Cornflake-crusted Stuffed French Toast

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Well, hi guys, it’s been a while. With everything seeming to happen at the same time, it feels almost strange to be typing on this platform again about things closest to my heart (aka sugar, spice and all things nice).

Above all, and most importantly, let there be french toast. The one food I will gladly eat every day three times a day. The one thing I love so much that I have a whole section in my recipe page dedicated to it.

There have been pockets of time in the past few weeks which have granted me access to memories only of the sweetest kind. I’ve tried making all sorts of fancy french toast get-ups, usually never with any regret (hello bagel french toast and black sesame french toast), although I have to say this childish cornflake-crusted banana-stuffed one is  not only a weekend winner, but a fanciful play on all things childhood-sweet. It’s any golden childhood memory on a plate– swinging through falling leaves on a swing, drinking hot chocolate by a fire.

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I understand that french toast isn’t considered french toast unless made with real, proper egg, so perhaps me going plant-based (it’s been over a year now) has put, on a subconscious level, the idea of good weekend french toast aside. But coming across multiple mouth-watering french toasts on Instagram and elsewhere on the www has made me determined to recreate a vegan version that’s just as good, and possibly better, than what most of us may find out there in the cafe-sphere. So if you’re quite the purist, go ahead and use real or vegan egg. But perhaps just once, try this combination of mashed banana, cinnamon and milk, which saturates your soft bread to the most ideal degree, resulting in french toast that’s neither too soggy nor rubbery. Oh, rubbery is the worst, isn’t it?

As human beings we require simple sustenance. But sometimes the simplest matters turn out to be the most delicious, and the smallest twist using something as ubiquitous and childish as cornflakes makes all the difference. Making a most delicious french toast right in your own kitchen is truly the most rewarding thing. Not much fuss, no wallet-burning, and a 100% goodness guarantee. So you can make this, and get back to whatever you’re doing the rest of the day, all the while knowing you’ve done something terribly good for yourself.

Quote of the day: ‘We are human beings, not human doings’

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Cornflake-crusted Cinnamon Banana French Toast (serves 1)

Ingredients

2 slices vegan brioche/ any soft bread of your choice

2 bananas, one mashed, and one sliced thickly at a slight angle.

60ml (1/4 cup) almond milk

1 tsp ground cinnamon

handful of cornflakes

3 tbsp brown sugar

vegan butter for caramelising

handful of frozen berries (optional)

icing sugar (optional, for decoration)

Directions

Place the cornflakes in a bowl and use your (clean, hopefully) hands to crush them into chunks. Pour the cornflakes into a shallow dish. Don’t worry if you are left with quite a few larger chunks– this will only give more texture to your french toast. In another bowl, use a fork to briefly mix together your french toast batter– the mashed banana, almond milk and cinnamon. Don’t worry about little chunks of banana in there. Add a pat of vegan butter or oil to a medium nonstick pan to start making the caramelised banana.

Once the pan is hot, add a little more vegan butter to the pan, together with the brown sugar. Add the sliced banana to the hot pan and let it caramelise for a minute. Once the side facing down is a nice caramelised golden colour, use a spatula to flip the banana slices and cook the other side. Once the bananas are nicely soft and caramelised, set them aside in a bowl while you make the french toast. Leave the pan on medium heat.

Dip both sides of one of the bread slices into the mashed banana mixture, then dip one side into the crushed cornflakes. Repeat for the other bread slice. Place the cornflake-side of one bread slice onto the hot pan to cook, add the caramelised bananas on the side facing up. Add the handful of berries if you wish– I think it adds a lovely tang to cut through all that sweet chimerical flavour. Then close your french toast sandwich with the other slice of bread. Once the side facing down has been cooking for a minute or so, use your spatula to check if that side is golden-crisp and cooked. If it is, flip the sandwich over and cook the second side.

Once finished, cut your french toast sandwich on the diagonal, then top with any leftover caramelised banana you have, and a sprinkling of icing sugar. Serve with more berries and a splosh of yoghurt. HELLO Saturday.

Goreng Pisang on Toast

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There are too many things, upon my arrival in the homeland, this special little red dot, that I was much too eager to get into again (jet lag came, stole all my energy and enthusiasm. But now that that’s gone, each day seems a refreshing beam of light, a hopeful promise). But yes. Café hopping, family and friends aside, it’s all about food. Old flavours, fun memories, revisited. That’s what I missed. There’s always something to be aware of, to be curious and excited about. Right now I’m deeply appreciating, here in Singapore, access to good food at much cheaper prices, and the cool and quirky Asian/pan-Asian delights one can find anywhere, in the basement of any big mall (my favourite is the Takashimaya one, for the record).

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A recent tea party I had with my dear friend Charlie at an Airbnb café– how cool are these? They specially made vegan chocolate avocado mousse for me, and the accompanying chai tea was sublime. 
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My favourite place for good sourdough– The Bakery by Woodlands Sourdough at Bukit Timah. Thick almond butter and honey on thick, crusty toast. The sort of thing I actually will pay for once in a while, it’s that good.

It’s a time to revisit, guiltlessly, all the sweet flavours I missed. Black sesame, durian, matcha galore. Endless. Gorgeous! One of my favourite food thingys that I used to have on a regular basis, aside from durian puffs and dark chocolate taiyakis, was goring pisang (fried banana). My grandmother still occasionally buys them from the hawker centre, and are too, too perfect with a cold dollop of vanilla bean ice cream, or just on their own as they are.

It feels downright weird to be back. With no dissertation to complete, I am officially a graduate (ok not entirely, the graduation is in October, but still). Now, there’s a space in my head, one that need not necessarily be filled all the time. A space to feel, to think, to scroll through all the emotions that have been mashed together for too long in the days leading up to some exam, or assignment, or thesis. Because sometimes scrolling through emotions means putting rationality on the back-burner. This feels so free. This feels like a good, long, abdominal breath. And true enough, it is important to take time, intentionally, to do this daily, or at least weekly. But it’s also good to get away from it all entirely, take a break even from blogging, as I did the past two weeks. Routine, a good one, is a conscientious way of re-organizing one’s priorities. But sometimes a little break from routine allows for reflection on the meaning of the routine itself, instead of being on autopilot all the time. It’s sort of like atoms in a certain structure. The bits that make up the structure may be strong and sturdy, but breaking away and re-organizing them in a smarter and more efficient manner may leave you with a structure even stronger than before).

Now let’s go bananas. It’s all about the right banana and the right batter. The two must complement each other– too ripe a banana will leave you with mushy bits of nothing, while the batter should comprise ice-cold water, rice flour and corn starch for the perfect degree of crispiness. Then everything is fried, and I don’t think you can go wrong by either shallow or deep-frying, because it’s still a fried banana, and you can’t go wrong with that, can you?

Traditionally, these golden beauties are eaten with ice cream or with a custard, but that Monday I decided to bung it on some toast layered with fresh, thick coconut yoghurt, peanut butter and jam, and my taste buds were on absolute fire. The combination of the creamy yoghurt, tangy and sweet with peanut butter and jam, cradled the crisp, wispy outer layer of goring pisang batter. You think about it, and the whole thing seems or sounds a little silly. I mean, fried anything can’t really go wrong. Or just leave the poor banana alone, for goodness sake. Why coat it, why ruin it? But that’s the fun of experimentation, is it not? I’ll breathe down the back of the traditionalist for as long as I can, challenging the norm. If we can fry bananas, or mars bars, or friggin’ tea bags, then why not put them on something and call it a meal? Like your usual pb&j toast. The coconut yoghurt really is just for fun. The whole thing is just fun and delicious, so let’s just leave it at that.

 

Ingredients

2-3 ripe (but not too ripe!) bananas, sliced in half (along the breadth, not down the long centre)

40g plain flour

2 tbsp each of rice flour and cornflour

¼ tsp baking powder

pinch of salt

5 tbsp ice-cold water

vegetable oil for deep frying, of which a tablespoon you will mix into the batter

*optional accompaniments: bread slices (use whatever bread you like but whole-wheat or sourdough is preferable), coconut/soy yoghurt, peanut butter, jam

 

Directions

Mix all batter ingredients (everything listed above except for the bananas) in a shallow bowl. The batter should be smooth, without any lumps. This can be done by adding the water slowly, in thirds, and whisking well in between. The batter should not be all that thick– if it is, add a little more water to thin it out.

Add your cut bananas to the batter and coat them well with the help of a fork or spoon. Meanwhile, heat 1.5-2 inches of vegetable oil in a wok/frying pan. Add enough so that the bananas will be just covered. You can also save some oil by using less oil and turning the bananas halfway through. Once the oil temperature has reached 180C (320F), and you can do this with any candy thermometer, add the coated bananas and fry until they are visibly golden-yellow. 2-3 bananas are perfect for this recipe because too many will make the temperature of the oil drop a little. Once visibly golden and crispy, take the bananas out with a pair of tongs and place them on a paper towel to drain the excess oil. Be careful this whole time, the oil may spit and hurt you. These are best eaten immediately or at least the same day they are made. For this twist, toast your bread slices, then add a tablespoon each of coconut yoghurt, peanut butter, and finally the jam. I like strawberry jam, but that bit’s up to you. Then cut your fried bananas in half lengthwise, then put them on the piece (or pieces) of toast. Take a bite. Savour that. Love that.

The Best Chewy Snickerdoodles

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I have made these cookies at least 3 times, all within the same week I realised these cannot be anything less than the best vegan snickerdoodles EVER. Really, I was so excited. Just sitting there, spatula in hand, the other covered in a greasy mix of cinnamon, butter and sugar. How could this be? These must be one of the best things ever to savour (in moderation, of course). Preceding the most wonderful vacation I’ve had in a while (Belgium, Germany and Austria, woot!) were these cookies. Just these, nothing more and nothing less, and nothing more was needed, to be very honest. Now I’m babbling, but clearly you can tell how excited I am about these. I considered sharing the recipe for these on a whim on Instagram, but realised they’re too special not to have a reserved spot in the archives.

The word ‘best’ of course elevates everyone’s expectations, and I promise these won’t let you down. All my friends who tried it said various things:

‘Better than Ben’s (with reference to the popular Ben’s Cookies here in London)?!’,

‘Oh my God I can’t stop’

‘Holy s***.’

But enough with the all bark and no bite. I’ll rat this one out, you deserve at least that. These are by far the most chewy, delicious, cinnamony snickerdoodles I have ever had. Loving the cracks and crags of these, which you can enjoy below, alongside some shots of the trip I just came back from, where every day ended with a full belly and fuller heart.

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Munich’s harsh light that fine day
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Ghent, Belgium: That time someone actually cooked breakfast for me: Hot sautéed cinnamon apples on a bed of warm porridge. Mmmmm.
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Schladming, Austria: Where we dined on a dinner of fresh air, a view of the mountains, crisp white wine and a sweet potato eggplant curry

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Stiff and chewy all the way through. Rolling them in my ratio of cinnamon and sugar will yield incredibly chewy outer edges and a perfectly sweet bite each time. Cinnamon goes way back, and this love affair with this spice has no end. Cinnamon is able to prevent cognitive brain decline, whilst boasting many antioxidant and anti-inflammatory properties. Petri dish experiments, as reductionist as they sound, still have shown some potential anti-cancer properties. How cool is that?

Another day, another one-bowl wonder. It’s a simple matter of creaming together vegan butter and sugar, before adding the dry ingredients and mixing everything until you get a relatively dry mixture. But texture should not fool you– this recipe will yield the most chewy cookies after baking, as the butter melts and moistens everything. It is a true dream, I say.

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Vegan snickerdoodles (makes around 12 medium cookies)

Ingredients

330g plain flour, or use half whole-wheat if desired (I have not tried the latter, but I guess this would yield a sturdier, more earthy-tasting cookie)

1/2 tsp each of baking powder and baking soda

pinch of salt

1 flax egg– mix 1 tbsp ground flaxseed with 2 tbsp water

1 tsp vanilla extract

150g vegan butter or margarine

130g (around 3/4 cup) of white sugar

120g (around a packed 3/4 cup) of light brown sugar.

mixture to roll cookies in: 30g white sugar mixed with 1 tbsp ground cinnamon (you may realise you do not need all of it when rolling your cookie dough in this mixture)

Directions

Preheat the oven to 180C and line 2 baking trays with parchment paper.

Mix the ground flaxseed and water in a small bowl and set aside to gel up. Cream together the butter and sugar using a fork or electric whisk. I simply use a fork and spatula to cream it to save on some washing! Mix the butter and sugar until you get a smooth, fluffy consistency. Add the flax egg and vanilla extract and mix until incorporated.

Next, add the flour, salt, baking powder and baking soda. Mix everything by hand or with an electric whisk. The mixture will be quite dry and crumbly (don’t worry, they won’t turn out like this). Roll the mixture into 2-inch balls, then roll in the cinnamon-sugar mixture. Place the balls at least 1 inch apart as they will spread a little.

Bake them in the oven for 18 minutes. Once baked, take the cookies out and use the bottom of a glass to lightly tap on the tops of the cookies to flatten them just a little. This evens out the conduction of heat and makes the cookies incredibly chewy and less raw in the centre. The cookies will look slightly pale and perhaps a little raw once out of the oven, but leave them to cool on your counter and they will stiffen and cook a little more. Resist if you can (I can’t). Enjoy on their own. These last quite a few days in an airtight container.

 

Apple Strudel

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Things to be grateful for the past week:

  • Billie Holiday. Happy belated, you star.
  • Extended periods of concentration
  • My mum’s lipstick (oops).
  • Discovering new, creative inspiration all around me, in the air, sights, people (Instagram aside, of course).
  • Daily yoga practice. Still trying to get better at certain inversions and balances. Nothing else truly grounds and invigorates me.
  • Love. Everywhere. Phone calls or video calls. Precious and genuine.
  • Making mistakes, and distinct feelings of unease. And then letting the right balance of stoicism and determination kick in. Feel, embrace, face obstacles, before trying to untangle and change them.
  • Coming across the cutest café (named Moreish) near the Wellcome Collection full of delicious vegan options, including vegan gelato!!
  • Coming up with more easy, AMAZING new recipes which I am so excited to release week after week! And just refining some sweet (literally) cult classics whenever I can. Snickerdoodles, red velvet cake, carrot cake, fudgy brownies galore. These things just can’t go wrong.My most recent experiment was particularly exciting and got me squealing on my knees at 10pm last night. Seriously.

Over the Easter weekend I was privileged enough to be hosted by my boyfriend’s family in Austria. On the plane ride back, my hands were itching to start playing with the Austrian cult classic– yes, the one and only apple strudel. I remember my first encounter with the traditional Austrian pastry before I went vegan so distinctly, The first bite was an explosion of thick-cut chunks of tender, stewed, cinnamony apple, enveloped in light-as-air, flaky pastry. Drenched in vanilla sauce (you usually douse your pastry in either this or vanilla ice cream if you have it), each vanilla speckle visible in pure, vivid ivory, if ivory could be so vivid. It’s the perfectly flaky pastry encasing soft apple, firm yet two steps away from being mush upon the pressure of your spoon, that I wished to replicate the past weekend.

And that I did.

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This easy vegan apple strudel is about an hour away from you if you feel like buying some filo tonight. Seriously, it’s so darn easy and delicious I can’t possibly think of what is stopping you. Since I was only making this for me and my uncle last weekend, the strudel I ended up with was a rather small thing of a sausage, but nevertheless satisfying in portion. Double the ingredients if you wish to make this for a larger party or, say, 5 or more friends who are more cautious than carefree when it comes to dessert after a hefty dinner of pot stickers and the likes on a Saturday night. I personally enjoy any dessert a la mode, as opposed to drenching it in custard or vanilla sauce. Ice cream any day for me, who’s with me?? I also drizzled over some of my homemade salted caramel sauce of extra pizzaz, though any sauce is of course optional, if you’re the sort who also hates stuff like sweet chilli sauce. Is that even possible?

Filo pastry actually comes in so handy for these types of dessert– I like to chuck mine in the freezer and let it thaw for at least 3 hours or overnight in the fridge to be used the next day.

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Apple Strudel (makes one 4×8-inch strudel. enough for 2-3 people)

Ingredients

2 large apples, diced

juice of half a lemon

1 tbsp ground cinnamon

2 and a half sheets of filo pastry, with the 2 larger ones cut in the middle along the longer edge, so you end up with 5 halves. If you’re using frozen filo pastry

A handful, or about 30g of chopped nuts (or buckwheat groats, as I used in my case since I didn’t have many nuts lying around– sacrilege!), and some extra for sprinkling later on

4 tbsp vegan butter, melted in the microwave

4 tbsp brown or coconut sugar

Directions

Preheat your oven to 180C (350C). In a bowl, mix together the chopped apple, cinnamon, lemon and nuts. If you don’t have any nuts or buckwheat groats, granola or any trailer mix sort of thing works well too. Set the bowl aside.

Place a piece of parchment paper that fits a standard baking tray, and place the paper on the tray. Flour the parchment and lay down one sheet of filo pastry. Carefully (filo pastry is quite delicate) brush on some vegan butter, then sprinkle on a tablespoon of brown or coconut sugar, then some of your finely chopped nuts/granola/something crunchy basically! Then lay down your second piece of pastry and repeat. Repeat until all five sheets are used up. Place the filling in the middle of the pastry, leaving a border of an inch from the shorter edge (breadth) and 2 inches from the longer edge (length). Refer to the pictures above for a clearer idea of what I’m saying. Using a sharp knife, roughly cut lines going from the edge of your filling to the length of the pastry, spaced 2 cm away from each other and parallel to each other. The lines should match up to each other on both sides of the filling.

Carefully fold the strips of pastry towards the middle, using the extra melted butter to stick any overlapping bits together. Continue doing this along the length of the strudel until you reach the bottom. Brush the top of the pastry with more melted butter, sprinkle on some brown sugar, and bake in the preheated oven for 25 minutes. The pastry should not be dark, but crispy all the same. Serve with a healthy dollop of vegan vanilla ice cream, and more nuts for crunch. This can be kept in the fridge for a few days

 

Mochi Pancakes and a Matcha Ritual

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I meant to be writing this on a train to Durham, best beanie on, heart on my sleeve. Instead, I’m sat snuggled in a jumper at home, hoodie on, tea on my sleeve. The train was cancelled, everything was delayed, and my heart was pumping with an anger and impatience it wasn’t used to. Acceptance is typified as the answer to frustrating situations, which in itself is frustrating once things don’t go as perfectly planned. Acceptance, a lighter heart, and a laugh that starts out as fake to try and persuade yourself,  before reifying the humour of day-to-day disappointments, making it all ok again. Small hiccups in a big world. I had a conversation with a sweet old lady as we sat waiting for the next District Line train, shivering from our covered heads to toes. This is Earth’s payback for what we’re doing to it, she exclaimed. And to an extent, I agree. I smiled in the cold. There’s only so much we can do, but that doesn’t mean there’s nothing we can do.

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Exams are done!! On Friday I used up the ink of three pens, and now it’s time to use up all my flour. More time to potter around in the kitchen, experimenting with different sweet and nourishing recipes, putting more time and effort into this blog, my baby, my alter ego. These spurts of creativity, life-giving and soul-satisfying, perfectly balance the head-banging revision one can endure in the space of a couple given days. After my recent trip to Austria, where I was gifted with some gorgeous fresh matcha (Attila Hildmann). And so started my daily matcha ritual, complete with the whisk, bowl, meditation, everything. It has replaced my Nespresso ritual, that crutch, but now I can’t look back. The harder shots of black are welcome once in a while, but the strong emerald brew gives a lasting, strong mental energy which I especially needed the last few weeks. The earthy scent and potency of fresh ground matcha twirling in rich heated almond milk, lightly sweetened with maple syrup, is the best thing to ease yourself into a hardcore (or easycore?) day.

So here’s a recipe for my favourite matcha latte, which may be jazzed up with some froth on top and some smears of hot chocolate, if you please. It goes perfectly with my new pancake recipe– MOCHI PANCAKES. Yes, you read and heard right. Made with rice flour and a good deal of soluble protein for stretch and the perfect balance of light and heartiness. Funny how being in Germany and Austria made me think of Japan so much. The hospitality, cleanliness and attitude in both countries are fairly similar, perhaps. Or maybe it was because I was surrounded by clean, white lines and it all resonated with the minimal simplicity I find so appealing in Japan.

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These pancakes are delicate and tender, a far cry from the fluffy ones I’m used to making but nonetheless delicious. Perfect with pear, tahini, a homemade red bean paste (watch this space, might refine that recipe to be posted soon!) and soy yoghurt, as pictured above.

 

Matcha Latte (serves one)

Ingredients

1 tbsp matcha powder (I use the Attila Hildmann brand)

2 tbsp hot water

240ml (1 cup) plant milk of choice

1 tsp maple syrup

Optional: 2 tbsp hot chocolate powder or chopped dark chocolate, and a scoop of either vegan vanilla ice cream/whipped cream to top.

 

Directions

Pour the milk into a saucepan and bring it to a boil. While waiting for it to come to a boil, whisk the matcha and water together in a small bowl. I use my cute little matcha whisk from Kanuka Tea for a good, thorough whisk. Pour the matcha mixture into a large mug, add the maple syrup, then pour in the hot milk. Mix everything together with a teaspoon. For some extra fancy schmancy, add the hot chocolate powder or chopped dark chocolate to the bottom of your mug first, before pouring in the matcha mix and milk. Then after pouring in the milk, top with some vanilla ice cream or whipped cream that will melt on top of the hot matcha to create a sweet, frothy top.

 

Mochi Pancakes (serves 2-3 people)

Ingredients

70g plain flour+50g rice flour

50g porridge oats (or substitute coconut flour/almond flour/any other gluten-free flour)

1 tbsp baking powder

1 tsp baking soda

2 tbsp ground flaxseed

6 tbsp water

5 tbsp melted vegan butter/coconut oil (just melt it by putting the butter in a microwave-safe bowl and nuking it for 30 seconds or until you can see that it’s mostly melted)

pinch of salt

3 tbsp white/brown/coconut sugar

350ml plant milk of choice (I use a mix of rice and soy)

 

Directions

In a small bowl, make your egg– mix the flax and water and set it aside to thicken. In a large bowl, mix together the dry ingredients– flours, oats, sugar, salt, baking powder and baking soda. Then pour in the milk and butter. Mix briefly, then add the flaxseed mixture, and continue mixing until everything is well combined. It should be quite a wet and drippy mixture. If not, add more milk until it reaches that consistency. Heat a pan on medium pan, add a pat of vegan butter and let melt. Once it is sizzling a little, dollop tablespoonfuls of batter onto the pan (or griddle if you have one) and let the first sides cook. Flip once you see bubbles form on the surfaces. Let the second sides cook for 20-30 seconds before removing and placing on a plate lined with paper towels to absorb the excess moisture, or if you’re making a big batch for guests and you want to keep the pancakes warm ahead of time, in a warm oven until they arrive and you are ready to serve.