Fennel au gratin

Winter is here! Well, the first snow fall is, at least. I woke up this morning to a flurry of snowflakes and immediately thought, "Comfort food time!" Although it's now bright and sunny again, I could still use some cheering up and there's a fennel waiting in my fridge, so fennel au gratin it is. Nothing says warm and comforting better than something cheesy and baked. Anything au gratin is fine by me but - and this might not be everyone's cup of tea - I personally love fennel because it's slightly fiberous and aniseed-y in flavour. This dish takes a little bit of effort and TLC but I always feel it's worth it by the time I'm bundled up in a blanket on the couch with a warm plate of gratin and hot mug of tea. Mmmm.

Read on after the jump for the recipe!

Malay pumpkin fudge cake - a sweet Eid/Thanksgiving/Fall treat!

A belated Eid al-Adha Mubarak and Happy Thanksgiving to everyone who celebrated! Welcome to part 1 (of 2) of my Eid/Thanksgiving blog post. (Click here for Part 2).

As with any festive celebration, there was a lot of food involved with Eid. Apart from the usual curries that my mom makes every year, I decided to try something different with a fall staple: the pumpkin. I was so excited when I found this recipe at Tiffin Biru because it's the perfect blend of my Malay culture, Eid al-Adha, Thanksgiving and the fall season.

Bingka is a category of desserts whose texture is somewhere between a cake and a fudge, much like a very moist fudge cake (duh!). It basically comprises of flour, eggs, sugar and coconut milk (yum!) and it can be made with yam, tapioca, sweet potato, and a few other different vegetables. You can even make it plain with a curried minced meat topping. Labu means pumpkin; so Bingka Labu is, roughly translated, pumpkin fudge cake.

I think it turned out well for a first attempt. The sweetness is mostly from the sugar but the pumpkin flavour is very distinct. My favourite part is the crust, which is extra sweet and pumpkin-y due to the caramalization. Plus, the brilliant shade of yellow is all pumpkin - no artificial colouring whatsoever. How amazing is that?

If you're feeling a little adventurous, follow the jump for the full recipe. I've taken the liberty of translating the recipe into English for your convenience.

The Ultimate Garlic Spread (is here!)

Folks, brace yourselves; I've found the ultimate garlic bread spread for the ultimate garlic bread!

I hereby declare my search for a garlic bread recipe over! Yes, it's that good. Three ingredients and less than 20 minutes - that's all you need.

The first time I ever had garlic bread was at a Pizza Hut restaurant as a little girl. I admit, I do have a penchant for Italian food. But still, I think garlic bread is an excellent comfort food, especially when you're generous with the cheese. You can make it in minutes, you can eat it on its own or turn it into a meal by pairing it with your favourite stew or soup. What more can you ask of a loaf of bread?

I first tried store-bought garlic spreads to make my own garlic bread (Ick!). Then I graduated to making my own spread with fresh crushed garlic, butter and parmesan, but that combination doesn't keep well, nor does it taste as good with all the butter involved.

Then I discovered Laura Vitale's garlic-parsely-olive-oil formula. Trust me - it is belissimo! It positively saturates the bread with garlicky goodness and the recipe ensures the right amount of crusty and ooey-gooey-chewiness. Plus, as always, this recipe is a winner because it takes minutes to make.

I used mini Italian loaves but any dense bread should do, like ciabatta, baguette, focaccia or even bagels. I would, however, advice against ordinary sliced bread because you do need some thickness to absorb the spread and withstand the heat to melt the cheese. I followed Laura Vitale's recipe as a guide but I made a few adjustments; I reduced the amount of garlic, upped the parsely and sped up the cooking time. I also experimented with different garnishes and herbs like red pepper flakes (Hot! Hot! Hot!), oregano (my favourite!) and fresh chopped parsely (fresh!).

Here's a final tip: double the volume for the recipe, put it in an old jam jar and stick a fun label on. The next time you're craving for some cheesy comfort food, simply head over to your fridge! (Click here to see how I used the spread in my Red and Green Pasta Stir-fry!)

Read on after the jump for the recipe.