Ever since I started baking scones, I have formed the habit of collecting scones recipes whenever I chance upon them.

This particular recipe caught my eye right away as the scones are made with some oatmeal. I like the idea of baking with oatmeal, somehow it makes the baked goods appear more healthy. It is only recently that I began introducing oatmeal into our daily diet...especially for myself and my better half. I think we really need the help from this nutritious food at our age!

So, what's so great about oatmeal?
1. Oatmeal 'soaks up' the Bad cholesterol and gets rid of it from your body, without affecting the good cholesterol.
2. All the nutrients in oatmeal are good for you heart.
3. Oatmeal also helps you lose weight! It is high in fiber but low in fat, and it stays in you stomach longer and hence reduces any cravings for snacks or junk food.
Besides all these, it is also a good source of nutrition to help children grow strong and healthy.

Oatmeal is a perfect morning meal for me as I usually have my breakfast at 6am, and by mid-morning I am tortured with constant cravings for food to keep me going before lunch! By having just a small bowl of oatmeal, it will keep me full for the rest of the morning. This helps to cut down on unwanted calories from snacks or junk food. However, I have not really acquired the taste for this miracle food. The truth is, I find the texture too sticky, chewy and slimy! Even though I started with instant baby roll oats (with no added sugar ), which is smaller and thus less chewy, I still finds it hard to have it for breakfast every other day. While my elder child has no problem finishing up one bowl, my younger one turned his nose up and has since named the bowl of gooey stuff...'the yucky porridge'. I guess it will take a long while before I could advance to regular, old fashioned, roll oats (^_^")

Contrary to the undesirable taste of eating oatmeal on its own, using it for baking creates a nice texture to the bakes. I have since been using oatmeal to bake cookies, scones and even muffins. Sprinkling some rolled oats on a bread dough just before it goes into the oven will not only magically transform it to a rustic looking loaf of bread, but also provide that little extra fiber in your diet.

As usual, I baked these scones with my younger child. Like me, he enjoys playing with flour and sink his hands into a pile of soft dough. He loves to help me with the sifting...an activity which usually lands up with more flour on the table and kitchen floor than the mixing bowl!

These scones are a perfect breakfast treat, of course they also taste delicious any time with tea or coffee. However, do not expect a very soft and fluffy texture compared to scones that are made with buttermilk (an ingredient which really helps in making lighter and tender baked goods). While scones are usually served with jam or clotted cream, however, if we do run out of homemade jam, we are fine eating them plain.

The tricky part about baking scones is how to serve them warm, freshly baked, early in the morning. Unlike muffins, scones only taste best on the day they are baked. Even if you were to warm any 'left over-night' scones in the oven before serving, they just don't taste as good. My way of getting around the problem is to make the dough the night before, usually on a Friday night, and keep the dough, cling wrapped, in the fridge. The next morning, while the oven is preheating, I'll finish up with the remaining steps of cutting the dough into wedges and brushing the top with milk and they are ready to get into the oven. In less than half an hour, my family gets to wake up to a nice aroma of scones baking in the oven, and the 'gurgling' sound of coffee brewing in my coffee maker. What a great way to welcome the weekend, and this also happens to be one of the many precious moments in my life :)

Here's one good news!

To thank frequent visitors to my blog, I am doing a little giveaway! I used to do little giveaways 'privately', especially during my blog anniversaries, by giving away cookie cutters, bottles of vanilla extracts to a handful of blogger pals. This time I would like to make it a public event and extend it to the rest of you.

I got my better half to get me one extra bottle (4 oz) of Nielsen-Massey's Madagascar Bourbon Pure Vanilla extract on his recent trip to the States. So this is the little gift that will be given to one lucky reader. The only restrictions is, you need to have a  local (Singapore) mailing address, or an address in Malaysia, because it really doesn't make sense if the postage comes up to be more expensive than the gift itself.

If you are interested to participate in this giveaway, just leave your comment with this tag: 'I'll love to have it!' before 5 July and I will use an online randomizer, to pick the lucky reader. (Note: You need not leave your email address in your comments, I am worried your email address may get spammed.)

All that I ask from the winner is...bake something with the vanilla extract and share it with your families and friends :)

Cranberry Oatmeal Scones

Ingredients:
(makes 6 ~ 8 scones)

200g cake flour
2 teaspoons baking powder
2 tablespoons caster sugar
one pinch of salt
65g unsalted butter, cold, cut into small cubes
30g instant oatmeal (I used instant baby rolled oats)
100ml milk (I used low-fat fresh milk)
50g dried cranberries (or raisins)
some orange juice or water for soaking

Method:

1. Cover dried cranberries (or raisins) with some orange juice (or water) and soak for 10mins. Drain well and set it aside.
2. In a large mixing bowl, sift together cake flour and baking powder. Mix in sugar and salt. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.
3. Mix in the oatmeal and dried cranberries.
4. Make a well in the centre and add in milk. Stir with a spatula until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Knead only until the ingredients come together into a combined mass.)
5. Pat the dough into a round disc about 3/4 inch thickness. With a sharp knife cut the dough into 6 wedges (cur into 8 wedges for smaller scones).
6. Place scones on baking sheet (lined with parchment paper), space them apart. Brush the tops with some milk.
7. Bake in preheated oven at 200 degC for about 12- 15 minutes or until they are well risen and the tops are a light golden brown. Remove from oven and place on a wire rack to cool. Serve warm.

Recipe source:adapted from Smile! 幸福小点心, 山王丸由利绘

I must be out of my mind when I decided that I should make a Baked Alaska just 3 days before my son's birthday. He had asked for fried ice cream as a birthday treat...right after reading one of those 'Horrible Science' series. He explained the 'science' behind why ice cream won't melt when it is deep fried...something to do with baking soda, which is added to the batter that is used to coat the ice cream before it is deep fried. As I don't do any deep frying at all, I told him I would make him a baked alaska. Instead of deep frying ice cream, I thought it would be easier for me to 'bake' it!

After spending the whole night searching the internet for tips and how-tos, I managed to make him this baked alaska just in time on his birthday!

It is not the most impressive cake I have made, with my lack of skills and experience, it was the best I could come up with, plus, it was the first ever baked alaska I have ever baked! After hearing how this delicious dessert is served at restaurants (btw, I have only tried it at the Shashlik restaurant), my boy was more than willing to set his cake on fire. However, I was against the idea, as some photos of flaming baked alaska I have seen on the internet got me really worried!

After hearing my concerns, my good-natured son was equally happy to simply light it with a candle.

If you were as clueless as me when it comes to making a baked alaska, this series of video clips over here will set you on the right track.

To make a baked alaska, you would need to prepare at least one day ahead. The ice cream and the cake base would have to be prepared in advance. In order to create two layers of ice cream, and to create a nice dome, the ice cream has to be molded into a bowl and left to freeze, best over night. After checking with the birthday boy, it was decided that the ice cream would sit on a layer of brownies instead of a sponge cake.

Making the ice cream and brownies layers was no sweat! The only thing I had no confidence was making the meringue. I tend to over-whip egg whites...and without exception, the same thing happened to me. I though I had beaten the egg whites to soft peaks, but no, that extra few seconds of whisking got it almost to the stiff peak stage. The next challenge was to cover the ice cream and cake base with the egg whites...this has to be done quickly before the ice cream starts to melt in the heat. I have to thank the heavy downpour that morning, as it was a cool late afternoon when I was ready to make the meringue. All went well except that my slightly over-whipped egg whites started to separate('weeping') when I tried to make decorative swirls and peaks with the back of a spoon. I had no luck in getting any nice tall peaks except for a few swirls and small 'hills'. It could also likely due to the method I have chosen to prepare the meringue. I opted for the easier way...beating egg whites with just sugar and some vanilla extract. I should have taken the trouble to make an Italian meringue (egg whites beaten with sugar syrup) just like the lemon meringue pie I made sometime back.

After I had given up hope with the swirling, I popped the entire cake back into the freezer again so that it would be ready for the grand finale that night.

The final step calls for baking the cake in a very very hot oven for 3 minutes or so. I cranked up my oven to 250degC and let it preheat for about 20mins. Just before sending this 'space-ball' into the hot oven, I dusted it with some icing sugar as suggested by some recipes I came across. Actually after baking, I realised this is quite redundant!

My earlier fear of ending up with a tray of melted ice cream was unfounded. My ice cream bombe was still intact, fresh out of the oven! The meringue was not evenly browned as my small oven burnt the top before the lower part had time to turn brown. I was left with no choice but to remove the cake from the oven as I didn't want to end up with a black bomb. I am sure a bigger oven or a blow touch will do a much better job.

Despite the burnt top, the ice cream inside remained frozen (this picture was taken more than 10mins after the cake was taken out of the oven)...

even the cake slicer got stuck when my child tried to cut it...I had to use my bread knife to cut into the cake ;)

Even though it sounds like a lot of work involved, breaking up the preparation into different stages make the whole process easier. As for the taste, if you like ice cream, brownies and marshmallowy meringue, I am sure you will enjoy this icy cold dessert. If the bombe were to be drenched with rum or brandy, and flambé, I bet the show and the extra alcohol will bring your taste palette to greater heights!

I can't believe the tremendous speed at which my child has grown...from a 3.6kg (almost 8 pounds) new-born baby to a 36kg, 12 year old boy! On this special day, I want to thank him for being our child.

Happy Birthday, my son, what a precious gift you are to us!

That's what my elder child would usually ask me over lunch. He will ask about lunch when he's having breakfast and about dinner during lunch. How I wish he shows the same amount of enthusiasm when it comes to his studies (^^')

I had planned to cook some angel hair with meat sauce, but only realised that there was less than 1 serving of noodles left. Luckily, there was still half a pack of elbow macaroni. I told him dinner would just be macaroni with bolognese sauce.

"Oh, ok, that will be great! But can you bake it with cheese please?"

"Hmmm...yes, I do have a pack of cheese, but I have not done it before. Let me google and see whether I can get some idea, but I can't promise it will turn out well."

So, that was how our pasta with tomato sauce got evolved into a baked version.

I was surprised at how easy to transform the dish...and was even more delighted when the baked version turned out to be so delicious!

I cooked the macaroni and the bolognese sauce as usual, and as usual, I rely on ready-made pasta sauce. I guess it will be several years before I would venture into making homemade pasta sauce, to me, store-bought sauces are really time savers.

Instead of serving the macaroni right away, to make the baked version, I had to layer the macaroni and bolognese sauce in a baking dish...ie, one layer of cooked macaroni followed by half of the bolognese sauce, then the remaining macaroni,  and top it off with the remaining sauce...

followed by a layer of shredded cheese...

before baking it at 190 degC for 15~20 minutes, or until the top turns brown and bubbly.

I wish you were in my kitchen when this pipping hot dish was taken out of the oven. The fantastic aroma from the mozzrella cheese and the bolognese was unbelievable. My oven has got hot spots, this photo happens to show the 'fairer' side of the dish (^_^''')

That was our dinner last night. Both my kids love this tasty, simple and quick to prepare everyday meal. If one dish meals are a mother's best friends, I am glad I have stumbled upon this new found friend. I am sure it will become a regular family friend very soon :)





Baked Macaroni with Bolognese Sauce

Ingredients
(serves 3)

2 tablespoons oil
2 cloves of garlic, minced
1 teaspoon mixed dried herbs (optional)
200g minced beef
1 tomato, chopped into small chunks
1 1/2 cups ready-made pasta sauce (I used Leggo's)
1/2 teaspoon salt (adjust according to taste)
1 teaspoon freshly grounded black pepper
1 teaspoon sugar
1 teaspoon dried parsley (optional)
150g macaroni
100g shredded mozzarella cheese


Method

1. Preheat the oven to 190°C. Lightly grease (I used olive oil) an ovenproof dish. Heat the oil in a frying pan and add the garlic. Let it cook on low heat for 1 minute. Add the dried mixed herbs (if using). Cook for another 1 minute.
2. Add the minced beef and cook for 5 minutes, breaking up lumps as it cooks, until well browned. Add in the tomatoes, stir and cook for 1 minute.
3. Add the pasta sauce. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Season to taste with salt, pepper, sugar and dried parsley (if using).
4. In the meantime, cook the macaroni in salted boiling water until al dente. Drain well.
5. Spread half of the cooked macaroni evenly into the prepared dish. Top with half of the bolognese sauce, then the remaining macaroni, followed by the remaining sauce. Sprinkle the top with some extra dried parsley, if desired. Top with shredded cheese and bake for 15~20 minutes, until the top turns brown and bubbly. Serve warm.

(Note: this recipe serves as a rough guide only. Adjust the ingredient amounts according to individual preference.)

I knew it would be a busy month when the mid-year school holidays began three weeks ago. The first week of the 4-weeks school break was spent sending my elder child to and fro school everyday for extra lessons. The second week was gone in a blink of an eye...with me taking up another home-based job assignment, and my kids catching up with their holiday homework and extra homework I assigned them (to keep them busy!). We were so glad when my better half finally came home last week and we even managed to squeeze in a short trip over the weekend :)

To welcome my husband home, I made some tuna buns specially for him. I first saw these lovely heart buns over at Quinn's blog here. I was so inspired that I told myself I should give it a try when an opportunity presents itself. So, despite a busy day, I spent the evening before his 20-hours flight home wrestling with a wet and sticky mess of dough.

I happened to borrow several cookbooks from a closed one recently. I found one particular book, 'Smile!幸福小点心', written by a Japanese pastry chef, to be one of the best among the lot. I have bookmarked several recipes from this book and I couldn't wait to try them all, and top on the list is a bread bun recipe. This recipe uses the straight dough method which I am so comfortable with. The recipe yields a slightly wet dough...it helps to work with a dough scraper, as you really need this piece of tool to scrape up the sticky mess as you knead. Except for a light sprinkle of flour on my table before I began to work on the dough, I didn't use any extra flour during the entire kneading session. After kneading continuously for 30mins or so, my fingers, which were initially covered with dough miraculously came clean. The dough was really smooth and elastic, and I could even stretch it fairly thinly!

Shaping the buns was really easy as Quinn has given a very clear step-by-step illustrations on her blog post. I really appreciate bloggers like her for spending time and effort to share their baking experience through such detailed tutorials. Thanks Quinn!! It was fun playing with the dough, but, I wasn't a good 'student'...my heart buns were a far cry from those made by Quinn (^_^''')

I trusted my intuition that the recipe from the cookbook would produce tasty and soft buns. I was right! The fluffy texture was the result of a well-kneaded dough :) As with any homemade bread, these buns tasted best when freshly baked. When left over night, I like to heat up the bread in the oven (100degC for about 5-10mins) before serving, and they would taste as good as fresh from the oven. My loved ones were all thumbs up when they had these buns for breakfast. This recipe is a keeper for sure.



Tuna Heart Buns

Ingredients
(makes 8 buns)

bread dough:
200g bread flour
20g caster sugar
1/2 teaspoon salt
3g (about 1 teaspoon) instant yeast
110ml milk (room temperature, I used low-fat fresh milk)
30g egg, light beaten (this amount is less than one egg, use the leftover as egg wash)
25g unsalted butter, room temperature

fillings:
150g tuna (I used tuna chunks in mineral water)
1 tablespoon mayonnaise
some ground pepper
1/2 teaspoon dried parsley flakes


Method:

1. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl.
2. Add in milk and egg. Mix the ingredients with hand and slowly form into a rough dough.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins.
4. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15 to 20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
5. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
6. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide into 8 equal portions, about 50g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
7. Roll and shape each dough into a longish shape, slightly tapered at the end. Make a slit, 3/4 lengthwise, along the dough. Open the two ends to form a 'Y' shape. Fold each end down towards the centre to form a heart shape dough.(Visit Quinn's blog here for the shaping method). Brush surface with egg wash.
8. For the fillings, mix all ingredients to combine. Spread fillings on the dough surface, sprinkle with extra parsley flakes/ground pepper. Transfer dough onto baking tray lined with parchment paper. Space out the doughs to allow room for the doughs to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 30 ~ 40mins, or until double in size.
9. Bake in pre-heated oven at 180 deg C for 12 mins or until golden brown. Remove from oven and let cool completely before storing in an airtight container.

Recipe source: adapted from Smile!幸福小点心, 山王丸由利绘

I like to bake with wholemeal flour, be it muffins, cakes, cookies or bread. Besides being a healthier option, wholemeal flour gives my baked goods a nice, nutty texture. So when I first saw Grace's Whole Wheat Pizza crust, I told myself I have to try it right away.

Homemade pizza is becoming a regular lunch treat for my kids. Making pizza at home is not that difficult, in fact, I find making the pizza crust a breeze. There is minimal ingredients used and the dough is pretty easy to knead. One of the best thing about making your own pizza is that you can create whatever you want...which for me would usually depends on what I have in my fridge ;)

I followed Grace's pizza crust closely, except that I added in 1 teaspoon of dried mixed herbs. I liked how the crust turned out...deliciously crispy!

Although I kept reminding myself not to overload the crust, I couldn't help but pile it up with lots of fresh brown button mushrooms, olives, and some leftover sausages. While I don't mind the boring 'pineapple and ham' toppings (a must for my kids though), this mushroom combo remains my all-time favourite. As for the taste, I shall leave it to the photos to speak for itself ;)


Wholemeal Pizza Dough

Ingredients
(make two 8-10" pizza)

100g bread flour
100g wholemeal flour
10g caster sugar
1/2 teaspoon salt
1/2 teaspoon instant yeast
1 teaspoon dried mixed herbs (optional)
110g (110ml) water
10g olive oil

Method:

1. Place bread flour, wholemeal flour, sugar, salt, yeast and dried mixed herbs in a mixing bowl. Mix well with hand. Make a well in the centre and add the water and olive oil. Using your hand, gradually work the ingredients together to form a soft dough.
2. Turn dough out onto a lightly floured work surface and knead for 10mins until the dough becomes smooth and elastic. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size.
3. Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gentle kneading. Divide dough into 2 equal portions. Shape into two balls, cover loosely with cling wrap and let the dough rest for about 10mins.
4. Roll or press out each portion to a round, about 8~10" in size. Place dough on baking tray lined with parchment paper or on a greased baking pan.
5. Spread some pizza sauce (I used store bought spaghetti sauce) over the dough to within 1 cm (0.5 inch) of the edge. Arrange a layer of grated cheese (I used grated mozzarella), followed by preferred toppings. Sprinkle the top all over with grated cheese.
6. Bake in a preheat oven at 220 degC for 12~15mins or until the crust has turned golden and the cheese has melted. Serve warm.

Recipe source: adapted from here.

It is rather unusual that blogging and baking were excluded from my daily activities for the past few weeks.

Besides all the tasks that a stay-at-home-mum got to do, I was preoccupied with a home-based job assignment (nothing to do with baking). After the assignment was completed, I spent the following week chasing after a Korean drama, 'Beethoven Virus' with my two boys. It was an instant hook for the three of us. We let ourselves being led into the world of classical music by the lead character Kang mae(maestro in short). For the whole week, we were so obsessed with the drama that we spent all our free time glued to the tv set. After watching the entire drama, we found ourselves spending time watching live orchestral performances on youtube! It also sent my elder child searching the internet for music scores, so that he could attempt to play to the melody of Beethoven Symphony no 5, Morricone's Nella Fantasia (better known as Gabriel's Oboe), and their favourite William Tell Overture by Rossini (thanks to this 'The Mom Song', a must see for all mothers!). Even my younger child is able to hum to the tune of Piazzola's Libertango, and he kept singing to the catchy melody of Radetzky March by Strauss; while I had Gabriel's Oboe ringing in my head for days! In case you are wondering, no, you don't need to have any music background to enjoy this drama! I know nothing about music and yet I was able to enjoy the music pieces as much as the brilliant plot, and of course the flawless performance by the male lead...who has won 6 awards for playing this role.

Well, that pretty much sums up my absence from the blogging world :) Just like the Chinese saying "山中方一日，人间已千年" (literally translated as: after spending one day in the mountain, one discovers that a thousand years has already gone past in the real world), things happen so fast in the cyberspace that being away for just one day is as though I'm a thousand years behind! I sure have lots of blog hopping to catch up!

I believe I would not have returned to blogging much earlier if not for this little request from my younger boy.

While we were sharing a quiet moment together, reading on our bed, he turned to me, at the same time, executing his puppydog eyes (one of his best weapons to get his way) and asked, "Mama, can you bake some cookies for me? There are no more cookies left." His request became my obligation right away. I promised I would make him those oatmeal cookies again.

If you happen to be a frequent visitor to my blog, I wonder whether you have noticed that I seldom strongly recommends a particular recipe that I have attempted. Taste is something so subjective that one man's meat is another man's poison, as such, unless it is something truly awesome, most of the time, I would rather leave it to readers to try out the recipe themselves. However, for these cookies, they are so so good that I can't help but to shout out loud that this is a must-try or at least put it down in your to-do list.

Just take a look at the ingredients list, I am sure you will be sold. These cookies are made with not-too-much butter, low sugar amount, half portion flour, half portion oatmeal (also known as rolled oats, I used baby oats, which are slighter smaller), walnuts, chocolate and chocolate chips. What a good balance of healthy and not-so-healthy ingredients ;) It certainly makes me feel that it is not a sinful thing to pop one cookie after another into my mouth. These cookies belong to the category of crisp on the outside and soft inside texture. Not only are they full of flavour, they have got stupendously good texture, thanks to the various ingredients. Plus, much to my delight, these cookies only have a slight chew to it as I have yet to acquire the taste of chewy, oatmeal cookies. I didn't get to find time to take photos when the cookies were made...two days later, I was left with only 4 to 'work on'. Even if I have failed to inspire you to rush to the kitchen to bake a batch right away, I hope you would be able to enjoy them from your screen right now :)



Chocolate Oatmeal Cookies

Ingredients:
(makes about 25~28 cookies)

90g butter, softened at room temperature
25g caster sugar
25g brown sugar
1 egg (weights about 60g with shell), lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
100g plain flour
100g oatmeal or roll oats (I used organic instant baby oat)
20g dark (semi-sweet) chocolate, finely chopped
50g walnuts, chopped
60g mini chocolate chips

Method:

1. Preheat oven to 190degC. Line baking trays with parchment paper.
2. With a manual whisk, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
3. Dribble in the egg gradually. Mix well after each addition. Add in salt and vanilla extract, mix to incorporate into the batter.
4. Sift the flour over the batter, fold in with a spatula.
5. Add oatmeal, chopped chocolate, walnuts and mini chocolate chips. Mix well with the spatula.
6. Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
7. Bake for 8~10 mins or until golden. If necessary, rotate the baking tray halfway through the cooking time to ensure even browning.Transfer to a wire rack to cool completely. Store in air-tight containers.
   
   Recipe source: adapted from 好想为你亲手做出美味的甜点! 检见崎聡美

Warning...This is going to be a super long post!


Before I move on to talk about my jam and toast, I would like to share with you a little story, within a story...



It was a Saturday evening, we were resting on the couch to unwind from a long afternoon...we just completed a 'marathon session'...revising for the upcoming mid-year exams! I picked up the newspapers and half way through my browsing, a one-quarter page advertorial caught my attention. It was a sad and touching story about a son and his mother. I passed the papers to my younger child who was sitting right beside me. After reading, I could see from his expressions that he felt sad. Before I could say anything, he commented, "妈妈，因为他没有学弟子规！". （translated as: Ma Ma, It is because, he didn't learn "Di Zi Gui/Student's Rules. ) I was really amused by his comments. We passed the story to his brother who was half buried in his story book. He read and agreed with his brother and continued to bury himself in his book. It was a surprise when I saw my younger child re-read the story again. I studied him with great interest...I could see his pupils moving from left to right...stopping briefly at certain paragraphs or texts. I then realised that he was reading some of the lines just to confirm what he interpreted was correct. He put down the papers and said "他真的很bad!（He is really bad!) How can he said that to his mother?"; "He didn't even cry when his mother passed away!". He was very upset with the son.

By now, I am sure you are interested to read about the story. It goes like this:

A son hated her mother...to him, she was such an embarrassment. When he was in elementary school, his mother went to say hello to him in school. He was so embarrassed that he ignored her and threw her a hateful look and ran away. The next day, one of his classmates said, "EEEE, your mom only has one eye!". He confronted her that day and said, "If you're only gonna make me a laughing stock, why don't you just die?!!!"

His mom did not respond. He didn't even stop to think for a second about what he had said, because he was full of anger. He was oblivious to her feelings. He wanted out of that house, and have nothing to do with her. So he studied real hard, got a chance to go to Singapore to study. Then, he got married, bought a house and had kids. He was happy with his life, his kids and the comforts.

Then one day, his mother came to visit him. She hadn't seen him in years and she didn't even meet her grandchildren. When she stood by the door, his children laughed at her, and he yelled at her for coming over uninvited. He screamed at her, "How dare you come to my house and scare my children! Get out of here now!!!" And to this, his mother quietly answered, "Oh, I'm so sorry. I may have gotten the wrong address," and she disappeared out of sight.

One day, he receivied a letter regarding a school reunion. He decided to attend the reunion back at his home town. After the reunion, he went to the old shack where he was raised, just out of curiosity. His neighbours told him she died. He did not shed a single tear. They handed him a letter which she had left for him. This is what she wrote:

"My dearest son,
I think of you all the time. I'm sorry that I came to Singapore and scared your children. I was so glad when I heard you were coming for the reunion. But I may not be able to even get out of bed to see you.

I'm sorry that I was a constant embarrassment to you when you were growing up. You see........when you were very little, you got into an accident, and lost your eye. As a mother, I couldn't stand watching you having to grow up with one eye. So I gave you mine. I was so proud of my son who was seeing a whole new world for me, in my place, with that eye.

With my love to you,
Your mother."

I am glad that 弟子规 Di Zi Gui is included in their school's curriculum. 弟子规 Di Zi Gui, or "Students' Rules" documents the standards for being a good student and child. The full set of rules comprises 1080 characters. The verses are very profound, teaching and imparting morals and good virtues to children. In summary, this set of rules teaches a child to show filial piety at home, respect the elders, behave prudently and trustfully, love all universally, and draw close to sages; when one has energy to spare, he should study edification by the sage. My favourite rules (since they are really to my great advantage) are:

父母呼 应勿缓...when parents call, don't be slow to respond;
父母命 行勿懒...when parents give an order, act, don't be lazy;
父母教 须敬听...when parents teach, one must listen with respect;　
父母责 须顺承...when parents reprimand, one must accept.

The following day, it was Mother's Day. It was a usual weekend, just like any other Sundays. We didn't celebrate the occasion, although I did asked my kids where were my presents! One pretended he didn't hear anything...the other one declared that he had already given it to me (my birthday gift)!

Even though there were no cakes, flowers or cards, it still warms my heart to know that my children are able to understand some of morals and teachings behind the 弟子规 Di Zi Gui. Although it is too early to judge whether they are going to be a good person later in in their lives, for the time being, I choose to think that they would not go down the wrong path, at least not too soon.

Now, back to my jam and toast...

About the toast:

I have not been making bread as frequently as I like. As a result, my recent bread-making attempts did not turn out as expected. I made a loaf of focaccia which was like a piece of cardboard...I added too much wholemeal flour, so, instead of bread I had bricks.

Then I made this loaf bread. I divided the dough into two portions and kneaded one tablespoon of instant coffee powder to one of them. The two doughs rose nicely during the first proofing. I shaped the loaf and left it to proof the second time. It took way too long to rise up to the brim of the baking pan...as I was running out of time, I sent it into the oven...hoping the 'oven spring' would cause the bread to expand a little bit more. The bread didn't balloon much, and in the end I had a rather short bread. The texture was not as soft and light as my previous attempt. I suspect I could have killed the yeast with the warm water I used to mix the dough :'(

About the jam:

I made this papaya and banana jam a couple of weeks ago. I must say it tasted better than its look. I should have mashed up the fruits before cooking to get a smoother jam, it looked more like salsa than jam to me. I kept the bottle of jam in the fridge...trying to deny its existence.

As for the loaf bread, it looked better than its taste. Other than the colour, I couldn't taste any coffee flavour in the bread! The bread was tasteless on its own. I tried it with peanut butter, the taste was so so. Then, I remembered my salsa-lookalike jam. I paired the two together and it was an instant hit! Almost like a match from heaven...the two were meant for each other, just waiting for the opportunity to cross each others paths...the pretty but plain toast became delicious when slapped generously with the ugly but yummy jam ;)

I won't be posting any recipes here as I am sure no one will be interested to make either one of these two!