彩虹廚藝學院 (已搬遷) 新店位置

特濃朱古力蛋卷 蛋糕鬆軟 Cream香滑 必食推介由餅師親自出來介紹 Open Kitchen全程參觀製作過程 成個餅房都好香麵包同埋蛋糕味 今期推介特濃朱古力味蛋卷 每日新鮮製造 仲有其他口味可以訂購 $90一條唔算太平 但係絕對值得一試

純果仁 cookie, 自家制，極其健康，不加防腐劑， 不著重過重牛油味，食落粒粒碎果仁，極度有咬口，不失曲奇既鬆脆，食得好放心，起碼食多幾件都唔怕肥，一盒可以好快就食晒

早前友人送了盒購自鰂魚涌、一間網上餅店的「鹽漬櫻花慕絲蛋糕」給我，品嘗過後，覺得這裡的蛋糕，不但外表漂亮，而且味道出眾，教人吃得心花怒放。近日獲友人告知，餅店剛推出了一款「芝」味誘人的紐約芝士撻，另加 7 款不同口味的迷你芝士撻，從友人傳來的相片，見這芝士撻系列以一大七小造型為設計，驟眼看彷如中秋的七星伴月，賣相吸睛，反正兒子是 cheese tart 的擁躉，就一於訂一 set 和家人齊齊分享先得！先講吓作為核心的紐約芝士撻，其實這這個芝士餅 size 唔算好大，只有大約 4 吋的大小，不過捧起來卻相當墜手。至於賣相方面，望落去偏向簡樸，沒有多重的層次感，既平實又唔花巧。切開一試，芝士的質感雖然不算很軟滑，但味道香濃，而且吃起來不會顯得厚重膩口，加上個餅底和圍著個 cheese tart 的餅邊，入口帶著濃濃的牛油香氣，令人吃得非常滿足。至於核心外圍的 7 款迷你芝士撻，口味就包括有特濃朱古力、菠蘿椰子、黑芝麻、花生 Caramel、綠茶、果醬白朱古力及藍莓。很喜歡這幾個迷你芝士撻，外形夠曬小巧的骰，賣相可愛，絕對是相機先食，放上網吸讚之作。整體來說，其實幾款迷你芝士撻的味道都唔錯，

純果仁 cookie, 自家制，極其健康，不加防腐劑， 不著重過重牛油味，食落粒粒碎果仁，極度有咬口，不失曲奇既鬆脆，食得好放心，起碼食多幾件都唔怕肥，一盒可以好快就食晒

最近，有朋友送上自家製甜品給我！ 原來是來自鰂魚涌 I.E. Kitchen Academie Culinaire 的出品！這是櫻花慕思蛋糕， 實在令我興奮不已！細佬剛剛星期一豪遊日本大阪回來，買了一個行李加一大袋手信，他送我期間限定櫻花零食！對我算不薄嘞！櫻花慕思蛋糕 $108/4件價錢： $30/件, $108/4件, $200/8件賣相漂亮！見到令人心花怒放！層次分明！粉紅色的櫻花以薄薄一層凝固的啫哩固定位置，粉紅色慕思軟滑細膩剛剛夠甜！ 底部是綿密帶乾的海綿蛋糕，食完很滿足！

看看案頭月曆，原來已經踏入四月中，各地櫻花綻放盛開，要感受櫻花的迷人魅力，最好當然就是快快趕上本年櫻花的尾班車，走進一片嫣紅之中。可惜近排老公太忙，未能抽空陪我賞櫻，不過友人安慰我說，既然未能賞櫻，倒不如用味覺親「嘗」以櫻花入饌的美食。事緣是日收到友人 Whatsapp，叫我落樓下，說要送我一份神祕禮物，原來友人早兩天試了一款「鹽漬櫻花慕絲蛋糕」，覺得這蛋糕不但外表非常漂亮，而且吃罷更令人齒頰留香，所以再特意為朋友及家人訂購，也順道給我帶來一盒，認真客氣，在此先行謝過！晚飯後已急不及待拿出來和家人分享，其實第一眼看見這個慕絲蛋糕，即感覺賣相有點似櫻花水信玄餅，面層晶瑩剔透，內藏精緻迷人的鹽漬櫻花，造型既夢幻又有氣質，令人一見傾心。切開一看，慕絲層外表雖然頗挺身，不過細心留意，會見到中間呈幼細的小氣孔。先嘗一口，慕絲蛋糕質感既輕盈又香滑，而且啖落滲出陣陣櫻花的花香，細嚼下更可嘗到一絲絲石榴的香氣，甜度又適中，帶出春日感覺。至於製作成水晶玻璃模樣的頂層，其實是寒天啫喱，寒天質感有彈性，而內裡色澤粉嫩動人的鹽漬櫻花，吃起來雖然帶點微鹹，但正好中和慕絲的甜，加上賞心悅目的賣相，用來呃 Like

春意盎然，櫻花盛放!每每看見友人遊戲人間，並在Facebook上載櫻花的照片，仍在地獄煎熬的小妹，心裏就頗不是滋味的!是日下午，友人傳來「鹽漬櫻花慕絲蛋糕」的艷照，小妹一見傾心，且垂涏三尺。一聽她說甚麼製作需時兩小時，懶到出汁的小妹就不免滴汗了。然而，不欲掃興，覆了一句「You go, I go 」。「你唔駛上堂，想食就有，今晚鰂魚涌交收」，她說道。哈哈哈，今天天氣差差差，放工還下起大雨來。然而，小妹心情就誇啦啦 - 因為，可不勞而獲，輕輕鬆鬆帶四件靚到爆燈的「鹽漬櫻花慕絲蛋糕」回家去。據說，鹽漬櫻花乃是以梅醋與粗鹽醃製櫻花，可用來佐飯、製作糕點或沖泡櫻花茶，為食物帶來粉嫩色澤與清淡香氣。此外，櫻花含豐富維他命，並促進糖分代謝，帶來抗衰老功效，啱晒貪靚的女士!每朵櫻花形態不同，賦予蛋糕不同的生命力，更具欣賞價值，教人看得心花怒放。小妹，揀了一杯有兩朵鹽漬櫻花的慕絲蛋糕，撕開外層圍著的透明膠片，近距離欣賞這一杯來自大自然的藝術傑作。底層乃淺綠色的蛋糕，入口質感稍嫌有點乾身；中間一大層是香軟細滑且不甜膩的櫻花味慕絲，滲出淡淡櫻花的幽香，以及石榴的味道，沁人心脾；最頂層乃Q爽具咬口且具清淡花

飯聚時，友人H各給了我們兩小包雜錦曲奇。今日，下午茶時段，泡杯茶，食曲奇也。最前面的，是咖啡果仁曲奇，入口味道不太討好，且有陣苦味；中間長條狀開心果脆餅，乃六款中最好吃的，夠香且脆，且夾雜不少的開心果粒；最後的牛油柚子曲奇，看似平平無奇，卻混入了清香的柚子碎粒，且夠鬆化，坐亞望季也﹗最左手邊的，是密度高，牛油味不夠清香的牛油曲奇；接著，是偏甜了的果醬夾餅；燕麥果仁曲奇既具咬口，又香甜味美，穩守阿二寶座也。

I got these “Space out” cookies from I.E Kitchen Academie, which were featured on the newspaper recently.They come in a silver tin with six flavours..The cookies were crumbly and gone within a flash when I shared them.Here were the six flavours in the tin: +++Naughty Boy:This square cookie with raspberry in the middle looked like my childhood Jammie dodger favourite.The raspberry jam in the middle was tart and made it stand out from the other cookies.+++Rosette:Shaped just like a rosette, these

To be honest, the only cake I know how to make is fairy cakes with a cherry or icing on top.At IE, they have cream cake classes featuring lovely cakes.I chose the green tea cake because the piping looked fancy and it was intriguing to know how it was done.Before the cake was piped, we baked a huge rectangular slab of chocolate cake and used a round cutter ring to press out three slices.The green tea buttercream was made by folding beaten egg white into butter and adding green tea powder.Green te

Went to a friends house warming so got some treats for them.I didn't want to get some lame cakes or stuff that you can get anywhere so went here.I got some pizzas, fruit tarts and cheesecakes which were really affordable because the pizza was only $20 and the tarts were $18.★☆★☆★☆★☆★☆★☆★☆★☆Macaroni and cheese pie:I thought this was a quiche but they said it was macaroni and cheese pie.The filling was satisying with pasta twists in creamy cheese sauce.★☆★☆★☆★☆★☆★☆★☆★☆Salami pizza:The salami pizza

最近工作忙得樂不可知,朋友相約飯聚,只道是dinner with wine pairing,連塲所屬性也沒深究,到達方知是workshop. I.E.Kitchen平日舉辦不同cooking class之餘,還供應便餐外賣,廚房共兩個,一個baking,一個cooking.沒有特別風格裝潢,淨是實用性設施,不會讓人有歐陸式浪漫的聯想.洋酒供應商選擇這𥚃和瑞士大廚合作,名為"Spaetzli workshop with Hungarian Wine Launching"的event,可能是推廣匈牙利酒的原故..Hungrian Wine+Swiss Chef+European Cooking,共惹一爐,是EU大同的寫照,no boundary.Event一開首的cooking section,大廚Heinz Fischer講解和示範德國傳統手造麵little spaetzli的製法.主要材料有麵粉,小麥粉,雞蛋和牛奶;作法簡單,烹調時間又短,無疑是聰明的安排,至少賓客不會被冗長複雜的菜譜弄至頭昏腦脹,未開始飲酒就頭暈暈鳥.步入主題的New Arrival White Asparagus

Came back to Quarry Bay first day after the CNY holidays. Craving for a great cup of coffee!And that's what I got at this place. Their Americano is actually better when you add a second espresso shot. Great waker upper. Double Happiness!And this time around, I tried their brownies. Their barista didn't fail me this time either. Based on her previous recommendation, I came back for the brownies with high expectations. It is definitely moist and chocolate laden. Wished it came in a bigger chunk! N

Came to this place for their coffee. Definitely better than the garden variety and well worth the trip to go up to the 5th Floor of Westlands Centre. Their Barista suggested that I try their brownies or naughty girl cookie. She said both would go well with my cup of cappuccino. So I picked the naughty girl for its funky name. The vanilla icing on top plus the raspberry jam was the perfect compliment to the cup of cappuccino. However, despite the perfect "cookie texture", it could use a bit more

After having the cheese and ham brioche I was craving for cheese again so I attended the cheese fondue class ($650 for two ppl) where you get to eat cheese fondue as well as learn how to make it!I was surprised to learn that the ingredients were simple, it was cheese, starch, white wine, Kirsche, black pepper, paprika and garlic.NOTE THERE IS NO MILK IN THE RECIPE however local restaurants put milk in the fondue because they think milky is cheesy!!!Err I don't think so somehow!We started off wit