Tag Archives: Bread pudding

Poulét

A French casual dining restaurant, Poulét’s been around for quite awhile, probably a year or so, and has several outlets across the island. Dishing up typically classical French dishes in a contemporary bistro, it really seems as if Poulét brought a little of Paris to Singapore. Yet despite my love for European and French food, I haven’t visited them till recently. After my long stay in France I wasn’t sure Poulét would come close to anything I’ve had there.

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French Onion Soup (S$5.80++)

Lightly sweetened, this is one of the better French Onion soups I’ve had thus far. It’s definitely more savoury than sweet, though not savoury enough. The French Onion soups I tasted in France were all extremely savoury, with a rich beef stock and topping of melted gruyere. The Singaporean counterparts though seem to all be really really sweet. Poulét serves a decent soup; but nothing more.

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Sauté Wild Mushrooms (S$7.80++)

As usual the wonderfully oozy egg is the center of attention. Especially in this case where the liquid yolk is encased in such a solid and smooth white exterior. The shrooms themselves were simple and plain, nothing outstanding.

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Escargot de Bourgogne (S$8.00++)

Poulét’s escargot’s are slighlty different from the usual escargots, due to the addition of tomato puree. Salty parmesan, fragrant garlic and herbs, rounded off with slightly tart tomato puree – a wonderful composition of flavours. Just a little more seasoning and c’est bien. It’s not the best I’ve had, but it comes close.

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Half Poulét Roti(S$15.80++)

“Poulét” meaning chicken, it isn’t surprising for roasted chicken to be crux of their menu; or one of their better dishes. Tender and succulent, the chicken is roasted to perfection, with the skin being slightly sweet. The Chardonnay sauce is a surprisingly delicious addition, balancing out the drier chicken bits. I don’t usually like cream sauce, but I thought this is pretty yummy. My only request would be to have more spinach.

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Oxtail de Bourguignon (S$15.80++)

The server described this to be one of their bestsellers. Sadly it was an utter disappointment. While they nailed the tenderness of the meat, the sauce was executed horribly. It was bland, diluted, and lacked the richness that defines a bourguignon. Besides the tender meat the entire dish fell flat.

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Banana Bread Pudding (S$6.80++)

We originally ordered the Panna Cotta, just to find out it’s no longer on their menu. But wait, they serve Creme Brulee which is also not on the menu. Hmm I don’t really understand how that works. Anyhow we ended up with this Banana Bread Pudding which wasn’t all too bad. The bread pudding itself was a tad too custardy. The ice cream was not too impressive either. However the banana addition was surprisingly pleasant. The banana bits weren’t overwhelming, and was just enough to add a tinge of ‘banana’.

I’m still not convinced that Singapore can make wonderfully delicious, affordable tasting French food comparable to any roadside bistro in France. Still Poulét, with its hits and misses, does have its fair share of nice dishes. For affordable escargots and roasted chicken, I’d definitely return to Poulét.

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Nutella Bread Pudding

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This was the first ever bread pudding I ever made! Nutella of course, cause what can go wrong with nutella?

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Chocolatey decadent custard, but slightly spiced and elevated by the rosemary bread used, this bread pudding was absolutely heavenly. I love the combinations of rosemary and chocolate! It’s surprising how the sweet and savoury blend resulted in a kind of spiced chocolate. My sisters thought it was refreshing and kept the bread pudding from being jelak and boring after awhile, but they’d prefer a full blown chocolate one. Chocolate purists you see (:

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I really like the spiced-ish flavour though, so I’d probably use another savoury bread the next time I attempt this. I might mix it with some wholemeal bread too to give it a nuttier taste. On the whole though this recipe is a winner! A great and simple base recipe to work with.

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Nutella Bread Pudding
Recipe adapted from Jaden’s Nutella Bread Pudding Recipe

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugarpowdered sugar

1. Preheat the oven to 350 degrees F.

2. Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.

3. Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).

4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.

5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.

6. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.

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Simple Bread Pudding

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Away from catching up on old posts and back to real time, the last week’s been an awesome one of culinary experimentation! We’d just returned from our annual trip, this time to Spain and Portugal, and I was dying to get cooking once more. And so lunch was under my charge for a few days, for me to play around with ideas and recipes.

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Clockwise from top to bottom: Sweet potato chicken shepherd’s pie; Seared chicken breasts with a simple salsa, served with some caramelised apples with oregano; Seared scallops with blueberry glaze, served with roasted vegetables; Chicken roulade with watercress and fig and walnut cheese; Pork tenderloin bolognaise; Seared scallops and poached egg, served with roasted vegetables.

Recipes will be up as soon as I’m done catching up with a few posts!

Now back to the protagonist of this post, I always put of making bread pudding cause of all the cream that’s usually involved. This recipe however caught my attention cause, hey hey, no cream’s involved! That my hands were itching to make a lil something probably gave me a nudge in baking this. It’s my second attempt at bread pudding, with the first being a Nutella version that I haven’t posted about! Sighs.

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The house smelled absolutely wonderful while this was baking up in the oven. I guess it’ll suffice to say everything was gone within an hour (: it was honestly quite funny to see my sisters eat it, cause they were exclaiming “ohmygosh I’m so full I can’t take another bite!” while eating! Oops bad time planning on my part cause they just finished lunch not long ago.

Soft, custardy yet not at all egg-ish, the texture of this bread pudding was way better than the previous nutella one (whose recipe I’d post up real soon). Taste-wise this recipe fared real well. It isn’t overly sweet, and the vanilla scent was distinct in every bite. Mixing wholemeal and white bread did give it an extra delish nutty taste. The next time I make this I might use a savoury bread instead, like the rosemary herbed bread I baked and used in the nutella bread pudding. I think it’d kick the bread pudding up a notch, making it more special than the usual vanilla flavours.

Foolproof and disgustingly straightforward, you really don’t need to be a baker to make this wonderfully hearty dessert. From prepping to chucking it into the oven, it’ll take less than 10 minutes!

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Simple Bread Pudding (serves 6)
Recipe adapted from Cemplang Cemplung’s Bread Pudding

2 eggs, lightly beaten
625ml milk
1 teaspoon vanilla
1 teaspoon cinnamon powder
1/4 teaspoons salt
500g mixture of wholemeal and white bread, cut into cubes
110g sugar
70g raisins
Handful of dark chocolate chips

1. Preheat the oven to 180C.

2. In a large bowl, combine the beaten eggs, milk, vanilla, cinnamon, sugar and salt, stirring gently.

3. Place the bread slices and raisins into a well-greased baking dish, spreading them to get an even distribution of bread and raisins. Pour the egg mixture over the bread slices and sprinkle with extra cinnamon powder if desired.

4. Bake for 30 minutes. Remove from the oven and let it cool for about 15 minutes before eating.

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