The apple “Belle de Boskoop” is my husband’s favorite type of apple. It is a very tart apple and it is said that it contains more Vitamin C than the Granny Smith. He enjoys munching on them and they are good cooking apples. Having received a bag of them from his uncle, I wondered what to do with them that could do justice to my husband’s Boskoop loving soul. In the end I decided to make a tart with. It was delicious.
I followed the recipe from Leite’s Culinaria. The crust was very easy to work with. Assembling was not hard either once all the elements are ready.
While I’m not sure if my photography skills did any justice to the pie, I would say I might make it again next Boskoop season 🙂
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 🙂
For the recipe, please click here.
Sweet potatoes are not so easily available here as that I can go out to the supermarket any day with a guarantee to come home with some. The common available variety seems to be imported from the USA and has an orange flesh. I was very happy to find a different type the other day and this type has purple skin with yellow flesh. Reminds me of Japanese sweet potatoes! Despite the physical similarity, the ones I bought came from Portugal. And since me being terrible with botanical and agricultural knowledge, I can’t tell them apart. Terrible, terrible, terrible.
I didn’t mind. I was happy to have some sweet potatoes to play with in the kitchen and decided to try my hand on making candied sweet potatoes. I’ve eaten them before at a small Japanese bar/restaurant in Singapore. I liked it very much. It was during our last month there. A return visit was at that point impossible to squeeze in.
Daigaku Imo, which translates to university potatoes, are enjoyed by students in autumn, according to Japan Centre. My timing to attempt them was perfect as it is autumn now.
So, here is to revisiting another memory 🙂
The recipe is from justonecookbook. It is very easy to make and the instructions are detailed and easy to follow. For the recipe, please click here.
I haven’t had much cravings for brownies for the longest of times. Those days I would wonder why people go crazy for brownies. I could remember my first brownie though. It was chocolatey and moist. First bite and I went “wow!” But the years that follow, I lost clue on the brownie loving. Till last week.
I had a strong urge after dinner for something chocolatey. Gooey. Cakey. A couple of thoughts later, I narrowed down the suspect. The brownie. I have no recipe on hand to make one. So I searched for one quickly. Found one on Allrecipes (Click on Allrecipes for the recipe!) and 45 minutes later, I was in brownie heaven. So good that it’s a keeper.
I had an idle moment today so I looked through my pictures and found this. I have made this dessert awhile back. First time for a long time. My husband and I adore bubur pulut hitam (the Malay term which translates to bubur = porridge, pulut hitam = balck glutinous rice) . I did not need to make any previously as it is on the dessert offerings of a Peranakan Chinese restaurant that we used to frequent back in Singapore. If you want to find out more about Nyonya-Baba culture, which is a fusion of Chinese and Malay culture and it is local to Singapore and Malaysia, please click here.
This one here was one of my best efforts so far so I’m writing it down here now before I forget. This method is using a slow cooker. I realised it is much easier to use a slow cooker also known as a a crock pot to cook bubur pulut hitam due to the time needed.
I have used some frozen coconut cream ice chips here instead of just stirring it in. That aside, we love to eat it with coconut ice cream too. Over the warm bubur 😉 Just like what we do with warm brownie and vanilla ice cream hee…
1 cup/200g black glutinous rice, rinsed and soaked overnight
Screwpine/pandan leaves, 4 pcs, knotted (this can be bought at the asian specialty store)4-6 cups of water (more or less water depending on preferred consistency)
About 130g palm sugar (they come in forms of small cakes, I used 3 cakes)
Pinch of salt
1. Place soaked black glutinous rice, 4 cups of water and screwpine leaves in the slow cooker. Turn on high and let it cook for about 4 hours. The rice should be broken down and soft.
2. Add in the sugar, salt and water if required to adjust the consistency of the porridge. It should be a thick porridge yet smooth with bits of rice. Give it a stir and let it continue cooking for 15 minutes before switching off. Remove screwpine leaves.
3. Serve warm drizzled with coconut cream, plain with a bowl of coconut cream on the side, frozen coconut cream ice chips or coconut/vanilla ice cream.
It’s been awhile since I last wrote anything here. It has really been another couple of mad months. I knew turning two was a milestone, just didn’t know of the effects that came with! Well, now I have experienced it first hand and pretty much survived it. Although I have had time and chance to try out a few recipes from the Internet, I was usually too drained. In this time, the wonderful blog of Smitten Kitchen had been a wonderful read and inspiration. It still is!
Well, when I saw this post, I couldn’t resist but have a short bake as it is apple season now. The apples I used were a mix of Braeburn and Boskoop. I really enjoyed the cake. So did my neighbors. The salted honey glaze just gave it an edge that normal apple cakes lack. This is going to be my favorite apple cake recipe for now! For the recipe please click here.
And guess what, after I hit the “Publish” button, I’ll be baking my second sunken apple and honey cake 🙂
Since trying out the recipe on Eggless Blueberry Muffin, we (my husband and I) thought it would be funny to make a video of our toddler, Mika, in his baking element. For the recipe and complete instructions, please click here.
In this video, I have added a teaspoon of cream cheese mixture in the middle of every batter. To make the cream cheese mixture, just mix 3 tablespoon of cream cheese to 1 tablespoon of castor sugar. Mix it with spoon/whisk till incorporated. Set aside for use. Fill the muffin cup liner up to 1/2 way, add in a teaspoon of cream cheese mixture, and cover over with muffin batter. The muffin cupliners should be 3/4 full for baking. This is totally optional, especially if you want to keep it vegan!
We hope you enjoy our first ever video 🙂