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).

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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!

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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!

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Have a hoppy Easter!

-Matchachoco

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Growing Oyster Mushrooms

The world is your oyster…mushroom.

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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.

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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.

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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!

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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.

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Looking forward to make more food “from scratch” 🙂

– Ricelessasian