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May 11, 2015

I've always been a huge sucker for good granola. I mean, crunchy, delicious, healthy, (mostly chocolatey) and yummy, what's there to not like? Doused in sweet cold milk, it makes for the best breakfast. Or lunch. Or dinner.

 

You don't have to make your own granolas of course. There are many brands of granolas sold out there, some of them very delici...

February 22, 2015

Hot chocolate's always been really fascinating to me. All those stories about late night adventures ending around a steaming hot cuppa hot chocolate, not forgetting the marshmallow and whipped cream toppings. That life seems so far away from the homework-ridden boring ones we have right here. Maybe that's why.

 

Not that we don't have our own version...

February 13, 2015

Chinese cuisine generally centers around one refined carbohydrate, either rice or noodles. Growing up my fondest memories are of coming home from a long hard day at school, to a bowl of piping hot noodle soup or fragrant fried rice. I could never stop at one.

 

Unfortunately growing up also meant I now understand how bad refined grains are for ou...

February 12, 2015

I love banana bread.

 

I mean, what's there not to like? Naturally sweetened, filled with all sorts of nuts and seeds that are good for you, and specked with the occasional chocolate chip. Gobsmackingly yummy with a cuppa.

 

Boyfriend loves them too so we're always looking to have a stash of banana bread at home. Unfortunately while they aren't...

June 6, 2013

A product of editing with the PicsArt application.

 

I used to be an Instagram hater (that I use it now doesn’t mean anything). Pfft what filters? Lo-fi? Hudson? X-Pro? Good photographers need #nofilters. No way is my good ol’ DSLR ever losing to some no-name-filtered-mobile-camera-picture. And I never thought there’d be a day I was grateful for m...

May 31, 2013

 

Yes, those are not omelettes. No, omelettes and frittatas are not the same.

 

According to my best friend (it’s Wiki this time), there are four key differences between a frittata and a conventional omelette.

 

1. Optional ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg...

May 31, 2013

The title’s not just a declarative. It’s an imperative. Period.

 

 

I’ve baked several muffins to date, and yes I’ve made some pretty delish ones like my Citrus Muffins, but this is hands down the best I’ve made thus far. It’s not because of the fillings that went into it, cause pfffwt we all know cheese/carrot/apple muffins ain’t a stroke of genius....

May 30, 2013

 

I am not joking when I say I spent hours tugging at my hair trying to think of the perfect dish that will showcase the qualities of the Tefal pans we received.

 

Yes you read that right; it’s a plural. Pan-s.

 

At the conclusion of the cooking workshop, we were given 2 pans from the Tefal Comfort Touch pans series, namely their Comfort Touch Saut...

May 30, 2013

 

Cod = expensive = restaurant-quality dish.

 

I’m sorry for falling victim to one of the biggest culinary clichés ever. I’ve been trying real hard to resist the “Cod” current that seems to have taken over every contemporary European restaurant, but it seems I’ve failed terribly :( Inspired by ONAKA’s concept of fusing Asian and Western elements, this...

January 16, 2013

 

Why slutty? Just take a look at what’s going on in these bars: chocolate chip cookie crust, cheesecake filling stuffed with oreos, then topped with even more crushed oreos and nougat. So that’s essentially a pile of 2 kinds of cookies, cheesecake, candy, and a whole lotta sugar. Slutty indeed.

 

 

Me being the health freak that I am, it definitely t...

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