If you’ve been following my blog for some time, you might recall the Ice Cream Slice recipe I posted a little over a year ago. Many of you tried the recipe with much success and wrote to tell me about it, so since then I’ve been keeping an eye out for another easy and delicious frozen recipe to share with you.
Hello dear readers. This might interest those of you living in Singapore. Sia Huat is a leading distributor of kitchenware and tableware in Singapore that supplies many local eateries and retail outlets. They’re also the ones behind ToTT – the gorgeous homeware store on Dunearn Road.
Happy shopping =)
Sia Huat Annual Warehouse Sale
15 – 18 September 2011
10 am – 8 pm
20 Pandan Road, Singapore 609272
As promised on my Facebook page, here’s the second follow-up to the Corn Fritters post. Last week I suggested what you could do with the leftover buttermilk; this week I focus on the leftover cornmeal.
When my husband and I were in London last month (thankfully before the rioting started), I picked up a whole bunch of lovely magazines, among which was BBC’s delicious Olive magazine. When I did a cursory scan of the magazine the first recipe that caught my eye was this one for corn and bacon bread. I’m always on the lookout for alternative ways to use up the cornmeal that I can’t ever seem to finish using, and this recipe seemed just the ticket.
After I made my most recent batch of corn fritters, I was left with the age-old problem: What to do with the leftover buttermilk? Besides using the buttermilk to make pancakes or red velvet cupcakes (neither of which I felt like making), I just didn’t know what to do with it. Then the solution landed on me like a ton of bricks: BISCUITS! Of course! Why hadn’t I thought of that before?
I love buttermilk biscuits. I think the infatuation started from the time I was in college when, every few months, my roommate and I would brave the New England cold to visit the Popeyes nearest our dorm. There we would sink our teeth into a wholesome meal of fried Louisiana chicken and biscuits. Oh how I loved those biscuits! You can imagine my delight when Popeyes finally found its way to Singapore a few months back.
Hello everyone! I am back in action after another long break… Thanks so much to those of you who’ve been checking on my blog during this time.
I thought I’d ease into blogging again with a very simple recipe that I got from the Straits Times long ago. Well what actually happened was I cut the recipe out of the newspaper, tried it, loved it, and promptly lost it. So when I recently decided I wanted to try it again, I contacted the lovely Ms Tan Hsueh Yun (food writer for the Straits Times) who kindly provided me with another copy of the recipe. (Check out Hsueh’s facebook page here – lots of good bite-sized updates on the Singapore food scene!)
What do we do when we want to bake something but our mind draws a blank? Easy. We ask the husband what he wants to eat.
“Blueberry Cheesecake!” come the exuberant reply. Ok – so we make Blueberry Cheesecake.
And what do we do when we are looking for a good cheesecake recipe? We consult the baking oracle:
My dear friend Wendy came over to my place on Thursday for brunch. I decided to make things easy for myself and prepare what I call the Gordon Ramsay brunch. I came to know of this brunch through Quinn, and have loved it since I first made it.
There’s a wonderful little Gordon Ramsay video in which the masterchef himself shows viewers how to make the perfect scrambled egg, which he serves up on toast alongside grilled portabellos and vine tomatoes. Ramsay says that all his new chefs are asked to make scrambled eggs because if they can make a good scrambled egg, you know they can cook. And Ramsay’s scrambled egg technique is terrific. It’s easy to execute, and it gets you moist, creamy, fragrant scrambled eggs. (If you think my eggs look a tad overcooked in these pictures, you are absolutely right! Perils of yakking with your friend while scrambling eggs =) Anyhows, watch and learn from the master….
Who loves Junior Masterchef Australia? I do, I do!
The spritely and oh-so-gifted young ‘uns on that show really put us oldies to shame. How a 9-year old can handle such complex recipes with such deftness and confidence is truly beyond me…
Anyhows, on the show the kids were taught this one recipe, the recording of which keeps playing between programmes on Star World. After watching the recording (and salivating) three times, I decided I should stop living vicariously through the children and actually try the recipe for myself.
Dear faithful and patient readers of mrsmultitasker.com,
I apologise for my lengthy and untoward absence these past 7 weeks. It has been an exciting but challenging time for me since I recently entered into my new line of work (which, by the grace of God, is going well).
On top of that, I have been experiencing a gradual healthy-eating awakening, which has led to my:
“He’s no pro-chef and does not claim to be one, but he sure loves to cook!”
So says Mervyn’s website banner. Mervyn is a young Singaporean gentleman who, several years ago, decided to leave his day-job to start a cooking school called Cooking with Mervyn. He didn’t have any fancy culinary degrees behind him – only a lifelong love for cooking, and years of trial and error, of observing his mother in the kitchen, and of devouring cookbooks and cooking programmes.
If Mervyn went up against any sceptics in the beginning, they were probably silenced quite quickly by his undeniable success. These days Mervyn conducts “cooking parties” every weekend, many of which see full registration. He is also regularly engaged by corporates to run their corporate bonding events. He conducts his classes out of a residential space, which gives his subjects the feeling of being right home in their parents’ kitchen. Brilliant concept, really.
Pro Flowers
Williams Sonoma
