breadetbutter breadetbutter

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Su-yin  Always looking forward to my next meal. {London & Penang}

The clocks go forward tonight - this can only mean that berry season will be upon us shortly. Ah all those baking possibilities! This is a latergram from a summer holiday in 2015 to the French Riviera.

Chocolate Guinness cake, and a banana & caramel mini bundt. Enough said.

Had a random craving for some sausage buns, so I made some last weekend. I think most Malaysian/Singaporeans have fond memories of these as we ate a lot of these when growing up!

Made some meatballs from the leftover veal/pork/lemongrass burger mix, pickled some leftover carrots, added some beehoon (rice vermicelli), and threw on some (leftover) coriander and crispy onions. Have to love leftovers!

A banh mi inspired burger. Lemongrass pork/veal patty, coriander, pickled carrots, Siracha & crispy fried onions; sandwiched between freshly baked buns. Haven't made this in a while, but saw a photo of it on my phone and promptly decided it was time to rectify the situation!

Running out of storage on my phone is a good thing, because clearing out my photos has made me realise how many I have yet to post - so here goes. This was an after work meal at a nearby Lebanese restaurant, back in 2015. One of the best falafels I've ever eaten!

Beef rump (flash cooked in a Japanese inspired broth), asparagus, enoki mushrooms & rice. Super easy dinner for a weekday!

Koay teow thng (flat rice noodles with soup). With fishballs, sliced pork, crispy pork bits and sliced chillies.

Glass noodles, poached chicken & broth (poaching liquid). I always cook a whole chicken which gives us lots of leftovers (had enough for another dinner & a packed lunch!). Served with some kale on the side - not moved on from our kale obsession just yet.. 😝

Pierre Herme makes some of the best macarons out there. My two favourites are the Mogador (passionfruit and chocolate), and the white truffle & Piedmont hazelnut. I also highly recommend his cookbook "Macaron" - I don't make them often, but having tried a few different recipes I feel his works best and gives consistently good results!

Latergram of yesterday's brunch - ricotta pancakes with bananas, drizzled with maple syrup and some pine nuts (because I was out of hazelnuts/walnuts).

Spaghetti and meatballs. These were veal and pork balls, made with my trusty oxo good grips cookie scoop (this little tool has transformed portioning into a breeze!). Served with a side of roasted baby kale, our current vege obsession...

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