January 26, 2016

Fun Cooking with CulinaryOn

Dominique Parenting and Kids, Reviews, Wordful Wednesday cooking workshop, Parents and Kids, wordful wednesday

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Doggie boy and me- Picture by Culinnaryon

The kids and I enjoyed a fun cooking experience with Culinaryon this January. We were invited to learn how to make pasta and chocolate lava cake from the culinary chefs at the cooking school.

Located at One Raffles Place the studio occupies 7000 sq ft and has 4 event areas with 16 cooking stations, 4 chef tables and a well stocked bars.

Tiger girl and me

We were treated to light refreshment with some Hors d’oeuvre before the cooking session started.

The boys with their chef

It was a hands on workshop and the adults and kids were separated into different groups.

Monkey boy whisking the egg in a bowl.

Tiger girl watching how the chef whisks the eggs

We started off making the Chocolate lava cake and were shown the steps that are taken to create the cake.

Melting the chocolate in a double boiler

Making the chocolate that went inside the cake was a fun task. I got to see how the chocolate bits slowly melt under heat to form the chocolate sauce that was to ooze out from the cake.

Tiger girl seeing how the pasta dough was made

Once the lava cakes were ready and placed in the oven to bake we started on pasta making. The chef showed us how to make a well with the flour and place the eggs within it. Kneading it carefully the ingredients combined to form a dough.

The chef putting the dough through the pasta maker

Once the dough had been made it was cut into mini blocks before being sent through the pasta maker attachment to flatten it into sheets.

One flatten sheet of pasta

Pasta cutter

After the pasta had been flatten it was put through a cutter so that you get the noodle like pasta that you eat.

Monkey boy examining the pasta

Monkey boy separating out the pasta

Once the pasta was made it was time to cook it.

Cooking the seafood pasta

The adults had seafood pasta while the kids had two choices. They had either cream based pasta or tomato based one.

Seafood Pasta for the adults

The two different pastas for the kids

Doggie boy loved the creme sauce based pasta while Tiger girl preferred the tomato based one.

Monkey boy and me had the seafood pasta and it was certainly yummy!!

The chocolate lava cake served with ice-cream

After pasta it was time for dessert and the kids love the fact that they were served freshly made ice-cream made with nitrogen.

Tiger girl tucking into her dessert

The molten chocolate oozing out from the cake

The kids watching the magic show

There was an entertainer there who put on a magic show for the kids after the food had been made. All of them were engrossed with his performance.

The boys seeking time alone with the magician

You could say that the boys were more interested in magic then cooking as they sourced out the magician halfway into their cooking lesson. They were thrilled when he taught them a few different card tricks.

The certificate that all of us received

The afternoon ended off with the distribution of certificates which marked our participation in the class.

Have you attended a cooking/baking class

with your kids before?

Culinaryon Singapore

#04-63 Tower 2 , One Raffles Place

Singapore 048616

Disclaimer: We were invited to attend a cooking sessions for parents and kids at Culinaryon. All opinions are 100% mine.

December 23, 2015

Sun-Maid California Raisins

Dominique Advertorials, Parenting and Kids Sun-Maid California Raisins

Sun-Maid Raisins in 14.1g packs , 500g canister and 283g resealable packet

Looking at the packets of Sun-Maid California Raisins on my kitchen counter had me thinking back to my childhood days. We use to have them as snacks and in some of the dishes that grandmother used to cook

I remember that grandmother used to add raisins into the pineapple fried rice that she cooked and it tasted absolutely yummy!!

Raisins in the Pineapple fried rice we had for dinner

This is one of my favourite Thai dishes and I too have learned how to make this dish at home for the kids to savour. The traditional Thai Pineapple fried rice recipe doesn’t require one to add raisins. However with this additional ingredient it changes the taste from an average tasting one to something seriously mouth-watering.

Sun-Maid Raisins

Raisins add a “kick” to any dish. Made from sun dried natural seedless grapes grown in California’s San Joaquin Valley, these raisins have been available in Singapore for a very long time. They are available in all major retailing supermarkets. The variety of packaging sizes makes it and really easy to pick up a packet for any occasion

With no added sugars, or salt, these raisins are naturally fat and cholesterol free. Raisins are also a good source of fibre and nutrients which can supplement our diet.

Directly imported in from USA they are available in a selection of sizes – mini packs of 14.1g, Canister of 500g, and resealable packets of 283g.

The kids love the mini packets as they are excellent for bringing out as snacks. We normally pop a few packets into the kids carry on bags when we go travelling. They are really convenient to bring around.

Grapefruit salad with Raisins

I normally use the bigger packets at home and add them to salads or baked goods that we make at home. As you can see above I recently added raisins to give more flavour to my grapefruit salad.

To keep the raisins in optimal conditions I normally store them in the fridge to prevent them from going bad due to our unpredictable weather and humid conditions here in Singapore.

Grapefruit Salad and Thai Pineapple Fried Rice

The Sun-Maid – raisins can be used in almost any dish from appetizers to desserts. I put them in my salads and 1- dish meals that I create at home.

If salads and fried rice are not what you fancy eating you can always check out the Sun-Maid Website for ideas. To celebrate their 100 anniversary, Sun-Maid is giving away a free downloadable E-book with lots of recipes to try out.

Disclaimer: This is an advertorial in collaboration with Sun-Maid . All opinions are 100% mine.