Glazing Fruit

Younger Daughter and I have been experimenting with different cupcake flavours & combinations.  This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot?  even better!

So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes,  takes me a little away from my comfort zone.  Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm!  So what if she wants to make a curry cupcake! Bring the spice on!

This past week, she wanted to put fresh mango on her Banana & Mango cupcake creation.  In order to keep the mango from turning brown, we decided to try a glaze.  Me, glazing fruit? Who’d have thought?  As it turns out, it was pretty easy, and the result was rather pleasing.

Fruit Glaze 

• 3/4 cup of water
• 1/2 tsp lime (or lemon) juice
• 1/2 cup of sugar

1. Put ingredients in a small pot over a medium fire.
2. Stir until thickened (about 5 minutes).
3. Take off the fire and cool.

We cut up our mango into tiny pieces and swirled it around the glaze.  We then picked the pieces up with forks and placed them onto the frosted cupcakes.  I was worried it would make the mango too sweet or take away from the mango flavour, but it tasted fine and made the mango look glossy and inviting.  Definitely repeatable.

Egg-citing Eggs-periences: Onsen Eggs

I love onsen eggs and when I saw this recipe in Savour (Cold Storage‘s free Food Magazine), I just had to try it.   Younger Daughter thinks of them as Japanese poached eggs, and I guess that’s pretty close.  I think the egg white is silkier and softer in the Japanese version though.

 

Feature photo shows the egg served immediately after cooking, with instant ramen & a variety of blanched vegetables (from Left to Right: broccolini, bean sprouts, cai xin).

This egg was refrigerated overnight, warmed slightly by the steamed zucchini.  Still very good.

Egg-citing Eggs-periences: Lemon Curd (super easy! super yummy)

This is definitely an Eggs-perience to repeat!  I love lemon curd, but it is not easy to get it in Singapore, so we’ve just been doing without.  But Younger Daughter wanted to use it in one of her cupcakes, so I found this wonderful recipe from The Food Charlatan.

Egg-citing Eggs-periences: Croissant French Toast

I love French toast!  So, of course, when I learned about this decadent version from one of my favourite bloggers, Mack at mackmarie.com, I simply had to try making it!

I can’t wait to have left-over croissant to do this again! (I guess it would be way too sacrilegious to buy croissant just to make this!?)

Egg-citing Eggs-periences: Toad-in-the Hole

Our love affair with eggs continues with a family favourite: Toad-in-the-Hole.  This is a dish which could mean different things, depending on whether you are from the US or UK.  In the UK, sausage & batter are involved.  Our version is just the simple bread & egg.

Enjoy this quick & simple breakfast!

Egg-citing Eggs-periences: Easy vegetarian mini-quiche

With Easter just around the corner, eggs come to mind: chocolate eggs, coloured eggs, decorated eggs, Eggs Ben, French toast, Toad-in-a-hole, omelettes, frittatas…

Younger Daughter must have had similar ruminations, because she said to me at Sunday breakfast, with a completely straight face: “Why don’t you talk about your Eggs-periences”.

Rainy Day Scones: vegan-izing a family favourite

Yesterday was a rainy day.  So baking happened.  We decided on scones, but wanted to try vegan-izing our favourite recipe from Delia Smith.