No Mess

The next time you feel like making yourself useful in the kitchen without messing up, the chocolate marshmallow fingers could be the perfect solution. It is easy to make and everyone loves it.

The response from my colleagues was encouraging the last time I made it for them. For those of you who has asked me for the recipe, I am sorry it took me so long to put this up.

Enjoy your rendezvous avec chocolat!


Chocolate Marshmallow Fingers

350g digestive biscuits
125g dark chocolate, broken into pieces
225g butter
2 tbsp cocoa powder
2 tbsp honey
55g marshmallows
100g white chocolate chips

Put the digestive biscuits into a polythene bag and, using a rolling pin, crush into small pieces.

Put the chocolate, butter, cocoa and honey in a saucepan and heat gently until melted. Remove from the heat and leave to cool slightly.

Stir the crushed biscuits into the chocolate mixture until well mixed. Add the marshmallows and mix well, then finally stir in the chocolate chips.

Turn the mixture into an 8 inch square cake tin and lightly smooth the top. Put in the refrigerator and leave to chill for 2-3 hours, until set.

Cut the fingers before serving.

Tip: For those who do not like it too sweet, you can exclude the honey and replace the white chocolate with dark chocolate. Also, Cadbury Gold dark chocolate will do nicely.

(Recipe from Chocolate Treats)

World's Best

(Picture from leblogd-arthur.hautetfort.com/ files/El-Bulli.jpg)

El Bulli topped the World’s 50 Best Restaurants.

Well, the news did not come as a surprise at all. In fact, the restaurant off the Spanish coast won the title almost a matter-of-factly. I first heard about the famous restaurant last year from a well-traveled foodie. Chef Ferran Adria adopts a scientific approach to known as molecular gastronomy. The restaurant’s well-known cuisine has resulted in a waiting list of 40000 to date and perhaps, still increasing.

Taiwanese food writer Xie Zhong Tao ate at the restaurant recently and wrote a three parter series in his blog. It is a mystery how he managed to jump the queue. His vivid account of what he ate at the restaurant makes me wonder though why haven’t I gone ahead to make a booking. Well, guess it’s because of the lack of the company of food fanatics like me.

Among the 50 voted best, I would really love to pop by Tetsuya one day. Don’t ask me why. Check him out yourself!

News Flash : Spain claims top restaurant
http://www.thisislondon.co.uk/restaurants/articles/22286130?source=Evening%20Standard

The Food Company

I was really excited when the day finally arrived.

Lunch at Whitebait and Kale.

I pushed the huge glass door open and saw my friend TS sitting there running through the menu. I took my seat and began to soak in the atmosphere of the restaurant and feeling the beat of the music. I would give the décor a perfect score for replicating the feel of the summer beach house. Soothing jazz music which added a modern touch, perfectly relaxing and a great setting for casual dining. For a moment, there was the illusion of being in downtown Melbourne although you are really at one end of Orchard Road.

The rest of the food company arrived shortly and we started ordering our food. I intentionally asked a young waiter to recommend the house special. It took him a moment before he could sprout “baked snapper pie” and then another to describe what the pie was about. In any case, I had set my eyes on the Risotto with Bay Prawns, Asparagus and Cherry Tomatoes drizzled with Lemon Oil. You see, I have a weakness for risotto. I got hooked to the “Italian fried rice” ever since my best friend introduced the dish to me at Olio Dome many years back. I pretty much enjoy the seafood risotto at Minotti. However, the seafood sauce gets too heavy on your stomach after a while.

It was a pleasant surprise that the risotto at Whitebait turned out simple and healthy. The cherry tomatoes and prawns added a dash of colours to the otherwise pale dish. The generous topping of parmesan cheese was a real treat too. I am someone who is not big on asparagus (yeah, the little girl who hates her veggies) but I had no problem at all gobbling this one down, asparagus and all. The rice was done just right, each bite firm yet starchy. Each mouthful was a genuine pleasure; the ingredients were just so fresh.

The rest of the food company had a jolly good time with their orders too. Two of them went for set lunches while J had the Tagliatelle with Sautéed Emu, Ribbons of Zucchini & Carrot in light Peppercorn Sauce. Dessert was made up of a delectable palette of Soya-almond Panna Cotta with Mirabelle Plum Jelly & Verjus Poached Pear, Valrhona Chocolate Savarin with Grand Marnier Orange Sauce & Bittersweet Chocolate Mousse and Strawberry Shortcakes. Gosh, I literally threw aside my dieting resolutions and dug in the sweetness of heaven.

On the whole, the lunch experience was great. I would love to check out its dinner menu and wine selection sometime soon. The lure of the summer beach house is just irresistible.

Whitebait and Kale Restaurant
One Orchard Boulevard
Camden Centre #01-01
Singapore 248649
Tel : 6333 – 8697
www.whitebaitandkale.com