Prosciutto is such an expensive treat in Singapore, and the once or twice I tried it, I really was not impressed. So, despite the fact the original Paul Hollywood recipe uses prosciutto, I just couldn't be bothered to use them in my loaves. When I was in Europe I while back, I decided to bring... Continue Reading →

It was Epicurean Market time, which means lots of cheese, wine and good food. In the spirit of sharing our "loot", my friends and I had a "cheese and wine" evening. And that is always a great reason to bake my favourite savoury loaf. This time, the loaf was filled with pancetta and Gruyere picked... Continue Reading →

For the past 2 weeks when I got to spend my holidays back in my parents' house, breakfast was always a much anticipated affair. Every morning, when I came downstairs, I will be greeted by a table full of different types of bread, "kueh" (Asian snacks), noodles and even cookies. My parents really made a... Continue Reading →

 It's been a while since I got a bag of fresh garlic as I mostly used minced garlic for cooking. But few days ago, I saw them at the grocers, and they seemed to be calling out to me. So I've decided, this weekend is going to be roasted garlic weekend. And what better to... Continue Reading →

 These interesting rolls first appeared on Instagram, on some French patissier's feed. A quick google yield some recipes, but they appear to all be from the same original recipe of one Philippe Contincini. I have not heard of him, but, I shall be on a lookout from now on. Finally I decided to follow this recipe as... Continue Reading →

The bunch of French men I work with was raving about this pastry, tart Tropézienne, saying how delightful it is, and the unique taste of the cream making it incomparable to any other pastries. So, I just have to give it a try, don't I? It seems like a rather obscure recipe and I didn't... Continue Reading →

I loved the brioche I made 2 weeks ago so much, that I decided to make another one! This time, I used pancetta and leg ham, and a mixture of grated cheddar and mozzarella. For the herbs, i went with fresh rosemary, dried thyme and oregano - no more basil! I have yet to master... Continue Reading →

I have always liked brioche. I mean, really, what’s not to like? The rich buttery taste? No way. But, I am just surprised how nicely it serves as a couronne. Although, I realized, I don’t like basil. And since I bought the basil, i used a generous amount of dried rosemary, thyme and oregano to... Continue Reading →

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