Jan 242012

This year’s Lunar New Year is a little strange.

It never used to be this quiet. Chor Yat and Chor Yee are visiting days. Sometimes, even Chor Sam too! But not this year. Perhaps it is because everyone knows that i’m without helper now so they don’t quite dare to jio me that much anymore? (i sure hope this is not the case, because with helper or without, i still wanna be jio! :P) Or perhaps because the older relatives are getting fewer as years pass, so we have less visiting to do? Whatever it is, i kinda miss it but at the same time, i also welcome the eng time i have to myself, especially today.. when i can finally whip up something decent in the kitchen again. :)


Before i forget… LOOK!!

My gorgeous 梅花 -mei hua (Plum Blossom)!

Few days ago when i lugged this pot home, most of the flowers were rather small and hardly attractive. But came yesterday morning, it was a different story altogether. They were all blooming so beautifully! I actually sat down in front of the pot for a couple of good minutes just to admire it. Aaaaaahhh… so gorgeous them. *smile*

Anyway, back to Chor Yee, today.

So early in the morning, okayyy, not really that early because it was already 10am (don’t we all love weekends and public holidays?) by the time i woke up, i told Darcy that i’ll whip up something decent when he suggested to bring the kiddos out to McDonald’s for breakfast.

I’ve been meaning to bake this for the longest time. The flaky dough was first sitting in the freezer. Then a week ago, i brought it out to thaw, with the intention to bake this but alas, i didn’t. Since then, it had been in the chiller, just waiting.. till i found time for it. Terrible am i not? In out, out down, down in.. seriously?! Pssttt, and it doesn’t just happen to this particular flaky dough! :P

Potato, Onion and  Gruyère Galette


For flaky tart dough, see here. Just halve the recipe in there.

1 large onion (12 ounces), thinly sliced
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
5 grinds black pepper
1/2 teaspoon finely chopped fresh thyme or rosemary
4 ounces Gruyère cheese, grated (i used Aged Cheddar)
1 pound red potatoes (i mixed both purple and red potatoes)

To Finish
1 tablespoon olive oil
Pinch kosher salt
3 grinds black pepper

For Serving (optional)
Crème fraiche
Golden caviar


1 Advance Preparation: Roll the prepared dough into a 13-inch round, transfer to a parchment- or silicone-lined baking sheet, and chill for 1 hour. Preheat oven to 400°F and position an oven rack in the lower third.

2 Make the filling: Heat the sauté pan over a medium-high flame. Add the olive oil and when it is hot, add the onion slices to the pan. Cook, stirring occasionally, until the onion is soft and lightly colored, 8 to 10 minutes. Stir in the salt, pepper, and chopped thyme or rosemary and blend well. Scrape onto a plate and set aside to cool. Wash the potatoes and pat dry, but don’t peel them. Cut into 1/4-inch-thick slices.

3 Assemble the galette: Mix together the cooled onion mixture, grated cheese, and potato slices. Spread the mixture over the prepared pie dough, leaving a 1 1/2-inch border around the edges. Drizzle with the remaining olive oil and sprinkle lightly with salt and pepper. Fold just the border of the dough up around the filling, pleating it to make a pretty, circular enclosure, leaving the center open. In a small bowl, beat the egg with a fork. Lightly brush the pleated dough with the egg to give it shine and help it brown in the oven.

4 Bake the galette for 45 to 50 minutes, or until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Check the bottom of the galette for doneness by lifting slightly with a metal spatula. Transfer to a rack to cool for 5 to 10 minutes.

5 Transfer the galette to a serving plate with a cake lifter or two spatulas, or the bottom of a tart pan slipped underneath to keep it from breaking as you move it. Slice and serve warm.

(adapted from The Art & Soul Baking, Sur La Table)



My perfect lunch on a very free day.. ;)

Jan 212012

I know what you are thinking!

Yup, the purple is back. Hahaha.. but fret not, you might, just might see this colour once this year, promise.. unless i’m feeling creative or craving for something purple. :)

I actually made this last year too but instead of using purple sweet potato, i used the usual orange hue ones. I have zero intention to bake any Chinese New Year goodies this year but since i had a few purple sweet potatoes sitting around in the fridge, i thought why not, especially when i had promised AromaCookery some of these since last year’s CNY. *facepalm*

Thankfully i could still squeeze out an hour or two to bake this despite the crazy schedule. What i did was, sacrifice one of my precious yoga sessions. ;)

Purple Sweet Potato Cookies with Sesame Seeds

165g flour
1/2 cup sweet potato puree
1 egg
120g butter
85g caster sugar
85g sesame seeds – i mixed both white and black
1 tsp vanilla


1. Cream butter and sugar until creamy. Add egg and whisk well.
2. Add flour and puree. Mix well.
3. Mix in sesame seeds and rum. Shape it into a roll or log. Refrigerate for at least half hour.
4. Cut dough into 0.5cm thick. Place them on greased baking tray and bake at 180C for 15 minutes.


Looking at the ingredients, one can tell that this cookie is somewhat pretty kind to the waistline eh? ;)

And quite nutritious too!

As I love sesame seeds like crazy, especially the black ones, i thought the addition of them into the cookies would go swimmingly well with the potatoes and it did. The seeds totally elevated the level of addiction to the cookies but at the same time, it sorta robbed away the sweet potato taste too unfortunately. What you can do is to cut down on the sesame seeds but personally, i won’t do that because i love the cookies as it is for now. ;)

Sharp eyes you might find the photos a little different this time round especially the lighting. That’s because i’ve got a new ‘workstation’!

After going through some of the photos, methinks the old ‘workstation’ is still better, plus, the old workstation puts me into styling mood better too. New workstation is a tad squeezy for me, i no like.

Last but not least…

Gong Hei Fatt Choi everyone!


Jan 112012

(the lady in blue skirt is me & if you must know, rats top my list as the scariest thing in the world, apart fom errr, ghost)

Between the man and i last night, on the way to the airport to pick my family. He, from badminton and i, from home.

This is how we roll sometimes. Very weird i know.