::Our menu for the evening::

Starter
Garlic Snails with leeks and potatoes
Lobster borth with tomato and tarragon

Mains
Breaded Veal Chop with Rucola and Tomato Salad (For him)
Line Fished Grilled Seabass Fillet with Rucola, lemon and Semi dried Tomato Salad (For me)

Dessert
Sicilian Pastry with Ricotta Cheese, Chocolate pastry and Pistachio Sauce and Turkish Delight

***

I love dining at Garibaldi. All my dining experiences there has left me with satisfied with the meal and service and I leave with happy memories for the evenings. The restaurant is hidden away from the throngs of crowd at City Hall, given you the privacy of an intimate evening. The interior decor is kept simple yet elegant with beautiful cream coloured light boxes with painted flowers and leaves ( a different one at each table).

Thus, when J told me that he will bring me there for our 1st anniversary celebration, I was delighted and excited at the same time.

This evening was no different from the others. We were greeted by immaculate service without being too impersonal. This evening, we decided to step out of our "comfort zone" to order dishes that we have not tried. The lobster broth was disappointing. It was okay not wow. Too fishy. And the tarragon was overpowering for me in this dish. (sidenote: Though I think tarragon is okay in like salad dressings and tatare sauce and bearnaise sauce)

The second starter we shared was garlic snails. Yummy! I love the pairing of the garlic and snails. Plus it was presented on a bed of creamy potatoes that almost seemed like a sauce because it wasn't thick like mash potatoes. Really nice. I like this one but you need to eat them hot.

I like the mains that I got. it's a very thin slab of sea bass cooked to the perfect timing. Very fresh and the herbs used complemented it. There wasn't even a need for a sauce I feel 'cause it's so tasty on its own. I love the side salad too. It's ingenious to have thinly, and tiny sliced lemons in it. You can taste the zesty lemon rind and this goes beyond just having the juice over the salad. The semi-dried tomatoes were a delight. I've always loved tomatoes in all forms, and the semi-dried types are one of my favourites.

J's veal chop was HUGE. That was my first thought when the waiter served it. But it was damn tasty even though this is a dish that I wouldn't order at any restaurant coz it's deep fried. Anyway, the veal chop was oozing with buttery flavours, it was nicely tenderised and it's really thin so you wouldn't feel like it's too overwhelming. The only complaint we had was that, this dish was rather boring to eat in huge portions. Perhaps a different side dish would be better? Though we can't think of anything for the moment.

We ordered our favourite dessert. I love the pistachio sauce and the ricotta cheese in sicilian pastry! I must learn how to make something like this soon!



I know this is such a bad photo.
It's the lighting in the restaurant and I forgot to adjust the iso speed when i was taking it.

Garlic snails as starters


Line Fished Grilled Seabass Fillet with Rucola, lemon and Semi dried Tomato Salad


Breaded Veal Chop with Rucola and Tomato Salad

Such a pretty dessert
Though I feel that cocoa powder doesn't go with turkish delight at all, that really beautify this plate.


Sicilian Pastry with Ricotta Cheese, Chocolate pastry and Pistachio Sauce and Turkish Delight

Cupcakes always make a perfect tea time treat. They are light, deceivingly so when compared to cakes. They are small so they dont fill you up too much before dinner. And everyone (most, i would think) likes them.

I think they ought to be classified as happy snacks- the kind that will bring a smile to faces 'cause they look all cheery and adorable in their colourful paper holders.

I love cupcakes (all type). My favourites include the citrus, zesty sort like lemon cupcakes, the kind loaded with nuts, and the simple plain cupcake with cream cheese frosting because it's sinful and definitely a treat.

This burnt-butter cupcake stands out from the others that I've eaten or attempted making. Firstly, I love the smell of burning butter- the creaminess, the soothing richness of butter perfumes the entire kitchen. Lovely. Secondly, I guess by using burnt butter instead of simply butter creates the cupcake with a texture that isn't quite like any other. Thirdly, the burnt butter and sugar gives the cupcake an almost toffee-like flavour, not overpoweringly sweet, allowing the icing to complete its job.

Well well, if only life is as simple and happy as when you are eating a cupcake.

***

Burnt butter brown sugar cup cakes
Makes 12

Adapted from "How to be a Domestic Goddess" by Nigella Lawsons


for the cupcakes:
1/2 cup plus 2 tbsp unsalted butter
3/4 cup self-rising flour
3 tbsp sugar
5 tbsp light brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
2-3 tbsp milk

for the icing:
1/2 cup plus 2 tbsp unsalted butter
3/4 cup sugar, sifted ( or to the sweetness you prefer)
1 tsp vanilla extract
2-3 tbsp milk

1. Burn your butter under medium heat, stirring all the time until it turns a dark golden colour. Take the pan off the heat and strain the butter into a bowl, as it will have made a sediment. In other words, this is like clarified butter, but with a smoky note. Let the butter solidify, you can put it in the fridge but keep a watch over it to prevent it from becoming too hard.

2. Preheat the oven to 200 deg.

3. When the butter is solid but still soft, put all the cake ingredients except the milk in a food processor and blitz to a smooth batter. As normal,add the milk down the funnel, pulsing sparingly to form a soft, dropping mixture.

4. Divide the mixture among the paper cps and cook for 15-20 minutes. While the cupcakes are baking, get on with the icing. It's the same for the butter- then beat it with half of the sugar to make it stiff. Add tbsp of milk and the remaining sugar to reach a good consistency, and finally vanilla.





Life as a cupcake