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.

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  • 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.

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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).

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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. Continue reading “Egg-citing Eggs-periences: Lemon Curd (super easy! super yummy)”

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!?) Continue reading “Egg-citing Eggs-periences: Croissant French Toast”

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. Continue reading “Rainy Day Scones: vegan-izing a family favourite”

The Surprise of Old Favourites

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:

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Chili Hot Chocolate (left) for Loving Husband and Caramel Hot Chocolate (right)  with the most amazing chocolate whip ever!

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

Bircher Muesli: a very quick brekkie

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)
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Chopped (instead of grated) apples mixed with the other goodies.
  1. Grate the apple into a bowl (I chopped mine into small pieces).
  2. Add all the other ingredients & stir together.
  3. 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.
  4. Restore to room temperature before serving.
  5. 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.

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More fruit (frozen blueberries) & seeds (pumpkin) on top of the Bircher Muesli.