Food . Stories . Photography
It’s bread of the month time and all that for the Bread Baking Babes. Kelly picked An Approachable Loaf to bake. So what exactly is this bread all about? It’s a recipe at the WSU Bread Lab, for a loaf that’s got a really nice flavour and texture. It makes really good toast and stands…
This July, the Bread Baking Babes are making Kolache. Kolache are sweet Czech pastries. They’re made from an enriched brioche like yeasted dough with fillings of poppy seed, farmer’s cheese, or fruit like apricot and prunes. There’s usually a crumb topping too. Modern day fillings include cream cheese, fruit like pineapple, apple and blueberry. Kolache…
Misal Pav is a rather filling snack and street food from the Indian state of Maharashtra. It is a sort of mini meal consisting of small sized buns called Pav (from Portuguese Pao), and Misal. Misal is a curry of sprouted matki or moath beans and moong beans in a somewhat watery gravy. The Misal…
Smashed Cucumber Salad has its origins in the Chinese province of Sichuan. You will however find versions of this cucumber salad across eastern Asia. This is a very simple salad of crunchy cucumbers with a light summery spicy-sweet-sour dressing. What is interesting about this Chinese cucumber salad is how the cucumbers are prepped – they…
It’s my turn to pick the recipe for the Bread Baking Babes to bake. I chose Korean Cream Cheese Garlic Buns, adapted from this recipe. As I mentioned before, I’ve been interested in Korean food for a while now. At some point after the pandemic, I discovered Korean television drama or films. Though rarely a…
This post is about Korean Style Pickled Radish called Danmuji. Pickling is a form of preserving produce that is practiced across the world. What differs is what is pickled and how pickling process happens. Koreans are no different. Korean Style Pickled Radish or Danmuji is bright yellow coloured Banchan (Korean side dish). I understand Danmuji…
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