Thursday, 28 July 2011

A Big Disappointment - Patisserie Valerie, Manchester Deansgate

I thought this patisserie would be serving the sort of cakes you get in the best Belgian or French patisseries but no. I've been trying PV's pastries twice and have been consistently disappointed, I had four different types of pastry, all of them were doughy, bread-like and rather lacking in flavour. The chocolate mousse tasted of nothing other than cheap cream with a dusting of cocoa powder throughout, with a very basic cake base and a factory-formed profiterole on top. Tiramisu tasted nothing like tiramisu, it's just two layer of sponge cakes filled with chocolate mouss; Lemon tart was too sour, the pastry was not as crisp as it should be and the Mille-Feuille was hard as hell, guess the puff pastry has been a few days. I can tell all the cake were not freshly made and a bit pricey for what they were.

Rate: 0/10
Don't waste your money or time

Wednesday, 27 July 2011

Banoffee Pie

It's Janice's Birthday today! She and Nico came down Manchester to celebrate, we watched hp7, went played pool at Riley's, cakes at patisserie valerie than dinner at circus casion. Was really disappointed of the service, they were supposed to put candle on the pie but they didnt! i even asked the pioneer to play birthday song when he sees the candle but candle never comes out and he didnt know when to start, damnnnnnnnnnnnnnnnnnnn

150g digestive biscuits
75g butter, melted
450 dulce de leche toffee sauce - recipe
4 bananas, peeled, sliced and tossed in the juice of 1 lemon
300ml whipping cream, lightly whipped
plain chocolate shaving

1. Put the biscuits in a food processor and whiz until they resemble fine crumbs. (Alternatively, put them in a plastic bag and crush with a rolling pin. Transfer to a bowl.) Add the melted butter and process, or stir well, for 1 minute to combine.
2. Butter six 4inchs tins, press the biscuit mixture into each tin. Divide the toffee sauce equally among the tins and top with bananas. Pipe on the cream, sprinkle with chocolate shavings and chill.
3. Remove from the tins to serve.

Tuesday, 26 July 2011

Make dulce de leche toffee with condensed milk

1. Immerse closed tin in a pot of water and bring to the boil.
2. Leave on a simmer or light boil for 2and a half hours, topping up with water as needed. Be careful and don’t let the water dry out.
3. Remove from heat and let cool thoroughly before opening can. Don’t open the can while its still hot.

Sunday, 24 July 2011

Mango Crepe Cake

Got some super sweet honey mangos from Smithfield Market and am in mood to making something. My love for crepes allows me to tend toward thinking I might really like this. There's no getting around the fact that all these delicate crepes take time to cook and layer up.


125ml milk
125ml water
120g flour
15g butter
1tbsp sugar
1 egg
1/4tsp salt
3 honey mango
whipping cream

1. Place egg and sugar in a mixing bowl.
2. Whisk until smooth, Gradually beat in the milk
3. Add sifted flour
4. Add salt
5. Gradually beat in water
6. Add butter. Beat until the batter is smooth and elastic
7. Heat non-stick frying pan.
8. Fry crepe one by one until you used by all the batter, allow them to cool
9. Spread whipping cream on crepe, put mango on then another piece of crepe
10. Repeat the same step until all crepes are used
11. Chill for 2 hours, slice to serve

Friday, 22 July 2011

Dutch Food Experience

Finally sorted out my pictures taken in Netherlands. I have to say, Netherlands is one of the nicest city I've visited because of the friendly and helpful people. The Dutch people are simply loveable! When people think about The Netherlands they usually think about legal drugs and bikes. But let me introduce you to something else that is typical Dutch: Dutch food! 

Dutch people usually eat fries with mayonnaise, curry sauce and onions on top of it, this is called friet speciaal.there is a popular and tasty chips shop named Manneken Pis (boy peeing-who knows), nothing special with the chips but the sauce was really nice.

Walking down the streets of Amsterdam or any major cities in the Netherlands, it is very difficult to miss FEBO. It is a very famous fast food chain in Holland. It offers cheap snacks from a wall lined with coin operated machines. Snacks sold are typical Dutch food like croquettes(veal or beef), satay croquettes(whatever that is), frikandellen(sausage), bitterballen(dutch meatball), kaassouffle(deep fried cheese pastry) and typical burgers. Do try Febo for a taste of authentic Dutch snacks! 
Pick a food, slot in the money, open the metal "boxes" and get your food
Stroopwafel, a typical snacks from Holland, it is a waffle-type biscuit made from two thin layers of baked batter with a caramel-like syrup filling in the middle. There are different favours and size.
Hardly can you not be amazed when walking through the dairy product section in a Dutch supermarket. the wide varieties and fat assortments here in the Netherlands can surely be stunning. Being a dairy lover, shopping in the Dutch supermarket is almost a visit to heaven. Milk, yogurt and vla. and of course don't forget about cheese.Holland is renowned for its excellent cheese.  With the various cheeses that are produced, you will also get the opportunity to sample the unique flavours at some supermarkets and cheese shops.
One of the must try in Holland is their famous Herrings which is regarded as their "national snack". It's basically raw fish serve with raw onions and pickles.
Everyone drinks beer in Netherlands, it has become a customary drink. Heineken is one of the worlds most popular brands of beer. Holland is where Heineken brewed. Heineken Brouwij is on the outer part of city centre of Amsterdam where you get to know the history, the brewing history and brewing process. It's €15 for entrance fee and you get 3 glasses of Heineken.

The last stop of the experience was at their gift shop where I bought some souvenirs and made my beer glass with my customer words on it!

Tuesday, 19 July 2011

Tiramisu Without Raw Eggs And Gelatine

The traditional tiramisu has you whisk raw egg yolks with a bit of sugar until a thick cream is achieved, but some people cannot or will not eat raw eggs. They can still have a great tasting Tiramisu. Here the recipe recommended by my head chef chung gor:D


200g Ladyfinger - recipe
300ml strong black coffee
8tbsp Tia Maria
400g Fresh Custard

250g Mascarpone Cheese
140ml Whipping Cream
2tbsp cocoa powder


1. Pour the strong black coffee and Tia Maria into a glass jug and stir. Arrange half the sponge fingers in the bottom of a deep glass dish and pour over half the coffee and Tia Maria mixture so the sponge is well soaked. Allow to stand for 10 mins.

2. In a separate bowl add the fresh custard to the mascarpone and beat together until smooth, spread half over the sponge fingers.
3. Dip the remaining sponge fingers in to the coffee and Tia Maria mixture and layer on top followed by the rest of the custard mixture. Chill for 2-3 hours.
4. Lightly whip the cream and spread over the top. Dust with cocoa powder. Chill for 1 hour and serve.

Monday, 18 July 2011

Back From Netherlands

I apologize for not updated my blog! went to Netherlands for 5 days last week
I will be posting soon xx

Sunday, 10 July 2011

Rose Garden - Rose Tea Cheesecake

Mum didn't try my rose tea cheesecake last time cause sister ate it all lol, so made this again for mum's birthday

recipe here

Friday, 8 July 2011


Samuel requested a tiramisu so I made  this cake as a present for his birthday. Tiramisu is literally means 'pick me up' in Italian, usually made up of ladyfingers n we dip in coffee, layered by cream. I don't usually make the same cake for second time, but i did:/ I slightly changed the original recipe to less sugar and used different alcohol.

Ingredients(8" round cake pan):

Lady finger
90g flour
40g sugar(for egg yolks)
40g sugar(for egg whites)
3 egg yolks
3 egg whites
1 tsp melted butter

Cream Filling
250g Mascarpone cheese
250ml whipping cream
4 Egg yolks
4 Egg whites
gelatine solution - 11/2 tsp gelatin powder+3 tbsp water
vanilla essence

Coffee solution
2 tbsp instant coffee
1 tbsp sugar
3 tbsp boiling water
4 tbsp tia maria


Lady finger

1. Whisk egg yolks and sugar until thick and pale.
2. In another large bowl, whisk egg whites and sugar until stiff. Gradually fold into yolk mixture.
3. Stir in melted butter then fold in sifted flour.
5. Pipe it in 5 cm lady fingers with pipping bag. (I usually just pour batter in a cake ring but wanna try something different this time.)
6. Bake at 200C for 10 minutes.

Cream filling
1. Cream egg yolks and 2tbsp of icing sugar.
2. Beat in mascarpone cheese and vanila essence until fluffy. Beat in gelatin solution. Set aside
3. Whisk egg whites with 2 tbsp of icing sugar until stiff, fold into mascarpone mix gently.
4. Whisk whpping cream until stiff, fold into (3)
5. Place lady fingers into the cake tin, brush with coffee solution then pour the cheese mixture over the lady fingers
6. Repeat the same step. Chill for at least 4 hours, unmould and dust with cocoa powder to serve.

Green tea tiramisu - recipe

Thursday, 7 July 2011

50% off all food at Bohemia Bar & Grill, Castlefield, Manchester

Went to a newly opened restaurant with boyfriend in Castlefield. Bohemia is currently offering 50% off all food throughout July. (Download voucher here)We ordered pork spring roll for our starter, and sirloin steak for main. The pork spring roll was nice and crispy, main was a bit disappointing, it tasted burnt. And i don't have chance to try their dessert cause boyfriend not letting me to!:/ Will return to try their dessert since they have different desserts everyday.

Arches 8 & 9 Catalan Square
Castlefield, Manchester
M3 4LZ

Tel: 0161 839 7099

went to watch transformers 3 afterwards ^__^

Tuesday, 5 July 2011

Sago dessert with Taro/Wu Tao Sai Mai Lo/芋頭西米露

Sai Mai Lo is a sweet chinese dessert made with tapioca and milk or coconut milk. There are a few different kind of “Sai Mai Lo'”; honeydew, taro, mango,watermelon, etc. I was given some fresh taro by someone so i decided to make taro one.

1/4cup Sago

400ml Coconut Milk
1/4cup Brown Rock Sugar


boil the water, then stir in the tapioca pearls. Boil them for a couple of minutes before lowering the heat to let it simmer. Stir occasionally and when the pearls are almost completely transparent, with still a bit of white in the middle, Drain in a sieve and run it under some cold water to avoid sticking.

2. Next stage is to prep the taro. boil water, add the taro, boil for a few minutes and let it simmer for about 7 min. When it is easily pierced, smash 1/3 of the taro.
3. Add the sago to the taro, then stir in the sugar and coconut milk.
4. Stir until all the sugar has melted, you can add some milk if you thick it's too thick.

5. Serve it either hot or cold.