Baked whole chicken

On Christmas night, we made ourselves a simple dinner at home.

The shops were closed and the streets quiet on this very day. Everyone is home (or not) with loved ones celebrating the annual festival with togetherness and feasting.

This year, I have B with me again for Christmas, and I'm utterly thankful for him.

He made the chicken by the way. I was just in his way, sprinkling the seasonings on the chicken while belting out Christmas jingles as he was preparing our dinner...

Wishing everyone a Merry Christmas and happy start to 2016!

What?

• 1 whole chicken
• Olive oil
• Salt
• Pepper
• Garlic, chopped
• Mixed herbs (basil, thyme, oregano etc.)
• Vegetables

How?

1. Rub cleaned chicken with olive oil and marinate it generously with salt and pepper.
2. Stuff garlic into the chicken and sprinkle herbs on the chicken.
3. Place the chicken in a baking dish and fill it with vegetables. I used tomatoes, carrots and brussels sprouts.
4. Bake at 180 degC for about 40 minutes or until juices run clear.

Christmas tree meringues

I came across an advertisement from a local grocery shop about making cute Christmas tree meringues. It looked pretty simple and fuss-free, so I thought why not?

We used to have a faux live-sized Christmas tree at home. I distinctly remember shopping with my family for it many years back. We picked gold and red ornaments. I love gold and red decorations; they give Christmas a snug, warm feel. The Christmas tree would stand against a wall in the living room, hence we adorned it mostly only where people could actually see it. Embellished with sparkly ornaments and illuminated with colourful lights, the tree was a charm when it was done.

I miss home. I would like to put up the Christmas tree with my family again.

These meringues were made with the intention of being a tad more green than they turned out to be. I was a knucklehead to think that they would be fine for the whole 30 - 40 minutes in the oven unsupervised; I actually went to take a bath when they were still baking! To my horror, they were already browning at the 30 minute point when I checked them.

Well, for some self-comfort, now that they look pale, they can be snow-decked Christmas trees right?

What?

• 2 egg whites
• 1/8 tsp salt
• 1/2 cup sugar
• Green gel food colour (for green trees!)
• Piping bag
• Round piping tip
• Sprinkles
• Writing/decorating chocolate

How?

1. Beat egg whites until foamy.
2. Add salt and beat until soft peaks form.
3. Add in the sugar a little at a time and continue to beat the batter.
4. Add in the green gel food colour until desired shade is achieved. Whip the mixture until stiff peaks form.
5. Fill piping bags (with round piping tip attached) with the meringue.
6. Line a baking sheet with parchment paper and pipe the meringue onto the paper. Pipe onto the parchment paper vertically until a nice round (roughly 1") circle is obtained. Pipe another (medium-sized) circle on top of the 1" circle, and finish with a small circle at the very top.
7. Decorate the tree meringue with sprinkles and bake in a preheated oven at 150 degC for about 30 - 40 minutes. Check it every now and then to make sure that the meringue does not brown.
8. Using writing/decorating chocolate, draw out some stars for the tree top. When it is completely dry, stick it to the top of the cooled meringue with a bit of melted chocolate.

Stuffed peppers

I love my bell peppers. My mom used to pack some peppers (she cut them into nice strips) in lunch bags which I brought to school. Friends were always amused at my mix of red and yellow pepper strips.

"HOW do you eat that thing?!"

"Chomp chomp. Well, these are sweet, crunchy and refreshing. Plus my mom says they are rich in antioxidants..."

You don't argue with Mom. :D

Bell peppers' appeal is more than their stunning good looks. Packed with a good load of vitamin C and E, they boost the immune system and help keep the skin looking pretty and youthful.

This recipe calls for a light roasting of these peppers, leaving them sweet as always and juicy with a crunch. What's not to love!

I like how everything is neatly packed in the cavity. I made a vege-version here, but minced meat, shredded meat, ham or sausages can be added during the stir fry as well.

What?

• 2 bell peppers, halved and seeded
• 1/2 cup rice
• Water as needed
• 1 1/2 tsp salt
• 2-3 tsp black pepper
• White/black pepper, to taste
• Olive oil for frying
• 1 tbsp chopped garlic
• 1 onion, chopped
• 2 tsp soy sauce
• Vegetables (broccoli, carrots, corn)
• Mozzarella
• Dash of basil

How?

1. Cook rice in a rice cooker or over the stove with water, salt and pepper.
2. While rice is cooking, roast the peppers in the preheated oven at 200 degC for 15 minutes.
3. After the rice is cooked, heat up some olive oil in a frying pan and cook the garlic and onions until they begin to brown. Add the soy sauce and fry the vegetables together with the garlic and onions.
4. Spoon the cooked rice into the frying pan and stir until cooked through. Add in more pepper (white/black) to taste.
5. Mix in the mozzarella.
6. Spoon the rice mixture into the roasted halved peppers.
7. Place the peppers back into the oven for about 5-10 minutes.
8. Sprinkle with a dash of basil (or spring onions) before serving.

Chocolate Rudolph cupcakes

Rudolf, the red-nose reindeer

Had a very shiny nose

And if you ever saw it

You would even say it glows

All of the other reindeers

Used to laugh and call him names

They never let poor Rudolph

Join in any reindeer games

Poor Rudolph, literally excluded from the group because he was different from (and so much cuter than!) the rest. Absolutely not a legit reason to be ostracised!

Then one foggy Christmas Eve

Santa came to say

Rudolph with your nose so bright

Won't you guide my sleigh tonight?

Then how the reindeers loved him

As the shouted out with glee

Rudolph the red-nose reindeer

You'll go down in history!

They don't seem to be very pleasant reindeers, only cordial when they realised Rudolph had some level of importance. Orbiquek to them, I'd say. However, Rudolph being as good-natured as he was adorable, welcomed the new friendship with open antlers. I adore his virtuously forgiving nature, so chin chai and amiable. 

In celebration of the Christmas season and our red-nosed friend, I made Rudolph a dozen others just like him!

These are piped chocolate eyes and antlers. They hardened very quickly on this cold, freezing day.

You definitely made history, Rudolph!

Chocolate cupcakes
What?

• 1 cup sugar
• 1 cup plain flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/2 cup milk
• 1/4 cup olive oil
• 1 1/2 tsp vanilla extract
• 1/2 cup hot water

How?

1. Stir the sugar, flour, cocoa powder, baking powder and salt together.
2. Add in egg, milk, oil and vanilla extract and mix until incorporated.
3. Pour in the hot water and stir until an even consistency is achieved. The batter will be very thin.
4. Line muffin tins with paper liners and fill the liners with the batter to about 3/4 full. 
5. Bake the cupcakes at 180 degC for about 20 minutes.
6. Cool completely on a wire rack before frosting.

To make Rudolph...

What?

• Writing milk/dark chocolate
• Parchment paper
• Coffee buttercream
• Piping bag
• Red chocolate buttons (I used red M&Ms)

How?

1. Melt the chocolate according to the instructions on the tube and pipe out eyes and antlers for the reindeers onto parchment paper. Leave to harden.
2. Prepare the coffee buttercream (click link for the recipe!) and put it into the piping bag. Snip off the end of the bag and pipe the buttercream onto the cupcake in a circular manner until almost the entire cupcake is covered.
3. Use a red chocolate button as the nose and place it in position on top of the buttercream.
4. Add in the chocolate eyes and antlers for the reindeer.

Chocolate walnut cookie slab

This is the start to a joyful December. I love this time of the year - the warm, fuzzy feeling as we approach Christmas. It is a merry, joyous and festive season, underlined with tranquility that is so surreal. Then comes New Year (Double celebration! Woohoo!), which gives the end of winter holidays a brand new beginning to look forward to.

This December is a little extra special because I have a special guest.

Who's that, you ask?

”She is your mirror, shining back at you with a world of possibilities. She is your witness, who sees you at your worst and best, and loves you anyway. She is your partner in crime, your midnight companion, someone who knows when you are smiling, even in the dark. She is your teacher, your defense attorney, your personal press agent, even your shrink. Some days, she's the reason you wish you were an only child.” 
~ Barbara Alpert

We did many things together this week. We shopped from the city to the outlet, had tea in quaint teapots and tiny tea cups, delighted in cakes and savoury pre-meal snacks, explored the old city streets and touristy sights... I relished every minute we spent together, the heart-to-heart talks and all the silly moments. :) And of course, we have to bake together this holiday!

From what was supposed to be a-dozen-cookies, to a huge slab of cookie on the cookie sheet. Don't ask. It was intentional. :D We reckoned the slab looked like chocolate brittles so we broke it into serving-sized pieces. This turned out to be a cookie that was crispy on the outside and chewy on the inside.

And it was extra tasty when you have someone to share it with.

The best thing about having a sister was that I always had a friend. 

~ Cali Rae Turner

What?

• 2 cups icing sugar
• 1/2 cup cocoa
• 1/2 tsp salt
• 1 1/2 cups chopped walnuts
• 2 eggs
• 1 tsp vanilla essence

How?

1. Mix icing sugar, cocoa, salt and chopped walnuts.
2. Stir in the eggs and vanilla essence until well combined.
3. Pour the batter onto a cookie sheet lined with parchment paper.
4. Bake in a preheated oven at 180 degC for 15 minutes.
5. Cool completely on a cooling rack before cutting to serve.

Quark pumpkin cheesecake

For some time now, I have wanted to try baking with pumpkin. And since it is now fall, pumpkin seems to be the most fitting accompaniment to the season.

I used quark in place of cream cheese. I first had a quark cheesecake in Germany at a welcoming party. It tasted lighter than those made with cream cheese, yet with no compromise in taste. So here's my virgin attempt with quark and pumpkin! I am pretty much pleased with the turn out: a spiced pumpkin cheesecake, top with fresh velvety homemade whipped cream that balances out the rich flavours.

"Autumn is a second spring, when every leaf is a flower." - Albert Camus

What?
Crust base

• 3/4 cup digestives, crumbled
• 1 tbsp butter, melted
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Cheesecake filling

• 250 g quark
• 1/2 cup pumpkin purée
• 1 egg
• 1/2 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tbsp plain flour
• 1 tsp vanilla

Whipped cream

• 1/2 cup whipping cream
• 1 tbsp sugar

How?

Crust base

1. Combine the ingredients for the base and mix with a fork.
2. Scoop about 1 tbsp of the mixture into a base of muffin tin and press down to form the base.

Cheesecake filling

1. Mix the quark, puree, eggs, sugar and spices until smooth.
2. Add flour and vanilla to the mixture and stir until combined.
3. Pour the filling over prepared based.
4. Bake in a preheated oven at 180 degC for 20 minutes.
5. When cakes are done, remove from the oven and let it cool.

Whipped cream

1. Beat cream until soft peaks form. 
2. Add in the sugar and beat until soft peaks form again.
3. Put into a piping bag and pipe on cooled cheesecakes.

Pancakes

It has been a exasperating week.

This week was literally a cycle of testing, failing, testing, failing, testing and even more failing. The memoirs of my research journey is speckled with plentiful maddening defeats, sufficient to discourage and demoralise.

Many times a day I've had to abort task, go back to basics and try again, and then come to nothing at the end of the day.

And to amplify my frustration, the painful blistering on my fingers decided to pay me a unsolicited visit. Having diagnosed differently 4 times by the doctors for whatever these were, I gave up making another appointment (you'd probably only get one about 2 weeks later anyway...). My fingers are mottled with red swellings, making them tender, fat and ugly.

It is tiresome, isn't it? To be caught in this vicious cycle of self-pity?

In a bid to ameliorate the pain (mentally and physically...), I make myself some feel-good pancakes. One whole mountain of fluffy goodness for my own consumption.

Slapped with butter and drizzled with honey, I began shedding off the mountain layers from the top down. A happy tummy makes a happier mind.


What?

• 1 egg
• 3/4 cup milk
• 1 cup plain flour
• 1 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• Butter, for greasing pan

How?

1. Whisk the egg until fluffy.
2. Mix in the milk.
3. Add the dry ingredients (plain flour, baking powder, sugar and salt) and mix well.
4. Heat up a frying pan and lightly grease it with some butter.
5. Pour some batter onto the pan and tip the pan to spread it out.
6. When bubbles start to appear on the surface, flip it over to cook the other side.
7. Repeat until all the batter is cooked.

Walnut cookies

"Nom nom... I'm having cookies..."

Last week B tempted me with cookies while on Skype. A week later, I baked some for myself. Now I'm just waiting for him to come on-line so I can munch on some too. :p

These are buttery, crumbly cookies with a crunch in every bite. The recipe calls for a 1:1 volumetric portion of chopped walnuts to flour, resulting in a rich nutty flavour of the cookies. I absolutely love walnuts! Replete with omega-3 fatty acids, walnuts are known as the ultimate brain food. They can also keep one in a positive mood and relieve sleeplessness for good measure!

The final step in this recipe involves dipping the cookies into icing sugar. Initially I thought of it as redundant. But ohhh nooo... the eventual outcome was brilliantly delicious! Ipso facto, coating with icing sugar is not optional!

These cookie balls can last up to four days in an airtight container at room temperature...

... but they won't. ;)


What?

• 1 cup plain flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp brown sugar
• 1 cup chopped walnuts
• 1 tsp vanilla extract
• 1/2 cup (about 113 g) unsalted butter, softened
• 2 cups icing sugar, for coating

How?

1. Line a baking sheet with parchment paper and side aside.
2. Mix flour, salt, baking powder, brown sugar and walnuts together.
3. Add the vanilla extract to the mixture and give it a stir.
4. Work the butter into the mixture with your hands until a crumbly, coarse mixture is achieved,
5. Using your hands, press and shape a handful of dough into balls and place them onto the prepared baking sheet. The balls do not have to be spaced far apart as they do not rise or spread in the oven.
6. Bake in a preheated oven at 160 degC for 25 minutes until the cookies are slightly browned.
7. Remove the cookies from the oven and let them cool before coating the in icing sugar.

Adapted from: Joy the Baker

Raspberry pie

What is a raspberry pi?

"The Raspberry Pi is a low cost, credit-card sized computer that plugs into a computer monitor or TV, and uses a standard keyboard and mouse. It is a capable little device that enables people of all ages to explore computing, and to learn how to program in languages like Scratch and Python. It’s capable of doing everything you’d expect a desktop computer to do, from browsing the internet and playing high-definition video, to making spreadsheets, word-processing, and playing games." from What is a raspberry pi

As intriguing as that sounds, I made an edible version of one today! With the scraps of pastry dough left, they were made into a messy lattice. This raspberry pie could definitely do with a bit more sugar if you prefer it sweeter; it was a tad too tart it made me squint a little. Nevertheless home-made ones taste better (and healthier!) and you can enjoy one fresh out of the oven! I did, and it made a happy perk-me-up on a mid-week. :)

Pie crust
What?

• 125 g flour, and some extra for working the dough
• 1/2 tsp salt
• 100 g cold unsalted butter
• 1/4-1/2 cup cold water

How?

1. Mix flour and salt together.
2. Cut the cold butter into small pieces. Using a fork or a pastry cutter, cut the butter into the flour mixture until a crumbly texture is obtained.
3. Add in cold water slowly and mix with your hands until the dough comes together.
4. Divide the dough into 2 portions. Roll out one portion and place it in a baking dish (6" x 6"). Prick the dough with a fork and bake in a preheated oven at 180 degC for 15 minutes. 
5. Roll out the other portion of the dough and cut it into strips to make the lattice for the pie. Set aside for later.

Raspberry filling
What?

• 2 cups raspberries
• 2-3 tbsp sugar
• 2 tbsp flour
• 1 egg, for brushing

How?

1. Toss the raspberries with the sugar and flour until the raspberries are coated.
2. Pour the coated berries into the baked pie crust.
3. Weave the dough strips into a lattice on top of the pie. 
4. Lightly brush the top crust with a whisked egg.
5. Bake in a preheated oven at 180 degC for 60 min, or until the crust becomes golden.

Chocolate swiss roll with coffee buttercream

Here's a second attempt at swiss roll. For easier rolling and to attain a swiss roll with a smoother outer cover, the sponge cake should be rolled up once it is out of the oven before it is left to cool.

The best part of this swiss roll is the coffee buttercream! This coffee-flavoured buttery-sugary concoction has a rich aroma and is absolutely lip-smacking. I could eat it on its own! I was impatient and started coating the mildly warm cake with it, and immediately regretted my decision as I watched the buttercream melt into my chocolate sponge cake. *a dramatic NOooooo...*



Nevertheless, this cake made a delightful elevenses. Enjoy with a cuppa!

Chocolate swiss roll
What?

• Olive oil, for greasing
• 100 g caster sugar, and some extra 
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp warm water
• 75 g plain flour, sifted
• 25 g cocoa powder, sifted
• Icing sugar, for dusting (optional)

How?

1. Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
2. Whisk the eggs and sugar together until it is light and fluffy.
3. Mix in the water and vanilla extract.
4. Mix the cocoa powder and flour together in another bowl. Fold in the flour mixture to the egg batter, one-half each time.
5. Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 minutes.
6. Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
7. Make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. With another parchment paper placed on the top of the cake, roll the cake up carefully and leave it to cool.
8. Prepare the buttercream (recipe below).
9. When cake has cooled, unroll the cake and spread butter over it, leaving a border at the end (about 1"). 
10. Roll the cake up again. Sprinkle with some icing sugar before serving.

Coffee buttercream

What?

• 50 g unsalted butter, softened
• 100 g icing sugar
• 2 g coffee granules 
• 1 tbsp hot water

How?

1. Cream together the butter and the icing sugar.
2. Mix coffee granules in 1 tbsp hot water and add it to the creamed mixture. Blend well.

Swiss roll

One fine afternoon, I came home with a strange craving for swiss roll.

Contrary to what the name suggests, this sponge roll cake did not originate from Switzerland. Invented 3 decades ago (believably from Central Europe), this is a popular confection served for elevenses or afternoon tea.

This cake is called differently around the world (for instance, roll cake, jam roll, roulade, tortas) and can be filled with fruit jam, whipped cream, butter cream or even cheese. I think back in SG we would have some filled with kaya, durian or mango.

With the waft of eggy-goodness (this batter has a 鸡蛋卷 smell!) coming from the kitchen, I looked forward eagerly to my freshly-baked tea break.

When the sponge cake was done, I slathered it liberally with strawberry jam, rolled it up and dust it with some powdered sugar. Best enjoyed with a hot beverage!

What?

• Olive oil, for greasing
• 125 g caster sugar, and some extra 
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp warm water
• 125 g plain flour, sifted
• 150 g strawberry jam
• Icing sugar, for dusting

How?

1. Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
2. Whisk the eggs and sugar together until it is light and fluffy.
3. Mix in the water and vanilla extract.
4. Fold in the flour, one-half each time.
5. Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 - 20 minutes, or until the top is slightly golden.
6. Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
7. When cake has cooled down, make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. Then spread the cake with jam, leaving a border at the end (about 1"). 
8. Start rolling! The incision will help to roll it up easier. Sprinkle with some icing sugar before serving.

Chocolate magic custard cake

When I was little, Children's Day was celebrated on the 1st of October. I recall receiving little gifts from my teachers in primary school, and they would perform on stage for us on that very special day. Since 2011, Children's Day in SG was shifted to the first Friday of October. This change does not resonate with me (call me ol'fashioned)... But then again, this day is celebrated on various days in different parts of the world - 1st June and 20th September in Germany, 4th April in Hong Kong and Taiwan, 1st Monday of October in Sweden... and you get my drift.

Children's Day is recognised and established to honour children globally. It is not just a day-off-from-school, not simply just a holiday. It is to bring awareness to children around the globe that have succumbed to violence in forms of abuse, exploitation and discrimination.

"Millions of children around the world are exploited, abused, and discriminated against. They need special protection to promote their physical, mental, spiritual, moral, and social development. These children include child labourers, children affected by armed conflict, sexually exploited children, children in conflict with the law or in the care of the state, as well as children living on the streets, coping with disabilities, or suffering from discrimination because of their religious or ethnic-minority status." from: Children's human rights

I believe children should be celebrated for who they are. These are the people making the vital decisions on how the world will be like in the future. A better childhood, a better education, a better tomorrow.

On a lighter note, the child in me wanted a little chocolate fix! Making a magic custard cake seems pretty much in line with celebrating Children's Day, even more so a chocolate one!

Also known as the magical 3-layered cake, whipping up this exceptional little dessert isn't as tedious as it sounds. It is made up of 3 layers: a light top, a custard-like middle, and a dense bottom. Despite the layered formation, this cake is made up of only one batter (that "miraculously" separates itself during the baking process).

The key to making this cake is the temperature of the ingredients - they have to be all about room temperature when preparing the batter. The melted butter and warmed milk have to be lukewarm before adding them into the batter.

When the cake is done, cool it completely before attempting to slice it. If feeling a little impatient about the wait, the cake can be cooled faster in the fridge. Dust with some icing sugar or cocoa powder and garnish with some berries before serving! Happy Children's Day!

What?

• 50 g butter
• 1 cup milk
• 60 g plain flour
• 20 g cocoa powder
• 2 eggs, separated
• 100 g icing sugar, and some for dusting
• 1 tbsp espresso
• 1 tsp vanilla extract
• raspberries for garnish (optional)

How?

1. Melt the butter leave it to cool.
2. Warm the milk and leave it to cool.
3. Whisk together the flour and cocoa powder.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. In another bowl, beat the egg yolks and icing sugar together. Add in the melted butter, espresso and vanilla extract and mix until combined.
6. To the mixed batter, add the flour and cocoa powder mixture and stir.
7. Slowly add in the milk and gently whisk until combined. The batter will be thin and watery at this stage.
8. Fold in the egg whites. 
9. Pour the batter into a 4" x 8" baking dish, lined with parchment paper.
10. Bake in a preheated oven at 160 degC for 45-50 minutes, or until the top is evening browned The centre will still be jingly when gently shaken.
11. Cool the cake completely before cutting. Dust and adorn with icing sugar and berries.

Adapted from: whiteonricecouple.com

Omelette muffins

Here's a quick and easy way to make omelettes - in a muffin tin! It's simple and ready-to-go, apt for packing in a lunch box.

As with any omelette recipe, you can add any ingredients you like! Here I have carrots, celery, broccoli and onions; you can add cheese, ham, bacon or sausage too!

The omelettes had a pretty little dome when I first took them out of the oven, but they collapsed after they cooled down a bit.

Dome or no dome, it was some fluffy egg-goodness!

What?

• 2 eggs
• 1/4 cup milk
• 1/2 tsp baking powder
• Oil (just enough to brush the muffin tin)
• Carrots, broccoli, onion, celery (or any other ingredients desired) cubed
• Salt and pepper to taste

How?

1. Beat the eggs with milk, baking powder, salt and pepper. 
2. Oil the muffin tin.
3. Distribute the omelette ingredients into the muffin tins (about 2/3 full).
4. Pour in the egg mixture till it covers the ingredients.
5. Bake in a preheated oven at 180 degC for 20-25 minutes.
6. Cool for 3 minutes before removing the omelettes from the tin.
7. Serve warm.

Rose apple tarts

Inspired by the pictures of delectable apple tarts from the leaflet of the local grocery shop, I decided to make some myself this morning!

The ones from the leaflet used a a perfectly stripped skin of a peeled apple to make big apple-skin roses. I can never get how people manage to peel an apple in one single strip! Acknowledging my shortcoming, I found an easier way to make apple roses without testing the limits of my dexterity!

These roses are made with half-moon slices of apple, softened and caramelised with cinnamon sugar under low heat. I placed about 2-3 roses in one mini tart.

The base of the tarts are filled with chopped caramelised apples. It can be replaced with some chopped walnuts for some crunch! The roses may also be brushed with some warm strawberry preserve before serving to add sweetness and give them a more beautiful glow. But I think these would be sweet enough without. :) Serve warm.

Pastry crust
What?

• 100 g plain flour
• 50 g unsalted butter
• 1 tbsp sugar
• 1 tbsp milk

How?

1. Mix the flour and sugar together and cut in the butter (cold and diced) with a fork or a pastry cutter. 
2. When a crumbly coarse mixture is achieved, add in milk and lightly fold into a soft dough.
3. Divide the dough into portions for one tart (depends on what size tart is desired; I used about 18 g for one mini tart) and roll the dough into a ball.
4. Roll the ball into a round disc and place it in a muffin tin. Press the dough evenly up on the sides of the tin. Prick the dough in the tin with a fork.
5. Bake in a preheated oven at 180 degC for 15 minutes.
6. Remove from the oven and let the tart shells cool in the tin.

Rose apples

What?

• 2 apples
• 3 tbsp brown sugar
• 1/2 tsp ground cinnamon

How?

1. Finely slice 1 1/2 apples into thin half-moon shaped slices. (Great if you have a mandolin, but it can be done with a knife too!) Chop the rest of the 1/2 apple into small cubes.
2. Mix the sugar and the cinnamon together and spread the sugar mixture into a non-stick frying pan.
3. Heat at low heat and place the apple slices over the sugar mixture and cook for a minute.
4. When apple slices become soft, transfer them onto a plate. Let them cool.
5. Melt the remaining sugar mix,under low heat and mix in the cubed apples. Stir and cook for a minute and transfer them onto a plate to cool.
6. Divide the chopped caramelised apples among the baked mini tart shells.
7. To make the apple roses, roll one caramelised apple slice with the apple skin facing upwards, add another slice at the end of the roll and continue rolling. (I know this sounds a little awkward but it really is just that!) More slices of apple can be added to the roll depending on the size of roses desired.
8. Place the apple roses on top of the chopped apples.
9. Warm the apple tarts in a preheated oven at 180 degC for 10 minutes or until the tarts are golden brown.

Madeira lemon loaf cake

Summer has officially come to an end (or technically it will in 2 days). It is starting to feel a little chillier around here as I found myself lingering a little longer under the cosy warmth of that 13.5 tog duvet in the early mornings.

I think my body is preparing for hibernation mode. It moves a little slower, feels a little heavier - like I have to lug that lazy weight around when I step out of bed, wobbling and swaying like a flubber (remember that green rubbery bouncy substance from a Disney film?).

It is a beautiful day, nevertheless. We've got sunshine ~ on a cloudy day... I have decided to warm up the place a little with some oven heat.

Madeira cake is a classic English sponge cake, much similar to a pound cake. I did a search and found that "Madeira" is actually a Portugese archipelago. This cake was named after Medeira wine from the islands which was popular in England and often served with the cake back in the 18th century.

Goes well with tea too!

What?

• 200 g plain flour
• 2 tsp baking powder
• 0.5 tsp salt
• 100 g caster sugar 
• 150 g light olive oil
• 2 eggs
• zest and juice of 1 lemon
• 1 tbsp milk

How?

1. Sieve the flour, baking powder and salt.
2. Mix in the sugar (I used 50 g brown and 50 g caster sugar).
3. Mix in the oil and the eggs, one at a time.
4. Add the lemon zest and juice and mix until combined.
5. Add in the milk last and give the batter a quick stir.
6. Bake in a preheated oven at 180 degC for 60 min, or until a skewer inserted comes out clean.
7. Transfer it to cool on a wire rack after it cools a little.

Tamagoyaki

With more time on my hands on a cheery Sunday morning, I decided to make myself some Japanese egg roll for breakfast. Or you can call it a pre-lunch appetiser given that it was already almost noon...

My recipe calls for simple ingredients in my kitchen: chopped carrots, celery and onions, a tablespoon of milk, dash of salt, pepper and basil. No fancy equipment either: no rectangular omelette pan, no bamboo mat... But no compromise in taste! :)

To get the silky smooth egg texture, use a sieve to sieve out the chalaza. Everything can then be mixed together as you would in a normal omelette, and you can start frying and rolling!

The omelette roll should be left to cool for a while before slicing it with a sharp knife to obtain a nice clean cut. I should sharpen mine...

This would look pretty cute in a lunch box.

Itadakimasu!

What?

• 3 eggs
• Onions, carrots, celery chopped (about a tbsp each)
• 1 tbsp milk
• 1/4 tsp salt (to taste)
• 1/2 tsp pepper (to taste)
• 1/2 tsp basil (optional)
• Oil to brush pan with

How?

• Beat eggs and sieve it through a sieve to remove the chalaza.
• Mix in milk, salt, pepper, basil and vegetables.
• Heat a pan at low to medium heat and brush with oil.
• Pour a layer of egg mixture into the pan and tilt it to cover the bottom of the pan.
• When the egg has cooked for about 30 seconds, roll the egg from the corner and stop at the middle. At this point, the egg has not fully set; it will still be runny on top but firm enough to roll.
• Move the egg to one corner of the pan and pour more egg mixture at the unrolled end of the egg. Tilt the pan again to spread the egg mixture evenly.
• Repeat step 5-6 until all the egg has been used up.
• Fully roll the egg and cool it for a while before removing from the pan; the egg roll is more fragile when hot.
• When cool enough, slice the egg roll with a sharp knife into pieces of about 1/2 inch thick.