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Wednesday, 30 January 2013

changing of blog site

Dear All, I would like to inform I changing my blog to another website for more neater, organized, and easier blog to read on. Below is my new blog address:

Hope you going to like my blog, with all my latest update recipe, hmatter of managing household, kitchen wisdom, Books I do love. I been experiment historical cookery dated back to 1800 in European. Stay tuned on that too, as I will explain the detail when I blog it.

Au Revoir.

Monday, 14 January 2013

Mrs. Beeton

I love this quote from Mrs. Beeton's Book of Household Management "Strength and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household, and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, an homed he praiseth her"
Abridge Preface to The First Edition I must frankly own that, if I had known beforehand the labour which this book had entailed, I should never have been courangeous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought about by household mis-management. I have always thought that there is no more fruitful source of family discontent than badly-cooked dinners and untidy ways. Men are now so well served out of doors - at clubs, hotels and restaurants - that, to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as all the other arts making and keeping a comfortable home.  ISABELLA BEETON. 248, Strand, 1861.

Obviously I wouldn't want to live in a  Victorian household in late 1800's, I would miss my creature comforts too much, but some of the old fashioned ways of doing things in a modern household are actually better than the expensive mass produced products we all buy these days. So, I'll be picking my way through some of my favourite parts of the Mrs. Beeton's book, and selecting parts that are helpful and relevant to modern living.

Wednesday, 14 November 2012

Holiday Cake

This last few days it has been raining and it's put me in the mood to start to make some Christmas treats, as that time of year is getting close now! I'm also going to make some hand made Christmas cards to send to my friends back in the UK. The mail has been so unreliable, I had better make sure I send them early this year.

The cake is baked in a very traditional European Bundt tin, which is most noticeable for it's decorated sides and the fact it has a big hole in the middle! The tins come in many different sizes and shapes, some like buildings or mountains, but all look spectacular. They can be a bit tricky to use as the cake mix can tend to cook more quickly in the thinner parts of the cake, so it can take a bit of experience until every cake turns out looking good, and cooked evenly. Bundt cakes are thought to originate in northern Europe and Scandinavia, but became popular in the USA after a national competition contestant won second prize with a bundt cake in the 1960's.  

When this cake is first turned out of it's mould, it can look a bit dull and uninteresting, but just wait untill you see the transformation as the "snow" falls onto the tree-tops! I always sing the classic Christmas song Let it Snow, Let it Snow while the snow is falling ;) 

This cake is normally baked as a fairly plain cake, but this time I gave it a seasonal twist and added a walnut filling, which tasted amazing. I really enjoy this with an espresso martini, or with my morning coffee. 

This month there will be lots of cake tasting to get ready for the Christmas Soirée, as I hold the same Soirée every year, and this cake has been requested on the table by my friends, they love it, and it makes an impressive centre-piece to any table, I hope it can be on your table during this festive season too!

Wednesday, 10 October 2012

Vanilla Strawberries Cake with Meringue Topping

Making this cake was a bit of a marathon for me as it took two and a half hours to finish, but it was worth every second. The joining of sweet strawberry jam and the vanilla inside this cake gives it an amazing flavour. The cake was finished with a velvet coating of Italian Meringue, then decorated with glazed strawberries. I piped the meringue in little onion shapes to match the strawberry shape, and I'm sure you'll agree the contrast between the bright red and white is delightful. This cake is well suited as a dessert cake, as it has a rich and moist texture.

This cake contains dairy products, so is best to keep it in the fridge and to consume within 2 days.

Tuesday, 10 July 2012

Moelleux au Chocolat (Moist Chocolate Pudding)

This is one of my favourite chocolate puds, fit for any serious chocaholic! The rich glossy melting middle is to die for, and it can be served straight from the oven, cold, or warmed through in a microwave or conventional oven. Which ever way you choose, this pudding will not disappoint any chocolate lover. I'm thinking of trying a different version with a caramel sauce in the middle.

I used 72% of cocoa solid chocolate to make this delicious dessert, which is quite high because the intense chocolate flavour is diluted with the flavours from the sugar, flour and butter. I love to serve this to friends when they visit, as the moist center with the oozy chocolate comes out like lava from a volcano, and when you spoon it in your mouth, your heart feels like it's being melted by chocolatey lava!

If you decide to serve this dessert, make sure your main course is not too rich, because this pud packs a punch of overwhelming chocolate flavour, both inside and out. It will definitely satisfied your guests.

This dessert could be served with a scoop of vanilla ice cream, whipped cream, or for those concerned about their waistline, a little creme fraiche. 

Wednesday, 30 May 2012

Lemon Meringue Tartlets

I got this recipe from my friend in Paris, she taught me how to make this fantastic classic French tartlet in the traditional way. The meringue that tops this tart is hand finished with blowtorch to give a dramatic look that could easily be served in a restaurant, and would impress your guests at any dinner party.

The base is similar to sponge cake, but this dish hides a secret! Hidden in the middle is a little oasis of lemon curd that is the surprise for everyone. The meringue is super-smooth and light in texture, having been whipped into soft peaks, then layered onto the base to cover the lemony surprise. When the tartlet is fully assembled, the pure white meringue is browned by using a blowtorch for that professional looking finish.

This tartlet is was my friends' good treat they loved it when I had that during my dinner party because of the sweet lemony taste it is a good idea to draw a finishing line to the dinner party.

Sunday, 27 May 2012


This flavoursome treat is great idea for offering to visiting friends and family, as its named visitation. It has crunchy edges and soft in the middle almost chewy texture in the middle.

The ground almond makes it very wholesome nutty flavour and the lemon zest complements with a little hit of lemon aftertaste that blends very well with almond. You can dip into any no sugar coffee such latte or long black. It makes the coffee flavoured and sweetens the coffee too!

These lovely French biscuits are ideal to keep in your biscuit tin or store cupboard, ready for when you feel the need for that little bit of sweetness.

Sunday, 20 May 2012

Avelinettes, Rich Chocolate Truffles

It's a little late for valentine, but if you could wish to have valentine any day you like, you could, if you try this French nut truffle! It has all the walnut, hazelnut, almond flavour ground inside it, and the velvet-smooth truffle is coated with pure cocoa powder. Is perfect for an after dinner light snack, or you can serve as the sweet snack after dinner party when served with coffee, or even on it's own as a special little treat.

When you bite it you will taste the rich deep flavour of the bitter cocoa powder that coats the truffle, then the romance comes with the sweetness of the sugar and the aroma of the nuts, it feels like someone came along to give you the most sweetest moment of life; just like your wishes of valentine that you could never had. This will definitely fulfill you more than anything else. Would you like to have a valentine right now?

These delicious hand-made truffles are supplied in individual little cases, and can be ordered in time for your special occasion, or why not just treat yourself to a small quantity for those moments when you need cheering up! Please contact me for details.

Thursday, 17 May 2012

Lemon Drizzle Cake

A lovely lemon cake with a crunchy top. It's really easy and travels well, so if you're currying favour with the boss, it's a good one to take into the office! The acidity of the lemon is matched very well with the sweetness of the sugar for a very flavoursome taste. The contrast between the moistness of the inside of the cake, and the delicious crunchy top makes this cake one of the most popular treats I can offer.

It goes very well with a cup of English Breakfast Tea or Earl Grey. If you prefer coffee, it is definitely the Kenya region coffee that's the best choice. A sip of Kenya Coffee then a little bite of this cake, the coffee certainly will bring out the flavour of lemony citrus taste. 

Monday, 14 May 2012

Chocolate Loaf

A mouth watering Chocolate Loaf served with melted chocolate. The melted chocolate is a delightful extra indulgence for an after-dinner treat, but this very light cake can of course be eaten at anytime of the day.  The chocolate chips inside the cake simply burst with rich chocolatey flavour. This versatile loaf can be enjoyed on it's own, with some butter or with the delicious glossy chocolate sauce.

Sometimes in the middle of the night I can't resist to pinch one slice from the kitchen to fulfill my chocolate temptation. Can you handle your chocolate temptation? Order some today, and test yourself!

Thursday, 10 May 2012

Chouquettes (Sugar Puff)

This is a Viennoiserie type of small bite-sized portion of choux pastry that is sprinkled with pearl sugar or can be covered with chocolate chips, and sometime filled it with custard, mousse or dipped into chocolate too. Chouqeuttes originate from Italy and the French took it to their home and shared it.  Have this during your tea time will definitely make your day. 

Chouquettes can be ordered direct from me, they're ideal for a special dinner party, and can be supplied with a choice of fillings to suit every taste!

Saturday, 5 May 2012

Petit-four Chocolate Peanut-Butter

I made these using 72% cocoa chocolate for the topping because the sweetness from the peanut butter goes so well with the melted chocolate topping, indeed if you want to make this for kids you could substitute with a sweeter chocolate bar, as these were made for the appreciation of serious chocolate lovers! I loved to embellished these with gold and silver balls for the seasonal glitz. This also complements the flavour of a Long Black Coffee too.