Peaches and Donuts

Ocean Bells Coffee Company

noreply@blogger.com (Sylvia) — Sat, 31 Aug 2013 17:22:00 +0000

The coffee scene in Watford was dire, to say the least. That's until this past Wednesday when Ocean Bells Coffee Company opened on the Watford High Street. Having found out 2 weeks ago that a speciality coffee shop was opening, I've been excited and they did not disappoint!

Find it lacking, coffee-wise, over on this side of the pond, Husband and Wife team of Alex and Isabella decided to open one of their own, a coffee shop that definitely won't feel out of place even if it was located amongst the many independent coffee shops in London. I'm making this comparison only because my hubby and I love going around exploring the many coffee shops that have been mushrooming up in the big smoke. We've been hoping for one to open in Watford for the longest time so we are very happy that our wish have finally come true!

They are currently serving a sweetish espresso blend, Jailbreak from Hasbean, that's easy on the palette. Coupled with silky smooth textured milk, it was a joy to drink. I had a chance to speak to Alex so I found out that they are planning to bring in some single origin coffee beans and may have a filter coffee going soon. A guest espresso too, perhaps! I'm definitely looking forward to this, as even though I'm not a coffee connoisseur, I enjoy trying out coffee of different profiles and learning more about them.

The decor is simple, clean and comfortable, just the right place for having a coffee whilst catching up with the morning papers or having chat with friends.

Decorated with lots of various photos, articles and sketches, it feels pretty cosy too.

As they have just opened, they want to first concentrate on coffee(of course!), cakes and pastries that have been lovingly made by Isabelle. They'll slowly add some lunch offerings once they'll found their feet.

Am sure this will soon be one of my most frequented places when in Watford and be sure to give it a go when you are in the area!

Ocean Bells Coffee Company
133 High Street
Watford
WD17 2ER
http://www.oceanbellscoffeeco.co.uk/

Sticky Chilli and Mirin Chicken Wings

noreply@blogger.com (Sylvia) — Sat, 24 Aug 2013 15:57:00 +0000

Sticky, spicy, sweet, salty and juicy chicken wings....if that doesn't get your taste buds moving, I don't know what will! We only recently discovered this absolutely finger licking good recipe from Sabrina Ghayour and it immediately became one of our fave recipes as we simply couldn't get enough of it!

Ingredients (Recipe from Sabrina Ghayour)
800g-1kg of free range chicken wings
150l of dark soy sauce
75ml of Mirin
4 tablespoons of sweet chilli sauce
4 heaped tablespoons on caster sugar
2 teaspoons of sesame oil
2 red chillies
4 inches of peeled ginger
3 cloves of peeled garlic

Method
1) Preheat oven to 150 deg C.
2) Using a hand blender, pour all the ingredients (aside from your chicken wings) into the container that comes with your hand blender and blitz together all your ingredients until your reach a smooth liquid. Place your chicken wings into a large bowl and pour over the marinade and leave it for at least 2 hours.
3) Place the chicken wings in a baking tray.
4) Using a pastry brush, give the wings one last coating of sauce before placing them in the oven to cook for 25 minutes before giving it another brush of the marinade.
5) Repeat this process another 3 times, marinating every 25 minutes and then allow them to cook for a final 25 mins (total cooking time of 1 hours and 40 mins) before serving.

Aloo Gobi - Dry Cauliflower and Potato Curry

noreply@blogger.com (Sylvia) — Sun, 21 Jul 2013 17:40:00 +0000

Sorry for being a little quiet recently. I've been feeling really tired as my long term-ish medication due to this is being a mighty pain! All I wanna do it just to lie on the sofa and do practically nothing which I feel is a waste of time but I've got not much choice at the moment.
Alright, ranting over......

I don't usually like eating cauliflower however, i simply love this dish! Maybe the spices make a difference? My hubby made this dish and I kinda had a hand in it too since I searched for the recipe, peeled the potatoes (he hates peeling them!) and showed him where some of the spices were so it was a joint effort right. ;)

Ingredients (Adapted slightly from Mamta's Kitchen)
• Approximately 500 grams of vegetables in total, as follows:
• 1 small cauliflower, cut into small florets
• 1 large or a couple of medium potato, peeled and cut into bite size pieces
• Handfull of frozen green peas
• 1 tablespoon sunflower oil
• 1/2 teaspoon cumin seeds
• 1/2 inch piece of ginger, peeled and grated
• 2 cloves garlic, crushed
• 1 red chilli, chopped into thin slices
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/4 tsp. chilli powder (adjust to taste)
• 1 teaspoon salt
• A squeeze of lemon juice
• 1/2 tsp. Garam Masala powder
• 1 tablespoon coriander leaves, cleaned and chopped

Method
1. Heat the oil in a wok.
2. Add the cumin seeds and wait until seeds splutter. Be careful not to let them burn.
3. Add ginger, garlic and red chillies. Stir-fry for 10 seconds or so, until lightly browned.
4. Add the cauliflower and potatoes and sprinkle the turmeric, coriander, chilli powder and salt on top.
5. Stir-fry well for 30 seconds or so and then lower the heat to almost minimum.
6. Cover, add peas after 10 mins and cook until the potatoes are cooked through, stirring from time to time. If the vegetables are fresh, no extra water needs to be added. Otherwise, sprinkle some water when it looks too dry, just enough to stop it from catching.
7. Sprinkle lemon juice, garam masala and two-third of the coriander leaves on top, stir and mix gently.
8. Transfer to a serving bowl and garnish with remaining chopped coriander leaves before serving.

Grilled Sweet Miso Aubergine

noreply@blogger.com (Sylvia) — Sun, 09 Jun 2013 07:13:00 +0000

It should come as no surprise that I really love eating aubergine, in all kinds of ways judging from the various aubergine recipes I've posted such as Marinated aubergines, Panko crusted aubergine and Pasta Alla Norma. I really like its texture and it ability to take on flavours perfectly. Another one of my absolute favourite is the Grilled Sweet Miso aubergine. Initially, I thought that I could just buy sweet miso, plonk it on the sliced aubergine and throw it in the oven but no, it's easy but not that easy! This dish makes a great appetiser or a side dish. We had it with some grilled shio koji salmon recently and that went down really well!

Ingredients
1 Aubergine (sliced into rings of about 1 cm thickness)
1 Spring Onion (sliced)
1 tbsp Sweet Miso Paste
2 tbsp Mirin
1 tbsp Brown Sugar
Black Sesame Seeds
Light Olive Oil

Method
1) Preheat oven to 200 deg C.
2) Place sliced aubergine on a baking tray lined with baking paper and brush with olive oil.
3) Roast it for about 25 - 25 mins or until it's cooked.
4) In the meantime, mix the sweet miso paste, mirin and brown sugar until you get a smooth paste. Add a little water if it's too thick. (Please also note that measurements are only a guide as store bought miso has different degrees of saltiness so it's best to taste and adjust accordingly)
5) When aubergines are done, take it out of the oven, top each slice with some of the paste and spread it around evenly.
6) Sprinkle some black sesame seeds on each slice and place it under the grill for 2-3 mins until the paste bubbles.
7) Once done, garnish with sliced spring onions and serve.

Restaurant Bror, Copenhagen

noreply@blogger.com (Sylvia) — Sat, 18 May 2013 17:02:00 +0000

I really like restaurants whereby chefs take the time to come out to the dining room to serve, meet and chat with their customers. It somehow brings out a personal feel to eating out and of course I'm someone who gets excited when I meet chefs so I will always look forward to the experience! Opened by Noma's Alumni Sam Nutter and Victor Wagman in April this year, Restaurant Bror was just that!

With owners and head chefs, Victor and Sam

Having started the restaurant with only their own investments, they have decided to first serve simple and good food made from the best seasonal produce of the region. Portions were really generous so yes, you won't definitely won't go away hungry! The dining area was simply decorated, casual, bright and comfortable.

Having perused the menu, we decided to go for the tasting menu (355ddk = approx £40) which consisted of 4 courses chosen by the kitchen). We somehow thought that the portions couldn't be too big so we also ordered the catfish cheek, considered a snack in the menu, again thinking it'll be small pieces of fish but boy, were we wrong! We were very surprised when the whole catfish head was served and it was huge! Sam brought us individual plates so that we could get stuck in and I think we did a pretty good job of eating practically everything except the bones! Fresh, succulent, meaty packed with collagen and swimming in its own delicious juices from when it was cooked, the meal started off very well indeed. We noticed that the table behind us only ate the fried pieces of cheek on the top and left behind all the good stuff! I certainly hope that the kitchen didn't think that we were too greedy!

The tasting menu then started off with Pike, Cucumber in a light pine broth. It was light and refreshing, perfect after the slightly heavy snack we had before. The pine broth was really interesting with a mild bitter after-taste.

This was followed by a big slice of flavourful pork terrine with radish salad made with the perfect combination of meat and fats. The waitress did say that there was black garlic in it but we couldn't taste or see it.

Next up, we had a short rib of beef, ramson and cauliflower for the main course.

The very tender piece of beef, coated in a chicken gravy glaze went well with the broken down cauliflower. The ramson or wild garlic sauce added a touch a spring to the dish!

By now, we were so stuffed so I was glad that light desserts were served. First up was a buttermilk ice cream with blackberry sorbet and walnut milk. The balance of flavours were great in this dish as tartness of the sorbet was mellowed out by the walnut milk and ice cream.

Their ability to balance flavours was again proven in the rhubarb and milk dessert.

It was on the whole a good meal, made more enjoyable with friendly yet non intrusive service and we got to speak to Sam quite a bit. It was an office day for Victor but we managed to get it out for a quick photo. That truly made my day!

Honey Granola

noreply@blogger.com (Sylvia) — Mon, 25 Mar 2013 12:00:00 +0000

If only I knew it was so easy to make healthy, not so sweet granola at home, I would have started to make it long ago instead of getting the sugar laden commercial available ones. It's all thanks to Giulia of Mondomulia for pointing this out in her recent post. I will definitely be making this over and over again, throwing in whatever nuts or dried fruits I feel like eating at the moment......The possibilities are endless!!!!!!!!!!!!!

Ingredients (Adapted from Mondomulia)
2 cups jumbo oats
1 cup pecans, chopped roughly
20g dried coconut flakes
50g dessicated coconut
1 tbsp cinnamon powder
2 tbsp olive oil
1/2 cup honey
100g mixed dried berries(I used Urban Fruits Superberry)

Method
1) Pre-heat oven to 150 °C.
2) Chop the pecans roughly and mix them with oats, dessicated coconut and coconut flakes. Add the cinnamon powder.
3) Add the wet ingredients, olive oil and honey, to the oat mixture. Stir until evenly coated, adding more honey if required.
4) Spread the granola out on a baking tray lined with baking parchment. Bake for about 25-30 minutes, stirring half way through, until golden.
5) Remove from the oven and let cool completely, until the granola has set. Stir in the dried berries.
6) Store in airtight containers.

Marinated Aubergine Inspired by Honey & Co

noreply@blogger.com (Sylvia) — Fri, 22 Mar 2013 10:29:00 +0000

We've been on a middle eastern kinda kick recently, having first watched Ottolenghi's Mediterranean Feast. After catching it on TV, I immediately made a reservation at the highly recommended Honey & Co. Opened by the husband and wife team of Itamar Srulovich and Sarit Packer who have both been chefs in one of Ottelenghi's restaurant in London, they aim to bring childhood memories of home cooked food to the masses.This is what they've done with fresh, clean, well balanced, simple dishes that burst with flavours! The cakes are magnificent too! Even though we've only tried the very moist and moreish chestnut cake, i've heard rave reviews of some of the other items especially the Chocolate Krantz Cake.(search for it and I'm sure you'll be happy just looking at it!) We will definitely be going back soon to check out the rest of the menu.

Very Appetising Marinated aubergine that gets the tastebuds moving

Melt in the mouth Ox cheek sofrito with quince and bay leaves

Tender Pomegranate molasses chicken, served with a texture and flavour amazing cracked wheat salad with pistachios and barberries

Warm, moreish and moist Chestnut cake, salted caramel sauce, vanilla cream

My Lovely hubby then surprised me with Yotam Ottolenghi and Sami Tamimi latest cookbook, Jerusalem but not before I tried making the marinated aubergines. Once I get some basic middle eastern ingredients such as Pomegranate molasses, barberries, sumac and zatar, I'll be so 'getting my hands dirty' cooking from this book!

Ingredients (From Delicious Days)

3 medium sized aubergine

olive oil for brushing

fine sea salt

freshly ground black pepper

Marinade:

5 tbsp olive oil

5 tbsp lemon juice

1 small red chili

3-4 tbsp finely chopped coriander

1-2 garlic cloves

sea salt

freshly ground black pepper

Method

1) Preheat the oven to 200°C (~390° Fahrenheit) and line a baking tray with parchment paper. Trim both ends of the aubergine, then cut each in two equal sized halves width-ways. Now cut each piece into six to eight wedges, depending on the aubergine's initial size. Key is to obtain (almost) equally sized wedges.

2) Generously brush the wedges with olive oil, place on the tray (skin side down) and season with sea salt and black pepper. Bake in the oven (middle level) for 20 to 25 minutes or until the tips have turned brown and the wedges feel soft to the touch.

3) Meanwhile prepare the marinade: In a large bowl mix together the olive oil, lemon juice, chopped red chili, chopped coriander, chopped garlic, sea salt and black pepper. Set aside.

4) As soon as the aubergines are done, dump them into the bowl of marinade while still hot and carefully stir (the wedges should not be mashed!) until everything is well covered. Serve after an hour at room temperature, or keep in the fridge (in a container) for some days. Enjoy with bread.

Chap Chye (Mixed Vegetable Stew)

noreply@blogger.com (Sylvia) — Thu, 07 Mar 2013 22:05:00 +0000

I'm so excited! Every Grain of Rice by Fuchsia Dunlop has just been delivered and I can't wait to start cooking from it! I've only heard nothing but rave reviews so it's definitely going to be fab!
I'll also be doing some recipe testing for the up and coming plussixfive cookbook due to be out some time at the end of the year if i'm not wrong so keep a lookout for that as I've tried their cooking and it sure is awesome!

Anyway, back to the Chap Chye recipe, a vegetable stew so flavourful that you won't believe it's vegetarian. It's made with mostly store cupboard essentials (alright... I should say Chinese store cupboard essentials) as well as Red fermented beancurd which adds a nice depth of flavour to the dish. If red fermented beancurd can't be found, just replace this with soy bean paste(taucheo) and it'll still be just as delicious!

Top - Beancurd sticks Middle - Black fungus,dried chinese mushrooms Bottom - Glass Noodles,dried lilybulbs

Ingredients (Adapted from Noob Cook)

(Serves 3-4)
- 1 tbsp vegetable oil
- 5 slices ginger
- 4 cloves of garlic, peeled and finely chopped
- 50g red fermented bean curd (aka ‘nam yee')
- 250g sweetheart cabbage, cut to smaller pieces
- 1 carrot, peeled and sliced
- 50g bean curd sticks
- 15g dried lily buds
- 40g Dried Chinese mushrooms
- 30g cellophane/glass noodles (aka ‘tang hoon’)
- 30g dried black (wood ear) fungus
-1 green chilli

Sauce (A)
- 2 tbsp vegetarian oyster-flavoured sauce
- 1 tbsp sesame oil
- 2/3 cup vegetable stock

Directions
1. Soak Chinese mushrooms, black fungus and lily buds in individual bowls of hot water. When softened, drain the water. Remove mushrooms stems, squeeze out excess water and cut to half. Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces. For the lily buds, tie each bud in a knot (to prevent fraying).
2. Soak bean curd sticks and tang hoon in individual bowls of water till softened. When the beancurd sticks turn soft and paler shade, cut to smaller pieces.
3. Heat oil in wok. Stir fry chopped garlic & ginger till fragrant. Then add nam yee and mash/chop it to smaller pieces with the spatula.
4. Add cabbage and stir fry till softened (a few minutes).
5. Add Chinese mushrooms, black fungus, lily buds, beancurd sticks and green chilli along with the Sauce (A). Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Anytime the stock runs dry, top up with hot water.
6. When the vegetables are cooked and the stock is reduced, add tang hoon and stir the pot to allow the tang hoon to absorb the sauce. Serve with steamed rice.

Almond cookies with a slight crunch

noreply@blogger.com (Sylvia) — Sun, 03 Feb 2013 20:47:00 +0000

Chinese New year(10th Feb) is just around the corner and I finally started to do some CNY baking today(last minute I know!).
I made some 'melt in your mouth' version of Almond cookies last year but this year, I decided to try out Su-Yin of Bread Et Butter's latest crunchy version. I would say that I prefer this version as it's crunchy and melty all at the some time. I used light brown sugar instead of castor sugar and i think this would cause the cookie to be a bit more melty as compared to Su-Yin's version. It's all very interesting isn't it, how different kinds of sugar affects the end product?

Adapted from Bread Et Butter
Ingredients (Makes about 40)

100g ground almonds
150g plain flour
70g light brown sugar
3/4tsp baking powder
3/4tsp baking soda
pinch salt
100ml light olive oil (you may need a little more/less oil depending on the climate you are in)
1 egg yolk, beaten

Method

1. Sieve the flour, light brown sugar, baking powder, baking soda and salt into your food processor.
2. Add the ground almonds to the flour/sugar mixture.
3. Slowly trickle in the oil while pulsing, until a cohesive dough is formed.
You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. .
4. Heat the oven to 180′C.
5. Roll the dough into ~2.5cm balls, and place on a baking tray lined with parchment paper. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack.

Beautiful Lake Bled, Slovenia

noreply@blogger.com (Sylvia) — Fri, 04 Jan 2013 22:47:00 +0000

A very Happy New Year to everyone and I hope that 2013 has been a good year so far! As this is my first post of the year, a pretty post is in order. :)

Island Church on the left and Bled Castle on the right

My hubby and I love going on holidays and one of the things we look out for when we are tired of visiting cities are places with gorgeous scenery, one that will blow our socks off and Lake Bled did just that!

Lake Bled is a glacial lake in the Julian Alps in northwestern Slovenia and is situated just next to the town Bled. It makes for a nice and relaxing holiday, walking around the lake, climbing the hills, taking in the very fresh air and of course eating the famous Traditional Sweet Cream Cake.

Here's an interesting tradition. There's a 99 step stairway that leads up to the church on the Island and traditionally it's considered good luck for the groom to carry his bride up the 99 steps on their wedding day before ringing the bell and making a wish inside the church.

Church on Bled Island

So why not consider visiting Lake Bled on your next holiday? The scenery alone is well worth the trip!

Bled Castle

Plusixfive Rendezvous with Lady Luck-Sa Supperclub

noreply@blogger.com (Sylvia) — Fri, 16 Nov 2012 15:13:00 +0000

I'm off to Singapore in a couple of hours(woohooo!) so I thought I'll leave you with some photos of yummy Singaporean food. So where you might ask did I have this scrumptious feast in London? Well, it was at the only place where serves authentic Singaporean food in London, the PLUSIXFIVE Supperclub, one of the pioneers of the supperclub movement over here.

I've been wanting to try their food for the longest of times and when I finally made my way there, I wasn't at all disappointed! Though it was one of their smaller menus(they were even worried that there weren't enough items on the menu!), I still left very well fed and astounded at how well the young team can cook!

This particular supperclub was hosted by Jason of Feast to the World and Shuhan of Mummy I can cook. Goz, the founder, wasn't around that day as he had just flown in from Hong Kong where he's currently based and was stuck at work. Last I heard, Plusixfive is planning to conquer the world and is going to do a pop up in Hong Kong too!

Shuhan and Jason

Now, let's get onto the food so be prepared to drool!

Flaky, crumbly, warming and oh so good spiral curry puffs.I certainly hope that they will take orders for these babies soon.

Rojak, a fruit and vegetable salad in an appetising, piquant sauce.

Tender, succulent and very flavourful 24 hour marinated pork belly satay.

The star of the show, rich, spicy, moreish Laksa that was jam packed full of well balanced spices and made with love.

Tasty Otak Otak, a bbqed spicy fish paste

Apam Balik, moist and light coconut pancakes with a smashing banana caramel sauce, a match made in dessert heaven.

Chewy, sticky, soft Kueh Bingka(Cassava Cake)

Last but not least Shuhan kindly made me some of her famous amazing sambal when I requested for it before the supperclub.

I certainly look forward to one of their full blown supperclub feast as I know I'll leave wanting more!!!

Apple Cake - The Ugly one

noreply@blogger.com (Sylvia) — Sun, 28 Oct 2012 14:58:00 +0000

I've a lovely colleague R who keeps feeding me in the office, chocolate, cakes, crisps etc and she also sometimes gives me fresh curry leaves or green chillies when she goes for her bi-weekly shop at a Sri Lanka Supermarket. Recently, she gave a big bag of cooking apples plucked straight from her garden and so I went searching for an apple recipe! The first recipe I came across was one that was approved by Paul Hollywood, a baking 'superstar' in the UK so if it's good enough for him, it's good enough for me. ;)
This is a very easy and tasty recipe though a little ugly looking. :P When eaten on the day of baking, it has a lovely crusty biscuity top, when left overnight, the top will soften but the cake itself becomes even more moist and delicious, as the flavours starts to amalgamate. The demerara sugar adds an additional texture to the already lovely cake!

Ingredients (Adapted from here)

225g self raising flour
1 tsp baking powder
110g soft brown sugar
Sprinkle of demerara sugar
2 eggs
130g light olive oil
400g cooking apple

Method
1) Put the flour, baking powder and sugar in a bowl.
2) Beat the eggs and stir this, along with olive oil, into the bowl.
3) Spread half in a greased cake tin, cover with apples, spinkle some sugar over the apples then cover with rest of mixture. Sprinkle more demerara sugar on top.
4) Bake at 150C for 1 hour or until nicely crusty.

Slow Braised Pork Ribs

noreply@blogger.com (Sylvia) — Sat, 20 Oct 2012 17:20:00 +0000

Don't you just love a stew with a gravy that's so good that you'll be more than happy just to eat that with rice? With tender meat literally falling off the bone? If you answered YES and YES, this dish is made just for you!! ;)

It's easy to put together but it has a cooking time around 2 hours to allow the ribs to cooked till it's so so tender. Flavoured with warming spices such as ginger, cinnamon and star anise, it's definitely one that's well worth the wait!

Adapted from Cheat Eat

Ingredients(Serves 4)

800g pork ribs or soft bone (cut into 5cm pieces with fats trimmed off)

2 tbsp oil

40g galangal (cut into chunks)

40g ginger (cut into chunks)

1 tsp coriander seeds (pounded)

2 cinnamon sticks

2 star anise

1 tbsp bean paste

12 cloves garlic (leave skin intact and crushed)

2 tbsp dark soy sauce

1 tbsp light soy sauce
1tsp five spice powder

2 tsp sugar

water

2 tbsp corn flour

Method

1) Place pork ribs in a colander, pour boiling water over it and drain well. The purpose here is to clean the pork ribs and gets rid of any gaminess.

2)Heat up oil in a heavy bottom pot. Add the galangal, ginger, coriander powder, cinnamon, star anise and bean paste. Fry the aromatics over medium heat for about 3 minutes. Bring up the heat, add the pork ribs to the pot and continue frying for 5 more minutes. If it gets too dry and the spices are starting to blacken, sprinkle some water in the pot.

3) Add garlic, dark soy sauce, light soy sauce, five spice powder and sugar to the pot and mix well. Pour in enough water or stock to just cover the ingredients. Bring to a boil. Reduce heat to very low, cover and cook for about 2 hours until the meat is tender and falling off the bone. Remove any scum that might appear.

4) Mix corn flour with some water and stir it into a paste. Add this mixture into the pot and mix well. This helps thicken the gravy. Bring the gravy to a boil and add more dark soy sauce and/or sugar according to taste. Serve with rice and green vegetables.

Breast Cancer, Willow Foundation, Fat Duck and Me

noreply@blogger.com (Sylvia) — Sun, 07 Oct 2012 16:01:00 +0000

It's Pink October or Breast Cancer Awareness month. Breast Cancer Awareness is a cause that's close to my heart as I unfortunately had to go through treatment for it and yes! I've kicked it in the a***!!!! I've been wanting to raise some awareness about Breast Cancer on my blog and looks like its the right time for it now isn't it? ;) I'm still not too sure about how I'm going to go about writing this so please forgive me if I start rambling on as it's not the easiest of experiences to share.

I was diagnosed in Sep 2009, aged 32(yes, you now know how old i am. haha), a pretty young age to be told that one has Breast cancer(BC), however I was not alone as there are quite few ladies around that have shared the same experience as me. Being told that I had BC was one of the worst things I ever had to hear, I went through all sorts of emotions and there were so many questions that no one could answer... Why me!?! What did I do to deserve this?? No one could say the right words during the 1st few days of finding out as I wanted to just be alone and not talk about it. I remember my lovely breast cancer nurse telling me that Breast Cancer is the 'best' cancer to get as it has one of the highest survival rate and my immediate thought was... I don't care!!! I just don't want it! I don't want to go through Chemo! I don't want to lose my hair, i don't want to wear a wig, it's not happening!! etc etc etc. It totally screwed everything up. I was suppose to get registered for marriage within the year, I had holidays booked so everything had to be put on hold. At this point I would like to thank my awesome fiance at that time and now loving hubby for sticking with me all through the treatment period.

Something my mother said kinda woke me up a bit. I had to accept it and fight it! Simple yet made so much sense. I then drowned myself listening to sermons CDs by Pastor Joseph Prince, my home church, New Creation Church in Singapore and within the week, I felt much better about things and was ready to do whatever it is I had to do.

First all sorts of tests had to be done, ultrasound, CT scan, Bone scan, blood test etc, a tiny procedure was done to insert a Portacath, a kind of valve or catheter that's inserted below my collar bone to assist in the administration of the chemo drugs. Thank God the cancer didn't spread to the other parts of my body and was just isolated in the breast.

My amazing mum almost immediately flew over so she was here when I had to start chemo and was taking care of me throughout my treatment.16 rounds of chemo I had to go through. I lost all my hair, was nauseous, had tummy problems, lost weight, was perpetually tired, had hot flushes but there were drugs to help with the nausea so it wasn't as bad as I thought it would be. There was also surgery, radiotherapy, herceptin treatment to go through so it was a very long process and I was off work for 10 months, mostly stuck at home as blood count was low and i could pick up viruses very easily. Come to think of it, I don't know why I didn't start my blog then since I had so much time on my hands. Oh well! Too late for that now.

As my energy levels were still low after all the treatment, I had to do a gradual return to work starting from just 2 half days a week to working full time again. This took me around 4 months and I'm blessed that my company understood and allowed me to do it in this way.

I've been back at work full time for 2 years already and somehow, the whole episode seems like almost a distant memory. Even now, my energy levels isn't like what it used to be before treatment so I still have to listen to my body and rest when it tells me to. Am still taking medication that has some side effects, there are also some things that I've to be more aware about but I won't bore you with the details. :) I got through this only with the support of my family, friends especially my mummy and hubby. I thank them all from the bottom of my heart for what they've done.

Ok, that might have been a little long winded but please, please, please, ensure and encourage your loved ones as well as yourself to go for regular mammogram checks once you are 25 or above. I hope that I'm not scaring you and I also have no desire for anyone to go through what I've been though but it's always better *touch wood* to detect things like this earlier as there may be less treatment to go though to get rid of it and there will also be more options available.

So what had the Willow Foundation and The Fat Duck have to do with this? The Willow Foundation is a charity that provides days out for seriously ill 16 to 40 years olds. Please visit the Willow Foundation website to find out more about what they do and how they have lifted the spirits of many others and myself! When my chemo nurse first told me about it towards the end of my treatment, I asked if I was eligible for it as I wasn't exactly seriously ill but someone from the foundation approached the Chemo team at the hospital and told them that patients who have undergone breast cancer treatment were welcomed to apply for a day out. I had always wanted to make a trip to the Fat Duck for a meal since I came over to the UK but had been unsuccessful in getting a reservations even after quite a few attempts so I said that I wanted a meal there as a day out and they made it happened! I had to wait a few months, which I didn't really mind as they had to wait for someone to make a last minute reservation. When the time came, the Willow Foundation made the reservation at the Fat Duck and booked us into a nearby B&B for one night. This outing came at the right time as I had just completed all my treatments and it was a great way to celebrate!!!! I was also way excited that I was finally making my way to the Fat Duck!

Here are some photos of my stunning 4 hour meal but take note that I was there in April 2011 so the menu should have changed since then.

JELLY OF QUAIL, CRAYFISH CREAM
Chicken Liver Parfait, Oak Moss and Truffle Toast

Oak Flavoured film

JELLY OF QUAIL, CRAYFISH CREAM
Chicken Liver Parfait, Oak Moss and Truffle Toast

SNAIL PORRIDGE
Iberico Bellota Ham, Shaved Fennel

ROAST FOIE GRAS
Rhubarb, Braised Konbu and Crab Biscuit

MOCK TURTLE SOUP (c.1850)
"Mad Hatter Tea"

"SOUND OF THE SEA" with edible sand made of tapioca and eel. Bubble/Foam was from a seaweed and vegetable stock.

SALMON POACHED IN A LIQUORICE GEL
Artichoke, Vanilla Mayonnaise and Golden Trout Roe

ANJOU PIGEON
Blood Pudding, Risotto of Spelt and Umbles

HOT AND ICED TEA.....Right half was warm, left cold!

GALETTE OF RHUBARB
Neroli scented Yogurt and Rhubarb Sorbet

THE "BFG"
Kirsch Ice Cream and the smell of the Black Forest

Whiskey Gums

THE QUEEN OF HEARTS she made some tarts.
white choco with a thin layer of jam and olive biscuit in it.

Heartfelt thanks to the Willow Foundation for making this wonderful meal happen!
And without being too naggy, please book yourself for a mammogram test too. :)

More information on Breast Cancer can also be found at the following

Breast Cancer Care

Macmillan

Cancer Research

Hainanese Chicken Rice

noreply@blogger.com (Sylvia) — Tue, 02 Oct 2012 21:57:00 +0000

Originating from Hainan, China, Hainanese Chicken Rice, a very popular dish, was brought over to Singapore by immigrants and have evolved to what we see being sold in almost every corner of Singapore! Tender, succulent chicken served with fragrant rice that has been cooked in chicken stock, accompanied with a soy, sesame oil dressing as well as a spicy homemade chilli sauce makes for a very, very satisfying meal.

Chicken rice recipe adapted from I am a Feeder and Chilli sauce recipe adapted from Feast to the World

Ingredients (Serves 2)

For the chicken:

2 free-range whole chicken legs

Bunch of spring onions

2 pandan leaves, tied into a knot

4″ knob of ginger, peeled and sliced

Water (see method)

Sea salt

Large bowl of ice water

For the rice:

1.5 cups of rice

2 cloves garlic, peeled and finely minced

2-3″ knob of ginger, peeled and finely minced

2-3 tbsps vegetable oil

1-2 tbsps Sesame oil

1 pandan leaves, tied into a knot

For the chilli sauce:

6 large fresh red chillies

2 small clove garlic

5cm fresh ginger, peeled and roughly chopped

1 tsp sugar

To serve:

Half a cucumber, sliced

Garlic chilli sauce (above)

Sesame oil

Achar (Recipe here)

Method

1. Rub the chicken legs all over with the sea salt, then place into a large pot with the spring onions, pandan leaves, ginger and add enough water to cover the chicken legs completely.

2. Bring the pot to the boil over a medium-high heat, then turn it right down to a simmer and skim off the scum that floats to the top. Don’t allow the stock to boil again or it’ll turn cloudy. Simmer for around 20-25 mins, removing any more scum from the top. When you chicken is cooked, remove immediately and plunge into the bowl of ice water. Strain the stock and set aside.

3. Meanwhile, in another saucepan, heat the vegetable oil over a medium heat, then add the finely minced ginger, garlic and fry until fragrant – be careful not to let the garlic burn. Add the washed rice and stir, making sure the rice is well coated, the ginger and garlic distributed and the grains are beginning to stick to the bottom of the pan. Add about 1-2 tbsps sesame oil and stir well until evenly distributed.

4. Pour the rice mixture into the rice cooker and cook it as per normal, using the chicken stock instead of water

4. To make the chilli sauce, put all ingredients into a blender and pulse into a paste. Season with salt to taste.

5. To serve, plate the rice, cold chicken, sliced cucumber, achar and garlic chilli sauce. Mix 1 tbsp of soy sauce and 1 tbsp of sesame oil and drizzle it over the chicken.

Pickled Green Chillies

noreply@blogger.com (Sylvia) — Wed, 26 Sep 2012 11:52:00 +0000

Pickled Green Chillies is a condiment that's an essential accompaniment for a lot of Asian noodle/rice dishes like wantan mee, fried rice or noodles or my recently posted Wat Dan Hor. You'll also see this placed prominently next to the chilli sauce and chilli oil in many Chinese restaurants too. It's spicy, sour nature is pretty appetising too!

Ingredients
6 green chillies (Sliced)
Chinese Rice Vinegar (Enough to cover the chillies)
2 - 3 teaspoons of sugar
1 teaspoon of salt
Boiling water

Method
1) Pour boiling water over the chillies and let it stand for 10 mins.
2) Drain off the water and pour in vinegar, salt and suger and stir to combine.
3) Place them in clean jars and leave it in the fridge.
4) They'll be ready for use the next day.

Wat Dan Hor (Rice Noodles With Silky Smooth Egg Sauce)

noreply@blogger.com (Sylvia) — Sun, 23 Sep 2012 17:30:00 +0000

I've been wanting to make Wat Dan Hor ever since Wendy of the Dish Piglets Duo mentioned this on twitter. It's a childhood favourite, one that I haven't had in ages!!! She even kindly emailed me the recipe since it wasn't up on their blog yet but did I make it then?? ...Nooo...Blame it on laziness on getting myself to Chinatown to get the fresh hor fun(rice noodles). Wendy has been since put the recipe up on their blog and I've also finally gotten my lazy self to Chinatown. :)
Now my only regret it not making this sooner. Silky hor fun, coupled with the silky smooth sauce makes for a simply delicious, warming meal in this gloomy, wet, cold weather we are currently having in the UK. I'll definitely be making this more often!!

Recipe Adapted from Dish Piglets

Ingredients: (Serves 2)
400g Kuey teow/hor fun/flat rice noodles
2 chicken thighs (de-boned and sliced. The bones can be used to make the chicken stock)
150g fish cakes (sliced)
2 stalks of Cai Xin (Sawi/Chinese Mustard), sliced into 4 cm sections
3 cloves of garlic
Dark soy sauce
2 tbsp light soy sauce
White pepper

To make the egg sauce base:
1 egg lightly beaten
500ml Chicken Stock (Homemade would be the best!)
6 shiitake mushrooms
1 tbsp oyster sauce
1 tbsp light soya sauce
A pinch of white pepper
Water
1.5 tbsp Corn starch (mixed with water)

Method
1) Marinate the sliced chicken with 1 tbsp of light soy sauce and pepper.
2) Blanch the flat rice noodles in hot water to loosen the noodles up. Drain when ready.
3) Heat sunflower oil in wok and when the oil is hot, throw in the flat rice noodles and pour dark soy sauce (just enough to coat all the rice noodles) and 1 tbsp of light soya sauce and lightly fry. Remove noodles and set aside.
4) Next, heat some sunflower oil in the heated wok, add the shiitake mushrooms, minced garlic and chicken. Stir fry the chicken until cooked. Add the chicken stock next. If you prefer more egg sauce on your noodles, use more chicken stock.
5) When the stock is boiling, add the fish cakes, cook for around 2 minutes before adding the vegetables (cai xin).
6) Add the corn starch slowly whilst stirring. The stock will slowly thicken. Stir in the lightly beaten egg.
7) Serve the flat rice noodles in bowls, then pour the ready egg sauce onto it. Serve with pickled green chillies. Recipe can be found here!

Nyonya-ish Achar (Spicy Pickled Vegetable Salad)

noreply@blogger.com (Sylvia) — Mon, 13 Aug 2012 21:41:00 +0000

Achar/Acar, is a kind of Spicy pickled vegetable salad, commonly served with Chicken rice(which I'll be blogging about soon) and Nasi Lemak. It's spicy, sweet and sour flavour is really appetising and I even eat it on it's own. Not exactly a good thing as I ran out of it so quickly. I made this on a Friday evening and by Monday, it was all gone! Thanks to Mummy I can cook's recipe, it was simply delicious! How I wish I made more!!

There are several different ways of making achar, one being the Nyonya version. In this version, cucumbers, carrots, cauliflowers, tumeric, green chillis and sesame seeds are the essential ingredients and as you can see in the recipe below, I used pineapples which from what i heard is a big no no. However, I like pineapple as it imparts a nice touch of sweetness to the achar so I threw some in... opps!!... I also forgot to buy peanuts so I replaced these with cashew nuts and macadamia nuts...double opps!!.....now you know why I put an -ish in the title. ;)

This recipe was adapted from Mummy I can cook's proper nyonya recipe so please head over there to have a look.

Adapted from Mummy I can cook

Ingredients
500g cucumbers
100g carrots
100g pineapple
100g french beans
1/4 cup of white rice vinegar
1/4 cup of unrefined cane sugar, to taste

For blanching/salting
1 tbsp unrefined sugar
1 tbsp sea salt
1 cup rice vinegar + 1 cups water

For the rempah
150g (3-4 large) shallots
2 red chillies
2 green chillies
1 stalk lemongrass
1 heaped tsp turmeric
1 tbsp sunflower oil, for frying

To finish
large handful freshly toasted sesame seeds
small handful of crushed freshly toasted cashew nuts
small handful of crushed freshly toasted macadamia nuts

Method
1. Chop all the cucumbers, carrots and french beans into finger-length batons.Chop pinapple into chunks.
2. For the cucumbers, sprinkle over most of the salt and set aside to sweat.
3. For the carrots and french beans, blanch very briefly in the boiling vinegar-salt-sugar solution, just long enough for the water to return to a boil. Drain and chuck into a very low oven to dry for about half an hour.
4. Pound/blend your rempah ingredients and then fry the paste in medium low heat till aromatic. Add the vinegar and sugar, bring to a boil, and then let cool.
5. While it's cooling, drain, squeeze and pat dry the cucumbers. Combine with the other vegetables/pineapple, sesame seeds, cashew nuts and macadamia nuts, then pour the rempah over, and mix well. Don't worry if it seems the marinade can't cover all the vegetables, they will start releasing their own liquid as they pickle/ferment (use non-reactive bowls or glass jars). Let the vegetables sit in the marinade for at least a day before eating.

Stripped back by Ben Spalding

noreply@blogger.com (Sylvia) — Sat, 11 Aug 2012 15:44:00 +0000

My current motto seems to be 'Will travel for food', having recently travelled all the way down south to Brockley Market and Fed by Tang Lunch. Another area that we decided to explore is East London, an area that's becoming a cool place to hangout with lots of street food markets, interesting restaurants, new coffee joints etc.

A great new addition to the east is Stripped Back, a pop up by Ben Spalding in Broadway Market. Having worked at Royal Hospital Road, Fat Duck, Le Manoir and most recently Roganic to name a few, Ben is definitely no stranger to the culinary world. He's using Stripped Back to showcase his style of cooking whilst doing research to set up a more permanent arrangement. Located in the London Fields Primary School carpark, No reservations, raw, personal and stripped back cooking is what this is all about.

Another highlight about eating here is seeing Ben and his sous chef, Steve in action! Somehow, I really enjoy observing chefs 'doing their thing'!

Ben Spalding

Steve

We arrived bright and early at 11am when they opened so we didn't have to wait too long to enjoy the food. First up was a refreshing fizz made with 42c below vodka and meadowsweet.

This came with a very very delicious yoghurt, muesli and malt bread which Ben took 3 years to perfect! And no, I wasn't too successful at getting the recipe from him! :P

The first course was the prettily plated right in from of us, Kentish Pearls cooked in yogurt whey, black truffles, roasted almonds and seeds. No salt is added on the finished product as Ben likes to season it in the cooking process making for a healthier dish. This is evident to as the potatoes was so delicious and probably one of the best I've ever eaten. Soft, creamy and tasty especially when paired with the roasted almonds, made for an awesome texture sensation!

Next up was the Mall Tavern Smoked salmon, Razor clam and shiso broth with grapes, pickled carrot and coastal herbs. The amazing broth was light yet infused with so much flavour and another texture adventure with the thoughtfully put together ingredients! A total delight this was!

The 3rd wrap was one of Ben's favourite dishes, a Burnt wrap with Salt marsh lamb, ras el hanout, blowtorched baby gem lettuce and minted sourcream. A home style, warming and flavourful dish.

The dessert was Lightly set chocolate brownie custard with pecans, shortbread cream and strawberry juice. Very moriesh and luscious!

Lastly was a cola jelly with a hit of alcohol. A perfect way to end this very enjoyable meal!

The menu is changed constantly depending on the seasonal ingredients Ben sourced every week so it's definitely a place to go back to every so often. The meal costs £17.50 for 4 courses with a petit four. A bargain in my opinion as it's essentially fine dining style food.

Update!
Yes, I revisited Stripped back as it just had to be done. On this occasion, we also found out that Ben is planning a 6 month residency in a pub in Islington from Oct onwards so that's going to be real exciting! Follow him on Twitter at @John_Salt to be kept in the loop! He's also at @benspalding1 and @_strippedback.

The menu was totally different this time but it continued with the theme of putting amazing flavours onto 1 plate. I'll just let the pictures do the talking.

Salad of english Vittoria tomatoes & homemade goats curd, bronze fennel, bread curls & mango juice

Cured and roasted Cod flakes, dark cauliflower cream, fried bacon. mallow juice flavoured with fig leaves

Hot lamb broth, chorizo, coriander, Beans sprouts, red onion & peas

Sweetened Goats milk yoghurt toasted pumpkin seeds, maple syrup & wild blackberries

Peanut butter & jam fudge

Yet Another update!
Yes! I must be kinda addicted to Stripped back as I again made another trip back after watching Athletics at the Paralympics!

Salad of sun dried tomatoes & homemade goats curd, bread curls & mango juice

Tea smoked salmon

Erin doing some smoking

Absolutely delicious Mushroom Duxelle filled Lumaconi. We've been inspired to recreate the filling.

Stunning Chocolate Banana Delice

Stripped Back
London Fields Primary School Playground
West Gate Street
E8 3RL

Kuih Dadar/ Ketayap or Pandan Crepe with sweet coconut filling

noreply@blogger.com (Sylvia) — Sun, 05 Aug 2012 19:22:00 +0000

I love all kinds of kuih (bite size desserts found in Singapore and Malaysia) and thought that they were usually quite tedious to make. However, thanks to Lisa of From My Lemony Kitchen, I learn that the Kuih Dadar was pretty easy and straightforward. It was indeed easy but alas, I lacked the crepe making skill that was essential in this recipe as you can see, my crepes were a little thick. I didn't have palm sugar(gula melaka) so I replaced this with brown sugar hence the colour of the filling isn't as dark as it should have been. On the whole, it tasted good but could definitely be better! I will have to practise making crepes, get my hands on some gula melaka and am sure they'll look as perfect of Lisa's original version! Soon enough anyway, Practise makes perfect yah?? ;)

Recipe from 'From My Lemony Kitchen'

Pandan Juice:
5 pandan leaves
1/4 cup water
1. Process the pandan leaves and water in food pracessor.
2. Pass through siever and retain juice

Crepe Batter:
120g plain flour
1 egg
300ml coconut milk
1/4 teaspoon salt
Pandan juice above
2-3 tablespoons of water as required.
1. Mix the above ingredients in a mixing bowl to a smooth batter
2. Heat a non stick frying pan (small size if you dont have crepe pan).
3. Spray with some oil.
4. Use a small ladle or 1/4 cup, scoop the batter and pour onto the center of the hot frying pan.
5. Using a swirl motion, quickly cover the surface and form a thin layer of crepe.
6. When the edges starts to come off the side of the pan... gently slide or using a flat wooden spatula, remove onto a plate.

Sweet Coconut filling:
(measurement is just an indication... adjust to suit taste)
90g palm sugar
1 knotted pandan leaves
1-1 1/2 cup dessicated coconut
1 teaspoon cornflour
50ml water
1. Melt the palm sugar in a pan with knotted pandan leaves. Add in dessicated coconut and stir until well coated.

Putting Crepe together: (Step by Step pictures can be found at From My Lemony Kitchen)
1. Using smooth side up
2. Place 1 tablespoon of the filling
3. Roll to cover filling
4. Fold in the two sides
5. Roll
6. Crepe is ready ...

Fed by Tang Cantonese Supperclub

noreply@blogger.com (Sylvia) — Sun, 29 Jul 2012 19:49:00 +0000

There has been a supperclub revolution in London recently which so many new ones popping up all over! Being a supperclub virgin, I just had to get on the bandwagon as soon as possible because from the look of things, I seem to be missing out big time! Hence, living out of London, a weekend lunch would be much more convenient without the need to rush for the train should I attend a dinner supperclub. So I kept a lookout and when Cherry of Feed the Tang posted up news of her 2nd Cantonese supperclub and a lunch one at that! I immediately went on the Edible Experiences website to buy tickets for the event. I've been following Cherry on twitter and have been kept updated with pics of her home cooked meals so yes, this would definitely be a good 1st supperclub to attend.

It may seem odd to turn up at a stranger's house and expect to be fed but I've had the pleasure of meeting Cherry briefly on 2 occasions and we've communicated over twitter so it was more like turning up at a friend's house.

Fast forward to 22nd Jul, we arrived at Cherry's inviting home and were met by Chef Cherry as well as the charming front of house, Phoebe and led into the living room. We were served a very refreshing watermelon and sparrow gin cocktail. Introductions were made with the other diners and we all started to chat. Truth be told, it was a bit quiet initially but Phoebe did a very good job of breaking the ice, made us feel comfortable, relaxed and the chatter began.

Once all the guests arrived we went into dining room that sits 8 and the first dish was served. A light but very flavourful papaya and pork broth, that's also good for the skin, got our tastebuds going.

Next up were some light bits. Neatly stuffed glazed chicken wings which in my opinion would be very tedious to make as the chicken wings had to be deboned and filled with carrots and wood ear mushrooms. Tender seasoned chicken alongside the crunch of the woodear mushrooms made for a very interesting and taste texture sensation.

Eggs soft-boiled in a bonito stock and topped with salmon roe was a triumph! I've always have a soft spot for a perfect soft boil egg with gooey yolk and this was just that and much more! Cherry managed to infused so much flavour into a simple egg and that, I find pretty amazing.

The eggs were served along side some pork pastries.. roast pork wrapped with puff pastry that were just as yummy!

Succulent and juicy chilli soy sauce cooked to perfection prawns came next for this, we had to get our hands dirty, the best way to enjoy prawns! Finger bowls, anti bacterial gel and wet wipes were provided so yes, they do pay attention to the little details that makes for an even more enjoyable meal.

It was now time for the main dishes. Bowls of rice arrived together with the dish I was so looking forward to, the very nicely presently Mui Choi(Preserved Vegetables) Triple cooked(poached, fried and steamed) Pork belly!!!! Cherry's version was drier than the other versions I've tried but it was just as delicious with it's sweet, salty combination.

The beautiful taste explosion, szechuan influenced, not over spicy Saliva or Mouth watering chicken was delicious and a delight to eat. Not to worry, it's not made with saliva and it's so good that it makes your mouth water, hence the name.

A complete chinese meal would never be complete without green vegetables and my absolute fave simple yet vibrant stir fried kailan made me a happy bunny!

The last main dish was the pan fried bite sized sea bass with chinese chives was satisfying.

At this point, i was already stuffed and we haven't even got to dessert yet! Plates were cleared and on came the desserts. Red bean with homemade coconut nut ice cream was a decadent way to end an outstanding meal! I got to admit that sadly, I couldn't handle the very pretty, light and fluffy raspberry swissroll as I was so full so i just had a small taste of my hubby's portion.

The meal ended with chrysanthemum tea that definitely helped with the digestion. I really needed that as I was so full, I even had to skip dinner!
I thoroughly enjoyed my first supperclub experience, the food and of course the company. Sitting around a table of 8, we chatted constantly across the table and made some foodie friends along the way. I will be attending more supperclub events should the opportunity arise and in fact I've booked myself on another one already!

If you are looking for a supperclub to try, I would highly recommend Fed by Tang as Cherry's cooking is indeed impressive!! Am sure tickets will be highly sort after once the word gets out!
4 thumbs up from us!!!! :)

Please visit Edible Experiences for more information on Cherry's next supperclub.

Crispy Snacks - Healthy Fruit and Veg Crisps

noreply@blogger.com (Sylvia) — Sat, 14 Jul 2012 10:18:00 +0000

I'm always on a lookout for healthy and hopefully still tasty version of snacks, cakes etc. Since I've started baking at home, I've replaced butter with light olive oil and the end product is still fab!! Snack-wise, i've yet to come to a point where i'll try to make my own crisps other than roasted chickpeas and kale so when Arthur from Crispy Snacks asked if I wanted to try their fruit/vegetable range of crisps that's free from additives, salt and sugar, I immediately said yes and was actually pretty excited about it since I've yet to see this brand in shops.

According to the Crispy Snacks website, the wide range of fat and salt-free fruit and vegetable crisps are made by the innovative MIRVAC (worldwide innovative method of fruit and vegetable dehydation) technology. Using this method, the nutritional structure of the fruit and vegetables are not changed. They retain almost all of the nutritious values present in the fresh fruit and vegetables because water is evaporated from the product in a form of steam within a short time(2 hours, with temperature not exceeding 40 deg).

Having tried a selection of their products, I find that the above method truly retains the flavour and in fact intensifies the flavours of the fruit and vegetables. Good in most cases with the exception of one which I'll cover later. Crisps are also non-oily since they are not fried or baked so we can eat as much as possible with no worries at all!

Crispy snacks kindly provided me with 2 20g packs of each of the following.
Apple Chips

These crisps made from Idared apples were light and very crispy. I've always liked apple chips so it's not surprising that I loved these.

Apple Chips with cinnamon

Apples and cinnamon have always been a match made in heaven so this is definitely the perfect combo. The addition of cinnamon doesn't overpower the taste of the apples and it's a nice change from the usual plain apple chips.

Beetroot Chips with vinaigrette

These beetroot chips have been sliced thicker and feels somewhat heavier than the apple chips but the vinaigrette is cleverly added to offset the heaviness. Crunchy, sweet yet sour makes for a very appetising snack.

Carrot Chips with paprika

The carrot chips, like the beetroot ones are thicker and gives a very good crunch in the mouth. Lightly spiced with paprika, it brings out the sweetness and intensity of flavours in the humble carrot!

Tomato Chips with basil and oregano

I loved apple, beetroot and carrot chips but the tomato ones really needed some getting used to. It's amazing how they managed to extract all the moisture from the tomato and made it so crispy. However in my opinion, intensifying and concentrating the saltish flavour of the tomato in this way wasn't to my personal liking. I could only have a few pieces and it got a little sickening somehow. I have to stress that it's probably just me which had a problem with the flavour. I love tomatoes and sundried tomatoes and eat them all the time but I just don't really like it when prepared in this way.

No harm done though since I'm happy Crispy snacks contacted me and I'll definitely be buying more of the healthy apple, beetroot, and carrot chips to keep at home to satisfy my snack related cravings!

For those in London, Crispy snacks chips can be found at the following places.

Partridges of Slone Square on Kings Road
Portobello Wholefoods on Portobello Rd
House of Mistry – Hampstead
Heath Matters London – High Barnet
Organic and Wholefood – Healan Centre in Crouch End

In addition to the above, they can also be bought directly from the Crispy Snacks website.

Elderflower cordial

noreply@blogger.com (Sylvia) — Thu, 12 Jul 2012 22:14:00 +0000

We recently decided that we should start playing tennis since we have 2 tennis courts just a 3 mins walk away. One early Sunday morning we made our way there and noticed that there were 2 Elderflower trees just beside the court! I've been looking out for them here in the UK ever since we saw so many whilst we were on holiday in Slovenia. So I was pleasantly surprised to find them here, away from the roads, a good thing as I've read that it's not such a good idea to pluck those by the roadside since they are contaminated with the petrol fumes.

After a good hour of playing tennis for the first time in years, we quickly plucked some elderflowers and made our home. Believe me when i say that I ached like no one's business for the next few days! Gosh! I haven't ached like that in ages!!

I immediately search for recipes once we got home and for once, I actually had all the ingredients for some impromptu cordial making including citric acid! Something my hubby bought when we visited Brixton market recently.

This takes 24 hours to brew before it's ready so don't be too impatient!

Ingredients (Adapted from the Good Food Channel)

20 small heads of elderflower

500g caster sugar

750ml water

1 unwaxed lemon

30 g citric acid

Method

1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl. (I soaked the elderflowers for a bit to clean it a bit more but beware that some of the flavour will be wasted when the water is poured away)

2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.

4. Next day, strain the cordial through a sieve lined with muslin , and pour into sterilized glass jars/bottles. Screw on the lids and pop into the cupboard ready to use. Keep in the refrigerator once opened.

Note: I sterilized the jars by washing them in hot soapy water and placing them in a 120deg oven to dry. Thanks to Dish Piglets and Mondomulia for the tips via Twitter!

Sushi Tetsu - Sushi at it's best!

noreply@blogger.com (Sylvia) — Sun, 01 Jul 2012 20:30:00 +0000

Opened only 3 weeks ago, Sushi Tetsu has already been receiving rave reviews from bloggers. Some have even returned for another meal as they couldn't get enough of it's awesome offerings.

I got to know of this amazing but tiny restaurant run by Chef Toru Takahashi, who used to work at Nobu and his wife, through twitter and after reading The Skinny Bib's very exciting review, I knew that I would have to make a reservation soon as everyone who's been there all feel that it's going to be very difficult to make reservations soon. Oh yes! It is that good and I totally agree after having a dinner experience there!
It only sits 7 people at the counter and 2 tables of 2 in the restaurant. I was told that Chef Toru only serves sushi at the counter so the tables are there for people who are waiting to enjoy a beer or two.

There's only sushi and sashimi on the menu so for those who don't eat raw fish, this is not a place for you. Fish sourced by Chef Toru supplier are indeed of the best quality. Fish that are fresh, springy and full of flavour definitely hold the prime spot here. Chef Toru is a master at combining flavours and textures whether it's spring onions, shiso leaves, sancho pepper, cucumber, plum sauce or blowtorching which compliments and accentuates the star of the show! Just look at the concentration on his face during preparation!

As we were here to eat to our heart's content, we each went for the omakase flower set menu which contained the most amount of items... 9 items(chosen by Chef Toru) + a roll. However, towards the end of this taste adventure, we decided to order more as we couldn't get enough and asked Chef Toru recommend 3 more items so yes, we ate quite a lot but somehow with sushi, one will never get too bloated, a very good thing in my books and just for the record, i'm usually a pretty small eater and i managed to eat everything. :)

After we placed our order, a bamboo leaf that has already been soaked in water was placed in front of each of us and wiped cleaned. All sushi will then be served on this bamboo leaf. It'll be replaced when it gets too dry.

The journey then begins. One thing to note is the Chef Toru brushes most of the sushi with soy sauce so though there's additional soy sauce available for you to use on the side. It's usually not necessary.

Seabream Sushi

Turbot Sushi with plum sauce and spring onions

Salmon Sushi

Ebi/sweet prawn Sushi

Yellow Tail with plum sauce

Tuna Sushi - the colour is amazing!

Mackerel, Sancho pepper amd seaweed algae sushi

Light seared Scallop Sushi

Cucumber, Razor clam skirting and shiso roll

Chef Toru blowtorching the Otoro (Tuna Belly)

The awesome smokey oily seared Otoro (Tuna belly)

Razor clam, lime juice and seasalt sushi

Sea urchin wrapped in cucumber

Tamago(Japanese Omelette) - prawns and fish was used to flavour this and it added a nice sweetness. Started over a stove and ended in the oven.

We thoroughly enjoyed sitting at the counter and watching Chef Toru work with precision and lightness. We'll definitely make another trip back soon!

The bill came up to £65/person. We had green tea but Sushi Tetsu also carries a selection of sake and Japanese beer.

Sushi Tetsu
Jerusalem Passage
London
EC1V 4JP
Tel. 020 3217 0090

My embarrassing Pandan Chiffon Cake

noreply@blogger.com (Sylvia) — Sun, 24 Jun 2012 21:51:00 +0000

The plan was to bake a light, fluffy and tall chiffon cake but alas... that was not to be.....
There's no shame in admitting that something went wrong is there?

I know my Pandan chiffon cake is so not right as it's FLAT!!!! Not flat as a pancake but it's too flat to be a chiffon cake! :( Yes, the whole world would agree with me that it should at least be double the height, if not higher so something went very wrong though I don't really know what exactly however, I'll definitely be making again it till i get it right! and of course, any pointers will be greatly appreciated. :)

taken using the iphone