7.8cm(w) x 8.6cm(l) x 6.5cm(h) baking tin - RM5.00/pc SD$2.50/dozen
8.3cm(w) x 20cm(l) x 7cm(h) butter cake tin - RM12.oo SD$5.00/dozen
7(w) x 9(l) x 2.5(h) plastic container -RM2.50/dozen SD$1.00/dozen
5.5(w) x 9(l) x 5(h) plastic container sealable - RM2.00/dozen SD$.80/dozen
email me if you're interested email@example.com ;)
Friday, July 25, 2008
7.8cm(w) x 8.6cm(l) x 6.5cm(h) baking tin - RM5.00/pc SD$2.50/dozen
Posted by lynnfathil at 12:49 PM
Thursday, July 24, 2008
Ice Cream Bomb
aaaa~ this is something that i recommend everyone to try and do when they have some time in their hands and when you want to cook to impress.... :D
I got this from one of the food blog i can't remember which but i've tried and tested its definately a crowd pleaser and don't be suprised if its the talk of the day dessert. Its really easy to do. If you're a lazy ass (like me) you can just choose 2 of you're fave ice creams and simply do the presentation. or if you're really extreemely 'in the mood' to do something on your own..then this is the way...
For the Ice Cream:
2tubs of Vanilla Ice Cream (slightly soften)
green tea powder
*For the flavour you basically can add any flavor it doesn't really matter.
for every 3 scoops of ice cream you add 1tbs of green tea powder/milo powder then mix it with a mixer (well you can add more if you like but if you're using jams be carefull not to over do it or you'll loose the creamy texture of an ice cream. then freeze it.
For the presentation:
- i use small sized remikins to make mini bombs. you can use any bowls its fine.
- lined the remikings with plastic cling wrap, making sure that you have some extra hanging off the remikins.
- using a slightly soften ice cream say the milo ice cream, you spread it all around the remikins but leaving a hole in the middle (so as if its a puddle). coz this is where you'll put your second ice cream i.e the green tea ice cream as the filling.
- after filling in the hole with the green tea ice cream,/second ice cream, wrap the ice cream and secure it while shaping it into a ball. Freeze until time to use.
- you may cut the bomb and serve it with some garnishing topped with mint leaves or a cherry.
This is a special dish considering that it actually a combination of various flavors (Malays, chinese, Indian and westerns) Its a very popular dish but for some reason its usually served in a chinese restaurants, you rarely find it else where.
The brown bits in the picture are simply mouth watering-- egg floss (more correctly yolk floss) is filled with bursting flavors of butter, spice, salt, sweet and garlicky ahhh~ words just fails me...(or maybe its just me loving this dish so much...but i can swear i'm NOT the only one!)
Anyway i got this recipe from my collegue's mom. She generously shared her recipe with me and i'm thankful for that and now i'm doing the good deed sharing with you all.
300g large prawns
Oil for deep frying
4 tablespoons butter
1 bird's eye chilies (chopped - just to have some heat but if you like spicy and add more than 1 or omit it altogether if you can't stand the heat ;) )
3 sprigs of curry leaves (use only the leaves)
1 tsp mustard seeds (biji sawi)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
3 egg yolks
This is how you do it:
- Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
- Melt the butter, then add bird's eye chilies, curry leaves, garlic, salt, mustard seeds and fry until fragrant.(mind the mustard seeds as it'll get jumpy when incontact with heat)
- Turn up the heat and pour in the yolks with one hand at the highest peak (tuang tinggi-tinggi) and whisk or stir the yolk silmutaniously with the other hand until it turn floss like.
- Add prawns, sugar, Cook for 1-2 minutes, stirring frequently. Serve immediately.
Monday, July 21, 2008
I personally thing it'll look better without the love deco but my son insist on putting it :)
Carrot cake is a sweet spice cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake. And i think its actually from quick bread family as it really does look like one don't you think? The popularity of carrot cake was likely revived in Britain because of rationing during the Second World War . Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.
Now I have tried many carrot cake recipes but this one is definately the top of my list! you can add 2/3cup of chopped walnuts for a delicious addition. This Cake is so good and healthy (with all the fruits and vegetables in side) you could eat it for breakfast and get away with it ;)
makes one 8" square pan.
3/4c vegetable oil
3/4c brown sugar (but I've reduced 1/4 of it)
1/4c maple syrup or honey
2tsp grated ginger
1 2/3c all purpose flour
1tsp baking powder
1/2tsp baking soda
1 tsp cinnamon powder
2 cups grated carrot
1c diced pineapples - fresh or canned (drained) it doesn't matter
125g cream cheese at room temperature
1/4c unsalted butter at room temperature
1c icing sugar, sifted
150g white chocolate, melted
1 1/2tsp vanilla extract
- Preheat oven to 160c. grease an 8" square pan. Whisk together oil, brown sugar,eggs, maple syrup or honey and grated ginger.
- In a separate bowl sift flour, salt, baking powder and baking soda and cinnamon. then blend into the wet mixture.
- lastly stir in the carrots, pineapples and walnut if any then pour into the prepared pan.
- Bake for 1 1/4-1 1/2 hours or until the tester inserted at the centre of the cake comes out clean
- Allow to cool completely before icing.
- beat cream cheese and butter together.
- add in melted white chocolate and icing sugar, mix until smooth
- lastly stir in vanilla
you can then cut cakes in half horizontally. 1st top of bottom cake layer with 1/4" thick icing. Lay remaining half on top. Spread remaining on top fo cake. repeat steps for other cakes. (in my cake i had extra icing so i've covered the whole cake ;)
Sunday, July 20, 2008
2 teaspoons melted butter
2/3 cup light cream
1/2 slice beef bacon (chopped finely)
1 clove garlic (chopped finely)
some grated cheddar cheese - enough to coat the topping.
Salt to taste
A pinch of sugar
Dried parsley flakes
This is how you do it:
Clean the lobster and cut it into halves (use only half the lobster but if you're having whole lobster just double the recipe).
Heat up a skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. remove from heat.
Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. garnish the cheese on top the lobster. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.
Strudel is actually Austrian cuisine and its pastry is very elastic. It is made from flour with a high gluten content, little fat (butter) and no sugar. The pastry is rolled out and stretched very thinly over the back of the hand. Purists say it should be so thin that a newspaper can be read through it. The tale is told that the Emperor's cook decreed that it should be possible to read a love letter through it. Then the pastry is laid out on a tea towel and filled. Then it is rolled with the help of the towel and baked in an oven.
Traditional strudel pastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. It probably had its origins in Turks or Middle Eastern pastries and is related to Balkan Burek.
Today we're celebrated my dad's, younger brother's and my dearest hubby's birthday...(well actually today is my brother's birthday, my dad's was on the 15th and hubby's was on the 17th) but we combined it all in one.
so i've cooked and baked the entire dinner for our family plus a special guest from Australia, Susan lantern (Sue) she's actually on business trip. She sells collagen - Ovine collagen and you wouldn't believe how beautiful she is considering that she's 60...yes 60 and she's proud of it! i mean she didn't have that insanely young sking i.e the kind that people would instantly thought that it was 'made' up (botox or cosmetic surgery) but she does have that glow, the fresh look on her face. I asked her how do you take care of your skin? she said 'i'm a very simple person the 3 basics (cleansing, toning and moisturizing) plus night cream and water.' then she added 'but my products all have collagen but i find myself to falling in love with serum it absorb better than ordinary moisturizers' and i was like go figure...
anyway i'm very very tired today, woke up at 7am, been cooking until 8pm then dinner starts at 8.30pm. *roll eyes* yeah you can imagine my legs are hurting...
my menu was:
- Garlic bread
- Baked Potatoes
- BBQ chicken wings
- Steaks with mushroom gravy
- Baked Lobster with cheese and beef bacon
- Nasi lemak (this is our tradisional dish -rice cooked with coconut milk eated with sambal, cucumber, peanuts and anchovies which we usually eat for breakfast but now is more popular during the evening)
- mini Tramisu - 6 servings
- 3 Carrot Cakes
- 3 Devil Food Cakes
- Ice Cream bombes
- Punch drink
- Coffee and tea
awww~ my internet connection is having its down time (whatever that means) i tried to upload my pictures but it hanged...so i'll update this post later so there'll be more pictures soom ;)
hubby'sLobsters that i've sacrificed :D
Made the beef bacon and cheese stuffings, warpped it and kept it until dinner time. and i don't have the cooked pictures sorry... :} guess i'll just have to leave you with your imagination ;)
Posted by lynnfathil at 12:14 AM