Thursday, 21 May 2015

#35 - BEC Burger

I just made this yummy BEC Burger for my hubby this morning and he enjoyed it very much!

Bacon, egg and cheese burger (BEC Burger) is a popular breakfast choice in the United States. Instead of burger bun, it is also commonly assembled in a sandwich form or with a different choice of bread.

Many variations of this burger/sandwich also exist by substituting the choice of poultry (bacon / sausage / ham), choice of cheese (Swiss / cheddar) or even changing the ways of making the eggs (fried / scrambled). A pretty versatile item I would say.

This is definitely one breakfast item that I make pretty often and I especially turn to this recipe when my pantry is running low on supplies. The components needed are few and pretty basic in my opinion and that's a good thing! 

For my version of the BEC Burger, I like my burger bun to be buttery and toasted, and other than bacon, egg and cheese, I also like to add a little bit of Japanese Mayonnaise to it so as to provide a stronger flavour. If I have more components with me, I would also caramelised some onions or throw in some butter head lettuce to add more texture and crunch to the burger. If you ask me, with all the butter, bacon and cheese that go into this burger, it may not be the healthiest burger. But it goes without saying that this burger is good for either breakfast or brunch and is really satisfying in terms of its flavour!  

As with most sandwich / burger, this BEC Burger is best when served hot. 



Burger Bun
Cheddar Cheese
Back Bacon
Japanese Mayonnaise 
Salt & Pepper, to taste

1. Slice a hamburger bun into half, coat each side with some butter.

2. On one half of the bun, top with a slice of cheddar cheese and toast the two halves in an oven / air fryer. I used the air fryer and toasted both halves of the bun (with cheese on one of them) at 180C for 3-5mins. Keep an eye on the cheese slice. Once it has melted, removed toasted bun from the oven/air fryer. You should get a lightly brown crisp burger bun.

3. Using a saucepan over medium heat, fry the egg (sunny side up or over-easy, according to your desired preference). Season with salt, pepper, parsley and paprika. 

4. While that is being done, cook the bacon in the same saucepan until it crisp up. 

5. Remove egg and bacon from pan and you are ready to assemble the burger in your preferred order. My version - Bottom buttery toasted bun with melted cheese followed by cooked back bacon, top with sunny-side-up egg and a touch of Japanese Mayonnaise before the top buttery toasted bun. 

Thursday, 14 May 2015

#34 - Earl Grey Cookies

If you are one who adore hard, crunchy cookies or if you prefer cookies that are stronger and sweeter in their taste, this recipe is not for you. This recipe yields the perfect soft-baked yet crumbly cookies. In terms of flavour, it is not strong and not so sweet at all. It is very light in terms of taste and it simply melts in your mouth. 

Earl Grey tea has always been one of my favourite tea and I am constantly thinking of ways to incorporate it into my baking. I absolutely adore this recipe because of the use of real tea leaves in the dough which I felt gave the cookies a delicate and fragrant flavour to it.

For me, I like to enjoy these cookies over a cup of Earl Grey Tea and the combination is just perfect. The tea will bring out every flavour there is in the cookies. This is just the perfect melt-in-your-mouth cookie to go for for an afternoon tea party.


Recipe: Adapted and modified from here

Make approximately 4 dozen cookies

200 grams All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
250 grams Unsalted Butter, softened
80 grams Castor Sugar
40 grams Brown Sugar
1 Egg
2 tbsp Milk
1/2 tsp Vanilla Extract
2 tbsp Lemon Juice
7 grams Earl Grey Tea Leaves, cut finely

1. Preheat oven to 180C.

2. Prepare 2 baking sheets, lined with baking paper. Set aside for later use.

3. Sift and combine all the dry ingredients (flour, baking powder, salt). 

4. In a mixer bowl, cream together butter with both sugars until creamy and fluffy.

5. Add in egg, vanilla extract and lemon juice gradually and beat until smooth. 

6. Combine dry ingredients in Step (3) to the wet ingredients in Step (5), one third portion at a time and mix well.

7. Add in tea leaves to the batter. Mix well until a soft dough is achieved. Ensure that all the ingredients are well-incorporated.

8. Using a small ice-cream scoop, scope and divide the dough into small portions (ball-shaped). Place them on the baking sheets. Ensure that they are at least 3 cm apart from one another. 

9. Bake for 12 - 15 minutes or until the edges of the cookies start to turn light golden brown.

10. After removing cookies from oven, allows the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

(My hubby prefers cookies that are hard and crunchier in texture. Hence, I baked some of the cookies for an extra 3 minutes to achieve such a texture. Note that the colour of these cookies will be much darker.)

Monday, 30 March 2015

#33 - Broccoli & Cheese Mashed Potatoes

Mashed potatoes, a very common side dish regardless of the main course you are serving for dinner. It goes pretty well with your steak or pork/chicken chops and is not exactly that difficult to prepare. You can even get them ready way ahead of time and just heat them up in the oven before serving.

In this recipe, I have added broccoli & cheese to enhance the taste of the mashed potatoes. In that way, I don't have to worry about my mashed potatoes being tasteless. It is so flavourful and healthy at the same time! Yummy! 


Recipe: Adapted and modified from here

2 - 3 person

4 Small Potatoes, peeled & halved
1 small head Broccoli
1 cup Milk
2 tbsp Salted Butter
1 and 1/2 cup Shredded Cheese
1/2 cup Bacon Bits
Salt & Pepper, to taste

1. In a large pot, add the potatoes, making sure that they are covered with water. Bring to a boil over high heat.

2. Once the water starts to boil, reduce heat to medium-low and cook the potatoes for another 10 minutes.

3. While waiting for the potatoes, trim and chop broccoli into small dices.

4. Add broccoli to potatoes and cook them until both are tender (about 5 more minutes).

5. Drain off water from the pot. Using a potato masher, make sure potatoes and broccoli are well mashed.

6. Stir in milk, butter, cheese and bacon bits and continue mashing until cheese is melted.

7. Season with salt & pepper before serving.

Wednesday, 25 March 2015

#32 - Tomatoes Bruschetta

Hubby is so in love with this morning's breakfast that he gorge down one slice of the Tomatoes Bruschetta the very minute he stepped out of bed. He gave me a thumb up for this! 

This is a very simple recipe and require very few ingredients which you probably already have in your kitchen pantry. Typically, tomatoes bruschetta makes an ideal appetiser but I really like to serve this as an breakfast item due to the refreshing taste of tomatoes and herbs. Go, give it a try!


Recipe: Adapted and modified from here

2 person

20-25 Cherry Tomatoes (or 2 medium tomatoes), diced
1 tbsp Red Onion, finely minced
1 tbsp Garlic, minced
2 tbsp Mixed Herbs (include Basil, Thyme, Rosemary, Oregano, Fennel)
2 tbsp Extra Virgin Olive Oil
Salt & Pepper, to taste
Baguette, sliced at an angle about 1.5cm thick
2 tsp Butter


1. In a bowl, combine diced tomatoes cubes, onion, garlic and mixed herbs. Add in olive oil and mix well.

2. Season with salt & pepper if necessary. Set aside and allows mixture to sit for at least 5-10 minutes while preparing bread.

3. Spread a thin layer of butter on the sliced baguette and toast it in the oven/ air fryer at 160C for 3 minutes.

3. Remove bread, transfer to serving plate. Top each slice of bread with the tomatoes mixture before serving. 

Sunday, 22 March 2015

#31 - Cheesy Garlic & Brown Sugar Pork Chops

Pork chop has never been an item which I will order for at any restaurant or eatery. Reason being, it sounds like a pretty plain and boring dish to me. I would rather go for a healthy yet yummy baked salmon, or even a hearty portion of lamb chop instead.

However, when I came across this recipe on Cheesy Garlic & Brown Sugar Pork Chops, my eyes lit up! The word CHEESY definitely caught my attention. I just have to give this recipe a try! 

Anyway, I would also like to share on this quick method of defrosting your meat. It work perfectly well for my pork chops. It took me 10 minutes and I was really pleased. Click here for details and give it a try.


Recipe: Adapted and modified from here

Dry Rub Mixture
1 tbsp Mixed Herbs (include Basil, Thyme, Rosemary, Oregano, Fennel)
2 tbsp Garlic, minced
3 tbsp Brown Sugar
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper

4 Pork Chops
30 grams Butter, melted
1 Cup Shredded Cheese
1 tsp Parsley

1. Preheat oven to 180C. Line baking pan with baking paper.

2. For dry rub mixture, combine mixed herbs, minced garlic, brown sugar, paprika, salt and pepper in a large bowl. Mix well. 

3. Rub both sides of pork chops with dry rub mixture. 

4. Transfer pork chops on to baking pan.

5. Drizzle melted butter over the pork chops and bake in the oven for 20 minutes.

6. Remove from oven. Sprinkle cheese over the top of the pork chops. Bake for another 5 minutes until cheese has melted.

7. Sprinkle the top with parsley before serving. Enjoy.