Evening with Maria Sharapova

Maria Sharapova

evian has been encouraging Singaporeans to seize the moment, discover the new, and fully embrace the present via its latest “Live Young Now” campaign. And in conjunction with it, TAG Heuer, Swiss watchmaker since 1860 is also launching its latest “Don’t Crack Under Pressure” campaign in Singapore.

Both campaigns converged at The White Rabbit a few weeks back with evian ambassador Maria Sharapova adding her glamour to the occasion – and it was a privilege to be invited to this event!

Some Moet for you?

I arrived a little early and after registration, I sat down at one of the tables and was promptly offered some drinks and appetisers (more on that later).

The event started at around 6pm, with Utt hosting the show. It started with a light interviewing session, followed by Q&A (it was pretty obvious that the “lucky” guests chosen to ask her a question were planted), then some light activities with the other real lucky guests. The PA system weren’t loud enough so half of the time, I couldn’t really catch what she was saying.

Maria Sharapova

Interview time

Maria Sharapova

Playing “tennis” with the lucky guests

The interaction with Maria Sharapova lasted only about an hour. Was really lucky I managed to get a photo with her and her autograph after the event!

The event continued for a few more hours, where I mingled with some of the guests. And since I’m such a foodie, how can I not take photos of the food right? I’ve heard from quite a few friends that White Rabbit’s food is pretty good, so I was really excited to try out.

During the event, they served several types of canapés (not sure if they will be available in the main menu) and some are pretty good!

melon and parma

Melon with parma ham

I’ve never been a real fan of parma and melon combination – the sweetness and saltiness somehow don’t gel well with me in this dish

beef tartare

Beef tartare

Beef tartare is made with raw minced beef, mixed wih onions and herbs. The beef is really tender and I love the crunch that the onion provides.

oyster shooter

Oyster Shooter

Gulped this down and had a few more (greedy me) – love the tomato sauce, tangy but not overpowering.

tuna and blue cheese

Blue fin tuna with blue cheese guacamole

Was a little hesitant to take this when I heard the word “blue cheese” from the waiter, but decided to give it a shot nonetheless. Surprisingly, the blue cheese taste is not very strong and tuna is really fresh. Perhaps blue cheese lovers will discount this for the lack of blue cheese taste.

lobster bisque

Lobster bisque

The bisque has a really strong “seafood” taste, almost to the point it’s a little bitter and slightly unpleasant to my palette. It was also a bit too salty for me as well.

mac and cheese

Mac and cheese

 The mac and cheese was a little dry, so it paled in comparison to the other dishes that we had.

fried cauliflower

Fried cauliflower

Pity I can’t remember what the mayo-based dip was made of – it’s pretty good!

lamb chops

Grilled lamb chops

I am never a fan of lamb chops because I dislike the “lamb smell”, so I rejected the first serving. However, when a guest mentioned that it was really good, I decided to give it a chance – to my utmost surprise the lamb chop has no lamb smell at all. It was also extremely tender and flavourful. Maybe I will give the lamb chops here a try the next time I’m here!

passion fruit curd

Passionfruit curd filled in a chocolate cone

I love the way the curd is presented, only wish that the passion fruit taste is stronger and tangier.

creme brulee

Creme brulee

Creamy custard and a nice crunchy caramel top, for a non-creme-brulee fan like me, I actually find it really good!


A really huge thank you to Edelman for the invite to the event – I was really privileged and lucky to be there and see such a famous person live! I count my blessing each and every time I’m invited to an event or gifted an item to review. It really motivates me to put better content out here in my blog! Stay tuned for the upcoming recipes!

Plum Tartlets

Plum Tartlets

I baked these tarts a couple of months back for Bake Along, but didn’t manage to blog it on time. Finally managed to blog about these little treats!

I remembered my mom nagged at me for purchasing a punnet of plums just for this recipe… but I just can’t resist not making them after seeing them on Zoe’s website! They look so adorable and so yummy!

I’m quite surprised the tarts don’t have a proper tart base, instead, they have a more biscuit/cookie-like base. The plums are already fairly sweet on their own, so after baking, they caramelised with the muscovado sugar into a sweet treat. Lucky I reduced the sugar in the tart base a little, so the overall sweetness is just right for me.

Plum Tartlets

This recipe is not for weight-watcher as it consists quite a lot of butter, but it’s the butter that made these tartlets rich and delicious, so I won’t recommend cutting the fats too much. Well, we should always indulge once in a while right?

(My photos weren’t as good this time round as I was itching to devour the tart… I even forgot to take the cross-section of the tart!)

Here’s how to make them!

Step-by-step Photos

 
DSC02371DSC02372
1) Combine flour, baking power, cinnamon and salt together in a small bowl.2) Place some room temperature butter in a mixing bowl.
DSC02373DSC02374
3) Cream the butter until pale in colour then add in the sugar.4) And some vanilla extract.
DSC02375DSC02377
5) And some egg.6) Cream until light and fluffy and fold in the flour mixture in 2 batches.
DSC02378DSC02379
7) The dough will be a little stiff.8) Divide the mixture among 6 muffin tins.
DSC02380DSC02381
9) Fan the peach slices on top.10) Sprinkle with sugar an bake away!

Plum Tartlets

Whether it’s warm or at room temperature, these tartlets taste awesome!

Plum Tartlets
 
Makes 8 mini tartlets
Author:
Ingredients
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 115 grams unsalted butter, at room temperature
  • ½ beaten egg
  • ⅓ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 3 plums, pitted and sliced
  • 2 to 3 teaspoons muscovado sugar
  • Confectioners' sugar for dusting
Method
  1. Preheat oven to 175 degrees Celsius. Lightly butter a muffin tin.
  2. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
  3. In a mixing bowl, cream butter for about 2 minutes on medium speed. Add in beaten egg, sugar and vanilla and beat on medium-high speed until mixture is pale and fluffy, about 3 to 4 minutes, scraping the sides occasionally. With the mixture running on low speed, gradually add in all the flour mixture, mixing until just combined (don't overmix!) Use a spatula and scrape the bottom of the bowl, ensuring all the flour mixture is incorporated.
  4. Divide the dough evenly among the muffin tins. I ended up making 8 tartlets, so adjust according how high you want your tartlet to be. Arrange the plum slices on top of the tart, gently pressing the slices into the dough. Sprinkle the top with muscovado sugar.
  5. Bake for 25 to 30 minutes, until the top has caramelized to a golden brown and the tartlets look set. They are yummy when warm, at room temperature or chilled!
Notes
- Adapted from Back in the Day Diary

Recent Posts

DSC02138 - full

Baked Spicy Korean Salmon

I must confess, I have a really bad grocery shopping habit – whenever I see an item on sale, I will buy a few of these items and store them in my cupboard. Let’s take canned tomatoes for example. I tend to buy 2 to 4 cans at one go when they are on sale,…

Read More »

Default Pic

Culinary Experience with Chef Isnard at Xperience, Sofitel

Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star Guest Chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will be partnering with Chef Anne-Cecile Degenne, Executive chef of Xperience to deliver an exquisite culinary experience. The experience…

Read More »

DSC02056

Durian Cheesecake

Hello, how have you been? Pardon the almost 2-month absence from the blogosphere! I was revamping the whole website, including shifting the blog back to WordPress. This whole process took a bit longer than I expected, but I really like the new layout (and I hope you like it too!) There are still a few…

Read More »

Putien's Guide to Eating Hairy Crab

How to Eat Hairy Crab

Pardon the long absence from the blogosphere! I’ve been busy with events and was away on holidays… but I’ve not neglected my blog! For the past one month, I’ve been preparing for a major revamp of my site and here it is! I’m not back to WordPress with a new layout! I’m still in the…

Read More »

DSC02360 - Copy

Chicken, Chorizo and Prawn Paella (Gordon Ramsay)

Another Gordon Ramsay recipe! Paella is a dish that I love after having tried it in Spain during my graduation trip (how I wish I can go back there!) But I have not tried making it because saffron is so expensive here! A small box of saffron will set me back by at least $10!…

Read More »

DSC02246

Chocolate Kahlua Crêpe Cake

Crêpe cake has been something on my to-make list for a very, very long time – the seemingly tons of layers look so attractive and I’ve always wondered how it tastes like. So when my friend’s birthday drew near, I decided to give it a try! Given the fact that I have only one chance…

Read More »