That other favourite meal of the day

M and I hosted a brunch at our place yesterday for several of our friends. It was the first time that we've been entertaining properly in our new digs since it was only about 3 weeks ago that our new arm chairs arrived and completed our living room set up. It was also the first time that we've tested having 6 people around our dining room table and to our pleasant surprise, it worked quite well. It was cosy without being too crammed and in a city like London where space comes at a premium, that, in my opinion, counts as a small luxury.

As I alluded to in a previous post, brunch is one of my favourite meals of the day (that is if it truly counts as one meal, not two). When else can you get away with eating just sweets and count that as your balanced meal for the day? I'm thinking of favourites like French toast, pancakes and waffles... you get the picture. In addition, since there are so many recipes that I want to try and not enough people in this household to eat, it was also a perfect excuse to test out a few new recipes.

I spent a fair amount of time prepping for the brunch but it was well worth the effort to be able to share a nice meal with a group of great people. In fact, I hope to make the brunch a monthly event. All in all, we served:

Tomato and mozzarella salad with balsamic honey dressing

Salmon rillettes with home made wheat bread

Roasted vegetable tart

Oyster mushroom and bacon bit quiche

Fig pound cake and lemon poppy seed muffins

Altogether, I managed to test out a grand total of 4 new recipes! My favourite was the salmon rillettes and M's favourite was the oyster mushroom quiche. I plan to share all the new recipes with you but to start, here's the recipe for the quiche.

Oyster Mushroom and Bacon Bit Quiche
From Sweet and Savory Tarts

400g fougasse dough
3 large eggs
200ml heavy cream
200ml whole milk
3 cloves of garlic, finely chopped
100g chervil, finely chopped
350g oyster mushrooms
200g bacon bits
Salt and freshly ground pepper to taste

One day ahead, prepare the fougasse dough, cover in plastic wrap, and chill overnight. In a mixing bowl, beat the eggs together with the cream, the milk, the chopped garlic, and the chopped chervil. Season with salt and pepper. Cover the bowl with plastic wrap and place in refrigerator overnight.

On the day of baking, preheat the oven to 350F.

Line the baking pan with the fougasse dough and pre-bake for 20 minutes.

Wash the mushrooms and dry them. Arrange them in the shell. In a skillet, saute the bacon bits until they turn golden brown. Add them to the cream and herb mixture.

Pour the mixture over the mushrooms and bake for 25 minutes.

Serve hot, accompanied by a dandelion salad dressed with mixed fresh herbs.

Makes one 9 1/2 inch square or one 10 inch round tart

Fougasse dough

500g cake flour
250ml olive oil
12g salt
10g yeast
10g Herbes de Provence
5g granulated sugar
50 ml tap water

Place all the ingredients in the mixing bowl of a food processor. Knead for 10 minutes.

Line a baking tray with parchment or waxed paper and roll out the dough to a thickness of just under 1 inch. Allow to rise for 1 hour at room temperature.

Makes enough dough for 3 tarts

Honey soy fish

M and I usually eat out on Friday nights which gives me the opportunity to take a break from cooking. Not that I mind cooking so much but I do really enjoy trying new restaurants and getting inspiration for new dishes to make. Yesterday, however, M had to work late so we broke from our usual routine and ate dinner in instead.

Knowing how much M likes fish - one of his favourite dishes is miso glazed cod - I wanted to find a recipe that not only uses fish but fuses the flavours of Asia and the west. After some browsing, I settled on a Honey soy fish from this site which many reviewers had commented on as being restaurant quality. Intrigued, I decided to try it for myself.

After having read the raving reviews, I was a little thrown off by the fact that the original recipe calls for the fish to be cooked in a microwave. Microwave!? Somehow that doesn't really feel like real cooking to me so I decided to bake my fish parcels in the oven instead. As such, I had to cook it for slightly longer than called for in the original recipe. I served the fish on top a bed of stir-fried Asian vegetables but it could just as easily be served on rice or noodles.

M's late night review of the dish - he didn't come home till after 10 pm - was that it felt like eating in a restaurant. I guess the reviewers weren't lying after all.

Honey soy fish
Adapted from here

2 firm white-fleshed fish fillets (I used monkfish)

Marinade
2 tablespoons thick soy sauce
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce
2 tablespoons honey
1 garlic clove, crushed
5cm piece ginger, peeled, grated

Preheat oven to 175C.

Combine all marinade ingredients in a jug. Mix well. Place fish in a single layer into a ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.

Cut 4 large sheets of baking paper. Place fish onto baking paper. Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of fish up in baking paper to form 4 secure parcels. Place fish parcels onto a baking pan in a single layer. Bake for ~20 minutes, or until fish flakes when tested with a fork.

Fish can be served with rice or a side of vegetables or both.

Serves 2

Presto Pasta Night #29: Mee Goreng Tauceo

The very first blog event that I took part in when I first started my blog only 1.5 months ago was Presto Pasta Night hosted by Ruth. I haven't submitted anything in the last few weeks so I thought it was high time I got back in the game. The first time around, I made a Penne with tuna in tomato sauce from Jamie Oliver's Cook with Jamie. This time, I wanted to submit something that is unique to my home country so I decided on Mee Goreng Tauceo from James Oseland's Cradle of Flavor.

For those of you who may be unfamiliar with this dish, it is essentially a stir-fried noodle dish made with Chinese egg noodles. In this case, the recipe calls for garnishings of shrimp and asian greens but as I was out of asian greens, I took a huge liberty and substituted tenderstem broccoli! Purists out there may think that this is sacrilege but I think that cooking should be fun. It should not be about following rules for rules sake. In this case, the purpose of the greens is to add some crunch to the noodles and I thought the broccoli served just fine.

To be honest, before I made the recipe I was somewhat sceptical about whether a recipe written by a gwailo (foreigner) could recreate the taste that I am familiar with. But the author has spent over twenty years researching the foods of Indonesia, Malaysia and Singapore - the result of which is the cookbook that I used - so who am I to question his authority. Indeed he probably knows the foods of Southeast Asia even better than I do. The only thing I felt was missing was a little bit of spiciness which is easily solved by serving the dish with any kind of chili sauce you like.

Mee Goreng Tauceo
From Cradle of Flavor

455g precooked fresh Chinese egg noodles
10 stalks choy sum or 5 whole small heads baby bok choy or Shanghai choy
4 tbsp peanut oil
2 cloves garlic, coarsely chopped
200g medium-sized shrimp, peeled, heads removed, and deveined
1 1/2 cups mung bean sprouts (optional)
4 tbsp warm water
2 tsp double-black soy sauce
1/4 tsp kosher salt
Freshly ground black pepper (optional)

If you're using fresh Chinese egg noodles that are not precooked, cook them first, cut them in half, and set aside.

To prepare the choy sum, inspect it carefully, discarding or trimming any spoiled stems or leaves. Cut 1 inch off the base of each stalk and rinse the greens in several changes of the coldest possible water. If you're using baby bok choy or Shanghai choy, inspect the heads carefully, discarding or trimming any spoiled stems or leaves. Cut 1/8 inch off the base of each head and rinse the greens in several changes of the coldest possible water. (Take care to clean baby bok choy or Shanghai choy carefully, as it tends to have hidden pockets of sand where the leaves meet the center stem.) Cut the cleaned choy sum into pieces 2 1/2 to 3 inches long; if you're using baby bok choy or Shanghai choy leave the heads whole or cut them in halves or quarters lengthwise, depending on size. Dry the greens in a salad spinner or set them aside to dry on a kitchen towel or on paper towels. They don't need to be bone-dry; a little dampness is fine.

Heat the oil in a wok or 12-inch skillet (nonstick will work best) over medium heat. When it's hot — it should appear slightly shimmery — add the garlic and the sweet soybean paste (be mindful that the soybean paste may splatter a bit when it's added to the hot oil) and sauté, stirring constantly with a large spatula, until the garlic is no longer raw but has not yet begun to change color, 1 to 2 minutes. If the garlic starts to turn golden, take the pan off the heat to cool for a few moments before continuing.

Add the shrimp to the skillet and stir-fry just until they begin to turn pink, about 2 minutes. Add the greens and raise the heat to high. Stir-fry vigorously until the greens just begin to wilt, 1 to 2 minutes. Add the bean sprouts (if using) and continue to stir-fry vigorously for another 15 seconds.

Reduce the heat slightly and quickly add the noodles, using your hands and detangling them as you drop them into the skillet. Stir the noodles well to combine them with the greens, bean sprouts, and shrimp. Add the warm water, soy sauce, and salt and stir well to combine. Cook, stirring constantly until the noodles are hot and have soaked up all the liquid, about 2 minutes. (Note that the noodles will have increased slightly in size once they have soaked up the liquid.) Taste a noodle for salt, and add a pinch more if needed.

Transfer the noodles to a large platter or bowl and serve immediately. Although inauthentic, I like to top these noodles with freshly ground black pepper, which provides a nice layer of flavor.

Makes 3 or 4 servings as a main course

Milk and cookies

I've been pretty busy at work lately so there hasn't been much time to cook, much less blog. Today was no different but after a long day at work, I felt the need to bake. For some reason, I find baking quite relaxing. Perhaps its got to do with the methodical measuring of ingredients that keeps me occupied and keeps my mind off other things. Whatever the case, tonight's baking session was definitely a way for me to de-stress.

In addition to the numerous sweets that I enjoy, I absolutely adore cookies. It is no coincidence that one of my favourite tees is one of cookie monster. Two of my favourite varieties are American staples - chocolate chip cookies and oatmeal raisin. Who can resist them especially when eaten with a glass of milk? Since I couldn't decide which I wanted to make tonight, I decided why choose? So I made one with both instead. (Much to M's dismay, I often apply the same philosophy to shopping.)

I used a recipe from this book and tried baking different batches for different lengths of time between 12 - 15 minutes as the recipe indicates. While I think the crispy cookie that is produced by baking at the longer end of this spectrum is good, my personal preference is for the crispy on the outside, soft and chewy on the inside cookie that is obtained by baking for a slightly shorter time.

As much I thought these cookies were great, I do try to eat relatively healthy during the week. In general, the arrangement that M and I have is that we're allowed to indulge on the weekends but sweets during the weekdays are a no-no. In practice, what this means is that any baking I do during the week is carted off to the office and shared with colleagues. I guess my colleagues are in for a treat tomorrow then!

Oatmeal Cookies with Golden Raisins and Milk Chocolate Chips
From The Sweet Life

1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
8 oz butter, at room temperature
1 cup sugar
1 cup dark brown sugar
2 eggs plus 1 egg white, at room temperature
3 cups raw oatmeal
8 oz milk chocolate, chopped into 1/4-inch pieces
1 cup golden raisins

Preheat the oven to 350F. Spray cookie sheets with oil and line with aluminum foil, parchment, or silicone pads, or use nonstick pans.

In a dry bowl, whisk together the flour, baking soda, and salt. Set aside.

Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the sugar, and beat on medium-high speed until the mixture becomes fluffy and lighter in colour, approximately 5 minutes. Add the dark brown sugar and continue creaming for 3 to 4 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Turn the mixer down to slow speed. Add the eggs and egg white, on at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.

Add the dry mixture and oats, all at once, to the butter mixture. Using a rubber spatula, fold together for a few turns. With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute. Add the chopped milk chocolate and the golden raisins. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds. The dough can be made up to this point and refrigerated, well wrapped, for up to 3 days.

Using 2 teaspooons, scoop the dough into mounds and place 2 inches apart on your prepared cookie sheets. Flatten each mound with the back of a spoon or 2 fingertips.

Bake the cookies until they spread, rise and turn a light golden brown, 12 to 15 minutes. For even browning, rotate your cookie sheets from front to back and between each of the baking racks at least once which the cookies are baking. Remove from the oven and let cool on the sheets. Once cooled, they will be crispy on the outside and chewy, moist, and buttery in the middle. If you continue to bake the cookies they will colour more and your result will be a crunchy, caramelized, and intensely flavourful cookie.

These cookies are best served the day they are baked but will keep, sealed and at room temperature, for 4 days.

Makes 40 large round cookies

A startling confession

Prior to today, I have ever eaten a fresh fig. There I've said it. While I've certainly eaten the dried version - in the form of mo far kor, a Chinese snack that is essentially strips of dried fig coated with sugar - I've never touched a fresh one before. The reason for my going out to the supermarket today then and buying two packs of fresh figs is none other than Sugar High Friday #35, hosted by Ivonne, the theme of which is the beautiful fig.

Having never had a fig before, I wasn't quite sure what I was going to make with them. Thankfully the 3 or 4 cookbooks that I leafed through served up no less than 20 odd recipes involving figs. Many of them sounded delicious including fig clafouti, fig and raspberry pie, fig and almond galette, but I settled on a humble pound cake made with fresh figs. Reason being that as I was still new to figs, I wanted something simple that would showcase its flavour.


Given it was my first time handling figs, I was quite surprised to discover that they were extremely soft and delicate. For some reason, perhaps its dark skin, I had assumed they would be hard and that only the inside would be edible. As I was chopping up the figs to make the pound cake filling, I couldn't help but pop a piece into my mouth. It was soft, juicy and incredibly sweet. One piece turned into two which turned into three and it took much willpower to refrain from eating the rest of the chopped figs, else there would have been none left for the cake.

I popped the cake into the oven an hour before dinner and throughout our meal, I could only think of one thing - freshly baked pound cake for dessert. You're probably thinking that pound cake is not really an after-dinner type of dessert and I guess that's true. Its generally more of a tea time or even breakfast cake. Still, I think that it can be dressed up with a scoop of vanilla or coconut ice cream and hold its own at the dinner table. I, however, opted to eat it plain.

It was absolutely delish. The pound cake was moist, crumbly and buttery and the figs provided additional sweetness and texture. I couldn't help it, I had to have seconds and as suggested by the book, I'm looking forward to trying it with some jam tomorrow for breakfast.


Fresh Fig Pound Cake
From The Essential Baker

1 tbsp unsalted butter, softened (for buttering pan)
2 tsp all-purpose flour
1/2 pound fresh figs (3 to 4 large), rinsed and dried
2 cups cake flour
1 tsp baking powder
1/4 tsp salt
8 oz unsalted butter, softened
1 cup superfine sugar
4 extra-large eggs, at room temperature
3 tbsp milk
2 tsp pure vanilla extract

Preheat the oven to 325F.

Use your fingertips or a paper towel to butter the inside of a loaf pan. Dust the inside of the pan with the all-purpose flour. Shake and tilt the pan to coat then turn the pan over the sink and tap out the excess flour.

Cut off the stems of the figs, then cut them in half vertically. Cut each half verticially in half again, then cut each quarter into small pieces, placing them into a small bowl.

Sift together the cake flour and baking powder. Add the salt and toss to blend well. Take 2 tablespoons of this mixture and toss with the fig pieces to coat them completely.

Place the butter in the bowl of an electric stand mixer. Use the flat beater attachment to beat the butter on medium speed until it is fluffy, about 2 minutes. Add the sugar, and cream together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.

Adjust the mixer speed to medium-low. One at a time, add the eggs to the butter mixture, mixing well after each addition. The eggs will sit on top of the butter mixture, so stop after each addition and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.

In a small bowl or measuring cup, combine the milk and vanilla. Add to the butter mixture and blend well. Turn the mixture speed to low and add the dry ingredients in 3 stages, mixing thoroughly after each addition. Add the fig pieces and mix to distribute evenly.

Pour the cake batter into the prepared pan. Bake for 1 hour and 10 to 15 minutes, until the cake is light golden and a cake tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack for 20 minutes. Use a flexible-blade spatula or thin-bladed sharp knife to run around the outer edges to loosen the cake from the pan. Invert the pan over the cooling rack or a serving plate and gently pull the pan away from the cake.

Makes one 8 1/2 x 4 1/2 x 2 1/2-inch loaf cake