So proud that we actually pulled off Gordon Ramsay’s recipe for Beef Wellington (@gordongram pls rate) !! 👩‍🍳❤️ @gutakesworld @indulgenteats and I have formed an unofficial cooking club ✨✨ Thanks to @gutakesworld for hosting this time at her beautiful home!! How we made it (all ingredients bolded): •Preheat oven to 200 deg C. •Sear just the outside of the 𝟭 𝗸𝗴 𝘁𝗲𝗻𝗱𝗲𝗿𝗹𝗼𝗶𝗻 till golden. Season with salt & pepper. Set aside. •Mince up 𝟱𝟬𝟬𝗴 𝘄𝗶𝗹𝗱 𝗺𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀 till super fine, then fry in olive oil with 𝟯 𝗰𝗹𝗼𝘃𝗲𝘀 𝗺𝗶𝗻𝗰𝗲𝗱 𝗴𝗮𝗿𝗹𝗶𝗰 + 𝟮 𝘀𝗽𝗿𝗶𝗴𝘀 𝘁𝗵𝘆𝗺𝗲. Season w/ 𝘀𝗮𝗹𝘁 + 𝗽𝗲𝗽𝗽𝗲𝗿. Reduce to paste (duxelle). Set aside. •Brush all sides of beef with 𝗗𝗶𝗷𝗼𝗻 𝗺𝘂𝘀𝘁𝗮𝗿𝗱. •Lay a bunch of 𝗣𝗿𝗼𝘀𝗰𝗶𝘂𝘁𝘁𝗼 slices in one layer on cling wrap (1 pack was enough). Spread mushroom duxelle evenly on top of Prosciutto. •Place tenderloin in middle, and wrap on all sides. Chill in fridge for 10 min. •Lay out 𝗽𝘂𝗳𝗳 𝗽𝗮𝘀𝘁𝗿𝘆 over cling wrap. Take off cling wrap from beef/prosciutto log and place log in middle. Roll, wrap, cut off remaining puff and seal all open ends. Chill in fridge for 10 mins. •Optional: use back of knife to carve designs on the pastry. •Roast in oven for 30min for a perfect pink mid-rare to medium. **full recipe on GordonRamsay.com Shoutout to @feathernbonehk for their amazing ingredients — defo what contributed to this epic result. We used their grass-fed tenderloin, all-butter puff pastry, Prosciutto & “Three Butchers” Dijon mustard! #furellie_home #beefwellington #gordonramsay #recipe #homecooking #hongkong #furellie_recipe

Documenting my Feb and March reads as usual. Better late than never. Happy belated World Books Day btw. There is something overwhelming about wartime stories. I hadn’t really thought of reading historical-fictions until this book happened. Number the Stars. I think this is my first Second World War fiction. By early March, with what feel like unlimited borrowing on NLB app, I managed to checkout three more books within the same genre pool-The Reader, Book Thief and Nightingale. I borrowed few other diff genres as well but I have discovered this new feeling with historical fiction.. I don’t know how to describe.. I just want more of it. It all started when one of my library patrons came to me for another dystopian book and I ended up recommending her The Giver by Lois Lowry (this bookworm already devoured most of the dystopian titles in my library. I somehow stuck in Lowry’s world that week by reading/browsing some of her other titles. And Number the Stars has left quiet a mark. It’s a story about a family who smuggled some Jewish friends out of Denmark during Nazi occupation. There's no way I could understand the depth of horror of the Holocaust if I were to read this when I was a kid (Lois Lowry is famous for her children literatures btw. Most of the stories didn’t really end that well and I think I longed for that sour, hanging feeling. Macam drama sorang2 haha The Reader bumped me the most. Book Thief has a smooth narration, I love the random bolded notes in between paragraphs and all those forward flashes. They sort of built up my anticipations for what’s next. (I’m so going to watch the movie version one of these days. Nightingale is also another Nazi occupation story but in France and centred in life of women who had to be left behind during wartime. This book definitely has moved me a lot. I cried a lot on certain pages. All of them brought a mix of pain and comfort, and a lil sense of adventures to my plain, brief life. I’m hooked once I got into my book, every sound is muffled and all I care was them, those poor, poor characters, which I’ve been spending a lot of hours with. Cont below...

NUTELLA LAVA COOKIES Seriously not gonna buy cookies anymore 🤩😎 ———— RECIPE: 8-10 HUGE (4oz) COOKIES For video descriptions, view my story highlight — Ingredients: 250g COLD butter 200g brown sugar 100g white sugar 2 eggs 370g all purpose flour 10 g cornstarch 3/4 teaspoon baking soda A pinch of salt Nutella (1 tbsp per cookie) Chocolate chips Walnuts Pretzels —— How (BOLDED=important): -Preheat oven to 210 Celsius -scoop a few balls of Nutella and FREEZE for 2 hours -In a large bowl add butter, give it a quick whisk, add in the brown sugar and white sugar -once the sugar has been incorporated into the butter, add the eggs (one at a time) -add in all the dry ingredients (flour, cornstarch, baking soda, salt) -add pretzels, chocolate chips, and walnuts to the batter -weigh out your cookies: mine are 4oz each -REFRIGERATE THE DOUGH FOR AT LEAST AN HOUR -cut your cookie dough in half, make a well, and put your freezed Nutella in the middle, wrap your cookie dough around the Nutella -chill them for 15 more minutes (or overnight) -Bake them at 210 Celsius for 10-12 mins -press pretzels into cookies when they are fresh out of the oven and still soft -sprinkle salt -enjoyyyyyyy —— 想要中文食譜可以dm我 —— #pighead_burnsthekitchen #cookies