prettyfoods:

(via likeneelyohara)

While I’m on my sugar high, I’ve been browsing through pretty photos of desserts! Look at those pretty rainbow cupcakes, seriously too pretty to be eaten! Speaking of which, I’ve always wanted to bake a rainbow cake. Imagine getting a normal ordinary looking cake and cutting into it to be surprised by rainbow colored layers, how wonderful is that!?

Does anyone know of any rainbow cake recipes? Do share!(:

prettyfoods:

Such a sweet delight(:

I was having the tuesday blues this morning, must be the hangover result of the fun long easter weekend I had. More about that later. But i had the biggest sugar craving today and just had to get some sweet desserts to perk me up. So during lunch i headed down to 1 caramel and got myself some macarons. Now i’m on a sugar high and pretty happy. Look at those pretty macarons, wouldn’t that cheer you up instantly?

much love<3

For some reason, I’ve always loved mangoes and anything mango-flavored. So back to my obsession with mangoes, the mango sticky rice recipe i tried out the other day was just to die for, I’ve already made it 3 times and everyone LOVES it. Back at the same website, I found another mango related recipe! You have no idea how excited i was! Mango and rice, my two favorite food together in one dish. I am definitely trying this one out as well. Hopefully it turns out as good as the mango sticky rice. Oh, heres the link to the website in case you missed it out in my previous post: http://www.usarice.com.sg/

Finding that mango sushi roll recipe was the highlight of my day. Other than that, I’ve been drowning in work. Luckily, this is a short week and tomorrow’s a holiday!!! Can’t wait for the day to end, going out with Ryan and some friends for some good food and a couple of beers.(: Hope you guys have a good long weekend break as well((:

P.S: click on the photo above for the recipe

The cookout on saturday was awesome!! The paella tasted almost as good as the one i had in Australia. Still needs some perfecting though.

As paella rice is short/medium grain rice, it cannot be cooked the same way as we do for our usual normal long grain rice.  So i was searching for tips on how to cook short/medium grain rice for the paella, I found this really useful website that explains the different types of rice and how to cook them right. Here is the link to the website: http://www.usarice.com.sg/know-your-rice.asp  Do check it out.

Also on the very same website, I found a recipe for one of my favorite thai dessert, Mango Sticky Rice!! click on the photo above for the recipe!

I know, its only tuesday, but I am so excited for this weekend! Saturday night to be exact. The family will all be out on that night and I’ll be cooking dinner for Ryan and I. We don’t get many chances like these to have a lovely private home-cooked dinner.

The first thing i thought of for our main course was Paella. We first had paella when we were at Byron Bay, Australia. It was so so good, the seafood was so fresh and the rice, i must say, was beyond awesome. Flavorful with the right amount of crust, it was to die for. Especially since Ryan and I are huge rice lovers.

Ever since we’ve been back, we’ve been craving so badly for that paella. We’ve been to several restaurants but all of them so far, have been really disappointing.

So instead of looking for restaurants that can make a good paella, I’ve decided to try cooking one myself. I found this amazing recipe for Paella (adapted from Gordon Ramsay!!), the photos look so delicious. Can’t wait to try it out this weekend!!!

Seafood Paella (Serves 4)

Ingredients

• 1 x red pepper(s), finely diced
• 1 x onion(s), medium, finely chopped
• 2 x garlic clove(s), peeled
• 400g paella rice
• 125ml wine, dry white
• 1tsp smoked paprika
• saffron threads, generous pinch
• 1l vegetable stock, hot
• 12 x mussels, fresh, large, well scrubbed, beards removed
• 4 x prawns, large
• 4 x squid, prepared, approx 170g in total, sliced into rings
• 280g monkfish fillet, roughly chopped
• flat-leaf parsley, a handful, chopped
• 1 x lemon(s), cut into wedges
• olive oil
• sea salt
• ground black pepper

Method

1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.
2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.
3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.
4. Add the wine and allow to evaporate before pouring in the hot stock.
5. Cover with a lid and leave to simmer gently for 20 mins. Stir occasionally to prevent the rice from sticking.
6. Five mins before the end of cooking add the mussels, prawns, squid and monkfish to the pan. Stir, and replace the lid to finish cooking.

7. Just before serving mix through the chopped parsley and garnish with lemon wedges.

(Recipe taken from www.superfinefeline.blogspot.com)

I’ve always knew I wanted to be a chef since i was young and baked my first cookies. My parents, however, told me that cooking was alright for a hobby but it wouldn’t pay the bills. So i became a banker.

When i was sitting at my desk checking my email at work, i received an e-invite to a restaurant launch event. And then it hit me, why not start a virtual ‘restaurant’ where i can share the dishes I create and interesting recipes with all who love cooking and eating good food. Thus i created this blog to live up my dream of being a chef, virtually.

I do hope all of you would follow me in my little culinary adventures!!

Love,

Jenna