Big Grapefruits, Squid and Roses…

Biscuit for Two with Rosehip Jelly | www.purplehousecafe.com

I’ve had a few great recipes posted to the Pete’s Fine Foods blog recently:  a Valentine’s Day treat – Biscuits for Two with locally made rosehip jelly and coconut cream – which was a simple favourite in our house.

Then there was my attempt, at long last, to satiate my lust for Cantonese pastries with this spin on steamed custard buns, infused with the flavour of pomelo.  It worked:  I no longer have to show up at my favourite Cantonese bakery on a Monday only to wilt in disappointment that it is the one day they are closed.  My kitchen has been inaugurated, and I can whip up custard buns at my leisure.

Pomelo Steamed Custard Bun | www.purplehousecafe.com

Finally, there was this simple salt and pepper calamari recipe, which I jazzed up with a beautifully vibrant seafood rub mixed into a classic aioli.  

Classic Calamari with Dave's Aioli | www.purplehousecafe.com

So, as you see, my kitchen and camera are getting just as much love as always, but it’s being funnelled in a slightly different direction.  I’ve been doing a lot of other food and related writing lately as well, and it’s hugely gratifying.

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