It wasn’t until I was writing this post that I noticed that this isn’t the first time I’ve posted a recipe for Hong Kong Style Coconut Tarts on my blog.
It’s been that long I’ve forgotten I’ve made them before!
Actually, maybe don’t click on that link- there’s some cringe worthy writing during my high school days (yes it’s been that long!). And if you’re after a good coconut tart recipe, you’ll find it on this page anyway!
I’ve made berry cheesecakes a number of times- infact my blueberry cheesecake recipe was one of the first recipes I posted on my blog all the way back in 2009! I’ve also written about how I’ve been on a quest for a very specific texture of cheesecake, so I won’t repeat myself here but it’s basically the texture of my favourite Cheesecake Shop cakes, which are like your typical baked cheesecake but lighter, yet not quite as light as a chilled gelatine cheesecake.
Inspired by Tinker Northcote’s Mango and Saffron Panna Cotta, this Breakfast Panna Cotta is a simple combination of coconut panna cotta and seasonal fresh fruit. It is sure to brighten your morning!
My usual breakfast on a weekday is a bowl of cereal. Yes, it’s not the most exciting I’ll admit. But it means I always get one serve of dairy by 9am in the morning, it’s easy, cheap and I can mix up the type of cereal I buy to get a bit more variety.
So when it comes weekends, I’m usually more into a savoury cooked breakfast. Something along the lines of eggs and toast- if you read any of my café reviews, you’ll probably notice I almost never order granola or muesli. Or anything sweet for that matter!
This Breakfast Panna Cotta Granola Bowl is one of the few sweet, cold dishes that I would actually order at a café. Would being the keyword, as I’ve yet to order one, but the combination of a silky smooth panna cotta with fresh fruit and berries sounds good to me!
I know there’s a number of cafés which offer breakfast panna cotta bowls in Sydney, but I’ve yet to come across one that plated quite as beautifully as the one from Tinker Northcote. Which unfortunately, is in Melbourne. Not to worry, I do enjoy recreating dishes from cafés so their version of this dish served as great inspiration for me!
As we’re nearing Easter, I’m feeling in the mood for more sweet treats. If you follow me on Instagram and have noticed the recent increase in dessert photos, that’s the reason why. All in moderation of course! Which is why slices like these Canadian Nanaimo Bars are great- particularly for sharing!
I first had a taste of these delicious bars from a Canadian colleague a couple of years ago. It is essentially a coconutty chocolate biscuit base, topped with a creamy custard buttercream and then a layer of smooth chocolate ganache. And it’s not hard to see why it was a hit within our office!
They don’t get much press here in Sydney, but in Canada Nanaimo Bars are a very classic Canadian dessert. There’s even a Nanaimo Bar trail for those who are keen on trying all the different varieties! If I ever do find myself in Canada, I’d love to try the real deal, but in the meantime, it is simple enough for me to make at home too. The base recipe uses biscuit crumbs, so when I made a batch of cookies and wasn’t happy with the texture, this was the perfect excuse to blitz them into crumbs and make something even better!
As summer well and truly over, mango season has sadly come to an end. And although it’s sad to say goodbye, I’m pleased to report that we did make the most while they were around!
And yes, this included making plenty of mango desserts!
Our summer staple is our favourite mango pudding, a recipe we’ve used for years and years. It’s a simple mixture of mango jelly powder, evaporated milk and mango chunks. But for something a little more extravagant looking, this classic Asian bakery mango sponge cake is my pick! (probably because it’s the cake that I always wanted but couldn’t get because my birthday isn’t anywhere near summer)