a croissant a day

... is something that would be pretty incredible, no? In a way, it's good that there's no bakery that's within walking distance of my place (nahh a Four Leaves outlet doesn't really count!) because I can imagine myself getting one every day for tea and slowly...but surely...expanding...O_O

That said, how lucky are the residents of Tiong Bahru? Apart from the all these awesome eateries and stores, they're now within stone's throw of a recently opened bakery by the Parisian baker, Gontrand Cherrier (who also happens to be Rachel Khoo's good friend! :D according to her little snippets in her recipe book). When I was in Paris just a few months back on the way home from Montreal, Donald and I happened to miraculously step into one of his bakeries in Montmartre and it was one of the best experiences ever. That afternoon, the bakery was quiet and when we entered, there were rows and rows of gorgeous looking tarts, pastries, breads, the WORKS, all ready and waiting for us to pick out and savor. I tried a grapefruit and pistachio paste tart that was SO GOOD (and that was the first time I'd tried pistachio paste!), I was hooked. Naturally, when I heard that he'd opened a bakery in Singapore I was thrilled. And it's part of the Food Collective group of restaurants too. I've only tried Open Door Policy and Barracks@Dempsey but the other places sound awesome too.



Couldn't resist getting a chocolate almond croissant. It looks pretty monstrous right? But I go for taste more than looks when it comes to desserts. After all, most of the time spent eating a dessert is with one's eyes closed. X) This one I must say was pretty decent, but I suppose once you've eaten extremely light and crispy chocolate almond croissants in THE land of croissants, nothing can really compare. This one was just a little heavy/dense in my opinion. That's the problem with eating something really good in a particular place; just like how HK-ers always complain about local dimsum because it can never match up to their standards. DUH. There's no argument there. But in order to still enjoy/appreciate something of decent quality, it's a matter of adjusting your standards and dealing with it.

 

Couldn't help myself - had to get a chocolate bun too! 

Didn't manage to get that many photos of the place though the branding and interior decor was quirky and slick. I'd definitely like to go back there again to get a closer look at the (maybe more pictures then too!). Also ended up getting a fruit and nut loaf back home which was pretty good. But I would say, for bread, head on over to Baker and Cook! 

Tiong Bahru Bakery 

56 Eng Hoon Street 

Singapore 160056 

Opening Hours: 8am – 8pm 

closed on Tuesdays 

Verdict: I would definitely like to go back again to give it another shot but ONLY when it's NOT SO INSANELY CROWDED!!! 

Yes, you've heard me, unless you've got the patience of a monk or old sweet granny, I would advise you NOT to go on a Sunday late afternoon. I know, what was I thinking right? But my mum, sis and I were all free for tea and this place was new and...I couldn't help myself. In the end, we ended up waiting a fair bit just for a seat and if not for the fact that my sis is an excellent seat-nabbing vulture, we might have ended up waiting for a lot longer. There were just too many people inside, the atmosphere being completely opposite from the peace and quiet in the Gontrand Cherrier bakery that I'd been in in Paris. And the seats are packed rather close so instead of having some meaningful conversation, a large part of the time was spent inadvertently (really!) eavesdropping on the next table's conversation (a group of men who looked like they'd just come back from a Club Med trip). Exciting stuff.

(dress: Urban Outfitters, hat: Brixton, from Rock Star by Soon Lee.)

It's been so so so so so hot and humid lately... so I thought I'd bring out my favorite summer hat. :) I don't see why more people don't wear hats in SG! It's the perfect accessory for outfits and helps with shielding away some sun. I'm still always envious of people who live in temperate countries because of their layering opportunities but then when I snap out of my green-eyed/ heat-induced stupor, I figure might as well make the most of living in the tropics by slipping on a cheery sun dress and getting my Vit D on. 

Monday tomorrow. EEPS. 

xx

DIY: Cake Bunting!

This is one of the best DIYs I've learnt. :) Really easy and it makes for some great appreciative laughs and comments at any gathering.

Presenting, a simple DIY for Cake Bunting!

I only recently came across the term "Cake Bunting" but after a little googling (thanks to Jesse of The Lazy Afternoon for the inspiration!), you sort of get the idea what it's all about. Basically, it's a way of decorating a cake that resembles drapery or streamers used in festive occasions. (Bunting actually referring to the cloth that's used to make flags or the streamers.) 


Before any DIY, it's always good to get a little inspiration. 

  

Sources: Top Left (oops, accidentally closed the tab for this one!)(got it from google images though), Top Right, Bottom Left, Bottom Right


The possibilities are endless!! You can make your little flags in whatever shape you want - the usual inverted triangle, or even circles/squares/hearts/with alphabets on them...whatever. And you can do one layer or two layers... all up yo you.

Here are a couple of things you'll need: 
1. Scissors
2. Blank paper (preferably thicker/good quality ones) (I just used blank name cards from the stationary store)
3. Washi tape (this was my weapon of choice!)(but of course you can use tons of other stuff like colored paper or colorful cloth, even)
4. String 
5. 2 Bambo skewers (For those in SG, I just got the Satay sticks from NTUC ;p) 

So, WASHI TAPE is another recent discovery of mine and BOY is it AMAZING. It makes cake-bunting SO EASY and there are a ton of other crafts that you can do making use of this Japanese decorated masking tape. I tried searching online for places that sell them in Singapore but it's not really clear online but I did manage to ask Sarah from Sarah's Loft, who very generously shared with me where she managed to get hers last time. :D Thanks, Sarah! 

For the record, here are a couple of places in SG that you can get them:

1. ArtFriend 
Takashimaya Shopping Centre: 
391 Orchard Road, 
#04-20M, 
Ngee Ann City, 
Singapore 238872. 
Tel: +65 6733 8482.

This has the widest selection of washi tape I've seen so far! :D Pretty awesome selection and they sell individual ones or bundles of two.

2. A "N" BC 
391 Orchard Road 
Ngee Ann City 


This store is actually a few doors down from ArtFriend but for some reason all the listings online that I've checked label it as being in the basement. Better to just head down to Ngee Ann City and check it out for yourself on Level 4.
This has a pretty good selection too and I ended up getting mine from here. Only thing is that they only sell them in bundles of two but at least the paired designs are really nice. 


 3. Made With Love 
68 Orchard Road 
Plaza Singapura 
#03-21 and 03-33 , 
Singapore 238839  


Sadly, this one had the most limited selection of washi tapes! I was rather disappointed because they were all at the little discounted bin and the designs were really basic/nothing very colorful or cute at all. But that could be because I went when they were clearing stock or something. It's a great store for tons of other scrapbooking products though!


DIY Steps:


1. Cut out your string/twine according to how much you estimate you might need based on your cake's diameter.  If you cut it 2 - 3 inches longer than the diameter it should be safe. 





2. Prepare your paper/name cards - adorn it with whatever words you'd like to write/draw on the blank area. 


3. Cut out your washi tape and create a border around the edges of the name cards. (In this case, I wanted to write two separate messages so I made use of two name cards.) Use half the width of the tape on each border of the name card. For the top border, make sure the string is hidden in between the name cards when you paste the tape down. Or if you're using a single piece, make sure your tape covers the string. 






4. Create your little hanging 'flags' by cutting your washi tape into lengths of about 5cm. (Really depends on what pattern you want.) It's easiest to work from the inside out, starting on either sides of your name card. Paste the washi tape strips on the string and fold in half neatly. Cut the hanging strips into triangles. 


Note: When you are pasting your strips of tape on the string, try your best to not wind the string in any direction if possible! I ended up accidentally twisting/winding the string a little when pasting the tape on it and some of my triangles ended up facing upwards, rather than the intended inverted shape. 


5. Tie the ends of the string to the blunt end of your bamboo skewers/Satay sticks. I just tied a dead knot for mine and trimmed off the excess string. You can also paste it on with more washi tape or tie a separate bow onto the two bamboo skewers. 


6. Stick the two bamboo skewers with your bunting in place on either ends of the cake and voila! :) Adjust the height of the sign accordingly. 

This was my first attempt at cake bunting and I used it on the Citrus cake that I'd made for my sister with this recipe. ;p Am pretty sure with subsequent attempts it'll look a lot more slick but I'm pretty happy with the way it turned out. I'm just happy because it's so much easier than attempting some form of fancy frosting to decorate the top of a cake. But I hope to learn how to do that too...in due time. 


xx

à la française: Home-Cooked French Cuisine - Week 4

Well I must admit that my enthusiasm for weekly French cooking has sort of petered of some what... but it's also morphed into an overall near-obsessional zest for baking! :P I've baked at least 3 times a week in the past 2 weeks and it's revolved around a number of recipes that I've been trying to really get better at - raisin scones, cinnamon raisin rolls, citrus cake, brownies... I suppose if anything, I did start out trying to cook/bake French stuff, but now I've sort of gone a little more into just baking all sorts of items, not merely French ones. And it's so addictive that sometimes when I'm really bored in the day, I find myself googling recipes to try out. :D

What I'm going to be sharing today is one of the EASIEST and most REWARDING ones yet! It's Rachel Khoo's recipe for Quatre-quarts aux agrumes or, Citrus Fruit Cake. :D It's SUCH a good recipe. Very very easy to follow and EVERY SINGLE TIME it turns out really good. I was so happy when I baked it for the very first time and it came out exactly the texture and taste that I'd been hoping for and expecting. According to Rachel Khoo, it's like the French version of a British sponge cake and apparently because it's such a simple recipe, all French cooks will have some version of it committed to memory. On the most pared down level, it's basically 1. Flour 2. Sugar 3. Butter 4. Eggs in equal measure. :D



I didn't actually take any step-by-step photos because it was really pretty easy to follow. (But if anyone would like me to, I'd be more than happy to take some and explain a little more.)

Here's the recipe with just a few minor additions (of my own comments).

Ingredients you'll need:

4 eggs 
250g golden caster sugar (I just used regular white sugar) 
250g plain flour 
250g butter, melted and cooled (I would do this at the very beginning! Since you have to wait for the butter to cool, might as well get it out of the way) 
A pinch of salt 
Finely grated zest of 1 unwaxed lemon and 1 unwaxed orange 
1 teaspoon baking power

1. Preheat the oven to 180 degrees C and flour a 23 x 12 loaf tin.

For me, I actually used a teeny tiny bread loaf and separated the batter into 3 batches. It's a lot more time consuming but I like being able to control the size of the cake and I prefer smaller cakes (easier to cut and eat). I would both butter and flour the loaf tin (even if it's non-stick) because it just makes the cake come out so much easier after baking.

2. Separate the eggs. In a bowl, beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks and the other half of the sugar until thick and pale in colour.

FYI, don't give up on getting your egg whites nice and stiff!! It just takes a loooot of time. But keep at it. I used an electric beater and probably spent about 5 minutes or more just beating at it at medium speed. Eventually, it really does become nice and stiff, almost like meringue.

3. In a separate bowl, mix the flour, salt, zest and baking powder together. If you haven't tried grating the skin of lemons/oranges, you're in for a workout. It can be TIRING.

4. Fold the flour mixture into the egg yolk mixture, then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix. Finally ,carefully fold in the egg whites.

5. Pour the batter into the prepared tin, then bake for 35 to 40 minutes or until the point of a knife comes out clean when inserted in the centre.

I fill the loaf tin up to just about 3/4. You don't want to fill it too full, as I did my very first time because the cake expands and it just ends up looking like it's near exploding if you fill it too high up. Plus, mine takes only about 25 minutes, so you'll really want to just watch it the very first time. When the outer surface of the cake gets brown, you might want to try taking it out and poking a Satay stick/chopstick or knife in to see if the inside of the cake is cooked or not. If it's still mushy and sticks to the implement, put it in longer. And I guess the very first attempt will be the one that gives you a gauge of the duration of time needed to bake your cake using your oven. :) It still tastes fine even if you end up having to put it in and out of the oven a few times. (Unlike cookies/scones that just get way too hard if you keep putting them in and out =( learnt it the hard way.)



Definitely a winning recipe! :D I've made it about 3 times in the past 2 weeks and it's been a great success each time!! If you do make it, let me know how it goes! :) I'd love to hear about it.

Square St. Louis

Sometimes, the best moments happen by complete chance. I'm sure it's something I've mentioned before but it's also something that I was reminded of time and again in Montreal. Some of the best afternoons I had happened when I ventured out without any itinerary in mind - the only thought I had would be today, I'm going to see where life takes me. :) It's the choice to step away from expectations and the freedom you give yourself that really makes the difference.

This is Square St. Louis, a place I happened to stumble across just because I thought the alleyway leading up to it was pretty. Here was a park, still showing the last vestiges of a winter almost gone, beautiful in its solitude and silence.



This is the row of Victorian houses that is ALWAYS on Montreal postcards! :D Prior to this, I'd never been able to figure out where the photos were taken! But they are always on postcards. Imagine how happy I was to have my own postcard shots.











Took me awhile but... finally there was a squirrel that was too busy eating to scurry off when I wanted to take its picture. :) 

What else about that day? Oh, it was coldddd. And now I'm starting to miss that feeling of chilled fingers beneath gloves, and the puffs of condensed mist blown out every time I felt like reminding myself of just where I was.

Baker and Cook

Not to be confused with the similar sounding vintage furniture store cum cafe, Carpenter and Cook, Baker and Cook is my absolute favorite bakery. :D Not that I've really been to that many in Singapore but out of the places that I have tried, this, I must say, TOPS THEM ALL. An artisan bakery along Hillcrest Road, it's blends in perfectly with the rest of the Greenwood avenue restaurants and gourmet grocers. Residents in this area and NJC/Raffles Girls' students are so lucky to have this right at their doorstep. I'm exceedingly envious!!








Look at all these scrumptious goodies!! Seriously, it was hard to contain my drool the minute I stepped it. The place has got such a cosy, relaxed feel to it - definitely contributed by the warm lighting, jazzy tunes playing in the background and the long rustic wooden table that takes pride of place in bakery. Oh, and did I forget to mention the fragrance of freshly baked bread, pastries and tarts? It's to die for. <3<3<3



Haven't had a plain croissant since coming back from Montreal! ;p I know it's suppose to be the classic/quintessential boulangerie pick but when there are so many other choices, I tend to pick those that are a little more interesting. 



I love how puffy giant meringues look. But I'm not one for actually trying them. >< Much too sweet for me. Photos will do! Has anyone tried it before? Does it just taste like one big blob of sugary stuff that melts in your mouth? 



A great selection of home-made cookies, jams and baking books by Baker & Cook founder  Dean Brettschneider. They've also got it available on the table for browsing. Might do that one of these days. 



It was SO hard to come to a decision on what to get, but eventually I decided to get a loaf of walnut bread along with home-made Mixed Berries Jam. It was recommended by the lady behind the counter as her favorite, compared to the German Volkhorn Loaf which tends to be favored by the foreigners apparently. I'm so glad I took her advice, because it was SO GOOD. This bread is one of the best I've had. I warmed it up in the oven for about 5 minutes and when it emerged, it was warm, crispy at the outside crust but soft on the inside with generous amounts of walnuts. :) I LOVE when they're generous with the ingredients.





A perfect combination. :) I ended up having a slice/two every morning for breakfast along with peanut butter and that Mixed Berries Jam. This week I'm still trying to finish up the German Volkhorn Loaf which is definitely good, and very grainy (if you're into that, which I am), but of course, it's a lot denser and doesn't have the same lightness as the Walnut bread. 




On a separate occasion, I also tried their cinnamon raisin bagel. MAJOR MAJOR YUMZ. :) Once again, they are so generous with the raisins! I loved being able to munch on a few raisins with every mouthful (and it doesn't always happen with bagels from other places). I'd definitely recommend this. 

Baker & Cook 

77 Hillcrest Road, Greenwood 

288951 SINGAPORE

t: +65 6469 8834 

Opening hours: Sunday to Thursday - 7am to 8pm 

Friday to Saturday - 7am to 10pm

How cool is that quote on the wall outside? The only unfortunate thing, is that I think they've now stopped in-house dining! :(( When I last went, there was a sign on the counter saying they'd disallowed it. Which SUCKS. Because previously they provided brunch and all the dishes I'd seen in photos looked pretty darn delish. But FYI, they also serve cold cuts/sandwiches/salads at a separate counter and it looks really decent too.

Time to head over and check it out :) But try to go on an off-peak period? Let's not crowd the place up! It helps that it's way nearer to my house than Tiong Bahru Bakery (which was far too crowded when I went). 

I'm so happy that more bakeries are opening up in SG. More, please...MOAR. 

xx 

St. Patrick's Day and Cacao 70

Gee, what am I doing posting photos of St. Patrick's Day when it was over ages ago eh? :p But I still say, better late than never! And it was the very first St. Patrick's Day festivities that I'd been a part of. If watching a parade can be considered "being a part of". Who would've thought that it every year St. Patty's is a ginormous deal in Montreal? The St. Patrick's Parade has run ANNUALLY in Montreal since 1824 rain/snow/shine, REGARDLESS OF THE WEATHER. And we're talking even amidst snowstorms in the depths of a Montreal winter. That's serious business.

(HUGEST St. Patrick I have ever seen)

Lucky for me, this year's parade started off just down the street from where I stayed! :) So I was able to weave my way to the front (Montrealers are so nice. Especially to short Asian girls who plead their way through) right behind the barricade for a pretty great view of the parade - which consisted of mainly floats and marching bands. 





Not too sure what a capsicum was doing in the parade... but I took a picture of it because I thought it was cute. :p Notice how all my photos have pretty much the same composition because I remained rooted at the front of the parade most of the time. 






I definitely thought this Shamrock mascot was a real winner too! :) 


Truth be told, I didn't stay on all the way to the end. That was the week of absolute FREAK weather experienced in Montreal - when the temperature suddenly shot up to 20 - 23 degrees C from just 3 - 5 degrees C the day or two before. I was thrilled for the most part but then there were times when it got SO hot... I just had to walk off into a nice air-conditioned cafe for some ice cream. 


So I ended up going to Cacao 70, an INCREDIBLE chocolate dessert cafe that was also right around the corner from where I stayed. There was just so much good food in Montreal that I only ended up going in there once! :( Can't quite believe it when I think back. 



It could have been that I was absolutely famished, but this tuna sandwich was SO GOOD. One of the best I've eaten in fact!! Of course, the toast was warm, crispy and BUTTERY on the inside. All the things that make bread perfect. It was such a good sandwich that I ended up learning to use the same ingredients to make my own sandwiches for school. All you need is TUNA, MAYO, CELERY (for that extra juicy crunch)(and to feel a little healthier), CHERRY TOMATOES (halved). Mix the ingredients up in a bowl and then sandwich in between two slices of buttered toast. PERFECT :DD I haven't made that since coming back to Singapore so looking at these photos and thinking back to those days makes me want to make it again. 



LEFT: I loved their cupboard display. And there were books customers could borrow too for a quiet read sipping on hot cacao. :) What could be better?


RIGHT: I was over-reaching on this one, but I REALLY craved something cold and creamy. :) And it was a Chocolate bar for heaven's sake. I couldn't leave without at least trying one of their desserts. This was a chocolate and raspberry parfair with vanilla and chocolate ice cream. SIGH. Why don't they have chocolate bars in SG? They'd be such a great hit here, especially if the prices are as affordable as those in Montreal. 



Their famous CHOCOLATE PIZZA!! I should've gone back there with my roommate and though we had talked about it... we just never ended up doing it! You should definitely try this out though if you're ever in Montreal. Because it's supposed to be their star dish. :P 

Cacao 70

2087 Rue St. Catherine O Montréal, 

QC H3H 1M6 

(514) 933-1688 

http://cacao70.ca/ 

From what I've read on websites, Cacao70 is the alternative to the extremely well-known Juliette et Chocolat chocolate dessert cafe chain. But both are equally good. Juliette et Chocolat is a must-try too because there are SO many flavors to choose from. I think there are more desserts as well, while Cacao70 has more savory options on its menu. But the plus point about Cacao70 is that because it's less famous/less touristy, it's less crowded, has a nice quiet ambience, and you're more likely to get a seat at any time of the day. :) It's a MUST-TRY. 

Schwartz's

Schwartz's is like the Montreal equivalent of NYC's Katz's Delicatessen. Naturally, it's on every tourist's must-try list and it's also one place that commonly gets mentioned by locals when you ask them for good food to try in Montreal. :) Opened in 1928, it's a Hebrew deli that is also apparently the oldest Deli in the whole of Canada and has been frequented by tons of famous people (including Tim Allen, The Rolling Stones, Celine Dion, Angelina Jolie...you get the picture).



I've had the chance to try both but it's definitely hard to come to a conclusion regarding which one's better for their smoked meat sandwiches. First of all, I tried Katz's like 4 or 5 years ago. Can't quite remember what it tasted like though I do remember being VERY pleased with the soft, salty meat in my Katz's sandwich. So in retrospect, I might be inclined to say that the Schwartz's sandwich I tried wasn't as good as the one from Katz's because both the meat and the bread was more dry, requiring a bit more effort to chow down. But really, I think it all boils down to personal preference. As the saying goes, when in Rome, do as Romans do. When in Montreal, sink your teeth into a smoked meat sandwich at Schwartz's. When in NYC, make Katz's a stop on your culinary trail. They're different and just can't really be compared, much like apples vs oranges. I'm just glad we have both in the world! :D

Schwart'z (Montreal Hebrew Delicatessen) 

3895 St-Laurent Montreal, 

QC H2W 1X9, Canada 

(514) 842-4813

One great thing about eating at the counter at Schwartz's? You get a good view of everything that goes into the making of your sandwich. It's kinda scary to see how MASSIVE those chunks of smoked meats are before they're sliced to be put into sandwiches. And look at Mr. Muscle here easily lifting both up. Kudos to him! Which reminds me, he insisted I send him the photos to the Schwartz's corporate email. ;p I wonder if he'd find it strange if I sent it now...coming to about 3 months after being there. We'll see.