Food Hunter

Toss & Turn @ Ion Orchard

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Before an extensive 4k walk to church, I wanted to pack some healthy food for dinner and was craving for a good sandwich and salad. Having passed by this place a couple of time, I decide to try Toss & Turn, a soup and salad bar by Cedele.

Packed in a designer style wrapper, the combo was a mixed grain loaf with chicken avocado and with a side salad.  One bite and you get the flavours from the roasted chicken and the freshness of the vegetables. The avocado had a slight sweetness to it and the good thing about it was that it was slightly mashed and not too chunky on the mouth. 

On the other hand, the salad was piled with lots of goodness; edamame beans, purple and green lettuce, carrots and croutons. The plus to it was the free flow sunflower seeds and pomegranate dressing that I could add to my salad from their counter. The pairing of the sweet and light dressing with the sunflower seeds and the croutons added a nice dimension and texture to the crunchiness of the salad. If you think that pomegranate dressing is too wild for your taste bud, the counter also serves other types of dressings, like the usual Caesar, Thousand Island to the fruity or less heavy kind for the salad.

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I was surprised that the portion of the food left me feeling quite full from the hearty meal! Judging by the stream of people that visit this outlet from office people to school going students, it seems to hit the right notes to appeal to people to eat their greens. I even went back a second time to try to create my own salad to take-away.

However, their service was a let down as I was kept waiting at the cashier while the staff was busy minding other customers and errands. While the regular salad portion was huge, their food prices is a bit steep ($9 for a regular bowl, $7.80 for half a bowl) just for greens and I think having it too many times seems like high maintenance? Maybe I’ll stick to buying fresh veggies from the supermarket and tossing them myself.

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I am the baker boy

Paul Hollywood’s Chelsea Buns recipe

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I am not putting the recipe for these here since you can find them here and here. I simply followed everything Paul instructed in the video for these. (I think I am becoming a really big fanboy!) The only difference is the lack of dried cranberries which I substituted for with more raisins and apricots.

The basic idea is to make an enriched dough, prove it, roll it out, put the filling, roll up like you would for a cinnamon roll, cut, second proving, make icing, bake, spread jam, drizzle icing and serve.

The results are mouth-watering. Simply mouth-watering. I mean just look at that apricot jam glaze. So tempting.

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Paul Hollywood’s Bloomer

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Okay like the bloomer above, I haven’t been in the best of shape. Honestly, a bloomer isn’t that difficult to do. The only reason why it’s burnt and weird-shaped is because I was in a foul mood that day and what I really wanted to do was to vent my frustration by kneading some dough. Really, the recipe is dead simple.

I don’t know about you but I guess my mood just translates into my baking. The saddest part about this bloomer is that no one ended up eating it and it just went stale after a couple of days.

I managed to salvage it by preparing bostock though. Sigh.

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Expresso Butter recipe

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The other night, I ended up in Drury Lane with Sam and she happened to be eating banana bread with expresso butter. That drove me to perfecting my own espresso butter recipe. It’s relatively simple and you can use it for toast, bagels, muffins and whatever spreadable.

INGREDIENTS : 
3 tsp of instant coffee granules
2 tsp of hot water
1/2 tsp of vanilla extract
110g of butter (the spreadable type)
1 heaping tbsp of icing sugar

 
RECIPE : 
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DISSOLVE coffee granules and vanilla extract with hot water in a small bowl

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CREAM butter and sugar in another bowl until light and fluffy

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COMBINE the two mixtures
BEAT until smooth
SPREAD IT.

 

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Food Hunter

Bread Society @ Suntec City Mall

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Cinnamon Roll x Chocolate Pistachio Pretzel

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From the people who brought you BreadTalk comes Bread Society, a bakery led by artisan baker Chef Atsushi Murata. I think the photos speak for themselves. The bread here is simply mouth-watering. The selection of bread reminds me of Tiong Bahru Bakery but I guess that’s just the whole artisan baker thing going on. They also serve not so commonly seen bread in Singapore such as the brioche, dark rye bread, tarte tatin, cinnamon rolls, pretzel and so much more! As a fan of the Great British Bake Off, these are some of the things you see the bakers bake on the show that you have never tasted before thus, Bread Society does help a whole lot by introducing these to Singapore!

All the bread there are baked on the premise thus ensuring it’s freshness. The bakery is also a cafe and some of the things they serve definitely caught my eye such as the  Salted Caramel Lava Cake and All Day Brunch. I definitely see myself visiting the place far more often in the future and perhaps even working there for a short stint just to gain some skills!

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Cooking With Dad

Cooking With Dad : Chicken Puff Pie recipe

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Normally when I end up cooking with my dad, we tend to have no recipes. My dad’s style of cooking is mainly instinctive so pretty much everything new he cooks is based on his experience and experimentation. Likewise, I do the same. We got it from my granddad. He figured out how to prepare roti prata and fish curry simply by tasting it. He would even come up with his own versions of japanese seaweed chicken (yes the ones you spend $0.30 on in school) after he saw how much my brother and I loved toasting them as sides for lunch.

And so this post is just me preparing chicken puff pie with my dad. Just plain o’ pictures and a tribute to family. Dad did the chicken filling. I did the pastry. Tag-team.

I used two basic pastry recipes for the pie. One for the base and rough puff pastry for the top.

INGREDIENTS : 
(for rough puff pastry)
150 g of plain flour
150 g of butter
pinch of salt
splash of water* (i normally just use just about 20 ml of water?)

(for tart base)
160 g of plain flour
90 g of butter
pinch of salt
2 tbsp of water*

*you normally want just enough water to get it into a dough

RECIPE : 
MIX everything in a food processor
BAKE for 200C for 15 mins for tart shell and 25 mins for puff pastry
USE eggwash for puff pastry’s top.

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It’s great to cook together with your friends and family so please do. There are more tag-team/collab recipes coming up so stay tuned!

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Bananareo Icecream recipe

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Yes it’s banana + oreo icecream!

It’s really simple. The texture isn’t quite like icecream but it does have a smooth consistency. Some people told me to add milk in order to get that icecream-like texture so I will experience with my next batch of bananas.

Maybe this time, I will do a nutella version.

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INGREDIENTS: 
4-5 frozen bananas
6 oreo cookies

RECIPE : 
CUT the bananas
BLEND bananas in food processor
ADD mashed cookies
FREEZE again for at least a day
SERVE

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