tag:blogger.com,1999:blog-9110098124705469112024-03-22T17:46:10.129+08:00Cilantro~Welcome To My Blog~Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-911009812470546911.post-46256483767532600342019-01-09T23:06:00.002+08:002019-01-09T23:06:48.518+08:00Unniyappam / Neyyappam <div class="separator" style="clear: both; text-align: center;">
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It's been a long time since my last post on this blog. I've been quite busy with other activities but now I'm back and blogging again. Thanks to all the visitors who are still visiting my blog even though I have not updated this blog for a long time. It's about time to start posting some new recipes here again. I have some exciting recipes and can't wait to share it with you all over the next few weeks.<br />
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Now let's move on to the recipe. Unniyappam or Neyyappam is the traditional Keralites recipe which made with rice flour, jaggery and ghee/clarified butter. This unniyappam is often used as a ritual offering in temples in Kerala and also prepare mainly during festivals like Vishu, family rituals and functions. The batter which is made out of rice flour is then pour into a special cast iron mold call "Appa Karal" or "appam chatti.<br />
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My Appam Chatti was passed on to me by my mum, its a family heirloom as it was given to her by her mum/my grandma<br />
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Making this unniyappam is little time consuming but its worth all the effort.<br />
Let's jump into the recipe<br />
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Ingredients : <br />
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Raw rice 2 cups ( soaked for 3 to 4 hours)<br />
Ripe banana 2 to 3 (small type)<br />
Jaggery/brown sugar 1 cups (you could add more if you want it more sweeter)<br />
coconuts bits/thenga kothu 1/2 cups ( fry in ghee till golden brown)<br />
cardamon pods 4 pcs (powdered)<br />
salt one pinch<br />
Ghee for frying<br />
water 1/2 cups, more if necessary<br />
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<br />
Method<br />
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1) Soak the rice for 3 to 4 hours<br />
2) Melt jaggery with 1/4 cup water and make thick syrup out of it, strain to remove any impurities and set aside to cool.<br />
3) Grind the washed & drained rice and the banana into a smooth paste using the sugar syrup. If the consistency is thick just add enough water as required. The consistency should be in between idlli and dosa batter. transfer to a bowl.<br />
4) Fry the coconuts bits in ghee till golden brown and add to the grind flour together with the powdered cardamom and salt.<br />
5) keep the batter aside in a air tight container for about 6 to 8 hours to ferment. If the batter has thicken add little water and stir well before making the Appam.<br />
6) Heat the Appam chatti with medium flame and add oil into the depression of the moulds 3/4 way up<br />
7) Add a spoonful of batter in the depression of the moulds and allow it to cook. once the sides are cooked turn the appam using a skewer or fork to cook the other side. once the Appam is golden browned on both side remove from the Appam Chatti.<br />
8) The appams are ready to be enjoyed. It taste better the next day<br />
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Note: You can adjust the quantity of the Jaggery according to your taste.<br />
Use small and overripe banana for the authentic taste<br />
make sure the batter is fermented for at least 6 to 8 hours ( I usually prepare the night before<br />
and grind first thing in the morning the next day, so that the Appam can me ready for evening Chai )<br />
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<br />Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-57230254680040995722014-08-02T18:49:00.000+08:002014-08-02T21:39:18.549+08:00Homemade Granola <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vaNGJBpTkhxw9lFU1wQBDjTnXwEouqWInv6rJ-_NMdJC-XIYZ_OvNhyGY9-idFGx-hTMeV_VPQoSWp0FsNOVB2BGz087vOhoaGv_yTQGli66JOE_LLkHd7ZLZor0wp3VTXkuLgKZOuY/s1600/Food+August+2014+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vaNGJBpTkhxw9lFU1wQBDjTnXwEouqWInv6rJ-_NMdJC-XIYZ_OvNhyGY9-idFGx-hTMeV_VPQoSWp0FsNOVB2BGz087vOhoaGv_yTQGli66JOE_LLkHd7ZLZor0wp3VTXkuLgKZOuY/s1600/Food+August+2014+008.JPG" height="240" width="320" /></a></div>
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<br />
<span style="font-family: "Times New Roman","serif"; line-height: 115%;">I love my granola with cold milk or yogurt and vary
it with different fresh fruits. I also love it as mid-day snacks. Granola which
sold in supermarkets are loaded with sugar and expensive. When I found this homemade
Granola, I was very excited. You might be surprised how ridiculously easy it is
to make and also super healthy. The great thing is you can customize it to
exactly how you like it. Add in whichever nuts and dried fruits you enjoy most,
and add sweetness according to your liking.<span style="mso-spacerun: yes;"> Here is the recipe.</span></span><br />
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<span style="font-family: "Times New Roman","serif"; line-height: 115%;"><span style="mso-spacerun: yes;"></span></span> </div>
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<span style="font-family: "Times New Roman","serif"; line-height: 115%;"><span style="mso-spacerun: yes;"><strong><u>Ingredients</u></strong></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">300g rolled oats</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">50g whole raw almond ( roughly chopped)</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">50g Whole Walnut (roughly chopped)</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">50g sunflower, pumpkin and flex seeds</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">11/2 teaspoons ground cinnamon</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">1 teaspoon salt</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">2 tablespoon coconut oil ( you could use canola oil)</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">5 tablespoons maple syrup ( you could also use raw honey or Agave syrup)</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">150g dried fruits ( I used raisins, dates, cranberries and apricot)</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;"><strong><u>Directions</u></strong></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">1) Pre heat oven 325F. Spray a baking sheet with nonstick cooking spray.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">2) In a big bowl mix coconut oil and maple syrup, combine the oats, nuts, seeds, cinnamon and salt. stir together until mixed well and all the dry ingredients is coated in liquid.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;">3) Spread the oats mixture into the prepared baking sheet and pat down.</span></span></div>
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<span style="font-family: inherit;">4) Bake for 30 minutes or until golden brown. Stir the granola every 10 minutes so it browns evenly.</span></div>
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<span style="font-family: inherit;">5) Remove from the oven and let cool.</span></div>
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<span style="font-family: inherit;">6) Once completely cool add dried fruits and store in airtight container, can store for 2 to 3 weeks.</span></div>
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<span style="line-height: 115%;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: inherit;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TLGfM-E2iLPx7vZQycfWay2n1QejZhfQv3QS2IaJFy02jlx4bNw32ePW1aDhug4BE7w5oGap1S6RjCd1mOQNTbYtQJefHJEiJeE3b5xkPT2KLL-grTzkE87uZjUMFcgT8n7CqcmbMXE/s1600/Food+August+2014+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TLGfM-E2iLPx7vZQycfWay2n1QejZhfQv3QS2IaJFy02jlx4bNw32ePW1aDhug4BE7w5oGap1S6RjCd1mOQNTbYtQJefHJEiJeE3b5xkPT2KLL-grTzkE87uZjUMFcgT8n7CqcmbMXE/s1600/Food+August+2014+007.JPG" height="240" width="320" /></span></a></div>
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<u><strong><span style="font-family: inherit;">Vedict</span></strong></u><br />
<br />
<span style="font-family: inherit;">Heavenly. I love my granola with fresh fruits, it's so tasty and healthy - what better way to start your day.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FmHQoeN3Jl6RZt2q5nUYFC-xZcq7biDBAehbHKZ0ZuRX6l93GKe8ioLY5w7BMhIyKGN_WTqfDVGxlDM_Y9iHFYY8j-tQ_vk3rFtHX2Sh4069DmS3Db4UldejUEXd8-tNOzo2OvxdJ8g/s1600/C360_2014-07-08-16-44-56-206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FmHQoeN3Jl6RZt2q5nUYFC-xZcq7biDBAehbHKZ0ZuRX6l93GKe8ioLY5w7BMhIyKGN_WTqfDVGxlDM_Y9iHFYY8j-tQ_vk3rFtHX2Sh4069DmS3Db4UldejUEXd8-tNOzo2OvxdJ8g/s1600/C360_2014-07-08-16-44-56-206.jpg" height="400" width="225" /></a></div>
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source : <a href="http://www.justasdelish.com/homemade-granola/">justasdelish.com</a> and <a href="http://www.recipegirl.com/2013/02/28/homemade-granola/">recipegirl.com</a>Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-5676872186510128712014-08-02T11:38:00.000+08:002014-08-02T11:38:57.029+08:00Lemon Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VQPUR7MQoVvKlVCyy2PoTvKX-Nz3DpwjbW6HJkUqNrPzTPrf7S2F8NnUM-UErpAVhfsUfNeFJrNyW1fGhcK52AcByCVKuISSYI_RgNTIn7QklZNPB4_xJorjUYLd16rGF0tLGkME6cA/s1600/20140201_092409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VQPUR7MQoVvKlVCyy2PoTvKX-Nz3DpwjbW6HJkUqNrPzTPrf7S2F8NnUM-UErpAVhfsUfNeFJrNyW1fGhcK52AcByCVKuISSYI_RgNTIn7QklZNPB4_xJorjUYLd16rGF0tLGkME6cA/s1600/20140201_092409.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Calibri;"></span><br />
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<span style="color: black; font-family: inherit;">I've been dreaming of making this lemon tart for so long but
afraid of making the lemon curd!!!!finally I gathered enough courage to try out
these lemon tart when I saw them in Rima's blog. I made this tart last weekend
after cleaning up my house as its going through some major renovation currently
!!!! All the effort that went to making the tart was so worth it. </span></div>
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</span><br />
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<br />
</span><br />
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<span style="color: black; font-family: inherit;">Here is the recipe</span></div>
<span style="font-family: Calibri;"><span style="font-family: inherit;">
</span><span style="color: black; font-family: inherit;"></span></span><br />
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<span style="font-family: Calibri;"><span style="color: black; font-family: inherit;"> </span></span></div>
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</span></span><br />
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<span style="color: black; font-family: inherit;"><u><strong>The Crust</strong></u></span></div>
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<span style="color: black; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">190g flour<br />
40g caster sugar<br />
1/4 tsp salt<br />
120g butter, from the fridge and chopped<br />
1 yolk</span></div>
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</span></div>
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<span style="color: black; font-family: inherit;">Method </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">To prepare the sweet crust, sift the flour on a working area. Add the salt in the middle.<br />Add the soft butter and make a crumble with the dough, using the tips of your fingers.<br />Make a hole in the middle and add the caster sugar and flour. Then add the egg, working the dough with the tips of your fingers still. Make a ball with it and place it in plastic wrap. Put in the fridge for a minimum of 2 to 3 hours, if possible.</span></div>
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<span style="color: black; font-family: inherit;">Roll your dough and place it in greased molds. Make little holes with a fork. Cover with pieces of parchment paper covered with weights, such as rice. Cook in the preheated oven at 350 F for about 20 minutes.</span></div>
<span style="font-family: inherit;"></span><br />
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<span style="color: black; font-family: inherit;">Remove the paper and continue to cook for about 5 to 6 minutes.
</span></div>
<span style="font-family: inherit;">
</span><br />
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<span style="color: black; font-family: inherit;">
Remove from the oven and let cool on a cooling rack.</span></div>
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</span><br />
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</span></span></div>
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</span><br />
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<span style="font-family: Calibri;"><span style="color: black;"><span style="font-family: inherit;"><u><strong>For the Meyer Lemon Cream:</strong></u></span></span></span></div>
<span style="font-family: Calibri;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="color: black; font-family: inherit;">3/4 cup lemon juice</span></span></div>
<span style="font-family: Calibri;">
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
Lemon zest (as much as you want)</span></div>
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">4 eggs</span></div>
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
245g caster sugar</span></div>
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
250g unsalted butter, at room temperature</span></div>
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<span style="color: black; font-family: inherit;">
</span></div>
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">To make the lemon cream, place the sugar in a large bowl. </span></div>
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
Grate finely the zest of the lemons and add them to the
sugar. Mix with the tip of your fingers. </span></div>
<span style="font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
Add the eggs and lemon juice (about 6 oz or 3/4 cup) and
whisk well.</span></div>
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</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
Place the bowl over a pot of simmering water without
touching, in order to thicken the cream. It is ready when it coats a wooden
spoon.</span></div>
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</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: black; font-family: inherit;">
Remove from the heat and let cool a little before adding the
pieces of soft butter. Mix well by hand first until the butter is melted, then
with a hand mixer to lighten the cream. It can take a few mns.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsAyDLGNti8pXBO6kfh7pCo-Pb2VLbikuiHzxEQKJJzKSPLdIPKRW0K_dwuIXDIlDqpijlo_P3bvg4MHRwoRzxeIpgmwK6l42hD6zWdt5O8UJkpLzsDIQ6Dnl1EtE56VRUy2Jd4Ts6gU/s1600/20140201_092419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsAyDLGNti8pXBO6kfh7pCo-Pb2VLbikuiHzxEQKJJzKSPLdIPKRW0K_dwuIXDIlDqpijlo_P3bvg4MHRwoRzxeIpgmwK6l42hD6zWdt5O8UJkpLzsDIQ6Dnl1EtE56VRUy2Jd4Ts6gU/s1600/20140201_092419.jpg" height="320" width="240" /></span></a></div>
<span style="color: black; font-family: inherit;">
Once the crusts are cold, fill them with lemon cream. Level
it and add the candied peels on top. Let cool a little before serving</span></div>
<span style="font-family: inherit;">
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<span style="font-family: inherit;"> </span></div>
</span><span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">Adapted from </span><a href="http://www.latartinegourmande.com/2007/01/23/craving-meyer-lemons-une-envie-de-citrons-meyer/"><span style="font-family: inherit;">La tartine gourmande</span></a><span style="font-family: inherit;"> and </span><a href="http://www.bisousatoi.com/2012/01/best-ever-lemon-tart.html"><span style="font-family: inherit;">Rima</span></a></div>
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<span style="font-family: inherit;">The leftover lemon curd<span style="mso-spacerun: yes;"> </span>could be used for making<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>trifle, fill miniature tarts, use it as a cupcake filling (make a hole in the cupcakes and pipe it in), spread it between cake layers, on a hot scone ,You could also used it on bread or toast the usage is endless</span></div>
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<span style="font-family: inherit;"> <strong>Verdict</strong></span></div>
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<span style="font-family: inherit;"> It was simply delicious.</span></div>
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<span style="font-family: inherit;"> </span></div>
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-83007831180281159462014-06-05T08:14:00.001+08:002014-06-05T08:14:36.301+08:00Panzanella Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Last night I made Panzanella salad for dinner. Panazanella salad is a Tuscan salad of bread and tomatoes. It includes chunks of soaked stale bread and tomatoes, dressed with olive oil and vinegar.</span><br />
<span style="font-family: inherit;">its a great way to use up your stale loaf. I used my day old baguette to make this recipe.</span><br />
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;"><u>Ingredients</u></span><br />
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">Baguette, cut or torn into 1 inch cubes ( about 6 cups)</span><br />
<span style="font-family: inherit;">Extra virgin olive oil</span><br />
<span style="font-family: inherit;">Salt and freshly cracked pepper</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Cherry tomatoes, half</span><br />
Romaine lettuce<br />
1/2 red onion, sliced</span><br />
<span style="font-family: inherit;">2 tablespoon capers<br />
<span style="font-family: inherit;">Fresh basil leaves , torn </span></span><br />
<br />
<span style="font-family: inherit;"><u>Dressing</u></span><br />
<br />
<span style="font-family: inherit;">1/4 cup red wine vinegar</span><br />
<span style="font-family: inherit;">1/2 teaspoon Dijon mustard ( I substitute with mustard powder as my I had no Dijon in my pantry) </span><br />
<span style="font-family: inherit;">1 clove garlic</span><br />
<span style="font-family: inherit;">1/2 cup olive oil</span><br />
salt and pepper to taste<br />
<br />
<!-- social toolbar start --><span style="font-family: inherit;"><u>Method</u></span><br />
<span style="font-family: inherit;"></span><br />
<div class="instructions">
<span style="font-family: inherit;"> Preheat the oven to 400 degrees F. </span><b><br /></b><br />
<span style="font-family: inherit;">In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on of a large baking sheet. </span><span style="font-family: inherit;">Place the baking sheet into the oven to bake until the bread is crispy and golden brown,10 to 12 minutes. Keep an eye on it so the bread doesn't burn! </span><b><br /></b><br />
<span style="font-family: inherit;">Meanwhile, make the </span><span style="font-family: inherit;">vinaigrette</span><span style="font-family: inherit;">. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly </span><span style="font-family: inherit;">drizzle</span><span style="font-family: inherit;"> in the olive oil while whisking. Season the vinaigrette with salt and pepper. </span><b><br /></b><br />
<span style="font-family: inherit;">Once the bread is toasted, combine the bread, capers,onion romaine lettuce and tomatoes.Toss the salad with the vinaigrette and add the torn </span><span style="font-family: inherit;">basil</span><span style="font-family: inherit;"> leaves. Let stand for 10 minutes before serving to allow the flavors to develop</span></div>
<div class="instructions">
<span style="font-family: inherit;"> </span></div>
<div class="instructions">
The dressing is adapted from Kelsey's Essential from FoodNetwork.com</div>
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-72527642364088738732013-01-23T13:13:00.001+08:002013-01-23T13:13:37.382+08:00Garlic Prawn Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2BePf5h8BsajzcNlkYV81rWs45OuLD_BlonXST2FEk4I7pq1eQceiZOlRGvDsdEsmOXE-CuJ2_AYzcaR9QVt55k9PYWsLG_eOcjYVHAKj56ZLE-j2I2dzpNTLgh743YMno1uWuohMoA/s1600/20130123_122914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2BePf5h8BsajzcNlkYV81rWs45OuLD_BlonXST2FEk4I7pq1eQceiZOlRGvDsdEsmOXE-CuJ2_AYzcaR9QVt55k9PYWsLG_eOcjYVHAKj56ZLE-j2I2dzpNTLgh743YMno1uWuohMoA/s320/20130123_122914.jpg" width="240" /></a></div>
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<span style="font-family: inherit;">Today I made Garlic Prawn pasta for my lunch. It truly didn't take longer than 20 minutes to cook and definitely
took less time from plate to stomach!Amazingly delicious and very easy to prepare !!!!</span><br />
<span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;">
</span><br /><strong>Ingredients</strong><br />200g angel hair pasta or spaghetti <br /><br />45g butter <br /><br />1 tablespoon olive oil <br /><br />4 cloves garlic, sliced <br /><br />1 teaspoon dried chilli flakes - I used 1/1/2 tsp<br /><br />1 tablespoon shredded lemon zest <br /><br />12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways <br /><br />1 tablespoon lemon juice <br /><br />¼ cup flat-leaf parsley leaves, roughly torn - I used dried<br /><br />sea salt and <br />
<ul type="disc">
<br />Method<br /><br /><br />1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. <br /><br />2. Drain and keep warm. <br /><br />3. While the pasta is cooking, heat a frying pan over medium-high heat. <br /><br />4. Add the butter and oil and cook until the butter has melted. <br /><br />5. Add the garlic, chilli and zest and cook for 2 minutes. <br /><br />6. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender. <br /><br />7. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. <br /><br />8. Serve warm</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNbLmDuyqW-KH-H5IZ0OiZouYbEXGxv7f4w8TzVHvvawqcV1FjhxbpY_PY4vhvQ4pq04mXznF7rb56go_iR-UjIyw-NutnrPM-vDu3Rid4cl4GGkY-Ep9Vccd5OzFuAlR21BP__79KCw/s1600/20130123_122914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNbLmDuyqW-KH-H5IZ0OiZouYbEXGxv7f4w8TzVHvvawqcV1FjhxbpY_PY4vhvQ4pq04mXznF7rb56go_iR-UjIyw-NutnrPM-vDu3Rid4cl4GGkY-Ep9Vccd5OzFuAlR21BP__79KCw/s320/20130123_122914.jpg" width="240" /></a></div>
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Adapted from : Donna Hay<br /> </ul>
Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-17622158104700399412013-01-21T11:45:00.000+08:002013-01-23T11:50:15.263+08:00Roasted Vegetables Pasta Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwlF_zrwdhPSj8uH4s_uLpLxneeMnAzhM9Jjy3RL5pgI7pHcNSJKE1VHjWwz1i4Jprrr61XZtQouG5-XzqANjEkmbImgPLTA-v8WEN1pYc9sCeGVTPUxqocM6Eg0Rp5Ka8L9O2SM3Z_Y/s1600/20130121_132608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwlF_zrwdhPSj8uH4s_uLpLxneeMnAzhM9Jjy3RL5pgI7pHcNSJKE1VHjWwz1i4Jprrr61XZtQouG5-XzqANjEkmbImgPLTA-v8WEN1pYc9sCeGVTPUxqocM6Eg0Rp5Ka8L9O2SM3Z_Y/s320/20130121_132608.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;"><span style="color: #444444;">One of the most common
questions I ask myself is, “What do I cook for myself when I’m home alone for
lunch? With my husband and children at work. </span></span></div>
<span style="color: #444444;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Arial;">It's
lunch time and I’m hungry — but the idea of cooking just for me leaves me less
than enthused. </span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Usually I prepare something simple. Today I made this roasted
vegetable pasta salad……simple to make and also very delicious. You can keep the
left overs in the fridge and can have it the next day as a cold salad. <o:p></o:p></span></span><br />
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</span><br />
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<span style="font-family: inherit;"><span style="color: #444444;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Here is the recipe!!!!!!!!</span></span></span></div>
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444;">
</span><span style="color: #444444;"><b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Penne or any of your desired pasta <o:p></o:p></span></span></div>
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<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 zucchinis – I used yellow and green sliced into big
chunks<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">cherry tomatoes – I used Normal tomatoes as I did not
have any<o:p></o:p></span></span></div>
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<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> 3large capsicum – Red, Yellow and green cut into half’s<o:p></o:p></span></span></div>
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<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">balsamic or red wine <span style="mso-spacerun: yes;"> </span>vinegar – I used red wine vinegar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sea salt & freshly ground black pepper<o:p></o:p></span></span></div>
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<span style="color: #444444;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sweet basil and spring onion<o:p></o:p></span></span></div>
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<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 to 4 tbsp olive oil<o:p></o:p></span></div>
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Preparation:<o:p></o:p></span></span></b><span style="color: #444444;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 18.15pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pre-heat the oven to 350F. Wash and chop the vegetables
except for the tomatoes, and then pat dry with a paper towel.<o:p></o:p></span></span></div>
<span style="color: #444444;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 18.15pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place the vegetables in a large baking tray and drizzle 2
Tbsp of olive oil over them. Sprinkle on a little sea salt and pepper.<o:p></o:p></span></span></div>
<span style="color: #444444;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 18.15pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Roast the vegetables for 15 minutes then remove from oven
and set aside. <o:p></o:p></span></span></div>
<span style="color: #444444;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 18.15pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove the capsicum into a bowl and cover with cling film.
After 5 minutes remove the skin.<o:p></o:p></span></span></div>
<span style="color: #444444;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 18.15pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now chop the roasted capsicum and zucchinis into bite
size and keep aside.<o:p></o:p></span></span></div>
<span style="color: #444444;">
</span><br />
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<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Meanwhile, bring some water to the boil in a large pot.
Once the water is boiling, add the pasta and following packet instructions.<o:p></o:p></span></span></div>
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<span style="color: #444444;"><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Stir occasionally to stop pasta from sticking together.<o:p></o:p></span></span></div>
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<span style="color: #444444;"><span style="font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Drain
the pasta and place in a large mixing bowl. Add the roasted vegetables, cherry
tomatoes and sea salt. Stir well to combine. Add the extra virgin olive oil and
balsamic vinegar. Tear up some basil and chopped spring onions and sprinkle on
top. Serve!!!</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-1959845384143600632012-12-20T14:30:00.002+08:002012-12-20T14:37:09.037+08:00Butterfinger cookie<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666;"><span style="font-family: inherit;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">R</span></span></span><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">ecently the</span> <span style="font-family: inherit;">children and I took my husband for a dinner in</span> <span style="font-family: inherit;">Empire Gallery Subang<span style="mso-spacerun: yes;"> </span></span><span style="font-family: inherit;">to </span></span></span></span><span style="font-family: inherit;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">celebrate</span> <span style="font-family: inherit;">his</span> <span style="font-family: inherit;">new job</span></span></span><span style="font-family: inherit;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;">. </span></span></span><span style="font-family: inherit;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">After dinner</span></span></span><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">,</span> <span style="font-family: inherit;">we </span></span></span></span><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;"><span style="font-family: inherit;">walked</span> around</span> <span style="font-family: inherit;">the shopping mall</span>.</span></span><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><o:p></o:p></span></span></span></span><br />
<span style="color: #666666; font-family: inherit;"></span><br />
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<span style="font-family: inherit;"><span style="color: #666666;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">The Mall was having</span> <span style="font-family: inherit;">"USA food festival" at the time</span> . <span style="font-family: inherit;">While we were </span></span></span><span style="font-family: inherit;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">walking through </span></span></span></span><span style="font-family: inherit;"><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">the </span></span></span></span><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"><span style="font-family: inherit;">aisles</span></span></span><span class="ft"><span lang="EN-MY" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-MY;"> <span style="font-family: inherit;">trying to get some</span> <span style="font-family: inherit;">chocolates and sweets for home</span>, <span style="font-family: inherit;">to my surprise<span style="mso-spacerun: yes;"> </span>I saw this fun size butterfingers. Just days ago I saw this Chewy Butterfinger</span> <span style="font-family: inherit;">cookie in Rima's Blog and wondering where I could buy this fun size butterfingers , as Rima, I also have not heard</span> <span style="font-family: inherit;">about this candy before!!!!!!!!! just imagine my surprise when I came across this candy....I immediately</span> <span style="font-family: inherit;">bought them and baked these cookies the next day.....these cookies are chewy, sticky and <span style="mso-spacerun: yes;"> </span>to die for!!!!really Yummy......<o:p></o:p></span></span></span></span></span><u><br /></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv5cErTltDAB8SwGFq-tVvkVshN4ViyqVYEjBlE9_QZl-PU7F-kcgAEgZLYoxA8SKYfL-eITm8plfoyb-DGjvBCjQIDxuLE0LiHw2InlEDS8yDyxXAWNImsenwEemgqnPtteZiikH63U/s1600/samsung+556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv5cErTltDAB8SwGFq-tVvkVshN4ViyqVYEjBlE9_QZl-PU7F-kcgAEgZLYoxA8SKYfL-eITm8plfoyb-DGjvBCjQIDxuLE0LiHw2InlEDS8yDyxXAWNImsenwEemgqnPtteZiikH63U/s320/samsung+556.jpg" width="240" /></a></div>
<span style="color: black;"><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-family: inherit;">These cookies are</span> </span><span style="font-family: inherit;">thick, puffy, oozing with crispy, sticky Butterfingers.</span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;"> Remaining super soft and chewy, even the next day</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYVrL5sEDCeDO4Y_pmW9_70SdM1nKSXO9zz34Ey1I9dJrOxjMx_XBvp9VvnICxD37WIJ8mEwZ9C7fh9Irpmi_0bAArN3LhPpvwLLERpEfCBAnhRZyqasKUXbf75GJ1QmwR_m3Eldm_NE/s1600/samsung+559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYVrL5sEDCeDO4Y_pmW9_70SdM1nKSXO9zz34Ey1I9dJrOxjMx_XBvp9VvnICxD37WIJ8mEwZ9C7fh9Irpmi_0bAArN3LhPpvwLLERpEfCBAnhRZyqasKUXbf75GJ1QmwR_m3Eldm_NE/s320/samsung+559.jpg" width="240" /></a></div>
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<span style="color: #666666; font-family: inherit;">Here is the recipe!!!!!!!</span><br />
<span style="color: black; font-family: inherit;"></span><br />
<span style="color: black; font-family: inherit;"></span><br />
<span style="color: #666666; font-family: inherit;"><strong><u>Butterfinger Cookies</u></strong></span><br />
<br />
<div style="text-align: left;">
<span style="color: #666666;">1 3/4 cups all-purpose flour</span></div>
<div style="text-align: left;">
<span style="color: #666666;">3/4 teaspoon baking soda</span></div>
<div style="text-align: left;">
<span style="color: #666666;">1/4 teaspoon salt
</span></div>
<div style="text-align: left;">
<span style="color: #666666;">3/4 cup granulated sugar</span></div>
<div style="text-align: left;">
<span style="color: #666666;">1 stick butter, softened
</span></div>
<div style="text-align: left;">
<span style="color: #666666;">1 large egg</span></div>
<div style="text-align: left;">
<span style="color: #666666;">8 fun-sized Butterfinger candy bars, chopped</span><span style="color: black;">
</span></div>
<ol><span style="color: black;">
</span></ol>
<div style="text-align: left;">
<span style="color: #666666;">Preheat oven to 375.</span></div>
<div style="text-align: left;">
<span style="color: #666666;"> </span></div>
<div style="text-align: left;">
<span style="color: #666666;">Combine flour,baking soda, and salt in a small bowl</span></div>
<div style="text-align: left;">
<span style="color: #666666;"> </span></div>
<div style="text-align: left;">
<span style="color: #666666;">Beat sugar and butter using an electric mixer until creamy. Beat in egg.</span></div>
<div style="text-align: left;">
<span style="color: #666666;"> </span></div>
<div style="text-align: left;">
<span style="color: #666666;">Gradually beat in the flour mixture. Stir in Butterfinger pieces by hand. Dough will be very thick.</span></div>
<div style="text-align: left;">
<span style="color: #666666;"> </span></div>
<div style="text-align: left;">
<span style="color: #666666; font-family: inherit;">Drop by slightly rounded tablespoon fulls onto ungreased baking sheets.</span></div>
<div style="text-align: left;">
<span style="color: #666666;"> </span></div>
<div style="text-align: left;">
<span style="color: #666666; font-family: inherit;">Bake 10 to 12 minutes and let cool several minutes on baking sheets before transferring to baking racks.</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="color: #666666;">Recipe sourc</span><span style="color: #666666;">e:</span><a href="http://www.bisousatoi.com/2012/10/chewy-butterfinger-cookies.html">bisousatoi</a></div>
Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-77085800129199779402012-07-27T23:34:00.002+08:002012-09-10T13:27:11.876+08:00Almond Sugee Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><span style="color: #444444;">I</span><span style="background-color: white;"><span style="color: #444444;"> have long wanted to make a sugee cake and finally baked
one.</span><span style="background-color: white;"> </span></span></span><span style="background-color: white; color: #444444;">I made this sugee cake for an engagement party! <span style="line-height: 115%;">This <span style="mso-bidi-font-weight: bold;">rich sugee cake
recipe</span> yields a very rich and aromatic cake. It uses a lot of egg yolks
and sugee (semolina) instead of the typically used self raising or <span class="name">All Purpose </span>flour.</span> You can also add in
a bit of brandy for extra flavour but if you don't like the taste of liquor,you could add in a bit of orange zest instead.</span></span></div>
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</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: inherit;"><b><span lang="EN" style="color: #444444; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">500 gm butter<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">250 gm semolina<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">300 gm castor
sugar<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">125 gm finely
chopped almonds<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">60 gm sifted
plain flour<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">15 egg yolks<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">5 egg whites<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 Tbsp brandy(optional)<em> I used</em></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 Tbsp golden
syrup<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 tsp vanilla
essence<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 tsp almond
essence (optional) <em>I did not use</em> </span></span></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: inherit;"><b><span lang="EN" style="color: #444444; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Method:</span></b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1. Fry semolina
over slow fire till light brown and fragrant, then leave to cool.<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2. Cream butter
with 100 gm sugar till light and creamy. Add in golden syrup, Brandy and fried
semolina and stir well. Leave to stand for 8 hours or overnight.<o:p></o:p></span></span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">3. Beat egg
yolks with 100 gm sugar until thick and lemon coloured, then add vanilla
essence and almond essence. Fold in finely chopped almonds and sifted plain
flour.<o:p></o:p></span></span></span><br />
<span style="color: black;"><span style="color: #444444; font-family: inherit;">
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">4. Beat egg
whites with remaining 100 gm sugar and a pinch of cream of</span> tartar till stiff.<o:p></o:p></span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;">
</span></span><span style="color: #444444;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">5. Add egg yolk
mixture to butter mixture and finally fold in beaten egg whites.<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">6. Pour into a 10″ square tin and bake in
preheated moderate oven at 180°C for 1 hour</span></span></span><span style="font-family: inherit;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></span><br />
<span style="font-family: inherit;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: #444444;"><em>Recipe Adapted from </em>:
<span style="font-family: inherit;"><a href="http://rosekitchen/">rosekitchen</a></span></span></span></span><br />
<span style="font-family: inherit;">
</span>Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com1tag:blogger.com,1999:blog-911009812470546911.post-33931161615936201352012-07-27T21:32:00.004+08:002012-09-10T13:27:51.298+08:00Malaysian Coconut Candy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BTY0Eq8DZNeSTFg1BzEHTPh_xbBHMkxEdtHr_TW9CrruZFIwX8H3IgcCsdbvlYjDqWxxXLeKGAOaTY2-dB-l0UOG81X3LPJIjCjBgjU6MgEw4leOYAoStHfoCAGX2_oyUXw8DbVpnpA/s1600/P7170196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BTY0Eq8DZNeSTFg1BzEHTPh_xbBHMkxEdtHr_TW9CrruZFIwX8H3IgcCsdbvlYjDqWxxXLeKGAOaTY2-dB-l0UOG81X3LPJIjCjBgjU6MgEw4leOYAoStHfoCAGX2_oyUXw8DbVpnpA/s320/P7170196.JPG" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="color: #444444;"><span style="font-family: inherit;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: inherit;">It
hard to find condensed milk in Malaysia, most of the hypermarket and supermarket
carries sweetened creamer</span> <span style="font-family: inherit;">and when I stumbled upon <span style="mso-spacerun: yes;"> </span>“MariGold” sweetened condensed milk in “urban
market” in Setia Alam Mall the other day, I immediately grabbed 3 cans. I
wanted to try making coconut candy</span><span style="font-family: inherit;"> for a long time!!!!</span></span> My husband and son always love this coconut candy.<strong> </strong>My</span><span style="font-family: "Arial","sans-serif";"><span style="font-family: inherit;"> a<span style="font-family: "Arial","sans-serif";">unt</span> “Achama” as we call her, makes
the most incredible coconut candy you ever put in you’re mouth.In my family no one
is good at making candy other then my aunt!!! She also makes excellent
chocolate peanut candy (recipe to be posted later). So last week I called</span> <span style="font-family: inherit;">her to get her recipes to make this</span> <span style="font-family: inherit;">candy</span>. <span style="font-family: inherit;">Here is my aunt's recipe!!!!!</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ_9auzM1G-eCi9HffBFr9szgz8W1JJJsE5KtlJagYxt5Bzbzn3bpOSEV_GaiI2OlfnQbxGBgls9rYm3jBoUqUnkoyvYq5zT6QIG0YJiS-VhTKqJO5OXDj-98CZPiHWNHt1YI1XKBOaE/s1600/P7170199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ_9auzM1G-eCi9HffBFr9szgz8W1JJJsE5KtlJagYxt5Bzbzn3bpOSEV_GaiI2OlfnQbxGBgls9rYm3jBoUqUnkoyvYq5zT6QIG0YJiS-VhTKqJO5OXDj-98CZPiHWNHt1YI1XKBOaE/s320/P7170199.JPG" width="320" /></a></div>
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<strong><span style="color: #444444; font-family: inherit;">Ingredients</span></strong><br />
<span style="color: #444444; font-family: inherit;">
1 can condensed milk</span><br />
<span style="color: #444444; font-family: inherit;">
1 coconut grated</span><br />
<span style="color: #444444; font-family: inherit;">
1 can castor sugar (condense milk can)</span><br />
<span style="color: #444444; font-family: inherit;">
A pinch of salt</span><br />
<span style="color: #444444; font-family: inherit;">
1 teaspoon Ross Essence</span><br />
<span style="color: #444444; font-family: inherit;">
Red food coloring</span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
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<span style="color: #444444; font-family: inherit;"><strong>Method</strong></span></div>
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span style="font-family: inherit;">Combine grated coconut, castor sugar, condensed milk, and salt in a
non-stick saucepan. Cook, stirring continuously over a low heat, until mixture
starts to bubble.</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span style="font-family: inherit;">Add Ross essence and coloring and keep on stirring until mixture turns quite
dry and does not stick to the sides of the saucepan.</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span style="font-family: inherit;">Turn out mixture onto greased cookie trays. Level the mixture by pressing
down with a flat spatula. Set aside to cool.</span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;">
</span><span style="font-family: inherit;">When the coconut candy has hardened slightly, cut into small cubes with a
lightly greased knife. Store in an airtight container.</span></span><br />
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<span style="color: #444444; font-family: inherit;"><strong>Verdict</strong></span></div>
<span style="color: #444444;"><span style="font-family: inherit;"><span style="font-family: "Georgia","serif";"><span style="font-family: inherit;">Coconut candy is considered party food, and is usually tinted a lurid red or green</span>.</span></span><span style="font-family: inherit;"><span style="font-family: inherit;">Semi-hard upon biting into a cube of this heavenly-smelling dessert, it almost instantaneously dissolves in your mouth.</span></span><span style="font-family: inherit;"><span style="font-family: "Georgia","serif";"><span style="font-family: inherit;">The end result has a fudge-like quality</span>.</span><span style="font-family: "Arial","sans-serif"; line-height: 115%;"> <span style="font-family: inherit;">It's</span><span style="font-family: inherit;"> heavenly sweet, creamy and awesome!!!!</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QJaj3wXSrZLatAC4pPg2m7FAIy5KkkcxrA7SHs04WkTOYSXTc90m_bRKazvk-LdFhc5xslFZ78tJXqTdqEanftCpUwlsp0SvpdbPCgxV07mPlyn3u_t1CblAxP8Ql8PQY_sy3Bbe3U4/s1600/P7170205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QJaj3wXSrZLatAC4pPg2m7FAIy5KkkcxrA7SHs04WkTOYSXTc90m_bRKazvk-LdFhc5xslFZ78tJXqTdqEanftCpUwlsp0SvpdbPCgxV07mPlyn3u_t1CblAxP8Ql8PQY_sy3Bbe3U4/s320/P7170205.JPG" width="320" /></a></div>
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</span>Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com2tag:blogger.com,1999:blog-911009812470546911.post-13883790227295783692012-07-18T10:42:00.001+08:002012-09-10T13:28:30.548+08:00Chocolate buttermilk layer cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LT2mDlfNOUlXkWyxkkYCDBEGe_Vr-X6NtgAwKpD5TTwFi0iST-Xt1K-dELiloIEo6UEZbQvu-3UBXr45YfsuyKByiT1Nb0_5LcSiVOz-vwhBz74Oy4J1qAAJHwFrkgPNTo17OO-9KUY/s1600/P4250008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LT2mDlfNOUlXkWyxkkYCDBEGe_Vr-X6NtgAwKpD5TTwFi0iST-Xt1K-dELiloIEo6UEZbQvu-3UBXr45YfsuyKByiT1Nb0_5LcSiVOz-vwhBz74Oy4J1qAAJHwFrkgPNTo17OO-9KUY/s320/P4250008.JPG" width="320" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">I came across this Donna Hay magazine when I was in
Amcorp Mall in PJ the other day. They have all the “expired” magazine for
sale!!!!<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">This was my first addition off Donna Hay. It’s their
50th issue birthday edition and the buttermilk chocolate layer cake is the
cover cake. When my daughter called me to say that she was coming home for
holiday, I decided to go with this<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> </i></b><strong><span style="font-weight: normal; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-bidi;">Donna Hay Recipe</span></strong><b style="mso-bidi-font-weight: normal;">,
</b><strong><span style="font-weight: normal; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-bidi;">Chocolate Buttermilk Layer Cake </span></strong>with<strong><span style="font-weight: normal; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-bidi;"> Chocolate Cream Cheese Frosting as she love
anything to do with chocolate.<o:p></o:p></span></strong></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq15Rb-x4gZMDTnIWR2nKxKxskVjXj-qUX9TLL5JbBY99S6GrCvSQaaQzOrUIfBclYli7qAwwEFZa0_hHvmDhC14JVTFhYHbJ3ifAthXAGQ26Casbq9iC9Tswe0a3bVPDOqCrT2Sc25A/s1600/P4250005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq15Rb-x4gZMDTnIWR2nKxKxskVjXj-qUX9TLL5JbBY99S6GrCvSQaaQzOrUIfBclYli7qAwwEFZa0_hHvmDhC14JVTFhYHbJ3ifAthXAGQ26Casbq9iC9Tswe0a3bVPDOqCrT2Sc25A/s320/P4250005.JPG" width="320" /></a></div>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Chocolate Buttermilk Layer Cake<o:p></o:p></span></span></span></b></div>
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<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup (240 ml) water<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">125 g (½ cup + 1 tablespoon) unsalted butter, chopped<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">35 g (1/3 cup ) cocoa, sifted<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">300 g (2 1/3 cups + 1 tablespoon) plain (all-purpose) flour, sifted<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1 teaspoon baking soda, sifted<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">440 g (2 cups) caster (superfine) sugar<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">2 large eggs<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444; font-family: inherit;">125 ml (½ cup) buttermilk</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1 teaspoon pure
vanilla extract<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Preheat oven to 160° C (325° F). Lightly grease 2, 18 cm round cake tins and line with parchment paper.<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"></span></div>
<div style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black;"><span style="font-family: inherit;"><span style="color: #444444;">Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl. Add sugar and</span> <span style="color: #444444;">whisk to combine well.<o:p></o:p></span></span></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Divide batter evenly between the 2 cake tins. Bake for 40 to 45 minutes or until a cake tester inserted in centre of cake comes out clean.<o:p></o:p></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Allow to cool in the tins on a wire rack for 10 minutes. Turn out onto wire racks to cool completely.<o:p></o:p></span></span></span></div>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Chocolate Cream Cheese Frosting<o:p></o:p></span></span></span></b></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">100 g (7 tablespoons) unsalted butter, softened<o:p></o:p></span></span></span></div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">500 g (2 cups + 1 tablespoon or 2 8-ounce bricks) cream cheese<o:p></o:p></span></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">320 g (2 1/3 cups + 1 tablespoon) icing (confectioner’s) sugar, sifted<o:p></o:p></span></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444; font-family: inherit;">50 g (1/3 cup + 1 tablespoon) cocoa, sifted</span></span><br />
<span style="color: #444444;"></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.<o:p></o:p></span></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.<o:p></o:p></span></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.<o:p></o:p></span></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444; font-family: inherit;">Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.</span></span><br />
<span style="font-family: inherit;"><br /></span><b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444; font-family: inherit;">To Assemble Chocolate Buttermilk Layer
Cake</span></span></b><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Slice the cooled cakes in half horizontally.<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with the remaining layers and frosting</span><span style="mso-fareast-font-family: "Times New Roman";">.<o:p></o:p></span></span></span><br />
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-4985996708889464752012-07-18T07:33:00.004+08:002012-08-20T12:39:52.384+08:00My Bakes for orders<div class="separator" style="clear: both; text-align: justify;">
....and here's
some of the bakes that I made for my latest orders which
slowly creeping in!!!! Thank you beautiful
peeps!!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D9GZma1Eipr2OKbDhJm7cWRx76vP_2bkwng0OsJAThChpj02KUGUIHKqdWMAiFPk-j2JhC9GPmhXnIesKIVL-6d5Ow9776Foj5g04qlp6WZjtEhA5qSGV6lJNiszLzWNeurCTqWD8Wc/s1600/P5050022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D9GZma1Eipr2OKbDhJm7cWRx76vP_2bkwng0OsJAThChpj02KUGUIHKqdWMAiFPk-j2JhC9GPmhXnIesKIVL-6d5Ow9776Foj5g04qlp6WZjtEhA5qSGV6lJNiszLzWNeurCTqWD8Wc/s320/P5050022.JPG" width="320" /></a></div>
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Lavender Cake with mascarpone cheese filling</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Rhhwyn_FcLwvxeYh5psHf1CWiX7j5l0mHMnTlFomP8UgR9UUs8Jnw2FOEeJJ54Z_CTgovAvnyBEtv1-KvddVd_A969Jx8AKzek4w0u8rTnBnJhczL6pJWzfAT6wjNM_STGtjm4qLR0w/s1600/P7150182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Rhhwyn_FcLwvxeYh5psHf1CWiX7j5l0mHMnTlFomP8UgR9UUs8Jnw2FOEeJJ54Z_CTgovAvnyBEtv1-KvddVd_A969Jx8AKzek4w0u8rTnBnJhczL6pJWzfAT6wjNM_STGtjm4qLR0w/s320/P7150182.JPG" width="320" /></a></div>
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Vanilla Cupcakes!!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXUMk85s3yRkq67emsbTB0ieQwgy5KoIdcN9FHMugP7YIrGR8V59X3DokqaIl0ljPBUg-071HkXWLFHOSrW4cE7MrnEgxmglAeprX_cfQKcHEWz7zNfkise7XNlYfq09UGGBnNPFRSmI/s1600/P7150191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXUMk85s3yRkq67emsbTB0ieQwgy5KoIdcN9FHMugP7YIrGR8V59X3DokqaIl0ljPBUg-071HkXWLFHOSrW4cE7MrnEgxmglAeprX_cfQKcHEWz7zNfkise7XNlYfq09UGGBnNPFRSmI/s320/P7150191.JPG" width="320" /></a></div>
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Icecream Cone Cupcakes!!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwolpNu4glYjU7Uns1XJRETwVdABk_q5OLqBKssDylhz5WXXncNxy8nK9JvM_L8cgI1INJGXITVtCXmt5Rxk4kK4INs2-FhhkTwoWvffjvs0GFemP1RaN0kBACx4hFR-rueup07QwvLqI/s1600/Ice+creamcake6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwolpNu4glYjU7Uns1XJRETwVdABk_q5OLqBKssDylhz5WXXncNxy8nK9JvM_L8cgI1INJGXITVtCXmt5Rxk4kK4INs2-FhhkTwoWvffjvs0GFemP1RaN0kBACx4hFR-rueup07QwvLqI/s320/Ice+creamcake6.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oOuq_qSV6Z5vjlCQELJDUpnAhMXa_nPuYrDaLamsNZcpg5alqUu6nCup-ft_rO95LBlYI5lOnsCuZzL55mZAUWHdsdE4nspRmaPc8bSXEdlw038O7VXhG86B5gVpwEvVgtqckyqbGFM/s1600/P4250005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oOuq_qSV6Z5vjlCQELJDUpnAhMXa_nPuYrDaLamsNZcpg5alqUu6nCup-ft_rO95LBlYI5lOnsCuZzL55mZAUWHdsdE4nspRmaPc8bSXEdlw038O7VXhG86B5gVpwEvVgtqckyqbGFM/s320/P4250005.JPG" width="320" /></a></div>
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Four layer buttermilk chocolate cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyquJHvGT09oSpB0gZto-8l3j17u8dH_miTPZpeA3f5oVfusDJQflzQq3EanOp9N0mlZh5ZrHu49JEiYcdyyd5HU3gAKdbXoaODCsxl_ljvCiiy96uvfv3PVDDFXLUBGsKK_YpMJD9Occ/s1600/Lavender+Cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyquJHvGT09oSpB0gZto-8l3j17u8dH_miTPZpeA3f5oVfusDJQflzQq3EanOp9N0mlZh5ZrHu49JEiYcdyyd5HU3gAKdbXoaODCsxl_ljvCiiy96uvfv3PVDDFXLUBGsKK_YpMJD9Occ/s320/Lavender+Cake+2.JPG" width="240" /></a></div>
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lavender Cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqVJ9fU6dJwJmmc9UUosz8TeING2SCUN_vRqK2g3oIr1bVsu-rPz00TlG_ycRtFt6V4q0pWQnla6sPCKXuH9zkkWAXP4vjJJL6QssiMIBR1bgASBKw_NPIe1I01pdf1uXWXnP2t7dUw0/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqVJ9fU6dJwJmmc9UUosz8TeING2SCUN_vRqK2g3oIr1bVsu-rPz00TlG_ycRtFt6V4q0pWQnla6sPCKXuH9zkkWAXP4vjJJL6QssiMIBR1bgASBKw_NPIe1I01pdf1uXWXnP2t7dUw0/s320/photo+(6).JPG" width="320" /></a></div>
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Suji Cake!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9RBjoTem-N8d_pisyavOPuDndC_-5_XKEOkXlNXLKsSe_EUf25z5BSR8ejm0h3ZFoBnD4XIyFdLbySygDTMNSacrISL_AQLuCpU02jh28-ZxXVmY3ghjeK5eR123Ae0lCoJxNig9Kuo/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9RBjoTem-N8d_pisyavOPuDndC_-5_XKEOkXlNXLKsSe_EUf25z5BSR8ejm0h3ZFoBnD4XIyFdLbySygDTMNSacrISL_AQLuCpU02jh28-ZxXVmY3ghjeK5eR123Ae0lCoJxNig9Kuo/s320/photo+(1).JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURiK0O-7a8cKZpEAlv8CnNJmmFY5ZtemPbeJYTIYWYiVRCQ-lwlhQ-1h3iJArZiGTEFaEAN4sMbAqe5LpO5WbgE04chmLQB2ly9M2PIC1bjBPrtTemPvMzVvBegbfGlwUZ4hGqabSKQ/s1600/P6050106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURiK0O-7a8cKZpEAlv8CnNJmmFY5ZtemPbeJYTIYWYiVRCQ-lwlhQ-1h3iJArZiGTEFaEAN4sMbAqe5LpO5WbgE04chmLQB2ly9M2PIC1bjBPrtTemPvMzVvBegbfGlwUZ4hGqabSKQ/s320/P6050106.JPG" width="320" /></a></div>
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Victoria sandwich cake with Raspberry filling</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_Q29yf9ZzHgIlCKjqrHZdMr-Na56f6B_EcrSezxweHYX2Bx6hiW7zasKikQA2ftcAoprldpbBUATbHFCl61TNzv4bjabsZZ-3G6rP3OzSxAeqV9E0gNJKxxfOi8SUtdEn8BDPjZ-6qo/s1600/P6050113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_Q29yf9ZzHgIlCKjqrHZdMr-Na56f6B_EcrSezxweHYX2Bx6hiW7zasKikQA2ftcAoprldpbBUATbHFCl61TNzv4bjabsZZ-3G6rP3OzSxAeqV9E0gNJKxxfOi8SUtdEn8BDPjZ-6qo/s320/P6050113.JPG" width="320" /></a></div>
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Vivtoria Sandwich cake with Starwberry filling!!!!</div>
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-57345143648181427142012-07-17T16:02:00.000+08:002012-09-10T15:43:46.499+08:00Glazed Cinnamon Roll also called Sticky Bun<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSqVffoC7zTSVv1CJS96ZaFuUwaOZpZftTmfD-_zXSaEM3Bsr6Sg4yjRKhiiyLlx7DNhO5Qh6cl4K4Eq01EXDX5sRrNgGBkDqD5LEbf3-J2-70aID19976g2u5v7jchQovy43vxMp5Qg/s1600/P7070175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSqVffoC7zTSVv1CJS96ZaFuUwaOZpZftTmfD-_zXSaEM3Bsr6Sg4yjRKhiiyLlx7DNhO5Qh6cl4K4Eq01EXDX5sRrNgGBkDqD5LEbf3-J2-70aID19976g2u5v7jchQovy43vxMp5Qg/s320/P7070175.JPG" width="320" /></a></div>
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<span style="color: #404040; font-family: "Helvetica","sans-serif"; line-height: 115%;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Times New Roman;">
</span></span></span><span style="color: #444444;"><span style="font-family: inherit;"><span lang="EN" style="mso-ansi-language: EN;">I saw this recipe for sticky bun on a
cooking show of Annabel Langbein last weekend that looked wonderful. So I decided to bake them!!!!. To my suprice it tasted so wonderful and was'nt that difficult to make them!!!!! </span>It got the thumbs up
from my family, whose opinions matter the most to me, we simply <span lang="EN" style="mso-ansi-language: EN;">LOVED
them! We had them for tea and also for breakfast the next day....</span></span></span><br />
<span style="color: #444444; font-family: inherit;"></span><br /></div>
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span lang="EN" style="color: #444444; font-family: inherit; mso-ansi-language: EN;">Here is the recipe. Please give them a try!!!!!! you will be amazed......</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsNjr6hc-ugxtFWaBQ-40iIYaYBLtZ6-JhONQtZqbIVkRPLOEiFeA2BbGbY9P0jbxLIOyubsDQNwNY4cDn6PoapAIqkMbF5aSsAEP7KkuEEWku2SMaIVXTW-xOJzDd-dfUsld5_3rx9o/s1600/P7070177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsNjr6hc-ugxtFWaBQ-40iIYaYBLtZ6-JhONQtZqbIVkRPLOEiFeA2BbGbY9P0jbxLIOyubsDQNwNY4cDn6PoapAIqkMbF5aSsAEP7KkuEEWku2SMaIVXTW-xOJzDd-dfUsld5_3rx9o/s320/P7070177.JPG" width="320" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">Sticky Buns (Annabel Langbein) <o:p></o:p></span></span></span></div>
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Sticky bun dough: </span></b><br />
<span style="color: #444444;"></span><br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">2 cups milk<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">3 tsp dry yeast granules<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">¾ cup sugar<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">125g butter, melted but not
hot<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">6 cups high-grade flour<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">1 tsp salt<o:p></o:p></span></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-margin-top-alt: auto; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">To fill: </span></b><span style="mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><o:p></o:p></span></div>
<span style="font-family: inherit;"><br /></span><span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">6 tbsp butter, softened but
not melted<o:p></o:p></span></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">½ cup sugar<o:p></o:p></span></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">1 tbsp cinnamon<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><br /></span><b><span style="color: #444444; font-family: inherit; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Optional glaze: </span></b><br />
<span style="color: #444444;"></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">¼ cup sugar<o:p></o:p></span></span></span><br />
<span style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: #444444;">3 tbsp water<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItnOPKUkoP3cvT7rdA29PDoCrceVXWOxHz82sCmkzPk0OP50ZeliZo4TMuquPSCwXALHRU7djX34Q8tjszPV70sEgO3-uVbn1gVjQdrBlPDlIiMZu3X_3AKWt0nB3HoGbIiz5gkJYABU/s1600/P7070176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItnOPKUkoP3cvT7rdA29PDoCrceVXWOxHz82sCmkzPk0OP50ZeliZo4TMuquPSCwXALHRU7djX34Q8tjszPV70sEgO3-uVbn1gVjQdrBlPDlIiMZu3X_3AKWt0nB3HoGbIiz5gkJYABU/s320/P7070176.JPG" width="320" /></a></div>
<span style="color: #404040; font-family: "Helvetica","sans-serif"; font-size: 12pt; line-height: 115%;"><br />
<span style="color: #444444;"><span style="font-family: inherit;">For the dough: Melt 1/2 cup of butter and while it is hot, add 2 cups of milk.
This is the important bit, to get the mixture to room temperature. The reason
you melt the butter is that it warms up the milk enough to start the yeast
action working. Add 3 teaspoons of yeast, 3/4 cup of sugar and give it a stir. <o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;">
</span><span style="color: #404040; font-size: 12pt; line-height: 115%;"><br /><span style="color: #444444; font-family: inherit;">
Whenever you are making bread, you always want to use high-grade or
high-protein flour. This doesn’t mean the flour is any better quality, it just
means it has more gluten in it to give the bread that stretchy quality and
texture. <br />
Place 6 cups of high-protein flour in a big mixing bowl with a teaspoon of
salt. Make a well in the dry ingredients and add the liquid. Give it a stir and
when it starts to come together, turn it out onto the board and begin to knead
it. Knead until it starts to get silky smooth, about 30 to 40 strokes. If it
gets too sticky to work with, add a little bit more flour, but really hardly
any at all. The nicest thing about bread, the thing that makes it really light
is having the dough quite moist. <br />
Leave the dough to rise, covered with a tea towel, somewhere warm until it
doubles in size. <br />
You only need half the dough to make Sticky Buns. The rest will keep happily in
the fridge for a few days.
</span><span style="color: black;"><span style="font-family: inherit;"><span style="color: #444444;">This dough is a very useful recipe. For Easter or Christmas, roll out the dough
and fill with fruit mince and chocolate. Roll up tightly into cylinder and coil
the cylinder into a big scroll and bake, then slice to serve. <br />
Or cut triangles of rolled-out dough and top each triangle with a tablespoon of
custard and half a stewed apricot, then bake until golden. <br />
To make Sticky Buns: Roll the dough out on a lightly floured board into a large
rectangle about 1/2 cm thick. <br />
For the filling, spread softened</span> </span><span style="color: #444444; font-family: inherit;">butter onto the dough. You can use as much or
as little butter as you want. The more you use the more delicious it tastes but
this is just an occasional treat, not something you make every day. Then mix a
tablespoon of cinnamon with 1/2 cup of sugar and sprinkle the mixture all over
the dough. <br />
Roll it up tightly along the longest edge to form a big cylinder and then cut
pieces about 4cm wide. <br />
Arrange them, cut-size up, in your tin (lined with baking paper) with a little
space between each so they can expand as they cook. Leave them to rise a little
bit and then into the oven pre-heated to 240°C. It only takes 12 minutes to
cook.</span></span></span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span>Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-78654202228767544712012-07-12T17:31:00.000+08:002012-09-10T15:45:44.152+08:00Focaccia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1dobf8mRSX6Q5tGp0kTp2c8rXRdIvQsUwQZlBZGjoaZIyXS5RnMHd7hS-J9Ab9dZSyItxC0v3MNVHYSiJRu-OADxfKAa4DlnbTjVcJ3Zz0yUMZSFNw9wDYCBwonSTITIIbKxCelb3fA/s1600/P6250145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1dobf8mRSX6Q5tGp0kTp2c8rXRdIvQsUwQZlBZGjoaZIyXS5RnMHd7hS-J9Ab9dZSyItxC0v3MNVHYSiJRu-OADxfKAa4DlnbTjVcJ3Zz0yUMZSFNw9wDYCBwonSTITIIbKxCelb3fA/s320/P6250145.JPG" width="320" /></a></div>
<br />
<span style="font-family: Calibri;"></span><br />
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<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%;"><span style="color: #444444;"><span style="font-family: inherit;">This is my first attempt at bread making!!!!!<o:p></o:p></span></span></span></div>
<span style="font-family: inherit;">
<span style="color: #444444;">
</span></span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">
<span lang="EN" style="line-height: 115%; mso-ansi-language: EN;">Bread has
always been an intimidating, scary area of baking for me, the concept of
kneading, resting and knocking and the long process<span style="mso-spacerun: yes;"> </span>is
frightening but t</span><span lang="EN" style="line-height: 115%; mso-ansi-language: EN;">his recipe
is great for beginners! Simple, direct, and yielding excellent <span style="mso-spacerun: yes;"> </span>results.</span><span lang="EN" style="line-height: 115%;"> </span><span style="line-height: 115%;">"This focaccia bread is really yummy, and will taste great
right out of the oven."</span> I got my fresh herbs from "Jusco".<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">I chose rosemary for the
topping<strong>.</strong></span> The scent of rosemary is incredible!!!!!
The great thing about focaccia is it is so versatile. You
can top it with almost any type of herbs or cheeses</span> </span></div>
</span><span style="font-family: inherit;"><span style="color: #444444;">
</span><span style="color: #444444;">
<span style="line-height: 115%;"><strong>Focaccia Bread<o:p></o:p></strong></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgsfobS3uXYQcCHZylWVLmW2pQHtaeVBm7GyLBLCrg6gPAd1A2RNIf1aZKvEwLcwR-dlUcRTZlkO7g9RcomWk_oJmeDW-rquFXIsYDQts9lv_NFtIp7vXPicGRyzxUYtl0fpOvE4gMPs/s1600/P6250148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgsfobS3uXYQcCHZylWVLmW2pQHtaeVBm7GyLBLCrg6gPAd1A2RNIf1aZKvEwLcwR-dlUcRTZlkO7g9RcomWk_oJmeDW-rquFXIsYDQts9lv_NFtIp7vXPicGRyzxUYtl0fpOvE4gMPs/s320/P6250148.JPG" width="320" /></a></div>
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</span><br />
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<span style="color: #444444; font-family: inherit;"><strong>Ingredients</strong></span></div>
<span style="color: #444444; font-family: inherit;">2
3/4 cups high protein flour or all purpose flour<br />
1 teaspoon sea salt<br />
1 teaspoon sugar<br />
2 1/2 teaspoons instant yeast<br />
2 large cloves of garlic - finely chopped</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444; font-family: inherit;">2-3 Tbsp finely chopped fresh rosemary,oregano and thyme</span></span><br />
<span style="color: #444444; font-family: inherit;">1
tablespoon olive oil<br />
1 cup warm water</span></div>
<span style="font-family: Calibri;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">
</span></span><span style="font-family: Calibri;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO45qW91a4pSBf0D93JUhrUTwQi_8RFRtNzKkOMuYpCsFwd3XM8NkufrH-QFIJBojZ8lJlVvy5e8IORQcA7FbQ9dXDNy0baBLEV80vnZhfxRrZoY_Ffs8Temg45vwkjBEVHYeewI1W-eM/s1600/P6250149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO45qW91a4pSBf0D93JUhrUTwQi_8RFRtNzKkOMuYpCsFwd3XM8NkufrH-QFIJBojZ8lJlVvy5e8IORQcA7FbQ9dXDNy0baBLEV80vnZhfxRrZoY_Ffs8Temg45vwkjBEVHYeewI1W-eM/s320/P6250149.JPG" width="320" /></a></div>
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<span style="font-family: Times New Roman;">
</span></div>
</span></span><span style="color: #444444; font-family: inherit;"><strong>Method</strong></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444; font-family: inherit;">
<span style="font-family: inherit;">Mix the flour, sugar, yeast till well combined, add in the garlic and herbs.
Pour in the water and olive oil, mix until the dough comes together, by hand or
machine. Knead the dough until it pulls away from the sides of the bowl, add
additional flour only if necessary, it will get less sticky as you knead it)
Transfer dough to a lightly oiled bowl, keep it covered and let it rise until
doubled in bulk (45 minutes - 1 hour). Deflate the dough and allow to rest for
five minutes.<br />
<br />
Preheat oven to 220 degrees C, lightly grease a baking sheet, spread the
dough out into a rectangle and dimple the top surface with your finger tips, and then drizzle with the olive oil and rosemary.Bake for 13 - 20 minutes or until golden brown,<br />
<br />
Stir together 1 tablespoon of olive oil and 1/2 teaspoon of salt and bush
over the surface of the hot bread. Enjoy!!!!</span></span><span style="font-size: 14pt; line-height: 115%;"><o:p></o:p></span></div>
Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-76496368799145081932012-07-05T14:49:00.000+08:002012-09-10T14:35:03.402+08:00Stir fried Black Pepper Udon Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQclpbhDdYxepUBEUfiImMs-MtEXJ9Q65hCvFlFnSs8FmFgf_kdZVbLKVOvGftUTLk6yu8XJNs7TtOZJN391wgSqdr2_LvrFyPRiCVASUHG8TsTgP0sBlVU9FmLqNEMYV6_Yw6Fc8pAJs/s1600/P7040168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQclpbhDdYxepUBEUfiImMs-MtEXJ9Q65hCvFlFnSs8FmFgf_kdZVbLKVOvGftUTLk6yu8XJNs7TtOZJN391wgSqdr2_LvrFyPRiCVASUHG8TsTgP0sBlVU9FmLqNEMYV6_Yw6Fc8pAJs/s320/P7040168.JPG" width="320" /></a></div>
<br />
<span style="color: #444444;"><span style="font-family: inherit;">I
came to know of fried Udon noodles with black pepper few years back in a
Chinese restaurant. Anyway, ever since then I've wanted to recreate them at home.<span lang="EN" style="line-height: 115%; mso-ansi-language: EN; mso-bidi-font-size: 14.0pt;"><o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444; font-family: inherit;">When
I saw this Udon noodles selling at Tesco hypermarket the other day without
second thoughts, I grabbed a packet and thought of making it myself. Come home
and start surfing some blog and I came across “</span><a href="http://blog.seasonwithspice.com/2012/02/seafood-yaki-udon-recipe.html"><span style="color: #444444; font-family: inherit;">season with Spice</span></a><span style="color: #444444;"><span style="font-family: inherit;">”
and decided to give this recipe a try last night. My husband and son loved it, infect my
husband told me that this stir fried Udon was better than the one we ate in the
Chinese restaurant!!!!!!!<o:p></o:p></span></span></div>
<span style="color: #444444;"><span style="font-family: inherit;">
<span lang="EN" style="line-height: 115%; mso-ansi-language: EN; mso-bidi-font-size: 14.0pt;">For
information, Udon are white and thick wheat noodles which are basically made by
kneading wheat flour, salt, and water. Dried, pre-boiled, and fresh udon are
available at stores. To cook udon noodles, following instructions in the
packages is best since cooking time differs in each kind.<o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span lang="EN" style="line-height: 115%; mso-ansi-language: EN; mso-bidi-font-size: 14.0pt;"><span style="color: #444444;"><span style="font-family: inherit;">Here
is the recipe, please give it a try!!!!!!!<o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsd2SCardZWwnfczJd6qoqJKJuGpJOZe4gOMCalIK38wkQpaN7RZWeQJQe-WAeUJltpu4vCww3zZldBZUhOAJqoK9C3GyVAdEizFfHzoC_pL0NOrNnC4Hwf_xBgIeJtUZP1BbujcfRgY/s1600/P7040169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsd2SCardZWwnfczJd6qoqJKJuGpJOZe4gOMCalIK38wkQpaN7RZWeQJQe-WAeUJltpu4vCww3zZldBZUhOAJqoK9C3GyVAdEizFfHzoC_pL0NOrNnC4Hwf_xBgIeJtUZP1BbujcfRgY/s320/P7040169.JPG" width="320" /></a></div>
</span><br />
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<span style="font-family: inherit;"><b><span style="color: #444444;">Ingredients:</span></b></span><span style="font-family: inherit;"><span style="color: #444444;">
2 servings of fresh udon noodles (or dried udon) <br />
8 medium prawns - deveined and shelled<br />
300g of squid - cut into rings (I also add chicken)<br />
1 tsp sugar<br />
1 clove garlic - minced<br />
1 tsp of grated fresh ginger<br />
1 small red onion - thinly sliced<br />
1 dozen sugar snap peas<br />
Half a carrot - cut into desired shape<br />
Half a red bell pepper - cut into strips<br />
8 baby corn - cut into thinner strips <br />
Salt to taste<br />
<br />
</span><span style="color: #444444;"><span style="font-family: inherit;"><b>Sauce ingredients:</b><br />
1/2 tbsp </span></span></span><span style="color: #444444; font-family: inherit;">ground black peppercorns</span><span style="font-family: inherit;"><span style="color: #444444;"> (or more!)<br />
1 tbsp of light soya sauce or tamari <br />
1 tbsp mirin (Japanese cooking sake) or Chinese rice wine (optional)<br />
1 tsp sugar<br />
3/4 tbsp dark soy sauce<br />
1 tsp oyster sauce (you can substitute it with teriyaki or hoisin sauce)<br />
1 tbsp water<br />
1/2 tsp corn flour<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #444444;"><span style="font-family: inherit;"><b>Method:</b></span></span><span style="color: #444444; font-family: inherit;">
1. In separate bowls, mix the prawn and squid with 1 tsp sugar and a dash of
salt and black pepper. Marinate for 15 minutes.<br />
2. In a bowl, mix all the sauce ingredients. Set aside.<br />
3. Blanch udon noodles in boiling water for about 1-2 minutes. Drain well and
immediately rinse with cold water. Set aside.<br />
4. Heat 1 tbsp of oil in a frying pan or wok on medium fire. Add in the</span><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;"><span style="color: black; font-family: "Arial","sans-serif";"><span style="color: #444444;"><span style="font-family: inherit; font-size: small;">prawns,
and cook on one side until they turn pink. Flip the prawns over, and then add
in the squid. Over medium-high heat, stir-fry the seafood until cooked (prawns
will be opaque, and squid will turn white), being careful not to overcook.
Remove and set aside.<br />
5. With the same pan, heat another 1 tbsp of oil on medium fire and sauté
garlic and ginger until fragrant. Toss in onion and sugar snap peas, and cook
for about a minute. Then add in baby corn and carrots and stir-fry for another
minute. Add in 1 or 2 tbsp of water if it gets too dry. Finally, add in the red
bell pepper and stir-fry for 30 seconds. Cook quickly to ensure the vegetables
keep their fresh color and are tender crisp.<br />
6. Mix in the udon noodles and the sauce ingredients. Toss briefly to combine.
Then add in the cooked prawn and squid. Turn up the heat and stir-fry the
mixture quickly until everything is well mixed. <br />
7. Dash in a bit of salt to season. Sprinkle a bit more crushed black pepper if
desired. Dish out and serve immediately.</span></span>
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><b>Notes:</b><br />
It is important to boil your noodles a few minutes less than indicated on the
package since you will be cooking the noodles again when you stir-fry them. And
as mentioned in Step 3, be sure to rinse the noodles with cold water
immediately after boiling, to prevent them from further cooking.
</span></span></span>
</span><span style="line-height: 115%; mso-bidi-font-size: 14.0pt;"><o:p></o:p></span></span></span></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">
</span><br />
<br />
<br />
<br />Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-42790493686642529912012-07-02T11:19:00.001+08:002012-09-10T14:36:02.136+08:00Creamy Lemon Cheesecake with chocolate ganache<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_C39TrkbFINYkEBeK-scstxymsfV2sM6eTGSCKRGpaUiQX_WeTo1fn_Qa1FTdUQV65iDkhR6J79vV_kJss1X05pUYJV_YNeM3Svkf6YyPHlfPjYNyFru5OD3gR6tBCIv-xJ1N3a-JVE/s1600/P6290154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_C39TrkbFINYkEBeK-scstxymsfV2sM6eTGSCKRGpaUiQX_WeTo1fn_Qa1FTdUQV65iDkhR6J79vV_kJss1X05pUYJV_YNeM3Svkf6YyPHlfPjYNyFru5OD3gR6tBCIv-xJ1N3a-JVE/s320/P6290154.JPG" width="320" /></a></div>
<br />
<span style="color: #444444; font-family: inherit;">Made this super rich and super easy cheesecake last week and enjoyed by my family and friends!!!!</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEmshXa8VSI8glyFIBmz9SkXxtNKTBcZ04vvleLiDmuqmeXzCcjwJ6omA4e1rVlR2_34A1G8yGpd95scl_CEHqnn34Z4uovv602DMZLLieAaqLo2YrYRnUJ3ZZKvrUMLLdLHr9RwmXuY/s1600/P6290162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEmshXa8VSI8glyFIBmz9SkXxtNKTBcZ04vvleLiDmuqmeXzCcjwJ6omA4e1rVlR2_34A1G8yGpd95scl_CEHqnn34Z4uovv602DMZLLieAaqLo2YrYRnUJ3ZZKvrUMLLdLHr9RwmXuY/s320/P6290162.JPG" width="320" /></a></div>
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Just could not wait to take out from the refrigerator...........super rich and moist with slightly tangy taste......mmmmmmmm!!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZVc_YSxZcWHNuZ9EvAs9boOO4dPWjmIMuOMwnZSzkOqkFKdHv_QthaKprrXEz6GAXoWF7P5llaR2eLqdsu3yAoc0zYp0eYVRMw3VlHH2QZr8VmZ4b3UV7upf8FPB-t2C-WZ2jDaas1s/s1600/P6290158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZVc_YSxZcWHNuZ9EvAs9boOO4dPWjmIMuOMwnZSzkOqkFKdHv_QthaKprrXEz6GAXoWF7P5llaR2eLqdsu3yAoc0zYp0eYVRMw3VlHH2QZr8VmZ4b3UV7upf8FPB-t2C-WZ2jDaas1s/s320/P6290158.JPG" width="320" /></a></div>
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<span style="color: #444444; font-family: inherit;">Here is the recipe for this wonderful cheesecake.I really like the taste of this cheesecake not so sweet but just nice.......</span></div>
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<span style="color: #444444; font-family: inherit;"></span><br /></div>
<b style="mso-bidi-font-weight: normal;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">Creamy lemon cheesecake with
chocolate ganache<o:p></o:p></span></span></span></b><br />
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<span style="color: #444444; font-family: inherit;">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #444444; font-family: inherit; line-height: 115%;">Ingredients</span></u></b></div>
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<span style="color: #444444; font-family: inherit;"></span><br /></div>
<span style="color: #444444; font-family: inherit;">180 g packet Chips more biscuits crumbs (crumbled in the food processor) </span><br />
<span style="color: #444444; font-family: inherit;">80g Butter melted</span><br />
<span style="color: #444444; font-family: inherit;">500g Light Philadelphia Cream Cheese Block, Softened</span><br />
<span style="color: #444444; font-family: inherit;">3 tablespoon Condensed milk or according to your preferred sweetness</span><br />
<span style="color: #444444; font-family: inherit;">¼ cup fresh Lemon juice</span><br />
<span style="color: #444444; font-family: inherit;">2 teaspoon Lemon zest</span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">1. Combine
biscuit crumbs and butter and press into the base of a 20cm spring foam pan;
chill.<o:p></o:p></span></span></span></div>
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<span style="color: #444444; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">2. Beat
PHILLY and condensed milk using electric mixer until smooth. Add lemon juice
and lemon rind and continue beating until smooth<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #444444;">
<span style="line-height: 115%;">3. Pour
mixture into the prepared base and pour the ganache on top of the cheese spread
and chill for 3 to 5 hours or until set.<o:p></o:p></span></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #444444; font-family: inherit; line-height: 115%;">Chocolate Ganache</span></u></b></div>
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100ml double cream</span></div>
<span style="color: #444444; font-family: inherit;">135g dark chocolate, chopped finely</span><br />
<span style="color: #444444; font-family: inherit;">A pinch of salt</span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">In a double
boiler, warm the cream until just at boiling point, add the chocolate and salt
and stir, when all chocolate melted, remove from the heat and continue stirring
until all well mixed. Wait for the chocolate ganache to cool down before
pouring over the cheese top……..voila!!!!!!<o:p></o:p></span></span></span></div>
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-2636522863763544442012-06-20T22:31:00.002+08:002012-10-31T22:26:25.106+08:00Rainbow cake<span style="color: #444444; font-family: inherit;">I<span style="color: black;"> already made this cake twice, once for my family and the other one for a friend's daughter's birthday. Both the time I enjoyed baking and decorating them.....</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXIIi0hbixAlWpNUH6iJH0WjxrPpurXtqRs1KwDXNZEQhsyZ8iMfCb39eNpPUdMnG4hb9hTEeogwicIIfe86gY0QWYjqle2BE2B5bN6ptyT7ODmeHxoeiSUrM0Op58Hl2SoxZuEgSYJE/s1600/P5220063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXIIi0hbixAlWpNUH6iJH0WjxrPpurXtqRs1KwDXNZEQhsyZ8iMfCb39eNpPUdMnG4hb9hTEeogwicIIfe86gY0QWYjqle2BE2B5bN6ptyT7ODmeHxoeiSUrM0Op58Hl2SoxZuEgSYJE/s320/P5220063.JPG" width="320" /></a></div>
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<span style="line-height: 115%; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: black;">The actual cake recipe itself is a basic
plain vanilla cake but you could of course add whatever flavor you like as long
as it doesn’t change the color of the batter. <o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;"><span lang="EN" style="line-height: 115%; mso-ansi-language: EN; mso-themecolor: text1;">Preheat oven . Brush six
8-inch-round cake pans (or as many 8-inch cake pans as you have, reusing them
as necessary) with butter. Line bottom of each cake pan with parchment paper;
brush again and set aside.</span><span lang="EN" style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"> </span><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">You'll
need to have a number of bowls to divide the mixture into, depending on how
many layers you can be bothered doing. It's a cup and a half of the cake
mixture per layer, they’re so thin, that it takes about 12 minutes for each
batch to cook. You just have to repeat the process, until all the cakes are
baked<o:p></o:p></span></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-family: inherit;"><span style="color: black;">You really need to use the gel colors for
this cake as the watery ones are too weak and the color will not be very attractive!!!!!<o:p></o:p></span></span></span></div>
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<span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Flip them out onto cake coolers and repeat the process
with the other bowls of batter.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><o:p></o:p></span></div>
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<span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="color: #444444;"><span style="font-family: inherit;"><span style="color: black;">Using a serrated knife,
trim tops of cakes to make level. Place the one layer on the cake plate. Spread
the filling over the first layer with a small offset spatula so it extends just
beyond edges. Repeat</span> </span><span style="font-family: inherit;"><span style="color: black;">process other layers according to your preference of colors.<o:p></o:p></span></span></span></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: inherit;">Place the last layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry
brush. Using an offset spatula, cover the top and sides with a thin layer of
frosting (also use any of the excess frosting visible between the layers).
Refrigerate until set, about 30 minutes.<o:p></o:p></span></span></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><span style="color: black;"><span style="font-family: inherit;">Using an offset spatula,
cover cake again with remaining frosting.<o:p></o:p></span></span></span></div>
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<span style="color: black;"><span style="font-family: inherit; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Here are the recipes from: </span><a href="http://meredith-countitalljoy.blogspot.com/2010/02/rainbow-cake.html"><span style="font-family: inherit;">count it all joy</span></a></span></div>
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<b><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Basic Cake Mixture:</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">*YOU
NEED TO <b>TRIPLE</b> THE QUANTITIES FOR RAINBOW CAKE</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 and a half cups of
Self Raising Flour</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
cup white sugar</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2
cup of milk</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2
eggs</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">125g
(4 oz) butter, melted</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
tsp vanilla extract</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
<br />
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat
oven to 180oC conventional or 160oC fan-forced.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Put all ingredients
in a bowl and beat on medium speed for five minutes. That's it.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
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</span></span><b><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">VANILLA
FROSTING</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: #444444; font-family: inherit;">
<br />
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">500g
sifted icing sugar</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">160g
unsalted butter, at room temperature</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">50ml
whole milk </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="color: black; font-family: inherit;">
</span></span><span style="color: black;"><span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">a couple of drops of vanilla extract.<br />
<br />
Cream butter and sugar together in your electric mixer. <br />
Put the vanilla extract into the measure of milk.<br />
Then pour slowly into electric mixer on a slow speed until it's all
incorporated.<br />
<br />
If you want to live on the edge and use cream cheese frosting:
</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"></span></span></div>
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<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><div class="separator" style="background: white; clear: both; line-height: normal; margin: 0in 0in 10pt; mso-background-themecolor: background1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center;">
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<b><span style="color: black; font-family: inherit; font-size: small;">CREAM CHEESE FROSTING</span></b><br />
<span style="color: black; font-family: inherit; font-size: small;"></span><br />
<span style="color: black; font-family: inherit; font-size: small;">600g icing sugar, sifted</span><br />
<span style="color: black; font-family: inherit; font-size: small;">100g unsalted butter, at room temperature</span><br />
<span style="color: black; font-family: inherit; font-size: small;">250g cream cheese, cold.</span><br />
<span style="color: black; font-family: inherit; font-size: small;"></span><br />
<span style="color: black; font-family: inherit; font-size: small;">Beat icing and butter together in your electric mixer.</span><br />
<span style="color: black; font-family: inherit; font-size: small;">Add the cream cheese in one go and beat on medium speed until incorporated.</span><br />
<span style="color: black; font-family: inherit; font-size: small;">Then crank it up to medium high until it's light and fluffy....about 5 minutes.
(no more)</span><br />
<span style="color: black; font-family: inherit; font-size: small;"></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: black;">Enjoy!<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;"><span style="line-height: 115%; mso-themecolor: text1;"><strong>Verdict:</strong> The real magic of this cake was on
the inside… a rainbow cake. T</span><span style="font-size: 10pt; line-height: 115%; mso-themecolor: text1;"><span style="font-size: small;">he most important aspect of this cake, The
cake exterior is frosted with smooth white butter cream with just some sprinkles
on top, but once you slice into it you will go crazy seeing all those bright rainbow
colors…….<o:p></o:p></span></span></span></span></div>
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Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com2tag:blogger.com,1999:blog-911009812470546911.post-37977355980517731232012-06-18T09:50:00.001+08:002012-09-10T14:42:13.289+08:00Ina garten's Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: inherit;">Last night I made chicken pot pie for father's day dinner!!!!!! I used Ina garten chicken pot pie recipe</span><br />
<span style="color: #444444; font-family: inherit;"><a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html">Ina's chicken pot pie</a></span><span style="color: #444444; font-family: inherit;"> . I had to tweak a bit as some of the ingrediant was not availabe at that moment.</span><br />
<span style="color: #444444; font-family: inherit;">I used store bought puff pastry and store bought roasted chicken which made my life much, much easier!!! I took less then and hour
to prepare my chicken pot pie and to fill them in my oven proof ramekins and another hour for it to bake. Served with a light green salad and bagutte this is a fantastic dinner. My husband loved the puff pastry together with the creamy chicken, he scoops up the crunchy vegetables till the last bite.</span><br />
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<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">And it's hard to believe that something so good could be so easy to make and it is also easy to serve, as they are served in individual ramekins.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">Here is the recipe!!!!!!</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><u><strong><span style="font-family: inherit;"><span style="color: #444444;">Ingredients<o:p></o:p></span></span></strong></u></span></div>
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110466" type="checkbox" value="110466" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">3 whole (6
split) chicken breasts, bone-in, skin-on (I used roasted black pepper chicken
bought from Tesco)<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110467" type="checkbox" value="110467" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">3 tbsps olive
oil<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110468" type="checkbox" value="110468" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Salt<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110469" type="checkbox" value="110469" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Freshly ground
black pepper<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110470" type="checkbox" value="110470" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1 1/5 L chicken
stock, preferably homemade (<em>I used Maggie concentrated chicken stock mix with
water)<o:p></o:p></em></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110471" type="checkbox" value="110471" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">2 chicken
bouillon cubes<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110472" type="checkbox" value="110472" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">170 g unsalted
butter<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110473" type="checkbox" value="110473" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">500ml (2 cups)
yellow onions, chopped (2 onions)<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110474" type="checkbox" value="110474" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">190ml (¾ cup)
plain flour<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110475" type="checkbox" value="110475" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">65ml (¼ cup)
double cream (<em>I used Pauls thicken cream</em>)<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110476" type="checkbox" value="110476" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">500ml (2 cups)
medium-diced carrots, blanched for 2 minutes<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110477" type="checkbox" value="110477" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1 (300 g)
package frozen peas (500ml (2 cups))<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110478" type="checkbox" value="110478" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">375ml (1½ cups)
frozen small whole onions (<em>I did not use as was not available</em>)<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110479" type="checkbox" value="110479" /></span><span lang="EN" style="font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">125ml (½ cup)
minced fresh parsley leaves (<em>I used dried</em>)<o:p></o:p></span></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">For the pastry:<o:p></o:p></span></span></span></b></div>
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110481" type="checkbox" value="110481" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">750ml (3 cups)
plain flour<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110482" type="checkbox" value="110482" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1½ tsps salt<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110483" type="checkbox" value="110483" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1 tsp baking
powder<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110484" type="checkbox" value="110484" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">125ml (½ cup)
vegetable fat<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110485" type="checkbox" value="110485" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">125 g cold
unsalted butter, diced<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110486" type="checkbox" value="110486" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">120 to 180 ml
ice water<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110487" type="checkbox" value="110487" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1 egg beaten
with 1 tbsp water, for egg wash<o:p></o:p></span></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><input name="ingredient-name-110488" type="checkbox" value="110488" /></span><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Flaked sea salt
and cracked black pepper<o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">* <em>I used store bought puff pastry, equally good and
easy....<o:p></o:p></em></span></span></span></b></div>
<b><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><u><span style="font-family: inherit;"><span style="color: #444444;">Method<o:p></o:p></span></span></u></span></b><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Chicken pot pie<o:p></o:p></span></span></span></b><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span lang="EN" style="mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">1) Preheat the
oven to 180C/Gas 4. <br />
<br />
2) Place the chicken breasts on a baking sheet and rub them with olive oil.
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until
cooked through. Set aside until cool enough to handle, then remove the meat
from the bones and discard the skin. Cut the chicken into large cubes. You will
have 4 to 6 cups of cubed chicken. <br />
<br />
3) In a small saucepan, heat the chicken stock and dissolve the bouillon cubes
in the stock. In a large pot or Dutch oven, melt the butter and saute the
onions over medium-low heat for 10 to 15 minutes, until translucent. Add the
flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot
chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring,
until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper and double cream. Add
the cubed chicken, carrots, peas, onions and parsley. Mix well. <br />
<br />
4) For the pastry, mix the flour, salt and baking powder in the bowl of a food
processor fitted with a metal blade. Add the vegetable fat and butter and mix
quickly with your fingers until each piece is coated with flour. Pulse 10
times, or until the fat is the size of peas. With the motor running, add the
ice water; process only enough to moisten the dough and have it just come
together. Dump the dough out onto a floured board and knead quickly into a
ball. Wrap the dough in cling film and allow it to rest in the refrigerator for
30 minutes. <br />
<br />
5) Preheat the oven to 190C/Gas 5. <br />
<br />
6) Divide the filling equally among four ovenproof bowls. Divide the dough into
quarters and roll each piece into 20 cm circle. Brush the outside edges of each
bowl with the egg wash, and then place the dough on top. Trim the circle to 1
1/4 cm larger than the top of the bowl. Crimp the dough to fold over the side,
pressing it to make it stick. Brush the dough with egg wash and make three
slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking
sheet and bake for 1 hour, or until the top is golden brown and the filling is
bubbling hot.<o:p></o:p></span></span></span><br />
<br />
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<br />Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com2tag:blogger.com,1999:blog-911009812470546911.post-32259984560859139832012-06-15T07:31:00.000+08:002012-09-10T14:44:10.262+08:00Idlis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbgJ9R-dATpqLwusJZq31cHhb7AQcLJrNsklIHCcibiEKa4NPGyPdgUdv1ktcgEipclU3lSpE3pIGVF1CUigw9QkJBdbNamMoAnKMv8YeMOGa3qAsmbeTTlBMZ3LhEArXFcrnqVxOsdU/s1600/P7310234.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644148146592992050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbgJ9R-dATpqLwusJZq31cHhb7AQcLJrNsklIHCcibiEKa4NPGyPdgUdv1ktcgEipclU3lSpE3pIGVF1CUigw9QkJBdbNamMoAnKMv8YeMOGa3qAsmbeTTlBMZ3LhEArXFcrnqVxOsdU/s320/P7310234.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<span style="color: #444444; font-family: inherit;">Idlis are traditionally a breakfast item but the fact that when served with Sambar and Chutney, they are a full meal and can be enjoyed at any time of the day! I have them for breakfast or sometime for dinner with chicken,fish or mutton curry....yum...yum.... Idlis are steamed making them very healthy and very light. Making Idlis is a process that takes a couple of days but at the end of it, it’s absolutely worth the effort!</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<strong><span style="color: #444444; font-family: inherit;">Ingredients:</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">Rice – 2 cups</span><br />
<span style="color: #444444; font-family: inherit;">Urad Daal – 3/4 cup</span><br />
<span style="color: #444444; font-family: inherit;">Cooked Rice – 1/4 cup </span><br />
<span style="color: #444444; font-family: inherit;">Salt – 1 tsp or to taste</span><br />
<span style="color: #444444; font-family: inherit;">Water – for grinding</span><br />
<br />
<strong><span style="color: #444444; font-family: inherit;">Method:</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<strong><span style="color: #444444; font-family: inherit;">To Make the Batter:</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">1. Wash the Urad Daal and the rice till the water runs clear,soak them separetly for 4-6 hrs or overnight. I usually soak them in mid morning and grind them in the evening.</span><br />
<span style="color: #444444; font-family: inherit;">3. Drain the water from the Urad Daal and grind it with water to a smooth consistency.Add water little at a time to avoid being to watery as the batter should be of dropping consistency.</span><br />
<span style="color: #444444; font-family: inherit;">4. Pour it out into a pot big enough for it to have room for the batter to ferment and rise ( use stainless steel bowl to frement as it will help to frement better as it retain heat better and helps to rise the batter better)</span><br />
<span style="color: #444444; font-family: inherit;">5. Add the cooked Rice to the blender and add the rice with the water grind it till it is smooth (batter should be of dropping consistency). You could do it batch by batch to make it easier on your blander.</span><br />
<span style="color: #444444; font-family: inherit;">7. Add 1 tsp of Salt or to taste.</span><br />
<span style="color: #444444; font-family: inherit;">8. Mix and whip up the batter with your hands till the mixture corparate well.</span><br />
<span style="color: #444444; font-family: inherit;">(my mum insist that we should mix the batter with our hands because the warmth from our hand actually will start the frementation faster)</span><br />
<span style="color: #444444; font-family: inherit;">9. Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours untouch!!!!</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<strong><span style="color: #444444; font-family: inherit;">To Make the Idlis:</span></strong><br />
<br />
<span style="color: #444444; font-family: inherit;">1. Once the batter has fermented, it will rise.</span><br />
<span style="color: #444444; font-family: inherit;">2. Mix well and add in water if necesaary,till the batter is of dropping consistency.</span><br />
<span style="color: #444444; font-family: inherit;">3. Grease the idli stand.</span><br />
<span style="color: #444444; font-family: inherit;">4. Spoon a ladle full of batter into the Idli stand.</span><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGNVc735OvKhyuxfdmF2ZEWmVJV6xq7osr5umZUc6jKzUOWGY02kCrFPptkEIpxmKq6DMT3kAhljI22E1MEa7WZYv5TEngPwHfAgavgjQcKqzJpTxZ8KURn1D8zoq8m1sovsNglBlMxA/s1600/P7310236.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644148135993075042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGNVc735OvKhyuxfdmF2ZEWmVJV6xq7osr5umZUc6jKzUOWGY02kCrFPptkEIpxmKq6DMT3kAhljI22E1MEa7WZYv5TEngPwHfAgavgjQcKqzJpTxZ8KURn1D8zoq8m1sovsNglBlMxA/s320/P7310236.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<span style="color: #444444; font-family: inherit;">6. In a stock-pot or a pressure cooker, add about an inch of water and allow it to come to a boil.</span><br />
<span style="color: #444444; font-family: inherit;">7. Place the Idli stand in the boiling water and close.</span><br />
<span style="color: #444444; font-family: inherit;">8. Make sure there is a vent for the steam to escape.</span><br />
<span style="color: #444444; font-family: inherit;">9. Once it is cooked take them out from the idli mould and store them in an insulated box (like the one below) / bowl till ready to serve.</span> <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-0XH8HyAbLBPff2wJhFnBeOUIODOHe6B9iGH2vd_0CBY-zJxRMeRZpOu3ELabR4akLbUFNWHCRd6XkXdt9GTfoQcOBj1qKVpGtf_ZUj_a_rMlLSKP11ysYJc96Rr_umtxfubX7drLWo/s1600/P7310238.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644520148799234930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-0XH8HyAbLBPff2wJhFnBeOUIODOHe6B9iGH2vd_0CBY-zJxRMeRZpOu3ELabR4akLbUFNWHCRd6XkXdt9GTfoQcOBj1qKVpGtf_ZUj_a_rMlLSKP11ysYJc96Rr_umtxfubX7drLWo/s320/P7310238.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
<strong><span style="color: #444444; font-family: inherit;">Tips to make good idlis</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">1. When you are soaking ingredients for idle or dosai etc., first wash the ingredients thoroughly and then soak them in enough water.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">2. When you are about to grind, strain all the water by using a Colander. Set this water aside. For grinding use this water (set aside) sprinkling some of it when required - do no add excess water - the idlis will not be very light</span><br />
<span style="color: #444444; font-family: inherit;">After grinding is over, add salt, beat the batter thoroughly - if thick, add some more water, to have a fairly loose batter, unless mentioned otherwise - leave overnight to ferment.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">3.If the batter has not risen enough and the end product is not very satisfactory, then add a pinch or two of cooking soda to 1/4 cup curds and mix into the batter. Beat thoroughly before making.I also use yeast at times.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">4. Black gram dal for idli should be ground very, very fine - absolutely fluffy - only then will be idli be light. Rice should be ground like rava and both mixed thoroughly. Idle rice sold in grocery stores yield good results compare to normal rice but you also could use normal rice no harm.</span><br />
<br />
<span style="color: #444444; font-family: inherit;">5. Idlis batter freeze well, you could also freeze the cooked idlis in a freezr bag or zip lock bag and once ready to use,defroze them and stem them in a microwave or conventional way.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">For more tips you could go to</span> <a href="http://www.awesomecuisine.com/foodguide/10/Some-useful-tips-for-making-Idli.html#ixzz1VswZJaNk">awesomecuisine<br /><br /><strong>Making of Idli Podi</strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUXzyS6wfoMffhnm1TP-kUoPm4EPnPvzKg6h5gALHjXt_I1cYlcd3Beu9RT-TlmqN4OHFpPb9aSdxPIZ5D1yP-1K4EuDF75UnGLA6hoZ9-p9WTb-Lq1Ro9M13LVtCShcbi8JMekkIBVI/s1600/P7310230.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644148154678303874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUXzyS6wfoMffhnm1TP-kUoPm4EPnPvzKg6h5gALHjXt_I1cYlcd3Beu9RT-TlmqN4OHFpPb9aSdxPIZ5D1yP-1K4EuDF75UnGLA6hoZ9-p9WTb-Lq1Ro9M13LVtCShcbi8JMekkIBVI/s320/P7310230.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<span style="color: #444444; font-family: inherit;">This is my mum recpie!!!!!abosultely delisious,mix this podi(means powder) with melted ghee or indian gingely oil. I love it with melted ghee!!!!!!</span><br />
<br />
<br />
<strong><span style="color: #444444; font-family: inherit;">Ingredians</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">Rice - 1 cup</span><br />
<span style="color: #444444; font-family: inherit;">Urad Daal - 1/2 cup</span><br />
<span style="color: #444444; font-family: inherit;">Dried chili - 15pcs or to your level of spiciness</span><br />
<span style="color: #444444; font-family: inherit;">Black pepper - 1 tsp</span><br />
<span style="color: #444444; font-family: inherit;">Curry leaves - few pcs</span><br />
<span style="color: #444444; font-family: inherit;">salt to taste.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFgkSzzFdD6K375OA80A5mivLY9MFQc88HjzYxEFtW05c0jfcwhuB7uiB2TgTzQ4XNBTjpWO-fXWkbfrCerqnyQpI99gBIhyUbWItIdu7CJQHl8jJblgkRWOpEDY-8nYud9TDtgmPwqo/s1600/P7310229.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644148149319293522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFgkSzzFdD6K375OA80A5mivLY9MFQc88HjzYxEFtW05c0jfcwhuB7uiB2TgTzQ4XNBTjpWO-fXWkbfrCerqnyQpI99gBIhyUbWItIdu7CJQHl8jJblgkRWOpEDY-8nYud9TDtgmPwqo/s320/P7310229.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<br />
<strong><span style="color: #444444;">Method</span></strong><br />
<span style="color: #444444;"></span><br />
<span style="color: #444444;">1. Dry roast the rice in a pan until golden brown, keep aside</span><br />
<span style="color: #444444;">2. Dry roast the urad daal and set aside</span><br />
<span style="color: #444444;">3. Dry roast the black pepper,curry leaves and dried chili</span><br />
<span style="color: #444444;">4. Now grind all the above with salt and store them in an airtight </span><br />
<span style="color: #444444;">container. make sure you season it well. Sever this podi with little melted ghee with idli or thosai</span><br />
<br />Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-45439474779265023032012-02-26T07:05:00.000+08:002012-09-10T14:49:26.553+08:00Apple Crumbel Pie<div style="margin: 0px auto 10px; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPwm2ecZ4JIhXAuZ_AhFWYlgw8YeQLYOM1cwf2eq4MrxpnVu8TqvmzYfQN4SGHTNak1bJACMPSIT6dj17npicpCHxCySnSnnk12fdBaYbvIgN_NV48HoRoyujgJA0sNr7E0E82XJc3Q4/s1600/photo+%25288%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPwm2ecZ4JIhXAuZ_AhFWYlgw8YeQLYOM1cwf2eq4MrxpnVu8TqvmzYfQN4SGHTNak1bJACMPSIT6dj17npicpCHxCySnSnnk12fdBaYbvIgN_NV48HoRoyujgJA0sNr7E0E82XJc3Q4/s400/photo+%25288%2529.JPG" /></a></div>
<div style="text-align: left;">
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">It’s been hot and sultry the last few days; so I have nearly giving up on
cooking and also, my outdoor runs. As I was not cooking lunch or dinner
yesterday, I prepared this Apple crumble pie. Its called a crisp in America and
a crumble in England. Whatever it calls, this fruity dessert with
its addictive, cumb topping is delicious. I used granny smith apples. I like to
serve this apple crumble slightly warm, and with some vanilla ice cream. It’s
also delicious all by itself!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0foy497gZw2xDyN_1KL7GmXfZ-dPKvKt43NLhov30y9ssuyHFDqX9iFeEb1CU0HQ21W15JEZNAKnNxOe8JbMc2CqhE5F2eY04a9kg6yLqK0Bpx2tkV9v_ot_y3d4IFnPJumFnfPK5VzI/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0foy497gZw2xDyN_1KL7GmXfZ-dPKvKt43NLhov30y9ssuyHFDqX9iFeEb1CU0HQ21W15JEZNAKnNxOe8JbMc2CqhE5F2eY04a9kg6yLqK0Bpx2tkV9v_ot_y3d4IFnPJumFnfPK5VzI/s320/photo+%25282%2529.JPG" width="320" /></a></div>
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<div style="text-align: left;">
<span style="color: #444444; font-family: inherit;">Oh! What joy! when the smells emanating from the oven, as the
fruit burts and mingles with the spices.</span></div>
<div style="text-align: left;">
<span style="color: #444444; font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="color: #444444; font-family: inherit; line-height: 115%;">It is a delicious tart, with crispy crust and a hint of cinnamon,and plenty of juicy apple and raisans.
It was easy to make and super delicious!!!!!!!</span></div>
<div style="text-align: left;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Crust</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">190g flour<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">40g caster sugar<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">1/4 tsp salt<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">120g butter, from the fridge and chopped<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">1 yolk<o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><b><span style="mso-fareast-font-family: "Times New Roman";">Filling</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">5 green apples, I used Granny Smith, peeled , cored and sliced<o:p></o:p></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">2 tbsp butter<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">100g sugar<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">40g raisins<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">1/2 tsp cinnamon powder<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">2 tbsp plain flour<o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Crumble</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">150g plain flour<o:p></o:p></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">40g sugar<o:p></o:p></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;">
<span style="mso-fareast-font-family: "Times New Roman";">1/4 tsp salt<o:p></o:p></span></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">75g butter<o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Method</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;"></span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Crust</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">To make the crust, combine
flour, sugar and salt. Rub in butter and add in egg yolk to form dough. Then, press
the dough into the tart pan and chill for 30 mins,<o:p></o:p></span></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Filling</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">To make the filling, heat up the pan to melt butter and sugar. Add
in apple dices and raisins. Stir fry until apples are tender. Add in cinnamon powder
and flour, stir well and dish up. Leave to cool.<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Crumble</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Mix flour, sugar and salt together. Add the chopped butter and rub
with the flour mixture until they resemble crumbs.<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;"></span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<b><span style="color: #444444; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Putting together</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><br />
<span style="color: black; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444; font-family: inherit;">Spread the filling mixture in the tart pan, and spread the crumble
on top. Bake on preheated oven at 180C for about 30 minutes or when you see
bubbles coming out from the crumble or the sides of the pan</span>.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">
</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0foy497gZw2xDyN_1KL7GmXfZ-dPKvKt43NLhov30y9ssuyHFDqX9iFeEb1CU0HQ21W15JEZNAKnNxOe8JbMc2CqhE5F2eY04a9kg6yLqK0Bpx2tkV9v_ot_y3d4IFnPJumFnfPK5VzI/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0foy497gZw2xDyN_1KL7GmXfZ-dPKvKt43NLhov30y9ssuyHFDqX9iFeEb1CU0HQ21W15JEZNAKnNxOe8JbMc2CqhE5F2eY04a9kg6yLqK0Bpx2tkV9v_ot_y3d4IFnPJumFnfPK5VzI/s320/photo+%25282%2529.JPG" width="320" /></a></div>
<strong><span style="color: #444444; font-family: inherit;">Verdict</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A fantastic recipe. It was fun and easy to make. The fruit is soft , <i>mushy</i> and warm. Together with the vanilla ice cream a beautiful contrast. The crunchy crumbly topping with the apple adds such a tantalizing touch to the dessert that one is just not enough.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> I hope you folks enjoy it too.</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444; font-family: inherit; font-size: x-small;">I adapted this delicious recpie from
</span><span style="color: #444444; font-family: inherit; font-size: x-small;"><a href="http://www.bisousatoi.com/2011/11/apple-day-apple-crumble-pie.html">bisousatoi</a></span></span><br />
<span style="color: #444444; font-family: inherit; font-size: x-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Thank you Rima!!!!!!</span><br />
<br />Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-7046805329381302322012-02-03T18:38:00.002+08:002012-09-10T14:53:32.818+08:00Profiteroles!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"><span style="color: black;">
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5638660049721808322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s320/P8060247.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a><br />
<span style="font-family: "Arial","sans-serif";"><span style="color: #444444;">Hello everyone! I know I haven’t been very active for
some….time now. But I definitely couldn’t well come the year without saying
hello to my dear readers. I made these profiteroles last weekend.<o:p></o:p></span></span><br />
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<span style="color: #444444;"></span></div>
<div style="text-align: left;">
<span style="color: #444444;"></span><br /></div>
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<span style="color: #444444;"><span style="font-family: "Arial","sans-serif";">As I was beating the dough vigorously, I was reminiscing the
wonderful time my husband and I had during our visit to France years back. The
first few days we were in Chartres. <span class="apple-converted-space"><span style="background: white;"> </span></span><span style="background: white;">One of the old city in France.<span class="apple-converted-space"> </span></span>Situated on the bank of Eure River</span><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"> Chartres sits atop on a hill adorned with famous Cathedral.This
town is recognized by the existence of fantastic cathedrals like Cathedral
Notre-Dame de Chartres. This is considered to be the finest cathedral in France.
Besides the churches and cathedrals, museums also are of great interest in the
city.</span><span style="font-family: "Arial","sans-serif";"><o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Arial","sans-serif";"><span style="color: #444444;">While we were there we stayed in this
beautiful hotel “Le Grand Monarque”. This hotel retain the charm of an old
beautiful house, this hotel made our stay an unforgettable one in Charters
before we arrived in Paris!!!!!!!!! Where we stayed in “Ibis hotel”.Mmmmmm......
What a beautiful romantic city. You can see almost everyone strolling
hand-in-hand and smooching romantically. The views from the Seine are
breathtaking and there’s something about sight of others strolling
hand-in-hand, the sunshine, river and beautiful bank side greenery that makes
the lure of a Seine side stroll, clichéd as it is, just too good to refuse. It’s
really romantic!!!!!!<o:p></o:p></span></span></div>
<span style="color: #444444;"></span><br />
<span style="color: #444444;"></span><br />
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Ok..ok enough
about Paris let get down to PROFITEROLES!!!!!!!!!!<o:p></o:p></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"><span style="color: black;"></span></a><br />
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<span style="color: black;"></span><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHpUulvo01o0slMDxadm6sDZ64jjWxR0YhCqAPHupaJxX26PX0KLuuhLIsUww34e63KRKQGQLR7ORz4d_fEo6Iqsk3iiohnjsDFJAPINKLaBCO71zizXyYUFBXLdifituAnwOhQUSrw0/s1600/P8060243.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638660034782157042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHpUulvo01o0slMDxadm6sDZ64jjWxR0YhCqAPHupaJxX26PX0KLuuhLIsUww34e63KRKQGQLR7ORz4d_fEo6Iqsk3iiohnjsDFJAPINKLaBCO71zizXyYUFBXLdifituAnwOhQUSrw0/s320/P8060243.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a>
</span><br />
<span style="color: black;"></span><br />
<span style="color: black;"></span><br />
<span style="color: black;"><div style="margin-left: 0.25in;">
<span style="color: #444444; font-family: inherit;">A
<b>profiterole</b>, <b>cream puff</b> (US) or <b>choux à la crème</b> is a </span><a href="http://en.wikipedia.org/wiki/Choux_pastry" title="Choux pastry"><span style="color: #444444; font-family: inherit; text-decoration: none; text-underline: none;">choux pastry</span></a><span style="font-family: inherit;"><span style="color: #444444;">
ball <span style="text-decoration: none; text-underline: none;">filled</span> with <span style="text-decoration: none; text-underline: none;">whipped cream</span>,
<span style="text-decoration: none; text-underline: none;">pastry cream</span>,
or <span style="text-decoration: none; text-underline: none;">ice cream</span>.
The puffs may be decorated or left plain or garnished with <span style="text-decoration: none; text-underline: none;">chocolate
sauce</span>, <span style="text-decoration: none; text-underline: none;">caramel</span>,
or a dusting of <span style="text-decoration: none; text-underline: none;">powdered sugar</span>. Profiteroles are French pastry
shells that have many variations. <o:p></o:p></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt 0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%;">The term <i>profiterole</i>
is traditionally used for small versions filled with whipped ice cream and
topped with chocolate although the usage varies and can include other fillings
(From</span><span style="line-height: 115%; mso-fareast-font-family: "Times New Roman";"> Wikipedia). Here how I made them……<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoNormal" style="background: white; margin: 0in 0in 10pt 0.25in;">
<span style="color: #444444; font-family: inherit; line-height: 115%;">Ingredients</span><span style="line-height: 115%;"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoNormal" style="background: white; margin: 0in 0in 10pt 0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;">Choux Pastry<o:p></o:p></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpFirst" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">1/2 cup water<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">1/2 cup milk<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">8 tbsp butter, softened<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">1 tbsp sugar, you can omitted if you want to<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">1/4 tsp salt<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">1 cup all purpose flour, sift<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpLast" style="background: white; margin: 0in 0in 10pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">4 large eggs<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoNormal" style="background: white; margin: 0in 0in 10pt 0.25in;">
<span style="color: #444444; font-family: inherit; line-height: 115%;">Method</span><span style="line-height: 115%;"><o:p></o:p></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoNormal" style="background: white; margin: 0in 0in 10pt 0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;">Choux Pastry<o:p></o:p></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpFirst" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">Prepare your baking tray, lined with baking
paper. <o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">Warm your oven, mine was at 200C.<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="color: #444444;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span class="instructions"><span style="line-height: 115%;"><span style="color: #444444;">In a saucepan, gently
melt the butter with the water, salt and sugar. Once the butter has melted</span> <span style="color: #444444;">add
the flour. Beat vigorously with a wooden spoon until the mixture is smooth and
shiny. Beat for a further few minutes until the mixture comes away from the
sides of the pan.</span></span></span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span class="instructions"><span style="line-height: 115%;">Transfer the mixture
to a bowl then use a whisk to add the eggs one by one. Every so often push down
the mixture around the outside of the bowl with a spatula, and continue
whisking until you have a smooth, fairly thick batter.</span></span><span style="line-height: 115%;"><o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">Gradually the dough will form a beautiful
shiny mass that is thick but will flow slowly....<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span class="instructions"><span style="line-height: 115%;">Transfer the choux
pastry dough into a piping bag and with a 1cm plain round nozzle pipe small
round dollops onto the sheet leaving enough room in between for the pastry to
expand.</span></span><span style="line-height: 115%;"><o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">9. Bake for about 20 to 25 minutes until the
dough becomes puffed and brown.<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="line-height: 115%;">10. Once out of the oven, quickly snipped off
a part of the pastry to let the hot air out, and let it to cool.<o:p></o:p></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="background: white; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span class="instructions"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span class="instructions"><span style="line-height: 115%;">11.
If you want to pipe the cream into the profiteroles, put the vanilla custard
into a piping bag, and squeeze in the cream into the incision which you have
made earlier. The other method is to cut a part of the way through each ball
and use a palette knife to put in the cream.<o:p></o:p></span></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoListParagraphCxSpLast" style="background: white; margin: 0in 0in 10pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="color: #444444;"><span style="font-family: inherit;"><span class="instructions"><span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span class="instructions"><span style="line-height: 115%;">12.
Serve the profiteroles with a drizzle of warm chocolate sauce.<o:p></o:p></span></span></span></span></div>
<span style="color: #444444; font-family: inherit;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 0.25in;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #444444;">Vanilla Custard<o:p></o:p></span></span></span></div>
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<span style="color: #444444; font-family: inherit;"></span><br /></div>
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</span><div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">3 egg yolks<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">¼ cups sugar<o:p></o:p></span></span></span></div>
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</span><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">1 stick vanilla bean<o:p></o:p></span></span></span></div>
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</span><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">1 cup UHT milk<o:p></o:p></span></span></span></div>
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</span><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">15gm corn flour<o:p></o:p></span></span></span></div>
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</span><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">1 tbsp salted butter<o:p></o:p></span></span></span></div>
<span style="font-family: inherit;">
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a></span><br />
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<span style="color: black; font-family: Times New Roman;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEH6JBlWI7GEZ3EkTVvx1-LQKCNpbhyr6nnx_dvm18KjaHuXLuvccP6ISvrfXB9IZti8Fz4JYu5qwcxrs9DIx0Uev6uFc0IXzPyhYjQ1qiETwBmuYQ0axyd1ChP2odB8SUVF1THeTZr4/s1600/P8060249.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638660044320438338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEH6JBlWI7GEZ3EkTVvx1-LQKCNpbhyr6nnx_dvm18KjaHuXLuvccP6ISvrfXB9IZti8Fz4JYu5qwcxrs9DIx0Uev6uFc0IXzPyhYjQ1qiETwBmuYQ0axyd1ChP2odB8SUVF1THeTZr4/s320/P8060249.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a></div>
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</span>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 0.25in;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;"><span style="font-family: inherit;">Method<o:p></o:p></span></span></span></div>
<span style="color: #444444;"><span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="mso-fareast-font-family: "Times New Roman";">Mix egg yolks, sugar, corn flour,
stir until well blended and pale yellow in color.<o:p></o:p></span></span></span><br />
<span style="color: #444444; font-family: inherit; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Heat the milk and the vanilla bean until almost
boiling, remove vanilla bean and pour half of the boiled milk into the beaten
yolks, sugar, corn flour, stir and pour back into the remaining milk, reheat,
stirring constantly until custard thickens, remove from fire, add butter, stir
until well blended, let it cool before putting into the piping bag</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a><br />
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<span style="color: black; font-family: Times New Roman;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvnBILLC2c4AwaiRnFF_LsZPga7J7K8VD8FbVQo3qpWvo77JnJbxigxvceeg0CpYtcf-D8ViHFDaB0WPLB0oH_DHEl_MezDT_zONwJr0CfxDIRO1JI8bu2En4MpKDIjSqJhE4GSuro4c/s1600/P8060248.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638660039776640226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvnBILLC2c4AwaiRnFF_LsZPga7J7K8VD8FbVQo3qpWvo77JnJbxigxvceeg0CpYtcf-D8ViHFDaB0WPLB0oH_DHEl_MezDT_zONwJr0CfxDIRO1JI8bu2En4MpKDIjSqJhE4GSuro4c/s320/P8060248.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a></div>
<span style="color: black;">
</span><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #444444;">Chocolate
Ganache<o:p></o:p></span></span></span><br />
<span style="color: black;"><span style="color: #444444; font-family: inherit;">
<span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">50g dark chocolate, <o:p></o:p></span><br />
<span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">50ml whipping cream, 30% fat content<o:p></o:p></span><br />
<span style="line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="line-height: 115%;">Bring the whipping cream to boil. Remove from
fire, add the dark chocolate, stir until well combined, and let cool.<o:p></o:p></span></span>
</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a><br />
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<span style="color: black;">
</span></a><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE8CUyXhgCPxLy_9Ynw0nOwD5woJDKoV_FOp8j5-2CMdZQOEKs1dLdSFgz2Chz9KQMlWUIX6I3IxpkajRjMCwmNHDUky3Xb3Y0vFvbM4-92QzA8RHMP9jrXr3MeyAxoYn2ihND8SpPXs/s1600/P8060246.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638660039257617714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE8CUyXhgCPxLy_9Ynw0nOwD5woJDKoV_FOp8j5-2CMdZQOEKs1dLdSFgz2Chz9KQMlWUIX6I3IxpkajRjMCwmNHDUky3Xb3Y0vFvbM4-92QzA8RHMP9jrXr3MeyAxoYn2ihND8SpPXs/s320/P8060246.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_mz_pzAnjlLyJDpxoJXmVT5HYURy5Rv69LaVmJGJlxJpxuJ6fCcIE64YFoiDRHKWaCfDzLCBhqfjsUtzFBmKn8NJr7i-6zb6bVvGS2TZKTxT0xLRW5OajrjUI9Zlcpmqp_RYHkgQ9xY/s1600/P8060247.JPG"></a><br />
<span style="font-family: "Arial","sans-serif";"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">*<span style="font-family: inherit;"> <span style="color: #444444;"><span style="font-size: small;">Profiteroles are best on the day of
making<o:p></o:p></span></span></span></span></b></span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
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<span style="font-size: 10pt; line-height: 115%;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;">Recipe
Source<a href="http://kitchenguardian.blogspot.com/2009/02/le-pate-choux-le-chef-safura.html"> KG</a>, thank you for sharing the recipe<o:p></o:p></span></span></span></span><br />
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<br />Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-49096405392429641482011-07-29T05:39:00.005+08:002012-09-10T14:54:55.104+08:00Apple Crumbel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FYrvGMU8UV2JY2eM1GyxPRQlonlBHZMPH3mCHWEUbWhG4ZI1MxZehJIQhMMe9_1zLX7hVgOJd7gHlA0XVGCt7VqrsF3h5AZox9cjZR4hqEj4zOb_Nkht6yJ9hTvjsQxFm58nD13M938/s1600/P7250212.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634865883716704738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FYrvGMU8UV2JY2eM1GyxPRQlonlBHZMPH3mCHWEUbWhG4ZI1MxZehJIQhMMe9_1zLX7hVgOJd7gHlA0XVGCt7VqrsF3h5AZox9cjZR4hqEj4zOb_Nkht6yJ9hTvjsQxFm58nD13M938/s320/P7250212.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<span style="color: #444444; font-family: inherit;">It’s been hot for the last few days. The sun has been shining down in all its fury. I decided to make this apple crumble for dessert and this is my first attempt making this type of crumble, and to my surprise it was not only simple to make but very delicious too!!!!!! This recipe was adapted from BBC – Food, Merrilees Parker who is a chef, food writer and television presenter.</span> <br />
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<a .jpghref="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Lxk9NG2AEj7hp0KFPPOPmcqwg35SHF2Gn2e_JugzMjdiQkx4TFRx8ra1x8xl4Wljugqcp44fKuTIKuVRVEuQus_Z9A1omrmMjRNlaZiSeoBCBgmUVVnvpMDj_eqQ-vjtfgX6GNflMI8/s1600/P7230200" href="http://www.blogger.com/null"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634865887772743282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Lxk9NG2AEj7hp0KFPPOPmcqwg35SHF2Gn2e_JugzMjdiQkx4TFRx8ra1x8xl4Wljugqcp44fKuTIKuVRVEuQus_Z9A1omrmMjRNlaZiSeoBCBgmUVVnvpMDj_eqQ-vjtfgX6GNflMI8/s320/P7230200.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<strong><span style="color: #444444; font-family: inherit;">Ingredients</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">For the crumble</span><br />
<span style="color: #444444; font-family: inherit;">•300g/10½oz plain flour, sieved pinch of salt </span><br />
<span style="color: #444444; font-family: inherit;">•175g/6oz unrefined brown sugar </span><br />
<span style="color: #444444; font-family: inherit;">•200g/7oz unsalted butter, cubed at room temperature </span><br />
<span style="color: #444444; font-family: inherit;">•Knob of butter for greasing</span> <br />
<br />
<br />
<strong><span style="color: #444444; font-family: inherit;">For the filling</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">450g/1lb apples, peeled, cored and cut into 1cm/½in pieces </span><br />
<span style="color: #444444; font-family: inherit;">50g/2oz unrefined brown sugar </span><br />
<span style="color: #444444; font-family: inherit;">1 tbsp plain flour </span><br />
<span style="color: #444444; font-family: inherit;">1 pinch of ground cinnamon</span><br />
<span style="color: #444444; font-family: inherit;">Vanilla bean ice cream and thick cream to serve</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<strong><span style="color: #444444; font-family: inherit;">Preparation method</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">1.Preheat the oven to 180C/350F/Gas 4.</span><br />
<span style="color: #444444; font-family: inherit;">2.Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. </span><br />
<span style="color: #444444; font-family: inherit;">3.Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. </span><br />
<span style="color: #444444; font-family: inherit;">4.Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.</span> <br />
<span style="color: #444444; font-family: inherit;">5.Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.</span> <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0Af43aHIVMt6sedjN3eBw-NoHanTODRrQSgPehQ0CY7v3Z-Bv1Ydb4e17u5Yttb09nLLCLSuHfXDHM3iBlVGvsv5OnHXO3sA0f8qHUa2zgRMSlCfa1EXZcIFQQQnvstQeequFYCppgk/s1600/P7230198.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634865879210103058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0Af43aHIVMt6sedjN3eBw-NoHanTODRrQSgPehQ0CY7v3Z-Bv1Ydb4e17u5Yttb09nLLCLSuHfXDHM3iBlVGvsv5OnHXO3sA0f8qHUa2zgRMSlCfa1EXZcIFQQQnvstQeequFYCppgk/s320/P7230198.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
<strong><span style="color: #444444; font-family: inherit;">Verdict:</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">Everyone said it was delicious. The composition of the brown sugar, cinnamon and the apple was just perfect. </span><br />
<span style="color: #444444; font-family: inherit;">It also can be served with good quality vanilla ice cream or thick cream</span><br />
<span style="color: #444444; font-family: inherit;">I was just happy that it's not only looks good but tasted delish too.....</span><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<strong><span style="color: #444444; font-family: inherit;">Notes</span></strong><br />
<span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">•This is a very forgiving recipe. The sweetness can be adjusted (according to the tartness of the apples); the amount of topping can be increased or decreased. </span><br />
<span style="color: #444444; font-family: inherit;">•It can also be made in individual ramekins instead one shallow dish …just spread the apple mixture and sprinkle the topping. </span><br />
<span style="color: #444444; font-family: inherit;">•This can be made with other fruits as well.</span>Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-82088489163160542892011-07-26T05:11:00.005+08:002012-09-10T14:55:33.526+08:00Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qVV-iXO5LRq_MZax9XRiPResX7GU3boZ7tpx5TJYMtrRIKKXiqL93WwUCb-Ql4Am-7DxrySRyjkd1bSz0FBMW5cg8k2_0z77wIy1S1pN4ayLO0UbZSSNlYjFxuIdJicdETspF8JXmok/s1600/P7250205.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633400972739148738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qVV-iXO5LRq_MZax9XRiPResX7GU3boZ7tpx5TJYMtrRIKKXiqL93WwUCb-Ql4Am-7DxrySRyjkd1bSz0FBMW5cg8k2_0z77wIy1S1pN4ayLO0UbZSSNlYjFxuIdJicdETspF8JXmok/s320/P7250205.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
It’s getting super hot here; it’s 38 to 39 degrees centigrade’s. One can hardly enjoy hot food with the mercury reaching such levels. It's time to start cooking foods that are cooling but also nutritious and also which you don’t have to slave on the stove!!!!<br />
<br />
Lasagna is my son’s favorite it’s the type of food he simply adores. He can eat it all day long. I have made lasagna at home several times and I made one last week end. Pastas are ideal choice with endless possibilities of combinations (pasta shapes, vegetables, dressings) means that you never have to get bored. When I made this lasagna I prepared the Bolognese sauce in abundance and freezer some for another day to use it as spaghetti sauce. The Bolognese can be varied in several ways. If wrapped properly, you can safely store lasagna in the freezer for many, many months, even longer.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKmqoqSBPpE9A-_MYip6hyphenhyphenvyeDO2K-WEluvGtYQkurlpcnPbeJ1uZJbpvtr2Wp5AT8DLdbgcEvY2UxL6r95nIpTPzAZWEaoJSFgm9tKym39UCw8rvGHNHa80q6CDHDE29tvqx6hr53r8/s1600/P7240202.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633400963064753906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKmqoqSBPpE9A-_MYip6hyphenhyphenvyeDO2K-WEluvGtYQkurlpcnPbeJ1uZJbpvtr2Wp5AT8DLdbgcEvY2UxL6r95nIpTPzAZWEaoJSFgm9tKym39UCw8rvGHNHa80q6CDHDE29tvqx6hr53r8/s320/P7240202.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<strong>Ingredients</strong><br />
<br />
16 sheets white or spinach lasagna pasta<br />
Bolognese sauce (I used bottled traditional pasta sauce) <br />
Béchamel sauce<br />
50 gm butter<br />
<br />
Prepare Bolognese sauce and béchamel sauce and set aside. Blanch lasagna<br />
Sheets in boiling water with a little oil to stop them from sticking together<br />
Smear bottom with Bolognese sauce. Place and even layer of pasta, top with béchamel sauce and Bolognese sauce and parmesan cheese. Add another layer of pasta, and follow the same until 2 or three layer. Up to you and how far your toppings can go. You could go until five to six layers if you want to.<br />
I did only 2 layers. Spread the top layer with béchamel sauce and parmesan cheese and bake in the oven for 15 to 20 minutes or until the top became golden brown.<br />
<br />
<strong>For Béchamel sauce</strong><br />
<br />
70ml milk<br />
90gm butter<br />
90gm flour<br />
Pinch of nutmeg (optional)<br />
Pinch of salt.<br />
<br />
Melt butter, add flour, stir and cook for three minutes, Add milk slowly, stirring all the time. Bring to a boil. Simmer cook for 15minitues and season with nutmeg and salt.<br />
<br />
<strong>For Bolognese sauce: </strong><br />
<br />
Chopped onions<br />
Chopped celery<br />
Chopped carrots<br />
Olive oil to sauté<br />
350gm minced beef (I used chicken since I don’t take beef)<br />
100gm tomato paste<br />
Herbs (marjoram, oregano and bay leave)<br />
<br />
Sauté onions, carrot and celery in olive oil. Add minced beef or chicken in the pot.<br />
Stir and cook until the meat no longer raw or red. Add tomato paste and a little water if it is too thick. Cook for three minutes at high heat. Turn down heat,<br />
Add bay leaves, herbs and salt and cook slowly stirring occasionally until the sauces thicken and the meat cooked well.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZenmsElwOo8I_nftWTO1BpIQSXmbxZx362JA8iocELB7okT6_lo7jFyex836BVcsvdnfXP3P2IyZEgiu3qo1HAjt5-Q1VKMUedJfNwFNlboZN_lxwrHz5jy9ScCNm1_zvxphsBVyL30/s1600/P7240201.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633400969078508018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZenmsElwOo8I_nftWTO1BpIQSXmbxZx362JA8iocELB7okT6_lo7jFyex836BVcsvdnfXP3P2IyZEgiu3qo1HAjt5-Q1VKMUedJfNwFNlboZN_lxwrHz5jy9ScCNm1_zvxphsBVyL30/s320/P7240201.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<strong>Verdict </strong><br />
<br />
A pure and simple pleasure. The lasagna offers comfort and is perfect soul food. A perfect harmony of flavors with guaranteed smiling faces around the dinner table.Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-59349547960247311642011-07-21T06:13:00.003+08:002011-07-21T06:18:42.898+08:00Bakes and cakesMy son's friend requested this cake for her brother's birthday!!!! I made this last weekend.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMfjVA_96e-QVsQCJIhz7_1SRnE36bSZfXp6-r0DKU3FjnHd9lWYQG9kUN60d01qfSVTYCvVKfPX042iFAWbUV2l2Vzk0LbWPpdBRNhVCK5yjk11UvHtuzSl9TQdL4qLDBRtZsJEq_u8/s1600/P7150188.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMfjVA_96e-QVsQCJIhz7_1SRnE36bSZfXp6-r0DKU3FjnHd9lWYQG9kUN60d01qfSVTYCvVKfPX042iFAWbUV2l2Vzk0LbWPpdBRNhVCK5yjk11UvHtuzSl9TQdL4qLDBRtZsJEq_u8/s320/P7150188.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631561270700804866" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Y0DrDKqxmEP8RYtGSzwee_OQ243z7M12iVXfmhyphenhyphenkhwX_fe_w4VpdBCA2bX3e3Ac0oYaLi8XlhZMWnr9tIitlSuFLXghGOTEbEEQgqu7XbkRM8NK-LYIqJ6trph6QMbgxfHZta2qJnSk/s1600/P7150187.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Y0DrDKqxmEP8RYtGSzwee_OQ243z7M12iVXfmhyphenhyphenkhwX_fe_w4VpdBCA2bX3e3Ac0oYaLi8XlhZMWnr9tIitlSuFLXghGOTEbEEQgqu7XbkRM8NK-LYIqJ6trph6QMbgxfHZta2qJnSk/s320/P7150187.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631561265049969810" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oy0gS-hAK3ykU0QVvt_ypiFR7huW53tL08ztDtTkUAGy_91wXaEXStcQjtZZsv1tkdZSYIWCfERC4e3XssblM9mqZsry4UQCpu_R31gbYb45KnFPmAHL2Y-Dd183jEgOkePSSxH8nrA/s1600/P7150185.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oy0gS-hAK3ykU0QVvt_ypiFR7huW53tL08ztDtTkUAGy_91wXaEXStcQjtZZsv1tkdZSYIWCfERC4e3XssblM9mqZsry4UQCpu_R31gbYb45KnFPmAHL2Y-Dd183jEgOkePSSxH8nrA/s320/P7150185.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631561264608173106" /></a><br /><br />Have a good week peeps!!!!!!Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-43251397704304125192011-07-17T05:31:00.000+08:002011-07-21T06:13:09.099+08:00Chocolate Chip Banana Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNX42aOfD-h1avCMj5IRRZoPbvyJ5jx20wWLn-cr0Ywn5sXSBMxL3WhcqOB83J4z4BQ9dkNMKbZBDUvVwSVUt9ux4Mgllur34hGkeLQspRw4yzbNeiMyAjub5YTj7z_JDblFkIMRwl0c/s1600/P7120184.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNX42aOfD-h1avCMj5IRRZoPbvyJ5jx20wWLn-cr0Ywn5sXSBMxL3WhcqOB83J4z4BQ9dkNMKbZBDUvVwSVUt9ux4Mgllur34hGkeLQspRw4yzbNeiMyAjub5YTj7z_JDblFkIMRwl0c/s320/P7120184.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631550498642046434" /></a><br /><br />My daughter was here for holiday few weeks ago. While she was here we did quite a lot of activity and one of them was shopping in Sunway pyramid. While we were there we stopped over for coffee in Starbuck. She ordered this oversized banana muffin and it was divine!!!!! The taste was playing on my brain every since..... and I thought to myself that I have to bake this gem once I get home. Searching through the net got me here........<br /><a href="http://www.ifood.tv/recipe/chocolate_chip_banana_muffins">ifood</a> <br />Chocolate chip banana muffins are perfectly moist and blend of the flavors of chocolate and ripe bananas. The flavors of the bananas, vanilla and chocolate chips complement each other totally in this sweet little recipe<br /><br />I book marked this recipe and got to it last week end. Here is the recipe. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4lEYkJnJxHID8IDV71e9dXy5p6V2vbefuAg9CToSwtJgQPAsbjXa0hG5Im_DlZCuh4dBs9jT0GXn1fwArIp3vLL1bf8MsVwZkFSJtElx5NpAzDDQhnu1ACGUv6C9rccl4qBOs8Jdbjo/s1600/P7120179.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4lEYkJnJxHID8IDV71e9dXy5p6V2vbefuAg9CToSwtJgQPAsbjXa0hG5Im_DlZCuh4dBs9jT0GXn1fwArIp3vLL1bf8MsVwZkFSJtElx5NpAzDDQhnu1ACGUv6C9rccl4qBOs8Jdbjo/s320/P7120179.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631550497665357266" /></a><br /><br /><br /><strong>Chocolate Chip Banana Muffins</strong><br /><br /><strong>Ingredients</strong> <br /><br />2 ripe bananas <br /> <br />l tsp baking soda 5mL<br /> <br />l tsp hot water 5mL<br /> <br />1/2 cup margarine or vegetable oil 125 mL<br /> <br />3/4 cup granulated sugar 175 mL<br /> <br />1 egg, beaten <br /> <br />l tsp vanilla 5mL<br /> <br />11/2 cups all-purpose flour 375 mL<br /> <br />l tsp baking powder 5mL<br /> <br />l tsp salt 5mL<br /> <br />5oz chocolate chips 150 g<br /><br /><br /><strong>Directions</strong><br /><br /><br />In a medium bowl, mash bananas.<br />Add baking soda and hot water and set aside.<br />In a large bowl, cream together margarine and sugar.<br />Add egg and vanilla; mix well.<br />Add flour, baking powder and salt.<br />Add banana mixture and blend together.<br />Add chocolate chips; stir just until moistened.<br />Spoon batter into prepared muffin tin.<br />Bake in preheated oven for 15 to 20 minutes. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFTgHCB0k220GR5IWVLZzaQxz8qZLJDBIY19B7BTD2pQDm_6VWnb8yiWqDneoIfipdGVIFT-sA5pcZ3Y_eeRc8o4FZUHY0P1uk2Px1FQweTjldHMOnexqmN3NHtKS5WHBtCWpooAaHKE/s1600/P7120180.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFTgHCB0k220GR5IWVLZzaQxz8qZLJDBIY19B7BTD2pQDm_6VWnb8yiWqDneoIfipdGVIFT-sA5pcZ3Y_eeRc8o4FZUHY0P1uk2Px1FQweTjldHMOnexqmN3NHtKS5WHBtCWpooAaHKE/s320/P7120180.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631550495882612594" /></a><br /><br /><br /><br /><strong>Verdicts</strong><br /><br />A great combination of ingredients. My husband was impressed by the way they looked and actually told me that I can open my own bakery!!!!!!!!! ha….ha…ha…<br />A delight with every bite.These muffins tasted great a few days later too as the flavor of the banana had time to blend into the muffins more. Its great to serve as breakfast too……!!!!!!!!Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0tag:blogger.com,1999:blog-911009812470546911.post-76433287430165462822011-06-21T04:42:00.003+08:002011-07-21T05:30:43.028+08:00Choc Bottom Banana Squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMd1V_SXZU2gcb9iBDHsC2XiAKULcAgx9fpl2xYk7TjdL9ZFdD3Q4SIZb2YQe_agZrFXhI0Cey9nelaUrdSY38LGEHy1Vweu5_gqLfL3jG-CmfXpoyC7jR30z__vKk-tJ58Xfi98_qdk/s1600/P7060174.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMd1V_SXZU2gcb9iBDHsC2XiAKULcAgx9fpl2xYk7TjdL9ZFdD3Q4SIZb2YQe_agZrFXhI0Cey9nelaUrdSY38LGEHy1Vweu5_gqLfL3jG-CmfXpoyC7jR30z__vKk-tJ58Xfi98_qdk/s320/P7060174.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631538024953555202" /></a><br /><br />From time to time, everyone has some overly ripe bananas. You can use either fully ripe or overripe bananas (even if you have stored them in the freezer) . <br />I made this choc bottom banana square yesterday with my overripe bananas. It is totally delicious and has such a great texture! It’s ....simple and easy to make ..... They are wonderful plain or I serve them for dessert with a scoop of vanilla ice cream. It’s kept moist and tender with the addition of ripe bananas<br />Loved by son and his friends and gave some to my wonderful neighbor.<br />Adapted this recipe from kitchen guardian and Rima. <br /><br />Thanks <a href="http://kitchenguardian.blogspot.com/2011/02/choc-bottom-banana-squares.html#ixzz1SgGJIbHP">Kg</a> and <a href="http://www.bisousatoi.com/2011/01/its-not-all-rosey-posey.html">Rima</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxVHrPbV7tgKvDqveAFLEwOKuSbpkljjzs3rC3EQKOem5Mn_oAhZT1d7KIBdpG5-9dYiIFIoYhZ7hNQNm34fzlt9-304wNohmY6gnZMgqLZozAeDN2Y1GMlPCrU9KHuHHUzf38zZ3wM4/s1600/P7060176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxVHrPbV7tgKvDqveAFLEwOKuSbpkljjzs3rC3EQKOem5Mn_oAhZT1d7KIBdpG5-9dYiIFIoYhZ7hNQNm34fzlt9-304wNohmY6gnZMgqLZozAeDN2Y1GMlPCrU9KHuHHUzf38zZ3wM4/s320/P7060176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631538017899237362" /></a><br /><br /><strong>Ingredients</strong><br /><br />1/2 cup butter, about 113g- I used Anchor salted<br />1 cup sugar- I used 3/4 cup<br />1 egg<br />1 tsp vanilla, I also used banana flavor 1 tsp<br />1 1/2 cups mashed bananas<br />1 1/2 cups flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />1/4 cup cocoa powder<br />1 cup choc chips <br /><br /><br /><strong>Method</strong><br /><br />1.Prepare cake tin....I used a 10x10 inches shallow cake tin.<br />2.Cream butter and sugar. Add in egg, vanilla and mashed bananas, mix well.<br />3.Sift flour with baking powder, baking soda and salt. Add to the creamed mixture. Mix well.<br />4.Divide batter in 2 portions; in one portion add the cocoa powder.<br />5.Spread the cocoa portion at the bottom of your tin, and top off with the remaining cream batter. Sprinkle with choc chips.<br />6.Bake at 170C for about 30 minutes. Let cool, I cut mine into squares<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqrmG0uOd26wjb03t3o6D8lTJO21crX7yUf9OMn9zh-anS3J63FasiEKSkrAWwHd7-i2vmK3CxrL-Tjau0Gps0K5xxgZQHPiGFjD2w8jML1SKNUb4qYJeHA8zSp3Cqievzg86FiAYVbY/s1600/P7060173.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqrmG0uOd26wjb03t3o6D8lTJO21crX7yUf9OMn9zh-anS3J63FasiEKSkrAWwHd7-i2vmK3CxrL-Tjau0Gps0K5xxgZQHPiGFjD2w8jML1SKNUb4qYJeHA8zSp3Cqievzg86FiAYVbY/s320/P7060173.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631538015074946514" /></a><br /><br /><br /><strong>Verdict</strong><br /><br />It’s simply irresistible and moist and ohhh.... so chocolaty.Cilantrohttp://www.blogger.com/profile/15135343064190873852noreply@blogger.com0