The bear kept busy with playdohs this morning. She excitedly beckoned me over to see the fruits of her labour. Quite creative, I must admit. Apparently the green gingerbread is for me, Pandan flavoured. She knows me well.
A few years ago, hubby and I attended a book launch/cooking demonstration by Bill Granger at Waterstones in Piccadilly. Bill was promoting his then latest book, Bill’s Basics. He signed a copy of the book I purchased, ‘Dear X and Y, I hope this inspires many great meals together!’
I was flicking through the book earlier and started tearing up upon seeing the note. How did I get from trying out countless new recipes on a weekly basis to eating chili con carne four days a week, every second week?
In that book, is a very simple recipe for a pudding- peach and blueberry, in a cakey batter. I made it for our good friend Stavros and his parents when we visited them many years ago.
Here is a link to the recipe. I made it this evening with the Bear. We served it with cream but it would also go well with custard/ice cream.
It reminded of old times, when this blog was actively updated and I had the time/energy/inclination to test new recipes.
Pandan leaves are widely used in Souhtheast Asian cooking, both sweet and savoury. We always had plants growing, almost wildly in our garden, requiring minimal care.
One of my favourite cakes is Pandan cake. I only developed a taste for it in the last few years. One of mum’s friends made the best Pandan cakes ever, often supplying us with freshly baked treats whenever we visited.
Pandan leaves are available in oriental supermarkets in London. Though nothing beats using freshly juiced Pandan for cakes, I’ve come to rely on bottled Pandan essence.
I modified a Mary Berry recipe (lemon tray bake) for a Pandan version and it came out beautifully.
Omit the lemon zest, and ingredients for the glaze. Replace with 2tsp of Pandan essence, 1/2 tsp vanilla extract and 10g Dr Oetker lime green food gel, for flavour and colouring. Bake for 35 mins, 180 degrees Celsius.
This is a really quick dinner to whip up especially midweek when you’re battling late nights at work, endless laundry and the temptation to order sub-par takeout.
Tenderstem broccoli (or purple sprouting, which was in season when I tried variations of this recipe, kale, pasta, garlic, anchovies, mushrooms, grated cheese, salt, pepper, olive oil. That’s it.
How much (serves 2)
- 250g dry pasta (I used Tagliatelle, cooked for 12 minutes, reserve 1/2 cup cooking liquid,drained)
- Fry Lite spray
- 1 clove of garlic
- 2 pieces of anchovies (I used the bottled variety), finely chopped
- 1/2 tsp dry chille flakes (optional)
- a handful of kale, washed and trimmed (par-boiled)
- a handful of tenderstem/purple sprouting broccoli, trimmed (pa-boiled/steamed)
- a handful of chopped chestnut mushrooms
- salt and pepper to taste
- grate parmesan cheese
- Heat a non-stick frying/sauté pan on your stove-top (medium heat)
- Spray Fry Lite onto the frying pan and saute the garlic for 20 seconds and anchovies
- Toss in the chilli flakes (optional), kale, broccoli and mushrooms
- Give the veggies a good mix and toss and leave to cook for 3 minutes
- Add the pasta and reserved cooking liquid to the veggies
- Leave to cook for 1 minute
- Season with salt, pepper
- Serve with grated parmesan
The Bear and I made this amazing lemon drizzle traybake, a Mary Berry recipe a few weekends ago. It was absolutely amazing, spongey, lemony and sweet. Some tips – make sure your baking powder is fresh (for that spongey texture, and cake-rise) and for the glaze, gradually add sugar to water. I didn’t (want to) use 175g sugar for the glaze (on top of the 225g already in the cake mix) and found a gradual approach to the glaze-mix was a sensible one for me.
I’ve been a long time reader of A Healthy Slice of Life and when Brittany posted her One Pot with Greek Chicken and Lemon Rice recipe, I just had to try it. Let’s face it, despite almost 20 years away from Asia, anything rice-based gets my heart fluttering.
I used white basmati rice and in future (perhaps tonight – I’ll check with the gang if they fancy this again), will use about 1 3/4 to 2 cups of chicken broth. : 1 cup of rice. Another modification, I seasoned the chicken with salt and pepper, cooked it on the griddle pan and served it with the rice as opposed to cooking it in the pot.
Both Hubby and I really enjoyed the dish. We have been stuck in a perpetual food rut and it’s great to come across easy, tasty recipes such as this one. Definitely a keeper.
I don’t like eggs. Never did, never will. However, I have had to embrace eggs, which started a few years ago when I did the Whole-30 program. The white-part doesn’t bother me as much as the yolk. Runny yolk? I really don’t see the appeal.
I have expanded my egg repertoire to include scrambled, omelette, boiled and fried (add ‘to death’ to each cooking style).
My Asian-style fried egg is quite palatable. Hubby is a fan. I can’t really take credit for it. My family back home is known to cover pretty much everything with sauce – soy, ketchup, chilli. I took mum out for breakfast at Carluccios last summer when my parents visited. She ordered scrambled eggs and then asked quietly in my ear if they served chilli sauce. Bless.
Here is the recipe for my Asian-style fried egg.
Ingredients: (serves 2)
- Fry lite
- a knob of butter
- two eggs
- 1/2 tsp tamari
- 1/2 tsp kicap manis (dark soy)
- a pinch of salt
- a pinch of ground white pepper
- Heat a non-stick pan and spray with Fry Lite
- Add the butter and leave it to foam
- Break the eggs onto the pan (side by side) and leave to cook until the egg-white turns crispy around the edges
- Season with the soy, kicap manis, salt and pepper
- Fold the sides of the eggs until the form a parcel/overlap and flip over
- Leave until the yolks are cooked through
- Remove from the pan and serve with a squeeze of chilli sauce