Category Archives: Bread

Pudding Roti Perancis


Leftover baguette made to full use.

Decided not follow any recipe but of course remembered the ingredients used for the usual ones. Opt out eggs totally too. Plus I dumped everything I got. Yeah…lazy kinda baking eh.

Ingredients :-
1/2 loaf of leftover baguette (sliced thinly)
3 tablespoon of custard powder
1 cup of water
1/2 can of evaporated milk
1 teaspoon of cinnamon sugar
1 teaspoon of nutmeg powder
1/2 cup granulated sugar
1 tablespoon butter

Preheat oven to 180 degrees C

Combine all ingredients except the bread into a saucepan under a medium heat till the mixture gets thick but to continue stirring with a whisk while off the heat. Then pour into the overlapped sliced bread in your pan.

Bake in oven for about 30 minutes, or until top is golden brown.

Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.



Hmmm..should I leave some for the hubby?! Er..yah I should, should I? 😛


PS : I didnt eat this by myself mind you! The boy ate it too you know. 😀


Midnight Scones.


Who said scones can be eaten only during breakfast or afternoon tea?

With leftover cream cheese and a jar of good ol’ blueberry jam, you can even make it as midnight scones.

Alas…Mine is kinda….thin. Wished it to be thicker. Nevertheless, still tasted good.



Now I am bloated! How to sleep liddat?! lol!

All buttery and delightful.


I am soo excited about this entry just because firstly I managed to bake this recipe and secondly, is when I discovered a super awesome blog!

First thing first, I’ve been wanting to learn how to make croissant for the longest time but laziness gets the better of me obviously.  So since I’ve been ‘free’ recently, decided to get my butt up for this.  Do you know that it is so much easier now that we can always google recipes and watch how-to videos in bed?! hahaha…yeah my butt still not up yet while searching for recipes it seems.  Before I babbled further, let me just show you how my croissants turn out! Yay! STILL needs some improvement on the texture though.

I should consider becoming a food photographer eh?  How delicate looking is that butter? Hahaha..ok I am getting big-headed am I?

I followed the recipe from as usual.


  • 1 1/4 teaspoons active dry yeast
  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 2/3 cup warm milk
  • 2 tablespoons vegetable oil
  • 2/3 cup unsalted butter, chilled
  • 1 egg
  • 1 tablespoon water


  1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
  3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
  4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

(Source : )
Although I copied this recipe, I will still look out for how-to videos.  I was very happy to stumble upon this video!  The lady is so quirky and bubbly plus she is a Brazilian staying in America.  After looking through her videos which she has other delicious recipe ones, it automatically linked to her blogs! oh how wonderful! colorful in fact!  Seriously you should look her up here,
Oh how pretty her kitchen and those utensils are! Love Love!  She’s pretty isnt she? 😉
This is her croissant! You should hear the crunch it made! Heaven!
Ok enough ogling those pictures and videos, I shall try all those recipes that she made, time permits.

Cuits Baguette Française


Paris….if only you are just a bridge away. I would travel everyday across just to enjoy your beautiful weather and your good food.

For now, let me just make myself a french baguette. Its almost perfect at least.



1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Source :

Universe over Afternoon Tea.


Boy : You know, I want to ask NASA something.

Mum : What makes you think that you can call NASA and asked them?

Boy : Just get their number lah.

Mum : Its not that easy you know….blah blah blah blah….anyways, what did you want to ask them?

Boy : Had Voyager 1 and Voyager 2 reached the end of the Universe already?

Mum : huh? were they going there? …*wonders where this boy knows abt all this mission*

Boy : Yeah! I think they are on their way.

*I guess watching National Geographic helps*

Mum : I am sure its not that fast, by the way how do they know whether they’ve reached the end of the Universe. *only God knows*

Boy : Of course they know, you know our Universe consist of all the planets (eg. Sun, Mars, Pluto, Earth)

Mum : Uh huh…

Boy : All that surrounds it are all the stars but when you see all those planets and stars get too small and you find yourself surrounded with just black space, that’s when you know it’s the end of the Universe.

Mum : hmmm…

I am intrigued by the boy’s interest, so I decided to look it up. So this is what I found.

“More than 30 years after they left Earth, NASA’s twin Voyager probes are now at the edge of the solar system. Not only that, they’re still working. And with each passing day they are beaming back a message that, to scientists, is both unsettling and thrilling. The message is, “Expect the unexpected.”

(excerpts from :

Mum : oh wow! They’ve been in space for over 30 years!!!?

Boy : Yalah! *nonchalant*

At a young age of 11 yo, he knows more than when I was at his age. Shame on me.

All these over a cup of tea and french bread pizza. 🙂


Another great conversation. Bless.


What a coincidence! While reading the tweets, saw this Breaking News!





Why Comestivel? What is Comestivel?

Comestivel is “Eatable” in Portugese. Why use Portugese you ask? Working with Brazilian for quite a number of years inspired me just to use the language.  It has nothing to do with the influence of their food but merely because the word Comestivel interest me.

The purpose of this blog is to feature the snapshots of food I either indulged or admire from afar, of course credits will be given to the owner of the photo(s).  Even if the food is generally a blah, with special caption and colorful presentation makes it still “comestivel”.  I may or may not also feature the recipe here as most of the food I prepared are usually “by taste”.  No specific quantity will be given but perhaps ingredients used.

So feel free to browse through and enjoy this journey together with me.  I would also love it if you have any indulgence you would like to share. Let’s begin….BURP! Oooops 🙂

Beef Pita Bread

  • Mince beef
  • Ginger (chopped)
  • Garlic (chopped)
  • Red Onion (chopped)
  • Pita Bread
  • Mayonnaise
  • Iceberg Lettuce
  • Cili Sauce
taken with : Iphone4 / Instagram Lomo-fi