If you need the recipe and instruction, drop us a note.

We head over to Alph and Phil new place on Saturday and gosh, I love the location of her place! Right smack in Holland Village, with various facilities and a MRT station right at her door step. The location cannot get any better! Even though their place is a tiny 3 bedroom flat, it is cozy enough for both of them and Mocha. Haha. It’s easy to clean up too!

I was amazed by how little belongings Alph has. I really need to de-clutter our home!

At the back of her place, there is a nice “Zi Char” stall and clay pot rice which we packed for dinner! Awesome food! After dinner we walked to 2AM dessert bar and gosh, it is the most expensive dessert place ever. It is nice but definitely not worth $16 to $18 for that tiny portion of constructed dessert! Definitely overpriced! But their staff’s knowledge and service is amazing.

Purple.

Frozen Chocolate.

Cheese Avalanche.

Basil White Chocolate.

We also tried their dessert wine which was carefully paired with one of the dessert. This Hungary dessert wine is yummy. All girls love dessert wine. Haha.

Will I ever go back to 2AM? No. I’ve tried it, it’s enough. There are many other dessert places which offer yummy and value treats!

Other than FairPrice Finest, another awesome place to hang out at Scotts Square is Maison Kayser bakery! They are not only popular in France and Japan, their soft opening garnered a huge crowd too! One trick to ensure that their bread taste awesome is to eat it while it’s hot! Singapore’s humidity turns their bread into hard chewy bun really quickly!

I tried their piping hot Croissant fresh out from the oven, it was heavenly! Love the crispy crust, soft and buttery inside! Gosh, I’m drooling already! I also tried their apple pie and even though it wasn’t hot from the oven, it was still good. Don’t be fooled by it’s name, it’s less like a pie, more like a Croissant filled with apple fillings. Yums! I brought home a Baguette for my dear husband (who is madly in love with bread) and I found it a little hard and chewy but he loves it! The baguette is so french!

It is a little pricey ranging from $2 to $5 each but it is worth every bite. Yums! Drool worthy factor? 5 out of 5! Haha.

My mum and I!

Our burnt cake and my sister burnt fingers!

The texture and consistency were perfect! All thanks to the expensive mixer! But the flavor can do better!

My sister looks like she is on some ad campaign, something like a “She can bake!” lifestyle program. Haha.

Our pretty yummy cookies!

We found the recipe from Straits Times and it is really easy! I shall not share the cake recipe until I can perfect it. Haha.

We went to Tim’s church at Pasir Ris on Sunday and thereafter we had to drop Barley at the groomer at East Coast / Katong area. We decided to check out Zaffron Kitchen - a modern Indian restaurant opposite 112 Katong – and it was all good. Good food, love their interior decor and funny punchlines everywhere. HAHA. It’s a cool Indian restaurant with good food and ambience.

Good Food

He loves their masala tea.

Their food is good yes, but their portion is so little!

I love their prata! It’s crispy on the outside and fluffy on the inside! It’s damn good!

We chatted with the restaurant service trainer and she gave us a complimentary thosai. It is the perfect thosai. The consistency and flavor. Hmm.

The total damage? Eighty over dollars for the four of us.

Cool Interior Decor

Love those lamps! They reminded me of our hat lamps in my walk in wardrobe!

Love these tiles.

This place is pro-family too! You can bring your little ones there with your girlfriends!

Cute.

Funny Punchlines

One of those punchlines!

My personal favorite! Devils wear prata! HAHA.

He casually mentioned that we never tried roasting a whole chicken before, and after he said that I was spurred to take up the challenge!

I found a recipe in Epicurious which uses mainly lemon, honey and tarragon but because we do not have any tarragon, I simply follow the recipe without it!

Here is the final product! He was amazed! That night he gave the best compliment to my new domesticated self! According to him, “Do you know what is the best compliment to a chef? Not only did her patrons ate it all up and claimed to love it, it is the fact that there are chill sauce and other condiments at the side, the patrons choose not to use it!” Haha! I agree! But I thought it can be a little juicier if I stopped the oven at the last 10 mins! Sorry, I’m a perfectionist!

For the potato, it is nothing fancy. I simply sliced two russet potatoes, soaked it in salt water, greased the bakeware with butter, laid the potatoes, put some butter and pepper in between potatoes, laid more potatoes and covered it up with cheese and popped it into the oven! Haha. No recipe required.

Yums! It feels like a home cooked Christmas meal already! If you want to know the recipe we followed from Epicurious, you can click for more!

Active Time: 30 min

Total Time: 1 1/2 hr

Active time: 30 min Start to finish: 1 1/2 hr

Ingredients
2 lemons
2 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (3 1/2-lb) chicken, rinsed and patted dry
1 head garlic, left unpeeled and halved horizontally
1/4 cup mild honey
1 tablespoon olive oil

Special equipment: kitchen string; an instant-read thermometer

Preparation

Put oven rack in middle position and preheat to 425°F.

Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.

Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.

Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.

Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.

Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.

Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.

My personal favorite! We found this bakery in Milan!

This Italian pastry named “cornetto” in the Center and South of Italy and “brioche” in the North is a cousin of French Croissant! Unlike the French version which is crispy and buttery, Cornetto / Brioche is softer and comes with fillings! They dolled them up with fruits, nuts, cream, sugar and jam and filled them with puree, cream and chocolate! We have them at every breakfast in the hotels we stayed, you see them in cafes and bakeries and it’s everywhere! Yums!

I’m blessed to marry a man who can cook and who can cook well! Homemade Pork Patty sandwich with egg! It was yummy and it is worthy of a blog post. HAH.

Fresh and oh so yummy!

Other than their fresh and raw items, they have a huge range of cooked yummy treats too!

Other than a dozen oysters, these were what we ate at 10am (after breakfast!)

Our company’s SRC organized a Ice cream workshop cum buffet event at Udders and what’s not to like to try making ice cream and eat all you want at a subsidized rate!

We tried making chocolate ice cream (which you are to choose from Vanilla, Coconut or Chocolate ice cream!)

Ingredients

• 1 part fresh milk (they recommended Greenfield brand)
• 1 part whipping cream
• Hersey’s chocolate syrup (for vanilla ice cream, use icing sugar and vanilla pod, for coconut ice cream, add coconut milk instead of whip cream)

Tools

• A huge bag of ice in a huge zip lock bag
• 1 long tea towel that is big enough to wrap the entire bag of ice
• 1 small zip lock bag
• 1 mixing bowl and a mixing soup
• Salt

Step 1

Pour all the ingredients into the mixing bowl (Fresh milk, whipping cream, chocolate syrup to taste). The more chocolate / sugar you add, the lower the freezing pointing it requires, and this will affect the length of time you need to shake your booty.

Step 2

Pour the ingredients into a small ziplock bag

Step 3

Push out the air in the ziplock bag using the edge of the table

Step 4

Add salt (any amount you like depending on how big the bag of ice is, the idea is to lower the temperature of the ice) to the bag of ice.

Step 5

Shake and mix the salt with the ice

Step 6

Dump your bag of mixed ingredients into the bottom of the salted-ice.

Step 7

Wrap your bag of ice with a tea towel covering all edges to keep the temperature in.

Step 8

Shake your booty!

Step 9

After about 5 – 10 minutes later, check if your ice cream is hardened enough. If not, continue step 8.

Step 10

You are ready for your homemade ice cream! Yummy! You can store it in the freezer for 2 – 3 days!

I can’t wait to try making Green Tea ice cream! The best part about this workshop is that you can eat all you can! But of course, how much ice cream can one eat right? Haha.

I had Tiramisu, Green Tea, Lychee Martini and Mao Shan Wang! Their best is still all their alcoholic range! Haha.