Cinnamon raisin walnut bread (2)

Tweaking the original recipe from a year ago, I made a loaf of cinnamon raisin walnut bread to take to my in-laws over the holidays. 

Cinnamon raisin walnut bread

Rhubarb & ginger jam drop biscuits (2)

Because my first batch of rhubarb & ginger jam drop biscuits only yielded 12 cookies that were never going to last long, I promptly decided to make another batch with some tweaks. 

Rhubarb & ginger jam drop biscuits

Rhubarb & ginger jam drop biscuits (1)

This is a recipe adapted from Wheat Free Market. These biscuits are cake-like in texture but very light. They go very well with tea (or milky tea as Husband says!). If you like a firmer texture, freeze them for an hour or so and serve.

Rhubarb & ginger jam drop biscuits

One-Minute Bread

From the Wheat-Free Market recipe.

Ingredients

makes 2 slices

¼ C Wheat-Free Market All-Purpose Baking Mix Scant 
⅛ tsp of salt 
1-½ tbsp ghee, expeller pressed coconut oil or extra light olive oil (Using butter will create air pockets in the bread from the small water content)
1-½ tbsp water 
1 large egg

Instructions

1. In a small bowl blend the baking mix, salt, oil, water and egg.
2. Pour the batter into a 5 inch microwave safe square or sandwich shaped container. Tap the container on the counter to ensure the batter is spread out evenly. 
3. Microwave for 60-90 seconds (microwave ovens may vary) or until the center is done. 
4. Once bread is cooked, invert onto cooling rack and allow to cool at least 2-3 minutes before using a serrated knife to split the bread into 2 slices. 
5. Make sandwich as you like it with warm bread or allow the bread to cool. Consider using smoked turkey breast or turkey leftovers; lettuce; sliced avocado; bacon.

Blueberry cheesecake

It's been over a year since I last made a cheesecake, so a month ago, I made a raspberry cheesecake with a chocolate glaze from Dr William Davis's Wheat Belly Cookbook. It was beautiful and tasted divine, but all the photos of this cake mysteriously disappeared from my mobile before I had a chance to upload them. 

So a couple of weeks later, I tweaked the original recipe slightly and made another cheesecake, this time with blueberries and leaving out the chocolate glaze. The result was still satisfying. 

Blueberry cheesecake

Spicy & crunchy meatballs

Spicy, crunchy meatballs in sundried tomato sauce, served with turmeric wholegrain basmati and garlic sautéed cavolo nero

Torta di mele (Apple cake)

One of the complaints Husband has of my wheat-free, grain-free cakes is that they often have a grainy texture. Though he tries to soften the blow by stating that it's only a minor criticism and in all fairness, I don't think any wheat substitute can ever achieve the wheat result, I still want to find a way to improve upon the texture.

With that in mind, coupled with the feeling that my relationship with my new kitchen has evolved from casual acquaintance to devoted friend, I decided to try out a new apple cake recipe last week.

Torta di mele

Wild pigeon with honey roast beets & onions

I had pigeon first on holidays last summer at Marcus Wareing's restaurant 'Marcus' at The Berkeley, and it was perfect. But pigeon isn't something one finds at the local butchers or supermarkets that easily. Imagine my surprise and delight when I happened upon wild pigeon fillets at my local supermarket.

As it was my first time cooking pigeon, I decided to keep it simple and pan fry the fillets and dress with a beurre noisette. Honey-roast beetroots and red onions and paprika Rooster wedges accompanied the game.

Wild pigeon, honey-roast beets & red onions, paprika Rooster wedges

Malaysian chicken curry

After a couple weeks of sun and warmth, a glimpse of spring, the temperature dropped to a cool 7°C during the day and as low as 0°C at night. What better, then, than to have a steamy bowl of rice with hearty curry for dinner?

Malaysian chicken curry with wholegrain basmati