I make - Almond Nougat

For the past few months, I am having fun with candy making and especially with Lorraine Pascale's marshmallow fudge recipe. It's easy, highly adaptable and tastes wonderful. I've made several times for work and for home. Everyone keeps telling me that they couldn't believe how good fudge can be.

I have had almond nougat in mind since I made my chocolate and sour cherry fudge, as both have similar texture. Almond nougat is something I adored a lot when I grew up. Unfortunately, I don't find any here which I like. So, with Lorraine's base recipe, I decided to give it a go. The result did not disappoint. It's sweet just enough to make you smile and crunchy to remind you there are healthy nuts inside. I couldn't help but adding sour cherries again, my favorite dried fruit, which is just there to bring out the flavor contrast. I am very pleased with the outcome. I hope you like it too.

Almond Nougat/Fudge

25g butter
125g white sugar
125g evaporated milk
200g marshmallows
1 teaspoon almond extract
200g white chocolate buttons
1-1/2 cup whole almonds, toasted
50-80g dried sour cherries

Grease a 24cm/9in square cake tin with vegetable oil, then line with baking parchment paper. Cut another piece of baking parchment which is as big as the cake tin bottom. Set aside.

Choose a pot which is at least 20-cm deep for making the nougat as the mixture can rise quite high when sugar boils. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the mixture for 6 minutes. Use a rubber spatula to scrape from the pot bottom regularly as caramel may be forming.

Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together along with toasted almond and dried sour cherries. You will have to work fast with this recipe as the mixture cools down quite quickly which may become harder to mix.

Pour the mixture into the prepared tin. Put the other piece of baking parchment paper on top and roll the nougat surface smooth. A mini rolling pin or back of the spoon both does a fine job. Leave to set for a couple of hours. Once set, remove from the tin and cut into as many squares as you like.

A belated happy year to you all.

Homemade chocolate fudge with mixed nuts and sour cherries

I didn't know fudge before I came to UK. I only knew of hot fudge, the type which you drizzle on ice cream or cakes.  Although being tempted by its basic but killer combo, sugar, butter, milk and vanilla (how can it not be nice?!), every time I taste commercial fudge I am surely disappointed. I've tasted grainy and sugary fudge so many times that I started to wonder maybe that's what traditional fudge should taste like.

Yes, I know candies are supposed to be sweet and I like my candies and dessert sweet. But there is a difference between pleasantly (or sinfully) sweet, and cloyingly and head spinningly sweet. I've also started to wonder whether there is a smooth type of fudge, the one which is slightly chewy at first but melt gradually in the mouth.

I think I found recipe which did just that. Lorraine Pascale's chocolate fudge recipe uses marshmallows which may be the secret ingredient for its smooth texture. I made some substitutions on the ingredients based on what I have at hands. I also added a handful of toasted nuts and dried sour cherries to bring some contrasting texture and taste. The result is a big hit, smooth, chocolaty, slightly chewy and sweet enough to make anyone happy and not head spinning. If you haven't made fudge before, this one is to try. We like it so much that it's a keeper.

Chocolate fudge with mixed nuts and sour cherries

vegetable oil, for greasing
70g/2½oz butter (I used 50g)
300g/10½oz soft light brown sugar (I used 200g)
125g/4½oz/2/3cup evaporated milk (I used 50mL cream + 75mL milk)
pinch of salt
1/4 teaspoon of vanilla extract
225g/8oz marshmallows (I used one 7oz/213g jar of marshmallow creme/fluff)
400g chocolate chips (100g milk and 300g dark chocolate)
1/2-1 cup mixed nuts, toasted
1/4 cup dried sour cherries

Grease a 23cm/9in square cake tin with vegetable oil, then line with greaseproof paper. You could use 20cm/8inch cake tin for a thicker fudge.

Use a pan of roughly 20cm high, heat the butter, sugar and evaporated milk together over a low heat and melt gently. Once the sugar and butter have dissolved, turn the heat to medium and boil for 5-6 minutes. Watch the pan carefully as the sugar mixture will generate lots of bubbles.

Turn off the heat and add in salt, vanilla extract and the marshmallows. Turn the heat back on and boil the fudge for a few more minutes until marshallows are all melted and mixed in.

Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture well until everything is mixed together. Stir in mixed nuts and sour cherries. There is no need to pre-chop the nuts. When you slice the fudge, nuts will be cut at the same time.

Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares (or as big or small your heart desire).

Diet is for the new year.

Hummus from dried chickpeas

I am in the camp of canned beans. We all have too much in our hands to cook from dried beans. Good quality canned beans are not difficult to come by but some are not purse friendly. Also, I have a confession to make, that I have been scarred ever since stubborn chickpeas refused to get soft after two hours of cooking which happened long time ago. Imagine all these soaking, waiting, changing water and in the end, the little buggers still resolutely resist. Arrggh.

That was until today. Yotam Ottolenghi rarely lets me down and he wows me again this time. Following his method, this is the creamiest chickpeas I've ever cooked and the dreamiest hummus I've ever tasted. To go along the theme of bean economy, I cook 500 grams of dried chickpeas in one go which equates to one pack sold here, and use half for hummus and save half for later. You could halve the recipe but it's worth cooking more than you need. You will love these chickpeas from scratch.

Hummus from dried chickpeas
adapted from Hummus with ful by Yotam Ottolenghi

To cook chickpeas:

- 500 g dried chickpeas (about 2 1/2 cups)
- 1 tsp + 1/2 tsp baking soda
- Water enough to submerge all soaked chickpeas
- 1 onion, quartered
- 2 bay leaves

To make hummus:

- 2 1/2 cups of cooked chickpeas
- 2 cloves of garlic
- 5 tablespoons of tahini
- Pinch of cumin powder
- Juice from one lemon (more or less to taste)
- Sea salt
- 1/2 cup of chickpea cooking liquid

Soak dried chickpeas with twice volumes of cold water. Stir in one teaspoon of baking soda. Leave the bowl covered overnight (or at least 8 hours) on the kitchen table. I understand my baking soda amount is significantly less than what the original recipe specifies but this amount works for me. Feel free to use more if needed.

Drain and wash the chickpeas. In a big pot, put in drained chickpeas, cold water, 1/2 teaspoon of baking soda, onion chunks and 2 bay leaves. Bring the pot to boil, cover, and cook at low heat for 40 minutes. Chickpea quality varies, so you may need to adjust the cooking time to achieve soft and creamy texture.

When you can crush the chickpeas between fingers without any effort, it's done. Turn the heat off and drain the cooked chickpeas. Pick out the onion chunks and bay leaves. I like to rinse my cooked chickpeas with freshly boiled water to remove any baking soda no matter how faint it tastes. To make hummus, reserve 1/2 cup of liquid from rinsing the chickpeas.

To make hummus, blend together 2 1/2 cups of cooked chickpeas, 2 garlic cloves, tahini, lemon juice, cumin powder and a few grinds of sea salt. Slowly add in chickpea cooking liquid to adjust its consistency. Taste the hummus and adjust seasoning. I find the hummus tastes exceptionally when it's just made and slightly warm. If you are not eating the hummus straightaway, 30 seconds in microwave should bring back the light and creamy texture if it's fridge cold.

I bake - Far Breton

I love any custardy dessert. Clafoutis is great with tender summer fruit. When long day and warm weather are replaced with long night and crisp air at night, Far Breton, a classic from Brittany, is more often on my mind. It has the same base as clafoutis (eggs, milk and sugar) but uses liquor soaked dried fruits (prunes being a classic) instead of fresh berries. With the first bite into Far Breton, the refreshed dried fruit and delicate custard gives an unmistakably a autumnal feel, rich and velvety, perfect accompaniment while watching falling yellow leaves.

Far Breton aux Pruneaux
based on recipes by Dorie Greenspan and Richard Bertinet

- 1 cup of dry prunes
- 1/4 cup of amaretto (or Armagnac, rum or brandy)
- 1/4 cup of water
- 2 cups of milk
- 1/2 cup of sugar
- One vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
- 3 eggs
- pinch of salt
- 2 tablespoons of corn starch
- 2 tablespoons of plain flour
- 4 tablespoons of butter
- one 20x20cm square or round tin

The night before making Far Breton, soak the prunes in amaretto and water.

Warm the milk with vanilla pod (or vanilla extract) and sugar. Stir until the sugar is fully dissolved. As soon as sugar is dissolved, turn the heat off. Let the milk infuse with vanilla while you prepare the rest.

Butter generously your Far Breton container (with 4 tablespoons of butter). Lift out the rehydrated prunes and save the soaking liquid. Arrange the prunes on the bottom of the buttered container. Warm the container in a 200C oven for 10 minutes.

In a large bowl, mix 3 eggs with salt, corn flour and plain flour. Slowly pour in milk while the mixer is running. Mix in the prune soaking liquid. Pour the batter into the heated container.

Turn the oven down to 180C. Bake it for 25-30 minutes. Cool completely before serving. I like it at room or at body temperature.

I make - Chicken and bean stew

You will be amazed by the wonderful taste brought by the humble list of ingredients. It goes nicely with coconut rice (a nice twist on red bean rice).

Chicken and bean stew, based on CaribbeanPot recipe

- 6 chicken drum sticks, dusted with Caribbean all-purpose seasoning (or just salt and pinch of cayenne pepper)
- 3 green onions, chopped
- 1 medium onion, in 1-cm2 dices
- 3-6 cloves of garlic, crushed
- 1 can of tomatoes
- 1 tablespoon of soy sauce
- dashes of Worcester sauce
- 1 tablespoon of ketchup
- half thumb size of ginger, minced or grated
- thyme leaves
- ground black pepper
- 1 teaspoon of turmeric powder (just for color, optional)
- 1 can of kidney beans
- salt to taste
- 2 tablespoons of coconut cream/milk (optional)

Heat a casserole with a tablespoon of oil. Grill the drum sticks for one minute. Add in green onions and onion dices. Fry the onions until lightly brown. Add in crushed garlic.

Stir in tomatoes, soy sauce, Worcester sauce, ketchup, ginger and thyme. Bring the pot to a boil and reduce the heat to low-medium. Add in black pepper and turmeric powder (if using). Cook the stew for 30 minutes with the lid on. Add splash of water if the mixture becomes dry.

After 30 minutes, remove the lid and add in a can of kidney beans. Simmer for another 10-20 minutes. Taste and adjust with salt if necessary. Mix in coconut cream at the end of cooking process if using. Serve with plain or coconut rice (see below).

Coconut rice

- 2 cups of basmati rice, rinsed and soak in water for at least one hour
- 3 green onions, chopped
- 1/4 cup and 2 tablespoons of coconut cream
- 2 cups of hot water
- 1/4 teaspoon of salt

Heat a pot with 1/4 cup of coconut cream and green onion. When coconut cream almost melts, stir in drained basmati rice. Pour in 2 cups of hot water along with 1/4 teaspoon of salt. Bring the pot back to boil. Put the lid on and reduce the heat to low. Cook for 10 minutes.

Remove the lid with the heat on low, spread two tablespoons of coconut cream on top of the rice. The coconut cream should melt almost instantly to the bottom (you should hear the gentle sizzling sound). Use the rubber spatula to fluff the rice once or twice. Put the lid back on for another 5 minutes.

Turn the heat off. Fluff the rice again. Put the lid back to pot but leave a gap for another 10 minutes. You want the steam to escape and not accumulating in the pot. Enjoy the fluffy coconut rice.

Microwave dried rosemary

My friend, let me tell you, it's a revelation.

It all started with pruning our rosemary bush on one Sunday afternoon. I ended up with an armful  of rosemary branches after fierce pruning. Rosemary is a lovely herb, smelling so fresh and clean. I can't just compost those branches. So I consulted with Dr Google for a way to preserve herb. It seems that drying by oven and by microwave are two popular options.

Being a scientist at heart, I decided to try both. I shook the rosemary branches a few times to rid of bugs and dust. Then I washed the rosemary cuttings and towel dried the rosemary. I set the oven at 100C and sent in my rosemary on a baking sheet lined with paper towel. I kept the door ajar for steam to come out and also to keep the temperature not exceeding 100C. Half an hour later, my rosemary needles have become dark. They were not burned but dark and not even dry. Sad face.

Then I decided to try microwave. I lined the microwave rotating plate with two layers of paper towels and put washed and towel dried rosemary on top. I started with one minute at full power. Stopped the microwave, opened the door to let the steam escape (and wiped away any condensation) and check how dry my rosemary was. Then I repeated the same process a few times, until my rosemary needles became brittle. That's a sign when they are fully dry.

And look at the color of the final product, my friend. I am ecstatic! You wouldn't tell the rosemary is dry just by looking at it, as the microwave method keeps the rosemary bright green color so well. Now I know what to do with my garden herb!

That's Just Me (plus Pretty Good Things)

I am going through my seasonal low now. I am surprised I can be that moody. Hormonal, work related or SAD, maybe a combination of all, I don't know. That's just how I feel these days, just wanting to stay home, lack of va va voom.

There are still good things in life. It's just hard to look at the bright side all the time. I keep thinking what's the best way towards life, confronting everything head-on or going around sticking points. Some would probably tell me it depends. Yes, I know it depends, depending on what, how, who and where, sometimes. If I had the wisdom and courage to do what I really think is right, would I lead a happier, more satisfied and fulfilled life? I have no answers. I just know that I've learned to co-exist with myself over the years, accepting that there are personal limitations which I am not motivated to change or improve. These are compromises in life. I know that. You are what you make of yourself. I guess I can't really complain.

With that out of my chest, I am not lost in life, not yet at least. I still know how to make myself happy, by doing a few of my favorite things, such as:

- Spending a nice week in San Francisco this August, combining work and personal holiday. Northern California seems to be a very interesting place to visit, certainly a very pretty one. Have to go back one day. Did I tell you that I got upgraded to First Class on my return flight? Shhh.

- Making my first granola. I've been having granola this year as breakfast. Although I don't like to eat the same thing everyday, I am surprised that I am having granola most of the weekdays this year as breakfast. I had been wanting to make my own but other things got better hold of me. Until I saw Orangette's Granola No. 5 and with a liter bottle of maple syrup flying back with me from San Francisco, I told myself it's time. And yes, I am so glad I did and my mom is into granola now. Smile.

- Making this cake. Yes I did make this famous plum torte and it is as delicious as everyone said it should be. It makes a very elegant afternoon tea accompaniment or after dinner dessert. I also made it twice in the first week, first original and second chocolate and plum. Big smile.

- Re-reading The Examined Life. I will probably read it the third time. It's strangely therapeutic.

- Planting bulbs for next year. How can anyone not hope for the Spring?