Feeds:
Posts
Comments

Archive for November, 2011

I’ve told you guys how much I adore Pinterest, haven’t I?
If you’ve not checked out this site yet, you must!

2

It’s essentially a virtual pin board where you can store images of things you love.

2

For instance, you can have a wedding board to store fun ideas to use on your big day.

2

You can have a food board, with a ton of recipes you want to try.

2

Planning to redecorate your home at some point? Store all your ideas here.

2

Or just a place to keep some inspirational thoughts that’ll pick you up on a rough day.

2

You could store pictures of anything, and share them with some wonderful people.
It’s quite fantastic, some of the things there.
I also feel I must add this: It is SO supremely addictive, you won’t know what hit you :)

2

I’ve decided to share with you guys some of the wonderful things I find there each week.

2

Here’s the first lot :)

2

PINTERESTING WEEK 1

2

LOVE This puppy

2

2

GET IN THE KITCHEN Red velvet cheesecake

2

2

DRESS UP Black lace dress

2

2

SWOON Jensen Ackles

2

2

MAKE YOURSELF Jewellery holder

2

2

TRAVEL New Zealand

2

2

LAUGH

2

2

BE INSPIRED

2

2

BELIEVE In magic

2

2

CELEBRATE This festive season

2

2

Have a fantastic weekend you guys!

(All pictures from Pinterest)

Read Full Post »

Starry night

A very close friend is getting married in 10 short days.

2

We’ve been friends for 2 years, although it feels like I’ve known her for a lifetime.

2

The first day we ever spoke we discovered that we both love our dogs with that crazy kind of love only dog lovers understand.

2

The same year we both lost our dogs and we shared a pain that only we could understand.

2

We’ve had some unforgettable holidays together.

2

Taken about a hundred pictures like this one in different places.

2

2

Here’s another.

2

2

She’s my perfect shopping partner.

2

She loves Van Gogh’s Starry Night.

2

These are the Starry night-inspired birthday cupcakes I made her.

2

2

She has an eye for the most beautiful things. (Check out her Pinterest boards here- you’ll see what I mean)

2

If anyone looks good in anything- it’s her.

2

We’ve eaten everything together- from a Wasabi chocolate cake to deep fried crabs on a beach.

2

She’s attracted to colourful things like a bee to a flower.

2

We shamelessly love Shahrukh Khan together.

2

One morning when I was miserable, she left a warm blueberry muffin at my desk with a little note.

2

It’s as though we’ve had many years of friendship and fun, all packed into 2 amazing years.

2

2

And now she’s leaving, and I want so much for her to stay.

2

But what I want even more is for her to begin her fabulous new life, with her wonderful to-be husband, and just be insanely happy in whatever she chooses to do.

2

I’ll miss you Shriya, and I feel so lucky to have found a friend like you.

2

I know for certain we have many, many more amazing memories waiting to be created by us together. Love you!

2

Read Full Post »

Pork salad

Have you cooked any of those recipes that call for only 3 or 4 ingredients?

2

They promise to be easy and delicious, but then you discover:

2

A) Fine, they’re easy.
B) They’re definitely NOT delicious.
C) One or more of those ingredients come in package with all sorts of other stuff that’s probably not good for you.

2

So what if I told you I had recipe like that?

2

And: It’s quick, crazy easy to make, and sooo yummy!

2

Bonus: One of the ingredients is pork.

2

2

I feel like this is an appropriate time to tell you how much I love pork.
Bacon! Roast! Dumplings! Sausages! Aaaahhhh!You hear me? :)

2

The meat itself is so flavourful that usually it needs a super simple technique like boiling or roasting with just some salt to make it taste heavenly.

2

Do you love pork?

2

Yes?? :)

2

*Virtual hug*

2

Please make this pork salad.
And don’t be fooled by the simplicity.
It will taste awesome. Your stomach will love you :)

2

2

Dohkhlieh (Meghalayan Pork Salad)

2

Recipe courtesy: My friend Alicia
Prep time: 10 mins
Cook time: 15 mins
Serves: 4

2

Ingredients:

2

500 g pork (meat with some fat, skin removed)
2–3 medium onions, finely chopped
1 large root of ginger, peeled and finely chopped
salt, to taste
5–6 green chillies (optional- but if you have a tolerance for some heat, please go for it. It improves the taste by miles!)

2

Method:

2

1. Cut the pork into medium size pieces and put into a pressure cooker. Add about a cup of water and salt to taste. Let it cook on high heat for about 10–15 minutes.
2. Once the pork is done, the steam has escaped, and the cooker has cooled, remove the pieces and leave on tissue to dry. (Use the wonderful pork stock for something else please. Like soup!) Now cut the pork into small pieces (about 1/2 inch), retaining the fatty bits.
3. Mix the pork, onions, ginger, and chilli (if using) in a bowl. Taste and then add some salt if needed. Mix well and eat at room temperature, with some warm rice if you want.

2

Read Full Post »

Chocolate éclairs

Remember my “What should I cook at home” poll?
Chocolate éclairs won with 37.5%!

2

I’d never made choux pastry before (pronounced “shoo”).
Now I know it sounds all fancy and French, but I promise it’s easy.

2

2

Once the pastry is ready you have to pipe it into lengths.
You can decide whether you want slim ones or chunky ones.
I made a mix of both.

2

2

The pastries bake in the oven for a while and then you slit them (to release the hot air and let the insides cook) and pop them back into the oven for a few more minutes.

2

2

Once cooled, you fill them with lightly sweetened whipped cream (to-die-for) and slather the tops with melted dark chocolate.

2

2

There was just one problem. I made only 30.
Obviously that was nowhere near enough :)

2

2

Chocolate Éclairs
Adapted from: Step by step Baking (Gorgeous book- get your hands on it!)

2

Prep time: 30 mins
Cook time: 30 mins
Makes: 30 minis or 20 mediums

2

Ingredients:

2

75 g butter , salted is fine (plus a bit more)
130 g flour, sifted
3 eggs
250 ml thick cream, whipped till stiff, and kept chilled
100 g dark chocolate

2

2

Method:

2

1. Preheat the oven to 200º C. Pour 200 ml water into a pan and add the butter. Bring to a light boil and remove from the heat. Add the flour and stir well with a spatula until combined.
2. Let this cool slightly. Crack the eggs into a small bowl and beat gently. Add the beaten eggs, a little at a time, into the slightly cooled flour mixture and mix well. The dough should come together now and leave the sides of the pan. If it’s too sticky, add a little more butter and mix until it does.
3. Line 2 baking sheets with baking paper. Transfer the choux pastry dough into a piping bag (or a zip lock bag-you can snip the end off) and pipe lengths of the pastry onto the baking sheet. They should be about 3–4 cm long, and you can vary the thickness depending on whether you want slim ones or chunky ones. You will need to cut off the lengths with scissors as you pipe them.
4. Bake for 25 minutes and then remove from the oven and make a slit along the side of each éclair. Return them to the oven for another 5 minutes.
5. Remove and cool on a wire rack. Pipe whipped cream inside the open side of each éclair. Melt the chocolate in a double boiler, and spoon the warm chocolate over the top of each éclair. Eat :)

2

Read Full Post »

I’ve always been a tea drinker.

2

2

When my friends want to go out for “coffee”, that usually means I get a cup of tea.

2

At home, I wake up to a cup of warm black tea.

2

During the course of my work day, I drink 2 or 3 cups of cinnamon tea.

2

When I’m grumpy, I make myself a sugar-less green tea.

2

There is something very comforting about a warm cup of tea.

2

And that is what is reinforced throughout the novel- Major Pettigrew’s Last Stand, our book club pick for the month.

2

2

Offering someone a cup of tea is a way of saying I’m here for you, without ever saying it.

2

I wanted to use tea in the recipe for this post. So I decided to experiment with Milk tea cupcakes.

2

2

To be honest, I had my apprehensions. It appears however, that tea, in any form and added to anything, retains it’s wonderfully warm and comforting qualities.

2

2

Milk tea cupcakes

2

Prep time: 10 mins
Cook time: 20 mins
Makes: 6

2

Ingredients

2

50 ml milk
6 tsp tea leaves (use any flavour you like, I used Darjeeling)
70 g flour, sifted
60 g castor sugar
50 ml canola oil
1 egg
1 tsp baking powder
vanilla sugar, to dust (optional)

2

Method

1. Preheat the oven to 180ºC. Boil the milk and then pour into a small bowl. Add the tea leaves and let it rest for 5 minutes.
2. In another mixing bowl, mix all the other ingredients together. Strain the tea into this bowl, being careful to not let any tea leaves through.
3. Mix well to combine. Line a 6-grooved cupcake tray with liners. Spoon the mixture into each and bake in the preheated oven for about 20 minutes, until risen, and a skewer pushed through comes out clean.
4. Remove from the tray and cool on a wire rack. Dust some vanilla sugar over. Eat slightly warm.

2

Read Full Post »

“Somewhere over the rainbow
Skies are blue,
And the dreams that you dare to dream
Really do come true.”

2

Sometimes you just need to go all out.

2

Pull out all stops.

2

Make something beautiful.

2

2

Rainbow Cake

2

Six gorgeous layers.

2

Covered in silken soft buttercream.

2

Studded with bright candy.

2

2
2

This cake took me 2 days to make. (I made the layers a day before.)

2

2

And it was my first attempt at Swiss Meringue Buttercream.

2

But can I just say, when you go into something with all your heart, chances are it won’t let you down.

2

2

It didn’t :)

2

2

Rainbow cake with Swiss Meringue Buttercream frosting

2

Prep time: 5 mins per cake layer, and 5 mins for the buttercream
Cook time: 20 mins per cake layer (plus cooling), and 30 mins for the buttercream
Serves: 15-20

2

Ingredients:

2

For a single layer of the cake (Multiply into 6, for all the total amounts)

2

2

60 g plain flour, sifted

60 g butter, melted and cooled, plus more for greasing

60 g castor sugar

1 large egg

1 tsp baking powder

1 tsp vanilla essence

assorted food colours and decorations

2

For the Buttercream

2

10 egg whites

200 g icing sugar

200 g granulated sugar

550 g butter, softened and at room temperature

2 tsp vanilla essence

2

Method:

2

For the cake

2
  1. Preheat the oven to 180º C. Grease an 8-inch round cake tin. If you’re lucky enough to have more than one in the same size, you can do more than one layer at a time. If not, make one layer at a time, like me :) It really helps if you bake the cake layers a day before.
  2. In a mixing bowl, mix the dry ingredients, followed by the wet and incorporate well. Add the colour slowly, deciding how dark or light you want it. (The colours darken slightly on baking.) Mix well.
  3. Pour into the cake tin, and bake for about 20 minutes until firm to the touch. Remove from the tin and leave to cool on a wire rack.
  4. If you’re making one layer at a time, do this 5 more times. Don’t give up! :)
2

For the Swiss meringue buttercream

2

(Please look at Whisk Kid’s recipe and tips. It really helped me.)

2

1. Gently mix the egg whites and both the sugars in a bowl. Then place the bowl on a double boiler with simmering water. Whisk well until all the sugar melts, and you have a frothy mixture (about 5 mins). Make sure the double boiler doesn’t get too hot. Keep taking it off the heat and putting it back on so that you have control over the temperature. You don’t want scrambled eggs!

2

2. Once well whisked, take the bowl off the heat and beat with an electric beater until you have quite stiff peaks. This is essentially a meringue mixture, and it should be glossy and white.

2

2

3. Now once you’re at this stage, slowly add the butter, once small piece at a time, and beat well. Don’t add the next piece of butter until the previous one has been fully incorporated. Beat until all the butter is incorporated.

2

2

4. Add the vanilla essence next and beat a bit more, until you have a thick and luscious mixture. The texture should look heavy, but taste light and lovely.

2

2

5. Use this to frost in between the cooled cake layers and all over the exterior of the cake. Decorate as you please :)

2

2

2
2

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 126 other followers