breakfast, Salads and Vegetables, Sides, Snack

Fritata

A simple fritata using the two pan method because I don’t have an oven proof non-stick pan. It’s so delicious I wonder why I don’t make this more often!

The secret for me is to really cook the vegetables well first. Make sure it’s caramelized and smells heavenly. I only used virgin olive oil and butter.

I sliced not too thinly white button mushrooms, one whole red capsicum and fried them in garlic with the olive oil and butter. Then I remembered I had some leftover florets of broccoli and added that too after the capsicum and mushrooms have been fully cooked and slightly charred.
And then I poured in 5 beaten eggs that have been seasoned with salt and pepper. And grated in parmesan cheese.
I cooked low and slow on the stove and then used another pan to flip over and cook on the other side. At this point in time, I wished I had an oven proof non-stick pan!
To serve, I grated more parmesan cheese while still hot and a pinch of red pepper flakes. Delicious!
Obviously, this slice was not enough. Two was just nice. ☺️
Asian Dishes, breakfast, Singapore

Singapore Style Breakfast

The teenage girl wanted to eat soft boiled eggs with kaya toast. I’ve posted a few times, mostly not what I made, but in my opinion one of the best kaya toast eateries in Singapore here.

I got only two eggs right out of 6. It’s not easy to make soft boiled eggs because 1. You’ve really got to get the temperature and timing perfect 2. The quality of eggs plays a part too

So I had the first two eggs right but the last four were way undercooked. And so I realised what the problem was. I’ve placed too many eggs in my basket! Or in this case, my pot.

But in the end, it all turned out fine and the girl was happy with her breakfast before her Chemistry tutor arrived for her lesson.

I’ve also started making videos so enjoy the video I’ve made for this post! ☺️

You can also follow me on Instagram at @shasha_cooks

breakfast, Middle Eastern/Turkish

Turkish Eggs

I first ate Turkish eggs in one of those hipster cafes here and was pleasantly surprised by how delicious that bowl of poached eggs were.

This morning I decided to make Turkish eggs using Nigella Lawson’s sort of recipe? Or maybe method is the correct word which I found on YouTube.

It’s incredibly easy to make. I only had one ingredient missing – the Aleppo pepper. But I substituted that with smoked sweet paprika and it worked very well indeed.

The first step is to make the chilli oil. I places about 30g of butter in a small pan and melted it slowly till brown. It could do a bit browner but I didn’t want to risk burning my butter so when they were all nicely melted and slightly brown, I added a few swigs of good quality olive oil and sprinkled a strong dash of the smoked paprika from the tin.

Then mix a packet of Greek yogurt with some sea salt. And last make the poached egg and assemble.

Sprinkle some parsley and sea salt over the egg and eat with toasted ciabatta slices. Heavenly!! This is now my favourite breakfast dish to make. So simple yet satisfying.

breakfast, Middle Eastern/Turkish, Salads and Vegetables

Shakshouka

Riding on the theme of tomatoes again, I made shakshouka. Such a fun dish to pronounce. But also very easy to make and so delicious.

I tried making it twice. First time in a pyrex dish and baked in the oven. And the second time over the stove. I prefer the second method. It’s easier, and I can control the eggs better.

It seriously is a very simple dish to make. Again, I used tinned tomatoes. And for depth, smoked paprika, cumin (ground), coriander (ground), dried mint. And of course sea salt and a pinch of sugar. Next time, I will use a spoonful of jarred harissa. The trick is to add plenty of other vegetables so it doesn’t just become a tomato soup. I added chopped capsicums and mushrooms to this shakshouka.

And to serve, a huge dollop of Greek yogurt. That really elevated the dish! I copied this from a café I tried shakshouka from. Except that they used sour cream instead of Greek Yogurt. I prefer the yogurt (friendlier to the waist too!). Sprinkle lots of Italian parsley on top to serve.

It’s best eaten with slices of sourdough bread, but I didn’t have any so just regular toasts work just as fine.

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Bread and Batter, breakfast, Snack

Tomato Cheese Muffins

My sister has been making these wonderful muffins for her one year old son and they taste great!

So I asked her for the recipe one day and she said she had found it from a baby weaning book! Who’d ever thought such baby books can churn out lovely recipes that even adults love!

Of course I couldn’t follow the recipe fully. I omitted a few ingredients and used plain instead of self-raising flour but it didn’t affect the result (just don’t substitute baking powder with baking soda!)

Dry Ingredients

1. 2 cups plain flour

2. 1 tsp baking powder

3. A handful of snipped chives

4. 1/2 cup grated parmesan

5. 1/2 cup grated cheddar

6. A few turns of black pepper

Wet Ingredients

1. 220 ml buttermilk

2. 100 ml vegetable oil

3. 1 egg

Beat the three wet ingredients well and incorporate into the dry ones. Mix well and spoon into muffin liners halfway. This mixture yield ten cups. Top with quartered cherry tomatoes and bake in a 160-170 degree Celsius oven till done.

Update: I made another batch today using heirloom baby tomatoes