Sorry for the title, I know it’s a mouthful. But you need to appreciate just how much is in this beautiful puff pastry tart.When I make things with pastry, I tend to place any unused pastry in the freezer, to use at a later date. I don’t want to throw away bits of pastry if…

I’d heard of this strange thing called Quark a few times, and saw it in a lot of Weight Watcher and Slimming World recipes, but had never looked into what it was. Anyway, I made a Smoked Salmon Crustless Quiche a few weeks ago that required Quark. I managed to find a tub in the…

Frozen treats are becoming necessities now, given the weather here. Hot, humid, stifling – although we had the occasional breeze today, and a downpour yesterday. Hot coffees have been switched to iced ones. People are carrying around personal fans, towels, anything to help keep cool. And so, we look to our freezer for help. Or,…

I was a late-comer to the potato salad party. I never really understood the idea of cold potatoes and mayonnaise. Even to this day, too much mayonnaise kills any dish for me, but one day about 10 years or so ago, I decided to give some homemade potato salad a try. And I didn’t hate…

I always see the veggie burger options in the fridges and freezers of the supermarkets, and never buy them because I always tell myself I could make them myself. The truth is, most of the time I never actually do get round to making them. However, this recipe caught my eye a while ago, and…

There’s something to be said for freshly baked bread. The excitement when the dough does actually rise. The smells that fill the house as it bakes. And that beautiful moment when you take the first bite and it tastes like heaven. Weirdly enough, I don’t usually have much bread at home. I might, on occasion,…

There are so many healthy versions of things these days, but a lot of the time the healthy versions don’t stack up to their full-sugar, full-fat counterparts. It makes it much harder for people like me who want to cut down on their sugar intake, but struggle when we need a sweet kick that just…

I realise that recently, I’ve been posting a lot of red meat recipes. This is a bit unusual for me, as I don’t normally eat that much red meat. I’m not sure why I’ve started buying more, but it might have something to do with the things I’m trying to use up in my kitchen….

As we slowly make our way through summer, most of us will look for refreshment to cool down from the heat and humidity (at least, we will in Hong Kong). Unfortunately, like so many things, a lot of the refreshing food items we might turn to are full of sugar, and other unpronounceable ingredients. Don’t…

I did a massive stock-take the other week, of everything that I have in my cupboards. Some of it perishable, or close to expiring, and some not. Either way, I decided to start using the ingredients that I had in front of me to start making more meals, rather than getting inspiration online/from magazine clippings…

In keeping with the idea of using normally-discarded ingredients, today we have a recipe that uses the stems and leaves of the beetroot. I wanted to use the rest of the vegetable, after making the beetroot hummus, as a way of trying to use as much of the vegetable available as possible. There are many…

Aquafaba. Strange word for a very simple ingredient: chickpea water. Well, more accurately legume water. The water left over after cooking legumes. Weirdly enough, it’s great for making vegan meringues. It’s not a new thing, but it’s coming to the forefront more so now as vegan cooking becomes more common. I’m not vegan, I don’t…