Vegemite and Bacon Pie Roll

Vegemite is one of the best foodstuff ever created. I love it so much I want to eat it with EVERYTHING.

Anyway, it would seem a prime waste if I didn’t try to create a bake using it … so today, I decided to make a savory snack – Vegemite and Bacon something. A scone seems like the perfect thing to hold these two together … maybe a bun? In the end, I decided on something crusty, like a pie crust.

The result was better than I expected! I love the yeasty saltiness the Vegemite gave, the bits of smoky bacon embedded in the roll and the crusty, biscuity mouthfeel of the roll. The husband – however – doesn’t like it so much. He’s British so  … whatever.

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Lemon and Thyme Loaf Cake

This is one of my earliest bakes and it is amazingly simple to make! It is also very tasty and still ranks as my husband’s favorite. I learnt to make this from English food writer Nigel Slater’s show on BBC. Even those who don’t like cake or desserts have said this is a surprisingly light and delicious cake to tuck into.

I prefer to be a little heavy-handed with the thyme because the herb has a very delicate flavor and, for it to come through, you’ve got to use quite a bit.

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Lemon Bar with Peanut Butter and Shredded Coconut

I was inspired to make myself some lemon bars after seeing a picture of them on my best friend Jing’s Facebook Wall. I had never tasted lemon bars my whole life so I was curious about them. She took hers to a BBQ party and it did sound like a refreshing end to a smoky meal! Upon further research, I discovered they are quite easy to make and are great as a party treat!

Flavor Notes:
Instead of dusting the bars with icing sugar, I sprinkled mine with dried coconut flakes. I was craving for something richer too so I added a thin layer of unsalted peanut butter between the crust and the lemon curd.

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Pomegranate Cake

I had set out to make a Lavender and Peach cake but the supermarket was selling something better – pomegranates! They were going at SGD$3.60 each and I thought, “Ooh! Let’s try to make something with these juicy red seeds!”

Instead of just baking a vanilla sponge in one lump thing, I divided the cake mixture between 2 8-inch springform pans so I can add a layer of whipped cream and pomegranate seeds between the sponges. Admittedly, I rather do this than try to slice a sponge cake into 2!

This cake is light and tastes best served chilled. Perfect for this scorching out weather!

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Pineapple Cheesecake with Coconut Cream and Roasted Pineapple

I’ve always loved the combination of pineapple and coconut because it reminds me of the beach and the cocktail pina colada. There’s just something so fun and carefree in the flavor. I created this cheesecake for a dinner party.

Flavor Notes:
Crust: To give the crust a touch of spice, I added some ginger, cinnamon and mixed spice to it.
Cake: Besides the creaminess of the cheesecake, shredded pineapple was mixed into the cake for flavor and sweetness.
Roasted pineapple: Roasted with a bit of salt and cinnamon to give the cake a bit of an “adult” taste.

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