Tag Archives: homemade

Easter Sunday Bunny Rolls

Happy Easter Sunday from the West Coast! I found a super cute recipe online and decided to make these lil bunnies for Easter this year. I’m in a rather great mood because the sun is shining bright today! Also, because I get to bake, bake, bake!

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The ingredients were very simple and I had everything at home already in my pantry and fridge. Note: Not shown in the photo above was the extra egg (for the egg wash) and the black sesame seeds (for the bunnies’ eyes).


I followed the recipe here. I found it was quite straightforward, except when it came time to shape the bunnies’ faces and ears. I first rolled up the balls of dough (roughly 20) and shaped it into an ‘egg-like’ shape with my hands, trying to smooth the edges out. I then cut the top part of the dough with my scissors and made 2 incisions for the ears. The ears at first looked like sharp horns (more cat-like), so I flattened each ear to make it look rounder. For the eyes, I used a toothpick to make 2 small holes and inserted two black sesame seeds in them. Unfortunately, mine ended up looking like little mice haha… but they’re still pretty kawaii!


The bunny buns were very soft and tasted similarly to some plain Asian-style buns, with a very nice contrast of salty and sweet. The recipe is completely milk-free (perfect for those who are lactose-intolerant) 🙂 I will definitely make these again one day!


Have a hoppy Easter!


Growing Oyster Mushrooms

The world is your oyster…mushroom.


A few months ago, I was able to take part in a mushroom growing workshop organized by my school’s homegrown garden. I took home a bag in which oyster mushrooms were supposed to grow from, and for weeks, I observed the mushrooms gradually grow out from it. I was really amused. I love eating mushrooms (shiitake, enoki, portabello, crimini etc…you name it!), but I’ve never really given much thought about mushroom cultivation.


Recently I was on the search for mushroom growing kits and I managed to find one at Loblaws. The mushroom kit yielded a lot more oyster mushrooms than the one I got from school. It only took me about 4 days before the mushrooms were ready for harvest!

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I thought it’d be interesting to pair the homegrown mushrooms with something homemade, so I did! I made an open-faced sandwich with homemade herbed focaccia bread (I used Chef John’s recipe from Food Wishes) topped with sautéed oyster mushrooms.


For the oyster mushrooms, I sautéed the mushrooms with garlic, olive oil, and butter. I seasoned them with salt and freshly ground black pepper, added some romano cheese, splashed in some balsamic vinegar, and finished with some chopped fresh parsley. I can’t remember the amounts I used (hence no recipe), but it was pretty good!


The oyster mushrooms turned out quite flavorful; they really absorb the flavours you cook them with. Although next time I probably wouldn’t make an open-faced sandwich as it was quite messy to eat (despite how neat it looks in the photo) lol.


Looking forward to make more food “from scratch” 🙂

– Ricelessasian