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This week’s craving is not about any materialistic pursuit, but rather focused on another passion of mine, i.e. food. I have always felt that tiramisu is an easy dessert to make, given my limited culinary skills. After all, I whipped up a pretty wicked tiramisu for my colleagues several Christmases ago.

But when I came face to face with the Green Tea Tiramisu, I was impressed. So much so that I tracked down a recipe for my future adventure in the kitchen.

Green Tea tiramisu from MaYucca restaurant in Nice.

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You do not need to be a domestic goddess to be able to prepare Japanese food. The Ebi Ten Maki (Fried Shrimp Sushi) and Coffee Jelly are really simple, and taste good enough to fool everyone. Don’t worry, your secret is safe with me. 😉

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With Valentine’s Day round the corner, maybe it’s time to get busy in the kitchen and bake some sweet desserts for your loverboy!

INGREDIENTS

Pastry

  • 1/4 lb butter, cold, chopped into pieces
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 3 egg yolks

Custard

  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 cup milk (full fat)
  • 2 teaspoons vanilla extract

Topping

  • 3/4 cup apricot jam
  • Various fresh fruits (or canned)

PROCEDURES

1. To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal. Stir in sugar and egg yolks, press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes. Preheat oven to 375°F (190°C).

2. Meanwhile, make custard: In medium bowl, whisk egg yolks, sugar and flour until the mixture turns thick and pale.

Then, heat the milk in saucepan until it is almost boiling, remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a ‘skin’ from forming) and allow to cool completely.

3. Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan.

i) Place sheet of foil into pastry and fill with pie weights (we used rice grains).  Trim edges of the foil.

ii) Bake for 20-25 minutes. Then, remove the foil and rice grains from the pastry and bake a further 5 minutes.

iii) Allow the pastry to cool.

4. To assemble: Spoon custard into baked pie crust and smooth. Place pieces of fruit attractively over the tart. Heat apricot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Refrigerate the tarts.

Voila!

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Miss Glitzy received an email from Nicholas, one-half of the duo who created Bachelor’s Banquet. Nicholas and his friend, Max have started their first cookbook that showcase easy-to-prepare and beautiful-to-look-at recipes for the busy urbanites!

And boy, these 2 bachelors, who are currently based in New York, have the credentials. Max was a chef de partie at the Michelin 2-star restaurant Gordon Ramsay in New York. Nicholas, who is a Singaporean based in New York, was private chef and marketing consultant + photographer for Martha Stewart Living magazine.

The duo took a year to put together this book which boasts more than 80 recipes! Miss Glitzy was literally drooling at names like Instant Foie Gras Ramen, Seared Scallops and Pork Chops, Blueberry Zabaione and Nutella & Banana Brioche! Doesn’t that feel like a decent meal already?

Here is one recipe from the sample book:

Pound Cake Garden

A classic pound cake paired with seasonal fruit and a granita of fruit juices is an excellent way to end a great meal. If you really do not have time to make a cake, buy one from your local supermarket.


Don’t you think the end product is a home-made version of the desserts at 2amdessertbar?

Pound cake
11/2 cups all-purpose flour
300 g butter
11/2 cups sugar
¼ teaspoon salt
¼ teaspoon baking powder
2 eggs
1 vanilla pod
¼ cup whole milk
¼ cup heavy cream

Garden
4 oreo cookies, crushed
1/2 cup raspberries
1/2 cup blackberries
1 tablespoon dried cranberries

Granita
1/2 cup filtered apple juice
1/4 cup pomegranate juice

Garnish
Honey
Microgreens

Pound cake
1) In a mixer cream butter and sugar until the butter starts to lighten then slowly add cream and eggs, beating them slightly after each addition.
2) In a mixing bowl combine flour, vanilla, salt and baking powder and add to mixer alternately with milk.
3) Pour into a greased and floured pan and bake at 175ºC for 1 to 11/2 hours or until a toothpick inserted in the center of the cake comes out clean.
4) Turn out onto a cooling rack, once cooled slice into 3 cm square pieces.

Garden
1) In a small bowl crush oreo cookies with the back of a large spoon to form oreo crumbs.

Granita
1) In a large shallow plate combine apple juice and pomegranate juice, place in the freezer for 15 minutes or until the solidification process starts.
2) Before the mixture is frozen use a fork to shave off and crush up the the mixture forming a rough sorbet.

To assemble
1) Place 2 pound cake squares onto each plate, arrange raspberries, blackberries and dried cranberries into 2 to 3 piles on the plates then draw a line of honey though the plate.
2) Remove the granita from the freezer and plate on a separate spoon. Garnish with a line of honey, microgreens and raspberry pink sugar.

If you are interested to get more easy recipes to impress your guy/friends/family, you can grab a copy of the “Bachelor’s Banquet” before its official launch in September!

Visit here to place an order – a hardcover book is S$19.99 and the softover copy is S$15.99 now!

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A while back, Miss Glitzy had lunch at Minjiang@One North. The Peking Duck there requires no introduction as that is what the restaurant is famous for.

Miss Glitzy spotted someone having an interesting dessert and ordered that too. The dessert is the Chilled Tientsin Pear, Chrysanthemum Jelly and Fritillary Bulbs.

minjiang

The blue liquid underneath was an eye-catcher, otherwise the dessert tasted somewhat like ice-jelly with a mixture of sweet and sour tastes. The chrysanthemum jelly was very refreshing though.

Miss Glitzy found the recipe of this dessert on OMY (You can change the language from Chinese to English). Anyway, this is a healthy dessert with the pear and chrysanthemum as ideal ingredients to cool our system in this warm weather.

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MsGlitzy.com is a women's lifestyle and fashion blog based in Singapore.

MsGlitzy.com是来自新加坡的时尚生活部落格。  [+]


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