A non-sweet muffin recipe, one of those recipes which is very typically New Zealand that I’ve been meaning to reinvent. Last trial on savory muffin was quite a while ago where I tried baking bacon and wild spring onions – freshly picked from the grassland of Inner Mongolia.
Once the baking starts, there’s nothing stopping it. What was I thinking? giving up baking for soooo long, relying on mediocre food from restaurant delivery and fast food…..
Something I baked for fun, because my baby, Bri, who has just learned to chew on her finger food, loves breadsticks. Instead of having her teething toys or dummy, she prefers to gum on this breadsticks.
Instead of using plain cut up bananas, I caramelize them first in a pan with a bit of butter. Their flavour come out perfectly .With dollops of chocolate melts here and there this baby will have great combination of slightly crunchy toppings with delicate coconut flavors, sweet gooey caramelized banana dotted with melted chocolate Whoooo!!! I’m in heaven….
One particular thing that I never get tired of baking is brownie. Last month when I was in Jakarta I was the official food taster for mom’s brownie experiment
After a few times struggling to bake donuts using the new donut pan my mom bought me from Sydney, I gave up, at least for now. I decide to bake something else that is fail-proof. Not so long ago, I bought myself a dessert book by Daniel Tay, founder of Bakerzin. His recipes, although some can be quite a hassle to make, are a guaranteed success.
I love cooking. Baking is still a pretty new thing for me. Apparently there’s a big difference between baking – and cooking. In baking, there’s less room to improvise where in cooking I can improvise to my heart’s content. I used to watch and help mom baked when I was a kid – she’s quite an expert and does it as her side business, none of her baking skills seem to stick with me
It’s amazing how one’s palate can change completely during pregnancy. I used to be more of a savoury person, but now I drool over things that’s super sweet, gooey, sticky caramelly with sprinkles of chopped nuts
As a true coffee junkie, I am constantly on a search for recipes of breads/cakes and other savouries to go with it. Although, in my opinion, the best match for morning coffee is cheese bread. This is such a wonderful loaf to bake………
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My gear is a DSLR Nikon D700 paired with several lenses 50mm f/1.4 and 60mm f/2.8 as my prime lens for food photography. When out & about I take my my 24-70mm which is also the latest addition to the family. What can I say, it's an addictive hobby :D
