Author: Pamela

Gougères [goozhair] are savory choux pastry with cheese – a specialty from Burgundy (France), traditionally made with Gruyère. These are mainly served as aperitifs. My first taste of gougères was made by my mom-in-law who is quite a great cook. At the first bite, I fell in love with it immediately. It is so rich… Continue reading Gougères – French Cheese Puffs

Gochujang Bulgoki is Korean Spicy Pork or in Korean, Spicy Bulgoki. This very simple yet very delicious and flavourful plat was introduced to me by my Korean friend, Jung Sol-yi whom I met in 2002 at SUEFLE, Nantes University. I remember back then, how we often had to use gestures and pictures to express ourselves… Continue reading Gochujang Bulgoki – Korean Spicy Pork

Gnocchi (pronounced ‘ɲɔkki ) means dumplings in Italian (gnocchi is the plural of gnocco, which literally means ‘lump’) – made of potato and flour (there are different variations) that Pierre and some of my friends love so much. It’s amazing how many food in common my friends have with my better half. It’s just so… Continue reading Gnocchi, Gnocchi… oh sweet delicious Gnocchi!

We bought some bananas on Monday but it had somehow turned very mushy … maybe it got squashed in the grocery bag during the car ride. So I was stuck with 6 ripe and soft bananas to get rid off … I couldn’t make goreng pisang out of it and the only cake I can… Continue reading My lovely Banana Chocolate Cake that didn’t quite make it

I haven’t been cooking much after I got pregnant – the hectic schedule of university studies and being a new mummy left me too tired at the end of the day to even cook … so Pierre has been the kitchen chef for the past 2 years. I promised him that once my exams are… Continue reading Balti Butter Chicken

(Taken from Indian – Shehzad Husain & Rafi Fernandez) Serves : 6 Ingredients 450 g / 2 ¼ cups Basmati rice 750 ml / 3 cups Water 3 Green cardamom pods 2 Cloves 1 tsp salt ½ tsp crushed Saffron strands 2 tbsp Milk (semi-skimmed) Directions Wash the rice at least twice and place it… Continue reading Saffron & Cardamon Flavoured Rice

I have been wanting to try out some fish dishes for ages … you see, I have never cooked any other fish in my life besides salmon – it’s hard to go wrong cooking this fish. Pierre isn’t willing to be the sacrificed guinea pig for my fish adventure… He isn’t, shall we say, a… Continue reading Cod with creamy mint sauce

The other day I was trying to figure out what do with 3 ripe juicy golden apples and 2 bananas sitting on my kitchen table. After much thinking, I said to myself ‘hey, why not bake an Apple-Banana Chocolate Crumble?’ 😁. Here’s how it turned out : Apple-Banana Chocolate Crumble Pie Baking : 50 minutes… Continue reading Apple-Banana Chocolate Crumble Pie

Recently I have just discovered that the French version of a Pound cake is called Quatre-Quarts which means four-fourth. It’s a traditional and popular cake of the French region of Britanny and as its name implies use the same quantity of the 4 ingredients. There are many version of making a quatre-quarts … from my… Continue reading Quatre-Quarts – French version of a Pound Cake