Sweet Infatuations

2012-02-29T06:14:00.001-08:00

the silence of this blog is deafening! I apologize profusely for neglecting this space. but I do have a good reason why, (well... sort of!) I recently got married hence why I had no time to update Sweet infatuations. Well, let's pray that My cousins & I will continue updating Sweet Infatuations in the days to come :)

xx

2011-05-16T22:34:00.000-07:00

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2011-04-26T09:07:00.000-07:00

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Jazzed up Pecan nuts.

2011-04-26T09:01:00.000-07:00

Ingredients:

2 TBS extra virgin olive oil

1 pound pecan halves

3/4 teaspoon finely minced fresh thyme

1/2 teaspoon finely minced fresh rosemary

1 tsp sea salt

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a large bowl, toss the pecans with olive oil, herbs and sea salt. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are shiny with a deep golden color, around 15 minutes. Upon removing from the oven, sprinkle lightly with a pinch of sea salt.

Cool completely, then store in an airtight container.

Makes 1 pound.

Tasty Seafood Bake

2011-04-18T21:46:00.001-07:00

Recipe adapted from Jamie Oliver's Tasty Fish Bake.

Ingredients

400g/14oz potatoes, scrubbed and finely sliced
4 tbsp olive oil
1 clove of garlic, peeled and chopped
1 onion, peeled and sliced
1 bulb of fennel, trimmed and sliced
1 tsp fennel seeds
4 medium or 8 small fillets of trout, pinboned (used Dory fillets & a mix of seafood)
285ml/½ pint single cream
2 handfuls of freshly grated parmesan cheese, plus extra for sprinkling
sea salt and freshly ground black pepper
2 handfuls of fresh breadcrumbs
2 lemons, halved

Preparation method

Preheat the oven to 200C/400F/Gas 6. Parboil the sliced potatoes in salted boiling water for a few minutes until softened, then drain in a colander.
Place a 20cm/8in casserole-style pan on a low heat, and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring every so often.
Take the pan off the heat. Lay the trout fillets skin-side up over the onion and fennel.
Mix together the cream, parmesan and anchovies, season with salt and freshly ground black pepper, and pour over the fish. Toss the potato slices in a little olive oil, season with salt and pepper and layer these over the top.
Place in the oven for 20 minutes, sprinkling with the breadcrumbs and a little grated parmesan five minutes before the end. Serve with lemon halves, a green salad

Breakfast.

2011-03-11T20:09:00.001-08:00

At last, I am cooking yet again! I have not been in the disposition to cook these past few days as it has been one hectic week! I made sauté Onion & Rustic potatoes and grilled bratwurst for breakfast this morning.

1 large onion, sliced
1 clove of garlic, thinly sliced
1 rustic potato, chopped (boiled priorly)
1 Tbs extra virgin olive oil
A dollop of butter (used unsalted)
1 Tbs Crème fraiche
Cayenne Pepper
Black Pepper
A pinch of salt

In a sauté pan, melt/heat the butter and olive oil. Add the onions. Cook over low heat until soft and golden. Add the garlic and cook for 30 seconds. Gradually add the crème fraiche. Stir in the chopped potatoes and Cayenne pepper. Season to taste with salt and pepper.

serve it with your favorite bratwurst and voila! Bon appétit!

2011-02-11T07:33:00.000-08:00

Apologies for the lack of updates, we'd be cooking a storm in due time :)

Have a great weekend from the Sweet Infatuations team!

Shrimp Marinara Sauce

2010-11-30T04:50:00.000-08:00

400g plum tomatoes

2 cloves of garlic, thinly sliced

½ tsp mixed herbs

¼ tsp red Chili Flakes

2 Tbs extra virgin olive oil

¼ cup of water

Basil leaves

400g of shrimp

Sea salt to taste (used Maldon)

Fresh ground pepper

Pinch of sugar (optional)

Parmigianino Reggiano

Add olive oil, garlic, mixed herb, and red chili flakes to a saucepan and cook over medium heat for 2-3 minutes. Crush tomatoes with hands. Add tomatoes and Shrimp to saucepan. Add salt and freshly ground pepper to taste. Stir in water and bring to boil. Add remaining juice from tomatoes to desired consistency. Add a pinch of sugar to balance out the acidity. Stir in basil leaves and reduce heat to low.

ps/ this is a Spaghetti sauce.

Crabstick Fritters

2010-11-19T00:23:00.000-08:00

1 ½ cups plain flour

½ tsp baking powder

¼ ground turmeric

1 tsp salt

1 cup of water

½ a cup of chives, trimmed

Oil for deep-frying

8 pcs of crab stick, thinly sliced

Chilli Sauce

Serves: 4

Preparation time: 20 mins

Cooking time: 30mins

Sift the flour, baking powder, turmeric and salt into a bowl. Add the water and stir to make batter thick. Then add the chives and crabstick, stir until incorporated.

Heat the oil in a saucepan over medium heat. Cook until golden brown for about 3 minutes. Remove from the oil and dap on kitchen towel.

Allow fritters to cool for 5-10 minutes. Serve with sweet chili sauce on the side.

Veal with garlic mash & tossed salad.

2010-11-10T02:52:00.000-08:00

Veal with garlic mash & onion gravy

Prep time: 20 minutes

Cooking time: 25 minutes

Serves 2

Ingredients :

1. 4 pieces veal schnitzel

2. Flour, for dusting

3. 45 grams butter

4. 1 Tsb oil (used olive oil)

5. 3 Tsp cream (used UHT light cream)

6. 40 gram butter

7. 3 onions, thinly sliced

8. 2 cloves garlic, crushed

9. 8 chopped button mushroom

10. 1 TSB plain flour

11. 2 cups (500 ml) beef stock

12. 1 TSB mustard seeds

13. 1 Tsp mixed herbs

14. 4 russet potatoes, peeled

15. ½ cup (125 ml) milk

16. 30 grams butter, cut into cubes

Using a meat mallet flatten the schnitzel pieces to 5mm thick. Dust the veal to coat, shaking of any excess. Heat the butter and drizzle some oil in a large frying pan and cook the veal over medium –high heat for at least 2 minutes on each side, or until almost cooked through. Remove from pan and keep warm.

In a small frying pan, melt the butter and add the onion, mushrooms and cook over low heat for 15 minutes until soft and golden. Add the garlic and cook for 30 seconds. Stir in the flour and cook over low heat for about a minute to brown. Remove the pan from the heat and gradually add the stock and cream. Return to the heat and bring to boil. Stir in the mustard seed and mixed herb, reduced the heat and simmer gently, stirring occasionally, until thickened. Season to taste with pepper.

Cut the potatoes into small chunks and boil for 15 minutes. Drain well. Return potatoes to the saucepan, stirring for 20 seconds over low heat. Heat the milk in a small saucepan until it simmers, then add the hot milk to the potatoes and mash until lump free. Add the butter and stir in until potato is smooth and creamy.

Serve with tossed salad, voila! Bon appetit!

apologies for the bad visual, totally slipped my mind to snap a photo!

Cafe Barbera @ Bangsar Park

2010-09-17T17:43:00.000-07:00

After many months of planning and push back, we finally made our way to Café Barbera for dinner. If you fancy fine dining Italian cuisine that would not burn a hole in your pocket, Café Barbera would definitely be perfect for you! Also, Café Barbera is famously known for their great Italian coffee, so you have all sort of coffee to suit your preference.

Within a minute of arriving, we were greeted with smiles from the welcoming waiters. We sat down at the table, the café itself was smaller than I had expected, quiet but saved for a few other clienteles.

The menu structure is familiar (classic bolognaise, Aglio olio, Pizza) but I wouldn’t call them classic Italian dishes.

Cheesy prawn dip (MYR 15.00) Roma (MYR 9.50)

Caesar Salad (MYR 12.00) Prawn Aglio Olio (MYR 28.00)

Classic Pepperoni Pizza (MYR 15.00)

Chocolate Fondant (takes 30 minutes)

MYR 12.00

Between the four of us, the bill came up to MYR 211.00 inclusive of service charge and GST.

Ps/ for the Muslims, this café is 100% Halal as the café is owned by a Muslim family and they strictly do not serve Alcohol or Pork.

Shrimp Scampi Linguine

2010-09-06T01:54:00.000-07:00

Adapted from The Girl Who Ate Everything, Barefoot Contessa

Shrimp Scampi Linguine

1 tablespoon kosher salt plus 1 teaspoon (used Sea salt)
3/4 pound linguine
3 Tbs unsalted butter
2 1/2 Tbs good olive oil (used extra virgin olive oil)
1 1/2 Tbs minced garlic (4 cloves)
2 Tbs Blended chili paste *a MUST if you like it HOT!*
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (you can reduce the lemon if you like)
1/8 tsp chili flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for a minute. Add the shrimp, 1 teaspoon of salt, and the pepper and sauté until the shrimp turn pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

Bon appetite!

Whatchu lookin' at?

2010-08-21T17:24:00.000-07:00

Care for a Slice of Banana & Carrot Loaf?

2010-08-19T23:39:00.000-07:00

Once again, please excuse the crappy photo! :)

This recipe is from a dear cousin of mine. Thanks gee ann! I've tweaked it abit or should I say experimented abit with it. For some reason the butter used had left a strong buttery taste and smell. I say No to BUTTER and Yes to Canola Oil!

Ingredients:

3 medium banana, mashed
1 small carrot, grated
1 1/2 cups rolled oats (or use 160g wholewheat/plain flour)
1 tsp bicarb soda
2 tsp baking powder
1/2 tsp salt
1/3 cup canola oil *
1 tsp vanilla essence
120 g sugar
1 egg (original recipe calls for 2 eggs) *
2 tbsp flax seed *

1. So let's start off by grinding the rolled oats in a blender or coffee grinder until you get a somewhat flour-ish consistency. Don't worry if it's not super fine. It adds texture to your loaf and by using oats it adds a certain flavour to the loaf as well.

2. Now preheat oven at 170C.

3. Gather all the dry ingredients: flour, baking powder, bicarb soda and salt. Whisk them well in a bowl. Pour the sugar into a separate bowl then to it add the canola oil and stir. Add the egg and mix well.

3. Stir in the mashed banana, grated carrot, flax seed and vanilla essence to the egg mixture. Then slowly fold in the dry mixture into the egg mixture. Be aware to not over-mix at this point or you'll end up with a dense loaf. So try adding 1/2 of the dry mixture at a time.

4. Pour the mix into a greased loaf pan and bake for about 50 - 55mins. Insert a cake tester or toothpick to check whether the loaf is done, it should come out clean.

NOTE:

* if butter is preferred then use 125 g, melted.

* 2 eggs or 1 egg, doesn't quite matter I think cause the loaf came out soft and moist even after being in the fridge for 2 days. And not to mention tastey!

* as for the flax seed, use it whole or use a blender to grind it.

pan fried dory with lemon thyme, basil & garlic.

2010-08-18T21:46:00.000-07:00

Ingredients

2 Mediums fish fillet (used Dory fillet)
2 cloves of garlic, diced and sliced
half lemon, juice
Lemon Thyme
Sweet Basil
coarse black pepper
salt (used Roasted sea salt)
cooking oil

Spicy beefy Spaghetti bake

2010-08-16T22:17:00.000-07:00

Absolutely unplanned, It was a spur of the moment I decided to make spicy beefy spaghetti bake. It’s very easy to make and you can tweak the recipe to your liking.

What you’ll need:

75g butter ( I used Olive Grove)

2 Onions, peeled and chopped

350g minced beef

250g canned tomatoes

2 Tsp blended chili paste

1 Tsp Mixed herbs

Salt (I used roasted sea salt) & ground pepper to taste

50g of Grated mozzarella

25g of white breadcrumbs

And for the béchamel sauce:

1 egg

1 cup of all purpose flour

1 ¼ cup of Milk

55g grated cheddar

Preheat oven to 190^oc (375^oc)

In a frying pan, melt 25g of butter. Add the onions and fry until soft and translucent. Stir in the minced beef and fry over medium-high heat until well browned, stirring constantly to break lumps. Keep stirring, add the tomatoes, herbs, salt and pepper to taste and continue cooking for 15 minutes. Set aside.

Meanwhile, bring a pan of salt water and add the spaghetti according to the instruction until al dente. Drain well.

Using the same pan, melt 25g of the butter, add the cheese and spaghetti and toss well over low heat.

Place half the spaghetti in the bottom of a buttered ovenproof dish then spread the meat mixture evenly over.

To prepare the sauce, whisk egg and flour together in a small saucepan, and then gradually stir in the milk and remaining cheese. Place pan over low heat and heat through over 5 minutes, or until thickened, whisk constantly. Add salt and pepper to taste, then pour over spaghetti.

Sprinkle breadcrumbs and cheese over sauce, then dot with remaining butter. Bake for 20 minutes or until golden and voila! Bon appetite!

Buckwheat & Oats Pancakes

2010-06-20T23:00:00.000-07:00

(lousy photo I know, it was taken with an archaic camera phone)

So, I've finally got off my lazy ass to blog for the first time. Yeay!! Mad Scientist 1, Lazyness 0. I did promise a certain someone that I'll share some "healthy experimental" recipes, so here goes...

It was a Sunday morning and I felt a little experimental in the kitchen. First thing that came to mind was pancakes. Been craving it for awhile now but I wanted to customize it make it more interesting. So the idea was to use whatever whole grains I had on hand instead of wholewheat flour (or regular white flour). Let the experiment begin..

Ingredients

2 eggs
6 tablespoons sugar (used muscovado sugar)
1 cup milk
2 cups flour (used 1cup hulled buckwheat and 1cup rolled oats)
1 tablespoon baking powder
3 tablespoons butter (used canola oil)
1 cup milk
vanilla essence

First things first, you need to make your own buckwheat and oat flour. I find this to be a much cheaper way than buying the flour at a store. Now you'll need to grind the buckwheat and oats separately in a blender/food processor/coffee grinder. Don't worry if the flour isn't as superfine as the store bought kind cause the slight coarseness adds texture to the pancake which I think is great.

Once you have that done, use a pan to melt the butter and set it aside. Next step is to beat the eggs lightly in a bowl using either a whisk or mixer. Then add the sugar and beat until it is foamy. After that, gradually pour in the milk and continue to beat.

In a separate bowl combine the buckwheat and oat flour with baking powder. Now fold flour mixture into the egg mixture until it is a smooth batter. Then fold melted butter into the batter. If you choose not to use butter in the recipe you can subtitute it with 3 Tbsp of canola oil. And I also added about a capful or two of vanilla essence.

At this point, you can add just about anything from finely grated carrots to some mashed bananas to grated apples to raisins or some chopped dried fig/apricot. For those healthy freaks out there you may like to add some ground flax seed. Don't limit yourself be creative with your food.

Now get your frying pan out and flip away. To get uniform-sized pancakes use a 1/4 cup measuring cup to spoon out batter onto the pan - I was able to get about 10 pancakes. Serve with butter and golden syrup though I had mine with some sliced mango and natural honey.

Enjoy!

food for the sick

2010-05-11T02:00:00.001-07:00

Crack pepper Beef patty clad with cheddar cheese

Ingredients:

· I medium size egg

· ½ a cup of breadcrumbs

· 1 Tbsp kosher salt

· 1/2 Tbsp Pepper

· 1 tsp olive oil

· 1 Tbsp chilli flakes

· 25g of Crack pepper cheese

· 1 ½ pound ground beef

· 2 Tbsp grated Cheddar cheese

Directions:

In a big bowl, combine the breadcrumbs with the pound beef, egg , chilli flakes and olive oil. Season the mixture with salt and pepper. Stir to combine well so that all the breadcrumbs get slicked and spiced.

Toss in the crack pepper cheese into the mixture and mix until incorporated. Shape the patties into round balls and place the beef patties on the grill on medium heat from 5-8 minutes on each side.

Grate the cheddar cheese and serve over the beef patty.

Serves: In my case , me, myself & I teehee, 3.

Moroccanade

Living in a country that gloats tropical weather all year around, makes me wanting to fly back to Melbourne and move there permanently, but I currently don’t have that as an option, so a glass of Iced Moroccan Mint tea would suffice for the time being. While in the kitchen, I kept gazing at my father’s fresh lemons … they’ve been on the kitchen counter for a few days now, since no one was using them, I thought I’d experiment a little since 1) I was in no condition to work on my research paper 2) the lemons were practically calling out my name.. uh so yeah, now you must be thinking, she’s crazy, she thinks her lemons talks! I joke, I joke, it’s 1:42 am here in Malaysia, I’m watching Mark McEwan on AFC with my mother while I write this recipe (er, sort of, more like ranting and beating around the bush).

Okay, anyway, let’s go straight to the ingredients:

· ½ a cup of fresh peppermint & spearmint

· 1-2 tbsp of sugar (preferably brown)

· 4 teabags of Dilmah’s Moroccan Mint tea (or any Moroccan Mint tea of your choice)

· 3 cups of water

· 4 lemon wedges from 1 lemon

, 6 tbsp of lemon juice

Place the teabags in a heat-proof vessel (arrr!). Set the water to boil, just as it comes to boil, turn of the heat. Pour the hot water over the teabags and let them steep for a good 8 minutes. Removed the teabags and put aside.

In a small bowl, pick the mint leaves off their stems. Add the sugar to the mint and muddle the combination until incorporated. Pour in the tea, add the lemon juice and lemon wedges. Keep refrigerated for a good 30 minutes, but if you can’t hold on to your horses, add ice in a glass and the tea concentrate, and it is ready to serve.

rants and Mother's day

2010-05-09T07:14:00.000-07:00

sorry this blog has been quiet yet again. Truth be told, I haven't brewed anything that would interest you all these past few weeks, plus I've got the flu, so I rather not contaminate goodness with whatever virus I have clad in me. oh darn. anyhow, We all would like to wish all the mommy's and the soon to be mommy's a Happy Mother's Day :D

We got featured on Tastespotting!

2010-04-12T19:09:00.000-07:00

caramel, pecan & dark chocolate tart.

2010-04-10T22:07:00.000-07:00

Today we celebrate the 30^th birthday of one of our contributors, Mad Scientist (just a pseudonym of course) as I had promised her that I’d surprise her with something sweet to indulge upon, I decided to make her this rich tart.

Recipe adapted from Wicked Desserts

Serves 8

Takes 20 minutes, plus 2 ½ hours chilling and setting

The ingredients:

Base:

75g butter

200 g Digestive biscuits

A drizzle of toffee syrup

The filling:

150g butter

60g muscovado sugar

½ a can of sweetened condensed milk

100g good quality chocolate, broken into pieces

50g pecan roughly chopped

First, melt the butter (75g) in a pan, stir in the crushed biscuits and drizzle in the toffee syrup. Press over the base and up the sides of a 20cm loose bottomed, fluted flan tin to make the biscuit casing. Chill for 30 minutes until set.

Now, make the filling. Put the butter (150g) and sugar into a pan over a gentle heat, and stir until dissolved. Add the condensed milk and boil over a gentle heat for 5 minutes, stirring continuously, to make a golden caramel. Pour into the tart case and chill for 1 hour.

Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool until slightly thickened. Spoon the chocolate into a pipping bag. Quickly drizzle in zigzag lines over the tart. Sprinkle the chopped pecans and leave the cake to set in a cool place for 1 hour before serving.

Serve this rich tart with a dollop of crème fraiche for dessert, voila! bon appétit!

Feeling Meaty?

2010-04-09T23:51:00.000-07:00

Being in Australia, there's one thing that you have to master and simply have during a nice quiet weekend which is a good piece of steak. Thanks to the fresh market and abundant supply of meat ,I would like to present a good fashion " American Dream " & a few kinks to a traditional western meal.

STEAK with steamed vegetables, accompanied by sweet potato mash and battered onion rings

Ingredients based on a two people serve

1.Pieces of Steak ( to your liking ), T-bone steak please!
2.Vegetables,
- Two small corn
- Bunch of broccoli
- 2 x Sweet potato
- 2 x Large White Onion ( diced into circular rings )
- a cup of diced mushrooms
3. Fresh Thickened Cream
4. Herbs ( fresh optional) & Minced garlic
5. Plain Flour
6.Vegetable Oil

Marinate the Steak, with a dash of Worcester sauce. Put in the barbecue sauce and add a tsp of minced garlic. Pour in steak spices and a generous amounts of cracked black pepper. A pinch of salt. Please have it placed in the fridge for a good 30 Min's to an hour. The longer the marinate, the better it is.

Boil a medium sized pot of water and place your sweet potato in and let it boil till it gets soft which is about 30 Min's. Once soft, Put the already boiled sweet potato into the blender. Let it blend with a tbsp of butter and add 2 tbsp of cream. For extra excitement , blend in fresh herbs with salt & pepper to taste. Blend till it becomes a beautiful golden texture with hints of the herbs in there. Now, let this chill in the fridge in a steel bowl to speed up the process.

Use, the already boiled pot for your broccoli. Using a Chinese steam bamboo container, to allow the broccoli to steam rather than boil in the hot water. This would retain the vitamins and the crunchy texture of the vegetable. Let is steam for a good 15 Min's to 20 Min's . Again, this is based on how hot the water is. Put aside once done.

Now, use another set of fresh water to boil the corn for a good 20 Min's. Again, taste the kernels to see whether its cooked. Once ready, Put it into a bowl and take a spoon filled with butter to butter the corn well. Add some salt and it's all ready.

Take out a small frying pan and fill it with vegetable oil. While it's heating up on regular heat, take this time to get the batter ready. For the batter, you will need one cup plain flour with 1/3 to 2/3 of water. Test it so that it becomes almost a sticky paste . Add salt and cracked pepper. Dip the already cut onion rings so its well coated. Fry them once the oil is ready. Give them at least a good 5 Min's on each side, till it turns a Golden brown. Sprinkle some sea salt once they are plated.

Sauce is a quick fix, heat up a small pot with one tbsp of olive oil and a dash of butter. Brown the cut mushrooms till they become a nice buttery smell. Pour in a cup of thick cream, stir and put in a dash of salt and pepper. This should turn into a mushroom gravy. ( You can change up the gravy into pepper, garlic & etc)

Finally, the steak is ready to be cooked. This is the easiest, with a tbsp of butter. Fry them according to how you would like them to be. Medium rare is always good!

Plate the meal together, As demonstrated on the picture!

Enjoy
xx
g

Summer Garden Salad with a Twangggg

2010-04-02T06:12:00.000-07:00

Hi all, finally without much further a due. We begin the very first chapters "Julia child voice" of what goes on in Gee Ann's kitchen.

As promised and requested from balqies, I will introduce my own version of a summer salad to add on to this lovely blog. This salad was created during my small X-mas dinner at home. It was great to have the two lovely guest whereby i could whip up a unique style of a home cooked traditional Xmas meal.

Fresh Summer Salad with a hint of citrus

1. 1 Big Bowl of Fresh Salad Leaves ( mix of spinach, cos & rocket )
2. 6 x Small Red Radish
3. 6 x Cherry tomatoes & pieces of cucumber
4. Several Pieces of Red Leaf Lettuce
5. 1 small Spanish Onions ( half, & slice into thin pieces)
6. 1 large Naval Orange ( sweet) cut and sliced to pieces
7. Half cup of Pistachio ( Crushed )

Dressing

1. 4 x tbs of Olive Oil
2. Half Lemon
3. Mixed Herbs
4. Salt and Pepper to taste

Firstly, Wash Salad Mix and Red Lettuce Leaf using a sift.Rinse well, Make sure you shake it dry so all residue of water is cleared off the leaves. Leave it to sit. Steam the radish after a rinse for a couple of minutes (5 Min's, As you still want it crunchy yet edible) and test one with a fork to see whether it's cook through. Once done, Cut the red radish in half and later slice into circular wedges. Take Cherry tomatoes and cucumber (sliced thinly into half moon shapes) after the rinse and cut them carefully into half. Take out your small red Spanish onion and slice it into thinly cut half circular rings. Once done, put it aside in a bowl.

Before, making the dressing. Use this time to put dry salad leaves into a metal bowl and cover it with cling wrap to chill it quickly in the fridge. Take out a small dish bowl, pour in the olive oil, squeeze in the half lemon and throw in the 1/2 tsp of mixed herbs and add salt & pepper . Now, take time to control how you season the dressing.

Take out the Metal bowl of salad leaves. Pour in the cut red radish, cherry tomatoes & cucumber. Mix it with a wooden spoon and be gentle. Pop in the cut red onions and prepare to cut the sweet naval orange to mix into this. Now, dressing is ready to be mixed into the salad . *Optional, but would make it amazing is to put in cubes of feta cheese & a dash of crack pepper to it. Put the cut slices of orange, quick chill for 15 Min's in the fridge.

Finally, pour in the dressing. Give it a good soft mix and transfer the salad into a shallow dish. Top it off with your crushed pistachio and you're all done!

xx

apologies!

2010-03-19T21:10:00.000-07:00

pardon us for the silence, but we will be up and about in the weeks to come :)

here's a sneak peak of our coming review:

be sure to check us out soon ;)

The Bread Shop @ Damansara Heights

2010-02-26T16:59:00.000-08:00

I've always been a big fan of bread, be it Ciabatta, Focaccia, Brioche, Naan, Whitebread and Wholemeal. So today, my mother decided to take me to a new bakery that recently opened in Damansara Heights, The Bread Shop. When I stepped into the shop, I was greeted with the heavenly smell of freshly baked bread, and immediately fell in love with it's minimal interior design.

Sausage Cheese Roll (MYR 4.80)

(Toasted Wholemeal with Roast Beef, relish, lettuce, mayonnaise and Onions (MYR 14.80)

The price range is between MYR 15.00 - MYR 2.00, apart from the medley of baked indulgence, the Bread Shop also offers an all day dining.

The Bread Shop

11, Jalan Setiakasih 5

Damansara Heights

Kuala Lumpur

Tel No: 03 - 2093 8734

(Pork Free. Open from Monday to Fridays (8am-7.30pm) and Saturday (8am-5pm). Closed on Sundays.