Recipe (Original Recipe adapted from here)

1. Preheat the oven to 230 degrees celsius. Lay your baking tray with aluminium foil In a small bowl, combine 2 Tbsp freshly chopped parsley, garlic, Dijon mustard, salt, pepper, olive oil and fresh lemon juice. Mix well.
2. Cut salmon into even portions and lay them onto your lined baking dish skin side down. 
3. Generously brush all sides of your salmon with the sauce and top with fresh lemon slices.
4. Bake at 230°C for 12-15 minutes or until just cooked through. Don’t over-cook or your fish will be dry. 

It feels good waking up without having to think if i should do my revision at home or head to school. Life since exams ended has been fantastic so far. Spending my first Saturday at home and it was great! Well, I guess I spent almost half the afternoon helping my mum in the kitchen and I decided to make one of the dish I've bookmarked several weeks ago. Prawns are easily cooked so make sure you don't over-roast or cook them! I guess the next time I cook again, I will probably add some fish sauce.

133g sugar
2/3 tbsp unsweetened cocoa powder
2/3 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt

Wet Batter 
 1/3 cup buttermilk
1 large egg
1/3 cup sunflower seed oil
1/2 Tbsp red food coloring
1/3 tsp pure vanilla extract
1/3 tsp distilled white vinegar

Managed to meet one of my secondary school friend for dinner in the midst of the hectic school term. I've heard pretty good reviews about The Lawn. It is slightly inaccessible because it is located in the middle of the business hub at Buona Vista. I had to walk up a small hill!! Because it is surrounded by many tall buildings, i kind of like that it is away from the main streets. I guess i don't mind going again!

115g unsalted butter at room temperature
150g sugar
2 eggs
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
100g cup plain yogurt
180g cake flour
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt (omitted since I used salted pistachios and salted butter)
90g chopped dried apricots
40g unsalted pistachios (roughly chopped)

1. Boil then simmer the dried fruits in rum until the dried fruits have almost fully absorbed the rum.
2. Sieve the flour.
3.Preheat oven to 170 degrees Celsius
4. In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice and yoghurt.
5. In a medium bowl, combine the sieved flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the butter mixture, mixing just until blended. Stir in the apricots and nuts. Spread evenly in the prepared pan.
4. Bake for 50-50 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean.
5. Let the cake cool in the pan 15 minutes, then unmold right side up on a wire rack and let cool completely. Cut into slices to serve.

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