Foodies Confidential @ Sunday Times

Some of you might found this page familiar at Today's Sunday Time, Life Page Section. Yeah! All thank to LiJie from Strait's Time Food Blogging who give us this wonderful opportunity to share our food blogging experience with even more people in Singapore. For those who didn't get a copy of the sunday times, and you are interested in the interview details, you can click on Baking and Bonding on Ellena & Reyon to read the articular.


From this column, I only can said it really a great experience to share my thoughts and views on food blogging. On the other hand, it's also an excitement for Reyon and I to actually do a home baking and be photograph by a professional photographer. And I had to thank to all those friends who actually went to buy the newspaper to support us and as well as to get more information on our recent progress.

Lastly I do hope from this blog and some other links of mine can actually give those new reader some help and tips. I also looking forwards to receive any email regarding of exchanging of cooking/baking tips. Thanks again for visiting my humble blog :)

Pistachio Macarons With Assorted Cream

I guess I am really into French Macarons Craze..... Whenever I saw new macarons flavour from those blogger's site I will be very tempted to try it out. It is just like little kids having fun with the jigsaw puzzle. We can mix and match different kinds of macaron shells with different assorted flavour of butter cream which is very challenging and fulfilment when you do get a good result out of it.


Like those blogger who tried Pistachio Mcarons, we had to grind our own pistachio in order to have it as one of the main ingredients. And very surprisingly, ground pistachio do give a very nice colour and fragrant when making into macarons. This round I made a batch of about 15 Pistachio Macarons to pair with 3 assorted Italian Butter Cream which are: Coffee Butter Cream(reyon's flavour), Lemon Butter Cream and most stunning one which is the Pistachio Butter Cream. Out of the 3, I guess Pistachio Butter Cream goes very well with the Pistachio Shell because of it nutty flavour and crunchy bits.

Hazelnut Macaron With Durian & Coffee Butter Cream

This is the 3rd times that I have made successful macarons out of the 6 trials. Thing starts to get better each time when I gather more advices and tips from my blog pals. This round, I tried to make the Hazelnut Macaron using the ground hazenut rather than almond and it really taste great with it's nutty flavour.


For this batch, I managed to make the Italain Butter Cream with two different flavour. I divide the cream into two portions and added fresh durian flesh into 1 portion and coffee essence into another.

My dear son loves the Coffee Butter Cream macarons which I also added some extra instant coffee powder into the batter to make the shell fill with more coffee fragrant. Overall I am very happy with this bath of hazelnut macaron and I will continue to experiment with new flavour whenever I get some spare time off from work.

Lychee Charlotte Cheesecake

This is a very special fragrant fruity Asian kind of cheesecake that I had never try making before. The very first time I saw this cake is from a blog pal's flicker picture. Then after a few months later, my best pal Tracy make this for her cell-group gathering. Base on what she had told me and feedback from her cell-group members on the cake that she had made. I decided to make one using lychee preserved in canned syrup.


You can use any basic non-baked cheesecake recipe, and just include some chopped lychee in the recipe and reserved some whole lychee on top as decoration. To make your cheesecake more presentable you can used some ready bought sponge cake and cut it into half then soaked one side with some lychee syrup and stick it on the surrounding of the spring form or mousse tin then prepare the biscuit based on top.

I can said, this is a very nice and refreshing cheesecake compare to those that I had made or eaten before. It's neither too sweet or cheesy and with the added whipped cream, it made the texture of the cheesecake more smooth and silky......