Just what I need.

Moleskin has a new addition to their family named Passions. It is a series of journals (book, film, music, recipe, wellness, and wine) that represent your interest and passion in life.

The recipe journal is just a perfect fit for me to kick start my grandmama's cooking journey and experiences.

Thank you Moleskin :)

Bisous xo

Out of the blue.

Decided to try out this Italian restaurant named Leonardo's at Bangsar and overall, the food and service was good! The seafood was fresh, the amount of mushrooms was generous and I just love their pork. Not to mention their pizza crust was crispy and their homemade tiramisu was one of the best I've ever tasted =D Enjoy the piccas...

The stairs leading to their wine loft...

First up ::: Melange of Forest Mushrooms in chicken & chardonnay broth, with basil pesto cream.

Next up ::: The Big Breakfast - bacon, egg, mushroom and tomato.

Main Course ::: Spaghetti Aglio Olio Prawns - garlic, chilli padi, white wine and parsley.

Highlight of the night as usual ::: Homemade Tiramisu!!!

I will definitely head back to Leonardo's again as there are so many other dishes I would love to taste.

Leonardo's Dining Room and Wine Loft
61-1 & 61-2 Jalan Bangkung,
Bukit Bandaraya,
59100 Kuala Lumpur.
Tel : 603 2096 2226
www.leonardos.my

Bisous xo

Chocolate Cake with Molten Center.

Recipe taken from Cooks.com

Ingredients:-
• 1/2 cup butter
• 4 (1 ounce) squares bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup white sugar
• 2 teaspoons all-purpose flour

Directions:-
1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.

2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.

3. Beat the eggs, egg yolks and sugar together until light colored and thick.

4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

5. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Bisous xo

Oeufs Au Plat.

Recipe taken from My New Orleans : The Cookbook by John Besh.

Best served with sausages and shrimp gravy.

Ingredients:-

• 2 teaspoons softened butter
• 2 eggs
• 2 pinches salt

Preparations:-

1. Rub a room-temperature 9-inch skillet with the butter. Place the skillet on the burner without turning it on. Crack the eggs into the skillet on opposite sides of the pan from each other.

2. Turn the heat on to medium-low and cook the eggs until the whites have coagulated and turned opaque. Season the eggs with salt and serve with sausages and shrimp gravy.

Bisous xo.

Comfort food.

Made bacon and onion soup last night while I was down with flu. Total bliss for me.

Bisous xo

Blanco Spring 2010 Lookbook.

Here are some of my favourite looks:-

More here.

Bisous xo

No one has to know.

Shalom Harlow for Harper's Bazaar March 2010. More here.

Bisous xo

What happened here, stays here.

Bianca Balti in Numero #110 February 2010. More here.

Bisous xo