Salty Honey Pie

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Exciting news: I have conquered pie and live to tell the tale.

It wasn’t all the bad, actually.

Admittedly, I have always shied away from pies and laminated doughs. They’re at the very top of the pyramid of my personal #bakinggoals. Laminated dough at the top. Then pie. Then entremets which I am dying to make but am also deathly afraid of.

The pie-spiration comes from none other than Four & Twenty Blackbirds Pie Book, which is the first official non-second-hand-actual-hardcover-cookbook that I have bought. I’ve refrained from buying cookbooks for the longest time, telling myself that I wouldn’t actually cook everything inside, or that there’s a wealth of cookbooks in the library, or that there’s so many gorgeous blogs in the blogosphere nowadays. Which may be true, but to turn through the crisp pages and to be able to make notes in it and call it yours forever and ever—– it may be worth it.

And this book is a true beauty. Beautiful pictures, great crust-making tips (with large pictures showing the texture you should be looking for), an introduction about their beginnings, family business and the start of their pie shop, and a detailed yet comprehensive discussion about ingredients, sourcing them, and tools. I also really appreciated how their belief in using local, seasonal ingredients is inherent in how they decided to structure their book. Continue reading →

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Passionfruit Green Tea Custard

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That’s green tea? It looks a little like…

Don’t say it. Don’tsayit. 

If you google image ‘green tea’ or ‘matcha’ desserts, you’re welcomed with a vibrant shade of green that can only be described as a matcha shade of green. You just know it when you see it. I don’t know why, but today, that shade of green has just eluded my custard completely. Instead it’s more of a… kale-smoothie green. A pea-puree green. Even Adobe Lightroom couldn’t save me.

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Truthfully, green tea has always been low on my radar of flavours. I’m an earl gray fan. Chai. Flavours that can’t be ignored. Green tea just fades into the background all too often, and I fail to appreciate its subtleness. Actually, half the time I think I’m tasting vanilla– I was utterly confused the first time I tasted a green tea frap.  Continue reading →