L'Espresso: Victorian English Afternoon Tea
PABLO Cheese 'tarts' in the NUDE
[NEW OPENING] Honolulu Cafe: a taste of Cha Chaan Teng culture
Gemmills: Hole-in-the-wall wine bar
Do.Main Bakery: Keeping it Real
Dolcetto by Basilico: Delizioso
Bread and Hearth: Bread and Butter letters
Part and parcel of any boulangerie spread are tarts. Here at Bread and Hearth, the tart shells are made from scratch, another applaud worthy moment for the hard working folks here. That aside, the result is this strange cookie like crust that screams it's tormenting experience under the hands of an overcompulsive dough maker. The Lemon Meringue Tart, your usual suspect has a lovely bright citrusy note, let down only by the biscuit like dense tart base; whilst the Salted Caramel Tart shows up sweet with sticky caramel, jazzed up with a wee bit of sea salt (could use a lot more in there to warrant the use of the descriptive word 'salty') and nuanced by the simple addition of roasted hazelnuts speckled over the top. With a bit of fine-tuning, this combination has a lot of potential to be the unique selling point of the cafe.
Pile it up high: Fruit Paradise
And a month has slipped by, the Chinese New Year Season wearing me thin. I spend my nights dreaming smells of toasted chinese almonds, my hands twitching from the instinctive dough-pinching techniques employed at work. Somewhere I see a glimpse, a tiny twinge of hope in the hippo campus of something greater. I'll soon be moving off.
The last day of the month warrants a sweet ending. Hence, my write-up on Fruit Paradise.
Fruit Paradise first stimulates its customers with a blinding spread, a melange of immaculate looking tarts, little snow mountains of fresh cream and topped off with beautifully arranged fruits. For me, this evokes a thought of unnatural sweetness and a grotesque experience of having a mouthful of cream. However, the in-house Japanese Patissiers beg to differ on their slogan that their fruit tarts are made with lightly sweetened cream meant to be highlight the natural goodness of the fruits.Enough said, my interest was piqued.
Away from the hustle and bustle of the shopping crowds, the mother and I managed to steal away two slices of tarts for a more comfortable home-bound session. Upon whipping out my camera, flashbacks of the movie "Crazy Stupid Love' came to mind. "Seriously!? It's like you're photoshopped." Yeah, the slices were perfect. The first, a strawberry tiramisu with custard base ($6.80/slice or $43/8-inch cake) tasted barely of cheese, in my opinion, the bestowed title of Tiramisu was seriously pushing it. What I adored the most was the shortness of the tart base, a mean feat achieved given the fresh custard filling just above.
Our second choice was more adventurous, on promotion was the Pumpkin Custard featuring sweet japanese pumpkin discs, bananas and crunchy caramelized nuts nestled on a carefully laced pumpkin custard top, luscious cinnamon apples and bananas sandwiched between layers of chocolate sponge and ganache and soft chocolate mousse ($7.80/slice or $50/8-inch cake). Again, this lacked the resonance I was hoping for. Sure it wasn't a mouthful of sweet cream. But still, that's a hefty price of pay for a mediocre dessert. It does however win customers over with it's somewhat 'healthy indulgence' play on things, incorporating a very neutral flavor and fresh fruits. Try it if you must, it makes a lovely dessert for sharing over tea time.
Plaza Singapura
68 Orchard Road, #04-01, Singapore 238839
Tel: 6333 9286
Raffles City Shopping Center
252 North Bridge Road, #B1-44F, Singapore 179103
Tel: 6333 4849
Vivocity
1 HarbourFront Walk, #01-#01-59, Singapore 098585
Tel: 6376 9978
Nuts for tarts
Previously on fundamentally-flawed, the Swiss rolls took the reigns with it's tender and soft hearted centers. In this episode of 'bake it off', I decided on a macadamia nut tart, an ode to my secret love for chocolate coated macadamia nuts. Yes, I do suck on the rich coating of chocolate before chewing on the toasted macadamia nut within. Isn't that the best way of eating it? Some of you may beg to differ, but give me a box of chocolate macadamias anytime, with that oh-so-familiar Hawaiian prints on the box and I would happily suck and chew my way through it.
Back to the star of the show, the macadamia nut tart; cinnamon tart crust with a lovely rum infused custard and rich, creamy toasted macadamia nuts sprinkled throughout. I loved it thoroughly, especially the crunch of the roughly chopped nuts complemented with the sweet custard filling, the addition of malibu white rum responsible for the slight insertion of a tropical punch into the assemble. Best eaten hot, this tart could have used the help of a scoop of earl grey ice cream to really 'POP'. Pity...
on a more personal note, the heart is feeling a little sore from a recent spate of emotional rollercoaster rides. To whoever it may concern, let me remind you that what goes around comes around. Let the heavens be the witness to my sincere intentions only to be met with cruel redemption. But let me hold my peace, and leave unsaid unspoken.
Macademia Nut Tart
makes a 9 inch tart
tart crustadapted from a Dorie Greenspan recipe
partially baked
filling
3 tbsp unsalted butter (40g)
2 eggs
1 egg yolk
3/4 cup corn syrup
135g firmly packed brown sugar
1/2 tsp rum
3/4 tsp vanilla extract
1/4 tsp salt
1 1/4 cups macademia nuts, toasted and roughly chopped
to make filling:
1) melt butter in a small skillet over medium heat. Brown butter for 10mins.
2) Strain browned butter and mix in the rest of the ingredients except the macademia nuts.
3) Preheat oven to 150°C and place tart pan on a foil lined baking sheet. Spread nuts over the bottom of the tart shell and pour filling over.
4) Bake until filling is set and golden brown on top about 45mins - 55mins.
TWD: Tarte Noire
This week's TWD choice of Tarte Noire as chosen by dharma girl of bliss: towards a delicious life contributes to part 2 of my chocolate remedy session. The recipe can be found here!
What more can I say, chocolate shortbread tart dough filled with ganache (flavored with a little hazelnuts that I allowed to bob around in the pre-boiled cream for a little). Unfortunately the presence of the hazelnut failed to shine thru and I was left with... nothing short of a chocolate symphony; a cure for heart sore (oh yeh.. it's still there).
More chocolate pieces to come, I assure you. I would be glad to hear some suggestions for chocolate recipes from you guys though. Anyone?
TWD: Quick classic Berry tartlets
To say that these tartlets where 'quick' is an understatement. These were practically speeding little demons. Disappearing behind lusty lips as quickly as they took to put together.
Thank you Christine of Cooking with Christine for picking this weeks' recipe!
and since I totally love this rendition of Dorie's pastry cream, I'm going to share the recipe with you guys and hopefully, you'll make a second batch to fill up these lonely tart shells of mine!
Pastry Cream
adapted from Dorie Greenspan's 'Baking, from my home to yours.
makes about 2 cups.
Storing: The pastry cream can be kept tightly covered in the refrigerator for up to 3 days.
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 TBSP unsalted butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold, or, if you want to cool it quickly - as I always do- put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
How Sublime...
One thing I love about cranking about the blow torch and gently slip-sliding over the surface of meringue is watching as the snow-like fluff bubble and brown. Growing ever so slightly like the heavening of a chest as fresh breath is drawn in, the surface glistens and bubbles in heated turmoil before reeceding down with an attractive coat of caramelised sugars once the flame has moved on.
Guess this may be just about a week late but thanks to Linda of Tender Crumb for picking out this devilish recipe for TWD.
For this time around, my pie crust retaliated with the most unglamorous butter dripping disaster of an outcome and hence I resorted to making a fresh batch of mini tartlets to contain the velvety lime cream. The latter, emerged a winner, taking the 'creamiest' title without a doubt. Tangy, lip-pucking yet maddly sweet at the same time. With a fresh topping flame-kissed italian meringue and a gorgeous reputation to boot, I was stuck to two chattering uncles after that who insisted that I should set up a shop soon. haha.
Moving on, here are more unpublished photos from the Australian trip a while back. Why?
Just because I feel like it.
Watching the sunset whilst observing free spirited bats exiting the dark drawls of their cavern homes.
Exploring the mind blowing number of cascading waterfalls in Tasmania. Back to nature and loving it.
Visiting the misunderstood Devils at a conservation home near the Blue mountains. It looks more like a docile puppy rather than a menancing carnivore here.
Walking on endless stretches of white sandy beaches, only to catch sight of pod of dolphins playing with surfers on a wave.
Reviewing the dark past of Port Arthur. Convict history lessons.
Ruins of the Captain's quarters.
Stepping into fields of lavender and dreaming up a multitude of images of clean lavatories upon inhalation.
and that's all folks.. next up, this week's TWD... brownies again... *raises eyebrows*
TWD: my therepeutic treat
TWD: my therepeutic treat
Thanks Kim of Scumptious Photography for picking this week's recipe. Sorry for being a bad girl though, spied on the left over vanilla shortbread dough in the freezer and decided to use that instead of mixing up a new batch. Lazy, yes I know. But mind you, we're talking about the afternoon 3 hours after my last paper! The flambed bananas in rum were a lovely touch of intensity to the entire sweet deal. Halving the recipe, I made mine in 2 four inch tarlet trays instead of the 9 inch; skipped the heavy white frosting and went for a showering of white chocolate shavings, still adhering to the black tie dress code.
And with this sweet ending, may new beginnings pave their way.
Pear and Hazelnut Tart
Build me up buttercup
Cause all you need on a dreary monday is a decadance of colors.
A nutty spectacle of intoxicatingly sweet roasted pears and hazelnut cake batter. A celebration of the humble packham pear, a slow ripening variety of pear which becomes slightly soft and deliciously juicy when it reaches it's primal shade of glorius yellow. It certainly was a joy for afternoon teas and late night snack; warmed to a kicking revival in the oven.
On a seperate note, I apologise for my less than eloquent posts these days. Been experiencing a mighty bout of word constipation lately. Blame it on the exams. Catching up with notes on Mao Zedong and the cultural revolution and even UAV navigation systems ain't doing anything good for the articulate (but now, more strangled) mind. Can't wait for the refresher trip down under. My brain could probably use a good unclogging. Images of the red rock in all it's solitary glory, miles and miles of untouched landscape, beautifully lonely beaches and Gordon Ramsey at the Good Food and Wine Festival makes me just want to shout out loud!
Till then... forlino, cats the musical and beer fest...
Pear and Hazelnut Tart
recipe adapted from Donna Hay
90g butter, softened
1/2 cup brown sugar
2 eggs
1 cup hazelnut meal ( can be sub. with almond meal)
1/4 cup plain flour
1/4 tsp baking powder
2 tsp finely grated lemon rind
2 Packham's pears, peeled, cored and quartered
1/2 cup brown sugar, extra
raw sugar, for sprinkling
Preheat the oven to 360 degrees celsius. Place the butter and sugar in the bowl of a food processor and process till combined. Add eggs, hazelnut meal, flour, baking powder and lemon rind and process till combined. Spoon mixture into a lightly greased 9.5 cm x 33cm loose bottom fluted tart tin. Place the pears and extra brown sugar in a large bowl and toss around to coat. Press the pears into the tart mixture and bake for 35-40mins. Sprinkle with raw sugar and allow to cool with tin. Serve with double cream.
Blueberry and coconut tart
Picture a vivid color palette, plump purple-blue berries against a backdrop of snowy coconut. Tired and frustrated with the usual ways of imparting coconut with pineapple (aka the pina colada treatment), I seeked inspiration from Babbo's Kitchen. The simplistic yet extravagent picture of a honey and pine nut on the front cover of
Dolce Italiano providing readers with an lip-smacking preview to the treasures lying beneath its covers. Truth is, if you were to close your eyes and have someone read the description of the array of desserts to you, it would almost be like a breath of fresh warm summer air blowing from the Italian coasts.I tried my hands on the Blueberry and Coconut Tart (crostata di mirtillo e cocco) after being inspired by the wild clash of colors painted across the photo. Rewards were great as the dessert was served up after the Chinese New Year spread. Praises and exclaimations greeted me, alongside huge lopsided grins bearing the juicy spills of blueberry ink. It wasn't until I sank my teeth into a small portion of the dessert that I understood. The blueberry was slightly sour against the sweet coconut streusel, slightly browned and crumbled on top of fluted tart. Each and every component looking the part of a seperate entity in the artistic composition yet its contributed flavors blending into something so wildly exotic, it was almost incomprehendible. That was Italian desserts for you... somehow, I grew wildly interested in trying the rest of the recipes in the book. hmph..
so for you guys who still have your slight doubts about the combination of blueberries and coconut (even after my ardous amount of convincing), do take a chance with the recipe below!
Blueberry and Coconut Tart
crostata di mirtillo e cocco
Makes one 10-inch tart, 10 servings
Sweet Tart Crust (i used Dorie Greenspan's, and prebaked it for 25 mins at 180 degrees celcius)
For the topping
1/2 stick unsalted butter
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 tsp kosher salt
1/2 cup unsweetened shredded dried coconut
1 tsp pure vanilla extract
For the filling
1/2 stick unsalted butter, softened
1/2 cup confectioners' sugar
2 large eggs yolks
freshly grated zest of 1 lemon
pinch of kosher salt
3/4 cup unsweetened shredded dried coconut
For the assembly
about 3 cups fresh bluberries
2 tblspoon freshly squeezed lemon juice
1/4 cup granulated sugar
2 tsp cornstarch
confectioners' sugar, for dusting (optional)
To make topping: Melt butter in a small saucepan over low heat and let it cool. Place the flour, sugar, salt and coconut in a large bowl and whisk together till combine well. Add the vanilla extract to the melted butter, then add the butter mixture to the dry ingredients, stirring with a fork to combine well. Spread the topping in an even layer on a baking sheet lined with parchment or wax paper and chill for 30mins, or until firm.
Remove the topping from the refrigerator and place in a bowl of a food processor. Pulse the mixture several times to make small crumbs. Set aside.
To make filling:Place the butter and confectioners' sugar in the bowl of an electric mixer and using a paddle attachment on medium speed, beat together until smooth and creamy, about 2 mins. Beat in egg yolks, one at a time, scraping down the sides. Beat in the lemon zest and salt, followed by coconut.
To assemble the tart: Place the blueberries in a large bowl. Add the lemon juice, sugar and cornstarch and stir together to combine, thoroughly coating the berries.
Using a spatula, evenly spread the filling into the tart shell. Top with blueberries, drizzling any liquid from the bottom of the bowl on top. Evenly cover the surface with the topping crumbs. Bake until topping is lightly golden and the blueberries are bubbling, 45-50 mins at 180 degrees celcius.
Serve the tart while still slightly warm, or cool and serve at room temperature.
Lifes' Happy Endings...
Lifes' Happy Endings
I have been caught in a sweeping number of weddings and festivities this season. With my weekends all lined up with weddings to attend for the next few weeks. It seems as though, toasting the couple and packing that sacred (yet dammed) ang-pao (red packet) will become second nature to me. Besides having to deal with wardrobe malfunction crisis, there's also the many dinner parties to deal with. Menus to plan, budgets to fix, turkeys to stuff... It's funny how that morbit smile is still sneaking across my face.
Seeing my friend and beloved senior from ODAC wed his girlfriend of 10 years in the church followed by a lovely wedding lunch the next day. It occured to me, the trials and tribulations one has to go through to finally be with mister/mrs perfect. Through the endless days of scrimping and saving. The couple have finally tied the knot, with not only a lavish wedding but a cosy love nest of their own. Yes.. it take that long. Perhaps.. just perhaps its time to tighten the purse strings.. but the dilemma is strong. So many dreams yet to be accomplished, so many things I want to do. Perhaps, someday I will be bestowed with the same gift. only time will tell...
and yes.. the midas cup will make the menu for the book launch event. gorgeous silky chocolate caramel... need i say more?
A trip down to Hotel 1929
The best of the lot and definitely the most memorable was the chilean sea bass. The truffle yuzu butter sauce serving as an excellent companion to the buttery flaky fish that perpetually melted once convened in the mouth. The carpet of bacon and mushroom ragout that the fish sat on was divine as well providing textural contrast to the entire composition. I was taken by the freshness of the fish, it's succulent flesh studded with tiny bits of crispy skin that had been perfectly scored prior to cooking for the effect. A MUST-HAVE! 
scored the highest followed by the much coveted warm banana tart with lavender ice-cream and last of all the warm chocolate cake which i suggest everyone not to have (Brown sugar does a much better rendition of this classic.. nothing lost here if you don't order it).
