Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.
In other news, I submitted a few of my photos to foodgawker.com (check out my profile here) and although many were declined, I had three of them accepted! I never knew what a big difference it would make though, but yesterday I was amazed that my daily views tripled just because of those three photos. Incredible, huh? I will now stop being lazy put more effort into submitting photos!
Adapted from: Bread for Breakfast: Foolproof Overnight Rolls An easy breakfast roll that can be prepared the night before for a delicious morning meal. Crunchy on the outside and soft in the inside. Ingredients: 1 tsp. active dry yeast
1 1/5 cup (300 g) cold water
2 7/8 cup (320 g) all-purpose flour
1/2 cup (72 g) whole wheat flour
1 1/2 tsp. salt
In a large bowl, dissolve the yeast in the water, then mix in the flours until starts forming a dough. Add in the salt and knead with your hands until thoroughly mixed. It will be sticky but that’s ok. Cover the bowl with a plate or plastic wrap and let rest overnight at room temperature.
In the morning, preheat oven to 250 °C (482 °F). Transfer risen dough onto a floured surface and fold the corners of the dough into the middle until it forms a rectangular package. Cover with a bowl for 45 minutes.
Uncover and cut into 8 pieces. Place on a parchment-lined baking sheet and bake for 15 minutes then reduce temperature to 210 °C (410 °F) and bake for an additional 5 minutes. Serve straight away!
Happy Mother’s Day for all those mothers out there! Today my brother and I prepared breakfast for my mom and this dish was the star.
We actually have a video of when we were younger, making breakfast for my mom, and it’s terribly funny. My brother had to stand on a chair to reach the stove-top and he had so much trouble cooking a simple egg that he had to call me over for help (you can hear the fear in his voice). Then he tries to cut the bread, but it’s looks terrible, so I go over and try, which results in me cutting an even worse slice. In the end, we manage to plate the scrambled eggs on a really overly thick slice of bread, and I complete it by just randomly putting an unpeeled banana on top. Least to say, it was not my best dish.
Thankfully, well I think, I’ve improved from those earlier experiments in the kitchen.Read More »
I’m very pleased with this cake. I started from Life Love Food’s Honey Olive Oil Almond Cake, but I made a few changes because I either didn’t have the ingredients, the pan or the patience :). I can also proudly say that the mascarpone raspberry cream was all me! I do use a lot of recipes online to help me with my baking adventures because of ratios, proportions and other scientific stuff that comes with baking, but not for the cream.
Baking healthy means changing many things, like butter, sugar, eggs, flour, etc. Although I haven’t reached the healthiest point in baking (like I still use AP flour which I’ve heard was bad but other flours are just way too expensive and I’ve been wanting to try cashew cheesecake forever but cashews are also very expensive), I’m happy with baking because it still tastes good and doesn’t take too much of my time.Read More »
I’ve had this one time in Japan and I loved it so much that I’ve been waiting to make since forever.
It’s essentially healthy ice cream, with only sesame powder and bananas, wrapped in a naturally-sweetened coating. And it wasn’t as hard as I thought it would be. It just takes time to refrigerate and freeze, but during that time you don’t have to be like standing in front of the fridge and watching the mochi. Unless you want to for some reason?
I’ve also been preparing a food board presentation for school, which may or may not include healthy brownies, so if that works out I’ll share that here, plus the presentation board because it has food drawings on it :).Read More »
My pictures are really cringy today but I can affirm that it tasted really good! It’s kind of like an iced matcha latte with all the health benefits for breakfast. So I just searched this up now (if I said I didn’t rely on the internet I would be lying), and matcha is actually really good for your metabolism and burning calories. It also enhances you mood and calms you down.
In Hong Kong, steamed buns, or Mantou, are essential to any dim sum.
I take no credit for these whatsoever. My mom adapted these buns from a Chinese recipe that I begged kindly asked her to translate for me so I could share the recipe with you guys. The steamed buns taste absolutely wonderful. Soft and warm, with a hint of matcha, I gotta say I loved them!Read More »
On Saturday, I was sitting down, scrolling through my Pinterest, when I found a gorgeous photo of pecan pie. My mom adores this dessert, so I decided to make it. It was much quicker than I thought it would be to make a pie, plus I managed to make it gluten-free and healthier (no butter or sugar).
We ate the dessert after going out to a restaurant, so I was already dreading taking pictures in the dark and under my yellow kitchen lights. But then I found a perfect — and most unusual — place in the house with white lights: my brother’s room.Read More »
A week ago, I tried to make matcha cake with white chocolate ganache. Sadly, it didn’t work and turned out kind of dry. So I tried again this week, but with two layers of sesame cake and matcha mousse in between, which turned out way better than my first attempt except for two things.
Firstly, the matcha mousse was not firm enough, so it kind of drooped (as you can see in the picture but that’s because there’s no eggs in it!). There was also the problem with the sweetness. Because I was trying to make it healthy, I reduced the sweetness, but since matcha powder is bitter, the cake was a bit too bitter for some, especially with the extra matcha powder on top. I thought it was just right though, but that’s probably because I like the bitterness of green tea in general.Read More »
I spent my spring break vacation in Thailand (more precisely Chiang Mai and Chiang Rai) and Hong Kong, which was definitely awesome. I won’t go into detail into what I did, but Thailand is pretty much all temples and delicious food whilst Hong Kong was visiting relatives and walking the streets (+shopping of course!).
In Thailand, amongst other things, we visited the Doi Tung Royal Villa and Mae Fah Luang Garden (a must see!), Doi Suthep, and the Golden Triangle (the place where Thailand meets Myanmar and Laos). We also visited Cat ‘n’ A Cup cafe on our last day in Chiang Rai. Read More »
I’m going to Hong Kong soon!!! Just one more week of school and then I’m off. I actually can’t wait for all the delicious food and the much warmer weather than we’ve been having over here. Like can you believe it’s snowing in March? I fear this city is adopting Quebec’s weather 😦 .
Weirdly, although it’s really cold outside (well, for me it is because I’m a naturally cold person), I still love making smoothies, yogurt bowls, chocolate banana chia seed pudding and all sorts of cold stuff for breakfast. Read More »