Ovomaltine Jelly with Spicy Hazelnut Crust

I wanted to make something fun for Father’s Day, but it’s so so so hot here I didn’t want to break out the oven. I did want a little heat though, for funsies, so I added cayenne to the crust. I was inspired by the crust on Molly’s Malabi from Molly on the Range and Tokyo Cult Recipes Gyunyu Purin (the blueberry version of which I enjoyed a few days ago).


Makes 5 Small Glasses


  • 5 C Shelled Hazelnuts
  • 5 t Cayenne
  • 2 T Sugar
  • 5 T Softened Butter
  • Pinch of Salt

Ovomaltine Jelly

  • 4 T Sugar
  • 25 C Ovomaltine Powder
  • 5 C Whole Milk (I mixed some leftover cream into mine)
  • 1 T Jello Powder
  • 2 T Water


  1. In a food processor combine all ingredients for the crust. Push into the bottom of your serving glasses and stick in the fridge to firm up.
  2. On the stove mix the Ovomaltine, sugar and milk. Heat and mix until sugar is dissolves. Move the pot off the heat after.
  3. Bloom the jello in the water.
  4. Mix the bloomed jello into the Ovomaltine mixture and pour this mixture into the glasses atop the crust.
  5. Place the glasses in the freezer to firm up and enjoy in a couple of hours.

Chocolate-Pear Bread Pudding

We love bread pudding. When I found giant croissants in a bakery I decided I needed to eat them in a bread pudding!



  • 1 C Whole Milk
  • 1/2 C Chocolate Chips
  • 1 Pear
  • 1 Large Croissant (or 2 regular sized ones)
  • 2 Eggs
  • 2 T Bourbon


  1. Heat the oven to 350°F/175°C.
  2. Mix the milk and chips in a saucepan and melt until combined. Add the Bourbon and let cool.
  3. Chop up the pear and croissant and throw in the cooking pan. Mix together the eggs and pour them in.
  4. Pour the chocolate mixture into the cooking pan. Mix it all together.
  5. Bake the pudding in the oven until the liquid is jiggly (20 minutes for me).
  6. Enjoy!

Red Currant Lemonade


I love gutting food blogs. I read the whole blog from the very beginning to the end as quick as possible while filing interesting stuff into categories that I will later use to plan meals. I have 8 general categories of food bookmarks and even more subcategories. When reading earlier entries of Reiko’s Culinary Tribune I couldn’t always find the recipes. All her stuff looked so cool, so for the Red Currant Citrusade I made my own recipe.

Serves 15 People


For the Currant Sugar-Water

  • 1/2 C Frozen Red Currants
  • 1 C of Sugar
  • 1 C Water

For the Rest of the Lemonade

  • 6 C Water
  • 1 C Lemon Juice
  • 1/4 C of Rose Water


  1. Mix the ingredients of the currant sugar-water in a saucepan and heat on the stove until the currants are cooked through.
  2. Mash and put the currants through a strainer. Discard the currant skins but keep all the liquid and refrigerate until cool.
  3. Mix the water, lemon juice, rose water and currant sugar-water in a pitcher.
  4. Enjoy!

Raspberry & Gooseberry Crumble

My attempts to find green gooseberries became legendary/a long-running joke among my senior-year English class. Sadly, I ultimately failed, but I did find some jarred ones, which I used to make this crumble.




  • 1 1/2 C Jarred Gooseberries
  • 3 T Flour
  • 2 T Elderflower Syrup
  • 1 1/2 C Frozen Raspberries
  • 1 T Fresh Chopped Mint (loosely packed)
  • 6 T Honey


  • 1/2 C Brown Sugar
  • 1/4 C Almond Meal
  • 2 T Flour
  • 1/2 C Rolled Oats
  • 1 Pinch Salt
  • 4 T Butter


  1. Preheat the oven to 375 °F/190 °C.
  2. Mix together all the crust’s ingredients except the butter. Cut the butter into small pieces and rub it into the try mix.
  3. Heat the honey and mint in a saucepan, turn off the heat when the honey becomes a lighter consistency.
  4. Mix the other filling ingredients together and then add the mint honey.
  5. Put the wet mixture in a baking dish (I used a 22 cm x 12 cm/9 in x 5 in metal one) and top with the crust mixture.
  6. Bake for 30 minutes or so until the topping is crisped and the juices are bubbling.
  7. Enjoy!

#Nyanuary Dango with Black Tea Syrup for Nyanko Sensei

I’m participating in Fandom Foodie’s Nyanuary this month (more info here). The theme is cats and so I decided to make a treat for my favorite fictional cat of all, Nyanko Sensei, from Natsume Yuujinchou. Natsume Yuujinchou is one of my top anime/manga because of its calm atmosphere, stellar music, and excellent art.

Nyanko Sensei is always eating and he’s always begging Natsume to take him to the dango shop on the way home, so in honor of him, I made dango. The colors are meant to represent his white fur, orange fur, and red markings + collar (if you want grey you could experiment with black sesame). I used some rather untraditional flavors but I was overall happy with the result. I paired it with a tea syrup as Nyanko Sensei might drink tea, though he would most likely much prefer alcohol.


Makes 3 Skewers



  • 1/4 C + 2 T (Non-Glutinous) White Rice Flour
  • 1/4 C + 2 T Mochiko
  • 2 T Sugar
  • 1/3 C of Hot Water
  • 5 t Almond Extract
  • 1 t Elderflower Syrup
  • 5 t Orange Extract
  • Orange Food Coloring
  • Red Food Coloring

Black Tea Syrup (Adapted from Thirsty for Tea)

  • 5 t of Tangerine Black Tea Leaves (I used this)
  • 1/6 C Hot Water
  • 1 t of Almond Extract
  • 1/4 C Brown Sugar
  • 1/4 C White Sugar



  1. First make the tea syrup. Steep the tea leaves in the water until suitably dark and then strain them out.
  2. Mix the strained tea and sugars in a sauce pan and heat until the sugars are dissolved. Let the mixture cool
  3. Add the almond extract to the cooled mixture and then set it to the side until later.
  4. To begin making the dango, first whisk together all the dry ingredients. Bit by bit mix into the hot water to make the mixture cohesive.
  5. Break the dough into three parts. To the first part add the almond extract and red dye. To the second part add the orange extract and orange food coloring. To the third portion add the elderflower syrup. If one gets too wet, add more mochiko.
  6. Form each portion into three equally sized balls.
  7. Now it’s time to boil them. Fill a saucepan with water and bring to a boil. I did them separately out of fear the colors would mix. Drop a batch in the water, when a ball floats (about 10 minutes) remove it.
  8. Place the balls on the skewers like shown in the picture and then serve with the syrup
  9. Enjoy!

Potato & Cheese Bourekas for my Teacher

My teacher said if we make him Bourekas we can get extra credit. I need it, so I decided to take up his offer. I checked my recipe books and told him he could choose a flavor from Zahav or Molly on the Range. He chose the potato from Zahav so that’s what I was ready to make. Apparently he didn’t hear the kale part and when I mentioned it to him he paled and discussed how “healthy” it is like “healthy” was a terrible word. I offered to switch it to Potato & Cheese and he accepted. Since we were learning about Gvina Levana in class, I decided to add it to the recipe. I like and added caramelized onions and za’atar because they are great (I hope he doesn’t mind my additions). I hope you enjoy as well.

UPDATE: He liked them but thought they didn’t quite catch the spirit of true Israeli Bourekas.


makes 18


  • 1 Big Russet Potato (Chopped and Skinned)
  • 5 t Salt
  • 3 T Gvina Levana (or Quark)
  • 1 Onion (Caramelized)
  • 2 t Za’atar
  • 3 T Feta (Crumbled)
  • 2 Sheets of Puff Pastry
  • 1 Egg (beaten)
  • Sesame (White & Black to Sprinkle)


  1. Boil the potatoes with the salt until fork tender.
  2. When they are done put them through a ricer and mix in the caramelized onions, gvina levana, and za’atar. Put it in the freezer to chill until cool.
  3. Heat the oven to 350 °F/175 °C
  4. Take the sheets of puff pastry and cut each into 9 squares.
  5. Add 1 tablespoons of the potato mixture to each square
  6. Close the squares into triangles and pinch the edges closed.
  7. Paint them with egg and sprinkle sesame seeds on top.
  8. Put them in the oven for 25 minutes or until nicely browned.
  9. Enjoy!


Sometimes in life, one is told that the person they are making something for wants a small yield of something fantastic to prevent gluttony. Sometimes one has half cans of evaporated milk and condensed milk left over from making a half portion of flan, sometimes one is requested to make a half portion of horchata. My favorite go-to horchata has usually been a variation of this one, which makes much too many for another person’s simple craving. Hence the recipe below.


Yields 6 Cups


  • 5 C Uncooked White Rice
  • 2 C Water
  • 1/3 C Almond Milk
  • 3/4 C Condensed Milk
  • ½ A Stick of Mexican Cinnamon
  • 1 t Almond Extract
  • 4 C Water


  1. Soak the rice and cinnamon in the 2 C of water 6 hours or overnight.
  2. Drain the rice and cinnamon and place in a blender. Place all the other ingredients in the blender. Blend until smooth.
  3. Strain the contents of the blender twice and then put in the fridge to chill.
  4. Enjoy!

#Foodnflix Pan’s Labyrinth Frog Guts Pudding

I’ve looked on from afar for too long. This month I am participating in Foodnflix’s Pan’s Labyrinth roundup hosted by Katharina at Pretty Cake Machine.


Pan’s Labyrinth has tons of food, but that was not what inspired me. I was instead inspired by the guts of the frog that Ofelia has to get the key from. I decided to make a steamed pudding to capture the wetness of the guts, cover it in caramel for the salvia and top it with dried blueberries for the bugs.


Makes 5



  • 1 Heaping C of Cake Crumbs (I used pound cake)
  • 1 C Milk
  • 5 T Sugar
  • 5 C Butterscotch Chips
  • 1 Egg
  • 1 t Rum flavoring or Just Rum
  • 1/4 C Orange-Juice Soaked Dried Blueberries
  • Dried Blueberries to sprinkle

Sauce (Adapted from Just One Cookbook)

  • 3/4 C + 2 T Sugar
  • 1/2 C Warm Heavy Cream
  • 1/4 C Salted Butter


For the Pudding

  1. Preheat the oven to 350 °F/175 °C.
  2. Heat the milk and when it starts to simmer add in the sugar. Cook until dissolved.
  3. Turn off the heat and mix in the butterscotch chips until combined into a smooth mixture. Add in the cake crumbs and let sit for 10 minutes.
  4. After this, mix in the egg and flavoring until smooth. Then add in the dried blueberries.
  5. Take out a greased popover pan and fill the spots with the mixture.
  6. Place the popover pan in a pan filled with an inch of water and put in the oven for an hour. Make the Carmel sauce while they cook


For the Sauce

  1. Heat the sugar in a saucepan until it becomes a brown liquid.
  2. Add the cream and combine. Then add in the butter and take the mixture off the heat when it is combined. Let cool a bit.


Carefully take out a pudding and put it on a plate, pour some caramel syrup over it. Sprinkle some dry dried blueberries over the top. Repeat with the rest. If you want, hide a key in one of them for someone to find.

Enjoy your guts!

Fig & Date Molasses Scones

I love scones! These were especially good with cream, jam and tea. These scones were based on this recipe with date and walnut flavor added.



  • 1 ½ C Flour
  • ½ C Oatmeal Oats
  • ½ t Salt
  • ½ t Cinnamon
  • 1 Egg
  • ¼ C Walnut Oil
  • ¼ C Brown Sugar
  • ¼ C Date Molasses
  • 2 T Heavy Cream
  • 1 C Dropped Up Dry Figs
  • Clear Pink Sprinkles (Mine were Orange-Marigold Flavored)


  1. Heat oven to 400°F/200°C.
  2. Mix together 1 cup of the flour, the oats, salt and cinnamon together.
  3. In another bowl, mix the walnut oil, sugar, molasses and cream until fully uniform.
  4. Now combine the wet mixture into the dry mixture.
  5. Add the reserved ½ cup of flour to the mixture now to dry it up.
  6. Mix in the fig chunks now.
  7. Put the dough onto a floured service and create a circle that is around an inch or so high. Sprinkle this with the pink sprinkles.
  8. Cut the circle into 8ths and bake these in the oven for around 15 minutes or until the top is browned to your satisfaction.
  9. Enjoy! I ate these with Double Devon Cream and peach preserves.

Sleeping Rice Pudding

I was reading an article on foods that are proven to aid sleep and the idea came into my mind to make a recipe about it. I worked around this kheer recipe until I got what I want. So I present the recipe for “Sleeping Rice Pudding.”



  • 2 C Almond Milk
  • 1/3 C Rice Soaked in Water For Over Half an Hour
  • 2 T Palm Sugar
  • Pinch of Saffron
  • ¼ t Ground Cardamom
  • 1/3 C Dry Roasted Honey Sliced Almonds
  • ¼ C Dried Cherries Soaked Previously in Cherry Juice


  1. Boil the almond milk and then add in the drained soaked rice.
  2. When the mixture is thickened, add in the palm sugar, saffron and cardamom.
  3. Mix in the almonds and cherries (chop them up before this) and serve warm.
  4. Enjoy!