Imbolc (Feb 2)Food and drink: Pumpkin seeds, sunflower seeds, poppyseed cakes, muffins, scones, breads, all dairy products, peppers, onions, garlic, raisins, spiced wines and herbal teas, chives, curries, honey, and lamb#heirloom

Had a potato cake in mind for lunch and decided to bake it in oven rather than in a pan. I covered it with pizza style toppings, except passata as this would make it soggy. Pesto could work though may be spread on top of the tomato. #myfavouriterecipes #mycookbook

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

The yuzu an roll cake that I made for New Year's was such a hit that I decided to try making a cherry blossom version.I changed "2 teaspoons soy milk" to "1 teaspoon soy milk + 1 teaspoon vegetable oil".When I tried substituting the salt-pickled sakura leaves for some sakura leaf powder I found in the supermarket, the cake did turn a greener colour but it also gained a superbly salty flavour. Recipe by Makunouchi

It is an old recipe given to me from my Mother.I arranged the original recipe by cutting sugar to meet my family's taste.

My cooking/baking journey actually started by baking cakes when i was 10 years old. This is not the first cake recipe i tried but whenever I make cakes it’s always the same enthusiasm. ;)

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.

Salty cake or Tuzlu Cake in Turkish language is quite popular in the tea time menu. Quick and easy to make, but it’s yummy. For the tea time, lunch box snack for the kids also sometimes in our family we eat it as a supper.Using fresh dill is giving the special savoury smells and it’s typically Turkish original. But sometimes I changed it using celery as some of my guest are not Turkish. So which one you prefer you can change accordingly.Kue asin atau Tuzlu Cake dalam bahasa Turki cukup populer di menu tea time. Cepat dan mudah dibuat, tapi enak. Untuk waktu minum teh, snack box makan siang untuk anak-anak juga terkadang di keluarga kami, kami memakannya sebagai makan malam.Menggunakan dill segar memberikan aroma gurih khusus dan biasanya asli Turki. Tapi terkadang saya mengubahnya menggunakan seledri karena beberapa teman saya bukan orang Turki. Jadi mana yang Anda sukai, Anda dapat mengubahnya.#tuzlucake #turkishfood #easy and #simple to make #Cookpad #Cookpad_Community #Cookpad_Community_Indonesia #Cookpad_Community_USA

Strawberry Season is here! I just couldn't resist myself from making this cake ♥_♥Clip: https://youtu.be/pGVltaoBNKgSocial Links:Facebook: http://www.facebook.com/pg/bakesoulbypookylindaInstagram: http://www.instagram.com/pooky_lindaYoutube: http://www.youtube.com/c/PookyLindaChannel♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦1. Sponge:1.1 Preheat oven 190C1.2 Combine ‘D. Whisk ‘B’ until pale and fluffy, then mix both ingredients. Sieve ‘C’ stir until smooth.1.3 Whisk ‘A’ to a medium peak, divide the sugar into 3 sessions1.4 Gently add ‘A’ into the ‘B, C and D’ bowl. Mix to a smooth consistency without deflating the egg white.1.5 Pour into a 11x11 inch pan. Spread the mix evenly. Bake 15 -20 minutes1.6 Remove from oven, leave few minutes before turning the sponge over. Leave to cool completely. Cut into pan size2. Strawberry sauce: 2.1 Place ‘E’ on medium heat, cook until the strawberries are soft. Mash the strawberries. 2.2 Dissolve ‘F’, add into the ‘E’ lower the heat, stir constantly until it thickens. Transfer to a bowl, refrigerate several hours.3. Cake: 3.1 Cut ‘G’ into half and quarter size pieces, mix with the sauce. 3.2 In a prepared tin, place a piece of sponge then follow by a layer of strawberry sauce and a layer of whipping cream 3.3 Repeat step 3.2 once more then end with a piece of sponge. 3.4 Wrap the tin, refrigerate overnight 3.5 Remove from tin, cut the sides (optional) decorate with a layer of ‘H’ and ‘I’

Just a few ideas I wanted to share. Things used are mainly plastic toppers, some edible. Sugarcraft penguins were made by my neighbour Carol! Also I used edible glitter stars. Will post more sometime...

After looking through other recipes I decided to combine a couple and put my own twist on it. I served it on buns or bread with cheese,lettuce, and mayo. They're good all by themselves too!

Easy and quick. Baked instead of pan fried!!! This makes two large crab cakes plus a little bit of the mix will be left over and you can make crab cake balls with him. I served it with garlic shrimp and a large salad.