Skip to main content

More On Bread and Others

For the past week I have been on my bum alot cos I was trying to finish up my Korean drama serial (Yu-Hee, The Witch) and when I get into this mode, I am literally wasted.

For my Korean drama fan readers:
This is the synopsis for the drama, Yu-Hee The Witch. On the overall, I think this show is only so-so. Probably a 6 out of 10 rating. I liked it just because of the way the characters dress. I think the wardrobe manager did a good job. Story line wise, it is quite predictable and gets draggy towards the end. Another plus point of the show is that since the guy was an aspiring French cook, there are many cooking scenes. I love the way they plate the desserts. Yummy!

I managed to get around to baking bread once a week for the past three weeks. But each time I have been experimenting with different variations of the recipe that I had used previously and I am hoping to find one that yields the right texture and flavour for me.

The prep work.

Mountain shape bread

The cross section.

I have also exprimented on baking them in different shapes. This was baked in a round cake pan.

And this was baked in a tube pan (chiffon cake pan).

And also, I tried to bake my frozen bread but was a total flop. The bread was dense and hard. So I need to read up on that a bit more to try again.


Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…