I’m always finding ways to use up the second half of my buttermilk carton.
That’s because most of the time the recipes I use call for only a bit, plus it’s not like I’m feeding an army here at home. It’s terribly inconvenient that the supermarket stocks them in such large quantities.
And then, I thought of pancakes.
Yummy, scrumptious, light and fluffy buttermilk pancakes!
I’m a total breakfast person, so pancakes are definitely top of the list when it comes to my idea of an all-day breakfast menu.
I apologize for the poorly taken shot. Believe me though, this could very well become your next comfort food.
K’s holidaying in Australia this whole week, and before he left I made him some treats to enjoy. Not by any coincidence then that these are made with sweet strawberries and have a little heart-shape in each piece. Adorable, huh? 🙂
I’ve been in a total summer mood lately; it’s sometimes too warm for using the oven. Laziness takes over and yes, no-bake desserts are the way to go!
Strawberries, blueberries and peaches… All the fruits that are splendid this time of the year. Not that we really have such local produce here in Singapore — or seasons at all, for that matter — but we do get hints from the food imports found in the supermarkets.
I had all these fruits piling up in my refridgerator, so I searched for a simple recipe to turn them into a delish dessert.
And, since this treat was so easy peasy to make, I decided to jump in with both feet, making two at one go!
Since it’s term break and I haven’t started my summer job, I’ve basically been idling the holidays away.
Not too bad a thing when I consider how, after another year or so in school, I’ll be consigned to a desk (God forbid, though!) for the rest of my career life. Doesn’t sound fun. At all. I need something to satisfy the secret adventurer in me.
So I’ve been taking this opportunity to cook and bake to my heart’s content.
For lunch, I often have chicken. So I’m sharing my simple and quick chicken lunches 🙂
Mother’s Day came a day earlier for my family this year.
Last night, instead of heading out to a fancy restaurant, we had a quiet and simple celebration at home. No party, no frills — just home.
Crowds aside, love was the reason we all chose to be at home. And I’m sure home with those whom we love the most (and those only who can love us the most) was where everyone most wanted to be.
Full colour grilled vegetables.
My Dad’s really fond of what we’d call “Western food”. To him, that’s simple cooking. It’s true, sometimes; Asian food is a whole different ball game. So since he was in charge of dinner for the night, Western was on the menu.
The name (and featured photo) says it all. In this dish is where you’ll find a clash of flavours, both savoury and sweet. And let me tell you, no one really wins this time. Instead, it’s a harmonious marriage of the two sides, forming a union that will seriously blow your mind.
So earlier today I was watching Junior MasterChef. I love the kids on that show. They’re talented, witty, and of course adorable! Now if I could cook like them… 🙂 The cooking challenge was to play around with “the art of deception”. Max Brenner was the guest for the day and he showed them how to make sweet foods look like savoury foods. A tad baffling, but point being I was inspired by the whole sweet-meets-savoury, even though not exactly like what was shown on-screen.
After the episode, it was time to get some lunch. I wanted salad with chicken breast. But that was too boring. So I opened the fridge and let my creative cooking juices flow.
If you love salads, give this a go! But be warned: this is not for the faint of heart. It is for those who are bold, those who are daring and for those with just a little quirkiness in them (those like me, and the potential you).