Can’t get enough mushrooms

Baked portobello mushrooms topped with feta, walnuts, sour cream, pesto, tomatoes, mint leaves
Baked portobello mushrooms topped with feta, walnuts, sour cream, pesto, tomatoes, mint leaves

MUSHROOMS AGAIN? I know! I just posted a mushroom recipe two weeks ago. This is the same recipe. Except that it got fancier with the added walnuts and mint leaves and more pesto. The nuts made a lot of difference. Walnuts and mushrooms are like husband and wife. They are meant to be together.

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Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan

Baked mushrooms with herbed tomatoes and sour cream
Baked mushrooms with herbed tomatoes and sour cream

IT’S ONE OF THOSE DAYS when an inspiration struck and you knew you just have to do it. Ahem, actually I was just cleaning out my fridge before stuff go beyond their expiration date.

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Minted pea custard with kawakawa

Pea custard with Kawakawa
Pea custard with Kawakawa

KAWAKAWA is my new best friend in the kitchen. After the discovery of this super plant in my garden, I have been experimenting with kawakawa. I mix it with anything I cook, bake or drink. I also challenged a fellow food blogger from the opposite side of the world (Seattle WA), lovely Seana of CottageGroveHouse.com, to a ‘cook-off’. Well, it’s not really a cook-off since we’re not competing at all. We wanted to present two dishes using the same main ingredient – PEAS, where she would use mint while I would use kawakawa.

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Making authentic vegetable tempura – the Wabi-sabi way

Vegetable tempura
Vegetable tempura

WABI-SABI is the art of finding beauty in imperfection and accepting the natural cycle of growth and decay. To discover wabi-sabi is to see the singular beauty in something that may first look decrepit and ugly. ~ Wabi-sabi: The Art of Imperfection.

Wabi-sabi is a Japanese term that has no direct English translation. It is a concept, an ideal, a philosophy, an art. Try asking a Japanese about ‘wabi-sabi’ and they would know instantly what it is but would also tell you that it is difficult to explain. Not that I asked my Japanese friend Mari to explain what ‘wabi-sabi’ is (She knows it is about Japanese art, which is right too.) I asked her more about how to cook tempura the right way. But I’ll get to that later. This blog is, after all, a food photography blog. I picked up the wabi-sabi wisdom from my pottery class instructor. I told her I wanted to make imperfect and odd-shaped props for food photography. She explained the concept of Wabi-sabi and that got me thinking about how it can also be applied to food, photography and everyday life. It is about appreciating things that are simple and unpretentious. It is about embracing happy accidents. It strikes a chord with me. My American boyfriend will agree. I want to learn more about wabi-sabi. [Read more…]

Oh, mighty sprouts!

Roast brussels spouts
Roast brussels spouts

BRUSSELS SPROUTS are one of my favourite vegetables, but sadly, not everyone adores them. But what is there not to love about brussels sprouts? These mini cabbages have a naughty nutty flavour. And they smell so good when cooked! I helped myself with a piece or two while taking photos. By the time I was done shooting, the plate was almost empty!

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Confessions of a porn addict

Roasted pumpkin
Roasted pumpkin

I ADMIT, I am addicted.  It started not long ago when I stumbled upon that book. My initial reaction was a combination of awe and disbelief. I’ve never seen anything like it. It was dark, moody and dirty. I gazed at page after page of tantalizing photos. I drool. Oh no, I was hooked…

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