Food Blog of the Day Archive

Sour cream twists, said to be of German origin, combine the flakiness of pastries with the flavor of yeast risen dough. These twists are covered in sugar and then baked until lightly golden. Perfect for afternoon tea!

It was indeed easy, fast, healthy and at the same time adding some excitement to my little boy when he discovered an egg in the middle of a toast. Isn't it fun?

This pie...or cake... is DELISH! (I say pie/cake simply because although it is called a pie it is very much cake-like in texture and consistency)

I’m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasn’t for the limited space in my freezer and the potential for extra rolls on my body, I’m sure I would make a new flavor every day.

I have a vague memory of my mother serving hard boiled eggs that were purple on the outside. I'm not talking about the shells. I mean that the white if the egg was purple. The color penetrated partway into the white, but there was still some bright white.

Ramsons is also known as "wild garlic" due to its pungent garlic odour, or "bear's garlic" as the brown bears after hibernation, seek it out to cleanse their system. Ramsons has similar medicinal properties to those of the garlic.

When I first move to the US, I had problem eating the pork from here. I find them too porky and with a very strong gamey smell. If you see my previous posting I hardly cook with it except for a few dishes, Siew Yoke and occasionally using pork ribs in soup. It took me over 5 years just to get used to the smell and now I think they tasted alright and I slowly incorporate pork into our meals.