nothing in particular

For the sake of the soup bowl that we did during lesson yesterday, we decided to cook today. This sounds ridiculous..but anyway, we did cook with minimal effort =)

Soup: Celery Soup from Campbell, served in bread bowl with parsley and croutons.
Side dish: Sauteed mushrooms with olive oil and butter.
Main course: Aglio olio with bacon, mandarin vodka and baked whole chicken leg with garlic

Total Dmg: Less than 30bucks for all food ingredients.

This baked chicken dish requires lotsa garlic..garlicky stuff..

Campbell celery soup, mix in half a can of milk and water and u get something real RICH~

These 2 bowls are the reason we cooked..hmm, reheating makes them tougher and able to hold the soup. No one wants a leaking bowl right?

Soup's done with some parsley added.

Remember the insides of the bread bowl? Cut them into cubes and fry them till crispy golden in color using olive oil.

Croutons remains crispy all the way while soaking in the soup ^^

Final touch~ Aglio olio with chilli flakes, parsley, bacon and mandarin vodka. While adding mandarin vodka and cooking over the stove, I was stunned by the fire-in-pan effect a.k.a flambe, so much so I didn't catch it on camera..shit! After the alcohol got burnt off, only mandarin orange taste is left in the noodles.

Baked whole chicken leg..i was surprised that the garlic didn't turn black despite 200degress of high heat

Tender juicy chicken~~

Chicken Leg: 7.5/10 (cld be nicer with honey)

Soup: Instant stuff..nothing much to grade -.-'

Aglio Olio: 7.5/10 , beautiful effect from adding alcohol

Mushrooms: 7.5/10

Another shag and chaotic lesson..after work on a Thursday to learn puff pastry is dam tiring.
Look at the chaos man..all over the place. My brain was not even registering the instructions you know..so mentally tired.

Ended up with a blue black on left forearm..and I found out WHY my puff pastry/ croissant is not raising up as expected, because the counter is too tall for me -_-' Its above my waist level, ok I am short. This is a fact that cannot be changed..and the counter height cannot be changed too =.='

Adding egg wash to the puffs, thats what that gives the shine after baking

Overview of the chicken puffs. Actually the main purpose of this pic is to show my puffs didn't rise as high as K's. Zzzz~

The insides of my puff..its still the SAME ok..*maybe nt so flaky lor..* who ask me to be short *sobz*

This is called : Vol-Au-Vent, its korsong and you add fillings in the middle which u can press down.

With hotdog it tastes pretty good too

Such a lot of puffs..I am getting FAT with all these butter and margarine

Man..tmr I got bread course some more..time to sleep~

Its a chaotic cooking session because K kept forgetting to add stuff and my milk pudding didn't work out either. Ok, failure is success's mama..~ *self deception -.- *

Firstly I want to complain about woodlands. Omgwtfbbq I wanna buy a stalk of celery, find Sheng Siong dun have, find ntuc also dun have..and walk all over the place also dun have..
Knn~ I only wanna buy one stalk to make minestrone soup , like that also cannot find.

Nvm lor, we change to tomato cream soup with zucchini, potato and carrot inside.

Making the batter for fish and chips, includes baron beer, flour, baking soda

Final product

Self made sauce which I could not readily identify with though..hmm~

Finally :

- Tomato cream soup with zucchini, carrot.

- 2pcs of fish

- Spaghetti Arrabiata with mushrooms and bacon (Tomato base spaghetti with mushroom, chilli, bacon)

- Vegetable relish (
"A relish is a cooked or pickled, chopped vegetable or fruit food item which is typically used as a condiment.") In short, we had zucchini, carrot and tomato stir fried with some tomato paste.

Tomato cream soup

Yakult + soda water + one capful of mandarin vodka

The end result of cooking for only 2 people is that you get lotsa of leftover veggies which you duno what to do with ..-.-

K is quite frustrated with the cooking expedition today, but well~ we will remember failure is success's mummy.



Here's the total score:

Fried fish - 7/10

Spaghetti - 7.5/10 *i wish there were more bacons*

Soup - 8/10 *i like thoroughly cooked carrots and zucchini*

Dessert - U *ungraded cos failure lol~ *

Drink - 7/10 *tastes better with mandarin vodka*

Another chaotic lesson, this time we are doing breads which you don't commonly see outside, not your usual sweet breads...

To do list :

1.) Swedish Limpa Bread
2.) Calzones
3.) Focaccia
4.) Pizza

Look at the chaos below..so much dough..all proofing there~



This bread is the limpa bread..which we kept thinking of limpeh bread -.-' My sis even tot of l*mpa bread (fill in with a or u) >.>'''

The bread dough is made by one table, then we weigh and separate into 2 share. After shaping, we were taught to mist it with water, sift rye flour over it and then finally using RAZOR blade to cut the 3 lines swiftly..finally a new use to razor other than shaving -.-' *cuts on the bread must be quick and on surface, else the bread deflats..serious~ * Two groups had their breads punctured from this lousy knife =.=

Heng when it was our turn, we had the razor and wee~ there's the limpa bread. Its smth traditional looking, and tastes like fatt go ( 发糕 ) to me ..-___-

There's K's hands with the thermometer testing if the bread is cooked. For bread to be cooked, the insides should be hollow and abt 90 degrees celcius.




The side view. I am glad it regained its shape after i compressed it..phew~

Next up, introducing the HAND MADE pizza. This is totally manual work. The flour and wet ingredients were put into a bowl and we used our bare hands to mix, knead until its well developed and passed window pane test. ( window pane refers to a membrane like lookin dough when u stretch the dough, shows gluten has been formed). This is tough work because yy hasn't kneaded a dough with hands before..so I learnt by bio-ing this auntie opposite me, and K..

Yes..my pizza dough did raise -_- Heng ar.>~

After they proofed finish, add in the pizza sauce, then cheese and other ingredients..those aunties were so kiasu that I didn't have enuff mushrooms to make 2 hawaiians..zzzzzzzzzz~

Third bread to intro here, calzone..fantastic filling inside the crust like exterior~ Garlic, onion, spinach leaves, ham, cheese(s) ..SLUuuurrpppp~

Put the fillings in, seal it up, and pic is before 2nd proofing. This bread dough has got italian herbs in it.

Brown due to egg wash, and its crispy like a curry puff..YUMMY~

Insides of the calzone

Bottom view of the calzone bread..so crispy.

Finally the last one to intro is focaccia ( foe ka sia ) *loosely "translated". Just ate this bread at Essential Brews that day and oh man..~ I fell in love with it..soft nice..

This dough has got chopped olives in it and we nearly forgot to add the olives..heng we remembered before it was too late for any amendments.

4 focaccia breads piping hot from the oven~ ( nearest to btm is ours)

Its cripsy on the top, and ultra soft on the inside..*drools*

It was quite a hectic lesson cos we had to jaga our own things now, like when to take the bread out to bake, how long to bake, is it cooked ..etc~ And the ingredients were quite similar, e.g. calzone and foccacia. However it was great fun to try out these french breads with my own hands..and they are edible ^^ On the same day, only 1/5 of the limpa bread was left, but my parents put it in the fridge..zzz~ like that how to eat tmr..?! My bread got no preservatives one lor..and my sis emptied my paper box containing my bread to put her cake..wtf? Now my breads are in plastic bags, dried exposed to air..make me SBDL, unappreciative people.

Restaurant : Le Saint Julien
Cuisine : French
Location : Fullerton Water Boat House

Pricing : Refer to their webby - http://www.saintjulien.com.sg/

Damage : Abt $168 for 2 incl. one glass of white wine ($30)


Was led on a duno-where-am-I-going-for-dinner trail..finally got off 167 and hmm~

Is it Fullerton Hotel? Nope..is it UIC building? Nope..

And there, after some hints..its Fullerton WaterBoat House, at this point in time I didnt even know what cuisine we are having >.>'

Some pics first, cos we arrived one hour earlier..zzz~

When I asked,"Why book so late, 7:30pm?"

K said,"Cos too early then its too bright, not enuff ambience" =.=''

Took this picture from across the road and somehow..interferences keep coming in..like the cab..but nvm I cropped it off XDD~





Got seated at a scenic table because K requested for one. Hmm..somehow somewhat something in me got too preoccupied and absorbed into the ambience and got lost...So for the next 15mins, whatever the waitress/waiter was talking about..it sounded like greek to me >.>''''

It was fully booked tonight, at 7pm still bright and no customers yet..tranquil..~

Placing order was a stressful task, BECOS the prices so high -____- one main course abt $50+..although K said,"Tonight no need to help me save money one.." *his heart must be aching so much when he said this XDDD*

As a scrooge, I seldom spend so much at one go except 2 occasions: Tour and Facial. >.>

After placing out orders, waitress asked if we wanted bread. I was wondering if got extra charges..>.>'

And the bread is...FANTASTIC~ why? Now go take out that loaf in your kitchen, press ur finger into the bread, now wait and see if the dented area pops up..I bet with u that the gardenia bread is long into the irreversible deformed stage liao~ These breads can actually regain to the original state..wow~ And the butter provided is full of fats..WHY? Cos it didnt melt.*I shan't start teaching the process of making butter here...*

After 3 breads, the dishes came.

This is : Mélange de champignons sauteed aux échalottes et persil - $16

Which means forest mushroom with shallot and parsley lah... *boombastick names in french makes a non french patron confuse....>.>*

My main course : Cabillaud à la Provençale au basilic, balsamique et ratatouille - $42

In other words, Roasted cod with basil oil and balsamic jus, vegetable ratatouille

This dish is pretty nice, the codfish was thick and cooked just nice. Ratatouille was quite nice too..*i just watched Ratatouille the day before -.-' * AND the deco of the dish is great~

K's main dish : Canard de l’Huppe avec son confit, foie gras et rillettes, sauce au miel et citron - $58

A.k.a Roast Huppe duck with foie gras, confit and rillettes, honey, walnut and lemon sauce

First time I tasted foie gras ( pronounced as Fwa Gra), and it felt like..the fats under roasted duck skin. According to K, they seared the sides of the goose liver and that's all, not fully cooked one ..so it melts in ur mouth. Each goose has abt 1kg of liver to spare *i wonder how big is a goose o.o* and they are force feeding them to produce this.

Pretty tasty, but describing this expensive item as fats under a roasted duck skin seems insulting >.>' The rest of the items on the plate includes half cooked duck meat, which didnt taste bloody in any sense and duck meat wrapped in potato. Surprisingly, potato matches duck meat so well..never knew hur?

The dishes may seem to be in small portions BUT i tell you, up till this very moment which is 4 hours after dinner I am still very full -_-''' strange eh?

After dinner, I was trying to learn more about white wine from K. He said you are supposed to taste and smell something from it. But then eh..i only smell the same thing i smell in red wine..that's sour lor ...*alamak*

Nevermind, ambience ambience..~

The lounge area

Looked up and I saw the light was made up of glasses..interesting..It wld be more interesting if the wind blows in >.>'

Ended the full dinner with blowing sea winds at One Fullerton. I am a satisfied girl tonight.