omelettes

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  • 2024/05/20 05:47
• Hungry Girl Por Vida
  
  Whether Marie Antoinette really said "let them eat cake" or more accurately "let them eat brioche" is a moot point as far as I am concerned. It has become iconic irregardless and it is an excellent saying all the same - it certainly helps justify days where I have cake for breakfast. Brioche is this luxuriant fluffy combination of cakey bread made from lashings of butter and eggs that will make your house smell amazing. When it is stale, it will cure all your French toast cravings. I mean really, is there a better bread you could use for French toast? Noooope.
  
  Brioche has been on my to bake list for ever. When I was in high school I used to make little brioche buns filled with chocolate chips in a muffin tin but somehow they never felt like real brioche – just starchy muffins trying hard to be fancy and for some reason I kept throwing it into my “too hard not now” basket where things go that I want to try but usually forget. I found this recipe for briochewhile I was trawling through the glorious Hungry Girl Por Vida. It is really workable and yields such a beautiful loaf. I love the idea of tear away loaves.  She uses lemon in hers which is pretty genius. I opted for Nutella because for some reason we had three jars in our pantry and well, because its Nutella. Next time I think I will make the cinnamon version from Joy the Baker or a savory kind, with caramelized onions and garlic and three kinds of cheese.
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  • omelettes
  • 2016/01/06 10:51
  • 0
• traditional Spanish
  
  You know when you eat something and it’s so good you crave it again and again? That’s the story with this warm artichoke and tuna dip. It may not sound refined rolling off the tongue, but it’s damn delicious. Case in point: me, sitting here in my robe at 11:00 am munching away on the batch I had to make so I could snap pictures.
  
  It all started when my friend Julie was visiting and we planned a small girls’ night and as usual, we were playing around in the kitchen. I wanted to make a little something warm and tasty that felt like fall. We found a recipe for crab dip but we were a home without crabs (yes, insert joke here). What we did have was tuna packed in oil, a can of artichokes and jalapeños still going in the garden. Viola!
  
  This recipe is so simple I wasn’t sure if it was blog worthy. However, two weeks, four batches served and a slew of compliments, I figured it earned a spot on the blog roll. This is an equal-opportunity pleaser; it works well for a cozy dinner with friends, on the coffee table during the big game or even as a warm up on Thanksgiving Day.
  
  I love my cazuelas, these traditional Spanish baking dishes made of terra cotta hold heat beautifully.
  • omelettes
  • 2014/11/06 12:52
  • 0
• Singapore Cooking cookbook
  
  I hope everyone is having a great Friday, and looking forward to an even greater weekend!  Before we all go off into our own weekend shenanigans though I wanted to finally announce the winner of my latest cookbook giveaway!
  
  As mentioned in this post, I, along with the generous folk at Tuttle Publishing, are giving away a copy of Singapore Cooking by Terry Tan & Christopher Tan to one lucky reader.  I've already made some delicious Kari Ayam from this book and I'm looking forward to cooking from it even more...especially making spice pastes from scratch, as well as pretty much everything under the "Marinades, Chutneys, Sambals, and Achars" chapter!!
  
  So, without further delay, the winner of the Singapore Cooking cookbook is....Midge of Midge in the Kitchen!  Congratulations Midge!!  I just know you are going to make good use of this cookbook and I can't wait to see what you whip up.  We can compare notes! :)
  
  I'm off now to get things done...work, doctor's appointments, and all the rest.  I'll be back next week with an easy mushroom dish you can prepare quickly and then use in so many ways.  Until then, wishing everyone a fabulous weekend!
  • omelettes
  • 2014/07/25 18:01
  • 0
• give a bit more texture
  
  Got the idea for this when flicking through some cookbooks and noticing that Singapore Noodles always has some scrambled egg casually tossed through right at the end Adon jewelry. The little kid in me loves Singapore Noodles for their freakishly vibrant colour - something so artificial about the radioactive shade of fluro yellow that makes something that's so wrong, so, so right thermal tea cups.
  
  The secret to perfectly fluffy omelettes is to seperate your eggs, whisking the egg whites until foamy and fluffy, before folding the yolks through just before pouring into the pan (thanks Donna Hay). I like to gently move the egg around a bit with a spatula as it cooks, to give a bit more texture - nobody likes a rubbery egg pancake Web Vulnerability Scan.
  • omelettes
  • 2014/06/13 16:27
  • 0