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.

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.



Wednesday, 8 December 2010

Wiki Leaks!

So that Julian Assange was just around the corner yesterday.

So were many of those journalists standing around near the court. The lucky ones got their little guys waiting for new movements then themselves sitting at the Starbucks.

I've checked out Guardian's website.

This is one of the leaks on Taiwan.

Taiwan




------



11. (C) The Deputy Secretary asked MM Lee for his assessment of Taiwan. MM Lee said former President Chen Shui-bian had left Taiwan in a weak economic position, which had enabled President Ma Ying-Jeou to come to power with his pledge to strengthen the economy through means including expanding the three links with China. In Beijing, former President Jiang Zemin was wedded to his eight-point approach, but President Hu Jintao was more flexible. Jiang wanted to show he was a great man by solving the Taiwan issue in his lifetime, but Hu is more patient and does not have any fixed timeline. In Chinese domestic politics, Hu had wanted Vice Premier Li Keqiang from the Communist Youth League to emerge as his successor, not Vice President Xi Jinping, but Hu did his calculations and accepted Xi when it became clear that Xi had the necessary backing from the rest of the leadership. Similarly, on Taiwan, Hu will be pragmatic. It does not matter to Hu if it takes 10 years or 20 or 30. The key is building links with Taiwan. As in the case of Hong Kong, if necessary the tap could be turned off, he said.



12. (C) In this context, MM Lee said, Hu could live with Ma's positions on the '92 consensus and on not addressing the reunification issue during his term in office. What mattered to Hu was that Taiwan not seek independence. If that happened, China has 1,000 missiles and is building its capacity to hold the U.S. fleet at a distance. The implicit question for Taiwan's leaders is if that is what they want, MM Lee said.



13. (C) MM Lee stated that the alternative is Mainland investment in Taiwan stocks and property. The Mainland has already assured Hong Kong that it will help out economically. The Mainland has not said this to Taiwan, but the Mainland's Taiwan Affairs Director, Wang Yi, did urge Chinese companies to invest in Taiwan. In four years Taiwan's economy will pick up and Ma will win re-election. The DPP lacks strong potential candidates. Su Zhen-chang is promising, but seems unlikely to be able to win. Meanwhile, even the traditionally DPP-supporting farmers in Taiwan's South need China's market for vegetables and other products. Taiwan's continued participation in the World Health Assembly depends on Beijing. Beijing's calculation seems to be to prevent Taiwan independence in the near term, then bring Taiwan "back to China," even if it takes 40 or 50 years. MM Lee said he is looking forward to visiting Fujian Province, where preparations are underway for a new southern economic area linked with Taiwan.

Monday, 6 December 2010

Snowy London!

I am probably one of these very few people in the UK to be excited about snow and the coldness.

Even though the nasty old asthma has been brought back again this winter.

I cannot help myself to start feeling wonderful and romantic when all is covered in white.

I love the view so very much- am coming out of the kitchen with every excuses.

Also took some pictures while passing by ST James park.


 I love this!


Frozen river/ lake at the St James.
Ginger cake from north England:
Parkin.

Super easy!

You will need:

Wet:
200g golden syrup
1 tbsp treacle
100g salted butter, melted
1 egg

200g brown sugar

Dry:
200g oat
100g plain flour
1 tbsp ground ginger
1 tbsp baking powder

How to make this:

1. Mix all dry ingredients in a bowl.
2. Mix all wet ingredients plus the brown sugar in a bowl.
3. Mix both together. Pour into baking paper lined dish.
4. Oven pre-heated at 150 degree. In the middle shelf, bake 45 minutes.

Heaven for you if you are a ginger lover!



Sunday, 5 December 2010

At last...

I still cannot believe that I can finally travel freely as the Taiwanese passport holder!

Bless the EU commissioner.

I have shopped all day and cooked all night- for my lovely Canadian client.

The menu is like this:

  • Butternut squash and yellow spilit pea soup made with coconut milk
  • French Provencial chicken stew
  • Macaroni and cheese
  • Superfood salad
  • Super mixed fruit salad
  • French apple tart
  • French style brownie
  • Homemade whole grain sour dough
  • Canadian corn bread
I must be pretty fast. I started at 18:30 and it's 01:30 I am waiting for my bread to finish baking.

Well, also thanks to my regular client- I got to know almost exactly how they prefer their dishes and the quantity they would like- through their regular orderings. This- made my job a lot easier.