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.


Five Thousand Dollar Starter Dough Wholemeal Bread – 五千元的老式面包

BreadThe infamous 5000 dollar dough starter bread

The dad requested for some bread this morning and since i was on the roll on finding a good bread recipe, woke up and did some research on recipes found online! i know of many who swear by tangzhong, (which is actually a water roux cooked till 65℃ than added to the actual bread dough before kneading), but i personally do not find it as soft as i would like it to be. Thus the search continues till i found this recipe yesterday!

i was actually pretty reluctant to get started on this recipe, firstly, because it requires a starter dough *regular readers would have known by now patience is never one of my virtue* and secondly, i would take hours (literally took me about 6 hours) before i actually get to taste the bread.

A bit of history on this starter dough, it was said that this person actually spent like 5000RMB in order to obtain this recipe and, before her friend shared it, it was never found online. Which also explains why the search for this recipe returns almost close to no results on the internet.

i made a wholemeal version of the adapted recipe and oh my, it produces this really soft and fluffy bread, so fluffy i could die! :X i love tearing bread apart and seeing those strands of bread hanging on one another. *You will get what i mean when u see the pictures below.


Adapted from 爱和自由

Yields 7 155g Dough


Starter Dough

  • 210g Bread Flour (High Protein Flour)
  • 90g Cake Flour (Low Protein Flour)
  • 24g Caster Sugar
  • 6g Instant Dry Yeast
  • 240g Water (i use lukewarm to speed up the fermentation process)


  1. Mix all the starter dough ingredients together and let it proof in a warm environment till they resemble honeycomb. (i left it to rise in the oven with the oven light on, took me about 2 hours)

Bread Dough

  • 120g Bread Flour
  • 90g Organic Whole Wheat Flour (if you would like to omit the wholewheat flour, just use 210g Bread Flour)
  • 90g Cake Flour
  • 96g Caster Sugar
  • 1½ tsp Salt
  • 24g Milk Powder
  • 90g Egg (about 1½ 60g eggs, whisk before measuring)
  • 54g Water
  • 72g Unsalted Butter (Room Temperature)
  • 10g melted butter for brushing after the bread is done


  1. Mix all ingredients from bread dough (excluding butter) to the starter dough and knead till it’s not sticky (if you are doing the wholemeal version, expect your dough to be sticky, it’s absolutely alright, do not over knead!)
  2. Add butter and knead till windowpane stage (You will not get a super shiny dough if you are using wholemeal, but you need to pass the windowpane test)
  3. Let dough proof till doubles in size
  4. Punch out the air and without resting, divide the dough into the number of portions you would like
  5. Shape the dough and put into greased baking pan for 2nd proofing
  6. Bake in preheated oven of 180℃ for 30 mins
  7. Apply melted butter the moment it’s out of the oven for that shine!

The whole recipe might seem a handful, but it’s basically just different steps to be done at different stage of proofing, so while waiting for the bread to proof, you could get ahead with whatever you are busy with. That’s one reason why i love making bread because the actual handling time is actually less than 30 mins. For the rest of the time, the heat and the yeast takes care of themselves. :D

fluffyCheck out how fluffy it looks!

photo 1This is the string of bread strands i’m talking about! i absolutely love it!

i hope you enjoy this recipe as much as i do. Just drop me a comment if you have any enquires on the process.

A really quick update and i’m back to my books!

Happy Baking


Pistachio Raspberry Mini Cakes

Pistachio Raspberry CakePistachio Raspberry Mini Cakes

Hello people! What a hectic week i had! Was revising for my prelims, baking, doing interviews and off course preparing some desserts for a potluck party! i was thinking really hard what should i make for the photoshoot and BAM! Saw some pistachios (leftovers from chinese new year) laying around and i was thinking, why not something pistachio? Googled and adapted recipes from a couple different sources & made this pistachio cake and BOOM, it was an instant hit in the family! Everyone loved it. :D Thank goodness! Speaking about my potluck party, the friends requested that i brought some along for them to try. So glad they really loved it too, thus the almost instant blog entry since the whole world (not literally) is asking for the recipe!

This is a really flavorful cake which consist of 3 layers. The bottom layer is a pistachio cake perfumed with a little orange liquor and on top of that cake is a smooth velvety layer of crème au beurre au pistache *read: pistachio buttercream* and i topped it off with fresh raspberries and a sprinkle of icing sugar. i used cake rings for my cakes, but if you do not have them, you could make it into a whole 8 inch cake as well. i was trying to make the cake look dainty on camera :x


Adapted from :Frombatoparis

Yields 10 6cm ring mini cakes OR an 8 inch whole cake


Pistachio Cake

  • 100g Pistachio
  • 200g Butter (Room Temperature)
  • 120g All purpose flour
  • 180g Sugar
  • 4 Eggs
  • 1 tsp Orange Liqueur
  • 1 box of Raspberries
  • icing sugar


  1. Preheat oven to 150°C
  2. Put the pistachios and half the sugar in a food-processor and pulse until the pistachios are finely chopped (Do not process them continuously else you would end up with a pistachio butter :D)
  3. Whisk the butter with the remaining sugar
  4. Fold in the eggs, the flour, the orange liqueur, followed by the pistachio/sugar mix
  5. Grease your sheet pan or whichever pan you are using
  6. Bake for 35-40mins
  7. Let cool before removing from the mold

crème au beurre au pistache” (pistachio butter cream)

  • 125g Butter (Room Temperature)
  • 25ml Water
  • 70g Sugar
  • 1 Egg
  • 1 Egg Yolks
  • 1 tsp Pistachio Paste


  1. Whisk the soft butter till it gets a creamy texture
  2. Put the water and sugar over low/medium heat & heat it till it reaches 118°C
  3. In the meanwhile, whisk the yolks and eggs, preferably in a stand mixer till they whiten
  4. When the syrup has reached the right temperature, pour on the eggs (with mixer at high speed)
  5. Lower the speed, and mix until the temperature lowers (they should be slightly warm)
  6. Add in the butter gradually
  7. Mix until you get a smooth cream
  8. Add in pistachio paste


  1. Once the cake is cool, cut it using the 6cm ring molds
  2. Put some foil under each mold
  3. Fill the mold with cake and topped with buttercream (i use a piping bag)
  4. Refrigerate for minimum of 2-3 hours before removing them from the mold
  5. Decorate with any kind of fruits ( i use raspberries) and give it a sprinkle of icing sugar

topped with raspberriesLook how pretty these looks & they tasted really delicious too!

♥You could literally use any kind of ring molds you have. i sprinkled this ♥ with a handful of chopped pistachio, raspberry and a sprinkle of icing sugar!

Hope all of you enjoy this recipe and happy baking :D

**Back to my study land**

Tie Dye Macarons with Marshmallow Buttercream

tie dyeTie Dye Macarons! This is just my usual base recipe just that i add some color to my piping bag! These babies are filled with marshmallow buttercream with a sprinkle of dark cocoa nibs just to cut down the sweetness a little. These were made for a bunch of children and marshmallow was requested and children always get their way around!

Anyway, i had couple of first for this set of macarons! i have not tried making tie dye macarons before and that filling was a rather interesting one to make. i actually had fun adjusting the recipe and was really glad that the children loved it!


Yields 30 macarons (Depending on the size you pipe)

Macarons Shell


  • 100g egg whites (about 3 egg whites)
  • 1/8 teaspoon cream of tartar
  • 200 grams icing sugar
  • 110 grams ground almonds
  • 25 grams granulated sugar
  • Color as you desire (NO LIQUID COLORING!!) Use paste or powdered


  1. Sieve ground almonds and icing sugar into a bowl
  2. Whip room temperate aged egg whites with cream of tartar till soft peak and gradually adding in granulated sugar till you get a stiff peak! (Remember we want stiff peaks, not dry meringue)
  3. Incorporate dry ingredients in 3 additions into the meringue and fold in till you get a smooth moving lava
  4. Color your piping bag with strips of colors that you want to create the tie dye (i forgot to take a picture of this. Will try to remember the next time)
  5. Pipe and dry shells till they are not tacky to the fingers when touching
  6. Bake at 150C for 15 mins (Every oven temperature differs & i would strongly suggest getting an oven thermometer)


Marshmallow Buttercream Frosting

Recipe Adapted from bakedbree


  • 1 cup room temperature butter
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1 vanilla bean (optional)
  • Sprinkles of cocoa nibs (optional)


  1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
  2. Whip for 2 minutes.
  3. Add the confectioners sugar and continue to beat for 2 minutes.
  4. Add vanilla extract and vanilla bean.



These are how the shells look! The interesting part about this is, no 2 shells are the same.


Piped MacaronsPipe the shells generously

fluffy marshmallowi love how fluffy this marshmallow frosting looks! Totally like a fat cloud :D Sprinkle the top with a little cocoa nibs

Sandwiches shellEnjoy these tiny morsels of sweetness!

Till then

Happy Baking!

i hope to be back here asap. Let me first settle the interview i have next week. Have yet to think of the bakes i need to prepare for tasting :/