Prosciutto is such an expensive treat in Singapore, and the once or twice I tried it, I really was not impressed. So, despite the fact the original Paul Hollywood recipe uses prosciutto, I just couldn't be bothered to use them in my loaves. When I was in Europe I while back, I decided to bring... Continue Reading →
The ladies of the baking community in my neighbourhood is looking for someone to conduct a session on baking assorted bread rolls. And in the spirit of volunteering, I decided to bake up some of my favourite garlic rolls to see if "they" qualify. These rolls are baked using the $5K starter dough from a... Continue Reading →
Quiches are delicious. It's a melange of cream, cheese and butter. Loads of butter. Which is also why it is not something you can eat regularly. So I always delight in opportunities to bake up a quiche for dinner parties. I was torn between a broccoli and cheddar quiche or a spinach and Gruyere and... Continue Reading →
For the past 2 weeks when I got to spend my holidays back in my parents' house, breakfast was always a much anticipated affair. Every morning, when I came downstairs, I will be greeted by a table full of different types of bread, "kueh" (Asian snacks), noodles and even cookies. My parents really made a... Continue Reading →
It's been a while since I got a bag of fresh garlic as I mostly used minced garlic for cooking. But few days ago, I saw them at the grocers, and they seemed to be calling out to me. So I've decided, this weekend is going to be roasted garlic weekend. And what better to... Continue Reading →
I have learnt to appreciate having frozen tart crust in the freezer, for lazy Saturday mornings. 770 calorie per slice (1/6 of a 9" tart), but worth every calorie! No wonder brunch is the favourite meal of the day.
Since I am a fan of smoked salmon, and I thought I should try something other than my standard quiche Lorraine, this appeared to be a good choice. As usual, I stuck to my trial and tested tart pastry. As mentioned by the originator, this quiche probably only appeals to someone who likes smoked salmon,... Continue Reading →
I think I have found my go-to quiche tart dough recipe! This made a rich, flaky tart which was a great accompaniment to the bacon and cream filling. The trick is to put the cubed butter into the freezer for about 15 minutes before rubbing it into the flour. That way, you can ensure that... Continue Reading →