Broccoli Cheese Soup

4Broccoli Cheese Soup

The lovely people at Mayer sent me the BaMix and a breadmaker not too long ago and of course, who could resist making these creamy soup? The Bamix is really easy to use and clean up, almost effortless i would say! it comes with a couple of blades which works very well with smoothies, soups, sauces or even non churn ice cream! Let me try to get the reviews up as soon as possible. Got a couple of product reviews which i have been procrastinating forever!

Now, back to the soup. i would say it’s pretty effortless to cook this soup and the end product was really what i was looking for.


Serves 4


  • 40g Butter
  • ½ Cup Chopped Onions
  • 1 Glove Garlic, Minced
  • 225g Broccoli, cut into florets
  • 2 Cups (500g) Chicken Broth
  • 115g Sharp Cheddar Cheese
  • 115g Mozzarella Cheese
  • 1 cup (250g) Milk
  • ¼ TBSP Garlic Powder
  • 1/4 Cup Cornflour


  1. Melt butter over medium heat in a large stockpot
  2. Add onion and cook till translucent, then add in minced garlic
  3. Add chicken broth and broccoli and simmer until broccoli is tender
  4. Reduce heat to medium low and add in cheese. Continue stirring till cheese is fully melted
  5. Pour milk, garlic powder and cornflour into a microwave safe cup, whisk till it comes together and heat it till lukewarm, set aside
  6. Using the Bamix immersion blender, puree soup till desired consistency
  7. Pour cornflour mixture into soup and stir till thicken (Add a little hot water if soup is too thick for your liking)
  8. Serve hot with toasted bread











Ain’t that awesome?! No more paying for over priced soup and you get to adjust the consistency of you soup to your desired chunkiness. What’s better? You know what goes into your soup, no more thickener, extra starches or whatever that is not needed :D PERFECT!

Orange Chocolate Chiffon Cake

Orange Chocolate Chiffon CakeCottony Soft Orange Chocolate Chiffon Cake

First thing first, Happy Lunar New Year to all Chinese readers out there! i hope you all enjoyed the celebration as much as i do. As usual, i’m still trying to find time to update the blog as much as i can. There’s just so much going on, more than what i could handle at the moment. That being said, i know a common issue with everyone now, TOO MANY mandarin oranges at home! i have the same issue and thus this chiffon cake post! This is a really simple bake and it does get rid of the oranges and who could resist such cottony soft cakes?

i have to admit, i prefer the mandarin oranges rinds more than regular oranges. i kinda feel it perfumes the cake better :D


Yields a 21cm or 2 17cm

Egg Yolk Batter


  • 7 Egg Yolks
  • 28g Castor Sugar
  • Rind of 2 Mandarin Oranges
  • 112g Orange Juice
  • 56g Corn Oik
  • 98g Cake Flour, Sifted
  • 15g Cocoa Powder (i used valrhona)


  1. Whisk egg yolks and sugar till light and creamy
  2. Stir in oil, orange juice and rind. Whisk mixture till combines
  3. Add in sifted flour
  4. Set aside 1/4 of the batter for the chocolate mixture
  5. Sift in cocoa powder into the batter and whisk till combined
  6. Set both batters aside and get going to prepare the meringue



  • 7 Egg Whites
  • 126g Castor Sugar


  1.  Whisk egg whites on medium speed till foamy
  2. Gradually add in castor sugar and whisk till medium stiff peak
  3. Separate the meringue into 4 portions, 3:1, of which eye ball 3/4 of the meringue into the orange batter and the balance 1/4 into the chocolate mixture (Do not worry about being exact at this point)
  4. Fill the batter into the chiffon tin in any order you prefer
  5. Bake in 170c preheated oven for 45 mins or till stick comes out clean


GS9A9270-001i choose to do mine in swirls. You could do it any way you prefer!



Isn’t that really easy?! Now get going and bake this really awesome chiffon cake!

Best Melt in the Mouth Pineapple Tarts

GS9A3554These are the best melt in the mouth pineapple tarts!


ok.. Just kidding. Eye feasting is a form of feasting as well i believe! Now back to the pineapple tarts…

it has taken me forever to get a pineapple tart post up and i finally gotten rid of my lazy bug and gotten down to it! Not so much the blogging part, just that it takes me awhile to edit the photos and having to juggle between work really makes it tiring. i’m trying my best to get as many lunar new year recipes up on the blog this year.. i hope :D

Pineapple tarts is something i have been baking for ages and the fact that the family loves it makes it all worthwhile. Honestly, it’s not easy to find a good pineapple tart from my previous experiences. Every year when i do the annual chinese new year house visiting, as much as i do not really like eating all these new year goodies, i make it a point to try pineapple tarts and kueh bangkit! These 2 snacks are what i consider a benchmark for a good snack. it’s isn’t easy to get good ones, thus even the tedious work every year, i still insist on making some home baked ones. Most that i tried either have a really hard crust or a ridiculously sweet pineapple jam which is :x

i would definitely define a good pineapple tart which has a nice buttery, melt in the mouth pastry as well as a pineapple jam that is slightly tart, just to balance the flavors a little more. And of course, i much prefer the wrapped up version which keeps the pineapple really moist!


Makes 100-150 tarts depending on the size you prefer

Pastry Dough


  • 400g Plain Flour
  • 50g Corn Flour
  • 10g Milk Powder (You could omit this if you do not wish to get milk powder just for such a small portion)
  • 280g Cold, Salted Butter (Add in 10g salt if using unsalted butter)
  • 3 Egg Yolks
  • 3 tbsp Cold Water
  • 47g Icing Sugar
  • 1 vanilla bean pod (slit pod into half and scrape vanilla beans out) or you could replace with 1/2 tbsp vanilla paste/ extract
  • 1kg Premium Pineapple Paste (Rolled into 10g balls)


  1. In a large mixing bowl, sift flour, milk powder, icing sugar and salt together.
  2. Cube chilled butter into small cubes.
  3. Rub in cubed cold butter into the flour till It resembles fine bread crumbs.
  4. Beat together egg yolks, iced water and beans from vanilla pod. Add it into butter mixture.
  5. Gently coax all crumbs into a large dough. But remember not to over knead the dough
  6. Divide dough into 2 portions and chill in chiller till ready to work on it
  7. While dough is chilling, roll pineapple jam into 8-10g portions
  8. Once dough and jam are ready, start wrapping and preheat oven till 180c
  9. Bake for 15-20mins or till pastry looks golden brown
  10. Cool tarts before packing

Egg Wash


  • 1 egg + 1 egg yolk + a dash of milk


  1. Mix the above items together


pineapple jamThe most tedious part of pineapple tarts making! i’m so lazy i just eye ball these. Given the amount that i’m doing, i bet i would smash the weighing scale if i have to weigh them individually.

stepsA really easy way to wrap these babies!~Just remember, when working with dough, less is more. Do not overwork your dough!

egg washi cannot emphasize how important it is to have a good egg wash. Do not attempt to do a sloppy job as it would reflect exactly on the baked goods!

GS9A3379After a nice glossy egg wash bath, we now have shiny pineapple balls waiting to go into the oven!

GS9A3400Now i hope you get the picture of what i mean by doing a proper egg wash. In another words, if you randomly brush your egg wash, you do not get uniformed glossy egg wash. i’m quite pleased with how all these looks like!

ready tartsThese are just 1/30 of my actual production! :D

Cross seci love it when there’s equal portion of tarts and fillings! Yummylicious at its finest! Love how melt in the mouth this pineapple tart is!

i always believe homebaked goods are the best and i do hope some of you would try to make these. Feel free to drop me an email or leave a comment should you have any enquiry. Happy Baking

Now, back to editing more photos and stealing some sleep before i head back to the kitchen to complete a macaron order for a wedding reception later today!



Swan Choux Pastry with Durian Whipped Cream

Swan chouxSwan Choux Pastry

Ain’t these swans pretty?!!

Swan choux pastry is something that i have always wanted to do, but put it off till now all because i was too busy. Finally found some time to get this done and did it with the family’s favourite durian whipped cream filling. The alluring smell and creamy taste of the durian is perfect for us durian lovers.

i would say this is a pretty simple dessert to whip up and stores pretty well. You could just bake them, cool and freeze the pastry to use another time. Ok! Now to the recipe.


Makes 35-40 Swans depending on piped size

Choux Pastry


  • 70g Pastry Flour
  • 60g Milk
  • 60g Water
  • 60g Unsalted Butter
  • 2g Salt
  • 5g Sugar
  • 2 Eggs at room temperature (I use 65g eggs)
  • Mist Spray with water


  1. Preheat oven to 200C
  2. Line baking sheet with parchment paper
  3. In a saucepan, stir milk, water, unsalted butter, salt and sugar until mixture boils
  4. Remove from heat and sieve in flour, whisk until fully incorporated
  5. Return to saucepan on medium heat and stir with a rubber spatula till dough starts to stick together and pull away from the saucepan
  6. Put dough in the mixing bowl and beat it with a paddle attachment till slightly cool (if you are not using a mixer, just let it cool in a bowl before adding eggs)
  7. Add eggs 1 at a time till fully incorporated. Dough should be thick and elastic
  8. Test by lifting dough with a spatula, it should fall off in 3-5 seconds
  9. Transfer to a piping bad with desired tip and pipe
  10. Lightly spray puff with water and bake for 10-12 minutes
  11. Lower temperature to 160c and bake for 15-20 minutes till golden brown
  12. Remove from oven and cool on cooling rack before filling
  13. Fill with desired fillings


Durian Cream Filling


  • 250g Durian Puree
  • 100g Whipping Cream


  1. Whisk whipping cream till soft peak
  2. Add durian puree and mix till combined

1 2 3 4 5 6 7 Swan Choux

That’s really easy right?!! Now get going and bake some of these babies up!

Happy Baking

Merry Christmas & A Recap of 2014

Merry Christmas to All my readers! So sorry for the lack of updates as i’m extremely busy with my new job and lots of adjusting to the working lifestyle. The 1st job i had in my life and i’m pretty much enjoying it, glad to be learning lots of stuff. Then again, i took an off day today so that i could clear some backlog of the blog and get you all some of the recipes that i have done but yet to have time to edit the pictures and all. It’s really tough juggling blogging, teaching, working and of course family and friends!

As usual, Christmas dinner is held at my place and of course i’m the one preparing everything. i don’t mind the job though. it’s just my way of saying thanks to the family and friends and i’m glad all of them enjoyed it. That being said, it’s a whole lot of planning to be cooking and baking for 30 people, but i’m glad i pulled it off! Some visuals for you readers of what i prepared for the xmas dinner!


appetizerAppetizers consist of smoked salmon & caviar as well as smoked duck with pomegranate

cheese platter

Cheese Platter

stuffed mushrooms

Stuffed Mushrooms with Chorizo

cheesy platter

Cheesy Platter of mussels & Scallops

lamb leg

Roasted Lamb Leg! A huge 3kg slab


Rosemary Turkey. Really moist and flavorful

roast ribeye

A huge 3kg slab of grassfed ribeye roasted to a medium rare perfection

pork loin

Pork loin with gravy!

dessertHomemade dessert platter! So glad this was a crowd pleaser! We had macarons in 4 flavors, pistachio, salted chocolate, melon & peppermint chocolate. Followed by the next tier of mini tartlets filled w tangy lemon curd. Lastly, danish topped w custard and fruits! So thankful the friend taught me how to get the danish pastry done from scratch!

logcakeWhat’s xmas without a logcake? Super refreshing yuzu and strawberry logcake seals the deal of the night!

That’s dinner for the night. Now a quick recap of 2014!


2014 has been a really good year for me. Not that other years were bad, just that this has been a really accomplished year.

1. Graduated with a 2nd class Honours from the University Of London! Finally got done and over with my university life. i don’t miss it for sure, studying’s not my cup of tea. Regular readers must be so sick of my studies ranting, but all’s good now. No more studying at the moment until i decided to pursue further in baking and pastry.

2. Got my dream job of working in a bakery. it’s tough in Singapore if you are without a F&B certification. i’m currently a baker (both pastry & bread) and a training instructor at bakerz@work. Love the job and challenges. Definitely something i didn’t saw myself doing a couple of years back.


WorkSome of the bakes done at work for orders & production

classes Classes that i conduct, Corporate, modular as well as school trainings.

3. Got sponsored by Mayer- Kitchenaid. Did a magazine interview for their magazine, did a Demo for the at Tangs Orchard, doing product reviews and just received a new bread maker and bamix from them just about a week ago. Product review coming right up.

GS9A51299-003Sponsored items

Tangs DemoDemo @ Tangs Orchard

Mag interviewMagazine interview for the Kitchenaid Magazine

These are some of the milestones i could remember at the point of creating this post. Mind not functioning too well after a long day yesterday preparing for christmas dinner yesterday. HAHA! Sign of aging

This is the season to be really grateful for and i’m grateful for all my family and friends, people i met along the way, students, clients and many more.

Have a Merry Christmas & A Happy 2015 :DD

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