|You Are a Learning Cook|
You've got the makings of an excellent cook, and the desire to be one.
But right now, you're just lacking the experience. You couldn't be a top chef yet, but you could be an apprentice.
Wednesday, May 30, 2007
Tuesday, May 29, 2007
Inside the packet were two smaller packs of the spice. Each smaller pack was enough to season 500 gm of chicken meat.
Saturday, May 26, 2007
Linda did her demo on piping the chrysanthemum flowers and many of us also had a hand in piping the flower on the cake. Gladcake was also there to share her skill in moulding sugarpaste. Time was really too short as she had to leave earlier. I feel so blessed at this gathering that these ladies so generously shared what they know with all of us.
Thursday, May 24, 2007
My ds J's latest favourite cake happen to be the spongecake in a cup shared by hugbear.
I got the taller muffin cups and baked the spongecake in them and then gathered them together to form some semblance of a round cake. I put his favourite football figures on the individual spongecake and decorated it with the flower crafts I did and shared with the pre-school kids on Mothers' Day. He looked at it and said ...."WOW".... and then started playing with the footballer figures....LOL. After taking some photos with his friend and family members, I'm sure he will be eating it for supper tonight. Right now he's still busy at the computer playing with his friend.
I got this recipe from Tazz's blog a long time ago. It's a simple recipe and dh liked it. The tart shell was made of sweet pastry short crust and the filling was savoury. This time the moulding of the tart shell was manageable but the unmoulding was still a challenge. In the process of unmoulding I had about half the tarts with the edges damaged on one side where the filling boiled up to the edge. Next time when filling up the tart shell I must remember not too fill up too much.
Tuesday, May 22, 2007
Monday, May 21, 2007
What you need for the flower craft....
1 satay stick
2 pieces of muffin casing
2 pieces of masking tape
1 piece of paper leaf
Here is sharing with you the recipe ....
1 1/4 cup flaxseed meal
1/2 cup plain flour
2 tsp cinnamon powder
2 tsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1 no. medium size apple, finely chopped
1/4 cup chopped nuts ( pistachio or walnut or pecans)
Wet Ingredients :
1/4 cup oil
1/2 cup orange juice with orange zest
3 nos. medium eggs
Pre-heat oven to 180 degree C.
Mix all the dry ingredients together.
Pour in the wet ingredients and let the batter stand for abour 10 mins before putting them into muffin cups.
Bake for 15-20 mins or till the toothpick comes out clean.
Click HERE to view the recipe.
I've baked the a couple of times already and I even baked them in muffin cups. Thanks hugbear for sharing the recipe.
Tuesday, May 15, 2007
I baked my Mothers' Day cake to share with the extended family in church. It's a Hazelnut Chiffon. I adapted the recipe from Kevin Chai's Chiffon Cake is Done book. I decorated it with pink buttercream and moulded chocolate. It's a simple cake ..... not too sweet nor creamy. The ground hazelnuts gave the characteristic nutty taste to the chiffon.
This was the lovely rose bouquet of flower I received from dh. So sweet of him .... cos' he seldom buys me flowers LOL.
I called Jo and she assured me that the seeds were like that. Gosh it was a relief ... if not... my poor butter cake batter would had gone down the drain. Actually the lovely smell of vanilla filled the kitchen when the cake was baking and definitely the pods didn't smell bad when I thought that they were mouldy....LOL
However this would be the last time I would be baking a butter cake with the seeds cos' Jo said that it would be better to use the seeds for making cream tarts.
So those of you who are having this problem ... you just need to put a 2 after the last w when you are in the create post page and then type enter/return button.
Happy creating your posts again!
Thursday, May 03, 2007
The recipe is HERE .