OH what fun when Whittakers released the 100s and 1000s pink coloured white chocolate slabs! I did a 100s and 1000s macaron before with a salted caramel filling and now there is an even easier way. All you do is make your shells, then make the ganache with the chocolate slab and voilà, you have…
Category: Photos
Mapo Tofu (Pork mince with tofu in spicy sauce)
For Chinese, this is a traditional dish most families would have at home. In northern China, Szechuan peppercorns would be added to give a unique spiciness that is at best described as a slight tingling sensation, to the more severe as ‘spins and needles’ on the tongue which means you can taste nothing for the next…
Salted caramel chocolate cake with brandy ganache
Wow that was a mouthful, but trust me this is an easy cake, done in 2 hours. I don’t normally believe in ‘one-pan’ cakes but this turned out to be the most amazing cake I have done in a while (those who got to eat it loved it). The cake is adapted from Annabell White’s…
Beef and truffle pie
Inspired by the Taste magazine’s “Cook the Cover” feature in June for a Beef and Cheddar pie, I made another with tender beef and truffle cream – I have a fond memory of a simple but elegant fettuccine with truffles at Ortolana and wanted to replicate that flavour. A few weeks ago at Sabato I came…
Vanilla Bean Macarons with buttercream
I have been making all sorts of crazy flavours lately and my colleague requested her favourite flavour – vanilla. A good vanilla dessert calls for good quality vanilla bean, not any of the imitation stuff. I’ve used seeds from vanilla bean to flavour the shells and then a Heilala vanilla paste to flavour the buttercream….
hopes.dreams.aspirations 