I have been diligently trying (and recording) new recipes, but my computer has decided to continuously break down, so editing has been out of the question. I’ve commandeered use of another computer to quickly edit a cake I made recently.
Mugwort has been catching my eye over the last year, and during one of my treks to the specialty grocery store, I was able to locate it. I then proceeded to make the journey over again to stock up after making this cake, because I enjoyed it greatly.
As a self-proclaimed non-coffee drinker for years, I have slowly started taking a liking to the process of making coffee and espresso drinks, as exhibited by the last few homecafe recipes. One drink in particular caught my eye in Seoul cafes, and reminded me of the Viennese coffee we had a few years prior; sure enough, it was indeed an Einspänner.
One of the best things about my cast iron pan is its versatility. Though some may eschew the process needed to clean and season cast iron cookware, I find once you’ve got the routine down pat, it isn’t much more work than regular cookware upkeep, and can potentially last forever. An added bonus is its ability to make the fluffiest, billowiest Dutch babies for brunch.
I still remember my first fruit tart; our family friends had brought over some mini tarts from the bakery they worked at, and it was topped with custard and fresh fruit. Having only ever eaten egg tarts before, this experience led to a renewed interest in tarts.
I am not much of a breakfast cereal eater, but certain cereal-topping drinks have caught both my love and attention. Jolly Pong (죠리퐁) is one such cereal, with a light, crisp exterior and airy interior, and I often found myself finishing a bag within a sitting.
Shakshuka is one of those dishes that, upon viewing it, I instantly knew I would like it. Despite not being a huge fan of tomatoes in the past, there was something about the vibrant sauce that attracted me. And when I first sampled the dish, my suspicions were proven true.
My mom’s favourite cakes are either carrot cake (hold the cream cheese icing) or pound cake, both dense and heavy cakes. Oddly enough, she does not enjoy apple pie because the apples are often cooked to a mush, but she enjoys apple cake so much so that when I first made it (accidentally salting the apples, frantically realizing after sampling an errant apple, and then rinsing the heck out of them before plopping them in the cake and praying to the salt gods to back off) that she asked me to make it again and again as apple season wore on. Continue reading Making apple cake for Mother’s Day→