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…
cheddar
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…
Cheesy & Garlicky Meatball Sliders
Soft and fluffy TangZhong dinner rolls. Creamy mayo-tomato sauce. Homemade, juicy beef-pork meatball patties. Lots and lots of cheese. And a wicked garlic butter. All these come together to create delicious and cheesy meatball sliders – all you need is a pint of beer to wash the goodness down!
Shepherd’s Pie
When I went back to Singapore for a month in June while X stayed in the country, I prepared a few types of freezer meals so that it would be easier for him to cook his own dinner. There’s frozen marinated pork slices (gochujang, bulgogi and ginger soy sauce) which just need to be stir-fried and go with steamed white rice….
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…
THB #25: Italian Cheese and Herb Pinwheels
It’s time for another belated THB bake! Even though the title of the recipe book we are baking from is known as Coffee Cakes, most of the cakes don’t contain coffee and some of them are actually bread, just like this one! This bake is chosen by Zoe from Bake for Happy Kids and it…
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. Food…
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…
Cheesy Mushroom and Chicken Baked Rice
I’m never a fan of baked rice as those I’ve tasted outside are always a tad too creamy and milky for me – and I can never finish one whole plate by myself. X, on the other hand, loves baked rice so much that I decided to try baking one for him. While researching for…
Baked Egg and Cheese Toast
As Valentine’s Day is in February, the theme of Aspiring Bakers this month is none other than “Love is in the Air”. The idea is to prepare any food that has a heart shape design – it can be either a bento or a cake or anything else that can have a heart shape. I…
Baked Brown Button Mushrooms
Craving for something mushroom-y, bacon-y and cheese-y, X and I made these cute, little and yummy babies. Remember the Baked Portobello Mushroom? Using the same recipe but different type of mushroom (brown button mushroom), these mushrooms do not have the Portobello flavour, but it is still good. As they are small, cute and tasty, they…
Baked Portobello Mushroom
Looks funny? Looks weird? Looks inedible? Yea, I know, I know, it looks like it’s something that comes from the outer space, but of course, it is not from the outer space; and trust me, it tastes way much better than it looks. I think I need to work on the appearance more in the…
Baked Smoky Cheddar Potatoes
Oh I’m back! After one full week of camp and I’m here – alive and kicking (of course). Camp had been fantastic, but I missed my computer and the cooking/baking VERY badly. But I’m too overwhelmed by the camp to make anything good today hence I’ll just post a one-week-delayed recipe. I’ve always loved potatoes…