Since COVID, i have embraced procrastibaking and cookathan; the kitchen is my new happy place; i play with ingredients that nourish the body (fat) and my soul (mental health) & stay active (all the chopping and cleaning)!
I have studied / read some amazing cookbooks these past few months, they push the boundaries of deliciousness into exciting new territory in my kitchen + extra cleaning!
I especially enjoyed London based, Israeli born chef Yotam Ottolenghi; he is just a genius ~ those unique layer of flavours... lamb and chicken dishes were amazing ...
Also went down to memory lane/ back to basic with Mary Berry- I made hot cross bun; Victoria sponge cake, lemon drizzle cake... plus some authentic Chinese food from “My Shanghai” by Betty Liu
I just started reading two cookbook from Nadiya Hussain, wish there are more photos ... I want to see a bake that I am attempting... I guess will just have to watch the TV show first!
In my pile- Zoe bakes; Simply Raymond, Molly Baz..
I have studied / read some amazing cookbooks these past few months, they push the boundaries of deliciousness into exciting new territory in my kitchen + extra cleaning!
I especially enjoyed London based, Israeli born chef Yotam Ottolenghi; he is just a genius ~ those unique layer of flavours... lamb and chicken dishes were amazing ...
Also went down to memory lane/ back to basic with Mary Berry- I made hot cross bun; Victoria sponge cake, lemon drizzle cake... plus some authentic Chinese food from “My Shanghai” by Betty Liu
I just started reading two cookbook from Nadiya Hussain, wish there are more photos ... I want to see a bake that I am attempting... I guess will just have to watch the TV show first!
In my pile- Zoe bakes; Simply Raymond, Molly Baz..