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Monthly Archives: October 2010

Pasta Fresca Da Salvatore – Dinner

October 10, 2010 Leave a comment

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4th of April is Anpan Day! I learnt Anpan at @abccookingstudio_sg's Bread Master class last October and today is the perfect day to make it at home. I made classic Anpan with tsubuan filling adorned with salt pickled sakura as well as a flower Anpan with sakura-an because sakura is in full bloom right now 🌸!

Chirashizushi ちらし寿司 It's my second time cooking this at home and I love it! Seeing the colours just makes me happy 😍

Sakura Mochi 桜餅 🌸 This is one of my favourite wagashi because I love anything 🌸! It is be full bloom of 🌸 in 🇯🇵 right now and it is a pity I can't be there for hanami this time but at least I can enjoy sakura mochi at home 🏠. Of the 2 common styles of sakura mochi, my favourite is the Kansai style using Domyoji-ko 道明寺粉. @elainnio gave me a packet of pink Domyoji-ko last year and I waited a whole year for sakura season again to make it at home, after learning it at @abccookingstudio_sg last March!

Cherry Twist 🌸 Baked one of my favourite @abccookingstudio_sg bread today! I used sakura an for the filling, which I shipped from Japan. It was so delicious and full of sakura 🌸 flavour!

Foamy latte in my new @starbuckssg sakura cat 🌸🐱 mug! This method of making mousse from instant coffee and water has been trending lately but I believe the inspiration was from molecular gastronomy scientist Hervé This' award winning invention of "Chocolate Chantilly", where he made chocolate mousse from melted chocolate and water. By his theory, many things could be whipped into mousse like foie gras and olive oil!

Basque Burnt Cheesecake 🧀 Who burnt my cheese? Made this trending Basque style cheesecake at @abccookingstudio_sg for the first time and I finally get what the hype is about! The cheesecake is fudgey and squishy, very rich in flavour due to high amount of cream cheese and eggs with fragrant caramelization on the burnt surface. It is something entirely different from the typical New York cheesecake and Japanese cotton cheesecake and I can't decide which is my favourite because I love all styles of cheesecake 😍

Tiramisu One of my all time favourite desserts is Tiramisu. I usually like it best when the sponge biscuits are generously soaked and have strong flavours of alcohol🥃 and coffee ☕, which tastes heavenly when eaten in combination with eggy mascarpone mixture. . . I have tried making tiramisu at home before, but this version at @abccookingstudio_sg does the sponge biscuits from scratch! The cheese mixture was also different from the usual but I did like the overall flavour when all components were eaten together. I only wish it could have a higher alcohol content! P.S. this is best eaten ASAP, on the same day! The taste changed overnight

「Crown of the Queen 👑」 Black Forest Cake - 1 Day Lesson at @abccookingstudio_sg. Unlike a typical Black Forest Cake, this is a mousse cake with white chocolate mascarpone cheese mousse and dark chocolate egg yolk mousse, but it still distinctly tastes like a Black Forest Cake because of the generous amount of 🍒! We used dark sweet cherries and Fabbri Amarena Cherries within the cake and on top. I love how light and smooth the mousse was and this class was indeed worth attending! Thank you @winson.ahren_abccookingsg for teaching!

Raspberry Streusel Custard roll buns baked in a cake pan and topped with raspberry jam and streusel topping. The crispy streusel in every bite was the best part of this bread!

Macarons Making macarons is not difficult once you know the technique for the shell, but making it in various flavours and colours is tedious work. This Cake Master class at @abccookingstudio_sg took 4 hours but I get these pretty French Macarons 🇨🇵 filled with 3 flavours of Crème au Beurre and it was all worth the effort 😍 Thank you @n_surjawidjaja for teaching!

Café Chocolat ☕ This is one of the most delicious breads I've made at @abccookingstudio_sg so far! It has chocolate layers within the coffee dough and it is very soft, rich and flavourful with 🍫 and ☕. I'm so glad I have 2 pieces because 1 is not enough!

Caramel Noix Caramel mousse, chocolate sponge, caramel nuts crunch paired with subtle flavour of coffee and rum. This Cake Master class took full 3 hours to complete and it was quite overwhelming absorbing all the techniques but I'm glad that it was delicious! The mousse was very soft and light and I love the hint of rum within the cake which enhances the taste. Thank you @meipeng_abccookingsg for teaching!

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