tag:blogger.com,1999:blog-35209254833011802452024-03-14T05:57:27.760+08:00My Baking Cottage分享甜蜜, 是最简单的快乐Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-3520925483301180245.post-90617680206941436692012-05-20T15:10:00.003+08:002014-05-04T18:33:25.828+08:00Happy Cooking in 幸福小窝<div style="clear: both; text-align: justify;">
This is going to be a long post, documenting the pictures of the food I've cooked in my new house since the day I moved in. Pardon for the poor iphone camera - taken photos, without any recipes. In terms of cooking, I'm still not good enough to post any recipes. Most of them were based on my intuition or some basic cooking experiences / dishes I'd learnt from my mum. In fact, some dishes were prepared with me calling my mum for help! </div>
<div style="clear: both; text-align: justify;">
<br /></div>
<div style="clear: both; text-align: justify;">
I created a photo album in my facebook, naimg it "Happy Cooking in 幸福小窝", loading all these photos of food I cooked but never had any chance to post it here. Friends marvelled at my dishes but there was nothing to marvel about because some could just barely made it to the dining table so long as my hubby is not too fussy about the dishes I cooked. At times, I would also cook too large a portion that ended us too full to speak while there were times the portion were too small that we had to look for tibits after dinner! </div>
<div style="clear: both; text-align: justify;">
<br /></div>
<div style="clear: both; text-align: justify;">
Hope that the list in this album will look and taste better and better!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oSmBdEYZ7gs/T7hz4tu5goI/AAAAAAAADiA/32DhhnG0mbo/s1600/bee+hoon+soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-oSmBdEYZ7gs/T7hz4tu5goI/AAAAAAAADiA/32DhhnG0mbo/s320/bee+hoon+soup.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My very first dish made here. Just a simple bee hoon soup with veggies, fishball and frozen packed dumplings. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ap3UeQPDV_Q/T7hzukt4cNI/AAAAAAAADhI/XOAxYTQHAEM/s1600/agar+agar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Ap3UeQPDV_Q/T7hzukt4cNI/AAAAAAAADhI/XOAxYTQHAEM/s320/agar+agar.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pandan agar agar</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mizPW90VQ4U/T7hzv0FWFLI/AAAAAAAADhQ/fM4BXPVkA08/s1600/all-in-one+stew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-mizPW90VQ4U/T7hzv0FWFLI/AAAAAAAADhQ/fM4BXPVkA08/s320/all-in-one+stew.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is an all-in-one stew of lean prok, potatoes, carrots and french beans. One pot of this dish is enough to go with steam white rice. Simple meal just for my hubby and I. :)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-u5mJ7sC8P0w/T7hzxsXE3-I/AAAAAAAADhY/jKSYy0L0NCY/s1600/baked+rice2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-u5mJ7sC8P0w/T7hzxsXE3-I/AAAAAAAADhY/jKSYy0L0NCY/s320/baked+rice2.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood baked rice. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YodGufMXhec/T7hzy4M60XI/AAAAAAAADhg/MOSTSgbkqpQ/s1600/baked+sweet+patato.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-YodGufMXhec/T7hzy4M60XI/AAAAAAAADhg/MOSTSgbkqpQ/s320/baked+sweet+patato.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I baked these sweet potato in the Happycall Pan. :)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qCoEB3o90tQ/T7hz0A11DGI/AAAAAAAADho/GIWa32OVDeM/s1600/banana+muffin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-qCoEB3o90tQ/T7hz0A11DGI/AAAAAAAADho/GIWa32OVDeM/s320/banana+muffin.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my usual baked. Banana crumble muffin made during of the Chinese New Year gathering. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VTBOiMH5MTE/T7hz2M9va1I/AAAAAAAADhw/U_5IdN_V3tU/s1600/bday+dinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-VTBOiMH5MTE/T7hz2M9va1I/AAAAAAAADhw/U_5IdN_V3tU/s320/bday+dinner.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Haha, my hubby made this with my supervision. All using Happycall Pan. It's one of my birthday dinner. :)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5fnglgA5Odo/T7hz3grUQFI/AAAAAAAADh4/9rZw_0VnHHI/s1600/bday+dinner2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5fnglgA5Odo/T7hz3grUQFI/AAAAAAAADh4/9rZw_0VnHHI/s320/bday+dinner2.jpg" height="240" width="320" /></a></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xqLN1L22DmE/T7hz7OQbXeI/AAAAAAAADiI/wdCGU53oUSU/s1600/black+pepper+pork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-xqLN1L22DmE/T7hz7OQbXeI/AAAAAAAADiI/wdCGU53oUSU/s320/black+pepper+pork.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir-fried black pepper pork using a pre-packaged black pepper sauce. I like buying frozen pork that comes packed in diffierent cuttings of the meat, lean pork, pork ribs, pork chop, etc. They are easy to defrost as they were packed and frozen in small portions and very fresh. </td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6fPGpSX5Chs/T7hz74zkh3I/AAAAAAAADiQ/levxqfEfEMQ/s1600/brocolli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-6fPGpSX5Chs/T7hz74zkh3I/AAAAAAAADiQ/levxqfEfEMQ/s320/brocolli.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple stir-fried broccoli </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6bS8qO8YCV4/T7hz_x552JI/AAAAAAAADig/gurBuwrLGqU/s1600/engligh+breakfast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-6bS8qO8YCV4/T7hz_x552JI/AAAAAAAADig/gurBuwrLGqU/s320/engligh+breakfast.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hearty breakfast that my hubby like. But it's too unhealthy and I'd only made once so far. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IOP4YlPg6A8/T7h0AyI8j7I/AAAAAAAADio/G1NjNpUxY40/s1600/fish+en+croute.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-IOP4YlPg6A8/T7h0AyI8j7I/AAAAAAAADio/G1NjNpUxY40/s320/fish+en+croute.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puff pastry wrapped with fish. I learnt from <a href="http://www.thelittleteochew.com/2011/02/fish-en-croute.html" target="_blank">The Little Teochew</a> that it's called Fish En Croute. </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-p0nx_U_YbX0/T7h0Cx2REgI/AAAAAAAADiw/pxXhT51k4XM/s1600/fish+en+croute2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-p0nx_U_YbX0/T7h0Cx2REgI/AAAAAAAADiw/pxXhT51k4XM/s320/fish+en+croute2.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bwrg2rll6ac/T7h0HNbgtaI/AAAAAAAADjA/Zf0qkmkC9nI/s1600/lao+huang+gua+tang.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-bwrg2rll6ac/T7h0HNbgtaI/AAAAAAAADjA/Zf0qkmkC9nI/s320/lao+huang+gua+tang.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Old Cucumber soup. Trying very hard to cook up the flavour that my mother-in-law cooks. :) </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uoaH74XXo28/T7h0IXHbeFI/AAAAAAAADjI/Ur6PFZdTBTU/s1600/maggie+mee1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-uoaH74XXo28/T7h0IXHbeFI/AAAAAAAADjI/Ur6PFZdTBTU/s320/maggie+mee1.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of those occasional lazy weekday dinner. Korean instant noodle. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LPWUiZQRQnk/T7h0LnMIFDI/AAAAAAAADjQ/kg2bo4c78_E/s1600/mash+potato+with+tuna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-LPWUiZQRQnk/T7h0LnMIFDI/AAAAAAAADjQ/kg2bo4c78_E/s320/mash+potato+with+tuna.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked mash potato with tuna</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Mp1UTKuVsWc/T7h0NCO3LhI/AAAAAAAADjY/OHU9uJ0ceAY/s1600/meatball+pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Mp1UTKuVsWc/T7h0NCO3LhI/AAAAAAAADjY/OHU9uJ0ceAY/s320/meatball+pasta.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatball pasta using leftover meatballs from Ikea</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-54_DbDenn7k/T7h0OaiV6II/AAAAAAAADjg/wqS9TR52czs/s1600/oven+baked+fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-54_DbDenn7k/T7h0OaiV6II/AAAAAAAADjg/wqS9TR52czs/s320/oven+baked+fries.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven-baked fries<br />
<br />
<br />
WoooH! That's about it all. I didn't include the baked items since I would like to include recipes for most of them. I do cook less on weekdays now because am really tired after work and usually when dinner starts, it's already 830pm, which my hubby and I would be too hungry to even judge how well I have cooked! :P</td></tr>
</tbody></table>
Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com5tag:blogger.com,1999:blog-3520925483301180245.post-75059724155296984982012-05-19T17:03:00.000+08:002012-05-19T17:03:02.275+08:00Double Soft Bread Revisited<div class="separator" style="clear: both; text-align: justify;">
After more one year, I finally can bake bread again. :) The bread machine died down last year and without it, I was no longer able to have the luxury of time to knead a bread, and bake a bread. With my newly acquired Kitchenaid of 6 months old, but only used it for less than 10 times, or perhaps less than 6 times, I must put it to a good use. </div>
<br />
I'm so happy to be again smelling the aroma of freshly baked bread in the comfort of my home. With the available ingredients, i.e. some leftover whipping cream, I chosed this <a href="http://mybakingcottage.blogspot.com/2007/11/double-soft-bread.html" target="_blank">recipe</a> which I'd done when I was still new to bread making. This double bread never failed me even though I was new and did not have any proper loaf tin or bread machine at that time. While I had the help of my kitchenaid to do the kneading, the sticky dough made shaping a rather tedious task. I didn't manage to shape it into a nice smooth dough but it still rose beautifully and its wrinkled texture actually didn't affect the outcome at all. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-P_2gJw_IfCo/T7c1vAJMq8I/AAAAAAAADeg/gFVaZR25UKc/s1600/soft+white+loaf2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-P_2gJw_IfCo/T7c1vAJMq8I/AAAAAAAADeg/gFVaZR25UKc/s320/soft+white+loaf2a.jpg" width="271" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
I wanted to make a square loaf but during the final proofing, the bread dough rose over the brim of the loaf tin, that I made do with a traditional loaf! That's what traditional loaf used to look like, ain't it? :)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-f5gAX9cTQYI/T7cvH3SQ8iI/AAAAAAAADdc/-0WzyYb5Cbg/s1600/soft+white+loaf3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-f5gAX9cTQYI/T7cvH3SQ8iI/AAAAAAAADdc/-0WzyYb5Cbg/s320/soft+white+loaf3.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0KsX0qU4P-A/T7cvQUxu2HI/AAAAAAAADdk/xWOkS4EBx5Y/s1600/soft+white+loaf4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0KsX0qU4P-A/T7cvQUxu2HI/AAAAAAAADdk/xWOkS4EBx5Y/s320/soft+white+loaf4.jpg" width="240" /></a></div>
I love the tall loaf! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uyXxtT5M-ps/T7cvW-SqYzI/AAAAAAAADds/hoDHEVJRyJg/s1600/soft+white+loaf5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-uyXxtT5M-ps/T7cvW-SqYzI/AAAAAAAADds/hoDHEVJRyJg/s320/soft+white+loaf5.jpg" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NWTCffeKRE8/T7cvdlVVkiI/AAAAAAAADd0/BYU9KC4R1fU/s1600/soft+white+loaf6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-NWTCffeKRE8/T7cvdlVVkiI/AAAAAAAADd0/BYU9KC4R1fU/s320/soft+white+loaf6.jpg" width="299" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<a href="http://4.bp.blogspot.com/-gCUuhbHrdhU/T7cvj7JaJXI/AAAAAAAADd8/CSLFo-6md0w/s1600/soft+white+loaf8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gCUuhbHrdhU/T7cvj7JaJXI/AAAAAAAADd8/CSLFo-6md0w/s320/soft+white+loaf8.jpg" width="320" /></a>The uneveness in the three shaped dough! <br />
<br />
This bread is called the <a href="http://warmsweethome.blogspot.com/" target="_blank">double soft bread</a>, first found in a Chinese blog - <a href="http://warmsweethome.blogspot.com/" target="_blank">Warm & Sweet Home</a>. To get the recipe, please link it to my previous <a href="http://warmsweethome.blogspot.com/" target="_blank">post</a>. ;) I didn't make any changes to the original recipe though if you read the comments in the previous post, it was said that this recipe yields good result with 50% bread flour and 50% plain flour. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com5tag:blogger.com,1999:blog-3520925483301180245.post-85781892548124790042012-05-05T23:48:00.002+08:002012-05-05T23:48:22.730+08:00My New HomeIt's another 2 months + since my last posting and sometimes, I really thought of giving up this blog since I hardly have time to update it, and probably no one reads it now. But one thing that is for sure is that, I have never forget all the food bloggers out there whom I have been following for the past few years. I may be silent, but that doesn't mean I lost all my past passion, just the fact that committments have changed so lesser time is devoted to blogging or posting a comment. I believe this is true for all food bloggers or those who have stopped blogging. Once the passion for baking / cooking is found in you, it will never stop. <br />
<br />
So I decided that anytime I feel like updating my blog, I would just do it! <br />
<br />
This post is all about my new home.. which is a really outdated post as I've already moved in for 3 months++. I've cooked more than I baked in this new kitchen and loving every moment and every bit of my kitchen. Still a noob in cooking, I'm glad that my hubby is not fussy and eat whatever is my new "experiments". <br />
<br />
Another impediment to blogging is that after having used my brother's DSLR camera, I can no longer tolerate the pictures captured by my sony digital point and shoot camera! I know without my sony digital, I won't have mybakingcottage today. :P I'll have to say that the pictures taken by the iphone has a better resolution and produce clearer picture. <br />
<br />
I'll just let the pictures bring this short post to an end. I'll try to post more food related postings if I can spare some time like today! :) <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UxhNggn5Aig/T6VCgmcO2RI/AAAAAAAADbc/GpF8iLX0paY/s1600/IMG_2349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-UxhNggn5Aig/T6VCgmcO2RI/AAAAAAAADbc/GpF8iLX0paY/s320/IMG_2349.JPG" width="320" /></a></div>
My beloved open-concept kitchen. It's a small kitchen but I love the counter top and so far around my neighbourhood, I've not seen anyone knocking down the kitchen wall and do up this kitchen design. So far not much of a problem with the grease and oil with simple stir-frying. :) <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GYsMZ7HFdGg/T6VCkX8WzkI/AAAAAAAADbk/Hiw1qEPOQ4U/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-GYsMZ7HFdGg/T6VCkX8WzkI/AAAAAAAADbk/Hiw1qEPOQ4U/s320/IMG_2353.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UV9CIPyJJms/T6VCoY2J69I/AAAAAAAADbs/m5Yar5Zo0yM/s1600/IMG_2347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UV9CIPyJJms/T6VCoY2J69I/AAAAAAAADbs/m5Yar5Zo0yM/s320/IMG_2347.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EzOEz1Bzdsk/T6VCpZknrDI/AAAAAAAADb0/qGYAFVuYVCY/s1600/IMG_2342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EzOEz1Bzdsk/T6VCpZknrDI/AAAAAAAADb0/qGYAFVuYVCY/s320/IMG_2342.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-x2SfHLYt0fk/T6VCysl7L2I/AAAAAAAADb8/7ne02OLFj0U/s1600/IMG_1923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-x2SfHLYt0fk/T6VCysl7L2I/AAAAAAAADb8/7ne02OLFj0U/s320/IMG_1923.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-j3Tj0k19pC4/T6VC5b6OfjI/AAAAAAAADcE/9VCPBUDBYh4/s1600/IMG_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-j3Tj0k19pC4/T6VC5b6OfjI/AAAAAAAADcE/9VCPBUDBYh4/s320/IMG_1905.JPG" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MmV2b_gJJy4/T6VDAQEBunI/AAAAAAAADcM/u_9GN26WdxM/s1600/IMG_1885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-MmV2b_gJJy4/T6VDAQEBunI/AAAAAAAADcM/u_9GN26WdxM/s320/IMG_1885.JPG" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7iVRyji-n70/T6VDIHQUksI/AAAAAAAADcU/Fr3lVNbjLA8/s1600/IMG_1877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-7iVRyji-n70/T6VDIHQUksI/AAAAAAAADcU/Fr3lVNbjLA8/s320/IMG_1877.JPG" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fopsLHfJnPQ/T6VDI-GemMI/AAAAAAAADcc/xJSx8pbzyH0/s1600/408792_10150561578682055_729317054_9297350_1109260513_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-fopsLHfJnPQ/T6VDI-GemMI/AAAAAAAADcc/xJSx8pbzyH0/s320/408792_10150561578682055_729317054_9297350_1109260513_n.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VR23J8m5g6I/T6VDKUR4GGI/AAAAAAAADcg/tapuOLzge6g/s1600/378654_10150477190507055_729317054_9042691_779920642_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VR23J8m5g6I/T6VDKUR4GGI/AAAAAAAADcg/tapuOLzge6g/s320/378654_10150477190507055_729317054_9042691_779920642_n.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-f1t3dZOOlF4/T6VDLp-eMVI/AAAAAAAADcs/fa1RcgkuLBU/s1600/393840_10150476551047055_729317054_9041593_1520677038_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-f1t3dZOOlF4/T6VDLp-eMVI/AAAAAAAADcs/fa1RcgkuLBU/s320/393840_10150476551047055_729317054_9041593_1520677038_n.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gYY5wpQu5BI/T6VDVdSfjBI/AAAAAAAADc0/LD3FFqXhj-Y/s1600/IMG_2364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gYY5wpQu5BI/T6VDVdSfjBI/AAAAAAAADc0/LD3FFqXhj-Y/s320/IMG_2364.JPG" width="239" /></a></div>
This is our family's portluck housewarming in Jan. :) I like how the mirror appears as though the food doubled. :)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ei_5D3dbLyo/T6VDdyshX-I/AAAAAAAADc8/lCScsm04irI/s1600/IMG_1953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Ei_5D3dbLyo/T6VDdyshX-I/AAAAAAAADc8/lCScsm04irI/s320/IMG_1953.JPG" width="239" /></a></div>
View from my window. Nothing fantastic, just the playground from my 5th floor unit. :)Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com13tag:blogger.com,1999:blog-3520925483301180245.post-44704454514032461752012-02-15T23:43:00.015+08:002012-02-18T00:49:59.090+08:00I'm Back!!<div align="justify">Hi people, I'm back, finally! This blog has become dusty, being neglected for months. I wonder if anyone still reads my blog. :P Not only that, I find myself blog-hopping lesser and lesser. I couldn't help it, as I had to prepare for my wedding and setting up of my new home then. Every weekend was filled with activities... Meeting up with bridal coordinators, choosing and collecting invitation cards, making of video for our wedding montage... etc. Well, nothing beats the importance of my wedding, followed by work. So, baking and blogging has to be put on hold then. :P </div><div> </div><div align="justify">It was a really busy year for me last year, but fun and fulfilling. I have to admit that in the midst of "happy future planning", there were times when I felt a little stress or overwhelmed by all the conflicting views by both side of our parents when it comes to our wedding. Although times have changed, but we still have to respect our parents who are more traditional in their thinking and hence have to abide by their customs. It was also through our wedding that I felt very touched by how our parents and family loved us, the things they did for us, and being accomodating and helping us wherever they could. </div><div> </div><div>I am slowly getting back to my baking routine and have baked twice using my new Bosch oven! I have also cooked a few dishes and loving it, except for the washing and cleaning. As for blogging, I believe I won't be blogging that much but I'll try to keep it going as best as I could. </div><div> </div><div>Here's sharing some of my bridal photoshoot taken in Singapore. I am so proud of myself that I could resist the "temptation", and only bought extra two photos (but costing $75 per photo which is daylight robbery! lol). I wouldn't want to spend thousands over just because the photographer took too many photos of us and allow us to choose! </div><div> </div><div>:D<a href="http://1.bp.blogspot.com/-S5G0r62yBsE/TzvZY1V8w8I/AAAAAAAADbU/g1LyPQ_HLuY/s1600/%252839%2529.jpg"><img style="margin: 0px auto 10px; width: 266px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5709395973281465282" border="0" alt="" src="http://1.bp.blogspot.com/-S5G0r62yBsE/TzvZY1V8w8I/AAAAAAAADbU/g1LyPQ_HLuY/s400/%252839%2529.jpg" /></a></div><div><a href="http://1.bp.blogspot.com/-Xmb85Ho2FF8/TzvYagOlrcI/AAAAAAAADbI/TAC94LChVWA/s1600/%252864%2529.jpg"><img style="margin: 0px auto 10px; width: 266px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5709394902461558210" border="0" alt="" src="http://1.bp.blogspot.com/-Xmb85Ho2FF8/TzvYagOlrcI/AAAAAAAADbI/TAC94LChVWA/s400/%252864%2529.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/-eFEVHw9cPBo/TzvX2PiF4mI/AAAAAAAADa8/dwxZsgNIMpg/s1600/%2528116%2529.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5709394279504667234" border="0" alt="" src="http://3.bp.blogspot.com/-eFEVHw9cPBo/TzvX2PiF4mI/AAAAAAAADa8/dwxZsgNIMpg/s400/%2528116%2529.jpg" /></a><div><a href="http://4.bp.blogspot.com/-u2AsONRrp-o/TzvXO_ET2VI/AAAAAAAADaw/xRtdMJd5O3g/s1600/%2528130%2529.jpg"><img style="margin: 0px auto 10px; width: 266px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5709393605069887826" border="0" alt="" src="http://4.bp.blogspot.com/-u2AsONRrp-o/TzvXO_ET2VI/AAAAAAAADaw/xRtdMJd5O3g/s400/%2528130%2529.jpg" /></a><div><a href="http://1.bp.blogspot.com/-jJcOsBs7988/TzvWDuvVNRI/AAAAAAAADak/cCN5F9UixQE/s1600/%2528159%2529.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5709392312196740370" border="0" alt="" src="http://1.bp.blogspot.com/-jJcOsBs7988/TzvWDuvVNRI/AAAAAAAADak/cCN5F9UixQE/s400/%2528159%2529.jpg" /></a><div><a href="http://2.bp.blogspot.com/-8MvkGO41oaU/TzvT367Fz6I/AAAAAAAADaY/sAPXVMQawIw/s1600/%2528192%2529.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5709389910285602722" border="0" alt="" src="http://2.bp.blogspot.com/-8MvkGO41oaU/TzvT367Fz6I/AAAAAAAADaY/sAPXVMQawIw/s400/%2528192%2529.jpg" /></a></div></div></div></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com6tag:blogger.com,1999:blog-3520925483301180245.post-19952912262141176012011-11-09T22:56:00.002+08:002011-11-10T00:00:24.569+08:00Birthday Cake for Mummy<div><a href="http://2.bp.blogspot.com/-rILzpNfXYMQ/TrqdBLmBG4I/AAAAAAAADaM/0CqP8N2h9Cc/s1600/IMG_7806.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 400px; height: 267px; display: block; cursor: pointer; " id="BLOGGER_PHOTO_ID_5673019324244237186" border="0" alt="" src="http://2.bp.blogspot.com/-rILzpNfXYMQ/TrqdBLmBG4I/AAAAAAAADaM/0CqP8N2h9Cc/s400/IMG_7806.JPG" /></a><div><div><div><div><div><div><div style="text-align: justify;">I came to realise how time passes so fast when one gets busy. It's not just fast, it's extraordinarily fast! Before I could fulfil the tasks that I set for myself, one week, two weeks and so on just passed without having it accomplished. argg... my wedding is coming in 2 months time and just yesterday, I wrote down the list of things I have to prepare. Gosh it seems little yet so much... at least it provides some direction of what to do next. </div><div style="text-align: justify;"><br /></div><div> </div><div style="text-align: justify;">For the whole of last month, I didn't post a single blog entry as I was just so busy. I think that's the first time I miss posting in a single month. The good thing was, I wasn't busy the entire month working and slogging... I took a break. :D It was my first trip (not to mention genting highlands in Malaysia) for this year and was really looking forward to it! I was away for a 7 days trip to Taiwan, with my mum, my best friend and her mum, and my in-laws. It was meant to be me and my best friend bringing our mothers for a trip, and ended up my in-laws joined in as they had not gone for a trip this year and their children (including my hubby) probably was unable to fit in a schedule to bring them for a tour. So well... I felt I did a great thing for my hubby! :D</div><div style="text-align: justify;"><br /></div><div> </div><div style="text-align: justify;">No bakes for the past month, as far as I can remember, except for an awesome steam chocolate cake which I had no choice to take a picture of. This cake (below) was a birthday cake made for my mum in Aug. I adapted from the Japanese strawberry shortcake that I made for Xian, and made it into a cherry version, my using canned cherries for the layers and topped with fresh cherries and white chocolate shavings. </div><div style="text-align: justify;"><br /></div><div> </div><div style="text-align: justify;">I wasn't pleased with the presentation, though the cake tasted quite yummy! </div><div><br /></div><div><br /></div><div> </div><div><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5672278130943288034" border="0" alt="" src="http://1.bp.blogspot.com/-CGRaQiRUfAQ/Trf66DYXYuI/AAAAAAAADZc/N1t0rmtqByI/s400/IMG_7804.JPG" /><img src="http://4.bp.blogspot.com/-wX7PNcynX0s/Trf-ImscKUI/AAAAAAAADZ0/HyL06zBdoDE/s400/IMG_7815.JPG" style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5672281679475779906" border="0" alt="" /><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5672281684508089474" border="0" alt="" src="http://4.bp.blogspot.com/-VkhbI1NW92E/Trf-I5cPHII/AAAAAAAADaA/2FttR9R5vy8/s400/IMG_7817.JPG" /><div><span class="Apple-style-span" style="color:#cc33cc;">Two months 5 days to my wedding! My house renovation has completed and we are doing the cleaning up and awaiting the arrival of the furnitures, etc. My kitchen Aid and oven has arrived and sitting in my new kitchen! I'll update when the house is clean. ;)</span></div></div><div style="text-align: center;"><br /></div></div></div></div></div></div></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com3tag:blogger.com,1999:blog-3520925483301180245.post-47516320193028606282011-09-18T23:30:00.009+08:002011-09-20T00:21:40.821+08:00Pre-wedding Photoshoot Prelude<div align="justify">It has been a long time since I last update the progress of my wedding preparation. Well, in fact it has almost come to a halt since my ROM last year. Since the beginning of this year, way before we collected the keys to our nest, we kept ourselves busy with sourcing for renovation contractors / interior design firms, furniture / appliances shopping, etc. Most of our friends are really amazed to see that just shopping for a simple dining light could take us months to decide. The shop assistants in Balestier could even recognise us at the bus stop because my hubby went to Balestier too many times! *lol* Anyhow, we enjoy this process because those weekly hunting has become our dating affairs :) Both of us are rather picky (especially me) so we'll rather spend more time than to regret for not having browse enough. Since our schedule to our wedding has been planned well ahead, why not? :) </div><br /><div align="justify"></div><br /><div align="justify">Our house is almost 50-60% completed, sans the carpentry which would be installed very soon. It was rather draggy though due to some hiccups in our flooring and our design concept. ;) I am looking forward to see some carpentry work done up this week and hopefully by Nov, we can start to do the final touches. Then, we'll be able to focus on our wedding held in Jan 2012. Oh gosh, just realised it's less than 4 months to our wedding. :D</div><br /><div align="justify"></div><br /><div align="justify">Opps I digress again. I should be taking about my pre-wedding PS... :P Our PS was on 15 Sep 2011. It was a hazey week, with the island experiencing a higher than usual PSI on 12 Sep, few days before our PS due to the Sumatra fire; and heavy rain hit parts of the island the day before. <a href="http://www.nea.gov.sg/psi/">NEA weather forecast </a>showed that on the day of our PS, rain was expected in the late morning / early afternoon. It did, followed by fine, clear weather. We were so lucky! We even managed to capture blue sky in <a href="http://www.sbg.org.sg/">botanic garden</a>. :D </div><br /><div align="justify"></div><br /><div align="justify">Here are some of the shots taken not by the photographer, but my best friend aka da jie using her iphone 4. The first photo was taken in the studio. I love the white background. </div><br /><div align="justify"><a href="http://4.bp.blogspot.com/-a0aoVswYJuo/TnYPcgxJVdI/AAAAAAAADY0/NPpT1Ukl3Ys/s1600/ps3.bmp"><img id="BLOGGER_PHOTO_ID_5653723364717057490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-a0aoVswYJuo/TnYPcgxJVdI/AAAAAAAADY0/NPpT1Ukl3Ys/s400/ps3.bmp" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5653723370231325042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-aWc-wYMYrTc/TnYPc1T2YXI/AAAAAAAADY8/ob4DCDk4hyU/s400/ps4.bmp" border="0" /> This is retro doesn't it. My boss exclaimed: Oh my botanic garden time! *lol*<br /><br /><a href="http://1.bp.blogspot.com/-i0B0JRrMXi8/TnYPAjxqSaI/AAAAAAAADYs/eb6GFIfmyYQ/s1600/ps2.bmp"><img id="BLOGGER_PHOTO_ID_5653722884488186274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 298px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-i0B0JRrMXi8/TnYPAjxqSaI/AAAAAAAADYs/eb6GFIfmyYQ/s400/ps2.bmp" border="0" /></a> This was in botanic garden as well, the man-made waterfall.<br /><br /><br /><div><a href="http://2.bp.blogspot.com/-wRekWxpvJ9c/TnYPApdzB3I/AAAAAAAADYk/JolssKAKbbs/s1600/ps1.bmp"><img id="BLOGGER_PHOTO_ID_5653722886015485810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-wRekWxpvJ9c/TnYPApdzB3I/AAAAAAAADYk/JolssKAKbbs/s400/ps1.bmp" border="0" /></a>Another shot in botanic garden. </div><br /><div></div><br /><div>Botanic garden was our first outdoor location, after which we proceeded to the shophouses along Tanjong Pagar area, and landed at our last stop at Sentosa for sun set shoot. As much as I wanted to be creative and wish to avoid the more common PS locations, we still settled for these safe, yet beautiful locations, as Singapore is really that small.</div><br /><div></div><br /><div>Although it was really tiring, we really enjoyed the PS (especially me!). :P In fact i had a crazy idea - to do another "post-wedding" PS during our honeymoon. *wink wink*. Well... we shall see how... We'll be able to choose the photos in a few weeks time. I'm determined not to allow myself to top up extra photos over the package of 44 that I am given. $85 for each extra photo? I would rather sign another package. :)</div><br /><div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com9tag:blogger.com,1999:blog-3520925483301180245.post-38452741622449437042011-08-27T20:28:00.004+08:002011-08-27T20:46:20.704+08:00Mini Walnut Tarlets<div align="justify"><a href="http://1.bp.blogspot.com/-V40hnICWflc/TlJ8jC-I2zI/AAAAAAAADYc/iktGI4l6M4s/s1600/walnut%2Btarts1.jpg"><img id="BLOGGER_PHOTO_ID_5643710224583416626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 370px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-V40hnICWflc/TlJ8jC-I2zI/AAAAAAAADYc/iktGI4l6M4s/s400/walnut%2Btarts1.jpg" border="0" /></a> As I mentioned in my earlier post, I hardly bake tarts; and here, you see me posting two tarts in a row! Well, since I seldom baked tarts, I thought I'd make more tart shells at one go on the day when I baked the milky fruit tarts. I doubled the tart shell recipe that you see in my fruit tart post, and managed to make extra 12 mini and 3 medium size (those standard egg tart size) tart shells, which I stored in the fridge and baked them a few days later. </div>
<br />
<br /><p align="justify">I had earlier eyed on the caramel nut tartlets by <a href="http://www.amazon.com/Okashi-Treats-Sweet-Made-Love/dp/images/9812617809">"Okashi Treats" by keiko ishida</a>. It looked so tempting for a nut lover like me. The steps however, were more tedious -- involves poping the tarts into the oven twice, and making of two creams - almond and caramel cream. However after a long, tiring day at work, I decided to tweak another simpler pine nut tart recipe, and made a walnut tart instead. That's how baking has become so restricted for me because of my work. But I can't blame anyone or anything. It is my job and I'm getting paid for it while baking is still a hobby. </p>
<br /><p align="justify">I didn't regret making the walnut tart because it was a really delicious tart that I couldn't help but devour the entire tart when I'd restricted myself to only eat half of it! Best of all, I get to used up all the nuts I had in my pantry and the whipping cream left from the strawberry milk tart. This is definitely worth making if you love nuts. :)
<br /></p>
<br />
<br /><a href="http://4.bp.blogspot.com/-CIuAmZzgdxk/TlJ8i42Ud2I/AAAAAAAADYU/XgSugDth6V0/s1600/walnut%2Btarts2.jpg"><img id="BLOGGER_PHOTO_ID_5643710221866268514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 325px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-CIuAmZzgdxk/TlJ8i42Ud2I/AAAAAAAADYU/XgSugDth6V0/s400/walnut%2Btarts2.jpg" border="0" /></a>
<br /><a href="http://3.bp.blogspot.com/-4iPO9_bSaXs/TlJ7JE-G64I/AAAAAAAADYM/xiAIVnXXQ2A/s1600/walnut%2Btarts3.jpg"><img id="BLOGGER_PHOTO_ID_5643708678931934082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-4iPO9_bSaXs/TlJ7JE-G64I/AAAAAAAADYM/xiAIVnXXQ2A/s400/walnut%2Btarts3.jpg" border="0" /></a>
<br /><strong><em>Recipe for Tart Shell (sweet shortcrust pastry)</em></strong> -- <a href="http://mybakingcottage.blogspot.com/2011/08/not-cake-this-time-but-milky-fruit-tart.html">Please refer to the milky fruit tart recipe</a>
<br />
<br />All the steps remains the same, except that you've got to cut out little rounds of pastry with round pastry cutter or cut out a portion and pressed it into the tart tin. Bake for 10 minutes (instead of 20 minutes), removed from the oven, remove the weights and bake for another 10 minutes or until the tart turns light brown.
<br />
<br /><strong><em>Recipe for filling:</em></strong>
<br />
<br /></em></strong>50g castor sugar
<br />30g ground almonds
<br />1 egg
<br />1 egg yolk
<br />140g double cream
<br />1/2 tsp vanilla extract
<br />70g pine nuts
<br />
<br />
<br />
<br /><strong><em>To assemble:</em></strong> <strong><em>
<br />
<br /><ol>
<br /><li></em></strong>Prepare sweet shortcrust pastry (baked in advance). </li>
<br />
<br /><li>Prepare filling: Mix sugar and ground almonds together. Add egg, egg yolk, cream and vanilla extract and mix until incorporated. Do not over-mix. </li>
<br />
<br /><li>Preheat oven to 180 degree celsius. Spread nutella over the base. Pour filling in, then spread nuts evenly on top. </li>
<br />
<br /><li>Bake for 15-20 minutes until tart is golden brown. remove from heat and leave to cool on a wire rack. </li></ol>
<br />
<br /><p align="justify">Recipe adapted from: <a href="http://www.amazon.com/Okashi-Treats-Sweet-Made-Love/dp/images/9812617809">"Okashi Treats" by keiko ishida</a>
<br />
<br />The original recipe is a pine nut tart recipe. I replaced pine nuts with walnuts, and strawberry jam with nutella. I was lucky that this tart turned out successful, for I made a huge blunder. For a moment, I thought that I should pour in the egg-cream mixture and baked it with the shell together. So, after I almost filled up all the tiny tins with the mixture, I realised that nope, the recipe requires that the shell has to be baked in advance. Oh gosh! Worried that the tart will not bake well, and because I had pricked holes in advance on the prepared tart, I scooped off the mixture again, sent into the oven to bake for 10 minutes, removed from the oven, topped it with the egg-cream mixture and baked for another 20 minutes. Phew! everything turned out fine, much to my delight. hehe. I love it, the texture of a moist creamy centre with crunchy nuts on top!<a href="http://2.bp.blogspot.com/-FgzJ3F4cftM/TlJ7IyvqeRI/AAAAAAAADYE/-d2t0Y_v_R8/s1600/walnut%2Btarts4.jpg"><img id="BLOGGER_PHOTO_ID_5643708674039511314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-FgzJ3F4cftM/TlJ7IyvqeRI/AAAAAAAADYE/-d2t0Y_v_R8/s400/walnut%2Btarts4.jpg" border="0" /></a>
<br /><a href="http://2.bp.blogspot.com/-6UPaRuhQHiM/TlJ6OTJ8c4I/AAAAAAAADX8/gor5D3RLEgw/s1600/walnut%2Btarts5.jpg"><img id="BLOGGER_PHOTO_ID_5643707669127394178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 335px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-6UPaRuhQHiM/TlJ6OTJ8c4I/AAAAAAAADX8/gor5D3RLEgw/s400/walnut%2Btarts5.jpg" border="0" /></a> <a href="http://1.bp.blogspot.com/-CefoH0atMBM/TlJ6NCtQIXI/AAAAAAAADX0/kSus554F7eA/s1600/walnut%2Btarts6.jpg"><img id="BLOGGER_PHOTO_ID_5643707647532212594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 332px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-CefoH0atMBM/TlJ6NCtQIXI/AAAAAAAADX0/kSus554F7eA/s400/walnut%2Btarts6.jpg" border="0" /></a> <a href="http://3.bp.blogspot.com/-4cTzw0x70Po/TlJ37ZkVYiI/AAAAAAAADXs/mYbIogw1vtM/s1600/walnut%2Btarts7.jpg"><img id="BLOGGER_PHOTO_ID_5643705145407922722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-4cTzw0x70Po/TlJ37ZkVYiI/AAAAAAAADXs/mYbIogw1vtM/s400/walnut%2Btarts7.jpg" border="0" /></a> <a href="http://4.bp.blogspot.com/-HqBlRE98a0M/TlJ37IUjiVI/AAAAAAAADXk/CZL1RsmTcWU/s1600/walnut%2Btarts8.jpg"><img id="BLOGGER_PHOTO_ID_5643705140778338642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-HqBlRE98a0M/TlJ37IUjiVI/AAAAAAAADXk/CZL1RsmTcWU/s400/walnut%2Btarts8.jpg" border="0" /></a>I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of <a href="http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html">Not the Kitchen Sink</a>! This is the first time I am submitting two entries to Aspiring Bakers ;)</p>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com4tag:blogger.com,1999:blog-3520925483301180245.post-6481538078090011982011-08-09T23:30:00.004+08:002011-08-21T23:33:50.205+08:00Not a cake this time but a milky fruit tart!<div align="justify"><a href="http://2.bp.blogspot.com/-YbfVMrP7E9w/TkALdsvVpHI/AAAAAAAADXc/mZwk_CNK0ac/s1600/milky%2Bfruit%2Btart4.jpg"><img id="BLOGGER_PHOTO_ID_5638519338321683570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 388px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-YbfVMrP7E9w/TkALdsvVpHI/AAAAAAAADXc/mZwk_CNK0ac/s400/milky%2Bfruit%2Btart4.jpg" border="0" /></a> Yes yes... it's not a cake this time round. I made a tart! If you notice from the sidebar category of my blog, you could see that I hardly bake tarts, in fact there's only three tart posts! Somehow tarts don't fall in my "to-bake" list. I still prefer cakes, whether making it or eating it. If they do appear, then very likely, it is for someone than for myself. Haa, I don't know either why I don't like tarts, probably it's the rolling of pastry dough and lining over the tart shell that appears intimidating to me. Usually when the dough gets softened, it gets so difficult to line on to the tart tin with breaking.
<br /></div>
<br />
<br />
<br /><div align="justify">I made this milky fruit tart to bring to my sisters' gathering, to celebrate a belated birthday for Xian. Instead of baking a cake, I decided to bake a tart for her since I'm always worried about cake melting during the journey to our meet-up venue; and I know she love pastry tarts too. :)</div>
<br />
<br /><div align="justify"></div>
<br />
<br />
<br /><p align="justify">Dailydelicious's <a href="http://dailydelicious.blogspot.com/2010/02/strawberry-milk-tart-try-new-way-to.html">strawberry milk tart</a> caught my eye and I love the white chocolate fillings that she used. It's kind of a white chocolate ganache. I don't know about my friends, but as a personal preference, I don't really like pastry cream which tasted too sweet and "eggy" for me. For the tart shell, I chosed the sweet tart dough by "<a href="http://www.amazon.com/Okashi-Treats-Sweet-Made-Love/dp/images/9812617809">Okashi Treats" by keiko ishida</a>. </p>
<br />
<br /><div align="justify">I missed out last month's Aspiring Baker's on swiss rolls though I did bake a swiss roll last month. Coincidentally this month's challenge <a href="http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html">Aspiring Baker #10 - Easy as Pies</a> (including all tarts, quiches, etc) came just in time for me. Hence I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of <a href="http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html">Not the Kitchen Sink</a>!;) </div>
<br />
<br />
<br /><p><strong><em>Here's the recipe for the sweet short pastry:</em></strong></p>
<br />
<br /><ul>
<br />
<br /><li>70g unsalted butter</li>
<br />
<br /><li>35g icing sugar</li>
<br />
<br /><li>a pinch of salt</li>
<br />
<br /><li>1 tsp vanilla extract</li>
<br />
<br /><li>20g ground almonds</li>
<br />
<br /><li>130g cake flour, sifted</li></ul>
<br />
<br /><p><strong><em>Method:</em></strong></p>
<br />
<br /><ol>
<br />
<br /><li>Beat butter, icing sugar, salt and vanilla extract with an electric mixer until just combined. </li>
<br />
<br /><li>Add eggs and mix well. Add ground almonds and mix well. </li>
<br />
<br /><li>Add flour and fold through completely. Using a scraper, mix batter until a smooth dough is formed. Wrap dough with a cling film, then place in the refrigerator to rest for at least 3 hours. (i only let it rest for 1 hour, probably that's why my dough is more difficult to be rolled). </li>
<br />
<br /><li>Unwrap dough and place on a non-stick baking mat . Cover surface with cling film and roll to a thickness of about 3-5mm. Remove non-stick baking mat and place dough (with cling film still intact) into the tart tin and gently press it into the tin without stretching it. Remove and discard cling film. </li>
<br />
<br /><li>Roll the rolling pin over the top pf the tin to remove excess dough. Prick dough with a fork, then let dough rest for about 5 minutes in the freezer before baking. </li>
<br />
<br /><li>Preheat oven to 180 degree celsius. Line tart tin with parchment paper. Place baking weights or rice into tart tin and bake for 20 minutes. Remove weights when pastry just begins to change colour around the edges, then continue baking until light brown, about 10 minutes more. </li></ol>
<br />
<br /><p>Recipe adapted from: <a href="http://www.amazon.com/Okashi-Treats-Sweet-Made-Love/dp/images/9812617809">"Okashi Treats" by keiko ishida</a> </p>
<br />
<br /><p>Makes one 20 / 22-cm tart tin with fluted edges. I used 18-cm tart tin and two additional smaller tart tin. </p><a href="http://3.bp.blogspot.com/-cdGRkFafRig/TkALddEPJjI/AAAAAAAADXU/eKiek5ayJHo/s1600/milky%2Bfruit%2Btart5.jpg"><img id="BLOGGER_PHOTO_ID_5638519334114371122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-cdGRkFafRig/TkALddEPJjI/AAAAAAAADXU/eKiek5ayJHo/s400/milky%2Bfruit%2Btart5.jpg" border="0" /></a> The pistachios not only visually enhance the lovely tart, it adds a nice nutty crunch to sweet and tarty taste. The combination is heavenly!
<br />
<br /><a href="http://4.bp.blogspot.com/-1bikd9--0Mo/TkAKzl0rqdI/AAAAAAAADXM/5wn_l0K_R7s/s1600/milky%2Bfruit%2Btart6.jpg"><img id="BLOGGER_PHOTO_ID_5638518614910544338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 324px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-1bikd9--0Mo/TkAKzl0rqdI/AAAAAAAADXM/5wn_l0K_R7s/s400/milky%2Bfruit%2Btart6.jpg" border="0" /></a>
<br /><a href="http://4.bp.blogspot.com/-kjKo6Itn26U/TkAKzewQvqI/AAAAAAAADXE/nIKU0BtPMTo/s1600/milky%2Bfruit%2Btart10.jpg"><img id="BLOGGER_PHOTO_ID_5638518613012954786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-kjKo6Itn26U/TkAKzewQvqI/AAAAAAAADXE/nIKU0BtPMTo/s400/milky%2Bfruit%2Btart10.jpg" border="0" /></a> Made two extras for my mum and hubby. :)
<br />
<br />
<br />
<br />
<br /><div align="justify"><a href="http://4.bp.blogspot.com/-07npDSmluPI/TkAJstxv7mI/AAAAAAAADW8/0Lmuv-YFu1A/s1600/milky%2Bfruit%2Btart1.jpg"><img id="BLOGGER_PHOTO_ID_5638517397275012706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 311px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-07npDSmluPI/TkAJstxv7mI/AAAAAAAADW8/0Lmuv-YFu1A/s400/milky%2Bfruit%2Btart1.jpg" border="0" /></a>
<br />The white chocolate cream filling with speckles of vanilla seeds from the vanilla extract. I thought it looks better without the speckles.
<br />
<br /><a href="http://1.bp.blogspot.com/-_Qr98BUR0YM/TkAJsfI5rNI/AAAAAAAADW0/aA9sOICSxAU/s1600/milky%2Bfruit%2Btart8.jpg"><img id="BLOGGER_PHOTO_ID_5638517393345588434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-_Qr98BUR0YM/TkAJsfI5rNI/AAAAAAAADW0/aA9sOICSxAU/s400/milky%2Bfruit%2Btart8.jpg" border="0" /></a>I learnt from Dailydelicious that we could make the glaze from our usual fruit jam without having to buy the gel. Please refer to her <a href="http://dailydelicious.blogspot.com/2010/02/strawberry-milk-tart-try-new-way-to.html">blog</a> for the white chocolate cream and strawberry glaze recipe. :)
<br />
<br /><a href="http://2.bp.blogspot.com/-C_5JWon-M2g/TkAJsDYv2hI/AAAAAAAADWs/UVecBPn5BJc/s1600/milky%2Bfruit%2Btart7.jpg"><img id="BLOGGER_PHOTO_ID_5638517385895860754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 339px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-C_5JWon-M2g/TkAJsDYv2hI/AAAAAAAADWs/UVecBPn5BJc/s400/milky%2Bfruit%2Btart7.jpg" border="0" /></a>
<br />
<br /><a href="http://1.bp.blogspot.com/-ghW3xXo3C44/TkAIc3WPD2I/AAAAAAAADWk/6oDdHECtcKI/s1600/milky%2Bfruit%2Btart3.jpg"><img id="BLOGGER_PHOTO_ID_5638516025454432098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-ghW3xXo3C44/TkAIc3WPD2I/AAAAAAAADWk/6oDdHECtcKI/s400/milky%2Bfruit%2Btart3.jpg" border="0" /></a>
<br />
<br />
<br /><a href="http://3.bp.blogspot.com/-rZaaqVQQmys/TkAIch_WbCI/AAAAAAAADWc/AGLNSfY75GQ/s1600/milky%2Bfruit%2Btart2.jpg"><img id="BLOGGER_PHOTO_ID_5638516019721301026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 252px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-rZaaqVQQmys/TkAIch_WbCI/AAAAAAAADWc/AGLNSfY75GQ/s400/milky%2Bfruit%2Btart2.jpg" border="0" /></a>Do try this lovely tart! I'm sure all ladies will love this! ;)
<br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com6tag:blogger.com,1999:blog-3520925483301180245.post-14641765482346713612011-07-17T23:20:00.001+08:002011-07-18T00:31:35.542+08:00Cranberry Scones<div align="justify">Hi to all of those who do still pop by my blog, I know I've been missing for some time... but it doesn't mean that I've ignored this blog or my love for baking. I still do, but as some of you may know, I'm busy both in my work and my wedding/house renovation. </div><br /><div align="justify"></div><br /><div align="justify">In the past, I may complain that I'm too busy to blog but I still do bake. Now, I don't even have the luxury to go blog hopping, let alone bake and blog. This post was put up a few weeks ago, when I sneaked in some time to post the pictures, and sneaked in some time to type out the recipe and finally here I am now, determine to finish it today, to at least post one entry for this month, and hopefully more! <a href="http://2.bp.blogspot.com/-z9NkcxOvvHk/Tgin0FGjckI/AAAAAAAADWU/de-dtZ1ur2Q/s1600/scones1.jpg"><img id="BLOGGER_PHOTO_ID_5622928647936766530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-z9NkcxOvvHk/Tgin0FGjckI/AAAAAAAADWU/de-dtZ1ur2Q/s400/scones1.jpg" border="0" /></a> I made this almost 2-3 months ago. This falls in in 'quick bread' category and that was why I chosed this. I named it Scones ~ bakery aroma cos' the kitchen was full of bakery aroma that I felt this was real bakery, attributed to butter and cream. ;)<br /><br /><a href="http://2.bp.blogspot.com/-70YtPxxmMQU/Tginz3bIi2I/AAAAAAAADWM/sAB0OM7aMV8/s1600/scones7.jpg"><img id="BLOGGER_PHOTO_ID_5622928644264987490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-70YtPxxmMQU/Tginz3bIi2I/AAAAAAAADWM/sAB0OM7aMV8/s400/scones7.jpg" border="0" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/-W1IaPrnCE2c/TgimmpBIR5I/AAAAAAAADWE/Xackf5Q2m3s/s1600/scones6.jpg"><img id="BLOGGER_PHOTO_ID_5622927317547894674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-W1IaPrnCE2c/TgimmpBIR5I/AAAAAAAADWE/Xackf5Q2m3s/s400/scones6.jpg" border="0" /></a> You can bake this in advance, cool and store in the refrigerator. Before serving, just pop into the oven or toaster and you get the bakery aroma again! </div><br /><div></div><br /><div>I shall leave the rest with the pictures and the recipes. :)<br /><br /><br /><div><a href="http://2.bp.blogspot.com/-7uvAKk6Y-GY/TgimmYLacAI/AAAAAAAADV8/bBAT0Muk3ww/s1600/scones2.jpg"><img id="BLOGGER_PHOTO_ID_5622927313027624962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 325px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-7uvAKk6Y-GY/TgimmYLacAI/AAAAAAAADV8/bBAT0Muk3ww/s400/scones2.jpg" border="0" /></a><br /><br /><br /><div><a href="http://3.bp.blogspot.com/-9SaP8DrPZNU/Tgil_NfMruI/AAAAAAAADV0/0035Mj9ySR8/s1600/scones3.jpg"><img id="BLOGGER_PHOTO_ID_5622926640142921442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 289px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-9SaP8DrPZNU/Tgil_NfMruI/AAAAAAAADV0/0035Mj9ySR8/s400/scones3.jpg" border="0" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/-EPJAXpYT-b8/Tgil-oyXB9I/AAAAAAAADVs/tYtATpigYtE/s1600/scones4.jpg"><img id="BLOGGER_PHOTO_ID_5622926630291179474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 345px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-EPJAXpYT-b8/Tgil-oyXB9I/AAAAAAAADVs/tYtATpigYtE/s400/scones4.jpg" border="0" /></a><br /><br /><strong><em>Ingredients:</em></strong></div><br /><br /><div></div><br /><div>220g plain flour</div><br /><div>1 tbsp baking powder</div><br /><div>80g unsalted butter</div><br /><div>30g castor sugar</div><br /><div>1/2 tsp salt</div><br /><div>110g of egg yolk and milk mixture (1 egg yolk with enough fresh whole milk to make up the amount. I combined with leftover whipping cream and some low fat milk to make up the 110g)</div><br /><div>40g cranberries, chopped </div><br /><div></div><br /><br /><br /><div><strong>Method:</strong></div><br /><br /><div></div><br /><ol><br /><li>Prepare flour and butter a day in advance. Sift flour and baking powder together. Place butter and flour together in a plastic bag and chill in the refrigerator overnight. (i omitted this step). </li><br /><li>On the day of baking, preheat oven to 200 degree celsius . </li><br /><li>Add sugar. Rub butter into the flour until mixture resembles coarse breadcrumbs. </li><br /><li>Add cranberries together with egg yolk and milk mixture and mix until a smooth dough is formed. </li><br /><li>Place dough on a floured surface and knead lightly. </li><br /><li>Rolled to a thickness of about 1.5-2cm. </li><br /><li>Cut with a 5-cm round pastry cutter dusted with flour. Alternatively if you prefer to shape into wedges like mine, you could roll into a circular dough, and cut into wedges using a pastry cutter. </li><br /><li>Place cut-out dough on a baking sheet brushed with milk. </li><br /><li>Bake for 12-15 minutes until scones are golden brown. </li><br /><li>Remove from heat and cool on a wire rack.<br /></li></ol><br /><p>Recipe adapted from: <a href="http://www.amazon.com/Okashi-Treats-Sweet-Made-Love/dp/images/9812617809">"Okashi Treats" by keiko ishida</a> </p><br /><p>Some updates about myself. My renovation is going smoothly and it's really excited to see more things done every other day. It is a tiring but enjoyable process... but I really do miss baking... alot. In fact I had a few arguments with my hubby because he wanted me to spend less time on baking and reading baking blogs but to spend some time to think and surf the web for ideas on what design I wanted for our house design. *lol* I was rather stubborn at first thought of it but I do understand his intentions. Afterall, he wanted me to have our dream house and would have no regrets in the final outcome. Anyhow, I discovered he is a perfectionist when it comes to this big project of ours but I appreciate that as I could see that all he wanted was to ensure that I'm happy with the choices that we have made, in terms of colour scheme, design, layout, etc. :) </p></div></div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com14tag:blogger.com,1999:blog-3520925483301180245.post-52923403532311607542011-06-25T15:08:00.007+08:002011-06-25T15:52:48.631+08:00Pretty pink and white :)<div align="justify"><a href="http://4.bp.blogspot.com/-qe3raEcbXdA/TgWLJmrSUqI/AAAAAAAADVk/Sy4DmIYZzIs/s1600/bingki2011bday1.jpg"><img id="BLOGGER_PHOTO_ID_5622052706959119010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-qe3raEcbXdA/TgWLJmrSUqI/AAAAAAAADVk/Sy4DmIYZzIs/s400/bingki2011bday1.jpg" border="0" /></a> Pink and white, is a colour combination, I'm sure, that can't go wrong. It's either you like it or you don't. You can tell from my blog that I love this colour combination, and this is likely what you will see in my kitchen. Hehe. I'm contemplating to do a pink coloured glass backing for the backing of my kitchen countertop, to match my white kitchen concept and pink kitchen aid. ;) To digress a bit, I've finally purchased the kitchen aid that I've been dreaming. It's going at $741 now during the Great Singapore Sale at <a href="http://www.mayer.sg/">Mayer Marketing</a>, with complimentary $50 voucher, to be used within three months without any minimu purchase. I'm not sure if this is the best deal that I can get though. Check it out at Mayer if you are interested now. :)</div><br /><div align="justify"></div><br /><div align="justify">The contractor told me he had never done a pink glass backing before. So, it's like a risk we are taking. I'm not that adventurous yet, so I've asked my contractor to get a sample of the glass backing to have a look before deciding. Hopefully it turns out pretty. Otherwise, I'll likely go for the safer colour -- white. :P <br /></div><br /><div align="justify"><a href="http://2.bp.blogspot.com/-Z6CtvGI4jbc/TgWLJYBhTuI/AAAAAAAADVc/cxPqWpvS6Xo/s1600/bingki2011bday2.jpg"><img id="BLOGGER_PHOTO_ID_5622052703025843938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 346px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-Z6CtvGI4jbc/TgWLJYBhTuI/AAAAAAAADVc/cxPqWpvS6Xo/s400/bingki2011bday2.jpg" border="0" /></a> This cake was made the day after I attended the <a href="http://mybakingcottage.blogspot.com/2011/06/cartoon-cake-workshop.html">cartoon cake workshop at Sugar Inc</a>. I thought it's a good chance to put to good use what I attended the day earlier since it was still fresh in my memory. Why not a cartoon cake? You might be wondering. Well, somehow the chocolate could not harden and the cartoon-design chocolate transfer was a disaster. I wonder why. Till now, I am still confused over the use of the types of chocolate to be used in baking. Conveture chocolate, it seems, is not good for piping as they don't dry out that easily. Anyone can advise?<br /><br /><br /><a href="http://3.bp.blogspot.com/-nDPoILS4pbA/TgWKk2sEYSI/AAAAAAAADVU/v0TG5oORAus/s1600/bingki2011bday3.jpg"><img id="BLOGGER_PHOTO_ID_5622052075602207010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 372px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-nDPoILS4pbA/TgWKk2sEYSI/AAAAAAAADVU/v0TG5oORAus/s400/bingki2011bday3.jpg" border="0" /></a> I had to make do with a simple frosted cake with simple wordings. The coating was still not to my expectation. But I'm happy that I succeeded in the making of italian meringue buttercream. It was smooth, creamy and stable, best if it needs to withstand for hours in room temperature if I'm making for my friends. :)<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-Ca5O1oiCpyQ/TgWKkgxTvvI/AAAAAAAADVM/zoApSV-0hnU/s1600/bingki2011bday4.jpg"><img id="BLOGGER_PHOTO_ID_5622052069718605554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-Ca5O1oiCpyQ/TgWKkgxTvvI/AAAAAAAADVM/zoApSV-0hnU/s400/bingki2011bday4.jpg" border="0" /></a><br /><br /><div><a href="http://3.bp.blogspot.com/-i1lJkReTyok/TgWKGmkNEtI/AAAAAAAADVE/dUefsRrdOso/s1600/bingki2011bday5.jpg"><img id="BLOGGER_PHOTO_ID_5622051555878179538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-i1lJkReTyok/TgWKGmkNEtI/AAAAAAAADVE/dUefsRrdOso/s400/bingki2011bday5.jpg" border="0" /></a>Practice makes perfect in perfecting a technique but I wonder when will be my next frosted buttercream cake. *lol*. Hopefully in my new kitchen soon :P </div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com4tag:blogger.com,1999:blog-3520925483301180245.post-86250820475972135602011-06-14T23:00:00.000+08:002011-06-15T00:43:28.861+08:00Cartoon Cake Workshop<div align="justify">These pictures had been sitting in my edited post for more than a week.... and another 2 days of re-uploading before it finally made its way here. </div><br /><div align="justify"></div><br /><div align="justify">I attended a cartoon cake workshop a few months back at Sugar Inc with Anna Chan. It was a weekday afternoon and I took half a day's leave just for the workshop, as a treat for me to have a break from my hectic work. <a href="http://www.sugar-inc-cake.com/"><img id="BLOGGER_PHOTO_ID_5616258632318413426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-Bkt4mZVGeXQ/TfD1eEoPanI/AAAAAAAADTY/qZ2Qq7Ngsdw/s400/DSC07982.JPG" border="0" /></a> Located at the ground floor of a shop unit at Jln Bukit Ho Swee (near iong Bahru MRT station), this small little unit offered more than what it seems to be able to deliver. It is fully equipped with the essential equipment and cookware, that makes my heart beat (excited) as I entered the worksop, knowing I'll be in for a learning session!<br /><br /><br /><div><br /><div><br /><div><br /><div><br /><div><br /><div><a href="http://3.bp.blogspot.com/-GBK_FHceXYQ/TfD1dr9uelI/AAAAAAAADTQ/rAf4nLOB39M/s1600/DSC07983.JPG"><img id="BLOGGER_PHOTO_ID_5616258625697643090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-GBK_FHceXYQ/TfD1dr9uelI/AAAAAAAADTQ/rAf4nLOB39M/s400/DSC07983.JPG" border="0" /></a> The class is limited to 8 in a class so that Anna can gave more attention to each student.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/-QbUxmgOfpWM/TfD1dZ1gjoI/AAAAAAAADTI/UwToRXSD1Kw/s1600/DSC07984.JPG"><img id="BLOGGER_PHOTO_ID_5616258620831338114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-QbUxmgOfpWM/TfD1dZ1gjoI/AAAAAAAADTI/UwToRXSD1Kw/s400/DSC07984.JPG" border="0" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/-U73u_ApmdIE/TfD0f0AfcrI/AAAAAAAADTA/xWgQ7ya5zYc/s1600/DSC07989.JPG"><img id="BLOGGER_PHOTO_ID_5616257562704835250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-U73u_ApmdIE/TfD0f0AfcrI/AAAAAAAADTA/xWgQ7ya5zYc/s400/DSC07989.JPG" border="0" /></a> She first did a demo on the sponge cake.<br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/-3MoLzUL_WhU/TfD0fb7JvZI/AAAAAAAADS4/dEWEfaVjxuI/s1600/DSC08000.JPG"><img id="BLOGGER_PHOTO_ID_5616257556239990162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-3MoLzUL_WhU/TfD0fb7JvZI/AAAAAAAADS4/dEWEfaVjxuI/s400/DSC08000.JPG" border="0" /></a> followed by the frosting...<br /><br /><br /><div><a href="http://4.bp.blogspot.com/-qcPwA43bl08/TfD0fA29VyI/AAAAAAAADSw/cdpCCRmIGoQ/s1600/DSC08003.JPG"><img id="BLOGGER_PHOTO_ID_5616257548974642978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-qcPwA43bl08/TfD0fA29VyI/AAAAAAAADSw/cdpCCRmIGoQ/s400/DSC08003.JPG" border="0" /></a> <br /><div><br /><br /><div><a href="http://4.bp.blogspot.com/-jfohwEO48AY/TfDy6qR3yyI/AAAAAAAADSg/2SRH-0K3CI8/s1600/DSC08007.JPG"><img id="BLOGGER_PHOTO_ID_5616255824926591778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-jfohwEO48AY/TfDy6qR3yyI/AAAAAAAADSg/2SRH-0K3CI8/s400/DSC08007.JPG" border="0" /></a> A demo showing how to make Italian meringue buttercream. This was one of my reason for attending the class.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/-9_L-HbNy7Ks/TfDy6bFH0PI/AAAAAAAADSY/Ekq3GzexbUc/s1600/DSC08009.JPG"><img id="BLOGGER_PHOTO_ID_5616255820846584050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-9_L-HbNy7Ks/TfDy6bFH0PI/AAAAAAAADSY/Ekq3GzexbUc/s400/DSC08009.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5618108823438678882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-w3xoS8-WQX0/TfeINXqM22I/AAAAAAAADUU/-DlUn9LXwDM/s400/DSC08014.JPG" border="0" />That's Anna, showing us how to do the outline. Melting the chocolate for the outline of the cartoons (using melted chocolate to draw the picture)<br /><img id="BLOGGER_PHOTO_ID_5618108819948701314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-6jqoRzkYZY8/TfeINKqIBoI/AAAAAAAADUM/pKRvCEVLX9w/s400/DSC08020.JPG" border="0" />And colouring the cartoon picture with melted white chocolate tinted with food colouring.</div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5618106796399519778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-8DutBsw-Xnc/TfeGXYWZ6CI/AAAAAAAADT8/AtMWhEN8AH0/s400/DSC08025.JPG" border="0" /></div><br /><div>The frosting was the most difficult part of the hands-on session. No matter how many layers I frosted, I still could not get a smooth, evenly layered frosted cake. I always tend to leave some cake crumbs behind... >_<</div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5618106791651674530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-39z76-KT4l8/TfeGXGqbiaI/AAAAAAAADT0/ODS2_Hy0x_s/s400/DSC08026.JPG" border="0" />That's Anna's work! See how smooth is her frosting.<br /><br /><img id="BLOGGER_PHOTO_ID_5617734138478643746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-yy7xFAZs9B8/TfYzb1aayiI/AAAAAAAADTo/QU_mn2vXCfM/s400/DSC08032.JPG" border="0" /></div><br /><div>Other classmate's works. :)<img id="BLOGGER_PHOTO_ID_5617734128441547426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-6oyB1uihvUM/TfYzbQBY2qI/AAAAAAAADTg/L9CbbfVSOXM/s400/DSC08027.JPG" border="0" />And mine! :) To be honest, I thought that the technique and concept of the transfer chocolate method is rather simple. It involves the drawing of the design you like with dark melted chocolate, and "colouring" with tinted melted white chocolate. Let it set in the fridge and transfer to the cake. I thought I could apply the same method if I use gel for the filling but according to Anna, it is different. :( </div><br /><div></div><br /><div>But of course, there are still certain techniques that you may not know without learning hands-on, such as having to fill in the white chocolate in the outline fully without any gaps so that there will be no breaks when it hardens. </div><br /><div></div><br /><div>Overall, it's a fruitful session and immediately the following day, I made a buttercream cake for my best friend, by trying to apply when I've learnt. (sans the cartoon!). Will show it in my next post.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><br /><div><a href="http://4.bp.blogspot.com/-QFsUhWtL5yA/TfDttvUj38I/AAAAAAAADSQ/siIJYYy-ll4/s1600/DSC08014.JPG"></div></a></div></div></div></div></div></div></div></div></div></div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com4tag:blogger.com,1999:blog-3520925483301180245.post-64032771455728432842011-05-28T23:45:00.005+08:002011-05-29T01:49:45.725+08:00Our first Love Nest :)<a href="http://2.bp.blogspot.com/-YnONvOuoZZk/TeEexa5R3aI/AAAAAAAADQ0/fxhz248CRHU/s1600/DSC03898.JPG"><img id="BLOGGER_PHOTO_ID_5611800445062340002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-YnONvOuoZZk/TeEexa5R3aI/AAAAAAAADQ0/fxhz248CRHU/s400/DSC03898.JPG" border="0" /></a>After almost two years of waiting, finally we are now proud owners of our first asset, where we will be setting up our home. :) Haha... this photo doesn't spell anything about our new flat, and our keys. But we are imdeed posing in the office of HDB. I realised all the photos taken reveals my new house number, so P&C. ;)<br /><br /><br /><div><br /><div><br /><div><a href="http://3.bp.blogspot.com/-PnD_KedHd68/TeDs3fi3DXI/AAAAAAAADQI/VJxHXxRASJY/s1600/DSC03918.JPG"><img id="BLOGGER_PHOTO_ID_5611745573808311666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-PnD_KedHd68/TeDs3fi3DXI/AAAAAAAADQI/VJxHXxRASJY/s400/DSC03918.JPG" border="0" /></a>Huat ar!! (meaning increasing wealth in Hokkein)... LOL... that's the Chinese custom of rolling two pineapples before stepping into the new house, for wealth and prosperity.<br /></div><br /><div>Here's a small, 90 sqm public housing, with three bedrooms, in the northern part of Singapore. :)<br /></div><br /><div><a href="http://4.bp.blogspot.com/-dc-tZ4sCxqo/Td_PbD8y0cI/AAAAAAAADPw/ZXtyZoDJ0PY/s1600/DSC03947.JPG"><img id="BLOGGER_PHOTO_ID_5611431724550640066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-dc-tZ4sCxqo/Td_PbD8y0cI/AAAAAAAADPw/ZXtyZoDJ0PY/s400/DSC03947.JPG" border="0" /></a> Looking from the door entrance.... It's rather dark as we are living on the fifth floor... On the left is the household shelter, to the right is the kitchen.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-dCnX6dSL5Uo/Td_PJp9dv8I/AAAAAAAADPg/fUURuRykdTc/s1600/DSC03950.JPG"><img id="BLOGGER_PHOTO_ID_5611431425516355522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-dCnX6dSL5Uo/Td_PJp9dv8I/AAAAAAAADPg/fUURuRykdTc/s400/DSC03950.JPG" border="0" /></a> Pathetic small kitchen.... We will be hacking off the left wall to make way for an open concept kitchen. Nevermind that people often advises about the grease and all, we need a bright kitchen and more spacious living hall. We will buy a strong hood!<br /><br /><img id="BLOGGER_PHOTO_ID_5611431429970849122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-TbUrVG1ARII/Td_PJ6jf7WI/AAAAAAAADPo/StzBE6cYM3Q/s400/DSC03953.JPG" border="0" /> </div><br /><br /><div>The service yard area, where we will be putting the washer.<br /><br /></div><br /><div><a href="http://3.bp.blogspot.com/-nVCRRR-wjnk/Td_ObLPRm0I/AAAAAAAADPY/3h855jZx2mI/s1600/DSC03957.JPG"><img id="BLOGGER_PHOTO_ID_5611430626995575618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-nVCRRR-wjnk/Td_ObLPRm0I/AAAAAAAADPY/3h855jZx2mI/s400/DSC03957.JPG" border="0" /></a> Looking out from the service yard area. That's the household shelter.<br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/-YqfFSI9pIvI/Td_Oa2m1KJI/AAAAAAAADPQ/9gyH2TBTENo/s1600/DSC03949.JPG"><img id="BLOGGER_PHOTO_ID_5611430621457229970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-YqfFSI9pIvI/Td_Oa2m1KJI/AAAAAAAADPQ/9gyH2TBTENo/s400/DSC03949.JPG" border="0" /></a> Our living room. :)<br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/-JcycemQcZ74/Td_Nt0Z1o1I/AAAAAAAADPI/r3ex3lZZb-U/s1600/DSC03958.JPG"><img id="BLOGGER_PHOTO_ID_5611429847771751250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-JcycemQcZ74/Td_Nt0Z1o1I/AAAAAAAADPI/r3ex3lZZb-U/s400/DSC03958.JPG" border="0" /></a><br /><br /><div><a href="http://2.bp.blogspot.com/-a3t5UHzxobA/Td_NtiMy-tI/AAAAAAAADPA/g0-UR_iYYX4/s1600/DSC03959.JPG"><img id="BLOGGER_PHOTO_ID_5611429842885212882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-a3t5UHzxobA/Td_NtiMy-tI/AAAAAAAADPA/g0-UR_iYYX4/s400/DSC03959.JPG" border="0" /></a>Stepping further in....<br /><br /><br /><div>Looking from the living room. On the left is the kitchen, Behind the wall with the circular vent is the household shelter. Got it?<br /><br /></div><br /><div><a href="http://3.bp.blogspot.com/-TgeZKBT16pw/Td_NKRtIXpI/AAAAAAAADOw/viKREA1z9hU/s1600/DSC03962.JPG"><img id="BLOGGER_PHOTO_ID_5611429237162008210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-TgeZKBT16pw/Td_NKRtIXpI/AAAAAAAADOw/viKREA1z9hU/s400/DSC03962.JPG" border="0" /></a> Moving to the left will be our bedrooms. Very small yea?<br /><br /><br /><br /><br /><br /><div align="justify"><a href="http://4.bp.blogspot.com/-zdXD12M2Dww/Td_MZsmUy5I/AAAAAAAADOo/pu1vdjy05cQ/s1600/DSC03964.JPG"><img id="BLOGGER_PHOTO_ID_5611428402567629714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-zdXD12M2Dww/Td_MZsmUy5I/AAAAAAAADOo/pu1vdjy05cQ/s400/DSC03964.JPG" border="0" /></a> Our dining area. We plan to put a big mirror to enlarge the space. There, you see three bedrooms. We'll be combining two bedrooms into one as the master bedroom is so freakingly small.<br /></div><br /><br /><div align="justify">Alright, that's about it... will update more again when there's more things to see instead of a bare house.<br /></div><br /><div align="justify">We started sourcing for contractors / Interior Designers (ID) since last year and finally, we decided to be our own ID. An interior designer helps to design your house but we find that most of the designs coming from such identical layout are similar, and as our house is small, there isn't much designs to play around with.<br /></div><br /><div align="justify"><br /><div><br /><br /><div>Hubby is the main "designer" and I'm fortunate that he's enjoying it and good at all the details. :) </div><br /><br /><div>Renovation permit has been approved and we'll be starting our renovation soon... *excited*I shall journal it down when things get going... ;) </div><br /><div></div><br /><div><span style="color:#000066;">** I have no idea why the moment I published the post, the paragraph spacing becomes so large. Sorry for the ugle presentation. ***</span></div></div></div></div></div></div></div></div></div></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com16tag:blogger.com,1999:blog-3520925483301180245.post-17503660140956374922011-05-20T23:23:00.001+08:002011-05-21T02:07:41.264+08:00Happy Birthday to Hubby!<div align="justify"><a href="http://4.bp.blogspot.com/-3MXyVwbfENw/TdU3bOnglDI/AAAAAAAADNw/2E6zuEZdoNo/s1600/dear%2Bbday%2B2011-c.jpg"><img id="BLOGGER_PHOTO_ID_5608449851879625778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-3MXyVwbfENw/TdU3bOnglDI/AAAAAAAADNw/2E6zuEZdoNo/s400/dear%2Bbday%2B2011-c.jpg" border="0" /></a> This year, I'm celebrating birthday for Mr Fong, my dd, as a wife / Mrs Fong! There isn't much difference actually. In fact now that we are married, we tend to make things simpler, unlike during those days of courtship. How I miss those days! hehe... I often tell hubby that we have to remind each other to continue to be lovey dovey even after 10, 20 years later... hopefully! It's not that we are not now, just that as we move into different stages of life, such as planning for our home and marriage, we have to be practical, such as saving money for the neccessities. For birthdays, we would usually buy each other what we wanted, instead of buying something that is not practical and we may not like / use it. I don't mind cute stuffs which could be impractical, but not for my hubby. So, I have not bought his birthday present. I will probably pay for our short trip to genting soon then. :) </div><br /><br /><div align="justify">Another difference is that since we are married, it is hard not to get involved in each other's family's outings and gatherings, even though we may prefer to spend time or certain occasions together with only the two of us. No difference from previous years, I would bake hubby a birthday cake and this year, since his family are celebrating for him and his sister together (their birthday is two days apart), I made a birthday for all to celebrate together. </div><br />I decided on a strawberry mousse cake, recipe from Judy Koh's published VCD. I used my newly bought 8-inch round cake ring which was too big for the recipe I was using, hence I baked it a second round, only to realise that the mousse I prepared was not enough for two layers!I had to make do with a really short cake. I also bake the sponge fingers so that I can prevent the mousse from melting by the time we reached the restaurant.<br /><br /><br /><div align="justify"><a href="http://2.bp.blogspot.com/-DTcl59riKg4/TdU3alQ46PI/AAAAAAAADNo/PKu-cvmM6Pg/s1600/dear%2Bbday%2B2011-d.jpg"><img id="BLOGGER_PHOTO_ID_5608449840778897650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-DTcl59riKg4/TdU3alQ46PI/AAAAAAAADNo/PKu-cvmM6Pg/s400/dear%2Bbday%2B2011-d.jpg" border="0" /></a>My mother-in-law liked the cake, much to my surprise because she does not have a sweet tooth. I believe it's the tangyness of the strawberry mousse and lemon juice that made it refreshing. I was not quite happy with the texture though as I find the mousse a little too stiff for my liking. <a href="http://2.bp.blogspot.com/-JySnc2jyTTg/TdU2ysNYqFI/AAAAAAAADNg/YbmJhC_n9rY/s1600/dear%2Bbday%2B2011-b.jpg"><img id="BLOGGER_PHOTO_ID_5608449155448481874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-JySnc2jyTTg/TdU2ysNYqFI/AAAAAAAADNg/YbmJhC_n9rY/s400/dear%2Bbday%2B2011-b.jpg" border="0" /></a><br /><br /><div>Pretty cake boxes from Daiso. :)<a href="http://1.bp.blogspot.com/-J6USsbMUUfU/TdU2yRYgY2I/AAAAAAAADNY/vgJEfS7m5MM/s1600/dear%2Bbday%2B2011-a.jpg"><img id="BLOGGER_PHOTO_ID_5608449148247368546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 315px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-J6USsbMUUfU/TdU2yRYgY2I/AAAAAAAADNY/vgJEfS7m5MM/s400/dear%2Bbday%2B2011-a.jpg" border="0" /></a></div><br /></div>Hubby mentioned he does not like mousse cakes as much and this is the first time I knew it. But still, I have to practise the making of mousse... bear with me ok.. :PAimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com6tag:blogger.com,1999:blog-3520925483301180245.post-59232726809943022442011-05-11T23:57:00.001+08:002011-05-12T00:12:24.416+08:00Easy Chocolate Fix - Chocolate Madeleine<div align="justify">I was reading <a href="http://dailydelicious.blogspot.com/">dailydelicious</a>'s blog the other day and awed by her beautiful dessert photos, I began to read little more. That was when I read her post on the madeleines she made and struck me that I had only used my madeleine silicon moulds once since the day I bought it. I'm sure that's not surprising to most of you... buying cute baking gadgets out of impulse and hardly use. :P For me, baking stuffs are never an impulse because I think they are really worth it even though I hardly use them. Worth the buy as they makes me happy and I will motivate myself to use it. ;)<a href="http://4.bp.blogspot.com/-uu5Rb2tz5AA/TcZ52dDSpkI/AAAAAAAADNQ/yjGEe65GM4s/s1600/chocolate%2Bmadeleine4.jpg"><img id="BLOGGER_PHOTO_ID_5604300762727491138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-uu5Rb2tz5AA/TcZ52dDSpkI/AAAAAAAADNQ/yjGEe65GM4s/s400/chocolate%2Bmadeleine4.jpg" border="0" /></a> Back to these cute little seashell cakes, they are so easy to put together and is another alternative to muffins if you to have a quick chocolate fix. Unlike most madeleine recipes that calls for whisking the eggs using a mixer, this recipe works like the muffin method by combining the wet and dry batter together. I supposed this method works better for chocolate madeleines, as I don't see this method in other madeleines, probably because most people prefer a denser texture for chocolate flavours? That's my guess! :) The recipe is none other than dailydelicious <a href="http://dailydelicious.blogspot.com/2009/02/mini-chocolate-madeleine-lovely-mini.html">mini chocolate madeleine</a> and I've also found a similar recipe at <a href="http://ellenaguan.blogspot.com/2011/04/chocolate-madeleines.html">Cuisine Paradise's blog </a>too.<br /><br /><br /><a href="http://2.bp.blogspot.com/-rLHKLPbIVww/TcZ52LA9_XI/AAAAAAAADNI/JaisS_29c7g/s1600/chocolate%2Bmadeleine3.jpg"><img id="BLOGGER_PHOTO_ID_5604300757885910386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-rLHKLPbIVww/TcZ52LA9_XI/AAAAAAAADNI/JaisS_29c7g/s400/chocolate%2Bmadeleine3.jpg" border="0" /></a> I'm using a silicon mould but I've read that for madeleine, it is better to bake it in a traditional madeleine tray as it browns better. Do remember to butter the mould generously to prevent any peeling of the cakes when you removed from the mould.<br /><br /><br /><div><a href="http://2.bp.blogspot.com/-frWNxHwj2xw/TcZ5NxraxfI/AAAAAAAADNA/9GWEBJV_tD4/s1600/chocolate%2Bmadeleine2.jpg"><img id="BLOGGER_PHOTO_ID_5604300063889868274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-frWNxHwj2xw/TcZ5NxraxfI/AAAAAAAADNA/9GWEBJV_tD4/s400/chocolate%2Bmadeleine2.jpg" border="0" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/-gmk0rRSBY-o/TcZ5NqS9k2I/AAAAAAAADM4/uOggEXIRhk8/s1600/chocolate%2Bmadeleine1.jpg"><img id="BLOGGER_PHOTO_ID_5604300061908243298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-gmk0rRSBY-o/TcZ5NqS9k2I/AAAAAAAADM4/uOggEXIRhk8/s400/chocolate%2Bmadeleine1.jpg" border="0" /></a>Though I received funny remarks about the hump, I thought the hump looks really cute... don't they? :P</div><br /><div></div><br /><div>I am submitting this entry to <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Aspiring Bakers #7 - Chocolate Delight (May 2011</a>). This time I shall not missed sending the email to DG. :P </div><br /><div></div><br /><div>Happy Chocolate Month!</div><br /><div></div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com8tag:blogger.com,1999:blog-3520925483301180245.post-78042288269326132982011-04-27T23:38:00.003+08:002011-05-03T23:41:12.034+08:00Say Cheese again!<div align="justify"><a href="http://3.bp.blogspot.com/-hY9hPkId8Zw/Ta7-0gYE68I/AAAAAAAADMw/1Oo0rE-9kBM/s1600/baked%2Bmango%2Bcheesecake2.jpg"><img id="BLOGGER_PHOTO_ID_5597691564865678274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 343px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-hY9hPkId8Zw/Ta7-0gYE68I/AAAAAAAADMw/1Oo0rE-9kBM/s400/baked%2Bmango%2Bcheesecake2.jpg" border="0" /></a>This post almost didn't manage to make it here. </div><br /><div align="justify"></div><br /><br /><p align="justify">I didn't managed to bake a baked mango cheesecake the previous round so this time round I did it. I was looking forward to a piece of delicious, firm piece of good yummy baked mango cheesecake after returning home from shopping. When I unmoulded the cake from the pan, something wasn't right. The digestive base seemed wet than usual cheesecake, and when sliced, the cake seemed more like a custard rather than the usual firm baked cheesecake. I thought chilling in the fridge would work but it doesn't seemed to be. I began to doubt whether adding fresh mangoes in a cheesecake is a good choice because the mangoes lose the fresh mango taste and tasted eggy instead. </p><br /><div align="justify">I was upset, that I still didn't manage to eat my mango cheesecake! But I have no one to blame but myself, for I tweaked the recipe. I found this <a href="http://talennyn.blogspot.com/2009/05/baked-mango-cheesecake.html">recipe</a> at Heidi's blog - An Appetite For All Things Good. As i had the Marigold Peach and mango yoghurt, I decided to replace it for the double cream. I thought that since it was similar to another mango cheesecake recipe using mango yoghurt, it should not do much damage? </div><br /><div align="justify"></div><br /><br /><div align="justify">For a second, I thought that recipe wasn't that good as what Heidi claimed but later I guess it was my wrong substitution of ingredients, because double cream should have been much more creamier, and I had really made the wrong choice by replacing with yoghurt. It was only later that I realised that the other recipe using mango yoghurt had less liquid content than this, which explains why mine was rather wet. So... it goes another learning point, never substitute ingredients frivolously. </div><br /><div align="justify"></div><br /><br /><div align="justify">Although this cheesecake wasn't give-worthy, I still kept it in the fridge, and had a few mouthfuls. The taste was not that bad actually. A few days later (yup, it didn't go bad, no sour taste so I suppose it's fine), when I eat it again, to my surprise, it tasted so much better. The texture was more firm and creamy. But I dare not give it away, for fear of stomach upset for some. Unfinished ones were thrown away. </div><br /><p><br /><a href="http://2.bp.blogspot.com/-nSbqtT9Wf7M/Ta7-0DpF0qI/AAAAAAAADMo/2EtQfHHUZBY/s1600/baked%2Bmango%2Bcheesecake1.jpg"><img id="BLOGGER_PHOTO_ID_5597691557152412322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 356px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-nSbqtT9Wf7M/Ta7-0DpF0qI/AAAAAAAADMo/2EtQfHHUZBY/s400/baked%2Bmango%2Bcheesecake1.jpg" border="0" /></a><br />Contemplating whether to submit to <a href="http://needmorenoms.blogspot.com/2011/04/aspiring-bakers-6-say-cheese-april-2011.html">Aspiring Bakers #6: Say Cheese</a>! , in the end, I decided to. I believe the original recipe should not go wrong if you followed it and don't tweak so much like me. The above picture was taken the day after baked, it was firm, but a little wet. It's just another mango cheesecake recipe for you to consider, and for myself to document. :) </p><br /><p><span style="color:#000099;">Updates: I just realised I'd forgotten to email Jean to participate in this month's contest. :P So eventually I didn't participate even though I mentioned I will be submitting. Sorry! :P</span></p>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com3tag:blogger.com,1999:blog-3520925483301180245.post-35797492632866111972011-04-15T22:12:00.001+08:002011-04-15T22:45:19.969+08:00Pumpkin Bread<div align="justify"><a href="http://3.bp.blogspot.com/-FvfQ2t5y8N4/TaMdfU2AsaI/AAAAAAAADMg/N5kSiOka_FA/s1600/pumpkin%2Bloaf2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 308px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594347586132685218" border="0" alt="" src="http://3.bp.blogspot.com/-FvfQ2t5y8N4/TaMdfU2AsaI/AAAAAAAADMg/N5kSiOka_FA/s400/pumpkin%2Bloaf2.jpg" /></a> I chose to bake a loaf of bread that day. It's a Saturday and I thought since I have brought my work home, i should bake something that doesn't take up too much of my time. I can leave the kneading to my breadmaker and after which I just have to proof the dough, give it a good punch, shape, proof and bake. </div><br /><div align="justify"></div><br /><div align="justify">I chose this honey pumpkin bread recipe from <a href="http://sze-min.blogspot.com/2011/02/honey-pumpkin-bread.html">Min's blog</a>. I wanted to bake something that I have not attempted before yet I do not wish to spend too much shaping buns. I've always wanted to attempt Tangzhong bread but it was out for me on that day. I could only make do with the direct method. So finally I decided to try this pumpkin bread. At least incorporating a mashed ingredient is something new for me, and it sounds so healthy with pumpkin added. I could still eat the pumpkin if there are leftovers. </div><br /><div align="justify"><a href="http://1.bp.blogspot.com/-IKrJ8iuCXGQ/TaMdezacBiI/AAAAAAAADMY/vup9NKKlLHA/s1600/pumpkin%2Bloaf1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 313px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594347577158665762" border="0" alt="" src="http://1.bp.blogspot.com/-IKrJ8iuCXGQ/TaMdezacBiI/AAAAAAAADMY/vup9NKKlLHA/s400/pumpkin%2Bloaf1.jpg" /></a>The aunties at the supermarket was kind enough to cut a portion of the pumpkin so that I do not have to buy the entire pumpkin. I cut the pumpkin into big chunks (with the skin on) and steam for about 15 minutes. Then i scooped out the flesh and mashed it with a fork. </div><br /><div align="justify"></div><br /><div align="justify"></div><br /><div align="justify">I had been using my trusted breadmaker to knead the bread dough for a long time since I bought it. This is how the invention of machines makes people lazy. :P </div><br /><div align="justify"></div><br /><div align="justify">As usual, I dumped everything in sequence into the breadmaker to knead the dough. Halfway through, the maker started making a squeaking sound, and it stopped. I reckon that it got stuck so I shifted the dough so that the blade was able to move again. After a while, the blade got stuck again. I believed that the mashed pumpkin made the dough too thick that the blade was unable to move smoothly. I decided to add the butter (earlier than usual) to soften the dough. However, it didn't work. In fact due to overheating, the breadmaker stopped functioning. I stopped the machine to let it cooled down for a while. From my previous encounters, it would work after cooling down. To my dismay, it was still unable to start up its "engine". </div><br /><div align="justify"></div><br /><div align="justify">Looking at the sticky pile of dough covered with greasy butter, I had no choice but to knead it with my hands. As I mentioned, I had not been kneading bread dough since the day I bought this breadmaker (you can refer to when I bought it!). My initial plan to have a fuss-free day of baking was shattered as I washed my hands thoroughly and began with the sticky pile.... to my surprise, it wasn't as difficult as I thought. After a few kneads and turns, the butter began to incorporate into the dough and was getting smoother. I didn't wait till I passed the <a href="http://mybakingcottage.blogspot.com/2007/11/double-soft-bread.html">window pane </a>test. I stopped after about 15-20 minutes, when the dough was smooth and slightly elastic. </div><br /><div align="justify"></div><br /><div align="justify"><a href="http://1.bp.blogspot.com/-Q93XMbGmbM4/TaMdefxePII/AAAAAAAADMQ/nUDfGtJtwzU/s1600/pumpkin%2Bloaf13.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594347571886570626" border="0" alt="" src="http://1.bp.blogspot.com/-Q93XMbGmbM4/TaMdefxePII/AAAAAAAADMQ/nUDfGtJtwzU/s400/pumpkin%2Bloaf13.jpg" /></a> The first proofing was perfect and so was the second proofing. Unlike some occasions where the proofed dough did not rise very high, this time round, it rised to almost the brim of the pullman tin, raising my hope of a perfect square. <a href="http://3.bp.blogspot.com/-oHdLx75eNsw/TaMcZQVkeFI/AAAAAAAADMI/kW0ZPBqRIdc/s1600/pumpkin%2Bloaf10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594346382332033106" border="0" alt="" src="http://3.bp.blogspot.com/-oHdLx75eNsw/TaMcZQVkeFI/AAAAAAAADMI/kW0ZPBqRIdc/s400/pumpkin%2Bloaf10.jpg" /></a> <a href="http://1.bp.blogspot.com/-yTRM8cf7mh0/TaMcZGnnjKI/AAAAAAAADMA/4FM1XmIzbKM/s1600/pumpkin%2Bloaf9.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594346379723377826" border="0" alt="" src="http://1.bp.blogspot.com/-yTRM8cf7mh0/TaMcZGnnjKI/AAAAAAAADMA/4FM1XmIzbKM/s400/pumpkin%2Bloaf9.jpg" /></a> Yep a perfect square! It was a beautiful loaf with the orange hue, from fresh pumpkin with no added colouring. The texture was really soft and fluffy even though I did not knead it till 100% perfect. It tasted plain, like any white bread but knowing it contains wholesome goodness, I simply love it. If I had pumpkin seeds, I would certainty included it. <a href="http://4.bp.blogspot.com/-c6znk-pJCsY/TaMcYnwoXkI/AAAAAAAADL4/9Yc4I1BPATk/s1600/pumpkin%2Bloaf5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594346371439681090" border="0" alt="" src="http://4.bp.blogspot.com/-c6znk-pJCsY/TaMcYnwoXkI/AAAAAAAADL4/9Yc4I1BPATk/s400/pumpkin%2Bloaf5.jpg" /></a> I bought this <a href="http://shopnbake.wordpress.com/2010/01/05/ready-stock-bread-slicer/">bread slicer from Elyn </a>and was was finally able to use it. With this handy tool, my bread slices were still disastrous! I think I just have to be patient, and with that, I don't need this tool at all? :P <br /><div><a href="http://3.bp.blogspot.com/-kRAIGwEGSbU/TaMbnPsp4qI/AAAAAAAADLw/2jsZFqYGKSE/s1600/pumpkin%2Bloaf6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 294px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594345523166962338" border="0" alt="" src="http://3.bp.blogspot.com/-kRAIGwEGSbU/TaMbnPsp4qI/AAAAAAAADLw/2jsZFqYGKSE/s400/pumpkin%2Bloaf6.jpg" /></a> <br /><div><a href="http://1.bp.blogspot.com/-XJ4SIbBVk_o/TaMbmb6CxlI/AAAAAAAADLo/GqONPwUw3rU/s1600/pumpkin%2Bloaf7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 327px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594345509264475730" border="0" alt="" src="http://1.bp.blogspot.com/-XJ4SIbBVk_o/TaMbmb6CxlI/AAAAAAAADLo/GqONPwUw3rU/s400/pumpkin%2Bloaf7.jpg" /></a> Here's the recipe adapted from Min's blog, I had it translated. I omitted the pumpkin seeds. </div><br /><div></div><br /><div><strong><span style="color:#6600cc;">Honey Pumpkin Bread Loaf</span></strong></div><br /><div></div><br /><div><strong><em>Ingredients:</em></strong></div><br /><div></div><br /><div>150g mashed pumpkin</div><br /><div>280g bread flour</div><br /><div>50g egg</div><br /><div>3/4 tsp instant yeast</div><br /><div>1/8 tsp salt</div><br /><div>20g honey</div><br /><div>30g milk</div><br /><div>30g unsalted butter</div><br /><div>80g pumpkin seeds if using</div><br /><div></div><br /><div><strong><em>Method:</em></strong></div><br /><div></div><br /><ol><br /><li>Cut pumpkin into big chunks, remove the seeds and steam over high heat for about 15 minutes, until the pumpkin is soft (if you can insert a chopstick). Remove water and let it cool. </li><br /><li>Remove the pumpkin skin and weigh out 150g of pumpkin flesh. Mash it with a fork. Set aside. </li><br /><li>In a large mixing bowl, mix all the ingredients (except butter) together to form a dough. Then, keep kneading for about 8 minutes until the dough is no longer sticky to the hands. </li><br /><li>But butter into cubes and knead it into the dough. At first, the dough will be sticky and your hands will be a messy lump. Just continue kneading, turning 90 degree clockwise after each knead. The dough will slowly smoothen and become elastic. It is ready when you are able to stretch the dough to a sheer thin layer without breaking. </li><br /><li>Round the dough, and put it in a bowl, cover with cling wrap or damp cloth and let it proof until double in size, about 1 hour. </li><br /><li>After the first proofing, punch out the air, divide into three equal portions and let it rest for about 20 minutes. </li><br /><li>Roll the three doughs into a swiss roll style and place them in a pullman tin, with the sealed portion at the bottom. (if you are using pumpkin seeds, spray the surface of the dough with water, roll the dough over a pan of pumpkin seeds and place the dough in the tin. </li><br /><li>Sprinkle the surface with water (I didn't do that) and let it proof again for another 60 minutes. (preheat the oven at 190 degree celsius about 30 minutes in advance)</li><br /><li>Cover the tin with its cover, and bake in preheated oven for 35 -40 minutes.</li><br /><li>When done, remove from the tin and let it cool. </li></ol><br /><p></p></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com12tag:blogger.com,1999:blog-3520925483301180245.post-35924069185118271842011-04-10T23:43:00.002+08:002011-04-11T00:34:35.457+08:00Lovely Blog AwardI received an award! Thank you Zhuoyuan (Bakertan) of <a href="http://bakinglibrary.blogspot.com/">Baking Library</a> and Janice of <a href="http://homecookbaker.blogspot.com/">Home Cook Baker</a> for passing this award to me despite being rather inactive here. It serves as a motivation for me to keep this blog going and share as much as I can with all the fellow food bloggers. <a href="http://4.bp.blogspot.com/-jAaykmfd9H0/TaB-tWpMEDI/AAAAAAAADLY/a3NZLaSPEQo/s1600/One_Lovely_Blog_Award.jpg"><img id="BLOGGER_PHOTO_ID_5593610054831706162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-jAaykmfd9H0/TaB-tWpMEDI/AAAAAAAADLY/a3NZLaSPEQo/s400/One_Lovely_Blog_Award.jpg" border="0" /></a> <br /><div>Ok, as what the others have done, I have to list down the rules to follow upon receiving this award, which are:</div><br /><div>1. Post linking back to the person that gave you the award. 2. Share 7 random things about yourself. 3. Award 15 recently discovered blogs. 4. Drop them a note and tell them about it. </div><br /><div></div><br /><div>Luckily I referred to my past postings as I'd almost wanted to share similar random facts about myself which I'd shared before. So, can see Im such a very boring person! *lol* :P</div><br /><div></div><br /><div>1) I love pink! I'm sure you can tell from my previous and current blog layout. :)</div><br /><div>2) I am on my way to having my dream kitchen. It was designed by hubby and me (we did not engage interior designer for our upcoming renovation). Stay tuned. *wink wink*</div><br /><div>3) I'm sure no one knows (except those who's on my facebook) this.. that I carry a permed hair now. Hehe... I finally pluck up the courage to perm my hair after deliberating for years. </div><br /><div>4) I bought so many muffin cases and little cookie bags from daiso / baking supply stores but I can't bear to use them. </div><br /><div>5) I will be attending a cake decorating class at <a href="http://www.sugar-inc-cake.com/">Sugar</a> Inc this coming weekend. :)</div><br /><div>6) I got my driving license 4 years ago but I think I'm as good as a newbie and the number of times I drive can be counted using my five fingers. If you were to ask to drive now, I can't! :P</div><br /><div></div><br /><div>7) Baking ingredients/equipment and beauty products are the two shopping items I'd most willing to splurge on, rather than clothes and accessories. </div><br /><div></div><br /><div>Alright... I wont be passing this award as I've not been blog hopping enough to discover that many new blogs. I would just like to dedicate to all the food bloggers out there. There are so many lovely blogs, by people from all walks of life with a passion for food and baking and you guys are really awesome!</div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com3tag:blogger.com,1999:blog-3520925483301180245.post-28884445914042827022011-04-02T11:57:00.001+08:002011-04-02T13:50:58.951+08:00No-bake Mango Cheesecake<div align="justify">This mango season sees the sprouting of many mango bakes in the blogsphere that I think readers are all spolit for choice on the variety that one could do with this tropical fruit. </div><br /><p align="justify">Mango cheesecake was the first thing that came to my mind whenever I thought of baking with mangoes, for I've been eyeing this mango cheesecake recipe in one of the issue of Food & Travel Magazine. I bought a block of cream cheesecake some time back, planning to bake a birthday cake for my girlfriend but plans changed and it had been sitting in the fridge till now, waiting for me! </p><br /><p align="justify">I set a day to bake a mango cheesecake. I told myself I had to do it before the cream cheese expire. With that, I bought everything, getting ready to make it when I got home. But but, I was too tired when I reach home that day. :( I almost wanted to give up making the cheesecake. In the end, I decided to make something simpler instead, and opted a non-bake cheesecake, which I think would be easier and less tedious. </p><br /><div align="justify">Sometimes, I really have to salute to some bloggers out there who could make really beautiful birthday layered cakes or pastries with such patience and passion. Although I have been baking for quite a few years, baking cakes for my friends and family, I felt my standard has remained stagnant. I just wished I could have more time, more energy, more patience to be involved in my hobby. But I couldn't do that because of my work committments. But, I do see some coping well and could still bake, cook and take care of their children despite a full-time working lady. I really wonder what would happen if I were to have a child next time... :P My colleagues have been telling me that there's no way I could bake if I have kids, given our current workload. </div><br /><div align="justify">So, well... I guess there has to be a give and take... if time is limited, you can't possibly do everything well and there's something you got to sacrifice... like how much time you are prepared to spend on your hobby, and how much committment you need to spend on your work, and how much sleep you want to and can sacrifice. It's all about time management and juggling well on your career, family, hobby... the worklife balance. Anyway, sorry for digressing so much and lamenting on all these. Thoughts just came pouring.... :P</div><br /><div align="justify"></div><br /><div align="justify">Anyhow, I believe the work and effort that you put in will eventually reap its rewards. After receiving the promotion letter yesterday, at least I felt more comforted, that at least the time and effort I spent was worth it. ;) </div><br /><div align="justify"><a href="http://1.bp.blogspot.com/--X69wHTHW08/TZIB5t_-xKI/AAAAAAAADLA/5gxaLhg__gA/s1600/mango%2Bcheesecake1.jpg"><img id="BLOGGER_PHOTO_ID_5589532178632328354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 352px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/--X69wHTHW08/TZIB5t_-xKI/AAAAAAAADLA/5gxaLhg__gA/s400/mango%2Bcheesecake1.jpg" border="0" /></a> Back to this no-bake cheesecake, it was not really a success. After letting it set in the fridge for about 8 hours through the entire night, the cheese custard was still rather soft and not firm enough. I believed it was due to the gelatin that was not fully dissolved when I melted it, hence forming some clumps which I discarded. I remembered I used to make a non-bake strawberry cheesecake many years back and the texture was like jelly! </div><br /><div align="justify">mmm.... I really need to practice more on such frozen desserts like as mousse and non-bake cakes. I always seem not able to get it correct... arghh. </div><br /><div align="justify"></div><br /><div align="justify">Although this mango cheesecake didnt set as well as it should be, the taste was great and it indeed melt in the mouth, as what Happy Homebaker advised. The sad thing was, about half of it was wasted because I tried to bring to the office for my colleagues to try but it ended up in a melted mash. :P </div><br /><div align="justify">I'd initially wanted to submit this post to the <a href="http://bakericious.blogspot.com/2011/03/aspiring-bakers-5-fruity-march-march.html">Aspiring Baker #5: Fruity March</a>, but on second thought, decided not to as I didn't manage to take a nice picture of it, and the unsuccessful attempt with it. But rest assured the recipe os trusted, cos' it's from <a href="http://wlteef.blogspot.com/2007/05/chilled-mango-cheesecake.html">Florence's Chilled Mango Cheesecake</a>. ;)</div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com14tag:blogger.com,1999:blog-3520925483301180245.post-71381330608612807442011-03-18T00:00:00.008+08:002011-03-18T23:12:01.157+08:00Blueberry Chiffon Cake<div align="justify"><a href="http://2.bp.blogspot.com/-4la5_K-BUVM/TYIxoF912gI/AAAAAAAADK4/slUya4JTCrs/s1600/blueberry%2Bchiffon8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 315px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585081052758923778" border="0" alt="" src="http://2.bp.blogspot.com/-4la5_K-BUVM/TYIxoF912gI/AAAAAAAADK4/slUya4JTCrs/s400/blueberry%2Bchiffon8.jpg" /></a>On a Saturday night, my hands were itching to bake something. That's the only time I had for the whole week, having to work also on a weekend to clear my work. </div><div align="justify"> </div><div align="justify">I wanted to bake something that can be done before 12 midnight, something i can have for my breakfast the next day, and that uses whatever ingredients still available in my fridge or pantry. Baking a bread is not possible though i wish I could. I did not have milk so muffins/cakes have to be ommitted. I decided With some blueberries in my freeezer, I decided on a blueberry chiffon cake. </div><p align="justify">I remembered some bloggers had made blueberry chiffon cakes before and I went googling for it, but realised most of the recipes called for fresh blueberries to be be folded in, and usually the blueberries would sink to the bottom. Blueberries can usually result in the cake texture to be very wet, especially those in contact with the blueberries. I was actually looking for a blueberry chiffon cake that is entirely made with blueberry flavour. </p><div align="justify">I turned to my recipe collection Kelvin Chai - Chiffon Cake is Done. I'd actually given up on the recipes from this book after a few unsuccessful attempts. The egg yolk batter was always too dry. This time, i decided to give it another try by adapting its blueberry chiffon cake recipe. The recipe uses blueberry jam while I blended fresh bueberries with 1 tbsp of water in a blender to get blueberry paste. I also added 1 tbsp of strawberry jam to enhance the taste in case the taste was too bland. </div><div align="justify"> </div><div align="justify">The egg yolk batter was lovely, with a light tinge of blue. The colour lightened afterit was blueberry blue (I do not know of a better way to describe the colour!) and the colour lightened after folding in the egg whites.<br /></div><a href="http://3.bp.blogspot.com/-dDsy8qWeiHY/TYIxn-_HDuI/AAAAAAAADKw/u8H8WM5lxqc/s1600/blueberry%2Bchiffon6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585081050885197538" border="0" alt="" src="http://3.bp.blogspot.com/-dDsy8qWeiHY/TYIxn-_HDuI/AAAAAAAADKw/u8H8WM5lxqc/s400/blueberry%2Bchiffon6.jpg" /></a>The result? It was good. The texture was just right, soft and moist and it had a light hint of blueberry taste but I felt it could be stronger. Generally I find chiffon cakes with raising agent tend to be softer. The downside is they tend to get deformed easily and it's not chemical-free. :)<br /><br /><div><a href="http://4.bp.blogspot.com/-GRxqIsvOQsQ/TYIxCXFmPHI/AAAAAAAADKo/0uwet3VMhxs/s1600/blueberry%2Bchiffon5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585080404519828594" border="0" alt="" src="http://4.bp.blogspot.com/-GRxqIsvOQsQ/TYIxCXFmPHI/AAAAAAAADKo/0uwet3VMhxs/s400/blueberry%2Bchiffon5.jpg" /></a>Don't be mistaken by the little blue dots and thought the cake is mouldy. :P They are the bits of blueberry puree.<br /><br /><div><a href="http://2.bp.blogspot.com/-6wnPOpTsv14/TYIxB40-7HI/AAAAAAAADKg/qRwYenZCOkY/s1600/blueberry%2Bchiffon4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 282px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585080396397079666" border="0" alt="" src="http://2.bp.blogspot.com/-6wnPOpTsv14/TYIxB40-7HI/AAAAAAAADKg/qRwYenZCOkY/s400/blueberry%2Bchiffon4.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/-bkHrrOw5fnI/TYIxBsCPisI/AAAAAAAADKY/xfvRxCQcwb8/s1600/blueberry%2Bchiffon1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585080392963033794" border="0" alt="" src="http://2.bp.blogspot.com/-bkHrrOw5fnI/TYIxBsCPisI/AAAAAAAADKY/xfvRxCQcwb8/s400/blueberry%2Bchiffon1.jpg" /></a><strong><em>Ingredients:</em></strong></div><div> </div><div>3 medium egg yolks (original recipe stated 2, it could be referring to large eggs)</div><div>20 ml oil</div><div>40g fresh blueberries</div><div>1 tbsp water (to be blended with the blueberries)</div><div>20g caster sugar</div><div>40g self-raising flour</div><div> </div><div>3 medium size egg whites</div><div>1/4 tsp cream of tartar</div><div>40g caster sugar</div><div> </div><div><strong><em>Method:</em></strong></div><div> </div><ol><li>Preheat oven to 180.</li><li>Blend fresh blueberries and 1 tbsp of water in a blender to get a blueberry puree. </li><li>Beat egg yolks with a whisk, add in oil, blueberry puree and caster sugar and mix well. </li><li>Add in self-raising flour (sifted) into the mixture and beat lightly to form the egg yolk batter. Set aside. </li><li>Pour egg whites in a large mixing bowl. The bowl must be clean without any grease. Add cream of tartar. </li><li>Using a stand mixer or a handheld mixer, beat egg whites using high speed. Add sugar gradually and continue beating until stiff peaks is formed. </li><li>Fold egg whites in three separate additions into egg yolk mixture in light and swift movements. Mix until the egg whites and egg yolk batter is well corporated. </li><li>Pour batter into a chiffon tube pan (17-inch pan) and bake for about 30 minutes. </li><li>When done, invert the chiffon cake pan to let it cool before unmoulding from the pan.<br /></li></ol><p>Recipe adapted from: Kelvin Chai - Chiffon Cake is Done</p><div>I'm submitting this entry to this month's <a href="http://bakericious.blogspot.com/2011/03/aspiring-bakers-5-fruity-march-march.html">Aspiring Baker#5 : Fruity March (March 2011). </a></div><div> </div><div>Well, i know chiffon cake is nothing new but I hope this blueberry chiffon cake with little black dots can give you new inspirations. ;) </div></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com7tag:blogger.com,1999:blog-3520925483301180245.post-86282755881938700502011-03-09T23:32:00.001+08:002011-03-09T23:51:25.675+08:00Marble Butter Cake<div align="justify">December till March is always the time of the year I love most. It's a time of festive season, crossing over to the new year of resolution and a fresh start, then we have the Chinese New Year, followed by Valentine's day and my birthday which falls at the end of February. :) It's the time when friends and families would make it a point to get together, have a good meal, be it Christmas, Chinese New Year... and it's a time with lots of baking!! :D </div><div align="justify"> </div><div align="justify">It's the time of the year when I can still have the excuse to go shopping, to eat and indulge a little without feeling guilty, because once March kicks in, I know that hey, I've had all the fun and it's time to get serious and work hard (smart?). Less excuse not to work overtime (if need be), no more excuse not to exercise and keep myself in shape... </div><div align="justify"> </div><div align="justify">The first week of March has passed, and I've got to face the reality. It's also time for me to make an appointment with the bridal studio for gown fitting soon :) , and I've told myself that after February, I must put in effort to stay trim and fit! But... looks like I've not. Good food is too hard to resist :P <a href="http://2.bp.blogspot.com/-qv7mjG841lI/TXUEDQoV0nI/AAAAAAAADKI/YpzVUMgEX1g/s1600/marble%2Bcake2.jpg"><img id="BLOGGER_PHOTO_ID_5581371765107224594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-mxh3RlenOD8/TXUEDIqccBI/AAAAAAAADKA/t0k53Laamnc/s400/marble%2Bcake1.jpg" border="0" /></a>Anyhow, this post is dedicated to the marble butter cake I baked for my birthday. Since last year, I have stopped asking for a sara lee pound cake from my mum. Instead I chosed to bake my own. I don't really like butter cakes but since my mum like it, I baked it as a treat for her. I've added a pink colouring to create a three tone marble cake. I think it looks pretty but from the photos it's not very obvious. These are two of the best photos I managed to take. ;) </div><div align="justify"> </div><div align="justify">I wanted to try a new butter cake recipe from Okashi Treats" by keiko ishida but in the end I took the recipe from <a href="http://auntyyochana.blogspot.com/2007/04/marble-cake.html">Aunty Yochana's tri-colour marble cake </a>as I wanted to use the self-raising flour which I hardly use.<br /></div>The result is lovely. Soft, tight crumbs and very buttery smell.<br /><div><br /><br /><img id="BLOGGER_PHOTO_ID_5581371767245886066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 341px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-qv7mjG841lI/TXUEDQoV0nI/AAAAAAAADKI/YpzVUMgEX1g/s400/marble%2Bcake2.jpg" border="0" />Of course, I had my birthday cake as well, eaten three birthday cakes for my birthday! How can I keep trim? :P </div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com8tag:blogger.com,1999:blog-3520925483301180245.post-63743144623751699082011-02-23T23:11:00.012+08:002011-02-25T23:57:03.949+08:00A nut cracking sessionA nut cracking session?? Do we need a session on cracking nuts? Yes I did, for these real "extra large" mixed nuts.<a href="http://1.bp.blogspot.com/-x7F5EmXnI8c/TWUxQMEFsXI/AAAAAAAADJ4/yC63nEdR-l0/s1600/DSC07202.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576917867754271090" border="0" alt="" src="http://1.bp.blogspot.com/-x7F5EmXnI8c/TWUxQMEFsXI/AAAAAAAADJ4/yC63nEdR-l0/s400/DSC07202.JPG" /></a>This large packet of nuts caught our (hubby and I) eyes when we were at NTUC Fairprice. It is a large packet, with a height as tall as 30cm, but all the nuts were huge, in their original shells. So, there weren't many actually. But unless you don't mind spending some time and effort to crack these nuts, then I won't recommend you to buy. :P<br /><br /><div><a href="http://3.bp.blogspot.com/-GOeqnfmaPwE/TWUxPmchNjI/AAAAAAAADJw/k-SyITP-0Fk/s1600/DSC07199.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576917857656190514" border="0" alt="" src="http://3.bp.blogspot.com/-GOeqnfmaPwE/TWUxPmchNjI/AAAAAAAADJw/k-SyITP-0Fk/s400/DSC07199.JPG" /></a> I love love nuts, all kinds of nuts, and with the fine print "guarantee fresh" i was won over. Don't they all look lovely in their original shells? :) Oh so natural! I shall now give you a lesson on the names of these nuts, if you have not seen the real thing in its shells. ;) Starting from the left, we have almonds, filbert (i googled and realised filberts are also referred to hazelnuts), brazil nut, pecan, walnut (in front of pecan), followed by almond and lastly walnut again.<br /><br /><div><a href="http://1.bp.blogspot.com/-LCySRcPKEL0/TWUxPbIQOMI/AAAAAAAADJo/jTWFfFvP1DY/s1600/DSC07210.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576917854618400962" border="0" alt="" src="http://1.bp.blogspot.com/-LCySRcPKEL0/TWUxPbIQOMI/AAAAAAAADJo/jTWFfFvP1DY/s400/DSC07210.JPG" /></a> After attempts to crack it with our hands, teeth and a pair of plier to no avail, hubby decided on a hammer. And... it works, almost instantaneously :)<br /><br /><div><a href="http://1.bp.blogspot.com/-h3SA4fM5wjc/TWUvkVcELJI/AAAAAAAADJg/DPGK68s_u9s/s1600/DSC07211.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576916014844882066" border="0" alt="" src="http://1.bp.blogspot.com/-h3SA4fM5wjc/TWUvkVcELJI/AAAAAAAADJg/DPGK68s_u9s/s400/DSC07211.JPG" /></a><br /><div><a href="http://4.bp.blogspot.com/-kOi4zvSFd6k/TWUvj69xwdI/AAAAAAAADJY/6vtP4vSfaXM/s1600/DSC07212.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576916007738524114" border="0" alt="" src="http://4.bp.blogspot.com/-kOi4zvSFd6k/TWUvj69xwdI/AAAAAAAADJY/6vtP4vSfaXM/s400/DSC07212.JPG" /></a> There you go... freshly cracked atural almond.<br /><br /><div><a href="http://1.bp.blogspot.com/-RohsqtC5tRQ/TWUvjbIoaaI/AAAAAAAADJQ/vVN122Sw0n0/s1600/DSC07213.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576915999194114466" border="0" alt="" src="http://1.bp.blogspot.com/-RohsqtC5tRQ/TWUvjbIoaaI/AAAAAAAADJQ/vVN122Sw0n0/s400/DSC07213.JPG" /></a> This is pecan.<br /><br /><div><a href="http://4.bp.blogspot.com/-q6re32ME4LM/TWUuX-TxwSI/AAAAAAAADJI/OJ--w3pQsuk/s1600/DSC07214.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576914702966047010" border="0" alt="" src="http://4.bp.blogspot.com/-q6re32ME4LM/TWUuX-TxwSI/AAAAAAAADJI/OJ--w3pQsuk/s400/DSC07214.JPG" /></a> Brazil nut in its shell....<br /><br /><div><a href="http://4.bp.blogspot.com/-Dq607bnySNM/TWUuXpbindI/AAAAAAAADJA/2RkHPubkAzk/s1600/DSC07217.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576914697361464786" border="0" alt="" src="http://4.bp.blogspot.com/-Dq607bnySNM/TWUuXpbindI/AAAAAAAADJA/2RkHPubkAzk/s400/DSC07217.JPG" /></a><br />Brazil nut breaks open...<br /><br /><div><a href="http://2.bp.blogspot.com/-3JtljmG0L2k/TWUtofT9odI/AAAAAAAADI4/rVETuY8Phls/s1600/DSC07218.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576913887191474642" border="0" alt="" src="http://2.bp.blogspot.com/-3JtljmG0L2k/TWUtofT9odI/AAAAAAAADI4/rVETuY8Phls/s400/DSC07218.JPG" /></a> Filbert/hazelnut<br /><br /><div><a href="http://3.bp.blogspot.com/-YOydDQJbTxY/TWUtoB4r0GI/AAAAAAAADIw/MMWAJh-o-HA/s1600/DSC07219.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576913879292432482" border="0" alt="" src="http://3.bp.blogspot.com/-YOydDQJbTxY/TWUtoB4r0GI/AAAAAAAADIw/MMWAJh-o-HA/s400/DSC07219.JPG" /></a><br /><div><a href="http://3.bp.blogspot.com/-Xlyj0UcJDCc/TWUq7hUZsJI/AAAAAAAADIo/wHStfRGY-so/s1600/DSC07220.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576910915612815506" border="0" alt="" src="http://3.bp.blogspot.com/-Xlyj0UcJDCc/TWUq7hUZsJI/AAAAAAAADIo/wHStfRGY-so/s400/DSC07220.JPG" /></a> Walnuts.... I have read that eating walnuts is good for the brain... and interestingly i think it does resemble a brain...?<br /><br /><div><a href="http://1.bp.blogspot.com/-C-_ElXjxFs4/TWUq7Zb4hjI/AAAAAAAADIg/C2yioLhw4P8/s1600/DSC07224.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576910913496712754" border="0" alt="" src="http://1.bp.blogspot.com/-C-_ElXjxFs4/TWUq7Zb4hjI/AAAAAAAADIg/C2yioLhw4P8/s400/DSC07224.JPG" /></a>That was our nut cracking session.... a most indigenious way of eating nuts. I enjoyed the session, hammering while we peeled open the shell and eat it straight away. </div><div> </div><div>A word of caution. Do remember to place a piece of mat or thick cloth on the floor beneath a stack of newspaper. The newspaper is for easy cleaning and the mat is to protect your floor. I'm sure you wouldn't want to damage your floor tiles. :)<br /><div> </div></div></div></div></div></div></div></div></div></div></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com6tag:blogger.com,1999:blog-3520925483301180245.post-4005071622303784662011-02-13T00:28:00.007+08:002011-02-15T00:04:35.254+08:00Cranberry Almond Butter Cake<div align="justify"><a href="http://4.bp.blogspot.com/--6Fehj4hkmw/TVa7nOjnpHI/AAAAAAAADIQ/t0avFncMlAw/s1600/cranberry%2Balmond%2Bcake2.jpg"></a>Looking at this messy cake, it may probably not attract one to want to have a try at a piece. But... i can guarantee you that you will regret if you do not try it, especially if you love nuts or anything nutty. </div><div align="justify"> </div><div align="justify">As the name suggest, this cake uses almond meal. I made my own almond meal by grinding whole almonds (with skin) in a blender, hence the almond meal containes traces of the skin in brown which makes the cake prettier and more rustic. </div><div align="justify"> </div><div align="justify">The original recipe uses candied orange but I replaced with cranberries, since I still have a packet of it. My mum don't usually like to eat dried fruit but she like this cake, to my surprise! Because it's full of almonds and cranberries, it crumbles easily and is difficult to get a perfect slice.<br /></div><a href="http://3.bp.blogspot.com/-rXPjMlNSUQ8/TVa4toAY6mI/AAAAAAAADII/WTjDUmD49VU/s1600/cranberry%2Balmond%2Bcake3.jpg"><img id="BLOGGER_PHOTO_ID_5572844682890242658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 314px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-rXPjMlNSUQ8/TVa4toAY6mI/AAAAAAAADII/WTjDUmD49VU/s400/cranberry%2Balmond%2Bcake3.jpg" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/-fRgV20j_x2U/TVa32GX3lsI/AAAAAAAADH4/1C3YCwUcaGs/s1600/cranberry%2Balmond%2Bcake6.jpg"><img id="BLOGGER_PHOTO_ID_5572843728969111234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-fRgV20j_x2U/TVa32GX3lsI/AAAAAAAADH4/1C3YCwUcaGs/s400/cranberry%2Balmond%2Bcake6.jpg" border="0" /></a> This is the top but I flipped it upside down to get a more even top.<br /><br /><div><a href="http://3.bp.blogspot.com/-cMJNyfHFync/TVa312erpJI/AAAAAAAADHw/96BZS5UbUvo/s1600/cranberry%2Balmond%2Bcake.jpg"><img id="BLOGGER_PHOTO_ID_5572843724702721170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 324px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-cMJNyfHFync/TVa312erpJI/AAAAAAAADHw/96BZS5UbUvo/s400/cranberry%2Balmond%2Bcake.jpg" border="0" /></a> There, you see all the almonds and cranberries!<br /><br /><div><a href="http://2.bp.blogspot.com/-NPPeW1v8XNA/TVa31e0wEzI/AAAAAAAADHo/7BZ73Qh520I/s1600/cranberry%2Balmond%2Bcake7.jpg"><img id="BLOGGER_PHOTO_ID_5572843718352835378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-NPPeW1v8XNA/TVa31e0wEzI/AAAAAAAADHo/7BZ73Qh520I/s400/cranberry%2Balmond%2Bcake7.jpg" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/-yjjrNEDq6w8/TVa2OJzo-eI/AAAAAAAADHg/BF2X_We9e4A/s1600/cranberry%2Balmond%2Bcake5.jpg"><img id="BLOGGER_PHOTO_ID_5572841943184505314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 323px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-yjjrNEDq6w8/TVa2OJzo-eI/AAAAAAAADHg/BF2X_We9e4A/s400/cranberry%2Balmond%2Bcake5.jpg" border="0" /></a><strong><span style="color:#6600cc;">Cranberry Almond Butter Cake</span></strong></div><div> </div><div><strong><em>Ingredients:</em></strong></div><div> </div><div>Blanched almond slivers/chopped whole almonds </div><div>60g cranberries</div><div>2 eggs</div><div>1 egg yolk</div><div>85g ground almond (almond meal)</div><div>90g icing sugar</div><div>25g cake flour, sifted</div><div>35g melted butter</div><div> </div><div><strong><em>Method:</em></strong></div><ol><li>Preheat oven to 170°C. Lightly grease cake pan with a little softened butter. </li><li>Spread almonds at the base of the pan in an even layer. </li><li>Combine eggs and egg yolk and beat lightly. In a separate bowl, combine ground almonds and icing sugar and stir lightly. Add 1/3 of egg mixture to almond mixture and beat with an electric mixer. Repeat with remaining eggs until mixture is light, fluffy and pale. Do not over-beat. </li><li>Add flour and cramberries to the egg-almond mixture and fold in well. </li><li>Add melted butter and fold in thoroughly. </li><li>Pour batter into prepared cake pan (18-cm round pan) and bake for about 40 minutes. </li><li>When done, remove cake from cake pan and cool on wire rack. </li></ol><div> </div><div>Recipe adapted from: <a href="http://www.amazon.com/Okashi-Treats-Sweet-Made-Love/dp/images/9812617809">"Okashi Treats" by keiko ishida</a> </div><div> </div><div><br /></div><div align="justify"><a href="http://3.bp.blogspot.com/-XfFPTFTR7Fw/TVa2NnOwKeI/AAAAAAAADHY/jw9WN179S3I/s1600/cranberry%2Balmond%2Bcake4.jpg"><img id="BLOGGER_PHOTO_ID_5572841933902981602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-XfFPTFTR7Fw/TVa2NnOwKeI/AAAAAAAADHY/jw9WN179S3I/s400/cranberry%2Balmond%2Bcake4.jpg" border="0" /></a>This is a no fuss recipe and in fact you don't require a mixer. All you need is just to bear the mixture thoroughyl but not over-beat. Would you like to make your own? :)</div><div align="justify"> </div><div align="justify">I shall stop here as I'm taking some precious time to blog. Time to bed for me. I'm always hoping for sweet dreams of cakes, desserts, pastries.... ;) </div></div></div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com4tag:blogger.com,1999:blog-3520925483301180245.post-70574280031097704232011-02-04T11:21:00.006+08:002011-02-05T02:06:00.448+08:00Wedding DIY Card<div align="justify">These four days of Chinese New Year break is really a good time for me to recharge myself and sleep late to do whatever that I like. I don't get this kind of break when I apply for vacation leave or going for holidays because work is still ongoing in the office which means I've got to clear my work before and after my vacation leave and that's a great deal of stress for me as well! I know this doesn't happen to all workplace but it does for my office culture. </div><div align="justify"> </div><div align="justify">While doing some housekeeping of my photos, I saw these photos of the invitation cards which I made for my wedding solemnisation at Sentosa. They were just simple invitation cards that I printed for my friends with some embellishments of flowers and ribbons. They weren't really neccessary but I made it for some fun and rememberance :) <a href="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUw15YcA0SI/AAAAAAAADHQ/meKgbKpk0s0/s1600/diy%2Bcard7.jpg"><img id="BLOGGER_PHOTO_ID_5569886099079221538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUw15YcA0SI/AAAAAAAADHQ/meKgbKpk0s0/s400/diy%2Bcard7.jpg" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_3pIQk2MGcKw/TUw15EyMfsI/AAAAAAAADHI/96Nfv3AqA74/s1600/diy%2Bcard1.jpg"><img id="BLOGGER_PHOTO_ID_5569886093803552450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_3pIQk2MGcKw/TUw15EyMfsI/AAAAAAAADHI/96Nfv3AqA74/s400/diy%2Bcard1.jpg" border="0" /></a>I bought the envelopes from <a href="http://www.popular.com.sg/">Popular Bookstore </a>and made designs using a heart-shape hole puncher. The wordings were stickers from Popular Bookstore as well.<br /><br /><div><a href="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUw1YSlGJlI/AAAAAAAADHA/y_j1Wn4zsQI/s1600/diy%2Bcard3.jpg"><img id="BLOGGER_PHOTO_ID_5569885530571023954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUw1YSlGJlI/AAAAAAAADHA/y_j1Wn4zsQI/s400/diy%2Bcard3.jpg" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUw1YDl9WBI/AAAAAAAADG4/inQQfnbBNQ0/s1600/diy%2Bcard5.jpg"><img id="BLOGGER_PHOTO_ID_5569885526548109330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUw1YDl9WBI/AAAAAAAADG4/inQQfnbBNQ0/s400/diy%2Bcard5.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUtx0S_rfBI/AAAAAAAADGw/Ey_dhp_O9-U/s1600/diy%2Bcard4.jpg"><img id="BLOGGER_PHOTO_ID_5569670507439815698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUtx0S_rfBI/AAAAAAAADGw/Ey_dhp_O9-U/s400/diy%2Bcard4.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUtx0Jz8SxI/AAAAAAAADGo/2JtyW65Z1yU/s1600/diy%2Bcard2.jpg"><img id="BLOGGER_PHOTO_ID_5569670504974666514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUtx0Jz8SxI/AAAAAAAADGo/2JtyW65Z1yU/s400/diy%2Bcard2.jpg" border="0" /></a> <div align="justify"><a href="http://1.bp.blogspot.com/_3pIQk2MGcKw/TUtxz2J46JI/AAAAAAAADGg/0mpwfsBG40c/s1600/diy%2Bcard8.jpg"><img id="BLOGGER_PHOTO_ID_5569670499698010258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_3pIQk2MGcKw/TUtxz2J46JI/AAAAAAAADGg/0mpwfsBG40c/s400/diy%2Bcard8.jpg" border="0" /></a> By the way, I've finally uploaded my wedding photos taken at Sentosa by my freelance photographer on Photobuket and linked its slideshow at the right hand side bar of my blog. Feel free to click on the slideshow to view the photos ;) The photographer had taken over 400 photos and I've picked about 200 of them for the slideshow. I love how the photos turned out and they were what hubby and I wished for in a beach wedding. :D </div><div align="justify"> </div><div align="justify">====================================================</div><div align="justify"> </div><div align="justify">Two days of Chinese New Year have passed. This shall be the last year that I can receive Ang Baos because according to Chinese tradition, I'm not yet married as we have not gone through the customary wedding. I will certainly miss being a young "girl" receiving ang baos :P </div></div></div></div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com3tag:blogger.com,1999:blog-3520925483301180245.post-82660565525047638572011-02-02T23:44:00.005+08:002011-02-03T00:56:46.506+08:00Happy Chinese New Year of the Rabbit!<div align="justify">I'd wanted to continue participating in the Aspiring Bakers challenge on Chinese Year Cookies but I was too busy to submit my post by the closing date of 1 Fen 2011. :P </div><div align="justify"> </div><div align="justify">Chinese New Year cookies has become my yearly to-do event and of course I have my favourite new year cookie, and that is almond cookies! I've never failed to make this every year after I make my first almond cookie years back with <a href="http://wlteef.blogspot.com/2006/01/almond-cookies.html">Florence's recipe</a>. I had tried other almond cookie recipes and by far this is still my favourite recipe. I believe using toasted almonds really enhances the taste, much more than using ground almonds alone. <a href="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUmB8ucKjtI/AAAAAAAADGA/XqkkjRL3Dvc/s1600/cny2011-1.jpg"><img id="BLOGGER_PHOTO_ID_5569125294478626514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 322px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUmB8ucKjtI/AAAAAAAADGA/XqkkjRL3Dvc/s400/cny2011-1.jpg" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_3pIQk2MGcKw/TUmB8LmXyNI/AAAAAAAADF4/TxeLYfSbWns/s1600/cny2011-6.jpg"><img id="BLOGGER_PHOTO_ID_5569125285126195410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_3pIQk2MGcKw/TUmB8LmXyNI/AAAAAAAADF4/TxeLYfSbWns/s400/cny2011-6.jpg" border="0" /></a> This year, I made my own pineapple jam, after reading <a href="http://wendyinkk.blogspot.com/2011/01/homemade-pineapple-jam.html">Wendy's blog </a>which gave really clear instructions on how to make it. Her instructions and tips really helped alot as I found it less intimidating to do as I had thought. The only problem was that my jam was too wet and soft, even though I had cooked it once more the next day and chill it in the fridge. Being too soft, I had such a difficult time wrapping the pastry dough over the jam.<br /><br /><div><a href="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUmA8qFs3pI/AAAAAAAADFw/eD60Zr5YSG0/s1600/DSC07525.JPG"><img id="BLOGGER_PHOTO_ID_5569124193799036562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_3pIQk2MGcKw/TUmA8qFs3pI/AAAAAAAADFw/eD60Zr5YSG0/s400/DSC07525.JPG" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/_3pIQk2MGcKw/TUmA8S0EsJI/AAAAAAAADFo/fhNtCXDOEZk/s1600/DSC07524.JPG"><img id="BLOGGER_PHOTO_ID_5569124187551084690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_3pIQk2MGcKw/TUmA8S0EsJI/AAAAAAAADFo/fhNtCXDOEZk/s400/DSC07524.JPG" border="0" /></a> This year, I made <a href="http://mybakingcottage.blogspot.com/2010/02/must-try-peanut-puffs.html">kok chai again </a>with my mum's help. I used a bigger drinking glass to mould the shape of circle for the dough, for fear of the dough shrinking but it dodn't this year. Hence my first batches of kok chai were so big that we think it looked like mini curry puffs! LOL<br /><br /><div><a href="http://3.bp.blogspot.com/_3pIQk2MGcKw/TUl9GbZOxQI/AAAAAAAADFg/HBcjwRbBBp0/s1600/cny2011-3.jpg"><img id="BLOGGER_PHOTO_ID_5569119963606598914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_3pIQk2MGcKw/TUl9GbZOxQI/AAAAAAAADFg/HBcjwRbBBp0/s400/cny2011-3.jpg" border="0" /></a>I finally made kueh bangkit again this year after a few years of rest. :D<br /><br /><div><a href="http://1.bp.blogspot.com/_3pIQk2MGcKw/TUl9GHh9qHI/AAAAAAAADFY/4u5P03J7PDI/s1600/cny2011-5.jpg"><img id="BLOGGER_PHOTO_ID_5569119958274517106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_3pIQk2MGcKw/TUl9GHh9qHI/AAAAAAAADFY/4u5P03J7PDI/s400/cny2011-5.jpg" border="0" /></a>My favourite almond cookie.<br /><br /><div><a href="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUl9F6ytHBI/AAAAAAAADFQ/F7B_3YP1_Ek/s1600/cny2011-12.jpg"><img id="BLOGGER_PHOTO_ID_5569119954855074834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 333px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_3pIQk2MGcKw/TUl9F6ytHBI/AAAAAAAADFQ/F7B_3YP1_Ek/s400/cny2011-12.jpg" border="0" /></a><br />We have just ushered into the year of the Rabbit and I would like to wish everyone a happy and prosperous year ahead! </div></div></div></div></div><br /></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com18tag:blogger.com,1999:blog-3520925483301180245.post-57854257551710411002011-01-19T22:45:00.003+08:002011-01-20T00:22:05.559+08:00Steam black sesame cake<a href="http://1.bp.blogspot.com/_3pIQk2MGcKw/TTb6G3txA1I/AAAAAAAADFE/WvaeijA5x54/s1600/black%2Bsesame%2Bcake3.jpg"><img id="BLOGGER_PHOTO_ID_5563909385604891474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_3pIQk2MGcKw/TTb6G3txA1I/AAAAAAAADFE/WvaeijA5x54/s400/black%2Bsesame%2Bcake3.jpg" border="0" /></a>I was trying to find ways to finish the bottle of black sesame paste which I first bought to make a black sesame chiffon cake. <br /><br />I began googling for recipes using black sesame... and that brought me <a href="http://wlteef.blogspot.com/2005/11/black-sesame-steamed-cupcakes.html">Florence's blog </a>who's also in my blog list. Black sesame steamed cupcakes-- oohh that's perfect! Just what I'm looking for, a simple recipe that can be done without much hassle. I spent much time though trying to smash the black sesame paste which had turned dry at the bottom after storing in the fridge for a months.<br /><div><a href="http://4.bp.blogspot.com/_3pIQk2MGcKw/TTb6GYgmZPI/AAAAAAAADE8/kOWdMMzcnJQ/s1600/black%2Bsesame%2Bcake2.jpg"><img id="BLOGGER_PHOTO_ID_5563909377228170482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 353px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_3pIQk2MGcKw/TTb6GYgmZPI/AAAAAAAADE8/kOWdMMzcnJQ/s400/black%2Bsesame%2Bcake2.jpg" border="0" /></a>The cake turned out great! It was not too sweet, with a subtle black sesame taste. Somehow steam cake is a hit with older generations. Hubby's parents and my parents love it, despite the unattractive colour. I thought they would not be receptive to new flavours (their favourite would be those good'o steamed egg sponge cakes!) :) Do take note that steam sponge cakes doesn't keep well, probably due to the moisture from the steaming so it's best to finish it within two days. ;) <br /><div><a href="http://2.bp.blogspot.com/_3pIQk2MGcKw/TTb6FzQuxzI/AAAAAAAADE0/MGTLL8KM2es/s1600/black%2Bsesame%2Bcake1.jpg"><img id="BLOGGER_PHOTO_ID_5563909367229499186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_3pIQk2MGcKw/TTb6FzQuxzI/AAAAAAAADE0/MGTLL8KM2es/s400/black%2Bsesame%2Bcake1.jpg" border="0" /></a>Have you starting your CNY cookie baking? Well, I'm planning to start this weekend. Enjoy! </div></div>Aimeihttp://www.blogger.com/profile/11363748782598821252noreply@blogger.com8