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Jump To Recipe Jump To Video As I'd talked about "lok mei" in my previous Cheng Tng recipe, I actually thought about making some. But I dislike using pork as the base for the soup. I am also having difficulties in finding those 6 essences and herbs (maybe I should try at a Chinese medical shop next time). I somehow managed to find Soloman's seal tho. I still have some leftover ingredients, so why not make full use of them? I didn't use any lotus seeds as it won't be 6 essences right? And also, I think that wolfberries are a right fit for the combination. Do you agree? This is kinda like an impromptu "experiment" too; I just went along with my gut and this is what I ended up with. My very own "lok mei". You will get savory and sweet with a hint of numbing spice at the back of your mouth. I hope you'll give this recipe a try. Ingredients: (Serve 4) Stock: Chicken Carcasses, 2 Sea Salt, Pinch Milk Powder, 2 TBSP Water, 2L Yellow Onion Unpeeled Coarsely Wedged, 1 Garlic Unpeeled Crushed, 3 Cloves Ginger Unpeeled Crushed, 1" Carrots Oblique, 2 Fresh Tomato Coarsely Wedged, 1 Coriander Coarsely Chopped, A Handful Nori Flakes, Pinch Szechuan Peppercorns, 1 TSP Mandarin Orange Peel Homemade , 1 6 Essence: White Fungus, 1 Pang Da Hai | Malva Nuts, 8 Soloman's Seal, A Handful Jujube, 6 Dried Longan, 100g Wolfberries, 15g White Pepper, Pinch Mushroom Powder, Pinch Nori Flakes, Pinch Toasted Sesame Oil, For Drizzling Szechuan Pepper Oil, For Drizzling Equipment: Heavy Pot Oven Directions: Please visit my " Mandarin Orange Peels " page for the recipe. Prepare the Chicken Stock Preheat oven to 200°C (400°F). Place chicken carcasses in a baking dish. Sprinkle with salt and milk powder, and toss to coat. Roast for 25 to 30 minutes, flipping halfway, until browned. Transfer bones to a pot. Deglaze the baking dish with water and add the liquid to the pot. Add 2L water and remaining stock ingredients. Bring to a simmer over medium heat, then reduce to low and cook for 25 to 30 minutes. Strain and transfer the clear stock to a clean pot. You can consume or discard the residue. Prepare the 6 Essence Base White Fungus Soak in warm water for about 30 minutes. Once softened, snip into smaller pieces and discard the tough core. Rinse well and transfer to the soup pot. Pang Da Hai Simmer in a separate pot of water until bloomed. Cover and steep for 5 minutes. Peel off skins and remove seeds. Add the flesh to the soup. Add Remaining Ingredients Add all remaining ingredients for the 6 Essence Soup (except nori flakes and oils). Stir to combine and bring to a low simmer. Cover and cook for 15 to 20 minutes, stirring occasionally to prevent sticking. To Serve Ladle the soup into serving bowls. Garnish with a sprinkle of nori flakes. Drizzle with toasted sesame oil and peppercorn oil. Serve immediately. A flavor bomb... Nourishing and refreshing... Recipe Video:

Jump To Recipe Jump To Video After a while in a food coma from my previous recipes, I decided to take a few steps back and go on a healthier diet. Let's start off with some overnight oats. Blueberry cheesecake overnight oats to be exact. Trust me, once you start making this and realize how easy it is to make a decent (or healthier cheesecake) cheesecake overnight oats, you will never go back to any store-bought cheesecake or overnight oats. Yes! There are store-bought overnight oats! And of cos, I have to add some chefy je ne sais quoi touch by adding some flambé blueberries. You can totally skip it and this will still be a decent jar of cheesecake overnight oats. Let's get started. Ingredients: (Serve 1) Biscoff Cookies or Any Type of Cookies Crumbled, 3 Less or More Hexa Breakfast Oat Mix, 50g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Chia Seeds, 8g Any Type of Milk (I'm using my homemade oat milk ), 120g Maple Syrup, 2 TBSP Adjust To Preference Cream Cheese, 75g Blueberries, 85g + 15g Blueberry Jam, 2 TBSP Demerara Sugar, 1 TBSP Adjust To Preference Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Cognac / Brandy / Rum, 2 TBSP Equipment: Serving Glass / Mason Jar Sauce Pot Directions: Please visit my " How To Make Oat Milk " page for the recipe. Add the crumbled cookies to the jar. Transfer Hexa Breakfast Oat Mix, chia seeds, milk, maple syrup, cream cheese and 85g of blueberries to a large mixing bowl. Mix until well combined. Add to the serving glass or jar. Chill in the fridge overnight. When about to serve, add the remaining 15g of blueberries, jam, sugar, lemon zest and juice to a sauce pot over medium heat. Stir until the sugar and jam have dissolved. Add in the liqueur and allow it to flambé. *Be very careful while doing this.* Continue cooking until the mixture has thickened and becomes jammy. Remove from heat and transfer on top of the overnight oats. Serve immediately. Hexa Breakfast Oat Mix... Tastes better than any cheesecake, more like ice-cream... Recipe Video:

Jump To Recipe Jump To Video Here is another overnight oats recipe. I honestly find that there are almost an infinite number of ideas when it comes to overnight oats and I am just barely scratching the surface. Who wants more overnight oats recipes? Just let me know, ya know where to find me. Anyway, this idea came to me when I had an epic kitchen fail with a dark chocolate cherry cheese toast idea. Sounds intriguing but the taste and look are pretty bad. I still have some leftover frozen cherries, I figured why not make some overnight oats outta them since I'm a roll here. You can totally make this vegan by using vegan-friendly yogurt. You can also skip the whole flambé thingy as that was just a chefy touch. Or not. Again, this tastes just like ice cream, a healthier version of ice cream indeed. Ingredients: (Serve 1) Hexa Breakfast Oat Mix, 50g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Chia Seeds, 8g Any Type of Milk (I'm using my homemade oat milk ), 120g Maple Syrup, 2 TBSP Adjust To Preference High Quality Cocoa Powder Preferably Valrhona or Callebaut, 8g Greek Yogurt, 100g Frozen or Fresh Cherries Pitted, 100g + 50g Apricot Jam, 2 TBSP Demerara Sugar, 1 TBSP Adjust To Preference Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Kirsch / Cognac / Brandy / Rum, 2 TBSP Equipment: Serving Glass / Mason Jar Sauce Pot Directions: Please visit my " How To Make Oat Milk " page for the recipe. Transfer Hexa Breakfast Oat Mix, chia seeds, milk, maple syrup, cocoa, yogurt and 100g of cherries to a large mixing bowl. Mix until well combined. Add to the serving glass or jar. Chill in the fridge overnight. When about to serve, add the remaining 50g of cherries, jam, sugar, lemon zest and juice to a sauce pot over medium heat. Stir until the sugar and jam have dissolved. Add in the liqueur and allow it to flambé. *Be very careful while doing this.* Continue cooking until the mixture has thickened and becomes jammy. Remove from heat and transfer on top of the overnight oats. Serve immediately. Hexa Breakfast Oat Mix... A yummilicious mess indeed... Recipe Video:

Jump To Recipe Jump To Video I do not celebrate Easter (I am an atheist). But, this Easter bread has been popping up in my Ukraine-Russia cuisine research and Easter is just around the corner, I thought why not join in the fun this year? Back in the olden days, the bread is proofed and baked in used cans. Panettone molds are the best substitute. You can also use tall pastry rings or cake molds. Respectfully, the "crown" is sliced off and the bread is sliced into wedges like a normal cake. Cheese and butter are typically used as a spread. You can read all about the history of Paska and Kulich on Wiki. The name "Paska" literally means "Easter" while "Kulich" originated from the Greek word "Kollix" which means "a loaf of bread". The top of each loaf is called a "корона" (crown). It is usually topped with royal icing frosting (Russian) or braided bread (Ukrainian). The "spikes" created are vaguely reminiscent of Christ’s crown of thorns. Here I wish all of you lovely people a Happy Easter! Ingredients: (Make four 4 inch loaves) Unsalted Butter, 57g + More For Dipping & Greasing Unbleached All Purpose Flour, 625g Demerara Sugar, 67g Sea Salt, 12g Active Instant Dry Yeast, 2 1/4 TSP Dried Fruits, 80g (I'm using dried currants) Whole Milk, 245g Water, 120g Eggs Lightly Beaten, 2 Granulated Sugar, For Dipping Egg Wash, For Brushing High Quality Salted Butter Melted, For Brushing Equipment: Sauce Pot Oven 4" Panettone Molds / Tall Pastry Ring or Cake Pan / Empty Tin Cans Stand / Hand Mixer Directions: Prepare the Butter In a saucepot, melt the butter. Weigh the melted butter and top up with neutral oil if needed to reach 57g total. Set aside to cool. Mix the Dough In a large bowl, combine flour, sugar, salt, yeast, and dried fruits. Avoid direct contact between salt and yeast. Create a well in the center and pour in milk, water, eggs, and melted butter. Stir until the dough forms. Knead and Rest Knead inside the bowl for about 5 minutes until the dough is smooth and tacky, not sticky. Adjust consistency with water or flour as needed, 1 tablespoon at a time. Transfer to a lightly floured surface and knead another 5 minutes. Dough should pass the windowpane test. Cold Fermentation Lightly butter a clean bowl and place the dough inside. Cover with cling film and let ferment overnight in the fridge. The next day, bring the dough to room temp for at least 3 hours. Divide and Shape Punch down to deflate and divide the dough into 4 equal pieces. Roll each into a tight ball. Optional: Freeze dough balls for up to 3 months. Thaw overnight in the fridge before using. Prepare for Baking Dip each dough ball in melted butter, then dredge in sugar. Transfer into panettone molds and press down gently. Cover with a towel and let rise for 1 to 2 hours, or until domed. Bake the Buns Preheat oven to 180°C (355°F). Brush with egg wash and bake for 15 minutes, spraying with water every 5 minutes. Rotate and continue baking for 10 more minutes, or until the tops are deep amber. Finish and Serve As soon as they come out of the oven, brush the buns with melted salted butter. Let cool completely before slicing and serving. Avery decent bread indeed... Recipe Video:

Jump To Recipe Jump To Video I found this in my old recipe book. As far as I can remember, I was writing down the ingredients and directions as my grandma was making them. She didn't use a weighing scale; all she ever did is eye-balling everything. So, I have to judge based on what I'd written down and sorta translate it into metrics. Somehow it works! I recalled my grandma saying that this recipe has been passed down from her Italian neighbor a very long time ago. Her neighbor make this every Easter weekend. She would serve the Frìtole skewered and dust with icing sugar, then given to the rest of the neighborhood, especially for the children. I am glad that I am able to share this old recipe with you lovely fine people today. The trick is not to overmix the dough. It is a very sticky dough, kinda like in-between a batter and a dough. The Frìtole should be crispy on the outside yet light and fluffy on the inside. My kids went crazy over these and asked for a 2nd batch. You have gotta give this a try. Happy Easter! Ingredients: (Serve 4) Raisins, 50g Amaretto / Rum, 60g Unbleached All Purpose Flour, 250g Sea Salt, Pinch Active Instant Dry Yeast, 7g Granulated Sugar, 40g Fresh Lemon Zest, 1 Lemon Egg, 1 Ground Almonds / Pine Nuts, 20g Whole Milk, 125g Grapeseed / Sunflower / Peanut / Canola Oil, For Deep Frying Icing Sugar, For Dusting Equipment: Dutch Oven / Deep Fryer Directions: Soak raisins with amaretto in a bowl. Mix to combine well and set aside. In a large mixing bowl, add flour, salt, yeast, sugar and lemon zest. Mix to combine well. *Do not add yeast directly onto the salt. It will kill the yeast.* Create a well in the center. Add in egg, almonds, milk, the soaked raisins and all the soaking liqueur. Stir to combine well and until it comes together into a dough. It should be sticky. Kinda between a batter and a dough. *Do not overmix.* Cover and set aside to rest for 2 hrs. After 2 hrs, it should doubled in size. Heat up about 3" of oil in a dutch oven over medium heat. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Dip 2 spoons into the hot oil. With that 2 spoons, scoop and try to form a dough ball. Gently drop into the oil and deep fry until golden brown on all sides. *Flip for even browning. Do not crowd. Do it in batches.* Remove from heat and drain off excess oil in a wire cooling rack or on a plate lined with parchment paper. Repeat the process with the remaining dough. Dust the Frìtole with some icing sugar. Serve immediately. I literally can finish them all in 1 sitting... Cwispy on the outside, light and fluffy on the inside... Recipe Video:

Jump To Recipe Jump To Video Just about a year ago, I uploaded a Ukrainian and Russian Easter bread recipe under the name: Paska . I feel like I have done justice to the Russian version: Kulich. That is one of the main reasons why I decided to remake this recipe. Another reason is that I managed to find more information about this Kulich recipe which I don't think is neat not to share with you lovely people. It took me 3 attempts to get this Russian Easter bread right. Initially, I went with the traditional route by using tin cans and it didn't turn out as I expected. Eventually, I settled for a 6" panettone mold and it turned out beautifully. The trick is not to over-proof the bread during the fermentation process, specifically at the last rise. Keep an eye on the dough at 15 mins intervals. As soon as it has risen 1/4 to the top, wack into the oven. Spread the bread with some pashka and it is heavenly. Yeah, pashka recipe coming right up! Ingredients: (Make one 6" bread) Raisins, 50g Dried Apricots Finely Chopped, 50g Candied Orange Peels, 25g Spiced Rum / Cognac / Brandy, 2 TBSP Whole Milk, 210g Unsalted Butter, 50g Egg, 1 Granulated Sugar, 50g Active Instant Dry Yeast, 7g Unbleached Bread Flour, 450g Sea Salt, 3g Cookie Spice Blend Homemade , 2 TSP Extra Virgin Olive Oil, For Greasing Beaten Egg, 1 Glaze: Unsalted Butter, 50g Spiced Rum / Cognac / Brandy, 2 TBSP Granulated Sugar, Pinch Fresh Lemon Juice, 2 TBSP Icing Sugar, About 50g Less or More Sprinkles, For Dusting Pashka Homemade , For Spreading Equipment: Oven Sauce Pot 6" Panettone Mold Directions: Please visit my " Pashka " page for the recipe. Please visit my " Cookie Spice Blend " page for the recipe. Soak the Fruit In a bowl, mix raisins, chopped apricots, and candied orange peels with rum. Stir to combine and set aside to soak while you prepare the dough. Prepare the Milk Mixture In a saucepot over medium heat, warm milk and butter until butter melts. Remove from heat and let cool to lukewarm (about 36.5°C / 100°F). Stir in egg, sugar, and yeast. Mix until dissolved. Set aside for 15 minutes or until foamy. Make the Dough In a large bowl, combine flour, salt, and cookie spice blend. Make a well in the center and pour in the foamy milk mixture. Stir until a shaggy dough forms. Knead inside the bowl for about 5 minutes until smooth and tacky, not sticky. Adjust with water or flour, 1 tablespoon at a time, if needed. Add the Soaked Fruit Add the soaked fruit and all the soaking rum into the dough. Knead until well incorporated, adding more flour as needed to manage moisture. Transfer to a lightly floured surface and knead another 3 to 5 minutes. Shape into a tight ball. First Proof Lightly grease the bowl with olive oil and return the dough. Cover with a lint-free towel and let rise for 1 hour or until doubled in size. Second Knead and Proof Deflate the dough and knead on a lightly floured surface for 5 minutes. Shape into a tight ball and transfer to a panettone mold or deep cake tin. Let rise for 30 minutes, checking at the 15-minute mark. Once the dough rises about 1/4 from the top, it’s ready to bake. Bake the Bread Preheat oven to 190°C (375°F). Brush the top with beaten egg. Bake for 15 minutes, spraying water inside the oven every 5 minutes. Rotate the bread 180° and bake for another 15 minutes. If the top browns too quickly, cover with foil. Continue baking for 20 to 25 minutes or until fully cooked and evenly browned. Remove from the oven, unmold carefully, and cool completely. Glaze and Finish Rum Butter Glaze Melt butter in a small saucepan, remove from heat, and stir in rum and sugar until dissolved. Brush generously over the cooled bread, including the sides. Lemon Icing Glaze Whisk lemon juice with icing sugar, sifting in 1 tablespoon at a time, until thick and glossy. The glaze should be able to hold a figure 8 when drizzled. Spoon over the top of the bread and garnish with sprinkles. To Serve Slice the bread lengthwise into tall wedges. Spread some Pashka onto the bread and serve immediately. It all began with dough... Before glazing... It is satisfying to finally nail this decent Easter bread... Happy Easter! This will be perfect with Pashka... Recipe Video:

Jump To Recipe Jump To Video I found out about this by accident. I was browsing thru' Easter recipes on google and somehow the name rings. I mean Pashka isn't far off from Paska (Ukrainian Easter bread). Out of curiosity, I clicked on the link and the rest is history. That's when I know I needed to do some justice to Kulich ; my paska recipe is the best that I have crafted so far and I do not wanna temper with that anytime soon. But for Kulich, it needed to be revamped and paired with this awesome cream cheese spread. You can read all about the history at Wiki . Traditionally, the cheese mixture is pressed and molded in Pashka molds. You can use a pudding bowl if you have one. I do not have any of those, but somehow I found a pyramid shaped bowl which kinda resemble a Pashka mold. I am also using some ramekins as well. In closing, I hope you will give Pashka and Kulich a try this Easter. Ingredients: (Serve 4) Raisins, 20g Dried Apricots Finely Chopped, 20g Candied Orange Peels, 20g + More For Garnishing Brandy / Cointreau / Grand Marnier , 2 TBSP Heavy Whipping Cream, 135g Egg Yolks, 2 Granulated Sugar, 65g Pure Honey, 30g Cream Cheese / Cottage Cheese, 500g Unsalted Butter, 30g + More For Greasing Almonds Slivered, 25g + More For Garnishing Glazed Cherries, For Garnishing Kulich Homemade , For Serving Equipment: Pashka Molds / Pudding Bowls / Ramekins Hand / Stand Mixer Sauce Pot Directions: Please visit my " Kulich " page for the recipe. Soak raisins, apricots and peels with brandy in a bowl. Mix to combine well and set aside. Steam cream in a sauce pot over medium heat. Whisk together egg yolks, sugar and honey in a bowl. Once bubbles start to form along the edges, gradually pour the cream into the yolk mixture while still whisking, 1/2 portion at a time, until fully incorporated. Return the custard to the sauce pot over medium heat. Continue whisking until the custard has thickened and coats the back of a spoon. Set it aside to cool down completely. If you have pashka molds or pudding bowls, use them. If not, grease ramekins with some butter and line them with some cheesecloth, over hanging. Once the custard has cooled down, whisk cream cheese and butter until light and fluffy with a hand or stand mixer. Transfer the cooled custard to the cream cheese mixture. Add in the soaked fruits with all the soaking liquid and almonds. Fold everything together until well combined. Transfer to the prepared ramekins, molds or bowls (if using). Gently press to compact. Chill the fridge for at least 24 hrs. When about to serve unmold onto serving plates. Garnish with some glazed cherries, slivered almonds and orange peels. Spread the pashka onto some kulich and enjoy. I can eat this on its own... Heavenly! Happy Easter! Recipe Video:

Jump To Recipe Jump To Video I didn't know that I have some leftover frozen frangipane hiding at the back of my freezer. It has been about 4 months! I am quite surprised that it has not gone bad. I have some leftover Kulich, so, 1 + 1 = this pudding. If you do not have any leftover frangipane, fret not, I got you covered. All the ingredients, measurements and directions are written down below. If you do not have any leftover Kulich, you can use any Easter bread. And if you don't have any of those, you can also use any stale bread; broiche would be a wonderful substitute. As for the fruit, any stone fruit will do the trick. I am using plums, you can use peaches, cherries, apricots, nectarines or maybe even apples. Glaze the baked pudding with some apricot-orange mixture and you will have a wonderful leftover dessert. Ingredients: (Make one 8" pudding) Frangipane: Unsalted Butter Softened, 125g Granulated Sugar, 125g High Quality Almond Meal, 125g Unbleached All Purpose Flour, 50g Sea Salt, Pinch Eggs, 2 Fresh Orange Zest, 1/2 Orange Cookie Spice Blend Homemade , 1/2 TSP Pudding: Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah Coarsely Diced, A Handful Plums Corsely Sliced, 2 Less or More Apricot Jam, 1 TBSP Fresh Orange Zest, 1/2 Orange Fresh Orange Juice, 1 TBSP Slivered Almonds, For Garnishing Equipment: 8" Spring-Form Cake Pan Hand / Stand Mixer Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " Kulich " page for the recipe. Prepare the frangipane. In a large mixing bowl, cream butter until light and fluffy with a hand or stand mixer. It should resemble a mayo consistency. Add in the sugar and continue creaming until well combined. Followed by the almond meal, flour and salt. Add in the egg and whip until fully incorporated. When you hold up the frangipane, it should hold its shape and not fall off from a spatula. Lastly, mix in orange zest and the cookie spice blend. Continue mixing until well combined. Prepare the pudding. Preheat oven to 170 degree celsius or 340 fahrenheit. Add just enuff leftover Kulich or stale bread to cover the bottom of the cake pan. Press down the bread gently. Try to compact it as much as humanly can, but do not over flatten it. Spoon and spread the frangipane evenly over the bread. Lay the sliced plums onto the frangipane, creating some patterns as you desired. Wack into the oven and bake for about 35 to 45 mins or until lightly golden brown. While the pudding is baking, mix together apricot jam, orange zest and juice in a small bowl until well combined. Once the pudding is out of the oven, immediately brush the apricot mixture onto the pudding. Set aside to cool down completely before unmolding onto a serving plate. When about to serve, brush the pudding 1 more time with the apricot mixture and garnish with a generous amount of slivered almonds. Slice and serve immediately. A wonderful way to make use of leftover bread... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I found out about this by accident. I was browsing thru' the internet for ways to make use of leftover or stale bread, and this Brown Betty caught my attention. It is somewhat like Apple Crisp or Cobbler. I thought to myself, "I'm in!" without any hesitation, as I had all the ingredients on hand. Just out of the oven... A Brown Betty is a traditional American dessert made from fruits and sweetened crumbs. The dish was first mentioned in print in 1864; a recipe from 1877 uses apple sauce and cracker crumbs. Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in the White House! Taken from Wiki . A yummilicious mess... This is another fantastic way to make use of any leftover Easter bread or stale bread and some sad fruits hiding at the back of a fridge. In closing, this is a hearty dessert, especially during the cold holiday season. So, save this recipe! Ingredients: (Make one 9" Apple Brown Betty; Serve 12) Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah Coarsely Diced, About 2 Loaves Granny Smith Apples Peeled Cored Coarsely Diced, About 500g Red Gala Apples / Any Red Apples Cored Coarsely Diced, About 500g Or Pears Preferably Bosc Or A Mixture of Fresh Berries Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Light Muscovado Sugar, 75g Adjust To Preference Sea Salt, Pinch Cookie Spice Blend Homemade , 2 TSP Or Pumpkin Spice Blend Homemade Calvados / Brandy / Cointreau / Spiced Rum, 2 TBSP Apricot Jam, 2 TBSP Butter Coarsely Diced, 50g + More For Greasing Equipment: 9" Round Cake Pan / Pastry Ring / 8" Square Baking Dish Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " Kulich " page for the recipe. Crumble the leftover or stale bread into a large bowl and set aside. *If your stale bread is too hard to crumble by hand, you can use a food processor and pulse it a few times. Try not to overdo it, or you will end up with bread crumbs.* In a large mixing bowl, mix together the 2 types of apples, orange zest, juice, sugar, salt, cookie spice, brandy and apricot jam until well combined. Taste and adjust for sweetness with sugar. Preheat oven to 190 degree celsius or 375 Fahrenheit. Lightly grease the baking pan with butter. Sprinkle and distribute the crumbled bread onto the pan. Followed by the apple mixture. Press it down gently to compact. Repeat the steps, stacking crumbled bread and apple mixture. The last layer should be the crumbled bread. Drizzle any leftover juice (from the apple mixture) over the Brown Betty. Sprinkle and distribute the diced butter over the top. Cover the pan with aluminum foil. Wack into the oven and bake for 45 mins. Remove the foil and bake for another 10 to 12 mins or until it is crispy golden brown. Serve immediately with some ice cream, sour cream or any leftover Pashka . I served my Brown Betty with leftover Pashka ... Mama Mia... Another fantastic way to make use of leftover / stale bread... Recipe Video:

Jump To Recipe Jump To Video This is what happens when I was messing around in the kitchen. Experimenting to be exact. After that 1st mouthful, I told myself that I have to share this little experiment. It wouldn't be neat to hide this lovely recipe from the world. I still have some leftover Easter bread and I still remember what I did with my leftover Xmas cake in January. Anyway, this is largely inspired by 2 of my favorite chefs: Massimo Bottura and Jacques Pépin. What inspirations, you may ask. Well, it is Massimo's Better Than Panettone Soufflé and Jacques' Maman's Cheese Soufflé. And the result is this lazy yet lovely soufflé. Jacques took all the hassle out of making a soufflé, while Massimo transform the leftover Panettone into another entirely new and excellent dish. So I thought why not combine the 2 into 1? This is how my leftover Kulich soufflé is born. I hope you will give this recipe a try. Ingredients: Inspired by Massimo Bottura & Jacques Pépin (Serve 2) Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah, 150g High Quality White Chocolate Preferably Valrhona or Callebaut, 25g Unsalted Butter, 15g Eggs, 3 Sea Salt, Pinch Granulated Sugar, 50g Cornstarch, 1 TBSP Fresh Lemon Zest, 1/2 Lemon Limoncello, 2 TBSP Equipment: Ramekins Oven Food Processor Hand / Stand Mixer Double Boiler Directions: Please visit my " Kulich " page for the recipe. Preheat oven to 100 degree celsius or 210 fahrenheit. Coarsely dice the leftover bread and transfer it onto a baking tray. Wack into the oven and bake for about 1 hr or until the bread is dry and crispy. Turn the temperature up to 180 degree celsius or 355 fahrenheit. Transfer to a food processor and blitz until crumbs form. Set aside until ready to use. Melt white chocolate and butter on a double boiler. Remove from heat and set it aside. Whip the eggs with a hand or stand mixer until tripled in volume. Add in the salt and sugar. Continue whipping until the color turns pale yellowish. Sieve in the cornstarch. Fold in the chocolate mixture. Followed by the bread crumbs. Lastly, fold in lemon zest and limoncello until everything is fully incorporated. Transfer onto ramekins and wack into the oven and bake for 9 to 12 mins. The sides should be browned, the center should be molten and wobbly. Remove from the oven and serve immediately. Just right out of the oven. It will rise just a little and will deflate once it cools... You have to give this a try... Recipe Video: