It’s so lovely to be back home after 2 weeks away in Singapore and Kuala Lumpur, Malaysia.
We had an amazing time taking in all the sights and attractions in Singapore and Malaysia and meeting up with long time friends. We also enjoyed so many wonderful dishes during our trip!
It was the perfect Spring day today for a wedding and we witnessed two of our friends make their love story come true. We wish them all the very best with many happy years to come!
Here are some snaps from the day.
I’m also delighted to report the cupcakes made it to the Church with no casualties and with no leftovers. Yay. You can see the final heart versions below 🙂
We’re attending a wedding this Saturday and I promised my friend, the bride to be, that I’d make cupcakes for their special day. My friend is incredibly laid back and gave me free rein as to the flavour, colour and theme for the cupcakes. Eeeeks, the pressure!! What if the colours don’t go with everything, what if she envisaged something else??!! Ok, so the pressure was purely self inflicted, but I want the cupcakes to be perfect for their big day!
My family adore chicken wings. We often buy them pre-marinated and occasionally I make my own marinade, but my marinade is a little hit and miss ….and just never tastes as good as the ready to cook version. I know making your own marinade is more economical and healthier (less chemicals and preservatives) but it’s just one of the things I couldn’t successfully reproduce.
I recently stumbled upon a recipe on chinese.food.com and from the listed ingredients quickly realised where I had been going wrong. For 1.36kg or 3lbs of chicken wings, the recipes states you’ll need 3/4 cups of soy sauce and 3/4 cups of brown sugar! Wow, no wonder my chicken wings never taste as good. I would often only add a few tablespoons of soy sauce along with some oyster sauce and perhaps 1 tablespoon of honey.
With the full knowledge that chicken wings are a sometimes food, let’s dive in the deep end and embrace their tastiness in this full fat, full salt and full sugar version!
I was inspired by a gorgeous post over at Little Thrills, Little Trips, Little Ideas. Ong Ling recently showcased an amazing stuffed French toast oozing with mascarpone and blackberries. Please head over to Little Thrills, Little Trips, Little Ideas to ogle over the delightful pictures!!
It’s Winter, it’s cold, it’s rainy and what did I feel like making above everything…….yes, of course, it had to be a Frozen Hot Chocolate! 😛 I suspect the cold weather has damaged my senses somehow! 😉
I have been overwhelmed in the last week with all the support and love I’ve received from 5 amazing bloggers.
I made this on a rather cold evening but was missing warm days and the lovely salads that accompany Summer.
This satisfied my salad craving and the warm chicken and rice kept the chill at bay.
I love the colours from all the vegetables, hence the rainbow :). Even my veggie avoiding girls started chomping on the carrots and salad leaves as they were rather taken with the colours. I swear if you call anything rainbow, they’ll eat it! It’s all about marketing….even at home! 😛
We had a warm spell over the weekend. It’s August and we’re supposedly in the throes of Winter here in Australia, but we received a welcome reprieve and enjoyed a 25C (77F) day on Saturday and a similarly warm day on Sunday. Yay!
Unfortunately my 3 year old was sick with a bad cold and I stayed home with her on Sunday, while hubby and my 6 year old went off to Church. After putting my 3 year old down for a rest, I surveyed the fridge and threw together this super simple salad for my lunch.
I was recently nominated for the Beautiful Blogger Award by 2 beautiful bloggers, Sadie from Sadie’s Nest and Natascha of Natascha’s Palace.
A huge thank you to Sadie and Natascha!! I was genuinely surprised, honoured and touched by your nominations. I wrote recently that I wasn’t even sure if anyone would read my blog, and for both of you to take the time to nominate me is truly humbling.
What's Bec Cooking 