Most ladies put on a disguise on a daily basis…
My colleague brought back some Reeves Peanut Butter Cups when she was in the USofA. As usual, I started to think ‘How hard can it be?’
So, I started to look for the recipe and again, referred to the Joy of Baking site. I, however, omitted the milk chocolate as I prefer tasting the cocoa rather than sugar. This is what I ended up with.
125g creamy peanut butter
28g unsalted butter
20g unrefined icing sugar
400g dark chocolate
- In a microwavable bowl, add the peanut butter, unsalted butter and salt. Put it in the microwave for 30 seconds (soft not melted). Stir it the icing sugar.
- Over a simmering water, melt the chocolate and shortening in a heatproof bowl.
- Line about 30 petit four cups on a baking tray.
- Drop a teaspoon of melted chocolate into each cups. Add a teaspoon of peanut butter mixture into the middle of each cups and top each cup with another teaspoon with melted chocolate.
- Refrigerate until set.
1/2 cup dried chickpeas
1/2tsp ground cinnamon
1tbsp plain flour
325g diced lamb
1tbsp olive oil
1 onion, diced
1tbsp tomato puree
300ml chicken stock
10 dried apricots, chopped
2 red peppers, chopped
1 cup couscous
- Soak the chickpeas in 2 cups of water overnight. Drain and boil for 30 minutes. Alternatively, you could get a tin of chickpeas in water and just drain it before use.
- Mix together the ground cinnamon and plain flour in a bowl and add the lamb pieces, coat them all over and set aside.
- Heat oil, add the spiced lamb and chopped onion. Cook for about 5 minutes until brown all over.
- Add tomato puree, chicken stock, water, apricots and peppers. Stir and bring to the boil. Reduce the heat and simmer for 30 minutes until the lamb is tender and sauce has thickened.
- Serve with a portion of couscous prepared according to packet instructions.
I was just going to get a box when I was at the shops the other day… but then changed my mind. I was thinking ‘Seriously I can make this myself’… and I did
2 slices of white bread, toasted
1tbsp of freshly chopped chives
2tbsp plain flour
2 eggs, beaten
3 boneless chicken breasts, cut into bite size pieces
- Preheat oven at 200C, gas mark 6
- Break the toast into pieces and put them in the food processor together with the chives. Once they are chopped fine, put the breadcrumb mixture in a bowl and put them aside.
- In another bowl, mix the flour and paprika together.
- Put the chicken pieces one by one, into the flour mixture, then eggs and lastly breadcrumbs. Place the breadcrumb covered pieces onto a baking tray and place it into the middle of the oven for 15-20 minutes.
- Serve it with some tomato sauce or mayonnaise.
You could find this biscuit in several houses in Malaysia during Eid.
As you noticed, there’s raisin on to and some of you may know that I don’t like raisins… but it’s OK… I can just remove the raisins and keep them for Little Bee when I have some for Iftar
200g butter at room temperature
1tsp vanilla essence
50g unrefined icing sugar
175g plain flour
50g corn flour
Raisins or any cake decorations you fancy
- Preheat oven at 190C or gas mark 5.
- In a bowl, cream the butter, vanilla essence and icing sugar.
- Bit by bit, sift in the flour and the cornflour into the bowl and fold into the mixture.
- Spoon the mixture into a piping bag with a start nozzle and pipe it onto a greased baking tray.
- Put the tray in the middle of the oven and bake for 10-15 minutes.
- Take them out of the oven and cool them on a cooling rack.
- Press the raisin or decoration into the centre of each ‘flower’.
My granddad was the most wonderful guy in whole of my world.
One day I will finish painting him…
I was introduced to kimchi when I went to a Korean restaurant with Lyndt back in the day when she was studying in Switzerland; and I loved it. Apart from that, the only other time I had kimchi was when a colleague at work put a packet in the kitchen. I must have been the only one who ate it!
I was just browsing on the internet when I something caught my eye and I started to look for recipes for kimchi.
After looking at a few, I started to think that it might not be that hard so this is my version.
1 large chinese cabbage
1/2 cup of salt
6 cloves garlic, minced
6cm ginger, minced
80ml fish sauce
3 tbsp chili paste
1 tsp chili flakes
6 spring onions
- Cut the cabbage into quarters lengthways. Get rid of the tough stem and slice the soft stem and leaves.
- Dissolve the salt in a large bowl of water and add the cabbage. Leave it to stand for a couple of hours.
- Drain the cabbage and rinse it in cold water.
- Cut the spring onions lengthways and slice them about 6cm in length.
- In another large bowl, combine the rest of the ingredients and add the spring onions and cabbage.
- Mix well and transfer it into a glass jar. Cover it tightly and leave it to stand at room temperature for 2 days.
- Once fermented, it’s ready to be served and should be stored in the fridge up to three weeks.
Hubby is on a diet, so Little Bee had to be the guinea pig to me experimenting with mini pies… And she seemed to like it. I’ll have a taste of one (or maybe two) of them when I break my fast today.
2tbsp olive oil
1 onion, diced
1 carrot, diced
1 red pepper, diced
3 garlic clove, minced
500g minced beef
1/2cup frozen peas
1 pinch oregano
1/2 tsp brown sugar
300g ready made shortcrust pastry
- Heat the olive oil in the pan and add the onion. Fry for 5 minutes and add the carrots. Continue to fry for another 5 minutes and add the pepper and garlic. Fry for another 2 minutes.
- Add the mince and fry until brown. Add the peas, oregano, sugar and passata. Once the sauce has thickened, take it off the heat and let it cool.
- Pre heat the oven at 180C or gas mark 4 and grease a muffin tray.
- Roll out the pastry until about 2cm thick. Cut out about 6 circles at 18cm diameter, then press the pastry into the muffin tins.
- Spoon the mince filling into each cup.
- Roll up the left over pastry and cut into strips and make a cross on top of each pie.
- Place the muffin tray in the middle of the oven for 15 minutes.
27 June 2009
I painted this when I was pregnant wit Little Bee. Back then the only pair of shoes that fit me was my Birkenstocks! But one morning I woke up and my feet couldn’t fit into my Birkenstocks!!! It wasn’t an easy pregnancy… It was all worth it… as I look at Little Bee now sticking her bum up at me *sigh*