Fusion Confusion? 🤔

I am always very intrigued by fusion cuisines. Being an Asian that grew up in Britain, I often found myself being inspired by the cooking on both sides. Even when I was baking, I often found an urge of being drawn to using Asian ingredients.

A couple of weeks ago, I made some deliciously classic chocolate profiteroles for a BBQ. (The link to that is here 👉 https://tangosbaking.home.blog/2019/07/06/barbecue-and-strawberries-🍓/) But do you know that choux pastry is also often used for savoury recipes, especially in canapés? A while ago, I created these bite-size treats of Japanese nori choux buns with tuna tartare and avocado. I can tell you that savoury is just as good as sweet! So why don’t you give it a try too? 😉

Japanese Nori Choux Buns with Tuna Tartare and Avocado

Quantity: 15-20 choux buns


For the choux pastry:

50g unsalted butter

150ml water

65g strong white flour

2 large eggs, beaten

1 large sheet of sushi nori

For the filling:

200g fresh sashimi tuna, diced

2 tbsp Japanese mayonnaise

1 large avocado, slightly mashed

1 lemon, juice only

Chives, diced finely

A pinch of salt


1. Place the butter in the water in a saucepan. Heat until the butter has completely melted and the water is boiling.

2. Keep the saucepan over heat and tip in the flour in one go. Beat vigorously until a smooth dough is formed. Remove it from heat.

3. Add the beaten eggs a bit at a time, stirring vigorously after each addition, until you have a smooth, soft batter. Take care as you may not need all the eggs. The batter should not be too stiff or too runny. You can check if you have the right consistency by lifting a bit of the batter up with a spoon, and it should just hang off it, holding a V-shape.

4. Chop up the nori finely. (Make sure you save some for decorations.) Add the nori to the choux batter and mix until well-combined.

5. Preheat the oven to 200C/400F/gas 6.

6. Line a baking tray with baking parchment. Sprinkle droplets of water over it. Pipe the choux batter onto it in small circles, leaving enough room between them for the choux to rise. Cut the remaining nori to thin stripes, and place them in a cross pattern on top of the choux.

7. Bake the choux for about 25-30 minutes, or until they are golden and fully cooked inside. As soon as they are taken out to cool, use a sharp knife to slice them across in halves. Cool the choux on a wire rack.

8. While the choux are baking, prepare the filling. Add the chives and half the lemon juice to the mashed avocado. Season with salt and mix. For the tuna tartare, add the remaining lemon juice and mayonnaise to the raw tuna. Mix and season with salt.

9. Once the choux is cooled, fill the choux buns with the tuna tartare and avocado before serving.

Kick Off Your Sunday Shoes

At the end of every weekends, there always seems to be a sense of dread with the thought of going back to work tomorrow. As one who has suffered from anxiety issues, I have had problems of ‘butterflies in stomach’ as the end of Sunday approaches. Such was a bit of a problem when I was in school, but now having grown into adulthood, I have tried to find ways of managing these problems.

What I found was that doing something that you could enjoy and relax was a great help. And, for me, the best thing to do was obviously none other than having delicious food! So after an afternoon nap at home, I hopped onto a bus for a short ride to Angel station. It is one of my favourite spots in London to come by for good food as it boasts a vast array of restaurants and eatery here.

Now, I have a few places that I particularly go often here, but today I thought I will go for something different as I headed into Wahaca. For my fellow Londoners, I doubt it is something unfamiliar (as they are virtually everywhere!) I had a strange relationship with Wahaca in that, in my first few months in London, everyone I knew would go on about how great it is but we always struggled to get into a restaurant on Friday nights, so I actually didn’t manage to have a try until some time last year (and I genuinely like Mexican food!)

Devon Crab 🦀 & Avocado 🥑 Tostadas
Bavette Steak 🥩
Raspberry Sorbet & Vanilla with Hibiscus 🌺 Syrup and Cinnamon-Dusted Buñuelo Pastry

I really enjoyed the crab & avocado tostadas and the ice creams, especially with the cinnamon buñuelo pastry which brought something different to the table. Whilst the steak was also good overall, I thought it was a touch under-seasoned. Either way, a fiery kick start to the week!

Do you also enjoy Mexican cuisine? Do you have a thing-to-do on Sunday evenings? 😉 Feel free to let me know in the comments!

The Savouring Breakfast Club

They say breakfast is the most important meal of the day. However, during work days, I always find myself rushing in the morning and skipping breakfasts. So, it is great finally having time to sit down and enjoy a proper, hearty breakfast.

As a kid, I used to enjoy the traditional English breakfast. Big fry up with sausages, bacon, hash brown and baked beans. It sounds delicious, but I found that as I grow older, I have become more intolerant to greasy food in the morning. Therefore, it is nice to see that the food trend is now tending towards more healthy and refreshing options.

Some people would be quick to equate healthy to bland and boring, but I disagree. Salt The Radish does some of the best breakfasts I had with a focus on refreshing ingredients and a wide options for vegetarian and vegan eaters. My favourite is their crispy courgette and sweetcorn fritters, paired with vegan halloumi, rocket, avocado, red pepper jam, poached egg, herby dressing and hummus, topped with streaky bacons. What’s your favourite breakfast to start the day with?

See their website here: http://salttheradish.com

Looking For a Place in the Sun

The sun might have gone and rain is falling, but the picnic is still very much going on uninterrupted. The buttery texture of the salmon & avocado quiches, followed by the richness of the raspberry & mango Bavarian cream is sure enough to put a ray of sunshine in anyone’s heart.


Salmon, Avocado and Cherry Tomato Mini Quiches

Quantity: 8 tarts


210g plain flour

105g unsalted butter

130g fresh, skinless and boneless salmon fillet

½ an avocado

100g cherry tomatoes

Garlic olive oil

1 egg

142ml double cream

Pecorino cheese, grated

Dried herbs (optional, I recommend basil)


  1. Rub butter into flour with hand until they resemble fine breadcrumbs. Add a little cold water a table spoon at a time to bring the mixture together. The mixture should be just combined and be careful not to overwork the pastry. Chill the pastry dough for 30 minutes in the fridge.
  2. Using a rolling pin, roll out the pastry on a lightly floured surface and shape into the tart moulds. Make sure the pastry is pushed into all the corners of the moulds. Chill the pastry in the fridge for 20 minutes before baking.
  3. Chop the cherry tomatoes in halves and place them on a baking tray lined with baking paper. Drizzle garlic olive oil on top, and season with salt.
  4. Heat the oven to 200C/fan 180C/gas 6. Cook the cherry tomatoes at the bottom of the oven while baking the pastry.
  5. Using a fork, lightly prick the base of the tarts. Place baking beans on top of baking paper on the tarts to prevent rising. Blind-bake the tarts for 20-25 minutes. Remove the paper and baking beans, and continue baking for 5-10 minutes, or until they are biscuit brown.
  6. To make the egg and cream mixture, beat the egg in a bowl. Add the double cream gradually, and then stir in cheese, herbs and salt.
  7. Dice the avocado, and chop the salmon fillet into tiny bits. Season them. (I suggest adding a bit of lemon juice too.) Remove the tarts from the moulds once they are cooled. Place the salmon, avocado and roasted cherry tomatoes in the tart shells. Pour the egg and cream mixture into the tarts, and sprinkle more cheese on top.
  8. Bake for 20-25 minutes until the filling is set and golden brown.

Raspberry and Mango Bavarian Cream

Quantity: 2


200g raspberries

20ml water

50g sugar

1 tbsp lemon juice

250ml milk

150ml double cream

2 egg yolks

7g leaf gelatine

Mango pulp

Dried banana chips, chopped


  1. Place the raspberries (save a few aside for decoration), water, lemon juice and 20g of the sugar in a saucepan, bring them to a boil. Crush the raspberries as you are cooking. Pass the puree through a sieve and leave to cool.
  2. Soak the leaf gelatine in cold water and set aside.
  3. Beat egg yolks in a bowl with the remaining sugar, and whisk until it is smooth and pale yellow.
  4. Add the milk to the egg mixture and whisk. Pour the mixture into a saucepan and cook on a low heat until thickened. Continuously whisk as you are cooking to prevent the mixture solidifying at the bottom.
  5. Take the softened leaf gelatine out of the water and squeeze out any excess water. Add the gelatine to the custard and mix well until it is fully dissolved.
  6. Take the custard off the heat, and pass it through a sieve.
  7. Add the raspberry puree to the custard and mix until well combined.
  8. Whisk the double cream until it is airy. Fold the cream into the mixture until well combined.
  9. Pour the mixture into wine glasses. Chill in the fridge for 3-4 hours, or until fully set.
  10. Add the mango pulp on top of the set Bavarian cream. Decorate with raspberries and dried banana chips, and serve.