Thursday, February 25, 2016

Mik's Mostly Original Tiramisu

For one of the first posts I wanted to throw in something that is years old, but so super reliable I couldn't leave it out. The pictures (which I think are terrible) keep flying by and this recipe holds so many memories - I just had to include it here.


Incidentally, this is also a lot closer to the first and very original Tiramisu than my version. My version, for instance, is egg-free, more refreshing in flavour and it's quite versatile (think substituting coffee and liquor or adding extras). On the other side, the original version depends heavily on the coffee and amaretto. It also contains raw eggs. If you're getting scared - quickly head over to this lovely version of tiramisu.

If you're ready for some REAL Tiramisu, then keep on reading...

Monday, February 15, 2016

Chinese New Year: Pineapple tarts

The past two years I've had a rough time blogging. Through my masters research, an overly busy apprenticeship, graduating, struggling with my health, moving, being utterly useless to eventually finding a job - my life has known so many ups and downs in that time that my blog often had to be put on hold. Slowly now I'm picking myself back up, but I'm terrified of starting my blog up again. Because what if I somehow get stressed again, and have to set my blog aside to cope with it? Somewhere I'm not sure I can take failing something I care so much about again.

So here's to that brave big step - right into a new year on the Chinese calendar. I've made pineapple tarts: a type of cookie that you really can't be missing out on during the Chinese New Year. A cookie that is said to bring lots of good fortune.