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Jump To Recipe Jump To Video If you're into bold, spicy flavors, yu xiang qie zi (鱼香茄子) is a dish that hits all the right notes. Despite the name translating to “fish-fragrant eggplant,” there’s no seafood involved. The “fish fragrance” refers to the style of seasoning that originated from how Sichuan families used to prepare fish—think garlic, ginger, chilies, vinegar, soy sauce, and just the right hint of sweetness. Over time, that flavor profile made its way into all sorts of dishes, with eggplant becoming the most iconic. Traditionally, the eggplant is deep-fried until creamy on the inside and slightly crisp on the outside, then tossed in that signature yu xiang sauce. I took it a step further by adding ground beef—because why not? The richness of the beef brings depth to the dish, and when it’s stir-fried with doubanjiang (chili bean paste) and my homemade pao jiao (fermented chilies), the result is absolutely packed with flavor. I also used the Chinese velveting method to marinate and cook the eggplant, which keeps it tender without getting greasy. If you haven’t tried velveting before, it’s a simple technique that really makes a difference. What I love most about this dish is how versatile it is. It’s great for clearing out leftover chili paste or fermented goodies sitting in the fridge. You can also swap the meat for tofu or mushrooms to make it vegetarian. It’s saucy, spicy, tangy, and comforting—all the things you’d want from a home-cooked Sichuan meal. I genuinely hope you give this one a try and enjoy it as much as I do, especially if you’re already fermenting your own pao jiao at home. Ingredients: (Serve 4) Eggplants: Eggplants, About 500g Sea Salt, 1 TBSP Water, 1.5L Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Sauce: Soy Sauce, 2 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Granulated Sugar, 1 TBSP Beef Stock, 1 Cup Sesame Oil, 1 TSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Pao Jiao Homemade , A Handful To Your Preference Gound Beef, 200g Sea Salt, Pinch Black Pepper, Pinch DouBanJiang, 1 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Scallions White Parts Finely Chopped, A Handful Slurry, 1 TBSP Cornstarch + 1 TBSP Water Black Vinegar, 2 TBSP Toasted Sesame Oil, 1 TBSP Scallions Green Parts Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Equipment: Wok / Dutch Oven / Skillet / Pan Directions: Please visit my " Paojiao " page for the recipe. Prepare the eggplants. Cut eggplants into 3–4" lengths, then quarter them into wedges. Soak in salted water for 10–15 mins (use a plate to keep them submerged). Drain and pat dry with kitchen paper. Fry the eggplants. Heat 3 inches of oil in a wok over medium-high. When bubbles form around a chopstick, fry eggplants for ~3 mins until lightly golden. Remove and drain on a wire rack or kitchen paper. Make the Sauce. In a bowl, mix soy sauce, wine, sugar, beef stock, and sesame oil. Set aside. Stir Fry. Pour out the oil, leaving just 2 TBSP in the wok. Add pao jiao and sauté until fragrant. Add beef, season with salt and pepper, and cook until lightly browned. Stir in DouBanJiang, then garlic, ginger, and white scallions. Sauté until aromatic. Pour in the sauce and return the eggplants. Toss to coat. Add slurry and simmer until thickened. Adjust seasoning if needed. Turn off the heat, mix in black vinegar and toasted sesame oil. Serve. Plate and garnish with green scallions and coriander. Serve immediately over some rice. Perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video There's a whisper of the past in every bowl of my Cantonese Swiss Chicken Noodles, a dish that brings the essence of Guangdong province to your table with a personal twist. While the name 'Swiss' might seem out of place, there's no European influence here; the 'Swiss' moniker is a nod to a local Hong Kong mispronunciation of 'sweet'. Originating from the busy streets of Canton, where the fragrant aroma of braising meats fills the air, this dish has become a staple in the region's cuisine. It’s a perfect example of the Cantonese dedication to flavor and harmony in cooking, where the slow braising of chicken wings in a rich, sweet soy-based sauce creates a tender, fall-off-the-bone delicacy. Adding Worcestershire sauce to the traditional mix is my secret to giving the dish a tangy depth, enhancing the layers of umami. The complexity of this sauce marries beautifully with the chicken, especially after being infused overnight, absorbing the symphony of flavors that only time can provide. There was once a humble hawker stall that served this very dish, so exquisite in its flavors that it catapulted the stall to Michelin Star fame. It's a testament to how mastery in simple, traditional dishes can achieve culinary excellence. Yet, over time, as the stall grew in popularity, there was a noticeable shift; the once-celebrated consistency and depth began to wane. It serves as a poignant reminder of how the soul of cooking lies not just in the recipe but in the meticulous care with which it's prepared every single time. Serving this dish is always a moment of pride, as it encapsulates my philosophy that the best flavors come from patience and care. The glistening noodles, coated in the glossy sauce, topped with succulent chicken wings, and sprinkled with fresh scallions, make each bite a celebration of tradition and craft. This Cantonese Swiss Chicken Noodles isn’t just a meal; it’s a culinary journey that respects the history of Cantonese cooking while embracing my own creative expression. It’s a dish that brings people together, sharing in the rich tapestry of flavors that define this classic cuisine. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Chicken Stock: Chicken Carcasses, 2 Milk Powder, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Wedged, 1 Carrot Obliqued, 1 Ginger Coarsely Sliced, 2" Garlic Crushed, 3 Cloves Leek, 1 Bay Leaves, 4 Cinnamon Stick, 1 Star Anise, 2 Black Cardamom, 1 Chicken Wings: Chicken Flats / Drumlets, 500g Slab Sugar / Date Sugar, 100g Light Soy Sauce, 3/8 Cup Dark Soy Sauce, 3/8 Cup Black Bean Soy Sauce Paste, 3/8 Cup Worcestershire Sauce, 1 TBSP Chili Flakes, 1 TBSP Adjust To Preference ShaoXing / Hua Tiao Wine, 1/4 Cup Handmade Noodles Homemade , 1 Recipe Or Any Dried Noodles, 2 Servings Scallions Coarsely Chopped, For Garnishing Equipment: Oven Heavy Pot Sauce Pot Non-Stick Skillet / Pan Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Prepare the chicken stock. Preheat oven to 200°C (400°F). Place chicken carcasses in a baking dish. Sprinkle with milk powder, salt, white pepper, and mushroom powder. Toss to coat evenly and roast for 40 minutes, flipping halfway through. In a heavy pot over medium heat, add oil. Sauté onion, carrot, garlic, and ginger until aromatic. Add leek and cook until softened. Transfer roasted bones into the pot. Deglaze the baking dish with hot water and add the liquid to the pot. Add 1.5L water. Bring to a low simmer. Cover and cook for 1 hour. Strain and discard the solids (or consume, if desired). Return stock to the pot. Add bay leaves, cinnamon, star anise, and black cardamom. Simmer for another 20–30 minutes. Strain and reserve 375g of stock for the next step. Store extra stock in the fridge or freezer. Prepare the chicken. Blanch chicken wings in simmering water for 2 minutes. Shock in ice water for 5 minutes. Drain and set aside. In a sauce pot, combine 375g stock, slab sugar, light soy, dark soy, black bean soy paste, chili flakes, and Shaoxing wine. Bring to a simmer and stir until sugar dissolves. Remove from heat. Add chicken wings. Cover with a cartouche and lid. Chill overnight in the fridge. Cook and serve. Cook noodles until al dente. Divide into serving bowls. In a non-stick skillet, sear the marinated wings until lightly browned on both sides. Let the sauce clinging to the wings reduce and become syrupy. Toss the noodles with the syrup from the skillet. Top with wings and garnish with scallions. Serve immediately. Noodleslicious and chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Embark on a culinary expedition to the heart of Northern Thailand with my rendition of Khao Soi, a dish deeply rooted in the history and flavors of Chiang Mai. Khao Soi's story is one of cultural confluence, where ancient spice routes and the culinary traditions of neighboring Burma and local Thai communities intertwine. This noodle soup, a beacon of Northern Thai cuisine, encapsulates the essence of its diverse influences, harmonizing them into a dish celebrated for its depth of flavor and comforting warmth. In crafting my version of this beloved dish, I pay homage to the traditional methods that have been its cornerstone for generations. The heart of the recipe lies in the painstakingly hand-pounded spice paste, a labor of love that sets the foundation for its distinctive taste. Eschewing the food processor for a mortar and pestle, I embrace the old ways, believing that the act of pounding the spices not only melds the flavors more intimately but also connects us to the dish's rich heritage. This method, though more time-consuming, imbues the dish with a soul and authenticity that modern shortcuts simply cannot replicate. I invite you to join me in this culinary celebration, to savor a bowl of Khao Soi that respects its roots while inviting personal discovery. It's more than just a recipe; it's a journey through the lanes of Northern Thailand, a nod to the traditional kitchens where this dish first simmered. By choosing to prepare the spices with a mortar and pestle, we honor the past and carry forward the essence of Khao Soi into our modern kitchens. Let this dish be a bridge between worlds, a delicious testament to the enduring power of tradition in bringing people together, one bowl at a time. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Chicken Wings: Chicken Flats / Drumlets, 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Milk Powder, 1 TBSP Gravy: Dried Chilies, 10g Black Cardamoms, 2 Coriander Seeds, 1 TBSP Ginger, 2" Red Onion Coarsely Wedged, 1 Sea Salt, Pinch Turmeric, 1/2 TSP Gula Melaka, 1 TBSP Coconut Oil, 2 TBSP Coconut Milk, 125g + 125g Soy Sauce, 2 TBSP Dried Vermicelli / Noodles, 75g + 75g Garnishes: Red Onion Finely Sliced, 1 Granulated Sugar, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Dried Vermicelli / Noodles, 50g + 50g Chili Flakes, 2 TBSP Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Scallions Coarsely Sliced, A Handful Equipment: Oven Heavy Pot Sauce Pot Spice Grinder Mortar & Pestle Cast Iron Skillet / Pan Directions: Prepare the wings. Preheat oven to 200°C (400°F). Place wings in a baking dish. Season with salt, white pepper, mushroom powder, and milk powder. Toss until well coated. Roast for 40 minutes, flipping halfway, until golden brown. Make the stock. Soak dried chilies in hot water. Set aside. Toast black cardamoms and coriander in a skillet until fragrant. Grind into powder. In the same skillet, toast ginger and onion until lightly charred. Drain the soaked chilies (reserving the liquid) and transfer to a mortar with the toasted ginger and onion. Pound into a coarse paste with salt, turmeric, spice blend, and gula melaka. Set aside. Deglaze the baking dish with hot water and pour into a pot with 750ml water and any vegetable scraps. Simmer for 8–10 mins, then steep covered for 5 mins. Strain and discard solids. Set stock aside. Cook the gravy. In a heavy pot over medium heat, heat some coconut oil. Add in the spice paste and rinse the mortar with a splash of stock, pouring it in. Stir in 125g coconut milk and cook until it forms a thick paste. Add the roasted wings and their juices. Stir to coat. Deglaze with a bit of stock, then add the remaining 125g coconut milk and more stock to cover. Simmer for 20–30 mins until the wings are tender. Stir occasionally. Season with salt, mushroom powder, gula melaka, and soy sauce. Prepare the vermicelli. Place vermicelli in individual serving bowls. Pour the hot gravy with wings over the noodles to soak. Make the garnishes. Soak sliced onion in hot water with sugar. Set aside. In a skillet, heat 2" of oil over medium-high heat. Fry 50g of vermicelli until puffed and crispy. Drain on paper towels. Pour 3 TBSP of the hot oil over chili flakes. Stir to form a chili paste. Assemble and serve. Once vermicelli is al dente, top each bowl with soaked onion, crispy vermicelli, and chili paste. Garnish with lime zest, lime juice, and scallions. Serve immediately. Umami bomb... Succulent... Perfect harmony of tangy, spicy and savory... Recipe Video:

Jump To Recipe Jump To Video In many households, ABC Soup holds a cherished spot on the dining table, a simple yet nourishing concoction that brings comfort and warmth with every spoonful. Originating from the kitchens of Malaysia and Singapore, this soup is a testament to the ingenious simplicity of traditional cooking, where each ingredient is chosen for its nutritional value and harmony of flavors. Traditionally made with a mix of meat and vegetables, the soup gets its name from the vitamins it's rich in: Vitamin A from carrots, B from potatoes, and C from tomatoes and corn. It’s a dish that embodies the essence of home cooking—easy to prepare, wholesome, and deeply satisfying. Reimagining this classic, my version of ABC Soup embraces a plant-based approach, steering away from boiled meats to highlight the vibrant flavors of the vegetables themselves. Inspired by memories of my mum's cooking, this soup is a bridge between past and present, a nod to tradition while aligning with contemporary dietary preferences. Roasting the vegetables before simmering them in a homemade stock infused with aromatic spices like cloves, fennel seeds, and Szechuan peppercorns elevates the soup to new heights, adding depth and complexity to its flavor profile. This soup is more than just a meal; it's a celebration of family traditions and the joy of cooking with heart. Serving this soup over vermicelli, as I prefer, transforms it into a hearty, comforting meal that encapsulates the nourishment of home. Each bowl is a reminder of the simple pleasures of dining, a dish that carries the legacy of its origins into the future. As we gather around the table to share this plant-based ABC Soup, we're not just feeding our bodies but nourishing our souls, connecting with generations past through the flavors of love and care distilled in every bite. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 4) Stock: Tomato Wedged, 1 Garlic Crushed, 5 Cloves Yellow Onion Wedged, 1 Scallions, 2 Cloves, 1 TBSP Fennel Seeds, 1 TBSP Szechuan Peppercorns, 1 TSP Star Anise, 1 Cinnamon Stick, 1 Sea Salt, Pinch White Peppercorns, Pinch ABC Soup: High Quality Olive Oil, 2 TBSP Yukon Gold Potatoes Wedged, 4 Carrots Obliqued, 2 Sea Salt, Pinch Black Pepper, Pinch Corn Coarsely Sliced, 2 Tomatoes Wedged, 2 Leek Coarsely Sliced, 1 Mushroom Powder, Pinch Toasted Sesame Oil, 1 TBSP Szechuan Pepper Oil, 1 TBSP Light Soy Sauce, 2 TBSP Dark Soy Sauce, 1 TBSP Scallions Coarsely Sliced, A Handful Dried Vermicelli / Noodles / Rice, For Serving Equipment: Oven Heavy Pot Directions: Prepare the stock. Preheat the oven to 200°C (400°F). Place tomato, garlic, onion, and any vegetable scraps onto a baking dish. Roast for 50–60 minutes, or until the vegetables are browned and soft. Transfer everything to a heavy pot. Deglaze the baking dish with some hot water, scraping up the bits, and pour into the pot. Add 2L of water along with the remaining stock ingredients (herbs/spices if using). Stir well and bring to a simmer. Simmer for 8–10 minutes, then cover and steep for another 5 minutes. Strain and discard all the solids. Set the clear stock aside. Make the ABC soup. In a heavy pot over medium heat, add a bit of olive oil. Sauté potatoes and carrots with salt and pepper for 2–3 minutes. Cover and let them cook until slightly tender. Deglaze with a splash of your prepared vegetable stock. Add in the rest of the stock and the corn. Simmer for 20–30 minutes or until the potatoes and corn are tender. Add tomatoes and leek. Stir to combine. Taste and adjust seasoning with more salt and pepper. Add sesame oil, Szechuan pepper oil, light soy sauce, and dark soy sauce. (To make Szechuan pepper oil: gently poach 2 TBSP of Szechuan peppercorns in ¼ cup of oil until aromatic. Strain and discard the solids.) Finish by garnishing with chopped scallions. To serve: Ladle the soup over cooked vermicelli, noodles, or rice. Best enjoyed hot. The only pulling exercise I would do... Nourishing... Recipe Video:

Jump To Recipe Jump To Video At the heart of Cantonese cuisine lies Mei Fun (or Mai Fun), a dish that exemplifies the culinary finesse of Hong Kong's chefs, marrying the art of stir-frying with the delicate balance of flavors for which the region is renowned. This versatile dish, traditionally featuring rice vermicelli as its base, invites a symphony of ingredients to partake in its flavorful dance. While chicken breast lends itself beautifully to the dish, offering a lean and tender option, sliced pork emerges as a classic alternative, rich in flavor and tradition. The inclusion of pork in Mei Fun pays homage to its roots, reflecting the dish's adaptability and the rich tapestry of culinary practices that have shaped Cantonese cooking. However, mindful of personal dietary preferences and the diverse palates of modern diners, this recipe embraces chicken, showcasing the dish's ability to evolve while still capturing the essence of its origin. This rendition of Mei Fun is more than a recipe; it's a tribute to enduring friendships and the memories that linger like the comforting aroma of a well-loved meal. Inspired by a friend whose adventurous spirit and zest for life continue to influence every stir and simmer, this dish stands as a reminder of the joy found in shared experiences and the stories that unfold around the dining table. Each ingredient, from the marinated chicken (or pork, for those who prefer) to the vibrant vegetables and the soft threads of vermicelli, contributes its unique note to the melody of flavors that defines Mei Fun. In preparing this dish, we engage in an act of creation that honors tradition, celebrates individuality, and fosters connections across cultures and cuisines. As you embark on the journey of preparing this Mei Fun, consider it an invitation to explore the rich heritage of Cantonese cuisine, while also making the recipe uniquely yours. Whether you choose chicken for its lightness or pork for its depth of flavor, the essence of Mei Fun lies in the harmony of its components and the love with which it is prepared. This dish, a bridge between past and present, invites us to gather, to cook, and to share, weaving new memories into the fabric of our lives as we pay homage to those who have inspired us along the way. Ingredients: (Serve 2) Vermicelli, 150g Chicken Breast Skinless Boneless, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Water, 60g Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Eggs Lightly Beaten, 2 Cornstarch, 2 TBSP Sesame Oil, 1 TBSP + More For Cooking Red Onion Finely Sliced, 1 Carrot Finely Diced, 1 Cabbage Finely Sliced, 1/4 Garlic Finely Minced, 3 Cloves Leek Finely Sliced, 1 Bean Sprouts, A Handful Reserved Bamboo Shoots, 1 TBSP ShaoXing / HuaTiao Wine, 1 TBSP Fish Sauce, 1 TBSP Oyster Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Scallions Coarsely Sliced, A Handful Equipment: Non Stick Skillet / Pan Large Skillet / Pan Directions: Prepare the ingredients. Soak vermicelli noodles in water. Set aside. Slice chicken breast thinly (about 1/8") across the grain and on a diagonal. Place chicken in a bowl and season with salt, pepper, mushroom powder, garlic powder, and water. Mix well and let sit for 15 minutes. Make the egg ribbons. Heat a bit of oil in a nonstick skillet over medium heat. Pour in beaten eggs and swirl to coat the pan. Once the edges set, gently roll the egg with a spatula. Transfer to a board and slice into strips. Set aside. Cook the chicken. Add cornstarch and 1 TBSP sesame oil to the marinated chicken. Mix until there are no white streaks. In a large skillet, heat 2 TBSP sesame oil over medium heat. Add the chicken and stir-fry until fully cooked. Remove from skillet and set aside. Stir-fry the vegetables. In the same skillet, add 1 TBSP sesame oil. Stir-fry onion, carrot, and cabbage with a bit of salt and pepper until the onion is soft. Add garlic and leek. Stir until fragrant. Combine everything. Add soaked vermicelli to the pan, followed by the cooked chicken. Toss in bean sprouts and bamboo shoots. Add soy sauce, oyster sauce, a splash of stock (or water), and a pinch of sugar. Stir well until everything is combined and heated through. Finish and serve. Taste and adjust seasoning with more salt or pepper if needed. Plate the noodles and top with the sliced omelette. Serve immediately. Chickenlicious... Succulent... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly special about sharing recipes among friends, isn't there? It’s like passing down little pieces of joy, wrapped in flavors and memories. That’s exactly how this Roasted Blueberry Olive Oil Cake came to be—a gem inspired by a suggestion from @beerswithdave , an Instagram buddy. Just outta the oven... His idea to swap oranges for lemons, Cointreau for limoncello, and to introduce roasted blueberries in place of strawberries, was nothing short of a stroke of genius. It turned a familiar favorite into something new and exciting, infusing it with a burst of flavors that complement each other perfectly. The tartness of the lemon and limoncello, paired with the sweet, juicy blueberries roasted in maple syrup and balsamic, creates a symphony of tastes that’s hard to forget. Roasted blueberries... Making this cake feels like a little adventure in the kitchen. There’s the anticipation as you mix the high-quality olive oil with fresh lemon zest and juice, blending these with the dry ingredients to form a batter that’s both rich and aromatic. Then there’s the act of roasting the blueberries, watching as they transform in the oven, their juices mingling with maple syrup, olive oil, and a hint of balsamic vinegar to form a glaze that’s both vibrant and deep. It’s these small acts, from whisking to roasting, that turn baking into an experience—a moment where you can lose yourself in the process and emerge with something beautiful. And then, the moment of truth: slicing into that loaf to reveal a cake that’s moist, flavorful, and inviting, each slice adorned with those luscious roasted blueberries. It’s more than just a dessert; it’s a conversation starter, a way to connect over shared tastes and experiences. Whether it’s a casual afternoon tea, a family gathering, or a moment of solitude with a cup of coffee, this cake is meant to be savored, shared, and enjoyed. Inspired by a friend and brought to life in your kitchen, it’s a reminder of the beauty of collaboration, the joy of baking, and the simple pleasures that sweeten our days. Ingredients: Inspired by @beerswithdave ( Make 4.5 inch X 8.5 inch loaf ) Cake: Unbleached All Purpose Flour, 125g Granulated Sugar, 175g Sea Salt, 3/4 TSP Baking Soda, 1/4 TSP Baking Powder, 1/4 TSP High Quality Olive Oil, 142g + More For Greasing Whole Milk, 152g Eggs, 2 Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 30g Limoncello, 27g Roasted Blueberries:    Frozen Blueberries, 250g Maple Syrup, 1 TBSP High Quality Olive Oil, 1/2 TBSP Sea Salt, Pinch Balsamic Vinegar, 1/2 TBSP Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Directions: Prepare the cake. Preheat your oven to 175°C (350°F). Lightly grease a loaf pan with olive oil and line it with parchment paper. In a large bowl, mix together flour, sugar, salt, baking soda, baking powder, and lemon zest. In another bowl, whisk olive oil, milk, eggs, lemon juice, and Limoncello. Add the dry ingredients to the wet in three parts, mixing with a hand or stand mixer until smooth. Pour the batter into the loaf pan and smooth out the top. Bake for 45 to 55 minutes, or until the top is golden and a skewer inserted comes out clean. Let the cake cool completely in the pan. Prepare the roasted blueberries. While the cake is baking, preheat the oven again to 175°C (350°F) if needed. Add blueberries to a baking dish. Toss them with maple syrup, olive oil, and a pinch of salt. Roast for about 30 minutes, until juicy. Right after roasting, drizzle balsamic vinegar over the berries and stir gently. Assemble. Once the cake has cooled, remove it from the pan and place it on a serving plate. Generously brush the cake with the blueberry juice. Spoon the roasted blueberries over the top. Slice and serve. Crispy on the outside, moist and dense on the inside... This tastes better than the previous strawberry version tho... Recipe Video:

Jump To Recipe Jump To Video Every dish has a tale, and the story of Pay de Queso takes us back to the heart of Mexican kitchens, where simplicity and flavor walk hand in hand. This beloved dessert, with its roots deeply embedded in Mexican culinary tradition, has always been about bringing people together. Originating as a humble yet delicious way to end a meal, Pay de Queso combines the creamy texture of cheese with a sweet, crumbly crust, creating a perfect balance that has captured hearts for generations. It's a testament to the beauty of Mexican cuisine, which excels in turning everyday ingredients into something extraordinary. This version is my little experiment that turned out to be a delightful surprise. The idea was to blend the creamy, tangy notes of queso fresco (or feta, if you’re in a pinch) with the unmistakable taste of Biscoff. Everything about this recipe screams 'easy.' Seriously, if you can toss ingredients into a blender and press a button, you’re pretty much there. It’s kind of liberating to make a cheesecake that doesn’t demand a water bath or worry about cracks on top. Just blend, pour, and bake. It’s almost like the dessert version of a one-pot meal. And let me tell you, the result is something else. It’s not just a cheesecake or a cheese pie; it’s a conversation starter. It’s a piece that brings a bit of novelty to the table without straying too far from the comfort of the familiar. So, whether you’re a seasoned baker or someone who rarely ventures into the world of desserts, I encourage you to give this Biscoff Pay de Queso a try. It’s about taking a little adventure in your kitchen and ending up with something that might just be your new favorite treat. Ingredients: (Make one 9" cheesecake) Biscoff Cookies, 200g Unsalted Butter, 127g Sea Salt, Pinch Evaporated Milk, 170g Sweetened Condensed Milk, 150g Biscoff Spread, 50g Eggs, 2 Cream Cheese, 115g Queso Fresco / Feta, 60g Equipment: Blender Oven 9" Baking Dish Cast Iron Skillet / Pan Directions: Blitz the biscoff cookies in a blender until crumbs form. Transfer to a large mixing bowl. Melt butter in a skillet and transfer to the cookie crumbs. Mix to combine well and until it reassembles wet sand. Transfer this mixture to a baking dish. Use a mug to even it out while pushing to the sides of the baking dish to create a crater. Do not worry, it doesn't have to be perfect. Chill in the fridge for at least 30 mins. Preheat oven to 190 degree celsius or 375 fahrenheit. Add evaporated milk, condensed milk, biscoff spread, eggs, cream cheese and queso fresco or feta to the blender. Blitz until smooth. Transfer to the prepared crust. Gently tap on the countertop to remove any air bubbles. Wack to the oven and bake for 35 to 40 mins or until the edges are lightly browned and the center is still soft and jiggly. Remove from the oven and set aside to cool for about 1 hr. Chill in the fridge overnight. Slice and serve the next day. Better any typical cheesecake... Recipe Video:

Jump To Recipe Jump To Video There's something deeply comforting about diving into a dessert that feels like a hug in a bowl, or in this case, a glass. That's exactly what this Biscoff Tiramisu is all about. It's not just a recipe; it's a cozy weekend project that promises to wrap you and your loved ones in layers of joy. Imagine layering those crisp, caramel-kissed Biscoff cookies soaked in coffee, then pairing them with a light, creamy filling that's got just the right hint of lemon zest and Limoncello. It's about taking those little moments to create something that feels a bit special, a bit out of the ordinary. I think about how a simple twist on a classic can bring such a delightful surprise to the table, and that's what cooking and baking are all about, isn't it? It's the excitement of trying something new, the anticipation of that first bite, and the shared smiles when it tastes just as good as you hoped. This Biscoff Tiramisu is my invitation to you to play, to experiment, and to find joy in the kitchen. It doesn't matter if you're not a pro or if the kitchen is not your usual hangout spot. What matters is the fun in the making and the love in the sharing. So, why not give it a go? Break those cookies, whip up that mascarpone, and create a dessert that'll be the talk of your next family dinner or hangout with friends. It’s about gathering around, digging into those layers, and enjoying the mix of flavors and textures. And who knows? This Biscoff Tiramisu might just become your new favorite way to end a meal, start a conversation, or simply enjoy a quiet moment. Let's make those moments count with something sweet, something a bit different, and entirely delicious. Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 200g Biscoff Spread, 25g + More For Presentation Fresh Lemon Zest, 1 Lemon Limoncello, 2 TBSP Tiramisu: Coffee Freshly Brewed, For Dipping Coffee Liqueur, 2 TBSP Biscoff Cookies, For Stacking & Presentation Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form. In another large mixing bowl, whip mascarpone, biscoff spread, lemon zest and limoncello until light and fluffy. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Keep chilled until ready to use or you can transfer into a piping bag. Prepare the tiramisu. In a shallow bowl, add coffe and coffee liqueur. Mix until well combined. Dip one biscoff cookie into the coffee mixture and flip only once. I'm just using drinking glasses to serve my biscoff tiramisu, so I will be breaking the cookies in halves to fit into the glasses. Pipe or spoon the mascarpone mixture onto the cookie. Repeat the steps and stack to the brim. Chill in the fridge overnight. The next day, the tiramisu should shrink a bit. Spread some biscoff over the tiramisu. Garnish with some crushed biscoff cookies and slide 1 biscoff cookie into the tiramisu. Serve immediately. Mama Mia... 1 serving is never enuff... Recipe Video:

Jump To Recipe Jump To Video Flapjacks hold a cherished spot in the tapestry of British culinary traditions, tracing back centuries as a simple, hearty treat enjoyed by many. Originally, these were no-frills concoctions, designed to fill the stomach and energize the body using just a few staple ingredients: oats, butter, and sugar. Over time, flapjacks evolved, becoming a beloved snack across the UK, known for their chewy texture, golden appearance, and the comforting warmth they bring, especially alongside a cup of tea. They're the kind of treat that reminds you of home, of simplicity, and of the joy found in life's small pleasures. Now, imagine taking this classic, time-honored treat and giving it a delightful post-holiday twist with leftover mincemeat. That's exactly what this recipe is all about—transforming the traditional flapjack into something extraordinary, yet keeping the process as straightforward as the original. It's a clever way to repurpose those festive flavors, blending them with the wholesome goodness of oats and a symphony of seeds to create a snack that's not only easy to make but also packed with delightful textures and flavors. The addition of homemade cookie spice and the tangy zest of lemon gives these flapjacks a unique character, one that bridges the gap between tradition and innovation. Making these flapjacks is an invitation to play in the kitchen, to experiment with flavors, and to enjoy the fruits of your labor with friends and family. It's about taking something familiar and giving it your own personal spin, all while keeping things uncomplicated and approachable. Whether you're a baking novice or a seasoned pro, this recipe promises a fuss-free experience with a deliciously rewarding outcome. So, why not roll up your sleeves, preheat that oven, and get ready to transform your leftover mincemeat into a batch of scrumptious flapjacks that might just become your new favorite treat? Ingredients: (Make one 10" skillet) Unsalted Butter, 150g Golden Syrup / Pure Honey, 60g Demerara Sugar, 75g Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Rolled Oats, 250g Cookie Spice Blend Homemade , 1 TSP Sea Salt, Pinch White Sesame Seeds, 1.5 TBSP Black Sesame Seeds, 1.5 TBSP Chia Seeds, 1.5 TBSP Pumpkin Seeds, 1.5 TBSP Mince Pie Fillings Homemade , 200g Equipment: Oven Cast Iron Skillet / Pan Directions: Please visit my " Mince Pie Fillings " page for the recipe. Please visit my " Cookie Spice Blend " page for the recipe. Preheat oven to 200 degree celsius or 400 fahrenheit. In a skillet over medium heat, add butter, golden syrup, sugar, lemon zest and juice. Mix to combine well. Continue cooking until the butter has melted and the sugar has dissolved. Remove from heat and transfer into a large bowl. Add in oats, salt, cookie spice blend, salt and 2/3 of the seeds. Mix until well combined. You can weigh this mixture and divide it into halves equally or you can just eyeball it. Using the same skillet, add half of that oats mixture. Spread out as evenly as humanly can with the back of a spatula. Followed by the mince pie fillings and the remaining half of the oat mixture. Lastly, sprinkle the remaining 1/3 of the seeds. Wack into the oven and bake for 18 to 20 mins or until it's bubbling at the sides and golden brown at the top. Set aside to cool down completely. Slice and serve. Chewy and leaves me wanting more... Recipe Video:

Jump To Recipe Jump To Video There's a certain charm in the kitchen experiments we undertake, especially when it involves giving new life to leftover ingredients. That's the spirit behind this mincemeat puff pastry recipe—a delightful creation born from the desire to repurpose the festive mincemeat and frangipane from Xmas. It's my second go at this recipe. The first time around, I learned a valuable lesson about the unpredictability of baking when my toppings charred a bit too much while the pastry hadn't quite reached that perfect golden-brown. But hey, isn't that what cooking is all about? Trying, tweaking, and triumphing! This second attempt was a game-changer. By covering the mincemeat and apple layer with another sheet of puff pastry, not only did it protect the filling from burning, but it also added an extra layer of flaky, buttery goodness that makes puff pastry so irresistibly good. The result? A beautifully balanced pastry where the sweet, spiced mincemeat and tender apples shine, all encased in a perfectly crisp pastry shell. It's a testament to the fact that sometimes, a little adjustment can lead to a delicious success. So, if you've got some leftover mincemeat and frangipane hanging around and you're up for a simple yet satisfying baking project, why not give this recipe a try? It's straightforward, forgiving, and the end result is a delightful treat that pairs wonderfully with a cup of tea or coffee. Whether you're a seasoned baker or just finding your way around the oven, this mincemeat puff pastry is a lovely way to bring a bit of sweetness and warmth into your kitchen. And who knows? It might just become a post-holiday tradition in your home, too. Ingredients: (Serve 8) Frozen Puff Pastry, 2 Sheets Frangipane Homemade , For Spreading Mince Pie Fillings Homemade , For Spreading Apples, 2 or More Unsalted Butter Finely Diced, 2 TBSP Demerara Sugar, 1 TBSP Cinnamon Powder, 1 TSP Sea Salt, Pinch Egg Wash, 1 Beaten Egg Equipment: Oven Directions: Please visit my " Mince Pie Fillings " page for the recipe. Please visit my " Mince Pie " page for the frangipane recipe. Lay 1 sheet of puff pastry onto a baking tray lined with parchment paper. Spread the frangipane onto the puff pastry, leaving 1 inch border. Followed by the mincemeat. *If your mincemeat is liquidy, drain and discard the liquid.* Freeze for at least 30 mins. Preheat oven to 200 degree celsius or 400 fahrenheit. Core and wash the apples. Slice thinly and lay the apple rings over the mincemeat. Scatter the butter cubes over the apple rings. In a small bowl, combine sugar, cinnamon and salt well. Sprinkle the cinnamon sugar over the top. Brush the border with some egg wash. Swiftly lay another sheet of puff pastry to cover entirely. Using a fork, gently press the edges to seal. Brush the entire pastry with egg wash. Slash some slits in the center to allow air to escape. Wack into the oven and bake for about 30 mins or until the pastry is golden browned. Remove from the oven and set aside to cool down completely. Slice and serve. The perfect balance of texture and flavors... Video Recipe: