. The Tasting Palette .

My family and I decided to put together a lazy dinner spread. After rushing out to get our ingredients from various places, we put together a grilled platter, warm salad, and fried bee hoon.

J and I were experimenting with this soft molten egg- runny egg yolk inside while still retaining the soft but firm egg white on the outside. It's all about precision and timing. It 's incredibly easy; you simply heat up a pot of water to boiling point before you gently place the eggs in for 4 minutes (depending the size of the eggs).

And there we have it- butter lettuce, cherry tomatoes, baked baby red potatoes, stir-fried bacon bits, penne, almonds and the egg that will serve as 'sauce' to the salad. I love this greatly! It taste absolutely fantastic and it's easy to put together (probably slightly time-consuming).

Presenting you our salad creation...

Look at the golden yellow yolk that flows out to coat the rest of the ingredients

We also made char-grilled sausages (chicken and pork bratwurst), bell peppers and prawns. Loved the prawns-So sweet and suculent. J attempted to recreate my favourite prawns from Le Papillon by trying to flame it using the naked flame. It was a noteworthy attempt.

I love weekend cooking and eating.

Huge sausages that needed to be sliced into halves

Sweet, sweet prawns

***

Warm salad, my way
Serves 6

1 box of cherry tomatoes
2 pockets of butter lettuce
6 red potatoes, boiled
200g of streaky bacon
6 eggs, still cold from the fridge
Almonds
Sea salt and black pepper

1. Stir-fry the streaky bacon till it is slightly browned and crispy
2. Preheat the oven to 180 deg and bake the potatoes with olive oil, black pepper and sea salt till slightly brown.
3. Wash, slice and dry the lettuce and cherry tomatoes
4. Boil a pot of water (enough to cover the eggs). Lower the eggs gently into the pot and boil them for about 4 minutes.
5. Remove from the pot of water and transfer them to a bowl of cold water to stop the cooking and to cool it so you can peel off the egg shell (Treat the eggs with care).
6. Combine all the ingredients and you are ready to tuck in!

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Lunch with my sis at Brown Sugar Mum's birthday treat Macarons overload D for decadence Saturday night out and Paris treats Of last weekend's baking Of lunch and fun in the kitchen Chasing the blues away with lunch at Jaan Sunday lunch at Brussel Sprouts Birthday celebration at Gunther's Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, November 04, 2007 Grilled and Charred My family and I decided to put together a lazy dinner spread. After rushing out to get our ingredients from various places, we put together a grilled platter, warm salad, and fried bee hoon. J and I were experimenting with this soft molten egg- runny egg yolk inside while still retaining the soft but firm egg white on the outside. It's all about precision and timing. It 's incredibly easy; you simply heat up a pot of water to boiling point before you gently place the eggs in for 4 minutes (depending the size of the eggs). And there we have it- butter lettuce, cherry tomatoes, baked baby red potatoes, stir-fried bacon bits, penne, almonds and the egg that will serve as 'sauce' to the salad. I love this greatly! It taste absolutely fantastic and it's easy to put together (probably slightly time-consuming). Presenting you our salad creation... Look at the golden yellow yolk that flows out to coat the rest of the ingredients We also made char-grilled sausages (chicken and pork bratwurst), bell peppers and prawns. Loved the prawns-So sweet and suculent. J attempted to recreate my favourite prawns from Le Papillon by trying to flame it using the naked flame. It was a noteworthy attempt. I love weekend cooking and eating. Huge sausages that needed to be sliced into halves Sweet, sweet prawns *** Warm salad, my way Serves 6 1 box of cherry tomatoes 2 pockets of butter lettuce 6 red potatoes, boiled 200g of streaky bacon 6 eggs, still cold from the fridge Almonds Sea salt and black pepper 1. Stir-fry the streaky bacon till it is slightly browned and crispy 2. Preheat the oven to 180 deg and bake the potatoes with olive oil, black pepper and sea salt till slightly brown. 3. Wash, slice and dry the lettuce and cherry tomatoes 4. Boil a pot of water (enough to cover the eggs). Lower the eggs gently into the pot and boil them for about 4 minutes. 5. Remove from the pot of water and transfer them to a bowl of cold water to stop the cooking and to cool it so you can peel off the egg shell (Treat the eggs with care). 6. Combine all the ingredients and you are ready to tuck in! link \| posted by simin at 10:13 AM \| 0 Comments: Want to Post a Comment? back to main page
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