One of the most beautiful sounds in the world is a bread knife cutting into a beautiful piping hot, crispy baguette fresh out of the oven. My first attempt at these baguettes need a slight makeover, but I promise these taste absolutely heavenly. The texture is perfect! Crispy outside, moist and chewy inside. And when butter melts all over it, mmm… divine.
These are incredibly versatile. You can dip them in soups and stews, make bruschetta, garlic bread, and even use them for sandwiches. And the ingredients are super simple! You can find them in any kitchen.
Ingredients: (2 baguettes)
– 2 1/4 tsp dry yeast
– 1 1/4 cups warm water
– 3 cups bread flour + extra for surfaces
– 1 tsp salt
– cooking spray
Nothing quite compares to the creamy, fragrant comfort that is a good pesto pasta. It’s rich, but not overwhelmingly so. And cream pastas don’t have to be bad for health. Just swap out heavy whipping cream for a light one and use lean chicken instead of the fatty cuts. But I think these pictures just say it all.
Hungry yet? Let’s get cracking!
Soft, chewy and emanating a gorgeous malt flavour. I fell in love with bagels when I bit into my first New York bagel in Greenwich. There’s nothing quite like a delicious bagel breakfast that’s both hearty and satisfying in so many ways.
The ones in the supermarket in Singapore are always either too hard or dehydrated. So I thought, why not make my own? I scoured the internet for recipes. But many were super complicated. So I combined a few and made some tweaks on my own for these scrumptious breakfast treats!
The first time I tried a green bean shiraae, was at Nakajima Suisan where we had some of the best grilled fish in Singapore.
Shira-ae or shiraae, a classic tofu paste that was born from the Zen Buddhist vegetarian cuisine called shojin ryouri. Over the years, I’ve felt a certain affinity with Buddhist teachings and traditions, so the simplicity and wholesome nature of this dish particularly appealed to me.
This dish is super tasty, but very light on the palate. And I loved that crumbly texture which I found out was actually dehydrated beancurd. So I tried to make this on my own at home, and boy was it really quick to prepare!
- 2 cups green beans
- 1/4 cup firm tofu
- 3 tbsp white sesame seeds
- 2 tsp miso (white)
- 2 tsp granulated sugar
- 2 tsp soy sauce
First, boil green beans in a saucepan until tender.