Happy New Year! It’s hard to believe that 2012 is now behind us and today is the first day of 2013!
Looking back, there are many great events that happened in 2012 – my first cookbook was published, a recipe was featured in Delicious magazine, visited Moscow, relaunched my food photography website, memorable wedding on the beach, our trip to Bali, my cookbook & an interview feature in Flavours magazine, cookbook signing at Waitrose, being one of the speakers at Food Blogger Connect, and took part in a cooking challenge! Wow! I have done quite a lot in 2012, all very memorable, rewarding and great experiences.
I hope this year will have much more exciting things lined up ahead. And of course, I want to be better – to make more delicious food with different types of catering equipment, take beautiful photos and write great blog posts and share with you all. I truly appreciate your support and readership all this while and I am glad to know some great people through blogging too!
Today, I have a very simple but sweet recipe to share. It uses one of my favourite ingredients – Speculoos spread. Speculoos is a kind of shortcrust biscuit that is very popular Netherlands and Belgium. The biscuit itself is really thin, crunchy and very flavourful as a result of using spices such as cinnamon, ginger, cloves, cardamom and nutmeg. I didn’t know about Speculoos spread until a while ago and when I saw it, I grabbed it without hesitation!
Instead of incorporating Speculoos spread in the mixture, I decided to melt it and use it like a glaze – just another way of using one of my favourite spreads and I totally love it!