Monday, October 31, 2011
Another attempt of cooking my own tomato pasta on a rainy Monday morning haha. Attempt 1 here.
White button mushroom
Sunday, October 30, 2011
Peanut butter cupcakes from Cak3Box. Located along Jasmine road near Thompson Plaza, this cake shop specializes in Cupcakes, 3D cakes, Wedding cakes, Brownie Cheesecakes, Cinnamon Rolls and more!
If you are wondering what the 3 in its name stands for, it means 3D or 3 dimensional. This means everything you see on the cakes that they make, are all handmade. Take for example the topping on the birthday cake, the flower or teddy bear or racing car toppings on the cakes are all handmade, thus allowing for full customization of cakes. Fancy an angry bird birthday cake or special design on your wedding cake that you can't find anywhere else? This is the place to go!
Address: 17 Jasmine Road, Adelphi Park Estate, Singapore
Tel: +65 6459 0094
Saturday, October 29, 2011
Lemons, other than the obvious lemonade from the juice, has several other culinary usage. Its juice can be use as marinades for fish and meat where its acidity helps to tenderize them. Lemon slices are also used as a garnish and lemon zest, the grated outer rind of the fruit, is used to add flavor.
Friday, October 28, 2011
Nutrition-wise, kiwi fruits contain about as much potassium as bananas, and rich in Vitamins C, A and E, and its black seeds can be crushed to produce kiwi fruit oil, which is very rich in Alfa-Linoleic Acid (an important Omega-3 essential fatty acid). Kiwi fruits are really great and oh they are so photogenic too don't you think?
Thursday, October 27, 2011
Tomatoes on the vine are tomatoes which are ripened but still are connected to a piece of vine. These tend to have more flavor than artificially-ripened tomatoes but comes at a higher price. Pan-fried with olive oil; these make a great starter with its juiciness, simply appetizing.
Wednesday, October 26, 2011
Sunday, October 23, 2011
Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham, poached eggs and Hollandaise sauce. There are also many variations to the eggs Benedict where the ham is being replaced by some other ingredients, for example the Eggs Royale where salmon is used.
This eggs Benedict is from eM by the river which is situated, well ... by the river, along Robertson Quay. It is among one of the few great brunch eateries along the Robertson Quay just like the Epicurious. I still find that the original Eggs Benedict with ham is the best combination. The other variation using salmon and spinach just can't compare and nowhere near the perfection and satisfaction of what this achieves.
With a relaxing environment by the river and great all day breakfast menu, I am looking forward to come back for more to try out the other brunch menu at eM by the river!
eM by the river
Address: 1 Nanson Road, #01-05 The Gallery Hotel, Singapore
Tel: +65 6836 9691
Sunday, October 16, 2011
Pain aux raisins is a French pastry that is made with standard bread dough that has been sweetened or brioche dough. A brioche has very high egg and butter content which makes it very rich and crumby.
Baked during my girlfriend's baking class.
Saturday, October 15, 2011
Swans are known for their long-lasting and monogamous relationships. This photo, taken at the Singapore Botanic Garden, portrayed a pair of black swans gliding towards their significant other, bringing across the message of love and a reminder of the blessings found in our relationships.
Wednesday, October 12, 2011
Sunday, October 9, 2011
Custom breakfast set. Amazing scramble eggs, creamy and runny with a hint of butter which goes really well with the Brioche. How can you say no to that?
"Mission: Feed Good Food
'cause no child should starve in a world of Happy Meals
Every night, 1 billion people go to bed hungry and the United Nations is looking to the rest on the other side of the world to make a difference. Part of Food For Thought's profits goes towards filling the bellies of the world's poorest. For just $20, we help feed one person for a month."
- One of Food For Thought's Missions.
Thursday, October 6, 2011
Wednesday, October 5, 2011
Monday, October 3, 2011
Sunday, October 2, 2011
The word soufflé came from the French word souffler, which means to puff up. A very apt description to this fluffy dessert, made primarily with beaten egg white, but more importantly - love and tenderly care.