Hi all,
After letting this space become stagnant for a really long time, I decided to consolidate all my baking efforts into a proper page.
Do head down to: CAKE IS THE NEW BLACK for more recipes & awesome ramblings.
Love,
Eugenia
Hi all,
After letting this space become stagnant for a really long time, I decided to consolidate all my baking efforts into a proper page.
Do head down to: CAKE IS THE NEW BLACK for more recipes & awesome ramblings.
Love,
Eugenia
Hello friends!
It’s been a really long time since I’ve last posted (my apologies. been really busy with the start of school and everything).
With all the activities lined up over the next few months, I think I’ll actually have to cut down on my baking by quite a bit :(
What I’ll be posting about today is something that I made over a month ago and already shared on Fever Avenue.
The recipe is of a simple tea cake with a top layer of apple crumble. The recipe was perfect. The cake delicious and the crumble complimenting it perfectly.
I won’t really blog much about it here. Head over to Fever Avenue for the recipe & loads more.
Promise to try update this space more regularly :(
Love
Eug
Two days ago, the mom & I decided to bond over making cream puffs. My mom’s really good at making stuff like this & I had been wanting to learn how to make cream puffs. I’m glad to say that these turned out really well.
We dug up her old textbook (Professional Baking by Wayne Gisslen), and adapted the eclair choux puff recipe + the vanilla pastry cream to create the french cream puff. The recipes were reliable and easy to follow.
What we did was that we prepared the pastry cream first, followed by the choux puff. It was surprisingly simple to create, and just required us to watch it carefully (especially during the cooling process, to ensure that it doesn’t curdle). While we left the cream to cool, we started on the choux puff which became like a soft dough that was pipe-able.
While I’m really satisfied with the taste, I definitely have to brush up on my piping skills :S
Oh yes, it’s been raining and really gloomy the past few days, resulting in v horrible photos. Not just that, my Nikon DSLR is now hiding in the service centre, refusing to work :< Quite sad that I have to use a compact camera :/
Without further ado, here’s the recipe that I used for the cream puffs
Both recipes are adapted from Wayne Glissen’s Professional Baking
Vanilla Pastry Cream
Yield: about 2.25 litres
Ingredients:
Directions:
Eclair Paste
Yield: 1755g
Ingredients:
Directions:
Note: I halved the recipe for both and was still left with extra pastry cream to pipe about a quarter of the eclair paste recipe.
Hope you enjoy this recipe!
Stay tuned for more!
xx
Eug
After my last Tofu Cheesecake experience here, I decided making it again!
I’d seen Kitchen M’s Almost-No-Bake tofu Cheesecake quite a few times & was waiting for the opportunity to try it out. I finally got my lazy butt off to buy some Creme Fraiche yesterday, and viola! I made myself a tofu cheesecake.
I found this recipe much better than Alan Chow’s one in terms of fulfilling the term ‘cheesecake’. The only thing I”m going to change about it is to add less lemon juice (it was a tinge too sour for my liking), and add slightly more sugar. Otherwise, this recipe is really really good! It reminds me of the tofu cheesecake that they sell at Sun with moon, just less sweet.
Oh yes! One thing I didn’t follow from the original recipe was the cake base. Em made a sponge cake for the base. That was too much of a hassle for me & I just stuck with my usual biscuit base which is really effortless.
So here’s the recipe for you!
Tofu Cheesecake (adapted from Kitchen M’s Almost-No-Bake tofu Cheesecake)
Ingredients (makes 1 -8” cake pan, serves 12-16):
Sponge cake:
Directions:
OR
Biscuit Base:
Cheesecake Filling:
Hope everyone enjoys this recipe as much as I do!
Lemme know if you like it :)
xx
Eug
Hi guys!
It’s been almost 2 months & I’m finally back with more! It’s not really what I usually do. This time, it’s under the category of cooking. After that 6 week holiday away from home, I equipped myself with some new skills so that I could whip up something whenever I missed Singapore’s food. Kudos to my sis for imparting all her exchange skills on me :)
While we were in Rome, we had the best carbonara ever. Everytime you think of carbonara, you think of that creamy based pasta with bacon and mushrooms. This is different. Authentic carbonara sauces contain no cream – healthier and really really delicious!
After that meal, we decided we needed to replicate ‘real carbonara’.
When I was in UK, I chanced upon woman&home Feel Good Food magazine, and found a recipe on real italian carbonara.
My sis gave it a try today & I”m glad to say it’s a success!
It’s so simple to make and tastes really really good too!
Real Italian Carbonara – adapted from woman&home Feel Good Food magazine (UK Edition)
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2
Difficulty: Easy
Ingredients: