Helen Read Home

Day 196: Boba pearls…fun activity during their Summer Holidays. We were trying a new recipe and didn’t have any food colouring… hence the light brown colour from the brown sugar syrup. It was okay…

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To celebrate the Mooncake season, I’m offering a little something extra for my wonderful customers. The first 10 of you who order 10 tins of my homemade mooncakes will receive a freshly baked loaf of my sourdough bread – something I usually keep just for family. 🍞💕

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Grandma’s bookclub gang 🤓

Day 195: Strawberry Shortcake.
We love strawberries and cream!
I made a vanilla chiffon sponge, slapped on strawberry jam, piled on sliced strawberries and whipped loads of fresh cream…

Remember the old days, when we use to serve a delicious chocolate cake… Ben has brought it back!!!

Day 194: Dorayaki
I had quite a bit of Discard, made it into Japanese styled pancakes, filled with red bean paste. Not quite what I expected. The pancakes had a slight sour after taste and not fluffy enough.

Recovering from a cold…so chilling with Bruno and Harper.

Today I finished baking the last 2 apple pies for the season. Mooncakes coming soon!!❤️

I am back…Baking Pineapple Tarts for delivery tomorrow.

helenreadhome.Day 192: Hokkaido Milk Loaves.
This is a traditional French bread that we learnt in Kobe under Chef Katsumi. (I made this with our usual milk.. test run before buying Hokkaido milk.) This bread is hand folded repeatedly to develop gluten. It features good crumb structure (I think), good bite, tastes delicious and smells…wonderful!!

Dad’s Laksa for me!

Our last day of baking… what an experience!!❤️

The breads we made today with Chef Katsumi… we had a great time!

After years of watching YouTube videos about Japanese bakeries I’m so excited to live the dream. Here’s my first day of this Kobe Baking Expedition. Not my usual look but I’m quite liking the outfit 🥰

Guess where I am…Konnichiwa Kobe!

Day 191: Sweet Potato Cheesecake
I was inspired by a picture on Instagram. To get the recipe I had to go to their link which didn’t work. I asked ChatGPT and ta da … the recipe presented itself, in grams too!!🤗

Day 190: Lemon Tart
The bright yellow color of the lemon filling is visually appealing and adds a cheerful, sunny element to any dessert table. The bright yellow color of the lemon filling is visually appealing and adds a cheerful, sunny element to any dessert table. This recipe is refreshing and the creamy, smooth lemon filling contrasts beautifully with the crisp, buttery tart crust, providing a delightful experience with each bite.

Day 189: Sticky Toffee Pudding
This is a classic British dessert that has won our hearts with its rich flavors.
The star ingredient is, of course, dates. These provide natural sweetness and a rich, chewy texture.
The crowning glory of sticky date pudding is the toffee sauce, made from butter, brown sugar, and cream. Sticky date pudding is best enjoyed fresh out of the oven, when the toffee sauce is warm and runny.

A special day, Benjamin made us a wonderful lunch.

Baking sourdough every day is quite the adventure! I have finally got it right with the scheduling. The sourdough adapts to my time now…which is so wonderful as I continue on this magical baking journey.

Day 188:Kimbap, a delicious Korean snack enjoyed by our grandchildren. “Special request, no pickle, grandma!”

Day 187: Sourdough Waffles

Day 186: Sourdough Discard Pasta
The pasta is so tasty! Thank you Miranda!
Recipe… 2 eggs, 100g sourdough discard, 250g all purpose flour. I added 6g salt and 1 teasp olive.
Mix altogether as you would regular pasta.
I made a beef bolognese sauce for our pasta.

Day 185: Sourdough Focaccia
It is a traditional Italian flatbread that is similar in texture to pizza dough but thicker. I made it using my sourdough starter. I topped it with tomatoes, black olives, dried rosemary, salt and olive oil. I made a tomato chili soup to accompany the focaccia for our dinner. The tomato soup recipe is in our Helen and Abby cookbook.

Day 184: Ayam Buah Keluak

Buah keluak is a unique ingredient in Peranakan or Nonya cuisine. It comes from the kepayang tree and is the seed of the Pangium edule plant. Buah keluak has a distinctive earthy flavor with a slight bitter aftertaste. it’s combined with chicken and spices to create a rich, flavorful stew. The seeds require special preparation due to their toxicity; they are scrubbed and then soaked over 3 days before being used in our cooking.

Day 183: Naan.
It is made with the Sourdough discard. They were light and airy, with a slight charred exterior. I pan fried them in a cast iron pan without oil.
Delicious as a wrap, however I ate them on its own.

Day 182: Pancakes made from Sourdough Discard.
You may wonder what is Sourdough discard. It is the portion of sourdough starter that’s removed and discarded during feeding and refreshing the starter.
It has a tangy aroma with a slightly fermented flavour.

I followed this recipe from Sugar Spun Run from YouTube. It is delicious!