Tartine Sourdough Country Loaf

Tartine Sourdough Country Loaf // Mono + Co

I save bread packaging from going to landfills by baking my own rustic bread loaves baked with plain flour bought in bulk.  Currently into natural starter and Tartine’s recipes seem to be on everyone’s must-bake list.

There is nothing different about the recipe I used to bake this classic Tartine sourdough except that I have halved it, based on the size of my Dutch Oven and my refrigerator’s capacity.  Why bake the full recipe when it takes me a few mornings to finish one loaf?  What helped a lot is that this dough recipe is a breeze to mix.  Simply mix another batch when the loaf is about to finish.

Tartine Sourdough Country Loaf // Mono + Co

An active starter is a critical ingredient here.  I continue to be awed endlessly by my natural starter that produces the most dramatic oven spring in my short sourdough baking history.  Coating the surface of the bread with rice flour before slashing is also a must, to make the “split” more obvious and help it look more ‘pro’ and rustic.  My heart skips a beat every time I uncover the pot after the first 40 minutes in the oven.

To ensure that the starter is active, I make sure that I feed my starter at regular interval until it can double within 3 hours at room temperature which is 30C here.

Tartine Sourdough Country Loaf // Mono + Co

While the original recipe stated 20 minutes with the lid and 20-25 minutes with the lid off, this is for bakers who are experienced or willing to risk a scalding arm with a preheated hot dutch oven pot at 230C.  I bake my dough cold, straight from the chiller and in an unheated pot, but I still manage to get a perfect oven spring and a crust that caramalize to a beautiful brown.  I have to bake the bread longer though: 40 minutes in the oven with the lid on and another 40minutes without the lid.

Tartine Sourdough Country Loaf // Mono + Co

Made for myself a step by step pictorial guide with 1/2 the ingredients of this recipe.  Hope you will find it useful too.


Tartine Sourdough Country Loaf

Start with an active starter, pour 125g into a mixer bowl, and add 370g water.

Tartine Sourdough Country Loaf // Mono + Co

Stir around with a wooden spoon until the starter is mixed well with the water.

Tartine Sourdough Country Loaf // Mono + Co Tartine Sourdough Country Loaf // Mono + Co

Add 350g plain flour and 150g wholemeal flour to the diluted starter.

Tartine Sourdough Country Loaf // Mono + Co

Stir and mix with the wooden spoon.  Let this sit aside for at least 30 minutes, covered.

Tartine Sourdough Country Loaf // Mono + Co

After 30 minutes, sprinkle 10g sea salt on top of the dough and another 25g water, and

Tartine Sourdough Country Loaf // Mono + Co

gently stir to mix the salt and water into the autolysed dough, which will appear smoother at this point.

Tartine Sourdough Country Loaf // Mono + Co

Mix until all the water has been absorbed by the dough.  Then, with a clean wet hand, do a few round of  “stretch and pull” actions.  Let dough sit for another 30 minutes.

Tartine Sourdough Country Loaf // Mono + Co

After 30 minutes, repeat the “stretch and pull” action, then let it sit for 30 minutes again.  This will be “Turn #1”.  Repeat this for another 3 times.

Tartine Sourdough Country Loaf // Mono + Co

After “Turn #4”, transfer the dough to a container with cover, or simply cover the mixer bowl (if your fridge has ample space for it) with a pot lid of the right size, and let it bulk ferment inside the fridge overnight.

Tartine Sourdough Country Loaf // Mono + Co

Next morning, when ready to bake, preheat oven to 250C.  Flour the base of a Dutch Oven with rice flour, to prevent the bread from sticking to the pot when baking.  I do this to save on parchment paper.  Retrieve the dough from fridge and shape the dough gently into a ball, place it inside the pot, seam side downwards.

Tartine Sourdough Country Loaf // Mono + Co

Sprinkle rice flour on top and make a score on the surface of the dough.

Tartine Sourdough Country Loaf // Mono + Co

Cover and bake for 40 minutes.

Tartine Sourdough Country Loaf // Mono + Co

After 40 minutes, Remove cover, and bake for another 40 minutes at 220C.

Tartine Sourdough Country Loaf // Mono + Co

After baking, remove the bread from the Dutch Oven immediately, and let it cool completely on a rack before slicing.  Store unfinished bread in an airtight container to prevent crumbs from drying out.

Tartine Sourdough Country Loaf // Mono + Co

Enjoy!

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Blue Butterfly Pea Flower Lemonade

Blue Butterfly Pea Flower Lemonade // Mono + Co

My blue butterfly pea flower lemonade has a lighter hue than what you’ll see here and here.  These recipes state to steep the flowers in boiling water first to allow the blue pigment to be extracted before adding the juice of a lemon and transform the blue tea purple.

I prepared mine in a different order: squeeze the juice of a lemon into a glass first, followed by adding ice cubes that has been frozen with the flowers inside each of them.  This method suits me better since I prefer my lemonade really sour with little dilution. By the time all the ice cubes has melted, at least the drink still stay tasting like lemonade.

Blue Butterfly Pea Flower Lemonade // Mono + Co

I started freezing these blue flowers in my ice cube tray when I ran out of ideas what to do with them as they continue to bloom.  I have since brewed them as hot blue tea, dye a cotton hankerchief into a lightest shade of blue (the color has since faded after a few washing), and conducted a self-learning calligraphy lesson in, you guessed it, blue ink.

Blue Butterfly Pea Flower Lemonade // Mono + Co

This is a great way to preserve the blooms and make pretty drinks.  If you let these ice cubes melt on counter, you will get a puddle of blue ink which you can subsequently use for your favorite  crafting ideas with blue pigment.

Blue Butterfly Pea Flower Lemonade // Mono + Co

Blue Butterfly Pea Flower Lemonade // Mono + Co

Back to my lemonade, as the ice cubes started to melt, the color of the drink slowly turned pink.  It’s so perfect for the warm day!

For the curious ones, this explains the science behind.

Blue Butterfly Pea Flower Lemonade // Mono + Co

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Cucumber Cold Soba Salad

Cucumber Cold Soba Salad // Mono + Co

The hot weather lately is becoming unbearable.  I decided to save myself from the hot kitchen by tossing a salad for lunch.  The only cooking involves boiling the soba, which only takes 4 minutes on the stove if you use an electric kettle to boil the water beforehand.

Cucumber Cold Soba Salad // Mono + Co

I halved the portion and dropped miso and tahini from the original recipe as I wanted a light clear dressing.  Instead of soy sauce, I seasoned the salad with liquid aminos, something I have grown to like with soba.  Rice vinegar provided a nice tangy finish to the dressing, I also added more sesame oil than the original recipe.

Cucumber Cold Soba Salad // Mono + Co Cucumber Cold Soba Salad // Mono + Co Cucumber Cold Soba Salad // Mono + Co


Cucumber Cold Soba Salad

adapted from cookie and kate

1 bunch of soba noodles
1 small japanese cucumber
1 stalk scallions, chopped 
1 stalk cilantro, chopped
1 tablespoon rice vinegar
1/2 teaspoon grated ginger
1 tablespoon liquid aminos
or, light soy sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1 tablespoon black sesame seeds

Cook soba according to instructions on the packaging.  Drain and rinse with cold water until the noodles are at room temperature.

To prepare Japanese cucumber, use a vegetable peeler to peel skin, use a knife and julienne the peel into thin strips.  Cube the rest of the cucumber and set these aside.

In a bowl, whisk to mix rice vinegar, grated ginger, liquid aminos, sesame oil and red pepper flakes.  Adjust according to taste.  Mix this dressing to coat the cooked soba noodles in a large bowl. Then toss in cubed cucumber and the julienned peels, chopped scallions and cilantro, and black sesame seeds. Adjust seasoning further to liking.

Serve immediately.

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Cooked Rice Pullman Loaf

Cooked Rice Pullman Loaf // Mono + CoCooked Rice Pullman Loaf // Mono + Co

Leftover rice is quite common in my kitchen.  In fact, I will sometimes cook extra for dinner with the intent to turn them into a fast 5-minute fried rice the next day.  Boiling leftover cooked rice with water to make instant porridge is another great idea since the time taken for grains to turn soft is greatly reduced.

This white rice Pullman loaf recipe is a new keeper.  I simply altered a favorite taro bread recipe with leftover cooked rice, out from the oven came a light and fluffy loaf.

I will be baking another loaf later.  This time, I will be cooking the rice for making the bread first, preparing extra for dinner which will be kept warm in a thermal pot until meal time.

Cooked Rice Pullman Loaf // Mono + Co Cooked Rice Pullman Loaf // Mono + Co


Jasmine Rice Pullman Loaf

100g cooked white rice
240g plain flour
1 teaspoon instant yeast
2 tablespoons raw sugar
1 egg **
80g water ***
1/4 teaspoon sea salt
28g cold unsalted butter, cubed

** I used egg weighing 57g with shells
*** You may need more or less of the water stated in the recipe, depending on the flour type and hydration level of the cooked rice.

Blitz cooked rice with as little water as possible with a hand blender, just enough to make a smooth paste.  Add this paste to plain flour, instant yeast, raw sugar, beaten egg, and half of the water into a mixer bowl.  Start the mixer to knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add the remaining water with the mixer running, when the ingredients come into a ball,  stop adding and turn off the mixer.  Let the dough rest for 15 minutes.

After 15 minutes, sprinkle the sea salt on the dough.  Start the mixer running on its lowest speed again to knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 1 hour.

After an hour, the dough should rise and increase its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough.  The dough is quite sticky, flour hands and worktop with flour to help with shaping.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft-free place to rise for another 50-60 minutes.  When the bread has risen to the rim of the baking tin, brush some milk on the surface.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

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Sweet Milk Bread Loaf

Sweet Milk Bread Loaf // Mono + Co

This is baked with the same straight dough recipe that I use for making sugar topped pull apart buns.  Instead of baking in a rectangular cake pan, I divided the dough into 6 portions and arranged them in a bread tin to be proofed into a loaf.

Sweet Milk Bread Loaf // Mono + CoSweet Milk Bread Loaf // Mono + Co  Sweet Milk Bread Loaf // Mono + Co

The dough rose beautifully to reach the brim in less 60 minutes.  Simply adjust the baking time 5-8 minutes longer at the same oven temperature.

Sweet Milk Bread Loaf // Mono + CoSweet Milk Bread Loaf // Mono + Co  Sweet Milk Bread Loaf // Mono + Co

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Oat Porridge Sourdough

Oat Porridge Sourdough // Mono + Co Oat Porridge Sourdough // Mono + Co Oat Porridge Sourdough // Mono + Co

Great recipe if you are thinking of baking a softer sourdough bread.  Oat porridge did the magic here.  For so long, I have been adding different types of root vegetable puree into my bread dough knowing that they help to make my Pullman loaves and buns really fluffy.  No chemical bread enhancer, no packaged dough conditioner, just steamed vegetables, how natural and nutritious does that sound?

So when I heard that there is a sourdough recipe out there enriched with oat porridge that makes it softer, of course, I want to try it.  See how soft it turned out.

Oat Porridge Sourdough // Mono + Co Oat Porridge Sourdough // Mono + Co

I used instant oatmeal to make the porridge instead of cooking rolled oats porridge over the stove.  I also stick to baking my dough cold straight from the fridge and shaping my loaf just before baking.  As for the rest of the instructions, I followed to a T, down right to coating the crust with rolled oats and giving the top with 4 snips with scissors to create that “zipper” look.


OAT PORRIDGE SOURDOUGH

adapted from the perfect loaf

for oatmeal porridge:
250g boiling hot water
125g instant oatmeal

75g fed starter
350g+12g+12g water
350g of plain flour
150g whole wheat flour
10g sea salt

To prepare oat porridge, mix hot water to instant oatmeal and stir until a thick consistency is formed. Leave it aside to cool completely.

In a large mixing bowl, add fed starter to 350g of water and stir with a wooden spoon to mix well.  Next, add plain flour, whole wheat flour, and mix with hand to form a dough with no dry flour is visible.  Cover the bowl and leave this aside for 60 minutes.

Sprinkle sea salt over the dough and pour the remaining 12g water on top, and mix the salt, water into the dough by hand using squeezing action.  The dough by now will appear very stretchable and doesn’t stick to the side of the bowl.  Leave this aside for 30 minutes, cover the bowl with a lid or tea towel.

After 30 minutes, incorporate oatmeal porridge to the dough in 4 separate additions,  with each addition, folding the dough so that the porridge get mixed as uniformly as possible. The remaining 12g water can be added bit by bit if the dough feels too dry. You may not need to use up all the remaining water, stop once the dough feels wet enough since the oatmeal porridge is also providing hydration to the dough.

Do a series of turns 6 times at 30 minutes interval.  With each turn, reach the dough from the bottom of the bowl and pull it up to tuck it to the opposite side of the bowl.  Turn the bowl and repeat for another pull-stretch-tuck action for about 3 more times till one round is completed.  Rest for 30 minutes and repeat this again till you complete 6 sets.

By the end of the 6th turn, cover the container and put the dough into the fridge for overnight retardation.

When ready to bake, preheat the oven to 250C.  Take out the dough from the fridge and shape the cold dough tightly into a ball, while remaining careful not to break up too much of the air pockets that has built up inside the dough.  Invert the dough onto a tray of rolled oats to coat the top part of the bread.  Place the dough inside a floured dutch oven pot seam side downwards.  To score, hold a pair of kitchen scissors almost parallel to the surface of the bread, making 4 snips across the top to create a “zipper” look.

Cover the pot and put it into the preheated oven bake for 40 minutes.

After 40 minutes, remove the cover, reduce the oven temperature to 220C and bake for another 30 minutes.

Cook on rack completely before slicing.  I waited for 4 hours, as recipe suggest the bread need a longer “setting” time due to its higher hydration.

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Natural Starter Milk Loaf

Natual Starter Milk Loaf // Mono + Co Natual Starter Milk Loaf // Mono + Co Natual Starter Milk Loaf // Mono + Co

After mixing a dough for sourdough country dough meant for an overnight fermentation, I fed my balance starter with another 50g water and 50g flour, only to find it rise to double its height again in 3 hours.  Unable to resist the temptation to bake another loaf with such active starter, I went for a softer milk loaf recipe instead.  Recipe largely adapted from this one, minus the taro, added more milk.


Natural Starter Milk Loaf

120g fed starter
165g fresh milk
240g flour
1 tablespoon milk powder
2 tablespoon raw sugar
1/4 teaspoon sea salt
20g cold butter, cubed

In a mixer bowl, add starter and milk, stir to mix well.  Next, add flour, milk powder, sugar and turn on the mixer on its lowest speed to knead with a dough hook until all the ingredients come together into a ball.  Leave this aside for 15 minutes.

After 15 minutes, sprinkle salt and run the mixer again to knead the dough for 1 minute.

Add cold butter cube by cube and knead until the dough reaches window pane stage. Stop mixer and leave the dough to bulk rise at room temperature for 180 minutes.

After the dough has risen to expand its volume, punch down the dough to deflate and transfer to a clean work top.  Sprinkle worktop and palms with some flour if the dough is too sticky to handle.  shape the dough into a roll that fits the tin, and place it inside, seam side downwards.  Proof for another 90 minutes.

Bake in a preheated oven at 200C for 20 minutes.  Remove bread from tin immediately after baking and cool completely on a rack before slicing or serving.  I brush the top crust with butter to make it softer after cooling down.

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Sugar Topped Pull Apart Buns

Sugar Topped Buns // Mono + CoSugar Topped Buns // Mono + Co

Baked another old school style bread that is still widely available at the commercial bakeries.  Actually, my girl likes this type of bread so much that she often places a few slabs of butter on a slice of white sandwich bread, sprinkles the top with sugar, and pops it into the toaster oven for a few minutes and out comes her favorite “butter-sugar-toast” for breakfast/tea/supper.  It’s an all-occasion snack for her.

Sugar Topped Buns // Mono + Co

Since I am still passionately baking pull apart buns with my rectangular pan, I tried a beautiful butter sugar bun recipe from here just to make the pan work harder.  It has hardly gone through 10 baking sessions since I bought it years ago for a birthday cake recipe that didn’t go as planned.

Sugar Topped Buns // Mono + Co

As this pan is deep (3-inch tall), the dough had no other space to expand but to rise towards the brim.  I love how this creates buns that are more evenly shaped after they are baked, compared to baking them on a larger cookie sheet pan.

Note:  My cake pan does not have a non-stick coated surface, hence I grease it really well when I bake bread with it since the dough expands to reach every corner and sides inside the pan.  This greasing step must be done so that the bread can be unmolded easily after baking for cooling which is very important as bread will shrink if left inside the pan to cool.

Sugar Topped Buns // Mono + Co

Quite a few changes were made to the original recipe since it was passed to me with modifications by a lovely member of a separate Facebook interest group.  I tweaked it further with the available resources I have in my pantry and thought it will be useful to jot down, in case you have the same limitations that I have in my tiny home kitchen.

+ I have been baking with plain flour bought in bulk from the market, so I did not use bread flour.
+ The recipe did away with salt as salted butter was used, so I used the modified recipe that has 1/4 teaspoon of salt.
+ The recipe stated 120ml milk while the modified one stated 100ml.  Since I don’t own a measuring cup, I weigh 100g of fresh milk and add it slowly to the dough while the mixer is running, ready to stop when the dough ball is formed.  Turned out 100g of milk was what I needed.
+ Original recipe applied egg wash before baking and cubed butter as toppings which I replaced with a brush of milk and a sprinkle of raw sugar.  I didn’t want to use just 1/4 of an egg for egg wash and having the chore of storing the remaining 3/4 of it.  There wasn’t any plan for an omelet that day either.
+ Original recipe shaped the dough into 9 portions, I divided mine into 8 and shaped them into an equal number of balls and braids, a “do-whatever-you-like” privilege that only home bakers have.

Enjoy yours!


Sugar Topped Buns

+ adapted from oladybakes +

250g plain flour
10g milk powder
45g raw sugar
1 teaspoon instant yeast
1/4 teaspoon sea salt
100g fresh milk 
1 egg **
35g unsalted butter, cubed

+ topping +
fresh milk 
raw sugar

** I use small egg weighing 55g with shell.

In a mixer bowl, place plain flour, milk powder, sugar, yeast, salt, egg and milk, start mixer to knead with a dough hook on its lowest speed until a dough ball is formed.  Stop mixer and let the dough sit for 15 minutes.  I do this to let the flour absorb the liquid better before kneading it to window pane stage.

After 15 minutes, start the mixer again, add cubed butter one by one and knead until window pane stage.  Remove bowl from mixer and let dough stand for 15 minutes.

Transfer dough to a clean work top, flour palms and work top slightly if the dough is too sticky to handle.  Divide dough into 8 equal portions.  Shape each dough into a tight ball and place in a baking pan.  I shaped 4 of mine into balls and the remaining 4 into braids baked in a well-greased 6″x9″x3″ rectangular pan.  Let dough rise for 90 minutes.

When ready to bake, brush the top of each dough with fresh milk, and sprinkle raw sugar over.  Bake in a preheated oven for 20 minutes at 170C.

When the bread is done, unmold the bread from the pan and let it cool completely on a rack.

Pull apart and serve, or store balance in an airtight container to keep crumbs soft and fluffy.

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Green Monday : Grocery Shopping

Green Monday : Grocery Shopping // Mono + Co

I visit the supermarket mainly for chilled/frozen items, stuff that I cannot get from the wet market.  Last Monday, I experimented with shopping a day’s worth of meatless grocery at the supermarket to get food items with as little packaging waste as possible.  Armed a few small cotton produce bags (road test!) and just ONE reusable shopping bag – a method I adopt very often to avoid over-purchase/impulse purchase, I headed to the nearest supermarket that carries a wide range of fresh produce and here are the items + packaging waste I bought.

+ Fresh vegetables

Nowadays, almost every type leafy vegetable is bagged in crisp clear plastic bags for a more convenient checkout process.  When it comes to vegetables like brinjals, gourds, cabbages, peas, lady fingers, asparagus, and taro, I found them individually wrapped with plastic cling film at some supermarkets.  Some items like chilies and long beans even come with an additional styrofoam tray.

The stall holders at the wet market bag some of the vegetables after weighing so I can tell the “cashiers” in advance that I do not require their plastic bags, and offer 1) my cotton bags or 2) request to wrap them in newspapers instead.  I usually avoid getting those that are already bagged, or I visit the market really early to “catch” these vegetables before they are being packaged.  And cabbages, cauliflowers, and radish are never shrink-wrapped at the wet markets.  I could thus avoid most of the plastic packaging waste when I shop there.

There is only one aisle with open crates of broccoli, carrots, tomatoes and capsicums (yes, only these 4) greeting me warmly with their bright colors sans any plastic packaging, so I bought all four varieties.

Packaging waste count: As these vegetables are sold by weight, I ended up still having their price labels (and receipt) as trash.

Green Monday : Grocery Shopping // Mono + Co

+ Potatoes

Green Monday : Grocery Shopping // Mono + Co

Only Holland potatoes and Russet potatoes come in these mesh bags that I like to reuse.  The rest are packaged in plastic bags.  So I got the Holland potatoes.  At the wet market, I usually buy about 5 each trip as they are sold in bulk.  I hope I can finish these up before they start to sprout and shrivel and end up as food waste.

Packaging waste count: The mesh bag can be reused, this becomes handy when buying root vegetables or shiitake mushrooms at the wet market so that the stall owner doesn’t have deduct the weight of my self-brought container since these bags are very light.  The plastic item tag was unfortunately trashed.

+ Mushrooms

Green Monday : Grocery Shopping // Mono + Co

Other than fresh shiitake mushrooms that I buy and store in my reusable covered containers, I almost can’t find other types of mushroom that do not come with plastic packaging.  I say almost, because I have seen brown and white button mushrooms sold in bulk occasionally.  Since I usually get pre-packed Erynjii and Shimeji mushrooms from the wet market as well, I stick to these varieties instead of shiitake that are packed in plastic bags at the supermarket.

Packaging waste count: plastic bags, same outcome if I were to shop at the wet markets.

+ Flour

Green Monday : Grocery Shopping // Mono + Co

I get white flour sold in bulk at the dried goods store.  While the supermarket does not carry flour in bulk, I found this brand packed in a paper bag that can be recycled.

Packaging waste count: None.

+ Pasta

Green Monday : Grocery Shopping // Mono + Co

Since I buy pasta from supermarket all the time, I went straight for the one that is packaged in a paper box.

Packaging waste count: a small plastic sheet that made up a see-through window on the cover of the box.

+ Freezer /Processed foods

Green Monday : Grocery Shopping // Mono + Co

Processed foods come with plenty of packaging trash.  With home cooked meals 80% of the time in my family, I will be lying if I say I don’t use any kind of processed food to help in my cooking.  Condiments, ready-made sauces, and vegetarian’s favorites such as seaweed sheets, kelp, fried bean stick, tempeh, and fried tau pok, ingredients I use all the time come with some form of plastic packaging.  Not to mention common items like sugar and salt also come in plastic bags.

To counter the build up of non-recyclable processed food packaging waste at home, I stick to the obvious solution of buying these in recyclable tin cans or glass bottles as far as possible.  If not, indulge in processed foods as infrequently as possible, which makes a healthier option as well.

Packaging waste count: flexible food foil packaging


++ Update++

In case you are curious what I cooked for that day with the items bought:

Green Monday : Grocery Shopping // Mono + Co

Lunch: Baked pasta
~ penne, broccoli, red capsicum, shimeji mushrooms, cooked with garlic, butter, cheddar cheese, whipping cream available at home.

Green Monday : Grocery Shopping // Mono + Co

Honey Bread loaf.
~ White flour, baked with wholemeal flour, honey, steamed taro, instant yeast, salt and butter available at home.

Green Monday : Grocery Shopping // Mono + Co

Dinner dish #1: broccoli, red capsicum, shimeji mushrooms, stirfried with ginger slices and vegetarian oyster sauce available at home.

Green Monday : Grocery Shopping // Mono + Co

Dinner dish #2: Tomato omelette with eggs available at home.

Green Monday : Grocery Shopping // Mono + Co

Dinner dish #3 : Instant vegetarian rendang with potatoes, added tau pok available at home.

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