Sautéed mushrooms, quinoas and carrots over a bed of baby leaves.
Wednesday, 16 March 2016
Wednesday, 15 May 2013
Long time
Well well...
It's been a long long time since I wrote anything here. Not that anyone was in a hurry to know what's going on in my life. Those closest, shall I say, know it no matter how.
Had a chat with C last night after my newly found passion: Jiu Jitsu. I was tired and awfully bruised and feeling seriously in need of some motherly guidance. She was like: na, it's gonna be cool. You will do fine. What's the worst could happen?
The thing is: in my absent time I kind of fell into one of those old school cliche. Through my struggling; I somehow got into Jiu jitsu and some kind of hard Ashtanga yoga after kick boxing.
I am not even sure if this is the aftermath of my much delayed TW trip or the effect of someone who just never cares enough.
So in stead of screaming and shouting. I let myself be bruised and went traveling.
After all, I thought it was my idiotic decision at the first place to bring me here. I'd better to make a wise choice to take me out of where I don't want to be.
And this brings me to the foolproof shrimp dumpling recipe.
It didn't work the first time and maybe it still didn't work the 10th time.
But No-one, no-one can tell you that you cannot make it work.
As long as your heart is at the right place. You gotta keep at it!
Here is my heart-felt Har Gau wrapper recipe:
2/3 cup of wheat starch
1/4 tapioca flour
a small pinch of salt
1.5 tbsp oil
1/2 cup of boiling hot water
MIX! with a fork and your hand afterward.
This recipe makes 16 wrappers. Don't roll it too thin and be very careful about it- roll them between the baking papers.
Choose what you want for fillings.
You can do it!
Let's keep it up; in the kitchen and everywhere else!
It's been a long long time since I wrote anything here. Not that anyone was in a hurry to know what's going on in my life. Those closest, shall I say, know it no matter how.
Had a chat with C last night after my newly found passion: Jiu Jitsu. I was tired and awfully bruised and feeling seriously in need of some motherly guidance. She was like: na, it's gonna be cool. You will do fine. What's the worst could happen?
The thing is: in my absent time I kind of fell into one of those old school cliche. Through my struggling; I somehow got into Jiu jitsu and some kind of hard Ashtanga yoga after kick boxing.
I am not even sure if this is the aftermath of my much delayed TW trip or the effect of someone who just never cares enough.
So in stead of screaming and shouting. I let myself be bruised and went traveling.
After all, I thought it was my idiotic decision at the first place to bring me here. I'd better to make a wise choice to take me out of where I don't want to be.
And this brings me to the foolproof shrimp dumpling recipe.
It didn't work the first time and maybe it still didn't work the 10th time.
But No-one, no-one can tell you that you cannot make it work.
As long as your heart is at the right place. You gotta keep at it!
Here is my heart-felt Har Gau wrapper recipe:
2/3 cup of wheat starch
1/4 tapioca flour
a small pinch of salt
1.5 tbsp oil
1/2 cup of boiling hot water
MIX! with a fork and your hand afterward.
This recipe makes 16 wrappers. Don't roll it too thin and be very careful about it- roll them between the baking papers.
Choose what you want for fillings.
You can do it!
Let's keep it up; in the kitchen and everywhere else!
Monday, 9 April 2012
Lazy lazy lazy....
Super lazy blogger. If I may still call myself one.
Alrighty.
Just baked some LOW G.I. Apple pie flavoured soft cookies.
Here they are. Words are not enough to describe how yummy they are- I am speaking from a true non- sweet tooth person's point of view- I will expalin more on this later on.
And if they don't look very yummy. Forgive me and my blackberry.
This is how I made them.
You will need:
Preheat your oven at 150C.
2 random apples, peeled and grated.
2 packs of small instant oats, I use apple and blueberry ones. But I am sure 80g of any normal oats will do.
100g wholemeal flour, however, I have something far better so in a typical chefy style- ie, we use what we have in our dry store- I used this cool thing: Oat bran and some plain flour mix. Let's say: 90g/ 10g
14 tsp of Splenda or somthing like this- sweetener.
1 tsp ground cinnamon
1/2 cup ground almond
2 eggs
3 tsp vanilla essence
Here comes the weird bit: 1/2 cup of WHATEVER soft runny sweet things you have in your kitchen. I had hoped to have a small tin of baby apple puree but unfortunately I am not- and probably will never (if I carry on working a lot...) to have a baby in the house so this is a no go. I am talking more like the directions of honey, maple syrup, soft RUNNY jam, golden syrup.... you get it. I have a jar of homemade quince jelly by the lovely French mum of an ex which I don't know what to do about. (I mean the runny jelly...) So I just poured some into my mix.
Mix everything together. Then add 1/2 tsp of baking powder. Mix it in properly again.
And now it comes the easy bit: if you, like me, find it impossible to resist buying all of those Unnecessary kitchen equipments whenever you put a foot in the shops. You will, like me, have one of those, silicon mini baking moulds. Oil those little holes and spoon some heap mix in each of them. If you don't have them- then I congratulate you for your strong wills and your bank accounts. Just line a baking paper over your baking tray and drop a tsp of those mix, with some space apart from each other, like 3 cms.
Bake them for 30 minutes.
Happy late Easter!
Alrighty.
Just baked some LOW G.I. Apple pie flavoured soft cookies.
Here they are. Words are not enough to describe how yummy they are- I am speaking from a true non- sweet tooth person's point of view- I will expalin more on this later on.
And if they don't look very yummy. Forgive me and my blackberry.
This is how I made them.
You will need:
Preheat your oven at 150C.
2 random apples, peeled and grated.
2 packs of small instant oats, I use apple and blueberry ones. But I am sure 80g of any normal oats will do.
100g wholemeal flour, however, I have something far better so in a typical chefy style- ie, we use what we have in our dry store- I used this cool thing: Oat bran and some plain flour mix. Let's say: 90g/ 10g
14 tsp of Splenda or somthing like this- sweetener.
1 tsp ground cinnamon
1/2 cup ground almond
2 eggs
3 tsp vanilla essence
Here comes the weird bit: 1/2 cup of WHATEVER soft runny sweet things you have in your kitchen. I had hoped to have a small tin of baby apple puree but unfortunately I am not- and probably will never (if I carry on working a lot...) to have a baby in the house so this is a no go. I am talking more like the directions of honey, maple syrup, soft RUNNY jam, golden syrup.... you get it. I have a jar of homemade quince jelly by the lovely French mum of an ex which I don't know what to do about. (I mean the runny jelly...) So I just poured some into my mix.
Mix everything together. Then add 1/2 tsp of baking powder. Mix it in properly again.
And now it comes the easy bit: if you, like me, find it impossible to resist buying all of those Unnecessary kitchen equipments whenever you put a foot in the shops. You will, like me, have one of those, silicon mini baking moulds. Oil those little holes and spoon some heap mix in each of them. If you don't have them- then I congratulate you for your strong wills and your bank accounts. Just line a baking paper over your baking tray and drop a tsp of those mix, with some space apart from each other, like 3 cms.
Bake them for 30 minutes.
Happy late Easter!
Friday, 18 November 2011
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>
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>
Tuesday, 12 July 2011
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!
Sunday, 13 February 2011
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.
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.
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