Long time>

Cannot quite remember when was the last time that I post on the blogger> But now I have my glass of wine:Good old reliable Bouchard Aine& Fils Red Burgundy and I have this urge to write. Good old babyface at the background. I am happy. Especially it was my 1st day off in a long long time.

So since the last time that I post anything: I've had a very short relationship/ made some really supportive girlie friends/ had a private cookery class/ rediscovered Allsaints/ Had Parents visiting in 15 years/ met A neighbour whom I didn't know lived in the same block for a year.

Perhaps the timings weren't quite accurately arranged but that's about it. Lots happened and they kind of cancelled each other out so it's kind of like having nothing happened in the end. Each of them left a marking on me.

I am still positive and crazy at large and thanks to my latest assistant: Graceful Grace! Who listened to my non-senses all day long. Not only being a Graceful Virgo that she is, she is also very patient with me: reintroduced: Patience into my life again.

I am making: Kouign Amann tonight. Next to the spicy plum candle>

Wedding Bliss: Giant Chocolate Brownie. For Charlie!

So that my dear friend Charlie is going to get married in a couple of days time.

I am so happy for her and I just cannot wait to see her in this beautiful vintage white dressing.

This chocolate brownie recipe is for her. And the lucky wedding guests will enjoy plenty of them on this very special Friday.

Charlie's Giant Wedding Brownies

Ingredients:

400g dark chocolate (I use 85%)

400g butter

12 medium eggs

400g caster sugar

160g plain flour

40g coco powder 

A handful of walnuts

Method:

1. Preheat oven at 160C. Break chocolate to small bite size pieces. Cut butter to small cubes.

2. Microwave chocolate and butter together for 3 minutes. Stir to mix.

3. Whisk together 12 eggs and 400g sugar.

4. Add chocolate mixture to the eggy mixture.

5. Mix in flour and coco powder.

6. Pour the Brownie mix into a large foil tray or 2 medium baking paper lined quiche tin.

7. Sprinkle walnut pieces over.

8. Place in the middle shelf of the oven. Bake for 20-25 minutes.

9. Remove the brownie from the oven to cool down. Dust some more coco powder all over before serving.

Oh, yes. It goes without saying: I am having a small glass of Cuvee Royal Brut Cremant De Limoux. And my sweetie FIFI is assisting me as much as he could!

Dark chocolate and peanut butter cheese cake

Who'd have thought that it's so easy to make one of this?

I think I have spent more time gathering the ingredients in the surpermarket than actually mixing it.

Most of the work is done by my trusty magimix and oven.

I am just waiting for it to cook through and I will make a topping for it to set- and that'a about it.

In the mean time- let's have a read on 23things they don't tell you about capitalism.

Will update with Pictures when it is finally baked.

Book that I am on at the moment.

My boss was reading his other book: Checklist.

I started with this one. I like his hospital stories. Let's hope I do get better at what ever I shall be doing.

Valentine's Day.

Doesn't it make you feel awful when it is that time of the year again?

All of those red roses and tulips- everywhere on the street corners.
Staying-in meal for two deals from all the major supermarkets- advertised all over the tv and radio times.
It's impossible to escape from all these.

Even better- this Valentine's day falls on a Monday. So the singles get to be tortured not only for that day but also the whole weekend running up.
There is just no chance to ignore it.

I don't mind Christmas, new year, birthday or Chinese new year even.

Those were the lovely life reasons why I have not been working on this blog.  I enjoyed them- with life's ups and downs alongside.

But Valentines day- just gets me a little- shall I say- feeling bizarre.

Nevermind. I've made passionfruit curd this afternoon. Handy stuffs to have at hands. When you want to make a passionfruit pie (with puff pastry), Aussie inspired Passionfruit mess (with sugery eggy whites-meringue), fruity spread (with toasty bread) and I think it might even work with a scoop of vanilla ice cream.

The country style pate (Pate de Campagne) just came out of the oven. I've made those with chicken livers and almond flakes. Quite unconventional- but yet- when you are in the countryside ( I imagine) you only use what you have at hands but not chasing the ingredients all over Wholefoods market.

I am yet to make this promised chocolate and peanut butter cheese cake. Just for fun- I got some oreos to make the base. This is going to be a super-duper North American style cheesecake.

Ray Charles at the back ground- I am going to make 2 weeks ahead menu for work.