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 →

I have a packet of walnuts sitting in my fridge for a while, and this recipe seemed like a perfect recipe to use up the nuts. I am not really sure how walnuts work in a bread roll, but since I had good experiences with Paul Hollywood’s recipe, I thought I should give this a... 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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