Archive for the 'Cooking' Category

It’s Not Immoral to Pimp Your Pancakes

We thought it would be weird. We went ‘EWWWWWWW’ when we caught wind of how the Americans love doing it. Well, we thought wrong, when my morning-sickness-ed-out palette couldn’t get enough of it at a diner in New York City.

And then, Nassim Hill Bakery & Bistro does a superb waffle version, which karate-chops-no-shadow-kicks my brains out so much that even though I don’t have a waffle-maker, I settled for making this instead.

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THIS. Warm, tender, fluffy, incredibly light buttermilk pancakes, topped with generous slivers of crispy smoked bacon, tart blueberries and a good drizzle of maple syrup.

Shame on you if you still think that pimping your pancakes is immoral.

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Burgers, Just For Me

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I love burgers. Well, I didn’t used to give two hoots about them until I started dating M; I fell deeper in love with him when he made me a Grilled Mushroom Swiss burger. Embarrassing, and very telling of my gluttony nature, but heck, it is a true story.

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Our relationship obviously blossomed after THAT burger (I mean, how could it not?!); then, we got married in 2009 and M whisked me off to New York City for our honeymoon. I became very well-acquainted with the juicy, succulent burgers from Shake Shack and never looked back. Unfortunately, I was pregnant when we visited NYC again in late 2011 and boy, did morning sickness (more like, all-day sickness) do me in! M had gone out to get some burgers for us to nom on but I could barely take a bite. I was absolutely gutted because I knew that I wouldn’t be able to return to the States for a Shack anytime soon.

I refused to have any burgers after that, as I was certain that none could match up. I sulked in my damn-I-want-my-Shake-Shack-burger-NOW corner when I learnt that the burger joint has opened in a branch in London (my second home) AFTER I moved back to Singapore. But the gods were kind and heard my cries because Omakase Burger showed up on the island; I thought I had died and gone to heaven when I sunk my teeth into the uber moist burgers, which are not unlike the ones from Shake Shack. They are rather expensive though, as the burgs are annoyingly small for my huge appetite.

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A few weeks ago, M and I were vegging out in front of the telly, letting our guts hang out after a rather unpleasant dinner while we sought solace in a food documentary on (you guessed it) burgers. M kinda came out of the documentary with a spookily crazed look and declared that he was going to NAIL THAT DAMN BURGER. And I kinda did a WWF-flex-mah-muscles thing and growled YESSSSS.

That’s how this burger came about. Incredibly juicy in spite of using lean minced beef, slathered with gooey cheese, fresh tomatoes and lettuce, topped with crispy bacon, and smothered in homemade aioli. NOW, THAT’S WHAT I AM TALKING ABOUT.

Sigh. I love my husband. I think you do too, huh? Excuse me, while I go bat my eyelashes at him for a burger.

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Thou Shalt Love Pie

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I am not a fantastic cook. I would say I am a decent one but I lack the intuition, guts and creativity that my husband has. That is the reason why he looks way more convincing with the chef’s hat on while I look sexier brandishing…an egg whisk.

But there are a few dishes that M would trust me to cook. One of these is the beef pie, which is a full-bodied, savoury beef stew topped with a flaky, buttery puff pastry beret in our household.

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Don’t get me wrong. M breathes life into beef stews! But he now snubs frozen ready-to-roll puff pastry for the one I make ever since I fed him with homemade no-fry chicken curry puffs and beautifully flaky Portuguese egg tarts. So naturally, the task of making beef pies has fallen into my hands.

There was much to be excited about as I hadn’t made puff pastry in a looooong time (my last attempt was made in London); I was hoping to nail it in the tropical heat but of course, I had to cheat with air-conditioning. I was also particularly keen on breaking in some of our very cute Le Creuset mini cocottes. I mean, puff pastry berets on colourful mini cocottes?! Wouldn’t YOU hyperventilate at the thought of that, too?

I spent all day in the kitchen to make these pies. It was back-breaking work but I was delighted to see my husband happily tuck into the pies. You see, he always does it with dramatic flair, by hitting the puff pastry beret ever so gently with a spoon to reveals most satisfying ‘crack!’ that hints at its flakiness, before letting a wide grin of approval spread across his face and digging deep into the pot for liquid gold. It is strangely satisfying to watch. Now, your turn.


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Beef stew

Makes one 8-inch and two 4-inch (diameter) pots of stew

1kg stewing beef tenderised and cut into 2cm by 2cm by 2cm cubes
4 tablespoons olive oil
1 large onion, peeled and roughly chopped
3 cloves garlic, peeled and chopped
3 large carrots, peeled and cut into 1.5cm by 1.5cm by 1.5cm cubes
7 sticks celery stalks, leaves removed and cut into 1.5cm by 1.5cm by 1.5cm cubes
2 large potatoes, peeled and cut into 1.5cm by 1.5cm by 1.5cm cubes
450g portobello mushrooms, sliced thickly
Few sprigs of rosemary, leaves picked and finely chopped
Salt to taste
Black pepper to taste
600ml beef stock
2 heaped tablespoons plain flour
5 tablespoons balsamic vinegar
Hot water on standby to add to stew

1. Preheat oven to 170 Celsius.

2. Add olive oil to Dutch oven over medium high heat and sear beef cubes. Once golden brown, remove beef from Dutch oven and set aside.

3. Lower to medium heat and add onions and garlic to Dutch oven. Fry for 10min until onions are soft and very lightly browned.

4. Add carrots, celery, potatoes and cook for 5min. Add mushrooms and rosemary, give it a quick stir and then add the beef. Pour in the hot beef stock and add balsamic vinegar. Season with salt and pepper to taste and stir in plain flour to thicken gravy.

5. Place Dutch oven into preheated oven, with lid on and leave the stew in there for 1.5 hours. Give it a stir every half hour and top up with some hot water if gravy dries up too much. Always add the water such that the liquid barely covers the ingredients in the stew. Cook for a further 1.5 hours or until beef is tender and bring Dutch oven out onto the stove to further simmer (with lid off) if you would like a thicker gravy. For pies, I would suggest a very thick gravy so that the pies don’t turn out too wet.

6. Spoon out some stew into ovenproof pots or baking dish, and cover the top with the uncooked puff pastry. Make sure that puff pastry isn’t directly in contact with the stew as the pastry will be wet and soggy. Bake at 210 Celsius for 20-25 minutes till pastry is puffed up and golden. Serve with salad or your favourite sides.

Puff pastry

Makes one 8-inch and two 4-inch (diameter) pie berets

250g unsalted butter, very cold, sliced to 2cm by 2cm by 2cm cubes
250g strong white bread flour, sifted, plus extra for dusting
Pinch of salt
125ml ice-cold water
1 egg, beaten for egg wash

1. Freeze butter cubes for half an hour.

2. Pulse butter, flour and salt in food processor for one second. Mix things up in the processor and pulse again. Do this for a few times till mixture is combined and resembles rough cornmeal.

3. Add water and pulse briefly till water is just incorporated. This will not form a ball of dough just yet and will still resemble rough cornmeal.

4. Turn out mixture onto lightly floured work surface, bring mixture together with lightly-floured hands to form a cylinder.

5. Roll cylinder out to form a rectangle with the shorter end facing you. It should look like a letter to you. Fold the dough as you would a business letter (into thirds). Rotate 90 degrees anti-clockwise such that the shorter end is facing you again and flip the dough such that the folded seams are facing downwards. Roll dough out again to a rectangle. Freeze between layers of baking parchment for 15-30min. Repeat such that you roll and fold for a total of four times each. Only very lightly dust work surface and rolling pin when the dough is sticky, although I would avoid this as much as possible.

6. The final rolled-out dough should be fairly elastic, smooth and about 4mm thick. Cut out desired shapes, apply a light layer of egg wash with a pastry brush, place pastry on top of cocottes/baking dish that are already filled with cooked stew and bake at 210 degree Celsius for 20-25 minutes till pastry berets are puffed up and golden brown.

Check out what’s cooking in my kitchen!

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{The Pleasure Monger x Linsiwolsie} Cashew Nut Butter & Honey Sandwich

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Becoming a new mother has brought new priorities to my life. A typical day sees me carting my 5-month old daughter around, giving her lots of attention and care, making sure that she feeds well and takes her naps, and helping her grow with stories, simple toys, songs and conversations.

As she outgrows infancy and steps into toddlerhood, we’re finally starting to introduce solids to her. Being foodies, M and I are very excited and eager to have our daughter join us at the dinner table. I also miss being in the kitchen, and can’t wait for when she is big enough so we can whip up simple recipes together.

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Having said that, I am more adept at cooking for adults than for young palettes. There is just so much to consider – nutrition, what they can and cannot take at certain ages, consistencies, and oh yes, their likes and dislikes – when it comes to preparing meals for children.

My friend, Pooja of Linsiwolsie - mother to a beautiful one-year old, seasoned traveller and curator of all things pretty and creative – points me in the right direction. Keen on preparing tasty and healthy food for toddlers that withstands long and short journeys, Pooja invites me over to her home to join in the fun and reminds me of how wonderful it is to finally step into the kitchen, and to be back behind the lens.

Come on over and have a look at the first in this series of toddler-friendly recipes – cashew nut butter and honey on whole wheat bread.

Read on for my new journey as a mother and check out what I’ve been cooking and baking in my kitchen.

Oh, The English Summer

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How I miss the English summer.

The cloudless skies, the burning sun, the warm breeze sans the humidity. The way it snuck up on us, just as we threw our hands up in despair and protested, ‘You call this bleak piece of sh*t summer, dammit?!’.

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I love the way we toiled through the bitter cold of winter and dragged our soaking wet boots through the black mush called s-n-o-w, just for one very cloudless, warm, snuggly day. I love the way that spring was practically non-existent and that everyone complained about it like they didn’t know better. Most of all, I love the way Londoners reacted to the rare burst of heat, the way every square feet of plump grass patches became precious commodity in Regents Park, Hyde Park…and the odd island at the traffic lights.

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There is just something so magical about the English summer, a season that I took for granted as I was born and raised in the tropics. M and I used to celebrate those warm days with barbecue-offs on our shoebox of a balcony when we lived in London. There were a few things that had to go on the menu. Mozzarella, tomato and basil salad drizzled in olive oil and balsamic vinegar, accented with a good dash of capers and sprinkle of salt and black pepper. Homemade pork belly satay and satay sauce made with a killer secret recipe from my mother. Crisp romaine lettuce salad with pomodoro tomatoes and toasted pine nuts. Sometimes, we would cheat and do cola ribs for that instant caramel-y hit. Other times, we would tuck into M’s favourite BBQ whole chicken. And we always had wine.

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We often had friends over to join in the fun. But really, my favourite summer days were spent with M and M alone, as the charcoal turned amber, as we toasted marshmallows in the twilight, as we wound down for the day with the last glass of wine and idle chatter.

Yes, how I miss our English summer.

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Homemade Bak Kwa (Barbecued Pork Jerky)

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After five long years in London, I’m finally back in Singapore, just in time for reunion dinner on the eve of Lunar New Year.

I am beyond excited. Not so much for meeting nosey people at gatherings, and giving red packets (being married also means I no longer qualify for shamelessly parking at random houses for red packets from strangers who clearly dread to see me), but I am thrilled to be spending the Lunar New Year with my folks and siblings, and I am keen to carve out new traditions with my husband and baby girl.

Before our daughter came along, M and I made up certain Lunar New Year traditions in London. We were very homesick and often rallied friends to ignite the good cheer that each New Year brought. We would host a steamboat reunion dinner with massive piles of sliced meats and vegetables, and inhale these after dipping them into divine sauces (often concocted with Sha Cha sauce, sesame paste, chilli paste, chopped coriander and raw eggs). We would bring out the games table and play Monopoly or poker (and very occasionally mahjong) whilst watching Stephen Chow comedies. I would makepineapple tarts, kueh bangkit, cornflake caramel drops and even clementine macarons for our friends to snack on. We also made sure to do a proper spring clean, arrange stalks of pussy willow in the only vase we own, and put up chun lien (New Year couplets) on the walls. We would have friends over for more steamboat dinners throughout the fifteen days of Lunar New Year, and we would head out to Min Jiang at the Royal Garden Hotel for yusheng and Peking duck. No Lunar New Year was complete without a trip to Chinatown in London, to take in a little of the festivities, jostle with the crowds and admire the rows and rows of Lanterns overlooking Gerrard Street.

Gosh, I miss those times.

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I also craved for certain foods that we couldn’t quite get in London, bak kwa (Chinese barbecued pork jerky) for instance. I missed being greeted by wafts of smokey meat on the barbecue, sinking my teeth into ‘em chewy, sticky slices, and licking remnants of that addictive sweet-savoury caramel off my fingers. What did I do then, to satisfy the craving? Why, I made bak kwa from scratch of course! The husband thought I was a little crazy but he was happy that I did! It turned out to be really easy, the marinade was simple enough (I omitted certain ingredients that I couldn’t get in London and improvised) and all we needed to do was to finish the slices off on the barbecue! I wouldn’t go as far as to say that they were authentic, but the homemade bak kwa came pretty close to the real thing.

I don’t know if anyone cares for the recipe; if you do, please comment away*! Bak kwa costs an arm and a leg in the days leading up to Lunar New Year, and I would make them again if I weren’t busy taking care of my daughter and finding time to brush my teeth.

Ahhh…the days when I could find the energy to cook anything and everything. Oh well, the time will come.

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*UPDATED with recipe:

Homemade Bak Kwa

500g minced pork
2 tablespoons fish sauce
1 tablespoon vegetable oil
8 tablespoons unrefined granulated sugar (regular sugar will do, I used this because I had spare unrefined sugar in my pantry)
1 tablespoon light soy sauce
1 tablespoon shao xing wine
1 tablespoon kecap manis
1/4 teaspoon five spice powder
1/4 teaspoon dark soy sauce
Red liquid food colouring (optional)

1. Preheat oven to 120 degrees Celsius.
2. Mix all ingredients together until well-combined.
3. Place the meat mixture onto a piece of baking parchment that is cut to be slightly larger than your oven tray.
4. Place a piece of cling film on top of the meat mixture and roll out the mixture with a rolling pin until 3-4mm thick. The cling film will prevent the meat from sticking to the rolling pin. Then, gently hold up the sides of the parchment and lay it on the oven tray.
5. Remove cling film and grill in the oven for 17 minutes (I used the fan assisted grill function). This dries up the meat a little so that the final product wouldn’t be too soft. Turn the temperature up to 170 degree Celsius and grill for another 10 minutes; this cooks the meat. You may then choose to char the meat at 200 degrees Celsius for 3 minutes or to finish it off on a charcoal BBQ. I prefer the BBQ as it gives the smokey flavour characteristic of bak kwa. Cool the meat down till desired temperature, cut into slices and serve. Do adjust your grilling times according to your oven idiosyncrasies to fine-tune the texture of your bak kwa.

The recipe is rather versatile and you can tweak the quantities of the seasoning to obtain a saltier or sweeter flavour.

Enjoy!

A Sweet Farewell to London…and Some News

I’ve procrastinated long enough on this teeny announcement. Or two teeny announcements, if you will. Some of you, whom I know personally, are already in the loop but I thought eight months is a long time to go on the blog without actually talking about it even in the most cryptic manner, so it is time to spill the beans. I had wanted to protect my privacy and keep the news all to my selfish self. The last I heard though, some naysayers have already caught wind of this anyway and I’ve been told by my loved ones that I should share the news because readers (who are still sticking around…I’m very happy to know you are, given that I barely wrote anything in the first three-quarter of 2012) would want to know, so here goes…

…I’ve moved back from London to Singapore for good, since eight months ago…and…I’m pregnant!

After five long years in London, I’m finally back home. Suffice to say that everything and yet nothing has changed since 2007. Suffice to say that I’ve done a whole lot of growing up in the UK, seen countless beautiful sceneries whilst travelling, made the most wonderful friends in the five years, tasted a decent portion of good food, started a blog that I thought no one would want to read, cooked/baked/photographed/styled my way from complete noob to amateur-amateur, interacted with the most amazing chefs, built a home from scratch (literally) and learnt a hell lot on ‘How to Live Life to the Fullest, Responsibly So 101′. I also found time to fall deeper in love with my best friend, get married, graduate with a doctorate and have a baby.

London is a big part of my life.

When it came down to the last second, to leave my home of five bittersweet years, I was devastated. The exit from London was pretty hasty. I quit my job, found out I was expecting (and hence decided that I should return to Singapore prematurely to prepare for delivery, I was supposed to leave London only in the summer of 2012), moved to Boston for six weeks as M was posted to Harvard, flew back to London for a night, switched my bags out for summer clothing and everything that I might need back home before speeding back to Singapore the next day. I didn’t really have time to say goodbye. To-date, I still keep the bucket list I had drafted for London and I hope that I will be able to return to the city one day to check the items off the list. I couldn’t even attend the Olympics events that I had bought tickets for.

The next months went by in a blur. There was so much to do with my relocation. I had to get my accounts, documents and life in order. I missed M terribly when he returned to London to finish up his studies. I went through pregnancy alone, save for support from my family and in-laws. None of the relocation bit, physical or emotional, was easy. The days started looking brighter when M came back, triumphant as a fully-qualified doctor after five gruelling years in med school. He packed up our flat in London as hastily as I had left UK, attended his graduation ceremony with his parents but without a very pregnant me, flew back to my arms in Singapore, sorted out whatever I couldn’t handle and supported me through the last trimester.

We had a heart-to-heart talk yesterday night before we fell asleep at 3.30am. It’s been a while since we chatted this much, for four hours in fact. And we both realised how different life is in Singapore. London was a dream. We lived life to the fullest, laughed and cried the hardest, seen the best and went through the worst. It was a city where we grew up the most as individuals and as a couple. It was our first real home together. Coming back to Singapore makes for an almost surreal dive back into reality, where we are suddenly challenged with obligations and responsibilities to others other than two of us, issues to do with fitting into the local culture and soon-to-be parenthood. Even though Singapore is our home, we haven’t got the slightest inkling as to what lies ahead and we will need to do to rise up to the challenges. One thing’s for sure; we are back now and we will make our lives here work. We will carve out new memories, strive towards new goals and conjure new dreams.

To celebrate the chapter that was London, and welcome the new that is Singapore, I prepared my very first dessert table before I left UK. I was challenged in every way, as I have been during my life in London. Different pastries and desserts to make on limited resources, thinking about what really mattered to me that would fit in with the theme, and putting it all together so it makes sense and gives heart. So there you have it, a blue-white-red presentation of a Victoria sponge, Marmite cupcakes with cream cheese frosting and macarons with rose buttercream, a true culmination of something that is quintessentially English, a little bit of what I have learnt to love and another that is a little cosmopolitan owing to the time I spent in Europe. I’ve also scattered the cards, letters, notes and gifts from family and friends around the entire dessert table just for…the two of us to enjoy. Shame I couldn’t offer the sweets to anyone else. Oh well, maybe next time.

Happy homecoming to us, and may we meet again, my fair London.

*Updated: This post is featured on Tastespotting. Check out my profile on  Tastespotting to see my other featured posts!

Read on for my new journey as a mother.

Like my bakes? Then check out my other sweet adventures in the kitchen!

Reliving the Smells & Tastes of Wanderlust

Pan-seared scallops, with  jamón ibérico chip, pomme purée, served with jamón ibérico foam and chestnuts.

Blimey, is it 2012 already? I can’t believe I have been away from the blog for three whole months! Thanks to all who have been dropping me tweets, messages and emails to check on how I am (and maybe to see if I’m still alive hehehe), I just want to say that everything’s good and I’m finally back with an entry that hopefully makes your mouth water, as much as it did to mine when I was browsing through my photo archives.

Black truffle spaghetti

I hate to admit it but oh gawwwwd, the backlog on my photos is truly appalling. Believe it or not, these pictures were taken a whopping ten months ago, in May 2011, after we returned from back-to-back travelling to Florence/Pisa and Murcia/Cartagena. Better late than never, eh (and yes, travelogues are coming up in future posts)? These dishes were lovingly prepared (how else would we have done it? =p) in our tiny kitchen in London, following our gastronomical trips which swaddled us in romantic (f00d) affairs.

Spaghetti with pan-fried prawns, green olives, and jamón ibérico chips

Like most of our holidays, we planned the trips according to meals and everything else was secondary to eating. This comes as no surprise as we’re after all the forever-hungry-pair-of-food-mongers. The delightful produce had us feeling like glam goddesses rolling in silk sheets that were the unspeakable pleasures; flavours of the earth and the sea couldn’t have been better represented by the black truffles we had in Florence, the fresh seafood and our favourite jamón ibérico de bellota we indulged in when travelling in Spain. We returned from our trips, completely inebriated by the tastes and smells of western Europe, and very quickly, we found ourselves working hard in the kitchen, slaving over the stoves all for the sake of reliving the experience.

The best thing that came out of this? Having to brainstorm, cook and savour a truly breathtaking meal with the one I love. There is really nothing quite like beating about the kitchen in our shabby home clothes, bantering, exchanging tips on cooking and  fussing over each other’s poor plating skills. That, and reminiscing the wonderful memories we made on our trips together. Ahhhh, the good ol’ days…

Check out what’s cooking in my kitchen!

Also check out my other food adventures.

Saying Goodbye, For Now

The crisp winter air is getting chillier, and we are gratefully snuggled under a warm duvet on the sofa, listening to Christmas carols and watching holiday movies. Time seems to slow down as we take in the holiday cheer, and marvel at the simplest things such as the beautiful tree that is standing in our living room now and the pretty snowflakes that will soon grace the season. Even that mug of hot chocolate seems to be that much more special when tucked under your cold fingers. There is just something magical about the time that is Christmas. Everyone seems cheery despite the blistering cold. Shoppers smile as they bump into each other with their big bags in madly crowded stores. The lights are especially pretty, as if they were there to put the misery out of the shorter days and longer nights. The odd hum of a carol that pops in my head when I am  cooking. The thought of seeing my family warms my heart, this year especially as we are moving across the globe (albeit with one or two pitstops) within the next year. This winter, our fifth, our last, the finale, is no doubt the most beautiful.

Delighted as we are to return home soon, we will come to miss everything and everyone that defines London. Our dear friends who have become our family over here, the stories that we share, the good and bad times that we have been through together, even the bitter cold and annoying rain that drapes London in a depressing shade of grey. It seems befitting to celebrate the last winter with our friends. What better way to do so than with a party full of cheer, brimming with home-cooked food and copious amounts of drinks?

And so we did. We came up with a menu that took all of what we experienced and loved whilst living in London, and entertained our friends with it. Grilled Camembert with tomato and chilli chutney, served with warm crusty bread and an assortment of cold meats. This was similar to what we had and loved during our recent trip to the Three Choirs Vineyard | An Ottolenghi-style salad of roasted aubergines with shredded roast chicken, pine nuts, pomegranate, basil and garlic yoghurt, something we have come to adore during our time here | Good ol’ steak, something that M has been crazy about after our trip to Peter Luger Steakhouse in Brooklyn, New York, and has mastered during his time here, served with creamy mash potatoes and homemade béarnaise sauce, a sauce that paralysed both my arms after some Olympic-worthy whisking when I first attempted it years ago, and now I’ve found a shortcut to doing them, sparing my wings from pain and agony | Moroccan leg of lamb with mint yoghurt and chickpea sauce, which I learnt to cook in my first year here when I was an amateur in the kitchen, after falling in love with Jamie Oliver’s recipes | Matcha tiramisu, a testament to how my eyes have been opened to the possibilities of reinventing traditional recipes.

After much nerves, and toiling in the kitchen, we’re glad to say that everything, including the monstrous leg of lamb, was cooked to perfection. It was the best dinner party we have ever hosted, and even we were very surprised by the success of it, because a lot of cooking had to be done in a tiny kitchen, and as we know, the tension runs high when two cooks with very different styles are working in a small space together. Our friends were duly impressed and we were even happier to know that they went home well-fed, drink-drank-and-ever-so-slightly-inebriated. Jokes were cracked, and embarrassing stories were let slip. We laughed till our bellies ached and I drank till I was hung over the next day. It was all in good fun and I’m really going to miss all the times we’ve spent together. Everyone’s going their separate ways come the heart of winter, so I guess it’s goodbye for now. Till we meet again, my dear friends, till we meet again.

Check out what’s cooking in my kitchen!

Also check out my other food adventures.

Back to Cooking

It feels soooo good to be back in the kitchen again. To feel inspired by sights, smells and flavours. To dream up things I want to eat and things I want to feed my husband. To chop, peel and grill. To present a beautiful plate of food. And most of all, to watch him tuck in happily.

You see, most of the time, M cooks for me. He is a wonderful cook, don’t get me wrong, and I’m very fortunate to have someone who tries his best to come up with something new, exciting and delicious on the menu everyday. Now it’s my turn and I’m gladly returning the favour.

I’ve been a little more cautious with what I eat lately, as I am getting older and it only makes sense to try and eat a more balanced diet in appropriate quantities. I used to have such a hearty appetite, even M was a little alarmed in the early stages of our relationship and casually mentioned that even if I don’t get fat, I might just eat till he and I are broke. After a health scare in my family this year, I’ve resolved to cut down on the quantities of food that I’m packing in, and surprisingly, it didn’t take much effort to do so – it’s the age thing I reckon, I feel full more quickly than I do before with the same quantities of food. But I have my weaknesses – the more-than-occasional chocolate,  the incredibly tasty stuff (i.e. anything tasty is usually high in carbohydrates or fats) and man, do I dislike vegetables. To make matters worse, I don’t see the point of eating fruits. My philosophy was (still is, actually), why make yourself feel bloated with fruit when you can have your rice and meats, and feel properly full instead? People say they feel cleansed after eating fruits, I say I feel stupidly bloated and uncomfortable.

Regardless, I’ve started to pay more attention to what I eat. I still have a bit of a battle with fruits, but I try to have more vegetables and less carbohydrates (rice usually makes me happy). And the only person who could make me eat more vegetables is….unfortunately not my mother or my husband. It is Yotam Ottolenghi. If everyone makes salads like he does, we would all be vegetarians, I kid you not. I first heard of Ottolenghi about 6 years ago, when I realised that M loved the chocolate cake and I asked his good friend to get a birthday cake for him on my behalf as I was living in Singapore. When I came to London for a holiday, I made it a point to drop by Ottolenghi to try the cake for myself, and it was good but I remember thinking how silly those ridiculous good-looking model-esque people were to queue for….salads. I was clearly not herbivorous then. Two years ago, my good friend D suggested for us to have lunch at Ottolenghi, boy was I skeptical but I was keen to try the cakes, so I agreed. That changed my life forever (D has a knack for changing my life, first with macarons then this). I had the roasted aubergines with saffron yoghurt salad and I was SOLD.

I took M to Ottolenghi after that, and he too agreed that the salads were wonderful. So this week, I decided to make the roasted aubergines salad for lunch. I had only two strands of saffron left in the pantry and it wasn’t enough to make the yoghurt, so I tweaked the recipe and added whatever I fancied to make it better. It was mostly aubergines, pomegranate, pine nuts, basil drizzled with a yoghurt-y sauce made from 0% fat Greek yoghurt and some seasoning. I couldn’t stay away from meat of course, so I added some roast chicken slices into the salad, and it was divine. I can’t believe I’m saying this but it is possible to have a delicious AND healthy meal, and this revelation is all thanks to Ottolenghi! Needless to say, M was happy to come home to a good lunch.

We do have sinful meals of course. Just the other night, I made one of my favourite things in the world – Chorizo Spanish Tortilla! Turned out perfect and we were happily fighting for the last piece.

So it isn’t so bad to be healthier, really. I’m back to cooking with more of a healthy focus than before, everything’s still pretty damn tasty and our bellies are happy. I’m looking forward to trying out more new recipes in the kitchen and feeding M. Looks like New Year’s resolution came very much resolved…..early!

Check out what’s cooking in my kitchen!

Also check out my other food adventures.


About The Author
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Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
Macarons: Be Inspired
Dark Chocolate & Coconut Cookies
Rose & Lychee Chiffon Cake
Pan-seared scallops, jamon iberico chip, pomme puree, jamon iberico foam and chestnut
Red Velvet Cake
An English-themed Dessert Table
Chocolate & Hazelnut Salted Caramel Cake
Gula Melaka Salted Caramel Buttercream Macarons
The Ispahan Cake
The Ispahan
Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache
Lemon Cupcakes with Lime & Ginger Whipped Cream
Portuguese Egg Tarts
Ba Zhang - Glutinous Rice Dumplings with Braised Pork Belly
The Fat Duck
Strawberry and Cream Pancakes
Pandan Souffle Roll with Toasted Coconut Whipped Cream
Red Velvet Cake
Lychee and Emperor's Seven Treasures tea-infused macarons
M's Spanish Paella
M's birthday cake - Japanese Cheesecake with Rose Whipped Cream
Lor Bak Gou - Fried Radish Cake
Pandan Chiffon Cake
Homemade Scones
Marmite & Coffee Pork Chops
Quick and Easy fried rice recipe!
Matcha & Adzuki Bean Macarons
Pumpkin & Chocolate Brownies with Cream Cheese Swirls
Matcha, Milo and Plain Polvorons
Kampar Chicken Biscuits - A popular Malaysian snack
White Chocolate & Cranberry Cookies
Hustling the Xiao Long Bao in my kitchen
Bailey's & Coffee Macarons

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© Rachel Tan and The Pleasure Monger, 2010. Unauthorized use and/or duplication of material on this blog without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Tan and The Pleasure Monger with appropriate and specific direction to the original content.

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