More than just treats these are like a bite sized symphony (of flavors) in your mouth.

From the original site: Growing up, a ‘macaroon’ was either a chunk of a cookie loaded with coconut or a tough sugary meringue cookie with bits of cashew nuts and almonds. Either ways it was always a ‘cookie’.Well, all that changed when I was introduced to the world of French Macarons by a friend.

We all love the crunchy sweetness of raw red peppers, but their flavor is so much more complex when freshly roasted. Lightly rub with olive oil and place over the flame of your stove on high heat or under the broiler; roast until completely black, turning occasionally while prepping other ingredients. When charred, but not grey, place in a plastic bag and sweat for a few minutes. Remove, rinse and rub off the charred skin under cold water. Slice onto pizzas, blend into tapenades, or use in sauces.

From the original site: We all love the crunchy sweetness of raw red peppers, but their flavor is so much more complex when freshly roasted. Lightly rub with olive oil and place over the flame of your stove on high heat or under the broiler; roast until completely black, turning occasionally while prepping other ingredients. When charred, but not grey, place in a plastic bag and sweat for a few minutes. Remove, rinse and rub off the charred skin under cold water. Slice onto pizzas, blend into tapenades, or use in sauces.

Brownies in a bowl. Chocolaty, fudgy, chocolaty, fudgy … decadent and very indulgent!!

Sweet dessert rolls bursting with the freshness of orange flavour, seduced by deep roasted strawberries & dark chocolate.

From the original site: I was in a trance. 24 hours later, my kitchen was enticingly orangey, deeply strawberryish … and like the best bakery in town. These Sweet Orange, Roasted Strawberry and Chocolate Buttermilk Rolls were winners.

Light hot cross buns with vanilla beans and chocolate chips.A sweet balsamic strawberry reduction floods the palette as you bite through.

From the original site: Having studied in convents all my life, I’ve been charmed by hot cross buns for long, long, but never baked a batch. Maybe this was the time! Soon enough, the sweet aroma of Hot Cross Strawberry Chocolate Chip Buns wafted gently through the house!

I’ve created an elegant twist to an American classic and baked it up in a portion-controlled size. Baked simply in ramekins, each one is filled with nutritious whole wheat baby shells and a delicious blend of three cheeses — gruyere, sharp white cheddar and pecorino romano cheese.

And for that elegant touch, and to create a twist on a classic dish, lobster and crumbled bacon are blended in for a punch of flavor and texture the whole family will love.

From the original site: Earlier this week, I tackled for the first time ever the classic Mac N’ Cheese – with broccoli and two types of cheeses. I can’t even leave anything plain and simple, but that’s just me. With that under my belt, I wanted to take this classic dish to the next level in a variety of ways:

Another beautiful exotic Chinese cuisine you can easily found all around South East Asia. They’ll be loads of seeds & spices used in this kind of braising. Just imagine the aroma produces from such interesting gravy. Who can resist flavourful dish!

A little lemony treat with a hint of saffron.

From the original site: For the longest time a fruit tart was the ‘only’ tart I ever knew. It took me quite a while to understand what a tart was and more so the difference between a pie and a tart. I am not an ardent fan of pies but, tarts seemed something out of the ordinary. It might have been those beautiful colored fruits or the crumbly crust or just the custard filling – I am not sure – but there was that something about tarts that always kind of made me go “wow!” on them.

I’m sure this is the first time you ever heard of this clear tom yum soup. Unlike the original Thai style tom yum which is red hot in colour whereby the Malaysia ones is as interesting. Something you won’t want to forget!

Coming back to the post, to celebrate Easter Style, I made Egg Salad Open Sandwiches. I had read this post by David Lebovitz a couple of months ago, and there was something so classic about this simple post- that it had been playing in my mind. I was travelling then, and didn’t get an opportunity, and it was only now, that I finally had eggs to play with, I decided to give this a shot. What I love about David’s cooking is the simplicity and perfect blend of flavours. Am an ardent fan, and the perfect-ness of this recipe, has only made it better from here on.

From the original site: Coming back to the post, to celebrate Easter Style, I made Egg Salad Open Sandwiches. I had read this post by David Lebovitz a couple of months ago, and there was something so classic about this simple post- that it had been playing in my mind.