When I first saw this recipe in Chef Gregoire Michaud’s Never Skip Dessert last year, I had eagerly bookmarked it. I remember thinking to myself, this is like a creme brulee in a banana – as opposed to the banana in creme brulee which I had made before… The clever quirkiness of this dish appeals […]
Pin It I say, I am becoming quite good at this! This is my third Lapis and all three times, they have turned out deliciously successful. The first two cakes were baked during Chinese New Year. The strangest compliment I’ve received was when a friend told me that my Lapis was really good because her […]
Pin It This one is for the serious aromatic lovers – garlic, leek and parsley- this recipe has it all in generous portions. I am thankful that I am not allergic to to any of the aromatic vegetables. I have a colleague in Italy who is allergic to garlic and I don’t know how he […]
Pin It When I was growing up, cakes did not look anything like what we see today – we almost never saw anything with fresh cream and one can totally forget about intricate entremets. What we had then were rustic, simple and predictable. I recall that we would always look forward to marriage celebrations among […]
Pin It If the Genoise Spongeis Lesson 1 in a Culinary Baking Course, then Pate A Choux is possibly either a pre-cursor of Lesson 1 or a more achievable Lesson 1 itself…. Like the genoise sponge, it is plain and non fancy but it serves as the foundation of so many classic and new creations […]
The swiss roll, I believe, is one cake that will never cease to intimidate me. At one point, I used to bake this everyday, just so that I could get enough practice to get it right. There are 3 components to the process of baking a Swiss Roll- getting the sponge base to behave; preparing […]
This is my second attempt to deplete the egg whites left over from my Lapis cake. Baking 6 Pistachio Dacquoise cookies did not quite help to make a dent in my bowl of egg whites and I desperately want to move away from sweets and butter for a short while.This is a very handy recipe for seafood preparation […]
If you are, like me, still staring at that container load of egg whites in the fridge, left over from all the Pineapple Tarts and Kueh Lapis CNY baking frenzy, then this is one recipe you will appreciate. Less temperamental and with a simpler process than the macarons, these little cookies are every bit as French as their priMA […]
Left with half a quart of Buttermilk from the last buttermilk pound cake, I had to quickly identify another recipe to deplete the not so cheap diary ingredient before it turns rancid. Also with the extended Christmas to Chinese New Year holiday mood over, it is time for me to dive into my full time […]
Thanks to the water roux technique, I am now feeling quite comfortable baking bread. For some reason, I find that the sense of accomplishment in churning out a soft, well formed bread is immensely greater than for example, turning out a batch of macarons. I have never quite feared the macarons but for the longest time, […]
Welcome to @Køkken- my food blog dedicated to the documentation of the many culinary experiments in my kitchen. I strive to add a little pizazz to easy everyday cooking, firmly believing that memorable food can be easily achieved at home.
So join me in my humble kitchen. Come cook and bake with me.