Tonight after work I decided to make a Raspberry Swirl Dessert. Ok, so I’m not exactly sure what the exact name of this dessert actually is. Basically it’s one of those layered desserts which you can put in a shot glass (or a larger glass). I had something similar to this at work...

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!”...

For those who don’t already know, I am in love with Pork Floss Buns. My love of Pork/Chicken/Meat Floss Buns stems from the first time I ate a Pork Floss Bun from Regents Cakes, which is probably the best Asian bun maker in Northbridge’s unofficial Chinatown. When I went back to...

I just stumbled across a very interesting website called CookingByNumbers.com which is where you can tick what you have in your fridge, freezer and kitchen pantry and it tells you what kind of things you can make with the ingredients you have available. How interesting is that! It also shows...

One of the quickest, simplest and easiest ways to cook is to use the Pouching technique. This technique is good for those who don’t know how to cook or aren’t good at cooking. It is also a great technique for those who are really busy because you can just pop this quickly in the...