To be honest, I don't know what this called, I so happened to catch it on TV, some chef was making it and I thought it a good idea and tried to replicate it. Turns out, the rolls can be quickly made up and then stick the whole lot in the oven and let it do the cooking, my favourite kind of cooking after a busy day at work. Served with potato and carrot mash..yumm! Next time though I might make a little more effort and make gravy.
It's Raya or Ramadhan so there's a feeling of celebration. Unfortunately because I'm far from home, there's no open house to attend and no neighbours to come bearing raya cookies. For me, there's two cookies that really brings raya to mind, one is cornflake cookies and another is semperit. Of the two, semperit is my favourite so since no one is bringing raya cookies, I have to make them myself! And what a discovery, I never realised that this cookie is made from only corn flour which makes it gluten free and no eggs as well so those with a gluten allergy can enjoy this cookie without any worries! And yes I actually own a semperit cookie press, one which I bought years ago, just in case I have a craving for semperit which I did!
I made this a few weeks back with raspberries freshly picked from the garden. It's simple quick and yummy, just use a ready made pastry shell, whip some custard with mascarpone cheese, top with raspberries and garnish with mint (from the garden too) and enjoy! Simple!
This is curry mee made from scratch. I invited some friends over for lunch and offered to make curry laksa for them, thinking I had some ready made curry mee paste (I always do). I woke up in the morning to find the cupboard bare! No curry paste! Panic! I had 3 options, make something else, wait till the Chinese shop is open and get more paste ( risky option by the time I get there it will be close to noon and no guarantee there will be paste available), last option make the paste from scratch. First option sounded like the easiest but I had my heart set on eating curry mee. So after a quick flip through my hawker food recipe book, I convinced myself that I could do it and so I did! The homemade paste was great, it took a lot of effort so paste is still much easier. The lunch went well, I gave myself a pat on the back and made a note to go buy more paste!
When I was invited to a friend's for lunch this weekend and it slipped out that it was her birthday, I decided to make a cheesecake for her. Since she was not wanting to celebrate her birthday (she claims 'I'm old already lah'), it seemed like a suitable choice as its not too birthday-ish but yet it's still a cake. To make it special, I decided to look into tempering chocolate and making decorations with it. I found a quick and simple method of tempering chocolate using the microwave. The trick is not to be impatient and melt the chocolate in small bursts, once done, to make the decorations it's more of a balance of having to move the hand quickly in order to keep a consistent flow of chocolate to draw with and keeping the movements controlled so we don't end up with blobs of chocolate which is what we started out with!
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| Drying out on non stick parchment |
I've not used much of the rhubarb from the garden this year. Last evening I decided to make a simple crumble with them. This time I decided to make single portions rather than one big pie. For the crumble I added some rolled oats to give the dish a better balance in texture, turns out the oats actually helped the crunch factor of the crumble which contrasted really well with the rhubarb compote under it.
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| Rhubarb compote which is to be the base of the crumble |
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