Posted by LOGPORT運営事務局 at


Top all 8 slices with equal

Over low heat, in a small saucepan, melt butter then whisk in flour until blended. Continue to whisk while pouring in milk to avoid lumps. Continue to cook, stirring constantly until thickened. This should take about 10 minutes. (If you are only making enough for 2 the sauce thickened within 2 minutes) Once thickened, season with nutmeg, salt & pepper. (This is where I added a couple handfuls of grated gruyère and the smallest pinch of ground mustard) Take off heat, set aside hong thai travel.

The recipe says you can make the bechamel sauce up to 24 hours early. Place plastic wrap directly on the sauce so it won't form a skin, then refrigerate. Gently reheat a few minutes before you are going to use it.

Preheat the oven to 400º F.

Place the 8 slices of bread in a single layer on a baking sheet covered with parchment paper. Spread the bechamel sauce evenly to the edges of all the slices (you may not need all of the bechamel). Divide ham between only 4 slices covered with bechamel, keeping the ham within 1/4 inch of the edges hong thai travel.

Top all 8 slices with equal amounts of grated gruyère cheese, again spreading it evenly within 1/4 inch of the edges. Place the 4 slices with bechamel and cheese (cheese side up!) on top of the slices layered with ham. Bake until cheese topping is melted and golden brown about 10 to 15 minutes (it took about 20 minutes in my oven)

To make the croque-madame, fry 4 eggs sunny-side up (I went with over easy, because egg slime is A VERY BAD THING) and place one on top of each sandwich. Sprinkle with salt & pepper and serve immediately hong thai travel.


Posted by yulu at 12:01Comments(0)生活食记


If we get a little overzealous

As much as we would like to believe that we live in a universe where we create a new dish for every meal, at some point we have to deal with leftovers. Whether it’s a busy work-week-night when there is simply no time to get yourself elbow deep in prep work, or a lazy Sunday when you want a respite from any sort of activity that entails getting out of bed, time will find you poking at a motley assortment of containers in the fridge thinking, “What am I ever going to do with you?”

The resurrection, and transformation, of leftovers has been a subject of many a blog post. In fact, there is even an event made to celebrate leftovers’ many incarnations. I’m all for it. I love the victorious feeling I get when I have triumphed over a sad batch of leftovers and given them a new lease on life, given us a great meal, and avoided waste, all in one fell swoop HKUE ENG.

Although I think experience has made me pretty adept in cooking small portions (first for one, then now for two), there are some dishes that just don’t lend themselves to being reduced too much. Substantial, slow cooking stews are a prime example, producing tons of leftovers from my little table-for-two. But how do you re-do a stew?

This is one of my favorite ways with leftovers. The type of dish for which I would purposely generate leftovers. A little background: Osso Buco is one of my mother’s specialties, that I now make too. When we make it though (Italian purists please do not flog us!), it comes out more like a stew than a braise. Reason being that my brother (who is one of the best people in the world to feed**…hence the inexplicable manner in which we all cook to suit his taste) loves to have extra sauce for his rice. If we get a little overzealous with the sauce/liquid, then we are inevitably left with a surplus HKUE ENG.

So here is what I like to do: I take all the leftover Osso Buco, stick it in a ziplock bag, and toss it in the freezer. Then one day, when I am just too tired or busy to cook, I unearth it from its frozen depths, thaw it out and heat it. I then prepare some pasta noodles (preferably a really hefty type, like pappardelle…one of my favorites! If you can find the curly type even better. This is a hearty sauce and does well with an equally hearty noodle). I toss the two together and top with some freshly shaved parmesan.

Depending on what your leftovers were like, you may still have chunks of meat in it. Shred this roughly and include in your sauce. This pasta is redolent with the aromatics of the Osso Buco. It has the backbone of the beef drippings, and the essence of the marrow. Lots of oomph here!

(**My brother has the appetite of a warrior, the gastronomic adventurousness of an explorer, and the words and thoughts of a poet. I am blessed to have him as a brother and a taste tester HKUE ENG.)


Posted by yulu at 13:15Comments(0)生活食记


for any eventuality or need

t’s been two absolutely hectic weeks and I feel like I’m coming out of a long and rather challenging gauntlet. My boss was here from overseas (Yes, I have a boss! So when I say I am a worker bee I really do mean it!) and we had a series of intense meetings. That’s not to say that all this lay heavy on my shoulders. Intense yes, but rewarding and exciting nonetheless. Onward troops (as I like to say)!

Whatever the case though…I am feeling a bit raggedy around the edges but glad to find a spot of time to click-clack away at my keyboard and share some thoughts and a recipe with you.

Before the all the meetings commenced, a couple of weeks ago, we went on a lovely holiday out of the city to a little town called Urbiztondo in San Juan, La Union. San Juan is a surfer’s town, a seaside gem of a place with fierce waves, long sandy shores, and friendly people. I had never thought of exploring La Union before…simply because, well, not to put too fine a point on it, I don’t surf. And if you know me, you will know that the only kind of surfing I will ever be inclined to do is couch-surfing with a good book. But then I saw this post from a blog-friend and I was smitten. To get me on a surfboard would be an insurmountable task but to get me to a bougainvillea-swathed cottage by the sea? That wouldn’t take any convincing at all warrant.

If I had been smitten by a few photos, the reality of this place enchanted me. That white cottage right by the sea, fuchsia blooms crawling crazily up its sides. A deck where we could dry our wet and sand-speckled swimsuits. The airy veranda where we would laze around on white canvas covered sofas and native wood recliners while the children played in the garden, a ton of nooks and crannies to explore. The long dining table where we had meals of grilled fish and pork belly al fresco. The white picket fence that opened up to a wide shore and an untamed sea. It was like another life, in another time…and perhaps it was.

And that sea, that sea so different from other seashores I had seen before (and we live on an archipelago so we have seen a lot). Wild and careless, waves crashing, and in their wake the strong pull of current, sucking at my feet as I stood entranced before it. It had a certain “edge of the world” feeling, so different from the mild, baby blue long shallows I was used to. I could stand there and watch it for hours (or what seemed like hours), this seemingly untameable beast/beauty. Something to be respected. A surfer’s sea I suppose. And me, not a surfer, but someone who easily falls under the spell of nature’s art. Which this certainly was YOOX hk.

And the people – the friendly, warm locals who were so welcoming. We came knowing nothing and no one but soon, even in our short time there, fell into their pleasant rhythm. Yummy meals at the colorful hostel next door, and drinks and casual music there one night. The sweet surfing instructors who taught Little C to surf (Yes!! Definitely a proud mommy moment!). Impromptu beers after coming in from the water. The children making new friends almost everywhere we went. The adorable coffee shop that we kept going back to…admittedly not just for the friendly staff or their excellent “dirty white” (espresso dripped over cold milk on ice…life changing in this heat!), but the divine indoor s’mores (a heap of chocolate and marshmallows melted and browned in the oven, serve with grahams to dip and dig into the blissfully molten mess). The kids loved it…sitting together on makeshift stools, sticky with sugar, leftover sunblock, and sweat, thinking of nothing but the next sweet mouthful. And me watching them, for once not letting my mind skip two or ten paces ahead, but instead thinking of nothing but the next sun-kissed moment YOOX hk.


Posted by yulu at 10:56Comments(0)生活食记



心,開始跌落進春色盎然。那些寒涼,開始走過冰封的冬季,迎來YOOX 購物春暖花開的諾言。還記得嗎?那年春暖花開的時候,你曾經來到我的窗前。念念相望,落入一場輪回之戀。終是墜落凡塵的俗子,縱使柔腸千結,逃不掉紅塵中的緣。
我最喜愛的紫藤花,此刻也已經到了尾聲,那些花開之後的繁盛,除了蒼涼YOOX 購物還有希望的果實掛上了枝頭。小巧玲瓏,攜裹著生命開花結果的夙願。安靜地生長,一如這個季節中最平靜的心湖,柔軟而寧靜。光陰,也在這樣的流逝中,溢滿了淡淡的清香。刺破寒冰之後,小河便唱起了歡快的歌謠。


一條河,已經劃開了光陰的兩岸。此岸與彼岸,是我再也回不去的滄桑。思緒就這樣漫無目的的漂流,直到聽見潺潺的水聲。那些綠色的生命在水裏招搖,回看時,已經是綠色鋪滿的河道。擠YOOX 購物開時光的縫隙輕嗅,仿佛聞到一股淡淡的清香飄然而來。岸邊的那棵老樹已經長滿了濃濃的綠色,新生的葉芽在陽光下閃爍著清新的希望。那水中有魚,正懷抱著暖暖的河水,遊來遊去。

Posted by yulu at 18:40Comments(0)


left the tips of our noses white

Every Sunday morning throughout my childhood, myelyze好唔好 father took my sister and me to the Jardin d’Acclimatation, a charming amusement park for children with structures to climb, goats to feed, carousels and bumper cars. It was quite the SuperDad thing to do: my sister and I had a blast of course, and I imagine my mother treasured those hours of weekend tranquillity.

Between an Enchanted River boat ride (I will forever remember the unique smell of stagnant water and weeping willows) and a game of Whac-a-Mole (we called it boum-tap), we were allowed a treat at one of the park’s snack outlets.

Whatever the age, everyone loves the idea of a freshly made waffle, and gets wide-eyed like a child when the golden squares materialize from the iron.

And this is where I developed my taste for the kind of light waffles one finds at fun fairs in France: crisp on the outside, creamy soft on the inside, steaming hot in the cold winter morning air. All kinds of toppings were proffered — whipped cream, chocolate sauce, chestnut cream — but we favored the generous sprinkling of confectioner’s sugar that left the tips of our noses white.

I haven’t bought a waffle like this in years, though I have sometimes been tempted by the smell wafting from the stands on Paris’ Grands Dr集團Boulevards, or the one propped up against the carousel where I take my own son now. But as I researched recipe ideas to use my spiffy waffle maker, I found this good-sounding formula on a blog written by food stylist and writer Isabelle Guerre.

Said recipe, along with the author’s helpful tips, has largely lived up to its promise. I’ve made it so many times since that I know it by heart, and it takes me barely ten minutes to whip up the batter. I enjoy making it when we have friends coming over in the afternoon: whatever the age, everyone loves a freshly made waffle, and gets wide-eyed like a child when the

golden squares materialize from the iron.

(I’ll note that this kind of waffle batter is simply a thicker crêpe batter with leavening added, which means it can be cooked in the skillet to make pancake-ish crêpes if you have a child who, because he’s two and a half and opposition is his job, insistselyze好唔好 he wants a crêpe, not a waffle.)  

Posted by yulu at 11:43Comments(0)生活食记


a batch of these beauties

While winter may not always be my favorite time of the year, one thing I will say is that it’s the perfect time of year to enjoy drinking tea. In the warmer months, hot beverages often seem out of place, but on a cold wintery February day (or morning, or evening, or anytime really), a hot cup of tea is really the perfect thing. I myself am quite the tea connoisseur, having something like 8 varieties on hand at any given time. Yes, I realize how ridiculous that sounds. But really, with so many types and varieties, it’s good to have options. I have everything from rooibos, yerba mate, and herbal ginger, to Taiwanese oolong and assam from India Dr Max.

Of course, besides being deliciously warm and soothing, having a cup of tea is also a great excuse for some teatime snacks as well. And when thinking of all the delicious edibles one may choose to accompany their hot cuppa, scones for some reason seem the most appropriate. At least that’s the reason I gave myself for whipping up a batch of these beautiesDream beauty pro hard sell

And these are not just any scones coffee machine. Sure, like many scones, they’re tender and delicious, but unlike most scones, these are made with buckwheat flour for a delightfully different flavor. I’ve always been a fan of the robust, earthy flavor of buckwheat, and usually have some buckwheat flour on hand for crepes or other baked goods. Especially in winter, the heartiness of buckwheat flour makes these scones a more substantial teatime treat. Throw in some wonderfully sweet and sour dried cherries, and you’ve got the perfect scone hotel hk.


Posted by yulu at 12:32Comments(0)生活食记


buttermilk breakfast biscuits via

Growing up, my mother didn’t cook often. She has arthritis, and has for as long as I can remember, so a lot of the heavy lifting involved in cooking was beyond her. What she was really good at though, was being a backseat cook. She could instruct the hell out of someone in the kitchen while sitting at the breakfast table.

I can have a real issue with authority depending on my mood, and since I wasn’t a huge fan of cooking in my youth, I usually resented being in the kitchen. But mention my mother’s buttermilk biscuits and I’d be begging to help in the kitchen.

These Dairy-Free Maple "Buttermilk" Biscuits are soft and flaky with a hint of maple flavour- the perfect dairy free twist to traditional buttermilk breakfast biscuits via

You guys, those breakfast biscuits could bring a grown man to tears. Just thinking about them makes my mouth water. For years after I left home, I lived for the times I could have those biscuits again. I’m not sure whether I went home every four months in first year because I missed my family or my mother’s biscuits.

With my trip home coming up, I obviously started thinking about all the things I can’t wait to eat and those biscuits were at the top of my list. Then I remembered that my mother’s biscuits are anything but dairy-free. Not only do they contain butter and milk, but I used to devour them with warm butter and cheese. The horror.

These Dairy-Free Maple "Buttermilk" Biscuits are soft and flaky with a hint of maple flavour- the perfect dairy free twist to traditional buttermilk breakfast biscuits via

But, as you know, I’m always up for a challenge in the kitchen these days – when I’m not crying over recipe failures – so I put my thinking cap on, grabbed the flour, and got to work. Since I put maple syrup everything, I grabbed that automatically, and just decided to roll with it. I had tried the new maple biscuits at Tim Hortons back in September and they were awesome, so I figured a maple variation would be a good idea.

The first attempt was a bit flat- great taste but they didn’t exactly rise. But after my I-hate-cooking hissy fit, I went back to the drawing board this weekend, and I have to say that the second time’s the charm. These dairy-free maple “buttermilk” biscuits were soft and flaky and definitely tasted like the real deal. I may or may not have eaten them all with copious amounts of jam.  

Posted by yulu at 13:25Comments(0)生活食记


pass me the comfort food

You guys. The Royals didn’t win the World Series. Their magical run was cut short by 90 feet. Game 7. Bottom of the 9th. Heartbreak. I don’t have the writing skills to express all my thoughts…but I do know it was the most exciting sports month of my life. This team on this crazy run made an entire city come alive.

People think I’m silly. I’m too emotionally invested. But it’s not really about the game. Its about the memories, the togetherness, the common interest. The love of the game is really about the love of the people. Friends flew in from far away. My parents camped out in St. Louis so that we could watch every pitch together. It was glorious. Glorious, amazing,fun, unbelievable misery. :)

The last time the Royals made the post season I was three. A little older than my sweet niece. Our generation has waited a lifetime for another Blue October. Now that it’s over…please pass me ALL of the comfort food. The pain of losing in the 9th of Game 7 is real. When I read recap articles yesterday, I had actual tears. More than once. Silly, yes. Not really very important?? True. But its the memories that get me emotional. That was fun. Okay seriously though, pass me the comfort food.  

Posted by yulu at 18:22Comments(0)生活食记


that “chicken stuff” for dinner

Back when I was working, I was experimenting with every crock-pot recipe I could get my hands on. And of all those that I tried cristal champagne, Creamy Italian Chicken was by far the most requested meal by the boyfriend. He never actually called it by it’s proper name; to him it was just that “chicken stuff,” but I guess after dating for seven years you learn to translate such things Floor Stand.
I liked making this recipe because it was so, so easy to do, but if I’m being honest I wasn’t a big fan of how it turned out. I thought the chicken was dry and the sauce was too think, but at the time I didn’t know the proper way to remedy that. The obvious answer is to add more liquid, but what? Just water, or something else? And how much to add ?
Now that I’m feeling more adventurous (and my kitchen is better stocked), I experimented with adding a little bit of chicken broth to the crock pot. Needless to say (cause otherwise I wouldn’t waste your valuable time with a post) I think this addition finally rounded off the missing link in the original recipe. Now I’ll probably be the one asking him if he’s in the mood for that “chicken stuff” for dinner solar motor.


Posted by yulu at 12:03Comments(0)生活食记


stand mixer by your side

One of the first things I did when I moved in my first London flat as a college student was bake a cake. My flatmate (hi Ulla!) and I hadn't even unpacked yet – other than digging out a baking tin and bowl. The cake was an old-fashioned seed cake, made entirely by hand as we did not have fancy equipment (or much money).

Soon after I bought my very first (and much loved) Kenwood hand mixer which served me well throughout my student years. That poor little thing had no idea what was in store for him (for it was a him. I still anthropomorphise all my household appliances ).

I did not upgrade to a stand mixer until years later and when finally did it was a bit of a revelation. While you can achieve many recipes with a hand mixer, or just good ol' plain elbow grease, a whole new baking vista opens once you have a faithful stand mixer by your side.

I remember the first recipe I made with my mixer – a pavlova – that magnificent baked meringue dessert which combines a crispy exterior and soft, light, mallowy centre. Despite it's exquisite appearance it is actually easy to make and even if you mess up it still tastes (and looks) awesome.

Despite being vocal about my love of meringue I haven't included a pavlova recipe on the blog before - clearly a massive oversight which I plan to rectify today. Scroll down for the recipe.


Posted by yulu at 14:18Comments(0)生活食记