It’s a really lovely June and July summer. The weather has never been so chilly and cool and windy at this time of the year in Singapore. I’m enjoying this windy summer working from home which I think is making the entire WFH a lot easier and addictive. This is definitely much better than working in an air-conditioned office with the air drafts blowing directly from above my head, though I still can’t get used to all the faceless and distant Skype and Zoom calls with my colleagues.
Is this the third time already that I’ve attempted a ham and cheese bread roll? I think it must be, though I can’t remember when the last attempt was exactly. I seem to be addicted to all the various versions of this recipe. I know I would repeat this later on in this blog, but this has got to be the best one so far.
Simple recipes for when I would like to do some baking but do not want to do too much work in the kitchen. This simple recipe allows me to make enough of a batch and keep it for my workday afternoons and lazy weekends – perfect for curbing my snack itch and drowsiness and definitely great with a nice cuppa coffee!
The raindrop cake, originating from Japan, is actually a very recent creation and hype, during our time you would say. It is basically a simple jelly that’s made from water and agar agar powder. This creation is supposed to mimic raindrop, such that it is transparent, like a raindrop, and is able to hold its shape so that it in turn becomes edible – a true imagination that came to life indeed.
French toasts used to be a dish typically served during Western style breakfasts, together with sweet accompaniments such as maple syrup, sweet berries (e.g. strawberries, blueberries) and butter to up the flavours. Nowadays, we can easily find this dish in many local bakeries and cafes as well, not only in Singapore but many other countries where the eastern cultures prevail.
