mycookerygarden

Use some carrot-apple pulp to make this week's loaves. Added some rye flour to the white all-purpose and bread flours. Nowadays, seem to be in the mood to mix a little of this and that. Well, I remembered to add 2 tsp of salt this time. And it came out tasty. The carrot bits made the loaves moist and the rye flour added a depth to the flavor. Nice. Yeast, salt, white flours, carrot-apple pulp. First rise in room temperature, about 1.5 hours. Ready for shaping. Oiled loaf tins this time. The shapes were incidental. Slit down the middle expanded a lot! Baking at 250C for 10 mins, then lowered to 180C for another 30-40 mins. Till skewer comes out clean. Nice crusts.

Made an overnight-rise dough with rosemary, black olives and chia seeds. Also added some semolina flour - didn't quite taste it in the end product. Reminder to self: Next time, must add more salt. Half a teaspoon is not enough. Black olives, rosemary and chia seeds. Ready for 1st proofing After 2 hours in room temperature. After overnight in the fridge. Shaped 2 loaves. 2nd rise. Baking with cups of water below to harden the crust. Two loaves .. no fishes .. Hole-y. But not salty enough.

The new Plaza Premium lounge in Changi Airport Terminal 4 is open. It is called Blossom. This is a collaboration between Plaza Premium and SATS Airport Services. https://www.plaza-network.com/location_detail?city=Singapore Level 2, #02-225/226 Transit Area Opening Hours: 24 Hours When I visited the Blossom lounge on 8 Nov 2017 evening, it was great. It was not crowded, the food and drinks selection was very nice. One big plus is the complimentary red and white wine, accompanied by cheese and small bites, prettily presented on serving spoons and small plates. Changi T4 sculptures - “The Travelling Family” Changi T4, view from Level 2 Blossom lounge Hot food selection. That day, laksa noodle was prepared upon request. Some cakes on extreme left. Complimentary red/white wine and juices. Cheese and small bites on the right. Canned/soft drinks, Tiger beer, coffee and tea. Bread selection. At one end, the balcony overlooks the "Heritage Facade&q

Any style of fried rice with chinese sausage or lap cheong has very little chance of going wrong. So, salty, spicy kimchi with sweet pieces of lap cheong .. the combination taste just great. I wanted to use up the batch of kimchi that I had made some time ago. As it was made with an 'instant' recipe, I don't think it should be kept too long.  http://applechoc1.blogspot.sg/2017/09/cabbage-kimchi.html Kimchi Fried Rice with Lap Cheong 1. Cut up the kimchi to smaller pieces, because the kimchi is very salty from the fish sauce that I had marinaded it with. 2. I cooked 1.5 cups of a mix of basmati and red rice, to increase the fiber content and make this a healthier meal. Maybe, this will compensate (a little) or be the redemption for the fat of the lap cheong. 3. Slice an onion and a few cloves of garlic. 4. Fry the lap cheong for a minute or two. Then, its oil can brown the onions. Add in the garlic. 5. Lastly, add the rice, cut kimchi and mix well. No other seasoni

Leafy vegetables from my balcony garden - sweet potato leaves and ti wan chye / di huang miao For a noodle dinner with shrimp roe noodles bought from Hong Kong. https://en.wikipedia.org/wiki/Shrimp_roe_noodles 1. Soak the shrimp roe noodle in one bowl of hot water for 10 minutes. 2. Heat the roast duck pieces in the pan to release the duck oil. 3. Saute one sliced garlic and one sliced shallot. 4. Add the vegetables and sliced tomato. 5. Add in the noodles and the water used for soaking as well. 6. Minimal seasoning is needed as the shrimp roe noodle is salty. Adjust salt and pepper to taste. Pointy leaves are sweet potato leaves. HK shrimp roe noodles with greens and tomato, 'garnished' with 2 slices of duck.

I saw a post in Facebook group 'Urban Farmers (Singapore)' that Susan Ng had made tempura with Indian borage. It looked great and she said it tasted good as well, not spicy after cooking. https://www.facebook.com/groups/sgurbanfarmers/permalink/910494292436785/   The raw leaves are quite inedible - not sure if it is spicy, but I know it is bitter as I pounded it a few times to extract its juice for my cough. The leaf is quite thick, not paper thin. https://remedygrove.com/bodywork/Indian-Borage This tempura idea sounded good but as I am not a fan of deep frying. So, when I saw the next follow up post by Christine Lim who experimented with a baked zucchini chips recipe applied to Indian borage, I decided to try it out too. https://www.facebook.com/groups/sgurbanfarmers/permalink/915864861899728/ Baked Indian Borage Chips Ingredients: Eggwash (1 egg diluted with some water) Biscuit mix: Grated cheese, about 3 tbsp - more if you are a cheese lover 1 tbsp of corn

There were several mornings when I made juice with only apple, beet root and carrot. And an inch of ginger. Since my regular item, i.e. celery, was absent, I decided to keep the juicing pulp to make a chocolate cake. I find that with celery in the pulp, the texture is too fibrous to bake cakes or breads. This is a very moist cake. ABC Chocolate Cake Ingredients: 1 and 2/3 cups of ABC pulp (apple-beet-carrot) 3/4 cup of flour 1 tsp bicarbonate soda  1/2 tsp of salt 2 tbsp of sugar, adjust according to taste - this makes a minimally sweet cake 1 tbsp of cocoa powder 2 eggs, beaten 1/4 cup of vegetable oil Method: 1. Pre-heat the oven at 180C. 2. Mix pulp with flour, soda bicarbonate, salt, sugar and cocoa powder first. 3. Add the beaten eggs and oil to the mixture. Mix evenly. 4. Line a small cake tin with baking paper. Pour the cake mix into it. Smooth the surface. 5. Bake the cake at 180C for about 25-30 mins, or until an inserted skewer comes out clean. 6. Let

Muffins with coconut cream Muffins after such a long gap. I have been baking bread for quite a continuous stretch of several weeks - mainly for breakfast. But bread also does double duty for other meals as sandwiches too. So, this muffin came about because of leftover coconut cream from making kuih bingka. Ingredients Wet: 100ml of coconut cream (added about 3 tbsp of water later as the muffin mix was a little dry) 1 egg, beaten 4 tbsp of vegetable oil (sugar to taste .. start with 2 tbsp, I omitted sugar as I wanted a bread-like muffin) fruit pulp from juicing 1 apple, 1 carrot, 1 inch of ginger (microwaved for 2mins) Dry: a pinch of sal t 1 tsp of baking powder 1.5 cups of all purpose flour 1) Mix the wet ingredients together. Hold the water until you are doing the muffin mix. 2) Mix the dry ingredients. 3) Pour the wet mix into the dry mix. Do not overmix the muffin dough as the texture will be dense after baking. 4) Once the liquid has been incorporated i