Zucchini, Potato and Carrot Parmagiana

I love zucchini and had some hanging around in the fridge asking to be used differently from the usual pan searing and anchovy pasta combination. Coupled with some old and on the verge of moldering potato and carrot, I flipped through my recipe books and found Antonio Carluccio‘s recipe for parmagiana. Since I had a bit of time, this was it!

You can use any sliceable vegetable for this, just make sure that they are well dried using paper towel before preparing them for the dish. For the cheese, I didn’t have any mozzarella, taleggio or the eponymous parmesan, so I settled with the cheddar I had. It’s a good melting cheese with very nice flavour, so it worked too. For the tomato sauce, I had a jar of pasta sauce from a while back that I again hadn’t got round to using.  Be warned that  the quality of the tomato sauce  is very important. Some of them can be quite tart, so you’ll have to taste and moderate if necessary by perhaps adding a little sugar, or plain using  a decent brand of sauce! I also had some aglio olio spice powder consisting of garlic, chilli and random herbs, so some of that went into the dish too. It all worked out to be a happy use of leftovers to make a yummy, satisfying dish.

Ingredients:

2 large zucchini
2 medium carrots
2 large potatoes

1 jar tomato pasta sauce

4 rashers bacon, diced
plenty of olive oil
flour for dredging, about 4 heaped tbsp
3 eggs, beaten

150g cheese, thinly sliced or grated

Method:

1. Slice the vegetables into long slices, as far lengthwise as you can. You’re looking for long, fairly thin slices of vegetables, about 5mm thickness for the root vegetables. For the zucchini, it can go a bit thicker depending on whether you like to bite into mushy zucchini goodness or prefer less of the mushy burst. Pack the slices into paper towels and leave to dry for about an hour or until you get back round to them.
2. Meanwhile, get out a big casserole dish that looks like it could fit all the vegetable slices and more. Spoon out a thin layer of pasta sauce and coat the bottom of the  dish.
3. In a sturdy frying pan, saute the bacon dice in a little olive oil till brown. Sprinkle on top of the pasta sauce layer.
4. Preheat the oven to 180ºC.
5. Add some salt and pepper to the flour and mix well. Standby the beaten eggs.
6. In the same frying pan, add plenty of olive oil till the bottom of the pan is coated. Get ready to fry over medium heat.
7. Dredge each vegetable slice in the seasoned flour, then coat with egg. Let drip till most of the egg has dripped off, then fry, turning each piece as it turns golden brown.
8. When golden brown on both sides, transfer each piece to the casserole dish.
9. When a layer of vegetables has completely covered the pasta sauce, spoon over more sauce for the next layer and also sandwich in a few slices of cheese.
10. Proceed till you’ve exhausted all the vegetables and cover with a final layer of pasta sauce, topping generously with cheese.
11. Bake for 30 minutes, turning down the temperature slightly if the cheese starts to burn.
12. After removing from the oven, let rest for a few minutes before slicing and serving.

Serves 6.

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A Very Alcoholic Cherry Almond Cake

I’d recently discovered some really nice dried cherries in Carrefour that don’t quite cost the sky (just an arm and a leg). It allowed me to finally try out Nigella’s recipe for a cherry cake. Her version involved natural glace cherries. I haven’t seen natural glace cherries anywhere in this corner of the world before and I thoroughly detest the typical bright scarlet ones, so I upped the decadence level by soaking the dried cherries for some hours in a mixture of kirsch and rum. It worked out beautifully, tasting a little like christmas fruit cake. It gets even better the next morning as the alcohol from the cherries infuses the cake. I’d imagine it’ll do wonderfully with extra dark rum scattered over the cake and left to age for a week before serving.

Before we get to the recipe, a few tips on prep work. First, soak the cherries overnight in a mixture of kirsch and rum. I ran out of kirsch, so topped up the alcohol with dark rum to cover the cherries in a bowl. Use brandy, whisky or vodka if you don’t have either the above. Next, halve your cherries or chop them very roughly  as I think the cherried alcohol infuses better in the cake that way. Last word on flour: I don’t really like the hassle of stocking both plain and self-raising flour and also keeping track of my baking powder to make sure that it’s not expired yet. What I do instead is to make up my own baking powder by using cream of tartar and bicarbonate of soda. If you’d like to tailor your own recipes, halve the amount of baking powder to find out how much cream of tartar to use, and halve the amount of cream of tartar for how much bicarbonate of soda to add.

Ingredients:

200g dried cherries, soaked overnight in alcohol mix and then halved
250g flour
1½tsp cream of tartar
¾tsp bicarbonate of soda
200g butter
120g sugar
3 eggs, beaten
2 drops almond essence
100g ground almonds
about 3 tbsp milk

Method:

1. Preheat the oven to 170ºC. Butter and line a loaf cake tin.
2. Drain the cherries, reserving the soaking liquid
3. Cream the butter and sugar till light and fluffy, then add eggs and almond essence.
4. Fold in flour and ground almonds.
5. Make up the cherry soaking liquid to 6 tbsp with the milk and fold into the cake mixture.
6. Fold in the cherries and scrape out into tin.
7. Bake for 1 hour or so until a satay stick comes out clean.
8. Let cool completely before removing from tin.

Makes about 12 slices.

Blue Cheese Biscuits

I’m going to admit upfront that I’m not the biggest fan of blue cheese. But I wanted to make something a little special for two important men in my life. I knew that it had to be something special and something that wasn’t the usual type of baked good that comes out of my oven. I thought I’d kill two birds with one stone by getting a recipe from Nigella. (The other “bird” of course being me wanting to try out every single recipe in her book.)

These blue cheese biscuits really rocked, they were aromatic, robust and very tasty. In fact my aunt, who usually just pecks at food, ate up the entire plate of ugly bits after they were warm out of the oven! They’re also a very good introduction to blue cheese. While still tasting emphatically like blue cheese, the biscuits have a more tempered and less punchy in-your-face flavour. While I could only take a bite of blue cheese before getting overwhelmed, I could snack on these little gems for ages. I especially like the green-blue pistachio-y hue of the biscuits, makes them look so pretty in the jar for giving away.

A note of caution: it gets very, very pongy on the preparation and even more so when baking. My cheese-averse mum had to banish herself to the balcony while I made them. A couple of days later, she was still complaining about the smell in the kitchen storeroom (beats me how the smell got there!).

On the ingredients, I’d say don’t buy a very expensive blue like a roquefort. I snagged a schizophrenic blue from Fairprice that was labelled Danish on one side and British on the other for $7 and had cheese to spare. The cheese should probably be quite salty, but if it isn’t, add a pinch of salt. Lastly, Nigella’s recipe called from blue cornmeal. Needless to say, my local supermarket hadn’t any in sight, despite there being both a Cold Storage and a Fairprice Finest (which sucked, it didn’t even have blue cheese!). I resorted to getting some corn thins, a sort of health cracker like rice cakes, and crushing them for a cornmeal substitute. They gave a nice, slightly chewy texture to the biscuits fresh out of the oven. The only(!) problem was that they went soft soon after and needed a little (pongy!) while in the toaster before crisping up nicely. Next time I’ll try doing them with all plain flour instead, or with the prescribed blue cornmeal and tell you the difference.

Ingredients:

175g blue cheese
100g unsalted butter
2 egg yolks
125g plain flour
50g corn thins, crushed to a powder
1 beaten egg for glaze

Method:

1. Squish the cheese and butter together, then mix in the egg yolk till it forms a pungent blue-green paste. Using your hands, work in flour and corn thin powder till just combined into a soft dough.
2. Shape into a rough disc, wrap in cling film and refrigerate for half an hour or till ready to bake. It’s a good time to preheat the oven to 200ºC at this point.
3. After the dough has been nicely chilled, dust a large piece of aluminium foil with flour and roll out the dough to about half cm thickness.
4. Cut the dough into little squares about 2 by 2 cm. Transfer to a lined tray. Gather together the scraps and roll out and cut. Glaze the biscuits with the beaten egg.
5. Bake the biscuits for about 10 minutes till just tinged golden at the sides.
6. Remove and cool on a wire tray. Eat warm or leave to cool and store in an airtight bottle.

Makes about 100.

Sticky Snail Buns

These sticky snail buns are always a big hit. As Mum prefers non-chocolatey things and DC’s mum likes nuts, these were a natural choice for Mother’s Day last week. They’re so good that I caught Mum chewing on something as she snuck out of the kitchen. True enough, there was one less on the rack! These gooey, crunchy spiced buns are quite irresistible both fresh out of the oven and also the next day cold from the fridge. Somehow keeping it cold keeps the syrupy bits crackly and crunchy. I can never stop at one.

Packed into a pretty box, these little buns beckon so glisteningly and enticingly, it’s no wonder Nigella urges in her Schnecken recipe to “apply to face” as soon as cool! Now I’ve made loads of modifications to her recipe to suit my taste and sense of practicality. I replaced golden syrup and maple syrup with honey because it’s easier to find and I have no idea what to do with leftover golden syrup. Plus I find that the fragrant honey I use gives a lovely aroma to the buns. Also, I find  the recommended amount of 150g sugar for the filling a bit excessive and have cut it down tremendously. Feel free to scale up the sugar if you have an especially sweet tooth! Lastly, I find that this recipe makes quite a lot of dough, so make sure that the buns don’t sit too long in the proving stage. Either that or halve the amount of dough and make 18 instead of 24. That would mean less dough and more syrup, so leave to prove for as long as you like instead of hawkishly watching them to make sure they don’t fill up the muffin tin too easily.

Ingredients:

dough
3 eggs
150ml plus 1tbsp milk
75g unsalted butter
500g bread flour
40g sugar
¼tsp ground cloves
½tsp salt
1½tsp yeast

syrup
125g unsalted butter
4 tbsp brown sugar (or equal proportions of white sugar and dark brown sugar)
5 tbsp honey

150g pecan halves

filling
2 tbsp brown sugar
1 tsp cinnamon
1 tsp nutmeg, freshly grated

Method:

1. Beat the eggs. In a separate bowl, combine 1 tbsp of the beaten egg with 1 tbsp milk and set aside the mixture to glaze the buns later.
2. Melt the butter, then combine with the eggs and 150 ml milk.
3. Into a bowl, stir the flour, sugar, cloves, salt and yeast together and then pour in the liquid ingredients above. Using the dough hook of a cake mixer, knead for 5 minutes on high. Alternatively, knead by hand for 10 minutes.
4. Form into a ball, oil the bottom of the mixing bowl and drop into the bowl, turning to coat with oil. Cover with a tea towel and leave to rise for about an hour or till doubled in size.
5. In the mean time, prepare the syrup. Melt the butter in the microwave (medium for 1-2 minutes), then whisk in the sugar and honey. I don’t know how it works, but this magically turns it into a thick syrup. Spoon about 1 tbsp of syrup into each cup in two 12-bun muffin tins.
6. Top with the pecans, making sure that each pecan half faces down. About four halves go into each muffin cup.
7. When the dough is ready, knock it back, knead once or twice and halve the dough. On a flat surface (I normally use a long piece of aluminium foil), spread out half the dough with your fingers to form a rectangle about 15 cm long and 30 cm wide. Glaze the surface of the dough so it’s damp and sprinkle on a thin layer of sugar. Sprinkle on half the cinnamon and half the nutmeg, or just grate the nutmeg directly onto the dough.
8. Roll up the bun from the long side and push it gently but firmly away from you till you have a sausage seam side down. Don’t worry if the dough is a bit sticky, with careful handling, it shouldn’t go too pear-shaped! Using a sharp knife, cut the dough sausage into 12 even pieces. I normally halve and halve it again to get four logs, then cut each into three. Take each swirly piece and lay into the muffin cup so the swirly part lies on the syrupy-nut mixture.
9. Repeat with the other half of the dough mixture.
10. Leave to prove for 20 minutes. Pre-heat the oven to 180ºC.
11. When the 20 minutes is over, or the buns are risen and puffy, bake for 20 minutes. You’ll probably want to swap the trays at the 10-minute mark so they brown evenly. They’ll come out brown and gooey and the syrup is likely to bubble over, so make sure there’s a pan on the bottom of your oven to catch drips.
12. Carefully loosen each bun with a knife and place a roasting tin over the muffin tin. Invert carefully and the sticky buns should pop out into the roasting tin. Carefully replace any fallen nuts and transfer any leftover syrup in the muffin cups onto the buns.
13. Leave to cool and either eat as soon as possible or keep in the fridge overnight.

Makes 24.

Giant Spiced Apple Cupcake Surprise

I was a little tired of the typical twee cupcake thickly coated with icing everyone scrapes off and throws out. (Dudes, icing sugar is expensive yo.) Instead, I went the other way and made giant cupcakes. The good thing is that this method cuts down on the bother of filling a zillion neverending cupcake cases. I made five in this recipe instead of the usual 15 or so. To make things a little special, I soaked some dried cherries in kirsch and filled the cupcakes with these little surprises.

The recipe itself is the same as the Orange Clove Cake, just that I added two grated apples to the cake mix for a fruitier, slightly denser and moister cake.

Ingredients:

240g plain flour
½tsp bicarbonate of soda
1tsp cream of tartar
½tsp salt
¼tsp ground cloves
170g butter
200g sugar
1 tsp vanilla extract
3 eggs
2 egg whites
½cup milk
2 red apples, grated

big handful cherries, at least 30
good splash of kirsch or vodka

Method:

1. The night before, soak the cherries in the kirsch. They should be plump and juicy when ready.
2. Preheat oven to 160°C.
3. Combine the flour, bicarbonate of soda, cream of tartar, salt and ground cloves.
4. Beat butter and sugar till creamy. Add in the eggs one by one, beating in between each addition, followed by the egg whites and vanilla extract. Beat till light and creamy.
5. Fold in the flour mixture and milk alternately till you get a thick batter. Stir in the grated apple.
6. Fill up each giant cupcake case halfway, fill with a generous spoonful of cherries, then top with remaining batter till about ¾ full.
7. Bake for 20 to 30 minutes or till a skewer comes out clean.

Makes 5.

Orange Clove Cake

It was a good thing sis-in-law borrowed my usual baking book. I had to dig out my folder of recipes printed off the net, most untried and some 10 years old even. This one came off epicurious.com and I’ve done the usual modification to my own taste. The cake turned out surprisingly good. Somehow the clove brought out the freshness of the orange zest and lifted the flavour very well. This is a great recipe also because it uses up egg whites, the bane of kitchen leftovers.

I served it with yogurt, honey and orange slices for breakfast and it made for a faintly indulgent yet not too sinful start to the day.

Ingredients:

240g plain flour
½tsp bicarbonate of soda
1tsp cream of tartar
½tsp salt
¼tsp ground cloves
170g butter
200g sugar
zest from 1½ oranges
1 tsp vanilla extract
3 eggs
2 egg whites
½cup milk

Method:

1. Preheat oven to 160°C. Line and butter a loaf pan.
2. Combine the flour, bicarbonate of soda, cream of tartar, salt and ground cloves.
3. Beat butter, sugar and orange zest till creamy. Add in the eggs one by one, beating in between each addition, followed by the egg whites and vanilla extract. Beat till light and creamy.
4. Fold in the flour mixture and milk alternately till you get a thick batter.
5. Smooth into loaf pan and bake for 50 to 60 minutes or until a satay stick comes out clean. Let cool in pan and slice when cold.

Makes 1 large loaf, approx 12 thick slices.

Self-Saucing Pineapple and Passionfruit Crumble

I had this for a very decadent breakfast and I need to tell you how gorgeous it is. I love crumble, I like passionfruit and I adore custard. The problem with crumble and custard is that the custard is an extra fiddly step and is also incredibly fattening. For the record, I am a crumble Nazi and it’s against the law to eat crumble with ice cream. Unless it’s an incredibly hot day and you’re in Singapore. Sigh.

Nigella gave me some inspiration with her self-saucing gooseberry crumble recipe. I had passionfruit and pineapple, and everything just clicked into place. The gula melaka was a logical sweetener to keep to the tropical theme.

Why crumble for breakfast? Mum used to make apricot crumble for breakfast on weekends when we lived in Germany. It is such a comforting childhood memory. Also, a friend of mine claimed that passionfruit taken at night makes for a poor night’s sleep, so I make sure I only take passionfruit in the morning. It’s a silly superstitution I know, but humour me here.

Ingredients:
120 g butter, frozen
200 g plain flour, frozen
3 tbsp sugar

1 passionfruit
¼ small pineapple, chunked
2 tsp gula melaka
1 egg yolk
4 tbsp cream

Method:

1. Remove the butter and flour from the freezer. Cut the butter into slices, then bits and using your fingers, rub it into the flour. You should get lumps of various sizes.
2. Stir in the sugar and set aside. It’s worthwhile to make a larger batch of crumble topping to freeze for later. Then you can have crumble on demand.
3. Preheat the oven to 180°C.
4. Stir the gula melaka into the passionfruit pulp and pineapple chunks until dissolved, then place into a shallow ovenproof bowl.
5. Beat the egg yolk and cream together till combined, then stir into fruit mixture.
6. Spoon the crumble over the mixture. Make sure it’s a very generous layer.
7. Put in the oven for 25 minutes. Make sure you have something inside to catch the spills, it’s likely to bubble over.
8. When it’s browned on top and bubbling below, take out carefully and allow to cool for 10 minutes before almost burning your mouth trying to get at the tart, sweet, fragrant, gorgeous goodness.

Serves 2-3, depending on how much you want to share.

Quick Eats: Putu Piring

This is the only putu piring place I know that still exists and boy it is still so good. It’d been a while since I passed by the Geylang area and I insisted on trekking out of our way to get here. I was surprised that the Banquet food court had closed and the stall moved to Mr Teh Tarik Eating House up at Onan Road.

They still had the human production line going on as usual. We happily watched them make the outrageously simple delicacy: gula melaka was enclosed in rice flour and steamed for a few minutes, then knocked out of the mould onto shredded coconut and pandan leaves. Three were wrapped in a packet for $1 and deposited into a plastic bag. Watching the four helpers at work was pretty mesmerising.

It’s best to leave the putu piring in the packet for a few minutes so that the pandan fragrance permeates the steam, making it extra nice when you finally get to it. Mine was perfection. The crumb was meltingly soft and the gula melaka oozed out unctuously, making a lovely contrast with the slightly salty coconut. Add the gentle pandan aroma and it was putu piring-gasm for me. If not for the fact that it was dinner time, I would have gone straight for seconds.

Mr Teh Tarik Eating House
Corner of Onan Road and Changi Road

A Leisurely Breakfast with Easy Long-Rise Bread

This is what I try to make my typical breakfast: lots of fruit with some dairy and complex carbohydrates. I think it’s a tad heavy on the sugar, but at least the jam is homemade and the Yakult gives me some sort of lactobacteria. I slice bread only when I need it and end up lazily using the chopping board as my serving platter too.

The bread I make is very dense and quite moist, like the German fitnessbrot I grew up eating, so it doesn’t go stale easily. It’s based on a Cooks Illustrated almost no-knead bread recipe. I’ve modified it slightly to suit my own needs. My bread is dense because my tins are non-stick, meaning that the dough doesn’t get enough grip to rise high against its walls. If you have a regular (as opposed to non-stick) metal tin, go ahead and use that instead for a lighter bread. Don’t oil the sides, if not the high temperature of the oven will turn it into a gloopy mess that takes an eternity of scrubbing to remove. And use only metal tins because you need the metal to conduct heat to get the dough hot immediately. Fear not, the rest of the process is dead easy.

As for the flour, feel free to use all plain flour or all finely ground whole wheat flour, normally sold at atta flour or chappati flour at places like Phoon Huat. As long as the flour makes up three cups, try using a bit of rye or other grains for varying taste and texture. If you don’t have whey, just use water with a few spoonfuls of milk. Or try the original recipe with a quarter cup of beer in it.

Ingredients:

1 cup plain flour
1 cup whole wheat flour
1 cup atta chappati flour (very finely ground whole wheat)
¼ tsp instant yeast
1 tsp salt
1¼ cup whey
1 tbsp balsamic vinegar or lemon juice

Method:

1. Blend all the ingredients together in a bowl and cover with a dry towel. Leave to rise for 12 to 18 hours.
2. Punch down the dough and knead by pushing and folding over the dough 10 times.
3. Put into a 20 cm diameter round springform tin and allow to rise for 2 hours.
4. Preheat the oven 30 minutes ahead to 250°C or as hot as your oven will go.
5. Cover the tin tightly with aluminium foil and put onto lower oven shelve. Turn down the oven to 200°C.
6. After 3o minutes, uncover and bake for a further 30 minutes.
7. Leave to cool for about 30 minutes. Cut and serve immediately to enjoy the crisp crust.

Makes 1 loaf.