Month: February 2010

For February, Daring Bakers’ host Deeba of Passionate About Baking & Aparna of My Diverse Kitchen chose Tiramisu as the challenge of the month based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. Et bien sûr, nothing is ever simple with Daring Bakers’ (hence the name sake), this time around,… Continue reading Tiramisu (made from scratch)

The other not-so-secret ingredient needed for making Tiramisu (Daring Bakers’ February Challenge by Deeba of Passionate About Baking & Aparna of My Diverse Kitchen) is home made Sponge Fingers, alternatively known as Ladyfingers or Savoiardi biscuits. It’s a very simple and straight forward recipe to do. Nothing to be afraid of except maybe if you… Continue reading Sponge Fingers (Ladyfingers or Savoiardi Biscuits)

Making home-made cheese is something that I have always wanted to do but haven’t got the guts for it – fear of failure I guess and wasting milk. So when Daring Bakers’ announced that we have to make Mascarpone Cheese as part of their February challenge issued by Deeba & Aparna, I was excited but… Continue reading Homemade Mascarpone Cheese

Canada is buzzing with excitement… an euphoria so different from the sombre mood that kicked off the Winter Olympic 2010 on 12 February, with the loss of life of a 21 year old Georgian lugger, Nodar Kumaritashvili during a training run a few days earlier. For the first time in Canadian history, an Olympic gold… Continue reading Poulet à la crème comme en Bresse (Creamy Chicken)

Before Little One entered our lives, Pierre & I dined, quite often, at Le Baalbeck, a small family restaurant specialised in Lebanese cuisine, down the street from our apartment in Nantes. Each time, without fail, we ordered our favourite appetizer, Humus and Moutabal even though we knew that we would struggle to finish our main… Continue reading Hummus & Pita

Red Velvet Cake (RVC) is a mysterious cake to me. Why? Because lots of people crave and rave about it, not to mention even bake it and eat it. But not me…. why not? I don’t really know but that bright blood red looking slice of layered cake simply doesn’t turn me on. Quite the… Continue reading Red Velvet Cake (with beetroot juice)

Pierre & I are so proud of Little One: she got accepted for Taekwondo class. I know it’s nothing special but she is only 3½ years old and the minimum age for this class is 5 years old with a few 4 years old accepted on a case to case basis. Last week, my friend,… Continue reading Cream Cheese Filled Buns (Steamed)

Chinese Steamed Buns are called baozi or popularly known as bao, bau, pow, pau. They are plain or filled buns (bread-like/brioche made of flour) that comes in various forms, with a variety of fillings (meat or vegetarian). In its bun like form, it is quite similar to the traditional Chinese mantou. In the Chinese culture,… Continue reading Chinese Steamed Buns