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What To Bake Today: Strawberry Rhubarb Curd

http://www.whattobaketoday.blogspot.com/2015/07/strawberry-rhubarb-curd.html

Rhubarb is in season again! After using them for the first time in Apple Rhubarb Crumble Tart. Last year, I knew I have to make more yum yum with it this year. Remember I mentioned how tart they are when eaten raw, that gave me an idea to try and make them into a curd. Lemon curd has been made popular again the past few years, so why not a rhubarb curd? Strawberry Rhubarb Curd (makes about 350g). 220g Rhubarb, trimmed, diced. 80g Strawberries, hulled, diced. 30g Sugar ( adjust to taste. To let the mixtur...

What To Bake Today: October 2014

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Crunchy Chocolate Spiders (Halloween). I've went a little crazy this year. There are too many things on my "to-bake" list. With family visiting earlier in the month and 2 days away from Halloween, it's a mad rush! Too ambitious I say, but I'll try. Halloween is the most interesting celebration in my opinion, I get to create some gruesome looking food ( hopefully. To disgust family and friends. When I first saw the idea on e arthydelightsblog. So here's my rendition. 50g Peanut butter, crunchy or smooth.

What To Bake Today: April 2015

http://www.whattobaketoday.blogspot.com/2015_04_01_archive.html

Sablés are traditional French ( round. Shortbread biscuit with a delicate, crumbly interior and golden hue. Its sand-like texture was what probably gave rise to its name "sablés" which means "sand" in French. I should have shared this post long time ago when making Green Witch's Fingers. Matcha Sablés (makes approximately 50 cookies). Recipe from Okashi by Keiko Ishida). 240g Pastry Flour, chilled. 15g Green Tea Powder. 150g Butter, unsalted, room temperature. 1 Egg White, lightly beaten. 7 Bake for 20-2...

What To Bake Today: June 2014

http://www.whattobaketoday.blogspot.com/2014_06_01_archive.html

We have been enjoying the luxury of having homemade Okonomiyaki since this recipe was first posted. But having finally bought beni-shoga ( from a Japanese grocery. And tenkasu ( from our prev Japan trip. I had to give it another go with these 2 ingredients. I'm so flattered, but the credit doesn't goes to me. I've also tried topping it with an onsen tamago this time. But to make room for the egg, I changed how I usually "decorate" the okonomiyaki and cut back on the mayonnaise. Surprisingly, t. 1"-15" pi...

What To Bake Today: July 2014

http://www.whattobaketoday.blogspot.com/2014_07_01_archive.html

Apple and Rhubarb Crumble Tart. Back at home, I see Rhubarb in the markets from time to time. I've always been intrigued by how they tastes like, and imagined them to taste like beetroot for some reason. The chance to cook/bake with them never come round, so when I saw them in the markets here, I knew I had to get some. Tasting them raw was shocking for the first time! There I was expecting a subtle sweetness akin to that of beetroot, yet they were tart like lemons! Recipe from taste.com.au. 2 Place appl...