How To Oven Poach Quinces!
by Emma Chow Quinces can be rather scary things if you’ve never cooked with them before. The fruit is rock hard and astringent, covered with a downy fuzz that rubs off on your hands. The quince is of the same family as apples and pears and is native to Middle Eastern...
MamaBake’s Guide to Asian Ingredients Part 4: NOODLES!
by Emma Chow There are so many types of noodles available on supermarket shelves and even larger varieties in Asian grocery stores. It can be a little overwhelming to decide which type of noodle is best for your dish with so much variety. So here is a breakdown of the...
Rainbow Nori Rolls: raw/gluten free
By Michelle Shearer These feel really clean and easy on the tum-tum on a hot day. You can add whatever you like. We felt like a mountain of grated vegetables which we teamed up with some creamy tahini dressing. Ingredients (and you can get creative) A packet of...
MamaBake’s Cooking Guide to Meringues
By Michelle Shearer The woman commentating on this little vid sounds so authoritative and confident and reminds me a bit of my old Home Ec teacher way back when I was in school (I think Queen Victoria was still in power). Well, she has an English accent anyway....MamaBake’s Cooking Guide to Souffle
By Michelle Shearer When I read the word ‘souffle’ all I see is: . Gobbledeygook. I have no idea how souffle fits in with life with kids but just in case you ever just.need.souffle, we have you covered. …and we’re going to leave it to the...Welcome!
As seen in
Nurture Parenting Magazine