Anderson Classic at Anderson's of Denmark Ice cream

We had ice cream from Anderson's of Denmark on the Christmas Eve 2014. We tried Anderson Classic which had a waffle cup with chocolate rim and 5 scoops of ice cream of our choice topped with a strawberry. It came with chocolate fondue. 

Pros:

The dish looked beautiful. Icecream tasted very good. Variety of flavours available in icecream. 

Cons:

Ice cream scoops were too small. Items are pricey. Chocolate fondue was not sweet enough for me. 

Chocolate christmas log cake from Resort World, Sentosa

When my husband came from office yesterday, he had a big box with him.  I got a glimpse of a  chocolate log cake through the glass paper window on the box :). Later he told me that the cake was brought to office by his manager for his team as part of Christmas celebration. As most of his team mates were already on holidays, he brought the left over cake back home. I opened the cake box to see a very large piece of log cake there. It looked very pretty with Santa, snowman, deer and few almonds here and there.
Back in Kerala, Christmas cake was always associated with a rich fruit cake/plum cake with or without the liquid fondant icing on it.   It used to smell like caramelized sugar and spices...  But in Singapore I think it is the log cake that is special for Christmas.
Here goes my review on the chocolate Christmas log cake from Resort World, Sentosa, Singapore...
Yummy chocolaty super creamy heavy roll cake!
Pros:
The cake is very chocolaty. It tasted really good. And the Christmas decoration on the cake looked nice. The cake packaging was very nice too.
Cons:
Cake decorations like Santa, Christmas tree and snowman was made of plastic. As it was too heavy, you can have only a very small piece of it.

Butter Cookies

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 21/4 cup flour
• 1/4 tsp salt

Procedure

• Beat the butter and sugar until light and fluffy with hand mixer
• Add in vanilla extract and egg
• In a seperate bowl mix the flour and salt
• Mix dry ingredients to egg mixture until incorporated
• Divide the dough into half and wrap each in plastic wrap in log shape
• Freeze it until the dough is firm to cut, 2hr to overnight
• It can be frozen for upto a month
• Cut the logs into .5cm to 1cm thick slices
• Preheat oven to 170 degree C
• Line the baking sheet with parchment paper
• Place the cut cookie dough slices to baking sheet and bake for up to 10-15min or until it start browning
• Place cookies on wire rack to cool.

Raisin bread with cinnamon swirls

Ingredients

1 3/4 cup  flour

2 tsp

3/4 tsp sal

1 tsp instant yeast

1 1/8 tsp cinnamon

1 egg, slightly beaten

1 tbsp canola oil

1/4 cup buttermilk

1/4 cup plus 2 tbsp 

3/4 cup raisins - rinsed and drained

1/4 cup sugar

1 tbsp cinnamon

Procedure

1. Stir together the flour, sugar, salt, yeast and cinnamon in a large bowl or bowl of a stand mixer. Add the egg, oil, buttermilk, and water. Stir together with a wooden spoon or the paddle attachment until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
2. Sprinkle flour on the counter, transfer the dough to the counter and begin kneading. The dough should be soft and pliable, and not sticky. Add flour as you knead ,if necessary, to achieve this texture. Knead by hand for approximately 10 minutes.Add in the raisins by hand to ensure even distribution. Lightly oil a large bowl and transfer the dough to the bowl, rolling to coat it with oil. Cover the bowl with plastic wrap.
3. Keep it until the dough doubles in size. This only took about 1 hour for me.
4. Pat the dough into a 5 inch wide by 8 inch long rectangle about 1/3 inch thick. Sprinkle a generous amount of cinnamon sugar over the dough. Then working from the short side of the dough, roll up the length of the dough one section at a time.The loaf will spread out as you roll it up, eventually extending to a full 8-9 inches long. Seal the ends by pressing the dough. Rock the loaf around to even it out and push the ends in so that they are not tapered. Keep the surface of the loaf even across the top. Place the loaf in a lightly oiled 8 1/2 - 4 1/2 inch pan, mist the top with cooking spray and cover with plastic wrap or a kitchen towel.
5. Keep for 60 - 90 minutes or until the dough expands to top of the pan and is nearly doubled in size.
6. Preheat oven to 170 Celcius.Place loaf pan on a rack in the middle of the oven. Bake the loaf for 20 minutes, then rotate the pan 180 degrees and bake for another 20-30 minutes. The finished bread should register at 190F in the center and be golden brown on the top. It should make a hollow sound when thumped on the bottom.
7. Immediately remove from the pan.
8. Cool for at least 1 hour before slicing or serving.

Oven Roasted chicken with veggies

Ingredients

• 1 chicken breasts halved
• 1 cup coriander leaves
• 1 lemon juice
• salt and pepper to taste
• 2 tbl spoon canola oil
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 potato cut into thin pieces
• 1 carrot cut into thin pieces
• 5-6 stems of asparagus
• 1 tomato cut to thin wedges

Procedure

• Make large slits on chicken breast
• Make a paste of coriander leaves, oil, ginger, garlic, lemon juice, salt and pepper
• Marinate chicken and vegetables except tomatoes with the coriander paste
• Place tomato wedges to each slit on chicken.
• Preheat oven at 150 degree Celsius
• Place chicken on the roasting pan
• Place all the veggies around the chicken
• Roast chicken in the oven for about 1 hr or until chicken becomes golden brown