Baking: Blueberry Lemon Loaf Cake


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Just look at that molten blueberry goodness and gorgeous soft crumb! I wolfed down 3 slices of these straight out of the oven. Zesty, buttery and fluffy at the same time, this makes for a wonderful breakfast loaf or afternoon tea cake. I’m not a big fan of overly sweet, rich cakes. So this really hit the spot for me.

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I loved this recipe so much, I just had to share it with you guys. So, let’s get started!

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Musings: Rainbow Children’s Home, Nepal


 

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Goma (in the middle) is a real-life fairy godmother.

Most of these beautiful children lost their parents in the 2015 earthquake in Nepal. But Goma took them under her wing, gave them food, shelter, and most importantly, an education. And from how wise, intelligent and compassionate these children are, you know they’ve had an unbreakable rock to lean on.

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Despite the hardships they’d been through, these cuties still had so much sparkle and curiosity in them. Sometimes, it amazes me how resilient children can be.

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This is the place they call home in Pokhara — a modest 3-story house nestled in the scenic tourist town. And that’s pretty much how they get by. From curious visitors who’ve heard of their efforts online, or those passing through enroute to the Himalayas.

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Japanese Cooking: Oyakodon 親子丼 (Chicken & Egg Rice Bowl)


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My parents were coming over for dinner at our new place for the first time, and I wanted to cook them something healthy and nutritious, but simple to prepare at the same time. Enter this wholesome Japanese favourite — the Oyakodon, or chicken and egg rice bowl.

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It’s served up with succulent chicken thigh chunks, sweet onion and mouthwatering runny eggs that just really coat that fluffy sushi rice with such a beautiful glaze. This is both a feast for the eyes and belly.

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Mexican Cooking: Pico de Gallo (Salsa Fresca)


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So, what’s the difference between pico de gallo and salsa? Well, pico de gallo is also called salsa fresca. And as its name suggests, it is a type of fresh salsa. It’s crunchy, fresh, and much less soupy than regular salsas which tend to be blended or puréed.

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I generally prefer pico de gallo as fillings for burritos and tacos because they just give a wonderful tangy, crunchy bite which makes the whole dish come together nicely. That lovely, fresh texture really adds a wonderful dimension to any Mexican dish.

Without any further ado, here’s what you’ll need.

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