fangie2000.blogspot.com
C'est Bon: Canard à l'orange and why not Julia Child's
http://fangie2000.blogspot.com/2010/08/canard-lorange-and-why-not-julia-childs.html
Rémi and fangie's food and travel tidbits. Monday, August 09, 2010. Canard à l'orange and why not Julia Child's. It's been 2 months since my last post. Yes I've been lazy. Lazy to experiment in the kitchen, lazy to dress up my food, lazy to take photos, and even lazier to update the blog. Not sure when my next post will be, but here's a French duck stew recipe that I thought I'll share, since it's so yummy and easy to make. I found on the New York Times rightly explained:. Ms Child’s recipe is not ...
fangie2000.blogspot.com
C'est Bon: Absolutely Homemade Tarte Tatin
http://fangie2000.blogspot.com/2010/05/absolutely-homemade-tarte-tatin.html
Rémi and fangie's food and travel tidbits. Tuesday, May 25, 2010. Absolutely Homemade Tarte Tatin. Finally, more success in making tarte tatin. Our pilgrimage back home to learn the art of French home cooking has not been in vain! A few thoughts why I love home cooked food so much:. 1 They do not always look dressed up like in restaurants, but they certainly look and smell yummy. 3 They give you a warm fuzzy feeling, as they are cooked with love and joy. 4 They are usually (though not always) healthier.
fangie2000.blogspot.com
C'est Bon: December 2009
http://fangie2000.blogspot.com/2009_12_01_archive.html
Rémi and fangie's food and travel tidbits. Friday, December 18, 2009. Second try at Kouign Amann. It's our second attempt and we're not getting better at it yet. But still a good try nonetheless. Kouign Amann is a Brittany buttery caramelised cake. Think croissant laced with lots of sugar. And as if the butter and sugar is not enough to clog our arteries, we had a second dessert of crème brulée the same night. 1 Camille's cookbook;. 2 David Lebowitz's blog. 3 Youtube by Atelia Chefs. I love having fresh ...
fangie2000.blogspot.com
C'est Bon: March 2010
http://fangie2000.blogspot.com/2010_03_01_archive.html
Rémi and fangie's food and travel tidbits. Wednesday, March 24, 2010. Mustard Chicken, cooked the Rabbit way. We saw a little hedgehog outside our house about two weeks ago. Looked like a baby and it was so cute Rémi couldn't resist putting it in his hands and touching it. Of course, that made the little creature even more scared and curled up. But now I am told that rabbits are pests too. They destroy meadows in Europe, and here in New Zealand, they are like possums and hedgehogs. Ok, guilt fact...I am ...
fangie2000.blogspot.com
C'est Bon: Enda's Pineapple Tarts
http://fangie2000.blogspot.com/2010/02/endas-pineapple-tarts.html
Rémi and fangie's food and travel tidbits. Wednesday, February 24, 2010. What's Chinese New Year without the yummy homemade golden pineapple tarts. That's exactly what I'm missing this year. Enda's Homemade Pineapple Tarts. 1 egg yolk for glazing. Make the pineapple filling first. With 1big pineapple, blend until like juice then cook in pot. Add 200g sugar, and more to your taste if needed. Add one cinnamon stick and cook until the mixture is dry. My recipe calls for milk powder. Thought that it is n...
fangie2000.blogspot.com
C'est Bon: May 2010
http://fangie2000.blogspot.com/2010_05_01_archive.html
Rémi and fangie's food and travel tidbits. Tuesday, May 25, 2010. Absolutely Homemade Tarte Tatin. Finally, more success in making tarte tatin. Our pilgrimage back home to learn the art of French home cooking has not been in vain! A few thoughts why I love home cooked food so much:. 1 They do not always look dressed up like in restaurants, but they certainly look and smell yummy. 3 They give you a warm fuzzy feeling, as they are cooked with love and joy. 4 They are usually (though not always) healthier.
fangie2000.blogspot.com
C'est Bon: Of tarts and quiches
http://fangie2000.blogspot.com/2008/09/of-tarts-and-quiches.html
Rémi and fangie's food and travel tidbits. Wednesday, September 03, 2008. Of tarts and quiches. These are typically French quick and easy dishes. Not the type of Haute elaborate fine cuisine you find in those super expensive restaurant, where the plates are much larger than the food within. But rather, what you would typically find in a French mom's oven. Basic Dough (Pâte brisée). Preheat oven at 180C. Mix flour and butter using your fingertips. Add water slowly. Keep in fridge for 30 minutes. Spread Di...
fangie2000.blogspot.com
C'est Bon: October 2009
http://fangie2000.blogspot.com/2009_10_01_archive.html
Rémi and fangie's food and travel tidbits. Tuesday, October 20, 2009. Parisian designer style Quiche Lorraine. I didn't make this up. This recipe was inspired by a Parisian designer friend. Tall, slender, pretty and fashionable, she exudes the type of style that we imagine all fashionable Parisian ladies to be. And she proves that fashionable big city Frenchwomen are just as good cooks as moms and grannies. You can also rightly imagine her to cook in super sleek modern kitchen. Cut the bacon into small s...
fangie2000.blogspot.com
C'est Bon: French holiday + Financier recipe
http://fangie2000.blogspot.com/2010/05/french-holiday-financier-recipe.html
Rémi and fangie's food and travel tidbits. Tuesday, May 18, 2010. French holiday Financier recipe. We have just concluded a month-long holiday of being fed good food everyday. The trip started off with 3 days in Paris. Despite being in the fashion capital of the world, and suffering from severe withdrawal symptoms for the lack of retail therapy in Wellington (even suburban malls in Singapore offer more variety), I did not have the time and chance to step into a single boutique. The last two weeks were sp...
fangie2000.blogspot.com
C'est Bon: August 2010
http://fangie2000.blogspot.com/2010_08_01_archive.html
Rémi and fangie's food and travel tidbits. Monday, August 09, 2010. Canard à l'orange and why not Julia Child's. It's been 2 months since my last post. Yes I've been lazy. Lazy to experiment in the kitchen, lazy to dress up my food, lazy to take photos, and even lazier to update the blog. Not sure when my next post will be, but here's a French duck stew recipe that I thought I'll share, since it's so yummy and easy to make. I found on the New York Times rightly explained:. Ms Child’s recipe is not ...
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