Grace Potter & The Nocturnals - Apologies
You scream, I scream “ [vegan] Ice cream!”.
Valentine’s day is coming around and I don’t know about you, but as a newly…detached homo sapien, I’m looking to indulge in smooth, creamy concoctions that’s almost guilt free and don’t require that much elbow grease.
So I present to you…5 days of no-machine vegan ice cream! It would’ve been 7 days but I was too preoccupied with things to notice the days dwindling by. Anywho, drop the flavors you want to see made and we’ll see what happens (and calling all vegans to chime in with any tips and tricks for making ice cream).
Making Honey Pan Roasted Butternut Squash Grilled Cheese
I love honey. I love any and all variaties of them. Clover honey? Sure. Black Forest honey? Bring it on. Honeycombs? Bring me some and we’re best friends. On the day that I finished my water-fast, I took a piece of white bread, slathered it with peanut butter and Nutella, folded it in half and set it on a small plate. I then drowned it in honey and ate it. With a fork. It promptly came back out after 15 minutes, because anyone who’s ever done a water fast knows that you need to ease back into food. I knew too, but that’s just how much I love honey.
I’ve never had butternut squash. I’ve had the old sugar pumpkins, yes, but never butternut squash. My mother’s feeling unwell so all she eats as her in-between meal snacks of grilled fish and porridge are bananas and steamed butternut squash. I sneaked a bite and now here we are. I had to cleave off a large chunk of her last butternut squash for this. Sorry not sorry (I’ll buy you another one, mother!).
The steamed bite that I snuck was tender and sweet, and while that tasted pretty good, I wasn’t sure it would work in a grilled cheese. So we’ll cook this like we would gyozas - by searing them over high heat before throwing in some water and covering the pan to make sure the buttery notes come through. This then gets tossed in a honey dressing with sultanas and sauteed onions. This mixture will work with any cheese, I think, including *cue dramatic music* processed cheese. So let’s stop the hate.
HONEY PAN-ROASTED BUTTERNUT SQUASH GRILLED CHEESE (comfortably serves 2 to 3)
[ 1 small butternut squash, cut into 1/2 inch cubes + 2 tablespoon olive oil + 1 teaspoon honey + 1 clove of garlic, minced + 1 tablespoon lemon juice + a small handful of sultanas + 1 large onion + 4-6 slices of bread + cheese, type and amount of your choice + salt and pepper to taste ]
Slice the onion and saute in a pan or skillet over medium heat with 1/2 tablespoon of olive oil until translucent and soft and brown in some parts. Season with salt and set aside.
Combine 1 tablespoon of olive oil, lemon juice and honey in a large bowl and give it a good whisk. Add in the sultanas and season to taste with salt and pepper. Set aside.
Using the same pan, heat 1/2 tablespoon of olive oil over medium-low heat and saute the minced garlic until fragrant. Toss in the butternut squash cubes to coat with the oil and turn up the heat to medium high. Cook for 3 minutes. Give it a gentle stir to make sure the all sides brown up, and cook for another 3 minutes. Add two tablespoons of water and cover up with the lid. Turn the heat to low and cook for another 2 minutes or until fork tender. Take off the lid and give it another stir to make sure all the water has evaporated.
Tip off the butternut into the dressing and toss to coat.
Built the sandwich by dividing and piling the butternut squash on top of 2-3 slices of bread. Top with cheese and another piece of bread and butter the outside of both bread. Cook in a pan or in a panini press until cheese is melted. Serve immediately.
delshanky said: Who is this Pak Ramly
I have no idea at first. I thought it was named after the Malaysian actor P.Ramlee and that they modernized the name by adding the “y” - turns out it was first made by a man called Ramly Mokni.
lyre-hc said: This was a fun read! You write well! I wouldnt be surprised if one day someone approaches you for a book deal :)
Thank you! I think the sudden surge of writing came about because I just read a comment left by Mandy Lee (a.k.a the greatest food blogger of ALL TIME) on the blog.
toph3r said: OMG - I’m so doing this!!
Do it! Do it!
Making Ramly Burger
Are you ready for this? I ask because if you’re still in that “eating healthy resolution” phase, you might want to skip this. Actually, if you’re a burger purist, you also might want to skip this because we’re going to talk about not just any old burger - we’re going to talk about the Ramly burger.
Imagine this: two thin yet juicy patties sandwiching a slice of processed cheese. Now imagine it smothered with a deluge of Worcestershire sauce, a shake of Maggi seasoning, and a healthy dollop of margarine. Margarine, please, never butter. This then gets placed in a thin layer of omelette and folded in such a way that it seals all the condiments. A few slices of tomatoes, shredded cabbage usually (emphasizing the word “usually”, since some forego it altogether) crowns this creation before it’s transferred between a split bun that’s been slathered with margarine and toasted on the flat top.
Takes on recreating this burger attempts to get it to pay homage to its burger roots by adding things like caramelized onion, arugula, coleslaw, cheese not of the processed kind, butter; sacrilege! Its rudimentary components are its charms. It’s quick to make. It’s messy, it’s calorie laden. It looks pretty ugly but tastes damn delicious. Hey, if you’re going to do something wrong, you might as well do it right. Then you contemplate upon it, and never do it again. That’s how we learn, baby. So let’s get started.
RAMLY BURGER (serves 2, but will allow 4 for the faint hearted):
[ 2 burger buns + 4 homemade or store-bought beef or chicken patties (if you’re making your own, make sure the patties are no more than 1/2 inch thick) + 2 slices of processed cheese + 2-4 eggs + 1-2 tablespoons margarine + 1/2 teaspoon Maggi curry seasoning powder + 1 tablespoon Worcestershire sauce + 4 slices of tomatoes + a small handful of shredded cabbage + mayonnaise and ketchup to taste ]
Beat the eggs and season with a little salt.
Heat 1 teaspoon of margarine in a skillet and cook the burger patties to your preference. Put a slice of cheese on top of a patty and stack another on top. Repeat with the other patties. Set aside.
Turn the heat to medium high and heat another teaspoon of margarine. Add half of the beaten egg and spread thinly. Place one patty stack in the middle and put half a tablespoon each of Worcestershire sauce and ketchup, 1/4 teaspoon of curry seasoning powder, and 1/2 teaspoon of margarine. Wrap the patty stack with the egg to make a nice pocket. Keep warm.
Split and spread the buns with margarine and toast it on the same skillet. Place the patty-egg pocket between the buns and top with 2-3 slices of tomato and some cabbage (I didn’t have any). Drizzle with mayonnaise and ketchup. Serve immediately.
Q:I tried your Lemon loaf recipe but unfortunately the result was not satisfying. It's a matter of measurements. Somehow all recipes I try with a conversion from cups to grams (or ml) don't end up right. Can you please give the measures in grams/liters? Thanks a lot. I love your recipes!! So inspiring!
The Drop Box.
Making Croissants with Honey Cardamom Butter
My father told me I should just catch the red eye from Kuala Lumpur to Doha to get there as soon as possible . It wasn’t a bad prospect. If anything, you’d remember looking down, misting the windows, watching the lights blurring together with the night sky. New Year’s Eve at 30,000 feet, sitting next to a complete stranger.
Was the year kind to you, I’d ask. And I would listen to their answer. And if the gesture was reciprocated, what would I tell them?
I’ll tell them that it’s been peachy. That I started the year sitting at the opposite side of the physician’s table that I’m used to. That I celebrated my birthday in the “pit”, a high five from an anesthesiology resident. That April fools coincided with the 7th year anniversary of a relationship. That May to August was uneventful, but I’ve second assisted an orthopedic surgery and scrubbed in for a craniotomy. That September brought with it bounties - a first signed contract and a kind offer to contribute to a calendar and cookbook. That December came in with heartbreaks and a revelation. A gamble on a future career path.
I’ll tell them I find resolutions poignant. The truth is it is just as easy to break resolutions as it is to make them, but I’ll leave you with a few words of others that I will strive to live by in the following year;
That much unhappiness has come into the world because of things left unsaid. If you cherish a person, find a way to tell them, and then hope for the best. Parents don’t live forever, fathers have buried their sons. People don’t pine for eternity, so grab your chance.
That when nobody else celebrates you, learn to celebrate yourself. It’s not up to other people to keep you encouraged. Also to never dismiss the achievements of others. We are akin to dew drops hanging precariously on a spider’s web, each movement affecting us and those near.
That people are not always what you want them to be. Sometimes they disappoint you or let you down, but you have to give them a chance first. You can’t just meet someone and expect them to be everything you’re looking for and then be angry when they’re not everything you projected onto them. Sometimes, when you give them a chance, they turn out to be better than you imagined. Different, but better.
Perhaps most of all, though, is the assurance that you deserve to be okay. You deserve to know that a day in which you can just barely get out of bed because you are sad, or sick, or simply not ready to see the outside is not the end of the world. You deserve to know that moments of weakness do not make you fundamentally weak, only fundamentally human. And that sometimes it is okay to be selfish and have things turn out the way you prefer them to.
Which is why I chose to stay a little longer to have these with friends and sister on New Year’s morning, instead of being a chatty stranger up in the air.
SHORTCUT CROISSANTS with HONEY CARDAMOM BUTTER:
[ 1 (13-ounce) packet ready rolled butter puff pastry + 1 egg, beaten + 1/4 cup unsalted butter, at room temperature + 1 tablespoon honey + 1/2 teaspoon ground cardamom + a pinch of salt ] OPTIONAL: sliced almonds + powdered sugar.
Thaw the puff pastry by leaving it at room temperature for an hour.
To make the honey cardamom butter, mix butter, honey, salt and cardamom to combine in a small bowl. If you wish to, you can shape it into a log with some cling film and refrigerate it until needed.
Preheat the oven to 425 degrees F. Line a cookie sheet with parchment paper or sprinkle it with a bit of flour evenly.
Place the croissants on the prepared cookie sheet. Brush with beaten egg and sprinkle each top with a bit of sliced almonds if using.
Bake at 425 degrees F for 10-15 mins or until golden brown. Leave to cool for 5 minutes before lightly dusting them with powdered sugar, if using. Serve warm with the honey cardamom butter.