Food . Stories . Photography
We’re at the end of 2024 and I just realised I’ve hardly posted anything last year on the the blog! 2024 has been more memorable for all the health issues I had to deal with. They weren’t very serious, but painful sciatic issues and a fractured knee cap pretty much meant that blogging or even…
A Kimchi Omelette is an Omelette made with Kimchi. If you’re new to it, Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with…
It’s another month, and another Bread Baking Babes bread post. You might have noticed that we’ve recently been baking once every two months rather than every month. We decided to do this as it was easier for us. This month it was my turn to pick a bread and chose Jamaican Coco Bread/ Coconut Milk…
cerenIt is no secret in my home that I love most things Croissant. What’s not to love about layers of buttery, flaky and light rolls? So it’s no surprise that I like Croissants aux Amandes or Almond Croissants too. Some more butter on top of butter laden plain Croissants can seem over the top. Perhaps…
For November, Karen picked Shio Pan, or Japanese Salt Bread for the Bread Baking Babes to make. She first came across Shio Pan served with whipped cream cheese at a Japanese bakery in Anaheim. Shio is salt in Japanese and Pan means bread. Hence the Shio Pan, but this bread is so much more than…
This month Cathy picked Sigteboller or Danish Salty Rolls for the Bread Baking Babes to bake. Sigteboller, in Danish, roughly translates as “sifted buns” or “sieved rolls,” from sifting of flours used to make them. These rolls are typically made from a mix of rye flour and all-purpose flour. Rye flour tends to produce denser…
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