Stout ice-cream!

GS9A6492Fancy a stout ice cream? This is a perfect summer treat or rather an all rounder treat for a tropical country like Singapore. Prefect for the scorching weather and what’s better than eating it on its own you may ask? i would say sandwiching them between cookies is an awesome idea. i sandwiched mine between oat chocolate chips cookies! What a match :D

i’ve been toying with the idea of using that ice cream attachment sponsored by Kitchenaid, but i didn’t want to do the usual flavors, thus pushing the plan back forever till i had more inspirations! HAHA.. Suddenly i strike me when i was strolling in the supermarket. Saw a couple of bottles of beer in front of me and i’m like, why not something beer infused or alcoholic? Grab the bottle of strong stout and back to the test kitchen!

A couple of reasons why i didn’t want to do an alcoholic ice cream was for the fact that i don’t drink and alcohol has a much lower freezing point and doesn’t freeze as well as any regular ice cream. It’s more of a soft serve, but the result from slowly churning it in the ice cream maker produces this really creamy texture where air was incorporated in it! Our weather could be so unbearable, thus makes the process of churning the ice cream a little torturous :/ i would say freezing the bowl for up to 24 hours would be a nice bet but i perpetually leave the bowl in my freezer such that i could churn a bowl of ice cream anytime i wanted to.



Yields 1 Pint
Adapted from SAVEUR


  •  3/4 Cup Sugar
  • 1/2 Tsp Fleur De Sal
  • 6 Egg Yolks
  • 2 Cups Heavy Cream
  • 1 1/2 Cups Strong Stout (I Used Guinness Extra Stout)
  • 1 Tsp Vanilla Extract



  1. Whisk together sugar, salt, and egg yolks in a saucepan till smooth
  2. Stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon
  3. Pour mixture through a fine strainer into a medium bowl
  4. Whisk in stout and vanilla, refrigerate until chilled
  5. Process in an ice cream maker for 20- 30 mins on Kitchenaid speed 2 (You do not have to be very fast on this. The slower you churn, the more air is incorporated, thus producing a creamier texture ice cream
  6. Transfer to a container and chill it for a further 4 hours
  7. Serve as it is or sandwich it between cookies

Note: Since this ice cream involves alcohol, it would not freeze as well as how you would like it to be. It’s more off a soft serve texture. If you prefer a firmer ice cream, boil the bottle of stout, evaporating some of the alcohol.


GS9A6319A couple of simple ingredients for a decadent dessert! Awesome!

Stout Icecream1-002Stout Icecream2-002

Stout Icecream-002Start churning away!

GS9A6432i leave my churned ice cream in a baking tin and store it in the freezer for it to firm up slightly!

GS9A6445Check out the creamy texture of the ice cream! Major LOVE!! ♥♥♥♥♥♥♥

GS9A6496A perfect dessert sandwiched between a couple of oatmeal chocolate chip cookies! You could eat them on its own too!

GS9A6485Major ♥♥♥

Those who would love an alcoholic ice cream should try this out!

Feel free to drop me a comment or email should you have any equiry :)

Happy Churning!


Strawberry Fraisier Cake

GS9A6134-001Strawberry Fraisier Cake!

This is a long overdue post! Made this birthday cake for my mom during mid july. i’ve been thinking hard on what cake should i be making and dealing with a couple of other things going on, it has been pretty stressful! i had job decisions to make, exam results are coming out pretty soon, sponsored post to do and a couple other things are running concurrently. i guess i had a little too many things on hand, but then again, blogging goes on! HAHA!! :D

i only had time to bake this cake on the very day of her birthday. imagine! Luckily i’m one person who don’t freak out at stress from baking. i took my own sweet time, made the sponge, followed by the creme mousseline, nicely layered them up and obviously working in the middle of the night doesn’t help when i have forgotten to fill the middle of my fraisier with strawberries! Goodness.. That was a stupid and dumb thing to do.. But luckily it didn’t affect the flavors at all and i liked this way really. Could really taste the mousseline without the strawberry getting in the way.

Since the family was coming over the next day for dinner, i decided to make an 8 inch one so the whole family could have a taste of it. Phew~~ The response were good and everyone liked it! Awesome!

Anyway pardon my pictures. i have no idea. Maybe it’s the calibration of my camera or my computer screen, i’m having this weird blue tinge coming on. Will try to fix it soon.



Yields an 8 inch cake

Roughly Adapted from Okashi

Sponge Cake


  • 40g Pastry Flour
  • 20g Cornflour
  • 35g Unsalted Butter
  • 90g Egg Whites
  • 80g Castor Sugar
  • 80g Egg Yolks


  1. Preheat oven to 200c
  2. Line a 28×28 flat square pan with parchment paper
  3. Sift flour twice
  4. Melt butter in a microwave
  5. To make the meringue, whisk egg whites till foamy, add sugar a little as a time and whisk till glossy
  6. Add egg yolks and mix well
  7. Add flour into the mixture and fold using a spatula
  8. Pour melted butter into the batter and fold well
  9. Pour batter into prepared tin and bake got 10-13mins (the cake is done when it springs back when touched)
  10. When cake it done, set aside to cool

Creme Mouselline


  • 350g Fresh Whole Milk
  • 1/2 TBSP Vanilla Bean Paste
  • 4 Egg Yolks
  • 100g Castor Sugar
  • 35g Pastry Flour
  • 200g Unsalted Butter
  • 1 TBSP Orange Cointreau


  1. Place milk and vanilla bean paste in a saucepan and bring it to a boil
  2. Remove from heat and set aside
  3. Whisk egg yolks with sugar until mixture is pale yellow in color
  4. Add flour & mix well
  5. Pour cream in egg yolk mixture, then return to saucepan. Bring to a boil over high heat, stirring constantly
  6. Continue to beat mixture until it thickens and become smooth and glossy
  7. Remove from heat and transfer to a piping bag for easy filling and handling (if you do not have a piping bag on hand, you could just leave it in a bowl and cover with cling wrap)
  8. Cool mixture in the freezer but remember not to freeze it
  9. Beat butter in a mixer till creamy and add cooled cream. Whisk till combined
  10. Add orange cointreau and mix well
  11. Spoon creme mousseline into a pipping bag fitted with a 1cm round piping tip (wilton 1A)

Raspberry Jelly


  • 100g Raspberry Puree
  • 30g Castor Sugar
  • 5g Gelatin Sheet, soaked in iced water to soften


  1. Place raspberry puree and sugar in a small saucepan and bring to a boil
  2. Add gelatine sheet and mix well
  3. Pour mixture over cake and chill cake to set


To Assemble

You will need:

  1. Sponge cake
  2. Cake Ring
  3. 450g Strawberries, Hulled and halved
  4. Creme Mousseline


  1. Using a cake ring, cut out desired size and leave sponge in the cake ring
  2. Pipe a thin layer of creme mouselline onto the sponge in the cake ring
  3. Arrange strawberries around edge of cake ring, with flat surface aganist cake ring
  4. Distribute strawberries evenly & pipe remaining creme mousseline, covering the strawberries and level off using a offset spatula
  5. Place cake in the freezer for 20 minutes for it to set
  6. Make Raspberry jelly while the cake is setting.
  7. Pour jelly over cake and chill to set
  8. To unmould, warm cake ring using a blow torch
  9. Slice & Serve


GS9A6143i topped it off with a couple of halved strawberries, raspberries and mint leaves. You really could decorate it anyway you like it. i just so happened to have all these fruits in the fridge

GS9A6162As you can see, i had a much thicker sponge. i did it this way as the family prefer to have more cake. You could use a slightly larger baking pan for a thinner sponge

GS9A6183The perfect combo i would say! Tasted really good and of you look close enough, you could actually see the specks of vanilla in the mousseline

GS9A6187-001Slice & Serve! i loved how the strawberries and raspberry jelly complements the mousseline without overpowering it. if i would to do this cake again, i would still leave out the strawberries in the middle. i love how clean the mousseline tasted without any fruits hindering the taste bud. i don’t want to be biting into strawberry in every bite. This is just my personal preference.

**You could just follow the recipe as above and fill the cake with fruits. i forgot to add mine in :|

i’m drooling just from blogging. Shall just switch off my computer and head to the kitchen to get some madeleines baking!

Happy Baking


Chocolate Ravioli with Chocolate Cannoli Filling

8Chocolate Ravioli with Chocolate Cannoli Filling

**if anyone is wondering why the above photo is so not my style, that’s because a friend who was interested in plating came over while i was cooking and did the plating of the dish :D

This is the bomb! Who could resist a good cannoli filling? With all that mascarpone and ricotta in it… *give me a min to savour in that cheesy and chocolatey goodness.. Sooooo Goood!

i have to admit, this is a really awesome dessert, especially when it’s served chilled. This is how i like it. You could have it warm too.. it really up to personal preference. Something that is really friendly for the elderly too as it isn’t very sweet. You really could play around with all sorts of pasta you prefer. You could flavor them in fruit flavored powder, matcha etc.. it’s almost plausible with anything that you or your family prefers!

1This is the attachment that i’ll be using for my raviolis. You could use a regular ravioli mould too. Works the same :)


Yields 60 Raviolis based on the Kitchenaid ravioli attahment

Chocolate Ravioli


  • 290g Flour
  • 60g Cocoa powder
  • 3 Large eggs
  • 2/3 cup Water


  1. Combine flour and cocoa in mixer.
  2. Make a well in the middle and add eggs.
  3. Slowly stream 2/3 cup water into the mix until dough comes together
  4. Attach the dough hook and knead until smooth (Speed 2-3 on the Kitchenaid for 5 minutes)
  5. Cover with a damp cloth and rest for 20 minutes


Chocolate Cannoli Filling


  • 250g whole milk Ricotta cheese
  • 170g Mascarpone cheese
  • 1/2 cup powdered sugar
  • 3 tablespoons cocoa


  1. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese
  2. Fold in powdered sugar
  3. Cover and chill 30 minutes (I put my fillings into a piping bag for easy piping into the ravioli maker, you could choose to spoon it in too)


Putting it Together


  1. Cut ¼ of the prepared dough and run it thru the Kitchenaid Pasta Roller till desired thickness (I did mine till thickness no.4)
  2. Flour dough evenly and fit it into the Ravioli maker (You want the dough to be off equal size, trim off excess)
  3. Fill Cannoli filling into the feeder ** Remember not to fill it to the brim or you risk the filling overflowing.
  4. Fill and turn the knob of the ravioli maker till all dough is finished
  5. Let ravioli dry for 5-10 mins before tearing them apart
  6. Boil immediately or freeze them till further use
  7. To cook the ravioli, bring a large pot of water to a boil.
  8. Gently add ravioli to boiling water and cook for 9-12 mins **depending on how you prefer you ravioli to be
  9. Use a slotted spoon to remove cooked ravioli from the water
  10. Consume immediately or chill it in the fridge. ** I prefer it chilled


4Just a couple of easy steps to roll the chocolate pasta sheet! i like how the mixer does everything, and i only had to hold the pasta and change the thickness setting from time to time. Just remember to dust your dough before running thru the sheeter. in any case should you not have a pasta roller, just roll it out using a rolling pin to equal thickness. That would work just the same :)

5What’s a ravioli without some fillings? These cannoli fillings are really to die for! Awesome & at the same time, nothing too sweet or jerlat!

6i could get ravolis in a matter of minutes. The only issue i have with this attachment, i didn’t like how it doesn’t seal well.. i still have to seal manually for some of my raviolis and the whole idea of attaching this to the machine is unexplainable.. The machine does nothing except holding on the the maker. i had to turn the feeder manually :/

7 Check out these nicely filled raviolis! So fluffy.. Just the way i like it. Remember to dust off the excess flour before storing them.

i hope you all enjoy this recipe & love it as much as i do.

Till then, Happy Baking


Fresh Pumpkin Pasta with Beef Stew

beef stew w pastaFresh Pumpkin Pasta with Beef Stew! 

Feeling really recharged after a short holiday and came back to a load of work to be done. Had sponsored post to churn out, meetings to attend and a couple other things to do, including looking for a job. Things seem to look clearer now, but i’m still slightly uncertain on certain matter. Shall take it as it comes! Alright, enough of ranting, back to this pasta! My deal with Mayer was that i had to provide them with a recipe using the various attachments once a week and thus, here i am, using the pasta roller and fettuccine pasta maker.

Believe it or not, these are really easy to use. it’s my 1st time using it and i didn’t have any issues meddling with it. Almost fuss free i could say. And do i have to say, the taste of fresh pasta is amazing. it’s nothing like those packets one where you have to cook forever and they almost never seem to be cooked after forever. Another plus point for me was that the dough didn’t require much resting, like 15mins was all it needed.

And that beef stew, let’s just say it was really tender after a good 8 hours in the slow cooker. So tender, flavorful and that sauce, coated around that pasta was just pure shiokness :D

** There are step by step pictorial right after the recipe :)


Yield 4 Large servings or 6 Small servings

Pumpkin Puree


  • 1kg Pumpkin (Raw weight)
  • Sea salt
  • Pepper
  • Drizzle of oil


  1. Preheat oven to 220c
  2. Half pumpkin
  3. Scrap out the seeds
  4. Cut Pumpkin into wedges
  5. Give it a handful of salt and pepper
  6. Drizzle enough oil to coat and give it a quick rub
  7. Bake pumpkin for 45 mins or till the flesh is soften
  8. Leave it to cool for an hour before scraping flesh off the skin
  9. Puree it in the food processor till smooth


Pumpkin Pasta


  • 3 cups All Purpose Flour
  • ½ Tsp Salt
  • 3 Eggs
  • ¾ Cup Pumpkin Puree
  • Extra Flour for dusting


  1. Sieve flour and salt together
  2. Add in eggs and pumpkin puree
  3. Knead mixture using dough hook on the Kitchenaid (Speed 2-3) till it comes together, about 6 minutes
  4. Dust table with a little flour and knead dough till smooth (You could leave it entirely to the machine, but I prefer to work a little with my hands)
  5. Let dough rest for 15mins before working on it
  6. Cut ¼ of the dough, shape it to an almost rectangular shape before running thru the Kitchenaid Pasta Roller (Knob No. 1)
  7. Fold the dough into 3 folds and run it thru the roller again
  8. Turn Pasta Roller Knob to No. 2 and run it thru once
  9. Continue till No.4 on Pasta Roller or No.5 if you prefer a thinner Fettuccine pasta
  10. Dust pasta sheet with a little flour to prevent sticking
  11. Feed the rolled pasta sheet into the Fettuccine Pasta Attachment
  12. Leave pasta to dry for a bit
  13. Boil water and season it generously with salt
  14. Boil pasta for 9-12 minutes depending on personal preference

** if you intend to keep the pasta, wrap it in parchment paper and stash it in the freezer for up to 2 weeks. It can also be left in the fridge for up to 2 days.


Beef Stew


  • 2 Tsp Olive Oil
  • 1kg Boneless Chuck Roast, Trimmed And Cut Into 1-Inch Cubes
  • 2 Tsp Seasalt
  • 1 Tsp Freshly Ground Black Pepper
  • 2 Tablespoons All-Purpose Flour
  • 2 Medium Onions, Each Cut Into 8 Wedges
  • 3 Garlic Cloves, Crushed
  • 4 Cups Beef Stock
  • 2 Tbsp Tomato Paste
  • 3 Bay Leaves
  • 3 Fresh Thyme Sprigs
  • 3 Carrots, Chopped Into Large Cubes
  • 5 Potatoes, Chopped Into Large Cubes


  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Sprinkle beef with salt and pepper, dredge in flour.
  3. Add beef to pan; sauté 2 minutes, browning all sides.
  4. Place beef in an electric slow cooker.
  5. Add onions and garlic to pan, sauté 5 minutes. Add ¼ cup beef broth to pan, scraping pan to loosen browned bits.
  6. Place onion mixture in cooker. Add broth, tomato paste, bay leaves and thyme to cooker, top with potato and carrots.
  7. Cover and cook on LOW 8 hours or until beef is tender.
  8. Taste and further season with salt and pepper to personal preference.
  9. Discard bay leaves and thyme sprigs.
  10. Serve with Freshly made pumpkin pasta


Beef stew w pumpkin pastaThese orange beauties are ready for the oven!

Pumpkin Pureeit’s that easy to make pumpkin puree! Pure awesomeness.

Beef stew w pumpkin pasta4

Pumpkin pastai just like to give my dough a couple of kneads before resting them. You could leave it entirely to your mixer!

Pumpkin pastaTake 1/4 of the dough, slightly flatten it before running thru the pasta machine!

Pumpkin pasta

Fettuccine has never been easier than this! Just remember to dust your pasta sheet before running thru the cutter.

Pumpkin pasta People always forget this step, but it’s so important to season your pasta water with salt. Love how quick freshly made pasta is cooked!


Simple ingredients for a fuss free meal! Love it!

Beef stew w pumpkin pasta3Love this beef stew! So easy to make and so flavorful!

GS9A5730-001Viola! Ain’t that awesome!

i would definitely make this dish again. Just that burst of flavor when you take a bite is worth all the effort! Now, time to put on the thinking cap and decide what should i do for next week’s submission!

Till then,

Happy cooking


Brown Butter Madeleines

MadeleinesBrown Butter Madeleines! One of the best i have tasted in a while!

i’m really glad to be back blogging, baking and cooking! As some of you may know, Mayer has sponsored me with a bunch of Kitchenaid Attachments and in the upcoming months, i’ll be working out recipes with them using the various attachments, Stay Tuned!!!

Back to madeleines, these are one of my favorite things to bake! Seriously, there’s not much you can do to screw up any of these babies. So much flavor in such a tiny cake, and best of all, you’ll feel less guilty chomping down these tiny morsels :P

Finally had the chance to bake these mini madeleines after searching for the mold forever! i have been looking for a mini mold and finally chanced upon it on Amazon and WALAAA, 2 into the shopping cart!



Yields 60 mini Madeleines or 35-40 large ones


  • 180g Browned Butter
  • 30g Wild Flower Honey (You may use any kind of honey you prefer)
  • 50ml Milk
  • 140g Eggs
  • 130g Castor Sugar
  • 2 tsp Vanilla Bean Paste
  • 200g Cake Flour (Or you may use top flour)
  • 1.5tsp Baking powder



  1. Make brown butter and strain
  2. Add in the honey and stir, leave to cool
  3. Whisk milk, eggs, castor sugar and vanilla paste together till light and airy (No. 8 on the kitchenaid for a good 5 minutes)
  4. Sift in cake flour and baking powder & mix till well combined (No. 2 on the kitchenaid for 10-15 secs)
  5. Add in browned butter and mix till it comes together
  6. Chill batter for 2 hours (I poured my batter into a piping bag for easy storage and filling of the trays)
  7. Preheat oven till 230C
  8. Grease mold with melted butter or cooking spray
  9. Fill batter till 2/3 full
  10. Bake for 6 minutes and unmold immediately to cool
  11. Sprinkle with icing sugar to top it off, or you may spread some jam on it


2LOVE LOVE this PRETTY GLASS mixing bowl! AWESOMENESS!!! ♥♥♥♥♥

it’s especially convenient when u need to melt butter or chocolate too!

New folder2-001♥♥♥♥♥ the nutty aroma of brown butter! Give such a robust flavor to these tiny morsels!

3  The finished batter should be really thick and Fluffy! You may then transfer these to a bowl and cover in with clingwrap or follow what i did, stash these in a piping bag for easy piping

GS9A5304-003 Check out this mini mold! Ain’t it lovely? i ♥ it!

GS9A5320-001The infamous humps appear! Just remember to chill your batter and you will never have issues with not having humps anymore! i did these in 2 batches, chilled for 2 hours and overnight, off which i see no significant difference in the hump!

7Ain’t these lovely? i love the browning the tray gives!

8A sprinkle of icing sugar would be perfect! or you may eat it with some jam?


13Check out the texture! it’s light and fluffy, with the nutty aroma of brown butter lingering in your mouth! Perfect for an afternoon tea!

So what are you all waiting for? Get cracking on some madeleines! i’m sure you would love this recipe as much as i do! :D

Happy Baking!



Hello Everyone! Glad to be back in the blog sphere! i have so much going on, it’s a little overwhelming and the fact that i have to start looking for a job. Graduation can be a headache too & i’m still a little lost as to what do i wish to do.. i have been contemplating between working in the corporate world vs joining the F&B industry and after much contemplation, i’m glad i had made the decision to follow my heart and passion. Time to start sending out resume once i’m back from my trip! Anyone who has any lobangs to work in the baking and pastry department

can drop me an email at too! :)


Before i get down to a post proper, some news and updates to share with all readers out there. i wouldn’t be here without the support of everyone out there who believed in me!


First things first, *drumroll*




I’M SPONSORED by MAYER with a bunch of Kitchenaid attachments! So blessed to have this opportunity to work with Mayer, where i’ll be using the attachments to work out recipes for them, which also means i’ll be updating more regularly :P

GS9A51299-003includes a glass mixing bowl which i requested for easy visual tutorial, ice-cream Maker, Pasta Attachments, Meat Grinder, Shredder, Ravioli Maker and lastly a Sausage Stuffer!

i’ll be working out different kind of recipes with the attachments, so do drop me a comment or email if there’s a particular attachment that you would like to see in action first! i’m thinking maybe the ice cream attachment would be next! The scorching weather is killing everyone i believe, an ice-cream would be great to cool everyone down :)

Secondly, i just received an email from the Food Hero Team whom invited me to take part in their food hero challenge audition. Scripps Networks Interactive are launching Food Hero, an Asia-wide talent search for two new faces to front the Asian Food Channel and Food Network. For those who are interested, you may read it up here. i’m still considering if i should do it since timing would be pretty tight for me and the fact that i would be out of town the next 2 weeks doesn’t help at all. The application would also close before i return.That said, i would probably have to give this opportunity a miss. hmmmm…..

Anyway i’m really glad to be back into the kitchen after all the exams and i shall be more diligent and work on a post now!



Cheesy Quiche Tart

Awesome Quiche TartUndoubtedly the easiest and most flavorful quiche tart! i’m loving it! ♥♥♥♥♥

Alright! i’m back again. Realized i’m super productive when i’m busy. Besides studying, i managed to whip up this quiche in less than an hour. it’s those random thought after dinner and i was staring at my bottle of heavy cream in the fridge. Been wanting to get rid of it since i won’t be baking anytime soon. At the back of my head, i was chanting “no desserts, no desserts!” & since i was craving something savory, i’m like, why not quiche? And off course when something so random like this happens, you obviously have no time to make the tart shells. Who has time for tart shells anyway?! Not unless i’m making a dessert :D So i cheated and puff pastry to the rescue!

Raided my fridge to see whatever i could find and TADAH! Magic happens! i managed to get smoked sausage, smoked bacon, spinach, some eggs, heavy cream and an onion to throw in! Done deal! That was fast right? :D

i would definitely do this tart again! So fast and flavorful. Wished i had some mushroom in the fridge, but oh well! These are great for party snacks as well. You could do really mini ones, or even into a large 8 inch tart! The best thing about this tart, you could fill them with almost anything you like, any sort of cheese that you fancy. There’s really no standard filling for this!


Yields 12 cupcake size tarts



  • 6 rashes of Bacon, Diced
  • 1 Smoked Sausage, Diced
  • 1 medium size Yellow Onion, Diced
  • ½ cup of Wilted Spinach
  • ½ Cup Aged Gouda Cheese (Shredded)

Cream Sauce

  • ¾ Cup Heavy Cream
  • 4 Eggs + 2 Egg Yolks
  • Salt
  • Pepper
  • 1 tbsp freshly chopped Thyme Leave
  • Puff Pastry


  1. Thaw puff pastry
  2. Preheat oven to 200℃
  3. Whisk up all ingredients in the cream sauce and set aside
  4. Fry up diced bacon till crispy and golden brown, set aside
  5. Saute onion in remaining bacon fat till caramelized
  6. Line baking mould with puff pastry (i used cupcake tray)
  7. Layer in bacon, sausage, handful of cheese and spinach and fill the tart with cream sauce till full
  8. Bake on bottom heat for 10 mins followed by top heat for another 10 mins
  9. it’s ready when the shells are golden brown and eggs are firm

photo1Check out those flaky layers from the puff pastry! Adds a nice rustic touch to the tart!

slice up You could never go wrong with those ingredients in it! This tart that i slice up happens to be loaded with bacon! i’m sure the sausages are hiding somewhere in that custard! ♥♥

photoMade some into ♥♥♥♥ too!

This is so so good! Try it! A really easy dish to wow you family or guest! ♥♥

Happy Baking.