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! Continue reading “Glazing Fruit”→
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.
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!
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.
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…
My first encounter with Bircher Muesli was at a hotel breakfast buffet: it was strangely more-ish. Since then, I cannot resist having a bowl when I see it in the buffet line.
As much as I enjoyed it, I never thought of making it myself, until I saw it in Deliciously Ella: Every Day. I couldn’t believe it was really that simple. Till I tried it. It is.
1 apple
45g rolled oats
40g raisins (I used cranberries because I ran out of raisins)
15g sunflower seeds
1 Tbsp chia seeds
125ml plant-based milk (I used almond milk)
1 tsp maple syrup, date syrup or honey (optional – I omitted)
Chopped (instead of grated) apples mixed with the other goodies.
Grate the apple into a bowl (I chopped mine into small pieces).
Add all the other ingredients & stir together.
Place the mix in an airtight container and leave in the fridge for about 6 hours to allow the oats to soften & absorb the milk. You can continue to store in the fridge for up to 3 days.
Restore to room temperature before serving.
Top with fruit and nuts.
Note: if you want an extra creamy muesli, add 1 Tbsp of coconut yogurt or plain yogurt before serving.
This recipe is meant for 1 serving, but I ate it over 3 brekkies. Maybe it stretched further because I added more fruit & nut on top of it.
More fruit (frozen blueberries) & seeds (pumpkin) on top of the Bircher Muesli.
