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Matcha has been gaining popularity worldwide thanks to its health benefits and unique earthy flavour, which works really well in baked goods. Tender, moist, full of flavours and with bold green tea swirls, this buttery marble gugelhupf cake is great to accompany an afternoon tea and perfect for anyone who enjoys matcha. The cake is drizzled with white chocolate glaze and sprinkled with some rose petals, but it's optional. You can bake this in a loaf or springform pan.
I would also like to take this opportunity to wish you all a Wonderful Holiday! May it be filled with lots of love and laughter, delicious food, and much joy.

1. Preheat the oven to 180C/350F. Grease a 24cm bundt pan well and dust with flour, shaking out the excess. Sift together the spelt flour, baking powder and baking soda.
2. Beat butter, sugar and salt in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Beat in crème fraîche until just combined.
3. Place half of the batter into a separate bowl. Add milk and vanilla in one bowl and mix well. Add matcha to another half, and mix well.
4. Drop alternate spoonfuls of mixtures into the pan and swirl gently with a fork to create a marble effect.
5. Bake cake in the middle of hot oven for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before turning onto a wire rack cool.
6. Dust the cake simply with powdered sugar or glaze with melted white chocolate and sprinkle with rose petals if desired.

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Studded generously with dried mixed fruits, this nut-free, deliciously dense and rich pumpkin fruitcake is easily made well in advance, which saves you valuable time when entertaining, and perfect with your morning or afternoon cuppa too. For extra depth and flavour, soak dried fruits in the alcohol of your choice (Port, rum, brandy or whisky-based liqueur) a week prior to making the cake. If you don't want to bake this in a cake pan, try to divide the batter in 6 jumbo muffin cups and bake for 40-50 minutes. Test for doneness by placing a wooden skewer in center of muffin. If it comes out clean, it is done. Be careful not to over bake. The cake will keep in an airtight container for up to 1 week and much longer if you use alcohol.

1. Grease a 22cm heart shaped or round spring-form pan thoroughly. Preheat the oven to 160C/320F.
2. Whisk together the spelt flour, baking powder and salt together.
3. Using an electric mixer, beat butter and coconut sugar until pale and creamy. Add eggs, one at a time, beating well after each addition until well combined.
4. Add in vanilla paste, pumpkin puree and mixed fruits and stir until combined. Alternately fold in spelt flour mixture and milk until combined. The batter is rather thick.
5. Spoon the batter into prepared pan and smooth surface. Bake for 1½ hours or until a skewer inserted into centre comes out clean.
6. Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

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Made with enriched sweet yeast dough, a filling of Poppy Seed and raisins, sliced and baked until golden-brown. A fantastic alternative to the classic cinnamon roll and if you are a poppy seed fan, you definitely need to try this. I used Dr. Oetkers ready made poppy filling mixed with some Port soaked raisins for the bread, but you can make your own. This one sweetened with dates and coconut syrup is my favourite.

1. Pour warm water into a small bowl, stir in sugar, then crumble the fresh yeast into the water. Set aside for 10 – 15 minutes.
2. In a small saucepan, bring the milk to a simmer. Turn off the heat and add butter to the hot milk and stir until butter is melted. Cool to lukewarm.
3. In the bowl of your stand mixer fitted with a dough hook, add in yeast mixture, milk-butter mixture, eggs (reserving 1 tablespoon for the topping), coconut sugar, salt, vinilla and lemon zest.
4. Combine wholewheat flour and plain flour together. Add the flour in 2 additions. Continue mixing on low for 10 minutes until a rough dough forms. Increase the speed and knead for another 5 minutes until the dough is no longer sticking to the sides of the bowl. The dough will be smooth, soft and a bit sticky.
5. Turn out the dough and shape into a ball. Lightly grease the mixer bowl with a bit of olive oil or butter. Return the dough to the bowl and cover the bowl with a clean cloth or plastic wrap. Let rise in a warm place until double in size, 1 to 2 hours. I usually let my dough rest in the oven, turned off, with the light on.
6. After the dough has doubled in size, punch it down and cover with the clean cloth and set aside for 10 minutes.
7. Combine together the poppy seed filling with raisins and lemon zest. Line a 26cm spring-form pan with baking paper.
8. On a lightly floured surface, roll out the dough into a rectangular, about 30cmx40cm. Spread the filling on top of the rectangle of dough, leaving a 1cm border free from filling. Roll up from the longer side and pinch the edges to seal. Cut into 8 pieces. Place into the prepared pan. Cover with clean cloth and let rise again for about 1 hour until double in size.
9. Preheat the oven to 190C/375F. Brush the top of the dough with the reserved egg and sprinkle the almond slices over if using. Bake the bread in the middle of hot oven for about 35 minutes until nicely golden brown and cooked through.

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Cookie butter is typically made from powdered spekuloos (spiced holiday cookies), butter (or oil, but nothing tastes as good as butter), condensed milk and/or sugar until it’s spreadable like nut butter. But to make it even richer, I am using dulce de leche instead of condensed milk and sugar. (Place a tin of sweetened condensed milk in your Instant Pot covered with water and pressure cooked for 15 minutes. That's it. ) To speed the things up, I am using the store-bought butter spekuloos for the recipe, but you can bake your own spice cookies.
Enjoy the cookie butter spread on toast, pancakes or waffles, or to bake a Cookie Butter Raisin Loaf and of course, it also tastes great enjoyed straight from the jar on a spoon!

1. Place the speculoos cookies in a plastic zip-top bag. Remove the air and seal the bag. Lightly crush the cookies into coarse granules using a rolling pin. Transfer the crushed cookies in a food processor, then pulse to a fine powder.
2. In a small saucepan, add in butter, dulce de leche, and cream and cook over low heat until well combined.
3. Add butter mixture to the cookie powder with cinnamon and cloves. Mix until everything is combined and smooth. You can crush a couple of cookies and mix into the cookie butter for extra crunchiness.
4. Transfer the cookie butter to a glass jar with a tight-fitting lid. Cookie butter should be good for up to 2 weeks.

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These pork ribs are baked in the oven until tender and falling off the bone. No fuss, and so delicious! With a simple lemon herb marinade (I am not fancy for overly sweet, thick, or sweet bbq sauce. If you find this marinade is too light, feel free to use your favourite sauce, like autentic Argentinian chimichurri, Japanese teriyaki, Cantonese plum or hoisin sauce, or just a simple spice rub), these pork ribs came out just perfect. You can also char them under the broil before serving if you wish.

1. To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag. Transfer the pork ribs to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for at least 2 hours or overnight to marinate, the longer the better.
2. Pre-heat the oven to 180C/350F. Place the marinated pork ribs into a baking tray and pour over the marinade. Cover the baking tray with tinfoil and cook in the preheated oven for 30 minutes.
3. Remove the foil from the baking tray, turn the beef over and increase the oven temperature to 220C/430F. Roast for another 30-35 minutes or until the ribs are crispy and golden. Serve the hot ribs with salad greens, roasted squashes and lemon wedges.

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When buying fillet steak, thicker pieces are less likely to overcook, so aim for a steak that’s almost as tall as it is wide. It’s IMPORTANT that the steak at room temperature before you cook it. So remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking. Heat the pan until it's SMOKING HOT if you are after a charred smoky crust. (My smoke detector actually went off when I was preparing the steak. The sound of the alarm is worse than nails on a chalkboard and very frightening that my cats went gaga...so be prepared.)
I prefer my steak prepared with nothing other than a sprinkling of salt and a generous twist of pepper. The add of smashed garlic and thyme to the hot fat (avocado oil and butter) while the steak is cooking help add extra flavour to the steak without overpowering it. But feel free to use your favourite marinade.