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Monthly Archives: October 2010

Pasta Fresca Da Salvatore – Dinner

October 10, 2010 Leave a comment

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Fromage Duo This is one of the Cake Master lessons at @abccookingstudio_sg that I was most looking forward to because I love cheesecakes 🧀! Here we have a rare cheesecake, scented with citrus notes from lime and lemon, stacked on top of a baked cheese tart - French style, with a crumbly Pâté Sucrée tart base (using the rubbing butter method of course!) baked with almond-cheese filling. The final cake was even more delectable than I anticipated it to be! Big thank you to @n_surjawidjaja for guiding us through this class!

Luxury French Meal 🇨🇵 . . This meal was designed to be completed in 60 minutes with time saving ⏱ hacks like baking the Berry Clafoutis dessert and vegetables at the same time! The highlight of the meal for me was definitely the Canadian pork loin which was seared and then oven roasted to a medium doneness which was juicy with good flavours and texture.

Mille Crepe Mille crepe is a cake which you can create without an oven! Each layer is pan fried to get 12 layers which makes your whole cake. Sandwiched between each layer is fillings of raspberry cream cheese and raspberries. Frosting the fillings as flat as possible was a challenge but I'm happy with how it turned out in the end!

Combini Sandwich 🥪 . . There are endless ways to eat Shokupan but the first thing I thought of was to make combini style sandwiches 🥪, after watching a buzzfeed video of how to create 7 Eleven Egg Salad Sandiwch! . . So here I have「たまごサンド」and 「フルーツサンド」, Tamago Sando and Fruits Sando, both typically found on the shelves of combini in Japan! It is not as simple as it looks, with very meticulous cutting of fruits required for the fruit sando like peeling off the skin of a navel orange 🍊 and then extracting each segment of the orange, removing all white parts (this fruit cutting technique I actually learnt from @abccookingstudio_sg in some classes!) and them to place them strategically so a nice cross section is seen🥝🍓 when the sandwich is sliced 🔪. For the egg salad, 🥚 eggs were boiled to a precise doneness for the yolks to be of the right colour (no greying!) and no creamy texture. It was all worth the effort because it was really yummy!

Plain Loaf 🍞 湯種食パン I finally got to learn how to make Shokupan 食パン at @abccookingstudio_sg! Shokupan typically comes in 2 shapes - one is square「角食パン」and the other comes in rounded top like a mountain 「山食パン」which is the shape taught in this class. This is a pillow-y soft, fluffy and slightly sweet plain white loaf also known as Japanese Milk Bread and is probably the most ubiquitous bread in eaten Japan every day. We used the Yudane 湯種 method when making this loaf. The gelatinization of starch in the Yudane worked wonders in enabling the bread to it to stay soft for 3 days without the use of bread improvers! I really liked this bread even when eaten plain.

Lunch was saffron seafood paella 🥘 using my new @lecreusetsg buffet casserole! This 22cm buffet casserole is perfect for 2-3pax portion. I love this paella from @abccookingstudio_sg which was easy to cook yet delicious! I also made sangria fruit punch using freshly squeezed orange juice, kiwi and strawberries mixed with leftover white wine (from the paella) and was the perfect complement to this meal!

Halloween Hurricane 🌪 . . 🎃 Happy Halloween! 👻 I attended this Halloween cake One Day Lesson at @abccookingstudio_sg last weekend. 🧟‍♀️ For the spooky black effect, this cake was flavoured with black cocoa powder! 🧛‍♂️ Natural cocoa powder like Hershey's is acidic while Dutch processed cocoa powder like Valrhona is neutral, through an alkalising process. 🦇 Black cocoa powder is alkalised further to a pH pf 8, resulting in the black colour and the flavour profile is also very different - it is the flavour of Oreo cookies! 👀 I personally loved how unique this cake tasted and how cute the decoration items are! 💀 Thank you Ee Chin and team for making this workshop happen!

Anpan & Chestnut Anpan あんパン Invented during the Meiji era in Japan, Anpan is a uniquely Japanese bread combining anko (bean paste) which was typically used only in wagashi with sweet bread dough. It was said that back in the day, the inventor of Anpan wanted to make it look more presentable to the Emperor so he decorated the bread with a salt-pickled sakura 🌸 in the middle for his very special receipient. . Aside from traditional style Anpan with tsubuan (red bean paste with skin), we also made another variant which has chestnut 🌰 pieces in white bean paste, shaped like a flower. Honestly, I would never choose to buy Anpan amongst all the breads offered in a bakery but I actually liked these Anpan made at @abccookingstudio_sg more than I usually do! I love how mochi-mochi the bread dough was - resulting from better quality ingredients used in this class, and I love how beautiful it looks 🌸!

Bagel 🥯 This New York staple is not just a regular bread with with a hole in the middle. It involves a unique procedure of boiling the proofed dough right before baking to achieve a thick brown glossy crust with a moist, chewy interior signature of a legit bagel. At @abccookingstudio_sg we made 2 flavours - plain and with blueberries. I had the plain bagel classic with cream cheese, smoked salmon, red onions and dill which was super good - I wished I had more! As for the blueberry bagel, I mixed some melted chocolate with cream cheese to make a chocolate cream cheese spread which was a good match for a sweet bagel. Thank you @cookinginserenity for the teaching! 💕

Tonkatsu 豚カツ Delicious crispy tonkatsu for lunch today at @abccookingstudio_sg!

Classic Spanish Meal I've never tried cooking Spanish 🇪🇦 food before but @abccookingstudio_sg made it easy to create at home! The most well known Spanish food is typically paella, tapas, octopus and sangria and we (kinda) had a bit of everything! For tapas we had scallop ajillo and 🐙 octopus zucchini carpaccio salad and to go with the meal we had a🍹non-alcoholic sangria (which has no red wine so it's essentially a orange juice based fruit punch) with fresh🥝 kiwi, raspberry and mixed canned fruits. The best part was of course the 🦐 seafood paella 🥘 which had a generous amount of saffron to flavour and colour up the rice naturally. Swipe to zoom in on the saffron rice! 💛

Honey Apricotta My first time baking a pale type bread which was kneaded with 🍯, filled with dried apricots 🍑 and apple 🍎 and baked at a low temperature for an ultra soft and cotton like texture. Swipe to see how it looked like right before popping into the oven! . . Also check out my new dessert serving plates from @modernhouse_korea! Scored this for a set of TWO at 50% off in Korea! 😍

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