Category Archives: Breakfast

Oven Baked Blueberry Pancake


We have been plagued by a nonstop case of cold, runny noses and coughing this whole month. Today is another day of me feeling weak and exhausted. I have a toddler to feed so I looked around for something that is easy and contains fruits/vegetables. The internet led me to Martha Stewart’s page and showed me a very easy recipe of oven-baked blueberry pancake. The ingredients are all there so that decided it.

I do not own any cast iron pan so I used my springform cake pan which worked fine. I need not adjust the timing or anything. The pancake was simple but good. I drizzled some maple syrup over before serving. Yum! The little one devoured his serving and asked for a second and a third serving ­čÖé

For the recipe, please click here.


Eggless Blueberry Muffins


My not yet 2 year old baked this! With my (a lot) of my help, of course. We are not vegans, and, most likely will remain status quo. However, I am really appreciative of those who are and those who came up with such a wonderful recipe.

Two events happened that led us to the path of egglessness that day. One was there was simply no eggs at home. Second one was it was a gloomy day and we wanted to do something indoors. The end result was the most unbelievable fluffy, moist and delectable muffins that was all cleared out by the end of the day.

This recipe is adapted from the Joy of Vegan Baking, shared at Eggless Cooking.


Makes 8 regular sized muffins
1 cup plain flour
3/4 tsp baking soda
1/4 tsp salt
Zest of a lemon
1/2 cup sugar
1/2 cup milk of your choice
1/6 cup of vegetable oil
1/2 tbsp apple cider vinegar
1 1/2 cups blueberries
Coarse brown sprinkling sugar

1. Preheat oven to 190 degrees Celcius or 374 degrees Fahrenheit. Prepare muffin tin by lining with paper muffin/cupcake cups.
2. Combine ingredients from starting from flour to lemon zest in a bowl.
3. Combine ingredients from sugar to apple cider vinegar in a bigger bowl. Whisk in the ingredients from step 2. Mix until just combined.
4. Using a rubber spatula or a regular spoon, fold in the blueberries.
5. Fill up the cups to 3/4 full. Sprinkle some coarse sugar granules on top of each cup of batter to ensure a crunchy crust.
6. Put in oven and bake for 5 minutes before turning down the heat to 180 degrees Celcius or 365 degrees Fahrenheit. Continue baking for 10-15 minutes till golden brown and skewer comes out clean when inserted in the middle.

These are amazing. I hope you will enjoy it as much as we did!

Mandarin Oranges 2 ways/Zweierlei Mandarinen


In winter, it is dull, dark and cold. Yet it is curiously season for oranges, tangerines, mandarins and all sorts of citrus fruits. Coming from a tropical country, I find it really funny. But, I do not complain about the nutrition and colors they provide me in this harsh season.

Yummy and juicy as they are, they sometimes can be very sour. I have the misfortune of buying a pack of mandarins that was way too sour to be consumed on its own. After staring at them for a week, I decided to make the best of the situation. I present to you mandarin juice and mandarin compote.


The juice is easy, obviously. Cut them in halves, juice them and stir in honey to taste. Perfect to kick start the day with.

As for the compote, I had saw the recipe from a magazine called ‘Einfach Hausgemacht’ (which translates to Simply Homemade in English). As it is not mine to publish and share, I could only share the picture of the mandarin compote here. However, I do not doubt the ability of fellow cooks and bakers to recreate this, if wished to. Peeled mandarins soak in a simple just boiled sugar syrup spiced with star anise and cinnamon stick overnight before serving.

So next time when you have extra mandarins and have no idea what to do with them, be inspired!



Es ist kalt und dunkel im Winter. Denoch ist es die Zeit f├╝r Orangen, Mandarinen und alle Zitrusfr├╝chte. Ich finde dass sehr lustig weil Ich aus den Tropen komme . Nun, beklage Ich mich nicht. Sie gibt mir Vitamine und Farbe in diesen schweren Bedingungen.

Manchmal k├Ânnen sie sehr sauer sein. Ich hatte einmal Pech mit meinen Einkauf. Sie waren viel zu sauer und waren nicht essbar. Nach einer Woche entscheidet Ich mich etwas aus ihnen zu machen. Ich gebe Euch Mandarinensaft und Mandarinenkompott.

Der Saft ist aber ganz einfach. Die Mandarinen halbieren, mit Entsafter Saft machen, H├Ânig dazu geben zum abschmecken. Fertig. Perfekt f├╝r Morgens.

Aus dem Magazin, Einfach Hausgemacht, habe Ich ein Rezept f├╝r Mandarinenkompott funden. Das Rezept geh├Ârt leider nicht mir, darum kann ich es nicht verteilen. Aber kann man sehr einfach wiedergeben. Gesch├Ąlte Mandarinen im gezuckertes Wasser mit Sternanis und Zimtstange ├╝bernacht ziehen lassen. Fertig.

N├Ąchste Mal wenn es zu viele Mandarinen gibt, kann man probieren. Sei inspiririet!


Mr Breakfast’s Banana Bread


This recipe is one that is close to my heart, simply because it is one of my firsts. If I have not tried out this recipe, I would not have continued baking with the (lazy) zeal that I have. I would have, most probably, given up. You see, this is one of those recipes that works! You do not have to keep making it to get a hang of it, it is foolproof and it will be successful at the very first attempt. I am, seriously, honest! This recipe has since been shared with my mom, mom in law, close friends, whoever who wants it.

As for why it is called bread and not cake, the term have fooled me for a bit, and I am not alone too. A quick Google search will tell you the same. Personally, this is a cake to me, especially since it employs the creaming method to make it. However, I have continued with the term “bread” for the title out of respect of its source. Alright, let’s get on with it. Here is to a very yummy, easy, foolproof, moist banana bread (cake) found from Mr Breakfast


1┬╝ cups all-purpose flour
2 large eggs
1 cup sugar (I used 3/4 cups only)
┬Ż teaspoon salt
1 teaspoon baking soda
3 medium bananas
8 Tablespoons/113g butter or margarine (I always prefer butter, weight in g is for butter)
1/3 cup walnuts (optional)


Cream sugar and butter, mash the bananas and add to the mixture.

Beat and add the eggs. Slowly add the flour, salt, and baking soda. Pour into a loaf pan. (In this attempt, I had made mini cupcakes out of them. You can put them in any form you fancy, really. However, do note cooking time will differ. Th smaller it is, the faster it bakes. The mini cupcakes took around 15 minutes only. To check, poke a toothpick or skewer into centre of cake and pull it out. If the toothpick/skewer coms out clean, the cake is done.)

Bake at 350 degrees F/177 degrees C for 35 to 45 minutes.




I have been baking this for x times now. Not just because it is a good way to use up extra bananas but also due to the fact that I have a banana cake addict for a husband. I hope this works for you and fills your tummy with happiness as it does for my family and everyone else who tasted it.

Ambitious Kitchen’s Lemon Blueberry Quinoa Pancakes


Pancakes! Who doesn’t like pancakes? Not anyone I know of yet. They may be the first item I learned to make from scratch but the variety and methods can really mess with your head, especially when one grows up in an environment where influences in food comes from everywhere.

Couple of months back, I had procured myself a 500g pack of quinoa. It is a pseudo-cereal that is considered to be a superfood, as it is high in protein, magnesium and iron and is a good source of fiber and phosphorus. It is also a source of calcium. Fancy isn’t it, for something that cooks like cous cous and look a bit like it too. Well, with quinoa in the kitchen, I figured I should do something with it. And then, came Monique’s Ambitious Kitchen with this wonderful creation! It is flavourful and, oh so, wholesome! So here is the adapted recipe:


1 cup cooked quinoa (1/3 cup of raw quinoa will yield 1 cup of cooked quinoa)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup plain yogurt
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
2/3 cup fresh blueberries


In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together eggs, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add vanilla and lemon juice and whisk again. Next gently fold in blueberries.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.

Makes about 8 pancakes. Top with fruit preserves, peanut butter, or maple syrup.

Note: I had used a ladle to pour the batter in the skillet. In my case, the yield holds constant at 6 pancakes per batch. And you know, I always eat my pancakes with maple syrup. For these, I will serve it up with some lemon wedges for that extra lemony taste and extra fresh blueberries.