Older Daughter & Loving Husband planted a handful of rosehip seeds which they harvested from a rosehip plant. This little guy was the only one who sprouted. Older Daughter checks on him every morning and evening, watering him carefully and tenderly. We are all waiting with her to see if more leaves will grow. Continue reading “Please grow!”
I find myself in the world of podcasts rather belatedly, all of a sudden immersed in this fantastic place of possibilities, where one can immerse oneself in programmes ranging from Gin & Botanicals (BBC4: Food Programme) to the Migration of Birds (BBC4 Radio: In Our Time) to the whimsical quirky storyworld of Nightvale (Welcome to Nightvale). Continue reading “The Wonderful World of Podcasts”
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 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. Continue reading “Egg-citing Eggs-periences: Lemon Curd (super easy! super yummy)”
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!?) Continue reading “Egg-citing Eggs-periences: Croissant French Toast”
Yesterday was a rainy day. So baking happened. We decided on scones, but wanted to try vegan-izing our favourite recipe from Delia Smith. Continue reading “Rainy Day Scones: vegan-izing a family favourite”
A trip to London would not be complete with a visit to Rabot at Borough Market. We typically end up here for our favourite hot chocolate after a ramble and feed through the market.
This time we were pleasantly surprised by something new to us: Older Daughter got her chocolate with whip cream (which we usually do without as we are not big fans). This is what we got:
The chocolate whip tasted like a cross between ice cream & mousse: a treat for the taste buds! A reminder that we should always try a little variation even with our old favourites.
Feature Photo: Rabot at Borough Market, in response to the Daily Post’s Photo Challenge: The Road Taken
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)
- 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.