I make - Applesauce Cake

This is one of the easiest and surprising tasting cake I've made. The original recipe just uses the first three ingredients, a great base to go with your wildest imagination.

Applesauce cake

- 200 g apple sauce/compote/puree (unsweetened)

- 1 1/4 cup self-raising gluten free flour (190g)

- 1 can of condensed milk (397g)

- 1/4 tsp mixed spice

- 1/2 tsp vanilla extract

- 1/4 cup of dried fruits/candied peel (cranberries and orange peel are very nice)

- walnut pieces to decorate the top

Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Line a 20cm x 20cm square baking tin or a loaf tin with baking parchment.

In a large mixing bowl, combine the applesauce and condensed milk. Whisk until thoroughly mixed.

Add the flour, mixed spice, vanilla and dried fruit/candied peel to the wet mixture and whisk until fully incorporated and smooth. If any lumps remain, use the same back-and-forth whisking motion to break them up.

Pour the batter into the prepared tin. Scatter walnut pieces on top. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. A few cake crumbs on the skewer are fine, but there should be no wet batter. Allow the cake to cool completely before removing it from the tin and slicing.

Serve and enjoy.

I make - Daniela's Gingerbread Loaf

Daniela's recipes are amazing. Tastes great and highly reproducible. I don't know why it took me so long to make it. My tasters found the spice is at the right level. I may use fresh ginger next time as I prefer super gingery. and I used lemon glaze instead of cream cheese topping.

Gingerbread Loaf 

Ingredients

320 grams Gluten Free Plain Flour (I used Asda)
20 grams cornstarch
8 grams cocoa powder, dutch processed
1/2 tsp xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt flakes
3 teaspoons ground ginger
1 ½ teaspoon ground cinnamon
1 teaspoon mixed spice
235 grams molasses (I used blackstrap)
100 grams light brown sugar
140 grams neutral oil (I used sunflower)
1 teaspoon vanilla extract
2 large eggs, room temperature
240 grams hot water, around 100F/38C

Cream Cheese Frosting

115 grams cream cheese, room temperature
30 grams unsalted butter, room temperature
70 grams powdered sugar
½ teaspoon vanilla extract
pinch of kosher salt

Instructions

Preheat the oven to 180°C (160°C fan/Gas Mark 4) and line a loaf tin with baking parchment. Set aside. Daniela uses an 8.4 x 4.5 x 4.1 inch Pullman loaf tin and I used a standard 2lb (8 x 4 inch) loaf tin which works just as well. 

In a small bowl, sift together the gluten-free plain flour blend, corn starch, baking powder, bicarbonate of soda, cocoa powder, mixed spices and fine salt. Set aside.

In a large mixing bowl, combine the light brown sugar, molasses, vanilla extract and oil. Whisk until well combined.

Add the eggs, one at a time, to the molasses mixture, whisking until smooth after each addition.

Place the water in a microwave-safe jug or heatproof measuring cup and heat for about 1 minute, until very hot (approximately 38°C). Whilst the water is heating, add the dry ingredients to the wet ingredients. The mixture will be quite stiff.

Carefully pour the hot water into the batter and whisk until smooth. The batter will become much thinner and resemble a typical quick bread mixture.

Transfer the batter to the prepared loaf tin and use a spatula or the back of a spoon to level the surface evenly.

Bake for 55 to 65 minutes. If the loaf begins to brown too quickly, loosely cover it with foil during the final 10 to 15 minutes of baking. The loaf is ready when a skewer inserted into the centre comes out clean. The internal temperature should be between 93°C and 96°C.

Allow the loaf to cool in the tin for 10 minutes, then carefully remove it and transfer it to a wire rack to cool completely before icing.

Cream Cheese Frosting

Place the unsalted butter, cream cheese, salt and vanilla extract in a large bowl and beat together using an electric hand mixer. Alternatively, use a stand mixer fitted with the paddle attachment. Continue mixing until light and fluffy.

Gradually add the icing sugar, mixing well after each addition. You can always add a little more if you prefer a sweeter frosting. Continue beating until smooth, light and fluffy.

Once the gluten-free gingerbread loaf has cooled completely, place it on a serving plate or cake stand and spread the cream cheese frosting evenly over the top. Use an offset palette knife or the back of a spoon to smooth the surface.

Slice the loaf into thick pieces using a serrated knife and serve.

I make - Fresh Ginger Cake

Fresh Ginger Cake

- 220 g gluten-free flour
- 20 g ground almond (optional)
- 1/2 tsp mixed spice
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 cup brown sugar (100 g)
- 1/2 cup molasses
- 1/2 cup hot water
- 60 g butter
- 100 g fresh ginger, coarsely grated
- 1 egg, beaten

Preheat the oven to 180C. Grease and line a 20x20cm metal tin.

In a large and microwavable jug, combine molasses, hot water and butter. Microwave 1 min until the mixture is heated and butter is almost melted completely. You can use a milk pan and warm the mixture on the stovetop too.

Place the brown sugar in a large bowl and pour in the liquid mixture. Stir to mix the liquid mixture thoroughly until no visible sugar granules and molasses completely dissolved. Let the mixture cool until it is no warmer than your body temperature. Stir in the beaten egg. Place the remaining dry ingredients on top (flour, ground almond, mixed spice, salt, xanthan gum, baking soda and baking powder). Stir everything to combine. It is a loose batter. Pour into the prepared tin.

Bake the cake at 180C for 20-22 minutes, until it passes the toothpick test. Cool completely before serving.

Note: Great taste. Best texture on the day of baking. Reheat in the microwave from day 2.

I make - Gluten Free Mooncakes with Jujube and Walnut Filling

Yes, I did it. Happy Mid-Autumn!

Gluten Free Mooncakes with Jujube and Walnut Filling 

Jujube and Walnut Filling

Cook Jujube (pitted) and dates (pitted) with 1/4 cup of water until they become paste. Use a stick blender to make the paste smooth. There is no need to remove the jujube skin. I don't add extra sugar because of the dates. Add in butter and toasted glutenous rice flour to turn the paste into a playdough like texture. Cool/chill the filling completely.

Right before making the mooncakes, add in chopped toasted walnuts. Stir to combine and set it aside while you prepare the pastry.

Mooncake pastry

200 g gluten free flour + extra (1-3 tbsp) to form a dough

50 g powdered sugar

1/2 tsp xanthan gum

20 g grated cheddar/parmesan cheese

20 g milk powder (~ 3tbsps)

1/4 tsp baking soda (not sure it makes a difference)

80 g butter, cubed

1 egg, beaten

a big squeeze of honey

Egg wash to brush

Combine all dry ingredients in a large bowl. Rub in butter cubes with gloved hands. You are looking for fine sandy texture before stopping. Switch to a rubber spatula and stir in beaten egg and a big squeeze of honey. Stir everything to combine. If the dough is too wet, add 1 tbsp of flour at a time. For me, I need to add roughly 3 tbsps of flour. When you achieve a playdoh like texture, wrap the dough in clingfilm and chill for 30-60 minutes.

If you want a traditional mooncake look, you will need a mooncake press. If not, a round or a square shape would work too. I use 30 g dough and 20 g filling to make a mooncake, which fits my mooncake press too. Please scale the mooncake up or down depending on your preference or press size.

Brush the top of mooncake with egg wash before baking them at 160C. After 10 minutes, rotate the tray and bake for another 10-15 minutes (so the total baking time is 20-25 minutes) before removing them from the oven. Cool them completely on a wired rack before serving. I find the filling is less likely to burst out of the crust when baking at 160C.

I am grateful

Just had my Q3 review. I know it's rare to hear but I am really grateful for my manager. Every time I am done with my catch-up, I feel reenergized. How rare is that! 

Thank you, N!

I make - Taiwanese Pineapple Pastry

This is a famous pastry from Taiwan. Traditionally in a square shape, like majong piece, it is a popular gift to offer in Taiwan and well received in the west.  The only way to have gluten free version is to make my own. So in 2026, I've made my first batch of pineapple pastry. To my surprise, this is one of the few gluten free baking goods which doesn't require reheat and tastes great even after a week if stored in a covered box at room temperature. The coconut oil brings the pastry to another level. I encourage you to try at least once.

Taiwanese Pineapple Pastry

Filling ingredients

1000 g pineapple chunks, core removed

270-300g granulated sugar

1 tbsp lemon juice

1 tsp vanilla extract (optional)

60g unsalted butter

30g glutinous rice flour, dry roasted on a skillet or toasted 10 mins in the oven

Puree pineapple chunks in a blender. Cook pineapple and sugar in a large wide bottom pot. Start with medium heat to bring the mixture to boil and lower the heat and stir regularly. The mixture will spit during the first 30 minutes and gradually quieten down.

When the mixture is reduced by half and longer spits violently, taste the mixture (attention: hot!) and adjust with lemon juice. If your pineapple is on the sour side, you may want to add more sugar. I like to have a whiff of vanilla so I also add vanilla here. Continue to stir until the mixture starts to slowly merge back after scraping the pan bottom with a rubber spoon.

Mix in butter and continue to dry fry the mixture for 10-15 minutes or so. Scatter in cooked rice flour in two batches, each time stirring well until you see no white specks. Keep stirring and folding the mixture from bottom to the top. When the mixture has become a paste, the filling is ready.

Yes, this is the most labor intensive part and can take up to an hour or more. Patience is required here. The result is worth it.

Pastry ingredients

200 g gluten free flour

1/2 tsp xanthan gum

12 g grated parmesan (can skip if using coconut oil)

20 g milk powder (or ground almond, ~3 tbsps)

50 g powered sugar

100 g butter

20 g coconut oil (can skip or use butter instead)

1 egg, beaten

dash of vodka if the dough is on the dry side

Beaten egg to brush the top if not using the mold

The traditional method is to beat the softened butter (and coconut oil) with powdered sugar until the mixture is light and fluffy. Mix in beaten egg, parmesan and milk powder. Switch to a rubber spatula and blend in gluten free flour. Mix to combine. The dough may be a bit sticky. Wrap the dough in cling film and chill in the fridge for 30 minutes. The dough can be used straight away. 

I prefer rubbing the butter/coconut oil into all dried ingredients with gloved hands. Stir in beaten egg when a dough starts to form. The dough should feel more like playdoh than wet sand.

A good ratio of dough to filling is 30 g to 20 g, for each pineapple pastry.

I roll the filled pastry on the surface on all edges and directions to even out the pastry distribution. Traditionally each filled pastry is fit into a metal square mold and bake in the mold. If you are not using the mold, you can brush the top with additional beaten egg to give it a color.

Bake at 160C for 15 mins. Remove the tray and flip the pastries over. Continue baking for another 10-15 mins.

Hey, how's your summer 2026?

Here in the UK, it's one heatwave after another.  It starts to feel like my birth country! But, you know, it cools down blissfully in the evening (most nights), I have a lot less occurrence of eczema than I used to in summer, and my folks are with me. My body still functions normally when it gets hot. I am surrounded by loved ones with love. I am the lucky one.

I got stressed yesterday because of a work thing. Then I saw this today: The sky doesn’t change, even in a storm. And I started to breath normally. Yes I made an unintentional admin oversight. I owned up to it and I also emphasized the risk-to-benefit ratio, which remains highly in our favor. Just connect with your inner sky, the happiest man said. It's never been truer.

And that led to this reflection. I've been going through many professional challenges in my long work life. only very recently did I realize how much it has helped shaped and consolidated the idea about what kind of person I want to be. Always do the right thing and help others when you can. That's what I've been living my life. I know it's hard sometimes but this has helped me sleep so much better at night and makes me a content person.

I wish you a good summer.

I make - Japanese Curry Powder

This homemade Japanese curry powder mix came from SpiceRally. The flavor is gentle but unmissable exotic fragrance from the subcontinent. I have most of the ingredients at home (how amazing) but used Chinese 5-spice and garlic/herb seasoning to replace star anise down to ground thyme. Also, I didn't dry roast the whole lot. Instead, I cook the spice during curry preparation during the onion caramelization stage.

Japanese Curry Powder

Ingredients:

- 2 tbsp Ground Turmeric
- 4 tsp Ground Coriander Seeds
- 3 tsp Ground Cumin Seeds
- 1 ½ tsp Ground Fenugreek Seeds
- 1 tsp Ground Fennel Seeds
- 1 tsp Cinnamon Powder
- 1 tsp Ground Black Pepper
- 1 tsp Ground Green Cardamom
- 1 tsp Ground Star Anise
- 1 tsp Ground Ginger

- ½ tsp Ground Cloves
- ½ tsp Ground Allspice Berries
- 1 tsp Dried Mandarin Peel Powder
- 1 tsp Cayenne Pepper Powder
- 1 tsp Garlic Powder

- 1 tsp Ground Bay Leaves
- 1 tsp Ground Sage (dried)
- 1 tsp Ground Thyme (dried)

Directions ~

- Add Ingredients
- Mix well to combine
- Transfer to a grinder jar
- Grind until well incorporated
- Transfer to a pan
- Dry-toast until aromatic for 1-2 minutes (low heat)
- Let cool
- Store in an air-tight container
- Enjoy!

I make - Anna Jones's Red Cabbage Soup

Post Christmas, half red cabbage left, despite my best effort buying the smallest tolerable one. Thinking that if regular cabbage makes good soup, perhaps red cabbage too? My web search led me to Anna Jones's purple soup. Her creative use of caraway seeds transformed red cabbage completely. It tastes so differently from any other soup I've made and comforting in mouth, perfect for a freezing night like tonight.

Red Cabbage Soup (adapted from Anna Jones's recipe)

Ingredients
500g red cabbage, finely shredded
2 tbsp red wine vinegar
Butter or olive oil, for frying
1 large red onion, peeled and finely chopped
3 sticks of celery, finely chopped
2 apples (I used one carrot)
1½ tsp caraway seeds
1.5 litres vegetable stock
2 tbsp balsamic vinegar
2 tsp honey or sugar

To serve
50g walnuts, crumbled
1 small bunch of dill, leaves chopped, fronds reserved for garnishing
4 tbsp sour cream or thick yoghurt
Salt and black pepper

Instruction

Put the cabbage into a bowl with a good pinch of salt and the red wine vinegar, scrunch together in your hands, then put to one side to pickle. (Notes: I didn't do the pickling step and the soup tastes great)

Warm a little butter or oil in a heavy-bottomed saucepan over a medium-low heat. Add the onion and celery. Sweat, stirring occasionally, for 15 minutes, or until soft and translucent.

Meanwhile, peel and roughly chopped the carrot.

Once the onions are soft and sweet, add the caraway seeds and stir for a minute. Turn the heat up a little, add the carrots and ¾ of the cabbage to the onions. Fry for a further 5 minutes, or until the cabbage begins to soften.

Add the stock, balsamic vinegar and honey or agave syrup. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Remove the lid and simmer for another 10 minutes.

Meanwhile, heat some oil in a frying pan. Once it’s really hot, add the rest of the cabbage and cook until it’s crisp. For the last couple of minutes add the walnuts and half the dill.

Stir the rest of the dill into the soup and season to taste with salt and pepper. Blitz it to a vibrant purple soup. Ladle the soup into warmed bowls and top each with the cabbage and walnuts, a spoonful of sour cream or yoghurt and some more dill, if you like.

I make - Ox Cheek Stew

It's not a tomato heavy stew but still with nice color and taste. The lemon bits are a nice touch.

 

Ox Cheek Stew (inspired by Alison Roman's Short Rib recipe)

Precooking ox cheek

1000 g Ox Cheek, in big chunks
Water, enough to submerge the beef
2 star anises
2 cloves of garlic
2 slices of ginger
1 onion or 2 banana shallots
1 tbsp tomato paste
1 tbsp soy sauce


Stew ingredients

Freshly ground black pepper
2 tablespoons neutral oil
1 lemon, sliced and seeds removed
1 large yellow onion, peeled, quartered
1 garlic head, peeled and separate cloves
1 red bell pepper
1 carrot
2 tablespoon tomato paste
2 teaspoons gochujang
2 bay leaves
1 tsp Italian dried herbs or 4 thyme sprigs
1 tablespoon sugar
1/4 cup vinegar or pickle juice
Beef broth
Salt and pepper to season
1 cup parsley and/or cilantro, tender leaves and stems, finely chopped

Preparation

Pre-cook the ox cheek in a pressure cooker for 18 minutes along with all listed ingredients. The minimum ingredient is water plus beef. The more ingredients you add, the better the broth is. Turn off heat after pressure cooking time. Set the pot aside to continue its natural release.

Use food processor to chop onion, garlic, red bell pepper and carrot.

Heat the oil in a large Dutch oven over medium-high heat. Cook the chopped vegetables and lemon slices, stirring occasionally, until they get a bit of color.

Add the tomato paste and gochujang. Cook for a minute or two. If the pot looks a bit dry, add some water or white wine to deglaze.

Add the bay leaves, dried herbs, sugar, vinegar and enough broth to submerge everything. Using a wooden spoon or spatula, scrape up the bits on the bottom of the pot.

Add the precooked ox cheeks back in and bring to a strong simmer. Season with salt and pepper. Cover the pot and lower the heat to low-medium. Let it simmer for 1 hour, with the last 30 mins lid off.

Check the ox cheek. They should be tender enough to insert your knife or chop stick in. If not, back on the heat for more cooking.

Serve straight from the pot or transfer the stew to a shallow bowl or plate with high sides, spooning the braising liquid over. Sprinkle with the herb mixture before serving.

2025 Reflections - Notes on a very full year

Where to start? What a year 2025 turned out to be. If 2024 was about change, then this past year felt like that same chapter but written in bold CAPITAL letters.

The first half of the year felt like a masterclass in how to do everything at once. Between hiring a new team, working with my first external mentor, running CV workshops, and organizing a brainstorm day, I felt like I was constantly switching my brain between different frequencies. But amidst that chaos, there were such beautiful pockets of humanity. Having an old friend visit was a true soul recharge. Reconnecting with a former colleague and learning the ropes of leadership kept me going, even when things felt heavy.

Can an empathic leader really work?

Lately I have been thinking a lot about my role as a manager. Sure, I am officially the Head of Group, but most days I honestly feel like the group secretary. I give the overall direction, but I also find myself anticipating everyone else's needs and acting as a human alarm clock for every single deadline. I find myself wondering if I am doing too much. Should grown adults not be responsible for their own schedules?

I try to be an empathetic leader, but I have started to feel like some people take that as a signal to just ride over me. I am still trying to find that right boundary. I know I shouldn't just be their buddy, but there is so much gray area in between. Finding that balance is my mission for 2026. While it is easy to focus on the few who take advantage of my kindness when I am exhausted at 6:00 PM, I am making a conscious effort to pivot my focus to those who genuinely appreciate the support.

There is also the situation with a new senior level colleague. I have been doing my best to help him get settled, but it is starting to feel like he is taking advantage of that. It feels like his goal is to use my help just to beat me. I don't really understand why some people cannot just help each other without making it a competition. I am not going to change who I am or stop being helpful, but I do feel a bit lost as to why it has to be this way.

What truly matters

This year brought health scares that we did not see coming. First it was me, and then it was my husband. I am mostly in the clear now, but he is still being followed by the doctors. Sitting in those waiting rooms really changes your perspective on what a busy schedule actually means.

The more the pressure built up this year, the more a familiar truth rose to the surface. It is a belief that has followed me for a long time, but the turbulence of 2025 turned it into an anchor. In those quiet, bewildering moments at the end of a day, I realized once again that life is just a biological fact until we give it a reason to be more, a purpose. My purpose is found in connection. It is about making sure that my presence in this world actually matters to the people I encounter.

I did not just give this year; I also received so much. I think of my external mentor who spent time talking to me about whatever topic I threw at her. I think of my former colleague who accepted my request for help without asking any questions. I think of my work colleagues who ploughed on with me under tight deadlines and senseless requests. I feel very fortunate because of them. They reminded me that even when people try to take advantage, there are others who show up with genuine hearts.

The ultimate confirmation came on December 30th. I got a card from S who told me I had made her life more significant and meaningful. She probably has no idea how much that meant to me. In a year where I often felt drained or used, that one card was a sign that I am on the right path. It reminded me why I keep trying to be the person I am. I am learning to focus my energy on the people who actually value the effort.

Looking Ahead: From Feasting to Fighting

Did I try my best in this year (2025)? Yes. I can say that without a shadow of a doubt.

I officially head back to work tomorrow after a solid two weeks of "The Great Hibernation." I joked with my husband that we essentially slave away for 11 months and two weeks just so we can earn fourteen glorious days of indulgence, feasting, and sleeping until noon. Honestly? It was worth it.

I am heading into 2026 with a better sense of my own value and a lot of gratitude for the people who actually show up for me. I hope you all had a good rest and feel ready for whatever comes next.