We are not quite fond of Pizza, until our visit to Naples. Italian Pizzas are quite different from the typical Americanized version that are commercially prevalent in most other parts of the world. It is quite simple, typically with no more than five ingredients for the topping.
Anyway, ever since tasting the real Italian Pizza, we developed a craving for it, especially the one with Arugula, Prosciutto and Burratta. Burratta isn’t readily available here in Singapore, but one can get the pear shaped Mozzarella from the Supermarket. Does not come close to the real Burratta but it will do. I got my Prosciutto from QB Food. Continue reading Breakfast chronicles – Pizza
I’ve been wanting to do this for the longest time. In essence, a burger is not much different from a sandwich, but i think it looks prettier, especially when you have a smooth and shiny bun. Well, my bun was certainly far from achieving that intended effect, but it was ok.
I managed to use the egg whites to make breadcrumbs stick to the chicken patty, and the the egg yolk as egg wash for the bun, so it was just perfect. The chicken patty was just leftover chicken breast meat very simply marinated with salt, pepper and smoked paprika. The breadcrumbs are optional really, as the chicken will taste pretty good if seared nicely. Overall, this was easy to make, healthy and tasty enough.
Japanese Ramen, the real stuff, is one of those food items that people generally think they cannot cook at home. There are now Ramen in the form of instant noodles, and there are also pre-made soup base, but you’re very far from the real thing when you take short-cuts such as these. Continue reading Breakfast chronicles – Tonkotsu Ramen
Homemade Eggs Benedict with homemade English muffins and homemade Hollandaise sauce. I guess it wasn’t as tedious as i thought i might be. I did use ready-made salted egg yolk, so that helped just a little bit, which, otherwise, you just need the extra step of cracking a few eggs. Continue reading Breakfast chronicles – Eggs Benedict
I normally like to make scones with leftover sour cream, but decided to make Cheddar biscuits today since I also have quite a bit of leftover grated Cheddar.
Believe it or not I actually bought an ice cream scoop from Taobao more than 2 years ago specifically for making scones, but never used it since the dough always seemed too dry to be scooped up. Well, now that I’m much more experienced at making scones, I decided to give it a try. The biscuits looked good enough for me to write a post.
Got my inspiration from here (and there are 100 nice looking recipes for pumpkin!). Simple to make, tasty and nutritious. I added the sides just in case it didn’t work out, but it turned out good. I used cake flour as suggested by Nami, but anyway i did know that gluten is to be avoided for pancakes. I think Nami’s Korean pancakes look very tantalizing, and it seems the secret is to drizzle the batter onto the other ingredients, otherwise the batter can turn into a roux and become lumps of inedible jelly, something that has happened to me before, heh.
I won’t hide from you the fact that ramekin cheesecakes tend to crack when baking. It could be that my batter was too dry, or I didn’t adjust the baking time enough (definitely has to be less since the mass is much smaller), but it could also be due to the fact that the ramekins are too well insulated such that a water bath doesn’t help.
Anyway, I don’t need my cheesecakes to be prety. The good thing about baking cheesecakes in ramekins is it’s easy to serve. No need to slice and serve, just eat with a spoon. Also, I can adjust the portion down to a single serving, no need to store the unfinished cheesecake in the fridge. I’ll likely always do it the ramekin way from now on.
Scones is something I’ve been doing from the very early days when I started baking. I love scones, and though supposedly easy (ready in 30 minutes), making them turned out to be not quite easy. For one, the hot weather in Singapore makes butter melt too quickly, and having success with scones is always said to hinge on very cold butter.
Well, after failing umpteen times, i’ve learned a few tricks on how to make them. To counter the hot weather in Singapore, i mix all the dry ingredients the day before baking, put them in a plastic bag and store this in the fridge. This buys me time when making the final dough so that the butter doesn’t melt before baking. Flour is tasteless, so tasty scones is about coating as much of the flour with butter as possible (or the other way round). Storing the ingredients in a plastic bag allows me to press the flour and butter together without getting my hand dirty. Also, it allows me to quickly place it back into the fridge the moment i start to worry about the butter melting. As for the rest of the steps, this recipe which i have been using for some time nails it. Using lots of cream (thickened/heavy cream and sour cream) ensures the scones will remain moist.