CONTRACTS

Hey HOMIES..
Long time no see... my interview ended a few weeks ago with GRAND COPTHORNE WATERFRONT... And it ended with a success... i will be their trainee next year 2008 till 2009.. A year... GOOD LUCK to me!!! Well overall, the requirements, the pay, working hours and blah blah blah were all okay... as i am only a trainee... what can i expect... Well tats all peeps!!! talk to y'all next time!!!

Recipes & more recipes!!!

bloomin' brilliant brownies

Serves 20

• 250g unsalted butter• 200g dark Fairtrade chocolate (70% cocoa solids), broken up• optional: 75g dried sour cherries• optional: 50g chopped nuts • 80g cocoa powder, sifted• 65g plain flour, sifted• 1 teaspoon baking powder• 360g caster sugar• 4 large free-range or organic eggs• optional: zest of 1 orange• optional: 250ml crème fraîche

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

MAMA MIA!!!

lemon roasted chicken

Serves 5

zest and juice of 1 lemon
1 clove of garlic, peeled
a small pinch of mixed dried herbs
35ml olive oil
sea salt and freshly ground black pepper, to taste
5 whole chicken legs

Zest the lemon by gently grating the yellow skin with a fine grater, peel the garlic.

To prepare the marinade, blitz the lemon zest and juice, garlic, mixed herbs and olive oil in a blender, making sure it is all mixed well. Once blended, add a small pinch of salt and a grind of pepper, then taste a tiny bit to check the seasoning.

Pour the marinade over the chicken legs, rubbing it into every nook and cranny. Cover, and leave in the fridge for at least 2 hours, or preferably overnight so that the flavours can develop. You can cook the chicken straight away but the flavours will be nicer if you can leave it to marinate.

A few hours later
Preheat the oven to 200 C/400 F/gas 6. Transfer your chicken legs to a shallow baking tray, spoon the marinade over the chicken legs and cook in the preheated oven for 45 minutes to an hour, or until golden, crisp and tender.

Serve the chicken with the juices and some sweet tomato pasta.

little bits and bobs of MYSELF

Name: Brandon yeoh
Age: 17
Schools: fuhua pri sch, yuan ching sec sch, SHATEC
Zodiac sign: horse
D.O.B: 23/5/1990
Hobbies: playing GTA, watching movies & tv, sleeping & eating

My ambition

Attention to all readers:


I just started blogging recently because of my sch's project and i will be using it as my personal blog too..! So be sure to view my blog... THANKS!!! For now i'm just going to share a little bit of myself first...!

MY 5 YEAR PLAN???

Next year i will be doing my 1 year attachment in a hotel... hope to do my attachment at Raffles Hotel... during my attachment i wish to learn as many things as possible b'cos i will be working in the hotel industry and try to gain more experience... after my attachment i will be doing my national service for 2 years... when i finish my national service i will be working in the industry again for another few years before going to AUSTRALIA to work... A change of environment!!!

GOALS AND ACHIEVEMENTS???

I hope that i will be able to graduate successfully from SHATEC and get a diploma certificate!!!

EDUCATION AND EXPERIENCES???

For now i do not intend to attend any courses till i graduate from SHATEC and until i have gain some experience and knowledge in the hotel industry... but if i have time in the future i will take up courses that are related to culinary line...