I brought back a new ingredient when I went back to Singapore recently – salted egg yolks in powder form! Salted egg is a preserved food product made by soaking duck eggs in brine or packing them in damp, salted charcoal. The resulting egg will have a white that is salty and a yolk that…
French
Egg and Cheese Crêpe Square
Whenever I make crêpes – be it for a cake, a dessert or just with ice cream – there will tend to be a few crêpes leftover. Not wanting to just eat them with more ice cream 😛 I decided to make a savoury Egg and Cheese Crêpe Square instead, which takes less than 10 minutes to…
Triple Chocolate Éclairs
Today is National Chocolate Éclairs Day! So… Happy Chocolate Éclairs Day! I recently added the National Food Day (you can get it here!) calendar into my Google Calendar to motivate myself to bake/cook more new dishes and to revisit some of the old favourites that are in a dire need of a revamp (seeing some of the…
Easy Crustless Quiche for One
Quiche is one of X’s of favourite brunch options on weekends, but for me to wake up early to make the crust, blind bake the crust and make the quiche filling for just one serving – I’d rather sleep in 😛 So to make my life easier and yet satisfy X’s cravings, I go for a crustless…
Honey Financiers – No-Mixer, Easy & Delicious Mini Cakes
A financier, formerly known as visitandine, is a small French almond cake that is light but moist, with a crisp exterior. It is usually made in small rectangular loaves, which gives the cake its name financier, as it looks like a bar of gold. Though this mini cake cannot be sold for the same price as a bar of…
Opera Cake
Hello! Today I’m sharing an Opera Cake recipe, which is a French cake made with layers of joconde (a type of almond sponge cake) soaked in coffee syrup, layered with ganache and coffee-flavoured buttercream and covered in a chocolate glaze. This kind of cake is also known as an entremet because of the many components, complexity and…
Julia Child’s Basic Crêpes Recipe (For Both Savoury and Sweet)
Crêpe is a type of French pancake that can be used for both savoury and sweet dishes. For savoury dishes, crêpes can be rolled up with a filling made of fish, meat or vegetables inside, spread with sauce and browned in the oven, or piled up like a lasagna and heated up in the oven. Sweet crêpes…
Apple and Peanut Butter Galette
I’ve always loved eating pies and tarts but I seldom make them because making them seemed too tedious to me sometimes – the cutting of butter and shortening into the flour, waiting for the dough to rest, rolling it out and praying that it will not tear / stick, blind-baking it, making the filling, then baking again… all these seemed…
Oeuf en Cocotte (Egg Baked in Ramekin)
My friend gifted me a set of Julia Child’s cookbooks, Mastering the Art of French Cooking, several years back (she bought it during a book sale in Australia if I did not remember wrongly), but sadly I didn’t have a chance to make anything from the cookbook… until today! Well, like I’ve always said, better…
Potato-Crusted Mini Quiche
When our friends suggested having a picnic last weekend, my mind just can’t stop thinking of what food to contribute! I wanted to make something that can be served individually, and it should be easy to handle and eat, so the original plan was some curry puffs, but X said it is too heaty so…
Potato Tuiles with Prawn Salsa
When I was Googling for potato recipes to try, I saw quite a few baked potato chips recipe, somehow that reminded me of tuiles and off I went searching for potato tuile recipes! There are a few that used instant mashed potato – something that I will never buy because I don’t like the taste…
Seafood en Papillote
“En papillote”, which means “in parchment” in French, is a method of cooking, whereby food is placed in a pouch/parcel and then baked. The pouch/parcel is usually made from parchment paper, which seals the moisture inside. While baking, the moisture becomes steam which helps to steam the food to perfection. I actually made this dish…
Chocolate-Cinnamon Tuiles
When I found out that we are baking tuiles for Bake Along – I was really excited because I’ve procrastinated baking them for God knows how long! Originated from France, tuile is a thin and crispy wafer that can be sweet or savoury. “Tuile” means “tile” in French, and is supposed to resemble the shapes…
Garlic Croutons
I’m back from my trip! My colleagues and I went on a trip to Bubbles Dive Resort on Perhentian Islands in Malaysia to help with turtle conservation. As many of us know, turtles are facing extinction due to destruction of their nature habitat, pollution, hunting for their shells etc. It was an amazing experience, seeing…
Parmesan, Bacon and Parsley Gougères
These little things look very much like choux pastry right? Indeed they are! Just that they are savoury cousins of the sweet ones, known as gougères. Gougère is a savoury pastry made using pâte à choux mixed with cheese Originated from Burgundy, France, this little pastries are traditionally made with Gruyère, Comté, or Emmentaler. When…
THB #22: Cheddar Brioche Braid
It’s another bread baking session! In the past I have never thought of baking bread because all the kneading, rising and shaping all sounded too daunting to me. But, luckily for YouTube, I’m gradually getting the hang of bread baking and it’s getting fun! This bake is actually for The Home Bakers, and we are…
Coq Au Vin (Delia Smith)
Coq Au Vin is a traditional French dish originating from the Burgundy region. Coq Au Vin, loosely translated, it means Cock (Chicken) With Wine. The traditional dish consists of chicken marinated in red wine and herbs, seared in lardon fat, and finally braised in wine with mushrooms and sometimes garlic. Some says the origin of…
Gratin of Potatoes (Martha Stewart) and an Award
Okay, I know you can’t really tell what this dish is (credit to my lousy photography skills haha), but this is actually a dish that I really like, because it contains my top favourite vegetable – potato! And the second main ingredient of the dish is cheese, which, I’m sure, many of us love the…
Potato and Mozzarella Croquettes and Baked Fries
First of all, a very big HAPPY NEW YEAR to everyone! I hope everyone is looking forward to start 2009 with a big bang. Unfortunately for me, school is starting VERY soon and hence I’m going to have less time to dedicate myself into baking and I’m sure the updates will start to get slower….