Category Archives: French

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?

Continue reading

Advertisements
Tagged , , ,

Short Recipe: Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar

64135_541211502578813_665392480_n

I love quiches. While it did take me about 14 years of my life to pronounce it correctly (prior to that I used to call it “queash” oops) I have loved it from the first time I’d tried it. The creamy, melt-in-the-mouth texture and savoury rich egg-cheese combination drives me crazy. Well, it isn’t that rare to find quiches in Singapore and Malaysia these days due to a greater appreciation for French baked goods but 10 years ago it would have been quite difficult to find quiches, much less good quiches. However, with an oven, a flan tin, and some eggs and cheese, you can make your own too – It’s really less difficult than we all thought!

That said, although I love quiches I tend to stay away from them unless I’m absolutely craving for them. Why, because it’s extremely calorific. Just take a look at the typical quiche recipe with their cups of cream, full cream milk, grated cheese, eggs, bacon, lardons, not to mention a crust made with lard… Wow, that’s enough explanation is it not? Good news is, I’d found a recipe to make healthy quiches replacing unhealthy ingredients while still retaining the rich flavour of a good quiche! Mainly, it’s the ingenious replacement of the cream with smooth Greek yoghurt and the exclusion of the crust (store bought ones can be deceivingly unhealthy). Surprisingly, it still tastes as good! Enjoy the short recipe below:

Continue reading

Tagged , , , , , , , , , , , , , , , ,

Short Recipe: “Oriental” Cold Angel’s Hair Pasta with Norwegian Caviar

Has anyone been to Gunther’s Restaurant at Purvis Street (Singapore)? I would love to dine at the acclaimed 84th Best Restaurant in the World, but I hadn’t, unfortunately. Then again, it doesn’t hurt to dream about tasting the divine Cold Angel’s Hair Pasta with Oscietra Caviar, a signature dish at Gunther’s. Today at TummyTroll, we dare not recreate this renowned modern French dish for we neither have the talent nor the finesse. Instead we borrowed the idea of a cold angel’s hair pasta tossed with simple seasoning, garnished with a touch of savoury Norwegian caviar – Courtesy of a recent vacation to Norway. Just right for the scorching summer of Singapore, we think. For the lack of the truffle oil which is a trademark of the original Gunther’s classic, we played an oriental twist with the addition of toasted sesame oil. Top grade, no less. The result? A sleek and light creation we’re proud to tuck into! :)

Continue reading

Tagged , , , , , , , , , ,

Step-By-Step: Crème Caramel

This is the proudest moment of my cooking history (as short as it is). This Crème Caramel above is definitely not the most perfect (look at the pesky rips and bubbles in the custard) nor the most artisan caramel pudding around, but I am so so so proud of it because I can now make it for my mother who loves this. :)

Crème Caramel is my childhood memory – My mummy Jenny’s favourite dessert, one which I grew up eating and never got sick of. However, she never got around to perfecting this at home simply because there is so much that can go wrong with the tedious custard-making process. And so I dedicate this post to my beautiful mother, whom I dearly love to bits. And if you’re wondering why I chose to publish it on the 3rd of May, it’s because it’s my dearest mother’s birthday today! Happy Birthday my dearest Ma! :)

Continue reading

Tagged , ,

Step-By-Step: Crepes (Not Creep, Not Crap)

Crepes… It’s fine delicate food you’d choose to have at a French creperie because everyone tells you it’s so difficult to master the art of making a perfect crepe. And what’s a perfect crepe – Crispy and thin, or soft and chewy? Sweet or savoury? Traditional French with Limoncello, orange and sugar or eggcitingly-modern with Chicken Tikka Masala? Such a discussion will be as exhaustive as the chicken and egg debate – Never-ending, and a little pointless.

We can’t promise to deliver crepes of master-chef standards because we are lacking so much: Iron-cast crepe pan, flat wooden paddle and spatula, good flour, and most of all, experience. But a Tummy Troll would tell you that the best crepes don’t necessarily come from swanky Parisian creperies, they taste just as good when you put effort into making your own crepes! :)

Continue reading

Tagged , ,

Step-By-Step: Strawberry Compote

I know it seems like I’m a strawberry farmer with huge fields of strawberries behind my house because I keep coming up with these never-ending strawberry dessert recipes. But… How can I not? It’s the strawberry season – They’re fresh, sweet and going dirt cheap (ooh, it rhymes). Now I’m really starting to sound like a strawberry farmer. Oops.

Anyway, here’s a super-simple, super-sweet (not literally, it’s actually sour too) strawberry dessert recipe for the post-Easter holiday blues – Strawberry compote! Compote is a French word for “mixture” and it refers to fruit pieces being cooked in a sugar syrup. It can be seasoned with all sorts of wonderful things like vanilla, cinnamon or even sherry, wine or rum etc. It’s great on its own, but even better on your pancakes, crepes and French toast. The best thing? It’s really idiot-proof. Teehee ;)

Continue reading

Tagged

Step-By-Step: French Onion Soup

French Onion Soup is comfort food that warms the stomach on cold wintry nights. Better still if it’s prepared by your loved ones… It warms the soul. Many would be surprised to know that it’s actually so easy to prepare this fine delicacy. Simple ingredients, minimal steps, no genius required. Just a lot of patience and waiting…

Well, good things are always worth waiting for, aren’t they?

Continue reading

Tagged

Step-By-Step: Salmon En Croute

We had to try something different this time round. So this time we tried something a little more elaborate – how about puff pastry? This dish is ever so simple, and yet will impress any of your envious hall mates who can smell the aroma of the fish and pastry diffusing into the corridors. It’s a classy dish infusing the tastes of mustard, dill and basil – and the best part of all? You can do it easily in 15 minutes! We trust that you need no more persuasion to make this dish.

We made do with store bought pastry since this was our first attempt at making a pastry dish – but you can try making your own puff pastry as well! We will… when we have devoured enough of this dish.

Continue reading

Tagged ,

Step-By-Step: French Herb Roulade (Spring Greens & Sausage Meat)

Uh-oh, wait! Don’t exit this page just because you can’t pronounce the word “Roulade”. Ruuuu-laid. Rooo-laid. Remember to make it a bit nasal and sexy, the French way. Yeah, that’s right, you got it!

Wikipedia says The word roulade originates from the French word “rouler” meaning “to roll”. And it’s really just as simple as that. Technically, anything round and roll-y can be a roulade, from Japanese sushi to Swiss rolls to vegan wraps. Today the Tummy Trolls tackle a classic French Herb Roulade and gives it a snarky troll twist – But yummy nevertheless. Enjoy the step by step demonstration… Continue reading

Tagged ,