FRENCH-STYLE SAVOURY CAKES

My father hasn't been in the pink of health lately. I took the day off work today to accompany him to the hospital. They've now fixed him up for CT colonography early September.

We got home a little before 3 this afternoon and I made these French-style savoury cakes.

Savoury cakes, or cakes salés are quite the trend in Parisian bakeries. They're quick and easy, perfect for light lunches or picnics, or presented as amuse-bouche to accompany apéritif. They're a great way of using up leftover chicken, beef or cheeses. It's really worth a try. If you prefer individual portions, you can always bake them in muffins tins. The original cake salé recipe calls for Gruyère and ham. I used cheddar  and spam.

SAVOURY HAM AND CHEDDAR LOAF

Adapted from this recipe in nytimes.com

Makes about 20 slices, or 4 dozen mini muffins.

Butter, softened, for brushing pan 

225 grams unbleached all-purpose flour 

2 teaspoons baking powder 

1 teaspoon salt 

1/4 teaspoon black pepper 

3 large eggs 

1/3 cup milk 

1/3 cup olive oil 

170 grams spam, cut into 1/4-inch dice (about 1-1/4 cups) 

170 grams cheddar cheese, coarsely grated (about 1-1/2 cups) or half grated and half cut into 1/4-inch dice. 

Centre a rack in the oven and heat to 180 degrees C. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 220 degrees C . Generously brush a loaf pan or four 12-portion mini muffin pans with butter. 

In a large bowl, whisk flour with baking powder, salt and pepper. 

In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. 

Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in spam and cheddar. 

Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. 

Bake loaf until golden and a toothpick inserted in centre comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. 

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature. 

Enjoy!

TREATS FROM MAKI: PATISSERIE SADAHARU AOKI

Several years ago, as I was reading about the renowned Matcha Opera Cake at Pâtisserie Sadaharu AOKI, I had a strong urge to fly to Paris or Tokyo just for a bite of it.  Then one day I heard that Mr. Aoki has opened shop in Taipei.  Frankly I'm a little bit jealous of the Taiwanese.  They already have Paul and Boite de Bijou and now they have AOKI.

This week, Maki took great pains to ship me a Aoki's green tea goodie - a Matcha & Azuki Bean Cake - all the way from Tokyo!  How did you read my thoughts, Maki?

You can tell from the lovingly wrapped package that such pride is put into every item that leaves the premises. 

Of course, the thoughtfulness and sincerity of the giver cannot be ignored.  I only hope these photos will do the gift justice!

Let me assure you that it tastes as good as it looks! 

I was expecting the matcha to be slightly smoky and bitter in taste but there was none of that.  I also thought the azuki beans would be extremely sweet but they weren't.  I had no idea it would be so light!  Yummy!

CHILLICRAB AND THE COOKIE MIX

Once upon a time, ChilliCrab was "made redundant" of her job.  It wasn’t the end of the world but it was a low point in ChilliCrab's life.  She was scared.  At the same time she was also felt relief because she was free !  Free to do whatever she desired.  Free to run her own business even. 

Running a business?  Well, while waiting for a new job to fall right into her lap, ChilliCrab decided to sell cookie mix.  Cookie Mix in a Jar, to be exact.  It seemed easy enough to do - you weigh out the ingredients and layer them inside a glass jar. Then tie on a tag containing directions.

But it was tougher than it seems, especially when the orders for Oatmeal Raisin Cookie Mix started pouring in. Every week, ChilliCrab had to purchase the ingredients needed for the Cookie Mix. Losing her day job had turned ChilliCrab into Scrooge! She refused to spend money on bus fare and delivery. So she takes a 20-minute walk with her little shopping cart to the nearest supermarket. Then she walks all the way with her full trolley.

Then, there were glass jars to purchase. The most suitable jars were sold at IKEA, which is a long way from ChilliCrab’s home. At first it was easy enough to lug 6 or 12 glass jars on a bus. As more orders rolled in, ChilliCrab could no longer carry 36 glass jars up the bus so she had no choice but to take a taxi. Even then managing 3 large cartons of jars proved too difficult for ChilliCrab. Fortunately, Chillicrab has a wonderful cousin who was willing to contribute free labour.

ChilliCrab’s mom and pop weren’t very supportive of the home business at first.  It took a while before Papa Crab became impressed as he watched how hard ChilliCrab at work to fulfill orders.  With all those jars queuing in the ‘production line’, Mama Crab became excited too. Every evening after dinner, she would take a few empty jars out at a time and painstakingly scrubbed each one squeaky clean.

It was Joanne who bought the very first jar of Cookie Mix in a Jar from ChilliCrab. Then Kenneth bought 12 for the girls in his office. M. Thomas bought 30 to give away at a Christmas dinner. ChilliCrab’s aunt took orders from her friends at church. Even if there was only one order, she happily drove by to pick it up from ChilliCrab’s home.

Running a home business (or any kind of business) is no mean feat.  ChilliCrab is very blessed to be surrounded by good, helpful souls who are good at lots of things. Just like Olivia!

Yesterday ChilliCrab was cleaning out her pantry when she found a little less than half a packet of rolled oats, just enough for one jar of Oatmeal Raisin Cookie Mix! 

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THE PIG THAT WON'T FLY

Dear GPs,

This little pig cried wee wee wee today.

So many things went wrong. I had intended to give Piggy wings but was forced to forgo them because I was already having a hard time with Piggy's snout.  It kept sliding off!  I contemplated on using the stapler.  In the end, I used Super Glue.  (Kidding!)

At one point I got distracted by my mother making fishcakes and failed to watch the clock.  As a result, Piggy got badly burnt in the oven.

Since last week's fish-shaped buns were filled with tuna, I felt that it be apt to fill Piggy with a pork filling. My initial thoughts were on Mushroom and Bacon, or Ham and Cheese. Serena suggested luncheon meat whilst Moon felt  bakkwa would give Piggy that Singaporean edge.

During our morning stroll on Tuesday, Mum asked me, "What kind of bread will you be making next?"

"How about Char Siu (BBQ pork) Bun?" she asked while I was still contemplating.  She even gone on to suggest, "I'll take care of the filling, you make the bread." That threw me right off because Mum and I seldom see eye to eye on culinary affairs.  She cooks Chinese dishes, I bake Western-style cakes.  She prefers them savoury, I like sweets.  She doesn't interfere with my baking, I stubbornly stay out of her kitchen when she cooks.

I guess you can say we're both pig-headed. 

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WOULD YOU LIKE TO BE MY GUINEA PIG?

On weekends, I look for willing food tasters to try my baked goods. Most of the time, they are my parents and few colleagues. Not long ago, I also roped in a childhood friend. I can't be certain if she is a willing Guinea Pig (GP) but I didn't give her a chance to decline the honour.

Recently, my colleague Serena has expressed her desire to sign-on as regular GP.

In order for you to qualify as a GP, you must:

(1) preferably work with me in the same office or conduct activities close by my home. (In the case of my childhood friend, she attends pilates classes in the community centre across the street from my house)

(2) live within close proximity of a GP (in this instance, I mean a good doctor)

(3) be brave in the presence of creativity

(4) be able to give constructive comments after you've tried out the said creative foods

(Words like "lousy" "awful" "like Styrofoam" are not constructive comments and will result in immediate disqualification)

Only those with strong stomachs and undefiable courage need apply.