Raspberry and chocolate mousse delight


It’s birthday month in our bubble and I went all out to make S and J’s favourite dessert. Layers are chocolate pate sable biscuit layers, raspberry jelly layers, chocolate and raspberry mousse, with a cocoa mirror glaze, garnished with freeze dried raspberries and gold (!! I did say I went all out!!). It’s deviously straightforward…

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Hokey Pokey Japanese Milk Pudding


Lewis Road Creamery has released yet another new limited edition milk. This time it is a classic NZ flavour – hokey pokey. This is marriage between honeycomb and caramel, and it tastes just like the ice cream Kiwis are familiar with. Of course I am going to make a dessert out of it – it’s…

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Marinated Ramen Eggs – Ajitsuke Tamago


An essential topping for our Cha Shu Ramen is our “7-minute egg”: soft-boiled and marinated (Ajitsuke Tamago). Creamy and runny, the yolk should glisten enticingly when you slice through the marinated egg. Super versatile, other than serving as a topping on ramen, we have it as a side dish for meals too. When I’m making…

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Biscoff Blondie Slice with Burnt Butter Ice Cream


Sometimes all you need is a slice of nutty, buttery, chewy and fudgey baking to brighten up your day. In our case, Lockdown 4.0 has intensified this need and I wanted to make something quick but new at the same time. Our criteria: • nutty, buttery and caramely• soft and chewy• using what we’ve got•…

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Egg Pasta Dough


Ever since landing on the right recipe, I haven’t been able to stop making fresh pasta. Think perfect pasta with a bite, in any shape and size you want, to go with ALL the sauces? It’s now a whole new game in our household, coming up with new dinner ideas. This here is the base…

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