Irish apple crumble cake


I really think the downside of me going into a supermarket is that I will pick up anything and want to make them straight away. Just like the other day, I saw some cooking apples… I cannot help myself but to get two large ones, at that time I cannot decide what to make… but da ta… here is one of my favourite.

Irish Apple crumble cake by Donal Skehan
Serves 6-8
110g butter plus extra for greasing
150g soft light brown sugar
2 large free range eggs
210g plain flour, sifted
1 tablespoon baking powder
pinch of salt
1 teaspoon ground cinnamon
1 tablespoon of milk
300g peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)

For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter

Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.

Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin.

Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter.

Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and leave to cool.

Original recipe link ==>

Bones, Paris











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.

See. Iceland. v.

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

Ka cha… smile!

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

always end up taking some of this views…

breathe taking views…

we took a route and walk closer towards the waterfall

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

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.


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.


Le Creperie de Hampstead


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