Saturday, March 30, 2013

Marble Cake baking (30 Mar 2013)


Preparing for marble cake


Butter, sugar, vanilla bean paste and glycerine


Beat till creamy, add eggs, one at a time


Add in whipping cream


Flour and baking powder


Two separate mixes


Put into mould


Baked!



More pictures: Marble Cake baking (30 Mar 2013)

Saturday, March 16, 2013

French Cuisine (16 Mar 2013)

FIRST COURSE:
Jerusalem Artichoke Soup, Pan Seared Foie Gras Crispy Sourdough, Watercress Chantilly

MAIN COURSE:
Whole Sea bass Cooked in Crust of Salt for 2 Turn Potatoes, Vegetable Jardinières Lemon Beurre Blanc

DESSERT:
Chocolate Fondant Crème Anglaise

By: Chef Stephane Istel



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Ingredients for the soup base


Chopping up the Artichoke and celery


Shandel


Boiling the Watercress, and then put them into ice water






Foie Gras





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Stuff the seasonings into the belly of the sea bass


Cover with sea salt


Blanch the vegetable first to retain their colour and texture





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Instax

More pictures: French Cuisine (16 Mar 2013)

Monday, March 11, 2013