Gourmet at Home: Cooking Class 7th January 2011

Salam,

I would like to inform my fellow readers that I'll be conducting cooking class next year -This January on the7th (Friday) So i'm calling all housewives or students even to join in the class. Max 4 students in one session,  its a hands on class where you'll learn how to Roast, bake, stew and all of those things that you may not understand in a cook book instruction. You'll learn some cooking or baking tips from me tips that you may not find it here in this blog ;) ones that most people would like to keep it a secret...because you know sometime its not the ingredients that is missing but the techniques.

You'll make and learn! It'll be fun, You get to take home the food you've made to show off to your family. You'll be given notes/recipes. refreshments provided.

January Class is:

Date: 060111 (Thursday)  or 140111 (Friday) 

Time:- 1pm-5pm +-

Menu:  Cottage Pie & Mediterranean Meatballs, Tropical Fruit Salad & Coco banana parfait.

Vanue: in Bangi (address will be given once booking is confirmed)

Price:  RM180/person

if you like to join the class but the date does not suit you, please feel free to give suggestion email me for booking dates, full payment is required. Full refund if class is canceled due to fault from our side. If you've paid and changed your mind please do so at least 3 days before class otherwise you'll only get 50% refund.

Please understand that Full payment is required so that we can prepare all the necessary for the class (ingr, notes etc) and that is also why you need to inform us 3day before the class should you change your mind and want full refund)

Minty Meatballs for the Moroccan Inspired Soup

Moroccan Inspired Soup with Minty Meatballs

I have finally edited the videos but please DO NOT LAUGH its not easy i tell you to video tape yourself cooking without tripod no less...anyway i did my best i hope that you can understand and enjoy the 'show' lol.



Minty Meatballs

200g minced meat
1sprig fresh mint - finely chopped
1tsp rosemary - finely chopped
1-2tbsp finely chopped onions
1tsp finely chopped garlic
1/4tsp nutmeg
1tsp paprika (you can add more if you like)
1/4tsp mixed herbs (you can buy pre-packed from the store)
salt and pepper to taste
1 whole egg medium size
1-2tbsp bread crumbs (start with 1tbsp, if its still loose add 1/2tbsp and so on but maximum is 2tbsp no more because otherwise the breadcrumbs will over power the meat and we don't want that)

just add everything in mix it all well then make a small ball using a 1/2tbsp measurement spoon as guide. put it on a tray and cover with cling warp to avoid drying. set aside until you're ready to put it in the soup.

Moroccan Inspired Soup

1/2 of large onion - finely or coarsely chopped (it does not matter actually)
2clove of garlic - finely chopped
1tbsp grated ginger
1tsp cumin
1tsp paprika
1/2tsp nutmeg
2 ripe tomatoes - cubed
1 leek - use the white and green part, cut in half
some baby carrots
some corn
1 small can of bake beans/chick peas/green peas
1tbsp chili sauce or chili flakes
1 can of whole tomato pulp.
1-500ltr stock or water - you can use chicken or beef stock, but here i only use water coz i ran out of stock
1tsp thyme
1sprig fresh sweet basil
1tbsp olive oil

heat pot with olive oil, then sweat onion, garlic and ginger. do not burn them. then add in cumin, nutmeg and paprika. let it sweat some more for another 3-5 minutes in a med-low heat. then add in 1 cup of stock 1st, let it simmer then add in all the veges including the peas let simmer again for another 5 minutes or so then add in the remaining stock and tomato pulps. let it simmer yet again until it slightly reduced. then season it with salt and pepper. after that gently add in the meat balls let it cook in the soup for 5-10 minutes depending on the size of your meat balls, mine takes only 5 minutes as its in a small fun bite size hehehe~ then you are ready to serve! garnish it with mint leaves.

this soup is great with pasta or gnocchi or even egg noodle but i did gnocchi and my children loves it! the white dumpling in the soup that you see in the picture. gnocchi is an Italian potato based pasta traditionally eaten with a cheesy creamy sauce. I might going to make them again, so wait for the recipe n pictures (i didn't get to take pictures for my gnocchi coz my daughter loves it so much i have to keep an eye on it at all time.)

TIPS:
1- i use baked beans, mainly because i can't find canned chickpea so i improvise. when use baked beans rinse it in cold water first to avoid the 'baked bean' taste/aroma that might over powering the soup.

2- Use Stocks are better than water because it'll give the soup body as it'll be the base/background of the tomato pulp/puree. in short it will taste 10x better! you may use chicken/beef /vege stock.

3- in the video i forgot to add in nutmeg so i add it later after i dump in meatballs, the taste will be subtle this way so it'll be a lot better if you were to add in together with the paprika n onions, as it will be infused in the soup.

4- As for the chili sauce, you can adjust it to your taste. if you don't have chili sauce, then you can add chili flakes later (towards the end of the cooking). mine is mildly hot..more of heat really...so that its children friendly, you can always add chili flakes later when you about to eat its ok too ;)...its versatile that way!

morrocan Inspired soup.wmv

Vlogging...baking cooking video tutorials?

I have always wanted to do a baking & cooking video, you know like a tutorial but its always i don't have enough time or no proper camera for video recordings bla bla bla...but now i have a decent cameras of course its not a video camera per say but its a camera capable of video recording ^_^...but now the problem is i don't have a tripod. and apparently tripod is needed for videoing to avoid shaking and also to have a focus shot?...

anyway i've been trying to make video of my latest recipe A Moroccan inspired soup with mini beef balls. the video turned out almost OK but it'll need alot of editing though... and about the dish, it is a hearty dish, its tomato based so it'll give you a warm and fuzzy feeling as you sip into every spoon of the soup... i don't know something about tomatoes that translates to warmness you know what i mean?
and you can have this soup with pasta of any kind including gnocchi. Speaking of which, i am attempting to making gnocchi but i ran out of eggs...so had to KIV it for a while.

Why i came out with such a dish, its because i'm in a 'diet' right now, hoping that by mid year next year i'll get my figure back. My diet plan is to minimized carbs as mush as i can especially rice but in a day, i allow myself to have 1/4cup of rice or pasta and thats it for the whole day! reason of the 1/4cup is so that i won't be too deprived which in the end it'll led to yo yo dieting so to speak...(well at least that's my reasoning) I am no dietitian but i think this method works, 1st of all its high protein low carb diet  and lots and lots of veges and fruits. any binging will be off fruits. my previous diet was too strict that after awhile i just couldn't stand it (lets face it we asians will FOREVER crave that little grain we call rice) that i ended up eating more than i should.

and..................i also have help for my diet this time and it will probably speed up my weight loss program i don't know but so far i think it helps coz i notice change in my 'weight' digits just after a week..i will tell you for sure what kind of help i'm getting when it is for sure works! so stay tune. but even with the 'help' you'd still have to have some control over your food intake and have some exercise at least 15 minutes a day for everyday. a quick work out and thats it that is to avoid flabs after all the weight loss (hopefully)....bla bla bla another random ramblings

HomeStay....rental price is in USD

 

Interested? Got a question? Contact me here

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This is just a 3 day old vanilla essence. the color will change according to age. so don't worry.


DIY Vanilla Essence a non alcohol version.

what you need
11/2 c food glycerin
1/2c warm water
2 vanilla pods
glass jar preferably dark glass jar - i use my old coffee jar (its a clear jar)

1st sterilize the jar then add in the glycerin and warm water. Stir well. then cut the vanilla pod in the middle length wise and scrape the seeds out and put in the glycerin mixture. when you can put the pod in the glycerin mixture too.Stir & mix well. close the lid and shake it, shake it some more. then let it sit there like all preserved should. give them 2-3weeks before using it.

shelf life? i think so long you take care of it i.e not contaminate it with other ingredients while using it it would last you a very long time.

The Great Excuse: Stuffed Eggplant

Anything that is stuffed is a great excuse to use leftovers. well that's my kitchen mantra *lol*
after 'sun drying' my tomatoes i...ok i'll honest, i started to feel lazy again...(its like that with me nowadays, thats why this blog is lacking the attention it deserves) while rummaging my fridge i took out my chicken thighs and thawed it and then i find that i still have 1 eggplant left from my sandwich, an italian gourmet sausage, 2 strips of beef bacon a bit of sour cream and a lump of mozzarella cheese and my almost dried up parsley. and i thought perfect! now i'm in the mood for stuffing stuff hahaha...but eggplant seem to be my victim of choice. i never tried stuffing eggplant before, potatoes yes, tomatoes yes, fruits yes but never eggplant. and apparently according to my friend Celine, stuffed eggplant is common in france...so is this recipe is french? i don't know i just hentam (wing it)*lol*

the out come?

hmm...surprising tasty. so i think yo u can easily use leftover chicken meat or beef or what ever you have in the fridge but i think if you wanted to use sausage, use a gourmet sausage as it is more flavorful. my ingredients are without portion coz its left overs and i just use what i have and estimate a amount so that it'll fit into my eggplant skin nicely.

italian sausage (i use beef)
beef bacon
an eggplant cut in half and rub it with salt and let it sit for a while then rinse.
salt & pepper
1 chopped shallot
1 clove chopped garlic
chopped parsley spring onion
dries thyme
1 tsp sour cream
mozzarella cheese
Parmesan cheese
olive oil

cut the skin off the italian sausage and squeeze the sausage out.
saute shallot and garlic with a bit of olive oil until fragrant then add in the sausage meat. continue cooking until you can see that the shallots and bits of sausage meat is caramelizing. add in herbs stir then remove from heat.

in another pan cook beef bacon with butter until crisp.

mean while brush cut eggplant with butter or olive oil and roast it in the oven until the flesh of eggplant is thoroughly cooked in a 180c preheated oven. this may take about 20-30minutes depending on the thickness of the flesh. brush the eggplant with oil frequently, this will help the eggplant cook faster.

when cooked let it rest fro 5 minutes then carefully scrape the flesh out using a spoon. this should be easy to do coz the flesh of the eggplant is soft and almost mushed. drain excess water from the flesh. then combine it with the sausage mixture. mix well and mesh any lumps from eggplant flesh. then add in the beef bacon and some grated mozzarella. save some for topping.

divide the fillings into 2 equal parts and start filling in the eggplant case. pack it tight. then sprinkle mozzarella and Parmesan on top. bake again for another 10 minutes or until cheese melted and crusted....

this can be your made to impress appetizer hahahah~ i'd say its gorgeous! in taste and presentation.

as for the thawed chicken...i made a roasted thigh chicken out of it with coarse mustard and some other stuff...i'll post the recipe in the next N3.

**hmmm just thinking....perhaps this dish will taste a lot better with ricotta cheese instead of mozzarella?

homemade Sundried Tomatoes

Last night i was surfing the net and stumble upon this blog where the writer phrase the glory of sun dried tomatoes, how sweet, flavorful and nutritious it is. It is good on its own, great binging snack and surprise! kids loves it too...and true enough my vege hater son likes this unlikely snack. Sun dried tomatoes have the same nutritional value as the fresh tomatoes they are made from: they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories. anyway seeing all those pictures of yummy tomatoes *ahem* dried up tomatoes....*shrugs* mmm to be honest i hate raw tomatoes and i can't imagine those people able to just bite into the red plump and juicy tomatoes...yes tomatoes are sweet and sour at the same time i give you that but there's this certain 'raw' taste that i can't seem to swallow...you know what i mean? but when it is cooked correctly i love it to bits...

unfortunately ready made sun dried tomatoes are not easy to find in Malaysia. but lucky for us it is easy enough to make yourself and be proud of it hehehehe~ the method is i presume the same with dried fruits...it make sense huh? ok what i did was...oh wait the ingredients...what you need

* 1kg of bright red ripe tomatoes
* 2clove of garlic chopped
* some dried herbs i use parsley and thyme
* kosher salt or sea salt
* olive oil to brush and some to preserve.

wash tomatoes and then slice them. i divide a tomato (mine was a large tomato) into 4 nice thick slices. slice all tomatoes.
*you wouldn't want to slice it too thinly coz it will shrink A LOT!
then pat it dry and brush them with olive oil and sun dry it for 2-3 days in a row, take it in during the night.
2nd day, you brush the tomatoes again and sprinkle garlic, herb mixture and salt then let it dry again.

We Malaysian are lucky coz the tomatoes can dry up in just 2 days or sometimes 1 1/2day (coz its really hot here) then you can have your snack or preserve it... i was sun drying my tomatoes today until it start raining late afternoon so i have to go for plan B. that is Oven dry tomatoes.

to Oven dry it you need a low low low heat, and let it dry for 1-1.5hrs if you have fan in the oven but if like me my oven don't have that feature so it took me slightly more than 2 hrs.
but today i cheated a bit instead of using 100c i crank it up just abit ooo about mmm 120c then towards the end i crank it up abit more to 135c coz i can't wait to eat coz after sprinkling the herbs and garlic, i can hear my tummy rumbles coz its soooooooooo fragrant!
but if you were to follow my step becareful coz you might burn them instead so set your timer and check on them once in a while and see how they are doing.

PRESERVING SUN/OVEN DRIED TOMATOES

to preserve your homemade sun/oven dried tomatoes, just prepare a glass jar, sterilize it 1st
though then fill those yummie tomatoes up then fill in olive oil until it fully cover the tomatoes.

TIPS

* you can use the olive oil from the preserved to saute whatever coz it'll be infused with flavors (tomatoes, garlic and herbs) or just toss it with pasta or salad with some vinaigrette.

* when you used up your tomatoes refill your olive oil making sure covering the remaining tomatoes

Sweet Secrets with Anna Olson Event by AFC

as promised here are the photos of the Sweet Secrets with our beloved chef Anna Olson....

thats was the emcee...can't remember his name though...

this is the founder of AFC...young huh? he is too a chef (if i was not mistaken)

Anna was chatting with the VIP guest ...chef Wan is one of them...

Banana Caramel Cheese cake

Cuppachino Nanaimo Bar

the Lady Baltimore cake as demonstrated by Anna

That's me having a little chat with Anna

and that's my mom btw...

Me and Chef Mike Olson. He made our brunch that day and i tell ya it was wonderful. I love his Slow roast beef....

p/s: i'll update the pictures again later coz it seems that either blogger or my connection is acting up so ...til next time...enjoy reading / surfing / trying my recipes ^_^

Roast beef fillet with abergine sandwich

i was watching Barefoot Contessa the other day and saw taken by her beef fillet sandwich it seem so simple to make except that she had horseradish something something. well for us Malaysian we can hardly find horese radish anything (not in my town anyway) so with her method i tweeked the
recipe to suit our taste or rather ingredient availability...

and as for abergine or eggplant part...i just thought that it'll be a great addition to a sandwhich so WHY NOT?why not throw that it while we're at it? i know it might sound odd putting abergine in a sandwhich, us Malaysia only use it in a curry based dish but never on a sandwhich...but it works! abergine is a very 'meaty' vegetable i can asure you that you'll love it...even a non vege eating person will love it coz its so good that you don't even think that its vegetable...am i over exagerating things here? well that's how i feel and true enough my non eating vegetable son LOVES it and he's a picky picky eater! so its worth a try...(anything to make the kids eat veges huh?)

you can see Ina Garten version of recipe here. her version have nothing to do with abergine and she had arugula or rocket as her greens...but i don't have that... looked at coldstorage last night and they were out...so i settled for lettuse but look for a good crunchy ones avoid those that turning yellow or mushed leaves (pssst check the bottom of the packaging and see if it is any good, don't just look on the surface or you might be fooled)

anyway here's my version of it... you need:-

Roast Beef fillet with abergine sandwich:-
2-3pound of fillet of beef trimmed and tied
1tsp corse Dijion mustard
2tsp fresh coarsly grounded blackpepper
2tsp of kosher salt or sea salt (this seem alot but its the only flavor the beef will have ;) )
a table spoon of butter - room temp
a set of sliced sandwhich bread lightly toasted. - i use wholemeal rustic bread
1 round abergine
lettuse or arugula
alfalfa
a slice of cheddar cheese or any cheese you like... ^_^

the beef fillet once rubbed with butter and dijion mustard mixture

already seasoned with salt and pepper

20minutes later....you can see how juicy it is. its still slight under cook which is good...a touch of pink in the middle...at this point, let it rest for another 15-20 minutes (the beef will keep cooking while resting and then the beef will be nice and tender and juice mmmm mmmm~)

mix butter and dijon mustard well then rubb it on the beef fillet (pat it dry first before rubbing it in, this will ensure that the butter sticks) then season it with salt and blackpepper. and roast it in the oven for about 20 minutes in a 190C preheated oven.

then the most important step in beef roasting is to let it REST for another 15-20minutes, oh don't forget to cover it with aluminium foil when resting it.

meanwhile...for the abergine:-

slice a round abergine thickly about 1/2 an inch or you can do it thicker. then rub it with salt let it sit for a minute or two, this will draw the slight bitterness of the abergine out. then rinse it and then pat it dry. spread the leftover mustard butter mixture and start grilling. a couple of minutes each side then season it with a bit of salt and we are done.

Sandwhich dressing:

1tbs plain yogurt
1tbs sour cream
1 tsp lemon juice
1tsp smoked powdered paprika
1tsp honey
a pinch of salt and b/pepper.

just combine all and ready to use. don't worry about the paprika it'll just give you a hint of heat.

isn't it gorgeous..i wish that you can smell this...

Assemble your sandwich, starting with spreading butter on your toast. this will prevent the toast being soaked by the dressing later. then layer in the cheese then the abergine then the cheese again then the lettuse/arugula (arugula taste A LOT better than lettuse). drizzle in the dressing....(my mouth is literally watering right now) then the sliced beef...i like to slice it rather thin so that i can have more than 3 slice in a sandwich plus its easier to eat but you cut it any how you like... then top it with alfalfa and drizzle in the dressing again and end it with another toast. Ahhh~ that's a handful of sandwich and though its seem simple but it is as filling as it should be. have it with corn on a cob on the side or a simple potatoe salad and you are set...

Assembling the sandwich....mmm yummy!

tah dahhhh~

Brunch with Anna Olson

Anna and her husband...such a sweet couple. she's explaining on how to take a good picture...lol

it was quite a turn out

this is me and my mom

Oh my GOD...yesterday i went to a brunch with Anna Olson....its an AFC even but anyway it s awesome she made us a whole stretch of desserts mostly from her book sugar and another cup of sugar...and the brunch itself was done by her husband Michael Olson. we had slow roast beef which is delightfully scrumptious, Cod with risotto, goat cheese terrine errr...i can't remember the names of the food but its all delicious... the 300+ ticket is all worth it.

And as for Anna, she is soooo witty and funny and also she is so slim & slander i mean when you see her in sugar and fresh she doesn't look that slim but in real life she is like stick thin...we were pleasantly surprise. btw i went to the brunch with my beloved mom and she didn't want to go coz she said that it wasn't her thang but when she we arrive there she got really excited coz she got to take a picture with Anna and chef Wan...yup he was there too as a VIP guest. if you are wondering who is chef Wan, he is Malaysian top celebrity chef...he's pretty famous ;)

oh oh enough blabbering...i am soo happy that i was able to met Anna Olson and her husband in person coz i'm a HUGE fan...


this is what i've gathered from the menu :

Lunch Menu at the Le Meridien Kuala Lumpur+

Appetiser

Beet & Goat Cheese Terrine

With Grapefruit and Pistachio

First Course

A choice of Seafood in Parchment Parcels

OR

Mushroom Bisque++

Main Course

A choice ofSlow-Roasted Beef Tenderloin with Maple Onion Cream,

Potato Perogies and Roasted Root Vegetables

OR

Grilled Cod with Tomato Vinaigrette

With Lemon Risotto and Asparagus with Avocado Cilantro “Butter”

OR

Spinach, Corn and Herb Stuffed Pepper with Sweet Pepper Coulis++

Cheese Course

Walnut, Fig & Brie Tart

With Frisée Salad

Lunch Demonstration Dishes

Lady Baltimore Cake

Banana Caramel Cheesecake

Cappuccino Nanaimo Bars

***sorry, i have loads of pictures here but i can't resize it therefore i'm having problem uploading those pictures...but no worries i will do it as soon as i figure out how to resize it heheeh***

Uric Acid attack: how do you prepare food for ppl with this problem?

i know i haven't been blogging much lately...it just because i was so bz with something else and that something else is mostly my hubby. he had kidney stone, operated and now recovering at home. with this the good doctor gave me a long list of NO NOs to keep uric acid at bay.

what happen:
well one fatefull night, i've been woken up by my daughter asking for milk. then as i was just trying to go back to sleep, hubby kindda slap me on my forearm and i was like ouch! what was that for? then i saw his face in the dim light (mm macam tulis novel la plak) he looked funny but i can tell that he was in pain. i asked him whats wrong? another gastric attack? he was just moaning in pain then i ran dwn stairs and look for bascopan and a gastric pills (yes doctors gave him pills and yes he had several gastric attacks for the past months) but it didn't helped at all.

he said i need to go to the hospital i cannot stand it anymore. then i looked at my sleeping children thinking "gosh, how am i gonnal carry and bring them all?" my parents was not around at the time but lucky for my my younger brother was at home neahe by. called him for help...and this was around 3:45am or something.

so they went to the hospital and half an hour later my brother called telling me that husband have to be admitted and apparently the M.O gave him 2 concoction of pain killer and THAT didn't help with the pain. so they did the scan and saw the 3mm stone trying to pass its was out. you see 3mm is big for a stone coz our kidney ureter?(salur pundi) is only 2mm in size so according to the doctor thats why its so painful. hubby thought that he's about to die and frankly speaking i never knew that kidney stone ia a painful disease. anyway....so the very next morning he had to do the operation - a non abrasive one, thank God...but with all this the hard part is controlling the uric acid

my husband uric acid is 500 and thats VERY high! hmmmm....and apparently he can't eat

• meat - beef & muttons
  
• all kinds or beans and nuts especially soy which includes soy sauce <---teruk lah
• ikan bilis/anchovies, sardines
• shell fish: clams,cockles, crabs even squids
• meat extracts - gravies, stocks
• cauliflowers
• spinach
• cabbage
• all sorts of nuts

and the list went on and on and on...and i was like this is crazy shit....and now i'm having hard time cooking...*frowns* chicken he can eat them but must be in moderate but best to stay away. thats what the doctor said when i asked him last week.

so i am begging anyof you who had the same or similar experience to advice me on the food, perhaps sharing with me some recipes? i really need some help here *banging head on the wall*

thanks...any tips shared is greatlt appreciated!

Chocolate Mint cake - adaption -

this is a recipe originated from kak Ummi's kitchen. My children loves this cake much to my suprise i thought kids hate minty flavor but i suppose the combo of mint and chocolate is a palate pleaser.

My verdict:-
its a rather moist cake provided that you do not over beat the batter. fairly easy to make, its a no brainer just follow the instruction to the letter. and you'll be OK. ;) Our family loves this cake so its a keeper. I highly recommend you to try - if youre up to something different ;)

MY adaptation to the recipe:
200g flour
2tsp baking powder
1/2 tsp baking soda
230g butter
180g granulated sugar
3 large eggs
1tsp vanilla essence
21/2tbsp dutch processed coco powder
50ml fresh milk
few drops of green coloring
few drops of peppermint essence/extrat (do not go overly EXCITED with this one or you'll end up having toothpaste flavor cake *L0L*)

preheat oven to 175c. line a 8"x8" cake tin with parchment paper.
sift flour, baking powder and baking soda then mix butter and flour into a paste consistant batter. set aside.
in a different bowl beat eggs with sugar until thick then add in vanilla.
then mix together the flour mixture and the egg mixture. beat until fluffy, the batter will look shiny/glossy at this point.
devide the batter into 2 portions. portin A mix it with coco powder then portion B mix it with peppermint and green coloring - mix well.
then pour the batter alternately onto the center overlapping with each other, this will create the marbeling effect. then tap the pan to let any bubbled out and bake for 45mins or until the cake test done. if the top of the cake browns too fast, cover it with aluminium foil.

NOTE: for the coco powder, its best if you were to dilute it with a table spoon or two of water for easy mixing.

Mini Cheese Shortbread Tart

this is no ordinary tart... its crust is actually made from shortbread cookie recipe which i personally think gives it a rather refreshing taste then the ususal pastry tart crust...although the ingredients is almost the same but its the method of making it makes a lot of difference in taste and texture.
hence i prefer this crust than the later. this just shows how versatile shortbread can be...

if i'm not mistaken, shortbread was scottish in origin and was served exclusively during chrismas, like us serving lemang or ketupat palas for Eid celebration. but nowadays it seems that we can have it all year round in different froms such as this cute miniature tart shells enjoyed as tart.

Although making these tart shells was not THAT eazy particularly bacause of its almost super soft dough (does that make any sense?) anyway you need to pat/dust your hands with some flour while handling the dough other wise it'll be difficult because we need to mold the a little dough into a ball then press into a miniature tart/muffin pan then bake them until just delicately browned.

why i love this crust is because you can make it ahead of time and freeze it.

Here's the recipe:

For Crust :-
1c room temperature butter
55g icing sugar
1tsp vanilla essence
1 1/2c flour - and some extra for handling/molding
30g cornstarch

preheat oven at 175c.
cream butter and sugar then add in vanilla mix well then add in flour and cornstarch. mix until just incorporated. then start molding into the tart tins. when done chill it for a while, this will reduce the puffiness when baking. then bake for about 15-20 mins depending on oven, mine actually took approximately 25mins or just make sure it browns lightly than its done.

TIP: halfway during baking time carefully prick the crust with a bamboo stick if it puffed up then check again in 5 minute or so and repeat if needed.

Cheese Fillings:-
230g cream cheese
350g sweetened condensed milk (susu pekat manis)
juice and zest from 1 lemon
1tsp of vanilla essence

Garnish:
variety of berries - mini strawberries or black berries, blueberries, raspberries all make a beautiful and appertising garnishes.

cream all fillings ingredients until nice thick and fluffed but DO NOT OVER BEAT or it will turn runny. then pipe the fillings into the tart shells and garnish it. let chill for a while before serving. of transfer fillings into a piping bag and let it chill until serving time then pipe it into tart shells,garnish and serve.

easy huh?
ok hope you enjoy this recipe as much as we do...any question feel free to ask.. ;)

happy baking!

Man with heart of stone: the death of a malaysian cosmetic Millionair Sosilawati

i was in my hometown when i heard this news (i had no TV in my hometown) and i was shock and in disbelieve. Sosilawati is a very successful cosmetic businesswoman i feel so deeply for her death because our path did cross sometime ago. the thought that i knew her and knowing that she was brutally murdered (stabbed and burned) just .....i have no words....sigh~

i don't understand how she could have be involved in such 'mess'. but then again nowadays people became more and more daring in committing a crime or crimes all because of money. it was said that she had been conned and killed for a piece of land in pulau pinang. here's the thing, the so called con man was allegedly is a person of a 'Dato'ship with a connection of higher powers which made him a trusted person - i mean this can really happen to anyone with money.

i supposed Sosilawati trusted the dato to be a trustable person since he has a high connection (i know i would too) then she probably realized it too late.

our family had the experience of being conned. it was so beautifully done that we can't even trace it back to them it was horrible...but lucky for us that our 'con people' are not as agressive as these ones...anyway a note of caution to those with some money to spare...becareful with the poeple you are dealing with especially when you are carrying millions of cash around! she should have gone with police as asscort instead of a banker and a lawyer

anyway...Al-Fatihah to all the deceased may the murderes get caught and got what they deserve!

Salam Aidilfitri - Happy Eid - Happy holidays

salam to all my Muslim readers...

i'd like to take this opportunity to wish you all Selamat Hari Raya Aidil Fitri...and i seek forgiveness from the bottom of my heart as sincerely as i possibly am on my probably and possibly rude wirtings, or ramblings or on any other stuff (consciously or not) that might have hurt your feelings etc etc...

To my foreign readers, Eid celebration is a Muslim Holiday that marks the end of Ramadan , the Islamic holy month of fasting. Eid is an Arabic word meaning "festivity", while Fiṭr means "to purify"; and so the holiday symbolizes the purification after completing the fasting month which is after the end of the Islamic month of Ramadan, on the first day of Syawal.

This year for the 1st time we will be celebrating Eid in our hometown - Kelantan. while i was packing it struck me that Ramadan is actually coming to an end and i suddenly feels sad. why you might ask, its because Ramadan is a beautiful month filled with opportunity to 'purify' oneself towards Allah SAW. Ramadan is special because its the only month where everything (reward/pahala) is doubled and the 'arms of forgiveness and blessings' has widen. so as Muslims we should grab the opportunity to repent and seek for forgiveness and have blessings in life...

thinking about it and the fact that Ramadan is ending i feel so so lost? coz God knows that i have sinned...for i may have choose the wrong things in life, indulge more than i should and i may have made regretful mistakes...although for all the wrongs i've made and done i have regretted long since but the fact of the matter is that you don't know if your repent/forgiveness is ultimately forgiven...

the month of Ramadan have given me peace and time to reflect myself and i find myself lacking and incomplete...so to speak...which lead me to have this resolution to self betterment...

1. i want to be a better - the best daughter to my parents
2. i want to be a better - the best daughter in law
3. i want to be my very best as a wife
4. i want to be a more loving and compessionate mother
5. i want to be a better friend and relative
   
6. i want to be a better sister to my siblings
7. and most of all i want to be a better Muslim.

i don't know if i can achieve the above aim but i will try...because its not as easy for we are only human, human that may be tempted with greed, envy, comtemp etc...that will be the obsticle on achieving the above.

speaking of envy and i think most of us would probably feel the same...if i were to compare what i have with other people nothing seem enough, and nothing seem fair...i envy but abah and mama and hubby always tells me to count my blessing and be more greatful on what we actually have rather than what we don't have or can't have...and when ever i feel that way now i will start counting my blessings...because nobody is perfect, nobody has everything, and can have anything in life... NOBODY!.. when i start reflecting i truly am greatful and blessed even with all of the imperfections that i may have and it made me happy and have that inner peace. for that Alhamdulillah. Alhamdulillah to all the blessings in life...

Ramadan, i shall miss you hope to see you again next year insyaAllah.

Happy Eid-ul Fitri Everybody!

Fabulous Cat Cat Cookies: Cookies For Sale!

I would like to extend my invitation to my 'local' readers to view, and perhaps try (buy) our homemade cookies. it is made exclusively by me and my baby sister with finest and freshest ingredients. its a PREMIUM products with affordable price. ^_^

All of our cookies are made with heart & care. Our cookies are freshly made as it is made to order.

p/s: we caution you that these cookies are addictive! sharing is not an option. ^_^


Ultimate Chunky Chocolate Chip Cookies
WARNING!- like its name, this chocolate chip cookie is the ultimate! baked with perfection, the taste of caramelized sugar combined with jammed packed chuncky bittersweet chocolate and toasted macadamia nuts - oh, 1 box is NOT enough coz you wouldn't want to share!

Jammy Melting Moments
Melting moments with a touch of gorgeous homemade strawberry jam is heavenly buttery with a hint of sweet and tartiness from the jam that melts in your mouth after you crunch on the crispiness.

black cocoa cookies
a concoction of luxurious dark chocolate, super healthy oats, jammed packed dark brown sugar and a touch of white chocolate button all mixed in one, the result = a sinfully healthy cookie!

Oatmeal cookies
A Light and Crunchy Oatmeal cookies topped with rainbow sprinkles.

Coffee Oatmeal Cookies
Oatmeal cookies infused with espresso, topped with real coffee bean

S3C (soft & chewy chocolate chip) cookies
Soft&Chewy Choc Chip Cookies if you like subway cookie, you'll like this one better!

PRICE for all cookies: RM25/box
(last order is on 31st Aug so HURRY!!!)

HOW TO ORDER:-

A lead time minimum of 2 days prior pickup (pickup available at Bangi and Mutiara Damansara) or delivery (delivery in bangi radius or mutiara damansara radius is FREE however terms and condition apply) delivery charge will apply and advised later after confirmed order. A confirmed order is made with 50% deposite.

any question or orders please comment here or email me => anothercupofsugar@gmail.com or catcatcookies@yahoo.com

LAST ORDER IS ON the 31st AUG2010...HURRY!!!!!!