Inspired by a cooking show by Malaysian Chef/Cook Anis Nabila, I decided to have a go at this super simple recipe. I guess one could make it vegan too if one replaces the milk with almond or oat milk.
In the morning, I had tried making hollandaise sauce. If failed miserably so I decided to make use of the egg whites and create something that will be failproof. So pavlova it was.
Definitely fail proof but I accidentally added in yellow food colouring instead of vanilla! Hence, the bright yellow colour. Oh well.
For the strawberry sauce, all I did was simmer about 450g of strawberry into a cup of sugar, some water, lemon juice and a 1/4 cup of my favourite honey from Scoop. Let it thicken.
For the pavlova, it was simply mixing three egg whites, and adding slowly 1 cup of castor sugar. Vanilla essence. And a pinch of salt. And of course in this case, some yellow food colouring. Sigh.
My version of borek pies is so quick to make and delicious too! I usually make them into spring rolls but because I was too impatient with the dough and it broke, I just turned them into pies.
The filling simply consists of Turkish white cheese or just use feta cheese, a package of frozen spinach, Greek yogurt, one egg and spices (I just used smoked paprika, black pepper and salt). Lots of melted butter and nigella seeds on top.
Yes, another lemon loaf but this time with blueberries. I used this wonderful recipe here at Jo Cooks but not exactly…
I only used 1 cup of fresh blueberries instead of 1.5 as in her recipe. I think a half cup more will result in too much blueberries and yo won’t be able to taste much cake! So one cup for me works fine because I can still cut into the cake.
Also, I added lemon paste. About one teaspoon of it and did not soak the cake in lemon syrup. The lemon paste added that lemony zing without me soaking in the entire cake with lemon sugar. Other than that, I think her recipe makes for a very good loaf!
A friend of mine who’s living in Jeddah told me about the existence of this bread. It is soooo delicious that I’ve made it twice.
It’s called honeycomb bread because it looks like one. And basically, it’s a cheese bun loaf but with a sweet sugary syrup over it.
The recipe is simple. For the dough, it’s just 2 cups plain flour, two teaspoons yeast, two teaspoons baking powder, about 30ml melted butter, 1/2 tsp salt, 3 tablespoons sugar, 150g Greek yogurt. This yogurt is my addition the second time baking and boy, did the dough turn out perfect! So soft and delicious!
For the sugar syrup, melt 1 cup of sugar to 1/2 cup of water. Boil for ten minutes then stir in 1/4 tsp of rise water and 2 tablespoons of runny syrup.
I used my trusty Kitchen Aid mixer and when all is incorporated and kneaded (the more you let the machine do its thing, the softer the buns going to be), let the dough rise till double in size. Then gently punch it down, and form about 19-20 small balls. Fill each ball of dough with cream cheese and place it in a circular pattern inside a well greased 9 inch pan. Any round pan will do, but don’t use Pyrex glass!
This is a keeper and I would definitely be making this for guests during teatime treats!