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.
I recently went to the MPH book fair at the Singapore Expo, hoping to wipe out whatever cookbooks that were on sale. But I have to say, it was disappointing because I wasn’t there early enough to grab the good deals. My basket was empty after walking 3 rounds, not many cookbooks and the leftovers didn’t look worthy. But I knew myself too well, I couldn’t just walk out empty-handed. So I continued to eye and dig, lucky enough I found a rather thin, hardcover book titled “Popina Book of Baking”. What caught my attention was the quote on the cover by Elizabeth Hurley “Wholesome…
Hi everyone! So sorry for being inactive. It’s been awhile isn’t it? I hope I was not forgotten. The thing is, my beloved granny passed away 2 weeks ago. She was 96. We stayed together all these while so this loss was an impact for me and I am still grieving. My granny was a very talented self-taught homecook and seamstress. She never wore anything bought, every piece of her clothing was self-made. She makes the world best kaya (coconut jam), I remember seeing her patiently stirring the jam for hours over charcoal heat and the smell of fragrant pandan and coconut was intoxicating. And I will never forget…
Yay! It’s Vanillyn’s full month today! I thought anniversary might not be a suitable word, so I’ll call it moniversary. And what’s a celebration without cakes right? So for this 1st moniversary, I made Red Velvet Cupcakes. I mean it’s red, and red is always an auspicious color isn’t it?
Lately I was reading this beautifully written book, A Homemade Life by Molly Wizenberg, the creator of Orangette, where she wrote about a Vanilla Bean Buttermilk Cake with Glazed Oranges and Creme Fraiche in one of the chapters. Just the name itself sounds delicious enough to make me want to eat it right away so immediately I went rummaging my fridge and shelves for the ingredients, which I was lucky enough to have everything in place. Life seems wonderful at this point.
Anyone who browse online bookstores lately would knew what’s the rave on the bestseller list lately. The phenomenal 50 Shades Trilogy stays put on top three for months till today. I ignored it initially because a queue of novels on my shelf are waiting for me to read and collecting dust at the same time so I try (very hard) not to lengthen the queue, and also because I wasn’t aware of the erotic content of the bestseller trilogy, until I saw an article from a female magazine. Who isn’t curious about the universally well-known erotic novels? So I started reading it with ebook (no extra load on the shelf).
In the month of Ramadan, Muslims around the world will fast from sunrise to sunset and according to the tradition, a few dates and a small amount of water are used to break the fast, hence in line of this demand, dates are distributed in abundance.
Berries season is coming to an end but I am not done with them yet. There are so many things I wanna make with those beautiful berries and in this STILL very hot weather, all I want is something cold and refreshing, so i made verrines with strawberries.
Recently I bought pink garlic. In abundance. Let me explain, the garlic is not pink, it’s the papery skin that has a pinkish hue. I thought they look sweet and remembered mom said those were good garlic. So I ended up with way too much of them sitting in the kitchen begging to be used. Frantically, I thought of making chicken with 40 cloves of garlic, garlic soup, garlic bread and garlic ice cream. Ok, maybe not the ice cream. But when you still have abundance after making garlic dinners, preserving is the solution. So I made garlic confit.
When I was looking for a recipe for grapefruit curd, google showed up this ginger grapefruit curd from 101 Cookbooks with really gorgeous pictures. I thought ginger and grapefruit seems like a good marriage plus I love ginger so this recipe was a perfect find. When I was reading through the recipe, the part that interest me was that Heidi concentrates the grapefruit juice by simmering and reducing the juice to half the amount. This method greatly intensifies the flavour of the grapefruit. The ginger was noticeable but I prefer the ginger in my sweets to be really deep and spicy, so the next time I’ll probably try to simmer bruised ginger pieces with the grapefruit juice in addition to the original…