Bones, Paris

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This quality meal was actually a last minute decision to go, we got there and found out that it doesn’t open until 1900 and does not have additional capacity to include us. We spoke to the lovely oriental looking lady of our issues and we got seated!!!!!

The best thing out of this one day trip and really enjoyed it with my girlfriends, the downside of me is that I kept on watching the time and worry that we will miss our train back to London. (Sorry girls!!! we need a more relax trip together next time!)  Our train was already the last scheduled train so if we do missed it, we will have to sleep overnight in Paris on the street haha~~~

Big BUT… its all worth it for the rush back into the Eurostar station! The photos above surely justified our experienced. The cure duck breast, how often do you see cured duck breast but just ham? The stuffed snail on a bed of sea salt. The raw tuna with some green clean broth. The nicely smoked egg with chicory on a spoonful of sauce. The rare beef with some green and a side of rabbit strew. And finally, the cherry sorbet with mixed berries and elder flowers…

No words can describe the actual taste buds’ sensation, you really have to be there to enjoy the dishes..

Girls, I am very that you two have made up after the little historical hiccup. And I am very glad to have you both in my life, even though we might be in different parts of the world but whenever we do come across together, we surely do treasure every moments that we shared … xxx
now… where shall we go next together? ….

Bones Paris
43 Rue Godefroy Cavaignac, 75011 Paris, France
+33 9 80 75 32 08
Opens from Tuesday to Sunday, 7pm.

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See. Iceland. v.

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Of course, you have to take a photo of this amazing sight!

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Ka cha… smile!

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You know…  its sweet to see a couple standing side by side and admire the same thing

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always end up taking some of this views…

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breathe taking views…

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we took a route and walk closer towards the waterfall

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booo.. the nature voice of the fall was soooo grande!

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a huge flood of tourist, like myself, standing by the waterfall…

there are some more photos… i really do like sharing my travel photography but then i am getting to a point that i feel like sharing the photos seem meaningless in a post. I need to make it more exciting and motivate to myself to post my travel journals…

See. Iceland. iv.
See. Iceland. iii.
See. Iceland. ii.
See. Iceland.

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Pizzetta

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I want to try to cook something new every weekend as my mother cooks during the week… and there I want to play around with dough ball and make the famous spinach and egg pizzette!! It taste so good when the egg is warm but runny…

Pizza dough
**Make half a portion if you just got to serve two person with sides
500g strong white flour
300ml tepid water
15g salt (2 teaspoons)
7g fast action dried yeast (or 15g if you can get your hands on fresh)
Once mixed into a ball, you knead the dough for about 10 minutes on a floured surface, stretching the dough using the palm of your hand to push out and roll it back into the centre. Continue until you get a bouncy dough ball.
Once kneaded, you can place your dough in a bowl covered with cling film and leave it in somewhere warm to raise. I normally heat the microwave up with a mug of water for a mintue, after place the dough in bowl and the mug into the microwave and leave it there, until its double in size.

Divide the dough into 12 pieces and roll it out approx 20 cm disk and then add whatever toppings you want. And bake for 6-7 mins in gas mark 9 or 350C depending on the ingredients you used.

Reference
http://daily-norm.com/2013/01/14/pizzetta-by-polpo/
http://smittenkitchen.com/blog/2013/11/spinach-and-egg-pizzettes/

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Le Creperie de Hampstead

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If you want the best crepe in London. Head this this place NOW! My crepe with ham mushoom and cheese was superb!!!

Nothing beats catching up with your bestie over a crepe in hand on the bench. Thank you for the catch up time we have spent together! Can’t believe we have been friends for 13 years so far and hope many more years to come until we leave this world….. xx

Le Creperie de Hampstead
77 Hampstead High St, London NW3 1RE

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Plum tartlets

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I don’t know about others but I love shopping in markets and supermarkets looking at seasonal produce and think to myself. What can I make out of it? I often go and look at what I can purchase before deciding what to make… you roughly get an idea, esp you’re like me browsing other blogs and food magazine a lot.. and when I saw some plums in Sainsburys I cannot let them not be on my making list. Ticked.

Plum tartlets
Adapted from Bake for Happy Kids
I managed to yield 5 tartlets using 3 inch tart rings

150g plain flour
1/2 tsp baking powder
a pinch of cinnammon (Original recipe asks for Cardamom!)
1/8 tsp fine sea salt
125g unsalted butter, at room temperature
1 large egg yolks
40g caster sugar
1/2 tsp vanilla extract
lemon zest from 1 lemon
2 fresh plums, pitted and sliced each side into 5 wedges
2 tbsp brown sugar approx – this is just for sprinkling
icing sugar for dusting

Preheat the oven to 160°C or approximately gas mark 3. Lightly butter the tart rings that you are using, place the buttered ring on top of the baking parchment paper. Else if you have something similar size, you can use it instead.

Cream the butter and sugar together until pale and fluffy, add egg yolks, vanilla and lemon zest and mix well until is light in colour.  Then sift the flour, baking powder, cinnammon and salt into the batter. Use reduce speed to mix in the butter mixture until just incorporated. Should look in between crumbs and a batter a like.. Then divide the dough evenly among the tart rings and place the plum slices on top, lightly pressing the slices into the dough and then sprinkle the tops with brown sugar.

Bake for 25 mins or a few extra minutes if needed depending on your oven, until the tartlets look golden and the sugars have caramelized.

Best to served these tarts warm and ideally with creme anglais or custard (in my preference!). I find the tarts are a bit dry on its own.
You can wrap them up and put them into the fridge if you cannot finish it but best to eat within three days.

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