Broccolini Salad

I think we've discussed this before. My friend Malinda has a real knack for making salads. Remember the shaved fennel beauty in Super Natural Every Day? That was hers. We were at her house for dinner the other night and she made a broccolini salad I parked just to the right of my wine glass. Must have had three servings. There were blanched lengths of broccolini, big shards of homemade croutons, creamy pockets of burrata, and toasted almond slices.

Broccolini Salad RecipeBroccolini Salad Recipe

It was one of those relatively simple preparations that reminded me of how good certain things are. Sometimes I forget big, rustic homemade croutons are worth making. And mozzarella? It's great in salads - it doesn't have to be summer, and you don't have to include tomatoes. Things like that. Ideas like these get pushed out of my brain from time to time. And its nice to get reminders.

Broccolini Salad RecipeBroccolini Salad Recipe

We chatted in the kitchen before dinner about dressing for the salad (and broccoli/broccolini in general). Malinda mentioned she likes to accent hers with a bit of anchovy when there aren't vegetarians around. I told her I often do the lemon zest/red pepper flake combo when I'm throwing broccoli together on a wee! knight. And as that sentence was coming out of my mouth, I thought, wow, what a yawn. Surely I can come up with something more interesting than red pepper flakes the next time around.

So I kept thinking about it. On the walk home, up the stairs, brushing teeth....The image of a big pile of, whispy, thinly sliced scallions kept popping into my head. So, that's the direction I went when I made this for lunch the other day. I spiked it with some minced serrano pepper, and loaded it with toasted almonds as well. Thanks for the inspiration M :)!

Continue reading Broccolini Salad...


Assorted Kueh @ Bidor.

It's a mobile stall situated at a corner shop side entrance-directly opposite off the Bidor town bus station.

Open daily at about 2.30 pm except for Wednesday.

Quite popular with the locals and their assorted kueh mueh are not too sweet with no artificial colorings.


I personally like their kueh talam, 9 layered kueh, black kueh (made from chicken vine ) and prawn fritters.


The last time when I was there at about 4 pm, most of my favorites were sold out.


Some of the assorted kueh mueh. Location: opposite of Bidor Town bus station.


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Hi RSS subscribers,

This is Hugh. Just trying to work out some email syndication issues. Sorry for the empty post.

But here's picture of bluberries for your trouble:


A Ride for a Penang Prawn Mee @ Taman Tun Dr Ismail, KL

As the craze is still on, I decide to cycle a bit in the morning before I get myself a nice breakfast.One of the best Penang Prawn Noodle in Kuala Lumpur and that is at Restoran Yong Len at TTDI.
I had to go through private road and slightly difficult terrain for this bowl of noodle but it is definitely worth the effort.

See here for my previous posting of this noodle.

Happy Easter: Of Eggs, Chicks and Bunnies from Delectable Treats, Pavilion KL

Happy Easter to all who are celebrating.

Though we do not celebrate it in our family, we do enjoy embracing the customs andconfectioneryassociated with the Easter celebration. I reckon this year we will be decorating Easter eggs with Baby C too (now that she's old enough to do it).

An Easter treat...

Easter Egg cookie on stick (RM6)

I got this cute cookie from Delectable Treats for my kiddies. It's so adorable, even I fell in love with it when I saw it. Kiddies were absolutely delighted, they started off by peeling the mini pink chocolate balls and sharing it between themselves, followed by the chick and egg and finally the cute lil white rabbit. What a lovely little treat. ;)



Butter cookie with the cutest decor


Happy girl


Saving the best for last

Join their Facebook page here.

Location: Delectable Treats, P6.03.00, Level 6,Pavilion KL Shopping Centre, 168 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Tel: 03- 2144 5157


Hunting Sweet Designs

Hey guys -

Im posting something a little different today and helping my friend AmyAtlas with a fun photo scavenger hunt she is hosting. Theres an opportunityto win a big bright blue prize if you want to play.

Heres whats happening. Amy will be sharing pictures across several blogs today from one of thedessert table chapters in her upcoming book, Amy Atlas Sweet Designs.

BAKERELLA

This is the first photo from the chapter shes showing and the first stop ofthe scavenger hunt. (Hi there if you are just visiting for the hunt.)

This photo is a glimpse into the full table from the Pastel Prettychapter in her book. Perfect for Easter. And just look at that Necco Wafer table runner. Socute. I think I see Necco Wafer kitchen curtains in my future.

If you want to play in Amys Sweet Easter Scavenger Hunt or even just seemore pictures from her book before its out, visit Amys blog for rules and go here for the clues to thenext blog locations popping up throughout the day. The next clue will be shared on her blog at 10:00 am. ET.

Now for the prize.
If you follow Amys clues throughout the day, you can enter for a chance to win agorgeous Crystal Blue KitchenAid mixer on her blog today at 4 pm. Shesgiving away 8 of them total. EIGHT! (that is one KitchenAid for one reader from eachblog on the Scavenger Hunt) Pretty Awesome. So make sure if you enter, totell Amy you are coming from the Bakerella site if you found out about thecontest here.

And write the following words down. Youll need them to complete thehunt:

is pretty in pink


Good Luck and start hunting.

KitchenAidCrystlblue

Cant wait to see who wins.

Photography for the pastel photo by Johnny Miller. Copyright Sweet Designs.


Kale and Quinoa Cakes

kale quinoa cakes

Do you have an investment piece? Wait do you even know what an investment piece is?

Dont feel bad Im just figuring this out myself. An investment piece is a bonkers awesome, typically super expensive, designer dress that one (say you!) might wear to a gala, ball, or um red carpet event (because people totally do that). Can you wear it to a wedding? Only if you dont look better than the bride.

Do you own an investment piece? .anytime a dress is called a piece, I know I cant afford it lets just be real.

I dont own a piece.

I do, however, own one Le Creuset pot in a dusty purple. I have yet to figure out how to wear this to a gala but luckily I havent been invited to any galas.

I dont anticipate owning a piece. I do anticipate a lot of blazers, summer shorts, and loose tank tops in my warm weather future.

While I may not have the luxury of investment pieces I do have the luxury of just enough time to make these special little quinoa cakes. They have kale in them! Theyre divine and sophisticated! Just like galas.. but without the control top hose (yea, thats totally still a thing).

Kale and Quinoa Cakes

These little gems might remind you of the Lemon, Olive, and Parsley Quinoa Cakes I made last year. They were a good idea. Kale is totally a good idea too!

Kale and Quinoa Cakes

Start with quinoa. I found a lovely rainbow quinoa but you can use whatever you have on hand. Fresh Dino Kale is dark, leafy, and full of health. Sun dried tomatoes are a powerhouse of flavor.

Kale and Quinoa Cakes

Parsley and cheese too! I love the bright herby-ness that parsley adds to these cakes.

I also sauteed up some onions and garlic, along with the kale. Flavor on flavor on flavor when it comes to quinoa.

Kale and Quinoa Cakes

I found that a little cookie scoop was the best way to manipulate these little cakes from dough, to ball, to patty form.

If you dont have a cookie scoop, clean slightly damp hands will do.

kale quinoa cakes

kale quinoa cakes

These quinoa cakes take some time in the kitchen. Theres a lot of little things going on. Cooking the quinoa. Cleaning the kale. Chopping. Sauteing. Cooling. Chopping a bit more. Fixing. Shaping. Frying.

Please dont let all these li! ttle ste ps keep you from this dish! Theyre great! Healthy, hearty, and filling. and can totally be made for any meal of the day! Feel free to add green olives and lemon zest these patties can happily take on additional flavors.

The best part about this recipe is that is makes a generous amount of cakes. Fry them off for a party, or save some of the uncooked quinoamixture and fry them off for a few days. They make great veggie patties (although theyre not firm enough to withstand a grill). They make great breakfast snacks. Theyre good warm or cold.

I served mine at lunch with a squeeze of fresh lemon, some capers to snack on, fresh spinach (to simulate a salad), and thick balsamic vinegar.

Sure, they take a bit of time but these cakes are totally my new investment piece. Time not money. Kale not clothes.

I just love them!

Kale and Quinoa Cakes

makes about 2 dozen small cakes

recipe adapted from Super Natural Every Day

Print this Recipe!

1 1/2 cups rawquinoa

2 1/4 cups water

1/2 teaspoon salt

4 large eggs, beaten

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

1/2 bunch (about 3 cups) chopped dino kale

splash of apple cider vinegar

1/2 cup grated parmesan cheese

1/3 cup coarsely chopped sun-dried tomatoes

1/3 cup chopped parsley

1 cup panko bread crumbs

1/2 teaspoon salt (or to taste)

1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes

1 tablespoon water

2 tablespoon olive oil for frying, add a bit more as necessary

lemon wedges, olives or capers, spicy mustard, and greens for serving

Place dry quinoa in a fine mesh strai! ner. Was h under cool water for a few minutes. Quinoa needs to be rinsed or it tastes dirty.

In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender. Remove from heat and allow to cool to room temperature. Well need about 3 cups of cooked quinoa for the recipe.

In a small bowl, whisk eggs and set aside.

In a medium saut man, heat olive oil over medium heat. Add onions and cook until translucent, about 4 minutes. Add garlic and saute for 1 minute. Add kale and toss until just slightly wilted, about 1 minutes. Remove from heat and add a splash of vinegar. Place kale mixture in a large bowl with prepared quinoa. Allow to cool to room temperature. You can speed up this process in the fridge for 30 minutes.

Add cheese, sun-dried tomatoes, parsley, break crumbs, salt, and pepper. Add beaten eggs and stir until all of the quinoa mixture is moistened. Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesnt dry out during cooking.

Scoop out mixture by the 2 tablespoonful. (I used a small ice cream scoop to scoop the mixture right into the hot pan.) Use clean, moist fingers to form into a patty. Create as many patties as youd like. (Rinse your hands after every few patties it makes making patties easier.)

In a large skillet over medium low heat, heat olive oil. If you pan is large enough, add four to six patties to the hot pan. Youll need a bit of room to successfully flip them.

Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.

Serve warm with a lemon wedge, mustard, fresh spinach, and salty capers. Its like a deconstructed salad. Serve them any way youd like.

Also, the quinoa mixture can be left, uncooked in the fridge for a few days. Cook as necessary. Fresh! quinoa cakes with fried eggs are delicious!