Sunday, November 29, 2009
Saturday, November 28, 2009
• 1 egg
• 1 teacup regular self-raising flour
• 1 teacup milk
• Pinch of salt
• 1 pear, grated core and all
• A few knobs of butter
Natural yoghurt, to serve
• Runny honey, to serve
dessert recipes | serves 4
2. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom then flipping over and cooking for a few minutes more until they’re done.
3. When they are golden and fluffy serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.
psss ::: listening to All I Want for Christmas by Mariah Carey. Totally classic.
Thursday, November 26, 2009
What do you think yourself?
Till then, have a blessed Thanksgiving weekend!!! - Guess I'll be munching away heaps of roast turkey, mashed potatoes, pumpkin pie, clam chowder soup and the list goes on...
psss ::: shoutout to Ms. Cherry Koh @ my dai ka jie - Have a spanking great Italian winter holiday!!!!! See you on the 14th :) :) :)
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Monday, November 23, 2009
All piccas taken from Delicious. Click here for the recipes.
I then let go of the project and soon after when I went to my favourite handicraft shop, I suddenly had this idea all over again. The final product? Look below.
Sunday, November 22, 2009
Thursday, November 19, 2009
Wednesday, November 18, 2009
Tuesday, November 17, 2009
Sunday, November 15, 2009
Time: 5 minutes. This cozy coffee drink makes a nice substitute for dessert after a big meal.
Yield: Serves 2
- 4 tablespoons each brandy, Kahlúa, and crème de cacao
- 3 cups freshly brewed hot coffee
- 4 tablespoons whipped cream (optional)
Divide brandy, Kahlúa, and crème de cacao between two mugs. Add half of coffee to each. Top with whipped cream if you like.
Regret is one of my weaknesses in life. I tend to regret a lot of things. However, after realising that there is no undone or ctrl z in life, I just have to live with it. Live with regrets of life. Oh! Such a burden to carry a friend once said. I wished there is a "Haitian" to erase all of my unhappiness and regrets in my life. One can only wish.
Now I will only wish one thing and one thing only.
To everything we had gone through, I can only wish you well.
*To those who are concerned, no worries as I'm already better :) I used to be way more emo than this.
Saturday, November 14, 2009
Time: 45 minutes plus at least 30 minutes’ chilling.
FOR THE POTATO SALMON PATTIES:
10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Yield: 12 patties.
Time: 1 hour, plus at least 4 hours’ freezing
1 1/2 cups fine chocolate cookie crumbs
1 cup maple sugar
Pinch of salt
6 tablespoons unsalted butter, melted
3 large egg whites, at room temperature
1 cup pure maple syrup, preferably Grade B
2 cups heavy cream
4 ounces unsweetened chocolate
1/2 teaspoon vanilla extract.
1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Yield: 10 to 12 servings.