Skip to main content

Sun-dried Tomato Butter

I can't remember when was the first time I had tasted sun-dried tomato butter. All I know is that this butter will make you forget how many slices of bread you already had and the fact that you are slathering on full fat butter. It is insanely easy to make, only 3 simple ingredients and the food processor does the work for you. I made it once before and the memories of it haunt me from time to time. I know it is just butter, right? How exciting can a slab of flavoured butter be? Beats me.

Anyway, enough of me gushing all over about it, let's get down to how to make it. This was what is in my recipe book: "Drain and chop 1/3 cup oil packed sun-dried tomatoes. Cut 125g room temperature butter into cubes and combine in a food processor with the sun-dried tomatoes and 1 tsp lemon juice. Blend until smooth."

Simple, right?

All that you need to do is just line a small bowl with transparent wrap and scoop the sun-dried tomato butter into it. Portion according to your usage. Then put them back to the fridge for storage. This butter can be frozen and kept for 1 month. But of cos, it wouldn't last that long in my house. (^.^)

Here's a photo of my birthday cake that my mom and sis bought for me. I just realised that I forgot to post this pic. Sorry, sis.

Getting old is no joke. There seems to be alot of things that I can't remember nowadays. I can't even remember what was the name of this cake! Oh gosh ... All I remember was that they bought it from a little shop in Tampines Mall known as Premium Cakes, or something like that. ;)


  1. Happy Birthday!!!!
    sorry its belated...
    i think the cake is Royals Premium cakes?No?


Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to