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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Wednesday, December 31, 2008 "Everybody knows a turkey and some mistletoe, help to make the season bright" So this Christmas, like all other years, has been a blast! Approximately two days spent in the kitchen but it's all worth it. In fact, I think the most enjoyable part is the preparations in the kitchen. To have many cooks and not spoil the food. Special thanks to dad, mum, my sis and B and most of all, J. *** The Menu Turkey (ordered) Seared and roasted rack of lamb Seafood tomato based penne Caesar Salad with homemade dressing Deviled eggs homemade cured salmon on wheat and sesame cracker Japanese potato salad Tea sandwiches Chocolate mousse laced with espresso and kahlua Holiday carrot cake korova cookies ***  Canape trays: home made cured salmon on cracker, devil's eggs, cream cheese and cucumber sandwiches   Chocolate mousse  Korova cookies*** "And so I'm offering this simple phrase, |
