Greek Chicken and Tabouleh Meal Prep

If you follow me on Instagram, you'll notice I'm skipping weeks a bit and have gone from week 1 to week 3. This is because I'm not entirely pleased with how week 2's Korean Beef bowls turned out and I need to tweak the recipe a bit before sharing. 

This one, though, this is a really good one! There are a LOT of components and ingredients but when you actually get down to it, it's really quick and easy to prepare. I also love the lightness and freshness of the whole dish, and the flavours are bright and hits all the high notes. 

I'm definitely going to add this to the rotation for my lunch meal preps, along with the last recipe I shared on Chipotle Chicken. 

Greek Chicken Tabouleh Bowls

Yield: 4 servings 

Time to cook and prepare: 1 hour

Step 1: Prep and Cook the Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt

1. Combine all ingredients and rub into chicken breasts
2. Arrange on a foil covered baking tray and cook in a preheated oven at 180°C for 20-25 minutes (depending on the size of the chicken)
3. Remove from the oven and allow to rest/cool slightly before slicing into them to assemble

Step 2: Assemble the tabouleh

• 1 bag of cauliflower rice
• 1/2 medium cucumber, diced
• 2 medium Roma tomatoes, deseeded and diced
• 1 1/2 cups parsley, chopped
• 1/4 cup mint leaves, chopped
• 2 green onions, white and pale parts only, thinly sliced
• 1 garlic clove, minced (I use a garlic crusher)
• 2 tbsp extra virgin olive oil
• 1/4 tsp lemon zest
• 2 tbsp fresh lemon
• 1/4 tsp chili flakes
• Season to taste

1. Mix everything together in a large bowl

Step 3: Make the Tzatziki 

• 1 cucumber, peeled and grated
• 1 cup plain Greek yoghurt
• 2 large garlic cloves, minced (again, the crusher)
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1 tbsp dill (I had to use dried as the supermarket was out of fresh)

1. Combine all ingredients and resist the temptation to eat it all with a bag of crisps! 

Step 4: Assemble!

Brownies Ratio Analysis

I work in an investment fund and we look at financial ratios and other boring stuff all day long. So when I walked into the office with a box of brownies and said "I couldn't sleep last night so I was experimenting with ratios -" before I could finish my sentence, my colleagues gave incredulous "why would you do that in the middle of the night?!"

Hehehe I was working on the ONLY ratios that matter - the fat to flour content in determining the texture of brownies you get.

So in my attempt to find my absolute favourite brownie recipe, I decided to make all 3 variations to test them with various friends, family and colleagues and let them decide which one is best.

In making brownies, what determines it being cakey or fudgy is the amount of fat (chocolate and flour) versus the amount of flour that you put into the batter. Obviously, more fat means more fudgy, rich and wet, and vice versa.

Then, tweak yet another variable - the type of sugar - and you get chewy brownies!

The ingredients themselves don't change, but the ratios do and so to make it easy for you I've put the recipe in a table:

The winner for me though, definitely fudgy brownies! Especially when they're warm and paired with a glass of cold milk. YUM! 

Ricotta Apple Cake

I was meant to do a bit of a brownie experiment this weekend - had planned it out perfectly except for one thing... I forgot to buy eggs. What the hoohay? So I had only 3 eggs on hand and a hankering to bake this evening and quickly pivoted from the brownie experiment plan to make this stunning cake I had seen on Food52's instagram. It's called Louisa's Cake, an elegantly simple recipe to pull off yet yields such wonderful results.

It's made with just a small bundle of ingredients, and chances are you will only need to run to the shops to get just two items - a fresh crunchy green apple and a tub of ricotta. It's also so easy, that I made two this weekend! One for Kak Yati's birthday, and another to bring to dinner at my sister-in-law's place.

I'll save the brownie experiment for another night this week, and I'd really still like to do it before I fly off this Thursday for my 30th birthday weekend getaway. Oh well, who needs sleep? I'm still in my 20s, I'm sure I could pull it off! Hehehe

Recipe for Louisa's Cake or a Ricotta Apple Cake
From Food52

• 117g butter, room temperature
• 225g caster sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 250g fresh ricotta
• 1 large green apple, peeled and shredded (and squeezed of excess moisture)
• Zest of 1 lemon
• 160g all purpose flour
• 1 tbsp baking powder
• Pinch of salt

1. Preheat the oven to 180C and line a 9" springform tin with parchment paper 
2. Beat the butter and sugar until creamy, then add the eggs in one at a time while mixing on low speed
3. Add the vanilla then beat in the ricotta, apple and lemon zest and continue to beat the mixture until combined (1-2 mins on low speed)
4. Add the flour, baking powder and salt and fold in with a spatula until the dry ingredients are just wet then pour the batter out into the prepared tin and bake for 35 minutes (fan) 
5. Cool the cake in the tin for about 10 minutes then move to a wire rack and cool completely before dusting with icing sugar and then cutting a slice out to "photograph" but really it was just in time for the hot mug of coffee you just made. 

Tomatoes, mozzarella and toast!

I've been seeing a lot of pictures of tomatoes on burrata on Instagram and Pinterest lately, and I'm not sure if it's just having a revival at the moment or the interwebz is reading me again. But after days and days of seeing variations of these flavours every time I check my social media, I had to have it.

Only problem is, I couldn't find burrata anywhere! Dagnabbit! This wasn't going to deter me, though, so mozzarella it is!

Here's a recipe I love to make for my husband and I when we can't decide what to have for dinner, or for a weekend lunch.

Braised tomatoes on mozzarella with toast 
(serves 2)

• A healthy glug of olive oil
• 2 pints cherry tomatoes
• A fistful of roughly chopped basil
• 4-5 smashed cloves of garlic
• A pinch of sea salt
• 2 balls of mozzarella
• Crusty toast 

1. Heat the olive oil in a braiser or pan, doesn't have to be fancy, add the tomatoes, basil, garlic and sea salt, cover and simmer on low-medium heat for 20 minutes. 
2. Uncover, pop in the oven under the broiler on medium heat for about 5 minutes
3. Remove from the oven, and pour over the mozzarella (or even better if you have burrata!) in a bowl and serve warm with toast 

Easy peasy, and super satisfying!

Asian Chicken Noodle Soup

I had a craving for hot soup today, and since my husband would never accept the idea of just soup as dinner I decided to add noodles to them too. Unfortunately I think... well, I definitely put in too much! So noted for next time, will use less and maybe I'll use vermicelli so they don't expand and absorb too much of the soup.

Also, I finally ordered some home photography lighting kits and they arrived in the post yesterday! Still fiddling with my camera and trying to learn how to take better pictures, but this means I can take better pics at night - the time I do most of my cooking these days.

Here's the recipe for Asian Chicken Noodle Soup as my mum makes it:
Yield: 4 servings

Ingredients:

• 1/2 inch ginger, sliced thinly
• 4 cloves garlic, crushed
• 3 stalks lemongrass, er... smashed at the end to better allow for flavour extraction
• 1 carrot, cut into cubes
• 2 celery stalks, chopped rather haphazardly
• 4 cups water
• Spice bag: 2 star anise, 3 cardamom pods, 2 cloves, 1/2 cinnamon stick
• 2 or 3 chicken breasts, cut into 2cm cubes and lightly seasoned with salt and pepper
• 1 cup choy sum 
• 2 eggs
• Noodles of choice 

Instructions:

1. Heat about a tablespoon of vegetable oil in a large pot and add the ginger, garlic and lemongrass and cook until the aroma begins to fill the air
2. Add the carrot and celery and cook until the celery softens before adding the water and the spice bag. Bring to a boil then add the chicken, and simmer on low heat for about 10 minutes
3. Add the noodles at this point (optional), the choy sum and slowly lower the 2 eggs into the soup with a bowl so they don't break
4. Serve in bowls (preferably larger than the ones we have), top with fried onions and chopped spring onions

Hmm... note to self: go buy large bowls! 

Cranberry and Almond Granola

I've been on this 1500 calorie a day thing for a few weeks now, and plan on keeping it up for a long time so I've been trying to find ways to manage my snacking - which really is the biggest problem area for me! Some of the stuff I've done is swapped out all milk chocolate for dark chocolate only (lucky I already love dark choc!), cutting out cakes and cookies that I don't know for a fact are totally worth the calories (you know what I mean? Only the great stuff!), and no sweet, flavoured or sugary drinks. 

Last night I decided to make some granola for my night time TV snacking (in our house it's Netflix and Snack) and I have to say I'm really pleased with this specific mix and baking times. The last time I made my own granola it was a bit too crunchy and I think I burnt some of the components. 

Without further ado, here's the recipe for my Cranberry and Almond Granola:

Yield: 3 cups granola

Ingredients:

• 1/4 cup pure maple syrup
• 3 tbsp melted coconut oil 
• 2 tbsp honey 
• 1 + 1/2 tsp pure vanilla extract 
• 1/4 tsp sea salt 
• 1 + 1/2 cup sliced almonds 
• 2 cups old fashioned rolled oats
• 1 cup dried cranberries*

Method:

1. Preheat the oven to 150°C/fan and line a baking tray with parchment paper
2. In a large bowl, whisk the maple syrup, coconut oil, honey, vanilla and salt until thoroughly mixed 
3. Add the rolled oats and sliced almonds and stir to coat everything in the maple mixture
4. Spread the mix out on the prepared baking tray (I just used a standard cookie sheet) and pop in the oven for 20 minutes. Remove from the oven at the 20 minute mark and toss the granola with a forked spatula to "turn" them in a way, and then put it back in the oven for 5 - 10 minutes*
5. Remove from the oven and allow to cool for about 10 minutes before adding the cranberries, use a fork or spatula to stir so that it mixes well. Then store in an airtight jar or container and it should keep for 2 weeks max 

*Notes:

• You can use other dried berries of your own preference, I've also done this with chocolate chips and coconut flakes!
• For step 4, if you feel after 20 minutes that it has toasted to your preferred crispiness, then stop there.

Blood Orange Poppyseed Loaf

I'm gonna enjoy the blood orange season for as long as it's here (which is not long, considering I live in Malaysia and we get it imported from the States - so it's really touch and go) so I hope you guys really don't mind that I'm posting yet another orange based recipe. I mean, come on, these things are bloody gorgeous! 

So what are blood oranges? As my mum and various aunts have asked (we really don't see them around these parts), I feel we could all use a trip to Wikipedia (one of my top 5 favourite places in the world):

The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine,^[4]Within Europe, the arancia rossa di Sicilia (red orange of Sicily) has Protected Geographical Status.^[5] In the Land of Valencia, it was introduced in the second half of the 19th century.^[6]

Also, it's not ALL aesthetics: 

Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

Ah, the reason we don't see it around these equatorial parts:

Blood oranges may have originated in either China or the southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy. The anthocyanins which give the orange its distinct maroon color will only develop when temperatures are low at night, as during the Mediterranean fall and winter.^[3] Blood oranges cultivated in the United States are in season from December to March (Texas), and from November to May (California).

Interesting.... well, maybe not to you, but I now have 7 other tabs open linked from that one Blood Orange wiki page. It's a slippery slope... could easily spend hours going down this wikipedia rabbit hole.

Okay, now that I have wasted enough of your (and my) time, here's the recipe for my new favourite thing. Also, let's be honest ... 

... you can totally do these with normal oranges. I have, and I will - when the season ends. But for now... let's just enjoy the colours. 

Blood Orange Poppyseed Loaf

Slightly adapted from The Whole Bite blog

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup natural yogurt
• 2 tsp blood orange zest
• 1 cup caster sugar
• 3 eggs
• 1/2 tsp vanilla
• 1/2 cup vegetable oil
• 1 tbsp poppy seeds
• 1/3 cup fresh blood orange juice
• 1 tbsp confectioner's sugar

1. Preheat the oven to 180°C and prepare a loaf tin by greasing and lining with non stick paper
2. In a large mixing bowl, beat the yogurt, orange zest and sugar until combined, then add the eggs, vanilla and vegetable oil and beat well
3. Add the flour, baking powder and salt and fold until all the dry ingredients are just wet, and stir in the poppy seeds
4. Pour the batter into the tin, top with thinly sliced oranges (optional) and bake for 50 - 55 minutes
5. When done, remove from the oven and prepare the orange glaze (whisk the orange juice and confectioner's sugar together to form a paste), pour this over the warm cake and let it sink in

That's it, hope you enjoy it as much as we did! Give the recipe a go this weekend, it really doesn't require a lot of hands on time and it's always nice to have something a bit extra for tea time. Lots of love,

x Nabs

Peanut Butter Brownies

Two weekends in a row of baking and I have to say I feel really charged! I also watched Moana, caught up to Riverdale and fit in an early morning walk with my dad. All in all, I'd say I had a pretty amazing weekend. Work is pretty full on, but relatively OK compared to some busier periods we've had in the past two years.

Anyway, funny thing is... I started baking again when I definitely need to cut back and get fit again. I kind of let myself go in the past two years, and am paying for it with my slipped disc. So maybe I should feature some healthy, clean eating type recipes on here, huh? We'll see... it's good enough I'm getting round to doing this. I always told myself it's all about self discipline - the health, managing my work, etc - but it's really a lot easier to say than do.

Anyway, here's a really quick recipe that will give you a BIG payoff even if you only allow yourself half a bite.

Peanut Butter Brownies

• 250g dark chocolate
• 250g butter
• 2 cups light brown sugar
• 3 eggs
• 1 cup all purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 cup creamy peanut butter

1. Preheat the oven to 175C, and line an 8x8 inch baking tin
2. Melt the chocolate and butter in a double boiler, then remove from the heat and beat in the sugar. Add the eggs one at a time and beat well after each addition.
3. Sift in the flour, cocoa powder and baking powder and fold until just combined. Pour the batter in the tin, then drop the peanut butter evenly across the surface. Swirl the peanut butter around with a butter knife, then bake for 60 minutes

Raspberry Sea Salt Brownies

Those of you who know me are well aware of my long-time love affair with raspberries and baked goods. So much so that my husband gets to share the dubious honour of being co-namesake for one of my absolute favourite recipes (Rizberry Cheesecake recipe plug).

So, as I sit here, slowly working my way through a slice of these brownies and binge-watching This Is Us (omg Milo Ventimigliaaaaaa), and well, really trying to stay zen about the upcoming busy period at work... I thought, let me lose myself in this for a bit. Here you go, a super easy, super rewarding recipe for Raspberry Sea Salt Brownies. Don't skimp on the sea salt, trust me on this.

Raspberry Sea Salt Brownies

• 200g dark chocolate, chopped
• 100g milk chocolate, chopped
• 240g unsalted butter
• 2 cups packed light brown sugar
• 3 large eggs
• 1 cup all purpose flour
• 1/2 tsp fine sea salt
• 1/2 cup cocoa powder
• 170g fresh raspberries
• 1/2 tsp sea salt flakes (for sprinkling)

1. Preheat the oven to 180C and line an 8x8 inch baking tin with parchment paper
2. Melt the chocolates and butter together, either in the microwave or in a double boiler. Once melted, remove from heat (if over a boiler), and stir in the sugar until just wet
3. Whisk in the eggs and then sift in the flour, sea salt and cocoa powder and fold until just combined
4. Fold half of the fresh raspberries into the batter, then pour into the prepared tin and scatter the remaining raspberries on top. Sprinkle the 1/2 tsp sea salt on top and bake for 60 minutes. 

Upside-down Orange Almond Cake

One of my colleagues sells fresh fruits that he sources from his various contacts at the market, and when he recommends a specific produce to me I always say yes cos I know they'll be amazing. So last week when he told me he had Cara Cara oranges in stock, I said "how many?". Fast forward to the weekend (after I've had quite a few fresh slices as well as OJ), I still had a lot left over.

So I went on a bit of a baking binge over the last 24 hours, and made not one - not two - but three different recipes featuring oranges! First of all, I'd like to share one of my dad's favourite afternoon tea treats:

Upside-down Orange Almond Cake

• 2 cups almond meal
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 320g unsalted butter, room temperature
• 1 1/3 cup caster sugar
• 4 eggs
• 3 tbsp natural Greek yoghurt
• Zest of 2 oranges
• A thinly sliced orange

Butterscotch:

• 1 cup brown sugar
• 1/2 cup butter 
• 1/2 cup heavy cream
• 1/2 tsp salt

1. Preheat oven to 180C, and line a 9" springform tin with non-stick paper
2. For the butterscotch: In a heavy saucepan, combine the butter and brown sugar over a medium-low heat until it turns into a sandy like texture, then slowly whisk in the cream and salt until the mixture thickens. Pour the butterscotch on the bottom of the prepared tin and line the bottom and sides with the thin slices of orange (starting in the centre and working your way around)
3. For the cake batter: 
4. Combine the almond meal, flour, baking powder and salt in a medium bowl and set aside. 
5. Whisk the butter and sugar together in a large mixing bowl until light and fluffy, then beat the eggs in one at a time. Add the yoghurt and orange zest and beat until thoroughly combined, then fold in the dry flour mixture until everything is just wet. Pour batter over the orange slices, level, and pop in the oven for 60 - 70 minutes. 
6. Remove from the oven and allow the cake to cool in the tin for about 10 - 15 minutes before upturning onto a wire rack to cool completely. 
7. Serve with tea :) 

I also apologise for the lack of good-quality photoes but I realise that between my job and family obligations... I don't really have all the time I used to for setting up the perfect shots despite how much I want to. I feel that I keep using that as an excuse to not post anymore. I miss blogging, really, just the seemingly senseless activity of talking to myself. So I hope you guys don't mind... I just really love having this outlet.

Much love, hope you enjoy the recipe and cake!

Flourless Fudge Cookies

There are some days where you just need to bake or cook or create something tangible with your bare hands. On those days where you feel just plain old shitty, I find one of two things helps: making something in the kitchen, or re-reading Harry Potter and the Goblet of Fire (especially the QWC campsite scenes).

I haven't baked anything since the honey lemon poppyseed cake, but I'm happy to say I've cooked a lot and have at least also made more of an effort to try new savoury recipes. I'm still contemplating sharing those as they seem pretty basic, but whatever, this is my blog and my outlet, right? I'll write what I want, and hopefully what I write helps somebody else too.

This weekend was Father's Day weekend, so I cooked up a bit of a frenzy today. Made dad a lemon Victoria sponge trifle (cream and curd were too runny, so I stuffed everything into a trifle bowl and added more cream and curd), taught dad how to make his own beef burger patties (and hence had a bit of a burger party at home), and this last one was for myself... I made these little fudgy chocolate cookies that really bear absolutely no resemblance to any cookies I've ever made or had. They're little imposters; just pieces of fudge pretending to be cookies and therefore harmless.

They're easy enough to whip up, and I kind of freaking love them, so thought I'd put it up for my own safekeeping (sincerely doubt anybody still reads this blog considering my lack of discipline in updating it).

Flourless Fudge Cookies
Makes 30 large, hand sized cookies

• 3 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 5 large egg whites
• 1 tbsp vanilla extract 
• 1/2 cup semisweet mini chocolate chips
• Sea salt flakes to top (optional)

1. Preheat oven to 180°C and line 2 or 3 baking tins with parchment paper
2. Combine the sugar, cocoa powder and salt in a large mixing bowl, then add the egg whites and vanilla extract. Stir to wet the ingredients, don't worry... it really is meant to be that sticky and tough to handle 
3. Stir in the chocolate chips
4. Dollop 1 tablespoon sized bits of the batter onto the tins, be sure to space them quite generously as these things will spread. (edit: upon tasting these again, I'd say add some sea salt flakes on top before baking to counter the sweetness) Bake for 8 to 10 minutes or until the tops are glossy and crack a little like in the photos 
5. Remove from the oven and cool completely on the tins. Don't attempt to move them too early, they stick to the paper and you'll end up leaving half the cookie on the tin. Store in an airtight container

Moroccan meatballs with lemony couscous

I was down with a really bad fever over the weekend, caused by a raw and inflamed throat. I traced it back to having had extremely hot soup, at which point I had scalded my throat and caused this stupid thing. My throat's still quite raw, but not as bad as it was on Friday. So since I was feeling slightly more human today, I thought to make dinner for R and myself as a thank you of sorts for taking care of me over the past few days.

I need to start planning my photography better... especially with a hungry husband around, rushing me to eat and thus taking away my styling time. That's not entirely fair, I've also just really fallen out of practice and have gotten lazy. I assure you though, the recipe may be simple, the photos may be crap, but the food is good!

Moroccan Meatballs with Lemony Couscous
Serves: 2
Meatballs

• 500g minced lamb (or beef)
• 1/2 red onion, chopped 
• 1 garlic clove, crushed
• 1cm root ginger, grated
• Pinch of dried chilli flakes
• 1 tsp cumin
• 1 tsp ground cinnamon
• Olive oil
• 1 tin (400g) diced tomatoes
• 100ml chicken stock
• 1/2 bunch coriander, chopped

Couscous

• 100g couscous
• 25g butter
• 175ml chicken stock, boiling
• 1/2 bunch coriander, chopped
• Juice of half a lemon
• Crumbled feta (optional)

1. Combine the minced lamb, onion, half of the garlic, half of the ginger and half of the spices in a medium sized bowl, season lightly and mix with your hands (clean, of course), then form the mix into small meatballs
2. Heat the olive oil in a large, nonstick pan, add the meatballs and cook in batches until they're all nice and browned all around. Remove from the pan and add the remaining crushed garlic, ginger and spices and cook in the oil and meat juices for a while. 
3. Add the tinned tomato (with the liquid) and chicken stock to the pan and allow to simmer for 10 minutes, then add the meatballs back in and cook for 20 minutes. Season well. 
4. Place the couscous and butter in a small-medium heatproof bowl, pour the boiling chicken stock and lemon juice then cover the bowl with clingwrap and leave for 10 minutes. Fluff the couscous with a fork, stir the coriander and feta through and serve with the mealtballs.

Brown Butter Sage Gnocchi with Beef Salami

I went back to work last week, and it's not quite so busy yet but still calls for the usual later evenings. So on Friday night, after a week of craving (quite inexplicably) gnocchi, I decided to cook up this super simple, super easy, super tasty dish for the hubs and myself.

Also, since I've done less and less baking and more and more quick weeknight cooking, I thought I'd start sharing more of those recipes (assuming I figure out my lighting issues for photography at night). So for all you working people out there who want to whip up quick, no fuss dinners for yourself or to impress your significant other with your culinary skills, here's one of many weeknight dinner recipes I aim to share.

Brown Butter Sage Gnocchi with Beef Salami

• 500g gnocchi 
• 2 tbsp unsalted butter
• 2-3 tbsp chopped sage (dried or fresh)
• 3-4 tbsp grated parmesan
• Salt and pepper, to taste
• Salami, rough chopped (optional)
• Flat leaf parsley to garnish (optional, basically I had some in the fridge I didn't want to go bad)

1. Cook the gnocchi according to the packet's instructions (pop in a pot of boiling, salted water and strain as soon as they come to the top). 
2. Melt the butter in a skillet, add the sage and let it cook til it begins to brown and the sweet, nutty aroma of browned butter starts to fill your senses (can you tell that I love brown butter?). Toss the cooked gnocchi into the butter, along with two tbsp of the grated parmesan. Season to taste
3. Optional: Add the salami to the skillet and stir to mix and coat everything in delicious buttery goodness. 
4. Serve immediately with another generous sprinkling of parmesan, and if you, like me, have leftover parsley you don't want to waste, toss that on too. Why not? 

Honey Lemon Poppyseed Cake

We've come to the point in the wedding planning stages where we are now counting down the DAYS! It's 7 days to go to the ceremony, and then we'll be home free to just be a married couple - no more wedding planning, no more invitation lists, seating charts, fabric samples, and endless other things. I can't wait.

In the madness of it all, I wanted - nay, needed, to get some solid baking time in. It's been almost 2 or 3 months since I actually full on made something in the kitchen that's worth sharing. 

I feel the need to point out that despite what everyone may think of me, including myself, I haven't been a Bridezilla at all throughout this whole process! I honestly thought I would be, what with all my Pinterest boards, my Disney, fairy tale wonderland personality, etc. I suppose, at the end of the day, all I really care about is being married to the man I love, and being able to spend the rest of our lives together doing completely mundane things. The thing I look forward to the most is spending Saturday mornings and afternoons with him in our own home, having a lazy brunch and cleaning the house after ignoring it all week cos we're both too busy at work. And foot massages. Yes, I look forward to being on the receiving end of those, whenever I want them. For free. 

Hehe, anyway, last weekend while we were trying to pull our invitation list into some semblance of sense to then be able to convert it into a seating chart... I was struck by the overwhelming desire to make something. I was also lucky that the recipe I chose to test is one that uses a lot of readily available ingredients. I'm really happy with how this turned out, and I think this frosting might possibly my new favourite thing. 

Honey Lemon Poppyseed Cake
Recipe from the Hungry Rabbit

For the Cake

• 4 large eggs
• 1/2 cup coconut milk
• 2 tsp pure vanilla extract
• 1 3/4 cup cake flour
• 1 1/2 cup granulated sugar
• 2 tsp baking powder
• 2 tsp freshly grated lemon zest
• Smidge of fine sea salt
• 240g unsalted butter, softened to room temperature
• 3 tbsp blue poppy seeds

1. Preheat the oven to 180°C, and line 3 8" round cake tins with parchment paper
2. In your mixing bowl bowl, combine the flour, sugar, baking powder, lemon zest and salt until evenly spread
3. Whisk the eggs, coconut milk and vanilla extract in a small bowl before adding the mixture to the flour with the mixing paddle set on low speed
4. When all the egg mix has gone in, add the butter and increase the speed to low-medium while you mix to ensure everything combines and the butter is even
5. Stir in the poppy seeds by hand, then divide the batter into three tins, spread it out and bake for 15-20 minutes or until your kitchen smells like cake and a tester inserted into the cake at an angle comes out clean
6. Cool the cakes in their tin for 10 minutes before turning them out onto a wire rack to cool completely

For the (amazing) honey lemon curd filling

• 1/3 cup lemon juice
• 2 large eggs
• 1 large egg yolk
• 1/4 cup honey
• 30g unsalted butter, chilled and cut into tiny cubes
• 1 tbsp heavy cream
• A few drops vanilla essence
• Pinch of fine sea salt

1. While the cakes are baking, make the curd (haha I've been watching too much GBBO and am tempted to stop here)
2. Seriously though, over a low heat and in a heavy bottomed heat resistant saucepan, heat the lemon juice until just hot but not boiling
3. Whisk the eggs and yolk in a medium heat resistant bowl, and gradually add the honey as you're doing so
4. Gently trickle in the hot lemon juice, whisking as you do, then return the mixture to the saucepan to cook over a low-medium heat. Stir constantly until the mixture begins to thicken. Be careful of scrambling the eggs. 
5. Remove from heat and whisk in the butter until incorporated, then stir in cream, vanilla and salt. Strain the mix through a fine mesh strainer into a glass bowl, cover with cling wrap - directly onto the curd to prevent a skin from forming - and pop it into the fridge until ready to use

For the (ridiculously delicious) honey cream cheese frosting

• 114g unsalted butter, softened (but not melty and slouchy)
• 2 cups icing sugar
• 240g cream cheese, chilled but softened (trust me, warm cream cheese makes for gross looking frosting)
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 cup honey

1. In the bowl of your stand mixer, whisk the sugar, cream cheese and butter with the paddle attachment until fully combined (the original recipe says to do sugar and butter first, then adding the cream cheese after, but I'm lazy) 
2. Add the cream, honey and vanilla and beat again on medium to high speed until just combined (take care not to over beat as this will result in a too runny frosting). 
3. Cover the bowl with a clean, damp tea towel and refrigerate until needed

Assembly

• When the cake has cooled completely, swipe a small teaspoon of cream cheese frosting onto the bottom of the cake plate and place one piece of cake on top (I do this to prevent the cake from sliding around while I'm frosting). Spread half of the honey lemon curd on top, until about 1/2" off the sides of the cake, then top with another layer and the remaining curd. Place the top layer bottom side up and gently press down to level
• Apply a crumb coat of frosting on the top and sides of the cake and refrigerate for half an hour to set. Spread frosting on the top and sides of the cake, drizzle with honey or any remaining curd, and refrigerate to set for at least 30 minutes before serving 

Pancakes!

I woke up on Saturday to the sound of birds chirping outside my bedroom window, the scent of fresh flowers by my bedside (heh, thanks awesome Bath & Bodyworks scent diffuser), and the sound of a Disney princess trill when I realised that I'm on holiday! It's the end of the year and I get to totally just chill!

So what does one do when one is faced with endless hours of doing absolutely nothing? Why, make pancakes, of course! Nothing fancy needed, just your basic pancakes that takes 5 minutes to whip up. This is one of those breakfast recipes that will have you sitting at the table in no more than half an hour from when you drag yourself out of bed.

Just Pancakes
Makes enough for 3 - 4 people (depending on how high you stack'em)

• 1 cup all-purpose flour
• 1/4 cup caster sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 large egg
• 1 tsp vanilla extract
• 1 cup milk 

Mix all the dry ingredients in a bowl, whisk in the egg and vanilla, then gradually whisk in the milk. Let the mixture sit for about 5 minutes while you heat up a large skillet or griddle.
Brush some butter over the surface of the heated pan and pour the batter out in 1/4 cup batches for each pancake. When the bubbles on the top have popped and left behind little holes in the pancake, flip it over and leave it for about 1 minute to just brown the other side.
Serve with butter, maple syrup and fresh fruits if you have any.
Enjoy!

Ghirardelli Chocolate Orange cake

What? Is it really the 12th of December already? Where did the year go? How did this happen? Without me looking, it's been a year since I've started my new job, 7 months since moved into my own place in the city and well... the biggest thing of all, 4 months since Riz proposed! 

It's been a year filled with just doing, doing, and more doing. I haven't really had time for my massive introspective moods, recipe dreaming and the such. But I maintain that it's incredibly important to bake when I get the time to do so... every little bit helps to recharge. 

Last week, the future in-laws came to my parents' for a full on Sarawakian lunch, cooked by my epic Aunty Betty. It was the perfect time to try a recipe I had just pinned the week before - Ghirardelli's flourless chocolate cake with a chocolate orange mousse topping. It was crazy delicious! I can't wait to make it again, and am adding it to my Christmas dinner menu immediately. 

*Recipe can be found here. 

Sundried Tomato & Herbed Garlic Spaghetti Aglio e Olio

Moving into a new house for the first time is daunting. In my first two months, I have lost my keys, gotten locked inside my own bedroom (faulty lock), had 3 power trips, locked my car and house keys in my car, watched scary movies I probably shouldn't have... but the one thing I've had so much fun doing is cooking my own meals! Granted, I've also had a very busy period at work, which means I haven't really had time for home cooked meals but when I have had the chance, I've been trying out quite a few different recipes. 

I tried a really great pasta dish in the past few weeks, as part of a meal I cooked for Le Boyfriend's 30th birthday dinner. It's so easy, so delicious, and I've been craving it ever since! It's one of those dishes you can whip up for a weeknight dinner, without having to stop at the grocery shop for ingredients (if you don't want to). Without further ado... 

Sun-dried Tomato Spaghettini

Serves 2

• 2 servings worth of spaghettini (made fresh or from instant), cooked al dente
• 4-5 cloves garlic, sliced thinly
• 1/4 cup sliced sun-dried tomatoes
• 1/4 cup sliced streaky beef strips (or bacon for those who can)
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes
• 1/2 tsp dried thyme
• Salt and pepper to season
• A handful (or more if you want a salad) of fresh rocket leaves
• Grated parmesan 

1. Boil the pasta as per instructions, remove from heat, strain and pour some cold water over it to keep it from cooking any further; set aside
2. In a medium/large saute pan, heat a few tablespoons of olive oil. When hot, lower the flame and toss in the garlic, sundried tomatoes, streaky beef strips, paprika, chili flakes and thyme. Allow the flavours to infuse into the oil until the garlic reaches a beautiful shade of brown without getting burnt and crispy. 
3. Add the pasta to the pan and toss to coat in the oil and goodness in the pan. Season to taste and remove to a large bowl to stir in the fresh rocket and grated parmesan
4. Serve hot and enjoy :) 

This can be a meal on it's own (large portion), or a smaller meal (around 60-70g per serving) to accompany a protein and some veg (for R's birthday dinner, I served it with garlic roasted asparagus and thyme grilled lamb cutlets). I'll share the recipes for those dishes soon (wait til I try them again and get some pictures before they go). 

Raspberry Brownie Cheesecake

I've been quite ill these past few weeks, and have only just begun feeling a bit like my old self. So to celebrate, I baked up one of my favourite treats, a recipe I've wanted to share since the first time I tried it out of the Hummingbird Bakery Cookbook over two years ago.

This recipe combines three of my favourite things: chocolate brownies, baked cheesecake, and raspberries. When I first tried a slice of this from the London store many, many years ago (gosh... it's been so long since uni), I feel completely in love with it. So when my friend, Jimmy, came back from a holiday in the States with a copy of the Hummbingbird Bakery Cookbook for me, it was the first thing I searched for. And lo, there it was!

It's a simple enough recipe to whip up on a night in, assuming you have all the ingredients on hand. So turn on the telly, watch a couple episodes of The Voice, and bake away! Yes, that's exactly what I did on Saturday night after attending a friend's wedding with my boyfriend, and I can't think of a better way to spend a night in.

Raspberry Brownie Cheesecake
from The Hummingbird Bakery Cookbook

Brownie ingredients:

• 200g chopped dark chocolate
• 200g unsalted butter, softened
• 250g confectioner's sugar
• 3 eggs
• 110g all purpose flour

Cheesecake ingredients:

• 400g cream cheese
• 150g confectioner's sugar
• 1 tsp vanilla extract
• 2 eggs

Raspberry cream ingredients:

• 300ml whipping cream
• 100g confectioner's sugar
• 150g fresh raspberries, plus extra to decorate

1. Preheat the oven to 180°C and line a 9x6 baking tin
2. Melt the chocolate over a bain-marie, and while waiting for that, beat the butter and sugar in a large bowl. Beat the eggs in, one at a time, then incorporate the flour and mix on medium speed. Pour the chocolate in and gradually increase speed to get it all combined. Pour the batter into the prepared tin and set aside.
3. To prepare the cheesecake layer, put the cream cheese, sugar, and vanilla in a large mixing bowl and beat until creamy, then add the eggs one at a time and increase speed of the mixer to ensure everything is mixed thoroughly. Spread the batter over the brownie batter, then bake for 35-40 minutes until the edges are golden. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours (I like to leave it overnight at this point and finish in the morning)
4. When ready to serve, prepare the raspberry cream. First chill your mixing bowl and whisk attachment in the freezer for 5 minutes (I can't remember where I learned this trick, but have always done it for whisking cream). Whisk the cream and sugar until stiff peaks form, then whisk in the raspberries. Spread or dollop the raspberry cream over the brownie cheesecake, and serve with fresh raspberries! 

Double Chocolate Banana Bread

Is it breakfast? Could I possibly have it for dessert? When the answer is yes to both, then you're on the right path in this life, my friend. I've wanted to make banana bread for the longest time, but people keep eating my damn bananas before they get to that perfectly ripe stage that I need for baking. So when I woke up today and saw three softened bananas sitting on the kitchen counter, I just started pulling out ingredients from the pantry. 

This particular chocolate banana bread is the perfect combination of crumbly and moist, and the use of unsweetened cocoa powder gives it a slightly bitter cocoa taste as opposed to an overpoweringly sweet chocolatey flavour. So yes, I think this should be OK for breakfast lol. 

So to those of you, who like me, are lucky enough to find a handful of ripe bananas and a couple of extra hours in your day, I invite you to try this recipe. A good banana bread takes an hour to bake, so to stave off the pre-guilt I was feeling, I did some intense interval training while waiting... let's hope it doesn't all go to pot and I keep up with this new fitness thing. 

Double Chocolate Banana Bread

• 1 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/4 cup mashed bananas
• 1 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup dark chocolate chips

1. Preheat the oven to 180°C and line a 5x9" baking tin with baking paper
2. Beat the sugar, vegetable oil and eggs in a large bowl
3. Beat in the mashed bananas and vanilla extract
4. Combine the flour, cocoa powder, baking soda, baking powder, chocolate chips, and salt in a medium sized bowl, then mix into the wet mixture until thoroughly combined
5. Pour the batter into the baking tin and bake for an hour. When ready, remove from the oven and allow to cool in the tin for 15 minutes before removing onto a wire rack to cool completely

Baked Egg in Avocado

I've been absent from the blog these past couple of months; much has been happening and I have no excuse. I've just started a new job, and between learning the ropes and the daily commute to and from work, I'm left with little time to tinker in the kitchen. One thing I've learnt about maintaining a recipe blog while also holding a full time corporate job is the importance of self discipline. I try to cook or bake at least once a week, but in these past few months, it's just been easier to go back to the tried and tested.

But I had a little time this weekend, as it's the first time in three years I'm missing the annual ski trip to Switzerland (crying inside as my siblings send me pictures and updates). Also, I had a craving for avocado and guacamole. This morning, I whipped up a simple baked egg dish (ever since trying out Shakshuka, I can't get enough of baked eggs in my breakfast) for my breakfast, following a rather heavy Valentines Day food fest (dim sum, food trucks, briyani rice, AND McDonalds, oh my). So without further ado, let me share this easy and yummy recipe for two.

Baked Egg in Avocado with fresh Guacamole
Serves 2

• 1 avocado, halved
• 2 fresh eggs
• 1/2 tomato, chopped 
• 2 tbsp diced white onion
• 1 garlic clove, minced
• 1 lime 
• Few leaves of coriander, to garnish
• Salt and pepper to season

1. Preheat the oven to 230°C/fan-forced
2. Halve your avocado and scoop out enough of the flesh to create wells large enough for your eggs, then hold the avocado halves in place on crumpled foil on a baking tray
3. Crack an egg into each half, don't freak out if some spills over, and sprinkle with a pinch of sea salt. Bake for 15-20 minutes
4. Meanwhile, in a small bowl, mix the avocado flesh, chopped tomato, diced onion, coriander, and juice of 1 lime. Sprinkle with sea salt to season
5. Serve the avocado halves with a generous topping or side of guacamole, Greek yoghurt and a piece of toast