With the help from my 'techno savvy' Miss E...
Thursday, December 31, 2009
Wednesday, December 23, 2009
Sunday, December 20, 2009
Monday, December 14, 2009
Miss E and I decided to do something different this Christmas... we took upon ourselves a challenge to do a Gingerbread House... sound ambitious?? Yes...it was...
So last weekend, we started our Mega project... I baked the components to build the gingerbread house on Friday...hahaha alas...some 'engineering' required in my kitchen....never thought, it'll be of any use... after many years of 'not working and hiding my career' in the closet!!
Oh dear!!.. panic and frantic...I have no other choice but to look for another alternative mix... which luckily I found in the old Super Food Idea magazine...Otherwise... Miss E will be very disappointed....
Good to note that there was no 'difference of opinions' ie arguing and nagging...between mother and daughter... it was a good team effort....
- 3 1/2 cups of self raising flour
- 1 cup plain flour
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 3/4 cup dark brown sugar
- 185g butter-chopped
- 1/2 cup corn syrup
- 2 eggs lightly beaten
- 1/4 cup icing sugar
- 2 egg whites
- 3 cups of pure icing sugar
- Roof ~ 16.5cm by 20cm (qty -2 )
- Side ~ 10cm by 16cm (qty - 2)
- Front and back ~ base 18cm, height 10cm with another 10cm high gables (qty-2). Total height - 20cm
- small windows - cut out 3cm by3cm
- big windows ~ cut out 4.5cm by 4.5 cm
- door ~ 8cm by 5cm
- chimneys~ 2 trapeziums base 2cm x height 4cm x 2cm; Rectangle 2cmx4cm; square 2cmx2cm
Saturday, December 12, 2009
Yes... sweetie, your mom has been 'sleeping on her job'!! I meant to publish this much earlier but somehow ... kind of miss my 'attention'...sorry my dearest dessert queen... promise to do better next time...
- 225g fresh or frozen raspberries
- 1/4 cup caster sugar
- 450g strawberries
- 150ml thick cream
- 150ml Greek yoghurt
- 4 meringue nests
Friday, December 11, 2009
Wednesday, December 9, 2009
They'll finish their dinner .. no doubt...but later they'll be ranscaking the pantry for other so called 'REAL FOOD' according to the two fussypots...
- 4 chicken breast - trimmed
- 1 brown onion - thinly sliced
- 3 garlic - crushed
- 1 canned diced tomatoes
- 1 canned chickpeas
- 1 cup chicken stock
- 1 cup dried apricot - sliced
- 2 tablespoon honey
- 1 tablespoon tomato paste
- 1 tablespoon moroccan seasoning
Saute onion until soft. Add garlic and seasoning, stir until fragrant. Add honey and tomato paste. Then stir in the diced tomatoes, stock, chickpea and apricot. Bring to boil... then add the chicken, simmer for 20 minutes until the chicken is cooked. Serve with couscous or rice. ~sfi
Monday, December 7, 2009
- 300g beef steak - marinate with teriyaki sauce overnight
- packet salad
- a packet of thin Hokkien noodle (yellow noodle)
Pan fry the beef steak and cut into thin strips. Cook the noodle as per packet instruction. Mix all the ingredients in a salad bowl. salt to taste.
Saturday, December 5, 2009
We tried using meringue recipe from Ms Janelle's book but somehow it did not turn out well... its a bit chewy and moist... so its best to adopt the meringue from Donna Hay....
The rest as follows:
Drop the meringue onto a greased baking tray... using a small teaspoon to make a indentation at at the top.
Reduce the oven temperature to 100C and bake for 1 hour and 15 minutes or more until the meringue is dry to touch....
Spoon a small amount of lemon curd into the indentation and top with raspberry.
Tip: to have a 'drier' meringue... bake longer.....
Friday, December 4, 2009
- a handful of red dates
- 4 or 5 honey dates
- 2 inches of ginger - thinly sliced
- some rock sugar
- 4 or 5 chinese rice bowls of water
Wednesday, December 2, 2009
- 1 cup cooked chicken - shredded
- 1/3 cup sundried tomato - thinly sliced
- 200g mushroom - sliced
- few fresh basil leaves
- 2 shortcrust pastry - partially thawed
- 1/2 cup cooking cream
- 8 eggs
- 1/2 cup parmesan cheese
- salt and pepper
In a jug, mix the eggs, parmesan cheese, cream, salt and pepper. Cook the mushroom for 4 minutes, then add cooked chicken, sundried tomatoes and shredded fresh basil leave.
Arrange the mushroom mix in the pie casing, pour in the egg mix carefully...not to over spill. Bake at 180C for another 40-45 minutes .....
Note: I cooked mini quiches for the kids lunch box...using muffin pan...