nutella cakelets

I never got the chance to share how to make these little cakelets – but here they are! the idea is simple, really: get your favourite sponge recipe, and add a dollop of nutella to each muffin cup just before baking.

and if you need clarification (as a friend did), cakelets are sub-cakes, like wavelets < waves. sometimes, you’ve got to embrace your geeky friends.



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world streetfood congress 2013 (plus anthony bourdain!), town

step-in-the-right-direction-but-not-quite-there-yet food fair at the f1 pitstop. I made my way down here on a sweltering sunday afternoon – and while it definitely is encouraging for the local food scene, I think it needs further thought into the sort of food that was on offer.

with a large proportion of asian stores selling dishes already readily available locally – and at inflated prices – and most stores offering carb-heavy specialties, it was difficult to try everything. but at the prices being charged for rather small portions, it’s probably just as well that the dishes were so filling.

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pizza hut, home-delivery

surprisingly decent caricature of a pizza in the comforts of home. I like my pizzas thin-crusted, laden with good cheese and quality ingredients, and well-worth the extra miles at the gym – which unfortunately means most chain pizzas don’t appeal with their bright-orange cheeses and excessive grease. and while this particular pizza falls closer to the latter description, my family had a decently enjoyable meal – and so it’s well worth sharing.

I may not be a pizza expert, but I am a huge fan of seriouseats and their pizza-commentary – so I’ve been keeping up with pizza hut’s international exploits, of which this cheesy-bites-trio-pizza is one.

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a dollop of nutella in the morning oatmeal

makes the daily grind a little smoother. in all defence – this is only a terribly (in both senses of the word) occasional treat in my otherwise whole-grain routine, and that large jar of nutella sitting in the kitchen is reaching expiration.

not that I should have to justify nutella intake though, eh?

bircher muesli (an experiment with kiwi)


I’ve already shown you guys two techniques I use for my daily breakfast: a hot cereal of grains, and a cold bircher variation – I’ve eaten either of these two nearly everyday for the last few years, and it truly makes my morning. I may enjoy going out for breakfasts and brunch, but it’s these comforting bowls of oats that I wake hungry for – also why I sometimes pay exorbitantly for a bowl of muesli outside.

this is an update on the cold bircher recipe – and really, a result of indulging myself to a spot of photography in the brilliant night-light on the back porch. I almost prefer this to sunlight – it gives me brilliant white balance and great colour. on to the recipe!

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the home grill

some photos from a recent home dinner – mum’s a great cook, and while I wish I had the opportunity to cook more now that I’m home, it’s difficult to put up a convincing argument (even to myself) when the food’s so good.

this is another post dedicated to our multitasking george foreman grill, and it does an amazing job with crayfish, squid, sausages and pork; and we had loads of leafy greens and mash to go with. it’s a rainy sunday here in singapore – a crazy-heavy curtain of grey outside – and so a nice one for being indoors. see you guys tomorrow!


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egg wash tips

I came across a lovely paragraph while going through the epicure asia magazine today – such lovely photos in this publication – about egg washes, and while I’ve known this sort-of-vaguely, I thought I’d share it with you guys in case you get down to some serious baking over the weekend – those cookies up there are a great start (photos rehashed from the archive!).

types of egg washes

whole eggs with salt create a shiny sheen – this is usually applied on breads
whole eggs with a splash of milk give you a matte finish – usually for cookies
whole eggs with a splash of water bring a golden hue – apparently usually for savouries
plain egg yolks only for a shiny brown finish – especially for pastry (this is my favourite one!)
yolks only with a splash of water will make for a warm golden finish
yolks with a splash of cream or milk renders a darker brown shade on your goods
egg whites only if you’re looking for a lightly-coloured and crisp surface

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taken from epicure asia, april 2013, adapted from a quote by thierry delourneaux, executive pastry chef at the fairmont singapore and swissôtel the stamford.

of breakfasts, and a hot whole-grain cereal porridge

it’s coming to nearly ten months now that I’ve left london – and I try very hard not to think about it: there were fantastic memories during fantastic years, with people who’ve made a big difference in my life. I came across this photo – below – in my archives, taken during one of my visits to le pain quotidien (my absolute favourite breakfast hangout in london) and it made me think very hard.

breakfast is my favourite meal – it dictates how the rest of the day is going to go – and though I head out to brunch regularly with friends, it’s my day-to-day breakfast of hot grain that helps remind me of the times in that glorious city. I’ve had this same breakfast every day since coming back, with variations in grain and stir-ins, but the recipe, and the idea is built upon mornings – and anytime, really – of hot oatmeal in gloomy (but so lovely) london.

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