Breakfast

Berries & Chocolate Vegan Muffins

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Breakfast

FIVE MONTHS. That was how long I neglected this space. I know there is no perfect excuse so I shall not persist on explaining my disappearance… LOL… So let’s head straight to the recipe I’m sharing in this “comeback” post. I found the recipe through this Japanese blog called The Last Order , a site that I visit frequently to marvel at the mouthwatering photos and to find inspirations. Looks like the guy behind this blog, Masaki Higuchi, is also the author of a few Japanese cookbooks that focuses on vegetables which I am really keen but unfortunately, I don’t…

French Toast with Orange Flower Water

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Breads

The  first French toast I ate was made by my mother. She would use stale Gardenia white bread, which is ok because that’s what French toast is all about, utilizing stale bread. And she would add a little milk to thin down the egg mixture, a drizzle of condensed milk to sweeten and pan-fry it in melted salted butter. It tasted fine but I wasn’t a fan. I remembered a French toast recipe (known as Pain Perdu) from the book, Desserts by Pierre Herme, written by Dorie Greenspan, that appealed to me because there is a notable ingredient added to…

Bread On The Table

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Breads

  During my childhood days, I liked to imagine myself living in the countryside with cool breezy weather, nice green pastures, a few cows and goats (for milk), some cute chickens (for eggs), a small fruit and vegetable farm, and a pink cottage with a woody country style kitchen smelled of bread and stew daily. And every morning I would wake up at 6am to knead dough, filled the air with the smell of freshly baked bread mixed with the morning dew. On our vintage wooden table, breads were always there. This dream is impossible in the area I live…

Classic Banana Bundt Cake

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Breakfast

BANANA CAKE is something I baked the most. Not that I love to bake it so much but it’s more like I am being requested to. Everyone around me loves banana cake. I don’t have a single best banana cake recipe because there are just so many great ones. Banana loaf with walnut pieces in it, with pecans and spiced streusel topping, or like this Dorie Greenspan recipe, a classic banana cake, no nuts, and baked in an old-fashioned bundt pan.

Banana, Pineapple and Coconut Smoothie

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Beverages

BANANA SMOOTHIE is possibly my favorite on-the-go breakfast. It only takes 5 minutes to make and 2 minutes to drink. It’s quick, healthy, provides a good dose of energy and most importantly, delicious. Smoothie is best drunk when it’s cold but I don’t like the idea of blending ice cubes into the smoothie, which can dilute the taste. One easy way to have undiluted cold smoothie (anytime) is to freeze the fruits. So I always have little bags of frozen chopped bananas in the freezer ready when I need a quick blend.

Raspberry Coconut Muffins

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Breakfast

I haven’t been to IKEA for a long time until recently, which was a really fruitful trip. I didn’t know that they actually have a section on baking utensils so I was really thrilled to discover it! I wonder if anyone notice that they have this really cute 12-hole muffin pan, which has rather deep and slender holes in the shape like cylinder. Matching paper liners are sold separately. The designs of the liners were limited though, in fact, I only saw one stripe design that comes in three different colors (blue, green and purple) in a box.

Adzuki Bean Jam + Milk Muffins

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Breakfast

I am never a fan of red bean confections to begin with and tao sar bao is something I detest but I’ll gleefully welcome red bean ice 红豆冰. I am not talking about ice kachang, but the drink that is made up of red beans cooked to an almost mushy state, sweetened and topped with crushed ice and a drizzle of evaporated milk. There aren’t many places in Singapore selling it. My memories of the sweet concoction was however, from Malaysia where it is commonly sold in the eateries as a homemade drink.

Blueberry Buckle

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Breakfast

Blueberries are probably the most affordable berries, at least here in Singapore it is. It usually came in a small box of 125g, but sometimes if you’re lucky, you can find a bigger packaging at a slightly lower price. Blueberries are one of the fruits that I’ve eaten the most. I always eat them with yogurt, oatmeal, or blend it with banana and turn it into what I like to call, a bluenana smoothie, and of course it’s a wonderful fruit to bake with. So when I got the book The Back In The Day Bakery Cookbook, the first recipe that caught my eye was the blueberry buckle. So what the heck is a blueberry buckle? Well it’s actually a single layer sour cream cake bursting…