Monthly Archives: April 2016

Week 124: Mixed berry and cream cheese petit gâteau

Glazing is fun! That is, when you manage to get the glaze to be at the right consistency. The components of these petit gâteau is exactly the same as the berry roses from 2 weeks back. In fact, the leftover … Continue reading

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Week 124: Garlic sourdough loaf

Roasted garlic is a staple in my freezer. It is my go-to condiment to give every savoury bake that extra flavour boost. So it is only appropriate that sooner or later, I bake a sourdough loaf flavoured with roasted garlic.

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Week 123: Petit gâteau “le jardin du Regina”

Earlier this week, a few friends and I got together to make a surprise cake for a friend’s early birthday get-together. This friend of ours likes lemon and blueberry. And while this is not the final cake we presented to … Continue reading

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Week 122: Berry roses

Sometimes inspiration comes at the most unexpected time. And the inspiration for these came when I saw someone posting these pretty rose-shaped cheesecake on Facebook. I went on a hunt to find the silicone mold and was glad to have found it … Continue reading

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Week 122: Caramelised onions sourdough loaf

I have been baking my weekly sourdough for quite some time now, but I seemed to be getting something wrong, because the dough during bulk fermentation was so wet that it’s always just a blob in my proofing container, even … Continue reading

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Week 122: Devil’s food “blossom” cake

The problem with baking is, you tend to feel obligated to bake your good friend’s birthday cake, even when you are really not. My work lunch buddy is a quiet, petite lady and I figure a sweet floral design should … Continue reading

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Week 121: Quiche Lorraine

Two quiches in the span of a month! Crazy, right? Actually, these mini quiches are made with leftover dough from my last quiche. And as much as I love the spinach quiche, I miss a good ol’ classic quiche Lorraine. So, … Continue reading

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Week 121: Chocolate tartlets

I love experimenting with tart fillings and my favourite experiments usually involve chocolate. Dark chocolate. It has been a while since I made chocolate aria tarts, which was quite a favourite amongst my friends, and since I have to use … Continue reading

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