Grape & Nectarine Relish

Grape & Nectarine Relish

I am not sure it is called preserve or relish, but it is either one of them. I get mixed up sometimes!!! I know relish is made from fruits and/or vegetables. Also has a sharp and spicy flavour, balanced by sweetness and tang. Today I have nectarines and grapes at a bargain price, so that’s it the main reason I decided to make.

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Homemade Strawberry Balsamic Preserve (草莓香醋果醬)

Homemade Strawberry Balsamic Preserve (草莓香醋果醬)

So sad about what had happened in England recently. 💔

The weather in here is getting better and better, summer arrives! We desire it for so long, same as we desire for peace in this entire world.

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Oaty Sourdough Bread

I started again to feed my sourdough again that is always keep in my fridge if I haven’t got time to make bread.

A week ago, I took out 100g of my old sourdough from the fridge, let it rest in the room temperature for half day (because the weather was down to 12°C), then I started to feed it with 50g of organic rye flour and 50g of water everyday to make it active again. After 3 days, it started to be bubbly, so I knew my sourdough is still alive, (actually I kept my sourdough for 1 year already, I only feed it again if I want to make bread, so cruel am I, hehe)?

Ok, the day before I want to make a loaf, I keep feed my sourdough with 50g rye flour and 50g of water, 12 hours later, I check it again, it seems so active and bubbly with a nice smell. And this time, I want to make a healthy loaf with lots of oats.

Oaty Sourdough Bread


  1. White strong flour                              350g
  2. Wheat germ                                       50g
  3. Organic oatmeal                                70g
  4. Sea salt                                              10g
  5. Honey                                                 20g
  6. Olive oil                                              10g
  7. Sourdough starter                              300g
  8. Lukewarm water                                225ml


  • Combine the strong flour, wheat germ, oatmeal, sea salt, honey, sourdough starter and I add the water a little at a time to bring everything together with my hands, or you can use with a stand mixer or your bread machine, it’s up to you by which way you like the most. But this time, I like to use my hands to knead my loaf.
  • About 5 minutes later, it start to corporate, so I added the olive oil into the dough and keep kneading it for about 10 to 12 minutes until it became smooth and elastic, so I torn a bit of the dough and stretch all the corner, until I saw it look like a sheet of muslin when I hold it up to point in front of the window.
  • Then put the dough into an oiled container, spray some water on top and cover with an oiled cling film, leave in the room temperature (my room is 12°C) for about 24 hours, because I like my bread fermenting and proofing for a springy loaf.
  • After 24 hours, take the dough out on a floured table, deflate it and fold it from all the corner into the middle, knead it for few minutes, divide into 3 equal portions, and roll it like a ball shape, cover with a clean tea towel and rest on the table for about 15 minutes.
  • Roll each dough into a rectangle shape with a rolling pin, fold 1/3 of the right and left side into the middle to make it like a book. Fold it and roll it again, seal the bottom and make it a nice roll shape. Put them into an oiled loaf tin, Put the lid on if your tin has a lid. Put it into a warm place to let it proof for another 60 to 90 minutes.
  • !0 minutes before finish the proofing time, preheat the oven into 425°F/220°C/200°C (fan oven), or gas mark 7, meanwhile, put a bowl of hot water into the bottom of oven to make it steaming.
  • Spray the loaf with a little bit of water, and bake into the preheat oven for about 10 minutes, and turn the temperature to 400°F/200°C/180°C (fan oven), or gas mark 6 for another 20 to 25 minutes, until it cook and golden brown.
  • Take the bread out and tab the bottom of the bread, if it sounds hollow, it is cook, if not, back into the oven for another 5 to 10 minutes.
  • Cool down onto a wire rack.

Spicy Apple Preserve (蘋果餡)/ Applesauce

When I have lots of apple and can’t finish before it turn soft ( I mean not crunchy ), normally I will make it into apple preserve and keep in the fridge.
I will put it into my home made bread to improve the softness, or use it as filling in my home made bun. Or you can spread it on your toast to make it like jam.
For the meat eater, you can have it along with your pork chop and mash.
Apple Preserve
  1. Apple ( peeled and diced )              6
  2. Sugar                                              5 to 6 tbsp
  3. Fresh lemon juice                           5 tbsp ( adjust the quantity to suit your taste )
  4. Ground cinnamon                           1 tsp
  5. Ground nutmeg                               1 tsp


  • Place a saucepan over a medium to low heat, put prepared apples, sugar and cook about 10 minutes, when the apples start to turn colour, add the other ingredients in and stir it, test the taste to adjust the sugar and lemon juice. When the apple mixture start to thicken, off the heat and let it cool down completely.
  • Prepare a clean and steroid glass jar, and pour the cold apple preserve in it, cover with a layer of cling film and top with a lid. It can keep in the fridge for a month.


  • If you like it hot and spicy, you can add 1/2 tsp of smoked parprika in the preserve. You will surprise about the taste, why not try it to see if you like or not. I will.

Blueberry compote served with Yogurt 藍苺醬(蜜餞)

Fruit Compote is tasty, versatile and easy to make.

A healthy recipe. Compote is healthier to spread on toast than jam, the sugar content is lower. It is easier to make than jam and you can make a batch and store it in the fridge for two or three days or store it in the freezer for a month.

You can use different kind of fruits  to make compote, especially those are in season. Or use the frozen one, that is fine.

Sugar. The Sugar quantity is quite personal, it just suit your taste. Or you can be a bit luxury, add the vanilla sugar, it will give a nice flavour to your fruit compote.

Vanilla sugar is made by adding a vanilla pod to a jar of sugar, it could be a used vanilla pod, storing it with the pod in the jar. Over time the sugar picks up the flavour of the vanilla and using this type of sugar infuse a delicate taste when it is used in to make custard or with fruit.

This year I saw lots of fresh blueberries in the market and the price has gone down a little, so I decide it to make some blueberry compote to serve with my home made yogurt to suit my low GI diet.

Blueberry Compote:


  1. Blueberry
  2. Sugar
  3. Lemon juice

I didn’t put the quantity of the ingredients, so you can put no matter how much you like, just suit your taste, will do the good.


  • Place the clean blueberries  in the saucepan with a gentle heat on the hob. If you use the other fruit does not have high water content, you may need to put a small amount of water in.
  • Simmer the fruit in the saucepan until the fruit starts to soften; stir gently all the time so that the fruit does not stick to the pan, careful  not to let it burn.
  • Now, add the lemon juice and sugar, no matter the white sugar or brown sugar but not the molasses, the lemon juice give the sharpnessonly put a small amount sugar and test it first.
  • Once the fruit has softened and not too mushy, it is done. Remove from the heat and let it cool down.
  • Pour in a sterilized clean jar, and store in the fridge or in the freezer.
  • You can served with your home made yogurt, ice cream, custard, rice pudding or sponge cake or even on your toast instead of the jam.

Egg Yolk Cookies (Crisps) 蛋黃酥

This is a very easy way to make biscuits. You can make this with your children and have fun together!

Egg Yolk Cookies 蛋黃酥 


  1. Egg yolks   2
  2. Icing Sugar   100g
  3. Plain Flour   168g
  4. Butter   110g ( room temperature )
  5. Strawberry Jam   50g


  • Put two egg yolks into a bowl, steam it until well cooked. Use a fork to mash them finely.
  • Sift the flour. Mix the butter, icing sugar and mashed egg yolk into the flour. Slightly knead into a soft dough. Chill in the fridge for at least 30 minutes.
  • Preheat the oven to 180C/ gas mark 4.
  • Take the dough out from the fridge, roll it out about 1/2cm thick. Cut into any shape with your favourate pastry cutter. Take half of the biscuits and cut out a hole in the middle.

  • Brush the biscuits with holes with whisked egg yolk.
  • Bake all of the biscuits in the oven until brown.
  • Brush jam onto the biscuits without holes on them. Make a sandwich with one biscuit with a hole and one without. Fill up the holes with jam.
  • Done.

Tips:   These biscuits are good for children’s tea party, as well as adult’s, of course!