Sunday, May 31, 2009
Saturday, May 30, 2009
With the anticipation that a proper food eater was coming back, I prepared a bunch of delicious thumbprint cookies and Mac & Cheese today. It was nice to cook and bake again........
Friday, May 29, 2009
Thursday, May 28, 2009
And we are still having many hot days these days....
Monday, May 25, 2009
Wednesday, May 20, 2009
A little wicked treat for myself today being a brave girl (yay!), Chocolate Almond Upside-Down Cake by Gale Gand, see the recipe here. A note to myself: I should not be brave too often as this fatally will result in chubbier cheeks! Not funny.
Monday, May 18, 2009
She is always remembered, we miss her and we will always think of her and her unconditional love. I miss thousands things of her and thousands more of things we did together. I can picture her smiling from above. Peace and love!
Thursday, May 14, 2009
Thanks for the great Mother's Day gift girls! I'll make good use of it!
Tuesday, May 12, 2009
Jam Shortbread Thumbrint recipe
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Jams of your choice (strawberry, apricot)
1.Preheat oven to 350 degrees F (175 degrees C).
3. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Sunday, May 10, 2009
Saturday, May 09, 2009
These popovers are great for breakfast. You can eat them they way they are or with butter and jam. Here's the recipe that I use from SFGate by Flo Braker.
1 cup milk, at room temperature
1 tablespoon melted butter, or vegetable oil
1 cup flour
1/2 teaspoon salt
Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.
Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.
Yields 6-8, depending on the size of the baking cups
Friday, May 08, 2009
These are chicken pastry, made using the frozen puff pastry and minced chicken. The filling is a mixture of minced chicken, egg, salt, pepper, various herbs, sugar, milk and bread crumbs. I brushed some egg wash on top of the pastry prior to putting them in the oven.
Wednesday, May 06, 2009
Dadar Gulung/Coconut Crepes
200 ml water
200 gr palm sugar
300 gr grated coconut (fresh)
pandan leaves (one or two)
1/2 tsp salt
1 c flour
3/4 c coconut milk
3/4 c water
1 Tsp cooking oil
1/4 -1/2 tsp salt
a few drops of pandan essence/paste
Heat the pan to make crepes, brush with a little bit of oil or margarine. Pour enough batter on to the pan, tilt it to spread the batter around. Brown the bottom side and flip over.
Fill each cooked crepe with the filling, the same way you do to spring roll. (I assume you know this one, please!)
Monday, May 04, 2009
It constantly amazes me how times moves really quickly and how I keep on wishing that I could enjoy every second that I have a little bit better. A third of the year has gone by. I forget (enjoying) most of the time and just fall into the trap of doing my routines without thinking much of anything else. My No.1 has technically finished her high school, she is waiting for her exam and graduation ceremony and off she goes, to college -to life as an adult, away from home, learning to live on her own.
I occasionally still feel that I only got married last year and had her not that long ago. When I saw her pictures when she was small, I could not help wondering where the time went.... Time can be such a scary thing for me.... I closed my eyes for a bit and things change so much.