mycookerygarden

I finally got round to buying some rye flour last week to make sourdough bread. As a start, I did a cheat sourdough. I halved the recipe from BBC in order to make a smaller loaf. I only left the starter overnight, about 12 hours at room temperature, which was pretty hot in Singapore at that time. The bread turned out well, with a sourdough taste. But I am thinking that it may be fluffier and stronger tasting if the starter was left for 24 hours. Next time ... http://www.bbcgoodfood.com/recipes/cheats-sourdough   The starter, at the beginning The starter after 1 night left in the room, not fridge The mixed dough Rised Fresh out of the oven! Cut slice

Always wanted to make a frittata. Simple egg recipe but it just looks so good after the finishing bake in the oven. So, I finally did it with 3 eggs that I had to finish up coz they have been in the fridge for a while. I based it on this bbcgoodfood recipe, minus the salsa and replaced the Madras curry paste with sambar spice. Happy dinner. http://www.bbcgoodfood.com/recipes/masala-frittata-avocado-salsa Looking fluffy, straight out of the oven The slight rise  

I've been making bread with this recipe quite a few times. Sometimes I leave the dough in the fridge overnight, like last weekend. Also halved the recipe to get a smaller loaf. It doesn't look as nice as the loaf in the linked website below but it tastes really good. I added some Provencal herbs to the dough. http://www.myhumblekitchen.com/2013/03/simple-european-style-everyday-bread-recipe-with-video/

So, the osteopath has pretty much 'righted' my twisted waist. I still have a follow up visit in 2 weeks. But how do I prevent these problems? For the knots and tireness, do more stretching, heat packs, roll problem area with massage balls or old tennis balls. For the twisted waist, planking. It works if done for long enough. I could hear the click sometimes when I am really misalligned. I did not know 60 seconds took so long .... with the stopwatch. I used to count to 30 and think that was good. Now, I know that 30-count was more like 15 seconds!

The robot has arrived! Haier SWE-T321 the golden one! I choose this because of its wet mop function and I am not disappointed. It can clean the floors well enough for me. It did need a nudge here and there when it got stuck at some corners or wall. And look at its name - Haier Pathfinder Vacuum Cleaner Robot. Doesn't the box look 'Apple'-ish? Contents Charging Proof of work done It has a HEPA filter too.

I saw some Affandi paintings up close during my visit to the gallery on Sunday. It's great to rediscover this artist. The turmoil of brush strokes, the energy of raw blobs of paint, he mixed in sand too. It's amazing to see the picture emerge so strong from all that texture. There was a painting of a hand showing the fragility of life. Could look at this one again. I am sure I missed something at that first view.

I never paid much attention to Picasso's animal paintings before. Then, I saw the Cat and the Rooster at National Gallery Singapore's exhibition 'Reframing Modernism'. I really like it. Now, I search a bit more and Picasso did quite a few pieces on this theme. I would be looking out for them from now on. https://www.centrepompidou.fr/cpv/ressource.action?param.id=FR_R-33fa4a14790bd6c4c12701fedaf699d&param.idSource=FR_O-d3dcb4967f8649332ebf68154a1a2d8

One good thing about this heatwave is how fast an avocado ripens. I left a green one on the table top and within 2-3 days, it was ripe. So, chopped up some onions, coriander and tomatoes, mash everything up, season with lime juice, salt and sugar. Yes, I usually add some sugar to my guacamole, depending how the mix turns out. Corn chips are made for this! I ate more corn chips than that!

R estaurant s alwa ys charg e more for freshly made pasta. And t hey do taste g ood, soft and sp ringy. So,  I wanted to try making my own h ome made pasta. After all, the re is a sim ilar Chinese flour cake dish - ' mi hun kway' in Hokkien - that we mak e at home al l the time. I read a few articles and reci pes to get some tips and off I went .. . Next time, for cuttin g the pasta, I will dust with a li ttle b it of flo ur, or more likely st ock up on some semolina or buy a pasta machine. http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta/ http://www.davidlebovitz.com/2012/01/how-to-make-fresh-pasta-homemade-recipe/ http://www.foodnetwork.com/recipes/mario-batali/fresh-pasta-recipe.html One egg for 100g of flour I think the egg is too small! Mixing Added a little water to get the dough together. Resting. Really sticking to the work top. Need semolina but I don't have on hand. Even rolling it up does

Reminder to self: I would make this recipe again. But only if I have a window of the night for the first dough rise and baking time the next morning. It's worth the effort. The slow rise really adds to the texture of the bread. http://sallysbakingaddiction.com/2013/05/15/no-knead-homemade-honey-oat-bread/ First rise at night After 1 hour at room temp After 2 hours After 3 hours The risen dough after overnight in fridge Proofing in bake tin Added the cinnamon sugar on top Baked! Cooling It is airy and fluffy. Happy lunch!