Birthday cake

Dear all,

A while ago I made a birthday cake for one of my colleagues at work. She loves shoes (walk in shoe closet anyone?) and even has a shoe calendar at work, so all I could do was make a shoe cake. With marzipan, food colouring and food gloss I made a pink pump! Woo!



Working with marzipan actually turned out to be quite fun. It's easier to get here than sugar paste or something and it absorbs liquid food colouring better (as do my hands mind you!). I went for a chocolate brown and pink theme for the rest of the cake with lots of marzipan flowers to mark the beginning of spring, oh yeah!



And of course the cake itself was a nice surprise for my colleagues! They hadn't seen this signature cake of mine yet.

xoxo Jennifer

cake!

Dear all,

Sometimes people just bring me awesome cakes. Woohoo!



"donated cake". These cakes were given to us as a donation instead of money at a charity event I co-organised. They were both heavenly!



This strawberry mousse shortbread cake was given to us at work by the Okura Hotel in Amsterdam. Wow that was good, and I don't even really anything strawberry flavoured!! (except real strawberries that is).





Cake cake cake!

xoxo Jennifer

Korean food

Dear all,

Work has gotten the better of me, I have failed in my updates! But here's one, of some lovely Korean food I made! Soup, beef/veggie rolls, kimchi... yum!

Fortnum and Mason

Dear all,

As I have been away I did not have time to bake something myself. Instead I'll give you a little glimpse of a foodie thing to do: have tea and cake at Fortnum and Mason in London! Foodie heaven!

My mum had an espresso (with chocolate ice cream!) and a raspberry and yoghurt semi-cheesecake like thing.




I had tea and scones. YUM.



It was loooovely!!

xoxo Jennifer

Scandinavian Apple Cake

Dear all,

For a dinner party where I showed off my newly acquired korean cooking skills I decided to go multi-culti: I made a Scandinavian Apple Cake for dessert!

The way of making this cake was what I found interesting: you chop apples into quarters, leaving the skin on. Then spread out the cake batter (quite thick) out evenly in a cake tin, and then stick in the chunks of apple!



The cake is then topped off with a mix of muscovado sugar, aniseed and cardamom.



That was seriously good! Especially the aniseed/cardamom topping, though subtle, was the perfect finishing touch. Thank you Good Food magazine for a lovely recipe!!!



xoxo

Jennifer

ps. It's my birthday today! Who's going to make ME a cake this time?

Korean Food!

Dear all,

Here's a picture overview of the Korean Bibimbap dinner I had for friends... Showing off my Korean cooking skills of course!


Preparing the rettich and cucumber kimchi + marinating the beef for the bibimbap


Making a spring onion omelet as a side dish


The kimchi is almost done! And the beef is getting there...


Spinach and mushrooms cooked in sesame oil and garlic. Ready to go!


Skipping ahead a few steps, but here's the finished product! bibimbap! (Rice + spinach + carrot + tauge + mushroom + beef + omelet + chili paste

Perfect dinner! With a perfect dessert, check back Wednesday!

xoxo Jennifer

Ginger Chili cookies

Dear all,

Just a quick update this week, but an AWESOME one at that! My colleague mentioned these biscuits she loves from Fortnum and Mason, well, that sounded like a challenge to me! So here's my version of Ginger Chili biscuits/cookies:


Unlike several recipes I found I used some fresh ingredients as well as dry ones. So I used some freshly chopped up ginger and an actual red chili pepper. I added fresh as well as dried ginger to the dough which got a bit of a kick thanks to some cayenne pepper. Decoration consisted of some more ginger and chopped up chili pepper.


Here's the result!! I've made these several times now (they're very popular!) and I added more ginger + chili on top on the later versions, but theses are cute as they are too.



Yum yum!

xoxo Jennifer