mycookerygarden

Saw a Gordon Ramsay video about roasting a tray of cherry tomatoes with olive oil, sugar and salt, then using this as the base for any salad greens. Sounded like a great idea. So, I made the roast but added in a yellow pepper as well, for flavour and color. It turned out well with the salad greens - baby kale, baby spinach and some lettuce. No other seasoning needed for this salad. Roast on low temperature below 200 C for about 40 mins or until soft and full of juice. Ready for the greens. Just be careful with the portion of greens added ...  

Wanted to make a chocolate cake but had no eggs. http://allrecipes.com/recipe/8395/eggless-chocolate-cake-ii/   Divided up the portion of cocoa powder with chocolate chips. Surprise, the chips did not all melt into the cake. There were lots of them in the cake after baking. The cake tasted fine when warm but it needed either ice-cream to accompany it or a ganache. I should have made the ganache to complete this dessert. Lesson: Don't hold back on the dessert. The health-conscious can just choose to eat a smaller portion. The mix What a split! And not all the choc chips melted! Cake rose quite a bit, I got the sweetness level right, but a choc ganache would have perfected it.

Yam to us in Singapore and Malaysia. Taro elsewhere .. and other names as well. I always liked yam. Saw this recipe sometime ago. Taro and three mushrooms, sounds like an anime. http://buddhagate.org/bgm_recipes/Vegetarian/recipes/week01/Menu2/English.html The combination of yam and mushrooms sound good but not so much the ginger, cucumber, gingko nuts and cornstarch mix. So, I omitted these items. The yam and mushrooms dish is good but a bit wet even after reducing the mushroom liquid. So, next time, should reduce even more. The mushrooms are hidden below the yam - oyster, king oyster and button mushrooms.  

Roast chicken - traditional style with salt and pepper, some parsley, butter and lemon slices. Pointers from  https://cooking.nytimes.com/guides/11-how-to-roast-chicken http://www.tasteofhome.com/recipes/how-to-cook/how-to-truss-a-chicken Looks like this method may be better? https://www.chefsteps.com/activities/how-to-truss-a-chicken-the-traditional-way Salt and peper, butter and parsley under the skin. Lemon slices in cavity. Trussing the chicken took several attempts. The skin is tighter, crispier due to the drying out time in the fridge.

Was watching the Great British Bake Off 2016. They were making sponge roulade, genoise sponge, etc. Got inspired to make a Swiss roll. Our familiar version here. Followed this recipe for the basics. http://kitchentigress.blogspot.sg/2014/09/swiss-roll-video-recipe.html But only used 2 eggs - that measured to be 58g of egg white and 30g of egg yolk. Almost a third of the recipe's 140g of egg white. So, with guess-timation, used 20g of sugar, 18g of plain flour (no cake flour on hand) and 20g of olive oil. Egg white, sugar, yolk, salt, vanilla essence After adding olive oil Thumped the tray against the table a few times Fresh out of the oven Turned over to spread the filling Berry jam Roll is not evenly sized - I think the cake is thinner in some places Should have wiped the knife clean after each cutting

Marinated some pork ribs with salt, pepper and BBQ sauce in a glass dish. Cover with aluminium foil and baked for 1.5 - 2 hours under low temperature, 150C. Turned the ribs once or twice to ensure the sauce is evenly absorbed. The low temperature, covered-steam effect makes the s low cooked ribs to very soft. To finish the ribs, remove the foil, increase to 180-200C and bake for 10-15 minutes. Bask the ribs with the sauce. The sauce will thicken.