Jump To Recipe Jump To Video One of my TikTokFam requested this. I am humbled and grateful for all the requests. Greatly appreciate it. At first, I thought it was a Chinese kinda bun, but as I began to research, I soon found out that this is actually a tea-time treat in the UK. UK cuisine like many other unpopular cuisines is so underrated and underexplored. Like these rock buns, for example, I have never heard of them, until recently. It is somewhat between scones (or biscuits for the USA) and cookies. It is usually served around 2 to 3 pm during tea sessions. This is a pretty straightforward and easy recipe to follow. The only thing is not to overmix. The end result should be wetter than cookie dough, or to simply put it, a wet sand consistency that you would use to build a sand castle. And you will get a crispy exterior, a soft and chewy interior. Perfect for some tea. Ingredients: (Make 10) Raisins, 50g Dried Apricots Finely Chopped, 25g Candied Orange Peels, 25g Fresh Orange Zest, 1 Orange Cointreau / Brandy / Rum, 2 TBSP Unbleached All Purpose Flour, 200g Baking Powder, 12g Sea Salt, 1/2 TSP Cookie Spice Blend Homemade , 1 TSP + More For Sprinkling Unsalted Butter Coarsely Diced Softened, 100g Light Muscovado Sugar, 45g Fresh Orange Zest, 2 TBSP Egg, 1 Demerara Sugar, For Sprinkling Equipment: Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Soak raisins, apricots, peels and zest with Cointreau in a bowl. Mix to combine well and set aside. In a large mixing bowl, add flour, baking powder, salt and cookie spice. Mix to combine well. Add in the butter and crumble together with the flour mixture with your hands until it resembles wet sand consistency. *You can do this in a food processor by pulsing the mixture a few times. Do not overmix or it will come together into a dough.* Add in sugar, the soaked fruits and all the soaking liquid. Crumble together until everything is well combined. Add in egg and orange juice. Mix until well combined. It should come together into a huge chunk of wet sand. Something that you would build a sand castle with. You can eyeball it into 10 equal pieces. Or if you are as anal as me, weigh and divide into 10 equal pieces. Transfer onto a baking tray lined with parchment paper. *These don't spread as much as cookies, so it is safe to place all 10 in 1 tray.* You wanna keep the pieces as rustic as possible so that they will resemble rocks after baking. Add a pinch of cookie spice to 1 TSP of sugar in a small bowl. Mix to combine well. Sprinkle that mixture over the rock buns. Set aside at room temperature for 30 mins. Preheat oven to 180 degree celsius or 355 fahrenheit. After 30 mins, wack into the oven and bake for 20 to 25 mins or until it is browned on the edges. Remove from the oven and set aside to cool down. Serve immediately while it is still warm with some tea. You have to give this a try... Crispy, soft and chewy... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam has requested this awesome Yucatán-Style BBQ Pork. And I don't think I can ever thank him enuff for this request, cos this is off-the-charts yummilicious. Like insanely yummilicious. As I said previously, very much like Indian cuisine, Mexican cuisine is so vast. Every household has its own specialties and versions of dishes. This is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. The traditional way of preparing this dish involves marinating the pork in fresh citrus juice, annatto seeds (which gives it the iconic vivid orange color), loads of spices, and roasting the meat in a píib (earth oven) while the pork is wrapped in banana leaves. I am trying to replicate the píib as much as I can with my oven, a cast iron dutch oven, liquid smoke, and some charred simple salsa. And of cos, I make everything from scratch. You can use store-bought recado rojo (or anchiote paste); I am not judging. My InstaFam suggested using a baguette... This indeed takes a lot of time, effort and patience, but it is 100% worth it! You will get flavorful fall apart tender succulent pork! I really hope you will give this recipe a try. Ingredients: (Serve 8) Recado de Todo Clase (Spice Blend): Black Peppercorns, 1 TBSP Allspice Berries, 4 Cloves, 3 Cinnamon Stick, 1 Bay Leaf, 1 Cumin Seeds, 1/2 TBSP Dried Oregano, 1.5 TBSP Recado Rojo (Achiote Paste): Garlic, 10 Cloves Coriander Seeds, 1 TBSP Black Peppercorns, 1 TBSP Cumin Seeds, 1/2 TBSP Cloves, 6 Annatto Powder, 3 TBSP Or Fresh Annatto Seeds, 1/4 Cup Dried Oregano, 1.5 TBSP Sea Salt, Pinch Fresh Citrus Juice, 4 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Marinade + Pork: Fresh Orange Zest, 1 Orange Fresh Lime Zest, 1 Lime Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Liquid Smoke, 1 TBSP Soy Sauce, 1 TBSP Sea Salt, 10g Mushroom Powder, 1 TBSP Pork Shoulder Sliced, 1kg Simple Salsa: Tomatoes Halved, 6 Orange / Green / Red Bell Peppers Halved Deseeded, 2 Jalapenos Halved Deseeded, 2 Red Jalapenos Halved Deseeded, 2 Yellow Onion Halved. 1 Fresh Coriander Coarsely Chopped, A Large Handful Fresh Citrus Juice, 2 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Cebolla Morada Encurtida (Mexican Pickled Red Onions): Red Onion Coarsely Sliced, 2 Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Fresh Lime Zest, 1 Lime Fresh Orange Zest, 1 Orange To Cook and Serve: Banana Leaves, A Handful Tortillas Homemade , 8 or Baguette, 8 Equipment: Cast Iron Dutch Oven Oven Cast Iron Skillet / Pan Mortar & Pestle / Food Processor Directions: Please visit my " How To Make Tortilla " page for the recipe. Prepare Recado de Todo Clase (Spice Blend) In a skillet over medium heat, toast all the ingredients except oregano until aromatic. Transfer to a spice grinder and blitz into a fine powder. Stir in the dried oregano and store in an airtight container in a cool, dry place. Prepare Recado Rojo (Achiote Paste) Char garlic (with skin on) directly over an open flame until blackened. Steam in a covered bowl and peel once cool. Toast coriander seeds, peppercorns, cumin, cloves, and annatto seeds in a skillet until fragrant. Grind into powder. Pound or blitz garlic into a coarse paste, then combine with ground spices, annatto powder (if using), oregano, salt, and citrus juice until a smooth paste forms. Set aside. If using store-bought achiote paste, measure out about 100g and skip this step. Marinate the Pork Mix the marinade ingredients with 1 tablespoon of Recado de Todo Clase and all of the Recado Rojo. Add pork shoulder and coat well. Cover and refrigerate for 24 to 48 hours. Prepare the Simple Salsa In a wide skillet (or over 2 stovetops), sear all vegetables cut-side down until lightly charred. Reserve 1 bell pepper for the pickled onions. Pound or blend all ingredients into a chunky salsa, including charred bits for maximum smokiness. Stir in chopped coriander, citrus juice, and salt to taste. Chill in the fridge until ready to serve. Prepare Cebolla Morada Encurtida (Pickled Red Onion) Mix all ingredients, including the reserved charred bell pepper. Season with salt and chill in the fridge until ready to use. Cook the Cochinita Pibil Preheat oven to 120°C (250°F). Gently toast banana leaves over an open flame until softened. Line a Dutch oven with banana leaves and add the marinated pork. Cover with more banana leaves and place the lid on. Bake for 8 hours or until the pork is fall-apart tender. Assemble and Serve Heat tortillas in a skillet or toast baguette slices. Layer with smoky salsa, shredded Cochinita Pibil, and pickled red onion. Serve immediately and enjoy. The flavors are off the charts! Insanely yummilicious... Recipe Video:

Jump To Recipe Jump To Video This is requested by one of my TikTok followers. To be honest, I am humbled, flattered really, to have requests from my audience. I am grateful that I am given the chance to learn and share my recipes with you fine people. Anyway, I am not a fan of Chinese chicken rice in Singapore. There is something off with the chicken that I can't wrap my head around; the chicken is either too dry or bland. Sometimes, they even serve the chicken over some plain cooked rice and called it chicken rice. That's the truth sadly. And I am not saying that mine is better. I know it takes decades of training to get the roasted chicken right. But somehow, I learned a shortcut to get it right every single time. All you need is some effort and patience. You can get the butcher to half the whole chicken for you or you can do it yourself. I am still learning as I am not good at butchering. As for the rice and sauces, all you need is a good chicken stock. Try not to use store-bought ones as they are usually bland and contain loads of sodium. Make the stock from scratch with some chicken carcasses. You will be surprised by the results and you probably will not be going back to any store-bought ones again. I know the entire process takes a lot of effort, time and patience, but trust me, you will get a satisfying plate of chicken rice. This may "wow" your family, I know I did. I hope you will give this recipe a try. Ingredients: (Serve 4) Chicken: Brine - Cold Water, 1L Liquid Smoke (I'm using Stubb's ), 10g Sea Salt, 50g Whole Chicken Halved, 1 Chicken (About 900g) Glaze - Black Molasses, 50g Liquid Smoke (I'm using Stubb's ), 25g Soy Sauce, 15g Stock: Chicken Carcasses, 3 Milk Powder, 2 TBSP Sea Salt, Pinch Garlic Crushed, 5 Cloves Ginger Crushed, 2" Scallions White Parts, A Handful Fennel Seeds, 1 TBSP Szechuan Peppercorns, 1 TBSP Cinnamon Stick, 1 Star Anise, 1 Cloves, 5 White Pepper, Pinch Mushroom Powder, Pinch Rice: Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Sea Salt, Pinch White Pepper. Pinch Jasmine Rice, 165g Sea Salt, Pinch Sauces: Chili Sauce - Fresh Chilies Deseeded Coarsely Chopped, 6 Ginger Coarsely Sliced, 3" Toasted Sesame Oil, 1 TSP Rice Vinegar, 1 TSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Granulated Sugar, Pinch Soy Sauce - Water, 100g Rock Sugar, 30g Soy Sauce, 80g Or skip the process and use Kecap Manis Homemade Ginger Garlic Sauce - Ginger Coarsely Sliced, 4" Garlic Coarsely Minced, 5 Cloves Sesame Oil, 3 TBSP Sea Salt, Pinch White Pepper, Pinch Scallions Green Parts Coarsely Sliced, For Garnish Equipment: Oven Rice Cooker Cast Iron Skillet / Pan Meat Thermometer Heavy Pot Food Processor / Stick Blender Sauce Pot Directions: Smoked Hainanese Chicken Rice Brine the Chicken In a large bowl, mix water, liquid smoke, and salt until dissolved. Submerge the chicken, cover, and chill in the fridge for 24 to 48 hours. Make the Glaze In a small bowl, combine molasses, liquid smoke, and soy sauce. Mix until smooth and set aside. Glaze and Dry the Chicken After brining, place the chicken skin-side up on a wire rack. Brush generously with the glaze. Chill uncovered in the fridge for 24 hours. Slow Bake and Roast the Chicken Preheat oven to 90°C (195°F). Brush the chicken again with the glaze. Bake for 10 minutes. Repeat the glaze + bake step 4 more times (total 5 rounds). Increase oven to 200°C (395°F). Roast for 6 minutes or until the internal temp reaches 60°C (140°F) and the skin is glossy and lightly charred. Let rest before slicing. Chicken Stock Roast the Bones Preheat oven to 200°C (400°F). Toss chicken carcasses with milk powder and salt. Roast for 40–50 minutes, flipping halfway, until deeply browned. Simmer the Stock Deglaze with water and transfer everything into a pot. Add 2L water and the remaining stock ingredients. Simmer for 10 to 15 minutes. Taste and season with salt, pepper, and mushroom powder. Cover and steep for 10 to 15 minutes. Strain and discard solids. Optional: shred any remaining meat and add back into the stock. Garlic Rice In a skillet over medium heat, sauté garlic in oil until fragrant. Add rice and stir to coat well. Transfer to a rice cooker and add stock until it covers the rice by about 1 inch. Cook according to rice cooker instructions. Chili Sauce Blitz chili, ginger, sesame oil, rice vinegar, and just enough chicken stock to blend. Add lime juice and zest. Season with salt and sugar, then blitz again until smooth. Set aside. Soy Sauce Alternatively, use kecap manis. In a small pot, heat water and sugar until dissolved. Stir in soy sauce and simmer until slightly thickened. Remove from heat and set aside. Ginger Garlic Sauce Blitz ginger, garlic, and oil until smooth. Transfer to a skillet and sauté until aromatic. Season with salt and pepper and sauté again. Remove from heat and set aside. To Assemble Slice the rested chicken. Spoon garlic rice onto serving plates. Top with sliced chicken and drizzle with soy sauce. Garnish with chopped scallions. Serve with chili sauce, ginger garlic sauce, and a bowl of chicken stock on the side. A really good plate of chicken rice... Succulent... A chicken soup that is full of flavors... A satisfying plate of chicken rice indeed... Recipe Video:

Jump To Recipe Jump To Video During the 90s, all I had on a late morning is a TV. Right after the Saturday morning cartoons, is an array of cooking shows. From Martin Yan to Julia Child to Jacques Pépin. Perhaps, that is one of the reasons why I am so fond of cooking and baking. The one whom I admired the most is Jacques Pépin. He disassembles complicated dishes and simplifies them so effortlessly. I still love watching his cooking videos to this very day. And this dish is inspired by him. You can watch the original video here . I added a few adjustments to the original recipe. My added baking soda will further keep the chicken breast moist, preventing it from drying out during the cooking process. In closing, I hope you will give this recipe a try. Ingredients: Inspired by Jacques Pépin (Serve 2) Skinless Boneless Chicken Breast Coarsely Diced, 1 Baking Soda, 1 TSP Garlic Finely Minced, 3 Cloves Parsley Coarsely Chopped, A Handful Scallions / Chives Coarsely Sliced, A Handful Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Unbleached All Purpose Flour, 1 TBSP High Quality Olive Oil, 1.5 TBSP Unsalted Butter, 1.5 TBSP + 1 TBSP Chicken Stock Homemade / White Wine, 1/4 Cup Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " for the recipe. Coat the chicken well with the baking soda. Set aside for 15 mins. While the chicken is resting, mix garlic, parsley and scallions in a small bowl until well combined. Wash the chicken thoroughly and drain. Transfer into a large bowl. Season with salt, pepper, mushroom powder and flour. Mix until well combined. In a skillet over medium heat, add oil and 1.5 TBSP of butter. Once the butter has melted, add in the chicken. Sear until the bottom is browned. Flip and cook for another 30 secs. Deglaze with 1 TBSP of butter and chicken stock or wine. Cook until the liquid has almost evaporated. Add in the garlic mixture. Saute until aromatic. Remove from heat and transfer onto a serving plate. Serve immediately. Succulent... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video Do you remember when YouTube was booming in the late 2000s to early 2010s? That was my portal to the cooking/baking world. I have subscribed to so many cooking and baking channels. 1 of which is when I discovered Jamie Oliver. Yes, I remember it very fondly as this recipe popped up on my YouTube recommended list. That and his controversial battle against the fast food giant. Anyway, That was like 10 to 11 years ago. You can check out the original recipe here . I have adjusted the recipe to my palette and it has evolved into what it is today. I am not saying that mine is better compared to the legend. This is just my humble take on an iconic dish. I will make this dish from time to time; whenever I would like something simple yet classy at the same time. Besides, my daughters adore this dish. So, I have no complaints. You really have to give this recipe and let me know what you think. Ingredients: Inspired by Jamie Oliver (Serve 2) Skinless Boneless Chicken Breast, 1 Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Cumin Powder, Pinch Sumac Powder, Pinch Dried Oregano, Pinch White Sesame Seeds, Pinch Fresh Lemon Zest, 1/2 Lemon Parmigiano Reggiano, For Grating Parma Ham / Prosciutto, A Few Slices Sesame Oil, 2 TBSP Chicken Stock Homemade / White Wine, 1/2 Cup Balsamic Vinegar, 2 TBSP Garlic Finely Minced, 3 Cloves Parsley Coarsely Chopped, A Handful Some Fresh Greens, A Handful (I'm using some lettuce and arugula) Black Pepper, Pinch Fresh Lemon Juice, 1 TBSP High Quality Extra Virgin Olive Oil, 1 TBSP Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " for the recipe. Prep the Chicken Lay a piece of cling film on your work surface and place the chicken breast in the center. Cover with another piece of cling film and pound until evenly flat using a meat mallet, rolling pin, or skillet. Season and Layer In a small bowl, mix together salt, pepper, mushroom powder, cumin, sumac, oregano, sesame seeds, and lemon zest. Sprinkle generously over the chicken. Grate parmigiano over the top, then layer slices of Parma ham to fully cover the chicken. Gently press down so everything adheres. Cook the Chicken Heat oil in a skillet over medium heat. Carefully place the chicken in the skillet, Parma ham side down. Cook until the edges turn white and the Parma ham is golden and crisp. Flip and cook the other side briefly until done. Remove from heat and let rest. Make the Pan Sauce (Optional) In the same skillet, deglaze with chicken stock or wine. Reduce by half, then add balsamic vinegar, garlic, and parsley. Continue reducing until slightly thickened. Stir in any juices released from the resting chicken. Remove from heat and set aside. Assemble and Serve In a large bowl, toss salad greens with salt, black pepper, lemon juice, and olive oil. Transfer to a serving plate. Top with the chicken and drizzle with the pan sauce. Serve immediately. Tender, juicy and chickenlicious... Jamie Oliver is a genius... Recipe Video:

Jump To Recipe Jump To Video I adored cookies. Other than chocolate chip cookies, peanut butter cookies are one of my top 3 favorite cookies. This is probably the best version that I've made thus far. Although it still needs some improvement; a little more chew and a crispier texture are required. Well, this is a vegan version after all. Amazin' Graze's C hia Seeds & Peanut Butter What you need is good quality peanut butter. Find a peanut that you like, one that doesn't contain salt and sugar. I think Amazin' Graze's done a great job with their peanut butter (not sponsored). You can try using chunky peanut butter, I am using smooth, let me know what you think. Overall, I would say that this is a wonderful peanut butter cookie recipe. It uses 5 ingredients and a pretty straightforward to put together from start to finish. You will get slightly crispy edges and chewy texture. I hope you will give this a try. Ingredients: (Make 9 cookies) Amazin' Graze's Chia Seeds, 1 TBSP Amazin' Graze's Peanut Butter, 200g Demerara Sugar, 80g Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Equipment: Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Preheat oven to 180 degree celsius or 355 fahrenheit. Combine Amazin' Graze's chia seeds and 3 TBSP of water in a small bowl. Set aside to sit for at least 10 mins. Meanwhile, mix together Amazin' Graze's peanut butter, sugar, salt and cookie spice blend in a large bowl. Mix until well combined. The chia seed mixture should solidify. Add in the chia seed mixture. Mix to combine well. Weigh and divide into 9 equal pieces. Shape into balls and transfer onto a baking tray lined with parchment paper. Press the balls down with a fork in a criss-cross pattern to form discs. Don't worry, it doesn't have to be perfect. Wack into the oven and bake for 12 mins or until the edges are lightly browned. Remove from the oven and immediately form into round discs with a pastry ring, moving in a circular motion around the circumference of the cookies. *You can skip that step. I prefer rounder cookies.* Set aside to cool down completely before serving. The cookies should be chewy and slightly crispy on the edges. Will you give these vegan peanut butter cookies a try? Slightly crispy and chewy cookies... Recipe Video:

Jump To Recipe Jump To Video I do know what to call this. These aren't your regular granola bars, nor is it a cake, and somehow I settled for pudding. And no. This isn't the jelly consistency type of pudding, but rather, a UK type of pudding, I guess? Whatever you wanna call this, it tastes out of this world yummilicious. Amazin' Graze's Chia Seeds & Hazelnut Blackforest Granola I mean, the chocolate on top is an extra "icing on a cake" or, a chefy touch if you wanna call it that way. This is almost vegan as Amazin' Graze's granola contains honey. You can make this 100% by making your own granola. I have a recipe here . On a side note, try not to reduce the sweetener as it acts as a binder for the granola. And try not to use peanut butter that contains salt and sugar. It will be sugary sweet. Find a high quality peanut butter that you like. You can use almond, hazelnut or pistachio butter too. I hope you will give this simple and easy recipe a try. Ingredients: (Make one 6" pudding) Coconut Oil, For Greasing Amazin' Graze's Chia Seeds, 1 TBSP Amazin' Graze's Peanut Butter, 65g Gula Melaka Syrup Homemade / Maple Syrup, 85g Amazin' Graze's Granola (I am using Hazelnut Blackforest), 250g or Granola Homemade High Quality Vegan-Friendly Dark Chocolate 70%, 125g Coconut Milk, 110g Kirsch / Coconut Rum, 2 TBSP Desiccated Coconut, For Garnishing Flaky Sea Salt, For Garnishing Equipment: Sauce Pot 6" Round Pastry Ring / Spring Form Cake Pan Double Boiler Directions: Please visit my " Granola " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Prep the Chia Mixture In a small bowl, mix Amazin' Graze’s chia seeds with 3 tablespoons of water. Set aside for 10 minutes to gel. Prepare the Base Grease a pastry ring or cake pan with coconut oil. Set the greased ring on a serving plate or parchment-lined baking tray. In a sauce pot over medium-low heat, combine Amazin’ Graze’s peanut butter and gula melaka. Stir until fully melted and combined. Fold in Amazin’ Graze’s granola, then stir in the chia seed mixture. Mix until the mixture thickens and is fully incorporated. Transfer into the prepared ring and press firmly using an offset spatula. Chill in the fridge until set. Make the Ganache Topping Melt chocolate using a double boiler. Remove from heat and stir in coconut milk and Kirsch. Mix until smooth and glossy. Pour over the chilled granola base and smooth out the top with an offset spatula. Chill for at least 6 hours or overnight. Unmold and Serve The next day, gently warm the pastry ring with a blowtorch or warm towel and remove. If using a springform pan, release and transfer to a serving plate. Garnish with desiccated coconut and flaky sea salt. Slice and serve immediately. Super chocolatelicious... Cheers! Recipe Video:

Jump To Recipe Jump To Video If you followed me on my social, you will know what my daughters did. They spread some tomato ketchup over some sandwich bread, top it with some American cheese and call it "pizza". Mama Mia! That is blasphemy right!? So I decided to teach some simple sandwich recipes. Apricot Jam... Ever since I discovered Pashka, I am hooked since last Easter. I don't think I can ever go back to normal cream cheese. If you don't wanna go thru' that hassle of making Pashka, you can use regular cream cheese. I have 4 sandwich ideas that are very easy to put together. My daughters even helped me out. Grapes... I am quite surprised that the tomato sandwich tastes so good. That will be my number 1. The second would be the cucumber, followed by grapes and apricot. You have to make these sandwiches to be the judge. BTW, these are oven-baked, so it is safe for kids. Ingredients: (Serve 4) Any Sandwich Bread, 8 Slices, Unsalted Butter Softened, For Spreading Pashka Homemade , For Spreading or Cream Cheese Softened Apricot Jam, For Spreading Grapes Seedless Halved, A Handful Italian Seasonings, Pinch High Quality Extra Virgin Olive Oil, For Drizzling Cucumber Thinly Sliced, A Few Slices Black Pepper, Pinch Toasted Sesame Oil, For Drizzling Tomato Thinly Sliced, A Few Slices Chili Flakes, Pinch Parsley Finely Chopped, Pinch Equipment: Oven Directions: Please visit my " Pashka " for the recipe. Preheat oven to 180 degree celsius or 350 fahrenheit. Spread 4 slices of bread with some butter. Transfer onto a baking tray buttered side down. Spread pashka or cream cheese generously onto all slices of bread. For the apricot sandwich: Spread another slice of bread with apricot jam, generously and sandwich it with another slice of bread. For the grape sandwich: Lay the halved grapes onto the pashka or cream cheese. Sprinkle some Italian seasonings. Drizzle some olive oil over the top. Sandwich it with another slice of bread. For the cucumber sandwich: Lay the cucumber slices onto the pashka or cream cheese. Sprinkle some black pepper. Drizzle some toasted sesame oil over the top. Sandwich it with another slice of bread. For the tomato sandwich: Lay the tomato slices onto the pashka or cream cheese. Sprinkle some chili flakes. Drizzle some olive oil over the top. Sandwich it with another slice of bread. Spread some more butter onto the sandwich. Wack to the oven and bake for 12 to 15 mins or until crispy browned. Slice and serve immediately. Cucumber... Tomato... Recipe Video:

Jump To Recipe Jump To Video If I can only eat 1 type of sandwich my entire life, it would be PB&J. There's something magical about peanut butter and jelly or jam. I mean, it can be a quick go-to snack any time of the day (or night). And it is no surprise that I adore this pudding. Amazin' Graze's C hia Seeds & Peanut Butter I am using a mixture of frozen berries that I have in hand. I would buy any type of berries that have gone on for sale for about 50% at my local supermarket and I would freeze them. They come in handy for all kinds of breakfast dishes or desserts, especially this pudding. You can use any type of berries you desired. As for the peanut butter, be sure to use a high quality one that doesn't contain sugar or salt. It will make all the difference. This recipe is pretty simple and easy to put together. So, no excuse for you not to make this. Ingredients: (Make one 10" pudding) Frozen Berries, 400g (I'm using a mixture of frozen raspberries, blackberries and strawberries) High Quality Strawberry Jam Preferably No Added Sugar, 200g Cornstarch, 10g Fresh Lime Zest, 1 Lime Fresh Lim Juice, 1 Lime Unsalted Butter, 200g Demerara Sugar, 100g Eggs, 2 Unbleached All Purpose Flour, 100g Baking Powder, 6g Sea Salt, Pinch Amazin' Graze's Peanut Butter, 100g Amazin' Graze's Chia Seeds, 1 TBSP Slivered Almonds, 30g Kirsch / Cointreau / Brandy, 2 TBSP Equipment: Oven Cast Iron Skillet 10" / Pan Hand / Stand Mixer Directions: Add the frozen berries and jam in a skillet over medium heat. Stir to combine well. Continue cooking until liquified. Take about 2 to 3 TBSP of that liquid and add to the cornstarch. Stir until well combined. Continue cooking until thickened. Add in lime zest and juice. Give it a final mix. Remove from heat and set aside to cool down. Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, whip butter until mayo consistency with a hand or stand mixer. Add in sugar and continue whipping until light and fluffy. Whip in eggs, 1 at a time, until fully incorporated. In another bowl, combine flour, baking powder and salt. Whip in the flour mixture, 1/3 portion at a time, until homogeneous. Followed by Amazin' Graze's peanut butter. Lastly, fold in Amazin' Graze's chia seeds and the slivered almonds until well combined. If the batter is too stiff and thick, loosen it up with some Kirsch. Transfer the batter to the berries mixture. Wack into the oven and bake for 35 to 40 mins or until the cake is golden brown. Remove from the oven and set aside to cool down slightly. Slice and serve while the pudding is still warm. I can have the entire pudding all for myself... Whether you like PB&J or not, you will enjoy this pudding... Recipe Video:

Jump To Recipe Jump To Video Well, I know it is still very early, but, these mince pie fillings take quite some time to ferment, so, why not? Yes, instead of Xmas Cake (which is my household tradition), I am planning on making Mince Pie this 2023. This is super easy to put together and I am pretty sure you have most of the ingredients on hand. So, do not buy any store-bought mince pie fillings and make this instead. See ya on Xmas. Ingredients: (Make 1 kg) Red Gala Apples / Honeycrisp Unpeeled Cored Coarsely Diced, 2 Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Dried Fruit Mix, 500g A Combination of Raisins, Sultanas, Currants and Dried Apricots Lard / Beef Suet, 250g Light Muscovado Sugar, 250g Orange Marmalade, 50g Hazelnuts / Almonds, 25g Cookie Spice Blend Homemade , 1 TSP Brandy / Rum, 65g Cointreau / Grand Marnier, 50g Equipment: Sterilized Jars Directions: Please visit my " Cookie Spice Blend " page for the recipe. Transfer apples, orange zest, juice, lemon zest and juice into a large mixing bowl. Mix until well combined. Add in the rest of the ingredients. Mix to combine well. Transfer to sterilized jars and set aside in a cool dark place for at least 3 months. It can last for as long as 1 year. All the yummiliciousness... Recipe Video: