Sheriously

bff

2012-02-13T16:53:00.000+08:00

They ain't perfect

2012-02-07T15:53:00.000+08:00

but they are yours to keep for evermore.

Pâté au poulet

2012-02-07T15:06:00.000+08:00

Puffed pastry, you will need:

♥ 225g Plain flour
♥ Pinch of salt
♥ 125ml Iced water
♥ 200g Butter

for the chicken Mixture:

♥ 250g Chicken white
♥ 1 Onion
♥ 8 Mushrooms
♥ 100g Spinach
♥ 4 tbsp Soy sauce (light)

♥ 1 beaten egg

Method:

♥ Place the flour and salt in a large bowl.
♥ Use your fingertips to rub the lard into the flour until it resembles fine breadcrumbs.
♥ Add the water and use a round-bladed knife to stir until a dough forms.
♥ Turn dough onto a lightly floured surface and gently knead until just smooth.
♥ Cover with plastic wrap and place in the fridge for 30 minutes to rest.

♥ Use a lightly floured rolling pin to roll out the dough to a 10 x 30cm rectangle.
♥ Place butter between 2 sheets of plastic wrap and tap with a rolling pin to make a 8 x 9cm rectangle.
♥ Lay dough on a lightly floured surface with a short edge closest to you.
♥ Remove the plastic wrap from the butter and place in the center of the dough.
♥ Fold the end closest to you over the butter, then fold the opposite end over the top (the butter should now be enclosed in the dough).

♥ Turn dough 90° clockwise and gently press edges together.
♥ Use a lightly floured rolling pin to gently tap to flatten butter.
♥ Roll out dough to a 10 x 30cm rectangle and repeat folding process as before.
♥ Cover with plastic wrap and place in the fridge for 30 minutes to rest.

While waiting for the dough to rest:

♥ In a food processor, put chicken, onion, spinach, mushrooms and soy sauce and mix until it forms a paste.

♥ Remove dough from the fridge and repeat rolling and folding process 2 more times.
♥ Cover with plastic wrap and place in the fridge for 30 minutes to rest.
♥ Repeat rolling and folding process a further 2 times and place in the fridge for 30 minutes to rest. (Dough should have been folded and rolled 6 times altogether.)

♥ Roll the dough flat and half cm height.
♥ Use a round/any shaped cutter and cut the dough.
♥ Spoon chicken paste on the base and cover with the matching trimmed pastry.
♥ Close edges with a fork
♥ Place the ready-to-cook pate on a lined tray and glaze them with the egg before putting in the oven.
♥ Cook for 15-20 minutes at 180°C.

Love <3 D-7 'til V Day :]

Tvatusentolv

2012-02-07T13:18:00.000+08:00

Waaaaaaaaaaaaaaaa... February already. Hello there, yes, I am still alive. I had an awesome morning catching up with a very good friend of mine <3 And yet, besides chatting, chores are still queuing up an endless line. Well I'll do them straight after this post *wink*
Someone said HAUL? Just some of the shopping I did yesterday =]

Twenty Three

2012-01-22T10:17:00.000+08:00

Oh well :p I'm growing young! :D

What starts with "t" and ends with "t" and has "t" in it?

2012-01-20T21:27:00.002+08:00

Dreams are my reality

2012-01-20T21:21:00.001+08:00

I had a dream. A very good one. But someone once told me that if I remember everything, it won't ever happen. =[
Anyway, I'm one of the people who have vivid and lucid dreams every night and sometimes they are premonitions. They creep me out sometimes. But somehow they are fun when the things meant to be actually happened, but it's only fun when only the good one happen, of course.

Do not follow your dreams but chase them! :)

Pork Wonton Soup

2012-01-13T20:07:00.004+08:00

Ingredients (serves 4)

8 cups chicken stock
1cm piece ginger, peeled, thinly sliced
4 small iceberg lettuce leaves, halved
2 green onions, thinly sliced
Wontons
3 dried shiitake mushrooms
200g pork mince
1 green onion, finely chopped
4 water chestnuts, finely chopped
1 tablespoon soy sauce
1/2 teaspoon caster sugar
1 tablespoon cornflour
pinch of white pepper
24 wonton wrappers
Make wontons:
♥ Place mushrooms in a small heatproof bowl.
♥ Cover with boiling water. Stand for 15 minutes.
♥ Drain and squeeze excess liquid from mushrooms.
♥ Trim and discard stems.
♥ Finely chop mushrooms.
♥ Place mushrooms, pork, onion, water chestnuts, soy sauce, sugar and cornflour in a bowl.
♥ Season with salt and white pepper.
♥ Mix until well combined.
♥ Place 1 wonton wrapper on a clean surface.
♥ Place 1 heaped teaspoon pork mixture in centre.
♥ Brush edges with water.
♥ Fold wonton over to enclose filling and form a triangle.
♥ Press edges together.
♥ Fold base corners of triangle up and around filling.
♥ Press to join.
♥ Repeat using remaining wrappers and pork mixture.
♥ Bring stock and ginger to the boil in a large saucepan over high heat.
♥ Meanwhile, bring a large saucepan of water to the boil over high heat.
♥ Reduce heat to medium.
♥ Cook wontons in water, in batches, for 3 to 4 minutes or until pork is cooked through and wontons float.
♥ Remove to a bowl using a slotted spoon. Cover to keep warm.
♥ Just before serving add lettuce to boiling stock. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and lettuce. Sprinkle with onions and serve.

Made with Love,

The only thing better than waking up with you

2012-01-13T08:56:00.001+08:00

is ending the night with you.

Apricot Tart

2012-01-10T22:40:00.003+08:00

Another new things coming up on the blog this year are recipes :) All the delicious food that I cook and "brag" about on instagram I will post the recipes on here =]

Here we go for the Apricot Tart that I made last Sunday.

Apricot Tart

Serves 6

For the pastry:
1 1/2 cups all-purpose flour (175 g)
5 tbsp icing sugar (45 g)
Pinch of salt
3 oz very cold butter, in pieces (90 g)
1 egg yolk
2 tbsp ice water (30 ml)

For the crème pâtissière:
1 1/3 cups whole milk (350 ml)
1/2 vanilla bean
4 egg yolks
1/3 cup sugar (75 g)
1/4 cup flour (30 g)

1 1/2 lbs apricot/strawberries (700 g)

Pastry:
♥ Sift the flour and icing sugar and place in the bowl of a food processor with the salt.
♥ Pulse once or twice to combine.
♥ Add the butter and process until the mixture resembles coarse crumbs.
♥ Add the egg yolk and water and process until the dough forms a ball. Be careful not to overmix, but do let the dough come together.
♥ Turn the dough out onto a board and work it very lightly until smooth, pressing it forward bit by bit with the heel of your hand.

♥ Roll the dough out immediately and line a 9-inch (24 cm) tart tin with the pastry
♥ Cutting the edges off with a rolling pin. If it tears, don't be afraid to press it back together, using stray pieces of dough to reinforce any weak spots.
♥ Place in the refrigerator for at least an hour before using.

♥ Preheat the oven to 425 F (200 C), or 400 F (190 C) on the convection setting.
♥ Line the pastry with a round of parchment paper and fill with beans or rice.

♥ Bake for 10-15 mins, until the pastry starts to brown around the edges.
♥ Remove the paper and weights or tart tin and return to the oven for another 10 minutes or so, until evenly golden.
♥ Set aside to cool.

Crème pâtissière:
♥ Pour the milk into a medium saucepan.
♥ Scrape the seeds of the vanilla bean into the milk and add the bean to the milk.
♥ Bring to a boil, being careful not to let it burn.

♥ In a large bowl, combine the egg yolks and sugar until fluffy.
♥ Add the flour and whisk well until smooth.
♥ Pour the boiling milk slowly into this mixture, whisking constantly.
♥ Return the milk mixture to the saucepan and bring to a boil, whisking to prevent lumps from forming. ♥ Lower the heat and continue to cook the pastry cream, whisking, for 2-3 mins over very low heat to cook the flour.
♥ Remove the vanilla bean, pour the cream into a bowl and cover with plastic wrap so that the plastic touches the surface, preventing a skin from forming.
♥ Set aside to cool.

♥ When the pastry and pastry cream have cooled, pour the cream into the pastry shell and spread it out with a spatula.
♥ Top with the apricot, cut in half, with the cut side facing upwards to prevent too much juice from soaking into the cream or however you want to decorate :)

Easy peasy ♥

Made with Love,
She.

ps: I got the recipe from Rosa Jackson :)

Bubble bath heals bad days

2012-01-10T22:09:00.000+08:00

Bad things happen everyday to everyone but only winners get away from them by greeting the mofo with the finger. I won't let anything ruin this year. Instead I'd rather sink them in the bubble bath at home :) pampering myself after a long tiring day is all I need sometimes. I love bubble bathing :) plus I got the Mrs Grehan sexy snooze scrub for Christmas. It's A-M-A-Z-I-N-G.

Virgin Olive Oil + Raw Sugar + Scented Oils

Bubbles and love all of you. xoxo

Page 8 of 366

2012-01-08T17:50:00.001+08:00

Okay, it seems to me that I am 2000 and late. Eight days passed by like a sexy Lamborghini on the hwy! They were eight busy days ;p Today is Sunday if I am correct. And I stayed home baking with my sous-chef, Andy. I'm baking an apricot tart and writing my blog in the meanwhile of the cooling down process. And by the way, I think that I failed the tart. The crust cracked.
A new year ahead. As always, it is very hectic concerning visa and uni. I will be undertaking another postgraduate course in communication this semester I really hope to get my CoE tomorrow or the days to come because I have until 15th of Jan to renew my visa =[

Qui dit nouvelle année, dit résolutions!

♥ Eat more vegetables and fruits and drink more water.
I often don't realise how little water I drink per day. I try my best at eating more healthy but I lose the fight when I go pass maccas everyday. I should stop the binge, Christmas is over and so does new year's eve.

♥ Stop the mofo-over-thinking process
Over thinking has always been my ~~forte.~~ bad habit. I tend to over think about e.v.e.r.y.t.h.i.n.g. I'm so sick of it myself. so this year I will try not to and just go with it!

♥ Be kind
For everyone is fight a hard battle.

♥ No to procrastination
Haha funny one.

♥ Exercise because I love to, not by obligation.

♥Live to a budget
I'm saving every penny.

Drink sunsets and smile at the wind. I wish you all an enticing 2012 filled with love and money.

She

Baby you're a firework

2011-12-31T08:36:00.000+08:00

Fam.ily

2011-12-30T08:35:00.000+08:00

Christmas in pictures

2011-12-29T15:48:00.000+08:00

28: Take a picture of something that got you really excited.

2011-12-28T15:35:00.000+08:00

27: Take a picture of an animal.

2011-12-27T15:33:00.002+08:00

26: Take a picture of the place you went to.

2011-12-26T01:35:00.000+08:00

25: Take a picture of a gift you received for Christmas.

2011-12-25T01:35:00.000+08:00

Merry Christmas <3

24: Take a picture of you and your family on Christmas Eve.

2011-12-24T01:32:00.000+08:00

23: Take a picture of your dinner.

2011-12-23T01:29:00.000+08:00

22: Take a picture of something you are excited about.

2011-12-22T01:25:00.000+08:00

21: Take a picture of something you purchased today

2011-12-21T09:57:00.000+08:00

THE Mud Cake I was talking about

2011-12-21T09:44:00.000+08:00

Thanks Dy <3

Best Tequila Cake recipe

2011-12-21T09:27:00.001+08:00

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit

1) Sample the tequila to check quality.

2) Take a large bowl; check the tequila again to be sure it is of the highest quality. Repeat.

3) Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the tequila is still OK. Try another cup just in case.

4) Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. Sample the tequila to test for tonsisticity.

5) Next, sift 2 cups of salt, or something. Check the tequila. Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 s and try not to fall over. Don't forget to beat off the turner.

6) Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.