Tag Archives: eggplant

Kind-of-Ratatouille-a-la-Karo

14 Oct

with Spinach Couscous!Tonight’s dinner may not be much to look at but it sure was delicious! And it was an intersection of different food thoughts that have been running through my head in the last few weeks. Inspired by so many things – my friend Karo’s post about the grated courgettes (zucchini), the Medjool dates at Per Se, and Karo’s link to Ottolenghi’s website.

Dinner needed to be fast and yet different tonight. Suddenly, autumn is upon us. I think we had our last 80 degree day a few days back, and now the crisp chill of cold is in the air around us. So dinner needed to be a response to that – warm and hearty, yet with echoes of sunshiney places. I didnt really think I wanted to do a ratatouille (though that often speaks of sunshine and warmth), mainly because I didnt have enough tomatoes. And I wanted to do the zucchini grated, and see what happened.

I started cooking with the thought that I was going to grate everything – but it didnt work out that way. Im pretty glad about that because I think I would have had a dark brown looking sludge by the end of it! Some stuff was grated, some stayed basically intact. You could serve this kind-of-ratatouille with french bread, rice, pasta – or as I did, with spinach couscous for a lush hint of colour and raw spinach flavour.

This is an example of my favourite free-form cooking – starting with a few ideas, and some beautiful ingredients, and seeing what happens. The end result was pretty damn tasty, completely vegan, rich and complex. The spice choices leant a hint of sunshine to the dark cold night, and we all went to bed happy and satisfied. All is right with the world 🙂

Serves 4

  • 1 tbsp plus more as needed olive oil
  • 1 small onion grated (mostly liquid)
  • 2 cloves garlic (or more as is your preference), grated
  • 1 small eggplant (aubergine) – diced
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • Pinch (or more) cinnamon
  • Salt and pepper to taste
  • 2 portobello mushrooms, peeled and minced
  • 1 zucchini (courgette) grated
  • 1 Medjool date, pitted and chopped very small
  • 1 cup carrots, peeled and chopped into rounds
  • 1/2 orange sweet pepper
  • 1/2 cup roughly chopped tomatoes (I used baby heirloom)
  • 1/2 cup or so water
  • 1/2 cup cashew nuts (toasted)
  • Spinach couscous

First off, toast your cashew nuts if they are raw. Use a non stick frying pan, dont add any oil, and toast over a medium fire until lightly browned. Pour off into a small bowl and set aside.

Add about 1 tablespoon olive oil to the frying pan. You might need to add more oil as you go through the various ingredients, but try to be miserly with the oil – you dont want an overly greasy end dish. Instead, use more or less heat (and eventually water) to control the cooking process.

Grate a small onion directly into the pan. The onion I grated ended up being quite watery – this is fine. If you have lovely little grated shards of onion, this is good too. Saute for a few minutes until the onion is glossy and soft. Grate in the garlic and stir to combine. Lower the heat and let the onion and garlic get acquainted.

While the onion and garlic are bubbling together gently, dice the eggplant into small cubes, keeping the skin intact. Bring the heat up a little (and add a touch of olive oil if you think it needs it), and add all the eggplant, mixing well.

Season the eggplant and onion mixture with the paprika, oregano, pepper, cinnamon and salt and pepper. Taste and adjust if needed.

Cook for about 5 minutes on high-ish heat. You want to burn the eggplant a little bit, and allow the onions to melt into the mix. When you start smelling that wonderful eggplant roasted burnt scent (its unmistakable) add the next part.

Add the mushrooms and mix extremely well. The mushrooms will let go of their liquid – encourage this by mixing thoroughly.

Lower the heat to medium, and let everything simmer together while you grate the zucchini. Squeeze most of the liquid out of the grated zucchini, and add to the pan. Sautee together, and mix very well. The zucchini will act as a paste and start to incorporate everything together. Taste and adjust for seasoning. add the minced date, and mix together. Allow everything to saute on medium heat for a few minutes.

Add carrots, sweet pepper and tomatoes to the pan, bring the heat to high, and stir to combine. As soon as everything starts to pop and sizzle, add the water, and allow the mixture to bubble. Taste for seasoning and adjust.

Add the cashews, and taste everything to make sure its a singular whole. Serve over spinach couscous or a grain of your choice!

 

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Summer Stew

22 Aug

Perfect Bright Summer FlavoursWow, today was such a lovely day! Lunch at Le Pain Quotidien – perfect tart lemonade with loads of mint, and a gorgeous open face sandwich of fresh ricotta, mission figs, cracked black pepper, honey and chopped tomatoes. I know, it doesnt sound like it would all go, but oh boy, did it! Superb. And then home, and loads and loads of cooking. Dinner was a cold potato salad – roasted garlic and baby tomatoes, mixed as soon as they came out the oven with a few tablespoons of mayo. SO good. And summer stew – the best, brightest and tastiest of the summer veg, stewed briefly together, served with some rice. Vegan, and delicious. And for dessert, a strawberry fool – those gorgeous strawberries I bought yesterday, macerated with a bit of balsamico, and then folded into lightly whipped cream which had been sweetened just a bit, and flavoured with a bit of vanilla. Actually, it turned out to be an Eton Mess, because we also had some store bought meringue which we crumbled over the top. So bloody good!

And then of course, I had to do some prep cooking for M’s birthday tomorrow. I have decided that since it is summertime, I am not going to bother with huge numbers of hot dishes. Most everything can be served cold or at room temperature. Tonight I made broccolini with toasted almonds and a bright lemon olive oil dressing. Roasted butternut which will go into an arugula salad with a few shavings of parmesan. The stuffing for the mushroom pastry. The pudding for the chocolate cake. My feet hurt! And its late. But at least tomorrow, I can bake the cake in the morning, and do the mushroom pastry in the afternoon, and assemble all the salads in between, without having to worry I dont have enough time. Plus, we are planning on going to the farmer’s market! I cant wait! That should be wonderful fun.

So now, back to this summer stew. These are a few of the beautiful vegetables I found at Whole Foods. I didnt want to over cook them, as their bright clean flavours were just too delicate. Also, to be honest, I only put a tiny bit of flavouring into this stew – I wanted the veggies to perfume the gravy with their own fragrance, and I felt it really didnt need any additional enhancement. Please go to the market and see what is bright and fresh and tasty. Use that. If you dont see a squash, but there is a wonderful array of carrots, substitute! This stew is about using whats best in the summertime, and celebrating it. Enjoy!

Serves about 6 – 8

  • 3 – 4 tbsp olive oil
  • 1/2 Vidalia onion, finely chopped
  • 1/2 large (or 2 small) aubergines (eggplant), washed, sliced and chopped fine
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper
  • 1 yellow zucchini squash, halved and chopped
  • 1 zucchini, halved and chopped
  • 1/2 butternut, peeled, seeded, and roughly chopped
  • 2 ripe large heirloom tomatoes, roughly chopped
  • 1/2 – 1 cup water
  • 1 package firm seasoned tofu, chopped roughly
  • Large handful baby spinach, washed well

In a large pan, over high heat, in about 2 tbsp olive oil, saute the onion until glossy and softened. Add the aubergine, and sautee until the aubergine starts to brown and burn a bit. Season with paprika, oregano, salt and pepper.

Add the yellow zucchini squash and zucchini to the pan, and sautee until slightly softened. You may need to add more olive oil.

Add the butternut, and combine well. You may want to put a lid on the pan to soften the butternut a bit, but I usually just let all the ingredients bubble and saute for a few minutes. Add the tomatoes, and encourage the sauce that will start to form with the addition of some hot water. I usually add about 1/2 cup, and let the stew cook for about 5 minutes, and then check the butternut. If it needs more time, I add more water. Let cook and meld together for about 10 – 15 minutes, and taste and adjust seasonings.

Dont overcook. This is a delicate stew, and you want to really allow the clean fresh flavours of the vegetables to remain intact.

Add the tofu and baby spinach, and cook just until the spinach is wilted.

Serve warm over jasmine rice.

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Veggie Burger

15 Jul

Veggie Burger HeavenI was having tea today with Goddessmoments and her Spouse. As we were chatting about food, he said something that made me think about what I miss most about being a carnivore. I think its a great juicy burger, with melted cheddar on top, in a beautiful bun and may be some slices of avo or tomato. Pure heaven. All those different tastes and textures, the satisfaction of a handheld meal, juices dripping everywhere. But I dont eat meat, and so I wont ever have that kind of burger again. But, this veggie burger more than makes up for any sense of loss I might have!

This is scrummy yummy. It can be vegan if you leave out the cheese (or use soy cheese) and its so full of wonderful, healthy vegetables and grains. I use quinoa in this recipe – the wonder grain! It has the most complete proteins of any grain, and it is full of vitamins and minerals – from iron to vitamin e to amino acids. And it tastes wonderful too! Nutty and creamy at the same time.Its a really useful tool for a vegan diet because it adds protein from a surprising source, and its extremely well tolerated, even by those who cannot eat wheat. I love it. I even use it in place of couscous and rice on occasion.

While your quinoa is cooking, you roast a few aubergines, garlic and some nuts. Fry up some mushrooms. I usually throw everything in one large bowl, and mince with my immersion blender (oh how I love thee, let me count the ways!). It comes out tasting really “meaty” in a good way, and its incredibly satisfying. Because everything is cooked or prepped before being formed into patties, the final fry up is really to create a lovely burnt sticky caramelised crust. You could probably do this in the oven as well, though I have never tried. These freeze really well, by the way. Layer in greaseproof paper, and pack away in a plastic container, and use within 6 months.

For about 8 – 10 burger patties, you will need:

  • 1 cup quinoa
  • 1 1/2 cup water plus extra to soak
  • salt
  • 5 baby aubergines (or 1 medium – 1/2 large), sliced in half
  • 1 head garlic
  • Olive oil
  • 1/2 cup raw cashew nuts
  • 1/3 cup raw sunflower seeds
  • 1/3 cup sesame seeds
  • 1/2 cup grated carrot
  • Small packet shiitake mushrooms, de-stemmed, and sliced
  • 6 – 7 medium portobello mushrooms (250 g packet), peeled and thinly sliced
  • 1 tsp Italian mixed herbs (or herbes de Provence or any other herb that you like – basil, rosemary, thyme)
  • truffle oil (optional)
  • balsamic vinegar
  • 1 – 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1/4 – 1/2 cup parmesan or pecorino cheese, grated
  • Handful of fresh herbs, minced fine (optional – use what you like – basil, rosemary, marjoram, thyme, parsley, mint even)
  • Soy (optional to taste)
  • pepper

To serve, you will need hamburger buns, cheese (optional), lettuce, tomato, avocado, onion (your choice of any or all or none!), some mayo, ketchup, mustard, pickle… you get the drift!

Preheat your oven to about 220C.

First start off by soaking the quinoa. In a medium saucepan, cover the quinoa with water, and let stand for 15 minutes or so. This softens the grain, and also encourages the hard outer casing to split. A good thing!

Meanwhile, split your baby aubergines (or slice your medium/large one), and arrange, skin side down, on a baking tin that has been lined with baking paper. Slice the top of a head of garlic, and place on tin. Lightly oil and salt the aubergines and garlic and pop in the oven for 15 minutes. About 3 – 4 minutes before they are done, flip them over, and sprinkle the cashew nuts onto the baking tin. You want the cashew nuts to toast lightly, but not really to burn.

When your quinoa has stood for 15 minutes, drain, put back into saucepan, and add 1 1/2 cups of water, and a bit of salt. Cover the pan, and bring to the boil over high heat, and then lower heat and simmer the quinoa, covered, for about 15 minutes. You will know when its done when most of the water has boiled off, and the quinoa has fluffed up and doubled in size. Take off heat, and leave covered for at least five minutes.

Once your aubergines, garlic and cashews have been taken out of the oven, leave to cool for a few minutes. Meanwhile, add sunflower and sesame seeds to a large mixing bowl, and grate in the carrot. Add the cooled aubergines, the garlic cloves (pop them out of their papery casing), and the cashew nuts.

Go back to your quinoa, fluff it up a bit, and measure out 1 1/2 – 2 cups. If there is any left over, it freezes well and is a wonderful addition to any soup. Add the measured quinoa to the large mixing bowl.

Prepare your mushrooms. Pour a little olive oil into a medium – large frying pan, and add the shiitake mushrooms. I was taught that shiitake mushrooms need quite a while to cook. You need to slice them thinly (I also de-stem them) and leave them over low heat to brown around the edges. They will melt, and get soft, and reduce in size. Dont mix them in the pan too much, just let the heat and the oil and the mushrooms do what they know how to do. It should take about 10 minutes or so.

Once the shiitakes have been well browned, add the portobello mushrooms (still on low heat), and stir to combine. If you want, sprinkle a little truffle oil over, and let cook for about 5 minutes or so, stirring every now and then. Add some balsamic vinegar, the tomato paste and Dijon mustard, and stir to combine. The portobellos should have browned a little and reduced in size. Add the mushrooms to the mixing bowl.

Grate the cheese into the bowl if you are using.

With your immersion blender, process everything in the mixing bowl. Do it in short sharp bursts because you want to make sure you combine and chop most everything very fine without pureeing it into complete oblivion. You can use a food processor if you like. Again, short sharp bursts.

Once everything has been combined to your liking, taste. Season with salt and pepper if needed. Add the minced herbs, if you like. I often add some soy sauce for deeper darker flavour.

Refrigerate for at least 30 minutes up to 2 hours.

About fifteen to twenty minutes before you are ready to eat, heat a little olive oil in a shallow non stick frying pan over low heat. Take the burger mix out of the fridge, and form thin (about half an inch to an inch maximum) patties with your hands. Fry up to three patties at a time, flipping only once or twice. It should take you about 10 – 15 minutes to get a glistening dark brown exterior. You wont need much oil. A few minutes before you are serving, flip a final time and slice some old mature cheddar (or not) over the burger, and let it melt a bit.

Toast your hamburger buns, add the fixins – mayo, ketchup, mustard, fresh veg. Eat with your hands, and mop up any fallen bits and juices with your bread. Its that good.

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My Tomato Sauce

5 Jul

For pasta, for pizza, for salsa… for just about anything. When I need a pasta sauce that is delectable, this is the one I go to. Its been “developed” over more than 20 years of cooking tomato sauce. I have friends who remember me cooking a version of this sauce when I was 14 years old! Im almost 40 now 😉  Its ingredients are malleable but there are some broad rules that I usually stick to:

  • Keep a base of onions and loads of garlic
  • Always use a mix of tomatoes – I use at least 2 types of fresh tomatoes, canned pomodoro, and tomato paste. This ensures a really deep level of tomato flavour. Sun dried tomatoes are also awesome in this sauce.
  • Try and use a mix of fresh and dried herbs. Again, these impart very different flavours, and mixing them really lends depth to the sauce
  • You can use a mix of vegetables (see below for what I put into it) but try and make sure there are some carrots for sweetness

I first started cooking this sauce in high school when I used to have loads of people over for pool parties. It was the most forgiving sauce because you could simmer it for ages, and it just got better and better. As long as the basic rules were followed, and the bones of the sauce were respected, you could add just about any vegetable (bar potatoes or pumpkin) that you wanted.

When I went to university, I started making this sauce for my housemates. There was always something missing, until one day, I hit on a magic combination. And this is the secret to the sauce, without which you will not have the same sublime flavour and glossiness. These are non negotiable. You need at least 1 eggplant for silky smooth, shiny unctuousness, and a big handful of prunes for a dusky sweetness that you just cant place in the final taste. These two ingredients are secret because they both melt into the sauce, encouraging and supporting its flavour without pushing their own agenda into the story. Eggplant and prunes. Who would have guessed?! Please do not try and make this sauce without these two – I promise, it will make you so very happy that you trusted me. 😉

For about 4 – 6 cups of finished sauce, you will need:

  • 2 medium white onions (approx 2 cups), minced
  • 7 cloves of garlic, minced
  • 1/2 cup of extra virgin olive oil
  • 2 tbsp butter (optional)
  • Salt and pepeper
  • Fresh basil, thyme, marjoram, oregano and rosemary, minced fine – about 1/2 cup in total
  • 1 large or about 5 baby eggplant (approx 2 cups) roughly chopped
  • 1 tbsp balsamic vinegar
  • 1 large red pepper (approx 1 cup), deseeded, roughly chopped
  • 4 – 6 baby carrots (approx 1 cup), peeled and roughly chopped
  • 1/2 cup red wine
  • 3 tbsp tomato paste
  • 1 medium zucchini (approx 1 cup), roughly chopped
  • 2 cup mixed tomatoes, roughly chopped (I used cherry and baby roma)
  • 8 medium portobello mushrooms (approx 3 cups) peeled and very roughly chopped
  • 2 x 400 g cans of pomodoro tomatoes in juice – about 4 cups, made up with wine or water if needed
  • 15 pitted prunes
  • 2 tbsp brown sugar
  • 1 – 2 tbsp mixed Italian herbs (dry)

In a heavy 5 qt saucepan, soften onions and garlic in about 2 tbsp olive oil and butter (if you are not using the butter, just use a little more olive oil), over high heat. Keep the olive oil by the side of the stove, and add more when you feel the ingredients are sticking to the bottom of the pan.

Season the onion mixture with salt and pepper, and add about 3 tbsp of the minced mixed fresh herbs, and mix well. Lower heat to medium high, and add the eggplant. Mix well to ensure its covered with oil and onions. Add  balsamic vinegar, and mix to brown a little.

Add red pepper and mix well, and then a few minutes later, add carrots and mix well.

Add all the red wine and the tomato paste, mix well, and turn the heat to low. Add zucchini, mix well, and then add the raw tomatoes and mix well. Add the mushrooms and mix to combine all, keeping check that nothing is sticking and add olive oil if neccessary.

Measure out 2 cans of pomodoro tomatoes in juice into a large measuring cup and make up to 4 cups with wine or water if needed. Smash the tomatoes with a fork so they are roughly chopped, and add all at once to the pan.

Cover the sauce, and allow to begin to simmer and steam. Meanwhile, pit the prunes, and chop roughly. Add the prunes and brown sugar to the sauce and mix well.

Let the sauce simmer, covered, for approx 15 – 20 minutes, mixing every five to ten minutes to ensure it does not burn.

Uncover, mix very well, and let simmer for at least 45 minutes to a couple of hours, over low heat, or until reduced by half. Ensure you check the sauce every 15 minutes or so to ensure it does not burn. You can add more wine if you want a particularly deeply wine-ey sauce.

Taste for flavour and season with salt and pepper if needed, or even some more sugar, and add dried herbs. About five or ten minutes before finished, add the rest of the fresh herbs to let their scent permeate the sauce.

Once the sauce is to your liking, take off heat and decide if you want to keep it chunky (which is nice for some pastas, salsas, etc) or if you want to blend it smooth. I use an immersion blender here. If you do blend it please make sure it has cooled to at least lukewarm – hot splashing tomato sauce is a real pain!

If you are using this as a pizza sauce as I will be, make sure you have at least one cook’s meal with about half a cup of sauce mixed with some angel hair pasta! Soul satisfying.

This freezes extremely well. I often freeze in an ice cube maker and then transfer to a zip loc bag. Alternatively, measure out by cupfuls into a sandwich ziploc bag and freeze flat. Keeps for up to 6 months.

Special thanks to AngelKitten for transcribing all the ingredients and keeping track of me!

Photos copyright Chan KY

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Review – Nathalie’s Gourmet Studio

28 Jun

My friend, goddessmoments, had posted a photo on her FB page which showed what looked like an amazing restaurant that has just opened in Solaris Dutamas, Nathalie’s Gourmet Studio. We decided that we wanted to try it out and made plans to go today. They are open from 9 – 6pm, breakfast being baked goods and from 3pm onwards, tea and cakes. There was not a huge lunchtime crowd there (yet) but once people get to know the quality and level of cooking thats available, you will probably have to end up making reservations! Its a small place – about 6 – 8 tables, with seating outside that is not prime at the moment because of the construction going on next door. There is also a huge open plan kitchen where Nathalie runs cooking classes (AngelKitten and I are going for a macaron class soon!) as well as an organised professional kitchen which you can see from the seating area.

When we arrived at 2pm, we were greeted and seated quickly. The menu is simple – 5 or so of each starters, main courses and desserts, as well as a small children’s menu. I love reading menus, and this one did not disappoint. You can see the mind of the chef working in the menu, and it was intriguing. The place settings are beautiful and simple, yet elegant and functional. It made us feel welcome, and everything we needed was accessible immediately.

Nana and AngelKitten ordered juice, which came in beautiful little individual carafes. AngelKitten had orange (which I think may have been blood orange) and it was superb – the essence of orange, tart, sweet, sour, perfection. Nana had pineapple, which was sweet and gorgeous. I love the care and thought that has gone into the presentation here. It makes you feel special.

They served us gorgeous, crusty baked rolls, with sweet butter sprinkled with sea salt. I think you can tell the quality of a chef’s kitchen by their attention to details like the bread – and this one was perfect.

I had a starter for my mains – the eggplant three ways. It was wonderful! First there was a little toast with savoury eggplant and raw tuna. Just an astonishingly lovely combination of flavour. Then there was an eggplant ice cream – savoury, cold, a hint of sweetness, silky on the tongue and wonderfully challenging for those of us who think of icecream as dessert. For me as a cook, it was a great exploration of seeing eggplant in a different way. And finally, there was a beautiful eggplant jelly, with an eggplant and cream espuma or foam. It was my favourite. The creamy dusky flavour was essence of eggplant, and made me think of making an eggplant soup that would have those flavours in it. Not only was this a mouthwatering dish, but it was visually stunning.

Nana’s main course was the duck confit. He said it was delicious. Beautifully cooked duck, orange, and caramelised onions. He loved the balance of flavours, and the satisfaction of a hearty meal that was presented absolutely beautifully.

AngelKitten was looking for a simple main course so she could concentrate on dessert. She ordered from the children’s menu (since she is 12 plus 8!) and had the bolognaise tagliatelle. It was a very large portion for a child’s size! But she said it was really good – tomato-y but not too much so, meaty and flavourful without being too complex. Exactly what a child’s palate wants. She really wanted to try the chicken nuggets reimagined, but they did not have them, so we will have to go back again!

And finally there was another starter, salmon blini with lemon grass cream and a salad. Beautiful, simple, light – the lemongrass cream was sparkling – such a taste sensation with the silky unctuous salmon! Stunning presentation too.

And then… came dessert! AngelKitten and I had done what we always do – check out the dessert menu first, and then thought about the main course! She had an utterly superb orange creme brulee with caramel sauce, and a blood orange sorbet. Such lovely contrasts – the icey cool sharpness of the sorbet – light and airy – sweet yet tangy – and the creamy sweet meltingness of the creme brulee. The whole plate was so well thought out. Everything complemented and contrasted in interesting ways. A delightful crunchy tuile sat atop the sorbet, sharp and crackly and sweet, light and icy and tangy. The creme brulee sat on a vanilla cookie crust – the texture of the crust the perfect balance to the richness and wobbly delights of the creme. So very very very good, and so satisfying.

I had the trio of desserts – a consideration of how different chocolate can be! First there was a rhubarb and tarragon crumble with a white chocolate espuma. The rhubarb crumble was tart and soursweet, the crumble with hints of cinnamon. The chocolate here only highlighted the different taste sensations of the fruit, and was definitely a supporting character. Then there was a  macaron – I chose the caramel, though I should have probably chosen the chocolate for unity of plate! I didnt regret it though – the caramel macaron was astonishing – a delight, a whisper of macaron, and a bold flavourful bittersweetsalty caramel licked in the centre. I could bathe in that caramel and be happy. And finally, a tiny, delicate chocolate tart, with a fragile vanilla crust. But it had a huge chocolate flavour – intense dark smoky notes. Wonderful.

All in all a brilliant meal. As a cook, it inspired me to think of different balances and ways to present food. As an eater, it appealed to the sensualist in me.

Was there anywhere we could find fault in this lovely new restaurant? Well, yes actually. The only uncomfortable note of the entire meal was the seating – outside seats were very low, and we could not sit there because of the noise and pollution from the construction. Inside was beautiful, but they had inexplicably chosen high, sharp bar seats and high tables. Very uncomfortable and difficult to get in and out of. The seats were the only thing in the restaurant that did not encourage you to stay a while and enjoy. Honestly, after an hour or so of sitting, they were painful.

Nathalie’s Gourmet Studio changes its menu every month, so we will definitely be back next month to try more mouthwatering delicacies. It is exciting and very happy making to see such a high level gourmet space opening up in KL. Its wonderful to be able to explore the food mind of a serious chef through her menu. Thank you Nathalie for creating such a sumptuous gourmet experience!

PS – Try the macarons! We brought back a large box – couldnt resist!

Nathalie’s Gourmet Studio – Unit 4-1-5 – Solaris Dutamas – Jalan Dutamas – 50480 Kuala Lumpur – Tel : 03.62 07.95 72

http://www.nathaliegourmetstudio.com

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