Fat
Dough

Jump To Recipe Jump To Video Ever since I ordered Hydrox cookies and cream from Amazon, I am hooked. I can never look at Oreo the same way again. Because Hydrox is the OG; it looks and tastes far superior to Oreo. Please support small businesses like Leaf Brands (manufacturer of Hydrox ). After my recent Halloween Special: Cookie Monster, this idea popped into my mind several times. Eventually, I decided to do it on a whim. As soon as the first mouthful hits my palate, I knew this will leave me in a food coma. Indeed it does. I and my 2 kids were fighting over 2 cups of this awesome tiramisu. After this success, there are multiple cookies that I wanna tiramisurize. Biscoff is at the top of the list. Any suggestions and ideas are welcome. In the meantime, let's get started with the recipe. Ingredients: (Serve 2) Cookies & Cream Preferably Hydrox , 10 Less or More Mascarpone Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Tiramisu: Oat Milk Homemade / Whole Milk, 1/2 Cup White Chocolate Liqueur, 2 TBSP (Optional) Cookies & Cream Preferably Hydrox , 2 Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the Cream Mixture Separate the cream from the cookies using a spatula into two bowls. Weigh the cream and add enough mascarpone to reach 225g total. Mix until smooth and well combined. Set aside. Make the Filling Set up a double boiler . Add egg yolks and whisk until pale yellow. Whisk in sugar until thickened and light in color. In a separate bowl, whisk egg whites and salt until stiff peaks form. Fold the yolk mixture into the mascarpone cream in 1/3 portions until combined. Fold in the egg whites in 1/3 portions until fully incorporated. Transfer to a piping bag and chill until ready to use. Assemble the Tiramisu In a shallow bowl, combine milk and white chocolate liqueur. Dip one cookie into the milk mixture, flipping only once. Drop the dipped cookie into a serving glass. Pipe a layer of mascarpone mixture on top. Repeat dipping and layering until the glass is filled to the brim. Chill overnight in the fridge. To Serve Blitz 2 additional cookies with their cream in a food processor until a fine powder forms. Dust the tiramisu with the cookie powder. Garnish with a whole cookie. Serve immediately and enjoy! Food coma... Hydrox FTW! Recipe Video:

Jump To Recipe Jump To Video What are the unnecessary expensive kitchen tools? To me, they are the panini press and a waffle maker. They exist for that 1 sole purpose; to make panini and waffles, respectively. They are not cheap and take up loads of space. Tho technically, using a griddle to make waffles doesn't really count. But those grill marks would argue. Anyhow, I am using Hexa waffle mix to make these incredible pandan waffles with chocolate sauce. I had 2 huge bunch of pandan leaves I figured, why not make some homemade pandan paste and extract? And this idea popped into my head. I usually make a big batch of this chocolate sauce. It is super useful as they are awesome on some vanilla ice cream, or if I want a quick mocha, I can just add a bit of this chocolate sauce with some brewed coffee. You can also easily double the amount given below. They can be chilled for up to 3 days or frozen for a month. Ingredients: (Serve 4) Waffles: Unsalted Butter, 50g + More For Greasing Egg, 1 Coconut Milk, 150g Hexa Waffle Mix, 100g Baking Powder, 4g Sea Salt, Pinch Pandan Paste Homemade , 2 TBSP (Store-Bought, 1 TSP) Chocolate Sauce: Coconut Cream, 50g Coconut Milk, 250g Cornflour, 1 TBSP Icing Sugar, 1 TBSP High Quality Cocoa Powder Preferably Callebaut or Valrhona, 1 TBSP Ground Cinnamon, Pinch Desiccated Coconut, 1 TBSP + More For Garnishing Gula Melaka / Coconut Palm Sugar, 1/2 TBSP High Quality Dark Chocolate 70% Preferably Callebaut or Valrhona, 50g Pandan Extract Homemade , 2 TBSP (Store-Bought, 1 TSP) Sea Salt, Pinch Equipment: Cast Iron Griddle / Waffle Machine Sauce Pot Directions: Please visit my " How To Make Pandan Extract & Paste " for the recipe. Prepare the Waffles In a sauce pot over medium-low heat, melt the butter. Remove from heat and let cool. In a bowl, whisk egg and milk until well combined. In a large bowl, mix Hexa Waffle Mix , baking powder, and salt. Add the wet ingredients, melted butter, and pandan paste to the dry mix. Stir until combined (some lumps are okay). Rest for 15 to 30 minutes. To cook the waffles : Grease a griddle with melted butter over medium-low heat. Pour in the entire batter and spread evenly. Cover and cook for 2 to 3 minutes until browned underneath. Loosen the edges and flip confidently. Cook for another 1 to 2 minutes. Remove and set aside. Make the Coconut Chocolate Sauce In a sauce pot, combine coconut cream and milk. Sift in corn flour, icing sugar, and cocoa powder. Add the rest of the ingredients. Bring heat to medium and whisk until fully incorporated and thickened. Remove from heat and set aside. To Serve Drizzle the chocolate sauce over the whole waffle or slice into fingers and serve as a dip. Dust with desiccated coconut. Optional: Serve with a scoop of ice cream. Serve immediately and enjoy. Let it rain... You can also just spread the chocolate sauce onto the entire waffle... Pandan, chocolate and coconut are a great combination... Recipe Video:

Jump To Recipe Jump To Video Do you know what's better than Kentucky Fried Chicken? Korean Fried Chicken! When I saw Kenji's version of the Korean Fried Chicken Sandwich , I was floored! He used kimchi as part of the brine. How genius is that? And that kimchi mayo concoction makes perfect sense. You can check out the entire article from SeriousEats . While I drew inspiration from that, I also drew some from the wonderful Maangchi . If you do not know who she is, you are really missing out a lot. Check out her YouTube channel and subscribed to her channel. She has loads of Korean dishes. I followed her technique in double frying the chicken as well as that sweet umami sauce. To combine everything together, I need to make some waffles with Hexa Waffle Mix. My waffles contain some nori flakes and Korean chili flakes aka gochugaru to come full circle for that Korean theme. Do I need to say more? Ingredients: Inspired by J. Kenji López-Alt & Maangchi (Serve 4) Brine: Buttermilk, 225g Watermelon Rind Kimchi Homemade Finely Sliced, 1/4 Cup or Kimchi Homemade Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Soy Sauce, 1 TBSP Sesame Oil, 1 TBSP Gochugaru, Pinch Chicken Thigh Skinless Boneless, 4 Waffles: Sesame Oil, 50g + More For Greasing Eggs, 2 Buttermilk, 250g Milk, 50g Hexa Waffle Mix, 200g Baking Powder, 8g Sea Salt, Pinch Nori Flakes, Pinch Gochugaru, Pinch Sauces: Sesame Oil, 1/4 Cup Garlic Finely Minced, 5 Cloves Soy Sauce, 1/4 Cup Korean Rice or Malt Syrup / Maple Syrup, 1/8 Cup Gochugaru, Pinch Gochujang, 1 TBSP Adjust To Preference Kimchi Homemade Finely Chopped, 2 Heaped TBSP Kewpie Mayo, 2 Heaped TBSP Chicken: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Bleached All Purpose Flour, 5 TBSP Potato Starch, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Toasted Sesame Oil, For Drizzling Nori Flakes, Pinch Gochugaru, Pinch Equipment: Cast Iron Griddle / Waffle Machine Dutch Oven Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Prepare the Brine In a large bowl, combine all the brine ingredients (except chicken). Add the chicken and ensure it's fully submerged. Cover and refrigerate for 12 to 24 hours. Make the Waffle Batter In one bowl, whisk together sesame oil, egg, buttermilk, and milk. In another bowl, mix Hexa Waffle Mix , baking powder, salt, nori flakes, and gochugaru. Add wet to dry and mix until just combined (some lumps are fine). Rest for 15 to 30 minutes. Cook the Waffles Heat a griddle over medium-low and grease with sesame oil. Pour in the batter and spread evenly. Cover and cook for 2 to 3 minutes until golden brown. Flip confidently and cook another 1 to 2 minutes. Set aside. Prepare the Sauces Soy-Gochujang Sauce In a skillet over medium heat, add oil and sauté garlic until aromatic. Add soy sauce, syrup, gochugaru, and gochujang. Stir until slightly thickened. Remove from heat. Kimchi Mayo In a bowl, mix kimchi and mayo until well combined. Set aside. Fry the Chicken Heat 4 inches of oil in a Dutch oven over medium heat. In a shallow bowl, mix flour, starch, salt, pepper, and all powders. Remove chicken from brine. Dredge in flour mixture, pressing firmly to coat well. Gently lower into hot oil and fry until lightly golden. Set aside on paper towels or a wire rack. Double-fry until deep golden brown and crispy. Drain again. Optional: Dredge leftover brined kimchi in flour mixture and fry—delicious crispy bites! Assemble the Dish Spread kimchi mayo over the waffles. Top with fried chicken. Drizzle with soy-gochujang sauce. Sprinkle nori flakes and gochugaru. Finish with a drizzle of toasted sesame oil. Serve immediately and enjoy the explosion of flavors. Nothing can go wrong with waffles and chicken... Succulent... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video After my Mushroom Skulls for the Halloween Special , I fell in love with that mushroom sauce. To be honest, it tastes like a reduction of mushroom soup. This time, I took extra steps to enhance the mushroom flavors by blanching and cooking it with the mushroom stock. I also use 3 different types of mushrooms: dried, oyster and Swiss brown. You can use any mushrooms as desired. Shiitake, white button, king oyster, or even portobello are great alternatives. Be sure to use butter as butter and mushroom are best friends. You can make the mushroom sauce in advance. The next morning, just sauteed the Swiss brown mushrooms, assemble and toast them. After consuming these wonder toasts, my eldest daughter asked if this would be great on pizzas. Hmm... Maybe I will give her idea a try next time. What do you think? Ingredients: (Serve 4) Mushroom Stock: Water, 750ml Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Miso, 1 TBSP Nori Flakes, Pinch Gochugaru, Pinch Dried Mushrooms, 10 Oyster Mushrooms, 250g Swiss Brown Mushrooms, 250g Mushroom Sauce: Unsalted Butter, 2 TBSP + 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced. 3 Cloves Heavy Whipping Cream, 150g Nori Flakes, Pinch Gochugaru, Pinch Toast Unsalted Butter, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Oyster Sauce, 2 TBSP Baguette, 2 Loaves Fresh Mozzarella Parmigiano Reggiano Nori Flakes, Pinch Gochugaru, Pinch Equipment: Blender Cast Iron Skillet Oven Directions: Prepare the Mushroom Stock In a sauce pot over medium heat, add water, salt, pepper, mushroom powder, miso, nori flakes, and gochugaru. Stir to combine and bring to a simmer. Blanch each type of mushroom separately for 2 to 3 minutes until soft. Remove and cool. Remove the stems. Add the stems and any vegetable scraps to the stock and simmer for 3 to 5 minutes. Remove from heat, cover, and steep to infuse. Coarsely slice the mushrooms and set aside. Make the Mushroom Sauce In a skillet over medium heat, melt butter. Add onion, season with salt and pepper, and sauté until lightly caramelized. Add garlic and sauté until aromatic. Add the blanched dried and oyster mushrooms. Sauté until well combined. Add 2 TBSP butter, cover, and cook for 2 to 3 minutes until slightly caramelized. Add heavy cream and stir to combine. Simmer for 1 to 2 minutes. Transfer mixture to a blender. Add salt, pepper, nori flakes, and gochugaru. Blitz until smooth. Return sauce to the skillet. Drain the stock and “clean” the blender with 1 cup of it. Add the stock-blender liquid to the sauce. Stir to combine. Bring to a simmer and cook until thickened. Final taste and adjust seasoning. Set aside. Prepare the Topping In a skillet over medium heat, melt butter. Add Swiss brown mushrooms, season with salt and pepper, and sauté until well combined. Add oyster sauce and cook until lightly caramelized. Remove from heat and set aside. Assemble the Toast Preheat oven to 220°C (425°F). Slice a baguette lengthwise and gently flatten with a baking sheet. Place baguette halves on a baking tray lined with parchment. Spread the mushroom sauce generously over each half. Top with mozzarella, sautéed Swiss browns, and a generous grating of parmigiano. Bake until the cheese has melted and the edges are crispy. Remove from the oven and garnish immediately with nori flakes and gochugaru. Super mushroomlicious... Recipe Video:

Jump To Recipe Jump To Video Lately, I have been seeing TikTok videos about Doritos chips served with ground meat, cheese and all kinds of toppings. I thought of recreating that with a meatless version. And this idea just popped into my head. Maybe perhaps, I have been cooking legumes these days and this just came naturally. Anyway, I am using a mixture of lentils. You can also use chickpeas or even ground meat if desired. But keep in mind that if you are using ground meat, the cooking method will be different from this. What better way to top this yummiliciousness than to use Hexa's Jalapeño Cheese Sauce Premix Powder? The spiciness is all balanced out with some sour cream. The combination works its magic wonderfully; the lentil stew, the crispy tortilla chips, the spicy cheese sauce and the tang from the sour cream. Perfect! Ingredients: (Serve 8) Mixed Lentils, 200g Vegetable Stock Homemade , 500g Dried Mushrooms, 10 Baking Soda, Pinch High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrots Obliqued, 2 Unsalted Butter, 2 TBSP Garlic Finely Minced, 3 Cloves Leeks Finely Sliced, 2 Taco Seasonings Homemade, 1 TBSP Tomatoes Diced, 1 Can / 400g Tomato Puree, 2 TBSP Dried Oregano, Pinch Balsamic Vinegar, 1 TBSP or Chipotle In Adobo Sauce, 1/2 + 1 TBSP Adobo Sauce Hexa's Jalapeño Cheese Sauce Premix Powder, 40g Corn Tortilla Chips, A Bag Avocado Oil / Extra Virgin Olive Oil, For Drizzling Sour Cream, For Serving Coriander Coarsely Chopped, For Garnishing Equipment: Heavy Sauce Pot Sauce Pot Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Prepare the Lentils and Mushrooms Soak lentils in a large bowl with water about 1" above the lentils. Cover and leave overnight. The next day, bring vegetable stock to a simmer in a sauce pot. Blanch dried mushrooms for 2 to 3 minutes or until tender. Remove, cool slightly, discard stems, and slice thinly. Drain and rinse the lentils. Add them to the stock with a pinch of baking soda. Simmer for 15 to 20 minutes, or until the lentils are soft and mashable. Drain and reserve the stock. Set lentils aside. Simmer vegetable scraps in the reserved stock for 3 to 5 minutes. Cover, steep, strain, and discard scraps. Make the Meatless Sauce In a heavy sauce pot over medium heat, heat olive oil. Add onion, season with salt and pepper, and sauté until lightly caramelized. Add carrots and sauté until combined. Add butter, cover, and cook 2 to 3 minutes until carrots are fork tender. Stir in garlic, leeks, and taco seasoning until aromatic. Deglaze with ¼ cup of reserved stock. Stir in tomatoes, tomato purée, lentils, and the rest of the stock. Simmer for 5 to 8 minutes until slightly reduced. Stir in balsamic vinegar. Taste and adjust seasoning with salt and pepper. Remove from heat and set aside. Prepare the Jalapeño Cheese Sauce In a sauce pot over medium heat, combine Hexa's Jalapeño Cheese Sauce Premix Powder with 80g hot water. Stir until smooth and lump-free. Remove from heat and set aside. Assemble the Nachos Spoon lentil sauce over tortilla chips. Drizzle avocado oil on top. Add dollops of cheese sauce and sour cream. Scatter chopped coriander over everything. Serve individually or on a shared baking tray. Nourishing in every mouthful... Hexa's Jalapeño Cheese Sauce Premix Powder... Recipe Video:

Jump To Recipe Jump To Video This pumpkin butter is inspired by @cookingwithcarrrl . The moment I saw his recipe, I knew that I must give it a try. I change his recipe a bit. You can take a look at his original recipe here , and give him a follow while you are at it. He has some very awesome recipes. Pumpkin butter... I was thinking of ways to put this awesome pumpkin butter to good use instead of just spreading it onto some toast. Someone even told me not to add any kinda meat. As I was discussing, this idea just popped into my head. And the rest is history. You totally omit the dried herbs. I added them for some color (for pure cosmetic purposes). I still find that mozzarella and parmigiano are the best cheese for making melts and grilled cheese sandwiches. Brie and cheddar would be wonderful alternatives too. Maybe I should start exploring more. Hmm... Ingredients: Inspired by @cookingwithcarrrl (Serve 1) Pumpkin Butter: Pumpkin Puree Homemade , 425g Apples Grated, 2 Pumpkin Spice Syrup Homemade , 100g Pumpkin Spice Blend Homemade , 1 TSBP Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon All Spice Ground, 1/2 TSP Ground Cinnamon, 1/2 TSP Sandwich: Unsalted Butter, For Cooking Sandwich Bread, 2 Slices Dried Sage, Pinch (Optional) Dried Parsley, Pinch (Optional) Parmigiano Reggiano, For Grating Fresh Mozzarella, A Handful Of Slices Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Pumpkin Spiced Latte " page for the puree and syrup recipes. Please visit my " Pumpkin Spice Blend " page for the recipe. Prepare the pumpkin butter. Add everything into a skillet. Turn the heat up to medium. Stir to combine well. Cook for 10 to 15 mins or until the sauce thickened and darkened. Stir occasionally to prevent burning. Remove from heat and set aside. Prepare the sandwich. Spread the pumpkin butter onto the sandwich bread. Sprinkle sage and parsley over the butter, if using. Place slices of mozzarella onto 1 slice of bread only. Sandwich with the other slice. Melt 2 TBSP of butter in a skillet over medium-low heat. As soon as the butter starts to melt, grate in some parmigiano roughly to the size of your bread. Place the sandwich onto the grated parmigiano. Cover and cook for about 1 to 2 mins or until the bottom is crispy brown. Remove the sandwich with a spatula. Again, melt 2 TBSP of butter in the same skillet and grate in some Parmigiano. Swiftly, flip the sandwich onto the parmigiano. Cook for about 1 min or until the bottom is crispy brown. Remove from heat and serve immediately. All that ooey gooey goodness... Recipe Video:

Jump To Recipe Jump To Video I asked @cookingwithcarrrl . what did he usually eat his pumpkin butter with and he sorta gave me the challenge to make something outta it. Loads of ideas came rushing at me. Again, I was tempted to add some beef salami to this tart, but I didn't. I am glad because caramelized onions work so well with this pumpkin butter. I just tested it out on a whim. It was kinda impromptu; tasting, adjusting and adding cheese with my gut. I never expect it turns out this good. Too good not to share actually. Below is a trick I learned to caramelize onions in a more effective way, rather than spending almost an hour. It took me about 15 to 20 mins. That extra maple syrup and balsamic add more depth to the flavors. The rest are just the magical combination of pumpkin butter, cheese and caramelized onions. Ingredients: (Serve 4) Caramelized Onions: Unsalted Butter, 2 TBSP Yellow Onion Thinly Sliced, 3 Sea Salt, Pinch Black Pepper, Pinch Demerara Sugar, 1 TBSP Maple Syrup, 2 TBSP Balsamic Vinegar, 2 TBSP Tart: Frozen Puff Pastry, 1 or 2 Sheets Pumpkin Butter Homemade , For Spreading Fresh Mozzarella, A Few Pinches Parmigiano Reggiano, For Grating Scallions Thinly Sliced, A Handful Pumpkin Seed Oil, For Drizzling Shichimi Togarashi, Pinch Equipment: Cast Iron Skillet / Pan Oven Sauce Pot Directions: Please visit my " The Pumpkin Butter Melt " page for the recipe. Prepare the Caramelized Onions In a sauce pot over medium heat, add 500ml of water along with all the onion peels and scraps. Season with salt and pepper. Stir to combine. Bring to a simmer and cook for 3 to 5 minutes. Cover and set aside to steep for 5 minutes. Strain and discard the solids. Set aside the onion stock. In a skillet over medium-high heat, melt the butter. Add the sliced onions and season with salt, pepper, and sugar. Saute until caramelized, about 15 to 20 minutes. Deglaze with onion stock as needed if the onions stick. Remove from heat and set aside. Assemble the Tart Preheat the oven to 200°C (395°F). Lay a sheet of puff pastry on a baking tray lined with parchment paper. Follow your puff pastry packaging instructions for best results. Use a fork to create decorative indentations along the edges. Spread a layer of pumpkin butter evenly across the pastry. Bake for 15 to 20 minutes or until the edges are golden brown. Remove from the oven and top with shredded mozzarella, grated Parmigiano, and the caramelized onions. Return to the oven and bake until the cheese has fully melted and is bubbly. Finishing Touches Remove the tart from the oven and immediately garnish with sliced scallions. Drizzle with pumpkin seed oil. Sprinkle with shichimi togarashi for a subtle heat and umami finish. Slice and serve immediately. Love everything about this tart... I hope you will give this a try... The perfect bite... Recipe Video:

Jump To Recipe Jump To Video Aside from matcha, this is also my daughter's favorite. Every year, she would wait patiently for me to make this pumpkin bread. This is because I only make this once a year. Which puzzled me; why do we only have pumpkin, cranberry sauce, turkey, etc once a year? Hmm... Anyway, this came out just like it used to, which means, a happy daughter = a happy dad. Agree? Lol! I love how dense and moist this bread is. Probably the next best thing to banana bread. On a side note, oil also keeps the bread moist during the baking process. A tip I learned from a master baker. I used a very simple butter and cream cheese frosting. That will be my motto from here on out; keep it simple and try not to complicate food. I personally find that fine dining is getting too pretentious. Don't you think? Ingredients: (Make one loaf) Bread: Unbleached All Purpose Flour, 188g Baking Powder, 6g Baking Soda, 3g Pumpkin Spice Blend Homemade , 1 TBSP Cinnamon Ground, 1/2 TSP Sea Salt, Pinch Eggs, 3 Dark Muscovado Sugar, 50g Demerara Sugar, 50g Pumpkin Puree Homemade , 320g Spiced / Dark Rum, 2 TBSP Grapeseed / Sunflower / Canola / Peanut Oil, 180g + More For Greasing Frosting: Cream Cheese Preferably Philadelphia Softened, 113g Unsalted Butter Softened, 58g Icing Sugar, 70g Spiced / Dark Rum, 1 TBSP Pumpkin Spice Blend Homemade , Pinch Pumpkin Seeds, For Garnishing Equipment: Oven Hand / Stand Mixer Loaf Pan Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " How To Make Pumpkin Puree " page for the ecipe. Prepare the bread. Preheat the oven to 180 degree celsius or 350 fahrenheit. Lightly grease the loaf pan with oil and lined it with parchment paper (bottom and sides). In a large bowl, add flour, baking powder, soda, salt, pumpkin spice blend, cinnamon, and salt. Mix to combine well. Whisk eggs with a hand or stand mixer until tripled in volume. Add in the sugar and whip until the sugar has dissolved and is well combined. Followed by the pumpkin puree and spiced rum, and continue whipping until homogeneous. Fold in 1/3 of the flour mixture until well combined. Fold in 1/3 of the oil to combine well. Repeat the process, alternating, until everything is fully incorporated. *Make sure there are no large lumps.* Transfer the batter to the prepared loaf pan. Wack into the oven and bake for about 45 to 50 mins or until it passes the skewer test. Remove from the oven and set aside until cool down completely. While the bread is cooling down, prepare the frosting. In a large bowl, add cream cheese and butter. Using a hand or stand mixer, whip light and fluffy. Add in sugar, spiced rum and pumpkin spice blend. Whip until smooth and well combined. Run a spatula along the edges of the loaf pan. Unmold the bread onto a serving plate. Spread the frosting onto the bread and smoothen it out. Lastly, scatter the pumpkin seeds over the top. Slice and serve. My kinda pumpkin bread: moist and dense... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I can't believe this recipe is 8 years old. I think I posted this twice on FB and somewhere on SnapDish. Anyway, this is probably the most underrated toast. It is simply a beer cheese sauce on toast, or in this case, a Guinness cheese sauce. I added some chunky chili jam for a bit of a spicy kick as well as tang and sweetness to balance out the rich cheese sauce. This was originally called "rabbit". Since there is no actual rabbit on the toast, it is renamed to "rarebit". There are actually some variations to this wonderful toast. Each has its own uniqueness and name and there is no strong evidence that this is a dish in Welsh cuisine. Today, I am gonna show you lovely 2 versions: Welsh and Buck. A buck rarebit or golden buck is simply a Welsh rarebit served with an egg on top. Ingredients: (Serve 2) Chili Jam: Red, Yellow, Green Bell Peppers Deseeded, 3 High Quality Olive Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Red Chilies Deseeded Coarsely Sliced, 4 Green Chilies Deseeded Coarsely Sliced, 4 Garlic Finely Minced, 3 Cloves Balsamic Vinegar, 75g Demerara Sugar, 30g Guinness Cheese Sauce: Unsalted Butter, 14g Unbleached All Purpose Flour, 14g Guinness Stout, 113g Chicken Stock, 113g Cheddar Cheese Finely Diced, 100g English Mustard Powder, 1/2 TSP Worcestershire Sauce, 1/2 TSP Rarebit: Unsalted Butter, A Few TBSP Sandwich Bread, A Few Slices Egg, 1 or 2 Dried Parsley, For Garnishing Smoked Sea Salt, Pinch Equipment: Oven Sauce Pot Cast Iron Skillet / Pan Blow Torch Directions: Prepare the Chili Jam Preheat oven to broil. Quarter the bell peppers and place them on a parchment-lined baking tray. Broil for 15–20 mins or until charred. Transfer to a bowl, cover, and steam until cooled. Peel off charred skins and coarsely chop the peppers. In a skillet over medium heat, heat olive oil. Add onion, season with salt and pepper, and sauté until lightly caramelized. Add chilies and garlic. Sauté until aromatic. Add roasted peppers, balsamic vinegar, and sugar. Stir until sugar dissolves. Simmer until thick and most liquid has evaporated. Taste and season with salt. Remove from heat. Optional: Blitz for a smooth jam. Store chilled for up to 1 month. Prepare the Cheese Sauce In a sauce pot over medium heat, melt butter and whisk in flour. Gradually whisk in chicken stock, ½ at a time, until smooth. Slowly add Guinness, whisking until fully incorporated. Stir in cheese, ⅓ at a time, until melted. Add mustard powder and Worcestershire sauce. Whisk to combine. Remove from heat and set aside. Assemble the Rarebit Melt 1 TBSP butter in a skillet over medium heat. Toast bread until crispy on one side. Transfer to a serving plate, toasted side up. Spread chili jam over the toast. Spoon cheese sauce on top. Optional: Broil or blowtorch until the cheese is lightly charred. Garnish with parsley. Serve immediately. For a Buck Rarebit Prepare toast and chili jam as above but skip broiling. In a skillet, melt 1 TBSP butter. Fry an egg until desired doneness. Slide the egg over the cheese sauce-topped toast. Garnish with parsley and season the egg with smoked salt. Serve immediately. I really hope you'll give this a try... Yolk porn... Recipe Video:

Jump To Recipe Jump To Video This is a very simple recipe from an awesome cookbook by Sean Sherman: The Sioux Chef's Indigenous Kitchen . I have searched for Indigenous recipes online, but can't seem to find any. Any authentic ones to be exact. It is filled with fried bread, loads of fatty meat or sugary food which I doubt is traditionally Indigenous. Do yourself a favor and buy this cookbook... Then I came across this cookbook. I bought it without much thought and immediately dive straight into it. I love a good, simple yet yummilicious meal. This checks all the boxes. The poached egg on the cornmeal mush makes so much sense. I have cut down the recipe by half from the original as I was only cooking for myself. 1 for my brunch and 1 for my dinner. You can easily double or tripled this recipe. Do taste and adjust for seasoning for the mush along the way. I also shared how I usually poach my eggs down below. Ingredients: Adapted From Sean Sherman: The Sioux Chef's Indigenous Kitchen (Serve 2) Grits / Cornmeal, 85g Water, 500ml Sea Salt, Pinch Black Pepper, Pinch Eggs, 2 Coriander Coarsely Chopped, A Handful Equipment: Sauce Pot Directions: In a sauce pot over medium heat, add grits and water. Bring the heat up to a simmer. Whisk for about 5 mins. Bring the heat down to low. Whisk occasionally to prevent burning. Cook for about 30 to 35 mins or the mush has thickened. Half way thru', taste and adjust for seasoning with salt and pepper. The mash should drop heavily from a spoon, but still, be fluid and not sludgy. Final taste and adjust for seasoning with salt and pepper. This is how I prepare the poached eggs. Fill a large pot with water. Turn the heat up to low. The temperature of the water should be 80 degree celsius or 175 fahrenheit. If you don't have a thermometer, there should be steam and bubbles at the side of the pot, but the water isn't even simmering. Slide a plate on the bottom (the plate acts as an insulator). Crack an egg over a slotted spoon (this will drain off any unwanted excess egg white). Gently slide the egg into the water. Cook for exactly 4 mins. Remove from the heat and immediately onto the cornmeal mush. Season the egg with salt and pepper. Garnish with some coriander and serve immediately. Repeat the process for the remaining egg. Nourishing, hearty and yummilicious... Yolk porn! Recipe Video: