I think tofu is one of those foods you’d find under the category of “acquired taste.” Every now and then I’d meet people who don’t like it, saying it’s bland and has no flavour of its own — but that’s exactly the point! It absorbs the flavours it is paired with, so essentially it’s a very versatile food item.
One of the most common mistakes people make in using tofu is using it the way it’s not intended for. It’s not chicken or beef, okay — you have to season or marinate it to enjoy it.
I always have a special preference for blueberries. They look and taste delicious, plus Oprah lists it as an excellent superfood for summer! Oh summer, the heavenly things that you give us. 
Freshly picked homegrown blueberries are the best for a blueberry pie. They’re delicious, refreshing, and guaranteed to not last more than a few days in the fridge — because everybody will take their own slice. So I have here a recipe for a classic blueberry pie with a lattice top. I really appreciate this one because you don’t have to cook the blueberries, just mix them with the other ingredients and bake.
Voila! Yummy blueberry pie.
I’d come to believe that the easiest way to separate the egg yolk from the white is to crack the egg open and juggle.
Apparently there’s another method that will leave your mouth hanging open.
Yep, I hadn’t thought that was possible too.
I’m a member of a couple of food forums, and there are always questions on using up some ripe fruits (yep, this post is a bit similar on the previous one about avocados). My first thought would be — make a smoothie. It’s incredibly simple, but then again, not very creative if you have to do it again and again.
So I’m making this post — what to do with ripe bananas (or what I do, anyway).
Ripe bananas are terribly good for cooking because they’re softer and easier to mash as well as sweeter and more flavourful, which makes them perfect for pastries and desserts. They can also be used as garnishes and actual ingredients in cocktails.
So here goes the list.
Chocolate-covered strawberries are as famous as Nutella, but using ripe bananas is excellent too!
Coat them in chocolate and, if you have some in stock, roll in nuts, chips, and other toppings. Perfect.
If you remember on the 4th season of MasterChef Australia, there was one episode wherein Ben made scones from a recipe taught by her gran, and the people simply loved it!
Now, I don’t know what those taste like, obviously (maybe I should check later if the recipe had been uploaded to the official MasterChef website), but I have here a recipe here for raisin scones that also gets a fair amount of thumbs up.
(It makes me look like a really good baker. :thumbs up:)
So without further ado, here’s a delicious recipe for raisin scones:
Eggplant omelette is a staple in our house. I liked to make this when I was just starting in cooking because it’s so easy. In fact, I didn’t have a recipe then. Just grabbed Chinese eggplants and eggs and proceeded to cooking the dish.
Let me tell you, though, the first time I made this, I gave this to my best friend as lunch (this is the same best friend who gives me avocados). He thought it was terrific of me to cook something for him, seeing as he’s the one more knowledgeable in cooking and I’m the one who prefer doing the tasting and eating (…”therefore, I shall eat”).
I didn’t know you have to peel the skins off the eggplants haha, so I cooked it with the skins on (it’s a bit hard to notice because it’s been enveloped with the egg mixture). The joke’s on me though because he shared it to his classmate even before tasting it. He was, uh, like I said, proud, and when they took a bite they looked at each other — so yes, that’s embarrassing.
So here’s the perfected, fool-proof recipe for an easy and delicious eggplant omelette!
Do you know the song Banana Pancakes by Jack Johnson? It goes like this:
Can’t you see that it’s just raining
Ain’t no need to go outside…
But baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what you’re supposed to
Like waking up too early
Maybe we can sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now ♫♪
I just remembered because of the occasional rain. My office mate made me listen to this song, and ever since, I sing it when I’m in the office and it’s raining outside, or when I just woke up and feel like staying at home because of the weather. Blanket weather, cuddle weather.
So here’s a really simple, delicious recipe for banana pancakes — so simple in fact that anyone can do this. It’s also a fantastic way of using up those over-ripe bananas you might have in stock.
My best friend has an avocado tree in his backyard, and when it gives out fruits there are literally lines of baskets of avocados in the kitchen, so he just gives them away (i.e., I take most of them since I’m a good friend).
So naturally, when you have this much in stock, you’ll eventually wonder what to do with avocados. Guacamole is given, so is eating an avocado plain and with a little salt.
Here’s a few ideas of mine.
The easiest — and my favourite — thing to do is whip up an avocado milkshake.
Get an avocado, peel and pitted, and process in a blender along with ice cubes, sugar, milk, and vanilla ice cream. If I don’t have a tub of vanilla ice cream on hand, that’s okay, it still tastes great, but the ice cream adds creaminess. Some add a teaspoon of lime juice, but I find it’s unnecessary. It’s up to you anyway.
I swear by this milkshake. The avocado is delicious and creamy and a wonderful light green colour. You can find this recipe for avocado milkshake in Allrecipes.
In Vietnam, it’s common to serve this as a chocolate avocado milkshake (mainly by adding cocoa powder and using brown sugar). Sounds equally delicious.
Can you believe, this is my third rewrite? Every time I keep deleting the whole post and starting all over again.
I made this cookies ‘n cream cheesecake for my then-fiance. Just to give you a bit of a background, very recently we decided to remain “good friends,” as for the past months the relationship hadn’t been really what you’d call “healthy.” But I’m keeping my fingers crossed because I know that we still love each other, though he say’s right now he’s happy to have time on his own to review.
So umm… the first time I made this, I went with the original recipe and turned against my common sense, ended up using too much butter that made the Oreo base almost rock hard (though still yummy). I enjoyed scraping the base with my spoon, but apparently it’s not the same with the rest of the family — who kept asking teasing me why I made it that way. I’ve adjusted this one and the result is delightful.
What’s your comfort food?
Mine is banana bread with green tea. Or any other bread with green tea or hot chocolate. Or CHOCOLATE, that’ll be very, very good. Remember Barbara Novak in the film Down with Love? She says men can be replaced with chocolate, and she might have a really good point there.
But anyway — hehe — the real hero today is banana bread. It’s yummy, easy to make, and you can fold in nuts or chocolates for an added treat.
Honestly, I’ve had banana breads that are just bland, very minimal banana flavour, or too dry. Now, this banana bread with walnuts recipe is dense and moist (just saying for those who prefer a lighter cake), but it’s also delicious and very banana-y. Also a good way of using all those over-ripe bananas you might have at home.
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