The month of February was filled with so many events and projects that I could hardly find time to get down and mess around in the kitchen for long. Firstly, there was the 15-days long Chinese New Year celebrations (lots of food and photos, I’ll get to posting them soon, hopefully!) and then, I had a couple of Valentine’s/Friendship Day celebrations with my dear friends (photos again, soon!). On top of that, I’m also tied down by a record amount of school projects and assignments in this final semester of college. That explains my absence from February’s Daring Bakers’ Challenge which I heard took 10 hours to complete! Great job you guys and gals!
It wasn’t till the week long mid-semester break last week, that I could find a little time off from all the slogging to bake this Banana Phydelity. The “break” came in time for me to catch up with and finish up some work and at the end of it, I felt like treating myself to some home-made desserts. SZ and I went on a dessert hunt the other day and tried the “Baked Banana in Phyllo Pastry” and signature dish, “Grand Marnier Soufflé” from Infuzi at Biopolis. The desserts were pricey and quite disappointing. The only saving point was the vanilla ice-cream that came with both desserts. It was really light and smooth, and I could see all the tiny vanilla seeds in it. We preferred the Baked Banana over the Soufflé, which we thought was too ‘egg-y’ for our liking and had only the slightest hint of Grand Marnier. You have to be really lucky to scoop out a spoonful of soufflé that had Grand Marnier in it.
