Tag: homemade

Posted on

Pandan Muffins with Coconut Milk

When I first started baking, I used to make this recipe quite often. It is such a really easy recipe, no need to use electric mixer, and takes practically no time to whip these up. The texture are dense and not as crumbly as the regular muffins and of course the pandan paste gives it lovely sweet fragrant.

So, I had a busy time at work few weeks back and all that time I kept thinking I NEED to bake something; but just didn’t have the energy to do it. I tend to run to baking and/or eating when under stress, do anyone else share same trait here? (☞ﾟヮﾟ)☞  So finally one day after dinner, I flipped through my recipe book, saw this recipe and knew this is the one!

Continue reading “Pandan Muffins with Coconut Milk”

Posted on

Baked Salmon with Garlic, Lime, and Dijon Mustard

That one Friday night where we were too lazy to cook or dining out either and it was my turn to prepare dinner (arrrgghhhh…). I got home and looked into the fridge, freezer, and pantry; hoping I can make something really quick. Once I saw the three pieces of salmon fillet sitting in the freezer, I decided that would be our dinner! ~(˘▾˘~)  (~˘▾˘)~

This dish is very easy and quick to make, one of those truly effortless recipe. I think the only challenge would be just how long and the oven temperature to cook the salmon. Overcooked salmon can be too dry just as not enjoyable as if it is undercooked. Unfortunately that every oven is not the same, you will need to work out the time and temperature to cook the salmon for best result. Know your oven and practice makes perfect!

Continue reading “Baked Salmon with Garlic, Lime, and Dijon Mustard”

Posted on

Pandan Custard Tarts with Egg-less Pastry Shell

I had one day off last week and asked hubby what kind of cake/snack/desserts he would like to have and he chose pandan custard tarts yet again. I have made these before and shared the full recipe in here (click here to go to the related post).

This time, I am trying a new recipe where there is no egg needed for the pastry shells and whilst it resulted in different texture and slightly different taste to the previous one, they are not bad either. In fact, hubby said he prefers these ones! I think the texture is not as crumbly as the one made with egg; and the taste, even though it lacks the richness that you get from egg yolk, it pairs really well with the custard and make a lighter version of the original recipe. Hubby points out that these turned out with slightly more soggy base, which is his favourite bits. I am unsure whether this was caused by the egg-less pastry or because I didn’t pre-baked them before pouring the custard mixture.

eggless custard tart1

Continue reading “Pandan Custard Tarts with Egg-less Pastry Shell”