brunch

a simple breakfast goes a long way...

I always tell my friends that eating well and eating healthy doesn't require much money, time, and effort.  How I learned to cook is through practice.  I've never attended any culinary school or courses to learn the basic of cooking.  I do read a lot of cookbooks and spend heaps of time on food blogs, cook shows and food magazines.  My knowledge for food/cooking is through years of practice and experience.  I'm sure that goes for many people as well especially the moms.  I do admire some people with extraordinary talents but I also believe that "what you lack in talent, you can make up for in tenacity."  To develop a habit of cooking, you can simply try with some simple breakfast first.  Why not make your mom or wife a lovely breakfast for a change tomorrow? ;)

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Ingredients: 

Egg

Bread/Toasts

Butter

1 tsp vinegar

Instructions: 

1) Bring a small pot of water to boil.

2) Add your egg and boil for 4 minutes, transfer the egg to an egg cup from the boiling water as soon as possible.  

3) Crack the top of your egg, remove the egg shell and add a teaspoon of vinegar to the yolk.  Season.  

4) Serve with a toast. 

So easy and so quick.....  enjoy!! 





a refreshing brunch for this horrible weather.. ;)

This dish is inspired by a food blog called tasty-yummies.  I often crave the refreshing taste of lime especially when the weather gets warmer.  The highlight here really is the fries and the lime zest aioli on the side.  :) I didn't follow everything that Beth did with her recipe.  I couldn't go to the wet market due to the horrific weather these few days.  So I just got my potatoes from Park n' Shop near my house.  I'm not going to yap too much here and go right to the recipe.  Please give it a try at home if you have time over the weekend.  It's so easy to eat well.  :) 

Servings: 1 person

Preparation Time: 45 minutes

Cooking Time: 40 minutes

Ingredients: 

1 baked potato*, julienne

1/2 small onion, thinly sliced

1 egg

2 slices of bread, toasted with butter

1 tbsp butter (I used my own homemade herb butter for this sandwich)

1 slice kraft cheese

1-2 small lime zest

1/2 lime juice

1/2 garlic clove, finely chopped

3 tbsp mayonnaise

1 tsp cayenne pepper powder

extra-virgin olive oil

* Special preparation for the fries before baking:  Soak the fries in cold water for at least 30 minutes or overnight then rinse with water after.  Pat dry and mix the fries with 2 tbsp extra-virgin olive oil, season with salt, pepper, lime zest, and cayenne pepper.  Transfer the seasoned fries to a baking dish with 2 tbsp of olive oil on the baking sheet and lay them evenly on the baking dish without overlapping.  

Instructions for the fries: 

1) Preheat the oven at 180ºC.  

2) Bake the fries for 30-40 minutes until crispy.  Check occasionally to avoid burning by using a spatula to move the fries or flip them to the other sides.  

Instructions for the sandwich:

1) While baking, preheat a frying pan with a little oil, add onions and cook until the onions are translucent and caramelized on medium-low heat.  This should take about 5-10 minutes.  Set aside.  

2) With the same frying pan, add a little oil under medium-low heat, pour in the whisked egg, season.  The scrambled egg should be done in less than 3 minutes.  

3) Combine the egg, cheese, and caramelized onion on the toasts to make a sandwich.  

Instructions for lime zest aioli: 

Add 2 tbsp of mayonnaise with chopped garlic, lime zest and lime juice.  Feel free to add a little cayenne pepper powder for a little extra kick.  




what to do with the leftovers from cinco de mayo?

I still got two halved capsicums sitting in my fridge and some extra tortilla wraps.  Since brunch is my favorite meal of the day, I'm gonna whip up the boy's favorite egg dish.  Both Marco and my brother love this wrap for some odd reasons.  :) I added a dash of  A&B pepper sauce to my wraps because I like them a little spicy.  

Servings: 4 wraps

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients: 

1/2 green capsicum, julienne

1/2 red capsicum, julienne

1/2 onion, finely chopped

1tbsp cumin powder

4 eggs

1/2 cup grated cheddar cheese

4 tortilla wraps

4 tbsp mayonnaise

extra-virgin olive oil

Ingredients: 

1) Preheat a frying pan with olive oil on medium heat, add onion and capsicums.  Cook for 5-10 minutes.  Stir occasionally to avoid burning the vegetables.  Add cumin powder and season. 

2) Whisk 4 eggs in a bowl.  Season.  Add them to the frying pan with the vegetables.  Cook for 3-5 minutes on low heat.  Turn off the heat. 

3) Preheat the oven at 180ºC.  

4) Place the tortilla wraps on a baking dish.  Spread a tablespoon of mayonnaise evenly on each tortilla wrap.   Transfer 1/4 of the vegetable omelette to the center of each tortilla wrap.  Sprinkle some grated cheddar cheese to the omelette.  Fold the two ends of each tortilla wrap gently before rolling.  This will prevent the filling from falling out of the wraps.  

5) Bake the wraps in the oven for 2 minutes on each side.  

6) Transfer the wraps to a serving dish with some greens on the side if you like.  And they are ready to serve! :P