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 :
Honey pancakes with buttered bananas and strawberries.
Made a beeline for the kitchen last week during the public holiday, and realised how much I miss whipping up yummies from time to time. This time I added about three teaspoons of HONEYSPREE‘s Creamy Clover Honey to my pancake batter for a slight hint of natural sweetness. I really love the fact that they are adorably heart-shaped, you can get the pancake mold from Daiso! Pretty sure it works with eggs too, although I have yet to try that.
If you missed my previous pancake post containing the recipe I used, >>> ♥ READ IT HERE ♥ <<<
Sometimes following recipe measurements isn’t enough to make it good, the right amount of milk so they don’t spread too thin, the quality of the flour and eggs can determine the taste… How much butter to use so it doesn’t stick to the pan and yet not turn out too greasy, and then you still have to know when to flip it so it doesn’t burn. It’s much like everything else in life, making pancakes; it takes practice to get it right. But when you put a few things together correctly, with the right treatment, in the right amounts, you’ll always get something good that will be well worth the effort. :)
It’s been awhile since I’ve spent time in the kitchen, apart from last week when I made Hollandaise sauce with poached eggs. (Maybe I should write about that too…) It’s been even longer since I’ve had pancakes, so I decided to make some! I usually use a buttermilk pancake mix but I was feeling “original” so I made this from scratch. The original recipe claims to yield FLUFFY pancakes, but mine were anything but fluffy. I still liked how they turned out though, quite like Robin’s german pancakes, just that I didn’t add any salt to mine. If you’ve tried the pancakes at Ikea, this one comes pretty close.
A very basic pancake recipe:
1 cup self-raising flour
1 cup milk
Don’t think I have to go into how to make them, right? I don’t know if it was my choice of flour that caused them to not be fluffy but I did follow the recipe, I did add about two tablespoons of honey to the mix though, gives it a subtle taste of honey! Best enjoyed with tons of butter and soaked in pancake/maple syrup. Whip cream is optional but it is a very welcome addition, especially coupled with fresh strawberries. It’s a real treat! These pancakes keep well too, I kept about 4 of them and ate them two days later and they were still yummy after being warmed up.
Desperate times call for desperate measures. So, what happens when your boyfriend falls sick and you are naturally obliged to take on nanny duties?
Answer : A culinary crash course.
Chicken noodle soup with french onions, celery & carrot
Whatever it is you are down with, this is sure to perk you right up! I am not usually a big fan of celery but if you cook them long enough they actually are pretty nice.
Chicken porridge with century egg
Well, I was the only one who had the century egg anyway, Robin was too disgusted by the sight of it to even come close to trying it. This actually turned out pretty well for a first try. We had seconds on Sunday!
So, getting sick isn’t all that bad when you get something out of it. I learnt that my “chinese cooking” isn’t all that hopeless, and Robin got a personal nurse for like 3-4 days. How’s that for a deal? I’m just really glad he’s better now, his rapidly fluctuating fever really kept me on my tippy toes……
I figure most people might think, why bother? Just buy porridge from the food court or something, right? But I’ve always believed that home-cooked is always the best. There’s a magical ingredient that doesn’t come in the food you buy…. Love.
Looks like the flu bug is going around too, so load up on those vitamins, drown yourself in water and stay out of this crazy Singapore heat! xx
Sunny side-ups. An easier egg option, especially when you run out of milk at home.
This was actually better than scrambled eggs, must be the half-cooked yoke. I had the bacon cooking in the toaster so I “toasted” the bread in a frying pan instead. You save on the oil mess from frying bacon in a pan, and bread actually tastes really good if you fry it with butter instead of just toasting it.
A little bird who has paranoia issues. He finds everyone around him suspicious. I haven’t given it a name, so for now I’m calling it Churp Churp. Available for purchase when I launch the “hama hama” collection.
Potato egg salad with chicken cheese sausages & croutons, topped with deviled eggs. Note to self : If you run out of dijon mustard, DO NOT sub with honey mustard.