Michael’s Residences

Lush Dream Home

With its unique mix of 10 bungalow homes, Michael’s Residences is a new luxurious development set in the heart of nature amongst the greenery that extends from the nearby Dairy Farm Nature Park.  Mere minutes from town, this is the perfect sanctuary from which comfort and convenience are never too far away.

The property is designed by Diego Molina. Diego has made a name for himself in Singapore’s architectural conservation landscape, with a number of award-winning projects over the years. His minimalist style and dedication to form often result in a design that is both functional as well as an aesthetic delight.

Teo Boon Kiat is responsible for the interior design. With numerous residential showrooms, offices and F&B restaurants under his belt, Boon Kiat has a knack for setting the appropriate mood for each interior project that he takes on. His extreme attention to detail is evident in his choice of colours and…

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Chocolate fairy tale


czekoladowo z HostelsClubA long, long time ago, in a land far away called Hostelsclub, lived a King who was adored and loved by all his subjects. He was a good King and his subjects had been treated with respect and dignity.

In return of his kindness, his subjects told how great he was and how wonderful was to be a part of his Kingdom.

Fame of the good King spread quickly. Every day his fame became greater and greater.  People overcame thousands of miles to see his Kingdom, to learn and know more about him. They arrived from Poland, Hungary, India, Brazil and Africa. The more people were coming, the more powerful he was and his glory increased.

The King had a liking – chocolate.  Bakers knowing his preferences, every day prepared something special. They created beautiful things made of chocolate which were brought as gifts. The King appreciated subjects’ efforts and rewarded…

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Eggless Chocolate Cupcakes

A Culinary Affair!

190g plain flour
120g caster sugar
40g cocoa powder
½ tsp bicarbonate of soda
40 ml sunflower oil
1½ tsps white vinegar
½ tsp vanilla extract
30g chocolate chips (optional)

Preheat the oven to 170°C. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are mixed.

Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Line a muffin tray with cases and distribute the mixture evenly.


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