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2010 in review

7 Jan

The stats helper monkeys at mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 4,200 times in 2010. That’s about 10 full 747s.


In 2010, there were 28 new posts, not bad for the first year! There were 53 pictures uploaded, taking up a total of 27mb. That’s about a picture per week.

The busiest day of the year was November 24th with 571 views. The most popular post that day was Carrot muffins.

Where did they come from?

The top referring sites in 2010 were,,, Google Reader, and

Some visitors came searching, mostly for the accidental weekend chef, carrot muffins, cheese燒肉, accidental chef singapore, and caramelising char siew.

Attractions in 2010

These are the posts and pages that got the most views in 2010.


Carrot muffins November 2010


How to stealth bake for Christmas December 2010


How it all started December 2010


Chocolate muffins November 2010


Baked chicken for a flu December 2010

The BEST lamburger! Ever!

5 Dec

Some months back we were invited to a friend’s place for a bbq and we had what has to be the best burger I had ever eaten.  It was made of Wagyu beef.  So I thought, there would be no way for me to make a great burger without such good ingredients.  I was wrong.

I’ve been ploughing through cookbooks in a bid to try something new which bubs would eat.  There are a whole lotta stuff that I’m sure he would eat but it just wouldn’t be healthy.  Wait.  Actually, feeding him is sometimes like opening a box of chocolates – you never know what you are going to get!  There are times where he would eat something you thought he wouldn’t and then there are other times where he wouldn’t eat what you thought he would.  And boy does he change his mind.  I guess that’s what being a toddler is.

A lot of recipes get trashed because they either involve too many premade sauces (e.g. Worcestershire sauce) which I’m not too much a fan of (additives and all).  Furthermore, I wasn’t that crazy as to make the sauces from scratch if I was only going experiment.  So this recipe seemed like a good one with no premade sauces at all.  But I wasn’t going to get my hopes up too high.  It IS a tough fight against a Wagyu beef burger from a deli afterall.

I told the hubs that it is close to impossible for me to do any form of photo taking of any meals I make with the bubs awake.  He’s always wanting to “help” stage my food.  Irony is that it’s the best lighting conditions for me.  Baked goods are easier to do as I can wait till he’s safely asleep.

That’s his hand again, telling the hubs where to put what so that he (the bubs) could take a photo of his (the hubs) food.

My last attempt at taking a photo before the bubs stuck his finger into the burger and destroyed it.

The burger was tender and juicy, bursting with flavor.  The usual musky smell of lamb was so well masked by the seasoning!  The yoghurt dressing and lime just made the whole dish pop!

Spiced Turkish lamb & mint burgers

Adapted from The Really Useful Cookbook

Makes 8 burgers


2 slices of leftover bread

Milk for soaking

1 red onion finely chopped

3 cloves of garlic, minced

4 tablespoons of chopped mint

600g minced lamb

1 tsp ground cumin

1 tsp ground coriander

finely grated zest of 1 lemon

salt and freshly grated pepper

2 tbsp olic oil

1 lemon cut into quarters


  1. Soak bread in milk for 5 – 10 minutes.  Then squeeze dry and crumble into a large mixing bowl.  Add the onion, garlic, mint, lamb, cumin, coriander, lemon zest, salt and pepper.  Mix with your hands until combined.
  2. To check seasoning, fry a small amount of the mixture until cooked through and taste.  Adjust the seasoning as required.
  3. Lightly flour hands to form mixture into 8 balls and refrigerate for 1 hour.
  4. Preheat oven to 200 degrees Celsius.  Heat olive oil in a large ovenproof pan over medium heat, add the matballs and cook for 3 – 4 minutes each side.  Transfer the pan to the oven and cook for 15 minutes or until the burgers are golden and cooked through.
  5. Yoghurt dressing can be made with 125ml plain yoghurt, 2 tbs chopped mint and salt and pepper to taste.  Combine all into a bowl and drizzle the dressing.


  1. Mint can be chopped using the chiffonade method.  Stack the mint leaves and roll into a cigar.  Then using a sharp knife, slice away at the cigar in thin strips.
  2. I used the left over milk to hold the patties together a bit more as it was a little dry.
  3. I don’t have an oven safe pan so I seared the patties in a saucepan and transferred into a baking pan.  This also meant that I had to clear burnt bits as I went along.

Sauteed Button Mushrooms

13 Nov

When we first came to Melbourne, the kid LOVED mushrooms.  Then he decided he didn’t in the way all toddlers make decision – abruptly and with no reasons given.  So I stopped buying mushrooms for quite a while.  But the mushrooms were cheap today.  $5/kg.  I had to buy some.  And luckily I did!

Armed with the recipe off Food Network,  I dug around my pantry.  I didn’t have fresh thyme but I did have dried thyme.  My white wine tasted dodgy to say the least – I had ruined an attempt at risotto by adding the 1/2 cup as instructed by the recipe and it tasted terrible.  I don’t really like parsley and didn’t have it either.  So, I modified to suit what I had and it didn’t turn out bad at all!

Sauteed Button Mushrooms

Serves 3 as a side dish


  • 3 tablespoons extra-virgin olive oil
  • 0.5kg whole small button mushrooms, wiped clean
  • 1 tablespoons butter
  • A pinch of salt
  • 1 tablespoon minced garlic
  • 2 pinches of dried thyme
  • 1 tablespoon lemon juice
  • 2 tsp white wine
  1. Clean the button mushrooms by wiping them with a clean towel and a little bit of water.  (Mushrooms tend to absorb water so don’t soak them.  You can run under some water)
  2. Heat up the olive oil in the frying pan until smoking and place dry mushrooms in.  Wait for the mushrooms to turn a slightly translucent color before tossing to allow the mushrooms to retain their shape and moisture.
  3. Add butter and toss the mushrooms in it to coat.
  4. Add salt to taste, lemon juice and thyme
  5. Cook until liquid is reduced.
  6. Serve immediately,