How to grow basil from cuttings

Some years back, I've tried growing rosemary, thyme and dill but they didn't survive.  I didn't read up on how to take care of these herbs, thus overwatering and causing the roots to rot.  I concluded I do not have green fingers and never attempted herbs growing again.

Until a few weeks ago, my lovely neighbour gave me some of her herbs cuttings (actually, they came with roots).  Unfortunately, the thyme didn't make it :-(

A few days later, she bought me a pot of dill.  I repotted but look what happened after 3 days :-(

I trimmed off the wilted portion, hoping to salvage the situation.  Another unsuccessful effort.  Probably too much water as one morning, when I was about to water my plants, I saw some of my pots were wet.  Apparently, neighbour's maid been watering my plants too, with her excess water from watering their own.

Early this month, I saw some herbs being sold in the local supermarket near home.  There were sage, rosemary, thyme and sweet basil.  I've not read up on sage so I decided not to buy that.  The thyme on sale doesn't look fresh and I reckon it probably won't survive repotting.  It's now between rosemary or basil.  Prior to this, I've googled and read up on growing herbs from cuttings.  Although it looks easy with rosemary, I didn't have much luck in my previous attempt.  Basil seems easier as you can soak the stem in water for 1-2 weeks and roots will grow.

It took only 5 days for the roots to grow.  I transferred them to a pot of soil and diligently bring them into the house every morning to get more sunlight.  So if you do see some fresh basil on sale in your supermarket, you might want to consider growing some yourself :-)

How to grow spring onions

**Edited on 18 July 2012 to include photo of grown spring onion**


How many of you always end up with a bunch of wilted spring onions in your fridge because you were using too little?  I do.  Getting a bundle from the local supermarket costs me S$0.70 but I usually use only a stalk or two.  The rest goes into the bin after a few days.

I've tried growing my own, with shallots/small onions.  However, when the spring onion grows taller each day, they couldn't withstand the wind.  So I experimented with big red onions.

Use sprouted onions for potting, they grow faster.

Simply dig a hole in a pot of soil and cover the bulb.  Water daily with exposure to some sunlight.  In a few weeks time, you will have your own home-grown spring onion.

Homemade Croutons by Airfryer

I love croutons but they are really expensive.   I mean, how much can a loaf of stale bread cost?  In some Western countries, they sell their perishables at a greatly discounted price for those near expiring dates.  In Singapore, I only know Cold Storage is doing similar.

I do buy croutons on very rare occasions, but I prefer to make my own.  Not only is it cheaper to make, you can control the ingredients and flavour.  I make mine with unsalted butter and olive oil, but you could always substitute with whatever margarine/oil you have at home.

Some people like to remove the crust but not for me.  My kids love the crust because it gets extra crispy.

Before I bought the Airfryer, I used to bake it in the oven, which takes around 10 -  15 mins @ 180C.  Then I saw Wendy's version, I tried but I need to be at the stove to toss and stir constantly to prevent them from getting charred.  I experimented with the Airfryer and it took me approx.5 mins to get it done.  Fret not if you do not own one, like I've said, you could always bake it in the oven, or try out Wendy's pan method.

Making croutons is really easy, just cube some stale bread (here I'm using Farmer Rye), toss in melted butter/olive oil to coat well.

Nice crispy homemade croutons!

Homemade Croutons

Ingredients

Some stale bread

Butter (I used unsalted but you can use salted if you like)

Olive oil (optional)

Method

1. Preheat Airfryer for 2 -  3 mins @ 120C - 140C.  You can always use a higher temperature and cut down on the cooking time but my suggestion is not to go beyond 160C if you are using the Airfryer (for oven, I used 180C for 10 - 15 mins).
   Cube some stale bread to desired size.
2. Toss in melted butter and olive oil until well coated.
3. Pour in cubed bread and cook for 2-3 mins.
4. Toss and fry for another 2 -  3 mins.
5. Cool completely and store in airtight container (I didn't use airtight as it usually doesn't last for more than 2 days)

For pan version, check out Wendy's blog  here

Pita Pizza by Airfryer

Many people ask me if the Airfryer is a good investment.  I have met a few folks who bought the airfryer but it ended up as a white elephant. For me, I try to use it at least twice a week.  So, YES, it is a good investment for me.

I haven't baked pizza from scratch from a long time simply because I'm getting lazier each day.  Age is catching up and with a backache for almost a month, I've been very selective in my cooking.   For now, my pizza base is either using store-bought wrap or pita.  It is easy to use ready-made pastry, save me the hassle to knead and wash utensils :P

With the airfryer, it makes DIY pizza even easier!  Just a mere 5 mins and you get piping hot pizza!

Pita Pizza

1. Preheat airfryer for 3-5 mins.
2. Spread one side of the pita with olive oil and pizza sauce.
3. Arrange a layer of grated mozzarella cheese followed by preferred toppings. Sprinkle the top all over with grated cheese.
4. Fry in Airfryer @ 180C for 3-5 mins.

 

Apple Cider Vinegar Chicken Wings

I've not done justice to this recipe as the chicken was without skin, making the dish look less appetising.  Despite cooking this several times, I always forget to take a picture of it until today.  So here it is, Apple Cider Vinegar Chicken that is soft and tender.

Apple Cider Vinegar Chicken

Ingredients

6 large chicken wings, approx 700g (separated at joint)
2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tbsp of sugar, or honey
3 - 4 tbsp of apple cider (add more if you like)
Enough water to cover the meat
1 thumb-size ginger (optional)

Method

1. Wash and place cut chicken wings into a heavy stainless pot (I cooked using my AMC pot). 
2. Add all seasonings and water into the pot.   Stir to mix well.
3. Using medium fire, cook till sauce is boiling.
4. Reduce fire and simmer for 30 to 40 mins.
5. Serve with fluffy rice.

Cooking rice with AMC Pot

I used to have a small rice cooker but I find it occupies too much counter space.  My parents needed another rice cooker so I passed them mine since the rice cooker only serves one purpose.

When the children are still young, my way of cooking rice is to steam it.  I love the lingering rice smell in the kitchen.  But as the kids grow, I need to cook more rice so steaming gets a bit tricky as that means I'll need to use a bigger pot.

During our holidays in Australia, we cooked rice using the pots in the service apartment we stayed.  It wasn't that difficult, just need to ensure that when the water boils, it is time to turn down the flame and simmer till the rice is cooked.

Using the same logic, I experimented with cooking rice using my AMC pot.  After some trial and error, I'm finally able to cook rice the easy way.  If you are also a AMC user and wish to try it out, here are the steps.

Using medium fire, cook rice till 12 o'clock.  The water should be boiling inside (do not open lid).

Turn to medium low flame and cook till 3 o'clock.  Turn the heat to low and simmer for another 10 - 15 mins.  Turn off fire and let the needle retract back to 12 o'clock.

Open lid to fluff up rice and serve.

Eczema flare-up and DD1's first kitchen experience

I just realised I've not updated my blog for more than a month.  There are supposingly 2 birthdays in April (DH and myself) but I've been so busy I didn't bake a single cake.  I was busy preparing for our 2nd F&E trip to Taiwan.  We went Taiwan last Nov for a 10D/9N F&E trip.  I spent about 2 months working out the itinerary, liaising with hotels/minsu and drivers.  It sure is a lot of coordination work done.  Many kind people tell me it is easier to just book a tour package.  I can still remember very clearly when I went to USA some 12 years ago, we joined a package tour.  The trip was hectic with much traveling, checking in and out of hotels on a daily basis.  When I returned from the 14D trip, I lost 4kg because I couldn't eat well and was having motion sickness.

With DH studying in Australia, we did our first F&E trip and fell in love with it.  We planned our itinerary but never stick to it 100%.  Now that is the beauty of going on a F&E trip.  You can plan beautifully but you don't necessarily have to follow suit.  Hahaha!  And when you are traveling with young children, I find it very stressful to follow a package tour.

Now, if you are interested to do a DIY to Taiwan, watch this space!

Besides the planning of our trip, I have another eczema flare-up.  This is my 3rd week, going into my 4th week of flare-up.  When I have a flare-up, it is usually with urticaria (hives).  The itch is unbearable, most often than not, I found myself scratching myself vigourously in the middle of my sleep.  And then I'll be up the whole night for at least 3 hours.  Some eczema patients have localised eczema, which is only concentrated in one or a few parts of their body.  But for me, my flare-up is all over.  If you've seen a person with chicken pox, that's exactly what I'm having now, except that mine is eczema with a heavy load of concentration on the chest (I thought it looks very much like a Singapore map on my chest!).  I've gone to see a dermatologist 3 times within 4 weeks.  Was prescribed antihistamine (for urticaria), steriod cream and moisturiser for my eczema.  However, these medicine don't stop my itch and sure didn't bring down my eczema.  I've been in distress, utterly digusted with my skin condition that it is affecting my personal life.  I deliberately send DD3 off to school later than usual, and pick her up 5 mins later so I don't get to meet any of the parents waiting outside the school.  And I try to walk the dog in the wee hours to avoid meeting any neighbours in the lift!

Finally, during my visit to the dermatologist last Friday, I was prescribed oral steriod in addition to cream steriod.  Besides oral steriod, I'm also on steriod shampoo now.  The moisturiser prescribed has changed from a S$3/tube to a S$37/tube.  But as long as it is effective, money is not the issue now.

After 3 days of oral steriod, I'm finally feeling better now (that explains why I can sit down in front of the computer to post this entry).  12 more days to go and I believe I'll just get better each day.

I don't cook as much as I used to, and definitely no baking at all.  With steriod cream and moisturiser from head to toe, I'm worried some drug may go into the food I'm preparing.  So we've packing food home recently.  But that doesn't help as DH is on a tight traveling schedule again and I hate to leave the house in this condition.

DD1 will be turning 10 this year.  Instead of eating stall bought food all the time, I think it's time to teach my 9yo how to cook a simple meal for the family.