Wishing everybody Merry Christmas and Happy 2013!!
Tuesday, December 18, 2012
Sunday, December 16, 2012
It was my first attempt making Hollandaise sauce for breakfast poached egg. Obviously I did not do it quite right. But this will not be my first and last try for sure.
How is everyone's Christmas preparation so far? I have yet to do much, except baked for my son's Christmas party at school couple of days back. There are still some back lots I have yet to draft. Seems like I have neglect my blog quite a bit.
Wednesday, December 12, 2012
Wednesday, December 5, 2012
Friday, November 30, 2012
Monday, November 26, 2012
Baked Cheddar Cheese potatoes simply the perfect sight for a wholesome home cooked brunch.
From the book ; Café Brunch, it's quite new in local market I am suppose, by a Korean lady - Parandal. The book is being translated by a Taiwanese publisher into Chinese version, so many of us are able to understand and SPEND MORE MONEY!!! I really love the presentation and of the menu. There are so many more I would love to try them out. I think it's quite a good thing to be given as a gift too! HEheh.... Christmas is coming dear foodie friends!! Ho ho ho!
Go get the book, and share your thoughts ya!!
Wednesday, November 21, 2012
Saturday, November 17, 2012
Was trying my luck to see if could I create cow patch effect on the cake. Obviously I had failed......
This is a delayed post, a very much delayed.....
A cake I made to bring to my first bloggers gathering at Edith's, her beautiful home that we all enjoyed very much! Thanks again Edith! It was really great to get to meet the nice ladies and we shared a lot among ourselves. We shall organize the next one soon!!
Sunday, November 4, 2012
One of the recent and successfully baked Ogura Cake, after three failures!! I thought for the forth trial, I'd start with very basic flavor - Vanilla Ogura, instead I risked my very precious Pandan liquid !! But, I am really glad it turned out well. I like the challenge of this whole making process, as I have been looking at other bakers' Ogura cakes, and they are oh-so pretty and neat!! I told myself, I will sure to make it part of my blog!! And I am proud to present..........My Ogura Cake Medley!!!
Pandan Ogura Cake
Siew Hwei for 'Spreading the bug' and it was so so popular among food bloggers. And I know this is the kind of cake I will not miss.
Matcha Marble Ogura Cake
Coffee Marble Ogura Cake
Passion Fruit Ogura Cake
Tuesday, October 30, 2012
Loaded these pictures as a draft more than two weeks ago, but totally forgot about writing something and share the recipe. Sorry for some readers who was wondering will I be sharing....
In fact, it's my first time making this Zebra cake, though it has been in my to do list for quite a while, since the heat of making this Zebra effect (cake) was going around attacking many bloggers, and yet I am forever 慢三拍 ( delayed)！！！ There a few more delayed posts that is still in my draft which have yet to be completed, and they were quite a big heat among the home bakers too! And yes, it's that 'Deadly Contagious ' Ogura cake!! Hope have can get it done really soon and post it on.
There is no special recipe for this Zebra cake actually. I was using recipe from Passion Fruit Rose Cake recipe and took a portion of its batter and mix with 2 table spoons of thick coffee in order to create the Zebra effect. In a 6 inch round cake tin, I simply spoon in each different cake batter one after another till all the batter are being used up. You may check this out for the tutorial, for a better understanding.
Friday, October 26, 2012
How is everyone's weekend so far? Had your best brunch on a relax and slow pace Sunday?
How about this soft and fluffy old fashioned pan cake, and a cuppa? Please join us!!
As usual, weekends are the days my boy would make his special requests for his favourite choice of breakfast or brunch. He loves every drop of maple syrup's fragrance and sweetness that drizzle on his pan cake. I realized I ran out of yogurt and buttermilk, which usually used in my pan cake making. And, I started searching for none yogurt/buttermilk pancake recipes. With today's convenience of internet, this will never be much of an issue for a last minutes recipe search.
Martha Stewart will always the first comes to my mind when I am in need of such thing. I have been her fan for almost 20 years, from buying her magazines issue after issue, till she has her magazine available on IPad's apps. But, keeping magazines are taking up too much space and I odd to have some kind of clearance to make room for my new 'Hobbies'. Doing it slowly, bit by bit..... looking through the pages, cutting out those that I would always wanna keep as most of her ''Good Things'' are truly good things that we can practice on our daily lives. This Old Fashioned pancakes recipe is sure to win your ( and your family) heart when you are out of ideas what to create for your Sunday brunch. The simple ingredients are sure to be ready in your pantry and fridge. When your kids make his or her special weekend requests, you will be able to impressed!!
Wednesday, October 24, 2012
In the mood for some sweet thing. The challenge of making macarons is still very much in me, though the heat of making macarons seems to die down among food bloggers. Since the last two posts on Matcha macarons and Sakura macarons, I have been thinking what should I do next......
Macarons also serve as a great gift, with its pretty and elegant look. The best is having them in multi colours and that sure to win many of girls' hearts; just like little gems!
Saturday, October 20, 2012
Monday, October 15, 2012
Chou a la créme has to be one of most people's all time favourite. It's great for tea time and even supper!
We all know, Japanese make the greatest ( to me so far) cream puffs, as they have their high quality of diary products, as well as their excellent skills of making chou pastries. I remember my very first time tasting Japanese chou créme was in Tokyo, at the Narita village, where nearby the train station there stood a small little bakery shop that were forever packed with customers and not to say, it's for their famous cottony soft cream puffs! The texture of the chou pastry were simply awesome and cottony soft and light. Custard and whipped cream fillings were their best seller. I could never forget the taste and texture till today, and the sad thing is the owner no longer run the bakery due to old age. Heard from some of my ex Japanese colleague, the chef were looking for new owner to take over the business, and he was willing to pass on his skills!!!! How could I not heard about that while I was still working, I would definitely want to be his student, and carry on with the good things which he had been sharing with us?! What a regret, and missing the cream puffs every now and then.
Made the custard cream with vanilla pod, that gives the natural taste and love the tiny black seeds of the vanilla! :)