sweetoven

Wednesday, June 08, 2005


Cinammon Rolls Posted by Hello

The pictures you see here are a result of a sunday brunch last week with another couple. The girl had been a part owner of a peranakan restuarant in signapore, along with a catering business and her eyes had lit up when we met at an art exhibition and i had told her about my 'Soul cravings' idea. we decided to have a 'cooking session' at their place on a sunday morning, and get creative!

We agreed to meet at Jasons (posh supermarket with the best meats) and agreed standing in front of the ham and sausage section that we would cook up a nice juicy chicken sausages, roasted veg frittata, grilled portobello muhshroom and cheese (good Margaret River Port cheddar - one of the best cheddars i know off the shelf) with a baguette.
I must say that most of it was Grace and Holman's idea given that i didn't wake up feeling especially adventurous - plus, my ideas for breakfast were thoughts of buckwheat pancakes, scones and sliced strawberries on french toast.
But we were going savoury, and based on what was already planned on the menu, it looked like we already had enough on our plates!

We brough the food back to their place - and started cooking!
They have a beautiful home - large glass windows, grand spread of trees outside and a cool Sunday breeze. it was perfect for a leisurely Sunday morning.

Roasted Vegetable Frittata
I've never made this before, and it was certainly a learning experience for me as Grace took over the reins. Slice red onions, throw it on the pan with a large slab of butter (having been privy to the goings on in a commercial kitchen, grace told me i really didn't want to know the immensely generous amounts of buter that go into 'restaurant food) - sautee them until they soften.
We sliced potatoes into 0.5 cm thin slices and threw them in, until they too softened.
in the meantime, i roasted a red pepper over a fire until blackened.
Cracked 6 eggs into a bowl, salt and pepper, rosemary and thyme, and chopped roasted pepper, and poured this entire concoction into the pan with the sauteed onion and potatoes. And wait whilst the heat cooks the omellete (how on earth do you spell omellete?) as it solidifies around the onion and potato mixture in the pan, forming a thick layer.

The portobello mushrooms were just placed in the oven with some olive oil and salt i think and came out juicy and tender.

The cinnamon rolls i had brought with me from Saturday's baking project!

All in all, a good hearty combination washed down with a lot of orange juice and good conversation.