Christmas is drawing near! This is my biggest bake (in quantity) for Christmas. A total of 215 pieces. They tasted just like the real minty candy cane lolly but in a cookie! They are made without any artificial coloring and flavoring. Beetroot powder was used to colour the red portion of the dough.
Thursday, 17 December 2015
Sunday, 13 December 2015
The weather have been very cooling for the past 2 weeks. Really feels like Christmas is coming. To start off my Christmas bakes, I made a shortbread cookie from a recipe that I kept to bake in the cooler months. This recipe yielded a shortbread cookie bar that holds it shape but once you bite into it, the richness of the butter and crumbly cookie will melt in your mouth.
Monday, 7 December 2015
|Mixed Berries Scones|
Thursday, 29 October 2015
I love tarts. I know I should be making more cookies but I think that tarts are almost...almost like cookies.
A tart consists of a shortcrust pastry, technically is a shortbread cookie, which is topped with a filling. Hahaha...I think I am trying too hard to wiggle myself out of this "cookie and bull" story.
Wednesday, 21 October 2015
Tuesday, 13 October 2015
Wednesday, 7 October 2015
This was baked using the leftover tart dough and frangipane from baking the Autumn Honey Pluots and Almond Tart. The leftover tart dough was not enough to fit a tart ring so I decided to make a free formed tart - a Galette. Rustic looking hey.
Tuesday, 29 September 2015
Today is my husband's birthday! He was made to choose between a chocolate cake or a vanilla creme brulee tart. He likes to eat creme brulee and since I rarely make it, it was not a difficult decision to make.
I got the idea of making this tart after tasting one, many moons ago, in a cafe during a gathering with my church friends.
Thursday, 24 September 2015
Thursday, 10 September 2015
We do not get to enjoy the changing of seasons in tropical Singapore but the festivals that we celebrate do remind us of them.
Winter Solstice Festival (冬至) ushers in Winter. Lunar new year ushers in Spring. As for Summer, we have that all the time (not complaining though) and Mid-Autumn festival ushers in Autumn.
Mid-Autumn Festival falls on 27th September this year. Last year, I tried making my first batch of Olive Oil Snow Skin Moon Cakes using all natural flavors and coloring that I can find in fruits, nuts, vegetables and teas. It is a quest of mine to find healthier ways to consume this calories laden treat.
Thursday, 3 September 2015
Yaki-gyoza in Japanese, 锅贴 (guo tie) in Mandarin and pot stickers in American, all refer to these delicious meat filled dumplings.
The exterior of the dumpling is both tender and toothsome (the top portion that have been steamed) as well as crispy and fragrant (the bottom portion that have been pan fried). When you bite into the dumpling, the mixture of the gravy from the meat and vegetables just adds on to the whole eating experience. Drooling...
Friday, 28 August 2015
Earl Grey tea is my favorite among the English teas. Earl Grey tea is a blend of black tea that is infused with the flavour of the bergamot orange rind. Thus, giving the tea a citrus undertone both in flavour and aroma.
Friday, 21 August 2015
For the past 2 days my youngest have been at home with me. We went out to visit a museum yesterday. Today, we made banana loaf cake, and hidden within were morsels of dark chocolate chips and walnuts.
Sunday, 9 August 2015
I'm so excited and happy to be able to bake a cake and some cookies to celebrate my country's birthday!
Happy 50th Birthday, Singapore! I'm so proud to be a Singaporean!
Tuesday, 4 August 2015
This coming weekend (Sunday, 9th August), Singapore will be celebrating our 50th year of Independence. A Golden Jubilee!
To join in the festivities, I decided to make some delectable, fun looking lolly cookies which looked like they are filled with confetti.
Thursday, 23 July 2015
Saturday, 18 July 2015
This recipe is an attempt to replicate the pudding made by an expensive cafe here in Singapore. My youngest child loves having it. And the last time I it bought for her, I told myself that I am going to try making it on my own. It is very easy to make and the ingredients are very simple.
Monday, 13 July 2015
These cranberry scones are delicious eaten on their own. They paired very well with the homemade strawberry vanilla jam and not forgetting with clotted cream (I did not have clotted cream at hand) or a great deal of butter.
The scones are crunchy on the outside, from the coarse sugar sprinkled on top of them, tender and buttery on the inside.
Thursday, 9 July 2015
I am embarrassed to mention that I made this jam because I left a punnet of strawberries sitting in the fridge for too long. They turned soft due to the dehydrating effect of refrigeration and was too icky to eat on its own.
Monday, 29 June 2015
|Mint Dark Chocolate with Feuilletine Truffles|
Chocolate truffles are luxurious little treats that does not take too much effort to make. At least, no baking involved. You can play around with the different flavors that can be infused into the chocolate, either by infusing the cream or adding it when the chocolate balls are being formed.
Monday, 22 June 2015
Today, my youngest child, turns 11! I am thankful to God for showing me His love through my children. And to my child, I pray that she will continue to experience the Creator God and finds joy in the things she does.
Thursday, 28 May 2015
I made this using the Pain d'Epi recipe for the bread but placed in strips of bacon when forming the dough into a log. Instead of cutting the dough with the scissors to form the wheat branch, I used a sharp, thin blade knife to score the top of the log.
Thursday, 21 May 2015
I chanced upon this recipe by RecipeTin Eats and decided to make it for breakfast. Breakfast, on weekday mornings, is always 'mad rush' moment - rushing for school and work. I wake up early to pack the children's lunch boxes and try to fix them a healthy breakfast. Most of the time, breakfast was half eaten and that left me feeling 'so much effort but so little went into their stomachs'. They are not to be blame as it is just too early to work up a big appetite.
Tuesday, 19 May 2015
Saturday, 9 May 2015
This cake was made just in time for this mother's day weekend celebrations. This is a chocolate lover's cake. The moist chocolate cake (Valrhona cocoa powder) is layered with real good chocolate (Callebuat 70% chocolate) frosting, enrobed with more real good chocolate and decorated with Valrhona's chocolate pearls. With so much chocolate, the cake is chocolate ;)
Thursday, 7 May 2015
My sis and I practically grew up eating this sambal ikan bilis made by my auntie. It is a 'comfort' condiment for us. It tastes spicy, savory and chewy. I minimize the mess by making this in a bread maker, using the jam making function.
Thursday, 30 April 2015
Thursday, 23 April 2015
|Pain (bread) D' (of) Epi (ear of wheat) = Bread shaped into an ear of wheat.|
I love European bakeries. The varieties and shapes of bread never fail to amaze me. And of course, the smell of freshly baked breads never crease to invoke good memories of family sharing a meal.
Friday, 17 April 2015
There is something comforting when I eat a warm, hearty bowl of stew. Stews are very nourishing, satisfying and provide a balanced meal in a bowl.
This is a one pot meal that is easy to put together and washing up after is kept to the minimum. It is a dish that uses minimal effort but gives you the most amazing flavors. Did I mention that the dish feeds a crowd too?
Tuesday, 14 April 2015
Biscotti originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars during olden times.
Thursday, 2 April 2015
I made this chocolate truffle tart for the Easter weekends. I decided to try a tart base recipe that uses pate sucree or also known as a sweet tart dough and paired it with a dark chocolate filling. It is my first time making a tart using the pate sucree recipe while I have used the chocolate filling before when i made the chocolate tartlets.
The richness of the tart comes from the chocolate filling and the fragrant buttery tart base. The passion fruit curd gives a very refreshing and contrasting dimension to the whole taste experience.
Monday, 23 March 2015
It is with a heavy heart that I am typing out today's blog. It is a sad, sad day. This morning, Singapore's first Prime Minister and founding father, Mr Lee Kuan Yew passed away.
My television is tuned to the news where a constant stream of Mr Lee's political journey is being telecast. He dedicated his whole life to building Singapore. May we not forget his and all our pioneer leaders spirits. The spirit of discipline, determination and resilience to make Singapore a stable and safe place to live, work and play. A place where I call home truly and have the freedom to do what I enjoy.
Friday, 13 March 2015
Happy 13th birthday, ladies and gentlemen (January - March babies)!!! Wishing you all a very happy and enjoyable learning journey. Hard work pays off.
Monday, 9 March 2015
This fruit tart was a bake I did as a birthday cake for a friend in church with the help of other cell group members (K and AB) too. The birthday girl loves fruits and was given the title of "fruitarian".
Happy Birthday, PY!!
Friday, 27 February 2015
2015 Lunar new year started with family gathering over food, lots of food, and we went on 2 walks that brought us very near to nature. We needed to walk off the extra calories any way;)
On the first day, we went to the Flower Dome situated at Gardens by the Bay. It was my second time there but it never ceases to amaze me how God beautifully and wonderfully made these.
"Consider the lilies, how they grow: they neither toil nor spin; but I tell you, not even Solomon in all his glory clothed himself like one of these. "But if God so clothes the grass in the field, which is alive today and tomorrow is thrown into the furnace, how much more will He clothe you? You men of little faith! - See more at: http://bible.knowing-jesus.com/topics/Flowers#sthash.pXfivwy9.dpuf
Wednesday, 21 January 2015
I have shelved the idea of making bak kwa (肉干) at home for the past 2 years. This year, as the kids are older and spending more time in school, I have time to try it out.
The thought of being able to control the quality of ingredients (without preservatives and additives) that goes into the final product, makes the effort (not much effort though) all worth while. The bak kwa was sticky, sweet, salty and succulent when eaten right out of the oven.
Thursday, 1 January 2015
It is 2015! Happy new year to one and all. I ended year 2014 candy making - caramel. The process was very fun and the end product was delicious. I followed the recipe of David Lebovit.
I used golden syrup (leftover from mooncake making) instead of corn syrup. I also used crème fraîche instead of heavy cream.