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…

Jalapeño Cheese Beer Bread

Want to make bread, but don’t have any yeast? Add beer. This bread comes together in less than 10 minutes, and then you simply chuck it in the oven. No need for kneading or rise times. But…. it does take an hour to bake, rather than the usual 20 minutes or so. And just like…

Cacio e Pepe Brussels Sprouts

As we’ve discussed before, Brussels sprouts are a contentious issue among many eaters. Some cannot stand the sight of them, some don’t understand them, and others realise the beautiful vegetable that they are and the potential they have to be so diverse. Most of us probably grew up with boiled sprouts. Some of you may…

Fig, Brussels Sprouts & Goat’s Cheese Flatbread

When you need something easy, to use up ingredients that you have in the fridge, or just because it’s fig season, trust me when I say that this should be your go to recipe. It’s quick, easy, and delicious. It’ll hit every craving you have and then some. I promise. Ingredients 1 onion, thinly sliced40…

No-Bake Chocolate Cheesecake

Sometimes I make something, and everyone who tries it loves it. This cheesecake was one of those. I took it to the office for our monthly birthday party day, on the same day that I took the Chocolate Raspberry Doughnuts, and it was devoured. I figured, given that it was so popular – and it…

Stuffed Courgette Flowers

I’d never really eaten courgette flowers before, not whole anyway. I may have had them chopped up and sprinkled into a salad, but I’d never had them whole. Mainly because they’re a rarity in Hong Kong, so it’s not something that we come by easily (or cheaply if they are available). So, when my dad…

Mexican Corn Salad

You’ll notice a running theme in the blog posts at the moment. This all leads up to the finale of the pork belly tacos. This corn salad is a slightly lighter version than a traditional Mexican crema salad, and uses Feta instead of cojita cheese. Cojita cheese is quite difficult to find in your standard…

Mexican Spinach & Mushroom Bake

When making a meal, a lot of people don’t think much about side dishes. They tend to get cast aside or thrown together without much thought or love. I’ve been guilty of the same thing, especially when making fajitas or tacos. I never really think about side dishes that could complement the main focus of…

Carrot Cake Cheesecake

Sometimes the thought of combining two amazing meals horrifies me. Why would we want to risk creating Frankenstein’s monster when the original is so damn good. But, if people never tried something new, we’d be stuck without the wheel or electricity, so I understand the excitement. Back in March a friend sent me a video…

Spinach and Feta Puff Pastry

This is a vegetarian-friendly version of the Beef Wellington posted previously. I knew I wanted to make a vegetarian puff pastry so that I could maintain my vegetarian-during-the-week plan. It went down really well with everyone at work, as well as with me. Definitely a great vegetarian meal, especially with a side of grilled asparagus….

Vegetarian Breakfast Burrito

This is the first of many vegetarian dishes that I hope to write up for the blog. As I explained in my previous post, I’ve been sticking to a vegetarian diet during the week, and cutting my meat consumption to just over the weekends. It’s a way for me to have a positive environmental impact,…

Toblerone Cheesecake Bars

The past few weeks have been hectic, with various social events, teaching practice, work, and general self-care all taking over my timetable. On the rare occasion when I do have some downtime, I’ve been switching my brain off and watching shows on Netflix that don’t require much thinking (e.g. Unbreakable Kimmy Schmidt). It means that…