My first attempt at bagels this past Sunday. Each measuring only 3″ across, they turned out much better than I’d expected - nicely golden brown on top with the requisite chewy consistency.

I have to confess that all 10 bagels were greedily gobbled up within a few hours. I guess I’ll just have to make a larger batch next time!

Thanks to Nicky and Oliver of Delicious Days for sharing their wonderful recipe and serving ideas!

Last week I made whole wheat bread with organic whole wheat flour, honey and instant yeast. I was somewhat disappointed with the results - the bread tasted slightly sourish and the crumb was not as tight as I’d thought it would be.

I think I’d let the dough rise too much in the loaf pan. I’ll have to re-visit this recipe.

Pineapple tarts are a Lunar New Year staple. My family makes these tarts every year.

The pineapple jam is cooked on the stove for 3 hours, together with cinnamon sticks, cloves and sugar. The pastry dough is made by kneading butter, flour, water and eggs together. The balls of pineapple jam are then pressed onto the individually egg-brushed pastry dough.