Tag: thekitchn

Citrus Curd Yoghurt Pillow Pancakes

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Pancake Alex struck again at precisely 6am yesterday morning. I decided it had been a while since I did a post on my pillow pancake series specifically, so today I present to you a modification on my all-time favourite pancake recipe–

Thick and fluffy (it’s a little ridiculous) pancakes made with yoghurt and citrus curd. I used lime here, but grapefruit/lemon would work just as well.  The morning was ripe with possibility, and pancakes make everything else in your day that much more worth looking forward to.

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I mean, I’ve done lots of pancake variations, and have mixed up the ratios of flour, sugar, eggs, melted butter and what have yous many a time, but it’s this dry mix ratio of 1.5 cups flour, 1 tsp baking powder, 1 tsp baking soda and a generous pinch of salt that makes this recipe live finely up to its name. They aren’t called pillow pancakes for nothing. They have body. They have soul.

So it’s simple as that in the beginning. Whisk together your dry ingredients in a larger bowl, whisk together your wet ingredients in a separate bowl, pour wet into dry with a generous puddle of melted, unsalted butter, mix briefly, ladle.

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The only real difference here is in the wet mix. It differs from my favourite classic pancake recipe by incorporating, of course, yoghurt, which is what produces a slightly stickier, almost yeast batter-like texture, and citrus curd. In this case, a whole 1/4 cup of lime curd, and I shamelessly use cups here because this tried-and-tested recipe works every time I use cups; you just have to make sure that you gently level off the top of the cup (when it comes to flour and such) using the back of a knife. Other minor changes involve a slightly reduced amount of melted butter (the yoghurt and curd compensate for that nicely), as well as half the amount of milk needed.

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So fluffy, so perfect with an extra dollop of yoghurt and a drizzle of honey and maple syrup. The fluff.

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Thought it would be nice to end off with a little glimpse into my common commute to Charing Cross hospital, through Margravine cemetery. All sounds a bit austere, but it’s really one of the most beautiful walks.

Citrus Curd Yoghurt Pillow Pancakes (makes 6-8 medium pancakes)

Directions

Follow the steps for making my classic pillow pancakes here, but this time substitute the wet mix with 1/2 cup (120ml) milk of choice, 1/2 cup whole milk yoghurt, 1/4 cup citrus curd of choice, 1 egg (as per usual) and 4 tbsp (60g) melted butter.

Tip: Make sure to spread out the thick batter after ladling into the pan, else one side will cook too fast.

Serve with fresh fruit, yoghurt and a drizzle of honey.

 

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White Chocolate Macadamia Peanut Butter Bars

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Back to basics.

Nothing like a simple sin. Currently sitting in a café trying to remember just about every detail of my most recent creation. The coffee is making me buzz and I’m surrounded by 5 different accents. Just one thing springs to mind– how lucky I was to have yielded the results that I did with the oven that makes my heart quake.

White chocolate, peanut butter and macadamia nuts make up the base of this simple bar recipe, adapted from my favourite and reliable cinnamon roll blondies. They’re ridiculously simple to make, and yield the same squidgy and chewy innards as in the aforementioned recipe, save for a larger, thicker batch because I doubled the ingredients to suit my 10×10-inch pan. Golden crust, chewy edges and squidgy half-baked middle, chock full of white chocolate and crunchy bits of macadamia.

Peanut butter replaces half the butter quantity as stated in my original recipe, for a full-on peanut buttery experience. Though the flavour is more mild than overpowering, it adds a wonderful thickness and complements the brown sugar, the main sweetener in this bar recipe, the tinge of molasses further characterising this brown-sugar-cinnamony wonder.

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White Chocolate Peanut Butter Macadamia Bars (makes a thick batch in a 9×9 or 10×10-inch pan), adapted from my favourite cinnamon roll blondie recipe

Ingredients

For blondies:

250g (2 cups) all purpose flour

1/2 tsp baking powder

½ tsp baking soda

pinch salt

2 tsp ground cinnamon

70g (5 tbsp) salted/unsalted butter, melted in the microwave

130g (½ cup) smooth peanut butter

80g chopped white chocolate, 20g chopped macadamias (or you could use Rittersport’s 100g bar of macadamia-studded white chocolate!!)

40g more of chopped white chocolate and macadamias (combined), for sprinkling on top afterward

220g (1 cup) dark brown sugar, packed

200g (1 cup) white sugar

2 eggs

2 tsp vanilla extract

2 tbsp whole milk

 

For frosting:

5 heaping tbsp hazelnut chocolate spread

5 heaping tbsp smooth peanut butter

1/2 tsp vanilla extract

 

Directions

Preheat your oven to 177C (350F) and grease (and line if you want) a 9×9 or 10×10-inch square pan. Make sure your butter is microwaved until all melted–do this in a microwave-safe bowl in a 30-second increment and set aside to cool.

In a medium bowl, whisk together the flour, cinnamon, leavening agents and salt. Tip in your chopped white chocolate and macadamias and briefly toss in the flour mix to coat everything well. In a larger bowl, whisk together the eggs, two sugars, vanilla extract, melted butter and peanut butter. Pour the dry mix into the wet mix and fold until everything is well incorporated. You may or may not need all 2 tbsp of milk, but add until you achieve a smooth dropping consistency. The batter should be light brown and will stick to your spoon or spatula until a sharp flick of the hand will force the batter to drop back into the bowl. Pour the batter into your pan and smooth the top with a spatula. Bake in your preheated oven for 15-17 minutes.

Whilst the bars are baking, whisk together the ingredients for the frosting. Roughly chop the extra white chocolate and macadamias. Once the bars are cooked, leave to cool for at least 15 minutes before slicing into however many bars you like. Use a knife to spread some frosting on each, then sprinkle on the chopped white chocolate and macadamias.

 

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Beetroot Raspberry Porridge

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There was a sort of comfortable weirdness when I woke up and powered through a few weekdays, one of which I had to endure after 3 or so hours of sleep. It’s nice to trick oneself into thinking one is being productive burning the midnight oil, disastrously accompanied by bad snacks and waking up much earlier than everyone else, but the truth is that there’s always some form of give and take. So although I relish the time when no one else in halls is awake, it just doesn’t permit copious reckless nights. Yeah, you can’t have everything. Funny though, the routine has instilled within me a sense of adventure, a branching out of my little cocoon. The familiarity of routine does the same too, and has been proven to inherently generate creativity let alone being almost enlightening on certain occasions, but its disruption has so far proven to be worth it.

Late nights aside, sometimes random events re-instill that keen sense of belonging in the world. Almost self-regenerating. There are pockets of insight, creativity and adventure in every new street I wander, every friend I have over (hi Ruru!), every new café I visit, every baking adventure, every book I open. Do check the link out– Eagleman is an expert in his field and in the art of writing.

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The gorgeous Ruru, who may here be observed drinking green juice like the true Cali girl she is

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Just a little update on my french toast series– the french toast scene has been seriously overwhelming!! It’s what I’ve been getting up to when I’m not trying to memorise various facts on the Biology of Integrated Systems. I won’t reveal specific details or my personal opinion on the dishes for the sake of a comprehensive bird’s-eye view of everything in the future. So that’s that.

Going back to what I was referring to in the first paragraph on sleep cycles, there’s nary a fixed opinion on whether it’s best to be up much earlier or much later. I’m always up incredibly early, and one of my fallback breakfasts before the full light of day chucks me into the reality of (thankfully enjoyable) lectures, tutorials and lots of cold, is porridge. Usually toast, sometimes porridge, but when I do make the latter, it’s the most warm and delicious satisfying bowl of goodness. London always seems to be awake, but somehow there’s a sacred, solid peace just before the sun rises, usually between 7 and 7 30am.

This is when I hit the stove or microwave with my new favourite porridge oats, which I know sounds like child’s play but there’s simultaneously such satisfaction in a simple bowl of ready-made porridge, and what with having to travel with Charing Cross now and then, there’s less time to hover over the stove with totally unprocessed oats on the hob. This recipe is a simple twist on my favourite oatmeal recipe since forever, which utilises mashed banana and a simple method for optimum flavour and texture. Click on that link if you wish to try a classic oatmeal recipe that won’t fail your morning tastebuds.

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Beetroot raspberry porridge (serves 1)

If using a microwave:

Mash half a banana with a fork in a microwave-safe bowl, then add a half cup (40-50g) of porridge oats or rolled oats, half a cup (120ml) of milk of choice (I used almond here), and half a cup of water. Add a teaspoon of beetroot powder, or if you don’t have that on hand, a tablespoon of beet juice works just as well. Add a handful of fresh raspberries, then briefly stir everything together so the beet powder dissolves into the liquid. Microwave on high for 3-4 minutes; check after 3 minutes and stir a while, if it doesn’t thicken up as much then chuck it back into the microwave and heat for another 30 seconds, or until you get your desired consistency.

If you prefer the hob:

Do the same as above, except have all ingredients in the saucepan. Bring everything to a boil on high heat first, then when the bubbling gets rather vigorous, bring the heat down to medium and continue stirring until you reach your desired consistency.

Serve with chocolate, more berries and maple syrup. The pairing of chocolate with berries and beetroot is marvellous, I tell you.

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Tahini Blueberry Muffins

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I know the words tahini and blueberry make this sound pretty much holy, but the taste of these muffins are as lascivious as muffins can get. Not that muffins are meant to be lascivious or anything– they’re always taken as the granny-pants-boring stuff; the complete opposite. I abhor incorrect grammar and the use of words like lascivious in inappropriate contexts, but the fluff on this thing, flavours and textures made me think of that very word, so that they shall be. These muffins are so good, so simple, so delicious (and sexy).

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I think spontaneous, successful experiments call for celebration. It almost feels like a good replacement for the lack of dirty hands-on lab practicals the past week, though I’m eternally grateful for that one incredibly eye-opening introduction to anatomy dissections. As I peered under each vertebrate (cervical, thoracic, lumbar and coccygeal), fiddled with the moist muscle (sorry for the unappealing alliteration right there) and poked and prodded at the nerves and meningeal layers, I witnessed the magic that is the human form. I crave more of it now. There’s something grossly satisfying in touching something which you know is all you, and at the same time, everyone else. It’s universal, it’s each of us, it’s everyone.

The hands-on itch was a bit delayed– got home and had the blinding urge to experiment and yield results. Delicious results And seeing that I was visiting my fellow foodies Emily and Ella that night (!!), to make something not akin to your typical baked product felt quite appropriate. With lots of tahini and blueberries on hand, these babes were born.

I’ve recently been reading up a lot on our attitudes towards food, health and nutrition, and even with all the information and resources around us, am still boggled by the fact that so many of us are tricked into what I call ‘fake healthy’ eating. Different things may work for different people, but ultimately even the whole notion of ‘striving for balance’ proves to be an inherent problem. We all possess different gut flora, different sets of genes, different intolerances– how are we to rely on anything we hear, see and touch? Is the market trustworthy, justifiable? Diet. Oh, that contentious word.

Yes, it’s good to experiment and see what works for you (no meat, no eggs, etc), but I think it’s high time we stop believing everything we hear, and start listening to our bodies. I know, that phrase is so repeated it’s practically proverbial. And yet, it’s the one thing we must always remember. Chowing down on that Special K and sugary yoghurt isn’t a crime, but advertising betrays the truth, and unless your reward circuitry systems are truly messed up, there’s no saving anyone. All that sugar is practically like lifting up your shirt sleeve and injecting cocaine. So as much as I love sugar, sugar and more sugar, I’ve also become keenly aware on what’s right, and what’s just downright harmful (basically excessive consumption).

These muffins aren’t 100% healthy, but I’m ok with that, and you should be, too.

Because it’s a bloody muffin, guys.

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Tahini Blueberry Muffins (makes 6 large muffins, lightly adapted from my nut-butter-stuffed matcha cupcake recipe)

Ingredients

130g (1 cup) plain flour

70g (1/3 cup) white sugar

75g (1/3 cup) packed dark brown sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

pinch salt

2 eggs

113g (1/2 cup) unsalted butter

80ml (1/3 cup) tahini

1 tsp vanilla extract

50g (1/2 cup) fresh blueberries

 

Directions

Preheat your oven to 170C (340F) and line a muffin tin with liners, or simply place some cupcake/muffin liners on a baking tray.

In a medium bowl, briefly whisk together the flour, two leavening agents and salt. Dump in your blueberries and lightly toss to coat in flour.

In another large microwave-safe bowl, microwave your butter for 20 seconds until partially melted. Whisk the butter and two sugars in this bowl (quick creaming method) to aerate the mixture slightly, for at least a minute. Add the 2 eggs, vanilla and tahini, and whisk everything together well. Pour the dry mix into the wet mix, and use a wooden spoon or spatula to gently fold in the dry mix until everything is just combined.

Spoon the batter into 6 muffin liners, and bake in the preheated oven for 25-28 minutes. The muffins are large ones, so they need time to rise and brown. Check them at the 25-minute mark– a wooden skewer inserted right in the middle should come out clean. They should have a medium brown, almost caramelised and slightly domed top. You might even need a whole half hour. The insides will be fluffy and tender.

These muffins are best served the day they’re made, but you can keep them for an extra 1-2 days in an airtight container. Otherwise, freeze any uneaten ones in the freezer and microwave when the mood hits.

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Kaya Maple Loaf Cake

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If I had to choose the one local breakfast item I miss most from Singapore, it would have have have to be good, buttered kaya toast. Made complete with a steaming, frothy cup of teh tarik and half-boiled eggs. Thinking about it is already making me salivate.

Kaya toast to me is the epitome of simplicity done right– warm, charred white toast, the crusts traditionally, almost clinically removed with a sharp serrated knife, slathered thickly and unevenly with unsalted butter and a thick layer of homemade kaya. For those of you who do not know, kaya is basically coconut jam. A creamy, sweet, thick curd made from coconut milk, eggs and sugar. Some days I want butter and marmalade on my toast, others warrant almond butter, honey and banana, and sometimes it’s all about good old butter and kaya. The latter occasion has greatly increased in frequency.

This kaya loaf cake made with olive oil and maple syrup is your favourite local breakfast in one big warm hug of a loaf. It’s :

  • sweet, earthy, tender
  • such a breeze to make!!
  • got the most amazing sweet and crusty top
  • heaven in the morning
  • actually your new wake-up call

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It’s one of the most moist, dense (in a good way) and tender loaf cakes I’ve baked in a while, undoubtedly due to the texture of kaya itself, as well as the addition of olive oil, dark brown sugar and maple syrup.

The components all possess deep, earthy, sensual undertones which complement each other fantastically, the dark brown sugar providing a hint of molasses, the kaya’s almost-fluffy consistency offering milky sweetness and volume. I used nyonya kaya (couldn’t find the traditional brand on Amazon; the link I provide is the closest I could find but you should be able to find it at any oriental supermarket), but Hainanese kaya, which uses caramelised sugar and sometimes honey and is brown instead of green, would work perfectly too.

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Kaya Maple Loaf Cake (makes one standard 9×5-inch loaf), based loosely off my banana bread recipe

Ingredients

190g (1 1/2 cups) all-purpose flour

one generous pinch salt

1 1/2 tsp ground cinnamon

1 tsp baking soda

60ml (1/4 cup) maple syrup

1 cup kaya (no metric measurement eek– you should be fine!)

2 eggs

120g (1/2 cup, packed) dark brown sugar

2 tbsp plain yoghurt (I used coconut yoghurt for extra pizzaz, but you don’t have to go that far)

120ml (1/2 cup) olive oil

1 tsp vanilla extract

For the crusty top: 2 tbsp dark brown sugar+ 1 tsp ground cinnamon

 

Directions

Preheat your oven to 180C (350F) and grease (line as well if you wish) a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, salt, baking soda and cinnamon.

In a large bowl, whisk together everything else except the ingredients for the crusty top. Pour the dry mix into this wet mix and stir everything together well with a whisk or wooden spoon. Pour the thick, green-tinged mix into your greased loaf tin– the batter should appear quite wet and not very lumpy (like a typical banana bread batter). Mix the topping ingredients briefly with a fork in a small saucer and sprinkle evenly on top.

Bake in your preheated oven for 50 minutes, then remove and let cool for at least a half hour before slicing. Any leftovers can be stored at room temperature for 3-5 days, or kept in the fridge for a week. It’s wonderful toasted on its own, with a smear of salted butter and hot coffee.

 

 

 

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