Cherry Almond Cake

Many years ago.... say around 2002, I bought a loaf of cake, studded with cherries. Normally I don't quite enjoy eating glace cherries...but in that cake, it was quite delectable.

I didn't know that it's actually a 'type of cake', I thought, it's just a pound cake with 'dump-in-any-thing-you-like-to-pretty-it-up' sort of thing. Last year while surfing for recipes.... I found that, it's actually a type of cake, that is popular in the UK. You can get many variations of the recipe, mostly from UK recipe sites.

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Potato Salad with Apple

It's a salad? Looks like mash... yeah... either way.
But it's not dressed with butter but mayonnaise, so I guess that makes it a salad.

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Rustic Apple Cake

Lydia walloped half of this cake by herself. A 5-year old eating half an 8 inch cake!!!! Not in 1 sitting, but 2. One quarter during tea, another quarter for supper! GAWD! But she didn’t eat dinner. But still….. I allowed her, because.. it’s a not a sinful cake. I made this cake 2 years ago, and now she's 7.

Anne, she really loved this cake. Really did.

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Cranberry Upside Down Cake

I'm lazy...... bought my cranberries for around 2 years, kept frozen. Yes, you read it right, 2 years.
Finally, I baked this cake.

And being absent minded, I didn't notice most recipes calls for the cake to stay in pan for 30 minutes before overturning. Instead I treated it like pineapple upside down cake that needs to be inverted right away after removing from the oven.......

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Cranberry Orange Jam

It's the season for cranberries!
I used to think cranberries were bitter and very sour.... that was after tasting a cranberry sauce meant for a roasted turkey. Surprisingly this jam was nice after all the sugar was added. No prominent bitterness.... just a faint note that can be ignored.

You can use this to spread on bread, as a filling for cookies or a topping for cheesecakes.
If not, just mix with water and take it as a drink.

Cranberries are good for you, especially the men :)

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Taro Porridge 芋头粥

I truly regretted not cooking more of this. It’s the absolute must try for taro cake lovers, or what you may call as yam cake lovers.

Peng is such a genius to think of transforming the taro cake into porridge form. Seriously! I love going to her blog to get inspirations for everyday dishes. She’s got lots of good recipes, with some combinations that I have never ever seen before and all her recipes that I've tried all taste good to me.
Well, I know that cooking is unlike baking, where one can just throw in whatever you like. But, it has to mingle well. Cooking is like wearing clothes, you need the right combination and pairing. Not all flavours work well together. Although edible, but it may not necessarily taste nice. But Peng’s ingenious pairing and combinations always brings the “ooo” and “ahh” out of me.

I may have changed the recipe, but all credits to her for the idea.

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Taro Sago Dessert 芋头西米露

I first made this more than 10 years ago, and I also served this for my pre wedding reception.
It was well received and the first to be finished.

Last time, I used to make this using only taro, but, this time, I added in a little bit of purple sweet potato for natural purple pigment. Lovely hue :-)
You can choose to use only taro.

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