Well, 2014 will lose its first month in 10 days. Where does the time go?
My 2014 started well. Being busy is a good sign. My new project is making a small but steady progress. Very satisfying to see. Not so many people around me have high expectation about it because it is a well known tough cookie. Well, that's fine by me. If it goes pear shape, that's expected. If it goes the other way, wow, we are in for a nice surprise. Everybody wins, I like that.
First, day is getting longer. What a nice feeling to see calming winter sun at least once a week. We are having a mild winter this year with cold snaps here and there but nothing major.
Gym routine is also back on track. Good.
Didn't go crazy on after-Christmas shopping. Well done! Hubby would be pleased (even though I only spent my own money).
I have another new year waiting for me, the Year of Horse! Looks like I already have a few things to be thankful for my January 2014!
Happy 2014.
Monday, 20 January 2014
Saturday, 28 December 2013
2013 Christmas eve dinner
Starter
Bang bang prawns with celeriac remoulade
Main
Roast beef
(Unfortunately venison ran out this year when we got to the shop
Green bean with pancetta, caramelised shallots and chestnuts
Buttered carrots in Tarragon sauce
Potato gratin with creme fraiche
Dessert
Monday, 23 December 2013
Are you ready?
The big day is less than 24 hours. Are you ready?
Things are much simpler for a household of two, even though surprises still manage to find us. I've planned to have venison for Christmas eve dinner but it was ran out more than a week ago on the day we went. Didn't realize that venison is still so popular in this country. We got a nice piece of beef instead. You can't go wrong with a proper roast beef.
As for my holiday chemistry, well, I made my first ever batch of mince pies this year. Even though they all came out in a variety of shapes (my ever soinfamous lacking of dexterity!), they are so far the most delicious mince pies I've ever tasted in this country. Let me tell you how this kitchen experiment went.
First, I made my own mincemeat following Nigella's recipe. Very easy, very tasty, yielding just the right amount for a small household. Also, no animal fat was used. Not that I am against, it's just I already got enough from the pie crust. Speaking of pie crust, I used my mom's homemade puff pastry. Yes, mince pies in puff pastry. You should try it. It lightens the texture (sadly not calories, but who's counting/thinking that in December?) and is a nice change from the usual shortcrust pastry (pate brisee). As a last minute whim, I decided to add some frangipane in my mince pies (1 egg + 45 g each of ground almond, butter, and sugar). Oh boy oh boy, do I need to tell you how wonderful it tasted? Citrus laced and brandy doused dried fruit surrounded by almond cream on top of flaky pastry. Very Christmassy and very very good. I will have to work on my shaping next year. Yes, there will be a return of homemade mince pies in 2014. Just you watch.
With 2013 coming to an end, I want to thank you for stopping by here this year and I wish you all a happy Christmas/holiday and a prosperous 2014 to come.
Things are much simpler for a household of two, even though surprises still manage to find us. I've planned to have venison for Christmas eve dinner but it was ran out more than a week ago on the day we went. Didn't realize that venison is still so popular in this country. We got a nice piece of beef instead. You can't go wrong with a proper roast beef.
As for my holiday chemistry, well, I made my first ever batch of mince pies this year. Even though they all came out in a variety of shapes (my ever so
First, I made my own mincemeat following Nigella's recipe. Very easy, very tasty, yielding just the right amount for a small household. Also, no animal fat was used. Not that I am against, it's just I already got enough from the pie crust. Speaking of pie crust, I used my mom's homemade puff pastry. Yes, mince pies in puff pastry. You should try it. It lightens the texture (sadly not calories, but who's counting/thinking that in December?) and is a nice change from the usual shortcrust pastry (pate brisee). As a last minute whim, I decided to add some frangipane in my mince pies (1 egg + 45 g each of ground almond, butter, and sugar). Oh boy oh boy, do I need to tell you how wonderful it tasted? Citrus laced and brandy doused dried fruit surrounded by almond cream on top of flaky pastry. Very Christmassy and very very good. I will have to work on my shaping next year. Yes, there will be a return of homemade mince pies in 2014. Just you watch.
With 2013 coming to an end, I want to thank you for stopping by here this year and I wish you all a happy Christmas/holiday and a prosperous 2014 to come.
Thursday, 12 December 2013
Cookies and Peace
Can I tell you a secret? My annual holidays start today! Three weeks of precious time just for myself and everything I love. Hooray!
In fact, I've gotten into the holiday spirit right from the beginning of December. I made cookies! I am not a cookie person. In my entire baking life, I can just count with one hand the number of times I made cookies. Since this December, I've baked cookies almost twice a week (hey, I only do small batches)! It all started from here. I have not sampled enough cookies to call this the best but that's what hubby calls it too. It's indeed pretty good, hard to stop, in fact. I've tried a few variations on my own but I must concede to the fact that the plain, uncomplicated and original remains the best.
And speaking of cookies, doesn't this brief moment about World Peace Cookies warm your heart? This is by no means diminishing true hardship some of you are going through right now. "What does she know?" I can hear some of you thinking. Indeed, it takes more than just good will (and cookies) to solve many problems in life. But sometimes it is also good to remember not to lose sight of the forest among all the turmoil. Taking a break with a nice piece of cookie works for me. Perhaps try it sometimes?
Make peace with others, if you could, whichever way you choose. Or even better, make peace with yourself. Stop beating yourself around. Work with what you've got or born with. It's not just for appearance but for inside too.
More festivity, less fighting. I wish you a warm and peaceful December.
Now excuse me for I need to whip up a batch of World Peace Cookies.
In fact, I've gotten into the holiday spirit right from the beginning of December. I made cookies! I am not a cookie person. In my entire baking life, I can just count with one hand the number of times I made cookies. Since this December, I've baked cookies almost twice a week (hey, I only do small batches)! It all started from here. I have not sampled enough cookies to call this the best but that's what hubby calls it too. It's indeed pretty good, hard to stop, in fact. I've tried a few variations on my own but I must concede to the fact that the plain, uncomplicated and original remains the best.
And speaking of cookies, doesn't this brief moment about World Peace Cookies warm your heart? This is by no means diminishing true hardship some of you are going through right now. "What does she know?" I can hear some of you thinking. Indeed, it takes more than just good will (and cookies) to solve many problems in life. But sometimes it is also good to remember not to lose sight of the forest among all the turmoil. Taking a break with a nice piece of cookie works for me. Perhaps try it sometimes?
Make peace with others, if you could, whichever way you choose. Or even better, make peace with yourself. Stop beating yourself around. Work with what you've got or born with. It's not just for appearance but for inside too.
More festivity, less fighting. I wish you a warm and peaceful December.
Now excuse me for I need to whip up a batch of World Peace Cookies.
Tuesday, 3 December 2013
To K
A wise man, a good husband, a doting father and a hard working employee.
A friend whom I'll regret all my life that I have no chance to meet.
Dear K, I will miss your calm temper and firm attitude for everything right. How you managed to be never short of words of wisdom will now remain a mystery forever to me, or at least until the time we meet again. I never told you this but I am so glad that I got to know you during our not too long online encounter.
Rest in peace.
Monday, 25 November 2013
Are you still there?
I still am.
Yes, I know it's been a while. I have our new house to blame. So many things to do (and we still have an embarrassing amount of boxes scattered over three floors), so many contractors to chase (arrggh!), so much demand from work (yes, I am still employed) and yes, so little time (don't we all).
We stopped going to the gym for three months. I have to say I don't regret it, although I was missing the gym at the end of October. We are now back to the gym routine. Muscles are sore but the spirits are good.
Our new house has solar panels fitted. Today we received our first payment from the government for the energy we generated. It actually covers two thirds of our electricity bill for the past three months. We have had a pretty good summer and autumn this year in terms of sun light but still. Thank you, Mr Cameron.
On the slightly down side, we are learning how to insulate windows and doors better. All our windows and patio doors have double glazing. Because of the sheer number of window panes (quite a lot), the house does not seem to keep the heat well. Especially for the lounge where one side is all french windows, it looks lovely in summer but now gets very cold in winter. We've put weather strippings on all windows. That seems to cut down the draft for most windows. There are some windows which have no covering (blinds or curtains). Those may need some insulation enhancement. I am learning quite a lot by goolging. For example, you can put on secondary glazing film which is quite economical and effective. Another way is to put reflective foil behind each radiator. That sounds like a good idea. In fact, I am thinking about using kitchen foil to see whether it works. I also came across an Eco way to insulate windows with bubble wraps! That surely sounds a lot of fun. Not only it lets the light through, but also it seems to stop the heat passing too quickly.
You see, that's why I have been absent here. All for the good causes.
Keep warm, my friend.
Yes, I know it's been a while. I have our new house to blame. So many things to do (and we still have an embarrassing amount of boxes scattered over three floors), so many contractors to chase (arrggh!), so much demand from work (yes, I am still employed) and yes, so little time (don't we all).
We stopped going to the gym for three months. I have to say I don't regret it, although I was missing the gym at the end of October. We are now back to the gym routine. Muscles are sore but the spirits are good.
Our new house has solar panels fitted. Today we received our first payment from the government for the energy we generated. It actually covers two thirds of our electricity bill for the past three months. We have had a pretty good summer and autumn this year in terms of sun light but still. Thank you, Mr Cameron.
On the slightly down side, we are learning how to insulate windows and doors better. All our windows and patio doors have double glazing. Because of the sheer number of window panes (quite a lot), the house does not seem to keep the heat well. Especially for the lounge where one side is all french windows, it looks lovely in summer but now gets very cold in winter. We've put weather strippings on all windows. That seems to cut down the draft for most windows. There are some windows which have no covering (blinds or curtains). Those may need some insulation enhancement. I am learning quite a lot by goolging. For example, you can put on secondary glazing film which is quite economical and effective. Another way is to put reflective foil behind each radiator. That sounds like a good idea. In fact, I am thinking about using kitchen foil to see whether it works. I also came across an Eco way to insulate windows with bubble wraps! That surely sounds a lot of fun. Not only it lets the light through, but also it seems to stop the heat passing too quickly.
You see, that's why I have been absent here. All for the good causes.
Keep warm, my friend.
Saturday, 5 October 2013
Where have I been all these years?
Yes, that's how I feel after I made my own no-churn ice cream.
First off, I am a self professed ice cream nut. There is almost always a box of ice cream in my freezer. Everywhere I go, I have to try the local ice cream, even though it may be the most unimaginative vanilla (hey, that's why vanilla is a classic!). It's not that it had never occurred to me to make my own. But you know what it means: an expensive machine to take my precious kitchen storage space or plenty of elbow grease, time and will power to whip by hands. And that's what stopped me from making my own until this week.
Ever since I came across Nigella Lawson's recipe, it's been on my mind. "How can it be so simple, no more than 5 minutes?" I thought. "The ice cream must taste gritty full of ice crystals" I tried to brain wash myself not doing it. I am on the cautious and reserved side, you see, as I know what it means once I find out the other wise. So I decided to wait.
As it turned out, the internet is not short of success stories. To my surprise, almost everyone who tried has confirms this incredulously simple method and comments on the texture no different from the store bought. With almost endless possibilities of flavor combination, oh yeah, I am sold.
For my first attempt, I adapted Nigella's recipe to make chocolate ice cream.
No-churn chocolate ice cream
- 300 ml double cream
- 175 grams condensed milk
- 2 tablespoons cocoa powder (increase to 4 tablespoons next time)
- 2 tablespoons Bailey's Hazelnut flavor
First off, I am a self professed ice cream nut. There is almost always a box of ice cream in my freezer. Everywhere I go, I have to try the local ice cream, even though it may be the most unimaginative vanilla (hey, that's why vanilla is a classic!). It's not that it had never occurred to me to make my own. But you know what it means: an expensive machine to take my precious kitchen storage space or plenty of elbow grease, time and will power to whip by hands. And that's what stopped me from making my own until this week.
Ever since I came across Nigella Lawson's recipe, it's been on my mind. "How can it be so simple, no more than 5 minutes?" I thought. "The ice cream must taste gritty full of ice crystals" I tried to brain wash myself not doing it. I am on the cautious and reserved side, you see, as I know what it means once I find out the other wise. So I decided to wait.
As it turned out, the internet is not short of success stories. To my surprise, almost everyone who tried has confirms this incredulously simple method and comments on the texture no different from the store bought. With almost endless possibilities of flavor combination, oh yeah, I am sold.
For my first attempt, I adapted Nigella's recipe to make chocolate ice cream.
No-churn chocolate ice cream
- 300 ml double cream
- 175 grams condensed milk
- 2 tablespoons cocoa powder (increase to 4 tablespoons next time)
- 2 tablespoons Bailey's Hazelnut flavor
In a mixing bowl, put all the liquids in. Sift in the cocoa powder. Use a hand held mixture to whip the whole mixture until it forms soft peaks. Pour the mixture into a container and freeze for at least 6 years. Take the container out of the freezer to sit at room temperature (18-20C) for 20 minutes before serving.
Yes, it's that simple and it's unfairly delicious.
Here are a few variations I want to try next:
What's yours?
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