Many of you know that I’ve been getting fresh, organic vegetables from Eat Fresh, and that with each bag of goodies I get dragon fruit as it’s in season right now. Now… there comes a point when I become overwhelmed with dragon fruit, so I chop it into bite-size pieces and freeze it. But once…
Rainbow Sprinkle Cupcakes
It’s been a while since I posted a cupcake recipe, and I made these for a Strongwoman’s birthday a few months back. I’ve been slow at getting recipes out, but oh well. Hopefully you’ll stick with me through it all. I adapted this recipe from Life, Love and Sugar. You can find her recipe here….
Butterscotch Pretzel Crunch Bars
You may remember the Rice Krispie treats that I made for the Twelve Cookies of Christmas series last year. Well, this is a different spin on those treats. These treats, though, are a good combination of sweet and salty. Add more pretzel pieces if you want to have more salt. I just want you to…
Harissa Lamb Ribs
As Hong Kong has gone back into a semi-lockdown during this third wave of COVID19, I decided to do an online shop at Feather & Bone. While browsing their products, I found lamb ribs and I knew that I had to order some and make these sticky harissa coated ribs. If you’ve not had lamb…
Gochujang Hanger Steak
I’ve said it before, and I’ll say it again: hanger steak is delicious. It has gained notoriety in recent years for being extremely tender and melt-in-your-mouth delicious. It used to be a very cheap cut of beef, but prices have increased with demand. The truth is that the hanger steak doesn’t do anything during a…
S’mores Cake Bars
A while ago I was experimenting with brownies, but I didn’t have enough fat content and they baked a bit too dry. So, instead of lamenting, I blitzed them into brownie crumbs, and froze them for a later date. I knew they’d come in handy as a base layer for something. One day, while needing…
Vegan Chocolate Chip Cookies
I haven’t planned to make a bunch of vegan recipes, but I had the right ingredients lying around that needed using up. Plus, it’s always fun making cookies! The other beauty of this recipe is that it can all be made in one bowl, which makes for much easier clean up. You can change the…
Brown Butter Apple Cake
Sometimes I buy apples, eat a few, and then leave the rest bit too long so they start to get a bit soft. But fear not. There are plenty of delicious recipes that use up apples. This recipe is quick, easy and only requires one bowl to mix all the ingredients (if you can’t be…
Vegan Dragonfruit and Raspberry Ice Cream
No-churn ice cream means you can make your own ice cream without an ice cream maker. When I had an abundance of dragonfruit, I needed new ideas of how to use it. You need to leave the can of coconut milk or cream in the fridge overnight, so that it can be whipped into an…
Parsley Crusted Lamb
You know when you find an ingredient that is just so beautiful and delicious that you want to keep it simple? That’s how I feel now that I’ve discovered this incredible lamb from Eat The Kiwi. This is an incredible, simple dish and it really doesn’t take a long time or a lot of prep…
Ratatouille
I don’t often eat ratatouille, but it is such a simple dish that can be made rustic or elegant depending on the presentation. Plus, it can be made with a variety of vegetables, which makes it a flexible recipe too. I used my mandolin to slice all of my vegetables to equal thickness. I also…
Dragonfruit Cheesecake Bars
There’s just something so incredible about the pink flesh of dragonfruit. It’s so captivating and bright, it makes me smile. I know, that sounds weird – but it’s the truth. This recipe came about because, surprise surprise, I had random things in my house that needed using up. Dragonfruit is currently my Eat Fresh veggie…
Jena's Tiny Kitchen 