Tumblr of WGbro; it's gonna contain many of the things that give me good vibes.
Another Sunday dedicated to desserts!! Tried out Lorraine Pascale’s Spiced Blackberry, Quince, and Apple Pavlova.
I tweaked the recipe slight by substituting her vanilla cream filling for a basic pastry cream; the dish, and all it’s components, is amazing!!
Nothing beats a full day of cooking, and just letting the house fill with all sorts of wonderful aromas~
For the menu:
> Lorraine Pascale’s “Really Slow Roast Pork Shoulder”
> The Rosemary Focaccia bread (the same that I baked and posted the other day)
> Butterscotch Bread Pudding with Dark Chocolate Cognac Drizzle
I love replicating Lorraine’s amazing recipes, and being the first time I’ve tried her pork shoulder recipe, my whole family loved it!
As for the dessert, that one’s all mine; I basically thought it up on the spot, while wondering how to use up the rather stale loaf of French bread; if you have a sweet tooth, this is the dessert for you!
That’s my Sunday Funday for you all x)
So happy and proud to have made this!
I recently got into watching Lorraine Pascale’s Baking Made Easy (love her shows!), and this rosemary focaccia bread of hers looked amazing.
I’ve never baked homemade bread before, but her recipe is both easy, and filled with life-saving tips that are foolproof. It turned out sooo good, and i’ll definitely be making it again and again~
It’s been forever, but I finally got around to making my all-time favorite dessert: Tiramisu!!
Layers of smooth mascarpone cheese and ladyfinger, soaked in a mixture of strong coffee, kahlua, and amaretto; this dessert hits all the right notes, and takes no time to make~
I admit, i’ve been initially skeptical of the kale-craze that’s sweeping the nation. Probably due to similar reason why it has taken me so long to personally discover the wonders and joys of brussel sprouts. But while pouring over my Ina Garten Foolproof cookbook, I saw this recipe for baked Crispy Kale Chips that was too tempting to pass up.
I loved it.
The kale is incredibly crispy, with a nice salty taste that is just as satisfying as any potato chip from a bag. And you can’t discredit the health benefits!
Let’s be honest; lunch breaks can be extremely brief and even hectic during the work week. But that still doesn’t mean you always have to settle for a plain pb&J or canned tomato soup~
Seared ahi tuna is incredibly easy and fast to cook; I just took two small tuna cutlets, marinated them for 5 minutes in a mixture of soy sauce, zest and juice of an orange, and canola oil, then seared them for about a minute to each side in a medium-high heated cast iron skillet.
Slice them up, top over a salad of mixed greens with some of your favorite salad toppings, and you have a fun and exciting lunch that takes less than 10 minutes to make!