When Robin and I spend time together, it almost always means we’re cooking up something in the kitchen. Weekends, especially. Going through my photos from the past month or two, it is evident that I survive pretty much on bacon, eggs and bread or similar spreads.
“Brinner” = Brunch + Dinner.
Scrambled eggs topped with sautéed tomatoes, bacon and cheese on a toasted english muffin.
Omelette with tomatoes and bacon. Robin battled jet lag from his flight back from Germany to whip this up for me in the morning, I’m the luckiest girl in the world. ♥
How do YOU like your eggs?
Left, how I cook my eggs. Right, how Robin cooks his eggs.
Unless it’s a poached egg with smoked salmon and hollandaise, scrambled please. Although I occasionally do throw a sunny side up (with half cooked yolk) into a Spam sandwich…
Fluffy scrambled eggs any day for me.
A cold platter spread with meat that Robin flew back from Germany, yes even the bread. Absolutely no cooking involved, just a little cutting and tossing the bread into the oven.
Robin’s favourite Blueberry Cream Cheese Cupcakes. We took a batch of these to a bbq and they were quite a hit. If you missed my previous post with the recipe for these incredibly yummy cupcakes, here it is :
Most of these photos were taken on SaVeri‘s concrete table. If you’re reading this post from Germany and have some time to spare, check out spoga gafa 2014!
Some time ago we hosted a farewell party for a friend and when it came to deciding on dessert, Robin said we should bake the berry cake again. Needless to say he ended up with the biggest portion of the cake, saving a small portion for breakfast the next day.
If you want to impress your friends, this should do the trick!
The first time we baked this was for an Easter party last year, the original recipe is actually for cupcakes, which I prefer more than the cake to be honest. The cupcakes don’t require as much berries and can be shared with more people easily due to their bite size, and they make great take home gifts for your guests if they just can’t get enough.
Getting berries here in Singapore is mad expensive, and to bake this cake we spent almost $40 on berries alone. *gulps
You have got to admit though, berries are just so yummy, plus they’re good for you too!
I managed to find a photo of a batch of Blueberry Cream Cheese Cupcakes I baked back in 2011, and in 2 years I’ve baked this recipe at least 5 times (probably more) and it never fails to impress.
Since it’s the weekend and Robin is away in Germany (again), I thought I’d share the recipe for one of our favourite sweet treats with you! Happy baking!
Recipe for Blueberry Cream Cheese Cupcakes :
- 2¼ cups self-raising flour, sifted
- ¾ cup caster sugar
- 100 grams melted butter (I use salted), cooled
- 1 cup milk
- 2 eggs, slightly whisked
- 1 teaspoon vanilla extract
- 150 grams blueberries or berries of your choice
- 60 grams cream cheese, cut into tiny bits
- 2 tablespoons blueberry jam
- Preheat oven to 200°c.
- Pour sifted flour and sugar into a mixing bowl and make a well in the centre.
- Whisk butter, milk, eggs and vanilla together in a separate bowl then slowly whisk into flour mixture until smooth.
- Add blueberries, cream cheese and jam.
- Lightly butter cupcake molds if not using cupcake holders, then fill up to 3/4 full.
- Bake for 15 to 20 minutes, remove from oven and cool on wire rack.
The cupcakes taste great on their own, but if you want to frost them for a richer indulgence, here’s how I make my frosting!
- Let cream cheese soften at room temperature while your cupcakes are baking so it is easier to work with, the amount of cream cheese to use would depend on how much frosting you want to make.
- Add 1 – 2 teaspoons of vanilla extract and icing sugar, combine.
- You can also add butter if you like! (I do)
- I don’t use exact measurements for my frosting so just taste along the way and adjust the sweetness to your liking.
- After cupcakes have cooled thoroughly, you can now frost. If you frost too early, your frosting will melt and get runny.
- Frost around the edge and add a teaspoon full of jam in the centre.
Craving for something sweet?
Here’s the recipe for my most baked blueberry cream cheese cupcakes! Happy baking! ♥
Last friday we went grocery shopping to whip up some dinner, the original plan was pasta but I kinda had the pizza munchies so I asked to get pizza instead. Somehow this “foreign” brand caught Robin’s eye and since he was so insistent on trying it cos he said it was a PEPPERONI PIZZA, I didn’t really take much notice of what he was buying and picked out my own hawaiian that costed half the price of his Pepperoni.
We got home, he opened the box, put the pizza in the oven. No suspicions. The pizza came out of the oven looking like this…
This was the first time since he put it in the shopping basket that I actually saw what he bought. First impression? UH. Dodgy. Robin took a bite into it and his face changed while I was just dumbfounded. I didn’t know what kind of pepperoni I was looking at… No surprise, he couldn’t stomach it, so I decided to give it a taste. My first question? “Is this tofu?”
I asked him to show me the box, which was actually already in the trash… And guess what this pepperoni pizza really was?
TOFURKY! A VEGAN PIZZA!
Tofurky, sounds questionable enough, right? Non-dairy cheese that really melts? Uhmmmm. WHAT? That pizza on the box doesn’t even look like a pizza to me. I still don’t understand how he bought a vegan pizza with VEGAN screaming right at him.
And that’s why I question if men should run grocery trips without us… Robin can cook, that’s a given, but I’m going to be checking everything before paying out from now on. Just in case.
PS : The pizza was meatless, yes. Delicious? Hell no. No offense to vegans but honestly, I don’t know how you guys eat stuff like this.
Hope everyone had a great easter holiday! We got down to some baking again over the weekend! I baked two cakes on Saturday, must have been out of my mind, I was so tired after that. >_<
I usually prefer cupcakes/muffins over cakes cos they’re easier to share but I didn’t bring the cupcake tray back to Robin’s place so we had to settle for cakes! The second one turned out amazing! I iced it with cream cheese frosting, a thick layer of blueberry jam & topped it with tons of fresh blackberries & raspberries.
We shared this with friends yesterday evening at a little home cooked easter dinner. :)
And…… Guess who’s being a cutie today?
I’m doing some catching up with work, so look out for more new additions in store this week! xx
Spent more time in the kitchen with Robin on Valentine’s! This time we made these profiteroles, recipe from Anne Burrell. It’s the first time either of us has tried making pastry, it turned out way better than we imagined! They were perfectly airy inside…
We had ours with french vanilla ice cream and Nutella sauce. Super yummmmmmy! You can also fill it with other stuff like custard, somewhat like the usual cream puff. I’m guessing the possibilities are endless. xx
So, what exactly went into this experimental salad?
- Baby butterhead lettuce
- Cherry tomatoes, halved
- Japanese cucumber, skinned & sliced (Zucchini)
- Porcini mushrooms, lightly cooked in olive oil
- Smoked duck, sliced
- Mangoes, diced
- Home made croutons
- Plum sauce
- Ceres Whispers of Summer fruit juice
No recipes, no precise measurements, just purely experimental. It turned out pretty good even though we didn’t manage to find the right kind of plum sauce we had in mind. We made the croutons with baguettes this time and they were really yummy! xx
If you read my blog last week, this might look familiar! I’ve received requests for the recipe of this very yummy dish, and here it is! Courtesy of the boyfriend.
1. Dice tomatoes, depending on how chunky you like your bites, if you prefer slices I reckon that would work too.
2. In a bowl, lightly toss diced tomatoes with salt, pepper and olive oil. We don’t use exact measurements so just taste as you go. You can also add in dried basil leaves. They sell these in bottles in the supermarket. (Optional)
3. Slice baguettes about 1.5-2cm thick.
4. In a pan on low heat, melt butter, then add the baguette slices, making sure the surface is covered with the melted butter. Do not let it burn! Do the same for the other side.
5. Spread a garlic & cheese spread on the pan-fried baguettes after they have cooled off abit. Pan-frying the baguettes actually keeps them crisp longer and adds to the flavour! (Think croutons!) We used Philadelphia’s Cream Cheese Light Garlic & Herb spread.
6. Dish up a spoonful of tomatoes and top the baguettes. Garnish with freshly chopped basil leaves. (Optional)
Baby made us german pancakes for lunch on Saturday!
I would post the video of him doing dips in the kitchen in between making pancakes but I think he might kill me so I’ll skip that for now.
Time really flies when you’re having fun… In the blink of an eye, we’ve been together 3 weeks now, and I can safely say, I have no regrets. The drama we had to go through to be together was well worth it for what we have now, and for the future. December is right around the corner, and Robin will start university in just 2 weeks.. I need to start getting used to seeing him less and having less time to spend together. The thought of it is somewhat mood dampening cos we’re practically glued to each other, but we have to get through all this before we can be where we really want to be in life, and I know that we’ll be okay. :)
Ich liebe Dich, baby. xx
We decided to head home to make dinner after doing some shopping in town. (Okay, it was more so just me shopping.) Deliberating between steak and burgers, we finally settled on burgers while grocery shopping. They turned out pretty good actually, I cooked the beef patties with red wine……. Confession, it was my first time ever making a burger. (Now you know baby.)
Got cosy with the burgers and watched Bridesmaids. However I ran off halfway through the movie to make us some dessert. Rum-spiked bananas with vanilla ice cream. Yummmmm!
Also my first time trying this, hope it didn’t disappoint Robin & Gio. See, told you it was gonna be tough keeping us away from the kitchen, we’re already thinking of what to cook up next… xx