favourite recipes for everyday cooking and baking

Hi everyone. Just a little announcement that I've migrated my website to a new domain name www.tofoodwithlove.com . Any previous links from the old blogger website will be automatically redirected to the new one. For those who absolutely love crème brulee (my favourite too!), here's a simple recipe that I've tried and tested, and you will never have to order crème brulee at the restaurant again :) Just make sure you have a blowtorch handy. Enjoy! Crème Brûlée Recipe Adapted from SBS Ingredients 300 ml pure cream 200 ml milk 1 vanilla bean, split lengthways, seeds scraped 5 large egg yolks 1/4 cup caster sugar 2-3 tbsp demerara or caster sugar Method Preheat oven to 160°C.   Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.   Whisk together the yolks and caster sugar in a large bowl until just combined. Continue whisking while pouring the hot cream mixture over the top until combined. Strain the mixture thr

This post is sponsored by Nuffnang . So, here I am at my computer, typing away while enjoying a freshly brewed cup of Russian Earl Grey tea, compliments of Lipton . I attended the ‘High Tea Brewed By Lipton’ event on 8 September as an invited guest, held at the Masterchef Dining and Bar pop-up restaurant at First Fleet Park, Sydney. In celebrating the release of its new Lipton Pyramid tea range utilising an innovative, pyramid-shaped teabag, Lipton conducted a tea-tasting session, hosted by Lipton Master Tea Blender, Kurush Bharucha . The afternoon's menu featured an array of exquisitely crafted desserts and high tea classics, from Waldorf sandwiches to Vegemite Caramel Chocolate Cups (yes, Vegemite!). It was definitely one sweet afternoon! Read on and find out how you can sample these delicious teas with our giveaway .   Feast your eyes ....   Being a fan of the Masterchef series, I was really looking forward to dining at the pop-up restaurant. I felt like a kid going to the c

    Risotto . It's not a dish that I would usually order at a restaurant, probably because the ones I've had in the past weren't all that great. I've had some which were delicious at the first few mouthfuls, and after a while they just got a little boring. After all, it's just spoonful after spoonful of the same thing. Up until recently, I've never attempted cooking risotto either. Everytime I hear the word "risotto", it conjures up images of Masterchef Australia , where George or Matt would give the "eyebrow" and the cynical look that says "Death dish. Don't even think about it". For that reason, risotto never had a place in my kitchen. Well, not until a few months ago when we brought the family to a fusion Japanese restaurant in Malaysia where the kids ordered this Unagi Risotto with soft boiled egg. It looked good, but before I could even have a whiff of it, the kids had polished off the whole dish within minutes. Without a

  So, I was telling my friend Samuel the other day that I made fish head curry three times in a row prior to posting the recipe for it last week. I explained that I couldn't get it to taste the way I wanted it to, and I couldn't possibly share a recipe for something I'm not happy with. I got it right on the third attempt though, after I figured out who the culprit was - it was the fish curry powder with the Candlenut! So I changed that, made my own curry paste and it turned out almost exactly like I wanted it to. Some dishes are a little tricky to master especially when doing a copycat dish, and you just can't place your finger on the secret ingredient. I remember cooking Korean Fried Chicken at least five times before I was happy with the results. That included experimenting with various recipes for the dipping sauce until I finally achieved the right balance. There are also those dishes that are in WIP, for example, attempting to make laksa from scratch. I just could