i stole 90mins between lunch w the mates and early dinner at N & S & kids and rounded up a can of condensed milk, and the usual suspects like flour, sugar etc
snitched pichet ong’s condensed milk recipe off the internet but covered the tracks by adding matcha powder to 1/3 of batter, and coffee powder to another 1/3. sprinkled some chocolate chips swirled the batter and chucked the loaf tin into the oven for about an hour
my favourite part of the recipe was pulsing a vanilla bean and sugar in the food processor the result was an amazingly aromatic vanilla powder which really added an extra dimension to pound cake
exhibit A: 3 slices of matcha-coffee marble condensed milk pound cake crisp on the outside, soft and moist on the inside
exhibit B: our yellow submarine tea infuser taking its mission quite seriously by releasing the essence of green tea leaves to complement the cakes slices
so we thought fortune cookies with customised ‘fortunes’ would be a good idea to end off the second evening of the island wedding since the party theme was Oriental
the recipe was easy enough the real challenge was being able to get them folded and closed quickly while the little crepe was still (super) hot and malleable that means making only 2 at a time.. I had these little darlings sit in the muffin cups to cool off and set into their shapes..
well - it was well worth the effort! the guests had a blast and cracked up with fortunes like - skinny dip in the ocean tonight and win the lottery next week - help i am trapped in a chinese bakery! - see, i am not illiterate
some of the guests were enlightened by the fact that the fortune cookie is really an American invention, and not really Chinese ;)
so, today, I made layers and layers of pumpkin pancakes for our breakfast - with fresh pumpkin purée! runny cream cheese glaze was a nice touch and more interesting than whipped cream i also made a nice discovery - i ran out of vanilla essence for the glaze so tipped a little orange blossom water instead that actually resulted in a what a lovely combi of sweet aromas and flavours! served with a drizzle of agave syrup and roasted almonds
I didn’t make this (except to slice the jamon serrano and pluot, and set the table..!)
but this is part of a big saturday morning
brunch at home
too pretty not
to take a picture of!
beautiful pastries from the bread project - the bakery that my
neighbourhood is blessed with!
<pan roasted striploin>
dinner for two at home
on a quiet friday evening
pan roasted striploin on pumpkin mash seasoned with aromatic sumac spice from jordan
brie, spinach & rocket w wasabi dressing on the side
a square plate and a
round plate - a tad iffy for my slightly OCD self ;)
<mooncakes> my first attempt at mooncakes.. surprisingly easy.. altho a little time consuming when making the paste for the filling i got quite creative with the combination of crusts and filling
with ingredients at home and came up with things like *almond snowskin with pandan filling *green tea with mung bean filling *traditional mooncake (baked) with red bean filling *pandan snowskin with black sesame filling
i think half the battle is won with pretty mooncake moulds too…
same recipe as last week..
except they are now in little
perfect for picnic at ballet
under the stars
at fort canning later with mom
dad and sisters. looking
forward! rain, pls stay away!
<open apple tart with glaze + cinnamon> the easiest apple tart ever! i had frozen dough from my last batch of tart about a few weeks ago. then i had some apple pie at a friends home, and thought making an apple tart wld be a great idea! so four apples and 45mins later, (and their skins + core simmered in a little saucepan of brown sugar + water to make the glaze) we have an apple tart for breakfast tmrw! :)