Gillian's Kitchen

serves 6-8 

INGREDIENTS:

1 jar Marks & Spencer Red Pesto

2 cups boiling water

1 tsp vegetable bouillon

2 cups mixed brown and red rice

1 red onion, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/8 cup raisins or dried currents

6-8 chicken bone-in thighs

1 tsp paprika

kosher salt and ground pepper

1/4 cup parsley, chopped

METHOD:

1. Preheat oven to 350F (180 C).

2. Pour red pesto into a large heat proof liquid measuring cup. Boil water in a kettle and pour over pesto. Add vegetable bouillon and mix well. Set aside.

3. Rinse and drain your rice. Spread evenly into a large deep baking dish. Add onions, bell peppers and raisins over top. Season a little with kosher salt.

4. Season chicken and place on top of rice and vegetables. Pour red pesto mixture all over. Sprinkle paprika over chicken.

5. Bake in oven uncovered for about 40-50 minutes or until most of the liquid has been absorbed by the rice.

6. Garnish with parsley (optional) and serve.

goes with the turkey

It's the week of Thanksgiving! Time to get cooking and baking!

Homemade Pumpkin Purée

makes 3-4 cups

INGREDIENTS:

1 sugar pumpkin

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse pumpkin, cut in half and de-seed. Place cut sides down on a baking sheet. Cover with foil and bake for 30 minutes or until tender.

3. Scrape out flesh and purée. Use in your favourite pumpkin recipe or store in an airtight container in the refrigerator up to 5 days before using. Can also be frozen up to 3 months.

Our pumpkin favourites include: Pumpkin Pie, Pumpkin Cheesecake, Pumpkin Cupcakes and Pumpkin Banana Muffins.

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Cranberry Blood Orange Relish

makes about 1.5 cups

INGREDIENTS:

1 bag fresh or frozen cranberries (1/2 lbs)

3/4 cup sugar

1/4 cup water

1/4 cup blood orange juice

1 tsp blood orange zest

METHOD:

1. Combine all in a wide sauté pan. Cook over medium while stirring. Cranberries will burst and once mixture is slightly thickened, remove from heat.

2. Pour into a serving bowl, cover and refrigerate until ready to use.

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Green Apple & Cranberry Brioche Stuffing

makes about 8 cups

INGREDIENTS:

2 large brioches or 1 loaf challah, cubed

1 cup dried cranberries

1/4 cup chopped Italian parsley

2 tbsp butter

1 onion, diced

1 carrot, chopped

1 celery, chopped

1 green apple, peeled and diced

1 package fully cooked breakfast sausages, chopped

2 tbsp chopped fresh thyme

2 eggs, beaten

1/4 cup apple juice

METHOD:

1. In a large bowl, combine bread cubes, cranberries and parsley. Set aside.

2. In a wide sauté pan melt butter over medium high. Add onion, carrot, celery and cook for 10 minutes or until soft.

3. Add apple, sausage and cook for 5 minutes longer. Add thyme.

4. Remove from heat and combine with bread mixture.

5. Add eggs, apple juice and season. Mix well and add more chopped thyme if it's not aromatic enough. Stuffing should be slightly moist, add more juice if necessary.

6. Stuffing can be made ahead and stored in an airtight container in the refrigerator for 2-3 days.

7. Stuff loosely into turkey right before roasting. Butter a casserole dish and add remaining stuffing. Dot with butter and moisten with turkey drippings, cover with foil and bake for 30 minutes until slightly browned in a 350F (180C) oven.

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Pan Gravy

makes about 5-6 cups depending on the amount of pan juices

INGREDIENTS:

1/4 cup water + 4 tbsp corn starch

4 cups turkey or chicken stock (preferably homemade)

turkey pan juices

dash of cream and Port (optional)

salt and pepper

METHOD:

1. Dissolve cornstarch in water in a liquid measuring cup. Set aside.

2. In a medium pot, add stock and de-fatted turkey pan juices. Bring to a simmer.

3. Slowly whisk in corn starch solution to thicken gravy. Increase solution until desired consistency.

4. Remove from heat, add cream and season to taste.

5. Strain into gravy boat and serve hot.

not your average rice

Mexican Cauliflower Rice

recipe adapted from The Flexible Chef
serves 6-8 as a side dish

INGREDIENTS:

2 tbsp coconut oil
1 cauliflower, chopped into large chunks
1 onion, diced
1 carrot, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp cumin
1 tsp chili powder
1/2 tsp hot chili flakes
2 tbsp tomato paste
1/8-1/4 cup chicken stock
1 cup cooked quinoa
Salt and pepper

METHOD:
1. Using a food processor, add cauliflower and pulse once or twice to create a small chop that resembles rice grains. Do not over process. Set aside.

2. In a large skillet or wok, heat coconut oil over medium high. Add onions and carrots and cook for 5-10 minutes or until caramelized. Add garlic and cook for 2 minutes longer. Add bell peppers, spices and tomato paste and cook until just fragrant.

3. Add cauliflower and mix well. Add enough chicken stock to soften the vegetables.

4. Add cooked quinoa and mix well. Season with salt and pepper as desired.

5. Garnish with cilantro, chopped green onions, avocado and/or tomatoes. Serve hot or at room temperature as a side dish.

cantonese pork belly 梅菜扣肉

This is a very rustic, comforting and hearty Cantonese dish. Serve family style with rice and other dishes for a complete meal.

梅菜扣肉 (mui choy kow yuk)

serves 4-6 as a side dish

INGREDIENTS:

1 segment preserved mustard greens (梅菜 mui choy)
1/2 head of garlic

2.5 lbs pork belly or pork shoulder (Boston Butt)

2 tbsp dark brown sugar
2 tbsp soy sauce

1 tbsp dark soy sauce
1 tbsp avocado oil

METHOD:
1. In a large bowl, rinse preserved mustard greens in several changes of water, making sure you remove all sand and grit. Cover with a fresh change of water and soak for 15 minutes. Meanwhile, peel and crush your garlic cloves with the side of your knife. When the mustard greens are finished soaking, drain and then roughly chop and discard some of the dark leaves. Set aside with smashed garlic.

2. Slice the pork belly into sections so that it can fit into a deep heatproof dish. The pork belly will be steamed in this dish so it needs to be able to fit in your wok or steamer pot.

3. Bring a medium pot of water to boil and blanch the pork belly pieces. Transfer to heatproof dish and rub pork belly with sugar and soy sauces. Cover with cling wrap, chill and let marinate for 4 hours or overnight.

4. Ready your steamer pot/wok with enough water for steaming. Remove your pork belly dish from the fridge and pour out any excess liquid. Set aside.  

5. In a large nonstick pan, heat oil on medium high and brown the pork belly for 2-3 minutes on each side. Place the browned meat back in the deep dish with the skin side facing upwards. Remove any excess oil from the pan and then add garlic and preserved mustard greens. Cook for 1-2 minutes until fragrant. Remove from heat and spread the mixture on top of the pork belly.

6. Place your pork belly dish in your steamer pot/wok and bring to a rolling boil. Lower heat and continue to steam for 2-3 hours. Check every hour to make sure you have enough water in your pot. 

7. Your pork belly is ready to serve when tender. Alternatively, you can prepare this up to 3 days in advance. After steaming, let the dish cool down for an hour. Cover in plastic wrap and then store in the fridge. When ready to reheat, remove the plastic wrap and any fat from the sauce. Steam for 20 minutes or until hot before serving.

ferment at home

Homemade Sauerkraut

recipe adapted from TheKitchn, Nourished Kitchen and Stone Soup

makes about 2-3 cups

INGREDIENTS:

1 medium green cabbage

1.5 tbsp kosher salt

METHOD:

1. Ensure you have a dry sanitized 1 litre or larger mason/pickling jar. Either wash in your dishwasher or rinse with boiling water before using.

2. Gently rinse whole cabbage under cold running water. Remove any wilted outer leaves, but set aside 1 piece for use later.

3. Cut cabbage into quarters and remove the core. Slice each into long thin shreds and place in a large mixing bowl.

4. Sprinkle kosher salt on cabbage and massage for 10 minutes. Cabbage will release its juices and the volume will be cut in half.

5. Pack the cabbage into the glass jar, pushing down as tightly as you can so that any released liquid rises to the top. Pour in remaining liquid from the mixing bowl.

6. Place 1 outer cabbage leaf on top of the shredded cabbage. This will help keep cabbage bits submerged in the liquid. Place a smaller glass ramekin or jar on top to help weight down the shredded cabbage.

7. Seal your jar and store away from direct sunlight at room temperature, 18-23C (65-75F).

8. After 24 hours, "burp" your jar by opening the lid to release any gas build up. Skim away any scum or white mold. Seal your jar and return to storage.

9. After 48 hours, repeat and give it a try to see if the sauerkraut is tangy enough. If not, continue to ferment until the taste is as desired. Once you're happy with it, move the jar to the fridge where your sauerkraut will keep for the next 6 months.

pork and parsnips

Braised Pork and Parsnips
recipe adapted from BBC Food
serves 4-6

INGREDIENTS:
2 tbsp olive oil
2.5 lbs (1 kg) pork shoulder, diced
2 onions, sliced
2 celery stalks, chopped
3 parsnips, cut into 2 inch chunks
2 bay leaves
1 tbsp plain flour
1 1/4 cups apple cider
4 cups chicken stock
1/4 cup chopped parsley (optional)

METHOD:
1. In a large Dutch oven, heat oil over medium high. Season pork with kosher salt and brown in batches. Set aside.

2. Lower heat to medium and add onions and celery, cook for 5 minutes. Add parsnips and bay leaves and cook for another 5 minutes or until everything is golden brown. Add flour while stirring and cook for another minute longer.

3. Add apple cider and scrape up any remaining fond at the bottom of the pot. Return the browned pork and any accumulated juices. Add chicken stock, ensure there is enough liquid to cover all the pork and vegetables.

4. Cover the pot and simmer very gently for 1.5 hours or until the pork is tender. Check and stir every 20 minutes to make sure there is enough liquid and nothing is sticking to the bottom of the pot.

5. When ready to serve, garnish with parsley (optional). Serve with mashed potatoes and greens.

everybody screams for ice cream

Vanilla Bean Ice Cream
recipe adapted from The New York Times
makes about 1 quart

INGREDIENTS:
3 cups heavy or whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife (or substitute with 1 tsp pure vanilla extract)
1/2 cup sugar
1/2 tsp salt

METHOD:
1. Combine cream, milk and vanilla bean (pod and seeds) in a saucepan or a microwave-safe container. Bring the mixture to a simmer.

2. Turn off heat and add sugar, salt and mix well. Let the mixture cool and then pour into a container and chill in the refrigerator for 4 hours or overnight.

3. When you're ready to churn the ice cream, pour the mixture into a blender and blend on high for a minute.

4. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.

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Green Tea Ice Cream
makes about 1 quart

INGREDIENTS:
3 cups heavy or whipping cream
1 cup whole milk
1/2 cup matcha powder
1/2 cup sugar
1/2 tsp salt
1 tsp pure vanilla extract

METHOD:
1. Combine cream and milk in a saucepan or a microwave-safe container and bring to a simmer.

2. Turn off heat, add sugar, salt, vanilla extract and mix well. Let the mixture cool and then pour into a container and chill in the refrigerator for 4 hours or overnight.

3. When you're ready to churn the ice cream, pour the mixture into a blender and blend on high for a minute.

4. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.

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Coconut Ice Cream
recipe adapted from The Hungry Mouse
makes about 1 quart

INGREDIENTS:
2 (13-oz.) cans of unsweetened coconut milk
1/2 cup sugar
2 tsp vanilla extract

METHOD:
1. Chill the coconut milk overnight.

2. Pour the coconut milk, sugar and vanilla extract into a blender and blend on high until the mixture is fully combined and bubbly.

3. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.

chicken soup for the soul

Coconut Ginger Chicken Soup

serves 10-12

Ingredients:

1 large chicken

1 copra coconut

3 inch piece of fresh ginger, sliced

kosher salt

Method:

1. Ask your butcher to remove the skin from your chicken, separate the breasts from the bone and cut the chicken in half lengthwise. Season all generously with salt.

2. Scrub and rinse your copra coconut. Cut the coconut into 1/2 inch thick slices.

3. Fill your stock pot 3/4 full with filtered water and bring to a boil.

4. Add chicken and bring to a boil for 3-5 minutes. Skim off any scum or fat.

5. Add coconut and ginger. Continue skimming if necessary, but careful not to remove any coconut oil. Lower heat and simmer for 15 minutes longer before removing the chicken breasts. Save for another use.

6. Continue to simmer for 3-4 hours. Adjust seasoning if necessary. Scoop up some chicken meat and coconut and place in serving bowls (optional). Ladle soup on top and serve hot.

hunter's stew

Hunter's Stew (also known as Bigos)

recipe adapted from Mark's Daily Apple

serves 8-10

INGREDIENTS:

1/2 cup dried porcini mushrooms

1/2 lbs bacon (about 8-10 strips)

1.5 lbs stewing meat (eg. pork and beef shank), cut into 1 inch pieces

2 onions, chopped

1/2 head garlic, chopped

2 cups red wine

1/2 head of cabbage, thinly sliced

1 smoked kielbasa (12 oz or 680g), cut into 1/2 inch pieces

1 quart raw sauerkraut (made without vinegar), drained

4 prunes or any other dried fruit, sliced

2 bay leaves

1/8 cup tomato paste (optional)

salt and pepper

METHOD:

1. Cover mushrooms with hot water to rehydrate. When soft, strain the liquid to remove any grit. Set the strained liquid aside.

2. Heat a wide pot or Dutch oven over low heat, add bacon and cook until crispy. Remove bacon and set aside.

3. Season your cuts of meat. Brown meat in small batches in the bacon fat. Transfer each batch to a clean plate when done.

4. Add onions to your pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute longer.

5. Turn heat to medium and add wine. Scrape up the fond, making sure nothing is stuck on the bottom of the pot.

6. Add fresh cabbage, browned meat and juices, mushrooms and strained liquid, kielbasa, raw sauerkraut, prunes, bay leaves and tomato paste if using. You can also crumble the bacon and add it as well (optional). Stir and combine well.

7. Cover your pot, lower heat and simmer for 4-5 hours. Give the stew a stir every 20-30 minutes. You can also do this in a slow cooker or thermal pot overnight.

8. Serve the stew topped with raw sauerkraut. Stew can be stored in covered casserole dish in the fridge. Flavours will continue to develop and improve over the next 2-3 days. Just reheat the stew and serve hot.

a new take on pesto

Kale Pesto

recipe adapted from Gillian's Kitchen

makes 1 cup

INGREDIENTS:

1 bunch kale (curly or lacinato)

1/2 cup (80g) pine nuts,

1/2 head of garlic, peeled and crushed

juice of 1 lemon

1 cup of extra virgin olive oil

1/2 cup of freshly grated parmesan reggiano

METHOD:

1. Wash and remove hard stems from kale.

2. Lightly toast pine nuts and crushed garlic cloves.

3. Add kale, pine nuts and garlic to a food processor and pulse until roughly combined.

4. Stream in lemon juice and olive oil while pulsing.

5. Blitz until you have a smooth paste. Add more olive oil for desired consistency and then add parmesan and pulse a few more times until incorporated.

6. Serve with your favourite pasta, vegetable, meat or fish. Store in an airtight container in the fridge up to 1 week.

dim sum cake 馬拉糕

A dim sum staple and classic, this is essentially a moist and springy brown sugar sponge cake. It's a childhood favourite of many growing up in a Cantonese household.

馬拉糕 (ma lai gao)

makes one 7" cake

INGREDIENTS:

1 cup cake flour

1 tsp sourdough culture yeast or instant yeast

pinch of salt

3 eggs

1/2 cup Chinese dark brown sugar

1/4 cup sugar

1/3 cup evaporated milk

1/3 cup coconut oil

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp vanilla extract

METHOD:

1. In a small bowl, sift flour and then add yeast and salt. Set aside.

2. In a large mixing bowl, add eggs, sugars, evaporated milk, and beat with a hand mixer until well combined, about 2-3 minutes.

3. Sift flour mixture into large mixing bowl and mix well with spatula. Scrape down the sides of the bowl, making sure all dry ingredients are combined. Cover with a clean damp tea towel and let rest (proof) for 2 hours.

4. Line a 7" bamboo steamer with parchment paper. Set aside.

5. Prepare your wok with a rack for steaming. Add water, cover with lid and bring to a simmer.

6. In a liquid glass measure, add coconut oil. If oil is solid, microwave on High for 30 seconds to liquefy. Set aside. 

7. After resting, remove 4 tbsp of batter and add to the glass measure with melted coconut oil. Sift in baking powder and baking soda. Add vanilla and mix until well combined. Fold this coconut oil mixture back into the large bowl and then pour the combined batter into your prepared bamboo steamer.

8. Turn heat to high and bring water to a rolling boiling. Place bamboo steamer in wok, cover with lid and turn down to medium. Steam for 30 minutes.

9. Remove bamboo steamer and let cool for 2-5 minutes. Gently lift the parchment paper and transfer cake to a cutting board. Cut into squares and serve immediately. Cake will stay moist into a sealed container for 2-3 days.

coconut fish stew

Coconut Fish Stew

recipe adapted from RecipeTin Eats

serves 4-6

INGREDIENTS:

2 lbs firm skinless white fish fillets (such as cod), cut into 2 inch pieces

2 tbsp lime juice

kosher salt and pepper

1 tbsp coconut oil

1 tbsp olive oil

1 onion, chopped

4-6 of garlic cloves, minced

1 red bell pepper, sliced

2 tsp sugar

1 tbsp cumin

1 tbsp paprika

1/2 tsp cayenne

1 14oz can of crushed tomatoes

1 14oz can of coconut milk

1 cup chicken broth

salt and pepper

lime juice

cilantro chopped

METHOD:

1. In a medium bowl, combine fish with lime juice and season with salt and pepper. Set aside and let marinate for 20 minutes.

2. In a wide skillet, heat coconut oil and brown fish. Remove and set aside.

3. Wipe skillet with paper towel to remove any leftover fish bits. Add olive oil, onion and cook for 5-10 minutes until soft and slightly brown. Add garlic and spices and cook while stirring until fragrant, about 2 minutes. Add peppers and combine well.

4. Add tomatoes, coconut milk and broth. Bring to a boil and then lower heat and simmer for 20-30 minutes. Add fish and simmer for another 15 minutes or until the sauce is thickened to your desired consistency. Adjust seasoning as desired with additional lime juice (optional). 

6. Top with cilantro and serve with your favourite type of rice.

green tea cupcakes

Green Tea Cupcakes

recipe adapted from Gillian's Kitchen
makes 24 cupcakes or one 6 inch round layer cake and 12 cupcakes

INGREDIENTS:

2 1/2 cups cake flour

1 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

3 tbsp matcha powder

1 tbsp vanilla

1/4 cup water

1 cup buttermilk

1 tsp baking soda

1 tbsp distilled white vinegar

Whipped Cream Frosting

METHOD:

1. Preheat oven to 325F (163 C). Grease and line muffin tins.

2. In a small bowl, sift or whisk together flour and salt. Set aside.

3. In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs one by one and beat until well combined.

4. In a small bowl, combine matcha powder, vanilla and enough water to make a thick paste. Add to the batter and mix well until combined.

5. Mix in dry ingredients in three parts, alternating with buttermilk. Beat on high until smooth. Combine baking soda and vinegar in a separate dish and then mix in.

6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 10-12 minutes (20-25 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).

7. Make the frosting and decorate as desired.

scallops prawns fish

Let's do large US scallops, Spanish red prawns and mackerel.

Spanish red prawns steamed with garlic celery parsley and white wine.

And also served sashimi style with caviar on top of pasta and sauce made from the shells.

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Grilled Mackerel

serves 3-4

INGREDIENTS:

2 tbsp soy sauce

1 tsp sesame oil

1 tsp oyster sauce

juice of 1 lemon

grated fresh ginger

4 pieces of mackerel

METHOD:

1. Combine all the ingredients and marinate the mackerel for 10 minutes.

2. Grill for 5 minutes or until fish flakes for doneness.

3. Top with some chopped green onion or cilantro. Serve with your favourite Asian greens and rice.

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Prawn Bisque

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1/2 stick of butter (1/4 cup or 56g)

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1/2 head of garlic, chopped

1/4 Italian parsley, chopped

6-8 cups prawn stock

6-8 prawns, peeled and deveined

1 cup panko bread crumbs

salt and pepper

dash of cream, chives or green onion for garnish

METHOD:

1. Make the prawn stock. Place all shells in a large stock pot and cover with water. Simmer for 1-2 hours. Discard shells and strain before using.

2. Heat olive oil and butter in a large pot over medium. Add carrots, onions and celery. Cook for 5-10 minutes until golden brown. Add garlic and parsley. Cook for another 1-2 minutes.

3. Add prawn stock and bring to a boil. Flash cook the prawns just until they're slightly pink, but not fully cooked through, about 10 seconds. Cut prawns into small pieces and set aside.

4. Lower heat and simmer soup for an hour.

5. Use a hand blender and puree the soup until smooth. Add bread crumbs to thicken and puree again to desired consistency. Adjust seasoning as desired.

6. Divide cut prawns evenly into serving bowls. Ladle the boiling soup over prawns. Garnish with cream and herbs if using. Serve immediately with a baguette or other crusty bread.

A pan of brownies

Fudgy Nutty Brownies
recipe adapted from Olivia the Pig
makes one 9 inch square pan of brownies

INGREDIENTS:
1/2 cup sugar
8 oz (226g) unsweetened baking chocolate, 100% cacao
2 sticks (1 cup or 226g) unsalted butter, cut into 1 inch pieces
4 eggs
2 tsp vanilla
1 cup flour
3/4 cups chopped hazelnuts or nuts of your choice (optional)

Optional Topping:
1/2 cup melted chocolate or Nutella
1/4 cup chopped hazelnuts or nuts of your choice

METHOD:
1. Preheat your oven to 350F (177C). Grease a 9 inch square baking pan.

2. Add sugar to a large mixing bowl. Set aside.

3. In a medium heat proof bowl, melt chocolate and butter in a microwave or over a bain marie.

4. Pour chocolate mixture over sugar and mix until sugar has completely dissolved. Whisk in eggs and vanilla. Fold in flour in two parts. Mix in 3/4 cup of nuts if using.

5. Pour batter into prepared pan. Bake for 25-30 minutes until just set. Run a knife along the edge of the pan and set over a wire rack to cool.

6. If adding the topping, drizzle melted chocolate or spread a thin layer of Nutella over brownie and sprinkle with remaining 1/4 cup of hazelnuts. Cool brownie for an hour at room temp before placing in the fridge.

7. Chill brownie for another hour before cutting into squares. Serve cool or at room temperature. Brownies can be stored in an airtight container in the fridge for 3-5 days.

bread full of gluten

Quinoa Bread

makes 1 lbs loaf

INGREDIENTS:

3/4 cup water

3/4 cup quinoa flour

1 tsp gluten

1 cup white bread flour (or alternate with 1/2 cup wholemeal bread flour and 1/2 cup white bread flour)

1 1/2 tbsp sugar

1 tsp sea salt

1 tbsp milk powder

1 tsp active dry yeast

1 tsp butter

METHOD:

1. Add all ingredients in the above order into your bread machine.

2. Turn on the regular bread setting according to your machine's instructions

bananas and toffee

Banoffee Pie

makes one 9 inch pie

INGREDIENTS

For the toffee filling:

1 14oz (397g) can of condensed milk

For the crust:

2 cups ground digestives/ginger snaps/graham crackers (1 1/2 packages)
1/2 stick (1/4 cup or 56g) unsalted butter, melted

For the topping:

4-6 bananas

4 cups whipping cream
grated dark chocolate curls or cocoa powder (optional)

METHOD:

1. Make the toffee filling by placing the can of unopened condensed milk in a small pot. Fill the pot with enough water to reach 1/4 way up the side of the can. Bring the pot of water to a boil and then lower to a simmer for 45-60 mins. Once done, carefully remove the hot can from the pot and let cool. Set aside.

2. Meanwhile make the crust. Preheat your oven to 350F (177C). Grease a 9 inch pie plate.

3. In a small bowl, add ground biscuits and melted butter. Mix well with a fork and dump mixture into pie plate. Use the bottom of a glass to gently press the crust evenly. Apply light pressure or else your crust will be tough and crunchy.

3. Bake for 8-10 minutes until the edges brown. Transfer to a cooling rack.

4. Carefully open the cooled can of condensed milk. The condensed milk should be thickened and the colour of toffee. Spread the toffee filling gently onto the cooled crust. Chill for 1 hour (up to 8 hours) before adding the topping.

5. Make the topping by first slicing bananas on a bias into 1/2 inch pieces. Layer banana slices over the chilled pie filling.

6. In a large bowl, beat whipping cream on high speed until soft peaks form. Spread whipped cream over bananas. Top with grated chocolate or dust with cocoa (optional).

tray baked

Prosciutto Wrapped Chicken

serves 4-6

INGREDIENTS:

4 boneless chicken breasts

6-8 slices of prosciutto (can substitute with pancetta or bacon)

1/2 head of garlic, smashed and sliced

3-4 sprigs of thyme (optional)

1 tbsp olive oil

coarse salt and pepper

METHOD:

1. Preheat oven to 350F (177C).

2. Season chicken breasts and wrap each one with prosciutto. Place in a square casserole dish or baking pan.

3.  Cover with garlic, thyme and olive oil.

4. Cover with aluminum foil and bake for 25-30 minutes. Rest for 10 minutes before slicing on a bias. Serve with pasta peas and a side green salad.

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Garlic Rosemary Lamb Rack

serves 4-6

INGREDIENTS:

1 rack of lamb

1 head of garlic, smashed and finely chopped

2-3 sprigs of rosemary, finely chopped

1 tbsp olive oil

2 tsp coarse salt

1/2 tsp coarse pepper

METHOD:

1. Preheat oven to 350F (177C).

2. In a small bowl, combine garlic, rosemary, olive oil, salt and pepper. Mix well and set aside.

3. Trim and season lamb rack. Place on a baking tray.

4. Spread garlic rosemary mixture on top of lamb.

5. Bake uncovered for 35-40 minutes. Rest for 10 minutes before carving. Serve lamb with mint jelly or cranberry relish, rustic mashed potatoes and some crisp greens.

ginza

A quick weekend trip to Tokyo and we stumbled upon this little izakaya next to our hotel in Ginza. The chef fires up our meat.

And then continues to charcoal grill the rest of our dinner - chicken, beef, inards and mushrooms.

The most embellished bowl of miso soup we've ever seen.

Across the street at the Mitsukoshi food hall are these perfect red and white strawberries.

And farm fresh greens, sprouts and radishes.

 That we hand carried back to HK to prepare.

Japanese Radish Salad

makes about 1 cup as a side dish or as a topping for salad greens

INGREDIENTS:

1 cup chopped Japanese radishes

1 tbsp grapeseed oil

1/2 tsp sesame seed oil

1/4 cup rice wine vinegar

1 tsp sugar

1 tsp coarse salt

1 tsp chopped mint leaves (optional)

METHOD:

1. Place chopped radishes in a glass or other non-reactive bowl.

2. Combine remaining ingredients and mix well.

3. Pour over radishes and gently fold in.

4. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

salad dressings from scratch

Garlicky Dressing
makes 1 1/ 2 cups

INGREDIENTS:
1 lemon, zested and juiced
2 garlic cloves, minced
4 anchovies, minced
1/2 cup olive oil
1 tsp Dijon mustard
1/2 tsp Kosher salt
1/2 tsp ground black pepper

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Tahini Dressing

makes 1 cup

INGREDIENTS:

juice from 1 lemon

1/4 cup tahini

1/4 cup extra virgin olive oil

1 garlic clove

1 tbsp soy sauce
1/4 - 1/2 water (more if the consistency is too thick)

salt and pepper

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Buttermilk Caesar Dressing
makes 1/2 cup

INGREDIENTS:

1/2 cup buttermilk
Juice of 1/2 lemon
1 garlic clove, minced
2 anchovies, minced
1/8 cup mayonnaise
1/8 cup grated parmesan cheese
salt and pepper

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Soya Sauce Vinaigrette
makes 3/4 cup

INGREDIENTS:

1/4 cup extra virgin olive oil
1/2 cup unseasoned rice wine vinegar
1 tbsp soya sauce
1 tsp sesame oil
1 tsp sugar
salt and pepper

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Orange Balsamic Dressing
makes 1 cup

INGREDIENTS:

1/2 cup orange juice
1/4 olive oil
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 tbsp soy sauce
1 garlic clove
1/4 tsp dried thyme
1/4 tsp dried rosemary
salt and pepper

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Cilantro Jalapeno Dressing

makes 1 cup

INGREDIENTS:

1/4 cup cilantro stems

1 jalapeño, deseeded

1 garlic clove

1/4 cup grape seed oil

1/2 cup rice wine vinegar

salt

METHOD:

1. Add all ingredients to a food processor or blender and pulse until smooth. Or you can finely chop and whisk everything together.

2. Toss with your favourite greens and serve immediately. Leftover dressing can be stored in an airtight container in the refrigerator up to 1 week.

pourable chocolate

Chocolate ganache is an easy and elegant way to top your desserts. The Kitchn gives an excellent cooking tutorial on this.

Chocolate Glazed Cheesecake

makes one 9 inch cake

INGREDIENTS:

Homemade Cheesecake

15oz bittersweet chocolate

3/4 cup heavy cream, room temperature

Store bought truffles and macarons

METHOD:

1. Follow the recipe and make a cheesecake.

2. In a glass bowl over a bain marie, melt the chocolate. Gradually add the cream and stir until the chocolate is a pourable consistency. The chocolate glaze should have an even shiny sheen to it.

3. Pour the glaze into a liquid measuring cup and let cool at room temperature for 15-20 minutes.

4. Remove cheesecake from the fridge. Give the glaze a stir and slowly pour it over the centre of the cake, allowing it to drip down the sides.

5. Decorate as desired while the chocolate glaze is still malleable.

6. Chill until ready to serve.