Orange & Almond Olive Oil Cake

I’ve had this cut out recipe stuck in my recipe book for the longest time. The steps were simple and inviting, but because I have been busy attempting other tart recipes, I’ve therefore shelved this to one corner for a while now. Here it is back in my mind again, and since I’ve got orange juice in the fridge and lots of oranges, it’s probably the best time now to bring this recipe out again.

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Freshly Baked Brioche Buns In All Shapes & Sizes

I recall attending a baking workshop at the Brettschneider’s Baking & Cooking School back in 2019 (that long ago?!) I had specially selected a brioche baking class as it was a type of bread that I have been wanting to do well for the longest time. Apparently, brioche is tricky because of its high fat content (think butter slabs) and as such must be kneaded and developed thoroughly enough. Using a mixer helps to ensure that the kneading process can be done properly without all the oily mess on the kitchen countertop.

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Fresh Avocado & Prawn Sushi Rice Rolls

I love avocadoes. I love eating it as it is. I love sushis and salads with avocadoes. I love avocadoes popsicles too. It is therefore a joy for me to be making this avocado sushi roll recipe because I’ve been looking forward to it, and in the process of making this, I get to munch on the bits and pieces of the avocadoes that drop all over the countertop too.

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美味的甘香鸡 (Fragrant Dry Chicken)

This dish of dry-fry chicken is de-li-cious! The marinated chicken is simply pan-fried till slightly browned, and the rest of the sauce helps to bring out the freshness in the chicken. It’s nice to eat this dish by itself without anything else, but if you’ve got rice, it would make this meal perfect!

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Chicken Cordon Bleu With A Creamy Parmesan Gravy

Cordon bleu is a schnitzel that’s wrapped in a coating of breadcrumbs and cheese, and then baked or deep-fried till golden brown. The term ‘cordon bleu’ actually refers to ‘blue ribbon’ in French, a symbol of the highest status of knighthood and its status. This term was later used to refer to food that is prepared by the very best chefs, which in this case is very appropriately used for this dish given the need to execute each step with stealth fingers and a wealth of experience at the very least.

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