Thom & Aimee

Two Hobbits. The Kitchen. The Garden. And trouble ensues.

Tag: entertain

An Autumn Harvest


As I write this, my fingers are going numb. It’s raining out there. I welcome the cold air a lot more than the usual scorching heat we have here in the tropics. Its days like this that you wished the trees were turning into a fiery orange and that your mother would make you a lovely stew for dinner. Usually, we’d just get steamboats. Hot piping soup brimming with plenty of ingredients that everyone threw in. Prawns, fishballs, pig liver, simply whatever you liked. That’s how we did celebrations when we gather for a party – fishing for food from a huge metal pot.

With the trimmings up in Orchard Road and the shops stocked up with festive goodies, the feeling of fall was creeping up on us (yes, we are delusional). Although autumn is not something one can experience here, one can always recreate the season with food to be laid on the table. Autumn brought harvests into the markets, we would have pumpkins, pears, plums and pomegranates readily.

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Pan-seared Scallops with Hazelnuts, Pea Sprouts and Red Oak Lettuce Salad


If you are looking to make good first impressions, you cannot go wrong with seafood. (Unless you have guests allergic to them.) Scallops are delicate and if possible, get them fresh. The difference between a fresh catch and frozen ones are worlds apart; the meat is sweeter and none of the fishiness lingers.

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Cream of Pumpkin and Sage Soup


This was the very first item that was included into the menu. We just had to do something about all the pumpkins that were in abundance. If we don’t have orange forests outside our door, let’s bring in this autumnal colour onto our table then. The sage added a complexity to a simple soup. Make this, and your guests will be asking for more. We can attest to that.

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Mushroom Risotto with Parmesan and Truffle Oil


When one mentions truffles, fine-dining restaurants often comes into mind. The elusive ingredient seems out of reach most of the times. Truffle oil might not be anywhere close to the actual product, but this risotto seems to step into a whole new dimension when doused with it. Mushrooms very much find their way into our menus often. We love the earthy textures and they are just perfect for an autumn menu, non?

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Roulade of Pork Belly, Braised Red Cabbage and Apple Compote


It was quite a dilemma when deciding on a main course. Many conditions came into play, whether it was enough to fill stomachs, whether the flavours complement the rest of the menu, whether it could hold the mantle of the “Leading Actor”, and the most crucial – whether we could execute it well against pressure. At the very end,  it came down to two contenders: the pig or the duck. Well, the pig got the part for obvious reasons.

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Spiced Poached Pears with Hot Chocolate Sauce and Vanilla Ice Cream


There are many varieties of pears available in the markets. Conference pears are not native to us, but we thought we would try something different this time. You might want to experience with other types of pears, let us know, we love to learn from others.

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