Rolling in the Cream.

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Rolled cakes are a staple in Hong Kong bakeries and it is cake that I grew up eating for breakfast, lunch, dinner or dessert. With the right amount of cream to cake ratio and the soft sponge cake - what is there not to love?

The coffee shop near our workplace has a great selection of rolled cakes, ranging from matcha to london fog. Seeing the selection of cakes as we pick up our coffee has inspired us to make our very own rolled cake . Since I am a coffee addict, we thought making a coffee flavoured cake is best. We used the Coffee Rolled Cake recipe from the cookbook, Tokyo Cult Recipes. It was surprisingly easier than we expected - everything from preparation to assembling the cake. The difficult part was making sure the cake is rolled with the cream, with the right amount of pressure, but not with too much strength that will cause the sponge to break apart.

The whipped coffee cream is to die for! There was extra and we saved it for another night to dip strawberries into. Never waste cream!

- Ken

Annual Christmas Kitchen Nightmare

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Hey everyone! I can’t believe we haven’t posted since September and that blog was about our wonderful, meat-heavy Texas trip. We’ve been busy with moving from the suburbs to the city and from traveling in Japan! With all that’s going on - we became really lazy with blogging. Belated as we are, Christmas is of course over and we’re two months into 2019…but we’ll write about Christmas anyway because for us - it’s the busiest time in the kitchen for us! We plan an annual Friendsmas dinner, along with a Secret Santa exchange. We give ourselves ample time to think about what to cook for main, and what side dishes to accompany the main. Christmas dinner wouldn’t be Christmas dinner without our signature dish too: butter with a side of potato. Bon appetit!

- Robyn

Peach, please!

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When it comes to summer, I have a list of to-do's: hiking, go for a picnic, sunbathe at the beach, have a backyard barbecue, head up to Muskoka for the cottage and pick fruit and cook something up! Happy to report that I accomplished most of this list.  I haven't been to the beach yet, but nonetheless, I'm very happy with my summer.  For the picking fruit part, last year, we picked blueberries, and this year we picked peaches in Niagara! 

There was an ongoing discussion on what we would make with peaches.  I was all for the peach galette because I love baking, however Ken was inspired by Antoni's grilled peach salad from Queer Eye.  We searched for his "recipe" online, but to no avail so we ended up with A Couple Cooks' Peach, Heirloom Tomato, and Burrata Salad. We replaced burrata with bocconcini.  It was the quickest food we ever made.  There was lots of cutting involved, but when the chopped peaches were plated with basil and bocconcini, it was such a pretty dish, and more importantly, delicious. All in all, we're going to give ourselves a pat on the back for picking fruit in the sweltering heat, rewarding ourselves for the hard work with ice cream at Avondale and ending the day off with a salad with what was harvested! 

- Robyn