Good Value Set Lunch @ The White Rabbit on 30Sep2015

wagyu carpaccio

wagyu carpaccio

had lunch today with a long time business associate/friend at the white rabbit at harding road, dempsey on 30.9.2015. ^^

this the first time i dined at the white rabbit. there is free parking & the ambience is nice. the restaurant occupied a nicely refurbished old chapel, bright & airy with high ceiling/columns & stained glass windows. 🙂

set lunch menu

set lunch menu

there is a ongoing uob 1 for 1 set lunch promotion till 31oct2015 (tues to fri).

the set lunch menu included the famous dishes like wagyu carpaccio, seared scallops, alaskan king crab tagliatelle, 60hr mangalica pork belly, 36hr short ribs etc. 🙂

bread roll

bread roll

we had a complimentary roll & butter to start. quite good. restaurant offered additional bread but we declined.

wagyu carpaccio

wagyu carpaccio

i had the wagyu carpaccio. it was very good, one of the better ones (or best) i had. 🙂

there was shaved parmesan & truffle cream, nice truffle fragrance, sweet, great texture.

seared bay scallops

seared bay scallops

my friend had the seared bay scallops.

seared bay scallops

seared bay scallops

it looked great & he said it was good. 🙂

alaskan king crab tagliatelle

alaskan king crab tagliatelle

friend also had the alaskan king crab tagliatelle.

alaskan king crab tagliatelle

alaskan king crab tagliatelle

i tried a little. pasta was perfect al dente of course. excellent flavours, nice crab sweetness with a bit of bisque veloute, not creamy. i liked the pasta.

60hrs braised pork belly

60hrs braised pork belly

i had the 60hrs pork belly. read one of the reviews about this special mangalica pork. for myself i don’t think it was naywhere near a good kurobuta in terms of the flavours & marbling.

60hrs braised pork belly

60hrs braised pork belly

pork was very tender from the slow braise, and the skin was crispy (but if it’s only about crispy skin i would prefer the chinese crackling roast pork over this anytime).

the pork overall quite nice though i not much into the white beans & miso broth. i made a tender tasty slow-braised miso belly pork myself so this dish not so wow for me.

choc fondant

choc fondant

friend had the chocolate fondant. came with macaron & ice cream. 🙂

choc fondant

choc fondant

i did not try it. friend said it was good. will try next time the molten caramel. 🙂

lemon merigue tart

lemon merigue tart

i had the lemon meringue tart.

lemon merigue tart

lemon merigue tart

also pretty ok, nothing special. but for the uob 1 for 1 promotion, the price difference between 2-course & 3-course was only S$2, so i took the dessert. 🙂

c.h.e.f andy

Deconstructed Strawberry Cheese Cake – Soooo Delicious!

deconstructed strawberry cheese cake

deconstructed strawberry cheese cake

deconstructed strawberry cheese cake

deconstructed strawberry cheese cake @ relish gardens

revisiting the deconstructed strawberry cheese cake @ relish gardens earlier on 1.12.2014 very much piqued my interest to give it a go.

the presentation & especially the taste was great! (above photo). i did not have any recipe & searching the internet did not yield much results. anyhow i make a good pumpkin cheese cake & figure i can do it with strawberries w/o much difficulty.

the end result was pretty good (see top photo). my biscuit crust was excellent, cripsy, tasty. cream & strawberries were great too. the cake though was much below the very tasty & better textured cake relish had.

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

to experiment, i started with the full (not deconstructed) version.

i tasted caramel & nuts in relish’s version, so i added 50g caramel (leftover from making my banoffee cake) & about 50g cashew nut mill (baked crispy 2mins+ in microwave then pounded in a mortar) to 7 digestive biscuits (105g) & 60g butter.

i blended 200g of strawberries, 250 cream cheese & 100ml of whipped cream with 3 tablespoon brown sugar.

I first baked the biscuit crust for 15mins in a preheated 180degC oven, & left it for another 30mins to dry out & become crispy. then i poured the cake mixture into the springform cake tin & baked for 30mins.

i let the cake cool & then topped it with 200ml whipped cream with 1 teaspoon brown sugar & 1 teaspoon vanilla essence.

result was above.

caramel cashew nut digestive biscuit base

caramel cashew nut digestive biscuit base

caramel cashew nut digestive biscuit base

caramel cashew nut digestive biscuit base

caramel cashew nut digestive biscuit base

caramel cashew nut digestive biscuit base

for the deconstructed version, i did the same thing & left the biscuit crust in the fridge overnight & break it into bite-size cookie pieces next day. they were delicious, nutty & caramel flavoured. ^^

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

i baked the cake mix separately in a baking dish. the cake mix tasted great before the baking, but the texture & taste was quite far from the excellent cake i had at relish.

my thoughts are to increase the whipped cream to 200ml, reduce the strawberries to 120g, and reduce baking time to 15mins.

whipped cream

whipped cream

strawberries

strawberries

i made 200ml whipped cream separately.

& served another 250g cut strawberries.

deconstructed strawberry cheese cake

deconstructed strawberry cheese cake

deconstructed strawberry cheese cake

deconstructed strawberry cheese cake

for assembly of the deconstructed cake, it was straight forward.

everyone D-I-Y & added their own caramel nut biscuits, strawberry cake & topped with whipped cream & strawberries. it was really delicious!

but, it can be improved.

c.h.e.f andy

Strawberry Cheese Cake

strawberry cheese cake

strawberry cheese cake

made my first strawberry cheese cake last evening on 8.12.2014. 🙂

enjoyed a very nice deconstructed strawberry cheese cake at relish gardens on 1.12.2014 (sorry, that’s the only thing i like there).

deconstructed strawberry cheese cake

relish’s deconstructed strawberry cheese cake

a word about relish’s deconstructed strawberry cheese cake (in above photo) –

the biscuit base had a feel of caramel, very nice. the strawberries were caramelised. the cheesecake was delicious & there was a dollop of cream on top, the peak of decadence…

i looked through quite many online recipes. could not take to any of them, so decided to experiment my own concoction recipe.

i was aiming to experiment the right taste & texture first then later deconstruct them & put them together when serving. 🙂

strawberry cheese cake

strawberry cheese cake

i used the same 8in spring-form for my tofu cheesecake. i decided to use the same 7 digestive (105g) & 60g unsalted butter for biscuit base. this time i added 2 tablespoon of caramel (leftover from banoffee cake preparation). so i melted/softened the butter & caramel & added the digestive crumbs & mixed thoroughly. i also added 1 teaspoon of finely minced ginger.

i then pressed the “wet sand’ mixture into the spring-form lined with parchment paper. then placed it in the fridge.

strawberry cheese cake

strawberry cheese cake

i did not bake the biscuit base. the biscuit flavours came out quite well. the texture was a bit softer than my usual biscuit base…my daughter was very apt in the description – she said the biscuit base held together i.e. was solid but texture was like “lao hong” & not crunchy.

so maybe i will try baking the base next time, and then break into small pieces for deconstructed cake. ^^

strawberry cheese cake

strawberry cheese cake

i blended 200g cream cheese & 200g chopped strawberries in the blender & added 2 tablespoon brown sugar. then i added 2 eggs. i emptied the custard mix into the cake tin & baked it in a preheated 180degC oven for 30mins (same as for my pumpkin cheese cake). the set aside to cool down.

i did not have sour cream so i used whipping cream (with 1teaspoon brown sugar) & whisked to soft peaks. this can be added separately for the deconstructed version.

then into the fridge overnight.

i caramelised some fresh strawberries with 1 tablespoon brown sugar on a pan. when cool, added to garnish the cake.

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

strawberry cheese cake

i like the cake. can be improved of course! ^^

the taste was not as fragrant as my pumpkin cheese cake. the texture was less confirm & consistent. pumpkin cheese cake was overall a better cake c/w this version.

maybe i need to fold in some whipped cream to this custard mix.

having a family dinner on christmas eve, so will experiment a deconstructed version. ^^

c.h.e.f andy

Ingredients:

  • 7 digestive biscuit (105g)
  • 60g melted butter
  • cream cheese -200g
  • fresh strawberries about 200g (cut small pieces)
  • 2 tbsp flat + 1 tsp brown sugar
  • 1 tsp ground ginger
  • 250ml sour cream
  • 2 eggs

Directions:

  1. biscuit base – make the usual biscuit base with 7 digestive biscuit (105g) crushed to sandy texture in a ziploc bag, then add to 60g melted butter & 2 tbsp caramel & 1 tsp ground ginger and mixed thoroughly. press the “wet sand’ mixture in a 8″ (20cm) spring-form cake tin lined with parchment paper. then place it in the fridge.
  2. cut in small pieces 200g fresh strawberries. add 200g cream cheese & 2 tbsp flat brown sugar & blend in blender. add 1 egg at a time, & blend. then whisk 250g sour cream to soft peaks & add 1 tsp brown sugar.
  3. bake the cake – pour the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted comes out cleanly) while centre just a little jiggly. leave to cool. add the whipped sour cream & bake for a further 10mins. let it cool & then place in the fridge overnight.
  4. caramelise 6 large strawberries cut in 1/2 with 1 tbsp brown sugar in pan. when cool, place on top of cake to garnish.

Banoffee (Banana Toffee) Pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

first tried this banoffee (banana toffee) pie for a 11pax homecooked lunch yesterday on 15.10.2014.

even though the guys walloped the whole cake, a few including me felt it was kind of sweet though ok to eat. anyway i made another one today with 1/2 the caramel (from 1/4can of condensed milk) & 50% more bananas, & it was an excellent very well balanced cake.

i saw a video recipe here.

it was something which i thought i could make w/o much difficulty, and it was quite a revelation for me that you could produce toffee (or more correctly caramel) by heating a can of condensed milk in boiling water for 3hrs. 🙂

see here difference between toffee & caramel.

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

anyway as shown in the video it was an easy to do recipe-

i heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. i open the can when cool & emptied the caramel into a container.

then i made the biscuit base using digestive biscuits (7biscuits 105g)  & 60g melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge.

then i whipped 200ml whipping cream, and added 1/2 tsp sugar & whipped till stiff peaks.

i cut 3 large bananas into thin slices & added 2tbsp (30ml) lemon juice to keep it from browning (oxidation). then i spreaded 1/4 the caramel over the biscuit base, and arranged the bananas in 2 rows over the caramel. then i topped with the whipped cream & added the dark chocolate shavings.

then placed the cake in the fridge overnight.

EASY! 🙂

overall, the combination of flavours from the biscuit base, thin layer of caramel, more bananas & layer of (mostly) unsweetened whipped cream with chocolate shavings was really quite good.

for my family, probably my friends too, the ranking among my cakes would be tiramisu no.1, tofu cheese cake no. 2 & chocolate lave cake or banoffee no.3 (for me, its tofu cheese cake no.1).

c.h.e.f andy

Ingredients:

  • can of (carnation) condensed milk (400g) – use 1/4 (100g)
  • 7 digestive biscuits (105g)
  • 60g melted butter
  • 3 large bananas cut into thin slices
  • 200ml whipping cream
  • dark chocolate shavings
  • 2 tbsp lemon juice
  • 1/2 tsp sugar to add to whip cream

Directions:

  1. heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. open can when cooled & empty caramel into a container.
  2. make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
  3. whip 200ml whipping cream. add 1/2 tsp sugar & whip till stiff peaks.
  4. cut 3 large bananas into thin slices & add 2tbsp lemon juice to keep it from browning (oxidation).
  5. spread 1/4 the caramel over the biscuit base, and arrange the bananas in 2 rows over the caramel. then top with the whipped cream & dark chocolate shavings.
  6. refrigerate.