Baked rice and willow mushrooms

A most satisfying dinner

Baked rice with cheese and beef Bolognese sauce.

Sides of :
- willow mushrooms sautéed with butter and soya sauce
- broccoli, tomatoes and carrots
- 'toasted' chicken wings

Bo Bo cha cha

We had bananas that were too ripe and some leftover sweet potatoes.

So these went into the pot of brown sugary water. Together with sago beads and colorful Bo Bo cha cha chewy bits. And the final touch was coconut cream.

Sinful but heavenly.

Birthday and French pot

Pot au feu

Adventure time cake

Birthday BBQ for R

R turns 5.
A birthday BBQ.

The beef and pork belly slices were bought frozen from Sol Mart at Novena Square for about $12 per kg.

The nice kimchi too.

Windowsill Pies

Previously at pandan valley. They are now at Horne Road and are now more than just yummy pies.

Main items from the lunch/dinner menu are rotated each fortnight. The serve ups today are from a guest chef. While tasty - the duck with curiously short basmati rice laden with fragrant cumin a la briyani and nuts and raisin - the food portions were little. A peek at the next table shows a small little jar of onion soup.

And the pies! Banana toffee and Lemon meringue. The banana one was the winner for us.

English muffins

Ingredients

• 4¼ cups All Purpose flour, more for dusting
• 1¾ cups whole milk, warm
• 3 tbsp unsalted butter
• 1¼ tsp kosher salt
• 1 tbsp sugar
• 1 large egg, lightly beaten
• 1 tsp baking soda
• 2 tsp instant yeast
• cornmeal for dusting

Instructions

1. Heat the milk and butter until the milk has warmed (warm to touch) and the butter melts
2. Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand with a considerable amount of upper body strength
3. Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a half-inch thickness.
4. Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
5. Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
6. Cover muffins with a kitchen towel and allow them to rise for 1hr. Using a cast iron pan on low heat, cook muffins about 3-5 minutes on each side until brown and crisped
7. Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out
8. Open muffins with a fork and toast before serving

Katsu

coat with plain flour.

shake excess off, then dip in egg.

then coat with breadcrumbs.

fry. (fill pan with enough oil to cover half the cutlet)