Petit four

Sunday, April 20, 2014

Food and Hotel Asia 2014
(8th-11th April, Singapore)

Food and Hotel Asia (FHA) in Singapore is the largest international food tradeshow in Asia and is held every two years.

My favourite halls are the Bakery and Pastry and FoodAsia.

Exhibits from Bakery and Pastry section.

Ready made pastry cases.

Beautiful pastries

Cake displays

Cake decorators

More pastries...

Chocolates,sweets..

and biscuits.

Beautiful edible artwork

Bread Galore

Happy Easter

Greetings from Mr and Mrs Bunny Cookies

French Earl Grey Tea cookies

I love all types of tea...and recently my two favourite ones are French Earl Grey and Chai
from http://www.artoftea.com.au/
I decided to make some cookies using the French Earl Grey tea; rose, sunflowers & hibiscus with the bergamot flavoured black tea makes this a heaven sent brew.

Heaven-sent Brew

Using the recipe from Martha Stewart , I made these icebox cookies for Easter.
Simple method of just mixing all the ingredients with the mixer.

With the addition of the French Earl Grey tea, the cookies turned out to be
sweet and buttery and fragrant. Lovely.

Happy Easter

Monday, April 7, 2014

Baileys truffles

Adapted from a recipe by UK Good food channel, these chocolate truffles are made with Baileys Irish Cream. To create a richer and more intensed flavour, I added coffee.

Baileys truffles

Marmalade: Minneola Tangelo Marmalade

SunkistFunFact:
Minneolas are easily identified by the knob-like formation at the stem end. This fruit tends to grow large in size and will display a deep red-orange exterior color. They have a delicious tart-sweet flavor. Minneolas have a smooth to slightly pebbled texture, peel very easily, and have few if any seeds.

Minneola Tangelo

Breakfast: Minneola Tangelo marmalade with clotted cream on toast.

Recipe adapted from David Lebovitz’s recipe

Marmalade: CaraCara Navel Marmalade

SunkistFunFact: Cara Cara oranges is a type of navel orange grown in California's San Joaquin Valley.Their interior is a distinctive pinkish red, has an exceptionally sweet flavour with a tangy cranberry-like zing, and they’re seedless.