Meatless Mondays

Starting next Monday, I'll be taking on a new mission also known by many as Meatless Mondays. As the name suggests, it simply means not having meat on Mondays. 

I do love eating meat. However, I'm not a fan of handling huge slabs of raw meat. Also, I'm trying to have more fruits and vegetables to ensure that I get the necessary vitamins. 

Meatless Mondays is also a good way for me to look for proteins and iron in other sources of food. I'm sure I'll be sharing some vegetarian recipes soon! And if you know where to find excellent vegetarian recipes, please do let me know. 

Yorkshire Pudding

Living abroad in a foreign land can be frustrating when you have no access to your favourite home-cooked delicacies. It’s not too bad in Frankfurt as we’re spoilt with a good variety of restaurants and supermarkets. But occasionally I’ll find myself scratching the walls, dying to have something Singaporean or British.

I’ve learnt to cook a few Chinese dishes and I’m really proud of myself. It really does cure homesickness especially when I’m a foodie person. Thankfully Daniel isn’t a fussy eater and he loves Chinese food too. However a couple of days ago I realised I don’t really know how to cook anything British (and I don’t mean just frying sausages or bacon). Hence I attempted to make a Sunday Roast.

When it comes to cooking something I’m not familiar with I believe in taking baby steps. So I tried to make our own Yorkshire Puddings. Much to my surprise, the recipe calls for only 3 ingredients! And I assure you it’s really simple to make too. The recipe was originally from BBC Good Food but I made a quarter of it.

Ingredients (Makes 3-4 average sized Yorkshire Puddings)
35g plain flour
1 egg
50ml milk
Sunflower oil for cooking

Instructions
1. Heat the fan oven to 230 degrees cels. Drizzle sunflower oil evenly into a Yorkshire Pudding tin or muffin tin. As I haven’t got either of them, I used a mini-cupcake tin which works fine too. This is why I had 8 mini Yorkshire Puddings even though the recipe claims to serve 3-4. Heat the tin in the oven for a good 15 minutes at least.
The trick to having really fluffy, puffed up Yorkshire Puddings is to ensure that the tin is sizzling hot!
2. Mix the flour and egg in a bowl till smooth. Gradually add in the milk and beat till it’s lump-free. Season with salt and pepper.
3. To make it easier for you to pour the batter into the tin, first pour the mixture into a jug. Remove the heated tin from the oven and pour the batter evenly into the holes.
4. Bake them for 25 minutes or until they’re golden brown. Remove from oven and serve while they’re warm.

Do not open the oven door when cooking Yorkshire Puddings if you want them to rise!

I wondered why my Yorkshire Puddings weren’t sunken in the middle. I reckoned the tin was too small and it didn’t allow the batter to spread horizontally. However it didn’t affect the taste at all. This October we’ll be back in England for a holiday so I’m definitely getting my hands on Yorkshire Pudding tins!

The taste was simply marvellous. I love how fluffy it turned out to be although I must admit I was shocked and worried why they didn’t look like the frozen ones.

And so may I now proudly say that I can make one of Britain’s favourite and most popular dishes!

Mango Salsa

It has been really hot, humid and sunny in Frankfurt for the past couple of weeks. Temperatures are rising well above 30 degrees Celsius and according to the weather app I have on my phone, we can expect 36 degrees Celsius on Saturday! Many say I should be used to the heat since I’m from Singapore. Unfortunately I rely a lot on air-conditioning. It is possible to not drop a sweat in Singapore. We don’t have air-conditioning in our apartment but again, who does in Europe? It’s usually cold anyway apart from a few weeks in the summer, and that’s if we get a summer. And I don’t think it’s necessary for us to get a fan for a couple of weeks. Thank goodness our apartment doesn’t trap that much heat.

If you’ve read my Aglio Olio post, you would know that I am trying to think of recipes for this blistering hot summer. I’ve been having lots of fruits to cool myself down and I was so excited to know that Yuan Fa Asian Supermarket at Konstablewache sells honey mangoes from Pakistan. I love mangoes and they are one of my favourite fruits. It’s pointless trying to get mangoes from German supermarkets because they just don’t taste as sweet.

I’m a mango fanatic. I finished an entire box of them by myself and got another box over the weekend. Daniel doesn’t have much of them because they’re really sweet (honey mangoes…duhzzz) and for some reason reminds him of durians! As a hardcore mango and durian eater, I assure you these mangoes taste just exactly like mangoes.

They were extremely juicy. Let you in on a secret – I was slicing and sneakily eating the mangoes in the kitchen. Couldn’t resist the urge to feast on my favourite fruit!

With my second box of mangoes, I decided not to be selfish and share them with Daniel. I had to think of how to make the mangoes taste less sweet so that he’ll have some of then.  I don’t know how but I thought I would use either lemons or lime to make the fruit less sweet. Hell knows what I was thinking but I decided to make Mango Salsa based on an indian salad I made years ago.

Ingredients (serves 4  as a side dish)

• 3 small mangoes, peeled and diced (they must be very ripe and sweet)
• half a cucumber peeled and diced
• 2 tbsp of jalapeno chillies diced
• half a red onion diced
• juice from 2 limes
• a handful of fresh parsley, chopped
• a handful of fresh mint, chopped
• salt and black pepper

Instructions

1. Combine all the ingredients together and season with salt and black pepper to taste.

Isn’t this just a piece of cake? It’s so easy! This fruity salsa has a tinge of spiciness to it and is sure to add excitement to whatever you’re serving it with. It reminds me so much of Thai cuisine which sometimes has a mixture of sweet and spicy tastes to it. Mango salsa is the perfect summer appetizer or snack and I do recommend you to try it if you haven’t.

So, what is your favourite summer dish that you enjoy in this boiling heat? Do feel free to share in the comments below!

I’m just going to sit out in the balcony and have my Mango Salsa now. Excited!!!!

Aglio Olio

It has been really hot lately and I can’t bring myself to have anything too hearty – like stews, or anything too heavy and creamy. And so here’s a recipe for aglio olio which is a little zesty – perfect in the summer!

Ingredients (serves 2)
160g spaghetti
1 tbsp salt (for boiling spaghetti)
8 cloves of garlic chopped (I love them!)
1 lemon (for zest and juice)
8 – 10 fresh basil leaves, chopped
8 fresh mint leaves, chopped
1 tbsp mixed dried chilli & black pepper seasoning
2 tbsp olive oil

Instructions
1. Cook spaghetti in salted boiling water (follow packet instructions).
2. Drain spaghetti but keep about 3 tablespoons of the liquid.
3. Stir fry garlic in olive oil till golden brown but do not let it burn.
4. Add basil and mint and mix well for a couple of minutes. Turn the heat down to low.
5. Add cooked spaghetti, dried chilli & black pepper mixture and lemon zest. Mix it well.
6. Add lemon juice and the reserved pasta water to spaghetti.
7. Turn off heat. Stir well to ensure that spaghetti is evenly coated. Serve while it’s hot.

I love the zesty taste of the pasta. I’ve never had lemon zest in my aglio olio before (not even in restaurants) until I chanced upon Jamie Oliver’s recipe.

I bought pots of basil and mint yesterday as I really want to try to use more fresh ingredients in my cooking. It’s amazing how the kitchen just smells so much more refreshing with these herbs sitting beautifully by the window sill.

And here’s the chopped mint.

Unfortunately I couldn’t get fresh chilli from the supermarket so I used dried chilli which is just as good, I reckon. Probably not as spicy which is fine by me.

If you have a special aglio olio recipe too please do share with me in the comments section below.

Steamed Double Chocolate Cupcakes

Copyright Yoyo's Kitchen Adventures

I didn't grow up with an oven. It just wasn't popular in Singapore among my parents' generation. They didn't grow up with one either. But that didn't stop us Chinese from having cakes. How did we make cakes then, you might ask. 

We use a steamer. A steamer is an essential kitchen tool in a Chinese family. We use it to steam vegetables, seafood, eggs, buns, dumplings and cakes. I prefer steaming food to frying simply because it usually doesn't involve using oil and it's healthier. 

Here's a photo to show you what a traditional, old-fashion Chinese steamer looks like. This is the upper layer. It's 28cm wide which is a good size since I can fit my largest bowl in it when I need to. 

Copyright Yoyo's Kitchen Adventures

As I'm feeling a little guilty for the lack of exercise today, I'm going to share with you a non-traditional, but healthy double chocolate steamed cupcake recipe! The basic recipe is similar to making traditional chinese steamed cakes. Are you ready for it?

Ingredients

• 75g all-purpose flour
• 1tsp baking powder
• 2 tbsp cocoa powder
• 1 egg
• 3.5 tbsp milk
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 4 tbsp chocolate chips

Instructions (Makes 6 cupcakes)

1. Fill a steamer with water and bring it to boil.
2. Sift the flour, cocoa powder and baking powder in a large bowl.
3. In a separate bowl, whisk the egg, sugar, milk and vegetable oil together.
4. Add the egg mixture to the flour mixture and mix them together well.
5. Add the chocolate chips to the mixture and mix well.
6. Fill each cupcake holder half-way. (I used silicon cupcake holders. Do not use paper ones!)
7. Place the cupcake holders in the steamer. Cover it and steam for 10 minutes.
8. The cupcakes are cooked when a skewer comes out clean.
9. Serve when cupcakes are warm or at room temperature. 

Tips

I find steaming cakes a lot more hassle free and easier than baking. But a huge pull factor is that I don't have to use that much butter and sugar that a traditional chocolate cupcake would usually call for.

Copyright Yoyo's Kitchen Adventures

As you can see, the cupcake is really moist, fluffy and light. The cupcakes weren't too sweet so if you have a sweet tooth, you might want to double the sugar needed. I personally like it as it is and would prefer to taste the actual chocolate chips instead. I am really interested to make variations of steamed cupcakes since this was such a success. What other flavours do you reckon you'll experiment with?

Cumin Burgers

I love burgers. Not fast food burgers, but actual homemade beef burgers. I'm really skeptical when someone tells me a restaurant serves THE best burger in town. I've taken those advice plenty of times only to find myself disappointed at the end of the night. Most places freeze the meat, which is understandable. However, freezing those burger patties means they lose the natural, flavourable juices which make your burger very tasty. That's why MOST restaurant burgers are dry and taste mediocre.

I started making my own burgers at home in 2007 by following a recipe. After 6 years I have made enough burgers to change its taste as and when I like. One of my favourite burgers is Cumin Burger. It has a slight tinge of spiciness and the cumin adds fragrance to the burger. 

Copyright Yoyo's Kitchen Adventures

Here's the recipe for it.

Ingredients (Serves 2)

• 150g minced beef
• 1 small onion, diced
• 1 small carrot, finely shredded
• 1 egg
• 1 tsp cumin spice
• Half tsp cayenne pepper
• Half tsp dried rosemary herbs
• Half tsp black pepper
• Salt (just a little sprinkle)
• 2 tbsp of oil
• Grated cheese
• Iceberg salad
• Burger buns
• Jalapeno (Optional)
• Sunnyside ups (optional)

Instructions

1. Mix the minced beeg, onion, carrots, cumin spice, cayenne pepper, rosemary herbs, black pepper and salt in a bowl.
2. Add the egg and use your hands to combine it well.
3. Divide the mixture into 2 equal portions and flatten them. Make sure they are about the same thickness (and not too thick).
4. Wrap the individual patties separately in cling film and refrigerate for 30 minutes.
5. Heat the oil in a frying pan at high temperature. Put the patties in when the pan is sizzling hot. 
6. Fry each side for 3 minutes and then lower to medium-low heat.
7. Continue frying on medium-low heat for 5 minutes on each side.
8. Sprinkle some grated cheese over the patties and turn off the heat.

Tips

I always put some vegetables on the bottom half of the burger bun before placing the patty on it. This is so the bun doesn't get all soggy from the meat juices (yum! yum!). I love eggs so I always fry a sunnyside up to go with my burgers too but this is optional. If you like your food to be a little spicy, feel free to add some jalapeno to your burger. Go easy on them though!

Chewy Oats & Raisins Cookies

Copyright Yoyo's Kitchen Adventures

To me "tea" was just that black, brown, green or yellow liquid that we drink. So when my mother-in-law, who is British, asked "What would you like for tea?", my response was "Oh, no thank you". I remember thinking to myself "What other tea has she got apart from PG tips AND I'm still drinking from the cup she made me minutes before!". 

 

Probably taken aback slightly by my response she asked again, "Are you sure you wouldn't like tea?" to which I responded while pointing to my half-filled tea cup "I still have some left", a little embarrassed by my lack of tea-drinking speed. 

That was when my husband, Daniel, intervened to explain what "tea" my mother-in-law was offering. She was not referring to drinking tea, of course. Instead, she was referring to "tea as a meal" which is a light meal consisting of cakes, crisps, cookies, finger food and sandwiches. That was one of my first British Culture 101 lesson.

To create the feeling of "Britishness" at home, I do make tea occasionally. Last weekend, I made some lovely Chewy Oats & Raisins cookies which I found on BBC Good Food. These cookies are meant to be slightly chewy and go really well with a hot cup of tea in the afternoon. Here is an adaptation of the recipe and I hope you will like it.

Ingredients list:  

• 100g butter 
• 70g caster sugar 
• 100g all-purpose flour 
• 160g porridge oats 
• 100g raisins 
• 2 tsp cinnamon powder   
• 2 tsp baking powder 
• 2 eggs 

Instructions (Baking time - 16 minutes)

1. Heat the oven to 180 C. Grease a large baking sheet. 
2. In a large bowl, use an electric whisk to mix the butter and caster  sugar together until soft.
3. Add the eggs and cinnamon powder and mix well.
4. In a separate bowl, mix the flour, oats, baking powder and raisins together. Make sure they are well mixed before adding it to the butter mixture with a spatula.
5. Scoop tablespoonfuls of cookie dough onto the baking sheet and bake for 16 minutes (the cookies should be slightly browned, so do keep an eye on them).
6. Remove from oven once they are cooked but DO NOT remove cookies from tray. Give the cookies a couple of minutes to cool slightly and settle before moving them to a cooling tray to cool completely. 

Tips

I reduced the amount of sugar in the original recipe because the raisins I use are already very sweet. Some people who tried this recipe said that its texture was more like a cake rather than a cookie. Well, it is meant to be a little more on the soft side. So if you are looking for a crispy cookie recipe, this would definitely not be your cup of tea. (Note to self: bake more cookies)

It could be my oven, but baking for 10-12 minutes as per the original recipe definitely was not long enough for my cookies. They were slightly undercooked. Also, baking them a few minutes more will give you a more crispy texture.