Tag: baking

Art-inspired High Tea at the Rosewood

The best London has to offer. In the grey of day-to-day, there are flickers of inspiration, of tonality and light, that truly spark the mini creative in me. There are some things I simply cannot pass up. Like a kind invitation to a wine party. Or a biscuit-and-jam session. Or an Agatha Christie fan club session, or any deep random conversation topic in general. This kind invitation to tea at The Rosewood London was one of them, and for all the right reasons.

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Art-inspired? Tea? Scones and dessert? Take my life already. Launching next month, the gorgeous Rosewood will be hosting this artist-inspired tea session in The Mirror Room, and they were kind enough to invite me for a tasting. Just thinking about it now is pretty mind-boggling, for I cannot believe, after a hectic library session, hair and mind messes of tornadoes, that I was bestowed with such beautiful works of art and stunning service. My world was turned upside down for a full 2 hours, and fleeting as that period was, I only have good, no, excellent things to say about the whole experience.

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There are no words for the ambience of the Mirror Room, which exudes such sophistication and  old-world beauty. Plush buttoned sofas lined up along the middle of the wide and dimly-lit corridor, waiters like secret soldiers welcoming and smiling. I was Alice, the Mirror Room a very real rabbit-hole.

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Now I do apologise for the quality of the photos here– although I did bring  Tim (my camera), the settings messed up halfway and I ended up with just one dark picture, so you will only find slightly inferior iPhone shots here. Still no excuse to not sing high praise for the highlight of my week. I must agree with the words of talented pastry chef Mark Perkins, the hidden star of the show, who also nicely summarised the ethos behind his stunning creations:

“Rosewood London’s quirky interiors reflect the British capital’s history, culture and sensibilities, featuring the works of some of the world’s most renowned artists, with contemporary pieces complemented by more traditional art throughout the hotel.”

The menu is a real work of art in itself. To take you through this fairytale of a teatime, I’ll describe each inspired creation from left to right (1-5) in the picture you see above:

  1. Yayoi Kusama: Goodness. Milk chocolate mousse, passionfruit cremeux with chocolate set, on chocolate sable biscuit, inspired by Kusama’s recent exhibition at the London Victoria Miro galleries. This was one of my favourites, the firm chocolate sable supporting the delicate mousse and cremeux (pudding custard), everything dressed in a vibrant yellow glaze.
  2. Damien Hirst: It would be impossible to forget one’s virgin encounter with Hirst (ok not him, rather his shark-in-a-tank get-up), spellbound by his abstract, almost vulgar creativity. This white chocolate tart flavoured with cassis jelly and yuzu curd is inspired by his pharmaceutical-style series of spot paintings, finished with Hirst-style regimented and decorative pop-art coloured spots of gel.
  3. Alexander Calder: The American is renowned for his innovative approach to art by using wire and industrial materials to craft ‘drawings in space’. This is the inspiration for a delicate but impressive sculpture that combines the flavours and colours of pistachio and cherry. The perfectly executed, tiny cake was glazed with red chocolate, reminiscent of Calder’s famed mobiles.
  4. Banksy: By far my absolute favourite, and so much so that I recreated a caramel-inspired bit of sweet just this morning. I sat there on one of those plush sofas, meditating on the  classic flavours of vanilla and chocolate, amplified by the overall textural complexity. The little cube honoured and perfectly replicated creativity honed and sporadically discovered over so many years, each bite a spark of magic. Banksy’s iconic ‘Girl With a Balloon’ – arguably one of his most famous artworks – provided inspiration for a delicate white chocolate cube filled with a light vanilla cream choux, cherry jelly, hazelnut caramel and chocolate crémeux, garnished with an intricate and tiny replica of the enigmatic artwork itself.
  5. Mark Rothko: Rothko’s bold use of colour has provided the inspiration for a layered coconut and raspberry sponge, filled with coconut mousse, fresh raspberries and adorned with bright pink raspberry chocolate. The flavours here were simple but still admirable.

Do yourself and a loved one a favour and head down to the Rosewood next month for the most unforgettable high tea experience. The whole tea experience comprises a delicate, time-honoured set of finger sandwiches, the five art-inspired works, a glass of champagne, plain or raisin scones, your tea of choice (their pu-erh is potent as potent gets), and the best service you will find in London. It will be priced at £45 per person (£55 per person with a glass of “R” de Ruinart Champagne or £57 per person with a glass of “R” de Ruinart RoséChampagne).

Mirror Room

Rosewood London

252 High Holborn, London WC1V 7EN

Open daily 7am-10pm

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Tahini Espresso Cheesecake Pie

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Layers. That’s what was about the past week. Even if it did just mean reminiscing the gone, the forsaken, or somehow lost, there was a patter of layering, of some serendipity and will, that saw me through, and maybe saw so many through. In life there are inevitably some circumstances, not necessarily life-threatening, but still make for confusion, like how cutting my carrots much nearer the heads would mean pounds of carrots saved a year, or how there’s still this sad idea that gluten is bad for you because it creates gut permeability and thus allows for the infiltration of foreign substances and consequent inflammation, despite no hard scientific backing for this or the real relevance for us always-evolving-and-adapting human beings (perhaps you watched Clean Eating– The Dirty Truth as well, and know exactly what I’m talking about).

There is always a tussle between loving reading about nutrition and creating things like this double-layered cheesecake, but that’s still what this blog will always be about– a joyous acceptance of conflict, this trust, that forms the greatest relief in this world of unknowing, guessing and playing.

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It’s a double-layered cheesecake. On the one hand that’s just it. On the other it’s got tahini weaved into its dense, firm, cheesy body, and the richest bottom layer of espresso, and I mean rich. To the point where you’re pretty grateful for the top, more normal bit, which still doesn’t scream total normalcy because of the tahini, the rich sesame paste doing much to enliven your normal dessert with a Mediterranean touch. I’m always constantly inspired by this young lady as well, who effortlessly incorporates such interesting flavours into her exotic new combinations and twists on classics!

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Espresso literally takes the cake here, and the process itself is quite the cakewalk, if I do say so myself.

An easily put-together crust, a potent layer of espresso, a little of that aforementioned normalcy for the second layer, optionally topped with gingernut biscuits to enhance the spice and flavour in the body. Each bite is a two-toned wonder, nothing too magnificent, but still boasts so much to enjoy.

The fact that this is a cheesecake pie ups the game a little, because it’s an excuse to not have all the sides perfectly covered with crust, there’s a lesser filling volume requirement, and both layers can be seen from top-down already, and I don’t know about you, but that made me all the more excited to tuck in when the time came.

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Tahini Espresso Cheesecake Pie (makes one 9-inch pie)

Ingredients

For the crust:

170g plain flour

20g sugar

pinch salt

85g unsalted butter (sub: vegan butter)

1 egg (sub: 1 flax egg, made by mixing 1 tbsp flax with 2 tbsp water and letting rest for 5 minutes on the counter)

 

For the filling:

405g cream cheese (sub: vegan cream cheese or tofu! Yes, try it and tell me how it goes, because I imagine it would be quite something, and very texturally pleasing)

100g confectioner’s (icing) sugar

half tsp vanilla extract

4 tbsp light tahini

2 tbsp coffee concentrate or extract

optional toppings: melted chocolate, tahini, coffee shortbread or gingernut biscuits

Directions

Preheat oven to 200C (400F) and prepare your cheesecake tin, preferably with a removable bottom.

Mix ingredients for the crust, then press into the bottom using your fingers or the bottom of a cup. Bake this for 15 minutes, then remove to let cool for a while. While it’s baking, make the filling.

To do so, mix together all ingredients for the filling except for the coffee concentrate or extract using a fork, in a large bowl. Split the mix in half, roughly or by weight, and add the coffee concentrate/extract to one. Mix well, then spread this half on top of the crust. Dollop the lighter layer on top and carefully spread that around, leaving a little border around the edges.

Slice and serve! Feel free to top with melted chocolate, more tahini, and some gingernut biscuits for crunch.

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Coconut Molasses Cake

Or The First Cake I Made In a Long Time During a Family Holiday, because it sounds 100 times more special that way.

A bit more than a while. That would be a good way to describe this period of absence. The air is heavy with moisture and the air con remote is a touch too far. Sweat is threatening to ruin the afternoon, but I’m learning to be ok with that again. The heat is foreign, but this is home. It has been too long since Home. Having just touched down here after a 10-day trip to New Zealand, it all does feel a little strange; the past couple of months have been saturated with train hopping and exploring more of the never-touched or heard or loved. From London to Germany to Austria and New Zealand. Never has a heart been so full or a conscience so sharp. I miss it, but Home is lovely and missed, too. Soon the plane will be calling again, and the suitcase will be bursting at the seams. Now? Now is for Here. And that means reminiscing the sweetness of the long gone with the pictures you see below, starting with Germany and ending with Queenstown. It’s a story starting with rustic pre-Christmas German charm, bellies warm with mulled wine and lips sweetened with lebkuchen (gosh I miss that so much already), then sun and adrenalin shaking up the frame in a town of all-smiles.

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~

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In short, a whirlwind of a year. From travelling a lot more to publishing my first book, to more moments of simultaneous despondence and ecstasy, to meeting someone special, doubting and then hoping, and then ultimately trusting. I have my doubts, like those concerning the western world and North Korea and the circulation of science and technology in the hands of people most can’t will themselves to trust. But perhaps the silver lining is trust. A lot of hope is stabilised with just that– trust in oneself, in those who love you, in love itself.

11.49pm. 11 minutes to 2017, here in Singapore at least, and I sit here reminiscing bits and bobs and splatters of time, grateful for what has gone and what has to come. What exactly remains unsaid, and that’s the way it will always be. The most important thing is to be wild, be the best of yourself. As of now there is no standard list of resolutions, no I Will Be Fitter or even a I Will Be Better or I Will Stop Judging and Being a Bad Sister. Which sounds ridiculous, like I’m some downgraded version of yesteryears, the worst of all the possible Alex’s. But I see the new year as a chance to hone previously set goals, and to love what I love with even more fervour and passion. I want to continue the upkeep of this blog, to weave stories of food and knowledge and life and love and science. To understand, then create. To explore and wander.

The last morning in New Zealand came and I decided to make something simple but festive. A tribute to both Christmas and New Year’s, with a gold sparkle and kick.

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The top is crispy, the middle mottled with brown sugar, ginger, cinnamon and plenty of desiccated coconut. A bite takes you to a good middle state of longing and bliss– post-Christmas, Pre-NYE. This is perfect with coffee (or champagne, hey), a dollop of yoghurt of coconut cream, and more grated coconut on top.

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Coconut Molasses Cake

Ingredients

260g all-purpose flour

1 tsp baking powder

1/2 tsp baking soda (alternatively, use self-raising flour and leave out the leavening agents)

pinch salt

160g sugar– 125g white and 35g soft brown sugar (subs: coconut/maple sugar)

1 tsp each of ginger and cinnamon (optional)

130g butter (sub: vegan butter/ Earth balance/ coconut oil)

120ml blackstrap molasses

120ml milk of choice (normal/plant-based)

100g (1 cup) desiccated coconut

2 eggs (sub: flax eggs– make one by mixing 1 tbsp flax with 2 tbsp water and letting sit for at least 5 minutes)

 

Directions

In a microwave, heat together the water and butter until both are melted. Preheat your oven to 200C (400F) and grease a 9×9 or 7×13-inch baking pan. In a bowl, whisk together the flour, sugar, salt, ginger and cinnamon. Add the butter-water mix, then mix in the rest of the ingredients on the list. Bake in the preheated oven for 25-28 minutes, then take out and leave to cool for 10 minutes before cutting.

Serve with coconut cream or yoghurt, grated dark chocolate and more desiccated coconut.

 

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Overnight Vegan PB&J Chocolate Coconut Babka

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In the wake of weird, let’s bake. Let’s have some sweet to go round, softening the edges of confusion. Though I am no savvy politician, I simply can’t see why decisions have solidified as such. The morning throbbed with trepidation. But it’s up to us to look up, look ahead.

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Babka has been on my mind for a long time! There is so much about it to love. A tender fluffy crumb, the endless combinations of swirl and filling (chocolate and nuts is the traditional fave–a bulging filling at that), a possible icing, knowing full well it pairs perfectly with any steaming holiday-themed beverage…

So you make the dough, let it rest because you have stuff to do for the night, put it all together first thing in the morning, or perhaps 2 days later because you’re off for work at 7 the next morning and can’t be arsed to dress up some bread (and that’s ok!), then bake it, all the while smiling at the fact that the whole put-babka-together-and-roll dance occupied the time it would take to make any other meal, or maybe less.  The whole weekend I was seriously craving some peanut butter and jam action, and because I tend to like chocolate with anything too, and coconut because live life on the edge, I decided to throw in some chocolate coconut action into the game as well.

A soft, tender, sweet yeasted babka filled with peanut butter, jam, chopped chocolate, chocolate coconut spread, topped with a coconut milk glaze. 

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Swell morning.

I did mention veganising most, if not all my recipes from now on in my previous post, because accommodation isn’t illegal, and it’s actually really darn fun; not having eggs or dairy by mistake doesn’t mean it’s the end of humanity as we know it. You’re cutting down on ingredients, and replacing the necessaries with other cheap, easily-found ingredients. With my recent vegan endeavours, most of my meat-eating fanatics simply can’t tell the difference, unsuspecting of zilch gram of egg or meat or butter in there. Sometimes they beat the originals. It’s an enthralling process. Of course, this need not be completely vegan, so feel free to use butter instead of Earth Balance etc.

This. Babka. Sweet, buttery bread cradles nuts from your chunky breakfast spread, darkened selectively in places oozing with textured chocolate, hardened by the oven but molten in the centre. The coconut milk glaze glides over every crevice, letting the coconut-flavoured lashings of chocolate smushed on the inside sing.

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Take a bite, then sip your coffee. Saccharine bliss. This post is dedicated to my first #VirtualCoffeeParty, as well as to my dear friend Ella, who’s birthday is today.

Overnight PB&J Vegan Chocolate Coconut Babka (makes one loaf, or 6 thick slices)

Ingredients

For the dough:

250g flour

1 tbsp instant yeast

pinch of salt

45g applesauce

50g Earth Balance (or butter, or any vegan butter)

40g sugar (coconut sugar here would be great)

90ml plant or nut milk of choice (or plain milk)

For the chocolate coconut sauce:

100g chopped dark chocolate

1 tsp coconut essence

*alternatively, use a ready-made chocolate coconut sauce, like Sweet Freedom’s Choc Shot (mmmmmmmm)

For the filling:

110g chunky peanut butter

6-7 tbsp strawberry or raspberry jam

100g chopped dark chocolate

For the glaze:

100g icing sugar

3 tbsp coconut milk

 

Directions

In a microwave-safe bowl, melt together the butter/Earth Balance and milk of choice.

In a separate large bowl, add the flour, yeast, applesauce, sugar and pinch of salt. Mix together briefly, then add the milk-butter mixture and knead for a few minutes on a lightly floured surface. Shape into a ball, put the dough back in the bowl and leave in the fridge overnight or up to 48 hours.

The next morning, spray a pan and heat your oven to 200C. Make the chocolate coconut sauce– simply microwave together the ingredients and set aside for the timebeing. Roll the dough out onto a floured surface, into a rectangle slightly longer than the pan itself. Spread the peanut butter on the dough leaving a one-inch margin all round, then the jam, then the chocolate and chocolate coconut sauce. Roll the dough along its length so you get a long cylinder, then cut a slit down the middle lengthwise. Twist the dough, sort of like in a braiding fashion, then put onto your pan. Let it sit for 10 minutes, then bake for 25-30 minutes in your preheated oven.

While it’s in the oven, whisk together the coconut milk and icing sugar. Once baked, let it sit for 10 minutes before drizzling on the glaze, cutting and serving. Y-U-M.

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Kaya Avocado Nut Butter Cakes

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A homemade gift goes far. In Tuesday’s case, it was my Grandma’s homemade kaya, or coconut jam, lugged all the way from Singapore when my mum came to visit just a few weeks earlier. It was the exact same recipe for the green batch of love I played around with for my kaya maple loaf cake, the recipe for which you can find on Amazon as I speak!! Whew, rush rush rush. Anyways, a throwback was in demand as I held the tubs of curdled emerald goodness. Once again, an odd combination formed the scaffold of more funny kitchen business.

I occasionally find myself refusing to go against instinct for the fast and funny. As a student, the will to carve out day-long space is for something in total artistic favour is admittedly a little impractical with coursework and intense lecture review. There is indeed worth in all that labour, and I look forward to when I can do so without a penny of guilt eating away at the back of my head. It is true creative catharsis.

So you whisk together the dry and wet, fill half your cake molds with the final batter, add a teaspoon of nut butter of choice, then continue filling, then bake. The combination of kaya and avocado was approved by my skeptical flatmate. The best bit, I personally think, is the crusty sugar outside of the whole cake. Mmmmm. Kaya is sweet and, depending on the way you make it or the brand you buy, very coconutty, as green as the pandan leaves used to flavour the homely concoction of coconut milk, eggs and sugar. Avocado pretty much substituted most of the butter in this case, so the final texture of the cake was incredibly tender but not reminiscent of your typical cupcake, which might leave a buttery crumb. Pressing this will leave your fingers dry (and beautifully scented), yet the mouthfeel is airy and moist.

As I’ve touched on before, I do enjoy eating and making vegan meals and desserts, especially after all those silencing documentaries and Youtube lectures I’ve watched on the veggie movement. Though I am not full vegan for personal and family reasons, I will now officially include vegan or at gluten-free versions for all my recipes. I only want this blog to cater to all types of dietary needs, so if any of you feel like something is amiss, please feel free to email or DM me.

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Kaya Avocado Nut Butter Cakes (makes 6-7 cakes)

Ingredients

*= vegan substitute

190g plain flour (*same weight of gluten-free flour)

a generous pinch of salt

1 1/2 tsp ground cinnamon

1  1/2 tsp baking soda

300g kaya (*recipe for vegan kaya below, using 1 sweet potato, 1 tsp pandan extract, 80ml coconut milk and 3 tbsp coconut or maple sugar)

1 tsp vanilla extract

1 egg (*1 mashed banana)

120g white caster sugar (*same weight of coconut sugar)

1 mashed avocado

3 tbsp olive oil

optional: nut butter of choice

 

Directions

*to make vegan kaya: Roast one large sweet potato (about 200g) at 200C for half an hour or until soft and mashable. Using a fork or blender (you pick the easy way out, ha ha), mix with the rest of the stated ingredients. And there you have vegan kaya! You should be able to use all the kaya you make, but weigh out 300g to be sure.

Firstly, preheat your oven to 180C and grease a 8 of your muffin tins. In a large bowl, whisk together the dry ingredients: flour, salt, cinnamon, baking soda and sugar. Add the rest of the ingredients excluding the nut butter and mix well. You should have a thick, green batter of easy dropping consistency. If it’s too thick, add a drop of milk/nut milk until you get the desired consistency.

Fill your cake molds halfway up, then add a teaspoon of  nut butter to the centre, then continue to fill with the batter until the mold is 3/4 full. Bake in the preheated oven for 20 minutes. Serve with more nut butter, yoghurt, honey and frozen berries (trust me on this one).

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