eggs

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…

Vanilla Bean Cake with Berries

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Cakes, Cupcakes

I made this little birthday cake for my friend, JSI’s daddy. JSI requested for a vanilla cake, I brainstormed for a few nights and finally decided on a yellow cake made with buttermilk (98% fat-free) and madagascar bourbon pure vanilla bean paste, a cream cheese frosting, topped with strawberries and blueberries and garnished with my home-grown mint leaves. I have to mention the mint leaves because it is the first time I grow a plant and was quite proud of it… 🙂 I am not sure how well the cake turn out but I do hope JSI’s family enjoy it, especially her daddy. Happy Birthday…

Chocolate Truffle Brownies

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Chocolate

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…

Vanilla Bean Buttermilk Cake with Glazed Oranges and Crème Fraîche

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Cakes, Cupcakes

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.

Ginger Grapefruit Curd

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Curds and Jams

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…