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Archive for August, 2009

22 months today!

Wow – can’t believe he’s almost 2!

Jayden and the old car in the garage.

Jayden is STILL crazy about cars. He’s now able to recognise many different make of cars (eg. VolksWagen, BMW, Honda, Mini Cooper, Porsche, Ferrari and his ultimate favourite the Hummer).

This semester, he’s still doing Kindermusik and trying out new Building Blocks classes which is an hour of music, art and craft and story time. So far so good. I can see that he really enjoys music time. ūüôā He can now sing quite clearly and with the right tune too! So cute!

Anyway here are short clips of Jayden taken throughout this month.

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My kind of Eton’s Mess

My kind of eton’s mess consist of milo chocolate meringue, cream, strawberry and honey.¬† It’s such an easy dessert to make and definitely a crowd pleaser.¬† You can make the meringue ahead of time.

Milo chocolate meringue

160 g egg whites

200 g castor sugar

pinch of salt

15 g ducth cocoa powder

10 g milo

Preheat oven to 150 C. Line baking trays with baking paper.

Beat the egg whites in the mixer in medium speed until firm peaks form.

Increase the speed to high and gradually add the sugar and salt.  Beat for about 5 Р6 minutes until is really thick, glossy and the sugar has dissolved.  Check by rubbing your fingers in the mixture, there should be no gritty bits.

Gently fold in the sifted cocoa powder and the milo.

I put mine in a pastry bag with a star tip and piped about 2 cm diameter.  Or you can just use spoon and dollop them straight into the baking tray.

Bake it for about 30 Р35 minutes.  Make sure the meringue has cooled down before you try them.  They should be light and crispy.

My eton’s mess

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Lots of milo chocolate meringue

2 c whipping cream

2 tbs icing sugar

1 tsp vanilla extract

500 g strawberry, sliced

honey

Put the whipping cream in the mixer, mix using medium speed, add in the icing sugar and vanilla extract.  Whipped until the mixture is soft peak.

I made them in a big bowl, so everybody can dig in and get as much as they want.  I layered the meringue on the bottom, poured some cream on top, arranged the strawberry, drizzled the strawberry with honey and then more cream.  Keep repeating it until you finished the strawberry.  You can do a small individual portion too, there is no right or wrong way of doing this.  The only thing is that, this is the kind of dessert that you should make right before serving.

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I must confess this recipe¬†evolved¬†while we were sitting down thinking about what to do with the black truffle that we got from Mundaring truffle¬†festival¬†last week.¬† Then mum suggested that we tried making it like the one that they had in the festival.¬† So¬†there was 3 of us, standing around the pan cooking and tasting and finally this is our version of the swiss brown mushroom, potato and truffle.¬† It’s d-e-l-i-c-i-o-u-s!¬† thumbs up from everyone, including Stella and Jake!

6 potato, cubed about 2cm x 2cm

2  big handful of swiss brown mushroom

5 cloves of garlic, thinly sliced

1/4 c chopped italian parsley

olive oil

2 tbs butter

1/2 c cream

sea salt

freshly ground black pepper

splash of truffle oil

black truffle (as much as you like or can afford!)

Preheat oven to 200 C.  Toss the potato in a splash of olive oil.  Sprinkle with a little sea salt.  Bake the potato for 20 minutes, toss and then bake again for a further 20 minutes.  Until they are golden brown.  Set aside.

Clean the mushroom.  If you have huge one, cut them in half.

Heat up a large pan (well, we use our wok) in medium heat.  Pour the olive oil then add the butter, when the butter has melted add the garlic.  About 20 seconds later, add the mushroom, keep on tossing the mushroom making sure all the mushroom is coated in oil.  If it looks dry just add a splash of olive oil.  Cook for about 5 minutes, then add the roasted potato.  Season with salt and pepper.

Add the cream.  Then the chopped parsley.  Check and see if you need to season it again.

Turn of the heat.  Add a splash of truffle oil and grate a generous amount of black truffle.  Smells beautiful.

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Jayden can. haha ūüôā We went to dim sum this afternoon and Jayden did exactly that! It was so funny. He was so sleepy, but he wanted to keep eating, so finally he was eating some squid with his eyes shut and fell asleep.

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My grandma who is 80 ‘something’ travels to Australia to visit us every year.¬† Usually she stays in Perth for 2 weeks then she jump on the plane again and travel to Sydney to visit Kelen and Clara.¬† She is definitely fit.¬† But I think she is just ‘young’ inside and out!¬† She has a generous heart, and definitely generous when it comes to food.¬† My grandma is an only child, but then she had 8 children, 24 grandkids and 17 great grandkids.¬† So, she never cooks for under 10 people.¬† She is famous for her braised pork with eggs and also what us grandkids requested everytime we go over to her house is her ‘kue keng’ – it’s like a chinese pork meatballs.¬† It’s absolutely delicious!

So yesterday, we had a little family gathering at home.  Grandma got a chance to sit down and taste some of the dishes that we made.  Eventhough she lived in Indonesia all her life, she is definitely not a rice person.  She gives everything a try (well the only exception, anything that is raw) and at her age she is still picking up new cooking techniques!

So early in the morning, mum and my two aunties went to the market and got some fresh produce.  Then my cousin T and myself, helped out with the cooking.  It really was a family affair.  What I loved about it was that everybody was sharing their cooking tips / secret they picked up from a book or family and friends.

What we cooked was cousin T famous potato soup, whole roasted salmon (well it was supposed to be whole, until it didn’t fit in the oven so we have to chop the head part off), sweet potato salad, mushroom with potato and truffle, aunty T special prawn and I made my version of eton’s mess.¬† We all had a ball, and we are planning to have another gathering very soon.

Here I have the recipe of the dishes that I helped make.

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Whole roasted Salmon with Macadamia mustard mayonaise

Whole salmon, 3 kg, cleaned and gutted

3 leeks, washed and sliced thinly

1 lemon, zest and sliced thinly

6 tomatoes, sliced 1cm thick

1 c roughly chopped italian parsley

olive oil

sea salt

freshly ground black pepper

Preheat oven to 200 C.

Cover the baking tray with aluminium or baking paper.

In a medium bowl, mix the leek, parsley, lemon and tomato together, pour about 1 tbs olive oil to the mix and season with salt.

Put the salmon on the baking tray.  Splash olive oil all over the salmon, inside and out, then season generously with sea salt and ground black pepper.

Stuff the salmon with some of the leek mixture, and put the remaining underneath the salmon.  Sprinkle the lemon zest on top of the salmon.  Let the salmon stand for 10 minutes before putting it in the oven.  Bake for 45 minutes.  Let it rest for 10 minutes before serving it.

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Macadamia mustard mayonaise

1/2 c mayonaise

1/4 tsp macadamia mustard (or to your taste)

1 1/2 tsp honey

pinch of salt and pepper

Mix all ingredients in a bowl.  Serve.

I will post the recipe for the Swiss brown mushroom, potato and truffle and My kind of Eton’s Mess soon.

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One Saturday afternoon, out of the blue Stella came up to me and said “Mummy, when I grow up I want to be a painter!”. She was so serious. She is only 3.5 years old. Then she said, “I want to paint right now, can you help me get everything ready?” So that’s what I did. I got some paper, tempera paint, paint brushes and then I left her to do her own thing.

10 minutes later, she came to see me and showed me her painting. I must say I was very impressed. The first painting was a painting of me in the garden carrying some watering can and watering the pink flower. If you are wondering what is that black thing on my head…it’s a hair clip! (I wear OVERSIZED hair clip at home) Again, I was surprised by the details when she explained that to me.

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The second painting is a painting of Anton in the garden with a watering can. She went on to explain that “Papa got a little mustache because he forgot to shave in the morning.” Funny isn’t it that little children can pick up small details like that.

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Riddle away…

So lately, I’ve been addicted to solving the Zahada Riddle.¬†This riddle has been around for a while but this is the first time I’ve come across it.

Each page there is a riddle that you have to answer before you can get to the next level. Some are easy and some are hard but in general, you have to be creative and think outside the square.

Not sure how many levels there are but I’m are up to Level 36 and man it’s getting hard!

If there’s one tip I can share, it’s that you’ll need to use your right click and access the options there… view source, save image… it’s all there.

Anyways, it’s back to the riddles! Have a great Sunday!

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