Spicy, buttery rearranged cheese biscuits

Apparently I’ve been on hiatus.   I popped by here yesterday to update my plug-ins and noticed I hadn’t done anything in two whole months. You’d think I was starving to death or something. Which I was, for a while. After we came back from a gluttonous week in Hong Kong in early October, I…

Awesome Nanjing Klepto-Banana Bread (and Pudding)

I’m a bad food blogger. While I’ve been blathering away over yonder about mops and Chinese demolition sites, I’ve been neglecting to talk with y’all about food. Because I have been cooking, believe it or not. And baking. And blowing up the kitchen. Daily! I just didn’t have the time or energy to take the…

Soft Cheese; Hard Wok: Experimenting with Fromage

I’ve made cheese here before. You may recall my happy forays into mascarpone and ricotta a few months back.  As well, over on my other blog, the non-foodie one, I delved briefly into goat milk paneer when I went home last summer.  It was creamy and gorgeous and fantastically goaty. Alas, I have no access to…

Xinjiang Noodle Dough Enchiladas. Really.

With my crock pot full of fermenting cabbage this month, I’ve had to start re-thinking my usual culinary fall-back techniques of, well, throwing everything in the fridge into the crock pot and hoping for the best.  Since I went a bit overboard on tacos and spaghetti bolognese last week, I thought I’d veer out into…

Hóng Pútáojiǔ Chocolate Birthday Cake

This one had been sitting around in my drafts folder for ages, neatly cut and pasted but never attempted.  It just seemed so incredibly decadent that I knew a) I had to make it and b) it had to be for a damned good reason. I mean, after all, this is a freaking chocolate cake…

Welsh Rarebit à la Chinoise

I’ll admit now that I’d never actually ever made Welsh Rarebit (or Rabbit or Bunny or whatever) before I was subtly dared to do so the other day on Facebook and so it’s a bit absurd that I’m now taking on the challenge of adapting it for a Chinese kitchen. My usual lazy Google search…

Buckwheat Pancakes with Whey (No Whey?!)

About these pancakes: These are borderline savoury pancakes- I’ve been able to happily eat them with both jam and with sharp, aged Cheddar. If you’re expecting a mild, fluffy, sweet American pancake, you might want to add more sugar. These are more yogurty, more sour-doughy, more…complex. And awesome. Yesterday, I made home made ricotta cheese….

Ricotta Ravioli with Chinese Characteristics

Let’s start with the ricotta.   Estimated prep time: However long it takes you to juice a lemon, pour 4 cups of milk into a saucepan and heat it a bit, pour in the lemon juice, wait 5 minutes, pour the lemony milk into strainer and then wait 1-2 hours for it to drain. So let’s…

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