Monthly Archives: May 2013

Can’t get enough mushrooms

Baked portobello mushrooms topped with feta, walnuts, sour cream, pesto, tomatoes, mint leaves

Canon 600D, ISO 400, 1/40 sec, f/4, 50mm

MUSHROOMS AGAIN? I know! I just posted a mushroom recipe two weeks ago. This is the same recipe. Except that it got fancier with the added walnuts and mint leaves and more pesto. The nuts made a lot of difference. Walnuts and mushrooms are like husband and wife. They are meant to be together.

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Can’t get enough tofu

Five spice tofu with sweet chili sauce

Canon G11, ISO 200, 1/30 sec, f/4.5

Silken tofu with tapioca pearls and brown sugar syrup

Canon 6OOD, ISO 400, 1/15 sec, f/4, 50mm

TWO TOFU RECIPES! Who likes tofu as much as I do? Like brussels sprouts, mushrooms and chicken livers (to name a few), you either love tofu or hate it. People who don’t like tofu don’t like its texture and its taste (or lack of it). But the trick is always in what you mix with it.

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Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan

Baked mushrooms with herbed tomatoes and sour cream

Canon G11, ISO 400, 1/20 sec, f/5.6

IT’S ONE OF THOSE DAYS when an inspiration struck and you knew you just have to do it. Ahem, actually I was just cleaning out my fridge before stuff go beyond their expiration date.

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Minted pea custard with kawakawa

Pea custard with Kawakawa

Canon G11, ISO 400, 1/50 sec, f/4.5

KAWAKAWA is my new best friend in the kitchen. After the discovery of this super plant in my garden, I have been experimenting with kawakawa. I mix it with anything I cook, bake or drink. I also challenged a fellow food blogger from the opposite side of the world (Seattle WA), lovely Seana of, to a ‘cook-off’. Well, it’s not really a cook-off since we’re not competing at all. We wanted to present two dishes using the same main ingredient – PEAS, where she would use mint while I would use kawakawa.

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