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Ingredient: Cinnamon

  • Pineapple Tarts

    Pineapple Tarts

    Pineapple tarts are small pastries filled with pineapple jam. They are commonly eaten in different parts of Asia: Malaysia, Singapore, China, Hong Kong and Taiwan.

    They are made with a crumbly pastry base and a paste made with pineapple cooked and caramelized in sugar and spices.

    Considered a must-have ‘festive cookie’, pineapple tarts are usually eaten during Chinese New Year, Hari Raya (Eid el Fitr) and Deepavali and are offered to the guest and family.

    There are several shapes of these biscuits depending on the country: roll, dumpling, tart…But the recipe for these biscuits does not change so feel free to be creative on the shapes! 

  • Butternut Squash Pie

    Butternut Squash Pie

    Think of food in the autumn and anything with pumpkin seems to be the star of attention, but for me it is the Butternut squash! The Butternut squash pie has a very smooth and creamy consistency and the mix of spices make it really nice with a hint of almondy taste.

    Originally from North America, a farmer in the Massachusetts created it by crossing two types of squashes. It is named Butternut because it is “smooth like butter, sweet as nut.”

    Traditionally it is made as a soup or is roasted during Halloween and Thanksgiving. Although it is usually pumpkin pie with whipped cream that is served during thanksgiving, I personally find the Butternut squash a more flavorful filling for the pie.

    Squashes can sometimes be one of the least favourite vegetables but with this recipe even children will ask for another slice!

  • Carrot Cake

    Carrot Cake

    Carrot cake recipes were found in the 19th-century cookbook in Switzerland. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for children’s birthdays.

    Carrot cake became prevalent in the UK during the Second World War because sugar was rationed in the army. The sweetness from the carrots substituted for the sweetness of the sugar.

    One of the best parts about carrot cake is that it gets better over the hours, even after a day or two. The flavors have a chance to mingle and the icing helps keep it moist.