Posts Tagged ‘food’

Peaches and raspberries must be in season somewhere cos the supermarkets in Singapore are carrying them.  Lots of them!

Hence I made a simple dessert with these in-season fruits when the JC ladies came over the other night.

You just can’t go wrong with crumble.  I mean, it must be the simplest dessert to whip up from scratch.  If you don’t have raspberries or peaches, you can use any other fruit!  Or even canned fruit!  But of course, fresh fruits taste the BEST.

You can also make this dessert ahead and keep it refrigerated.  Pop it in the oven when you’re ready!  And this dessert is one of those that I don’t need to refer to a recipe and measure out ingredients to the T.  Anyone REALLY CAN do it!  =)

But if you really need a recipe to follow, here it is:

Raspberry Peach Crumble

(makes 4 individual ramekins)

1 punnet of fresh raspberries (more if you like your crumble on the tart side)

2 tablespoons sugar

2 large ripe peaches (you can used canned pitted peaches as well)

100g all-purpose flour

50g brown sugar

60g butter (plus extra for brushing ramekins)

Preheat oven to 200 degrees C. Brush ramekins with butter.

Sprinkle the 2 tablespoons of sugar over raspberries and let sit for about an hour.  This releases the juices from the raspberries.   (Tip: Don’t wear white when attempting this recipe!)

Skin and pit the peaches and cut into bite-sized chunks/slices.  Place at bottom of ramekins.

Mix the flour and sugar, and cut butter into small pieces into the flour mixture.

Rub butter and flour mixture with fingertips until mixture resembles crumbs. (Tip:  If the crumble feels too wet, add more flour / too dry, add more butter).

Place raspberries and released juices over the peaches in the ramekins.  Cover generously with the crumble.

Bake for 15-20 mins or until crumble is golden brown.  Raspberry juices should ooze down your ramekins when its done!  (Tip:  Place ramekins on a pan before placing in oven.)

Serve with your favourite ice cream.  I had chocolate caramel as I was out of good ol’ vanilla.

Peach on Foodista


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I’m back from Sydney!  Had lots of fun there and really enjoyed myself. =) Thank you, Mr C for the holiday! *hugs*

Here’s a photoblog of my 4 days in Sydney with lots of food pics.  I have not had much time to do “proper” blogging, but I promise to be back soon.

dsc_0054autumn has arrived















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So here I am, finally settled in Melbourne.

The weather’s been really nice so far, pretty mild temperatures and generally sunny.  But compared to Singapore, its still cold and I’m still trying to acclimatise.

I still haven’t had time to sort out my craft stuff and looks like I won’t be able to start anytime soon – tomorrow and wednesday are set aside for Mornington and on friday, Mr C and I fly to Sydney for the weekend. =)

Mr C brought me to Pancake Parlour on Easter, just like we did 3 years ago on Easter too.  Then we went for a walk at Queen Victoria Market.  Here are snaps from my new toy – the Nikon D60.

Pancake Parlour





Queen Victoria Market









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I made these chocolate-covered-lemon-cake cake pops for M’s Tea @ The Patio little party and for Yaya’s gathering at Ritz on Saturday.  I forgot about the styrofoam block for cake pop drying, hence all the cake pops were inverted.  But I think they still looked pretty.  Heehee.

I didn’t use a cake mix for my cake pops.  Instead, I made a lemon cake using the Lemon Drenched Lemon Cake recipe from Joy the Baker’s blog, adapted from Dorie Greenspan.


It smelled so good while it was baking!   I’m a little sad I didn’t bake another loaf just to eat it as it is, cos it was SO good.  The lemon syrup drenching part of the recipe really brought it to another level.  Will and must try it again.


So here it is all crumbled. I cut away most of the browned sides so the cake pops would look more… yellow. =P

I made a lemon cream cheese frosting and when they were all nicely rolled up into cake balls, they look like this:


Then, covered with Valrhona’s 66% cocoa Feve Pur Caraibe chocolate:


The tartness of the lemon cake was perfect complement to the dark chocolate’s bitter-sweetness.  BIG yums.

Eve helped me with cake pop decoration for the completed fun dessert you see in the first picture.  We used Wilton’s pink candy melts.

Check out Bakerella for more Cake Pop and Cupcake Pop ideas!  She’s got really cool Easter-themed ones up now.  Have fun!

And here’s Joy the Baker‘s recipe for the gorgeous lemon cake:

Lemon Drenched Lemon Cakes

For the Cakes:
2 2/3 cups all-purpose flour

2 1/2 teaspoons baking powder

pinch of salt

2 1/3 cups sugar

1/2 plump, moist vanilla bean, split lengthwise, seeds scraped out and reserved, or 1 1/2 teaspoons pure vanilla extract

6 large eggs, preferably at room temperature

2/3 cups heavy cream

zest of two lemons, finely grated

1 stick, plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled

For the syrup:
1/3 cup water
1/4 cup sugar

juice of two lemons

Making the cakes:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.

Sift together the flour, baking powder and salt.
Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.

Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using), then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.
Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean.

As soon as the cake goes into the oven, make the syrup.
After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.

Making the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.

When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

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That is not a box of chocolates.  That is a cake.  A Valentine’s cake. And it looks super.  If I was back at Lentor, I might just attempt it.  Heehee…

For the adventurous baker, head on to Bakerella’s website for the picture step-by-step how to.

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chocolat-passion fragolamacaronpic ruby1

I first tried Obolo‘s macarons over Christmas last year when one of Dad’s friends came over to visit and brought a box of them as a gift.

Usually, I find that I can only eat one macaron at a time cos even though I have a sweet tooth, they can be a bit much for me.

But not Obolo’s macarons.  I had TWO that night – which is a BIG thing.  A GOOD thing.  I hurriedly googled them the same night and found that they have a really pretty website with lots of yummy pictures of their offerings.  Must check out their Cheesecake pics! =d

So anyway, I do think Obolo has the best macarons you can find in Singapore and they’re the perfect 1st date/1st Valentine’s gift.

Chocolat-Passion & Ruby (shown above) are my favourites, but I haven’t tried all their flavours yet, so I’m ‘keeping my options open’.  Haha!

And for Valentine’s 2009, Obolo’s has created a new macaron flavour – Fragola, a strawberry and banana buttercream macaron.  I’m not a big fan of banana, so I’m not sure about the strawberry and banana combination…  If you try it, do let me know how it works out. =)

Obolo’s macarons are at S$1.80 per piece and also comes in boxes of 8 (S$14.40) and 15 (S$27).

Obolo is at 452 Joo Chiat Road.

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