Easy-peasy coconut buns

Andrew and I have often talked about how amazing the bakeries in Chinatown are. They have hands down the best pastries, at wonderfully affordable prices. They’re magical places.

And one of my favourite things to get? Coconut buns.

But sometimes you also just want to know how to make something at home, right?

Enter these bad boys. Inspired by the coconut buns I love, I can’t guarantee they’re going to be cheaper to make than it would be to buy. It’s also important to note that these aren’t exactly the same as you might expect from a Chinese coconut bun. They’re very much an approximation, and something I’ve been trying to make as an alternative dessert option so that I don’t feel like I’ve eaten a whole meal in one small pastry.

To make these,  I adapted the dough recipe from Skinny Taste’s bagel recipe (which I’m pretty obsessed with), which makes the bun a bit lighter alternative to your standard sweet bun. Plus, using limited larder ingredients means these can be made at the drop of a hat, without having to venture out into the February cold. I’m delighted by them.

Here’s the recipe:

Ingredients: (Makes 4 buns)

1 cup all-purpose flour
1 cup greek yogurt
2 teaspoons baking powder

3 tablespoons margarine (I used Earth balance)
1.5 tablespoons sugar
1.5 tablespoons all-purpose flour
Quarter cup of dried coconut

1 egg, beaten for glaze
Extra coconut for sprinkling


  1. Pre-heat oven to 375F.
  2. In a large mixing bowl, combine flour and baking soda. Add yogurt and stir to combine. You’re looking for a doughy consistency that isn’t too wet – you want the dough to combine but not stick to your hands. Add more flour if your mixture is too wet.
  3. Using a blender, combine your margarine, sugar, flour, and coconut until you have a paste-like consistency.
  4. Dust a dry surface with a little flour. Separate your dough into four even balls. You’re then going to roll each ball out until it is a rectangle shape. Spoon your coconut paste into the centre of the rectangle and then fold the corners in until the paste is covered. You can then reshape by hand into a dough shape.
  5. Place the prepared buns on a lined and greased baking tray.
  6. Whisk one egg in a small bowl. Using a pastry brush, give the buns a light coating of egg, and then sprinkle coconut on top of your buns.
  7. Cook in the oven for 30 mins, or until risen and lightly browned.

And that’s it! Easy peasy lemon squeezy. In less than an hour you too could be enjoying one of these, fresh out of the oven.


The World’s Easiest Cookies

Did you know that yesterday was National Cookie Day? I didn’t until my partner emailed me at around lunchtime to let me know. (The subject line of his email was “Important Announcement” so you get a sense of how seriously we take cookies in this household).

I wasn’t prepared for National Cookie Day. I hadn’t thought about making cookies in a while. I wasn’t sure what I had in the cupboard. But then I remembered: the world’s easiest cookie recipe.

It also happens to probably be the world’s cheapest cookie recipe.* And, I’d bet money on the majority of people already having the ingredients in their cupboard right now. And, they’re gluten-free!

(*Disclaimer: This is unconfirmed. Further cookie testing may be required)

That’s right folks. In about 15 minutes and with almost no effort, you could have a batch of delicious cookies.



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(Leftover) Chicken Noodle Soup

Although you might not know it from the 20-degree weather we’re having up here in Toronto right now, soup season is definitely around the corner. Warm, comforting, delicious, seriously portable – soup is one of my favourite things about a long winter.


Photo by Caroline Attwood on Unsplash

Of course, as with anything, you could take the humble bowl of soup and turn it into a pricey dish indeed. Organic veg, expensive spices, buying pre-made stock – that all adds up. Or you bypass making it at all and shell out money for a premade version from a carton. But, I’m a firm believer that you almost always have the makings of a good soup lurking somewhere in your kitchen, and that’s where this recipe comes from.

This one’s a classic of course – chicken noodle soup. Curer of colds, protein blast, and bringer of fresh lemony goodness. It’s a complete meal in a bowl, and it’s just so satisfying.

I always make my chicken soup from leftovers. Whenever we buy one of those rotisserie chickens (which, btw, in our neck of the woods works out cheaper or the same price as buying one of our own and roasting it) I know we’re never going to get through the whole chicken. So I always have the same plan: soup. The recipe is a little vague for that reason, but the joy of this kind of meal is you can make it a little bit different every time.

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The Art of the “What’s in the Fridge” Dinner


One thing I’ve thought a lot about since trying to be more budget-conscious with my cooking is the art of “what’s in the fridge” cooking. Now, I’ve always been more of a recipe follower than a “throw things together” type cook. My tendency when faced with a fridge full of ingredients which I don’t have a pre-set plan for is panic. (This is how I’ve ended up making some really weird concoctions in the past including my classic stir fry with peanut butter and honey thrown at it *hangs head in shame*)

However, the problem with always cooking to recipes is that without careful planning you can end up creating a lot of waste and spending more money than you intended buying speciality ingredients that you may only use once in a blue moon. (I’m looking at you, Yottam Ottolenghi – your recipes may be delicious but you have a lot to answer for in terms of my bulging spice cabinet!)

So while this isn’t something that comes naturally to me, I’ve been trying to think about what the secret to creating an AWESOME weeknight dinner from what just happens to be in your fridge/freezer/stock cupboard might be. Here’s some guiding principles I’ve developed so far:

  1. Take a good and thorough look at what you have. Have in an in-depth rummage, maybe even make a list of some of the things you have lurking in the fridge. Really slow down and think about what you have available. (Aka: don’t panic).
  2. Lean into your instincts. Repeat the mantra to yourself: “I am a good cook. I can do this.”  Remember classic flavour combinations, think about core dishes you make often and then what substitutions can be made.
  3. Speaking of substitutions: don’t be afraid of them! Necessity is the mother of invention, after all, so if you don’t have something that you think your meal “needs” think through what might create a similar flavour profile. So, if you need an umami boost in your recipe for example, but you happen to be all out of soy sauce, maybe you have something else on hand that can give it that extra little punch. (For example: Worcestershire sauce, parmesan, tomatoes, etc.)
  4. Google! Google is your friend. Never underestimate the power of typing “chicken + celery” (or whatever it is you have to hand) if you’re really stuck for ideas. For the recipe lovers amongst us this might be the extra bit of hand holding you need to unleash your imagination.

Oh, and just in case you’re wondering, that picture above is my leftover chicken chilli that I whipped up last night – following this exact process. I went shopping in my fridge/cupboards, figured out a dish that could be assembled from what was there, did some googling for inspiration and even made a substitution or two. What you can see is: Frozen leftover chicken, a can of pizza sauce (we were out of tinned tomatoes!), chopped veggies that I just happened to have on hand, some spices, some stock, a tin of black beans, and a handful of frozen corn. Oh and a whole bunch of spices I just happened to throw at the pan. And there you have it, a perfectly delicious weeknight dinner (with enough for lunch leftovers) that I didn’t have to spend any extra money on. Perfect.

So, I’m curious – are you a whizz at whipping up leftovers into a culinary delight? What’s your process for making a delicious “what’s in the fridge” dinner?


Adventures in yoghurt making (Part 1)


I’ve recently become a bit obsessed with the idea of homemade yoghurt. I think it probably started with our trip to Greece, when each morning part of breakfast was the creamiest, most delicious yoghurt I’d ever tasted, topped with fruit and maybe just a swirl of honey.

I was sold – it tasted nothing like the yoghurt we get in stores here in Canada, and I started trying to figure out where I could get this amazing product here in Toronto. If I scoured Greektown, would I find it? However, after a few unfruitful searches, I gave up and decided that it was just one of those “taste of vacation” experience that I wouldn’t be able to relive.

Until – I took a trip with my mum up to the Bruce Peninsula where our B&B hostess – a woman, coincidentally, of Greek descent – served us a similarly amazing yoghurt each morning. It was heavenly. I finally worked up the courage ask our host Kathy where she got her amazing yoghurt.

(By the way, if you’re ever planning a trip to Northern Ontario, I can highly recommend the Purple Frog B&B. Some of the best food I’ve ever eaten and the most amazing hosts).

She looked at me a little funny and then told me: “I make it. The way my mother taught me.”

In this moment, my mind was a little bit blown. Homemade yoghurt. Of course, I vaguely knew this was a thing people did in the past, but now? How? What would I need? Would it  be difficult?

I decided to do some research and experimentation.

Continue reading “Adventures in yoghurt making (Part 1)”