我的Okonomiyaki - Osaka Style

其实一直来我都很喜欢日本菜
近来更迷上得厉害
除了老公送的那本日本食谱
自己也添加多两本

很想吃很久了的okonomiyaki
伦敦的那家专卖店Abeno卖得又蛮贵的
只是包菜，蛋， 青葱 + 你喜欢的肉类
好吧， 或许是些日本进口的粉, Nagaimo, Bonito, Aonori。
但也不至于十二三磅吧？
我自己弄， 两个人也不超过六磅。

我用的是Okonomiyaki Mix + Okonomiyaki Sauce + 日本Mayo
减低了我的成本
味道很好叻！
老公吃完

Okonomiyaki 的诀窍

新革－蛋糕II Clementine Cake

新革－蛋糕II
无粉无牛油的克莱门氏小柑橘蛋糕
是甜了一点
下次放少些糖
为什么人家弄的可以这么漂亮
我的就又皱又一片白一片黑

食谱来自Smitten Kitchen
备注：下次糖我会放180－200gm而已


每星期二我的妈妈朋友们都会 聚在一起聊天还是什么的
刚过了的星期二大家聚集在我家
我请大家吃我的最爱‘鱼生’！！
捞啊。。。
是有点迟，但一个人捞没那么高兴
他们都没有试过捞生 吃得很开心 很喜欢
我说明年再来
谢谢磊皑给我从故乡带来的鱼生
我自己加了青苹果和水晶梨
吃起来酸酸甜甜但有种清爽的感觉
下次会记得放生三文鱼 这次忘了

又一碗热腾腾的虾面

昨日又念故乡
要快要容易的就是虾面

除了这碗汤面比较有兴奋感
深究如何自己动手让洒发换上新装
用了我半个晚上 加睡眠也梦着
另半个晚上就一直在找适合的布料
答应了朋友给他孩子绗缝棉被为生日礼物
还好找到了 只剩下六个星期的时间
应该来得及

日子就这么简单的过
也充实

p/s:今天有记得新年的革命
4、少喝果汁多吃水果，少吃零食多喝水
13、养成写日记的习惯，哪怕只言片语

人情

你懂得人情
就会懂得做人
懂得做人的人
多多少少也会受欢迎

人也不外你逗我开心
我也买你欢心
礼尚往来
偏偏就有很多人不懂得这么简单的道理

久了 再好的关系
给的人也麻木
到时候
失去的比得到的更多

醒醒吧

今早的早餐：
Baked French Toast with Banana and Chocolate
食谱自Seasaltwithfood

Sweet Chilli Chicken with Mash and Spinach

看得这里的煮食节目多
自然受影响
结果就排出了这样一道菜
连我家老公都叹为观止
说真的 我也有点飘飘然

薯泥是老公的拿手好戏
连我都不懂里头放了什么
好吃就是了

鸡腿用泰国的甜辣椒腌泡隔天
用少许油简单的煎一煎
很简单很容易很美味

 

阳光普照

阳光普照
来个中西合璧的早餐














五谷面包+肉干+乳酪+Milo
棒棒！！

小娴在每本书中作者簡介最后的一句是
愛情，從來就是一件千迴百轉的事
南懷瑾老師补充说：
愛情，是一件千迴百轉靠不住的事。


友情又何尝靠得住？
有幸的爱情 得以终老
无幸的爱情 断肠肚熬
有缘的友情 一赏永恒
无缘的友情 此于为恨

我曾经对朋友的定义很苛刻
是因为我很在乎我的朋友们
太在乎一段感情
无论是友情或爱情
最终失望的很可能还是自己
我很少对友情失望
是因为我认为 聚散必有时

我所失望的
是那份只能听你诉发苦恼
不能与你共享幸福的肤浅
你的苦恼显示了他们的幸福
你的快乐却暗示了他们的不足
这份友情就从此靠不住
也难怪会有人不相信会有真心祝福你的朋友

还好 我身边有很多很慷慨的朋友
不管是远是近
是多年的友情又或从来没见过面
都经常愿意听我发骚
也经常替我高兴欢庆
我感谢也感激
出现在我身边的朋友们

我保证我只对自己苛刻
你们自己对号入座吧

OMG -我煮牛扒！

那天Karen Cheng 来个 OMG I made Ice Cream
今晚我来个OMG -我煮牛扒！
真的又是另一幅处女作

自从怀孕以来就喜肉
无肉不欢
我怪老公把我变成肉食动物

昨晚找不成附近哪家餐厅有卖牛扒
今晚自己动手 还很不错噢！
这牛扒是经过21天的熟成期
就是牛肉在经过低溫風乾
其蛋白質會自然轉化成酵素並軟化組織，
然后将最外層風乾部分切除
保留下呈現酒紅色、最優質的鮮嫩部分，
那牛排就能柔軟多汁

说起来头头是道
我当然没这好功夫
这两片掩好的牛扒在Mark&Spencer买的
我只是煎一煎就可以饱餐一顿
来我请大家吃牛扒

牛扒上的是欧芹（parsley)牛油
背景那软软的一塔是焦糖洋葱
简简单单的两样东西
陪起这道菜 真好过任何的一个酱汁

在修改这段文章中
跟老公炫耀我的焦糖洋葱时
他才发现原来焦糖洋葱是我的作品
我是该气呢还是该笑 ？













食谱：
焦糖洋葱
1 1/2粒 大洋葱
1 汤匙 橄榄油
1 汤匙 红糖
1 汤匙 香醋 （Balsamic Vinegar)
3-4 汤匙 白葡萄酒

1. 将切丝的大洋葱用橄榄油以慢火煎至金黄色，捞起。
2. 用煎大洋葱的锅，倒下白葡萄酒，红糖，香醋，滚至红糖溶化。
3. 倒下煎香了的大洋葱， 煮至干水就可，可别太干。


小记：
上午上了一堂三小时的母乳哺育课程
原来喂养母乳真的不如我想象的简单
宝宝锁得不当绝对会影响母亲的心情
但母乳哺育绝对是百益而无一害的
英国很提倡母乳哺育
除了政府医院给予免费的课程之外
很多志愿团体都设有专线
为有难题的妈妈们解扰

穿裙的 pandan chiffon cake

跟朋友借了那蛋糕模型
要试试做家乡蛋糕
伦敦有得卖 但不见得比自己做的要好吃
我说的是那份成就感

我的处女作 是很难看
但很好吃 很松软 很湿润





























看着它慢慢的一步步爬高时
那种快乐的满足感 很难形容






























正在倒扣 待凉

















像不像Rafflesia arnoldii ？ 哈。。。
















我在想 没人会做我这蛋糕的啦。。。
穿裙的 难度很高的！ 哈。。。














食谱：Lei Ai's
7 large eggs- separated carefully into yolk and egg white
1 cup self rising flour (already contains baking soda and salt)
1 cup caster sugar
½ tsp cream of tartar
¼ cup (50 ml)vegetable oil
300 ml coconut milk
¼ tsp pandan paste
1 tsp vanilla extract


1.Preheat oven to 180 degrees Celsius
2.Separate egg yolk from egg white. (Ensure egg white in bowl which is clean and DRY)
3.In a small bowl, combine coconut milk and pandan paste
4.Mix (by hand/electric mixer) egg yolk, half of the castor sugar, vegetable oil and vanilla extract then beat in the coconut milk/pandan mixture.
5.Sift the flour into a large bowl.
6.Add the yolk/pandan/oil/coconut mixture to the sifted flour and mix well. (This should be a slightly thick consistency)
7.With an electric mixer, beat the egg white till frothy. Add cream of tartar, Beat further whilst slowly adding the remaining half of the castor sugar. Beat until firm peaks form.
8.Take 1/3 of the beaten egg white and slowly fold into the flour/egg yolk mixture then pour the egg yolk mixture into the rest of egg white.
9.Pour the batter into ungreased tube/angel cake tin. Even out the top with a spatula.
10.Bake in oven for 45 minutes.
11.On removal of cake from oven, invert the pan(upside down) to cool on a cooling rack.
12.Once cooled, run a spatula around the sides and the centre of the tube pan to release the cake.

Voila!

美美的云吞／水饺面

没鱼虾都好啦

酸梅从美国带到来苏格兰
又从苏格兰运到英格兰

弄了这个柠檬酸梅水
不懂哪里找吉子
柠檬味道也很不错
没鱼虾都好啦

哇。。。。
解渴之余还解暑
真的是飘在空中
谢谢我的好表姐供应的酸梅啰

伴我成长的虾面

朋友提起她在煮虾面
突然那碗虾面就印在脑海里
我也一定要吃
还好刚有足够的材料

我爸妈是靠虾面淋面为生的
我从小就要到店里帮忙
每天都看爸熬虾汤 掠虾壳 煮辣椒
有时天未亮就帮妈开档摆好食物
帮爸调淋汤 拔鸡丝 掠蛋壳
那时的我很多时候是很不愿意去帮忙的
手脚慢反应慢肯定挨骂 工作很幸苦 很热 很累
但如果没在那环境里熏陶
今天的我也不会出色
人真的要受点苦

天將降大任於斯人也
必先苦其心志 勞其筋骨 餓其體膚
空乏其身 行弗亂其所爲
所以動心忍性 曾益其所不能
(孟子）

马来餐

突然很想很想吃马来餐
逛了逛几位马来同胞的部落格
决定煮最简单的
Nasi Goreng Kampung +　Paprik
昨晚的晚餐才吃完
脑袋里就想着今天的晚餐了
那种对食物的渴望 真的很幸苦














照片拍得不很吸引
因为我实在饿 nasi goreng 和 Paprik 又实在好吃
就随便用手机拍了就算
哇。。。真的比马来同胞煮的来得好吃

炒饭看来很普通 只是蛋和江鱼仔
但调味有Tumix Ikan Bilis + sambal chilli
炒出来当然和杨州炒饭很不同
的确是道道地地马来西亚的nasi goreng kampung 叻！！
那种满足感 我真的不会形容

Paprik 用你喜欢的菜+肉
调味是：
Maggie Chilli Sauce
Tomato Ketchup
Oyster Sauce
Salt
Sugar
Bay Leave
(是因该用Lime Leave的，但来不及买，这里普通的Tesco 也买不到）
有些人放lemongrass, 我没放。

现在打呃时都还有nasi goreng 的味道
真好。

厨艺挑战（一）

我的第一个挑战
当当当当。。。
好像没什么大志
哈。。。。。。
有没有人要跟我一起挑战这个？



















食谱：
Asian Tropical Fruit Salad

To make the pineapple ring (it’s not really a bowl - there is no bottom), lop the green, spiny head off of the pineapple and the bottom stem off. Cut the pineapple into 3-4 pieces, crosswise. For each piece, use a small paring knife to run all along the inside edge of the pineapple. Push out the flesh to use in your salad (you’ll have to also cut the fruit off the tough, center core before adding to the salad). Place the ring on the plate and fill with fruit salad.

One can rambutan, drained
One can lychee, syrup reserved
One can longan, drained
1/2 fresh pineapple, cut into chunks
1 mango, cut into chunks
2 kiwi fruits, cut into small chunks
1 pint strawberries
juice of ½ lime
fresh mint leaves, julienned (optional)

In a large bowl, combine all of the ingredients and toss. You can add the reserved lychee syrup to the fruit bowl - it’s more of a sweet water, not like a sticky syrup. In fact, any of the syrups from the longan, lychee or rambutan can be used and mixed into other fruit juices or in place of simple syrup in mixed drinks. Try it mixed with sparkling water!

Serves 6-8

照片和食谱来自Steamy Kitchen

芋头糕

初次的
有些硬
粉和水的分量不对
盐也放得不够
还是我的芋头饭好吃多了
唉。。。。不怕不怕
我不贪心 能做成就好
再接再厉




























啊。。。今天已是六月一日
过完这个月就只剩下半年
然后就迈向2010
哇。。。这么快哟
回顾这半年里 我学到了什么 做到了什么

学会了放慢脚步 学会了等待
学会了和自己相处 学会了相信自己
学会了更Ah Q
学做家庭主妇 虽然不很称职 （嘻嘻）
学做了一些蛋糕 学了一些园艺 摸索了一些摄影
自律包容体谅不执著还有待改进

达到了什么？
硕士课程终于完成了 全部及格但只有论文没及格
也在等消息是否能修改
能不能毕业 对我来说 不重要了
我很Ah Q 的 我说我是硕士生 我就是硕士生
我没哄那文凭回来的 我的的确确一路走来 过关斩将的
哈。。。还真笑死人家的嘴巴
告诉你啊 Ah Q 的这招就叫精神胜利法

我还做了一样东西 成不成功 也还言之过早
看了多少本书 - 啊！！！才四本
怎样办？要做有气质的女人哪可看这么少书？
下半年一定要看多些

好像就这么多了
啊呀。。。学到的达到的还真少。。。
啊。。。还有 。。。
我竟然在大英博物馆溜达了3个多小时
多亏少俊咯。。。
不然哪来这创举
哈。。。。。

2009 下半年 我会
多种菜 多做菜 多打扫 多看书
可能的话好好多学一种语言

关心

友人有说:
你不可能去勉强一个不紧张或关心你的人
去紧张你、关心你。

那么 怎样办呢？
不要对那人有期待
自然就不会失望
但如果你不对人有期待的话
那人不就变成陌生人了？

人与人的关系 是相互的
相互就是说 有时你问问我好
我也问问你怎样了 是拿出那份心意
真心的关心 而不是应酬试的
随便的问问你 然后就光说自己的
也不想想人家是否有兴趣想知道你要说的

海市蜃樓说聆听不容易
没有那颗心 的确不容易
有时人真的别太过沉醉于自己的生活里
而忽略了在你身边 也很关心你的人
因忙而没时间聆听不是一个很聪明理由

我，正在鞭策自己对人多关心 多聆听

还再战Japanese Cheese Cake
这次做成了 其实做这个是上个月的事了
送给每个聆听过 关心过我的人 谢谢你们

The Perfect Chocolate Chips Cookies

Perfection? Hint: It's Warm and Has a Secret

By DAVID LEITE
Published: July 9, 2008

TOO bad sainthood is not generally conferred on bakers, for there is one who is a possible candidate for canonization. She fulfills most of the requirements: (1) She's dead. (2) She demonstrated heroic virtue. (3) Cults have been formed around her work. (4) Her invention is considered by many to be a miracle. The woman: Ruth Graves Wakefield. Her contribution to the world: the chocolate chip cookie.

One day in the 1930s, Mrs. Wakefield, an owner of the Toll House Inn, in Whitman, Mass., 23 miles south of Boston, was busy baking in her kitchen. Depending on which of the many legends you subscribe to, the fateful moment may have happened when a bar of Nestlé semisweet chocolate jittered off a high shelf, fell into an industrial mixer below, and shattered, or when Mrs. Wakefield, in a brilliant move to make her Butter Drop Do cookies a bit sexier, chopped up a bar of chocolate and tossed in the pieces. Whether by accident or design, her Toll House Chocolate Crunch Cookies delighted her customers and became the culinary mother to an august lineage that almost 80 years later is still multiplying and, in some cases, mutating.

Made from nothing more than flour, eggs, sugar, leavening agents, salt, and chocolate, the cookie seems idiot-proof. After all, it's simple enough that an eighth-grader can make it, right?

Not necessarily.

''If it was just a matter of a recipe,'' said Hervé Poussot, a baker and an owner of Almondine, in Dumbo, Brooklyn, ''we'd all be out of business. It's what goes into the making of the cookie that makes the difference.'' Like the omelet, which many believe to be the true test of a chef, the humble chocolate chip cookie is the baker's crucible. So few ingredients, so many possibilities for disaster. What other explanation can there be for the wan versions and unfortunate misinterpretations that have popped up everywhere -- eggless and sugarless renditions; cookies studded with carob, tofu and marijuana; whole-wheat alternatives; and the terribly misguided bacon-topped variety.

All this crossbreeding begs the question: Has anyone trumped Mrs. Wakefield? To find out, a journey began that included stops at some of New York City's best bakeries as well as conversations with some doyens of baking. The result was a recipe for a consummate cookie, if you will: one built upon decades of acquired knowledge, experience and secrets; one that, quite frankly, would have Mrs. Wakefield worshipping at its altar.

The first visit was to the City Bakery, on West 18th Street, owned by Maury Rubin, who seems to get as much pleasure from talking about food as from eating it. When asked about the secret to his cookies, he said, ''We bake them in small batches every hour so they're always fresh.'' He went on to say that the store sells more than 1,000 cookies a day.

Why, then, does almost everybody say they prefer homemade to bakery bought?

Mr. Rubin smiled, having already figured out the answer. ''It's the Warm Rule,'' he said. ''Even a bad cookie straight from the oven has its appeal.''

It's an opinion expressed by every baker visited. Jacques Torres, who has three branches of his Jacques Torres Chocolate in Manhattan and Brooklyn, has a small warming tray set up near the register so customers can get their cookies soft and gooey, although he offers them at room temperature, too. Seth Berkowitz, the owner of Insomnia Cookies on East Eighth Street, goes so far as to have a display case filled with baskets spilling over with stand-in cookies; the real deals are sold straight from a holding oven.

Heather Sue Mercer, one of three sisters who own Ruby et Violette, which recently reopened on West 50th Street, believes that her bakery's basic chocolate chip cookie ''is definitely better warm,'' but, she said, ''I think some of our others are better served room temperature for the best flavor.'' A warming oven allows all their cookies to be served either way.

Given the opportunity to riff on his cookie-making strategies, Mr. Rubin revealed two crucial elements home cooks can immediately add to their arsenal of baking tricks. First, he said, he lets the dough rest for 36 hours before baking.

Asked why, he shrugged. ''I don't know,'' he said. ''They just taste better.''

''Oh, that Maury's a sly one,'' said Shirley O. Corriher, author of ''CookWise'' (William Morrow, 1997), a book about science in the kitchen. ''What he's doing is brilliant. He's allowing the dough and other ingredients to fully soak up the liquid -- in this case, the eggs -- in order to get a drier and firmer dough, which bakes to a better consistency.''

A long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving, she said. Making matters worse, the butter coats the flour, acting, she said, ''like border patrol guards,'' preventing the liquid from getting through to the dry ingredients. The extra time in the fridge dispatches that problem. Like the Warm Rule, hydration -- from overnight, in Mr. Poussot's case, to up to a few days for Mr. Torres -- was a tactic shared by nearly every baker interviewed.

And by Ruth Wakefield, it turns out. ''At Toll House, we chill this dough overnight,'' she wrote in her ''Toll House Cook Book'' (Little, Brown, 1953). This crucial bit of information is left out of the version of her recipe that Nestlé printed on the back of its baking bars and, since in 1939, on bags of its chocolate morsels.

To put the technique to the test, one batch of the cookie dough recipe given here was allowed to rest in the refrigerator. After 12, 24, and 36 hours, a portion was baked, each time on the same sheet pan, lined with the same nonstick sheet in the same oven at the same temperature.

At 12 hours, the dough had become drier and the baked cookies had a pleasant, if not slightly pale, complexion. The 24-hour mark is where things started getting interesting. The cookies browned more evenly and looked like handsomer, more tanned older brothers of the younger batch. The biggest difference, though, was flavor. The second batch was richer, with more bass notes of caramel and hints of toffee.

Going the full distance seemed to have the greatest impact. At 36 hours, the dough was significantly drier than the 12-hour batch; it crumbled a bit when poked but held together well when shaped. These cookies baked up the most evenly and were a deeper shade of brown than their predecessors. Surprisingly, they had an even richer, more sophisticated taste, with stronger toffee hints and a definite brown sugar presence. At an informal tasting, made up of a panel of self-described chipper fanatics, these mature cookies won, hands down.

The second insight Mr. Rubin offered had to do with size. His cookies are six-inch affairs because he believes that their larger size allows for three distinct textures. ''First there's the crunchy outside inch or so,'' he said. A nibble revealed a crackle to the bite and a distinct flavor of butter and caramel. ''Then there's the center, which is soft.'' A bull's-eye the size of a half-dollar yielded easily.

''But the real magic,'' he added, ''is the one-and-a-half-inch ring between them where the two textures and all the flavors mix.''

Testing once again bore out Mr. Rubin's thesis, which might be called the Rule of Thirds. The 24-hour and, especially, the 36-hour cookies developed the ring Mr. Rubin enthusiastically described. The crisp edge gave way to a chewy circle, with a flavor similar to penuche fudge, surrounding a center as soft as that of the first batch. His theory on the impact of size on texture so delighted Ms. Corriher that she wanted to include it in her new book, ''BakeWise'' (Scribner, $40), due out in October.

Super-size cookies seem to be the 21st-century rage. Mr. Torres and Mr. Poussot sell cookies as large as Mr. Rubin's. Levain Bakery, on West 74th Street, offers six-ounce, slightly underbaked behemoths that, while not adhering to Mr. Rubin's Rule of Thirds -- they're too mounded for that -- do have some crunch around the edges.

And what would a chocolate chip cookie be without the wallop of good chocolate? According to most of the bakers, only chocolate with at least 60 percent cacao content has the brio to transform the dough into the Hulk Hogan of cookies. Some, like Mr. Rubin and Mr. Torres, have their chocolate made exclusively for them. Others, including the Mercer sisters, use high-quality imported brands, like Callebaut or Valrhona, and shoot for a ratio of chocolate to dough of no less than 40 to 60.

Break apart a Torres cookie, and a curious thing happens. Inside aren't chunks of chocolate, but rather thin, dark strata. ''I use a couverture chocolate, because it melts beautifully,'' he explained, something traditional chips don't do. Couverture is a coating chocolate used, for instance, for covering truffles. To get his trademark layers, Mr. Torres has his chocolate, which is manufactured by the Belgium company Belcolade, made into quarter-size disks -- easily five times the volume of a typical commercial chip. Because the disks are flat and melt superbly, the result, he said, is layers of chocolate and cookie in every bite.

Dorie Greenspan, author of several baking books including ''Baking: From My Home to Yours'' (Houghton Mifflin, 2006), was asked to fill in any blanks left by the master bakers during the quest for the ultimate cookie. Although unsure she could bring anything new to the party, she went through the usual checklist: read through the recipe first, make sure all the ingredients are at room temperature, use the best-quality ingredients you can find, don't overmix. Then she hit upon something everyone else had missed, and some home bakers are nervous about: salt.

''You can't underestimate the importance of salt in sweet baked goods,'' she said. Salt, in the dough and sprinkled on top, adds dimension that can lift even a plebian cookie. To make the point, she referred to her recipe for Sablés Korova, a chocolate chocolate-chip cookie with a hefty pinch of fleur de sel, from her book ''Paris Sweets'' (Broadway Books, 2002). Five years ago, sea salt as a must-have ingredient and garnish for sweets wouldn't have registered on the radar of many home bakers, but now it has become almost commonplace, in part because of Ms. Greenspan's unwavering belief in its virtue.

After weeks of investigating, testing and retesting, the time had come to assemble a new archetypal cookie recipe, one to suit today's tastes and to integrate what bakers have learned since that fateful day in Whitman, Mass. The recipe included here is adapted from Mr. Torres's classic cookie, but relies on the discoveries and insights of the other bakers and authors. So, in effect, it's all of theirs -- the consummate chocolate chip cookie.

This creation, the offspring of some of baking's top talent, truly bests Mrs. Wakefield's. Doubt it? There's only one way to find out.


Recipe: Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


Recipe: Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


From The New York Times Online via Chez Pim

因成长而美丽

终于完成了心愿
做了第一次的纸托蛋糕（Cupcake）
我要将这9个漂亮的小蛋糕
献给：

婷婷：和我很要好的中学同学，我们曾经聊很多个三小时的电话，曾经一同旅游，曾经同一屋栏下，曾经有一段时间没说话，曾经为彼此高兴，很多的曾经．．．原本她可以有很幸福的家庭，丈夫的双亲不善的对待和丈夫的离轨她一再忍受，为的只是一对儿女．但丈夫不诚意的沟通和一再不负责任的态度，她决定下决心离开．搬出来后她一个人住，每天放工后就去看孩子，阴天雨天她尽量做好母亲的责任．还好她天性很勇敢很乐观，过度期她熬过了，也习惯了天天去看孩子的路程．但她心里是知道有一天她将会和孩子离开一段好长的时期的．终于那天来得比预期的早，她崩溃了．比她知道丈夫的不忠还难受，一刀插进心里的感觉我曾经也身同感受．我希望这些小蛋糕可以代表我所有的鼓励和祝福，愿她比山石还坚硬，以更乐观的态度，坚信她和她的儿女会永远保持很好的联系，因为她们始终是她怀胎十个月的母亲，一位很好的母亲．

我的妹妹：我唯一的一个妹妹．一直来我和妹妹的感情不算很好也不算很坏．她人生的遭遇没我的幸运．我曾经很生气她伤了爸妈的心．但我也一直都很心疼她．每每想起她曾经走过的艰辛，就会心力交瘁．还好她走过来了，但我没经常在她身边鼓励她，有愧没做好姐姐的身份．我将这些小蛋糕，献给我的好妹妹，祝福她努力向上，力争上游，补过前一段的不辛，以她的毅力，乐观，很幸福的闯出一片七彩的天空．我会更勤劳的跟妹妹联系．

磊皑：还在很努力要完成眼科的女医生．就读医科时就很不顺利．一个女孩在巴基士坦很艰辛的毕业后，来到英国实习就开始低声下气的逆来顺受．为的是人人不想做的垃圾工夫，人人没有的医德．希望有天真会有人看得见她默默的努力，希望有天她的伯乐会出现，让她所付出的有所收获，成为一位很顶尖，很有医德，很富有同情心的眼科医生．偏偏英国的医院制度越来越政治化，外来人要踏进真的比登天还难．三年来，她都还未放弃过．但这次频频的打击使她跌入了低潮，很想放弃了．我希望这些小蛋糕给她加油打气，希望她继续坚信她的伯乐很快就出现，她的梦想一定会成真．

表姐的Snowball: 她养了１１年的猫．她的猫被检验出得了癌症．她很疼爱她的猫狗们．我将这些小蛋糕献给Snowball， 不懂Snowball会不会康复，希望小蛋糕的祝福，不让snowball 太疼痛，也不让表姐太伤心．


真心希望大家也献上一份祝福与鼓励，对他们来说，一句话等于一份力量．我会传话的．谢谢．我在此也祝福大家，像蝴蝶般，因成长而美丽．



食谱说可以做15个小蛋糕
但因我钟情于这个纸杯的关系
结果可以做10个　有个还未装饰好肥肥就吃了
（原来选用纸杯也有关系的）
食谱有很多版本　
但我喜欢这个(摘自：Exclusive Food)

Ingredient　（10-15 cupcake depends on the paper cup)
the cake:
115g Butter or Margarine
112g Caster Sugar (1/2 cup)
225g Shifted Self Raising Flour
145ml Milk
1/2 tsp Vanilla Extract (1 tsp natural Vanilla Essence)
2 Large Egg (lightly beaten)

the filling:
188ml Thickened Cream
1 tsp Icing Sugar
60g Jam (你喜欢的果酱）
Extra Icing Sugar for dusting

Method:
1. Line the cupcake pan with cupcake liner and preheat oven at 200 degree Celsius.
2. Beat butter, caster sugar and vanilla extract until light and creamy.
3. Gradually beat in the beaten egg.
4. Add half the flour by hand. Stir in Milk.
5. Add the remaining flour by hand and stir in milk.
6. Beat the mixture thoroughly with electric mixer for only a few seconds
7. Divide mixture evenly to the cases.
8. Bake the cake for 13-15minutes or until golden brown at the top of the cake. If you are not sure if the mixture is cooked, use a knife/skewer inserted into the cake if it comes out clean.
9. Let the cakes cold down. At the same time, whipped the cream with icing sugar until very thick.
10. One the cakes have cold down, pointed a knife at a downwards angle, cut the round from the top of each cake. Cut the round in half to create the 'wings'.
10. Spoon in half a teaspoon of jam.
11. Spoon in one teaspoon of filling.
12. Assemble the wings, light a tiny weeny jam in the middle.
13. Dust with Icing Sugar.
Done !


之前













之前的之后













之前的之后放大

















之前的之后的之后













之前的之后的之后再放大













不好意思　放了这么多照片
因为我看了又看　拍了又拍　
再看　再拍　
嘻嘻．．．结果我很不舍得吃

忙

好好的坐下来 才觉得今天没停过

今天迟了起床 吃了早餐就步行着去买奶油
想着今天要做butterfly cupcake
天气非常好 边走边八卦人家的前园
最特别的只有这两棵小树 树枝都是朝下的









来回40分钟 回到家已是午餐时分
弄了那个年糕 边吃边写文章
过后就到后园继续筢地 已经筢了三天了
没办法 草地生了很多苔藓
不筢的话草地一到夏天就是一篇黄一片青
很难看的 筢得满身大汗后刚好是煮饭时间
又再回厨房啨啨嗆嗆 烘了以下的这个Bacon and Potatoes Bake
也顺道弄了豆浆水 我家没豆浆机 所以比较麻烦
听朋友说不是很好用 洗时很麻烦 所以我也没立志要一个
这次不弄豆腐花了 没时间

烘着晚餐时就去洗澡 然后把头发吹美美
等肥肥回家一起开餐
晚餐过后又回到厨房 把那天买了的整只鸡砍了归类
一袋一袋的放进冰箱雪藏
豆浆水凉了 隔渣 挤出纯豆水 弄好了也进冰柜
再摸摸这里摸摸那里 弄热一小碗绿豆汤
开始写这片文章时已是晚上的九点钟
突然手脚都很累 但心里很满足 过得很充实

老公刚才问: eh? 你的butterfly cupcake呢??
答: 啊呀!!!
老公再问 ：你去买奶油，不是要弄那个吗？
妈的我忘了！！　(昏！）

Potatoes and Bacon Bake （三人份）
Ingredient:
三大粒，要大大的 - Potatoes (不然５中小粒)
150克 - Bacon / Ham (喜欢多肉的可以放多些）
75克 - Gruyere Grated Cheese（喜欢多奶酪的可以放多些）
（找不到Gruyere 可以用Cheddar Cheese, 但烘时比较多油．或许可以少放些）
50克 - Parmesan Cheese
小半粒 - Onion
2-４粒 - egg
250ml - Single Cream

Method:
１．开水煮熟Potatoes，水里放些盐














２．切Onion













3.混合Cream and Egg









4.把肉切成小块









５．Potatoes 应该软了．切片，大越半公分宽度．（这不很重要）
同时开烘炉，１５０度celcius.

６．用你喜欢的瓦器，先放一层potatoes，然后 onion，　再bacon．














７．洒上一层Pamesan Cheese.













８．再放一层potatoes，onion，bacon，pamesan cheese.

９．最后一层是potatoes．然后将打好的奶油淋上．















１０．最后上一层gruyere cheese.













１１．放进烘炉烘大越５０－６０分钟．

哗啦！

糖水+年糕

大家都会弄的绿豆Sago糖水和炸年糕
对咯... 年糕我舍不得吃
留到现在

这个年糕的不同之处
就是它特从家乡 乘13个小时的飞机
飞到我家门来的 我爸妈的爱心
你们都感受得到吧??

下次要跟我奶奶学做年糕
一代传一代
哈哈哈哈....

之前














之后













花姐, 食主呢個先...
不过呢次冇尖米粉
没咁脆 争咁d :(

日本棉花芝士蛋糕食谱

前天弄的日本棉花芝士蛋糕　有两个版本
我的烘功功力还小　先用这个简单的

摘自: SHGarden's photostream









Ingredient:
250g cream cheese （我用的是Philedalphia Full Fat Soft Cheese)
50g butter
140g sugar
20g cornstarch
60g flour
100ml milk
6 eggs
1 tbsp lemon juice
pinch of salt

Method:
1) soften butter & cream cheese at room temperature
2) mix them with spatula till well combined
3) add milk and stir
4) add yolks and stir
5) add lemon juice and stir
6) sift flour & cornstarch, incorporate them to cheese mixture
7) beat egg whites & sugar till soft peaks form. Incorporate delicately to the batter
8) pour the batter in a 22 cm springform tin (line based with parchment paper and wrapped with aluminium foil)
9) put the tin in a baking tray - fill with hot water (till half height of the cake tin)
10) bake in water-bath at 150°C for 60 minutes


复杂的：
摘自:Lily's Wai Sek Hong

Ingredients:
250g cream cheese
50g butter
100ml heavy whipping cream
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)

Method:
1. Preheat oven at 300 F and bring a kettle of water to a boil.
2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.
3. Melt cream cheese, butter and heavy whipping cream in a double boiler.
4. Cool the mixture. over iced bath.
5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.
6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.
7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)
8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.
9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.
10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.
12. Leave in the oven with door ajar for an hour until cake cools.
13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.