Category Archives: Veggie

We’re eating… Poached Eggs (and Eggs Benedict/Florentine)

Hello, it’s Sunday again! Are you already heading out to cafes to have your brunch fix? If not, you might still be in time to make some Hollandaise sauce and poached eggs for a homemade Eggs Benedict / Florentine or with steamed asparagus :D Last week we had a step by step recipe to making Hollandaise sauce, so this week we’ll try to demonstrate the poaching of eggs. However, as I am not 100% expert at poaching eggs yet, I will not post up the recipe. I have a friend LY who used to poach eggs repeatedly until he mastered it and it took… Quite many attempts? Poaching eggs is definitely a science! For now, here are some brief but imprecise steps to poaching eggs: Continue reading

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Step-By-Step Recipe: Hollandaise Sauce

(Above: Eggs Florentine)

Hollandaise sauce, with its unique buttery and tangy flavour profile, packs a pack like no other. We usually see it on our Sunday brunch menus with the likes of Eggs Benedict / Florentine / Royale but the truth is it’s so versatile it can accompany a variety of ingredients, including chicken, fish, beans, vegetables and even pasta! Furthermore, it’s considered the base for other derivative sauces like the famed Béarnaise. Personally, I love it on simple plain toast… Much better than just boring butter on toast isn’t it? The best thing is that it’s actually quite easy to recreate at home – No more tasteless watery Hollandaise sauces in overpriced cafes! Making your own is definitely more rewarding! :)

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Step-By-Step Recipe: Bruschetta

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This was supposed to look like the Italian flag, but we kind of flipped the order of the colours about… It’s actually green on the left and red on the right. We are sorry for our ignorance :(

What… Italian food? Again? Yes once again this is another post on Italian food, and I do not apologize. You know how it’s so easy to go to a new country and start craving for your home country’s food after a few days just because you’re not used to it? I think Italy had the reverse effect on me. Of course, I did feel enraged that the beauty of Italy’s gastronomic gems got destroyed along the way with the proliferation of frozen pizza, spaghetti  soaked in ketchup-like gravy, grainy gelato et cetera but this also means that everywhere else in the world, people are trying their best to appreciate this cuisine even though they’re not always getting it right. Kind of like Chinese food everywhere else as well. Hmmmn.

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So anyway, following the success of a very simple recipe of an Italian dish Cacio E Pepe Romano last week, I decided to write another one that is considerably easy. In fact, bruschetta (pronounced broos-ket-ta not broo-shet-ta) is not only easy but also highly versatile because you can put any topping on these little pieces of toast! Just about anything you can think of. You can even serve these fancy versions of toast as tapas or canapes at functions, like I did at my brother’s wedding reception, because it’s simple but still impresses your diners! :)

What’s more, you get to use up your stale bread, which is why I wrote this post… Lol, shhh. Continue reading

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Happy Bento: Yorkshire Puddings stuffed with Broccoli, Cheddar & Cottage Cheese

549481_559352137431416_293722401_nIt seems like my love affair with unconventional stuffed Yorkshire Puddings returns whenever the exam period draws near… Remember HAPPY BENTO: CREATIVE & WEIRD STUFFED YORKSHIRE PUDDINGS last June? Somehow I’m always eating Yorkshire Puddings in a manner unknown to most people (I’d only eaten Yorkshire Puddings with Sunday Roast once). Not that I’m complaining but purists please don’t come hurling at me! Continue reading

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Short Recipe: Roast Chantenay Carrots with Cumin & Honey

555043_559352110764752_534691507_nCarrots. It’s one (root) vegetable one usually takes for granted in deference to more “glamorous” counterparts like asparagus, zucchini or even broccoli. Despite its commoner status, it’s apparently the most popular vegetable in the world together with potato! It’s readily available in any season, dirt cheap (literally comes with the dirt too), versatile and highly nutritious – What’s there not to love? I am a big fan of carrots myself, sometimes eating them 4-5 times a week. Sometimes I worry I’ll turn orange from eating too many carrots too often… Free fake tan?!

Random trivia aside, it’s a shame that many of us prepare carrots the same old way – Boiled (yikes), steamed, or raw if we’re lazy. Roast ing your carrots is actually a really simple way to jazz up those orange sticks of goodness. It probably requires a little more work than mere boiling, but roasting them retains the sweet flavour much better. In addition, the carrots with their slightly charred flavour and crispy edges instantly give them an extra oomph! I’d added cumin and honey for a more interesting flavour profile, but I believe the carrots will taste just as good without the extra seasoning – Just plain ol’ olive oil, salt and pepper will do the trick! Continue reading

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Step-By-Step Recipe: Ratatouille

Pixar's Ratatouille (2007)

Recognise the rat? Yes, it is probably this rat which made ratatouille famous. And while there is “rat” in the name, this dish is 100% vegetarian. No dodgy (horse) meat in here! I decided to give this a shot after trying it in Nice, the origin of this dish. If a rat can do it, how difficult can it be?

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We’re eating: Pan-fried Swede Patty with Creamy Watercress Sauce

Remember the swede we grated for our Step-By-Step Recipe: Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)? We only used half, but didn’t let any go to waste. And here we have swede patties – Like your average potato pancakes, but sweeter and juicier in a deep orange hue! I love it, but this comes with a bit of preparation time. Also gets a little messy in the kitchen – But this is hardly a deterrent to die-hard foodies like us is it not?

Enjoy some step by step photos below. No recipe this time because this was a pure experiment that went well!

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We’re eating… Chinese-style Chicken, Spinach & Wolfberry / Goji Soup

Have you ever seen a chicken soup this red? Well, I hadn’t myself. I went a little overboard with the wolfberries (goji berries) and the soup became this shocking shade of red after 6 hours in the slow-cooker crock pot. Before you start gagging, it was still delicious – I kept a leftover portion till the next day and the flavours were even further intensified.

Maybe I should really call this “Wolfberry Soup” instead of Chicken Soup. :P

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We’re eating… Greek Cheese, Cherry Tomato & Walnut Arugula Salad with Hazelnut Oil

Hello there! Here’s… More salad! My body’s not complaining – Neither are my tastebuds really. The spice of arugula, sweetness of tomatoes, nuttiness of walnuts, and crumbly-richness of Greek cheese… All married into a wholesome salad with a drizzle of ultra-fragrant Hazelnut Oil. I do have a thing for all these exotic oils. Super yum!

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We’re eating… Smoked Salmon & Clementine Arugula Salad in White Truffle Oil & Basil Vinegar Vinaigrette

Winter’s not exactly a good time to be having summery salads, but my body and stomach have been become a little wary of the heavy food brewing in the kitchen. Think stews and soups and a lot of hot chocolate! These days I’d been experimenting with homemade salad dressings and drizzles, and I’d come to the conclusion that homemade sauces are way tastier and healthier than their store-bought counterparts. What’s more, you get to customize the food to the exact taste you want it – How much better can this get?

For today, we have a smoked salmon and clementine salad with arugula (rocket leaves) which paired perfectly with a new baby in my cupboard – Basil White Wine Vinegar! It made a wonderfully light and delicate vinaigrette with some White Truffle Oil and a dash of whole-grain mustard. Yum! Enjoy the photos below:

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