I’ve found a new pen pal in my editor, Charmaine, who’s based in Hong Kong. We write each other about once a week, mostly just girl/mommy talk, but discussions inadvertently find their way back to food. One of our latest topics has been what we bake when we need a little pick-me-up, something that lifts our spirits on a dowdy day, or a sweet treat when we are simply in a gluttonous mood. She has a soft-spot for the all-American cakes, stacked high, with lashings of frosting. For me, nothing quite does it like heady amounts of chocolate, and this cookie recipe by the fabulous Dorie Greenspan, is my current obsession.

I don’t know the reason behind the name World Peace Cookies, but I hazard the guess that it’s because they are so blindingly delicious that once people eat this, they will be disarmed by the intense chocolate-y goodness and leave the thought of war far behind them.

I bake cookies on a regular basis at home, to serve as my afternoon tea, my kids’ post-dinner dessert and sometimes even as a quick breakfast. So far, I have trained myself to be satisfied with a ration of three at a go (ok, sometimes five, on bad days), just to make sure I don’t go over-board. But with these addictive dark chocolate nuggets, any notion of portion control goes right out the window. Half of my first tray of cookies didn’t even make it past the 15-minute mark out of the oven. I had them warm and oozy, straight off the cooling rack. Needless to say, the kids went crazy for these too, especially the little girl, who hovered around the cookie jar for days on end like a hawk. Anytime one of us made a reach for the cookies (which ended up being an on-the-hour occurrence), she’d come lunging, in the most un-ladylike manner, with her mouth wide open, voraciously demanding a piece.

To Dorie’s recipe, I reduced the amount of sugar slightly, boosted the amount of sea salt, and included a teaspoonful of instant coffee granules. I like adding coffee to my chocolate recipes for another flavour dimension, and the extra smattering of salt heightens the intensity of the chocolate even further. These crisp-on-the-outside, chewy-on-the-inside cookies are sublime on their own, but they are also ludicrously good crumbled over a bowl of vanilla or coffee ice-cream. Whichever way you prefer, they are a true indulgence for any chocolate fanatic.

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The hubby and I are hoping to lose a few, seeing as we basically haven’t stopped eating since the Christmas season last year. Soups have been our go-to lunches since the amount of liquid in them deceive us into thinking we are full just after one big bowl. To my surprise one day, the hubby requested for cauliflower soup. Some time back, I cooked a roasted garlic and cauliflower dish with cheddar cheese melted over. It got him loving the veg, and he has since been on kind of a cauliflower bender. I was very excited because it’s not everyday that my meat-loving hubby requests for a dish which heralds a vegetable, so I jumped right on it and made one, inspired by Lidia Bastianich’s recipe.

I adore this soup because it ticks all the boxes for me. It is robust in flavour, figure-friendly since there is no cream involved, super nutritious from the truck-load of vegetables and the lentils pack a protein punch. Plus, it feeds everyone in the fam, down to my 19-month old baby girl. I leave the soup chunky (main picture) for the adults and my four-year old son, who has his portion with brown rice for added bulk. I puree the rest for my daughter, and swirl a tablespoonful of Greek yogurt in before serving (pictured below). Because this soup freezes well, I stash small tubs of it in the freezer as her version of instant microwave dinners.

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Riding on the wave of my last post, where I disclosed my hubby’s peculiar fondness for dolloping peanut butter in his cheeseburgers, I decided to explore more deeply, this pairing of the saltiness of meat together with peanut butter. It brought me back in time, to a possibly better time when bell-bottoms were très chic, when there was glory in the excess, when Elvis sang, and dearly loved a peanut butter, bacon and banana sandwich.

Most people I spoke with about this sandwich idea made faces I wouldn’t soon forget. But it isn’t that inconceivable really, considering we love bacon with our maple syrup-soaked pancakes. Plus, most of us are already familiar with the more PG combo of honey, banana and peanut butter (pictured below), which my hubby heartily devoured as his lunch the other day. But when I mentioned that I’d be including crispy bacon the next time I make it, he was so delirious he almost fell off his chair.

I hate to admit this on a food blog, but I’ve been off pork for two years (I developed an aversion to the meat since I was expecting my daughter C) despite it having been one of my favourite meats before she was conceived. Nonetheless, for the greater purpose of this post, I made two proper Elvises (main picture) and ate it with my hubby. I didn’t expect to enjoy it because I feared it would be overwhelmingly porky, but the salty bacon juxtaposed with the warm peanut butter and oozy banana, created a symphony unlike any other in my mouth. There were crunchy, creamy, savoury, sticky, sweet elements in every mouthful. It was immensely satisfying and enjoyable (partly attributed to the guilt of eating something so sinful), to say the least.

It’s not everyday that I recommend this, but you might want to use the trashiest white supermarket loaf you can find for this sandwich, because I don’t think Elvis was the kind of guy who worried if his fibre intake for the day was optimal. Unfortunately I didn’t have any on hand and my multi-grain slices made me feel like I’d done injustice to the man himself. Inauthenticity aside, it is still a darn good meal, best eaten just as it comes off the stove, hunched over the kitchen counter, in solitude, save for an ice cold beer.

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A very bizarre thing about my hubby, is that he slathers peanut butter onto his cheese burgers, nestling it between the lettuce, tomatoes, onions, mayonnaise, melted cheese, ketchup and pickles. It’s apparently the way things are done in a family diner called Triple XXX in West Lafeyette, Indiana (where he spent six years, as a young and impressionable student). The Duane Purvis All-American is a house favourite among Triple XXX’s avid followers, and after all these years, the hubby still deems it the best burger in the world. We could be eating the most sumptuous Waygu burger, and he would still woefully lament that it lacked creamy peanut butter (never chunky!), preferably a ¼-inch thick.

I was perturbed by this, and was secretly certain he would suffer damnation under the hands of the burger deities, having disfigured too many a legitimate burger. But my hubby is, for the most part, a sensible man, who prefers good-tasting to bad-tasting food. So I scarily started to consider the possibility that there might be some sense in this madness after all. After all, nut and seed butters lend a richness and creaminess to lots of savoury dishes. The more familiar inclusions are in hummus, Japanese sesame salad dressing and gado-gado (an Indonesian salad where a chunky chilli peanut dressing is poured over boiled vegetables, and peanut butter satay sauce, for dunking skewers of grilled meat). Hence, the Purvis probably works like it does for satay, with the flavours of the meat and nuts complementing each other, boosting the overall depth and body of the dish.

Unlike my hubby, my four-year old son A is not so fond of peanut butter and would fight me on it almost every time. So the cogwheels started turning and I thought if peanut butter could find a home in something as unlikely as a burger or boiled vegetables, then I should easily be able to incorporate it into A’s favourite food and still rock it. One morning, I hit jackpot with this pancake recipe. The peanut butter subtly flavoured these fluffy pancakes and the fragrance emanating from them beckoned me to taste-test quite a number as I cooked. I’m partial to honey with these, but my hubby prefers squelching blackberry preserves between two pancakes as a deconstructed PBJ, and my son quickly caught on. I don’t always win battles with my kids, but this time, I walked away victorious.

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Popeye owes much of his strength to spinach, and I fondly remember my three young nephews scarfing down entire plates of sautéed and creamed spinach after watching the cartoons. If spinach was absent from dinner, they would collectively rain hell and fury like you’ve never seen. I don’t blame them, and their allegiance is well-justified, because apart from being delicious, spinach features on most superfoods lists. I especially appreciate that it is high in anti-oxidants and vitamin A and I love eating it raw in salads (addictive with toasted walnuts, roasted pears and soft goat’s cheese). However, I hesitate to give my baby girl uncooked leaves and incorporate spinach into her diet by way of stews and purees instead. She likes those fine but she absolutely relishes this pasta that I often make as a quick meal for us four.

I adore the combination of spinach and cheese and compulsively order spinach ravioli with butter and sage sauce anytime it is on the menu at an Italian joint. But it is so ultra rich that I always feel too weighed down after I finish it. This pasta is a much healthier option compared to its decadent counterpart, without being at all short on flavour. The sweetness of the tomatoes and garlic make the dish sing, and a hefty grating of parmesan at the end delivers a good cheesy punch. It is tremendous as a vegetarian meal by itself, but my meat-loving hubby enjoys it even more with a couple of grilled pork sausages on the side. If your children or partner are not yet fans of the power veg, this pasta could be worth a shot. The leaves just look like harmless confetti in a bowlful of noodles, versus an intimidating blob of vicious green. Another good thing is that this dish is delicious at room temperature too, which makes it ideal for your kids’ school lunch or that upcoming picnic.

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Root vegetables are a firm favourite with my kids. My son particularly loves parsnips and raw carrots, and the baby girl adores beetroot and sweet potatoes. I usually cut an assortment into batons, toss in olive oil and simply roast in the oven until crispy and crunchy (best with parsnips), and they really enjoy them that way. But with my little ones, it’s important to keep things interesting so they don’t get bored and start rejecting the food (as much as they liked it before). Cooking the humble but nutritious veggies this way is a fun and novel alternative, and my cheeky daughter thoroughly enjoys getting dirty and messy eating the patties with her hands.

The key in cooking these is that you allow them to brown and crisp up nicely before flipping them over. Browning these patties properly not only improves their flavour, but it also holds the patties together a lot better and this helps when flipping them. Also, I like to keep the bowl tilted as I work, so that the excess liquid in the vegetables drain out, and I don’t end up steaming the veggies on the pan instead of frying.

I often hear people proclaim their dislike for beetroot, be it because of its startling colour or its strong flavour. It was funny to see adults turn their noses when they saw my baby girl enjoying her lurid red purees (her favourite combo was butternut squash, apple and beet). This recipe is a happy departure from the boiled, tinned beets that one might recall having had as a child. The other vegetables mellow the earthiness of the beets and caramelisation from pan-frying intensifies its sweetness. So please give this anti-oxidant packed vegetable at least one shot. Otherwise, parsnips and potatoes, such as Yukon Gold, will work well too. I kept the seasoning simple here, but if you’re adventurous, feel free to add a pinch of cumin and cayenne pepper and grate in a clove of garlic to spice things up.

These patties are best served hot from the pan, piled high with avocado, rocket leaves and dolloped with Greek yogurt. You could also go luxe and drape ribbons of smoked salmon over top, or be more generous with the seasonings and have one large pattie as a veggie burger between slices of focaccia, with some crunchy lettuce and melted cheese.

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Over the past year or so, there has been a sudden surge in the number of coffee roasters and indie cafes in Singapore. Almost every weekend, we hear of a new chic coffee joints sprouting up, with even better coffee, often tucked away in an obscure part of the city. Being coffee lovers, the hubby and I are thrilled by the recent boom, and we have made checking out these coffee spots part of our weekly date routine, albeit with the kids in tow.

On our trip to Melbourne over the new year hols, we were keen to explore the well-established coffee and cafe culture there and throughout our two-week trip, I’m pleased to say that we were not disappointed even once. Whichever cafe we stepped into, there was excellent coffee to be had, and we especially liked that the roasts were mostly rich, dark and smooth. But I must say that one of our favourite cuppas came from Market Espresso, at the world famous Queen Victoria Market.

Market Espresso is situated at the entrance to the merchandise section of the market, and there’s almost always a queue. Ironically, it caught my eye because it looked refreshingly plain and understated, and I particularly love its simple name. It is basically a coffee counter, with a display case of tantalising pastries by Noisette, and a few stools and tables for patrons. Nothing fancy, nothing loud. They use beans from Di Bella, who are roasters with a presence all over Australia, and the coffee certainly speaks for itself. On our first visit, we ordered a long black made with the house blend beans. Much to our liking, it was robust and full-bodied, with a nutty flavour. On our return visit, the hubby had a double espresso, and I tried a decaf flat white (I’m still nursing my baby girl). It’s been a challenge for me to find good decaffeinated beans because they always taste a little muted to me. But this was a great cup of coffee; it was fruity and lively, and the flavours were heightened by the milk, which was heated to creamy perfection. The natural sweetness and richness of the milk was what really struck me, and I remember standing in the middle of that crowded spot for a couple of blissful minutes with my coffee, almost impervious to my two screaming kids, chasing each other around my knees.

We carried two bags of Di Bella beans back home (for every bag of beans you buy, you get a coffee on the house) – one Espresso roast, and a Decaf for me. We were very impressed when we brewed a cup at home, using the deeply-roasted Espresso beans. Best enjoyed black, it was exceptionally robust, sweet and chocolate-y, and left a lingering finish.

Market Espresso is as unpretentious as it gets. It doesn’t need fancy decor or designer furniture, the quality of the coffee alone is reason enough to get you going back again and again. Moreover, the staff are knowledgeable and their service is warm and friendly, even when there’s a long line and the orders are stacked up. It’ll definitely be one of my first stops on my next trip Melbourne.

Market Espresso
Queen Victoria Market
Corner of Queen’s St and L-Shed
Melbourne, Victoria
Australia
Tel: +61 478 731 673

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Over the New Year, we vacationed in Melbourne with our munchkins, our first family holiday since baby girl C entered the brood. Since the hubby and I love visiting vineyards when we travel, we were looking forward to exploring the best of Yarra Valley. I was anticipating neat rows of lush green vines, well-manicured vast lawns for the kids to run around in, endless wine-tasting, delicious seasonal food served at the restaurants, all set in the vineyards’ peaceful and tranquil surroundings.

Through my research, I had read about the awesome food and drinks at Innocent Bystander, and made it a priority on our itinerary. Healesville is about a 90-min drive from the main part of Melbourne, and when we got there, we were beyond surprised to see a bustling restaurant packed to the brim, with an hour-long queue for a table – this was at 2pm on a weekday! It was the furthest from my idea of the quiet vineyard restaurant lunch I was expecting. It was an achingly hip cellar door and bistro, with no adjoining vineyard. It was certainly a place to see and to be seen. The servers were good-looking, young, well-groomed and well-dressed and we were eventually seated outside after a bit of waiting. The food menu was extensive, with a good selection of tapas and salads intended for sharing. But we kept our eyes on the prize and ordered a couple of their famous pizzas, a Caesar salad, Moscato and a pint of Pipsqueak cider.

The long drive and wait were well worth it. Their pizza is possibly the best I have ever tasted, thanks to the delightfully chewy, crispy-on-the-edges, super flavourful organic sourdough pizza crust. Our first pizza, one with classic tomato sauce, buffalo mozzarella and basil, was fresh-tasting and really rather addictive. The other came topped with asparagus, arugula, roasted garlic, walnuts, capers and mozzarella, which basically was all of my favourite things on one slice. The melange of flavours came together wonderfully, and I could not help but take more than my fair share. The Caesar salad was well-executed; super fresh Cos leaves, with whole fillets of briny anchovies, crispy streaky bacon, large slivers of parmesan, a perfectly poached egg on top and home-made croutons. It could not be beat.

An interesting thing to note about Innocent Bystander, which I haven’t seen anywhere else, is that they serve Moscato on tap. And after a 90-min drive in the Melbourne summer heat, a glass of pink, bubbly, muscat-y goodness was indeed very welcome. The light and refreshing Pipsqueak cider (on tap) was good with the pizzas too. While these drinks were fantastic, on our second lunch there (yes, we had to go back), we ordered White Rabbit‘s (the brewery itself is located in the building opposite Innocent Bystander, and they share the same carpark) white ale instead, and we were blown away. It was the smoothest, creamiest, tastiest ale I have ever come across. It had hints of caramel and yet was still light and fruity, and doesn’t sit in your stomach like some other ales do. It boasted such a luxurious mouth-feel that I could have had another pint of that, instead of dessert. In fact, I’m kicking myself in the shin now, for not having shipped a whole carton of it over.

On our second visit, we also ordered a few slices of their organic, home-made sourdough bread while waiting for our pizzas. We were very glad we did, because the hubby and I agree that it ranks as one of the best sourdough we have tasted. I loved the hearty, crunchy crust, and the kids thoroughly enjoyed the soft, chewy, tangy center and greedy little C could not get enough. Served with extra-virgin olive oil and sea salt, these were definitely the perfect way to start our meal.

By now, you get the idea that these guys do everything impeccably well; fantastic pizza, beautiful wine, and artisanal bread. But wait, it gets better. The good people at Innocent Bystander roast their own coffee beans too, and do a fine job at it. We take our coffees straight black, without sugar, and it’s a good way to really taste the essence of the beans and the barista’s skill. Their house blend was bold and full-bodied, smooth and not too acidic. It was the best end to our meal and vacation and a big bag of freshly-roasted coffee beans happily made their way home with us.

Giant Steps/Innocent Bystander
336 Maroondah Hwy
Healesville VIC 3777
Australia
Tel: 1800 661 624 (Australia only)
Tel: +61 3 5962 6111

White Rabbit Brewery
316 Maroondah Hwy,
Healesville, Victoria
T: +61 3 5962 6516

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My son loves pancakes, especially if I use his favourite shape cutters to make police car-pancakes or mammoth-shaped pancakes. I’m sure he would be just as pleased as pie if I just cooked him his breakfast using an instant mix. But as mothers do, I’m always thinking of ways to feed my children food that is tastier and more nutritious. Packed with protein and calcium, these power pancakes give the little ones extra muscle-building oomph for a great start to the day! I think they are best eaten with fruit preserves, which complement the tang of the cottage cheese very well.

My fifteen month-old daughter particularly loves them because they are super light, tender and moist (she still only has four teeth!), and I enjoy making them because they can be whipped up with minimum fuss, and in a matter of minutes. My son can easily eat eight police car-pancakes together with fruit and a glass of milk, and my baby girl frantically asks for “more!” as she eats. This makes me a very happy Mommy first thing in the morning.

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This is not gourmet macaroni and cheese. This is not mac and cheese with a crunchy breadcrumb topping, made from a roux base, and garnished with crispy deep-fried sage leaves and shaved white truffles (although I have a weak spot for this deluxe version). This is mac and cheese, where a rice cooker does all the work for you; and with a little light stirring, the result is a comforting, kid and baby-friendly meal in just 30 minutes.

I make this lunch on a whim, when I need something quick, easy, and that everyone loves. And I think you will particularly enjoy cooking such a simple meal after going through the more time-consuming, complex recipes over Christmas and New Year’s. This is also a great recipe to get the children involved in the kitchen. My four-year old son loves pouring in the ingredients and stirring them together. Even pressing the “start” button on the rice cooker thrills him. I often add cauliflower or broccoli to make the meal more nutritious, and also because I love the combination of cheese and cruciferous vegetables. Or if you prefer meat in your mac and cheese, you could stir in some pulled pork, shredded ham, crispy bacon bits or prosciutto at the end. Bon appetit!

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