takeaway my tiramisu

I had 2 orders for my Tiramisu this month, thanks to the support of my fabulous family and friends! What sets my Tiramisu apart is my mascarpone cheese is light and fluffy, containing only the best type of alcohol (and loads of it). Highly recommended for the alcoholics! Alcohol level can be adjusted accordingly. Pls state your preference when placing order.



Strawberry Tiramisu at $45 for 8" (1.2kg). Decadent fluffy layers of mascarpone cheese sandwiched between Grand Marnier soaked fingers and the freshest strawberries, topped with more strawberries and a dusting of rich Hersheys cocoa powder.



Classic Coffee Tiramisu at $40 for 8" (1.2kg). Decadent fluffy layers of mascarpone cheese sandwiched between Kaluha and fragrant espresso soaked fingers, topped with a dusting of rich Hersheys cocoa powder. Guaranteed to give you the kick you need!



Also available in petite cocktail size cups (3 x 2 x 2") at $2.50/cup for Strawberry Tiramisu and $2.00/cup for Coffee Tiramisu, minimum 24pcs per order.



This is the exact cups, comes with petite spoon. Ribbon colours can be customised but subject to stock availability.

Pls email me at fyke134@yahoo.com.sg or call/text/whatsapp at 98432932 for orders a week in advance pls :)

i heart canapés

I really love canapés! Not so much to eat them but more for the presentation of many tiny little things arranged on a plate just look so nice! Yes I know it's crazy haha! So at any opportunity I get, I'll try my hands at making canapés. Honestly, mini stuff are not always easy to do as it's more time consuming. But it's worth all the effort when you guests go oohh and ahh over them hehe! Here's some I made for a recent dinner party at home. Aren't they the cutest??


Mini scallops on avocado corstini with bacon dust



Mini shrimps on avocado corstini with bacon dust



Mini crabcakes with aioli

weekend dinners

Saturdays is chef's day off and we usually eat out. But last Sat, due to the unbearable heat, we came home early after a day at the Peranakan Museum, so I whipped up a Creamy Tomato Scallop & Prawns Pasta for our dinner. Ok I know this sounds weird but see I like tomato-based pasta and the hubs of course likes cream. So I thought why not combine the 2 and there you go...a new recipe!! I love Sundays! It's not just family day, it's also to complete my chores and whip up something special for dinner for us. Last week, a good pal of mine posted a yummy-licious shot of her Braised Lamb for dinner and she was kind enough to share her recipe. So I gave it a shot and boy were we pleasantly and happily surprised. It was yummy beyond words! The meat was so flavourful and it fell off the meat nicely! Thanks Siska! Bless your sweet soul for the yummers recipe! Will definitely be making this again soon! P/S: Siska babe, you know I still follow and make the potato salad recipe that you taught me when I was like 16! And it still rocks my world! Just made it again tonite...happy camper!!

sunday best

I was totally ecstatic to land my hands on a box of giant scallops from Hokkaido that was on sale at NTUC and went trigger happy in the kitchen last Sunday! Treated the hubs and myself to Pan-seared Bacon-wrapped Scallops, served with Chilli Pasta. Words cannot describe how this taste but if I have to sum it up in one word it'll be amazing! The hubs took a peep while I was cooking and commented it looked so professional. He even suggested that I should take part in Masterchef if it ever comes to sg hehe! Ok enough of rattling here's the evidence. Scallops was pan-seared in butter with dash of olive oil, while pasta was boiling in another pot. Remove scallops when cooked, then stir fry some garlic, bacon and diced mushroom (or whatever ingredients you fancy) and the pasta in the scallop-jus with a dash of olive oil. Season with salt, pepper and dash of Italian herbs.

raving about my ravioli

So the hubs is suspected down with H1N1, unfortunately he came into contact with a student that is now in hospital with the virus. He's been down with fever since Friday and we can't go out as it is socially not the right thing to do. He's of course resting, sleeping most of the time and yes I am BORED to death haha! So what do I do...cook and blog! This is my attempt to make ravioli from scratch, ok not really. I cheated by using wanton skins instead of making the pasta dough. And dress it with creamy herb and bacon sauce. Was a big hit with the hubs. He said strangely it does not taste like Chinese wanton at all haha! Maybe it's the sauce...

Ingredients

Ravioli (makes 8 ravioli)

• 4 medium prawns, diced
• 20g crab meat
• 1 shitake mushroom, diced
• 1 teaspoon parmesan cheese, finely grated
• 1 teaspoon cream or ricotta cheese
• Salt, pepper & dash of dried mixed herbs
• 16 ready-made wanton skins

Sauce

• 3 slices bacon, chopped
• 1 teaspoon garlic, diced
• 2 egg yolks
• 2 tablespoon parmesan cheese, finely grated
• olive oil, salt, pepper & dried mixed herbs

Method

1. Make the ravioli by mixing the first 6 ingredients in a bowl. Lay out 8 wanton skins, spoon 1 teaspoon heap of the mix into the centre of the skin. Seal by lining with water and top with another skin.
2. Cook the ravioli in boiling salt water for about 8mins.
3. To make the sauce, saute the garlic and bacon in olive oil and turn off the fire.
4. In a separate bowl, whisk the egg yolks and cheese till blended. Season and add to the bacon and mix thoroughly. Make sure to do this off the fire or you'll get scrambled eggs ;)
5. Dish 4 ravioli onto a plate, spoon the sauce over top with freshly cracked black pepper and serve. Enjoy!

pasta al ferno

I love cooking pasta at home because not only is it fast to cook and good to eat, you can also include any ingredients you love, not forgetting loads of it!! I've made so many different types of pasta before but two of our all-time fav has to be aglio olio and carbonara. I usually look into our fridge and throw whatever ingredients I can find together for a quick and satisfying meal. Here's an aglio olio one I whipped up recently.

Squid-ink aglio olio pasta with tiger prawns & bacon

Aglio olio is easy-peasy but getting the right texture and consistency for carbonara did take me a few tries to achieve perfection. Tried Jamie Oliver's recipe but found it rather watery. Then 2 days ago, I flipped through a new Donna Hay cookbook xmas pressie from Fifi, and came across a recipe for carbonara that uses only the yolk instead of the whole egg. Ahhh!! That make sense - egg white is watery! So I gave it a shot and here's the result. It taste so much more deeelicious than it looks, trust me!

Chilli pasta carbonara with italian sausages & bacon

Here's a lil' tip for cooking pasta: a must in your fridge for any successful homemade pasta dish - bacon and ready-diced garlic - and you're ready to go!