The prawns don’t need any seasoning because we’re stuffing them with garlic, mayo and cheese. This prawns recipe would work really well with halved crayfish too. Be careful not to overcook these so they remain sweet and tender. Ready for a quick seafood fix? Here you go!

For many who ask, I’m using Philips XXL Airfryer. Read my review here and don’t miss my other airfryer recipes.

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I can’t believe that I still have time to blog about a cheesy potato gratin recipe but this is long overdue!

Gratin is a traditionally French dish that has ingredients in a shallow baking dish topped with a browned crust – it could be using cheese, breadcrumbs, eggs or butter. So potato gratin means the key ingredient is potato, topped with something that would brown it. Of course it has to be melted cheese!

This is the husband’s modified recipe. So if he can do it, so can anyone! He cooked this dish for our anniversary and it was the most delicious potato gratin I have ever tasted. The white sauce is made with flour, butter and milk. Some gratins I’ve had before include packaged cooking cream, and I’m not necessarily a fan of those. This also means the dish is a little more waistline and pocket-friendly. The sauce that goes all over the potatoes:

Bacon is optional. Spring onions are optional. You can buy those pre-shredded packs of red & white cheddar/mozzarella cheese from Cold Storage for $2.99 a pack. Depending on the size of your baking dish (I used a 10″ x 7″ oval pyrex baking dish), you may have leftover sauce. I used them the next day in a seafood white sauce pasta which Jason gave the thumbs up to.

We had it with the awesomest juciest brined pork chops. Recipe coming up for the chops too!

I love potatoes. If only they weren’t carbs!

The post Cheesy bacon potato gratin appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Jason has been talking about French Onion Soup for the longest time. He had wanted to attempt it for our anniversary dinner but realised it’s a tad too complicated for a ‘simple’ clear soup. It’s not exactly complicated, but it is time-consuming.

To make a good French Onion Soup, the onions have to be caramelised well. The caramelisation takes 30-45 minutes to achieve, and after that the broth is left to simmer for another hour or so before serving. I topped my soup bowl with a slice of crusty toasted baguette with melted swiss cheese (you can use Gruyère, plus I added a bit of mozzarella in the mix).

Some recipes call for the soup to be ladled in a ramekin, then you top it with a baguette and loads of grated Gruyère before finally baking or broiling it in the oven till bubbling.

This soup is great for the rainy November/December season. With its strong and rich flavour, you would do well with a lighter-tasting fish dish as your mains. Enjoy!

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Made a simple lunch yesterday with store bought croissant. The tuna and baked beans were generously sponsored by Ayam Brand.

If you love french sandwiches as much as I do, you would know that they cost quite a lot outside. I remember having Delifrance sandwiches for $3.90 when I was still in school and I think they now cost $6 or $7? Too expensive for my budget! I got to make it myself!

I had my mind set on making a panini or ciabatta ($2.20 for a pack of four, from Gardenia) but got distracted by the fat Bonjour croissants sitting in the clear plastic box. You’d be surprised at the variety of breads available at NTUC. On top of the regular white sandwich breads, they now stock panini, ciabatta, cranberry loaves, multigrain buns, baguette, hard rolls and yes, croissant in their bread aisle. The croissants were better than I expected! I airfried them slightly before filling them with cold tuna mayo, and they were so buttery and flaky, you would never have thought they came in a plastic box. The key here is to warm them- if you don’t have an airfryer, use your oven. They’re amazing, I promise! The best part? They cost just $0.54 a piece.

Makes 5 croissant sandwiches

What I used:

5 Bonjour croissants (you can find them in NTUC)
2 cans Ayam brand tuna chunks in water, drained (reserve 1 tablespoon liquid)
Half a red onion, chopped
3 tablespoons mayonnaise
2 tablespoons Djorn mustard
1 sachet sugar
A dash of white pepper
Black pepper (optional)
Fresh lettuce
1 tomato, sliced

1. Combine tuna, reserved liquid, onion, mayo, mustard, sugar and white pepper, mix well and chill.
2. Cut a slit across the top of each croissant and toast lightly.
3. Fill with fresh lettuce, tuna mayonnaise and tomato. Top with a sprinkle of black pepper and enjoy!

How much I spent:

$2.70 for croissants
$4.90 for tuna (retail price is $2.45 per can)
$0.30 for tomato
Everything else from my pantry!

Total cost per serving: $1.58

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I served it with a baked bean gratin. I combined one can of Ayam Brand baked beans with cheese with the other half of the chopped onions, then topped it with mozzarella cheese before airfying til the cheese melted. The beans were a tad too salty for me but I think they will go quite nicely with crusty baguette!

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