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Lemon Sponge Pudding
A light, fluffy sponge with a decadent lemon sauce hiding on the bottom, hence its other name, lemon surprise pudding. A vintage winter classic from my mom and her mom.
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Parsnip and Carrot Soup
Why throw out good food when you can make soup? Parsnips and carrots simmered with a touch of chili and cream, finished with olive oil and black pepper.
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no-knead bread
I really like this recipe as it’s not a traditional way bread is made. I started it just after breakfast and we enjoyed it by dinner time.
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steamed chicken dumplings
Steamed dumplings are silky and tender. The filling can be whatever you fancy (beef, pork, fish, veggies). Bypass the steaming and use the dumplings in a soup.
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Thai Omelette with Minced Chicken
A taste of Bangkok, made with leftover chicken wonton filling. The eggs swim in hot oil and splutter as they cook, puffing up crisp and golden.
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zucchini frittata
A frittata can be enjoyed for brunch or dinner, and as finger food when entertaining.
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Pineapple Upside-Down Cake
A vintage cake that has been around since the 1800s. Fresh pineapple caramelized with butter, brown sugar and cinnamon under a tender yogurt cake.
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fried brie with honey
At times I am a lazy cook and if there’s a shortcut, I’ll happily take it. This appetizer is a cinch to make and takes little time to whip up.
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Thumbprint Cookies
Vintage shortbread-style cookies with lemon zest, rolled in coconut and finished with a spoonful of jam in the centre.
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Lemon Crinkle Cookies
Lemon cookies rolled in sugar before baking, with a slight crunch on the outside and super moist inside, like a brownie.
