Umami Cooking

Meaty with a dash of veggies

Dessert

Boozy fruit-and-nut butterscotch brownies

Boozy fruit-and-nut butterscotch brownies
Made with roasted walnuts and candied fruit peel soaked in cherry brandy, you get a subtle burst of juices from the candied peel and the contrasting crunch from the walnuts with each bite. Think of these brownies as chewy fruit cake in small doses. 
Cook time: 30 minutes
Servings: 12 brownies

Marbled butterscoth and chocolate brownies

Marbled butterscoth and chocolate brownies
Easy-to-make (no, you don’t have to prepare the butterscotch and choocolate batters separately) and budget friendly, these two-tone brownies make an ideal holiday food gift or potluck contribution.
Cook time: 40 minutes
Servings: 16 brownies

Red velvet cheesecake bars

Red velvet cheesecake squares
Brighten up your holiday table with this lovely dessert. I recommend baking it a day ahead. Keep in the fridge in a tightly covered container (chilling firms it up and makes cutting easier, and the bars come out cleaner and neater) then cut into rectangles or squares just before serving.
Cook time: 30 minutes
Servings: 36 dessert bars

Che bap (Vietnamese sweet corn, tapioca and coconut)

Che bap (Vietnamese sweet corn, tapioca and coconut)
Che bap can be served chilled, warm or at room temperature (personally, I like it warm). Serve in small bowls drizzled with coconut cream and sprinkled with toasted sesame seeds.
Cook time: 20 minutes
Servings: 6 people

Affogato with Kahlua

Affogato with Kahlua
Standard Italian affogato consists of a scoop of vanilla gelato drowned in a shot of espresso. That’s too small a serving for something so good so we double the ice cream and coffee, and add a shot of Kahlua.
Cook time: 0 minutes
Servings: 2 people