tag:blogger.com,1999:blog-3374028176963805302024-03-13T02:26:23.449+00:00A glutton in London17, Dancer, food-loverAnonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-337402817696380530.post-48473048612025327702014-08-14T21:29:00.000+01:002014-08-14T21:29:34.194+01:00Oreo and White Chocolate Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAYA5sPwan9o1DFTDu3IlKo1alDLTleGMRngilRfm4I2DGynVtN-Eip6CECTefKuZoCbdM7BbPdLp82QXOTTCFfJZ1Sr-a2T7x9Mg9j4JYcNxlOoWyvZzRt-L7UAPUuaZ2XpNnqpAgRs/s1600/IMG_1926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAYA5sPwan9o1DFTDu3IlKo1alDLTleGMRngilRfm4I2DGynVtN-Eip6CECTefKuZoCbdM7BbPdLp82QXOTTCFfJZ1Sr-a2T7x9Mg9j4JYcNxlOoWyvZzRt-L7UAPUuaZ2XpNnqpAgRs/s1600/IMG_1926.jpg" height="640" width="426" /></a></div>
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An idea which I came across too late in life, but not <i>too</i> late.<br />
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A while ago I decided that popcorn was a healthier and low-calorie snacking option which I should adopt instead of my other not-so-good tendencies like chocolate and cookies.<br />
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I sort of just brutally murdered that standpoint with this recipe which I discovered.<br />
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<b><u>Oreo and White Chocolate Popcorn</u></b></div>
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30 min</div>
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Serves 2-3... or 1 potential diabetic</div>
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<b>Ingredients:</b></div>
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150g white chocolate: <i>chopped and melted over a double boiler</i></div>
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12 Oreos: <i>crushed moderately – biscuit, filling and all!</i></div>
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1/2 cup of corn kernels, popped according to packet instructions OR1 7-inch saucepan full of popcorn</div>
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<b>Get down and dirty:</b></div>
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1) Once both popcorn and white chocolate have cooled a little bit, mix all ingredients together well.</div>
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2) Place in freezer for 5 minutes (preferably still in metal saucepan, which will help cool the popcorn even quicker) or, if you are weirdly patient, place in fridge for half an hour, to set the chocolate.</div>
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3) Remove and separate big chunks. DIG IN!</div>
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4) Slow down, there.</div>
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This recipe includes a little bit more popcorn than I'd used, because the sweetness was rather cloying, (maybe it was only 'cause I ate so many in one go) but I originally popped 1/3 cup of corn kernels.</div>
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Best enjoyed sparingly! Now, you can be a superior movie-goer. Your popcorn is of a higher calibre than all of them sweet-and-salty peasants.</div>
Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-68355793248754087452014-07-26T18:25:00.000+01:002014-07-26T18:25:58.217+01:00Hello?I might be talking to the spiders creeping around the corners of this blog, but I'm here to turn on the lights and wipe the dust away – second year at college has been crazy, but these are all you need to know about the past few months of the gastronomy of student life:<br />
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The most important things I've learnt from student living:</div>
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<ol>
<li><b>Cream cheese and honey on toast makes a bangin' breakfast.</b> Richard claims it to be "like cheesecake on toast". TIP: Stuff warm pita with the same stuff. It's ridiculous.</li>
<li><b>If you don't buy it, you won't eat it.</b> Do you really need a pack of McVitie's Chocolate Digestives every time you pass (or delibrately browse) the biscuit section in Tesco's?</li>
<li><b>Light butter spread is pretty useless. </b>I dunno, it might help with the calories and saturated fat and whatever, but it barely tastes like the real deal!</li>
<li><b>Never let yourself run out of milk. </b>Milk is the loo roll of the refrigerator. Gotta have it at all times. No milk means dry cereal, black coffee, black tea, no means of making hot chocolate, pathetic scrambled eggs, no impromptu pancakes... and the list goes on.</li>
<li><b>Abstain from purchasing cereal. </b>Mostly if you're someone like me who cannot resist eating cereal out of the box, cinema-popcorn style. I've opted for porridge oats, which are less edible straight out of the box.</li>
<li><b>Frozen food is your best friend. </b>Meat, veg, pizza, pies, ready meals – the best thing to do after a long day at dance college is sticking something into the oven for dinner which hardly cost anything.</li>
<li><b>Sweet potato fries are the ish. </b>Slice them up, stick them into the oven with oil, mixed spice and salt, and you're ready to go.</li>
<li><b>Portion minced meat before freezing. </b>It's not much fun digging your pathetic knife into a solid block of meat when all you want is just enough for two portions of spaghetti bolognese.</li>
<li><b>Raw mushy sausages can become meatballs. </b>Feeling like bits and bobs instead of rods? Worried that sausages and pasta don't look very sophisticated? Cut up raw sausages before cooking.</li>
<li><b>You can indeed accomplish an <a href="https://www.youtube.com/playlist?list=PL-ksnN_1BPZs1KVooCxa-ApEyC6ObAB5I">epicmealtime 'handle it'</a> recipe. </b>I've done it, and it was glorious.</li>
<li><b>Just take the mould off the cheese, nobody's going to die. </b>Cream cheese and cheddar alike – I'm still here, aren't I?</li>
<li><b>Don't look down upon a roasted onion half. </b>It's gooood.</li>
<li><b>Make and keep tons of tiny pancakes to use up expiring milk and leftover chocolate chips. </b>You're welcome. Keep them in the freezer for an eternal breakfast backup plan.</li>
</ol>
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It's been two years of student-living in an English country, but there are wonders undiscovered, the gaps of which my English boyfriend has happened to fill with his superior knowledge.</div>
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<ol>
<li><b>Fire ovens still exist. </b>Richard had one in his student house.</li>
<li><b>Gravy granules! </b>I'm learning.</li>
<li><b>Golden syrup or honey with beef and gravy. </b>*Melts*</li>
<li><b>Mixed herbs can save your life. </b>A sprinkle does magical wonders to almost anything.</li>
<li><b>Sweet and sour sauce with spaghetti is legit.</b></li>
<li><b>Actually, anything with pasta can be dinner.</b></li>
<li><b>Yes, even gravy.</b></li>
</ol>
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Other stuff you should totally try making:</div>
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<br /></div>
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<ol>
<li><b>Peanut butter and banana milkshake: </b>Blend two generous dollops of peanut butter, a chopped up banana, one or two tsp of sugar, and milk to cover 3/4 of what you've already got in the blender.</li>
<li><b>Peanut butter and banana porridge: </b>Stir in mashed banana and however much peanut butter into your warm porridge for an energising start to the day! Much needed when you start with a ballet class every morning at college.</li>
<li><b>Nutella and peanut butter sandwich: </b>I don't know why most people I speak to haven't tried this yet. Spread one slice of warm toast with nutella, the other with peanut butter, and stick them together. Watch them ooze and fuse. Enjoy.</li>
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Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-43771221186498811832013-12-08T20:24:00.002+00:002013-12-08T20:24:40.555+00:00The best pancakes ever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFosNJ11r33n7p7c9ElkGkBzZs8_s3dRDKribb0xOk2chyphenhyphenha2OfmjMLSmFqdk6-47KwkmJ-hQuvZSJEmTSiFUwoy-wTPSQL-gMyvEH9id2XeHEpeB6A1D65E2WQgqS0EdhyphenhyphenDjRhm5D5A0/s1600/IMG_9097.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFosNJ11r33n7p7c9ElkGkBzZs8_s3dRDKribb0xOk2chyphenhyphenha2OfmjMLSmFqdk6-47KwkmJ-hQuvZSJEmTSiFUwoy-wTPSQL-gMyvEH9id2XeHEpeB6A1D65E2WQgqS0EdhyphenhyphenDjRhm5D5A0/s640/IMG_9097.JPG" width="640" /></a></div>
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There are pancakes, and then there are <b>crispy-edged, light and fluffy American pancakes</b>.</div>
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My flatmate shared this recipe with me, and it has been somewhat of a morning mantra – a guarantee of no more lousy breakfasts, as long as we've got eggs and milk in the fridge, and I'm willing to get out the mixing bowl.</div>
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This recipe is <i>the one.</i> If you're still looking for the perfect recipe, look no further than below.</div>
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<span style="font-family: inherit;"><b>Ingredients:</b></span></div>
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<span style="font-family: inherit;">135g/4¾ oz plain flour</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1tsp baking powder</span></span></div>
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<span style="font-family: inherit;">½ tsp salt</span></div>
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<span style="font-family: inherit;">2 tbsp caster sugar</span></div>
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<span style="font-family: inherit;">130ml/4½ fl oz milk</span></div>
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<span style="font-family: inherit;">1 large egg, lightly beaten</span></div>
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<span style="font-family: inherit;">2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>Instructions:</b></span></div>
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.</span><br />
<span style="font-family: inherit;">2. Pour the milk mixture into the flour mixture, and using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.</span><br />
<span style="font-family: inherit;">3. Heat a non-stick frying pan over a medium heat and add a knob of butter (or olive oil). When it's melted, add a ladle of batter (or two is your frying pan is big enough to cook two pancakes at the same time). Push fruit into the batter in the pan now if you wish. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.<br />4. Repeat until all the batter is used up. Add butter or oil to the pan before each pancake for a better result.<br />5. Serve immediately with maple syrup, chocolate, or extra butter.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-54048806750406524622013-11-27T22:24:00.001+00:002013-11-27T22:24:37.832+00:00New York Style Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ncYPKGer9_QaZYVP_-uaR4FMWL48o6peeUFkdfxFE8RPXw_uOWqYpZ_XCBPBr9Qu31KcLHOQsE2Ep6TWKJpVUyGblE-U88yu6fto1HvTvqnfqrT0sjT0g0JpoDCriGyB84WdALBlYTQ/s1600/IMG_8962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ncYPKGer9_QaZYVP_-uaR4FMWL48o6peeUFkdfxFE8RPXw_uOWqYpZ_XCBPBr9Qu31KcLHOQsE2Ep6TWKJpVUyGblE-U88yu6fto1HvTvqnfqrT0sjT0g0JpoDCriGyB84WdALBlYTQ/s640/IMG_8962.jpg" width="426" /></a></div>
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This recipe produces a perfect cheesecake – creamy, sweet, and addictive. I mean. Check. It. Out. New York Style, no less.</div>
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This <i>sunshine circle of happiness</i> is brought to you (and me) by Chef John from foodwishes.com.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEiSSoLFqAo4Rv137lBsBLg2H3gRAk1zL9gCdtRmAOSzTqFCDJ9_LYg1w1q1UTImANTp9mHsG060Z52PV9V94eejFmgHQk70fr6CIUwhKJWFYrw3hj5aZCFDFdf6lRmn_v2UNBmZJWn8/s1600/IMG_8964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEiSSoLFqAo4Rv137lBsBLg2H3gRAk1zL9gCdtRmAOSzTqFCDJ9_LYg1w1q1UTImANTp9mHsG060Z52PV9V94eejFmgHQk70fr6CIUwhKJWFYrw3hj5aZCFDFdf6lRmn_v2UNBmZJWn8/s640/IMG_8964.jpg" width="426" /></a></div>
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<b><u>New York Style Cheesecake</u></b></div>
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(recipe from <a href="http://foodwishes.blogspot.co.uk/2010/10/new-york-style-sunshine-cheesecake.html">foodwishes</a>)</div>
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<b><i>Ingredients:</i></b></div>
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3 tbsp melted butter</div>
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18 graham crackers/digestive biscuits, crushed finely</div>
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¼ cup all-purpose flour</div>
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1 cup sour cream</div>
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1 tbsp vanilla extract</div>
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4 8oz packages of cream cheese</div>
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1½ cups white sugar</div>
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⅔ cup milk</div>
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4 eggs</div>
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1 tsp finely grated lemon zest</div>
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1tsp finely grated orange zest</div>
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<b><i>Directions:</i></b></div>
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1. Preheat oven to 175ºc.</div>
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2. Lightly grease a 9-inch springform pan.</div>
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3. Mix crackers/biscuits and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about half an inch up the sides of the springform pan.</div>
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4. Whisk flour, sour cream and vanilla extract in a bowl, and set aside.</div>
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5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, about 3 to 5 minutes.</div>
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6. Pour milk into cream cheese mixture and whisk until just combined.</div>
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7. Whisk in eggs, one at a time, stirring well after each addition.</div>
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8. Stir in lemon and orange zests, and sour cream mixture. Whisk until just incorporated.</div>
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9. Pour mixture into springform pan and bake for about an hour, when the edges have puffed up slightly and the surface of the cheesecake is firm except for a small spot in the middle which should jiggle when the pan is gently shaken.</div>
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10. When the baking time is over, turn off the oven and let it cool in the oven for 3 to 4 hours to prevent cracks in the cheesecake.</div>
Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-24608127382607148092013-11-13T22:21:00.000+00:002013-11-13T22:21:59.183+00:00Long White Cloud<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5zHMKGQ6y9q2LHKUZg2wORTHGjYDESv5oTzD-OqQF0ISjY-TtIN8_8_JW-btjyRI1uK3fwa8Wit8HwRrhc7k4Wzz5d_VS-Ocr51wGrlkW-dXiOUBPisLpL4u75n715blssAJhqX2l4g/s1600/IMG_8895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5zHMKGQ6y9q2LHKUZg2wORTHGjYDESv5oTzD-OqQF0ISjY-TtIN8_8_JW-btjyRI1uK3fwa8Wit8HwRrhc7k4Wzz5d_VS-Ocr51wGrlkW-dXiOUBPisLpL4u75n715blssAJhqX2l4g/s640/IMG_8895.jpg" width="480" /></a></div>
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Located a few minutes away from Hoxton railway station, <b>Long White Cloud </b>is a Kiwi-owned free-range, free-trade café-cum-gallery space which serves up interesting brunch-type meals such as smoked salmon scrambled eggs and french toast with bacon and banana.</div>
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It was pretty filled at 11 in the morning, but not enough to gather a queue. The interesting thing about this café is the fact that they display local artworks which are also on sale. When I was there two weeks ago, Kate Ardern's intriguing <a href="http://longwhitecloudhoxton.com/into-the-wild%E2%80%A8-by-kate-ardern-10th-26th-october-2013/">'Into The Wild'</a> paintings were up on the walls, most of them already marked as sold.</div>
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I got myself a full English breakfast, something I realised that I'd not yet actually had in this country.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJuvcIvA9MMbbZwqZam505_V7VIqfKzo4zLwssqhAKxz1FjY6aT7Ay47eKxGj_35nstWkzqVtPrcNE0fGN_khj18NFi1lCNixMGOlJ7IIDlMXEsHEF8va_51z-gy2eLTaBCydkMy-bFA/s1600/IMG_8899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJuvcIvA9MMbbZwqZam505_V7VIqfKzo4zLwssqhAKxz1FjY6aT7Ay47eKxGj_35nstWkzqVtPrcNE0fGN_khj18NFi1lCNixMGOlJ7IIDlMXEsHEF8va_51z-gy2eLTaBCydkMy-bFA/s640/IMG_8899.JPG" width="640" /></a></div>
<br />
It was filling – I think the word 'full' applies to the state of the diner's tummy rather than what's on the plate. The food was alright, the beans felt home-made and authentic though, definitely not Heinz.<br />
<br />
What still lingers in my mind is their peanut butter and banana smoothie which is so simple but so good. It wasn't too sweet, and both flavours were balanced beautifully, inspiring me to try blitzing my own sometime soon.<br />
<br />
They've got an evening menu as well with the likes of pies, burgers and fish cakes. I'd love to go back there some time in the future (it's in East London, so if I sound slightly dramatic, that's because it is a pretty epic journey. At least to me it is, anyway) to chill in their intimate setting with some French toast and bacon!<br />
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<a href="http://longwhitecloudhoxton.com/"><b><span style="font-family: Courier New, Courier, monospace;">Long White Cloud</span></b></a><br />
<span style="font-family: Courier New, Courier, monospace;">151 Hackney Road</span><br />
<span style="font-family: Courier New, Courier, monospace;">Hoxton</span><br />
<span style="font-family: Courier New, Courier, monospace;">E2 8JL</span><br />
<span style="font-family: Courier New, Courier, monospace;">tel: 020 7033 4642</span>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0151 Hackney Road, London E2 8JL, UK51.5305939 -0.07355749999999261551.5299764 -0.074817999999992613 51.5312114 -0.072296999999992617tag:blogger.com,1999:blog-337402817696380530.post-23793979339490142552013-11-02T17:33:00.000+00:002013-11-02T21:30:02.918+00:00Frozen Cream Cheese Frosting Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvbuNcM-i5W4kk4rw_Yev43PgF5ehDdljuY8C7QPQKMCScGepGOUPQcJfxy6qglO5FJErPtRf8429Y_qBFZm16U9MmhMZfKvyObHXR38WUBWS-ZQjN31UBm_1TSlNLGWk74uTFbKU3o4/s1600/IMG_9121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvbuNcM-i5W4kk4rw_Yev43PgF5ehDdljuY8C7QPQKMCScGepGOUPQcJfxy6qglO5FJErPtRf8429Y_qBFZm16U9MmhMZfKvyObHXR38WUBWS-ZQjN31UBm_1TSlNLGWk74uTFbKU3o4/s640/IMG_9121.jpg" width="426" /></a></div>
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So you made some pumpkin cupcakes or carrot cake last night, and topped it with cream cheese frosting, which everybody knows is the best thing ever.</div>
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And then...</div>
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...plot twist: There's leftover cream cheese frosting.</div>
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But wait! Before you stick your finger into the bowl or hold the piping nozzle over your mouth, run out to the shops (or open your cupboard if you're lucky enough) and grab a packet of digestive/tea biscuits – that's all you need for these frozen cream cheese frosting sandwiches.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTxCyAGo1xHX_cpdwTFlWzUPOz-nCZOLhewS8v_oU37Yb_LO5Z86g5_5p5frmsuX9v4YYxlb_NapxdKIXAolXlPefa6PUmf929wjI_FcmzoBM2iabw6jpW_NmikGtMg4BxL5yKa5CM8E/s1600/IMG_9116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTxCyAGo1xHX_cpdwTFlWzUPOz-nCZOLhewS8v_oU37Yb_LO5Z86g5_5p5frmsuX9v4YYxlb_NapxdKIXAolXlPefa6PUmf929wjI_FcmzoBM2iabw6jpW_NmikGtMg4BxL5yKa5CM8E/s640/IMG_9116.JPG" width="640" /></a></div>
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<b><u>Frozen Cream Cheese Frosting Sandwiches</u></b></div>
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<i>makes ~15 sandwiches</i></div>
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3 tbsp unsalted butter, at room temperature</div>
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2 oz cream cheese, at room temperature</div>
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¾ cups icing sugar</div>
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¼ tsp vanilla extract</div>
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¼ tsp cinnamon (optional)</div>
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~30 digestive/tea biscuits</div>
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OR</div>
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how ever much cream cheese frosting you have left</div>
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how ever much digestive/tea biscuits is available to you</div>
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<b><u>Instructions (really?)</u></b></div>
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<i>To make the frosting:</i></div>
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1. In an electric mixer with a paddle attachment, (I used whisk attachments and it was fine) beat the butter and cream cheese on medium speed until light and fluffy, about 2-3 minutes.</div>
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2. Reduce the speed and gradually add icing sugar, beating until just incorporated.</div>
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3. Add vanilla and cinnamon until well combined.</div>
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4. Increase speed to medium high and beat until frosting is light and fluffy, about 1-2 minutes.</div>
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<i>Assembly:</i></div>
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1.Pipe or spread cream cheese frosting generously on the flat side of one biscuit, leaving a little bit of space on the edges for the frosting to ooze out with pressure, and cover with the flat side of another.</div>
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2. Freeze for at least an hour.</div>
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The end product will be a sweet, delicious and moreish dessert snack which is super easy to make. The frosting hardens into an ice cream-like texture which holds itself well between the biscuits. Really, there's no excuse not to make these.Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-87589368644330557732013-10-27T12:28:00.001+00:002013-10-27T12:28:53.539+00:00Homemade Potato Crisps<div class="separator" style="clear: both; text-align: left;">
My flatmates are going home for the half-term break week, and have left behind some excess Maris Piper potatoes, so I thought that I'd try to make some potato chips. (Or crisps, as the British say)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-OkNYFCoUGiRJFoQ5wXr32I5YNpbWn1bhAqHJh1Z9SllPyAy11fKAMXQwDKVsRdVFUaxc6Ev5iXySq5NAd0LxPHlsjHoIhY1DK7ZPAnoMpq2GN5scrSL9dXvrGWSFKyuKAqHiBoCp5A/s1600/crisps3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-OkNYFCoUGiRJFoQ5wXr32I5YNpbWn1bhAqHJh1Z9SllPyAy11fKAMXQwDKVsRdVFUaxc6Ev5iXySq5NAd0LxPHlsjHoIhY1DK7ZPAnoMpq2GN5scrSL9dXvrGWSFKyuKAqHiBoCp5A/s640/crisps3.jpg" width="426" /></a></div>
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They may look pretty decent, but these were the few successful, presentable ones. Many of them browned nastily, affecting the taste, and most of them crumbled after boiling. (Apparently boiling is only ideal for red potatoes)</div>
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If you haven't already guessed, this isn't a tried-and-tested-and-succeeded recipe post! The crisps were worth a try, but I'd much rather buy a packet of Walker's Extra Crunchy for less than a pound, than go through the process of slicing, seasoning and flipping. They've also got to be cooked at a temperature of about 220 ºC, which makes me cringe at the thought of my energy bills. #studentliving They don't even taste as good as a packet of crisps. They may be healthier, but if I'm going to have potato slices cooked in oil, it's going to be unhealthy no matter what, so I'd rather just go all the way and get me some Walker's.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ARjhTjvGkbtdMTkwiwett9Xv2WI2yhUOOd8856GOkZchjtIGst7bnHvyutORscMqB6PeElWX_jl-vgiKvNsYcpS5eYtlRgpsJ3rkpUVz9N2MofugsBwNV5c40HifmVfUm2tKeK_RpWg/s1600/crisps2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ARjhTjvGkbtdMTkwiwett9Xv2WI2yhUOOd8856GOkZchjtIGst7bnHvyutORscMqB6PeElWX_jl-vgiKvNsYcpS5eYtlRgpsJ3rkpUVz9N2MofugsBwNV5c40HifmVfUm2tKeK_RpWg/s640/crisps2.jpg" width="640" /></a></div>
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If you doubt my beliefs, which might be a good thing to do, and really must have the recipe, here's what I've come up with from referring to <a href="http://www.marthastewart.com/313063/baked-potato-chips">Martha Stewart</a> and <a href="http://www.homecookingadventure.com/recipes/homemade-baked-potato-chips">Home Cooking Adventure</a>.<br />
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<b><u>Baked Potato Chips</u></b></div>
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<b><u>Ingredients</u></b></div>
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3 medium potatoes</div>
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salt</div>
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ground black pepper</div>
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3 tbsp olive oil</div>
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<i>Optional:</i></div>
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ground herbs of your choice (I used oregano)</div>
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cayenne pepper</div>
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<b><u>Instructions</u></b></div>
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1. Preheat the fan oven to 200 ºC and lightly grease a few baking sheets.</div>
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2. Peel the potatoes and slice them potatoes as thinly as you can with a knife.</div>
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3. In a big bowl, combine all the other ingredients. Use your fingers to mix and coat the potato slices in the bowl.</div>
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4. Lay the potato slices out on the baking sheets in a single layer and bake for 15 minutes, then take them out and flip each crisp over, to bake for another 15 minutes.</div>
Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-90999185351171313562013-10-16T23:29:00.003+01:002013-10-16T23:30:20.936+01:00Dorset Cereals – Honey Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOdC4-Cdk2I50_xbNgLJ2TiIQHZD8Vmn3NhQZD-SaXLkKRHbShPGXFLY7M54AFdcKttf8fUk1NUPgB1LfcN9cRXMRtSJZCn3BnmOJeyTVGwYqbPWxt1O9COoa8-1iVVfuRM-tIbVmfhU/s1600/dorset1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOdC4-Cdk2I50_xbNgLJ2TiIQHZD8Vmn3NhQZD-SaXLkKRHbShPGXFLY7M54AFdcKttf8fUk1NUPgB1LfcN9cRXMRtSJZCn3BnmOJeyTVGwYqbPWxt1O9COoa8-1iVVfuRM-tIbVmfhU/s640/dorset1.jpg" width="480" /></a></div>
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Dorset Cereals and their whole muesli thing has always appeared to me as overpriced bird food. (PS: I'm not a muesli fan) I do like granola, though, especially with nuts and honey, so I decided to give this box a try. (PS: It was on offer)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpplvKtX-wOTnxv06y7h-XLHFlbKr1afiRHTwLEs2Z2aw3REdtBa22KJuKAVb9f1LSqz37Uds85TnmZj7hd5VkD4VbPjFU39E19Qx1NWqPtIOnL6Kjz0Ip6qg0Hr3WcJZqf9GgtgVED0/s1600/dorset2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpplvKtX-wOTnxv06y7h-XLHFlbKr1afiRHTwLEs2Z2aw3REdtBa22KJuKAVb9f1LSqz37Uds85TnmZj7hd5VkD4VbPjFU39E19Qx1NWqPtIOnL6Kjz0Ip6qg0Hr3WcJZqf9GgtgVED0/s640/dorset2.jpg" width="640" /></a></div>
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This cereal is seriously stripped down. Oats, pecans, almonds, sunflower and pumpkin seeds, all baked with the tiniest hint of honey and vanilla extract. This is perfect for people who absolutely love nuts and oats, as that's pretty much the main taste of the cereal.<br />
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I'm not too big on this cereal, but it's not bad either, considering how natural and healthy it is. A good choice for organic bunnies, but is definitely not for those looking for a Crunchy Nut or Cheerios alternative. And definitely no great after-cereal milk.Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-92509922507048492013-10-07T21:32:00.003+01:002013-10-07T21:32:41.098+01:00Perfect profiteroles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXkibH87D2DxiWC1vP_fmD37thhKwvxyOwn_aAan0-pYV75q8cd6rjFOQWwvs3wT51D_-cxIV26h6S2L1ErLkFMMTwOpBl6imoO5KcafoMxqYyXz7AYZOGahsSfLc6Dpx4MrB_2pw87s/s1600/profiteroles4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXkibH87D2DxiWC1vP_fmD37thhKwvxyOwn_aAan0-pYV75q8cd6rjFOQWwvs3wT51D_-cxIV26h6S2L1ErLkFMMTwOpBl6imoO5KcafoMxqYyXz7AYZOGahsSfLc6Dpx4MrB_2pw87s/s640/profiteroles4.jpg" width="640" /></a></div>
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Just for the record, I made 50 of these on Saturday night, and they were gone by Monday night.</div>
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It is week three of my domestic independence here in London, and I've not had food poisoning, so all is well. To take a break from the long school days and exercise some productivity, I decided to bake some profiteroles, which doesn't require complicated ingredients nor much fancy equipment, perfect for a new-ish kitchen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1kNqyniwJh5YjeuBQxmUVJKfLjbRL69-1JwTZUyMM5Enh6SlFf__grLaUtv8WEEvFCaoLj-8ceneS_sdYCPGpfP05sSCEbo1diNkW2llWUxECVCRjZWcrxqc-pJL2djvcXDvaG5cVGg/s1600/profiteroles+title.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1kNqyniwJh5YjeuBQxmUVJKfLjbRL69-1JwTZUyMM5Enh6SlFf__grLaUtv8WEEvFCaoLj-8ceneS_sdYCPGpfP05sSCEbo1diNkW2llWUxECVCRjZWcrxqc-pJL2djvcXDvaG5cVGg/s640/profiteroles+title.jpg" width="426" /></a></div>
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<u><b>Perfect Profiteroles</b></u></div>
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<i>makes ~30 small profiteroles</i></div>
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<i>(adapted from <a href="http://www.amazon.co.uk/Essential-Desserts-Murdoch-Books/dp/1742660924">essential desserts</a>)</i></div>
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<i>Prep time: 30 minutes</i></div>
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<i>Cooking time: 1 hour</i></div>
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<u><b>Extra equipment</b></u></div>
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Piping bag with long, narrow nozzle (<a href="http://www.bbcgoodfood.com/technique/how-make-piping-bag">How to make a DIY piping bag</a>)</div>
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<u><b>Ingredients</b></u></div>
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<b><i>Choux Pastry:</i></b></div>
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50g (1¾ oz) butter</div>
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90g (3¼ oz/ ¾ cup)plain all-purpose flour, sifted twice</div>
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3 eggs, lightly beaten</div>
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<b><i>Filling:</i></b></div>
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375ml (13 fl oz/ 1½ cups) milk</div>
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4 egg yolks</div>
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80g (2¾ oz/ ⅓ cup) caster sugar</div>
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30g (1 oz/ ¼ cup) plain all-purpose flour</div>
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1 teaspoon vanilla extract</div>
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<b><i>Topping:</i></b></div>
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110g (3¾ oz) dark chocolate</div>
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2 teaspoons vegetable oil</div>
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<u><b>Instructions</b></u></div>
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<b><i>To make the filling:</i></b></div>
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1. Put the milk in a small saucepan and bring to a boil. Set aside while quickly whisking the yolks and sugar in a bowl until combined.</div>
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2. Whisk the flour into the egg mixture.</div>
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3. Pour the hot milk slowly onto the egg and flour mixture, whisking constantly.</div>
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4. Wash out the pan, return the milk mixture to the pan and bring to a boil, stirring constantly with a wooden spoon until the mixture boils and thickens. Boil for two minutes, stirring often.</div>
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5. Transfer to a heatproof bowl and stir in the vanilla extract.</div>
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6. Lay plastic wrap directly over the surface of the mixture to prevent a skin from forming, then refrigerate until cold.</div>
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<b><i>To make the choux pastry:</i></b></div>
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1. Preheat the oven to 190ºC, set on fan mode, and line two baking trays with greaseproof paper. (210ºC for regular oven setting)</div>
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2. Put the butter in a large heavy-based saucepan with 185ml (6fl oz/ ¾ cup) water and stir over medium heat until the mixture comes to the boil. Remove from the heat and quickly beat in the flour with a wooden spoon.</div>
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3. Return to the heat and continue beating until the mixture comes together in a lump and leaves the sides of the pan easily. Allow to cool slightly.</div>
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4. Transfer to a bowl (I used a standing mixer for this) and beat to release as much heat as you can. Very gradually add in beaten egg, until all the egg is added and mixture is thick and glossy – a wooden spoon should stand upright in it. If it is too runny, egg has been added to quickly, and you have to beat for several more minutes until it thickens.</div>
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5. Sprinkle the baking trays with water to create steam for rising the pastry in the oven.</div>
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6. Spoon rather small heaps (they rise a lot) of the mixture onto the baking trays, and leave room for spreading.</div>
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7. Bake for roughly 20 minutes, (20-25 for regular oven setting) or until browned and hollow-sounding, then remove and make a small hole in the base of each puff with a skewer. Return to the oven for 5 minutes to dry out. Cool on a wire rack, bottom-side up.</div>
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<b><i>Filling the choux pastry:</i></b></div>
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1. Pipe the custard filling generously into the choux puffs with your smallest long piping nozzle through the hole in the base. The weight of the profiterole should increase noticeably after filled.</div>
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<b><i>To make chocolate topping:</i></b></div>
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1. Chop the chocolate and put it in a large heatproof bowl with the oil.</div>
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2. Bring a saucepan of water to the boil and remove it from the heat, and sit the bowl over the saucepan, ensuring that the bowl does not touch the water.</div>
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3. Stir occasionally until the chocolate has melted and the mixture is smooth.</div>
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<b><i>Finally...</i></b></div>
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1. Dip the top of each profiterole in the chocolate.</div>
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2. Allow to set or refrigerate in airtight containers before serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErmrpLE-KAA6CkwxBrVjZrota19ObTKQxw_BCX7z6mmWCF578cTP_Q-PcZN2kiHmhVNRzofizRC1v0PVNHPb4ibVpLI1nKzzFm8l_QKJllZryMVre8SqiT5Mt281JlWbRXCwX5A2QQkM/s1600/profiteroles1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErmrpLE-KAA6CkwxBrVjZrota19ObTKQxw_BCX7z6mmWCF578cTP_Q-PcZN2kiHmhVNRzofizRC1v0PVNHPb4ibVpLI1nKzzFm8l_QKJllZryMVre8SqiT5Mt281JlWbRXCwX5A2QQkM/s640/profiteroles1.jpg" width="426" /></a></div>
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It was actually pretty easy to do, just quite time-consuming! But it's all worth it, plus you get to lick custard out of the saucepan and the piping bag. Also, don't forget that remaining chocolate dipping, which deserves to be eaten straight out of the bowl with a spoon!</div>
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On a side note, I was really lucky to have the sun shining gloriously into my bedroom the next day, through my sheer white curtains, onto a broad windowsill – is this the perfect food-photography setup or what? Who needs fancy studio lights? (Okay, granted, I had a DSLR camera on a tripod with big fat zoom lens)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdU3Zb4yygULsRzQNObm1ww-XAuIsjJwPyQY8_W6LAixvVDo4HN4MfWKh1lx0reO6zPvkdeHsFlop-8Y_7CgmrehfEbdwsPEXsY62VTG6mDNrlstMC-LH8Sk2aiTLY0JJCW_nK-8w6qg/s1600/IMG_8937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdU3Zb4yygULsRzQNObm1ww-XAuIsjJwPyQY8_W6LAixvVDo4HN4MfWKh1lx0reO6zPvkdeHsFlop-8Y_7CgmrehfEbdwsPEXsY62VTG6mDNrlstMC-LH8Sk2aiTLY0JJCW_nK-8w6qg/s640/IMG_8937.JPG" width="640" /></a></div>
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Let's just hope that the sun decides to shine every time I bake something new. London, be generous!</div>
Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-32081728987136455682013-09-22T11:09:00.001+01:002013-09-22T11:09:13.356+01:00Fruit Paradise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRutUqSxgAmUNYubgzDyKPl6hsB6QLN2sQ09Lzbhw_Wi9Tp4qdUu29Rw3sl91dq7ptLVUEdtoRNa6fZc3oo3JINd9upm8kSuSar-KQRhRfGnMMnGPxsLpajoWsXPeHZ5vMVZe9MPHls_M/s1600/fruits4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRutUqSxgAmUNYubgzDyKPl6hsB6QLN2sQ09Lzbhw_Wi9Tp4qdUu29Rw3sl91dq7ptLVUEdtoRNa6fZc3oo3JINd9upm8kSuSar-KQRhRfGnMMnGPxsLpajoWsXPeHZ5vMVZe9MPHls_M/s640/fruits4.jpg" width="426" /></a></div>
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I'm back in London and getting comfy in my new flat. The last of the freshers party was last night/this morning, yet I'm up early on a Sunday morning with a cup of hot chocolate and some quiet music. I have yet to do any serious cooking/baking, but I do need to get into this new habit of making practical meals for a busy midweek schedule.</div>
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One of my last few lunches in Singapore was in <b>Fruits Paradise</b>, a Japanese fruit tart café franchise which I'd been eyeing for a while. They've got all these amazing plastic tarts for display as well as the actual ones in the chilled glass shelves, gleaming like mountains of juicy gemstones.</div>
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For a little bit of hot food pre-tart-madness, my friend and I got a <b>katsu curry with <i>ebi </i>shrimp and chicken nuggets</b>, (SG$12.90) (above) which was alright. Funny that they should serve fries <i>as well as </i>rice, though!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbicO5-xfAdh_6B6_U5c2GeWSrvovxsJoIscQwA8QfQSlw_5zU_TMZE6GnzQY6Yas31UXnb8mLo9F4cbYUfRJbu7_oYlGcyY0MvIOu8CGMnz7aII6ncQS2ENv0c6-I6HlNqghrzg9KPto/s1600/fruits2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbicO5-xfAdh_6B6_U5c2GeWSrvovxsJoIscQwA8QfQSlw_5zU_TMZE6GnzQY6Yas31UXnb8mLo9F4cbYUfRJbu7_oYlGcyY0MvIOu8CGMnz7aII6ncQS2ENv0c6-I6HlNqghrzg9KPto/s640/fruits2.jpg" width="425" /></a></div>
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Just look at that beauty. Gorgeous layers of light mousse and sponge, as well as mango cream and fresh mangoes and strawberries, lined with shortcrust <i>and </i>flaky pastry! This <b>'Summer Sunset' </b>(SG$6.80) was delicious, and worth its price for the size, light taste, and <i>definitely</i> its visual appeal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QYf0oQ9bZxgzgWFLA3BeBZPWq7uuyqPkTjPCBCay0fzPhuU87p_k-cNcvxVbi53aSlE4TsmBJNY3UKXfjm7_3XAH5T83E8WzWSygid0OIywsatUmlvYCTUP9iWQ1qtqtq_qw9zjn3Is/s1600/fruits3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QYf0oQ9bZxgzgWFLA3BeBZPWq7uuyqPkTjPCBCay0fzPhuU87p_k-cNcvxVbi53aSlE4TsmBJNY3UKXfjm7_3XAH5T83E8WzWSygid0OIywsatUmlvYCTUP9iWQ1qtqtq_qw9zjn3Is/s640/fruits3.jpg" width="426" /></a></div>
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My friend ordered a <b>choco</b> <b><i>mont blanc</i> </b>(SG$7.80) which came atop a brownie and chocolate shortcrust base. The <i>mont blanc's </i>chestnut taste was extremely mild, and I wasn't a fan of the pairing with hardcore chocolate components like the brownie base and the chocolate sponge within. Although I'm not much of an expert on <i>mont blanc </i>and have only had it <a href="http://london-glutton.blogspot.co.uk/2013/08/flor-patisserie-by-chef-yamashita.html">once before</a>, the tart wasn't bad, but an unfortunate hit-and-miss for me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7fJiVgg1ir4AIvL7RTN4zAfGHnGJbi-d76xUrEBZ4oIbWOGPgm1kQ953qJsAEUo6dCSmTUkoi78HTGdePeC7T9sHIWnwg6Nw597ZhuyOZSPLd-1lMRI0W2f4_APDlFodgop9AMaQOxs/s1600/Fruits1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7fJiVgg1ir4AIvL7RTN4zAfGHnGJbi-d76xUrEBZ4oIbWOGPgm1kQ953qJsAEUo6dCSmTUkoi78HTGdePeC7T9sHIWnwg6Nw597ZhuyOZSPLd-1lMRI0W2f4_APDlFodgop9AMaQOxs/s640/Fruits1.jpg" width="426" /></a></div>
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Because we just couldn't get enough of those tarts, my friend and I got a final <b>mango tart </b>(SG$6.80) to share. This. Was my absolute favourite. It is an amazing tart – there's a light, cream cheese base which worked really well with the sponge, mangoes and cream, plus the fresh mango slices topped it all off perfectly.</div>
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The tart pastry also really stood out for me in these tarts, they had a distinctive, golden (can things taste golden? I say they can.) buttery taste which complimented the creamy, fruity tops really well.</div>
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I'm definitely paying Fruits Paradise a visit the next time I'm in Singapore, their tarts are just the perfect [edible] centrepiece to any conversation!</div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Fruit Paradise </b>(there are other branches too)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ang Mo Kio (AMK) Hub</span></div>
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<span style="font-family: Courier New, Courier, monospace;">#02-18</span></div>
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<span style="font-family: Courier New, Courier, monospace;">53 Ang Mo Kio Avenue 3</span></div>
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<span style="font-family: Courier New, Courier, monospace;">569933</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Singapore</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.fruitparadise.com.sg/">www.fruitparadise.com.sg</a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com053 Ang Mo Kio Avenue 3, Singapore 5699331.369017 103.848121999999990.86104049999999988 103.20267499999999 1.8769935 104.493569tag:blogger.com,1999:blog-337402817696380530.post-8806647202837569512013-09-10T15:52:00.005+01:002013-09-10T15:52:50.168+01:00Wimbly Lu Chocolate Café<div class="separator" style="clear: both; text-align: left;">
Exciting news of the day: One of the photographs from the <a href="http://london-glutton.blogspot.sg/2013/09/oreo-snickerdoodle-cookie-cake-bars.html">previous post</a> on Oreo Snickerdoodle Cookie Cake Bars made it onto <a href="http://foodgawker.com/">foodgawker</a> – at last! Admittedly, it was my fifteenth submission, but only the first successful one at that.</div>
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This can be due to the fact that my brother passed on to me his Canon DSLR camera a few days ago, along with two lenses: 50mm and 18-135mm. Proper food photography, here I come! (Hopefully)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTywVLXARnWpFTZYA04VqA5Si80kdz-ac5O18rOJf-zoMBYa9qtNue5jiq3rduB1VVegSvCcYPvhmP3kKgkeXEcQwSb5E8Ioe-fnpCQAklXbdIUwIM2Faj14jyuAavQnICs3d5alP26Y/s1600/wimbly6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTywVLXARnWpFTZYA04VqA5Si80kdz-ac5O18rOJf-zoMBYa9qtNue5jiq3rduB1VVegSvCcYPvhmP3kKgkeXEcQwSb5E8Ioe-fnpCQAklXbdIUwIM2Faj14jyuAavQnICs3d5alP26Y/s640/wimbly6.jpg" width="640" /></a></div>
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So my birthday is on Wednesday. I'm a 9/11 baby, while my friend Janice is a 9/9 kid! It only made sense that two extreme foodies like us went to somewhere reputable for high tea.</div>
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We arrived about twenty minutes early to their opening time of 1PM, so we hung around the shophouses for a bit, where there were a few other bakeries and Western eating places, and also a cool-looking wooden table which gave Janice a flash of inspiration:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVtio5iUYeoECMOTb_FOn-hN6Trl_Lnlk2Pbjl44moY-UBmAWWmiy1Tmy1wBvubjG6S91_HgqKobOvxGi6R1X_T-K3Pt34mDBAStBSfXyLifSnd38FBaVj6Vko_n9JWqQjzGtDXFo7mY/s1600/Janice+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVtio5iUYeoECMOTb_FOn-hN6Trl_Lnlk2Pbjl44moY-UBmAWWmiy1Tmy1wBvubjG6S91_HgqKobOvxGi6R1X_T-K3Pt34mDBAStBSfXyLifSnd38FBaVj6Vko_n9JWqQjzGtDXFo7mY/s640/Janice+copy.jpg" width="640" /></a><br />
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I know, I should <i>totally</i> go into portrait photography, right?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoebJvV6on-Czh5ldYLajAZ7mTOwgcKv-oYFLHDG6Afk7UOPhTQt_dJJLja15x644BMnJCpaXaVckjRpQL8BZtFMq0pWY6JLFFKPJT9LOoDYNw30ag8AHZ9QxLvnc5Yaw5_ky1jF3ggtk/s1600/wimbly3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoebJvV6on-Czh5ldYLajAZ7mTOwgcKv-oYFLHDG6Afk7UOPhTQt_dJJLja15x644BMnJCpaXaVckjRpQL8BZtFMq0pWY6JLFFKPJT9LOoDYNw30ag8AHZ9QxLvnc5Yaw5_ky1jF3ggtk/s640/wimbly3.jpg" width="426" /></a></div>
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There's a lovely conservatory-style area at the back of the café, preceded by a dim but cosy seating area facing an open kitchen/bakery and chocolate display cabinet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50fPFC9X-qNpO_caSK9vM63PFmUpSdN193x9Oes6Lcpv_nwCmch-951zwHB9GFdl6vRh6iMi6-enaufcN3KU8vDnreF8iA_jvSeg1WnOePL8zt014Y_VteYc8K8hsjnYMH_Oxv970wFo/s1600/wimbly5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50fPFC9X-qNpO_caSK9vM63PFmUpSdN193x9Oes6Lcpv_nwCmch-951zwHB9GFdl6vRh6iMi6-enaufcN3KU8vDnreF8iA_jvSeg1WnOePL8zt014Y_VteYc8K8hsjnYMH_Oxv970wFo/s640/wimbly5.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5kFi56vdR0ex_jx5TPLkU1TQpcRlED62_S0rZuNP-rGMCSyOtbMbsseiM7Q3AOx17_l2Whb53k0CgFMS92g27PKzpbHSXHTeWwx-kmjYBXiMgu71vwu9vOe0tyBaFn35QcHnQacsbvE/s1600/wimbly4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5kFi56vdR0ex_jx5TPLkU1TQpcRlED62_S0rZuNP-rGMCSyOtbMbsseiM7Q3AOx17_l2Whb53k0CgFMS92g27PKzpbHSXHTeWwx-kmjYBXiMgu71vwu9vOe0tyBaFn35QcHnQacsbvE/s640/wimbly4.jpg" width="640" /></a></div>
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It was raining that day, and I actually suspect that they redecorate according to the season or occasion! My evidence: the staff were visibly buzzing around inside before they opened, and they could have been tweaking the decor! Also, I've seen pictures of the café filled with little hearts, all posted in February, as well as other similar pictures with Halloween lanterns. I'd be very impressed if they actually hung those raining clouds to reflect the weather outside! It really added a fantastic touch to Wimbly Lu's intimate and personal setting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnp1ywySCUpdGqWGLObwgPPur2MDfGOq7YjNYWwfXYwsMnQ0Py8trjaizGRNs8NIxtTRLr3b-K3jSWeWXt9j1Zj4zCBSVBgAcAQD_JSSRyk6PQH_ZsS3Z89SiYKhcT7HZOWXYOybAjBE/s1600/wimbly2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnp1ywySCUpdGqWGLObwgPPur2MDfGOq7YjNYWwfXYwsMnQ0Py8trjaizGRNs8NIxtTRLr3b-K3jSWeWXt9j1Zj4zCBSVBgAcAQD_JSSRyk6PQH_ZsS3Z89SiYKhcT7HZOWXYOybAjBE/s640/wimbly2.jpg" width="640" /></a><br />
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To make sure that we're having a legitimate <u>lunch</u> and not just stuffing our faces with desserts instead of having a proper meal, we ordered a double <b>seafood and cheese toasty</b> ($6) which was so-so.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFY0DXIeR-lhyphenhyphenx0VJ5qK91Ae2aPHfwamUZmo0fFjgQipfdui7aIrVFXYXXACiAaJ6_GAKW-chlOB4ZNeZ7QnsEpq9cJ8QbJYkcguQ-tLr9Ai3A8M0MBWtcyCjLiKv9Zrbz5XU2UTieP7U/s1600/wimbly1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFY0DXIeR-lhyphenhyphenx0VJ5qK91Ae2aPHfwamUZmo0fFjgQipfdui7aIrVFXYXXACiAaJ6_GAKW-chlOB4ZNeZ7QnsEpq9cJ8QbJYkcguQ-tLr9Ai3A8M0MBWtcyCjLiKv9Zrbz5XU2UTieP7U/s640/wimbly1.jpg" width="640" /></a><br />
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Me made our next choice from having read other reviews and recommendations – waffle with salted caramel ice cream, plus a topping of maple syrup. ($8.50)</div>
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This waffle was pretty much perfect, it really hit that criteria of a crisp exterior and fluffy insides. From what I've heard, every single waffle served is just as perfect! Talk about quality control.</div>
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The salted caramel ice cream was delicious – flavourful but not sickeningly sweet. We definitely could have had a bigger scoop. The maple syrup was a good choice of topping as well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHZDbUPONP5uFyyHZkh6xWun4tUMif33JHu5Q1Y2wkgWxcqhU0AgtmRgGHoGBlXHrujcrzIYQG-RK0CxUAjf6oUUkECStVIcLaeGi3fDoF9K7mFGnLzvBda51X6p_rn67G3HxxZj1XiQ/s1600/wimbly7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHZDbUPONP5uFyyHZkh6xWun4tUMif33JHu5Q1Y2wkgWxcqhU0AgtmRgGHoGBlXHrujcrzIYQG-RK0CxUAjf6oUUkECStVIcLaeGi3fDoF9K7mFGnLzvBda51X6p_rn67G3HxxZj1XiQ/s640/wimbly7.jpg" width="640" /></a></div>
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Now I'm no expert on sticky date pudding, as this was my first one ever. I've got to say that it was delightful! Warm, gooey, sweet, and addictive. I only got to taste dates in my last mouthful, though. I'm not sure if sticky date puddings have to taste strongly of dates.<br />
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It would have made more sense for the dense, rich pudding to come with pouring cream or ice cream, but it didn't, so we ordered an addition scoop of honey cinnamon ice cream. ($3)<br />
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The cinnamon taste was a little stronger than expected, which was a surprise, but a good one – like apple pie in ice cream form! There wasn't much taste of honey, it was probably used mainly to sweeten. The ice cream flavour didn't go that well with the pudding. However, the texture was perfect in my terms. Not too icy, yet not too heavy and gooey – somewhere among that blissful in between. We found ourselves craving more of that honey cinnamon ice cream!<br />
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With service charge, the bill came to somewhere around $25 in total for the both of us, which is pretty reasonable for the great atmosphere and food. Wimbly Lu is definitely somewhere I'll return to for a relaxed dessert experience the next time I visit Singapore!<br />
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<b><span style="font-family: Courier New, Courier, monospace;">Wimbly Lu</span></b><br />
<span style="font-family: Courier New, Courier, monospace;">15-2 Jalan Riang</span><br />
<span style="font-family: Courier New, Courier, monospace;">Singapore 358987</span><br />
<span style="font-family: Courier New, Courier, monospace;">Tel: 62891489</span><br />
<a href="http://www.wimblylu.com/"><span style="font-family: Courier New, Courier, monospace;">www.wimblylu.com</span></a>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com015-2 Jalan Riang, Singapore 3589871.347525 103.867568-74.4579 -61.366806999999994 77.15295 -90.898057tag:blogger.com,1999:blog-337402817696380530.post-38028197440432432442013-09-04T13:41:00.000+01:002013-09-04T14:35:14.197+01:00Oreo Snickerdoodle Cookie Cake Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YPojc5CTCpPq8l4HEyDJ37abzsls4SqXfj7yPAF2Ed6eT_L_io0fDDT0Q-WROXJfsCp9jq0Iqm6s45LCkqQnhVNX-7V9dy9-3M5005WYXWzKJv5aoo132dt5i48Go39df7MJV3CH1-Q/s1600/snicks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YPojc5CTCpPq8l4HEyDJ37abzsls4SqXfj7yPAF2Ed6eT_L_io0fDDT0Q-WROXJfsCp9jq0Iqm6s45LCkqQnhVNX-7V9dy9-3M5005WYXWzKJv5aoo132dt5i48Go39df7MJV3CH1-Q/s640/snicks.jpg" width="426" /></a></div>
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If there's one thing I know for sure, it is that baking is not for people who can't handle mess. These tediously-named <b>Oreo Snickerdoodle Cookie Cake Bars </b>will piss you off if you're not careful enough!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU1YgWHkqhyqBdFURHqPs5Q2UfX_moL5_0onIlqweHxgCHXwVrUZrkLleDmGpNauDsb-DV0IzKu31LBs3XC6TRKOECpPbUqm1Pkdaj2cYd27xvq7W8ocut1hzC_Bekb68bx67aGGW6FQ/s1600/Snick5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU1YgWHkqhyqBdFURHqPs5Q2UfX_moL5_0onIlqweHxgCHXwVrUZrkLleDmGpNauDsb-DV0IzKu31LBs3XC6TRKOECpPbUqm1Pkdaj2cYd27xvq7W8ocut1hzC_Bekb68bx67aGGW6FQ/s640/Snick5.jpg" width="640" /></a></div>
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Fresh out of the oven, they look fine and dandy, and smell inviting as well. A little handling makes you realise that Oreo crumbs are falling everywhere like goddamn apocalyptic <a href="http://www.youtube.com/watch?v=CQRL4B5QL2w">mudslides</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtupYh031iteXEgtC1jqQt5vJ2GMEUmwQHrhjuCJQtPTKJ3OY1oAMKP-x-onyqha0AhPw6If13fo6I3b0mvsvx5z99uAkjzYurYKZHtmqeXNk0esF2Cpb0cpRG63YJCAzPjNcG2quMfFM/s1600/Snick4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtupYh031iteXEgtC1jqQt5vJ2GMEUmwQHrhjuCJQtPTKJ3OY1oAMKP-x-onyqha0AhPw6If13fo6I3b0mvsvx5z99uAkjzYurYKZHtmqeXNk0esF2Cpb0cpRG63YJCAzPjNcG2quMfFM/s640/Snick4.jpg" width="640" /></a></div>
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Crises aside, the Oreo Snickerdoodle Cookie Cake Bars were a good turnout. Initially, I assumed that the bars would be some sort of cookie-but-a-cake-too baking breakthrough, with the bonus aspect of Oreo cookies. I'm not too familiar with Snickerdoodle cookies either, so I wasn't too sure what the cake version of it was supposed to be.</div>
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This is pretty much a butter cake with crusty outsides and additional Oreos, cut into little blocks for bite-sized enjoyment. The Oreos do more for its presentation rather than its taste, which is mainly of butter cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4n7NdXXWV6EG1KaaYkSvPXqqTOc2pbBXU1n99mOWirSPzvEwlXdGdbq6pdsZvxAvGMZ3HGMrp3gNjf-WXuaSeGfPYOPaw2rEn4kvk9NnXrsELCu6BSuX98b6DDjHOVqGH9MKjulF_ir0/s1600/Snick3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4n7NdXXWV6EG1KaaYkSvPXqqTOc2pbBXU1n99mOWirSPzvEwlXdGdbq6pdsZvxAvGMZ3HGMrp3gNjf-WXuaSeGfPYOPaw2rEn4kvk9NnXrsELCu6BSuX98b6DDjHOVqGH9MKjulF_ir0/s640/Snick3.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Before things started getting messy</span></div>
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The edges and corners are the best, be sure to keep those bits for yourself!<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Oreo Snickerdoodle Cookie Cake Bars</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>(adapted from <a href="http://littleaccidentsinthekitchen.blogspot.sg/2013/01/oreo-snickerdoodle-cookie-cake-bars.html">little accidents in the kitchen</a>)</b></span></div>
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<span style="background-color: white; line-height: 19px;"><span style="font-family: Courier New, Courier, monospace;"><b>Ingredients:</b></span></span></div>
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<span style="background-color: white; font-family: Courier New, Courier, monospace;"><span style="line-height: 19px;">12 oreos (double stuff, obviously, if you can help it.)</span></span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">192g flour</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1 tsp cream of tartar</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1/2 tsp baking soda</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1/4 tsp salt</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">85g butter, softened</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1/2 cup sugar (don't reduce this, it won't turn out too sweet, trust me.)</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1/8 cup milk</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1 tsp vanilla essence</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px;">1 egg</span><br />
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<span style="background-color: white; line-height: 19px;"><span style="font-family: Courier New, Courier, monospace;"><b>Instructions:</b></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;">1. Pull apart the Oreos by twisting them. Set aside the cookie with the cream layer attached. Crumble the layer without the cream into fine crumbs.</span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;"><br />
</span></span></span> <span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;">2. Sieve and whisk together flour, cream of tartar, baking soda and salt.</span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;"><br />
</span></span><span style="background-color: white;"><span style="line-height: 19px;">3. Cream butter and sugar till light and fluffy. Add milk, vanilla essence and egg and beat till smooth.</span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;"><br />
</span></span><span style="background-color: white;"><span style="line-height: 19px;">4. Fold in the flour mixture till just combined. Your batter will be pretty stiff and airy.</span></span></span><br />
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</span></span><span style="background-color: white;"><span style="line-height: 19px;">5. Spread a thin layer of cookie dough onto a 8x6 inch baking dish (mine was a little glass casserole) lined with baking paper.</span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;"><br />
</span></span><span style="background-color: white;"><span style="line-height: 19px;">6. Arrange the side of the 12 Oreo cookies with the cream layer onto the cookie dough, cream side up. (They'll probably overlap a little) Spread the rest of the cookie dough on.</span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;"><br />
</span></span><span style="background-color: white;"><span style="line-height: 19px;">7. Sprinkle some of the Oreo crumbs over the dough (don't use all of it, otherwise your Oreo crumbs will </span><span style="line-height: 19px;">avalanche</span><span style="line-height: 19px;"> all over your kitchen table. I learned the hard way.) and bake at 180 degrees Celsius for 40 to 45 minutes.</span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 19px;"><br />
</span></span><span style="background-color: white;"><span style="line-height: 19px;">8. Remove from the baking dish and allow to cool on a wire rack. Cut into squares and serve.</span></span></span><br />
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<span style="background-color: white; font-family: inherit;"><span style="line-height: 19px;"><br />
</span></span> <span style="background-color: white; font-family: inherit;"><span style="line-height: 19px;">I wonder whether, if we mix the crushed oreos with butter and keep it in the fridge for a bit, we could form a sort of Oreo-spread for the top, which would stay together in the behaviour of a cheesecake crust. That would be a good solution to an ineffective sparse sprinkle.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9_3IhkMLlmZgKwGRKmvl6h5eOJs68kYhHY0Fc2zEk0-aWA3wsl7kGSnbJXk0_Dm7FYYbYAoNcUExTCom3B5NV1Z7FMO33W0J1FOisJR0lkTXajbsINA3xYzlowNI0t4GQ73MOH0OEKI/s1600/Snick1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9_3IhkMLlmZgKwGRKmvl6h5eOJs68kYhHY0Fc2zEk0-aWA3wsl7kGSnbJXk0_Dm7FYYbYAoNcUExTCom3B5NV1Z7FMO33W0J1FOisJR0lkTXajbsINA3xYzlowNI0t4GQ73MOH0OEKI/s640/Snick1.jpg" width="425" /></a></div>
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It's Singapore's annual 'Teacher's Day' tomorrow, and I'll be heading to my previous school with twelve pairs of these bars to hand out to certain teachers and friends. They look pretty enticing, don't they?</div>
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Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-38796644489652320662013-09-03T16:43:00.001+01:002013-09-03T16:44:56.607+01:00Sweet Home Farm Granola – Maple Pecan<div class="separator" style="clear: both; text-align: left;">
It's been a while!</div>
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I wish I could say that I haven't been updating much because of my incredibly packed schedule due to being so super-popular that I have to meet up with three to four different friends per day, but that is not the case. While I am free and easy in Singapore, all my friends are in school on weekdays, and cooped up at home on weekends burying their heads in their books for the crazy school system which I've managed to escape!</div>
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Fortunately, before I head back to London next Wednesday, I'll be meeting up with friends for a bit, to celebrate birthdays and say goodbye!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQxalKf0LvAIyzBmRqdT5T1fuEvvegtQ-2CeSquNu9cUF5kwZVcWKtU7qq7TcbS1Jnm2R47epiYLeMfMa5VfByGacjUtJmJBTRsBJ7vej8fEUt52D3m86SGAQt4_O5UzNAcJJ-9IyoNY/s1600/granola1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQxalKf0LvAIyzBmRqdT5T1fuEvvegtQ-2CeSquNu9cUF5kwZVcWKtU7qq7TcbS1Jnm2R47epiYLeMfMa5VfByGacjUtJmJBTRsBJ7vej8fEUt52D3m86SGAQt4_O5UzNAcJJ-9IyoNY/s640/granola1.jpg" width="480" /></a></div>
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When there is no <i>pau</i>, <i>wonton mee</i>, moon cake, egg tarts or curry puffs for breakfast, I grab myself a bowl, a spoon, some milk, and the carton of cereal above.</div>
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Wait a minute, those strange things don't sound like things people usually have for breakfast, says England. You're right, but only if you aren't in Asia.</div>
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Prior to contrary belief, Asians are in some ways <i>pretttttty </i>unhealthy eaters. Just walk through the Taiwanese streets full of fried-food vendors, or check out the Singporean <i>ah peks </i>('uncles', i.e men aged 50-ish and above) in the <i>kopitiams </i>(hawker centres) at nine in the morning eating <i>nasi lemak </i>(fragrant Malaysian rice with varying side dishes) with fried chicken and egg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA_plcSvq5MuTpad259vBAsackg8GK7SfHg2Peuwx79qXJUPkxD70pZstqKJugU1CkpsxKxtOI6TkCWzvhhzq16AVmHam0lQoyxh-Z76FoQKkaGKVo7L5GEmhcmYXRbmMGPjDc4xhfnQ/s1600/granola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA_plcSvq5MuTpad259vBAsackg8GK7SfHg2Peuwx79qXJUPkxD70pZstqKJugU1CkpsxKxtOI6TkCWzvhhzq16AVmHam0lQoyxh-Z76FoQKkaGKVo7L5GEmhcmYXRbmMGPjDc4xhfnQ/s640/granola2.jpg" width="640" /></a></div>
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To feel slightly back-to-routine again, I occasionally have a bowl of cereal when I sleep in and wake up too late to be served breakfast, or when Mum isn't in. USA-imported <b>Sweet Home Farm </b>cereals come in a fat carton and several other flavours which I haven't seen or tried.</div>
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The clusters in this cereal don't easily come apart like <a href="http://london-glutton.blogspot.sg/2013/04/what-is-life-without-cereal-mega-post.html">the one from Tesco</a>, (which tastes amazing by the way) and the pecan nuts are wholesome and appealing. They taste noticeably unique, and far from the standard-sweetness of Tesco's and Sainsbury's versions – there's a deep, woody flavour in this cereal, a sigh of actual maple syrup! The sweetness doesn't hit you in the face, but there's a good amount which leaves a fabulous cereal milk to slurp up!</div>
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The milk used here is Pura's regular whole milk, which has been the standard purchase in the household for years – there's no annoying taste, yet it isn't completely bland, a perfect blank canvas for cereal-consumption, and even for drinking it on its own.</div>
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Going to creep to my kitchen now and eat out of the tupperware (which it has been transferred to due to potential pesky ants) with a spoon, shhh!</div>
Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-8681962368952819072013-08-19T16:22:00.000+01:002013-08-20T04:35:06.134+01:00Princess of Wales<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnfS0WjemPSilLNqDx1whCYBkZtI9BOkrOSnsIayZXze-EtQULj0f_kiUs3FueIZzCwK8D0g5C1fDqg8pnIzhXTy28RGdbjB8AQR97mXOFQT7bwy_RCSj14SiTPfWVTRA6FG9hrUhq4U/s1600/princess1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnfS0WjemPSilLNqDx1whCYBkZtI9BOkrOSnsIayZXze-EtQULj0f_kiUs3FueIZzCwK8D0g5C1fDqg8pnIzhXTy28RGdbjB8AQR97mXOFQT7bwy_RCSj14SiTPfWVTRA6FG9hrUhq4U/s640/princess1.jpg" width="640" /></a></div>
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The Princess of Wales Pub is located near Primrose Hill, on a bright, wealthy residential street. A little challenging to get to, especially on a hot summer's day with the London Underground acting up on a typical weekend, forcing you to squeeze on replacement bus services with sweat clinging on to everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaUg6f3abMya46LWJWRD-6aFG2Im_S09SXg8T2yznTGs1udHZr1tVOuOO32GmNZCP_3QsVFQ8kw10O0dLefuesUR5Vwdetce6yNEj9hJHbT_mYfSd0ZsWHhvluOp6UsCe5HSmkMeFSMo/s1600/princess3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaUg6f3abMya46LWJWRD-6aFG2Im_S09SXg8T2yznTGs1udHZr1tVOuOO32GmNZCP_3QsVFQ8kw10O0dLefuesUR5Vwdetce6yNEj9hJHbT_mYfSd0ZsWHhvluOp6UsCe5HSmkMeFSMo/s640/princess3.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Colourful nearby houses</span></div>
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I decided to pay this particular pub – which is quite out of the way for me – a visit as a result of <a href="http://london-glutton.blogspot.sg/2013/06/zomato-write-for-bite-contest-i-won.html">winning</a> <a href="http://zomato.com/">Zomato's</a> weekly Write-For-A-Bite contest. (They did originally offer me £50 off my bill at Bacco's, but there was some complication with the restaurant, so they gave me £30 off The Princess of Wales instead.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglixpf8T__CZupXbINenZVTaEFafKoKPLCbB-dZ7Gb7o7mE0D6WCWnKy6gfUEdJSBhFXSuSV12xQXyuomqM3nFLvinKmzUe9oXKkUzoHpWYEh1KbYIuid6FqaPH8unNFwAdsRj9TQEVF8/s1600/princess2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglixpf8T__CZupXbINenZVTaEFafKoKPLCbB-dZ7Gb7o7mE0D6WCWnKy6gfUEdJSBhFXSuSV12xQXyuomqM3nFLvinKmzUe9oXKkUzoHpWYEh1KbYIuid6FqaPH8unNFwAdsRj9TQEVF8/s640/princess2.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">The view from atop Primrose Hill</span></div>
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The pub was quiet upon our arrival at 1.30pm. (The transport delayed us for an hour. Welcome to London!) The sun was shining, and the shutters were wide open. The place is wood-panelled all over, with the bar in the middle, and there's a cosy garden-basement just down the stairs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim99Og-67e3zuhkeFLTYScayfcCLp9FqWnwjIiaPpGmF1f6V5YQMAWVgGIYQefAbyV-s9jE9jvnWLPAQ6j6xjNTeB45Ypzd_j29DAlmERT7k6Ky8e63RPqfAI0cIzjt8UImDIaWMxfICE/s1600/princess6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim99Og-67e3zuhkeFLTYScayfcCLp9FqWnwjIiaPpGmF1f6V5YQMAWVgGIYQefAbyV-s9jE9jvnWLPAQ6j6xjNTeB45Ypzd_j29DAlmERT7k6Ky8e63RPqfAI0cIzjt8UImDIaWMxfICE/s640/princess6.jpg" width="640" /></a></div>
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English pubs are great for getting, well, English food. My sister ordered some chicken with gravy and a Yorkshire pudding, as it was Sunday, and they had roast specials with a live jazz band playing at 4pm! The chicken was tender, the gravy just-right, and the veggies soft and generous.</div>
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Her husband got a prawn salad with beetroot, which was part of the Sunday specials as a main, but it was quite a scarce portion for the price. (approx. £13)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5NJXWrOpJbvjjt9fn9jpowDfL63h5ue9N8pcSJw4rmkbk4eEFxR2q_vbiiiem_OXUthlASoRQnU80H5IOuwB6IWngg4bfm9Uo2jNWEfqkx2lLfDOh7F9sY2RFWbs8_yyBSrNXqcdYd4/s1600/princess5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5NJXWrOpJbvjjt9fn9jpowDfL63h5ue9N8pcSJw4rmkbk4eEFxR2q_vbiiiem_OXUthlASoRQnU80H5IOuwB6IWngg4bfm9Uo2jNWEfqkx2lLfDOh7F9sY2RFWbs8_yyBSrNXqcdYd4/s640/princess5.jpg" width="640" /></a></div>
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I got grilled sea bass with potatoes, sliced courgette, and smoked mackerel pâté. The sea bass was very impressive – it had a tasty, crispy skin, and soft meat. The mackerel pâté was particularly interesting – smoky, fishy, tasty, but rather oily – and went well with the cool courgette salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hFA8HqO_-f_JwMcvnIxRs-u3CqmZLsY_MosVT2kHnj1hRcp-JntQzYnYKnQyE95TwNisUUxkAjYuKk0laCeoYwBEOe_Iisipmw2CIacrOJ_XcXd40l6fCopbj6FmpRSWili7lJJXtu4/s1600/princess4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hFA8HqO_-f_JwMcvnIxRs-u3CqmZLsY_MosVT2kHnj1hRcp-JntQzYnYKnQyE95TwNisUUxkAjYuKk0laCeoYwBEOe_Iisipmw2CIacrOJ_XcXd40l6fCopbj6FmpRSWili7lJJXtu4/s640/princess4.jpg" width="512" /></a></div>
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By the time the jazz band started playing, the pub was filled and buzzed with summer, pint-induced liveliness. Dessert was a scoop of salted caramel-flavoured ice cream atop a nut-filled brownie. The brownie had rather hard edges, but a soft, cake-y inside. The salted caramel ice cream was so good, I was tempted to lick the plate clean.</div>
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We ended up with a bill of about £60, but the voucher helped to pay half of that. The Princess of Wales is a great place to chill and have drinks with friends. Sunday brings you more reasons to visit, due to the roast specials and the live jazz band. A walk afterwards on Primrose Hill followed by a nap under a tree – there was no better way to complete this particular summer Sunday.</div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.lovetheprincess.com/"><b>The Princess of Wales</b></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">22 Chalcot Road</span></div>
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<span style="font-family: Courier New, Courier, monospace;">London NW1 8LL</span></div>
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<span style="font-family: Courier New, Courier, monospace;">0207 722 0354</span></div>
<span id="goog_2065556073"></span><span id="goog_2065556074"></span><br />Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com022 Chalcot Road, London, Greater London NW1 8LL, UK51.5404281 -0.1540605999999797951.5324911 -0.1641455999999798 51.5483651 -0.14397559999997978tag:blogger.com,1999:blog-337402817696380530.post-14954012914095061532013-08-12T15:30:00.003+01:002013-08-12T15:30:53.496+01:00Madam Kwan's<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnJqlDOJrqFzMb-6OQ8iL0ylp1uuBTgN4bQLaWd0AEFC0PR2ptwAyyoG-1B9ZwGhcoYVUG8oP8LSpKXM8k-DK7iI9IL8jBXt4jOBC1qfaRGeGq4X5P2hG28XVO9Q9uEnJMatz1ZtV0Ws/s1600/IMG_7255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnJqlDOJrqFzMb-6OQ8iL0ylp1uuBTgN4bQLaWd0AEFC0PR2ptwAyyoG-1B9ZwGhcoYVUG8oP8LSpKXM8k-DK7iI9IL8jBXt4jOBC1qfaRGeGq4X5P2hG28XVO9Q9uEnJMatz1ZtV0Ws/s640/IMG_7255.jpg" width="480" /></a></div>
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You may have heard of the newly-opened <b>Madam Kwan's</b> at Vivocity, Harbourfront, which has been highly-anticipated since its success from four branches in Malaysia. (Unless you don't live in Singapore, or don't know where it is. In any case, stay if you want to hear about this very <i>particular</i> Singaporean dining experience...)</div>
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I arrived at the restaurant before the rest of my family, and repeated to the dazed-looking table-usher a few times that, no, I do not want to make a reservation, I already have a reservation for five people.<br />
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Feeling quite thirsty after coming straight from work, I decided to order an interesting-sounding yam milkshake while the others come. (<i>Sounds interesting, doesn't it?</i>)Ordering in English seemed to be a mistake – the waitress replied me in Chinese stating that she didn't understand. Okay, I thought, strange for a restaurant in Vivocity, the ultimate tourist shopping mall. I repeated my order in Chinese, pointing to the item on the menu. She gave final confirmation by asking if she had circled the correct item on the mini-menu that she was holding. Goodness, yes, it was indeed a 'yam shake' which you have circled. Thank you.<br />
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The rest of my family finally arrived, and we ordered some dishes from the menu to share, and a plate of rice each. My milkshake arrived while we were ordering. I expected it to be purple, (most yam-flavoured desserts in Asia are purple) but I thought that it was white because of a lack of artificial colouring. I took a sip, frowned, and took a few more – lo and behold, it was a regular vanilla milkshake. (<i>Man, I still wonder how a yam milkshake tastes like.</i>)<br />
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I waited for us to finish ordering the food, before I spoke up. The waiter suggested the <i>assam </i>fish head while we were making decisions. My sister and I quietly flipped to the item on the menu, and it was priced at SG$49. (£24.50) Sly move, sir – that was what our eyes said when they met – but thankfully nobody on the table was up for fish that night, and the suggestion didn't lead anywhere.<br />
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Then I requested a change of drink, but the waiter refused. Why, I asked, the waitress who took my order made a mistake, I wanted yam, not vanilla. It's a restaurant regulation, he politely stated – once a customer tries their food, the kitchen can't take it back. My family and I exchanged amused faces. Then, he said, you shouldn't have drunk it, if you wanted to change it. Internal laughter of disbelief rippled through the table.<br />
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"How would she have known it was wrong, if she didn't drink it?" Many variations of this was thrown towards the resilient waiter, who didn't bat an eyelid, and refused, again and again, without much apology.<br />
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After lots more slightly heated demands for explanation, as well as some mutterings of 'bad service' under our breaths, the waiter couldn't be persuaded. We gave up, and I drank that vanilla milkshake. (<i>I've never seen a </i>yam <i>milkshake on a menu before... I'm really curious.</i>)<br />
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The food came fast in a flurry, the plates all barely fitting onto the table. The best of it was the fried chicken – lovely tenderness, and a nice, crispy skin. There was also some great but spicy <i>sotong,</i> (squid) <i>kangkong</i>, (water spinach) and chicken curry – the latter had a distinct flavour of coconut milk, which was nice but activated a siren against my diet plan! The beef <i>rendang</i> tasted so-so, but was bad on the presentation front: plonked on a plain diner's plate, about three stingy scoops, with two pathetic cucumber slices sticking out of the side of the plate. Costing somewhere between SG$10 to SG$13, (£5 to £7.50) it certainly wasn't worth it. The beef satay was big and chunky but lacked charred, complex flavours I could get from my own barbecue party, although the accompanying peanut sauce was great.<br />
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The drinks were rather overpriced – SG$5 for my brother's 'Honey Lemon Tea', which was basically water, lemon slices, ice cubes, and honey.<br />
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The bill came up to SG$144 (£72) for the five of us. For local food that we can easily find elsewhere – despite the higher quality of just a few dishes – it was not worth it, and I don't think I'll be going back to <b>Madam Kwan's</b> unless this branch at Vivocity does some serious staff-training and policy-reviewing. (<i>How in the world does a yam milkshake taste like!? I NEED TO KNOW!</i>)<br />
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<i>The information presented in this account is true to the best of my knowledge. I wish Madam Kwan's all the best, and hopefully I'll see more customers and better staff on a Sunday night in Vivocity the next time I visit.</i><br />
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<i>Also, I was not happy about having to pay compulsory service charge. Singapore needs a lesson or two from the UK.</i>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0VivoCity, Singapore1.2647924 103.822169499999971.2608238999999999 103.81712699999997 1.2687609 103.82721199999997tag:blogger.com,1999:blog-337402817696380530.post-41957270920909908672013-08-08T07:38:00.002+01:002013-08-08T07:38:26.795+01:00Flor Patisserie by Chef Yamashita<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.cakeflor.com.sg/" target="_blank">Flor Patisserie</a> is a little bit of a trek for those who don't know the area well. Its closest MRT (stands for 'Mass Rapid Transit' – Singapore's version of the Tube/Underground) stations are Chinatown and Tanjong Pagar, but Janice, Venetia and I unknowingly took a long walk from Outram Park Station with the help of a smartphone.</div>
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The patisserie is small – there's a capacity of six diners within the shop, with another three or so additional sets of tables and stools outside along the walkway. A few shelves affixed on the wall holds little bags of special cake-slices and cookies which are up for sale, such as walnut cookies, chocolate madeleines, butter cakes, coffee biscuits, sesame cookies, etc. Most of these have a covered bowl of sampling pieces by their side, which is great for curious tasters like myself.</div>
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The three-tiered display cabinet by the cashier was empty other than the top shelf, which was quite a shame, as options were limited, and it showed. Janice and I went for the <i>mont blanc </i>(above)<i> </i>for SG$6.95. (£3.50) After unwrapping the surrounding foil, there lay a light yellow sponge cylinder topped with chestnut cream, pierced by chocolate curls and a flaky pastry shard. Unfortunately, the latter was soggy and papery, and I felt that the dessert should have done without it.</div>
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The taste of the entire cake was extremely subtle, <i>a la </i>Japanese baking style of Chef Yamashita. The first bite didn't speak much, but the light chestnut flavour came through with more bites, and a single sweet chestnut is later revealed under the carefully-piped cream<i>. </i>Both the texture of the sponge and cream was light and airy, very easy to eat. It was my first time trying a <i>mont blanc</i>, and I quite enjoyed it, but I must say that it was overpriced for its size.</div>
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<i>On a side note, check out this video of a Japanese YouTuber mum making 'dessert soba noodles'! (Actually a giant mont blanc) Watch until the end, her daughter's reaction is priceless.</i></div>
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I had a bit of Venetia's <i>Wakakusayama</i>, [pause to catch breath] which is a green tea Swiss roll filled with red bean cream, topped with fruits and sweet chestnuts. (SG$7.30, £3.65)</div>
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<span style="font-size: x-small;">Janice is busy Insagramming her <i>mont blanc </i>too. A table full of <a href="http://eater.com/archives/2013/05/09/expert-photographing-food-may-be-sign-of-mental-illness.php" target="_blank">mentally unstable people</a>.</span></div>
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The flavour of green tea was strong in this cake. Rather heavy, almost bitter, not for those who usually stick to sweet treats. The red bean cream had a lot of authentic red bean taste, which is special to taste. </div>
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My friends and I decided to share an 'Ice Cheese Tart' out of curiosity. Each tart costs SG$3.40 (£1.70), and has varieties of strawberry, green tea, maple, mango, chocolate & orange, yuzu and caramel, which we ended up choosing.</div>
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The 'Ice Cheese Tart' turned out to be pretty much a frozen mini-cheesecake stuck fast to a paper mould, with an almond biscuit base. It was pretty annoying trying to bite or cut through the rock-solid cheesecake, but we didn't have patience to wait for it to thaw either.</div>
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The taste of the cheese tart was striking, and absolutely great. There's a distinct saltiness in the cream cheese which really improves the flavour of it. I didn't notice any obvious caramel flavour, but I'm guessing it was infused into the cream cheese somehow. I wouldn't mind going back to try the other flavours, especially maple, but I do wish they would sell these un-frozen!</div>
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Just when the three of us thought that we'd had enough cake for the day, a tray of Strawberry Soufflé (SG$6.60, £3.30) magically appeared on the only-occupied shelf in the display cabinet when it wasn't there before, threatening to become dessert for our dessert!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-LHaZsFzINiUDpfqMy5ar4bOTCeut2LZPHWousS6LXz3mxqRDk21MnzruoMr0JD-fN6-uCkmYo1RxeBtDRKd01WDXMidYqNcSf622Bm2LFYEF1OVs9qDAADVAOr4LUJ_B1l0uu8LFWk/s1600/florr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-LHaZsFzINiUDpfqMy5ar4bOTCeut2LZPHWousS6LXz3mxqRDk21MnzruoMr0JD-fN6-uCkmYo1RxeBtDRKd01WDXMidYqNcSf622Bm2LFYEF1OVs9qDAADVAOr4LUJ_B1l0uu8LFWk/s640/florr.jpg" width="640" /></a></div>
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Gotta have it, we thought. It was okay height-wise, but was a narrow slice. Piled with blueberries and strawberries encased in clear jelly, the cake is made up of a thick middle layer of light, aerated cheesecake topped with chantilly cream and strawberry chunks, all sandwiched between light sponge cake, plus fine biscuit crumbs stuck to the side.<br />
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It was a very impressive cake, and I loved the hint of lemon in the cheesecake, which gave it a quiet, pleasant tang. Despite it being cheesecake, it was not too rich at all, because of the soufflé technique used to create an airy texture. The other two girls commented on sour strawberries, but the ones I ate seemed fine. This is a cake I'd come back for, it's delicious.<br />
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Due to the long walk under the hot, late-afternoon sun, we each got iced tea to cool ourselves down and quench our thirst. Janice went for green tea, Venetia a peach tea, and for myself, a mango tea. (SG$4.50, £2.25, except for the green tea which was slightly cheaper)<br />
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The teas were very pure – teabag, water, ice cubes, and no added sugar. I could barely taste mango in mine, but it was refreshing, nevertheless. The staff at Flor gladly lets you top up the water in your cup, so you can maximise the use of the teabag.<br />
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We each ended up spending about SG$15 (£7.50) per person, with all the drinks and shared cakes. Not somewhere one would frequent as a student, but a nice, quiet place to go for an occasional dessert-escapade, especially if you're into Japanese desserts.<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Flor Patisserie</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">#01-01</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 Duxton Hill</span><br />
<span style="font-family: Courier New, Courier, monospace;">Singapore 089588</span><br />
<span style="font-family: Courier New, Courier, monospace;">+65 6223 8628</span><br />
<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.cakeflor.com.sg/">http://www.cakeflor.com.sg/</a></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.cakeflor.com.sg/contact-us.html">(Another branch at Siglap, plus a Takeaway at Takashimaya too.)</a></span>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com02 Duxton Hill, Singapore 0895881.2793707 103.84309039999994-29.615494299999998 62.534496399999938 32.1742357 145.15168439999994tag:blogger.com,1999:blog-337402817696380530.post-82522128470359845172013-08-05T15:33:00.000+01:002013-08-07T11:43:37.598+01:00Beach Road Fish Head Bee Hoon<div class="separator" style="clear: both; text-align: left;">
Hawker centres in Singapore are sheltered eating areas with rows of unique stalls selling a particular type of cuisine. Most of the local delicacies are present, including Chicken Rice, <i>Roti Prata,</i> (flatbread with curry) Yong Tau Foo, (a pick-n-mix of veggies, tofu, seafood and meat, to boil in soup, with or without the addition of noodles) and local desserts and drinks. There are also stalls selling Japanese, Korean, and Western food.</div>
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Really, one can never run out of options at a Singaporean hawker centre. There is most likely something for everyone.</div>
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My mum brought me to try out the Fish Head <i>Bee Hoon </i>at Balestier, which was preceded by a 10-minute long queue. (Worth noting that the other stalls had under three customers at a time)</div>
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Beach Road Fish Head Bee Hoon @ Whampoa Makan Place is mended by two stall owners – a cook, and a lady who handles the orders and payment.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11DyGkv9WQCPVzM3jEeFCgA_7zLKds3orEv74KjO0_kKh7xoOEBZElsuzYD_AOOSn2IIw6k22UiHaAyWdyZPSbJklHe_999yV7OTzq7Y9Yupdl75WEl_7Y2b1bXvND1PdppZu162trbg/s1600/fishbeehoon4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11DyGkv9WQCPVzM3jEeFCgA_7zLKds3orEv74KjO0_kKh7xoOEBZElsuzYD_AOOSn2IIw6k22UiHaAyWdyZPSbJklHe_999yV7OTzq7Y9Yupdl75WEl_7Y2b1bXvND1PdppZu162trbg/s640/fishbeehoon4.jpg" width="640" /></a></div>
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At $3.50 (£1.75) for a pretty big bowl, it's great value. There's nothing to pay for service nor eating area. Just grab your food and find a table. That's why I love eating in hawker centres.<br />
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<span style="font-size: x-small;">Yes, that is a bucket of plastic chopsticks.</span></div>
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I often find myself thinking that London needs something like this. I'm tired of going into places and sighing at the price labels, the voice in my head whining, "But... but I'm a student..." I'm tired of supermarkets (and not even all of them) being the only cheap option, I want a budget dining-in choice like good old Singaporean hawker centres!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvdvKQJQo_5XpswaSW4zQXLtbDsPDFoi9NcxObY50e3SY4YRIgpcpGN9OydyBQAPluyDZPulcfCK16nsVXvhmtw3UvE9BsvwA5ws4F3I4M0GsE4X4GfcAdZkzbQIysFMgNZ119JKkWUo/s1600/fishbeehoon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvdvKQJQo_5XpswaSW4zQXLtbDsPDFoi9NcxObY50e3SY4YRIgpcpGN9OydyBQAPluyDZPulcfCK16nsVXvhmtw3UvE9BsvwA5ws4F3I4M0GsE4X4GfcAdZkzbQIysFMgNZ119JKkWUo/s640/fishbeehoon1.jpg" width="480" /></a></div>
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I'm no expert on Fish Head <i>Bee Hoon</i>, as it's not one of my usual hawker choices. However, after trying this one from Beach Road Fish Head Bee Hoon, it has become a favourite! I love the light, milky, fish stock soup, as well as the slippery, thick rice vermicelli. The meat from the fish's head is cooked to perfection, stiff enough to grasp with chopsticks, but not tough or rubbery, and it falls apart nicely when eaten. This particular stall is awesome, because there is a generous serving of sliced fish. It is infuriating when you get lots of noodle, soup and vegetable, but just two pieces of meat. There's another version in which the fish is fried in batter, which I'm eager to try – an excuse for another visit!</div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Beach Road Fish Head Bee Hoon</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Whampoa Makan Place</span><br />
<span style="font-family: Courier New, Courier, monospace;">Block 92 Whampoa Drive</span><br />
<span style="font-family: Courier New, Courier, monospace;">#01-46</span><br />
<span style="font-family: Courier New, Courier, monospace;">Balestier</span><br />
<span style="font-family: Courier New, Courier, monospace;">Singapore 320092</span><br />
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Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com092 Whampoa Drive, Singapore 3200921.323207 103.85386300000005-29.5716545 62.545269000000047 32.2180685 145.16245700000005tag:blogger.com,1999:blog-337402817696380530.post-90463153269914976832013-08-02T10:16:00.002+01:002013-08-02T10:16:52.342+01:00Bon voyage<div class="separator" style="clear: both; text-align: left;">
I departed to Heathrow on the one day when London hid its rare, persevering sun and threw out a layer of grey, indifferent clouds, as if it had decided to say farewell by serving a taster of what I'd get when I come back in September. (Hopefully not.)</div>
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Terminal 3 of London Heathrow Airport's departure hall is pretty much an actual hall, huge and oblong, lined with shops like Starbucks, Boots, WHSmith, YO! Sushi, duty free, etc.</div>
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Breakfast for me was a Ham & Egg Salad sandwich from Boots (£2) which was so-so. I mainly tasted peppered egg, but it filled me up nevertheless.</div>
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It's been a year, but I still don't understand why the English don't mind cold sandwiches. In fact, they probably eat more cold sandwiches than warm ones, because they can be taken straight from the fridge in any supermarket or a pharmacy with snacks. Warm sandwiches are so much nicer – there's more taste, and the meat tastes like meat, instead of cool rubber.</div>
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Yes, this is a breakfast menu from Singapore Airlines. Having forgotten to take a picture of the menu, I contacted Singapore Airlines, and they kindly scanned me a copy of the menu from that particular flight within a few days, even though they've probably got better things to do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lmxiTViKsuIPFF_YdsXQOeCC6iHwaYAtDTkpX6ElYUKMwdwtt3da3WTHDqJVmhGkQUap0v_9F6AIsr45psoyTIL90qESBz7cb9Pd0HVbSvBSncL5ixSPR49eyEUWnIxvQcVQHmpgwVE/s1600/plane3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lmxiTViKsuIPFF_YdsXQOeCC6iHwaYAtDTkpX6ElYUKMwdwtt3da3WTHDqJVmhGkQUap0v_9F6AIsr45psoyTIL90qESBz7cb9Pd0HVbSvBSncL5ixSPR49eyEUWnIxvQcVQHmpgwVE/s640/plane3.jpg" width="640" /></a><br />
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I got the Tandoori Salmon served with raita, vegetable curry and Kashmiri pilaf – it was a good choice! The Tandoori salmon was cooked well and tasted great, with fragrant, fluffy pilaf rice, and a decent vegetable curry. The bread roll that came with it was as soft as a pillow, and light-tasting, it was pretty much perfect!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-av0M0MkBKvzNyz_1olhVNA08HWogkFQA0pe_b9dxP6rnyBXoq_TAbtd21gnKt3AGIxlQVzTvNtgzW-INAs9SBi7tlXf1UECoUQuXv8M7VXR9-rqGEgzAadiffhaG46Vd9Qe0-joIFl0/s1600/plane2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-av0M0MkBKvzNyz_1olhVNA08HWogkFQA0pe_b9dxP6rnyBXoq_TAbtd21gnKt3AGIxlQVzTvNtgzW-INAs9SBi7tlXf1UECoUQuXv8M7VXR9-rqGEgzAadiffhaG46Vd9Qe0-joIFl0/s640/plane2.jpg" width="640" /></a></div>
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This mango chutney tart served atop salad intrigued me. It looks a little dodgy, but it tasted very interesting! Under the chutney is ground chicken tikka, and the flavours all went together wonderfully in the firm pastry.</div>
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Pad Thai for breakfast sounds outrageous to some people, but noodles for breakfast happens sometimes in Southeast Asia. These noodles were average, they didn't <i>reeeally </i>taste like Pad Thai, but reguler fried broad noodles with seafood, egg and veggies. The bread roll was ten times tougher than the one served during dinner. *insert pout face here* There was also a random butter cake at the side, along with raspberry yoghurt and fruits... there was a lot on that breakfast plate!</div>
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Now that I'm in Singapore, I'll be attending the best culinary school in the world, held exclusively and privately in my home kitchen, led by Chef Mummy. Progress and updates will be slow, because I've got many other things to do during my time here. I'll also be visiting eating places that I've heard about and always wanted to try!<br />
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However, don't ignore my blog for this month just because you're in London! Singapore has a brilliant food culture which I will be exploring from a whole new perspective, having experienced many other international foods in London.Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0Terminal 3, Heathrow Airport (LHR), Hounslow, Greater London TW6, UK51.4704309 -0.4592906999999968351.460539899999993 -0.47946069999999685 51.4803219 -0.43912069999999681tag:blogger.com,1999:blog-337402817696380530.post-19587838642848648852013-07-29T17:32:00.002+01:002013-08-07T11:24:15.431+01:00C&R<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRcCagaXtNj0mCmqT1P78hje2VLSWcvwxioJj2963QlUEBsBLl0VgHa_ji8jabpYiUyC_uk7ZRbuXT8fKVDQSG8iVCqlGxjetpc0hpp2E33turZNEY06oV5ZuBedIvTeda18q9Tga4_c/s1600/cnr1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRcCagaXtNj0mCmqT1P78hje2VLSWcvwxioJj2963QlUEBsBLl0VgHa_ji8jabpYiUyC_uk7ZRbuXT8fKVDQSG8iVCqlGxjetpc0hpp2E33turZNEY06oV5ZuBedIvTeda18q9Tga4_c/s640/cnr1.jpg" width="640" /></a></div>
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As with any other country-specific foods, I suppose, where there is a 'correct' taste to these dishes, it was the authenticity of the vibrant Malaysian flavours which I was eager to judge during my dining experience at C&R in Chinatown.<br />
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<i>But aren't you from Singapore?</i></div>
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Singaporean cuisine consists of mainly Chinese, Malay and Indian food, and there is usually a fair amount of each type in hawker centres and local eateries.</div>
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Likewise, Malaysian cuisine includes lots of Chinese, Malay (duh) and Indian delicacies too. Southeast Asia has a great potpourri of local foods – it's like we had this unspoken selection process happening throughout the decades, and the survivors of gustatory judgement (i.e. dishes we all can't get enough of) have been accepted as <i>ours</i>.</div>
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Then there's Thailand who's up there adding crushed peanuts and lime juice into everything and having their own little party.</div>
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C&R boasts an extensive menu of all the Malaysian/Singaporean favourites, from *real*<i> </i>Singapore Fried Noodles to<i> nasi lemak</i>, from <i>chendol </i>to <i>ice kacang</i>. And they just had to, had to, had to throw in the Asian-dining-in-Europe quintessential: Pad Thai.</div>
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The portions are exceptionally huge for some reason, but it makes me feel alright about spending £6.50 on my mountain of <i>mee siam</i> which is SG$3.50 (£1.75) in Singapore for a more sensible portion.</div>
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It's a little unfair, but my mum makes the best <i>mee siam </i>in the world, (recipe up soon) so I can't say that this dish was brilliant. Unlike the version served in a milky, spicy soup back home, this is the original 'dry' version which is truly Malaysian. These noodles were surprisingly spicy for my standards, let alone for the poor tongues of the British. I downed the iced Milo in the background quickly, but the spiciness lingered. Before the chilli became torturous, I did enjoy the noodles, which were tasty enough with a fragrance of bean-paste, and came with prawns, tried tofu, beansprouts, fried egg and some veggies. If I'm not wrong, the lemon wedge should have been a lime instead.</div>
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<i>Char kway teow </i>is also another extremely popular dish of Malaysia and Singapore. It is described as 'broad rice noodles stir-fried with egg, prawn, fishcake and bean sprouts.' This dish was actually of the average Singaporean standard, but then again, with black sauce, everything usually comes out okay. I'm glad they added in the chives, which are necessary for a great taste and texture contrast, together with the crunchy bean sprouts, an added yay-factor.<br />
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I definitely recommend sharing one dish between two diners, (unless you're a big guy/not having dessert/skipped breakfast/trying to gain weight) or taking away the leftovers. (Additional cost of 50p) Singaporeans and Malaysians will rejoice at this eatery which serves all our authentic local favourites at a good value.<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>C&R Café</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">4 Rupert Court</span><br />
<span style="font-family: Courier New, Courier, monospace;">London W1D 6DY</span><br />
<a href="http://www.cnrrestaurant.com/"><span style="font-family: Courier New, Courier, monospace;">http://www.cnrrestaurant.com/</span></a><br />
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<a href="http://www.urbanspoon.com/r/52/561606/restaurant/London/Soho/C-R-Cafe-Chiswick"><img alt="C & R Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/561606/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-8724560531423684442013-07-28T08:25:00.000+01:002013-07-28T08:25:14.750+01:00Mikado White Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGei0tdp8b5NIWZmXeq7_wZ6MvPLFpbx3H3jC_pcxL_MtMyveO8WulC9zFs5pmoADhyphenhyphen5wnYmBi3G473BRpgxfGLD-iDwYsTA3CziHdHHyDg2mxwWXkND0VtXrod75bzEW4VWZ541pmy8/s1600/mikado1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGei0tdp8b5NIWZmXeq7_wZ6MvPLFpbx3H3jC_pcxL_MtMyveO8WulC9zFs5pmoADhyphenhyphen5wnYmBi3G473BRpgxfGLD-iDwYsTA3CziHdHHyDg2mxwWXkND0VtXrod75bzEW4VWZ541pmy8/s640/mikado1.jpg" width="480" /></a></div>
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Mmm, chocolate-coated biscuit sticks. <a href="http://en.wikipedia.org/wiki/Pocky" target="_blank">Pocky</a> used to be my snack-of-happiness, (I just made that up... don't question me, I don't know either) and a box of strawberry-flavoured Pocky was unbeatable among all the other snacks sold in my old school's bookshop.</div>
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Mikado is actually the exact same thing, it's simply been renamed throughout Europe. I never get why they do this, it makes immigrants like me panic for a month or two, yelling, "They don't have Pocky here! They've got these other brands but no Pocky! It's not the sameee!!!" to anyone who would listen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYkU-7VfKjcZ9i7p2DgxSUMeJYYhvOWTBAnt3wyj0PCYxvVKhuasgjJ9FxKBKyW0i92E5aSlbQrPMPfm-Ylo6mOtLBJALgv_Y7SC-RwWI8M3nLbqEiBBGiE0YG7EpciCdO6ypjwgppEI/s1600/mikado3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYkU-7VfKjcZ9i7p2DgxSUMeJYYhvOWTBAnt3wyj0PCYxvVKhuasgjJ9FxKBKyW0i92E5aSlbQrPMPfm-Ylo6mOtLBJALgv_Y7SC-RwWI8M3nLbqEiBBGiE0YG7EpciCdO6ypjwgppEI/s640/mikado3.jpg" width="480" /></a></div>
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Since Strawberry and Chocolate were the only available flavours sold in the bookshop, (I didn't really do grocery shopping) so this was actually my first time trying the White Chocolate coating. (was on offer for £1 at WH Smith)</div>
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It's now my favourite flavour! The biscuit stick has that perfect snappability ('moreish' isn't a real word too. Deal with it.) that I know and love, and the smooth white chocolate coating is just delicious.</div>
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A little bit of silliness – Mikado/Pocky is probably the closest I'll ever come to having a cigarette in my mouth!</div>
<br />Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-81329046798511822902013-07-25T05:12:00.001+01:002013-07-25T05:12:17.114+01:00Crunchy Nut Clusters with milk chocolate curls and honey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JeVbOerAAuAQp-Z-z6Ljhjos0Bz33dTyW-AwGIgOzVOZIpL-u1zUkec3tPKHSNWYz0_PJYKmdfW4Zk6Qakm45oiMRkBfl0upOPNBuZioj10IUhka9xrjb6p2kWHCxjUU1_eZwRXFnZ4/s1600/crunchynutchoc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JeVbOerAAuAQp-Z-z6Ljhjos0Bz33dTyW-AwGIgOzVOZIpL-u1zUkec3tPKHSNWYz0_PJYKmdfW4Zk6Qakm45oiMRkBfl0upOPNBuZioj10IUhka9xrjb6p2kWHCxjUU1_eZwRXFnZ4/s640/crunchynutchoc1.jpg" width="480" /></a></div>
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"Crunchy Nut is on offer!" my sister suddenly half-yelled as I was standing in the cereal aisle of Tesco deciding between the healthier Special K options or Cookie Crisp and sugar-coated things.</div>
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For £2 (U.P £2.69) we got a 450g box of cereal clusters and chocolate curls.</div>
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The clusters of puffed rice, peanuts, and oats were simply decadent! The honey coating was extremely yummy, and as always for Crunchy Nut, the peanut fragrance really came through, in a sweet rather than nutty way.<br />
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The clusters really stuck together, and didn't fall apart easily even when submerged in milk. The chocolate curls were not so significant, but provided the tiniest hint of taste and soft texture. The milk became quite sweet as a result of the honey, hooray!<br />
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A great cereal, I'm definitely getting it again some time. This cereal is basically for everyone – kids, granola-lovers, nut fans, chocoholics, sweet teeth, the whole lot!Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com1tag:blogger.com,1999:blog-337402817696380530.post-44009026227233974682013-07-20T17:36:00.000+01:002013-08-07T11:24:36.693+01:00Sushino En<div class="separator" style="clear: both; text-align: left;">
I'm a major Japanese food fan, so I could easily appreciate both fast-food joints like Singapore's <a href="http://yoshinoya.com.sg/" target="_blank">Yoshinoya</a>, London's <a href="http://www.wasabi.uk.com/" target="_blank">Wasabi</a>, or fancy top-notch <a href="http://sushisamba.com/" target="_blank">Sushisamba</a> in Heron Tower, with main courses all above £10 which I can only dream of.</div>
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My sister brought me to a little gem in Whitechapel called <b>Sushino EN</b>, a humble Japanese restaurant with a great multi-level interior, complete with a faux-sit-on-the-floor set of tables on one side of the restaurant. There were very few diners during this off-peak time, so the soundtrack of our meal was the sounds of what seemed like a yoga/meditation album.</div>
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The prices are above average, with my bowl of <i>Sake Teriyaki</i> (grilled salmon on rice) costing £8.95. The salmon with its sauce was superb, and the rice was fluffy and yummy.</div>
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My sister ordered a <i>Chirashizushi</i> at £14.90 which came with pickles, salad and ebi tempura. The rice was authentic and tasty with a great vinegar blend, topped with a variety of sashimi, which contributed to the eye-twitching price – the bowl was pretty small, even though the meal did come with little sides of salad and tempura.<br />
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The service also greatly sets <b>Sushino EN</b> apart from other Asian restaurants. <span style="font-size: x-small;">coughchinatownshitservicecough </span>The waiting staff and restaurant manager constantly returned to our table to ask us how the food was, and whether we needed anything else.<br />
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If you're in the Whitechapel area with a few bucks to spend, Sushino EN is a great place to sit down and enjoy lovely Japanese food and service, the latter probably very Japanese as well.<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Sushino EN</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">2 White Church Lane</span><br />
<span style="font-family: Courier New, Courier, monospace;">London, E1 7QR</span><br />
<span style="font-family: Courier New, Courier, monospace;">Tel: 020 3645 6734</span><br />
<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.sushinoen.com/">www.sushinoen.com</a></span>
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<a href="http://www.urbanspoon.com/r/52/1742302/restaurant/Aldgate-East/Sushino-En-London"><img alt="Sushino En on Urbanspoon" src="http://www.urbanspoon.com/b/link/1742302/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com02 White Church Lane, London Borough of Tower Hamlets, London E1 7QR, UK51.5155582 -0.06917629999998098451.514940700000004 -0.070436799999980981 51.5161757 -0.067915799999980986tag:blogger.com,1999:blog-337402817696380530.post-72301505575817399392013-07-14T11:25:00.003+01:002013-07-14T11:25:48.410+01:00Merba Cookies<div class="separator" style="clear: both; text-align: left;">
After hearing good things from a friend about 'those cookies which come in aluminum foil-looking plastic with a brand name starts which with an M, I think, or maybe a C, I don't know', I've decided to keep an eye out for them. An import from USA, they are almost never on the shelves of a regular supermarket. The only way to find them is through scouring the off-license shops. (little corner shops selling snacks and essentials... but mostly snacks)</div>
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Like a ninja on a mission, I toured London and dashed through every off-license store in sight, before I finally found them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlcqgyhjqTiMmFto1lpx9ooh1bc8i0NB9iihscaZDQdfcQp0ibxexLTA-rCkGFaacebGzoU37ROMAuhhwTMp4E7OQ2DaCn3weUY3DiHIMMA5Dy4zoMwh0OLk56ukUfzdvMdcrre2DCd4/s1600/2013-04-06+20.05.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlcqgyhjqTiMmFto1lpx9ooh1bc8i0NB9iihscaZDQdfcQp0ibxexLTA-rCkGFaacebGzoU37ROMAuhhwTMp4E7OQ2DaCn3weUY3DiHIMMA5Dy4zoMwh0OLk56ukUfzdvMdcrre2DCd4/s640/2013-04-06+20.05.18.jpg" width="640" /></a></div>
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In real life, I simply wandered into this random off-license shop one evening, which surprisingly existed on an uneventful street about 10 minutes from my house, while in search of a late-afternoon snack. I stumbled upon these 'Merba' cookies which were 'the famous American Chocolate Chip Cookies' and had an aluminum-y wrapping. Bingo!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidunMsMMrQbjWn2O_Mpct_MMOCc960A7U8Aenan6PBcYhiCP00Lf05LPoxYH1PL0rD2BkNYHGqq6FzgOluGyr8JjVdqHrWGS8948LSHQwMYITqIRwdw4_R6i6HykvQE0i6nLK6tf8xEwY/s1600/2013-04-06+20.06.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidunMsMMrQbjWn2O_Mpct_MMOCc960A7U8Aenan6PBcYhiCP00Lf05LPoxYH1PL0rD2BkNYHGqq6FzgOluGyr8JjVdqHrWGS8948LSHQwMYITqIRwdw4_R6i6HykvQE0i6nLK6tf8xEwY/s640/2013-04-06+20.06.17.jpg" width="640" /></a></div>
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The cookies were truly American in the way that they were sweet and they weren't afraid to let you know. Healthy eating is irrelevant when it comes to these cookies. Their only mission is to taste good and lure people back for seconds.</div>
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Aside from being delightfully sweet, they were generously chock-filled with milky chocolate chips. The cookie is slightly on the hard, crunchy side rather than being the the soft, gooey type, but not to the extent that it feels dry, especially since the multitude of chocolate chips serve to moisten up every bite. Salt can somewhat be tasted in the cookie, which makes it quite impactful on the tongue – quite overwhelming for those who aren't too used to rich sweets. However, if you are an a-chocolate-chip-cookie-is-a-god-damn-chocolate-chip-cookie-there-is-no-holding-back type of person, then these ones are for you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdp9Z9nlK7BX0zGg3IdeVzLFBiNAHRJTva7Npnc-TwPcn6frMrxijM4uEACYL7IyGEq7UxC5cfCIalNO1oy7eX3p6kuyE7nqGreCYLb2V6AN8ZEyv3qXvHeLAqjeuexz0osMb0w_3w2Q/s1600/IMG_6653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdp9Z9nlK7BX0zGg3IdeVzLFBiNAHRJTva7Npnc-TwPcn6frMrxijM4uEACYL7IyGEq7UxC5cfCIalNO1oy7eX3p6kuyE7nqGreCYLb2V6AN8ZEyv3qXvHeLAqjeuexz0osMb0w_3w2Q/s640/IMG_6653.JPG" width="640" /></a></div>
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You look at the picture on the front of the packet and you expect something <i>great</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnexysVcPQtC-35zQACQzmMgRYp6UcIY9hr-yy_lXseMZWCgw22EkiBMvN-Nuso6i-7f24TofIlnc3txCrUwsFIfgH3qndPptp2FGCMxr8m9MhcmsOY5pA1mW1HkrwPxYHyQp6UxpQZaY/s1600/IMG_6655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnexysVcPQtC-35zQACQzmMgRYp6UcIY9hr-yy_lXseMZWCgw22EkiBMvN-Nuso6i-7f24TofIlnc3txCrUwsFIfgH3qndPptp2FGCMxr8m9MhcmsOY5pA1mW1HkrwPxYHyQp6UxpQZaY/s640/IMG_6655.JPG" width="640" /></a></div>
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You definitely get something great with these Nougatelli Cookies, which are my favourite of the lot.</div>
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It is pure <i>bliss </i>as you sin your teeth into the cookie and meet the Nutella-like hazelnut filling!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxIFZxCb-QAZPmMyVZg2JQWZEjFbm6_m4dVrOB-mNjad59kvkIikgECBW94JOpAI6YGrMob-0_n0t9EptixIfO6TF3lGT7mpTJ2wTiTjKPhyphenhyphenjlFYrUfsxwKc_T7rI4Ssxbslz_xJCjjI/s1600/2013-04-06+20.05.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxIFZxCb-QAZPmMyVZg2JQWZEjFbm6_m4dVrOB-mNjad59kvkIikgECBW94JOpAI6YGrMob-0_n0t9EptixIfO6TF3lGT7mpTJ2wTiTjKPhyphenhyphenjlFYrUfsxwKc_T7rI4Ssxbslz_xJCjjI/s640/2013-04-06+20.05.31.jpg" width="640" /></a></div>
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White chocolate and red berries is a popular cookie flavour combination which I enjoy when it is done well. (<a href="http://www.lizziesfoodfactory.co.uk/cranberry-a-white-chocolate-cookie-bwcw" target="_blank">Lizzie's Food Factory</a> does a good one.) However, these cookies were filled with dried, chewy cranberries which had an over-tangy taste, and I didn't enjoy it. The white chocolate's fragrance was unfortunately killed somewhere in the rubbery, cranberry stampede.<br />
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The 'brownie cookies' were certainly appealing, but I was doubtful of 'crispy' as a description on the packet. Aren't the best part about brownies their fudgy, soft texture?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOoDPXM69EiPHmMvXOvlJcJResudm1iwtS2E1rMo337tU1Lpi0W7OLlabwGt0845_wcc_T9H5HCkxS65mrE1m6d0mSFsjpe6qYDole7H7fj5MWgI4vn7B37Edzf_TUToJk0tw3njLn-w/s1600/IMG_6659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOoDPXM69EiPHmMvXOvlJcJResudm1iwtS2E1rMo337tU1Lpi0W7OLlabwGt0845_wcc_T9H5HCkxS65mrE1m6d0mSFsjpe6qYDole7H7fj5MWgI4vn7B37Edzf_TUToJk0tw3njLn-w/s640/IMG_6659.JPG" width="640" /></a></div>
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These had the texture of a regular crunchy cookie. The only 'brownie' aspect is probably their rectangular shape, but otherwise, it is no different from a same-old double chocolate cookie. The American sweetness is still there, and there is a satisfying chocolate taste which does the brownie justice.</div>
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Aside from that cranberry mess of a cookie, Merba has great cookies which any sweet tooth will definitely enjoy. I've seen them sold in places like Costcutters and several other off-license shops, so nobody really has to go on a ninja-hunt, really.</div>
Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com3tag:blogger.com,1999:blog-337402817696380530.post-79688658873137752512013-07-09T09:09:00.000+01:002013-07-09T09:43:45.022+01:00Tutti Frutti UKIt's a real blessing to find an eating place in Soho where you can sit down for as long as you like without feeling like you should get up and leave so that you can make room for the people in the queue and escape the accusing stares of the staff.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv1arwkCAulJpEys2y8MnufXOPqH6FMTgd792ES5SPKmUCBcnnswGHqbRFm8V8y7vpZG1gpyluWuIP0W9G-BE9_mYXpS4j2yRgpHYo7QZ5_W6eY12PPUxmtb8WUR0wrnzPcpHOwi5myY/s1600/Screen+Shot+2013-07-09+at+8.19.41+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv1arwkCAulJpEys2y8MnufXOPqH6FMTgd792ES5SPKmUCBcnnswGHqbRFm8V8y7vpZG1gpyluWuIP0W9G-BE9_mYXpS4j2yRgpHYo7QZ5_W6eY12PPUxmtb8WUR0wrnzPcpHOwi5myY/s640/Screen+Shot+2013-07-09+at+8.19.41+AM.png" width="638" /></a></div>
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<b>Tutti Frutti </b>has an entire funky basement filled with sofas, chairs, tables, books and board games which is a huge appeal for people who have time to kill whilst in the Soho area, or those who fancy a lengthy sit-down with friends over yummy dessert which won't make you feel too guilty.</div>
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There are about ten dispensers of different-flavoured frozen yogurt lining a wall in the shop, and these flavours vary day-to-day. Some which I have seen are Red Velvet, Blueberry, Kiwi, Soy, Nutella, Peanut Butter, Watermelon, Chocolate, and many more. Peanut Butter has got to be my favourite so far. They've got the <a href="http://tfuk-froyo.co.uk/menu.html" target="_blank">full list on their website</a>, but not all of these flavours are always available in shops.</div>
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The prices go by the final weight of your cup, at £1.85 per 100g. There are two cups to choose from, and the smaller one has an average price of £3.50 while you could expect to pay an approximate £5.50 for filling your froyo in the bigger one. Students get a discount of 10%, or 15% if your bill is over £10. (That would have to be a <i>big</i> cup of froyo, and no, getting two cups in the same bill wouldn't be very smart if you're a student.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBcQ3GvHzt5HZyQqu_z7cBjacKZao6b_BV_tiYM86ODZWnNLCmFW0TzVzHhsD3K9DcfVBtb93r535SRkKfK9hVUdK7V9ooXouAHdg7440h7uOKYss1imd-Boe-OhcBj45svbdukWr5uQ/s1600/Screen+Shot+2013-07-09+at+8.20.08+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBcQ3GvHzt5HZyQqu_z7cBjacKZao6b_BV_tiYM86ODZWnNLCmFW0TzVzHhsD3K9DcfVBtb93r535SRkKfK9hVUdK7V9ooXouAHdg7440h7uOKYss1imd-Boe-OhcBj45svbdukWr5uQ/s640/Screen+Shot+2013-07-09+at+8.20.08+AM.png" width="640" /></a></div>
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You can mix and match flavours, and I tend to sway towards those which aren't related to fruit, because the toppings which I choose afterwards are cookies and chocolate – you've got chocolate chips, mini oreos, chocolate chip cookies, buttery shortbread biscuits, Cadbury Flake, coconut shavings, ground peanuts, gummies, and all sorts of other stuff, it's hard to be short of options. Not too far away, they also have a healthier selection of toppings which includes grapes, pineapples, kiwis, and cubes of different fruits in general. I've been apprehensive to try, say, Nutella froyo with a topping of kiwi cubes, but I'll try to be adventurous in my next visit.<br />
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There's an app on the app store called <a href="http://getkooki.com/" target="_blank">Kooki</a> which has a few loyalty cards from various eating places in London, and Tutti Frutti has got a card on there, which enables you a 6th cup of free froyo.<br />
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The shop also sells bubble tea, brownies and Malaysian pancakes. It really is a gem in the middle of Soho and I do recommend it, as there is something for everyone!<br />
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I just wish that they had awesome topping variations which can be used to make epic froyo architecture like <a href="http://instagram.com/p/Z11gpVzele/" target="_blank">this one</a> which my friend did in Tutti Frutti Canada:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5ZNYcwZfb24kdyO8yhct0qYn2l6STPgvVz3t42jx7y7Un4Y8gpbjtpGuI9BAceLYAepKUtE6hm-lsXg1ewoZjfesMaDcKmhsPB49mqVDfKLDfttidEnFE5kRe6NMGCbQLZ9d7CJ6dz4/s1600/Screen+Shot+2013-07-09+at+9.44.10+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5ZNYcwZfb24kdyO8yhct0qYn2l6STPgvVz3t42jx7y7Un4Y8gpbjtpGuI9BAceLYAepKUtE6hm-lsXg1ewoZjfesMaDcKmhsPB49mqVDfKLDfttidEnFE5kRe6NMGCbQLZ9d7CJ6dz4/s640/Screen+Shot+2013-07-09+at+9.44.10+AM.png" width="638" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Tutti Frutti</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">2 Bedford Street</span><br />
<span style="font-family: Courier New, Courier, monospace;">Covent Garden</span><br />
<span style="font-family: Courier New, Courier, monospace;">London WC2E 9HH</span><br />
<span style="font-family: Courier New, Courier, monospace;">United Kingdom</span><br />
<span style="font-family: Courier New, Courier, monospace;">info@tfuk-froyo.co.uk</span><br />
<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.tfuk-froyo.co.uk/">www.tfuk-froyo.co.uk/</a></span>Anonymoushttp://www.blogger.com/profile/01018608186335061559noreply@blogger.com0tag:blogger.com,1999:blog-337402817696380530.post-76632765348080199762013-06-27T22:08:00.003+01:002013-06-27T22:08:49.760+01:00Zomato: Write For A Bite Contest – I won!Writing and food have always been huge interests of mine, so this recent bout of food-writing has certainly gripped me, and is something I'd definitely consider doing after – or even alongside – my dance career.<br />
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So I decided to start posting up some of my restaurant/café reviews on<a href="http://www.zomato.com/" target="_blank"> Zomato.com</a> and <a href="http://yelp.co.uk/">Yelp.co.uk</a> for the fun of it, to stick my nose into the world of food-writing. I added 10 reviews on Monday, all taken from this blog and some slightly edited to make sure there's no missing context.<br />
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I knew that Zomato had a <a href="http://www.zomato.com/london/featured" target="_blank">weekly contest of some sort</a>, but I didn't know that I would win it 4 days after posting up my reviews! (Well I guess posting 10 lengthy reviews in a day did help with my chances...) In particular, the review about Assa (<a href="http://www.zomato.com/london/assa-soho" target="_blank">Zomato</a>. <a href="http://london-glutton.blogspot.co.uk/2012/11/assa-korean-food.html" target="_blank">Blog</a>.) got me the reward. I got a congratulatory email from an admin from Zomato asking for information about postal address so that they can send me a voucher for a free meal at a top restaurant in London, as well as a goodie bag. (Which hasn't arrived yet)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROPnkqr8pEkWPDKVAN6H-pMjLQPPb2bqHeOQxybhnsxytUhl2UGiASRoboEOBQNDh4lOW8OlW759uwsQ_581pbVvkVd8CUwB9wnkghDrkhoRWJOlHgVL_qnn0e3hqlTUz6OoqQwHtJFM/s1600/IMG_7066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROPnkqr8pEkWPDKVAN6H-pMjLQPPb2bqHeOQxybhnsxytUhl2UGiASRoboEOBQNDh4lOW8OlW759uwsQ_581pbVvkVd8CUwB9wnkghDrkhoRWJOlHgVL_qnn0e3hqlTUz6OoqQwHtJFM/s640/IMG_7066.JPG" width="640" /></a></div>
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I thought it wasn't a big deal, and that I'd just get some sort of ' £5 off your bill when you spend more than £20' thing, but the card entitled me a shocking £50 to spend at <a href="http://www.baccolondon.co.uk/" target="_blank">Bacco Restaurant & Wine Bar</a> in Holborn! This made me so, so happy because a) free meals are heaven for students b) this free meal is in an actual, proper restaurant, so it's in a place higher than heaven c) It means that my review is good, and I officially have a definite 1% chance of becoming a food writer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_niekOcHMeCYvhQANMg_zLMSsjhrPZjSh1ootHX-WXH9KHCFZgudQhZMGSscDYnigezIDDV0ug6UUcU7Jtnmg2jizXCV5rfIQRCqmVnaaR-b5LzalGIhtoQTgLSK2OvAHLCDFqF5w98/s1600/IMG_7064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_niekOcHMeCYvhQANMg_zLMSsjhrPZjSh1ootHX-WXH9KHCFZgudQhZMGSscDYnigezIDDV0ug6UUcU7Jtnmg2jizXCV5rfIQRCqmVnaaR-b5LzalGIhtoQTgLSK2OvAHLCDFqF5w98/s320/IMG_7064.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mp2JixFa3QcL035OH3VX4bZ4RoZIdyl3O5uX3hhWwiQfQVYqCFPGdpKGG44enAf0U1nzp-qPuIXepwq3oY0ZJoflqQjm9BZmxmo_cTUqsQTD54ehAoDnck6cEeeXDcg7MDMGr0T2jfI/s1600/IMG_7067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mp2JixFa3QcL035OH3VX4bZ4RoZIdyl3O5uX3hhWwiQfQVYqCFPGdpKGG44enAf0U1nzp-qPuIXepwq3oY0ZJoflqQjm9BZmxmo_cTUqsQTD54ehAoDnck6cEeeXDcg7MDMGr0T2jfI/s320/IMG_7067.JPG" width="240" /></a></div>
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