My golden kitchen rule.

picture from inmagine

My job often sees me interviewing chefs and bakers, and one recurring question I always pose is this: "What is the one piece of advice you'll give to aspiring cooks?"

Their replies range from "Always read the recipe once in its entirety before cooking" to "Invest in a sharp knife". Valuable advice definitely, but if you asked me - which you probably wouldn't, which is why I'm blogging about this - I would say: "Never pile the dishes in the sink!" Trust me, it's something I've learned from all the recipes I've been testing.

Have a think. To make a simple chocolate cake, you would require:

1. Measuring cups and spoons to measure the ingredients
2. A knife to portion the butter
3. A heatproof bowl to melt the chocolate
4. A whisk or electric beaters to cream the butter and sugar
5. A bowl to hold the butter and sugar
6. And if you're separating the eggs from the yolks, another whisk and bowl to whip up the egg whites
7. A baking tin for the batter 

That's quite a bit to plunk in the sink, and quite a dreary feat to wash up after! It doesn't have to be though, not if you - and here's the key phrase - wash as you go.

Here's what I'd do:

1. Measure out all ingredients, then plunk measuring spoons, cups and knife into the sink
2. Put the chocolate to melt
3. Wash all that are in the sink - this shouldn't take too long and the chocolate should have melted by the time you're done.
4. Remove chocolate from heat and leave to cool slightly.
5. Cream butter and sugar
6. Whisk egg whites
7. Add chocolate, yolks and other ingredients into the creamed butter.
8. Fold in egg whites.
9. Dump all used bakeware into the sink.
10. Pour batter into the tin, then place it into the oven to bake.
11. Wash all that is in the sink - this will take longer than the first round of washing up, but your cake's probably not gonna be ready that soon anyway!
12. Wipe down the tables, twiddle thumbs and perhaps take a quick shower.
13. Cake's ready.
14. Serve and eat in peace, comforted by the knowledge that all you have to wash at the end of this is the greasy cake tin.

Easy peasy?

My kind of weekend.

I recently spent a lovely Saturday with one of my best friends and partner-in-crime C, cafe hopping and lazily wandering about the lovely Duxton Hill neighbourhood. It may yet to be rid of its sleazy repute, but I assure you we caught zero greasy action the entire afternoon we were there.

Our day started off with a glorious swim in the semi-sun - as much as we love doing laps and getting some sun while we're at it, I must admit that it's also because we're gluttons with a vanity conscience - after which we rocked up to The Plain, this time finally with enough of an appetite for brunch.

Now, I really like The Plain. It's Melbourne-inspired, which in my dictionary means an artistically minalistic vibe and casual, friendly service. Stepping in reminds me of the cold Aussie mornings C and my other best friend M trudged about Sydney in search of brekkie. It is what I think you'll get should Circa (great food) marry Baffi & Mo (great Redfern cafe in artsy neighbourhood) and then sneak in an affair with a polished mistress, Bill's (sleek and it makes me think back fondly of a particularly pleasant rainy Saturday morning in May). And they serve great nosh, too, such as the faultlessly poached free-range eggs with perfectly oozing yolks. 

We virtuously ordered the single portion as a sweet-loving friend had recommended that I check out the nearby Flor Pâtisserie, a Japanese-styled patisserie helmed by Chef Yamashita of Patisserie Glace fame. There weren't many choices left by the time we got there - a mark of delish pastries, perhaps? And it wasn't long after we'd sat down with our selections that a trio of kimono-clad Japanese click-clacked in, in their wooden clogs. "Are we in Singapore?" we mused.

His desserts were not mind-blowing, but they were yummy and comforting, the way Japanese-styled treats tend to be. And while I really enjoyed the glorious ice cheese tart (go for the one with homemade bittersweet caramel), it was the financier that truly made an impression.

Financiers have always struck me as uninspiring, overpriced butter sponge, but boy, how misguided I've been! My first bite filled my palate with such a delightful symphony of sweetness and depth that I was still dreaming about it the next evening. So when impromptu movie plans were botched, I dedicated those hours to baking my first financiers in cupcake tins. Delicious. Absolutely delicious.

Adapted from www.hibiki-an.com

Makes 10 cupcakes

50g top flour

1 tablespoon matcha 

100g butter

3 egg whites

50g sugar

2 tbsp honey

50g powdered almond

1. Preheat the oven to 200C. Sift flour and matcha twice. Set aside. Grease a financier or cupcake tray.
2. Place the butter in a small saucepan and heat over a low flame, stirring occassionally, until it becomes a hazelnut brown. It will fill your kitchen with the loveliest aromas as it cooks - it reminded me of the buttery crust of pineapple tarts. Keep a close eye on it once most of the milk solids sink to the bottom - it won't be long before it darkens, and you definitely don't want to burn it. When ready, remove from the heat and strain the melted butter through a fine strainer, and then let it cool to room temperature.
3. Place the egg whites in a bowl and whisk them at high speed using a handheld mixer until the mixture doubles in size. Add in the honey and sugar and continue whisking until well-combined.
4. Switching to a wooden spoon, stir in the flour-matcha mix, followed by the melted butter. Mix wel.
5. Pour the batter into the prepared moulds and bake for 10-15 mins until the surface is nicely browned. Insert a toothpick into the centre - it should come out clean. It may not be the same as Flor's, but nothing beats home-baked, I assure you.

My kind of happy.

Food brings me joy in many different ways.

There is the quiet contentment of sitting down to a home-cooked meal with the family on Sundays, and the irreplaceable ease of TV dinners on the couch.

There is the happy buzz that comes from catching up with old friends over tea, and the bright trill of happiness that comes from sharing a round of food and tipples with the ladies from work, and laughing until my cheeks ache.

And then there's my favourite kind of happy - the blissful pleasure that sighs into me when I enter a whitewashed bakery. To breathe in the wonderful aromas of baking pastries, and to drink in the array of pretty cakes and rustic breads - row upon row of filled buns and flaky croissants, and tray upon tray of vibrant tarts and delicate cakes in the chiller. I love wandering the aisles, over and over, just to select one to take home for tea. Or to sit down to a cuppa with, if I've got company.

image via weheartit.com

:)