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Blueberry Cheesecake

birthdays, cakes, family 3 Responses »
Mar 122013

It’s my boy’s birthday today and yet, we’re not around to celebrate it with him due to some undesirable last minute changes made to the trip. Poor him! :(

Nevertheless..

Happy 11th Birthday, darlinggggg… *hugs & kisses*

Boy1 is sensitive and sweet, too sweet sometimes. Grin. I remember when i was feeling down a couple of weeks ago.. he said, “I rather you’re angry with me than being sad like this. At least, when you’re angry, you’re not so sad. You’re just angry. Seeing how sad you are now made me sad too, mom”. Then, he continued, “Why not i make you angry now? That way, you won’t be sad anymore?”. LOL!

When he got to know that we will not be around during his birthday, he was a little upset. Still, he quietly told me that his ultimate birthday wish is for the husband and i to have a fantastic time in Japan, Like a Honeymoon, he said. He requested, Mom.. do check out the hot spring for me please and my eyes twinkled a little. Little did he know that we will indeed be at the onsen on his birthday! I’m so gonna surprise him with short videos which i will send over on today. :)

So yeah, this Blueberry Cheesecake post is specially dedicated to my firstborn, who loves me so much so that it pains me when i fail to reciprocate (physically) sometimes. Bad mom, i am. I am.

Why blueberry cheesecake?

Because my mom loves cheesecake.

She was staying at my place for about a week when i decided i wanted to bake her something she loves. Usually, the only bakes that i can tabao back to her is butter cakes, which can withstand rough journey. She ever requested for cheesecake but i told her that it wasn’t possible. When she got to know that i was gonna bake her a blueberry cheesecake, she was as pleased as punch. :)))))

Blueberry Cheesecake

for 8″ cake

Crust

Digestive biscuits 140g
Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.

Filling

500g cream cheese
110g castor sugar
2 tbsp plain flour
1 tsp vanilla essence
2 tsp lemon zest
3 large eggs
30g homemade yogurt/ whipping cream

Topping

500g blueberries
150-200g sugar
zest and juice of 1 lemon
2 tsp cornstarch

Method

1. Beat cream cheese and sugar until creamy. Beat in flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add yogurt or whipping cream and lastly, add all other ingredients until well mixed.

2. Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

3. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly.  Cover to keep warm and set aside.

Note :

Please, please let your blueberry sauce to sit around, cooled and thickened before pouring it over. I didn’t have the luxury to wait at that time i shot these photos as we were rushing out so, i didn’t wait and poured it straight. Result? Watery sauce which isn’t so pleasant to the eyes. :(

———————————

The blueberry sauce is more than enough to cover the whole cake.

So, what do you do with leftover?

Lemon Ricotta Pancakes with Blueberry Sauce of course!!! *wink*

You know i love cheesecakes. Of course i’ll say, SO GOOD!!!! Hahaa!

Mummy loved it so much that she had 3 slices on that very day, followed by 1 more slice the next day. Dang, it’s truly a joy to bake for good people who enjoy your goodies hor? :)

Hopefully boy1 is having a great time with his grandparents and aunt… & brothers… Gawwdd, i feel so awful as i draft this pre-Japan. SO AWFUL!!!! :`(

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Triple Layer Strawberry Shortcake

birthdays, boys & funday, cakes 9 Responses »
Mar 162012

It was beep’s birthday.

Because i was so very occupied then, i gave the boy just 2 very easy options for his birthday cake. Between chocolate cake and strawberry shortcake, he totally surprised me by picking the latter. Guess he really loves strawberries!

Apart from the usual attendees, the in laws came as well. I think it’s just me. Having the in laws over to dine never fails to unsettle me quite a bit. They are truly quite fussy when it comes to food. If it’s good, everyone will be in a good mood. If it’s bad, it will just be a few mouthfuls and that’s it. Sigh. That’s not fun at all, isn’t it? So. Mammoth effort for planning will be invested.

One food that never sits well with the in laws is my cakes. To be fair (to me of course), they generally dislike cake. Like, totally hate it, especially chocolate cake! (yeah, a huge PHEW that beep picked this cake eh?) They dislike heavy cakes, they dislike cakes that are too sweet, they dislike fanciful cakes. In short, life is tough!

Everyone had an enjoyable dinner that night. We had a few curry dishes and they loved it with naan. So, dinner –> passed with flying colours. YAY!

Then, onto the cake.

*quivering with anticipation as i looked on for their expression*

Again, they loved it!

The mother couldn’t stop singing praises for it. Methinks it was the light chiffon texture that they dig. Together with the strawberries, rum and fresh cream, this cake was a winner. Truly. Needless to say, the entire cake was zapped off on that night itself hence no decent photos of the cake’s innards which i’d usually snap the day after.

Strawberry Shortcake

for 9″ cake

For the Cake

8 eggs, separated
1/4 cup oil
1/3 cup water
1 cup of sugar
1 and 3/4 cups of cake flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Method

1. Preheat the oven to 350F degrees.

2. In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.

3. Sift the flour and  baking powder and salt into a large bowl. Whisk gently to combine.

4. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.

5. Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.

6. Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely. Slice evenly into 3 layers

Filling

250g strawberry, sliced

Fresh cream

300g cream
50-80g icing sugar, to taste

Method

1. Beat cream till frothy, and gradually add in the icing sugar. Beat till stiff peaks.

Others

Rum, optional
More strawberries, for deco

To assemble

1. Place one layer on a cake stand. Brush the surface with rum generously.

2. Top with enough fresh cream and spread it evenly. Arrange sliced strawberries on top. Repeat with the remaining layers.

3. And lastly, frost the top of the cake and the sides with fresh cream frosting before arranging another few more strawberries on the cake for decoration.

Note : i kinda forgot if the frosting was just fresh cream or if i had added some cream cheese in it. Dang. I’m getting old!

Tips : DO NOT line or grease the removable base cake tin please.

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I know how frustrated it is when you see a picture of a cake whole but don’t get to see the inside when sliced. It’s like, putting that piece of ultra decadent dark chocolate cake right in front of me and telling me i can’t eat it. It’s quite annoying.

So.

Even though this crappy photo does no justice to the cake, i’m still gonna show it to you anyway.

Taken before i devoured it, well, erm.. that one bite at the corner not counted. ;P

Nicolas Le Restaurant

birthdays, dine-out, review, SP 8 Responses »
Jul 012011

Every year without fail, the (sis + mom) in law and i will feast thrice in April and May — yup, lunching is now a luxury to us. We feast only on special occasion.

This year, without giving it much thought, i picked Nicolas Le Restaurant as our first lunch menu.

Outside Nicolas lies the not that notorious red-light district of Keong Saik Road. In the same breath, this charming nondescript looking restaurant also sits in a conservation area that is known as Bukit Pasoh Conversation Area.

Inside, the mood is calm and serene. The restaurant exudes casual smart opulence with its cheery, sunny, airy interiors and high ceiling (not so much on the tables inside but more on the tables at the courtyard which was where we sat), all contained in a restored pre-war shop house in art-deco architectural style.

We didn’t bother looking at its ala-carte menu. Their set lunches sounded excellent for the famished us. Time was essence when one three were hungry!

Amuse Bouche

Slices of very crispy bread served with goose pate i believe.

The bread was toasted till very dry, hard and crispy. I must say, i is not a fan. But the rest were quite enamored by it.

Starters

Left, clockwise : Homemade Bavetine Pasta Quail bolognese Confit leg, Raw Hokkaido scallop with seafood bisque and Organic Hen Egg ‘A La Coque + Crunchy pastilla of blue prawn

While the pasta was decent, my favourite gotta be the raw hokkaido scallops. Juicy and fresh, the naturally sweet scallops went swimmingly well with the robust tasting seafood bisque. As for the hen egg that was infused with truffle oil, well well… if you like egg and truffle oil like me, this egg will never be on the bad side.

Mains


Rack of Lamb : let’s just say, my fussy pot *oops – i didn’t say that!* mom in law, devoured most of it by herself. :)

Atlantic Cod Fish : my favourite! gotta love the crunchy cereal bits that encrusted the fish. those bits added a whole new dimension to the firm, juicy and tender fish that melts in your mouth. and the green lentils… aahhh.. i love lentils. period.

Crispy Berkshire Pork Cheek : hmm.. strange, i’ve no recollection on this dish! Bummer!

Desserts and Cheese

Three Surprise Sweets : Poached pear in juice, molten cake, dark chocolate ice cream and lemon cheesecake.

Being a sweet tooth monster, this course is my favourite course of all. I found the desserts were just alright except the lemon cheesecake which was rich but fluffy at the same time. Savouring it made me wanna dash home and bake a whole cake myself. :P

Cheese (NOT included in the set lunch) : we expressed our preference and the service staff proceeded to pick 2 from the lot which he thought we might fancy. True enough, we did!

Verdict : another lunch at Nicolas? Don’t think so though the food was pretty decent. With the price we paid, there are simply too many other fab places to check out. Lunch at Nicolas didn’t warrant a second visit for me. Perhaps dinner yes, but never lunch again.

Nicolas Le Restaurant

31 Keong Saik Road
Singapore 089138

Tel: +65 62242404
Fax: +65 62229123
Email: contact@restaurantnicolas.com

Lunch: Tuesday to Friday: 12pm to 2pm
Dinner: Tuesday to Saturday: 6.30pm to 10pm
(Closed on Sunday and Monday)

———————

I’ve recently gained quite a bit of weight. :(

It’s no longer the extra 2kg.. Now, it’s friggin’ 4 (!!!) — i’m so doing something about it.

To hide the folds and bulges, concealing meself behind a baby doll dress is a must, hence my pregnant-looking dress below, from Asos.com no less.

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