Piernik - Polish Gingerbread Cake Filled with Jam

This Polish piernik is a soft, fragrant gingerbread cake that fills the whole kitchen with the aroma of honey, warm spices, and cocoa. It’s incredibly easy to make and doesn’t require the long resting time of traditional aged piernik, yet it still delivers that classic deep flavor we all love.

The batter starts with melted butter, honey, spices, and cocoa—creating a rich, aromatic base. Milk and sugar are gently warmed until dissolved, then everything is whisked together with flour and a single egg to form a smooth, pourable batter. After baking, the cake becomes tender, moist, and wonderfully spiced.

Once cooled, the piernik is sliced and generously filled with plum or blackcurrant jam, adding a fruity tartness that contrasts beautifully with the sweet, spiced cake. A glossy chocolate glaze poured over the top gives it the perfect finishing touch—simple, traditional, and irresistible.

This quick piernik stays moist for days, and like all good gingerbread, its flavor deepens as it sits. It’s perfect for the holidays, winter evenings, or anytime you’re craving a cozy, old-fashioned Polish treat.

Ingredients

For the Cake:

- 60 g unsalted butter

- 100 ml milk

- 70 g sugar (white or light brown)

- 50 g honey 

- 80 g applesauce

- 1 egg

- 190 g cake flour

- 10g baking powder

- 15 g gingerbread spice mix (about 1 ¼ tbsp)

- 15 g cocoa powder (about ¾ tbsp)

For Filling and Topping:

- 100 g plum jam or blackcurrant jam (for spreading)

- melted chocolate

Instructions

1. Heat Honey, Butter & Spices

- In a small saucepan, combine butter, honey, jam, cocoa powder, and gingerbread spice mix.

- Warm gently over low heat, stirring until the butter melts and everything combines into a smooth mixture.

- Don’t boil. Once smooth, set aside to cool slightly.

2. Dissolve Sugar in Milk

- In another small saucepan, heat 150 ml milk and 90 g sugar on low heat until the sugar dissolves completely.

- Do not boil. Set aside to cool slightly.

3. Combine All Ingredients

- In a large bowl, sift together flour and baking soda.

- Add the warm milk mixture and the cooled honey–spice mixture.

- Add an egg and mix well using a hand mixer on low speed until smooth.

- The batter should be moderately thick and pourable.

4. Bake

- Line the glass pan with parchment paper (or grease and flour it lightly).

- Pour in the batter and smooth the top.

- Bake in a preheated oven at 170 °C (top–bottom heat) for about 40–45 minutes.

- Check doneness with a wooden skewer — if it comes out dry, the cake is ready.

- Cool for 10 minutes with the oven door slightly open, then remove the cake and let it cool completely on a rack.

5. Fill and Decorate

- When cooled, slice the cake horizontally into 2-3 layers.

- Spread the jam on the bottom layer and place the top back on.

6. To make the glaze:

- Heat the cream (don’t boil), then remove from heat and add chopped dark chocolate.

- Stir until smooth and glossy.

- Pour over the cake and sprinkle with nuts before it sets.

7. Storage Tips

- Store covered in a cool place or refrigerator for up to 4–5 days.

- The flavour deepens beautifully after a day.

- You can also freeze the unglazed cake for up to 2 months.

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Tofu and Shiitake Teriyaki Balls

These tofu and shiitake teriyaki balls are soft, chewy, and full of umami—an easy plant-based dish that feels both comforting and satisfying. Made from simple ingredients like soft tofu, rehydrated shiitake mushrooms, garlic, and glutinous rice flour, they come together into a sticky dough that cooks into bouncy, mochi-like bites.

The shiitake mushrooms add deep savory flavor, especially after being sautéed with garlic until aromatic. Once shaped and boiled, the tofu balls turn tender with a pleasant chew, making them perfect for soaking up sauces.

Tossed in a glossy homemade teriyaki sauce made from soy sauce, mirin, and a touch of brown sugar, these little bites become irresistibly sticky and flavorful. They’re delicious on their own, served over a bowl of steamed rice, or added to noodle soups.

Light, wholesome, and packed with texture, these tofu teriyaki balls are a fun twist on tofu dishes and a great way to enjoy a satisfying meatless meal.

Ingredients

Tofu Balls:

- 250 g soft tofu

- 15 g dried shitake mushrooms

- 150 g glutinous rice flour 100gl 60 rice 

- 3 cloves minced garlic

- 15 g olive oil (or neutral oil)

- salt, black pepper to taste

Teriyaki sauce:

- 50 ml soy sauce

- 40ml mirin

- 20g brown sugar

- 50 ml water

- 1 tsp corn starch + 1 tbsp water

Instructions:

1. Prepare the mushrooms

- Soak dried shiitake mushrooms in hot water for 20–30 minutes until soft.

- Squeeze out excess water and finely chop them. Keep a few tablespoons of soaking water if you want to boost umami flavor later.

2. Sauté aromatics

- Heat up olive oil in a pan.

- Add garlic, sauté until fragrant.

- Add chopped shiitake mushrooms and cook until dry and aromatic. 

- Let cool slightly.

3. Make the dough

- In a large bowl, crush the tofu with a fork until smooth.

- Add glutinous rice flour, salt, and pepper. Mix until a sticky dough forms.

- Stir in the cooled mushroom mixture and knead gently to combine.

The dough should be soft but not wet. If too sticky, add a bit more flour.

4. Shape and cook

- Roll into bite-sized balls (about 25–30 g each).

- Bring a pot of water to a boil, then reduce to medium heat.

- Drop in the tofu balls and cook until they float to the surface, then continue boiling for 3 minutes.

- Remove with a slotted spoon and drain well.

5. Make the teriyaki sauce

- In a small pan, mix soy sauce, mirin, brown sugar, and water.

- Bring to a gentle boil.

- Mix cornstarch + water in a separate bowl, then pour into the sauce while stirring.

- Cook until the sauce thickens and becomes glossy.

6. Finish and serve

- Toss the tofu balls in teriyaki sauce, stir to coat them with sauce.

- Serve hot — optionally with steamed rice, sesame seeds, and chopped scallions.

Tips

-For extra chewiness, use glutinous rice flour (not regular rice flour).

- Want more flavor? Add a few drops of sesame oil or a pinch of chili flakes.

- These tofu balls also taste great in soups or noodle bowls!

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Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Brownie Bottom Chocolate Mousse Cake

This cake is the perfect fusion of rich brownie and silky chocolate mousse, creating a decadent dessert that looks elegant but is surprisingly simple to make. The base is a fudgy brownie made from cocoa, brown sugar, and cornstarch, giving it a soft, chewy texture without any flour. It bakes into a dense, chocolatey layer that pairs beautifully with the smooth mousse on top.

The mousse is luxuriously creamy—made with melted chocolate, cocoa-infused cream, and just enough gelatin to help it set into a light, cloud-like layer. Once poured over the cooled brownie, it creates a two-layer chocolate cake that’s both rich and airy at the same time.

After a few hours in the fridge, the mousse firms up into a velvety top layer that slices cleanly but melts in your mouth. Every bite gives you a contrast of textures: dense brownie underneath and soft, airy chocolate mousse above.

Chill, slice, and enjoy as-is, or finish with a dusting of cocoa powder, whipped cream, or chocolate shavings for an extra touch of indulgence. This cake is simple, elegant, and guaranteed to satisfy any chocolate lover.

Ingredients:

Brownie Base:

- 120 g brown sugar

- 70 g cornstarch

- 50 g cocoa powder

- 90 ml oil (neutral, e.g., sunflower or canola)

- 2 eggs

Chocolate Mousse:

- 200 ml whipping cream

- 20 g cocoa powder

- 100 g chocolate (dark or semi-sweet, chopped)

- 12 g gelatin (sheets or powder)

Instructions

1. Make the Brownie Base

- Preheat oven to 200°C (390°F).

- In a bowl, whisk the eggs with brown sugar until combined.

- Sift in cornstarch and cocoa powder. Mix until smooth.

- Add oil and stir until evenly blended.

- Line a 6-inch round baking tin with parchment paper.

- Pour the batter into the tin and bake for 25–30 minutes, or until set.

- Let the brownie cool completely.

2. Make the Chocolate Mousse

- Soak gelatin in cold water (if using sheets) or bloom gelatin powder in 3–4 tablespoons of water.

- In a heatproof bowl, combine whipping cream, cocoa powder, chocolate, and gelatin.

- Place the bowl over a pot of simmering water (double boiler) and stir gently until everything is melted and smooth.

- Allow mixture to cool slightly to room temperature before using.

3. Assemble the Cake

- Place the cooled brownie base in a cake ring or back into the baking tin.

- Pour the mousse mixture over the brownie base, smoothing the top.

- Refrigerate for at least 4 hours (or overnight) until fully set.

4. Serve

- Remove from the mold, slice, and serve chilled.

- Optional: garnish with cocoa powder, whipped cream, or chocolate shavings.

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Egg Tarts with Custard Filling

If you’re craving something sweet but don’t want to spend hours in the kitchen, these quick egg tarts with homemade custard filling are the perfect solution. Using store-bought fluffy tart shells cuts the prep time to almost nothing, while the silky, freshly made custard keeps all the magic of a classic egg tart.

The shells bake up light, crisp, and buttery, making the ideal contrast to the creamy, glossy filling. The custard is simple - just eggs, milk, sugar, - whisked together into a smooth mixture that bakes into a soft, delicate center.

In just a short time, you get warm, fragrant egg tarts with a beautifully golden top and a melt-in-your-mouth texture. They’re perfect for last-minute guests, weekend treats, or when you just want something delicious without the fuss.

Ingredients (Yield: About 10–12 tart)

Egg Custard Filling:

- 2 large eggs

- 80 g granulated sugar

- 180 ml warm milk

- 1 tsp vanilla extract (optional)

- 30 ml evaporated milk (optional, for creamier texture)

Tart Shells:

- Store-bought tart shells, or homemade pastry of your choice

Instructions

1. Prepare the Egg Custard Filling

- In a bowl, combine warm milk and sugar. Stir until the sugar is fully dissolved. Let cool slightly.

- In a separate bowl, lightly beat the eggs.

- Slowly pour the cooled milk mixture into the eggs, whisking constantly to prevent curdling.

- Stir in vanilla extract and evaporated milk (if using).

- Strain the mixture through a fine-mesh sieve into a jug or bowl. Discard any solids—this ensures a silky smooth custard.

2. Bake the Egg Tarts

- Preheat oven to 200°C (400°F).

- Arrange tart shells on a baking tray.

- Carefully pour the strained custard mixture into each shell, filling about ¾ full (avoid overfilling).

- Bake for 20–25 minutes, until the pastry is golden brown and the custard is set but still slightly wobbly in the center.

- Remove from the oven and allow to cool in their molds for a few minutes before gently unmolding.

3. Serve

- Enjoy warm or at room temperature.

- Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days.

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