Beignet, literally meaning “bump”, is simply a fritter. In New Orleans, beignets are commonly served for breakfast, with loads, and I mean loads of powdered (or icing) sugar dumped on…

When the mood to bake cookies strikes, it is always better to go with the flow and bake them! Cookies are great because they do keep for a while (I…

I had some lotus paste left from making mooncakes. The great thing about lotus paste (or most Chinese pastes) is that you can store them for a year. Fantastic! So…

I have been listing some new dishes that I can make for breakfast. Savory dishes. Because yes, this is true, people here do get tired of eating cake or muffins…

Roasting bananas is one of those things – once you have done it once, you want to do it again. This is because when you roast bananas, the bananas not…

It was one of those really strange days. We had a dim sum lunch with family, then the kids were whisked off to the aquarium, so the LAM and I…

I was thinking of either making katsu don or bibimbap for dinner. Something easy. Preferably a one-bowl dinner so I could pretend to do a Nigella (Lawson) and curl on…

This is my last bake from Carole Walter’s “Great Cakes”. The Cake Slice Bakers will be moving on to our new book from next month and I really cannot wait to…

I love caramel. Don’t you? When I was a kid I had to stop myself from eating tubes of Werther’s Original. I adored them!! Since I am now a (mostly)…

Don’t ask. My obsession with banana and oats is never-ending. It’s just such a yummy combination I wondered how many ways I can combine them in my bakes. So today,…