Our Apartment in Sydney

Sorry for the slow update on my Sydney trip. Last week was a crazy  week for me but at least i am back with updates again!

Our apartment in Sydney!

This apartment got 2 rooms. This was the room shared  by me & shanel.Our toilet.

We are always the earliest. So early means more time to take pictures. Hahaha

Forced shanel to take a #ootd picture of herself. :p

More Day 2 very soon! We took lots of photos on day 2 :X

Easy Picnic Food

What will you prepare for picnic if u have less than 12 hours to do so?

& when that 12 hours is inclusive of ur sleeping time, grocery shopping, packing for picnic & preparation of food for 12, what will you do?

To me, SALAD is so simple that it’s always compulsory to make for picnic! But salad full of greens are always not filling at all especially for guys, so i love to make pasta or potato salad instead. I am going to share with u guys my all-time favourite pasta salad here that’s so simple yet so good 🙂

Grilled Chicken Pasta Salad

(how this pasta salad came along was because one fine day, there’s only chicken breasts left in fridge. haha)

chicken breasts

white onion, diced

cooked pasta

diced ham (optional, found some leftover ham in the fridge so i just dumped it in too.)

hard-boiled eggs

mayonnaise

italian dressing

salt 

pepper

Method:

1. Preheat the oven to 200 degree C.

2. Marinate the chicken breasts with sea salt, pepper & dried rosemary. Remember to give those breasts a good rub! 

3. Place the chicken in the oven for around 15mins or until cooked. Remove it from the oven & let it cool down completely.

4. Put the cooked pasta, ham, onions, & chicken in a big mixing bowl.

5. Add a few slabs of mayonnaise & 2-3 tbsps of italian dressing into the bowl. (Add sufficient mayonnaise to lubricant the ingredients & italian dressing to lift up the taste of the pasta.)

6. Mix everything in the bowl well.

7. After mixing them , put the pasta in a air-tight container. Place the eggs on top of the salad, cover the container & chill it overnight or at least 2 hours.

Next, SANDWICHES… they are so easy & very hard to go wrong. I usually does egg mayo or chicken mayo for chilled sandwiches cause i can make them the night before. Since i have already made pasta salad with mayonnaise in it, i decided to make another favourite sandwiches of mine, luncheon meat with eggs sandwiches! (the boyfriend loves it too!)

Luncheon Meat with Scrambled Eggs Sandwich

what you need…

Luncheon Meat

Eggs

Milk ( 1 egg needs 1 tbsp of milk/cream )

Tomatoes, sliced

White Bread

Salt & Pepper ( for the scrambled eggs)

scrambled eggs, sliced tomatoes & my assemble station for sandwiches.

For my luncheon meat, intstead of pan-frying them, i love to throw them in the oven instead. Healthier & most importantly it won’t make the kitchen oily! hehe…

You can put those luncheon meat slices in a preheated oven about 200-220 degree C for around 10-15 mins depending on how u like your luncheon meat to be. If you like it to be juicy, then it don’t put it in the oven for too long. If you prefer your luncheon meat to be crisper, then leave it in the oven longer 🙂

Packed the sandwiches individually with the cute bags we got in cold storage! Nice right? hehe

I think every picnic should have something sweet & cute/pretty food to spice up the whole picnic atmosphere. I have a soft spot for pretty & cute food like cupcakes but it will be too tedious to bring cupcakes with frosting out especially with the weather of Singapore. I think by the time you settle down with cupcakes, you might have melted frosting cupcakes instead. So i decided to make lemorange (lemon + orange)  cupcakes with citrus glaze. Btw, the boy loves it so much that he was the one who requested me to bake this for the picnic.

Lemorange Cupcakes

cupcakes:

1 2/3 cups all-purpose flour

2 sticks (250g) salted butter, room temperature ( usually the recipe will call for unsalted butter & salt in the flour, but to save trouble, i will just use salted butter.)

1 cup sugar

5 tbsps finely grated lemon zest

4 tbsps finely grated orange zest (extra zest from either the lemon or orange for garnish on the glaze)

1/2 tsp pure vanilla extract

5 eggs, room temperature

5 tbsps freshly squeezed orange/lemon juice

glaze:

3/4 cups confectioners’ sugar

2 tbsps fresh citrus juice, such as orange, lemon, or lime

Method: 

Preheat oven to 170 degrees C. Line standard muffin tins with paper liners.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes.

Add citrus zests. Reduce speed to medium, and add vanilla.

Add eggs, divide the eggs into 3 parts & add 1 part at a time, beating until until incorporated, scraping down sides of bowl as needed.

Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter.

Bake until a cake tester inserted in centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

For the glaze, whisk all ingredients until smooth and combined. 

Finish the cupcakes by dipping tops of cupcakes in glaze, then turn over quickly and garnish with zest.

Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

The boyfriend’s house doesn’t have muffin tins so this was what we did. haha!

Pasta salad, sandwiches & cupcakes, i am ready for the picnic! This time round, we had a picnic with friends that have dogs & i will let the pictures do the rest of the talking. Enjoy the pictures 🙂

Thanks Nicole for the yummy tokyo banana! Finally managed to try it! heh

Happy friends, happy doggies & happy times.