- Tried & Tasted -

Thursday, 30 April 2015

Maple Pecan Pie


Tomorrow is the start of another long weekend! Yay! Labour Day.

My husband have been asking me to make this pie for the longest time. The reason for not baking - I thought it might be a sugar bomb. 

Thursday, 23 April 2015

Pain D'Epi (Wheat Stalk Bread) with a twist


Pain (bread) D' (of) Epi (ear of wheat) = Bread shaped into an ear of wheat.

I love European bakeries. The varieties and shapes of bread never fail to amaze me. And of course, the smell of freshly baked breads never crease to invoke good memories of family sharing a meal. 

Friday, 17 April 2015

Hearty Oxtail Stew


There is something comforting when I eat a warm, hearty bowl of stew. Stews are very nourishing, satisfying and provide a balanced meal in a bowl. 

This is a one pot meal that is easy to put together and washing up after is kept to the minimum. It is a dish that uses minimal effort but gives you the most amazing flavors. Did I mention that the dish feeds a crowd too?

Tuesday, 14 April 2015

Rum and Raisin Biscotti


Biscotti originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars during olden times.

Thursday, 2 April 2015

Chocolate Truffle Tart


I made this chocolate truffle tart for the Easter weekends. I decided to try a tart base recipe that uses pate sucree or also known as a sweet tart dough and paired it with a dark chocolate filling. It is my first time making a tart using the pate sucree recipe while I have used the chocolate filling before when i made the chocolate tartlets

The richness of the tart comes from the chocolate filling and the fragrant buttery tart base. The passion fruit curd gives a very refreshing and contrasting dimension to the whole taste experience.