Weekends start early with @tablescapesg lavish 9-course Weekend Set ($98 nett) curated by Executive Chef Armando that is meant for 2 but definitely can fill 3-4 pax to the brim.
Highlights include :
Appetizers
❤️ Octopus Salad with celery and a bright lemon dressing
❤️Pan Seared Duck Foie Gras finished with pear william compote and a balsamic gastrique on buttery housebaked brioche
❤️Housemade Beef and Veal Meatballs in Tomato Sauce.
Mains
❤️ Italian Potato Dumpling, Tomato Sauce and Mozzarella
❤️a Josper Oven- baked Fish Fillet with garlic, capers, white wine, cherry tomatoes and black olives
❤️Roast Pork Belly Roulade served with roasted potatoes and grilled vegetables
And not to forget ending the meal on a sweet note with the Chocolate Praline Cake!
Available every Friday to Sunday, 11.30am to 2.30pm, and 6pm to 8.30pm – with one day advance order
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#singapore #yummy #love #sgfood #foodporn #igsg #グルメ #instafood #gourmet #beautifulcuisines #onthetable #sgeatout #cafe #sgeats #f52grams #sgcafe #feedfeed #foodsg #savefnbsg #sgblog #sgpromo #musttry #weekends #desserts #sgrestaurant #sghotel
同時也有1部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,Sasaki Asahi sent us tons of fresh asparagus from Hokkaido! We've been wanting to make vegetable sweets for a long time, so we used this as an opportu...
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oven baked appetizers 在 MosoGourmet 妄想グルメ Youtube 的精選貼文
Sasaki Asahi sent us tons of fresh asparagus from Hokkaido! We've been wanting to make vegetable sweets for a long time, so we used this as an opportunity to make some tasty green asparagus cake pops.
Sasaki Asahi is a beautiful makeup artist; check her channel here: http://www.youtube.com/user/sasakiasahi
sasakiasahiさんから北海道産のアスパラガスをたくさんいただきましたぁ。
http://www.youtube.com/user/sasakiasahi
で、前から挑戦してみたかった お野菜のお菓子を作ってみました。
美味しいアスパラガスを届けていただいて、
まじ、うれしかったぁ。
アサヒさん、お母さま、ありがとうございます♥
焼きあがったケーキはラップに包んで一晩 置いてください。
味が馴染んで断然、美味しくなります(^^)
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*The Recipe* (15×15 cm square mold)
1.Mix 90g cake flour and 1/2 tsp (3g) baking soda,1/2 tsp (2g) baking powder.Then sift it.
2.Cut off only a lower hard portion of the asparagus (150g) ,and cut them in length of about 2 cm.
3. Put the cut asparagus into the heat-resistant container.Place it with plastic wrap softly in a microwave oven (500w) for about 3 minutes 20 seconds.
4.After taking the heat,cut the tips and keep them for the decoration .
5. Make the rest into the paste by the food processor or the mixer.
6. Beat one egg Lightly in a bowl. Add and mix 50cc of vegetable oil.
7.Add and mix 80g of sugar.
8.Add and mix the pasted asparagus(5).
9.Add the prepared flour(1) and mix lightly.
10.Flow it in a mold and put on a top plate. Put the kept tips(4) on a top plate together. Bake for 12 minutes in the oven preheated at 180 degrees Celsius at first.
11.Take out the tips only , after baking for 12 minutes. Bake the cake about further 20 minutes after this.
12. If nothing come attached to the inserted bamboo skewer, it is baked up.
13. Take out from the mold and cool it down. Wrap and place overnight.
14. Make the frosting of cream cheese. Add 1 tbs (10g) sugar and a little vanilla essence to 50g room temperature cream cheese. Mix until it becomes smooth.
15. Decorate frosting. We think you can cut it after coating flat on the whole.
TIP: Cover these in plastic wrap and let sit overnight - they taste even better the next day!
*レシピ*(15✕15センチ スクエア型)
1.薄力粉90gと重曹 小さじ1/2(3g)、ベーキングパウダー 小さじ1/2(2g)を
合わせてふるっておく。
2.アスパラガス150gは下の固い部分だけを切り落とし
2センチほどの長さに切る。
3.耐熱容器に切ったアスパラを入れ、ふんわりとラップをかけ
電子レンジ(500w)に3分20秒ほどかける。
4.粗熱が取れたら、穂先を飾り用に切り分けておく。
5.残りをフードプロセッサーやミキサーでペースト状にしておく。
6.ボウルに卵1個を溶きほぐし、サラダ油50cc(ここでは太白胡麻油)を
入れて混ぜる。
7.砂糖80g(ここでは きび砂糖)も入れて混ぜる。
8.5を入れて混ぜる。
9.1も加えて、さっくりと混ぜる。
10.型に流し入れ、天板にのせる。
4も一緒に天板にのせ、180度に予熱したオーブンで
まず、12分焼く。
11.12分焼いたら、穂先だけを取り出す。
ケーキはこの後、更に20分ほど焼く。
12.竹串を刺して何も付いてこなければ
焼きあがりです。
13.型から取り出し、粗熱がとれたらラップに包んで
一晩置く。
14.クリームチーズのフロスティングを作る。
室温にもどしておいた、クリームチーズ50gに
砂糖 大さじ1(10g)、バニラエッセンス 少々を加え
なめらかになるまで混ぜる。
15.フロスティングを飾る。
全体に平らに塗ってから切り分けても いいと思います.
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