Friday, January 20, 2012
Dreams are my reality
I had a dream. A very good one. But someone once told me that if I remember everything, it won't ever happen. =[
Anyway, I'm one of the people who have vivid and lucid dreams every night and sometimes they are premonitions. They creep me out sometimes. But somehow they are fun when the things meant to be actually happened, but it's only fun when only the good one happen, of course.
Do not follow your dreams but chase them! :)
Anyway, I'm one of the people who have vivid and lucid dreams every night and sometimes they are premonitions. They creep me out sometimes. But somehow they are fun when the things meant to be actually happened, but it's only fun when only the good one happen, of course.
Do not follow your dreams but chase them! :)
Friday, January 13, 2012
Pork Wonton Soup
Ingredients (serves 4)
- 8 cups chicken stock
- 1cm piece ginger, peeled, thinly sliced
- 4 small iceberg lettuce leaves, halved
- 2 green onions, thinly sliced
Wontons
- 3 dried shiitake mushrooms
- 200g pork mince
- 1 green onion, finely chopped
- 4 water chestnuts, finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon caster sugar
- 1 tablespoon cornflour
- pinch of white pepper
- 24 wonton wrappers
- Make wontons:
- ♥ Place mushrooms in a small heatproof bowl.
- ♥ Cover with boiling water. Stand for 15 minutes.
- ♥ Drain and squeeze excess liquid from mushrooms.
- ♥ Trim and discard stems.
- ♥ Finely chop mushrooms.
- ♥ Place mushrooms, pork, onion, water chestnuts, soy sauce, sugar and cornflour in a bowl.
- ♥ Season with salt and white pepper.
- ♥ Mix until well combined.
- ♥ Place 1 wonton wrapper on a clean surface.
- ♥ Place 1 heaped teaspoon pork mixture in centre.
- ♥ Brush edges with water.
- ♥ Fold wonton over to enclose filling and form a triangle.
- ♥ Press edges together.
- ♥ Fold base corners of triangle up and around filling.
- ♥ Press to join.
- ♥ Repeat using remaining wrappers and pork mixture.
- ♥ Bring stock and ginger to the boil in a large saucepan over high heat.
- ♥ Meanwhile, bring a large saucepan of water to the boil over high heat.
- ♥ Reduce heat to medium.
- ♥ Cook wontons in water, in batches, for 3 to 4 minutes or until pork is cooked through and wontons float.
- ♥ Remove to a bowl using a slotted spoon. Cover to keep warm.
- ♥ Just before serving add lettuce to boiling stock. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and lettuce. Sprinkle with onions and serve.
Made with Love,
Tuesday, January 10, 2012
Apricot Tart
Another new things coming up on the blog this year are recipes :) All the delicious food that I cook and "brag" about on instagram I will post the recipes on here =]
Here we go for the Apricot Tart that I made last Sunday.
Apricot Tart
Serves 6
For the pastry:
1 1/2 cups all-purpose flour (175 g)
5 tbsp icing sugar (45 g)
Pinch of salt
3 oz very cold butter, in pieces (90 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the crème pâtissière:
1 1/3 cups whole milk (350 ml)
1/2 vanilla bean
4 egg yolks
1/3 cup sugar (75 g)
1/4 cup flour (30 g)
1 1/2 lbs apricot/strawberries (700 g)
Pastry:
♥ Sift the flour and icing sugar and place in the bowl of a food processor with the salt.
♥ Pulse once or twice to combine.
♥ Add the butter and process until the mixture resembles coarse crumbs.
♥ Add the egg yolk and water and process until the dough forms a ball. Be careful not to overmix, but do let the dough come together.
♥ Turn the dough out onto a board and work it very lightly until smooth, pressing it forward bit by bit with the heel of your hand.
♥ Roll the dough out immediately and line a 9-inch (24 cm) tart tin with the pastry
♥ Cutting the edges off with a rolling pin. If it tears, don't be afraid to press it back together, using stray pieces of dough to reinforce any weak spots.
♥ Place in the refrigerator for at least an hour before using.
♥ Preheat the oven to 425 F (200 C), or 400 F (190 C) on the convection setting.
♥ Line the pastry with a round of parchment paper and fill with beans or rice.
♥ Bake for 10-15 mins, until the pastry starts to brown around the edges.
♥ Remove the paper and weights or tart tin and return to the oven for another 10 minutes or so, until evenly golden.
♥ Set aside to cool.
Crème pâtissière:
♥ Pour the milk into a medium saucepan.
♥ Scrape the seeds of the vanilla bean into the milk and add the bean to the milk.
♥ Bring to a boil, being careful not to let it burn.
♥ In a large bowl, combine the egg yolks and sugar until fluffy.
♥ Add the flour and whisk well until smooth.
♥ Pour the boiling milk slowly into this mixture, whisking constantly.
♥ Return the milk mixture to the saucepan and bring to a boil, whisking to prevent lumps from forming. ♥ Lower the heat and continue to cook the pastry cream, whisking, for 2-3 mins over very low heat to cook the flour.
♥ Remove the vanilla bean, pour the cream into a bowl and cover with plastic wrap so that the plastic touches the surface, preventing a skin from forming.
♥ Set aside to cool.
♥ When the pastry and pastry cream have cooled, pour the cream into the pastry shell and spread it out with a spatula.
♥ Top with the apricot, cut in half, with the cut side facing upwards to prevent too much juice from soaking into the cream or however you want to decorate :)
Easy peasy ♥
Made with Love,
She.
ps: I got the recipe from Rosa Jackson :)
Here we go for the Apricot Tart that I made last Sunday.
Apricot Tart
Serves 6
For the pastry:
1 1/2 cups all-purpose flour (175 g)
5 tbsp icing sugar (45 g)
Pinch of salt
3 oz very cold butter, in pieces (90 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the crème pâtissière:
1 1/3 cups whole milk (350 ml)
1/2 vanilla bean
4 egg yolks
1/3 cup sugar (75 g)
1/4 cup flour (30 g)
1 1/2 lbs apricot/strawberries (700 g)
Pastry:
♥ Sift the flour and icing sugar and place in the bowl of a food processor with the salt.
♥ Pulse once or twice to combine.
♥ Add the butter and process until the mixture resembles coarse crumbs.
♥ Add the egg yolk and water and process until the dough forms a ball. Be careful not to overmix, but do let the dough come together.
♥ Turn the dough out onto a board and work it very lightly until smooth, pressing it forward bit by bit with the heel of your hand.
♥ Roll the dough out immediately and line a 9-inch (24 cm) tart tin with the pastry
♥ Cutting the edges off with a rolling pin. If it tears, don't be afraid to press it back together, using stray pieces of dough to reinforce any weak spots.
♥ Place in the refrigerator for at least an hour before using.
♥ Preheat the oven to 425 F (200 C), or 400 F (190 C) on the convection setting.
♥ Line the pastry with a round of parchment paper and fill with beans or rice.
♥ Bake for 10-15 mins, until the pastry starts to brown around the edges.
♥ Remove the paper and weights or tart tin and return to the oven for another 10 minutes or so, until evenly golden.
♥ Set aside to cool.
Crème pâtissière:
♥ Pour the milk into a medium saucepan.
♥ Scrape the seeds of the vanilla bean into the milk and add the bean to the milk.
♥ Bring to a boil, being careful not to let it burn.
♥ In a large bowl, combine the egg yolks and sugar until fluffy.
♥ Add the flour and whisk well until smooth.
♥ Pour the boiling milk slowly into this mixture, whisking constantly.
♥ Return the milk mixture to the saucepan and bring to a boil, whisking to prevent lumps from forming. ♥ Lower the heat and continue to cook the pastry cream, whisking, for 2-3 mins over very low heat to cook the flour.
♥ Remove the vanilla bean, pour the cream into a bowl and cover with plastic wrap so that the plastic touches the surface, preventing a skin from forming.
♥ Set aside to cool.
♥ When the pastry and pastry cream have cooled, pour the cream into the pastry shell and spread it out with a spatula.
♥ Top with the apricot, cut in half, with the cut side facing upwards to prevent too much juice from soaking into the cream or however you want to decorate :)
Easy peasy ♥
Made with Love,
She.
ps: I got the recipe from Rosa Jackson :)
Bubble bath heals bad days
Bad things happen everyday to everyone but only winners get away from them by greeting the mofo with the finger. I won't let anything ruin this year. Instead I'd rather sink them in the bubble bath at home :) pampering myself after a long tiring day is all I need sometimes. I love bubble bathing :) plus I got the Mrs Grehan sexy snooze scrub for Christmas. It's A-M-A-Z-I-N-G.
 |
| Virgin Olive Oil + Raw Sugar + Scented Oils |
Bubbles and love all of you. xoxo
Sunday, January 8, 2012
Page 8 of 366
Okay, it seems to me that I am 2000 and late. Eight days passed by like a sexy Lamborghini on the hwy! They were eight busy days ;p Today is Sunday if I am correct. And I stayed home baking with my sous-chef, Andy. I'm baking an apricot tart and writing my blog in the meanwhile of the cooling down process. And by the way, I think that I failed the tart. The crust cracked.
A new year ahead. As always, it is very hectic concerning visa and uni. I will be undertaking another postgraduate course in communication this semester I really hope to get my CoE tomorrow or the days to come because I have until 15th of Jan to renew my visa =[
I often don't realise how little water I drink per day. I try my best at eating more healthy but I lose the fight when I go pass maccas everyday. I should stop the binge, Christmas is over and so does new year's eve.
♥ Stop the mofo-over-thinking process
Over thinking has always been myforte. bad habit. I tend to over think about e.v.e.r.y.t.h.i.n.g. I'm so sick of it myself. so this year I will try not to and just go with it!
♥ Be kind
For everyone is fight a hard battle.
♥ No to procrastination
Haha funny one.
♥ Exercise because I love to, not by obligation.
♥Live to a budget
I'm saving every penny.
Drink sunsets and smile at the wind. I wish you all an enticing 2012 filled with love and money.
She
A new year ahead. As always, it is very hectic concerning visa and uni. I will be undertaking another postgraduate course in communication this semester I really hope to get my CoE tomorrow or the days to come because I have until 15th of Jan to renew my visa =[
Qui dit nouvelle année, dit résolutions!♥ Eat more vegetables and fruits and drink more water.
I often don't realise how little water I drink per day. I try my best at eating more healthy but I lose the fight when I go pass maccas everyday. I should stop the binge, Christmas is over and so does new year's eve.
♥ Stop the mofo-over-thinking process
Over thinking has always been my
♥ Be kind
For everyone is fight a hard battle.
♥ No to procrastination
Haha funny one.
♥ Exercise because I love to, not by obligation.
♥Live to a budget
I'm saving every penny.
Drink sunsets and smile at the wind. I wish you all an enticing 2012 filled with love and money.
She
Saturday, December 31, 2011
Friday, December 30, 2011
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