All posts tagged: easy baking

baked fig

Baked Fresh Fig, Cheese, Lavender Filo Pie

Morning air is getting crisper and I watch the vine leaves changing their colour everyday. I have no idea how fast summer has slipped away without having a proper swim! Despite the hectic daily routines at the winery, I thought I’d be respectful of those who are wondering about my whereabouts and waiting for delicious stories. I’m far from my kitchen and real life, and am living a dream life. I’ve lived through the full ripening seasons here and the harvest has started and the daily work leaves me little time to go online. I’ve learned and am still learning a lot and I’ll share my experiences here once the most important part of the harvest ends. Are the figs still around? Before coming back to the winery for harvest, I had a short break at home. Whenever I’m back, I just dive into the kitchen and get cooking, though there’s no one else to eat with. Farmers markets and streets were full of figs and other forest fruits that show up for a short …

Bread Butter Pudding with Plums and Yogurt

Now that Ramadan is over, it’s easier to get my regular sourdough bread, yippee! One day when Mr.O failed his morning mission of getting bread and came home with normal bread, I couldn’t eat more than one slice and left the rest on the kitchen top to go stale on purpose. It sometimes amazes how cooks’ mind scans the foods in the fridge and pantry mentally and synchronize their actions according to what they are going to make without hard thinking. Upon seeing a leftover loaf and pide bread sitting around, Mr.O bugged me to throw them away and he did the pide bread secretly. I even save the whey liquid after yogurt has been eaten, and he doesn’t understand why I keep all that little things. Everything comes in handy for cooks, and that’s why! Two bags of damson plums picked from Mr.O’s parents’ garden were clogging up the fridge because Mr.O doesn’t like plums. He prefers peaches, which have started to come out, giving these plums no chance to be eaten as we …

Being a Gourmande – Full Course: Escargot to Best Pear Tart / Saint-Joseph Rhone Wine

I’ve been cooking everyday and indulging in eating so much that I hardly have time to sit in front of the computer. In a way, I’ve been deliberately trying to stay away from the computer as being in France is a holiday and a treatment for the pains in my back and shoulders that I’ve had for quite a while. Blogging means a lot of sitting, whether it is for writing or working on photos. But once committed to blogging, one feels anxious when I don’t post anything for more than 5 days. I wish I could post everyday – I probably could if it was just about writing – but a big part of my blog is the photos as you can see. I love taking photos of food. My photos aren’t so professional like the ones you see on blogs of professional food photographers, with beautiful lighting and props, etc.


Ginger Spiced Biscuits

This posting has been quite delayed and I almost decided to discard it yesterday because these biscuits didn’t seem to have the same specialty as when I first made it a few days ago. That is what happens, isn’t it? Things lose their charms when left for too long. So since I’d already done something crazy on the spur of moment, I thought I’d do the same with this. What has been consuming my mind lately is to do with pursuing my dreams. Though some say dreams are better to be left as dreams, I’ve finally decided that I’d rather be a failure at something I enjoy than a success at something I hate. I don’t know if this trial will end up adding to my already long list of the things that I’ve tried and hasn’t worked, but at least I learn something, which will be part of the journey to find the one that works for me like Thomas Edison said. “I have not failed. I’ve just found 10,000 ways that won’t work.”