♥ Black Truffle & Ricotta Poached Egg Muffin ♥

A good morning starts with a good breakfast, or brunch if it's a weekend.

Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.

A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?

I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Serve 1
You'll need:
Half slice whole wheat English muffin
1 tbsp ricotta cheese
1 egg
1 tsp white vinegar
1/2 tsp black truffle paste
Salt & pepper to taste

How to make black truffle and ricotta poached egg muffin:

1. Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.
2. Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.
3. Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.
4. Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.

With all my love <3

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♥ Honey Toast Box ♥

Sometimes called the brick toast, honey toast box is a dessert originated from Taiwan, which is found commonly at Taiwanese cafe and also Japanese cafe.

They are usually composed of thick cut toast with spread of butter and honey, top with sweet ornaments such as ice cream, whipped cream, fruits or even chocolate sticks.

Let's make a healthy homemade version. I have use salted butter and honey, because I like the sweet and salt combination; fresh strawberries and blueberries, but feel free to use blackberries; and completes with a scoop of delicious cookies & cream ice cream.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serve 4
You'll need:
4 slices of thick cut toast
1/4 cup salted butter, melted
1/4 cup honey
Berries of your choice
1 scoop of your favourite ice cream
Sweetened condensed milk, to serve

How to make honey toast box:

1. Preheat oven to 180C. Line a baking sheet with aluminum foil. Set aside.
2. Leave one slice of bread whole. Slice off the middle of the rest of the bread to get a total of 3 squares, leaving about 1/4 inch around the edges. Cut them into bread cubes.
3. Melt butter in microwave. Brush the crusts and bread cube deliberately with melted butter and honey. Place them on prepared baking sheet and bake for 20 minutes, or until crisp and golden brown.
4. Meanwhile, rinse and drain the berries.
5.  To assemble, transfer the uncut toast on the bottom. Place the crust on top following one another. Fill the inside with mini bread cubes and top with ice cream, decorate with berries and drizzle with sweetened condensed milk.

With all my love <3

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♥ Kimchi & Egg Tartine ♥

This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an open face sandwich. 

Add some grated parmesan cheese and a dash of black pepper over the tartine. Hmmm!!!

I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Serves 1
You'll need:
1 slice of your favourite bread
1 tbsp salted butter, melted
1 egg
1 tbsp whole milk
2 tbsp store-bought kimchi
1 tbsp grated parmigiano reggiano
1 chopped spring onion, for topping
Salt & pepper to taste

How to make kimchi and egg open-face tartine:

1. Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.
2. Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.
3. To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.

With all my love <3

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♥ Matcha Honey Mochi Toastie ♥

Have you heard of a Korean dessert - mochi toast? It is basically two slices of toast stuffed with chewy rice cake, and finished with some additional toppings.

For my version, plus a little adaptation from Miss Hangrypants, I have combined my recent favouite souvenirs during the trip to Seoul - OSULLOC green tea milk jam, and a honey butter toasted bread to from this amazing goodness.

I bought these creations to our picnic day, and all my friends loved them.

For the rice cake, I have actually used glutinous rice flour to revamp the texture of rice cake. So it is best to eat fresh as it will turn hard the other day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Adapted from Miss Hangrypants
Serve 1
You'll need:
2 slices of milk bread
2 tbsp salted butter, melted
2 tbsp honey
1/4 cup glutinous rice flour
1 tsp Natvia, optional
3 tbsp hot water
Green Tea Milk Spread

How to make matcha milk jam honey mochi toast:

1. In a small bowl, combine glutinous rice flour, Natvia, and hot water. Stir until a smooth dough form. Form a ball and roll into the size of your slice of bread.
2. Heat frying pan over low heat. Grease light with vegetable oil and fry mochi for 2-3 minutes on each side.
3. Meanwhile, brush each slice of bread with melted butter. Toast slightly and apply honey. Toast until golden brown.
4. Spread green tea milk jam onto toast, place mochi and complete with another toast. Serve immediately!

With all my love <3

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♥ Mini Cheese Mochi Bread ♥

Mochi bread (麻波波糬), is a no-flour type of bread, made with glutinous rice and tapioca starch, which give them a chewy bouncy texture.

There are a lot of version, some flavored with cheese, chocolate, green tea and some stuffed with dried berries and fruits.

My favourite is definitely the cheese mochi bread.

Any type of grated cheese can be used instead of parmesan. To get the best quality and taste for these mochi breads, I used a block of parmigiano reggiano and finely grated them.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from beanpanda
You'll need:
110g glutinous rice flour
15g tapioca starch
30g grated parmesan cheese
1/2 tsp salt
1 egg
35g melted butter
60ml whole milk

How to make mochi bread:

1. Preheat oven to 170C. Line a baking sheet with parchment paper.
2. In a medium bowl, sift together glutinous rice flour and tapioca starch. Combine with grated cheese and salt. Set aside.
3. In a mixing bowl, whisk egg, melted butter and milk. Gently fold in flour mixture using a spatula.
4. Divide into equal pieces, shape into rounds and place on prepared baking sheet spacing each apart.
5.  Bake in 160C for 20 minutes, or until puffed up and golden brown. Let sit on wire rack to cool completely.

With all my love <3

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♥ Lemon Cream Scone ♥

When you have some homemade lemon curd left behind, it is best to serve them with some scones. 

I love this scone recipe. It is so easy, simple and quick. The buttery biscuits are made with heavy whipping cream, which give them a distinct cream flavor.

Neither too sweet nor too buttery. Great for a perfect afternoon tea!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

Make a dozen
You'll need:
2 cups all purpose flour
2 tbsp Natvia
1 tbsp + 1 tsp baking powder
1/2 stick salted butter
1/2 cup heavy cream, more for brushing
1 tbsp vanilla
2 cold eggs

To serve
Homemade lemon curd
Powdered sugar, optional

How to make lemon cream scone:

1. Preheat oven to 200C.
2. In a large bowl, combine flour, Natvia and baking powder. Add cubed cold butter and cut into the flour to form coarse crumbs.
3. In another bowl, add cream, vanilla and eggs. Whisk well and pour over the flour mixture.
4. Stir using a fork until combine. It should be sticky. Turn the dough onto a well floured surface and form a disc. Wrap in plastic wrap and freeze for 10 minutes.
5. Once chilled, roll the dough into 1/2" thick and cut out circles using a 2" cookie cutter.
6. Transfer the scones onto baking sheet lined with parchment paper and brush the tops with heavy cream. Bake for 10-12 minutes, or until risen and golden brown.
7. Serve with homemade lemon curd and dust it with powdered sugar.

With all my love <3

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♥ Matcha Honey Toast ♥

Honey toast. A thick cut bread spreaded with matcha honey butter, and toasted until golden brown. Add a mount of cold and creamy ice cream plus a dusting of matcha powder. This becomes one of the most appealing things on earth. (I suppose...)

I used the 100% Australian Archibald's honey from Honey 蜜蜜針! Thanks for the amazing HONEY!

See the melting vanilla ice cream? You know this is a good sign of an a la mode dessert.

Serve immediately!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serve 1-2
You'll need:
1 slice thick-cut bread / danish bread
4 tbsp unsalted butter, melted
1 tbsp Honey
1/2 tsp Matcha powder, more for dusting
1-2 scoops vanilla ice cream

How to make matcha green tea honey toast:

1. Prepare the bread. Trim off the crust and arrange it on a serving dish.
2. Combine melted butter, honey and sifted matcha powder. Spread the bread with matcha butter mixture.
3. Toast the bread, either on a stovetop or in the oven, until golden brown on the edges.
4. Serve in a single serving dish, with a scoop of vanilla ice cream and dust with matcha powder.

With all my love <3

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♥ Cranberry Honey Corn Muffin ♥

Cornbread? Muffin?

These corn muffins are the mini version of cornbread. They are great breakfast to go with a smear of butter, jam or even yogurt.

In the recipe, I used whole milk but other percentage of fat-content may be substituted. The hint of honey brings a slight sweetness whilst Natvia helps to reduce the sugar calories. Make these and you'll love it!

Credits to Natvia!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Make 12 muffins
You'll need:
130g (1 cup) all purpose flour
120g (1 cup) cornmeal
100g (1/2 cup) Natvia
3 tsp baking powder
1/4 tsp salt
100g (1 cup) dried cranberries
1 egg
120g (1/2 cup) whole milk
120g (1/2 cup) honey
60g (1/4 cup) vegetable oil

How to make cranberry honey corn bread muffin:

1. Preheat oven to 200C. Grease muffin pan or line it with paper liners and set aside.
2. In a large mixing bowl, combine flour, cornmeal, Natvia, baking powder, salt and dried cranberries. Stir to mix well. 
3. In another bowl, whisk together egg, whole milk, honey and oil. Pour the wet into the dry ingredient.
4. Fold and mix gently using a spatula until well combined.
5. Divide batter evenly among prepared pan and bake for 15-20 minutes, until lightly browned on the edges and a toothpick inserted into center comes out clean.
6. Let cool for 5 minutes before removing from pan to cool completely.

With all my love <3

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