Not again!

This cannot be!! Have I again gone along too long and not post anything??!!

Again, I'll just make this a photo entry of all the things I've been up to!

Nutella Rice Krispies

Then, there was the classic chocolate lava cake: 

(sorry for the blurry shot..the clear ones looked um.. unappetizing)

I got in touch with the chinese in me and made

Coffee PORK RIBS~~

Then there was the Mushroom Pesto salad:

(again, its hard to make runny things look good)

Red Velvet Cake: An ambitious QUADRUPLE heart shaped cake that I baked for the Department as my parting gift to them. Teachers always rock!

I just had to take a silly shot of myself doing something silly with the cake!

(I was pretending to be a robot, in case no one got it...)

Then the inside: 

And my most recent adventure, Poppy seed cupcakes with vanilla custard:

Get the recipe here: http://www.poiresauchocolat.net

I made some changes to the recipe and used my own custard one. I think my next project is to include all my recipes onto this site. IF ONLY I HAVE THE TIME!! ARGH.

Next stop... Banana Cake with Gula Melaka Toffee...hmmm

Its been too LONG

Oh my goodness. Have I let half a year pass me by without posting anything??

Life sucks. So here's what I'll do. I'll make a little happy collage of what I've been up to and serve it as a PHOTO sum up of well... What I've been up to.

First up,

BIRTHDAY CAKES! For MATURE AUDIENCES ONLY

IN very random order:

Rebecca's Lemon Meringue Cake, based on my cupcakes!

First you split the cake,

Then you slap on the lemon curd .

Then like an obsessed monkey, you do it again!!

Then, unlike an obsessed monkey, you slap on the 7 minute MERINGUE frosting.

Finally, like a monkey armed with a blow torch, you SET FIRE TO THE CAKE! *cue evil mechanical laugh* If only all fires set by monkeys end up being this pretty or tasty.


Next, Naresh's Bailey's sour cream cake with rum and Bailey's fudge. TOPPED with 80% dark Lindt Chocolate and made with dark chocolate covuture.

NOW, FUN WITH FONDANT!

JOANNA'S ORANGE SUGEE with Marzipan MERMAID CAKE

ADAM'S THOMAS, SPENCER AND HENRY CAKE
TRIPPLE CHOCOLATE WITH STRAWBERRY JAM.

All the chocolate and jam would explain why the Thomas and friends aged very quickly

The trains were made of butter cake.


Next, for a 22 yr old child, aka the GORILLA

A DOMOKUN SOUR CREAM CHOCOLATE FUDGE CAKE WITH GANACHE

The holes are from the candles. The mouth is made of Fondant and the eyes are chocolate buttons. The white spots on Domo's mouth are candle wax. No wonder DOMO is ARGHING.

How about saying Happy Birthday with Tripple Chocolate CUPCAKES?

Now that we are done with birthdays, lets move on to random baked goods.

CUPCAKES GALORE

Red velvet cupcakes... The photo doesn't do it justice but trust me, it was really red....

OREO CUPCAKES- DECORATED THREE WAYS

LITTLE FLOWER POTS

Little flower pots! With marshmallow petals and crushed oreos for dirt.

TOP HATS

Just a plain old Oreo sitting on a bed of creamy white vanilla frosting

Then it as 

DEATH BY OREO

I tried to make them look like little grave yards.. With the crushed Oreos as dirt and the mini Oreo as a tombstone.

FINALLY, THE INSIDES!

A light vanilla cake topped with crushed Oreos, vanilla frosting, chunks of Oreos and finally topped with a whole oreo at the bottom. HMMMMMMMMMMMMMMMMMMMMMMMMMM

One Triple Chocolate Cupcake decorated prettily and standing alone. At this point, I like to point out I make tonnes of unique and exciting flavours but EVERYONE loves the Triple Chocolate..

              And finally, the savouries. I know, I know, its normally the mains first then the sweets bt I am what I am. DON'T JUDGE ME.

And now, a meal I planned for the Gorilla!

Another English Roast but different.

CHEESE STICKS DONE RIGHT!!

Then Baby Roast Potatoes

A classic, TOAD IN A HOLE..

 

Its actually Yorkshire Pudding baked with sausages...I followed Jamie Oliver's twist and added a few sprigs of fresh rosemary. It was a semi fail as I underestimated how much batter I needed but it was really delicious...

Then came the Wine and Chocolate FONDUE

So its Sparkling wine, Brown Brothers Zibibo( very affordable and sooo delicious), dark chocolate, white chocolate, strawberries and cherries.. A sweet finish.

So there you have it. My most recent baking exploits. There were more birthday cakes here and there and.. hang on,  I forgot all about these babies...

Sour Cream Chocolate Chip cookies

A crispy on the outside but soft and cake like on the inside cookie. MMMMM

There.DONE. I think. ENJOY. :) 

Blowtorch fun

                I've been having this insane craving for lemon meringue cupcakes ever since I had some at Marmalade Pantry not too long ago. It was a good mix of sweet and tart, with an airy sponge in between. In fact, I believed it to be mostly sweet with a slight tartness. I couldn't be sure because I believe the minute the cake made contact with the mouth, the " delicious" button in my brain started a flashing and savouring was not a function that was available when I operate in this mode. It was more like a NOM NOM NOM.
   
            After much net trawling and cross referancing, I decided to follow Martha Stewart's Lemon Meringue Cupcake recipe. You can get it here: http://www.marthastewart.com/recipe/lemon-meringue-cupcakes

            I suggest watching the video because she does show you what it means to beat the butter and sugar till its "light and fluffy", something which always eludes me. I just pretend I know what it means and cross my fingers when the cake is baking.

        WARNING: The recipe doesn't dictate exactly what she is doing in the video. Like making the curd in the baine marie( doube boiling method) as opposed to just sticking everything in the saucepan. I was cautious, I used the double boiling method. I also did the cone method (digging out a little circle of cake and filling the hole with the curd then capping it back with the cut out circle) and filled each cupcake with half a tablespoon of curd as opposed to smearing one tablespoon. I halved the recipe and got 16 cupcakes. In any case the end result is delicious. Although it differs greatly from the ones served at Marmalde Pantry's,it still  leaves one feeling satiated.

           I reckon its a cultural thing as well, since us asians don't really have a lot of lemony tart desserts and so almost every asian person (save for myself) found the curd too tart and did the scrunched up face when they hit the curd. I guess it was then that it oc-curd(couldn't resist) to them that they should have eaten the cupcake as a whole and not in parts. The gorilla and good friend (both hailing from the uk) thought it was just the right amount of tart. I personally am a fan of lemon meringue pie and cookies so I loved the tartness. But you have been warned!  Now I present to you my labour of love:

And here's another shot:

Don't they look yummy? I was experimenting with ways to end the tip of the cupcake. I think short and straight looks best, don't you think?

  

Happy New Year!

       Welcome 2010! This year can only get better as I enter the new year all geared up with fun culinary presents such as a chef's torch (given by the gorilla), a cookbook by Delia Smith( given by gorilla's mom), a decorating book that covers basics of decorating with fondant( given by my sister) and an autographed photograph of NIGELLA LAWSON! AHHHHHH!! My gorilla rocks! 

        So what better way to ease oneself into the new year than by cooking a nice big lunch on the first weekend of the new year? It was my last Sunday off for many months to come ( I work weekends. Woe is me) so I thought it would be nice for me to make a nice big lunch for the gorilla and I.

         First up, for starters I made Sasuage and Cheese Bundles! This time, I took some process shots since I had some leftover filling and skin the following day and thought it would be fun to post them on my blog.

         The filling: Browned sausage meat mixed with green peppers, spring onions,cheese and a dash of black
                          pepper.

The yellow liquid you see is the cheese that melted. I suggest waiting for the meat to be COMPLETELY COOLED to avoid this culinary disaster. I also suggest making this fresh on the day as this loses flavour very very quickly and did not taste as good as it did the day before. Sigh

Next, I wrapped them up in wonton skins.

Tip: Flour your pan and hands and sprinkle a little in between the dumplings. Usually this is not necessary but I did so because of melting cheese problem. Yes, I was well cheesed. Hur Hur.

Then, I fried them in very hot oil( read: you have to do the "float" test. Drop a tiny bit of wonton skin into the oil and if it floats up within 2 seconds, your oil is ready.)

Serve them hot with some salsa. The recipe says so but the gorilla and I both felt they tasted better on their own. Some sour cream might do the trick too!

 Now, lets move on to the main course shall we? For the main course, I simply whipped up my all time favourite, Mushroom Saffron Risotto.

Sorry, no process shots for this one. I was too busy trying to fry the dumplings while making this. The gorilla helped by helping me stir the risotto and adding more stock! And dissolving the saffron into the broth! Go gorilla!

       
       After the gorilla left for home to have dinner with his family, I got lonely in the night. No amount of Futurama, recipe book reading or cuddling with the cat could fill that void. I was falling apart. I decided it was time to call on an old lover.

   It was 11.15pm at night. I was desperate, restless and lonely. I knew I had to have it. My body craved it. Its smell, its taste, the tingles it sends through my body. CHOCOLATE.( HA! Shame on all of you who thought I was refering to something other than a chocolate fix. Tsk tsk) After much rummaging of the fridge kind, I managed to come up with this:

            A sinful crepe filled with dark chocolate then topped off with a chocolate liquer sauce and fresh strawberries

Not bad for a late night snack eh? It took less than 15 minutes and I was quite satisfied.

I confess. I did it the express way. I used an instant crepe. *Gasp* Oh please. Nigella has a whole show dedicated to "express" methods. As long as it gets the job done and the chocolate quota fulfilled, I'm not going to be padentic this time. Come on, its a Sunday and its not a bloody day of rest if I have to struggle more than 15minutes in the kitchen just to whip up something that will be gone in 10minutes or less.

Happy New Year! May 2010 bring many wonderful and delicious things to your life!