All posts of Shaheen

Chocolate Toffee Tarts

A buttery tart is a thing of beauty. It’s main task really is to hold the filling, be it ganache or the pastry cream with fruits. But every little while you come across a tart shell that’s tender, buttery and crumbly – the kind that makes you realise its presence, the kind that goes above […]
11 years ago

Apple Tarte Tatin

Anything baked with apples almost always has my attention. The apple upside down cake has become one of my go-to recipes for dinner parties and there’s nothing better than a chausson aux pommes from Poilâne, warm and flaky, buttery and comforting. Last week, I had a really good pear and apple crumble at La Cantine de […]
11 years ago

Brown Butter and Vanilla Madeleines

Working at a restaurant is fun. It’s back breaking and can get exhausting, but fun. I love handling meat and seafood, and enjoy the service hour rush. But then, I also love the time when we’ve cleaned up after lunch service and make salted Bordier butter kouign amann. It’s a bit of a see-saw when […]
11 years ago

Technique: How to clean a squid

I cleaned two buckets of squid at the restaurant, got squirted in the eye with its black ink, and to remember it all, drew a little step-by-step to show the process. I hope you find it useful!
12 years ago

Marché des Producteurs de Pays

Paris has a funny knack of exceeding your expectations over and over again. Each time I think I’m content with my local outdoor food market (last week’s highlight was discovering a farm stand that sells pear juice), the city surprises with something even better. And so, I fall head over heels in love with Paris […]
12 years ago

Carrot Cake with Cream Cheese Frosting

I like the idea of a carrot cake more than carrot cake itself. With the warmth of cinnamon, the healthfulness of walnuts and carrots, and the hue of rust-coloured leaves, it quite easily fits the bill for a comforting autumnal treat. It’s perfectly good baked in a loaf pan and sliced as needed, and becomes […]
12 years ago

WEEK 7-10: Life As A Culinary Student

The moment of truth - chef tasting the final result. Mine's the one in his left. I wrote a diligent report of my weeks at Le Cordon Bleu until Week 6, and then I stopped. I really wanted to continue, but committing to something or getting into a rhythm doesn’t come very easily to me […]
12 years ago

Tiles of Lisbon

When in Lisbon, you can’t help but marvel at the gorgeous tiles on the buildings wherever you go. I would stop every time I saw a pattern I liked, and snap a picture of it.
12 years ago