Happy Birthday Singapore!

This is home, truly

Though there are days I grouse

I can't imagine living anywhere else

Happy 47th, Singapore!

May the reds and whites fly on.

Weekend Breakfast & The Family's Latest Craze

I didn't make any plans for a big cook out during the past weekend and decided to photograph my very simple breakfast of french toasts just for practice.  I am starting to get a kick out of inserting text into my pictures, so yes, the intent is there to spend the next couple of weeks brushing up my photoshop skills.  Note the word 'intent'.  

 

I mentioned to all that I will show our latest family craze.  So here it is, presenting my dear travelling buddy that has taken me to places faster than my little feet can, for the past two weeks.  After we had the taste of the Parisian bike-riding lifestyle, we couldn't resist getting bicycles when we came home.  At this juncture, I have to give due credit to Paris' Velib bicycle network.  Such a brilliant concept, it made travelling within Paris such fun and such a breeze.  

This is technically the first vehicle which I officially own, and yes, like every first time vehicle-owner, I am very proud of her... She's pretty, smooth and makes travelling sweet....

Presenting *drumroll*  PETITE BIANCO

Back to Basics - Ultimate Victoria Sandwich Sponge

Alright.. it's back to basics for me.  I've never tried baking a full-sized sponge cake before.  It was a "now or never" moment for me.  And I am over the moon, especially after stacking the top layer of cake over the bottom. I'm thinking of the birthday cakes, baby shower cakes (?) that I can bake in future..  I think we should celebrate every occasion with a cake!  Ok.. the imagination is running wild here.

I know I've been very tardy with my posts these couple of months and I'm absolutely appalled by my own lack of discipline.. ah... the laziness and distractions that quietly crept into my life... Just to let you in a little.  My hubby and I each made a 'decadent' acquisition recently, and they have both been our main occupation or pre-occupation this whole week..  I shall introduce you to our dear Petit Bianco & Mocha Grande in my next post (have to take decent pictures of them..)  In the meantime, try your hand at this classic sponge cake!


Ultimate Victoria Sandwich Sponge (adapted from Jamie magazine)
This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen.  It's relatively easy to make but does have a few quirks: you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat.  Know your oven well and invest in an oven thermometer!
Serves 14 (I think it serves 8-12)

225g unsalted butter, cubed and softened, plus extra to grease
225g white caster sugar (I reduced to 200g, I think I could have reduced it a bit more)
1 tsp vanilla extract
4 eggs, beaten
225 self-raising flour, sifted
1 tsp baking powder
1/4 tsp salt
A splash of milk

Directions
- Preheat the oven to 180*C.  Grease and line the bases of 2 round 20cm sandwich tins.  Cream the butter and sugar together in a large mixing bowl until pale and fluffy.  Mix in the vanilla extract.
- Gradually mix the beaten eggs into the creamed butter and sugar. (Don't worry if your mixture curdles, mine did). Fold in the flour, baking powder and salt with a large metal spoon until just incorporated (don't overmix).
- Stir in a splash of milk to loosen the batter, then evenly divid it between the 2 cake tins.  Bake the cakes in the oven for 22-25 mins, until golden and cooked through (to test, insert a skewer into the middle of the cake; it's ready when the skewer comes out clean.) Leave to cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.  Once completely cool, sandwich with your choice of filling, or your own favourite (jam is the traditional choice for a Victoria sponge; whipped cream is optional)

France Pics Coming Soon

under construction... please bear with me!

In France

WE ARE IN FRANCE!

Bonjour!  Or should it be Bonsoir as it's around 12am in the morning now in France.  My hubby and I have been here for a week now, and we have been enchanted by the beauty of this country - the sights, the sounds and without a doubt, the people.  We have been blown off our feet quite literally by the strong mistral winds, but truly by the beautiful French landscape, the endless rolling greens and the wild flowers.  The villages we have visited.... just the simple sight of the locals exiting the patisserie with 4 baguettes tucked under their arms and the whiff of the freshly baked bread thrill us.  All I can say is we would love to be here longer than the 2 weeks!  For the next 5 days, I intend to walk into every patisserie there is, and be inspired by the breads, the cakes, the tarts....   I will definitely post more photos when I get back to SG.  So please be patient with me!

Sea Salt & Peanut Butter Cookies

I am an avid collector of food magazines and Jamie Oliver's is one of my staple magazines.  Love the pictures in there and I'm hoping that there will come a day where I can take photos of that standard... (No harm dreaming, rite? ;) )

I couldn't resist trying out this recipe.. Somehow, I get instantly drawn to desserts with sea salt.  Yep, as I'm typing this, I am thinking of the time I had chocolate & sea salt ice-cream at a little ice-cream parlour..  Absolutely yummy.. 

Alright, Erin, focus focus focus!! These sea salt & peanut butter cookies tasted great too. Love that maple syrup was used as a sugar substitute.. And did I mention that I love sea salt??

Sea Salt & Peanut Butter Cookies (adapted from Jamie magazine)
makes 24

300g spelt flour
1 tsp bicarbonate of soda
3/4 tsp fine sea salt
250g organic chunky peanut butter (I used normal non-organic peanut butter)
250ml maple syrup
100ml extra virgin olive oil
1-1/2 tsp vanilla extract, or the seeds from a split vanilla pod
Sea salt flakes for finishing

Directions
- Preheat oven to 180*C. Line 2 baking sheets with baking parchment.  Combine the spelt flour, bicarbonate of soda and fine salt in a mixing bowl.
- In a separate, larger bowl, stir the peanut butter, maple syrup, olive oil and vanilla until combined
- Pour the flour mixture over the peanut butter and stir until barely combined. It should still be a bit dusty looking. Let the mixture sit for 5  minutes, then stir once more.
- Drop the batter onto the baking sheets in heaped tablespoonfuls. Gently press down on each one with the back of a fork. It's a loose batter, so if you want to do criss-crosses, you'll need to chill it for an hour or so first.
- Bake the cookies for 10-11 minutes, taking care not to over bake or they will be too dry. Remove from the oven and sprinkle with sea salt flakes while warm. Let cool on the tray for 5 minutes then transfer to a wire rack.  (I had to bake them for 13-14 minutes.)

Eeeeks!

I know I know... I have neglected my blog.. And I'm so sorry for not posting for such a loooong time.. But work has been a little crazy the past 2 weeks.. And I'm awfully glad that the week is coming to an end! I realised that I miss holding on to the camera and decided to pick it up for a short practice session tonight.. so here I am introducing my husband, and also to prove to you that I'm not the only one who is crazy in buying pots, pans and what-have-yous at home!