Cheesy cheesecake

Another all-time favourite up for orders, Chessecakes! For now only available in one flavour - Blueberry Chessecake. I'm working on a Cheescake Brownie and maybe, just maybe Lemon Cheesecake with Oreo. So watch this space for more flavours to come.



Blueberry Cheesecake 8" (1kg) at $40. Plump blueberries set in gelatine set on light and smooth cream cheese with a tint of lemon, on a bed of densely packed crumbled digestives biscuits. This is a non-baked cake and chilling is a must.



For orders, pls email me at fyke134@yahoo.com.sg or call/text/whatsapp me at 98432932, a week in advance

christmas logs

A must for Christmas, besides roast turkey, is definitely a log cake! I'm planning to do a Forest Noir Log for my own family dinner. It's the same as the one I did for my mother-in-law's birthday dinner early this year.



Christmas Forest Noir Log Cake 1kg (feeds 8-10pax) at $40. Separate brandied cherries at $10 per container. Decadent dark chocolate roll with brandied cherries cream center, coated with dark chocolate shavings - simply irresistible! Kids-friendly non-alcoholic version also available, with separate brandied cherries that can be used to served together with sliced cakes.



For orders, pls email me at fyke134@yahoo.com.sg or call/text/whatsapp me at 98432932, a week in advance

P/S: I promise as much as I want to put the cute santa, reindeers and sleigh, no cheesy xmas decor ok heh!

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 :)

fancy a sugee

For those who love the all-time favourite Eurasian Sugee Cake like me, it's so difficult to find a good one these days, isn't it? So I thought why not try baking it myself right? No harm trying, even if it sucks, I'm sure the hubs and I will eat it ourselves haha! Not to mention a couple of pals who are more-than-willing guinea pigs hehe! Anyhow, guess what? Success! According to most of my taste-tasters, it's moist on the inside and has the right texture of a sugee cake - yay! Oh it's also not too sweet, totally friendly for the health-conscious. I haven't figured out the marzipan and icing bit. So for now it's a "naked" cake and yesss I'm taking orders for Xmas!



Eurasian Sugee Cake, available in loaf or 6" (650g) at $20; or 8" (1kg) at $30. Rich and moist, yet light and buttery Sugee Cake filled with almond bits and fragrant rose essence, topped with almond slivers.



Also available in cupcake sizes of 5cm at $36 for 24pcs; or 6.5cm at $30 for 12pcs.



Loaves and round cakes come wrapped in silver foil, while cupcakes will be packed into white boxes. Both are then accentuated with festive red or brown ribbon bow, complete with a tag for your personalised message - the perfect gift for house parties this festive season!





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

Eggs en cocotte

Eggs!! I love eggs in all forms except raw haha! There's nothing like Sunday brunch or bacon, toast and eggs! But cookings eggs is actually not as simple as cooking rice. It's all about timing!

Anyway, long story short, I tried this recipe for eggs en cocotte, which is French baked eggs and it's sooo good that I must share it.

What you need (feeds 2)
- 4 eggs
- some slices of ham
- any cheese (cheddar or blue cheese is good)
- 4 tsp cream
- butter
- pepper and dried Italian herbs

Let's cook
1. Preheat oven to 200 degrees.
2. Line 2 ramekins with butter.
3. Cut into ramekins diced ham, grated/lumps of cheese. Season with pepper and dried herbs.
4. Crack 2 eggs each into each ramekin very carefully without breaking yolks. Put 2 tsp of cream onto whites part.
5. Place ramekins in baking tray and fill up to halfway with water.
6. Bake for 10mins. Serve with fried bacon strips and buttered toast. Yums!

Croque monsieur

What's fast to cook and good to eat? Nope not maggi mee haha! Homemade Croque monsieur!! Ok not exactly the way the French do it but hey whatever taste good will do rite!

What you need (feed 1)
- 2 types of cheese (can be sliced or grated)
- 2 slices of bread (any kind you like but best with soft kind)
- some shaved ham, the more the merrier
- mustard
- butter (salted)
- pepper

Let's cook
1. Place 2 slices of bread on plate and spread mustard on 1 side for both.
2. Put first type of cheese on 1 slice of bread, then the ham and finally the other cheese.
3. Crack some pepper (optional). Then place other slice of bread on top to sandwich.
4. Heat up a pan or griller but don't add oil.
5. Spread generous amount of butter on the top bread. Then place butter side down on pan. Use spatular to press sandwich down on pan.
6. Spread butter on other side of bread. Then flip sandwich over carefully and press down again.
7. Fry till golden brown. Cut into halves and serve hot with chips!

Chicken soup for the soul

Another fast and easy, yet hearty recipe for weekday dinners. All it takes is chicken breast, carrots and corn to put a smile on your face :)

Creamy chicken & mushroom/corn soup

What you need (feeds 3)
- 2 chicken breasts
- 2 carrots, diced
- 1 packet brown mushroom, sliced
- 1 packet cream corn
- 1 tsp cream
- salt & pepper to taste

Let's cook!
1. Put first 3 ingredients in a deep pot, add water to cover the ingredients by double.
2. Cover and bring to boil. Then simmer at low fire about an hour.
3. When carrots are soft, remove chicken set aside.
4. Put carrots, mushroom and some of the broth into blender and lightly blend. Taking care not to over blend as you want some chunks of carrots and mushroom.
5. Pour back blended mix into pot. Add cream corn or cream but not both.
6. Shred chicken and add into soup. Serve hot with love.

Breaded baked fish with homemade tartar sauce

Here's a recipe for quick and easy weekday dinners, by request of a girlfriend who's venturing into the kitchen. Good luck Annie and have fun cooking :)

Breaded Baked Fish/Pork/Chicken

What you need (feeds 2)
- 4 strips if frozen or fresh fish fillets
- 1 egg White
- 1 tsp plain flour
- some panko flakes (jap breadcrumbs)
- black pepper n salt

Let's cook!
1. Preheat oven to highest temp. Mine is 220 degrees.
2. Line in separate plates - flour, egg White, panko (seasoned with salt and pepper).
3. Pat dry fish fillets. Coat in flour dusting off excess flour. Then dip into egg White and finally panko.
4. Placed on grill lined with pan below. Drizzle some oil and place in oven for about 20mins or till golden brown.
5. Serve with homemade tartar sauce.

Homemade tartar sauce
- 2 tsp Mayo
- 1 big clove garlic, crushed
- lots of dill chips (pickle), diced
Mix all together and serve!

Same recipe can be used with chicken strips or thin pork fillets. Can either oven bake, shallow fry or deep fry. Here's a photo I shallow-fried with pork (katsu), served on a piece of toast with a sunny-side up yummy!

tiramisu-me

I'm sure all of us have a love-hate relationship with tiramisu. It's too rich, yet you can't resist the soft creamy mascarpone cheese with caffeine/alcohol-soaked finger biscuits, sprinkled with cocoa powder....YUMS! Sadly I don't think I can really eat a whole piece without feeling "jelat" (meaning sick). Thus recently I saw in Delicious food mag (it's a UK mag) this recipe for mango-risu! Not only did it look lovely and delicious! However, cutting mangoes is something I really rather not do, so I thought I can do this recipe with strawberries instead. So I attempted it for a friend's birthday dinner recently, without much thought, jumped straight into it and here's what it looks like!



Lovely isn't it haha!



Cross-section view! How does it taste? Oh so light and yummy! Not "jelat" at all!!

berrie berrie nice cheesecake

I've attempted to make no-bake cheesecake 2 times already and have failed at both attempts. Somehow there was something missing in those recipes I had and the cheesecake did not set. I have been pondering and researching about it for awhile and came across this recipe online. So the missing ingredient is....gelatine! Had a go at this new-found recipe and yay! Success!! I'm a happy camper! And it taste sooo good. I figured out the topping myself though. Am so proud of myself hehe! Here's the evidence...

crabcakes, fishcakes, not that kinda cakes

This is by request of my friend San who tried my crabcakes and wants the recipe. These are probably the easiest things to make and freeze for weekday dinners. You can also do mini versions to impress your guests at dinner parties!

What you need
1 large potato
250gm frozen crabmeat, soaked in hot water for while OR
1 can tuna or salmon or any fish
seasoning: pepper, salt, mixed dried herbs
optional: some chopped parsley
1 egg
oil
panko flakes (japanese breadcrumbs) or any kinda breadcrums

Let's cook!
1. Skin and cut potato into quarters. Place in bowl, cover with water then microwave for about 11mins till soft.
2. Drain water from potato and mash it up.
3. Add crabmeat/fish, plus seasoning and chopped parsley. Mix it all together.
4. Crack the egg in a separate bowl, beat it then add half the egg into the crab/fish mix and mix well together.
5. Heat enough oil to shallow fry (about halfway up the cakes is fine).
6. Pour the panko onto a plate, roll crab/fish mix into balls (big or small) then lightly flatten them.
7. Dip the balls into the remaining egg lightly then coat with panko. Fry till golden brown, then flip over and fry the over side.
8. Drain and serve with homemade garlic aioli :) or make giant cakes and serve with side salad as a main.



These are wonderfully light and yummy! Somewhat like croquettes!

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

week of tanks, planes, fireworks and flags

It's our nation's birthday this week. But the only thing I appreciated outta the whole celebrations was the long weekend break hehe! Anyhow, since it's national day week, I decided to go Asian this week for dinner. Except for Tuesday, the rest of this week's dinners are Asian-inspired.



Monday - Red, White & Wow Fried Rice (in theme with this year's NDP)



Wednesday - Thai Grilled Chicken

spice up your weak-days — part 2

A trick to preparing fast weekday dinners is pre-preparation. You can either prepare all the ingredients or pre-cook some stuff, so that day itself, all you have to do is simply put it into the oven or over the stove and dinner will be ready in a matter of minutes! Planning ahead is equally important as you can save money by buying ingredients that stretches your dollar, meaning to use the same ingredients for various dishes throughout the week. That way no food is wasted. Here's what we had last week.



Monday - Grilled Beef Sandwich with Carmelised Onions and Cheddar



Tuesday - Crispy Salmon with Potato Gratin



Wednesday - Baked Fish Pie

P/S: Drop me a note if you are keen to try out any of these dishes yeah.

spice up your weak-days — part 1

Weekday dinners can be a chore if you have to eat out everyday. So why not prepare simple, easy to cook, yet yummy dinners to look forward to at the end of a hectic work day. As you all know I'm a sucker for food mags, especially Donna Hay. I can't believe I have so many mags and there are so many quick-fix dinner recipes in there waiting for me to try. So as of 2 weeks ago, I planned the week's menu in advance, went grocery shopping and whipped up exciting new dishes for our weekday dinners. Here's what we had 2 weeks ago.



Monday - Chicken Caesar Sandwich



Tuesday - Baked Pork Chops with Cheddar and Onions



Wednesday - Bacon and Crab Quiche

Forgot to mention no cooking on Thursdays cos' the hubs eats out with his soccer pals after his game, as well as Fridays as it's my day out with my pals :)

dessert fetish

Recently I have been fascinated with desserts, despite the fact that I don't really like desserts. Don't you agree that desserts always look so pretty and enticingly delicious? I find myself attracted to good looking desserts, whether it is the actual thing or on covers of magazines.



At my last visit to Kino, I bought this new food mag called "Yummy" purely becos' it had this super pretty berry panacotta photo on the cover! Of course I just had to try my hands at it. It's not the easiest to make but it's oh-soooo pretty!! Won't your guests be impressed with you kitchen skills with this one?!



Another crowd-pleaser is of course chocolate based desserts. I tried this chocolate cherry fondant cake recipe from Donnay Hay's 50th anniversary issue for a dinner party lately. And oh it's such a rich soft choc bundle with cherries in the centre, served warm with vanilla ice cream and brandy-glazed* cherries and sauce. Mmmmmm.....



* There's a funny story behind this. Was about to make the brandy-glazed cherries when I realised that the bottle of brandy was missing from the liquor counter. "Where's the brandy" - I exclaimed! "Eh I finished it" - said the hubs sheepishly. So had to substitute with tia maria which was ok too :)

P/S: Watch this space for more desserts to come!