When it comes to Japanese food, I’m not one to go big on buffets.
Being a Singaporean, for obvious reasons, buffets are meant to be really worth it — yet not so much for me, as my tummy has the unfortunate chronic inability to stomach more than say, eight plates of sushi. It’s just sad.
Despite passing up on buffets in general, I do make special exceptions. At the Himawari Japanese Restaurant is probably one of the rare places you’d actually find me shoving food down my throat in a less-than-fashionable manner (simply because the food is too good I could do with taking in two portions at once with no care for civility).
“Too good to be true” would be a sore understatement.
Oh yes, you read the title right: more Nutella! Rejoice.
Today’s feature is something like a two-in-one recipe. These Nutella rolls take after cinnamon rolls (mini ones, in shape) and the biscuits are also a recipe for allegedly one of the “best buttermilk biscuits” made from scratch.
Of course, you could use store-bought biscuits (like Pillsbury, for example), but that quite possibly wouldn’t accord this treat its due justice. For me, it’s everything-from-scratch-if-I-can-help-it! And, you know, that’s just how I roll.
Here’s another addition to the no-bake list, if you recall my other no-bake dessert. In fact, I should also start making another list for the uses of Nutella in baking. There are just too many.
Everybody loves Nutella. You can’t go wrong with that.
Today, I added Nutella into one of my favourite snacks: granola bars. And it’s made it my new favourite snack.
I know I promised some time back to post my homemade granola recipe, but that’ll still have to wait. (Good things are worth the wait.) For now, let’s be content with Nutella. We can always count on Nutella like a best friend — like one of life’s simple joys.
So it’s common knowledge I love beef. I also love having myself a good BLT sandwich.
My parents are currently away in Malaysia, and will only be back later in week. With my Dad not around to make dinner, the responsibility naturally fell on my shoulders to “tank”. I blame my ovaries — wait, before you freak out at my preposterously crude remark, do understand it’s because I have two brothers and being the only daughter… You get my drift.
Now this is really a challenge. Settling my meal is easy; I’m O.K. with quick salads or sandwiches. My brothers? Hm, not so much.
Check out my attempt at striking a balance: give and take, with a little compromise.
It was a quiet Sunday when I, together with an old friend of mine, decided to catch up over a little coffee (and tea, and cake).
It’s been four years, but as we’ve found, some things never change. The choice of place (he recommended) was perfect too — absolutely fitting for the kind of nostalgia we needed.
This is definitely one place I’d consider a “hidden find”, and literally as well. For those unfamiliar with the north-east area, I would say locating the café might be a challenge. Then again, if you’re fond of Serangoon Gardens (cue: Chomp Chomp and the like), this little den is just on the way in.
Don’t let its location stop you from paying a visit though, because I’m quite sure you’re gonna like what you find here 😉
Count your blessings because I’m about to reveal one of Serangoon’s probably best-kept secrets…
So I haven’t updated in a while. I’ve found I actually have other things to do with my life, ha.
Anyway, as promised, I’m back with the potato gumbo recipe.
I hope all of you have been looking forward to this post. (Well, even if you haven’t, I’ve got one fan for sure — K has been bugging me to get this recipe up because when we had it over dinner he just loved it so much!)
And, if I hadn’t previously already mentioned, K is quite the foodie. So… You’ve definitely got the free hand deciding whether or not to trust his judgment; but if you love food too that shouldn’t be too hard a decision to make. I mean, just saying 😉
Ever had one of those sudden revelations lingering in the realm of exotic flavours? That aha! moment when you’ve got different foods in your mouth and your tastebuds tell you “oh my goodness, this just might work”?
I can’t imagine how else it could’ve dawned upon Roger Mooking that steak should be marinated with root beer, if he hadn’t had half-chewed beef in his mouth while taking a huge gulp of A&W.
Because, trust me (and trust me because I’ve tried), the two are a match made in heaven.
To have them separately is one thing, but root beer infused steak? Ohhh, there’s a whole new world.