Bee Hoon soup is one of my go to comfort food when I'm feeling a little under the weather. My version is super simple with just 3 main ingredients, bee hoon, choi sum and pork mince... ala the ones you get at the hawker stall referred to in my family as "cook bowl by bowl" or rather we say it in Hokkien "jit uah jit uah chu" ..hahaha, still it's a little taste of home to perk me up when I'm feeling down.
So finally my battle with the swiss roll comes to an acceptable end. First a little history lesson, well, not that old but months ago, I had a craving for Swiss roll and attempted to make one...swiss roll no.1 failed. So ok, as a home baker, it's no big deal, we try again.... hence started the swiss roll week, from which swiss rolls no.2, 3,4,5,6 ...was produced, you get the drift. It became a challenge to me make the swiss roll that tasted like it did in my head, yes, some would by then term it as an obsession! So I tried numerous recipes, trying a swiss roll (or two) each day after work! All failed, some was not even edible....so after a week of wasted eggs, I waved the white flag. One type of swiss roll though intrigued me i.e. the Japanese variation where the texture is so soft and light, I believe there's a shop in Ipoh that specialises in them. Anyway, yesterday I brushed off my swiss roll pan and tried once again to make the Japanese roll swiss, after of course watching numerous uTube videos of other people making it look like a breeze to bake. Previously I had managed to produced ones that have the right taste but they collapsed at various stages, when removed from the oven, after rolling and after chilling on the fridge. But this time round, armed with new knowledge of whisking egg whites and folding flour, I think I may have cracked the secret of soft Japanese swiss rolls, it's not perfect (yet) but at least I feel that it no longer eludes me!
This is no simple potato salad, it's got more ingredients than a usual potato salad. The little extras means that the amount of mayonnaise used is less and the overall taste is much lighter and yet has more depth! What's great is that this is a side that can be prepared ahead of time, leaving more time to either cook the main dishes or relaxing before dinner is served, in this case the potato salad is served with homemade turkey burgers in homemade bread, sorry to say the leafy salad and tomatoes were not home grown!
It's back to baking bread again, I have loads of strong flour in the larder that needs using so bread it is. This time it's a seeded loaf filled with all the seedy goodness of wheat and barley flakes, kibbled rye, sunflower seeds, millet and linseed. I used my usual French loaf recipe but with half plain strong flour and half seed and grain flour. Because I was changing the recipe it was a bit touch and go but it will turned out well, fortunately for me it did but unfortunately for me, I did not take note of my changes so it will be another experiment to try to recreate this lovely loaf!
 |
| Freshly out of the oven |
Pasta with a twist, this is tuna meatballs in a simple tomato sauce with pasta. First fresh tuna is minced in the blender with breadcrumbs, season then form into balls and baked in the oven. The recipe said to fry them in the pan but I opted to bake them as I normally do for meatballs. Then the sauce is made with chopped tomatoes but because its fish, there's some sweet pointed pepper mixed in then blended together. Cook your choice of pasta then mix in the tuna balls, sauce and sprinkle with grated Parmesan... Dinner is served, enjoy!
Posts
All Comments
