Roasted Chicken in Milk with Lemon Zest

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I have no idea how I came across this recipe but when I saw it, I knew I had to try it out because it looked so simple yet everyone only had praises for it. It was only recently when my friends were talking about how they tried to make this for New Year’s Eve dinner that I got reminded about this recipe. Fyi, two guys who had never cooked before managed to make this chicken, proving how easy this dish is!

So I tried it out tonight and the hardest part was basting the chicken for an hour while it was roasting in the oven. The milk turned into a nice creamy thick sauce with a hint of lemon that would turn into a pasta sauce if only I wasn’t on my stupid pseudo-Atkins diet. The chicken was quite filling, probably because of the cream but it tasted like comfort food.

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I’m quite excited about the possibilities of this recipe, perhaps adding paprika to it would bring it to another level or maybe I should put more thought into bringing out the lemon-y taste.

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Ingredients
Chopped up chicken/ Whole chicken
500 ml milk
3 dried bay leaf
Zest of 2 lemons
1/2 cinnamon stick
10 cloves of garlic

Directions
1. Preheat oven to 180 degrees Celsius.
2. Drizzle olive oil onto pan and fry chicken, skin side down until it is golden brown.
3. Place chicken onto roasting pan with the rest of the ingredients.
4. Roast chicken for about an hour, basting it occasionally.

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Scrambled Eggs in 15 seconds

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It’s Day 2 of my Pseudo- Atkins diet (I’m calling it Pseudo because I’m just forgoing obvious carbohydrates like bread, rice and noodles and I’m still eating my fruits because I can’t live without them). The hardest part for me is eating breakfast without bread. Those who know me well know that I bring a sandwich to school every single day. I basically live on bread.

Now I have to replace bread with yogurt and since today marks the start of my mugging fiesta, I decided to make a nice big breakfast for myself without the bread.Processed with VSCOcam with c1 preset

But the point of this post isn’t to talk about my diet (which I foresee is going to fail soon but I have faith in myself) but to talk about this amazing scrambled eggs that I learnt to make from ladyandpups.com. It may not be the most authentic scrambled eggs but hey, I can get my scrambled eggs fix in 15 seconds so why not?

Masterchef Aloy (my amazingly talented friend who cooks with science) saw my photos and said that my eggs looked watery and ‘bled’ because I salted them before cooking. So, don’t salt your eggs before you cook them because Science said so.

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Serves 3

Ingredients
3 eggs
1 1/2 tbsp whole milk (1/2 tbsp for each egg)
1 3/4 tsp potato starch, or cornstarch (1/2 + 1/8 tsp for each egg)
3 tbsp unsalted butter (1 tbsp for each egg)

Directions
1. Whisk eggs in one bowl.
2. Whisk milk and cornstarch in a separate bowl.
3. Combine both bowls.
4. Heat up non-stick pan.
5. Add butter, and when butter is sizzling, pour mixture into pan.
6. Let mixture stand for 3 seconds (COUNT IT OUT LOUD, 1000, 2000, 3000)
7. Then start stirring it for 11 seconds (COUNT IT OUT LOUD AGAIN!)
8. Immediately transfer to a plate. Do not wait till they are fully cooked!
9. Season with salt & pepper.

Blueberry Yogurt Multigrain Pancakes

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Whenever NTUC has discounts on blueberries, my mother would spam buy, hence it is no wonder that I had 8 boxes of blueberries sitting in my fridge last night. Since today’s a lazy Saturday (considering that CNY is coming and not considering that my exams are 2 weeks away), it calls for brunch 🙂 And brunch means pancakes, scrambled eggs, sausages and salad!!

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I’ve tried tons of pancake recipes and I think I’m going to settle on this one because it’s healthy, the ingredients are always in my pantry and I get thick, fluffy pancakes! Even though there’s wholemeal flour in the pancake, it still tasted amazing and as fluffy and normal as any other pancake made entirely from all-purpose flour. My mom was surprised when I told her that there was wholemeal flour in there. And of course, she instantly liked the pancakes a bit more because wholemeal flour = healthy (my mom’s a health freak btw). I used my own home-made yogurt for the pancakes (the recipe is here) but it’s the same as using store-bought ones. Though if you are using greek yogurt, add 2 tablespoons of milk to thin it.

If you find making pancakes a daunting and tiring task (especially since frying them is a pain), fret not because I have compiled a list of tips for you! 🙂

#1 Always separate your egg whites from your egg yolks
Whisk your egg whites with sugar to stiff peaks and add it in only at the last step so that you will have fluffy pancakes!

#2 Do not oil/ butter your frying pan
I tried buttering my pan before and I ended up with a burnt pancake which made me curse and swear hahaha. Nothing beats the feeling of flipping the pancake and seeing that it is of a nice even brown colour. So that means no oil or butter on your pan if you want your pancake to brown evenly!

#3 Place the blueberries/ other fruits only after you place the batter on the pan
This makes sure that you don’t have blueberries running all over the pan and burnt blueberries.

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#4 Only flip the pancake when bubbles start appearing on the surface

Flipping it before the bubbles appear would result in pale, dense, undercooked pancakes; basically adjectives you don’t want to associate your pancake with. After bubbles start appearing, peek underneath to check if your pancake has browned. If it has, FLIP IT!!!

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#5 Perfect pancakes belong to Mcdonalds
I have given up on attempting to make perfectly round pancakes. Just dump the batter on the pan, let it spread out to assume whatever shape it wants, flip it over, let the batter spread out a bit more and not freak out, and eat the pancake.

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Makes 12 to 14 4-inch pancakes

Ingredients
2 large eggs, separated
1 cup plain, full-fat yogurt
3 tbsp salted butter, melted
1/2 tsp lemon zest
62g wholemeal flour
100g all-purpose flour
2 tbsp sugar
1 tbsp + 1 tsp baking powder
1 cup blueberries, rinsed and dried

Directions
1. Whisk egg yolks and yogurt together.
2. Whisk in melted butter and lemon zest.
3. In a separated bowl, mix the wholemeal flour, all-purpose flour and baking powder.
4. Mix the dry ingredients into the wet ingredients. Do not overmix! It is alright if there are lumps, you should get a thick batter.
5. Whisk the egg whites with sugar until stiff peaks.
6. Fold in the eggs whites into the batter.
7. Heat the pan and fry! Flip the pancakes when bubbles start appearing on the surface.
8. You can keep the pancakes warm in a preheated oven of 100 degrees Celsius.