KookyCulinary

I am so sorry if you were having problems accessing this blog the past couple of days. I upgraded my wordpress and ran into some trouble. If you are interested, read here. Anyway, it looks ok now. So hopefully I won’t run into any more problems. Please let me know if you encounter any problem. Thanks!

ok, now back to food!! I was looking through my photos when I found this chocolate madeleine that I made some time ago. I’ve made plain madeleines before but not chocolate. So I found a recipe on the internet and tried it.

It looks good but I found that the crust did not turn slightly crispy like it should. I am not sure whether it’s due to the recipe or my madeleine mold. I will have to try out another recipe soon to test it out.

Every month, I would borrow the book From My Home to Yours by Dorie Greenspan from the library, only to bookmark some recipes and returning it every month without making anything. Finally after many months, while my parents were in town, I finally managed to try out one of the recipe that I had previously bookmarked.

Since it is blueberry season now, what better recipe to try than the Orange Berry Muffin? This recipe is very easy and quick to make. The verdict? Usually I find muffin recipes to be too sweet but I was surprised to find that this muffin is not sweet at all. The sweetness of the muffin comes from the blueberries which is what I like. This is definitely a keeper.  

I love crepes. It’s so versatile. You can have it anytime of the day. Slather it up with orange marmalade or strawberry jelly/jam, you can have it for breakfast. Fill it up with savory filling like tuna or chicken salad, you can have it for lunch and for my favorite crepe, fill it with ice-cream, banana, chocolate sauce & whipped cream, you’ll have an amazing dessert!!

Recipe:
60 gm butter - melted & cooled
3 eggs - beaten
125 gm plain flour
250 ml milk
20 gm sugar
Pinch of salt

• Sieve flour into a big bowl. Make a hole in the middle
• Add the other ingredients one at a time &  mix it together gradually & whisk till it is well-mixed. Strain if there are lumps.
• Heat up a pan on medium heat & pour one scoop of mixture onto pan. Swirl all around to make a thin layer. Remove when bottom is golden brown. I actually only cook on one side since it is very thin. If preferred, you can flip it over & cook both side.

Star-shaped pancakes

French Toast

Fried egg & turkey bacon with a dash of Lingham’s chili sauce
sandwiched in a toasted ciabatta makes a great weekend breakfast!!

Crepe with Orange Marmalade

A nice yummy bowl of porridge to start off the weekend . . . . . . . .

Accompanied by MinJiang Kueh (Peanut Pancake).

The recipe is actually for making a thick MinJiang Kueh but I made it into the thin type since that is the preference of the family. It turned out pretty good but will need to make some minor adjustments next time.