Quiche-inspired Baked Omelet

One of my former misconceptions about baking is the necessity of having fancy ingredients. But as I baked more, I realized that just like cooking on a stove, baking is just as easy as using whatever ingredients you have on hand.

For example, on a cool and lazy Sunday afternoon like today, I wanted to eat something warm but uncomplicated. I just cleaned all my baking utensils (after hosting dinner, brunch, and lunch for three consecutive days) last night and I don’t feel like going through the rigueur of three days past. Besides, I’m home alone so no fuss needed for huge servings.  So, I just grabbed whatever useful ingredients I have in our kitchen and decided to make a Quiche-inspired baked omelet.

I used 2 cloves garlic, diced three button mushrooms, a handful of spinach, some cheddar cheese, eggs, milk and salt and pepper to taste. I baked it for about twenty minutes on a 350-degree oven (I included the pan de sal J) until the top is slightly brown. Served with Pan de Sal and iced tea.

Ah…I love lazy Sunday afternoons.

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Blame it on the Oreo Truffle

I am a foodie. Always have been. So for me, it just naturally follows to love to cook what I love to eat. Thus began with my journey on baking.

Blame it on the Oreo Truffle. First thing I know, I was just engrossed into becoming a self-proclaimed chocolatier until I held an eight-ounce cream cheese for my truffle fix. A recipe at the back of a cream cheese box told me I could make a no-bake cheesecake. Whoa! Me? Make cheesecake? From scratch? Right.

But once I got into making frozen cheesecakes, I started dreaming of baked ones–with a thick crust, luscious creamy filling that is baked to perfection (believe me, it’s smells oh-so-good fresh out of the oven!). Then came staple equipment: electric mixer (lest I buff just one arm…not good) and my precious mini oven. With these, I started experimenting, testing textures and techniques. Until I’m not satisfied with just cheesecakes. So on to cakes galore…and brownies…and chicken…and my latest quiche. These things I make in my own little kitchen (which I constantly share with four more people) on a makeshift working cum dining table. Three weeks running and I’ve never stopped since.

So this blog is my journal of all those things I do with glorious food when I zone out as I don my apron. Bon appetit!

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