Tag: alexcrumb

My Favourite Thing This Week x Pumpkin Turmeric Scones

Fall is here and ready to take over. Over my mental and physical worlds and everything in between. The first week of school has come and gone instantly, as if the mind-bending philosophies we were taught and lengthy pauses of appreciation they induced, workshops and field trips were as transient as my last 5 inhalations and next few exhalations. Earlier this week we went on a tour of the beautiful Chelsea Physic Gardens in the heart of London, which showcased most magnificently the vast and (if I do say so myself) underrated variety of medicinal herbs, spices and other botanical wonders. No skipping the Asian and other ethnic varieties either, which was what impressed me most. Rice? Sake? They had it all. This is a gem of a place and do encourage anyone in London to give the place a visit.

This ‘favourite thing’ should be more of a thing. Weekly, perhaps? Favouritism aside, it allows for reflection on a lot of things that have happened the past week, letting this physical reality overlap with hardcore introspection.

I want to talk about Paperless Post, which represents everything I adore. The bibliophile and letter fiend that I am always hesitates to replace technology with traditional scrawling (I am still that one in lectures with a pad and pen, struggling to match speed of brain with that of the lecturer’s tongue) in any case, especially for the sake of convenience. But Paperless proves to intensify one’s creative streak with its thousands of templates and quotes, designed by world-famous artists and graphic designers.

I gave it a shot by sending a few trial birthday invitations to my family and a few friends over the weekend… even though my birthday is in November! Here’s the silly one I designed. The site essentially lets you choose and design your own virtual postcards, invitations and birthday cards for those closest to you. It’s so easy– just set up an account using your email address, then choose your design, customise it by adding different fonts, colours and backdrops, and use their smart online tools like RSVP tracking and guest messaging to ice the cake. Ok, how cool is that… Forget any other platform, this is all you need. Why use Facebook when you can send beautiful, personalised invitations to the lucky select few? Birthday or barbecue, the extra 5 minutes choosing a deliciously good-looking template that represents you and what your event is all about, is worth it.

I spent a good few guiltless hours on the weekend playing around with templates, and was thoroughly impressed with all the designs on offer. It saves time, effort and a little sanity. To cut it short, Paperless is stressless. Everyone who received my card was touched by the design and caption of the card, and all it took was 5-10 minutes! I personally love how you can add whatever pictures or photos you may already have on your computer to your invitation. To be clear, this post is published in partnership with them and Anagram Interactive, but I will continue using this platform to send thoughtful, meaningful cards and invitations to those nearest and dearest. Whatever your creative or aesthetic style, there is something for you. Click here if you’re interested!

Now. Second favourite thing the past week?

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I’d say ‘today it’s turmeric’, but really it should be an almost-everyday thing. Pumpkin is everywhere and in everyone every fall, so for tradition and comfort I incorporated it too, but turmeric is the real showgirl here. The impressive little kicker has proven anti-cancer and anti-inflammatory properties, all thanks to its main component curcumin. I’ll be honest, I wasn’t the biggest fan of its pungent, gingery flavour upon first trying it, but I’ve grown to love its warmth and pepper. It’s pretty simple to incorporate turmeric into anything, be it scones, or porridge, or a savoury curry, its grounding aroma doing much to calm all the senses. Just this time last week I thought scones would be the most welcoming fall treat, something ultra buttery, flaky and hearty. Simple, sleek, marginally sexy.

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With a special double glaze– plain classic and fiery turmeric. It’s this turmeric glaze that is worth the hype. The intense spicy drizzle carves dimension and excitement into the buttery formula of the plain, spiced scone. Any worry about the foreign and disconcerting pairing of this exotic spice with the traditional breakfast item will be alleviated. Just you try, and see.

 

Pumpkin Turmeric Scones (makes 8 medium-sized scones)

Ingredients 

240g (1 1/2 cups) plain flour

150g (1 cup) rye flour

35g (1/4 cup+ 2 tbsp) sugar (white or coconut)

2 tsp baking powder

1/2 tsp baking soda

2 tbsp turmeric latte mix or 1tbsp turmeric+1/2 tsp cinnamon+1/2 tsp cardamom

100g (1/2 cup+2 tbsp) vegan butter (cold)

60ml (1/4 cup) soy or any other plant-based yoghurt. Alternatively, you could use applesauce

3 tbsp pumpkin purée

100ml (a little under a 1/2 cup) plant milk (I used almond)

1/2 tsp vinegar

For the turmeric glaze:

100g icing sugar

2 tsp turmeric latte mix, or just 1 tsp or ground turmeric

1.5 tbsp almond milk

For the plain glaze:

100g icing sugar

1 tbsp almond milk

 

Directions

Preheat your oven to 180C (350F). Mix the milk and vinegar in a bowl and set it aside to let curdle a little. Meanwhile, combine all the other ingredients except the yoghurt and pumpkin purée in a bowl. Use your hands to mush the butter into the flour, which is actually very easy if you use vegan butter (yay!). Then add the milk mix and yoghurt. The final mixture should be moist but firm.

Tip the mix onto a liberally floured surface and shape into a disc. Place on a lined baking sheet and cut into 8 equal pieces, as can be seen in the picture above. Brush the top with almond/any other plant-based milk and bake in your preheated oven for 25 minutes. How easy was that?

Whilst it is baking, make the two glazes in separate bowls using a small fork as a whisk. Once the scones have finished baking, let them sit on the counter to cool for at least 10 minutes before drizzling with both glazes. Bon appetit, my fall friends!

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Rye Matcha Pillow Pancakes

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The weekend was high in spirit, holding hope, a promising virtue and nighttime sin. Last night was spent with some people I love most, reunited with the family, a boy I could have only dreamed of meeting (more than a year ago now), relatives, simple, delicious homemade food.

Having the chance to show someone around my own town is most rejuvenating. There is no better way to appreciate and undertake fresh perspective on your roots. Dig deep into why you may think and behave the way you do. There is something deeper to uncover about oneself, something untouched when smothered by the happenings of everyday life, necessary communication and work.

A few travel shots from a recent trip to Bangkok and more Singapore fun before I proceed any further with my recipe for these glorious pancakes, which are like a fudgy matcha brownie in pancake form.

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Another Hound café nestled in the busyness of Siam Paragon, Bangkok. Draping lights and my favourite colour scheme.
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And our favourite drink there– earl grey lime iced tea. There was a frigid ball of pure tea and syrup which melted to constantly produce a refreshing, distinct flavour.
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We visited a plane cemetery far away from the city on a highway. It was magical and unbelievable to see dangling oxygen masks and half open overhead compartments, ravaged by the natural course of time. 

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The apple speculoos affogato at The Affogato Bar. Soft, small chunks of cinnamony apple and a strong hit of espresso. An almost acidic strength is necessary for a good affogato, I believe. 
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Fun at The Bakery by Woodlands Sourdough (shoutout to Charlie for introducing this gem of a nook to me). I especially appreciate how they have vegan specials (usually on the weekends) and freshly baked, delicious, well-risen sourdough loaves every single day. Well-crafted sin.

Pancakes. That’s where it’s at. Usually tops a Saturday or Sunday for me, with that little bit of extra time permitting for lavish topping upon topping, pillowy layer on pillowy layer, dense and juuuuust done in the middle. Height and splendor. Maple syrup, coconut yoghurt and tahini are my favourite final touches. Maybe tear them up into shreds and douse with milk in a bowl. That’s just the sort of thing I would do, but mind you there are no obligations, because you would be the more rational human being.

Each rye pancake is hearty without being heavy, and I decided to inject mine with a little protein powder, the sort of bodybuilding stuff I would never use in a million years, but the kind folks behind Jimmyjoy’s Plennyshake offered me some and I’m not turning back because this stuff is definitely worth it. Check them out, I implore ya. Neither too sweet, nor does it feel unnecessary. It adds a nice prick of protein without any weird artificial flavour. All vegan, all good. The earthy matcha complements the moist and earthy offering of rye. Rye can tend to be a little sour if used too much, but the flavours here are balanced and refined.

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Rye Matcha Pillow Pancakes (makes 5 medium pancakes)

Ingredients

90g dark rye flour

A half tsp each of baking powder and baking soda

2 heaped tsp protein powder (optional)

2 tsp matcha powder

2 tsp coconut/ white sugar

14g melted vegan butter, plus some extra to grease the pan

half a banana, mashed

100ml plant milk of your choice (I used almond)

 

Directions

In a bowl, whisk together all the ingredients. Dollop tablespoonfuls of the batter onto a pan heated on medium heat. Flip once the underside is done and cook the second side for another minute before removing and letting rest on a paper towel. Top with whatever you wish– I topped mine with vegan chocolate ice cream, crushed rice cakes I hauled from Bangkok (YUM), more matcha and strawberries.

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Blueberry Oat Breakfast Crumble

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The forgotten satisfaction of a textural orchestra first thing in the morning.

A crisp blueberry oat breakfast crumble. A warm middle, roasted and earthy, bleeding with blueberries, crying golden, glistening. 

Different mornings must heed to different needs. It’s like lunchtimes away from the office, discovering the magical brilliance about the combination of eggplant (qie zi), lotus root (lian ou), overcooked white rice, tofu (dou fu) and broccoli (xi lan hua). But mornings are the best. Sometimes it’s a dripping bowl of warm oats with a cold splash of almond milk. Other times it must be crunch-and-cream action, like crispy brown toast dipped into thick coconut yoghurt, opaque and lustful. Just this morning I indulged in the simple pleasure of crispy brown toast topped with tahini and marmalade. Nowadays I’ve tended to be more inclined to a scene of willing sogginess, dipping toast into coffee or letting my cereal and granola soak for a little too long in milk, sugars seeping out to sheen the white pool.

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It bubbles and glistens. This crumble offers it all. There is no need for time to drag crunch to sog like in the case of morning cereal.

As I dug into the gooey bottomed crumbled with a crisp, sugared top, creamy coconut yoghurt glazing all edges of my spoon and crumble, it occurred to me once again how much I adore the solitude and satisfaction of breakfast.

When I know breakfasts like these are good for me and the planet, there is simply no loss. It’s good to be a little aware, you know, of what you put inside yourself and how you feel about every bite. I used to think it so stupid and time-wasting to care so much. But you only start to care when you question. Which is more eco-friendly– the paper towel or blast dryer? These are actually very important questions.

I therefore take no shame in vaunting this one.

Blueberry Oat Breakfast Crumble (makes one or two small servings)

Ingredients 

3.5 tbsp coconut/oat/plain flour

3.5 tbsp whole rolled oats

pinch salt

1.5 tbsp maple syrup

120ml plant milk of choice (almond/rice/coconut/hemp etc, I used almond!)

handful of fresh blueberries

 

Directions

Preheat your oven to 180C. In a large ramekin (or two smaller ones), mix all the crumble ingredients together with a fork. Bake in the oven for 20-22 minutes. Once out let cool a while before digging in with some coconut yoghurt or ice cream!!

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Fudge Brownie Waffles

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I had the pleasure of being interviewed earlier on in the week by the lovely Rachel Loh, the name behind lifestyle blog Willow. Working on the theme of disconnection, it boasts a bevy of detail I would not typically reveal online, even in my instagram posts or elsewhere. It was so much fun answering and I would love for you to check it out here.

 

So last Saturday I came back from a rather disappointing visit to a relatively new café, and needed a fresh pick-me-up in the sweltering heat. But the heat also means light, and I’ve found great solace in my mornings alone journalling, the light yellowing the pages, coming and leaving of its own accord.

As it appears, flowers still grow in the dessert. This recipe was borne out of angry determination; I oft find myself thinking about veganism and how it should be made approachable or the norm to more people around me, and figured introducing classic favourites is the way to go. Who in their right mind would refuse a good, gooey brownie? Forget about it being ethical or healthy or whatnot, it tastes good, right? Food opinions are volatile, changed by taste alone. The line between veganism and sin-like lusciousness and satisfaction must be blurred. I never wanted to go vegan for the longest time because my idea of vegan food was worms and cardboard. That’s what some vegan cakes really taste like, anyway. But this is never always the case. Surprise yourself, and surprise others.

 

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Simply put, the highlight of anyone’s day.

The theme is approachability, guys. This is the sin everyone is looking for in an acceptable form. Double chocolate brownie waffles studded with chocolate, crisp-edged with a tender, gooey middle.

It’s not just a one-bowl wonder, it’s a time-saving wonder. If you’re like me and typically have to rush off to work by 8.30am in the morning, simply make the batter in less than 5 minutes the night before, let rest in the fridge overnight and scoop out batter for the waffle-maker the next morning. You could even just bake these for fudge brownie cookies in a 180C oven for 10 minutes. I say that like I actually did it, but do tell me if they work, because I can’t be the only one to have fun while making some (necessary) mistakes, right? The batter is like unexpected cash, you can do way more with it than you might initially think. For example, I made a fudge brownie waffle sundae by sandwiching two waffle bits with coconut ice cream (I love Luna and Larry’s!) and drizzling it with some chocolate sauce, which I made just by mixing some cocoa powder, icing sugar and almond milk together. How wonderful is experimentation. How life-giving and meditative.

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Ingredients (makes 6-7 medium-sized waffles)

125g all-purpose (plain flour)

1 1/2 tsp baking powder

pinch of salt

30g cacao/cocoa powder

1 large mashed banana (125g), or two small mashed ones. Alternatively, you could use the same weight of applesauce.

40g (a large handful) of vegan chocolate chips, I used these

40g white/coconut/maple sugar

 

Directions

Simply put all ingredients in a bowl and mix until everything comes together. Turn your waffle-maker on and let it heat up according to its instruction manual. Grease it well! Take a heaped tablespoonful of the chocolate batter and put it in the centre of your waffle maker and let cook on a medium-high heat for at least 5 minutes. This is important in making sure your waffles turn out as crisp as possible, You can check after 3 minutes– if the waffles still feel soft to touch then leave it for another few minutes.

Separate your waffles with paper towels to absorb any condensation. You can freeze these waffles for future consumption or leave at room temperature in an airtight container for 1-2 days. If eating the next day and the waffles are left out on the counter, toast them for those crisp edges once more; they would’ve softened within the day.

And now for some fun!

If you’re making a waffle sundae (as pictured above), simply sandwich two waffles or waffle halves with some dairy-free ice cream and drizzle with some chocolate sauce. I did this by mixing a heaped teaspoon of cocoa powder, 3 heaped tablespoons of icing sugar and a couple teaspoons of almond milk. Play around until you get a relatively thick, dribbling consistency.

 

 

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Kaya Avocado Nut Butter Cakes

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A homemade gift goes far. In Tuesday’s case, it was my Grandma’s homemade kaya, or coconut jam, lugged all the way from Singapore when my mum came to visit just a few weeks earlier. It was the exact same recipe for the green batch of love I played around with for my kaya maple loaf cake, the recipe for which you can find on Amazon as I speak!! Whew, rush rush rush. Anyways, a throwback was in demand as I held the tubs of curdled emerald goodness. Once again, an odd combination formed the scaffold of more funny kitchen business.

I occasionally find myself refusing to go against instinct for the fast and funny. As a student, the will to carve out day-long space is for something in total artistic favour is admittedly a little impractical with coursework and intense lecture review. There is indeed worth in all that labour, and I look forward to when I can do so without a penny of guilt eating away at the back of my head. It is true creative catharsis.

So you whisk together the dry and wet, fill half your cake molds with the final batter, add a teaspoon of nut butter of choice, then continue filling, then bake. The combination of kaya and avocado was approved by my skeptical flatmate. The best bit, I personally think, is the crusty sugar outside of the whole cake. Mmmmm. Kaya is sweet and, depending on the way you make it or the brand you buy, very coconutty, as green as the pandan leaves used to flavour the homely concoction of coconut milk, eggs and sugar. Avocado pretty much substituted most of the butter in this case, so the final texture of the cake was incredibly tender but not reminiscent of your typical cupcake, which might leave a buttery crumb. Pressing this will leave your fingers dry (and beautifully scented), yet the mouthfeel is airy and moist.

As I’ve touched on before, I do enjoy eating and making vegan meals and desserts, especially after all those silencing documentaries and Youtube lectures I’ve watched on the veggie movement. Though I am not full vegan for personal and family reasons, I will now officially include vegan or at gluten-free versions for all my recipes. I only want this blog to cater to all types of dietary needs, so if any of you feel like something is amiss, please feel free to email or DM me.

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Kaya Avocado Nut Butter Cakes (makes 6-7 cakes)

Ingredients

*= vegan substitute

190g plain flour (*same weight of gluten-free flour)

a generous pinch of salt

1 1/2 tsp ground cinnamon

1  1/2 tsp baking soda

300g kaya (*recipe for vegan kaya below, using 1 sweet potato, 1 tsp pandan extract, 80ml coconut milk and 3 tbsp coconut or maple sugar)

1 tsp vanilla extract

1 egg (*1 mashed banana)

120g white caster sugar (*same weight of coconut sugar)

1 mashed avocado

3 tbsp olive oil

optional: nut butter of choice

 

Directions

*to make vegan kaya: Roast one large sweet potato (about 200g) at 200C for half an hour or until soft and mashable. Using a fork or blender (you pick the easy way out, ha ha), mix with the rest of the stated ingredients. And there you have vegan kaya! You should be able to use all the kaya you make, but weigh out 300g to be sure.

Firstly, preheat your oven to 180C and grease a 8 of your muffin tins. In a large bowl, whisk together the dry ingredients: flour, salt, cinnamon, baking soda and sugar. Add the rest of the ingredients excluding the nut butter and mix well. You should have a thick, green batter of easy dropping consistency. If it’s too thick, add a drop of milk/nut milk until you get the desired consistency.

Fill your cake molds halfway up, then add a teaspoon of  nut butter to the centre, then continue to fill with the batter until the mold is 3/4 full. Bake in the preheated oven for 20 minutes. Serve with more nut butter, yoghurt, honey and frozen berries (trust me on this one).

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