Argus World

Funny coloured eggs + hot cross buns

2009-04-10T12:58:00.000-07:00

I've been totally out of blogging and blog-hopping lately. Kind of missed my regular cyber haunts but have also been busy doing other things. Guess this happens to almost everyone, huh?

Got a heat-activated, gel-type egg colouring kit from a supermarket and had a lot of fun 'marbling' eggs and trying not to make a mess on the table and work tops. Had so much fun that I even coloured the uncooked eggs - which meant when I used them, I had to be careful cracking them open. Making trouble for myself, eh?

A happy Easter to Christians and happy holidays to those who get four days off. :)
These Hot Cross Buns were made from this recipe.

Had no idea how they're supposed to taste but I liked them well enough eaten warm with butter (first bun pic). I subbed some of the orange juice in the frosting with lime juice to make it nice and tangy. This is an untraditional 'paste' for the crosses. Traditionally crosses are made of flour and sugar mixed with water or milk and can be quite stringy or tough.

The texture of the buns is quite light and fluffy. I put in dried cranberries and sultanas, and bits of sweetened orange rind on some of the crosses.

Rat-tailed Dog in the Year of the Ox + Spanish Omelette

2009-02-01T00:09:00.000-08:00

Phew, I'm like a new mum (at this advanced age!) -- exhausted from endless rounds of walks, run-arounds in the park and me putting on coat and shoes (I need Velcro sneakers! Can't tie shoelaces anymore for the umpteenth time!).

The pup has grown into a teenage mutant ninja Dogzilla. Just look at the contrasting pictures.

Where has the cute little pup gone?!

Like a typical rebellious teenager, she at times does not do what I ask her to and even 'talks' back by making funny noises or barking once loudly (that got put paid with 'correction' from the puppy expert who visits us once a month). The picture at right shows you the "don't tell me what to do" brooding face, with her left ear flipped up punk-rock-style. Nice, huh? Oh, and she steals my couch-blanket too when I leave her alone in the living-room. The cheek. Apparently I'm now her 'mum' as she isn't that crazy about her original dog-mother-smell-infused towel we brought her back with.

And she snores. (Isn't it enough that my other half snores? I must be paying back for some past-life karma.)

So who has the time to cook elaborate dishes? Not me. So here's a
Spanish Omelette,
adapted from recipes on the 'Net and what a Spanish friend taught me:

(serves 2)

Ingredients:

2 teaspoons extra-virgin olive oil
1 medium potato, cut into small cubes
salt n pepper, to taste
1/2 onion, chopped (optional)
3 eggs
1 tomato, cubed
4 button mushrooms, sliced (optional)
2 tablespoons grated cheese (optional)
1 tablespoon chives or spring onions, snipped (optional)

Method:

1. Heat oil to medium hot in a small frying pan (the size you want for your omelette). Cook the potato cubes in it for 10 minutes, or until you can pierce a piece with a chopstick.
2. Grind salt and pepper to taste over the potato. Add mushrooms, onions (the Spaniards do NOT usually use onion or garlic for this but I like them) and whatever veggies you like. Add tomato last.
3. Beat eggs in a bowl and season with salt and pepper.
4. Pour into the veggies in pan. Sprinkle grated cheese over it if using.
5. Down heat to medium-low. Cover the pan if you like -- to help the top to gel faster.
6. Lift side of omelette to check done-ness. Be careful not to overcook. Carefully slide the omelette onto a plate bigger than your pan. Replace upside-down pan over it (put a silicone or heat-proof pad over pan bottom if it feels safer) and flip over. Remove plate and place pan back on stove.
7. Cook for 1 or 2 more minutes and invert or slide omelette onto serving plate. Eat it warm (before the dog needs to go out for yet another pee-poo).

A week of dogmumhood + Corn Veggie Fritters

2008-12-17T04:19:00.000-08:00

The day we brought home the pup, it was snowing flurries. This morning it has been dropping big globs of snow. The white stuff is coming down again willy-nilly and the balcony railing has collected 17cm of it. It looks iced and ready to be served like creme cake (snow always reminds me of ice-kacang, a colourful Malaysian shaved-ice dessert).

Umbria, our black Labrador ward, was happy to romp on the sidewalk, plowing the snow with her inquisitive nose. At least, she is not tempted by the discarded cigarette butts and other trash (Swiss residents can be so slack!) on a usually snowless kerb.

When I took the pup out at 7am, a janitor was already shovelling a path up the ramp to our apartment building. Later, another man beat down some snow caught up in a fir tree -- so as not to surprise (shock, likelier!) passers-by with a heavy shower of dislodged snow every so often. A motorised snow plough was driven up and down the main street, pushing the powder to the sides. Well, at least it was easy to pick up Umbria's solid production with a plastic-bagged hand. Voila! No traces. (Potential Seeing-Eye dogs are only allowed to do their business in the gutter between kerb and street and by isolated walls.)

If I sit on the floor, Umbria would climb into my lap. Here is her favourite 'manja' position -- between my knees.

Before coming back into the apartment house, I stomped away the snow covering my shoes and brushed off the snow from my beanie and shoulders. Inside the front door, we do a little dance on the big doormat to get rid of the remaining moisture.

It's good to counter such white weather with something hot and crisp. Let's find a gentle reminder of an equatorial childhood while nursing a cup of hot tea and looking out at the snowy scenes. How about some Corn Veggie Fritters eaten with homemade chilli sauce?

Corn Veggie Fritters

1 egg, beaten
1/2 cup flour
1/4 cup rice flour
2 tbs chives, chopped
3 tbs spring onions, sliced
3/4 tsp salt
1/2 tsp fine sugar
3/4 cup corn, drained of brine
2 tsp red chillies, deseeded and finely sliced (optional)
1/2 cup small shrimp, shelled (optional)
2 tbs cooking oil or butter

1. Mix the flours with the salt and sugar.
2. Mix the egg and the veggies (and shrimp, if using) into it.
3. Heat to medium-hot a bit of the oil or butter in a large frying pan.
4. Drop patties of the mixture and fry on both sides till gently browned.
5. Serve cold or warm with tomato ketchup or homemade chilli sauce (blend together 3 chopped/deseeded chillies, a tsp of sugar, 3 tsp lime juice, 2 tbs water and a clove of chopped garlic if you like).

Umbria Day and Orange Chiffon Cake

2008-12-11T06:59:00.000-08:00

Dec 10 from now on will be known to us as Umbria Day. That was the day my other half and I brought home Umbria, a black Labrador pup from the Guide Dog School of Switzerland at Allschwil, about 1.3 hours' drive from here. She will stay with us for 12 to 15 months and I will be her 'dogmum' or Puppy Walker.

As she has been only two days in our flat, she doesn't like being alone in the living-room. If she's snoozing (often against my foot) and I tiptoe away into the kitchen to make tea, soon enough she would pad quietly into the kitchen looking up 'smiling' at me with a few wags of her funny tapered tail. Taking her outside is no mean feat - putting on her collar and leash, making her stay seated while I put on my coat and shoes, pressing the lift buttons while carrying her in my arms (that prevents accidental peeing) and opening the heavy front door of the apartment building.

Juggling taking care of the pup's needs and my usual baking and cooking is dicey. Imagine my having to take her out to wee (she's sniffing around for a spot - red alert!) when a chiffon cake is about to be ready in the oven. Dicey doesn't even begin to describe the narrow juggling of time, activity and their coordination.

Baking and cooking will have to take a backseat for at least a couple of weeks.

Nevertheless, as Umbria is the runt of her litter, here's a mini-chiffon cake recipe which I've adjusted to suit my tastes. You can use a Gugglhupf pan or a detachable chiffon pan.

Orange Chiffon Cake

3 eggs, whites separated from yolks
1/3 tsp cream of tartar
1/4 cup mixture of vegetable oil and half-melted butter (more butter means more flavour while veg oil makes a lighter cake but has less flavour)
1/2 cup sugar
1/2 tsp vanilla essence or 1 tsp vanilla sugar
1 cup all-purpose flour, preferably sifted
1 tbs cornflour
1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
small pat of softened butter, for painting cake pan with

grated rind (avoiding white pith) of 2 oranges
3 tbs half-fat yoghurt
80ml orange juice
bits of sugared orange rind (optional; storebought)

1. Heat oven to 175 degrees C. Whisk egg whites with cream of tartar till almost stiff.
2. Whisk oil/butter with sugar for 2 minutes at medium-high speed. Add yolks and vanilla and whisk for 1 minute.
3. Mix flours with baking soda, baking powder and salt.
4. Alternate adding the flour mix, the orange juice and yoghurt. Fold grated orange rind gently in till just combined.
5. Fold whisked egg whites into the mixture carefully. Pour batter into buttered cake form. Strew orange rind bits on top (if using).
6. Bake for 30-40 minutes. Insert a skewer or thin knife in the middle of dough to see if it comes out clean. Invert cake pan on a wire rack so cake retains maximum height. Carefully remove cake from pan only when cool.
(This cake gives 4 servings. Double the recipe if you're making a big cake and increase time in the oven to 40-50 minutes.)

Christmas market in Bremgarten and CKT-style stir-fried spaghetti

2008-12-08T03:16:00.000-08:00

It was two degrees Celsius on the half hour's drive to Bremgarten in Aargau. At the outskirts of the town, there were already signs to direct us to the 'park n ride'. It was very well organised - we parked for free in the huge lot and paid CHF4 each for a round trip by bus into the historical part of the town. The buses were very frequent indeed. Sitting in a bus holding hands to keep warm is quite romantic, I must admit.

On this outing, the 'official' photographer was the other half. My hands were kept deep in my coat pocket so as to keep warm; I hadn't bothered to bring my little snappy Nikon.

It was like a 'pasar malam' (night market) in Malaysia except that there were fewer varieties of food and a lot of cheese and Gluehwein (spiced sweetened red wine) in the tradition of Christmas here.

There were stalls hawking sweets and cookies (Lebkuchen) and others selling clothing, lamps, candles and costume jewellery. A 30m-high old-fashioned-style ferris wheel, boasting a substantial queue, soared above the crowds.

The market was situated next to a winding river, with a bridge and outdoor Christmas trees to colour the night scene. The buildings in this old part of town are well maintained and lovely indeed.

For this post, I would like to feature a 'char kway teow'-style stir-fried spaghetti for when I'm hankering for a taste of Malaysia on a cold winter's evening.

Malaysian-style Stir-fried Spaghetti

2 servings medium-soft boiled spaghetti, stirred with a bit of oil to prevent sticking
3 cloves garlic, chopped
2 shallots or 1 medium-size red onion, sliced thinly
1 tbs corn oil or sunflower seed oil
1/2 cup fennel or spring onions, sliced
1 tsp dark soy sauce
2 tsp soy sauce
1 tsp chicken or veggie stock powder
1 tsp red chillies, chopped (optional or sub with sambal oelek)
1/2 shelled prawns or clams or cockles (precooked or raw)
80g mung bean sprouts
1/4 cup chopped chives
1 egg
salt and ground white pepper to taste

1. Heat 1/2 tbs oil in a big frying pan or wok. Fry the onions and garlic on medium heat for a minute.
2. Add fennel or spring onions. Stir-fry for a minute.
3. Turn up heat and add cooked spaghetti. Stir-fry occasionally for 3 minutes.
4. Turn down heat to medium and add seasonings and chilli (if using).
5. Add bean sprouts and prawns/clams/cockles (add these in Step 4 if raw) and fry for 30 seconds.

6. Make a well in the centre. Add the remaining 1/2 tbs oil. Break egg into it and sprinkle it with pepper and salt. Scramble till almost gelled.
7. Stir noodles into the egg. Add chives. Raise heat and stir-fry for 30 seconds. Turn out of pan and serve immediately. Serves two.

This has been submitted to Presto Pasta Nights ( http://www.facebook.com/l.php?u=http://www.prestopastanights.com ) and this week's host is Mary of Baking Delights http://www.facebook.com/l.php?u=http://www.bakingdelights.com%2F

Heaven's fingers and my fourth Daring Bakers' challenge - caramel cake

2008-11-30T08:09:00.000-08:00

Someone's idea of a snowman with an identity crisis? This was taken earlier this week at the lake park in Cham.

Fingers of God or rays from heaven -- call them what you will, there's no denying that shafts of sunlight breaking through clouds and slipping between trees are one of Nature's quiet wonders.

Here are two pictures were taken by my other half on Zugerberg (Mount Zug), several kilometers from where we live, a couple of weeks ago. By now, there's some week-old snow on the ground in the lowlands but the mountains seen from afar seem to be freshly dusted with white every few days or so.

OK, who took a bite out of my cupcake?!

As for my fourth Daring Bakers' challenge, it was an exercise in reducing amounts of sugar. My other half does not like his cakes very sweet and frosting doesn't rock his boat. Me? I will tell you innocently I don't like very sweet things either, but then I happily finished the leftover browned butter frosting on crackers and such over the following couple of days.

Making the caramel itself was a scary thing. The sugar and water were heated till they turned amber (very hot!), and then cold water was added to stop the caramelization process. (That's when it spits and sputters.) So, following someone's tip, I placed a piece of foil with a hole in the centre over the caramel pot and poured in the cold water. That prevented me from jumping back.

CREDITS: This month’s challenge was courtesy of the author Shuna Fish Lydon’s recipe (http://blogs.kqed.org/bayareabites/2006 … he-recipe/)

Hosts this month are Dolores (http://culinarycuriosity.blogspot.com/), Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/) and Jenny of Foray into Food (http://forayintofood.blogspot.com/). Thank you!

Cool days and hot saucy curry

2008-11-16T01:35:00.000-08:00

Foggy afternoon on Mount Zug makes a mysterious picture.

Going for walks between meadows and by the lake is a balm for the soul. As the seasons change, you note the greening or yellowing of leaves. Now, between autumn and winter, the trees are like bears - they're tired and want to go to sleep for a few months. The flowering plants have packed up their petals, seeds and buds like they've brought in their dried laundry and folded them away. At the lake, different birds come and go, and you watch the cheeping cygnets getting as big as their mute elders but they're still innocent enough to let you gently touch their downy heads as you feed them morsels of bread.

When the days are turning chilly, one thinks of something warm and spicy to tuck into in the evenings. I've recently experimented with salmon in a curry. The smooth, oily texture of salmon and its rich flavour are tastily balanced by the pungency of onions, chilli and ginger and the aromas of turmeric and cumin.

Salmon Curry

80g shallots or purple onion, chopped
1 red chilli, deseeded and chopped roughly
2 dried chillis, presoaked for 10 minutes in freshly boiled hot water and deseeded (sub with another fresh red chilli)
1.5cm ginger root, skinned and chopped
2 stalks lemongrass, thinly sliced cross-section

300g fresh salmon
2 tbs sunflower seed cooking oil (or other neutral-tasting vegetable oil)

1/4 tsp fenugreek seeds
3/4 tsp turmeric powder
1/2 tsp powdered cumin
1/2 tsp powdered coriander (sub cumin and coriander with 2 tsp seafood curry powder, or add it if you like it very spicy)
3 star anise
4 cloves, or 1/4 tsp powdered clove
10 slices vegetable of your choice (fennel, okra or brinjal)
1 medium tomato, cut into chunks
100ml water
2 slices dried tamarind or sour fruit, soaked in hot water (sub with lime juice)
100ml coconut milk
Sea salt to taste

Pulse the shallots/onion, chillies, ginger and lemongrass in a blender or with a Stabmixer, adding a bit of the coconut milk to help the blades to move.
Panfry the fish in 1 tbs of the oil on a frying pan on medium-high heat for two minutes each side. Set aside.
In a medium pot, heat 1 tbs of oil and cook the spices on medium heat for a minute, taking care not to burn them.
Add the shallot mixture and stir for 6 minutes on medium-low heat.
Add tamarind and vegetables of your choice. Cook for 2 minutes. Add tomato, water and cook till hardest vegetable is almost tender.
Taste to see if tangy note is to your liking. Add some of the tamarind soaking water if necessary.
Add fish, rest of coconut milk and half teaspoon salt. Cook for five minutes.
Adjust taste with salt and thickness of sauce with water if necessary.
Serve hot with rice, roti canai or roti jala. Add a squeeze of lime at the table if you like it tangier. ;-P

Murukku made by madness

2008-11-05T02:46:00.000-08:00

Murukku cocka-doodle-do! That's almost the sound of my alarm clock in the morning (cellphone actually). Just before Deepavali recently, the Hindu festival of lights, I was inspired to make Murukku, a semi-spicy and savoury snack of Indian origin. During the festival period when I was living in Malaysia, Hindu colleagues and friends would ply me with the wonderfully aromatic snack. One can't eat enough of it!

Crazy enough to stink up the flat with deep-frying, I used a recipe from Kuali.com, pressing the dough out from a cookie pump (another round of eye-gouging cleaning, I tell you) directly into the hot oil. Dangerous work, this. However, I did not have bean flour at hand, so I used only rice flour added with a couple of tablespoons of wheat flour. It was pretty nice and crispy but oily.

A couple of days later (having recovered from an almost sore throat after eating too much deep-fried Murukku), I toyed with the idea of baking Murukku in the oven.

Here's the recipe I ended up with:

Oven-Baked Murukku

200g rice flour (sub with all-purpose flour)
2 tbs wheat flour (sub with cornflour)
1 tsp baking powder
2 tsp aniseed
1 tsp powdered cumin
1/2 tsp powdered coriander or fennel
3/4 tsp chilli powder
1/4 tsp turmeric powder (optional)
4 tsp dried chopped curry leaf (optional)
1 tsp ground Himalaya or kosher salt
4 tbs gently melted butter
120ml coconut milk or half cream (more might be necessary depending on absorbency of flour)

Celtic Murukku, anyone?

Preheat oven to 160 degrees C.
In a medium bowl, mix rice and wheat flours, baking powder, spices, curry leaf and salt. Drizzle melted butter over the flour mixture. Slowly add coconut milk and stir with a fork. Add a bit more coconut if necessary to achieve a consistency that enables you to pipe the dough out of a cookie pump with a small serrated nozzle.
Line an oven tray with a baking sheet. Pipe coils or long strands as your fancy takes you. Bake in the oven for 25-30 minutes until the Murukku is lightly browned and crispy when cooled on a wire rack.

Rorscharch test Murukku - what does your Murukku pattern say about you? ;-)

Camouflaged Murukku - hiding from voracious snackers!

My 3rd Daring Bakers' challenge - procrastinating pizza!

2008-10-30T08:49:00.000-07:00

I've done it! I've done it! Well, try filming your own pizza-tossing video - I started 'fisting' one piece of the overnight-proofed dough (don't look at me like that; it's in the instructions to 'gently twirl it atop your floured fists', OK?).

Went out to turn on the video-mode on the camera on a Danish cookie tin on the dining table. Went back to the kitchen countertop to continue stretching the dough, which, by the way, was very soft and dangerously getting thinner and thinner. By the time I got in front of the camera, two holes had formed in the middle.

Hey! As it was the first piece of pizza dough I've ever made from scratch in my life, I didn't really care. (There are always the next two pieces to improve on.) Some flour got on the floor, I later discovered. Wipe, wipe, wipe!

Halloween pizza, it looks like. Double-yikes!

Then I ran out to buy some basil leaves to make my own pesto sauce, but the supermarket had run out of it, so I bought a small jar of Genovese pesto (cheating! I know). Also snatched up a pack of grated 'pizza cheese' (again it felt like cheating 'coz maybe I should artfully choose a nice chunk o' cheese and grate it myself? Sorry, it'd been snowing last night and today's been cold and lazy) and several white button mushrooms (at least this is fresh and I had to cut it myself).

Arrived home to further stretch the edges of the dangerously thin pizza dough. (The first mistake I had made yesterday was to put the three pieces of dough on semolina instead of on parchment in a pan which was covered in plastic and left overnight in the fridge.) It was dotted with semolina on one side, heh heh.

I strew semolina on an oven tray and placed the poor oval-shaped stretched dough on it. At least it wasn't amoeba shaped, all right? Then I painted some pesto on most of it. Since I didn't have tomato pizza sauce on hand, I squirted a wee bit of Heinz tomato ketchup on one corner (just to see what it'd taste like, ha ha, bad, I know). Arranged the sliced mushroom in such a way that it covered the smaller holes in the dough (more cheating!) and sprinkled some cheese where there were no holes. The centre is somewhat paper thin. I wondered how it'd work out in the hot, hot oven. Mmm...

Does anyone else see a face in the left mackerel pizza?

Popped the tray in the 220-degrees-C oven. After three minutes, I took the tray out and turned it around for even heating. Another three minutes and the centre was getting brown but the edges weren't coloured yet, so I added another two minutes but lowered the heat by 10 degrees. As a result the centre was brown, thin and crispy while the rest was almost brown, slightly chewy and quite thin. The ketchup-smeared bit tasted sweet - yikes! Enjoyed eating it very much - almost all gone. Will make the other two tonight for the poor unsuspecting other half. *cue: evil laughter*

How the pizza would have looked had it been a dog.

P.S. Do you think he'll want Heinz ketchup on his? *batting eyelashes innocently* (I mean the man, not the dog.)

In the end, he asked for Quattro Stagione (four seasons) and he got one with mackerel in tomato sauce and one with pesto, fresh button mushrooms, fresh sliced tomato, cheese and - you guessed it! - a small patch of Heinz tomato ketchup. (Oh, what? I don't take orders very well? Mmmff!) Silly me forgot to add some dried Italian herbs to Italianise it. But it must have tasted OK 'coz the man ate more than I thought humanly possible. (Myself, I'm all pizza-ed out for the next two months.)

Soul-scrubbing Swiss cleanliness + untraditional Zopf bread baking

2008-10-19T09:24:00.001-07:00

The Swiss are remarkable for their diligence. As they are descended from mountain folk who had to plan ahead to keep food on the table during the wintry months, hard work is a cultural trait. An off-shoot of this is their obsession with cleanliness and the cleaning task.

Someone is always cleaning something. Every couple of months, we are told to remove our car from the basement garage for a few hours so that cleaners can, well, clean it out. Never mind that it is still quite spotless.

Once every few weeks we need to clear the stuff away from our front door as cleaners come in to vacuum and wash the stairwell, landings and lift in our low-rise apartment building.

We came across this outdoor toilet in the forest next to a meadow. Notice the toilet brush next to it? No, we didn't lift the cover to see if it's like a regular WC with water in it.

One friend, when looking at a flat for rent, asked if the white-tiled floor was easy to clean. The answer was, "Yes, of course." She hadn't counted on how frequently she had to clean it as every single strand of hair that falls can clearly be seen on it.
If you want to make a coffee appointment with a Swiss woman, she probably can't make it this Thursday as she's cleaning her apartment. Friday? Oh, no, she's doing the laundry. If she likes you well enough, she might pencil you in three weeks from now.

Bovine Rambo? A cow with horn guards or growth guides on Zugerberg (mountain).

I, being totally, irrevocably, cleaning challenged, cannot hope to keep up, let alone compete, with these hyper-hygienic folk. So, to immerse myself more in the quaint and interesting Swiss culture, I opted to make Zopf, the braid bread.

Zopf (Braid Bread)

Ingredients:

500g Zopf or bread flour
1 tbs sugar
1 tsp sea salt
1 packet of dried yeast (7g)
300ml milk, lukewarm
50g softened butter
an eggyolk mixed with a tbs of water for brushing

Mix the yeast with the lukewarm milk in a big bowl. Mix flour with sugar and salt. When milk has bubbled up a bit, add the flour mixture and butter. Mix till you get a maleable lump. Knead for 10 minutes. Leave in the oiled bowl covered with plastic wrap for an hour in a warm place or till doubled in volume.
With floured hands, divide dough into two long ropes. Twist them together, then double up and twist again. Leave to rise again for about 30-40 minutes.
Preheat oven to 210 degrees C. Brush top of braid with egg-yolk mix. Bake on parchment for 30-40 minutes. Bottom should sound kind of hollow when knocked with a knuckle.

I forgot to mix the eggyolk with water, so the 'paint' looks a bit thick and unsightly. I also used a loaf pan to contain the braid, so I wouldn't get pointy ends or funny shaped slices. (Swiss grandpas wouldn't be pleased.)

Look, Ma, no eggs! Or scones won't break my bones

2008-10-11T10:04:00.000-07:00

A tree in Cham lake park provides a hiding place in summer and autumn but will be bare in winter and early spring.

Fall colours are mellow and warm.

He says scouns and I say skons. But then he's German - he might as well say skonnes. Eek.

Well, anyway, after a work trip to California and meeting a couple of friends in Seattle, he came home with a book about their special little hotel, a boutique hotel - a boutel, you might be tempted to say - which they gave him (the book, not the hotel).

(right) A leafy arbor above Lorzen river in Cham, Switzerland.

(above) The Millhouse near Carew Castle, Wales.

In it is an irresistible recipe by their chef in residence. Our not-so-recent trip to Cardiff to attend a friend's lovely wedding included a few forays into the Welsh countryside and sampling some afternoon milky tea with freshly baked scones. So it was partly nostalgia (and a nod to scones with my friend Xeus at The Teapot Cafe in SS2 Petaling Jaya, Malaysia) that made me bake those beckoning tea treats.

No-Egg Flaky Scones

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tbs sugar
5 tbs unsalted butter, cold, cut in chunks
1 cup whipping cream
1 cup currants or dried cranberries
whipping cream for brushing the scones and to serve

Method:
Preheat oven to 400 degrees F (195-200 degrees C).
Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated. Do NOT overmix.
If mixture seems a little dry, add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown. Let cool on a rack.
Serve while still warm with whipped cream, clotted cream or homemade marmalade - and you'll feel like you're floating on heaven's best cushion.

Nestled in the boutique hotel book is also a recipe for grapefruit and orange marmalade. Here's the recipe reproduced (in my own words) in honour of FatBoyBakes:

Grapefruit-Orange Marmalade

500-600g of oranges including one pink grapefruit
400-500g of sugar or raw sugar (depending on how sweet your tooth is)

Wash and dry the fruit with a clean towel. Cut the oranges into 8 wedges and cut 1mm slices from those. Cut the grapefruit into wedges and then into 8mm chunks.
The membranes and seeds (don't discard them when you cut the fruit) of the citrus fruit contain pectin, so you don't need anything other than sugar.
Then you boil the living daylights out of the mixture on low heat for about 2 hours or till it looks thick enough for your liking, giving it a stir once every 10 minutes or so. Then carefully ladle into clean dry jars with metal covers leaving 1cm headroom. Cover and leave to cool.
I feel better storing the jars in the fridge after that, but apparently you don't have to. Makes about 650ml of marmie (3 smallish jars).

If you don't like your marmie so bitter, first take off (and reserve) the peel with a potato peeler and then discard HALF of the white covering underneath. I suggest cutting the orange peel finer than the grapefruit peel 'coz the orange peel takes forever to get soft.

(left) Marmie with slices of bread
(above) Lavash done Alexa-style with herb leaves
(above right) Lavash done thick and muscly - for strong jaws. ^_^

Fussy Flo Heatherfuss gets flustered

2008-10-06T05:42:00.000-07:00

Flo Heatherfuss could not find her shoes. They were medium-heeled, strappy and red with little silver buckles on the front.

“Mother, have you seen my red shoes?”

“No, dear. Where did you last leave them?”

“In the closet by the front door. A few nights ago. They’re no longer there.”

“Mmm… I don’t know. Do you think Maddie could’ve borrowed them?”

“She wouldn’t dare.” Flo's nostril's flared.

“Well, ask her and see.”

“Okay. Is she here now?”

“No. She’ll be in tomorrow at ten. She’s scheduled to do the windows then.”

Clad in her favourite Italian-fan socks, Flo rummaged in her shoe cupboard and chose a pair of navy loafers to go with her slate-grey coat. Slamming the front door after her – still annoyed at not finding her silver buckled shoes – she left for the Hairy Bean pub three blocks away from her mother’s townhouse. At thirty-four years old, she was tall, lean and brunette with a no-nonsense demeanour. She had a purposeful stride although she had no real purpose going to the pub other than to sip a cool lager.

Who should be sitting at the far end of the bar but Reggie Wanderlust, someone she once dated briefly. Flo tried to pretend she didn’t see him and ordered a beer but Reggie came up to her stool and said, “Hullo, Flo. Didn’t expect to see you here.”

“Uh, hi, Reggie.” Flo kept her eyes on the shelves of bottles behind the bar but Reggie made to sit next to her. She coughed, held out a hand and said, “Hope you don’t mind but today I would like to be by myself.”

“Oh, I see. Very well.” Reggie moved four stools away and sat down with a glum expression. He ordered a slice of quark cake from the bar-owner Harry Bean.

A football match from the national league was showing quietly on the battered television set in a corner of the bar. Flo looked at the screen once in a while as she drank her cold beer. Then the door creaked open and someone shuffled in. Startled, Flo realised it was Heinrich Hundfutter, the man who worked three cubicles away from her desk at her office. He sported a shock of dark hair and his features were well balanced and pleasant. At first, he did not recognize her and then he did a doubletake.

“Oh, hi. You’re Flo, aren’t you, from the office?”

“Yes, I am. Hi, Heinrich. Are you a regular here?”

“Yes… no. Well, I come here once in a while, I guess. Hey, may I sit here?”

Flo avoided looking at Reggie, who was intently studying them while shovelling cake between his crackly lips, when she said, “Yes. Wouldn’t mind if you did.”

Suddenly she felt bashful and knew not what else to say. Luckily for her, Heinrich complimented her on her sky-coloured form-fitting dress with a V-neck. She said thanks and blushed visibly. All this was caught the attention of Reggie, who looked morose despite the deliciously moist cake which was fast disappearing from his plate.

Flo was feeling flushed and nervous; she wasn’t sure why. Heinrich kept the conversation going, talking about the latest news at their workplace. She was hardly following the conversation or holding up her end, merely giving nondescript ums and ahs to punctuate Heinrich’s chatter. After a while, he started giving his watch little sneaking glances which did not escape Flo’s notice.

“Are you waiting for someone?” she asked with a wrinkled brow, hoping the answer would be no, but - alas! - he said yes. Apologetically he added, “I’m supposed to meet a friend here, but she’s late.”

As the evening wore on, the television droned and Reggie, having now ordered a slice of Harry’s popular poppyseed cake, kept up his observation of Flo and Heinrich. Flo, in the meantime, focused her attention on the beautiful sunflower Harry had placed in a tube-like black vase.

The door of the pub swung open every so often and handsome Heinrich kept swiveling his head to see if his date had arrived. Flo started to feel disconcerted. She hoped that his date would never come, but then again he was already distracted, no longer the attentive man he was at the beginning of their chat. She noticed he wore the kind of cotton-knit sweater that she liked, with the collar tips of his shirt tucked under the high U-neck. He also wore a rather pleasant cologne which she could detect above and beyond the stale beer and faint rancid oil smells of the place.

The bar was filling up with half-smart-looking men and women in high heels. Finally, the door creaked open one more time. Both Henry and Flo turned their heads to look. Henry smiled and Flo frowned. The attractive woman breezed in and gave Henry a peck on the cheek. She noticed Flo and said hi coolly.

Flo could hardly say a civil hullo in return for she was looking at the young woman’s feet, the toenails of which were painted a brilliant red – to go with the silver-buckled strappy red sandals that Flo had been searching for earlier in the day. Heinrich’s date was Maddie Suess, the part-time househelp of Flo’s mum. Flustered and speechless, Flo left the pub. She passed a pond and felt like the weeds mired at its edge - the reflection was almost exactly like the real thing.

*

Fruit, florals and my 2nd Daring Bakers challenge

2008-09-27T03:43:00.000-07:00

You might have noticed I like to play around with the macro function of my snappy little camera and invade the privacy of flowers and fruits. Here are a couple of examples of the inner chambers of tulips.

To me, there's something fascinating about close-up peering at petals, stamens and the seedy centres of fruit. Here (below) are gooseberries and hydrangeas.

The gooseberry is quite sweet but kind of funny to eat. As the skin is hairy, I don't want to eat it, so I peel off a bit of skin and squeeze out the insides into my mouth. Mmm.

On to my next Daring Bakers challenge. It's lavash! Nice to have a savoury challenge. It's quite simple to make.

Allow me to quote the hosts, Natalie of Gluten A Go Go and Shel of Musings From The Fishbowl:

"The key to a crisp lavash is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets."

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350 degrees Fahrenheit (180 C) with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

I topped my lavash with swathes of powdered cumin, poppyseeds, sea salt and garlic. We were asked to make vegan dips, so I did mine with avocado and tomato mixed with cumin, salt, pepper, garlic and lime juice. I also had on hand homemade grapefruit-orange marmalade, which, surprisingly, went quite well with the non-salty bits of lavash.

A tasty introduction to Kuih Cara

2008-09-25T09:49:00.000-07:00

When I was recently back in Malaysia, an old school friend invited me to attend her Malaysian cooking class in Petaling Jaya (see sidebar at right). Aside from nasi lemak, prawn sambal and sago gula melaka, Kuih Cara was on the menu.

It was the first time I had heard of it. My friend, Ana, told us - a class of five 'students', three of whom were visitors to Kuala Lumpur, that Kuih Cara was usually sold at roadside stalls during Ramadan. It's a hearty minced meat appetiser with a base of coconut milk dough flavoured with pounded dried prawns. The minced beef topping is first saute'ed with some curry powder and sliced shallots or onions, while the 'pancake' base is coloured with a pinch of powdered turmeric.

Kuih Cara is cooked in a kuih bolu mould pan on a gas stove (or in muffin pans in a bottom-heated oven when I got back to Switzerland) and garnished with chopped red chillies and spring onion.

Have you ever had Kuih Cara?

Wonderful Wales + My first Daring Bakers' Challenge

2008-08-31T08:58:00.000-07:00

Some places just make your jaw drop and the corners of your lips curl up in wonderment. One such place that I visited in Wales is found along a river somewhere between Saundersfoot and St Gowan's Head. A field of grass sprouted huge bunches of bright yellow flowers. On top of it, the air was crisp and fresh from a downpour the day before.

In Bute Park in Cardiff, we came across evidence of a gardener's sense of humour: a plant, grass and wood formation of a hog's head complete with pointy ears. It did not fail to make onlookers smile and snap pictures.

Three weeks ago, I applied and got accepted as a member of Daring Bakers. This is a growing bunch of bloggers from all over the world who agree to take up a baking challenge proposed by a pair of members every month. There is a private members-only forum, but the earliest we can blog about the month's challenge is on the last day of the month.

My first challenge was Chocolate Eclairs. I had baked eclairs a few times before based on a simple cooks.com recipe and used a whipped cream and custard filling.

For the Daring Bakers challenge, we were required to follow the given many-step eclair recipe and use its chocolate pastry cream or a chocolate glaze recipe. I chose to switch the chocolate in the pastry cream recipe to white chocolate as my other half is not too enamoured of chocolate desserts. Then I simplified the glaze to microwave-melted dark chocolate mixed with powdered sugar and butter.

The recipe called for leaving the oven door a crack open for part of the baking time (likely the recipe writer Pierre Herme's way of flaying us wannabe bakers). I found that it made the puffs of the top tray in the oven not rise as much as the lower tray (see pic above left: right is the 'unpuff' and left is the 'puffed'). The pastry cream was wonderful-delicious and quite a lot was left over. So, a couple of days later, I made another (slap my 'dieting' wrist!) batch of puffs - this time without messing with the oven door. They puffed up fine. Also, I didn't bother with piping out the choux pastry (cleaning the pump is akin to gouging out my eye) so the puffs had spikes like punk eclairs. Needless to say, my other half and I were happily stuffing our faces with the yummy eclairs - mine with lots of choco glaze and his with just a bit, and both with as much white-choc pastry cream as the burdened puffs could carry.

If you want any of the recipes, please let me know.

Here's pouting at you, kid. (Doesn't it look like 'hair' and 'lips'?)

In the meantime, all over the world, a gazillion chocolate eclairs are exploding across kitchen counter tops and creaming the baking blogosphere as the hundreds of Daring Bakers post their respective blog-thingies.

Wailing at a Welsh graveyard + Perky Glass Noodle Salad

2008-08-15T06:41:00.000-07:00

There's no place as peaceful, quiet and mysterious as a cemetery. You wonder about the lives represented by every gravestone. You ruminate on the adventures and misadventures of those who died young. You think about the meaning of those lives that had gone on before you came traipsing about. So many of us -- how much meaning can we each create?

On a recent trip to Wales, my other half and I chanced upon the remains of a church with a graveyard around it. The church tower had ivy growing on two sides of its rough-hewn walls. It seemed to be in disuse; there was no signboard proffering its name.

Creeper plants partially shrouded the gravestones of Celtic design and leaves entombed some. The dead were safe from the worry and hassle of everyday life. They were no longer concerned by the whys and wherefores of the living. You wonder if they have indeed gone on to a better place.

You ponder on the possibility that life is a mere dream from which you awake when you pass on.

You wonder if death is only a gateway to an infinite cosmos.

After all that morbidity, how about some nudity? (Hah, awake now?!) Here's a pic of a furry friend I met at Bute Park in Cardiff. Squirrels are said to be only rats with couture and great public relations skills.

And now I tickle your tastebuds, dear reader, with a Perky Glass Noodle Salad recipe:

a handful of dried glass noodles, soaked 10 mins in freshly boiled water, then drained and rinsed with cold water
2/3 cup thinly julienned carrots
1/2 cup thinly julienned celery head (or cucumber or raw papaya)
2 spring onions, sliced thinly
1 red chilli, deseeded and sliced
a small handful of coriander leaves
1 cup of small or medium-sized shelled shrimp, salted lightly and panfried for 3-5 minutes in a bit of oil till just cooked
2 tsp lime juice (more if you like it tangier)
1 tsp castor sugar
1 tsp fish sauce
salt to taste

Mix it all together in a glass salad bowl. Adjust taste accordingly. Serves 2 right.

Discovering bodacious Croatia + stacked Blondies

2008-08-06T01:23:00.000-07:00

Here are a few pictures of Croatia, as promised. We visited it in July when the temperatures were high and the wind was dry. Needless to say, I spent most of the days in the shade where possible.

For a week, we rented a sailing boat with a couple of friends and their two teenagers. That was the first time I've 'sailed' in my life. Learnt the meaning of tacking - when the crew shifted the front sail (jib) to the left or right, and the boat would tip strongly to the left or right. It was always interesting to hear the crockery in the galley shifting audibly. Then I understood why the gas stove is on hinges - so it could remain horizontal, more or less. ^_^

(Above) Omis in the daytime and after sunset. That rocky mountain sure is imposing, huh?

Being a visitor in Croatia is kind of expensive. The hotels are about the same prices as those in Italy and Germany but their standards are not as high or consistent. It's a better bet to rent one of the many apartmani (apartments) offered along the coastal road. We often saw an oldish 'auntie' seated in a chair at the roadside in the sunshine offering brochures or information about some apartment-for-rent.

The Croatians, generally, are friendly, helpful and courteous. They speak pretty good English, at least those in the tourism and service industry. The young women are long-legged and gorgeous, togged in all kinds of fashionable clothing. The outdoor cafe culture there is great for people-watching. It is not an uncommon thing to see families with four or five young children.

Our recommendation would be to visit during the cooler months, say, in September or May.

Ice-cream is a must for those sultry hot days, strolling about the ancient parts of small or big towns. It's five kuna for a scoop of one flavour. (Seven kunas to a euro.)

The beaches are only so-so - gravel and pebble beaches mostly - but the seawater away from main harbours is clear and beautifully blue or aquamarine. Those of us who come from South-East Asia and Australia are spoiled by the soft sandy beaches. So if you intend to visit Croatian beaches, bring a pair of rubbery beach shoes - to protect your feet against sharp pebbles and especially sea urchins in the water.

As for Croatian cuisine, alas! I've no pics for you. The most outstanding was the octopus salad and the fresh-from-the-Adriatic-Sea array of seafood. Yum, yum, yum!

One last note: Parking in Croatia can be rather costly. Don't be surprised to find fee collectors at a small desk under a tree at some remote beachside parking lot or halfway up to an ancient, picturesque chapel.

The view from a hill of a cove we anchored in. Yep, that's our rented boat with its sails furled. (Above right) The boats all docked neatly at Rogoznica at dusk.

And, for those who asked, "Where's the food?", here's the pic I took of a stack of Blondies (use Mr Oliver's recipe; just sub the dark choc for white and lessen the butter) beribboned with a cut napkin strip:

Gallivanting around St Gallen and Mrs HBT's egg tarts

2008-07-20T10:14:00.000-07:00

In May, my elder sisters came from Malaysia to visit with us for a couple of weeks. One of the places we went to was St Gallen in the northerly part of Switzerland. It's famous for its pretty decorated window frames (designated a World Heritage feature) in its old town.

One thing that I've noticed all over the little towns in Switzerland and Germany is the old-fashioned wrought iron hanging signs for businesses. They are lovely and detailed, diligently kept new and shiny with coats of gold and black paint.

While I'm awaiting pictures of sailing off the coast of Croatia in the Adriatic Sea, I'll post the simple but tasty egg tart recipe I've adapted from Mrs HBT's 'Hip Food' blog (her link is in the column at right).

Easy Egg Tarts

2 eggs
200ml milk (low-fat or full cream)
1/4 cup fine-milled raw sugar (or castor sugar)
1/2 sachet vanilla sugar (or 1/2 tsp vanilla essence)
1 packet of frozen pie dough
20g butter, half melted

Preheat oven to 160 degrees C. Beat the first four ingredients together. Generously butter two six-cup muffin pans with a brush. Roll out the dough to 3mm thin (or just unroll a pre-rolled one). Cut rounds of dough to fit halfway up the muffin cups.
Through a strainer, pour the egg mixture into each dough-lined cup, leaving 4mm of rim. (You'd be in Sticky City if it overflows.) Bake for 15 minutes. Turn up heat to 175 degrees for the lower part of the oven. Bake for another 5 minutes. Remove muffin pans. Let cool for a few minutes before gently loosening tarts with a small blunt knife. Cool tarts on a wire rack.

These easy egg tarts go quicker than Michael Schumacher before he retired. I can eat four in a row - easy! Thank you, dear Mrs HBT.

Switzerland's Fickle Summer

2008-07-15T04:11:00.000-07:00

Yesterday was rainy and cool. Today's sunny and warm. Fickle, fickle summer here. So unlike the relentless dry hot winds of Croatia and the Adriatic Sea where my other half and I were for two weeks.

We drove home on Sunday under a deeply bruised sky that spelt the end of our vacation. How can one part of Europe be so different from another, just 800km away?

Today is a salad of catching up with email on a PC I'm not used to and a series of chores - to be dressed and blessed with a tea later in the company of two friends and their daughters. No access to photos that I can upload. Sigh.

Until my laptop is reconciled with the Internet...

Does Rhubarb Go With Football?

2008-06-03T11:51:00.001-07:00

Euro 2008 football tournament is starting this Saturday. I'm pretty excited as I'm torn over one of these nations lifting the cup: France, Germany, Spain and Croatia.

(Above) Italian national Luca Toni in a pictorial comparison with Renaissance art in the Sueddeutsche Zeitung magazine. A Bayern Munich player, he is said to bring Renaissance to the most exciting team of the German Bundesliga.

My heart is with Italy as a few of its players are my favourites (Luca Toni, Fabio Cannavaro who sadly is reported to have torn his ankle ligaments and won't be taking part, Pippo Inzaghi) but methinks Italy is not likely to be hungry enough to take the European Cup after winning the last World Cup two years ago.

Update: My story appeared in StarTwo on June 6 -- http://thestar.com.my/lifestyle/story.asp?file=/2008/6/6/lifefocus/21445912&sec=lifefocus

As for munchies, football season calls for snacks and 'portable' desserts you can take to the couch on a dish without making a mess.

My two eldest sisters who recently visited me here liked the novelty and tanginess of rhubarb. The eldest took a stalk home and is planning to make a rib stew with it. Here, I present a recipe adapted from 'Die Zeit', a German newspaper online.

Rhubarb-Souffle Pie
By Karl-Josef Fuchs

Ingredients:

Pastry:
(1 part sugar + 2 parts butter + 3 parts flour) or store-bought pie dough

400g rhubarb, stripped of fibre and cut into 1cm slices
2 tbs sugar
80g butter, softened
80g ground almond, roasted for 5 minutes at 120 degrees C
75g raw sugar
2 eggs, beaten
1 tsp flour

The stripped rhubarb pieces (right) and peel (below) make interesting visuals.

Crumble topping:
60g sugar
55g flour (75g)
20g quark or yoghurt or cream cheese
25g butter, softened or melted

Method:

1. Toss rhubarb slices with 2 tbs sugar and heat in the oven at 120 degrees C for 7-10 minutes. Sieve away liquid if any.
2. Preheat oven to 175 degrees C. Roll out pastry to line a baking paper-lined pan (approx. 20cmx28cm).
3. Mix sugar with butter. Add eggs, flour and almond. Fold in rhubarb slices.
4. Fill pie with rhubarb mixture.
5. Combine topping ingredients with fingertips to make a crumble. Strew it over the pie.
6. Bake for 50 minutes. Let cool in the pan for 5 minutes, then transfer pie to a wire rack. Slice on a board. Serve with cream whipped with vanilla sugar if desired.

An Aromatic Discovery

2008-05-06T08:34:00.000-07:00

A couple of months ago, I was making green creamy vegetable soup with the health-giving likes of zucchini, fennel and spinach. While dreamily stirring the pureed soup, a picture of fragrant Rendang unexpectedly assailed my mind and the idea of "adding some hand-torn kaffirlime leaves during the final five minutes of simmering" floated into my head.

The result was pronounced 'fantastic' by both friends and Other Half.

You can vary the vegetables and proportions. Here I share a sample recipe with you:

Fragrant Green-Is-In Soup

2 tsp olive oil
half a medium onion, chopped
1 largish zucchini, sliced or roughly chopped
1 medium-size fennel, sliced
80g of frozen or fresh spinach
200ml chicken or vegetable stock
50ml cream or yoghurt, or 100ml milk (depending on how health-conscious you are)
2 kaffirlime leaves, hand torn many times to the spine
salt and pepper to taste

1. Preheat medium large pot to medium hot. Add olive oil.
2. Add chopped onion and stir-fry gently till translucent.
3. Add fennel, zucchini and spinach, with a minute in between additions.
4. Add stock. Lower heat. Adjust with water to just cover simmering vegetables.
5. When veggies are tender, take it off heat and let cool for 5 minutes. Puree.
6. Put puree back on low heat and add cream, yoghurt or milk. Adjust thickness with water to desired consistency. Add salt and pepper to taste.
7. Add torn kaffirlime leaves and simmer for 5 minutes. Remove leaves before serving.
8. Serve with potato croutons (panfried little cubes of potato) or chunks of sausage or cubes of bacon.

And now that the weather is getting warmer and sunnier every day, a lovely health-giving, nutrient-rich drink is simply to puree fresh or frozen (thawed) raspberries with buttermilk (add a teaspoon or two of powdered sugar, if you like).

French Kissing Tastes Better After Eating French Apple Pie

2008-04-10T03:36:00.000-07:00

Did that get your attention? Or did that get your attention? ^_^

Fatboybakes has inspired me to put up this recipe. I found it in an old little 'French Cooking' booklet I bought years ago in a warehouse booksale.
Since my Other Half wasn't too fond of pears, I switched the pear in Berry Rustic Pear Cake (see two posts below) to apple. That, in turn, nagged me to look for apple pie recipes in books and the 'Net.

Here it is, adjusted slightly to meet the Other Half's finicky tastes regarding crusts:

French Apple Pie

crust:
2 1/2 cups flour
110g butter
4 tbs cream

filling:
80g marzipan
1 egg
3 apples, peeled leaving bits of reddish skin for colour interest
3 tsp lemon juice
1 tbs sugar
2 tbs raisins or sultanas, presoaked for 10 mins in warm water and drained

glaze (optional):
3 tbs apricot or pineapple puree (e.g. baby food)

1. Cut butter into flour with butter knife or food processor. Pour cream over it and form into ball without kneading. Cover and put in fridge for 40 minutes.

2. Preheat oven to 210 degrees C. Roll pastry out on baking paper into a round for a 25-28cm round pie tin (nice if you have the lift off the bottom plate kind) or a square (25x25cm) or rectangle to fit whatever low-rise baking tin you have, making a low 1cm wall all round.

3. If you can succeed in mixing marzipan with egg into a smooth batter, bravo! (I couldn't, so I just snipped the marzipan into little pieces and mixed them with the egg), spread it over the pastry. Bake at 200 degrees C for 10 minutes.

4. Core apples and slice into half cm thickness. Sprinkle with lemon juice as you go along, so they don't oxidise and turn an unsightly brown. Besides, the tartness adds taste. Place slices, overlapping, in baked pastry. (This will test your aesthetic patience, I tell you.) Bring oven down to 190 degrees C.

5. Sprinkle sugar over the apple slices. Scatter the raisins.
Bake for another 15-20 minutes.

(6. When pie is out of oven, brush with puree. I only had some raspberry jam, so I used a bit to add a blush to my pie.)

Touching Clown Girl and Mashed Banana Fritters

2008-03-21T10:00:00.000-07:00

It all started with the film Fight Club, which is based on the book by Chuck Palahniuk. My good friends and I saw the film two or three times at the cinema and on video. I read the book and enjoyed it, too. Then the other books by Mr Palahniuk, an Oregonian former car mechanic, beckoned and I read and savoured all of them over a couple of years.

The author attended a writers' group when he was still a struggling writer. One of the writers was Monica Drake, someone he kindly wrote a very generous introduction for in her recent first novel, Clown Girl, after he became famous.

Ms Drake's book is published by Hawthorne Books, which produces large-format paperbacks with a difference -- they have fold-in covers that work as built-in bookmarks as well. (I would recommend looking for Clown Girl and other Hawthorne-published books online at The Book Depository as the company delivers without charging for postage and handling. You can find other titles published by Hawthorne at www.hawthornebooks.com.)

Clown Girl made me laugh and cry. It is about a young woman called Nita who has artistic clown ambitions. She rents a room with her boyfriend Rex, nude-model-cum-fellow-artist-clown, in her ex-boyfriend's house in a dodgy part of Baloneytown. Rex is away in a big city purportedly auditioning for clown college.

Nita hardly eats and suffers from some ailment. A nice police officer saves her during one of her fainting spells. While she has to collect enough of her urine output over 24 hours for a medical test, she needs to earn a living as a corporate clown. In the meantime, a bossy clown colleague tries to engage her in questionable one-on-one clown dates with men who have a fetish for clowns (coulrophiles, they're called). As if Nita doesn't have enough on her plate, her landlord's current girlfriend, who is a scary body builder, has it in for her.

The hilarious, yet in some ways sad, story involves a hot lawnmower, a urine collection funnel, a rubber chicken, a lost dog, clown sex, balloon sculptures and a cop who smells like baked cinnamon goodies. Are you intrigued yet?

Somehow cooking with bananas seems to go well with today's topic. Slipping on banana skin and fashioning banana-shaped balloons into religious icons and scenes are part of Nita's colourful life.

So here you go, a funny well-loved Malaysian snack:

Mashed Banana Fritters (Kuih Kodok in Malay)

2 big, ripe bananas (about 180g), mashed
3-4 tbs flour
1 tbs rice flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 tsp sugar (optional)
1 1/2 tbs oil (for frying)

1. Mix the flours, baking powder, soda, salt and sugar in a bowl. Stir it into the mashed banana with a fork. (Add the fourth tbs of flour if mixture is too soft.)
2. Heat a frying pan to medium-hot and add enough oil to coat the flat area. (Traditionally, this snack is deep-fried but I find it not all that necessary.) Spoon small mounds of the banana mixture onto the pan when the oil is heated (a soft sizzling sound when the batter touches it).
3. Fry one side till medium brown and flip over to fry the other side. Place cooked fritters on a few layers of kitchen paper. Best served warm.

Spring is in the air! Here are pictures of cut tulips I bought from the market and pink and yellow blossoms on trees in Zug.

For the Love of a Cosmic Travelling Dog + Berry Rustic Pear Cake

2008-03-05T13:32:00.000-08:00

This post is dedicated to our lovely, lovable and loving dog-ward of five weeks, Tigi. Her 'mum' and I met through the English Forum of Switzerland. She said she needed a dog-sitter for a few weeks and I offered a trial weekend with the dog.

Tigi giving the Argus look (above right).

She knows better than to pee on art (right).

All went well, and Tigi came to stay with us for five weeks. During the twice or thrice daily walks, we got to know some neighbourhood dogs, the most notable of which are a giant-sized Malamute, a black and white Great Dane (whom we dubbed 'Horse Dog'), and a neighbour's cocker spaniel, whose 'hairstyle' was messed up by Tigi's wagging tail.

The funniest thing is that I was quite convinced Tigi is a reincarnation of my late beloved dog, Argus. (See the very first post of this blog named after her.) Tigi's face and front paws look so much like Argus'. The expression on her mug is exactly the same, not so much her colouring and waviness of fur.

One day, I looked deeply into her warm brown eyes and said, "Argus? Is that really you in there somewhere, Argus?" Tigi merely gave me a look that almost said, "Are you mad? For gnawing's sake, whom are you talking to?"

So much for clairvoyance and astral travelling. Sigh.

Whatever the case, at least Tigi appreciated my boiling her meaty bones with rice, which supplemented her premium dry dogfood diet every evening.

The mute swans like to hiss loudly at her -- in case she wants to get too close.

And so it came to be that I buried my sorrows in a spate of cake baking. And eating, of course. Here's another recipe I adapted from Rohani Jelani's (she's a chef and cooking teacher in Kuala Lumpur):

Rustic Pear & Berry Cake

80g butter
5 or 6 tbs raw sugar (depending on how sweet your tooth is)
2 eggs
50ml buttermilk or yoghurt
150g flour
1 3/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
one big ripe pear, sliced about 1.5x1cm and 3mm thick
1/2 cup thawed raspberries, blackberries, etc

Preheat oven to 170 degrees Celsius. Cream butter with sugar till fluffy. Add egg, mixing well before the next one. Add buttermilk or yoghurt and stir.

In a separate bowl, mix flour, baking powder and soda and salt. Mix this gently into the butter mixture. Add the fruit. Do not overmix.

Line a deep longish loaf pan with baking paper. Scoop in the cake batter. Smooth down the surface. Bake for around 35 minutes (till a small clean and dry knife inserted into the middle comes out 'clean'). Let cool in pan for 5 minutes before placing cake on wire rack.

Eating it while it's still warm is heavenly. The next day, cut a slice and heat on low in the microwave for 13 seconds.

Tubing on Mt Titlis + Quick Herring Spaghetti!

2008-02-17T04:04:00.000-08:00

If you live in Switzerland like I do, you need to take advantage of the numerous mountains with visitor-friendly facilities such as chair-lifts, cable gondolas and Rot-air bubble cars. Not to forget free 'tubing' runways.

On Mount Titlis at Engelberg, hundreds if not thousands of visitors swarm the place - tourists from China and Taiwan (even the cable guy has learnt some Mandarin greetings for the Chinese New Year) as well as locals and residents who want to ski and snowboard.

(above right) You feel like luggage being conveyed up a 'belt' with your tube before spinning down again.

In the snow cave somewhere on the top slopes, there's a display of buttons for you to press. One of the buttons plays 'Negaraku', the Malaysian national anthem. In the Rot-air gondola, there are greetings in myriad languages including Indonesian and Malay. The only difference between the two is how 'keretakabelgantung' is all one word in Indonesian. ^_^ Old women from China like to stick their faces in the 'face holes' of cut-out figures of extreme skiers and snowboarders -- to show their friends back home gleefully, perhaps. Not that it'd fool anyone.

If you don't ski or snowboard (those crazy gravity-loving sports!) like me, you'd appreciate tubing. You sit on an inner tube covered in canvas and push off a winding path. Soon it careens out of control and you're facing backwards and sideways. You learn to relax and enjoy the ride because it's all out of your control. At the most, you might spill over the snow bank and sprain a muscle or two. It's not likely you'd break your neck and die.

And then, when the skiing friends and family converge at the igloo bar outdoors, you can join them in the oh-so-strenuous apres-ski activity of eating and napping in the sun in a hammock or lying sprawled on the bean bags so considerately provided by the mountain ministers.

After you come down from the mountain and an hour's drive home, you'd want a quick hot meal, right? (I'm entering this in Presto Pasta Nights http://onceuponafeast.blogspot.com/.) Break out a can or two of herring or mackerel in tomato sauce, cut up some onions, boil a pot of spaghetti. Heat a bit of oil in a saucepan, cook the onions with some parsley or coriander, add a generous sprinkle of chilli powder (or sliced fresh chillies), salt and pepper, throw in the canned fish, break it up, and finally swoosh in the cooked spaghetti. Turn it a few times and voila! A hot, appetizing meal within minutes.