sharing space and food
February 17th, 2012 § 5 Comments
Thank you Liz for the award. Rediscovering a passion is beyond satisfying but to be awarded through the slow journey, certainly is liberating.
From soaking a pot of lentils in a bowl overnight to writing the steps, boiling the soup down and toasting bread. I am aware of why I started this space. To share recipes, is like taking a lovely tray of blueberry muffins around the neighborhood, allowing everyone else to indulge and take part in a lighthearted affair. Setting up the garden table with sugar and cream, accompanied with a pot of hot fragrant tea or a cup of freshly brewed columbian coffee, a group of friends around the table, laughing away. Such occasion cannot be done everyday, with time and distance between close friends, there is barely a chance to sit, eat and enjoy.
Thus this space allows for opportunity like such, to see, to read, to feel and take pleasure in delightful pictures. It also, gives an air of new perspectives to viewers who never seen this until it is stumbled upon.
Thank you Liz for presenting Liebster award to Bake, Anything. Grateful for it, and so thankful for you. It’s my turn to pass it on!
Eat well, live free, for being simply lovely in her writings and compassion for real healthy food
Ms Zeiciia , spilling beans inside the pastry world and following her heart
Ginger Snap Girl, Gloria who is obsessed with food
Le Chou Sauvage lots of vegan loving!
Christa , for having a kind soul!
Now it is your turn to pass along the blog award to five other food bloggers with fewer than 200 followers. Copy and paste the link and link back to this post. Congratulations!
home
February 14th, 2012 § 6 Comments
Another line crossed from my new year resolution list. I’m back in the sunny side of the world again. The tropical country, humid weather, crowded train stations, sticky arms, deep fried food, shared tables in food courts and icy cold drinks. These are a few familiarity I grew up with and soon forgot.
Standing between a group of high school kids (mostly wearing spectacles), and working adults, who rather look down on their iPhones, be in deep thoughts with his earphones dangling in the movement of the train and seem to know their directions even with their eyes close.
A rush, always a rush from getting to one end to another. The city that never sleeps in any sense.
Morning, a wet market, not necessary wet in particular but because of it’s excessive use of h20, cleaning, washing and prepping for the event. It’s a routine visit for housewives and curious hungry beings. It’s a play ground for me. Most of the time I am there to salvage food after purchasing fresh produce. Fresh spring rolls are handmade by an old lady who has been making them for the last 30 odd years. With utmost respect, there is no hurry placed upon her even though the last person in the line would probably has a 15 minute waiting time.
More delicious food with longer lines is a common sight. Good food is requires good wait. I’m game for everything ordinary that makes my belly happy. I believe the nostalgia of simple meals brings cliche warm fuzzy feelings back into place. No longer comforted by pictures and artificial imported food.
It’s been a few days since I got back. What’s the next plan, everyone seem to be asking? Write or bake? Thoughts? I’ll let you know.
super bowl
February 6th, 2012 § 2 Comments
This was a first for me. First time making vegan and gluten free mac & cheese and watching the NFL game. It was a close call as we all saw, which made it even more electrifying.
A friend of mine has a gluten and dairy free diet. So when she discovered my specialty, she urged me many a time to make her a full dietary friendly meal. Though, already a brilliant cook herself, I believe this was part of making her own meal more approachable to others. The verdict was cheerful, and I had to share it.
recipe adapted from daiya
8 ounces gluten-free pasta
3 cups daiya, cheddar
3 tablespoons vegan butter
2 cups non-dairy milk
1 tablespoon nutritional yeast
¼ teaspoon cajun spice mix
a handful of chopped carrots
Cook pasta according to package, strained and set aside. Preheat oven to 350°F. In a small pot, melt butter, throw in chopped carrots, stir a little until they are almost but not cooked. Season with salt and cajun spices.
Stir in the milk, cheddar, and cook over low/medium heat for about 2-3 minutes. Stir with a wooden spoon until cheese is melted.
While waiting for the cheese to melt, pour pasta on to a casserole. Once cheese mixture is done, pour sauce over the pasta. Sprinkle some more cheese for extra richness. Bake for 15-20 minutes or until it is slightly brown on the sides.
Served with your favourite condiment.
A bunch of girls watching American football, eating grilled vegetables, mac & cheese, homemade coconut chocolate peppermint ice cream and enjoying commercials. What a lovely evening.
berry crumble
February 3rd, 2012 § 7 Comments
Because it was late and the air was lovely, I went for a short walk in the middle of the night and came back with a jubilant amount of energy. Perhaps it was the two cups of coffee consumed in the afternoon, leaving caffeine lingering in my blood cells till the-almost-full moon came out to play. I took off my coat, put an apron on and under the bright moonlight, started baking.
Adapted from jolly Jamie Oliver
serve 4 or 2 hungry people
For the filling:
400g frozen mixed berries
50g sugar, to sweeten
1 tablespoon water or red wine
For the crumble:
35g rolled oats
35g whole wheat flour
20g brown sugar
35g smart balance, vegan butter
1 teaspoon of ground cinnamon
Preheat the oven to 190°C/375°F. Place out 4 ramekins or one deep baking dish.
Put the berries into a pan with the sugar and water. Cook over a low heat for 5 minutes and once down, pour into ramekins or baking dish.
Place the flour and oats in a bowl and mix well. Cut the butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and cinnamon and mix through.
Cover the fruit with the crumble mixture. Bake for approximately 20-30 minutes until the crumble is golden brown delicious. Add a scoop of ice cream for an elegant indulgence.
