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.
One of the first posts I ever made was about one of my favourite drinks, the London Fog (but iced). While it still remains one of my favourites, sometimes it can be fun to experiment.
Lavender is a great complement to earl grey tea, and since we’re currently in the midst of a seemingly endless heat wave, I’ve also made this latte iced. Continue reading Lavender Earl Grey Latte
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.
I spoke about my love for Heksenkaas before, and the lack of availability meant I was left to try and figure out the recipe on my own. Continue reading Heksenkaas
Corn cheese is an easy, delicious side dish that complements many meals. There are endless customizations, but here is the bare bones recipe I use before I throw whatever else I’m craving in the mix.
During our last visit to Seoul, we stayed in a guesthouse that provided a “mother’s home-cooked breakfast”. While we were unable to partake in it often due to our early schedules, we tried to catch it at every given opportunity.
Halfway through our stay, one of the rotating banchan (side dishes) made an appearance – bright white lotus root with citron peel. I don’t recall ever eating lotus root that had not been cooked in some sauce that eventually browned its appearance, and I was intrigued.
There are certain things that pique your interest for unknown reasons. I had been drawn certain dessert item seen online, and after sampling a convenience store version in Hakone before trying the coveted item at a cafe in Seoul, I was determined to try my hand at my own. Continue reading Fruit Sandwich
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