Monday, 11 April 2016

Chanel Birthday Cake

A simple chocolate sponge cake with fondant.

Cherry Blossoms

All the cherry blossoms were long gone and only now I got to sit down quietly and looking at the photos.

Weather has changing tremendously for the past few weeks. We don't have to put our winter coat anymore and the temperature has rise to double digits, much to our heart's content..

Welcome Spring!

Linzer Torte Cookies

One of my favourite holiday cookies, loaded with  butter and sugar, but why do we have to wait until it's a holiday season to have some when you can just bake it on any other day? And that's what I did. Our apartment smell so good, buttery and sweet, just like the cookies..

 I'm so proud that I've managed to limit myself only 2 cookies. Self control...self control..

Get the recipe here : Stonegableblog Linzer Torte Cookies

Thursday, 24 March 2016

Saturday, 20 February 2016

Birthday Present Cake

A simple chocolate genoise cake with chocolate buttercream and fresh strawberry filling

Wednesday, 10 February 2016

Homemade Mustard

Few days ago, i was given a bottle of yellow mustard seeds. I took the bottle and had look at it..what can I do with this? I'm familiar with black mustard seeds but not yellow. What can I do with it?

All the google and pinterest search leads me to homemade mustard. I guess I should give a try then.

After comparing few recipes, I opted for a recipe without mustard powder as I just wanted to use only ingredients that I have in the pantry.

250 ml White Wine Vinegar, I used Organic Apple Cider Vinegar
180 g mustard seeds
2 tsp salt
1/2 tsp turmeric powder
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Water, as needed

Place mustard seeds and vinegar in a container, let it soak at room temperature for 1 day.

The next day, transfer the seeds and liquid to a blender.

Add in other ingredients except water.
Purée until smooth, adding water little by little to thin the mixture.

Transfer to an airtight cobtainer and let it sit in the refrigerator for at least 2 to 3 days before using.

Recipe were taken from Serious Eat, Spicy Brown Mustard

Sunday, 7 February 2016

Oi-Muchim, Korean Cucumber Salad

Seems that i didn't make any Korean food for a very long time, even DH been asking me why. I guess the my level of laziness touch the highest peak.

Few days back, i went for a quick lunch in one of the food court and I had Octopus Bibimbap. I had this for many times already but their cucumber salad that really made me going back there again and again. It click me that I should have do it myself.
Thanks to Google, it bring me to Maangchi, the famous Korean Food 5. I'd tried a few of her recipes and I dare to say that I trust her recipes.

Oi-muchim, Korean Cucumber Salad

1 English cucumber, washed and slice thinly
1/4 cup onion, slice thinly
2 garlic cloves, minced
1 tbsp chili flakes
2 tbsps light soya sauce
2 tbsps sesame oil
1 tbsp sesame seeds
Sugar (optional)

In a bowl, add all the ingredients and mix well until sugar is well dissolve.

Serve cold as side dish.