Almond Heart Buns with Creamy Almond Pudding Filling

Soft, fluffy buns filled with a rich almond custard, shaped into adorable hearts and topped with crunchy almond slices. These elegant pastries are lightly sweet, creamy in the center, and perfect for special occasions - or simply to treat yourself.

Ingredients

For the Dough:

- 220 g bread flour

- 50 g almond flour

- 5 g instant yeast

- 50 g sugar

- 1 egg

- 30 ml oil

- 80 ml milk (room temperature)

For the Almond Pudding Filling:

- 250 ml milk

- 1 egg

- 25 g sugar

- 25 g almond flour (powder)

- 30 g cornstarch

For Garnish:

- 50 g sliced almonds

- Milk (for brushing)

Instructions

1. Prepare the Almond Pudding:

- In a small pot, whisk or blend together all filling ingredients until smooth.

- Cook over low heat, stirring constantly, until the mixture thickens and just begins to bubble.

- Transfer the pudding to a bowl, press plastic wrap directly on the surface, and let it cool completely.

2. Make the Dough:

- In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients.

- Mix on low speed until combined, then knead on medium speed for about 10 minutes until smooth and elastic.

- Add a little more flour if the dough is too sticky.

- Transfer to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Heart Buns:

- Punch down the dough to release air. Transfer to a floured work surface.

- Divide into 9 equal pieces.

- Roll each piece into a rectangle.

- Spread a portion of the cooled almond pudding over each rectangle.

- Roll each piece into a long log and seal the seam.

- Fold the log in half and attach the ends together.

- Cut it down the middle - leaving the folded end intact.

- Twist the two cut halves together and shape them gently into a heart. Press lightly to flatten.

4. Final Proof:

- Place the shaped buns on a parchment-lined baking tray.

- Loosely cover and let rise until puffy, about 30 minutes.

- Brush the tops with milk and sprinkle with almond slices.

5. Bake:

- Preheat the oven to 190°C (375°F).

- Bake for 20–30 minutes, or until golden brown on top.

6. Serve:

- Let the buns cool before serving.

- Store in the fridge for up to 3 days. Reheat by baking briefly or steaming lightly to restore softness.

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Tiramisu-Inspired Birthday Cake

This cake was an absolute hit with my husband and son - they absolutely loved it! Inspired by the flavors of classic tiramisu, this dessert combines airy sponge cake layers with rich, creamy mascarpone and a bold coffee soak. The result is a beautifully balanced cake that feels indulgent yet light.

For an adults-only version, you can add a splash of coffee liqueur or rum to the soak, just like traditional tiramisu - but honestly, the cake is already perfect without it. It’s a fantastic choice for birthdays, small celebrations, or simply as a sweet treat to enjoy with your afternoon coffee.

While it might look like it takes a lot of work, it actually comes together surprisingly quickly - making it a great go-to dessert when you want something a little special without spending hours in the kitchen.

Ingredients

Sponge Cake:

- 3 large eggs

- 90 g sugar

- 100 g all-purpose flour

- 8 g baking powder

Mascarpone Cream:

- 450 g mascarpone cheese (cold)

- 150 ml heavy cream (cold)

- 50 g sugar

For Assembling:

- Strong brewed coffee (unsweetened), cooled – about 100 ml

- Unsweetened cocoa powder (for dusting)

Instructions

1. Make the Sponge Cake:

- Preheat the oven to 160°C (320°F).

- Grease and line a 6-inch round baking tin.

- In a large bowl, beat the eggs and sugar using an electric mixer on high speed for 8–10 minutes, until light, pale, and fluffy.

- Sift in the flour and baking powder, and gently fold with a spatula until just combined.

- Pour the batter into the prepared tin and smooth the top.

- Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.

- Let the cake cool completely, then slice it horizontally into 3 equal layers.

2. Make the Mascarpone Cream:

- In a mixing bowl, whip the heavy cream and sugar until soft peaks form.

- Add the mascarpone cheese and continue whipping on low to medium speed until smooth and thick.

- Do not overwhip. Chill the cream in the fridge while you prepare the rest.

3. Assemble the Cake:

- Place the first layer of sponge on a serving plate.

- Brush or spoon over brewed coffee, making sure the surface is moist but not soggy.

- Spread a layer of mascarpone cream on top.

- Repeat with the second and third sponge layers, adding coffee and cream between each.

- Use the remaining cream to cover the top and sides of the cake. Create soft swirls or wave patterns with a spatula for decoration.

4. Chill and Serve:

- Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld and the cream to set.

- Just before serving, dust the top with unsweetened cocoa powder.

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Pan-Fried Steamed Chive Garlic Buns

Fluffy on the inside, crispy on the bottom, and packed with garlicky chive flavor.

These buns are made with a soft yeasted dough, filled generously with a savory mix of fresh Chinese chives, garlic, sesame oil, and sesame seeds. After being shaped into beautiful twisted coils, the buns are first pan-fried to develop a golden, crispy base, then steamed directly in the same pan to create a light, pillowy texture on top.

The combination of textures - crispy bottom, soft steamed top, and juicy, fragrant filling - makes these buns a perfect snack or side dish. They’re comforting, savory, and completely addictive.

Ingredients (Makes 10 Buns)

Dough:

- 180 g warm water

- 6 g instant yeast (2 tsp)

- 3 g salt (½ tsp)

- 300 g all-purpose flour (plus more for dusting)

- 15 g sugar (1 tbsp)

Chive Filling:

- 1 bunch chives 50–60 g

- 10g minced garlic

- 3 g salt (½ tsp)

- 15 g sesame oil (1 tbsp – or use more neutral oil if preferred)

- 15 g toasted sesame seeds (2 tbsp)

To Serve:

- Dipping sauce of choice

- Extra scallions and sesame seeds for garnish (optional)

Instructions

1. Make the Dough

- In a large bowl, whisk together the flour, yeast, and salt.

- Add the warm water and sugar. Mix with a chopstick or spoon until a shaggy dough forms.

- Knead by hand or with a dough hook for 5–8 minutes, until smooth and soft.

- Place the dough in a lightly oiled bowl. Brush the top with oil, cover, and let rise for about 45 minutes, or until doubled in size.

2. Prepare the Scallion Filling

- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently.

- In a bowl, combine the sliced chives, garlic, salt, oil, and sesame seeds. Mix well.

- Cover and refrigerate until ready to use.

3. Shape the Buns

- Once the dough has risen, knead briefly to release air bubbles.

- Roll into a log and cut into 10 equal pieces.

- Working with one piece at a time, form each into a ball, then roll it out into an oval.

- Spread 1–2 tablespoons of scallion filling over the surface.

- Seal it and slice into half, leaving part of the dough attached.

- Twist the ropes together and coil into a round shape.

- Repeat for all 10 buns.

4. Cook the Buns

- Heat a little oil in a non-stick pan over medium heat.

- Optionally dip the bottoms of the buns in sesame seeds before placing them in the pan. Leave space between each bun.

- Cook for 3–4 minutes until the bottoms are golden brown.

- Carefully add ⅓ cup water to the pan and cover immediately.

- Reduce heat and steam for about 10 minutes, until the water has evaporated.

- Cook in batches (about 5 buns at a time, depending on pan size).

5. Serve

- Garnish with extra scallions and sesame seeds if desired.

- Serve warm with your favorite dipping sauce.

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Mango Mousse Cake

If summer could be captured in a dessert, it would surely be mango mousse cake. Light, creamy, and bursting with tropical flavor, this cake is the perfect balance between refreshing fruitiness and indulgent sweetness. 

At its heart is a delicate sponge or biscuit base, topped with a cloud-like mango mousse made from fresh mango purée, cream, and just enough sweetness to let the fruit shine. Often, the cake is finished with a glossy layer of mango jelly or slices of ripe mango arranged like petals, turning it into a show-stopping centerpiece.

Yields: 6-inch round cake (serves 6-8)

Ingredients

Biscuit Base:

- 80 g digestive biscuits

- 15 ml water and 15 ml oil or 30 g melted butter

Mango Mousse:

- 200 ml whipping cream

- 40 g sugar or to taste

- 200 g mango puree (from about 1 large ripe mango)

- 12 g gelatin (sheets or powder)

Instructions

1. Prepare the Biscuit Base

- Crush the digestive biscuits into fine crumbs. You can do this easily with a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.

- Combine the crumbs with your chosen binding agent. 

- Press the mixture firmly into the base of a 6-inch round cake tin. A springform pan or one with a removable bottom works best for easy unmolding.

- Chill in the refrigerator for at least 30 minutes to allow the base to firm up.

2. Make the Mango Puree

- Blend the flesh of a ripe mango until smooth. 

- If fresh mangoes are not in season or unavailable, you can use good quality canned mango puree.

3. Prepare the Gelatin for Mousse

- If using gelatin powder, sprinkle it over 3-4 tablespoons of cold water and let it bloom for 5 minutes, then heat gently (microwave or double boiler) until fully dissolved. Do not boil.

- If using gelatin sheets, soften them in cold water for about 5-10 minutes, then squeeze out excess water and stir into a small amount of warm mango puree (taken from your 200g portion) until dissolved.

- Stir the dissolved gelatin into the main portion of the mango puree and mix thoroughly until completely combined.

4. Whip the Cream

- In a large bowl, whip the cold whipping cream with the sugar until soft peaks form. Be careful not to overwhip, as this can make the mousse grainy.

- Gently fold the mango-gelatin mixture into the whipped cream until it's well combined and no streaks of unmixed cream remain.

- Optional: For added texture, you can fold in some small diced mango cubes at this stage.

5. Assemble the Mousse Layer

- Pour the mango mousse mixture evenly over the chilled biscuit base in your cake tin.

- Smooth the top with a spatula to create an even surface.

- Refrigerate the cake for at least 4 hours, or ideally overnight, until the mousse is fully set and firm to the touch.

6. Unmold & Decorate

- Once the mousse is completely set, carefully remove the cake from the tin. 

- Decorate your mango mousse cake with fresh mango slices, a dollop of whipped cream, a few mint leaves, or any other garnishes you like!

Tips for Success

- Gelatin is key: Ensure your gelatin is fully dissolved before mixing it with the mango puree to avoid lumps in your mousse.

- Don't overwhip the cream: Soft peaks are ideal for a light and airy mousse. Overwhipping can lead to a dense or curdled texture.

- Patience is a virtue: Allow ample time for the mousse to set in the refrigerator. Rushing this step will result in a runny cake.

- Storage: Store the mango mousse cake in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.

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Pan-Fried Pork Buns

Few street foods are as satisfying as a plate of golden, crispy pan-fried pork buns. Known in Chinese as sheng jian bao or sometimes just pan-fried baozi, these little buns bring together the best of two worlds: the fluffy softness of steamed bread and the irresistible crunch of a pan-fried crust.

They’re first seared in a hot pan until the bottoms turn beautifully golden and crisp, then steamed with a splash of water so the tops become tender and pillowy. 

Pan-fried buns are often enjoyed as a snack or light meal, served with a sprinkle of sesame seeds and scallions, and sometimes paired with a dipping sauce of soy, vinegar, and chili oil. One bite and you’ll understand why they’re so beloved – the burst of savory pork juice inside contrasts perfectly with the chewy dough and crispy base.

Servings: 15 buns

Pan size: 28 cm frying pan

Ingredients

For the Dough (Wrappers):

- 200 g high-gluten flour

- 5 g sugar

- 3 g instant dry yeast

- 110 ml lukewarm water

For the Filling:

- 250 g minced pork

- 50 g spring onion, finely chopped

- 2 tsp light soy sauce

- ¼ tsp salt and pepper

- 1 pinch ground Sichuan pepper

For Frying:

- 1 tbsp cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Chopped spring onion

Instructions:

1. Prepare the Dough

- In a large bowl, mix the flour, sugar, and instant yeast.

- Gradually pour in the lukewarm water while stirring.

- Knead the dough by hand until it becomes smooth and elastic - about 10 minutes.

- Cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 40–90 minutes, depending on the temperature).

2. Make the Filling

- In a mixing bowl, combine minced pork, spring onion, soy sauce, salt, pepper, and ground Sichuan pepper.

- Stir continuously in one direction while gradually adding water or chicken stock, one spoon at a time, until the mixture becomes sticky and cohesive.

3. Shape the Buns

- Transfer the risen dough to a floured surface. Knead briefly to remove air bubbles.

- Divide into 20 equal pieces and roll each into a flat round wrapper.

- Hold one wrapper in your palm, place some filling in the center, and pleat the edges anticlockwise, pinching with your thumb and index finger until sealed.

- Let the shaped buns rest for 15 minutes, covered lightly with a cloth.

4. Pan-Fry the Buns

- Heat 1 tablespoon oil in a 28cm frying pan over medium-high heat.

- Place the buns in the pan, seam side down, spaced slightly apart.

- Fry until the bottoms are golden brown.

- Carefully pour in 240 ml water, cover with a lid, and cook until the water has fully evaporated.

- Remove the lid and sprinkle with toasted sesame seeds and chopped spring onion.

- Let the buns cook uncovered for another 30 seconds to crisp up the bottoms.

5. Serve & Enjoy!

- Serve warm with your favorite dipping sauce (like black vinegar with chili oil or soy sauce with garlic). 

- These buns are crispy on the bottom, fluffy on top, and juicy inside — a perfect treat for any time of day!

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Garlic Chicken Soup

In Chinese cooking, soups are more than just appetizers – they’re nourishing tonics meant to balance the body and bring comfort to the soul. One of the simplest yet most beloved is garlic chicken soup, a dish often enjoyed at home during the cooler months or when someone needs a gentle boost of energy.

Generous amounts of garlic are added – sometimes left whole, sometimes lightly crushed – releasing a mellow sweetness as they cook. The broth is often enhanced with ginger, goji berries, red dates, or a splash of Shaoxing wine, ingredients that not only add depth but are also prized in Chinese tradition for their health benefits.

Served on its own or with a side of rice, Chinese garlic chicken soup is the kind of dish that speaks to the heart – simple, healing, and deeply nourishing.

Ingredients

- 500 g chicken (thighs or drumsticks)

- 200 g garlic cloves (whole, peeled — or more if you're a garlic lover!)

- 1.5 L water or chicken broth

- 1–2 tsp salt (adjust to taste)

- Black pepper, to taste

- 1 tbsp sesame oil

- A few slices of fresh ginger

Instructions

1. Pre-boil the Chicken (Optional but recommended):

- Bring a pot of water to a boil. 

- Add the chicken and boil for 2–3 minutes to remove impurities. 

- Drain and set aside.

2. Sauté the Aromatics:

- Heat the sesame oil in a large pot over medium heat. 

- Add the garlic cloves and ginger slices.

- Sauté gently for 2–3 minutes until fragrant, stirring often - be careful not to let the garlic brown.

3. Simmer the Soup:

- Add the pre-boiled chicken back to the pot.

- Pour in the water or chicken broth.

- Season with salt, pepper, and more ginger or herbs if desired.

- Bring to a boil, then reduce to a gentle simmer.

- Cover and simmer for 45 minutes, or until the chicken is fall-apart tender and the garlic is soft and mellow.

4. Finishing Touches:

- Remove the chicken from the pot, shred it if desired, and return it to the soup.

- Taste and adjust seasoning.

- For a deeper garlic flavor, mash some of the softened garlic cloves directly into the broth.

- Serve hot with rice, noodles, or crusty bread.

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Bean Soup - Zupa Fasolowa

When the weather turns chilly, few things feel as comforting as a steaming bowl of zupa fasolowa, or Polish bean soup. This traditional dish is a true taste of home – rustic, nourishing, and wonderfully filling. At its heart are tender white beans, slowly simmered until creamy, then paired with root vegetables like carrots, celery, and potatoes. What makes the soup unforgettable, though, is its depth of flavor: a hint of garlic, earthy marjoram, and often a smoky note from kielbasa, bacon, or a ham hock.

Every family in Poland has its own version – some keep it light and brothy, while others thicken it until it’s almost stew-like. 

Served with a slice of crusty rye bread, this soup isn’t just food – it’s tradition. For many Poles, it recalls childhood memories of cozy kitchens, Sunday lunches, and the reassuring flavors of family cooking.

Ingredients:

- 150 g white beans (e.g., butter beans or Polish "Fasola Jaś")

- 1 carrot

- 1 parsley root (optional, or sub with more carrot)

- 1/2 leek (white part only)

- 3–4 potatoes

- 1 onion

- 2-3 garlic cloves

- 2 tablespoons oil

- 2 tablespoons flour

- 1 tablespoon dried marjoram

- Salt, to taste

- Freshly ground black pepper

Instructions:

- Rinse the beans thoroughly and soak them in plenty of water overnight.

- The next day, drain and rinse the beans. Place them in a large pot with 2.5 liters of fresh water. 

- Bring to a boil, then simmer for about 2 hours or until the beans are soft and creamy.

- While the beans are cooking, peel and chop the carrot, parsley root, and potatoes into small chunks. Thinly slice the leek and finely chop the onion and garlic.

- In a large soup pot, heat the oil over medium heat. Add the onion and garlic and sauté for 2 minutes until fragrant. Add the carrot, parsley root, leek, and potatoes. Cook, stirring often, for 6–7 minutes.

- Add the cooked beans along with their cooking water to the sautéed vegetables. Simmer until the potatoes are tender.

- In a small pan, heat the oil and flour over medium heat, stirring constantly. Cook until the mixture turns golden brown and smells slightly nutty.

- Carefully pour in a small amount of cold water while stirring quickly to avoid lumps. Continue stirring until smooth and thickened. Remove from heat and let it cool slightly.

- Add the cooled roux to the soup at the end of cooking, stirring well to combine and thicken the broth.

- Stir in the dried marjoram and adjust seasoning with salt and freshly ground black pepper, to taste.

- Serve hot, garnished with chopped parsley if desired.

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Lemon Basque Cheesecake

Lemon Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart lemon juice. This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The lemon add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.

Ingredients:

- 250 g cream cheese, at room temperature

- 120 g heavy cream, at room temperature

- 2 eggs, at room temperature

- 60 g sugar

- 20 g flour or cornstarch

- 1 lemon – zest and juice

Instructions:

1. Preheat the oven to 220°C (425°F). Line the bottom of a 6-inch baking pan with parchment paper.

2. Zest the lemon and combine the zest with the sugar. Rub them together until the sugar is slightly moist and lightly green in color.

3. Squeeze the lemon juice and set it aside.

4. In a mixing bowl, cream the room-temperature cream cheese with the lemon sugar until smooth and creamy.

5. Add the eggs one at a time, beating well after each addition until fully incorporated.

6. Pour in the heavy cream, add cornstarch and lemon juice, and blend until the mixture is smooth.

7. Pour the cheesecake batter into the prepared baking pan and smooth the top with a spatula.

8. Bake in the preheated oven for 20–30 minutes, or until the top is set, puffed, and the center is slightly jiggly.

9. Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator (still in the pan) and chill for at least 4 hours or until fully set.

11. Once set, carefully remove the cheesecake from the pan, slice, and serve.

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Chocolate Pudding Baozi (Steamed Buns with Budyń Filling)

Soft, fluffy baozi buns wrapped around creamy Polish-style chocolate custard - an East-meets-West treat. These baozi are made with a tender, yeasted dough and filled with a rich, silky budyń (chocolate pudding), giving each bite a gooey, melt-in-your-mouth center. The contrast between the light, steamed bun exterior and the velvety chocolate inside makes these perfect as a sweet snack, dessert, or special breakfast.

Freezer-friendly - make a batch and enjoy warm, gooey buns any time.

Serve warm with a drizzle of condensed milk, melted chocolate, or a sprinkle of cocoa powder.

Ingredients

For the Filling:

- 250ml milk

- 40g corn starch

- 40g sugar

- 15g cocoa powder

- 1 egg

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

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Chocolate Coconut Strucla

This soft and rich yeast cake is a playful variation of the classic Polish strucla. Unlike the traditional - mys trucla is made with a fluffy cocoa-flavored dough and filled with creamy coconut pudding for a tropical, comforting twist. Twisted into a beautiful braid and baked until golden, it’s perfect for dessert, coffee breaks, or as a sweet gift from the heart. Drizzle with icing for an extra indulgent touch.

Ingredients

For the Dough:

- 220 g all-purpose flour

- 20 g cocoa powder

- 5 g instant yeast

- 60 ml warm milk

- 1 egg

- 60 g sugar

- 35 ml oil

For the Filling (Coconut Pudding):

- 250 ml milk

- 1 egg

- 20 g sugar

- 40 g shredded coconut

- 25 g cornstarch

Optional Topping:

- Icing sugar glaze (powdered sugar + a few drops of water or milk)

Instructions

1. Prepare the Coconut Pudding:

- Whisk or blend together the milk, egg, sugar, coconut, and cornstarch until smooth.

- Pour the mixture into a pot and cook over low heat, stirring constantly, until thickened and lightly bubbling.

- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

2. Make the Dough:

- In a large mixing bowl, combine the flour, cocoa powder, and yeast.

- Add the warm milk, egg, sugar, and oil. Mix until a dough forms.

- Knead for about 10 minutes until the dough is soft and elastic (you can use a stand mixer or knead by hand).

- Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Cake:

- After rising, punch down the dough to remove air.

- Roll it out into a rectangle, with the shorter side at least 12 cm (to match your baking tin).

- Spread the cooled coconut pudding evenly over the dough, leaving a small border around the edges.

- Roll the dough tightly into a log.

- Using a sharp knife, cut the roll lengthwise in half, leaving one end intact.

- Twist the two strips together, keeping the filling side up, then gently place the twist into a greased and parchment-lined loaf tin (12×7 cm), or shape it directly on a baking sheet for a flatter version.

- Let it rise again for at least 1 hour until puffy.

4. Bake:

- Preheat the oven to 180°C (350°F).

- Brush the top of the cake with milk or egg wash.

- Bake for 45–50 minutes, or until golden and cooked through.

- Let the cake cool in the tin for about 10 minutes, then transfer to a rack to cool completely.

5. Finish and Serve:

- Drizzle with icing once cooled, if desired.

- Store in an airtight container. Best enjoyed within 2 days, or gently warmed for a softer texture.

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Pork-Stuffed Buns

Soft, golden buns filled with juicy, seasoned pork.

Ingredients

For the Dough:

- 270 g bread flour

- 5 g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

For the Filling:

- 280 g ground pork (with some fat)

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ¼ tsp ground Szechuan peppercorns

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 1 tsp cornstarch

- Sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cook the meat in a skillet over medium heat until fully cooked.

- Let it cool completely before using.

2. Prepare the Dough:

- In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

- Add the oil and warm water.

- Knead using a stand mixer with a dough hook (or by hand) until the dough is smooth and no longer sticky (about 8–10 minutes).

- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

3. Shape the Buns:

- Roll the dough out into a rectangle.

- Evenly spread the cooled pork filling over the surface.

- Roll the dough into a log, then divide into equal portions (you should get 9 pieces).

- Place the buns on a parchment-lined baking tray with space between them.

- Preheat the oven to 200°C (392°F).

- Brush the tops of the buns with a honey-water mixture or milk for a shiny finish.

- Optionally sprinkle some sesame seeds.

4. Bake:

- Bake in the preheated oven for about 25 minutes, or until golden brown on top.

- Remove from the oven and transfer to a cooling rack.

- Serve warm.

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Homemade Potstickers (Pan-Fried Dumplings)

Potstickers (guōtiē – 鍋貼 in Mandarin) are a type of Chinese pan-fried dumpling that are crispy on the bottom and tender and juicy inside. They're a variation of jiaozi (餃子), which are traditional Chinese dumplings, but with a unique cooking method that gives them their signature texture.

Guōtiē originated in Northern China, where wheat-based foods like dumplings, noodles, and buns are staples.

The name "potsticker" comes from their cooking method: they are fried in a pan and then steamed, often causing them to "stick to the pot" if not handled carefully - hence the name!

They’ve since become popular across Asia and globally, especially in Taiwan, Japan (where they’re called gyōza), and Western countries.

Crispy-bottomed, juicy-filled, and perfect for dipping. These classic potstickers start with a simple handmade dough that's rolled into tender wrappers, then filled with a savory mixture of meat, vegetables, and seasonings. Each dumpling is pan-fried to a crispy golden bottom, then steamed in the same pan to ensure the filling is juicy and fully cooked, while the wrapper becomes soft and chewy on top.

They’re delicious fresh off the pan and just as good from the freezer - perfect for a quick homemade snack or appetizer anytime.

Ingredients (Makes 16-20 Dumplings)

For the Wrappers:

- 150g high gluten flour

- 90ml hot water

- Pinch of salt

Pork Filling:

- 270 g ground pork 

- 50 g chives, thinly sliced  

- 10ml sesame oil 

- 15 g soy sauce

- white pepper to taste

Instructions

1. Prepare Fillings:

   - Place all filling ingredients in a large bowl and stir until well combined.  

   - Store in the fridge until ready to use.  

2. Prepare the Dough:  

   - In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.  

   - Knead the dough for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.  

3. Roll the Dough:  

   - After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.  

   - Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.  

4. Assemble the Dumplings:  

   - Place a tablespoon of the filling in the center of each wrapper.  

   - Fold the wrappers in half and seal the dumplings.  

   - Repeat until all wrappers and fillings have been used.  

5. Cook Pot Stickers:  

   - Heat a large frying pan over medium heat and add 30 ml of oil.  

   - Place pot stickers in the skillet in batches.  

   - Fry for 3-4 minutes until the bottoms are golden brown.  

   - Add 50 ml of water to the pan, cover, and steam for 4-5 minutes until the skins are softened and the filling is cooked through.  

   - Repeat with the remaining pot stickers, adding more oil as needed.  

6. Serve Immediately:  

   - Serve hot with dipping sauce.  

7. Freezing Option:  

   - Place uncooked pot stickers spaced apart on a baking sheet lined with baking paper. Freeze for 2 hours until set.  

   - Transfer to a resealable freezer bag and store for up to 3-4 months.  

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Cherry Basque Cheesecake

Cherry Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart Polish cherries.

This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The Polish frozen cherries add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 20 g flour or corn starch

- 100g sour cherries + 50g for the topping

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, add flour and cherries, blend until smooth.

5. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

6. Add the remaining cherries on top of the cake.

7. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

8. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

9 Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

10. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

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Gołąbki (Polish Stuffed Cabbage Rolls)

Gołąbki are a classic Polish comfort food consisting of cabbage leaves wrapped around a hearty filling of minced pork or beef, rice, and herbs. The rolls are gently cooked in a savory tomato-based sauce until tender and flavorful. Traditionally served with mashed potatoes or fresh bread, gołąbki are a staple at Polish family gatherings and holiday meals.

Ingredients:

- Middle size cabbage

- 500g ground meat

- 200g rice (cooked)

- Salt and pepper to taste

- 50g dried mushrooms

- 100ml cream 

- 10g  flour

- Salt, pepper 

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Add the sliced mushrooms together with the soaking water.

- Season to flavour.

- Add enough water to cover at least two-thirds of the height

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

- At the end of cooking, add heavy cream to the pot. Thicken with a cornstarch slurry to the desired consistency

- Cook the sauce for 5 more minutes before serving

5. Serving:

- Serve the cabbage rolls with mashed potatoes

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Racuchy with Strawberries (Polish Yeast Pancakes)

Racuchy are soft, pillowy Polish pancakes typically made with a yeast-based dough, giving them a light and airy texture. They’re gently pan-fried until golden brown and often studded with juicy strawberries inside or served with fresh fruit on top. Slightly sweet and beautifully crisp on the outside, they make a delightful breakfast or afternoon treat - perfect dusted with powdered sugar or served with a dollop of sour cream.

My version is simplified and uses baking powder, saving you an hour of waiting time. 

Ingredients:

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1-2 eggs

- 200g strawberries, sliced

Instructions:

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there are no lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Chocolate Challah

Chocolate Challah is a decadent twist on the traditional braided bread. Made with a rich, slightly sweet egg-enriched dough, this version features ribbons or layers of dark chocolate swirled throughout. The result is a beautifully braided loaf with a soft, tender crumb and bursts of melted chocolate in every bite. Perfect for special breakfasts, brunches, or holiday celebrations.

Ingredients

- 370 g bread flour

- 20 g cocoa powder   

- 7 g instant yeast

- 50 grams sugar  

- 2 large eggs

- 50ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

4. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

5. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

6. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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Black Sweet Potato Brownies - A Healthier, Fudgy Treat

These Black Sweet Potato Brownies are a healthier take on classic brownies, with reduced sugar and the natural richness of sweet potato puree. The sweet potato not only adds moisture but also helps create that signature fudgy look, though the texture is slightly different from traditional brownies.  

The use of black cocoa powder gives the brownies their striking deep black color, making them a surprising treat  - my husband was amazed when he saw them! Unlike regular cocoa powder, black cocoa has a milder, less chocolatey flavor, so you can choose which version you prefer based on taste.  

You can also customize the toppings by adding walnuts, chocolate chips, or leaving them plain. Either way, these brownies are a delicious and unique twist on a classic dessert!  

Ingredients (for an 6'' pan)  

- 200 g sweet potato puree (cooked and mashed until smooth)  

- 100 g brown sugar  

- 2 eggs  

- 70 g cornstarch

- 50 g black cocoa powder (or regular cocoa powder for a more chocolatey taste)  

- 80 ml oil (neutral oil like canola or sunflower)  

- 50 g chocolate chips (optional, or replace with walnuts for crunch)  

Instructions

1. Prepare the sweet potato puree  

- Steam or boil the sweet potato until soft. 

- Mash it into a smooth puree and let it cool completely.  

2. Mix the wet ingredients 

- In a bowl, whisk together the sweet potato puree, eggs, oil, and brown sugar until well combined.  

3. Incorporate dry ingredients

- Sift in the cornstarch and cocoa powder. 

- Stir gently until the batter is smooth and well mixed.  

4. Prepare the pan

- Preheat the oven to 175°C (350°F).

- Line an 6 inch pan with parchment paper or grease it lightly.  

5. Assemble and bake  

- Pour the batter into the prepared pan and spread it evenly.  

- Sprinkle chocolate chips or walnuts on top (or leave plain).  

- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.  

6. Cool & Serve

- Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack.  

- Slice and enjoy!  

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Spicy & Umami King Oyster Mushrooms

These pan-seared king oyster mushrooms are packed with deep umami, gentle sweetness, and a spicy kick from gochujang (Korean chili paste). The caramelized edges and slightly chewy texture make them a fantastic meat substitute or a flavorful side dish. The best part? They come together quickly and require minimal prep, making them perfect for a weeknight meal.  

A simple yet bold-flavored dish that's perfect with rice, noodles, salads, or even as a taco filling! This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.

Ingredients:

- 300 g fresh king oyster mushrooms (6-8 small or 2-3 large)  

For the Sauce:

- 20 ml soy sauce (or tamari for gluten-free)  

- 15 g gochujang (Korean chili paste)  

- 30 ml mirin, sake, or other rice wine 

- 15 g sugar (adjust to taste)  

- 1 tsp sesame seeds  

- 10 ml sesame oil

For Cooking:

- Neutral oil (e.g., vegetable or grapeseed)  

Instructions:

1. Prepare the Mushrooms:

- Slice mushrooms into 0.5 cm thick pieces for even cooking.  

- If using large mushrooms, cut them in half lengthwise before slicing.  

2. Make the Marinade: 

- In a bowl, mix together soy sauce, gochujang, mirin, sugar, sesame seeds, and sesame oil.  

- Taste and adjust sweetness or spiciness if needed.  

- Pour over the sliced mushrooms, ensuring they are well-coated. 

- Let marinate for at least 20 minutes (or overnight for deeper flavor).  

3. Pan-Sear the Mushrooms:

- Heat a large cast iron or nonstick pan (25 cm) over medium heat and add some neutral oil.  

- Arrange the mushrooms in a single layer without overlapping.  

- Cook for 2-3 minutes per side until golden brown and lightly charred.  

4. Glaze & Finish:  

- Once all mushrooms are seared, return them to the pan.  

- Pour in the remaining marinade and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the mushrooms beautifully.  

5. Serve & Enjoy:

- Serve hot over steamed rice, topped with sliced cucumber, sesame seeds, and scallions.  

- Enjoy immediately for the best flavor and texture!  

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Super Moist Apple Mirin Cake

This Apple Mirin Cake is incredibly moist thanks to the generous addition of fresh apples, making it tender and juicy in every bite. The top bakes into a delicate, crisp layer due to a sprinkle of sugar, adding a delightful contrast to the soft interior. A touch of mirin (or another alcohol) enhances the cake’s depth of flavor, bringing a subtle warmth without making the alcohol noticeable.  

Perfectly balanced between light sweetness and rich fruitiness, this cake is a crowd-pleaser—so much so that when I made it for friends, the entire pan disappeared in one evening! It’s easy to make, requires minimal effort, and can be served plain, dusted with powdered sugar, or alongside vanilla ice cream or whipped cream for extra indulgence.  

Ingredients

- 3 apples (about 500 g, peeled and diced into 1-1.5 cm cubes)  

- 130 g cake flour  

- 8 g baking powder

- 90 g vegetable oil (neutral oil like canola or sunflower)  

- 100 g sugar (+ 15 g for sprinkling)  

- 2 large eggs (about 100 g total)  

- 50 ml mirin (or another mild alcohol, like white wine or rum)  

Instructions

1. Prepare the apples:

- Peel and dice the apples

- Cut them into 1-1.5 cm cubes. 

- Set them aside.  

2. Make the batter:

- In a large bowl, whisk together the eggs and sugar until the mixture turns light and slightly glossy.  

- Stir in the mirin.  

- Sift in the flour and baking powder and mix until fully combined.  

3. Incorporate the apples:  

- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.  

4. Prepare the baking pan: 

- Line or grease a 6-inch (15 cm) square baking pan. 

- You can use a slightly larger pan if you prefer a thinner cake with a wider surface.  

5. Pour and sprinkle:

- Pour the batter into the prepared pan and spread it evenly.  

- Sprinkle the remaining 15 g of sugar on top to create a crunchy crust.  

6. Bake:

- Preheat the oven to 175°C (350°F).  

- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.  

7. Cool and serve:  

- Let the cake cool before slicing.  

- Serve as is, or enjoy with powdered sugar, vanilla ice cream, or whipped cream.

Tips & Variations

- For a deeper flavor, use dark rum instead of mirin.  

- If you prefer a less sweet cake, reduce the sugar by 10-20 g.  

- Want more crunch? Add some chopped nuts (like walnuts or almonds) on top before baking.  

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Dziady Kujawskie - Simple Potato Pancakes

Dziady Kujawskie potato pancakes are a traditional dish from the Kuyavia (Kujawy) region of Poland. Unlike classic Polish potato pancakes (placki ziemniaczane), which are made from grated raw potatoes and fried until crispy, Dziady Kujawskie are prepared using boiled potatoes, giving them a softer, slightly chewy texture instead of crunchy edges.  

These pancakes can also be made using leftover prażucha, a dish made by mashing hot cooked potatoes with flour and reserved cooking water.  

The Kuyavian cuisine has long relied on potatoes, known locally as pyry or kartofle, as a staple ingredient. By the 19th century, they had become a dominant part of the regional diet, serving as a foundation for daily meals—whether as a side dish to soup or the main course itself.  

The tradition of Dziady Kujawskie remains strong, particularly in the Radziejów County area. The dish has been recognized in regional culinary competitions, such as the "From Sourdough to Kuyavian Żurek" contest, where it has been featured multiple times between 2011 and 2016.  

These crispy, golden potato pancakes are soft on the inside and packed with rich, savory flavor. The addition of caramelized onion makes them irresistible! Perfect as a snack, side dish, or light meal.  

Ingredients:

- 500 g starchy potatoes

- 120 g all-purpose flour (adjust as needed)  

- 100 ml potato cooking water (reserved from boiling)  

- Salt and black pepper to taste  

- 1 large onion 

- Neutral oil for frying 

Instructions:

1. Cook the Potatoes: 

- Peel and chop the potatoes into chunks.  

- Boil them in salted water until fork-tender.  

- Drain, reserving 100 ml of the cooking water.  

2. Caramelize the Onion: 

- Dice the onion into small pieces.  

- Heat 1-2 tbsp of oil in a pan over low heat.  

- Cook the onions slowly, stirring occasionally, until golden brown and caramelized (about 10 minutes).  

3. Prepare the Dough:

- Mash the hot potatoes thoroughly until smooth, adding the reserved cooking water and flour.  

- I used a blender to achieve a smooth texture. 

- Add salt, pepper, and the caramelized onions.  

- Stir gently. The dough will be sticky - this is normal. 

4. Shape & Fry the Pancakes:  

- Wet your hands with cold water to prevent sticking while shaping the pancakes.  

- Scoop a portion of the dough and flatten it with your hands.  

- Heat a generous amount of oil in a pan over medium heat.  

- Fry each pancake for 2-3 minutes per side until crispy and golden brown.  

- It’s recommended to fry them immediately after shaping, as the dough tends to stick to surfaces.  

5. Serve & Enjoy:

- Stack the pancakes on a plate and top with caramelized onions and sour cream.   

- Serve immediately while warm and crispy!  

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Korean Radish Pancakes (Mujeon) – 무전

These crispy and savory Korean radish pancakes highlight the mellow sweetness of Korean radish (mu), making them a simple yet incredibly flavorful dish. They have a lightly chewy interior with a golden, crispy crust. Serve them with a tangy soy-lemon dipping sauce for the perfect balance of flavors. If you can’t find Korean radish, daikon is a great substitute!  

Ingredients:

- 400 g daikon radish

- 1 small onion, finely sliced  

- 1 tsp salt

- 120 g all-purpose flour 

- 10 g cornstarch  

- 1 egg 

- 60 ml water (adjust as needed)  

- Dash of white pepper  

- 1-2 tbsp sesame seeds

- Neutral oil (for frying)  

Instructions

1. Prepare the Vegetables:

- Peel the onion, cut in half and slice it thinly.  

- Peel the radish and slice it into 3mm disks, then cut into thin matchsticks of the same thickness.  

- Place the vegetables in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.  

2. Make the Batter:

- Add flour, cornstarch, egg, and water to the vegetables.  

- Stir until well combined. 

- If the batter is too dry, gradually add water until you reach a thick but spreadable consistency. 

3. Fry the Pancakes: 

- Heat 1-2 tbsp oil in a pan over medium heat.  

- Scoop 1-2 tbsp of the batter into the pan and spread it into a thin pancake.

- Sprinkle sesame seeds on top.  

- Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until crispy.  

- Repeat with the remaining batter, adding more oil as needed.  

4. Serve & Enjoy:  

- Serve the pancakes warm with dipping sauceon the side.  

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Strawberry Brownies

Rich, fudgy, and packed with deep chocolate flavor, these chocolate strawberry brownies are a delightful treat! The combination of melted chocolate, cocoa powder, and fresh strawberries creates a decadent yet slightly fruity dessert. Perfect for any chocolate lover!  

Ingredients:

- 2 eggs 

- 100 g brown sugar 

- 100 g melted chocolate (dark or semi-sweet)  

- 70 g oil (neutral, like vegetable or canola)  

- 70 g cornstarch  

- 50 g cocoa powder  

- 100 g strawberries (fresh)  

Instructions 

1. Preheat & Prep: 

- Preheat your oven to 180°C (350°F).  

- Line a 6-inch (15 cm) square baking tin with parchment paper.  

2. Prepare the Strawberries: 

- Wash the strawberries, remove the stems, and slice them in half. 

- Set aside.  

3. Mix the Wet Ingredients:

- In a mixing bowl, beat eggs with brown sugar until well combined.  

- Pour in the oil and melted chocolate, stirring until smooth.  

4. Incorporate the Dry Ingredients:  

- Sift in the cornstarch and cocoa powder to avoid lumps.  

- Stir gently until well combined, but do not overmix.  

5. Assemble the Brownies: 

- Pour the brownie batter into the prepared baking tin and spread it evenly using a spatula.  

- Arrange the strawberries on top, pressing them slightly into the batter.  

6. Bake:

- Place the pan in the preheated oven and bake for 30-40 minutes.  

- The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).  

7. Cool & Serve:  

- Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack.  

- Slice and enjoy!  

- Store leftovers in an airtight container for up to 3 days.  

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Carrot Gingerbread Cake

This Carrot Gingerbread Cake is a perfect combination of warmth, moisture, and rich flavors, making it an ideal treat for cozy afternoons or festive gatherings. Infused with a fragrant gingerbread spice mix, the cake has a deep, aromatic profile featuring cinnamon, ginger, nutmeg, and cloves, which pair beautifully with the natural sweetness of grated carrots and the subtle crunch of walnuts.

Unlike a traditional gingerbread cake, this version introduces the earthy sweetness of carrots, adding moisture and a soft, tender crumb. The cocoa powder enhances the depth of flavor, complementing the warm spices without overpowering them. Instead of butter, the recipe uses oil, ensuring the cake stays moist for days while making it easy to mix by hand—no need for an electric mixer!

Perfect for fall and winter, this cake pairs beautifully with a cup of coffee, tea, or even a glass of warm spiced milk. Whether served as a snack, dessert, or part of a holiday feast, this Carrot Gingerbread Cake is bound to become a seasonal favorite! 🍂🍰✨

Ingredients (for a 12×22 cm pan)

- 3 eggs

- 120 g brown sugar

- 30 g honey

- 100 g oil (neutral oil like canola or sunflower)  

- 320 g all-purpose flour

- 15 g cocoa powder  

- 10 g baking powder

- 1.5 tbsp (20 g) gingerbread spice mix  

- 200 g grated carrot (finely grated for better texture)  

- 50 g walnuts (chopped)  

Instructions

1. Prepare the wet ingredients:

- In a large mixing bowl, whisk together the eggs, brown sugar, honey, and oil until well combined.

2. Mix the dry ingredients: 

- Sift the flour, cocoa powder, and baking powder into the bowl. 

- Add the gingerbread spice mix and stir gently until all ingredients are incorporated.

3. Combine the ingredients:

- Gradually fold the dry mixture into the wet ingredients, stirring gently until a smooth batter forms. 

- Avoid overmixing to keep the cake light.  

4. Add the carrot and walnuts:  

- Gently fold in the grated carrot and chopped walnuts, ensuring they are evenly distributed throughout the batter.  

5. Prepare the baking pan:

- Line a 12×22 cm baking pan with parchment paper or grease it for easy removal. 

- Pour the batter into the pan and spread the top evenly.  

6. Bake the cake:

- Preheat the oven to 180°C (350°F). 

- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  

7. Cool and serve:

- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 

- Once cooled, dust with powdered sugar or cover with melted chocolate for extra indulgence.  

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Red Bean Paste Baozi (Steamed Buns)

Red bean baozi, or steamed buns with red bean filling, are a classic Asian treat, loved for their soft, fluffy dough and sweet, creamy filling. They make a delightful snack or dessert and are perfect with a cup of tea.

The dough is soft, slightly sweet, and made from a simple mix of flour, yeast, sugar, and water. After kneading and proofing, it becomes light and pillowy, ideal for encasing the sweet filling.

The filling features smooth red bean paste, traditionally made from adzuki beans cooked and sweetened with sugar. You can use store-bought paste for convenience or make your own for a more authentic touch. Adjust the sweetness to your preference.

Serve warm for the best texture and flavor. These buns can also be stored and reheated, making them a convenient treat for later.

Ingredients

For the Filling:

- 270g red bean paste 

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Dough:

- Add all the ingredients to the mixer bowl.  

- Knead on low speed for 8–10 minutes until smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.  

2. Assemble the Buns:

- Divide the red bean paste into 9 even portions and roll them into balls.  

- Once the dough has risen, deflate it.  

- Roll the dough into a rope and divide it into 9 equal pieces.  

- Flatten each piece into a 10 cm disc, making the edges thinner and the center thicker.  

- Place a portion of red bean paste in the center of each wrapper.  

- Seal the edges completely, ensuring no gaps.  

3. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between each bun to prevent sticking.  

- Let them rest for 30 minutes until light and plump.  

4. Steam the Buns: 

- Boil water in a wok or pot. 

- Place the steamer trays or plate with buns over the boiling water.  

- Steam over medium-high heat for 10 minutes.  

- Serve immediately.  

5. Storage and Reheating:  

- Keep in the fridge for 3 days or freeze for up to 2 months.  

- Reheating: Steam frozen buns for 6 minutes or defrost first and steam for 3 minutes. 

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Spring Rolls With Vegetable Pork Filling

These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.

Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.

The filling can be customized with your favorite ingredients.

Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.

Ingredients:

Meat Filling:

- 15gn cornstarch

- 15ml soy sauce

- ¼ teaspoon white pepper powder

- 250g minced pork

Vegetables:

- 20g dried shiitake mushrooms, rehydrated and sliced

- 100g thinly sliced cabbage

- 100g julienned carrot

- 40g chopped spring onion

- 1 tbsp ginger, grated

- 2 tablespoons oyster sauce

Other:

- 15-20 spring roll wrappers

- Sweet chili sauce for dipping

Instructions

1. Prepare the Beef:

- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.

- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.

- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked. 

- Break the meat into small pieces, then set aside.

2. Prepare the Vegetables:

- In the same pan, heat some oil and fry the ginger until fragrant.

- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.

- Return the beef to the pan, add oyster sauce, and mix everything well.

- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.

3. Assemble the Spring Rolls:

- Place a spring roll wrapper on a clean surface. 

- Add 1-2 tbsp of filling on the edge.

- Fold the edge to cover, then fold left and right corners towards the center. 

- Roll tightly.

4. Bake:

- Preheat the oven to 220°C (430°F).

- Place spring rolls on a parchment-lined tray.

- Bake for 30 minutes, flipping halfway, until golden and crispy.

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