Image of the Baker

450g of dark chocolate later...

I unwrap 5.5 bars of dark chocolate (most of which are half opened dark chocolate that I have hoarded in the kitchen pantry/my naughty bedroom stash /personal choc snack box) in an attempt to create a completely luscious, decadent and delicious cake or perhaps I have the right to name it a Torte...as it does satisfy, by description as per Wikipaedia: 'An element common to most tortes is sweet icing... When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte.'

 
(It's the torte on the RIGHT, not the equally delicious Tropical Torte on the Left. My friend is eager beaver to cut right into both of them! Lucky Girl!)

There is certainly a copious amount of icing or ganache on the cake! So much that I had a small tupperware container full of the creamy and chocolately goodness! It can most definitely double up as ice cream topping.

The creation of the Dark Chocolate Truffle Torte (by Donna Hay) was inspired by my reading (or listening, as I did listen to the audiobook rather than doing the hardwork of reading heehee) of the book 'Julie and Julia' by Julie Powell.

The recipe itself is not complex, but it calls for a large quantity of cream, eggs and chocolate. Usually I would shake my head and think that this is TOO EXCESSIVE! But, the cake is baked for a dear friend of mine for her birthday, so the economical aspect of this cake has to be temporarily ignored.

 
 
(my beautiful Mundial chef's knife - and the chocolate sacrifice towards the Dark Choc Truffle Torte!) 

ELEMENTS in Dark Chocolate Truffle Torte

1.) Choc Genoise Sponge base

2.) Dark Choc Truffle (Ganache Icing)

I would say the most difficult aspect of the cake is to incorporate the melted butter into the genoise sponge base without defeating the hard work of aerating it by prior whisking the eggs at high speed. (I don't have any pics here of this step due to the manner in which one has to quickly fold the 1.) flour 2.) melted butter into the egg base)

However, the sponge cake base rose quite well in the oven - without the aid of raising agents - despite my previous thoughts that I had beaten the living daylights out of the sponge! (again no pics here, due time constraints to get it done before the birthday dinner!!). Cool the sponge on a rack for 15-20 mins (til cool to touch).

Once the sponge is in the oven, one goes about MELTING the cream and dark chocolate over a double broiler (in the pic, its a heatproof bowl over a saucepan of slowly simmering water). The mild and indirect heat from the steam can melt the chocolate without the risk of it splitting.

4 egg yolks are required to give the truffle a lighter texture and increase the richness in texture.  (Whisked in a similar manner to melting the choc + cream, with beaters over a double boiler) The yolks were almost scrambled because I was slow to beat them with the electric beater!

 

Incorporating the cooled choc into the now fluffy yolks and beating both for 5 minutes to aerate it, then chilling it in the fridge for 15-20 minutes.

Assembling the cake is fun - cutting the sponge base in half horizontally, the sponge base should have shrink slightly (make sure it doesn't crack on top - that means it has lost too much water and may be slightly dry--see comment below) which allows for the truffle icing to fill the sides of the springform tin.

LAYER : base sponge - half choc truffle - top sponge - rest of the choc truffle.

 
(the bottom sponge layer enrobed in dark, dark, dark choc truffle! Help me I'm drowning in chocolate!)

SHOVE it quickly into the fridge for at least an hour and to hasten the process - I shoved the entire cake tin into the freezer for a quick 20-30min CHILL!

REMOVE the cake by loosening the springform latch and using a long spatula to ease the sides of the cake off the edge of the tin. (Apparently a warm towel wrapped around the tin is meant to help, but I don't think it worked for me!).

REWORK the sides and smooth out the surface by running hot water over a long spatula, drying the spatula and running it over the edges and side of cake.

 
(the sides have not been smoothed out - but I was quite lazy and if you do prefer to more 'home-made' and 'rustic' appearance you may leave it unfinished.)

Upon other's feedback and my own tasting - the sponge base was too dry and the truffle ganache a touch too bitter for my own liking. However, the texture of the truffle is simply divine - it is rich in flavour and not too dense in texture. I think this torte is the type to benefit from storage in the fridge to develop the chocolate flavours (I heard that mudcake benefits from this).

However, those peoples who lack a sweet-tooth but love indulging in all foods dark and dangerous would love this torte. I would not recommend this cake to those people trying to break a chocolate habit! Yikes.

N.B The ganache is composed mainly of 70-85% cocoa content dark chocolate!

Chow now. Kwana

Making the perfect pizza base

In the making...the perfect pizza base.

I'm close...almost there, but not quite. In terms of exploring the different types of pizza bases, I've had quite a range of bases...rangeing from bread like bases which are soft and fluffy inside and give much texture to the pizza to thin and crusty bases where the flavours and textures of the pizza toppings are highlighted...I've yet to try something that is authentically Italian.
As I am a big fan and lover of baked bread, I do prefer a pizza base in which the dough is kneaded and formulated to rise a little - to give the base a bit more body, so I can chew on the crumb (inside of the bread) and enjoy the crunchy crust (the cooked crunch exterior).

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The recipe that I found a few years ago creates this sort of base.
The recipe advises to overknead rather than underknead. (You can actually work up quite a sweat!)
I also used freeze dried yeast instead of packet yeast (I had bought this large size canister so it was more economical. I don't think yeast expires, at least that's what I figured out when it was producing gas as soon as I gave it enough time to proof.)

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--> sourced from pizzaware.com (this website seems no longer availible!!)

This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before, and, it's not too large a portion to work with at one time.

Ingredients:

1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
1 Tbsp. - Sugar
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
Extra flour
Extra olive oil

Preparation:

Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved.

Add the yeast and gently stir the mixture until the yeast is dissolved.

Let the mixture sit for 10 minutes to allow the yeast to become "active."

The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

Add the salt and olive oil and stir again to combine the ingredients.

Add to the sifted flour mixture and mix in to combine.

The dough mixture should now be fairly thick.

Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass.

You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked.

The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the raised dough mass out of the bowl and cut it in half with a knife.

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps.

If you choose to continue with making the pizzas now, (recommended), here's how.

Some dough makers "proof," (or re-raise), the dough balls at this point. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish. Some recipes call for up to an additional hour of "proofing."

For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle.

Try this alternative. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge.

If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.

When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan.

The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter.

Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight.

Chow chow,
Ada

Date and Lemonade scones (From Super Food Ideas Nov 06)

 
(Caption: You can see that the scones have risen quite well. They are not lopsided because during the cutting stage - the cookie cutter was not rotated to 'free' up the cutter from the sticky dough. Press the cutter straight UP and DOWN. This depends on the consistency of the dough being 'just right' that is, not too sticky and for it to 'just come together'.)

Ingred (to make 18 - I managed around 13-14 though - maybe a smaller cutter?)
 
- 3 cups SR flour (or make own mix with 3 cups pl flour with 3 tsp baking powder)
- 2 tbs caster sugar (can omit since lemonade has a good 10-12g/100ml)
- 60g butter (cold and diced)
- 200g pitted dates (finely chopped - I only used 150g with fair success - can use other dried fruits)
- 1 cup lemonade (can use diet lemonade for low fat/low sugar version)
 
Method:

1.) Preheat oven to 220 deg Celsius (getting the oven quite hot is essential)

 

2.) Combine flour, sugar and butter in a large bowl.
Using fingertips, rub butter into flour til it resembles fine breadcrumbs (keep palms facing upwards and lift flour, using ONLY fingertips to rub in butter - you don't want to melt the butter and want it evenly textured.)

3.) Make a well in centre of dry mixture. Add lemonade and mix gently with a butter knife until dough ALMOST comes together. You might have to carefully titrate the liquid amount until the mixture comes together (but is NOT 'wet or mushy/sticky' looking - the final dough should be still quite dry and just holding together).

4.) Turn to a lightly floured surface and knead gently together (no more than 5 times). Roll out (or flatten with hands) to a 2cm thickness. Dip a 5cm round cutter into flour to prevent sticking (although texture shouldn't lend to sticking). Cut out as many scones as possible (around 9?) with an up and down motion (do not rotate cutter!).

Gently press remaining dough together. Roll out til 2.5cm thick (scones made from successive press-togethers will not rise as high as those from first batch - so start with slightly thicker dough).

 

5.) Place scones 1cm apart on prep'd tray. Bake for 15-17mins or until light golden and hollow when tapped on the bottom.
Serve fresh finger lickin' hot with jam and cream! --> scones are best eaten on day of love-filled baking!~

Happy baking!
Chow now,

kwana

 

 
(Caption: Finished product - scone cut in half with classic berry jam - the berry mixture here is leftover berry compote from a berry frosting I made for 'strawberry cupcakes' earlier in the week.)

Post-script: Almost chucked a 'Dani' from Masterchef moment - add 3 TEASPOONS not TABLESPOONS of baking powder...otherwise the scone might explode in the oven!

Demystifying Macarons by Tartelette

An e-book compiled and penned by the food blogger and food photographer Tartelette. It features amazing photographs - almost too few plus some handy tips on baking your very own macarons.

Demystifying%20Macarons

I've tried baking them my own utilising a book I bought from book boutique Kinokuniya - I'll have to make a post about them later on.

Enjoy the aural pleasures!

Chow now. kwana

Two cakes, two days

Two special people received two baked goods this weekend.

One is a cake that would be most certainly be strongly disliked by a friend who goes by the name of Bryan. He is one in a few thousand (certainly thousands!) who dislike the taste of chocolate!

Personally I do not have a strong preference for chocolate - I love dark chocolate but I don't think I'm the sort of person who has to have chocolate a few times a week.

Cake one - Vanilla Bean Cheesecake

Cake two - Dark Chocolate Truffle Cake

Both cakes, I would definitely love to replicate but with some modifications. Photographically wise - both cakes eaten at nighttime which doesn't allow for natural light to enhance the appearance of either cakes.

(1) Vanilla Bean Cheesecake - more vanilla bean and less gelatine. I am not a fan of gelatine to create the 'suspended air' texture in foods. I prefer for the food to be naturally aerated - such as the use of whipped egg whites to give aerial structure and hold - but as this cake is not baked nor any of it's elements cooked in any form so there is a higher risk of food poisoning in the uncooked egg white.

(2) Dark Chocolate Truffle Cake - use 50-60% cocoa content in chocolate. I only had 70-85% cocoa chocolate in the pantry - which makes this truffle cake very dark and rich indeed. It would be nicely accompanied with some green tea - even the bitterness in green tea would be overshadowed by the significant cocoa content in the truffle cake.

More details and photos to come - a bit late at night now! Must sleep before 1am! :)

Chow now. kwana

Here we go again - 2011

A recent conversation with a friend sparked my interest and determination into trying to get blogging a regular activity (again). I don't think I've ever seriously considered blogging on a regular basis. Knowing from past experience that it requires a lot of discipline---a virtue that finds no place in my genetic make-up means that this will be quite a task for me - another task on a never-ending list of things to do!

Sigh! But having friends who make you accountable helps and also aiming to set a schedule to blog every couple of days - a set time limit too, could help!

Here I go - next blog entry will be about the Chocolate Truffle cake I am attemping to bake early next morning!

Must keep to sleeping before 1am in the morning!

Chow now - kwana

sweet review: macaron + chocolate

Having accumulated a copious amount of food photos on her computer, kwana decides to complete a first proper review on 1.) Macarons from Le Renaissance Patisserie in the Rocks precinct and 2.) Jeff de Bruges chocolate from King St .

Both were bought after kwana's final exam (possibly LAST EXAM EVER!)

The end of each particular story shall be sweet (and indulgent).

 

1.) Macarons from Le Renaissance Patisserie Francaise.

Kwana decided on the morning after she bought the macarons to take very delish pics with her dad's new SLR!

 

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The 6 selections that kwana bought were:

- Extra Virgin Olive Oil and Vanilla bean with white chocolate ganache (green)

- Salted Caramel - Fleur de Sel de Guerande - (caramel)

- Rose water with lychee scented buttercream (pink)

- Dark chocolate with dark chocolate - Valrhona Guanaja 70% - ganache (light brown)

- Passionfruit with dark chocolate ganache (not pictured as A ate it - but was pale orange macaron shell)

- Jasmine Green Tea with white chocolate ganache (white)

Overall, the shells were delicate, light and slightly crunchy and most importantly not hollow. They melt in your mouth, the creamy and smooth texture of the filling completing the full circle of sensations that comes with eating a macaron.

kwana's top favourite(s) so far (sampled all but the EV olive oil one) is the Jasmine tea and the rose water macaron. Both have a strong flavour yet delicate aroma (isn't that opposing??) that fills the palate - melds perfectly with the creamy texture of the filling. The aroma travels up the adjacent nasal passages and your sense of smell is given some fun in eating a macaron!

At first, kwana forgot what sort of filling was used for the rosewater macaron (in fact, the website does not specifically list the flavour of buttercream). But it was unmistakable – at least to kwana’s senses that lychee syrup was added to achieve the amazing fragrance in the buttercream.

The addition of salt in sweet things is a sort of on trend technique being used to bring out the fullness of the caramelised sweet creaminess in caramel.

Le Renaissance macarons are far more fresh than the macarons kwana is usually tempted to purchase at the Lindt chocolate cafe... it could be the fact that the macarons are not made in Sydney but are made in the kitchens back in Switzerland and then carefully packed and shipped halfway across the world to be displayed in the Sydney Lindt concept stores? kwana continues to ponder! 

The final verdict is that Le Renaissance macarons win hands down! (even though kwana still loves the 70% excellence macaron at Lindt.)

Update: Have just gobbled up the last macaron - the texture is nice despite it being bought some 3-4 days ago. kwana savours the vanilla bean ganache. Hints of olive oil round up the rear and complete the finish as the macaron is completely devoured! yums! I rank it 3rd...after the dark chocolate and caramel one come 2nd!

2.) kwana hasn't had a chance to try all the chocs that were bought from Jeff de Bruges yet (been filling up other junk food) - so feels guilty about how much calories she has saved up in her Abdominal Subcutaneous Fat Bank. If only kwana had the exact same zeal towards saving up money in the non-food world.

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Clockwise starting with the owl: Hibou Noir,  Euro Noir, Canard Noir (?? the website does not have the name! so kwana just Babelfish-ed it), Trefle and Colimacon.

2 chocs are missing from the pic above (Vanillon and Derby).

The Derby choc - which is a dark chocolate filled with dark ganache shaped into a head figure of a horse with an upside down horseshoe in the background (kwana believes that some sort of liquor was also added - as she could feel the warmth of liquor filling the mouth) and the only non-dark chocolate choice (a white chocolate with vanilla filling and sliver of walnut - which kwana shared with A).

kwana does not like the combination of liquor with chocolate, but found Derby to be intense in flavour and rich in cocoa. Very high concentration of cocoa mass! yums!

Vanillon: white chocolate was characteristically (overly) sweet. The vanilla scent of the filling was not as noticable but the addition of walnut helps balance out the sweetness of the white chocolate outer shell and filling.

Update: Canard Noir - a lower concentration of cocoa (?50%) with praline and amaretti filling. Delightfully light and crunchy! Not too intense + dark, so good for those who aren't fond of high conc. cocao!

Next on the menu will be poached pears in red wine and cinnamon syrup (kwana hope its keeps well, since she had kept some of the leftover syrup from her brother's party!)

Enjoy pics!

bloggin off - kwana

 

The photo taking day

Kwana's deep slumber (which was thankfully absent of spleenitis inducing dreams involving handsome looking males who object to everything kwana had to say...) was interupted by the croaky morning voice of her mother.

Kwana knew it was the day in which the last (well second last) assignment for uni was to be handed in! She had worked hard on it, but had only finished it the night before.

Having a mediocre warm cereal breakfast, kwana quickly grabbed her father's d-SLR camera, ready for snapshot action for what may possibly be the last time kwana may step foot on the campus of the University of Sydney (at least as a student and not as a graduate).

Dreary eyed, kwana was driven to the train station. She hopped off and hoped to pick up some Dark Belgian (70% min cocoa solids) Chocolate at coles. Unfortunately, the shop assistent had apparently lied to kwana the night before, claiming that the new stock should be on the shelves the next day. kwana was desperate to purchase said chocs to make the Nigella Lawson chocolate mousse she wanted to make for her family. kwana thinks that Nigella Lawson is the godess of domestic home cooking and is amazed she can still look so good while juggling family and sweet as cooking on her shoulders.

When kwana arrived at the Darlington campus of Sydney uni, she nervously pulled out the camera - feeling something akin to self consciousness in looking like a random/snitch taking snapshots of uni architecture and landscape.

 

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In anycase, she got used to the feeling of lugging a relatively large camera on her neck. She quickly handed in her assignment before heading over to surprise A at the chem building!

A and kwana sat down to read to bible together, with A sharing his reflections on the passage of Col 2 (second half) and kwana sat down pondering about the absolute greatness and amazingness of how even mere humans can be bought so close to God via the deity embodied in human form known as Jesus Christ!

kwana felt that v6-7 was very impactful as it says that the sinner who was bought with the blood of Christ lives in him, and is rooted in him. Christians get their foundation and source of everything that we need from Jesus! We are strengthed in him! :)

Afterwards, kwana felt much at ease and was full of thankfulness. She continued to walk to the Quadrangle which reminds kwana very much of the Quadrangle in Hogwarts from Harry Pottter.

 

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The neo-gothic architecture is wonderful and even every little detail is an adventure for the eyes to travel and explore.

 

 

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 She takes a picture of the leadwork and reflections on a window and likes it very much.

 

 

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Afterwards, kwana desired very much to visit the reviewed and praised (by food bloggers) Black Star Pastry shop that opened earlier this year in Newtown on Australia Ave.

She had wanted to visit that patisserie ever since she read about it in Good Living and Sydney magazine from SMH.

Kwana took her time to absorb all the smells, sights, people and shops that alloted themselves on City Rd in Newtown.

kwana felt an unhealthy urge to splurge on....calories. Well more like SAVING up a generous amount of calories by stopping at Burgerfuel and helping herself to sweet potato chips (Kumara) with aioli dip and a vegetarian burger (Eighth pounder - 'Mushroom, kumara, chickpea and basil pattie, melted cheddar, iceberg lettuce, tom sauce and aioli on a mini sesame seed bun') that claimed had a basil in their veg patty but was undetectable to kwana's senses unless the cheese overwhelmed it.

Eventually kwana found herself at the frontstep of an unusually quiet Black Star patisserie - it was closed on Mondays! If only kwana checked ahead of time! However disappointed kwana felt, she did not leave empty handed and walked into one of the quirky stationery stores and bought herself a swanky black Rhodia notepad she had her eye on for a while and some O-check lace patterned tape for making cards and the like.

wHOAH. Writing in third person is a bit difficult Esp for blogs!  >_<

The rest of the day involved in finally making the Nigella Lawson choc mousse. It's incredibly easy most likely due to the fact that Nigella takes wise shortcuts=minimal effort with maximum results.

I've used the SLR (ID Pentax K200D with Sigma lens 18-50mm) to take some gorgeous and gratituous food pics.

 

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The texture at the time of assembly was just right. However, with setting time, the texture is very firm but the mousse retains the light texture that personifies the dessert. Perhaps half the amount of whipping was required with Nigella's quickie choc mousse compared to more traditional methods of preparing the dessert.

If the serving quantity was halved (as in my case) then it is the right amount to savour on. W commented that it was a little too firm and 'dry'.

It actually tastes and looks alot of like dry icecream. So I think I may try to incorporate 300ml of pure cream instead of the thickened cream I had to use up before it expires. (Thickened cream has added thickeners and the marshmellows pretty much ARE gelatine + sugar.)

The original recipe calls for double cream which is free from thickening agents. Next time, I hope the results will be different.

 

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Bloggin off - kwana

 

Keeping a diary 09

I started keeping a diary/journal from around...late last year. I thought it would help me appreciate what God has done in my life...! As well as being able to pen down thoughts which would have stayed a bit too long in my head.

Blogging is...difficult.

This year 09 - one of my top priorities should be to organise my time better. That way, it should be easier to get things that need to be done NOW. Done NOW. lol

 

Too easily is my reputation as being the 'late one' cemented into the thoughts + opinions of people around me! Not a good look. Especially on resume. And I don't think it would be wise to point that out as a weakness in work interviews..!

This year, everyone in the double degree cohort is working hard. Hard working, dedicated and time-efficient. I don't often compare myself with others, which I did alot of in the past. One way I've matured over the years in uni is to only think of improving myself and looking at my own standards. That's the way I sort of look at fashion and style too. I don't approve of the idea of people who dress for others. I guess that can go for other things too. Like what people say and do.

In some ways, setting my standard to my own...is sort of like Sin. Sin is looking at oneself as the top leader, king of their own life. Living life their own way. God doesn't even exist - not even as the minute atom of their world.

As a Christian, its a big struggle trying to live with God as the epicentre of all you do, think and say - reason + logic. Lately, because of study...its been alot of me in the centre and God pushed somewhere on the brink of the universe that is my life.

Hm. That's why I like to bake...to take my mind off things. I can just focus on what's at hand. I'm still very very grateful of the blessings that God has given me. I really want to draw close to God, so that he will draw close to me.

⁸ Come near to God and he will come near to you...' -- James 4:8a

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Apple Crumble is the dessert I made tonight. I LOVE apple crumble. One of the best fruits God has created married with lovely crumbly pastry top...very healthy (the apple part) - its high in fibre and Vit C. Good for these winter months...I KNOW even if there isn't any evidence for the link between Vit C intake and the decreased incident of colds...still! You need it to prevent scurvy ARRGH! ;)

I'll upload piccies later on. I do have much to blog on about. Food Food Food. Love Food. I do aspire to transform this blog to a **foodblog**!! :P

Found an awesome and express chocolate mousse, since the one I made before didn't turn out 100%. Its by sultry + smoldering Nigella Lawson! I can't wait to try it. Less risk of Listeria poisoning with using raw eggs...hehe.

Uses the gelatine found in the marshmellows to help hold the shape and texture, is what I believe...! Yum!

 

 

reflection on 08

Most possibly the last post for this year! And hasn't it flown past soo quickly. One of the most memorable and enjoyable years I've had even though I've only lived 22 years (and 27 days).

What makes the year so memorable?

1.) Realizing that friends mean so much to me and that they really play an important role in my life.

2.) Reflecting and being reminded that God is in complete control of my life and everything that happens in the world, even in times when I really really doubt that He is in control.

3.) Baking many more times and getting the near perfect (but NOT!) strawberry sponge cake!

Late last year, one NY resolution was for me to keep in consistent contact with close friends and even not so close friends...I don't think I did a very good job. Regardless, God has been in control and has kept on reminding me to think about those people and to be vigilent in my prayers for them!

Uni this year has been very busy and challenging - really trying to juggle time between work, uni, social life, church and ministry commitments (though not in that order of importance!).

Semester 2 has been very choc full of assessments - even more than Cindy's chocolate chip friands! *drool*

It's then that your feel that your friends really share and can understand the hardship and fraustrations that uni assessments can take on you!! *ROAR* Just knowing that your friends are going through the same experiences enables you to plough through it all.

Not saying that God plays no part in my getting through the truckload of assessments! Time management, the prayer support of bros + sis's really gave me the strength and perserverance to get through it.

It was completely worth it - all the literal sweat and tears. But then, I get that phone call from my course co-ord and it really feels like my world has turned upside down. The very first time I've felt that in my life.

Deep down, I really really doubted if this was the way for God to take me.

But I knew that God has intended for me to go down this pathway. God knew the way before and has laid down the path for me. But I don't have to be afraid or wonder if its the right way because God plans everything to shape me and build me up to be like his perfect Son Jesus Christ! :)

That is the only one and sure assurance I have! Romans 8:28 reads

 

'And we know that in all things God works for the good of those who love him,^[a] who^[b] have been called according to his purpose'

 

I have read/heard from some source (now unknown to me) that we should present our lives to our father God with our hands wide open. This is because God gives us our lives and everything in it. Everything belongs to him and he has the right to take away or to give us blessings. If our palms are wide open when presenting our lives to him, it will be less painful for God to take away compared to if we presented our lives to God with our palms tightly closed so that God has to wrench and pry our fingers open in order to take something away.

I pray that for the next year and beyond, that we all and myself can live with our palms wide open towards God!

Bloggin off - kwana

 

P.S Hmm, the tone of voice/blog is not my usual - so next blog will be more cheerful and I'll be posting about the sort of blessings and experiences I've had at SPRTE! Also will blog of baking adventures taken since!

Next on the baking board is:

Lime Chiffon Tart

Garden party themed Cuppies! (ie.cupcakes) 

 

Bake your own 'Hedgehog Scones'

Just an hour ago, I tried at baking some scones.

It just felt like a scones type of afternoon – so I flipped through a few books to find an adequate recipe.

I was flipping through the Readers Digest 'Baking with love' which sounds like a very dopey sort of title...but all the recipes inside look so bakable!

I couldn't find the recipe for plain scones – had initially contemplated altering the recipe for some sweet scones they had...but I thought that if I took out the raisins...then what would take up that space? Some people can automatically take out ingredients and replace them, but I don't really want to take that gamble given my lack of experience!

I ended up referring to a cookbook I got for my 21^st birthday – AWW 'Old-fashioned Favourites'

Even before baking I had intended to halve the ingredients because I didn't feel that my family could finish 20 scones in a few days (scones taste best eaten fresh from the oven!).

But halfway through I forgot to halve the wet ingredients...I noticed when the mixture was very slushy... 'Hmm...why isn't it coming together?' I thought in my head.

Then I quickly mixed in some more SR flour...and melted more butter...in the end it came together. But as you can see in the photos – the scones resemble hedgehogs in some way (the flour didn't get incorporated enough).

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In the end, the texture was ok – I thought it would be more tough cos I had to manhandle it quite a bit! I need to figure out if scone mixture is really that tacky + sticky! It gave me 15 minutes of pure hell as I tried to unstick it with my fingers – only making it worse.

So for next time---

1. Try to get the proportion of ingred. Correct first go.

2. Use disposable gloves that are slightly wet (to prevent sticking).

3. Use muffin trays – they work WONDERS! Non stick n don't need to line them.

With note 3 – the shape of the scones aren't as natural as you would see them. But hmm. Got to weigh up what to compromise on...the shape or...? Easy cleaning afterwards? :P

Basic Scones (Makes 20)

4 cups (600g) SR flour

2 Tbs icing sugar

60g cold butter

1 cups milk

¾ cup water (aprx)

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1. Preheat oven to 220 deg celcius

2. Use muffin tins (non stick) or just a lined baking tray

3. Sift flour + sugar together. (Maybe a few times to incorporate more air)

4. Use fingertips to rub butter in (Do this quickly so that butter is well incorp + doesn't melt

5. Make a well in the flour mixture – pour in all the milk + most of the water (Check for consistency before adding the rest of the water)

   Use a knife to 'cut' the flour + wet ingredients. Texture should be sticky and soft.

6. Knead dough on a floured surface to ensure smoothness.

7. Press dough to 2cm thickness + use a 4.5cm round cutter to cut out as many as you can.

8. Gather scraps and roll out + repeat prev step.

9. Brush tops with extra milk (oops, forgot this step!) + pop them into muffin tins/place them on baking tray + place in oven.

10. Bake for 15 mins or until the tops appear a golden brown colour. (Use your nose too!)

Sourced from AWW 'Old fashioned Favourites'.

Here is a very nice 'dressed up' scone with cherry topping (didn't know where the jam was) + some whipped up cream!

Bon appetito!

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Bloggin off with stomach full o' scones

- kwana