Happy 2011!

Happy new year! Can you believe it's 2011? I hope you all had a great holiday.

I had so much champagne, I'm addicted - ok, so this isn't much of a surprise but I tried blanc de blancs champagne for the first time and fell in love! 100% chardonnay (made with one grape, not with the usual three) and it is so light and refreshing. I will be trying all blanc de blancs that I can get my hands on! At the top of my list is this one by Ruinart...




We entertained a lot in our new home. I was very pleased that we got to use our new fine bone china - yes, I have spent the last two months buying plates! I never thought it could be fun but I've discovered that I can get quite excited about this. I have yet to buy these (for soup / pasta): they cost about 50 EUR / 45 GBP / 70 USD each (ouch!) and I need at least eight...




I also cooked quite a bit and it went well, thank goodness! There is always something nerve-wracking about cooking for guests... what if it goes wrong?! But when it's a success, it is very satisfying. I've decided I want to cook more, so I am looking forward to working my way through the new Jamie Oliver cookbook, 30-Minute Meals! Love the layout, it makes sense to me! Here is a random example.





Oh, I found a brand new NARS blush (deep throat) that I'd bought back in September! Still in its packaging and completely untouched. I think this is the ultimate proof that I have too much make-up...





And how many of you are thinking of dieting / detoxing? I've already bought my new fitness DVD (not yet opened. Soon, I swear).



Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Perfect Halloween snacks!

How would you like a chocolate covered scorpion that is "similar to Kit Kat in texture"?
Or BBQ worm crisps that "taste similar to popcorn"?
Or toasted ants that have a "nutty, bacon-like taste"?





Or maybe a "crispy and crunchy" oven-baked tarantula? (Mmm look at those long, hairy legs)




For more yummy snacks, visit their website. Don't miss the photo on their recipe page... of something that looks like mashed potato with ants!

I bet you're hungry now, aren't you?!! You have to admit, these would be perfect for a Halloween party. You must let me know if you try any of these!Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Kuih Lapis Rainbow

It is strange but it is true with our tastebud, there are so many kinds of food that i do not like when i was younger but love them now.  Kuih Lapis which is chewy is one of them,  I like this Traditonal Nyonya Kuih Lapis  which is rich and soft.  But!!!  now that i have tried making this recipe after too many requests for this chewy type, and surprising i liked it.  I think i know why i did not like this chewy type cos i have eaten too many badly made ones.  I found that this kuih will be good if a considerable amount of thick coconut milk was used in the recipe.  I shall not call this 'Nine Layers Koh' cos i have made it with 10 layers.  I wanted to have 3 colors, so i ended with 9 layers - 3 layers of every color and a topping layer thus making it 10 layers.






Ingredients:

A:
80 gm rice flour
80 gm all-purpose flour
180 gm tapioca starch
2 x 400ml cans coconut milk(SAVOY brand)
100 ml water
240 gm fine granulated sugar
1/8 tsp potassium carbonate & sodium bi-carbonate solution aka 'kan sui'
1/4 tsp salt

B:
Food colorings
Pandan paste
Vanillin

Method:

Mix all the ingredients A in a large bowl and then pass through a fine sieve onto to a large microwave-safe bowl.

Microwave the batter, one minute at a time, stirring after every minute.  I did 3 times(my microwave is only 900 watts).  The sugar should have dissolved and the batter thickens slightly.

Measure 3 portions weighing 435 gms. Leaving the rest of the batter as the topping or last layer.

Leave one portion white and divide into 3 bowls - each weighing 145 gms.

Color the next portion pink and divide into 3 bowls - each weighing 145 gms.

Color the last portion with pandan paste and divide into 3 bowls - each weighing 145 gms.

Color the topping layer with a darker red color.

Heat a 9 inch greased pan in the steamer for 5 - 10 minutes, then pour in one of the white color batter.

Steam for 5 minutes and if the layer is cooked through, pour in one of the pink color batter and steam for 5 minutes..

When pink layer is cooked through, pour in the green layer and steam.

Repeat with these layerings until all 9 layers are done.

Finally pour in the topping layer and steam until cooked through and further steam the whole kuih for another 10 minutes.

Remove from steamer and allow kuih to cool to room temperature before cutting.  Use a very sharp knife for cutting.  Although i like the plastic crinkle cutter, it does not do a very good job on this chewy cake.





Serves
Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Kuih Gading Galoh

My sisters have always told me that i take too much upon myself in whatever i do, and they are absolutely right.  And, do i learn???? No!  Same old me, repeating my habits and trying to do too much.  Like last saturday, i had a potluck to go to and not satisfied with just bringing one kind of kuih, decided to make another one at the eleventh hour.  See, what happened to the most delicious kuih made, it was shabbly cut cos it was not cold enough and there was not enough time to do a good job.  I hate myself for that but do you think i will make kuih in a hurry again, you guessed right, i will.







Ingredients:


Rice Layer:


1 1/2 cup glutinous rice - washed and soaked
100 ml thick coconut cream
Thin coconut milk - enough to cover the rice
1 tsp  kosher salt
2 pieces pandan leaves
1 tsp dried bunga telang - reconstitute with 1 tbsp hot water and a drop of vinegar

Topping:

3 large eggs
300 ml thick coconut milk
1/4 tsp salt
2 tbsp tapioca starch
1/2 cup unbleached all-purpose flour
3/4 cup sugar

Method:

Put soaked glutinous rice into the rice cooker and enough thin coconut milk to just covering the rice.  Add salt and pandan leaves.

Press the cook function and as soon as the rice is cooked,  discard the pandan leaves and pour in the thick coconut cream.  Close the lid and leave on warm for 10 minutes for the coconut cream to marry into the rice.

In the meantime, mix the ingredients in a microwave-safe bowl and microwave on high for 1 minute and stir.  Continue to cook for another 1 more minute.  The mixture should still be runny.

Remove rice from the rice  cooker and put it in a greased 9 inch cake pan and pressed the rice down.  Sprinkle the coloring from the bunga telang on to the top of rice.  If you like a marbled look, then you would have to stir in the color to the rice and then press down.

Put the rice to steam for 5 minutes, then pour in half of the topping.  Steam the topping until cooked, then using a fork, roughen the surface with a fork before pouring in the rest of the topping.  Steam on medium heat until cooked and done.  Do not use high heat - patience will rewarded with a smooth topping.

When done, leave kuih to cool before cutting.




























































Serves
Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Spinach, Mushroom and Ham Quiche

When i visited Seatle last year, i took the opportunity to meet up with my dear friend, TT.  Although TT can be the son that i never had(how i wish), his knowledge in the culinary arena surpass mine by many folds.  Visit his blog Playing With My Food and you will understand what i mean.  When i met up with him for dim sum, he gave me this book -The Sweeter side of Amy's Bread"  and wished me well by writing this - To Lily - May you always be on the "Sweeter" side of life".  I was quite choked up with his wishes and when i feel down, i always kept  this in mind.  So, out with this book and made this Quiche.  This recipe is a keeper, thank you TT, if not for you, making this lovely recipe will not be possible.



























Ingredients:



Whole Wheat Pastry Crust:

2/3 cup/5.15 ozx/146 gm unsalted butter, cut into 3/4 inch dice
5/8 cup + 1 tbsp/4 ozs/112 gm cream cheese
4 tbsp/1.83 ozs/52 gm ice water
2 1/2 apple cider vinegar
1 cup + 1 1/2 tbsp/5.60 ozs/158 gm unbleached all-purpose flour
1/2 cup/3.0 ozs/86 gm whole wheat flour
3/4 tsp kosher salt/1.2 tsp table salt
1/2 tsp baking powder

Method:

Freeze the diced butter and cream cheese for at least 30 minutes.  In a small cups or bowl, combined the iced water and the vinegar.

In a food proccesor fitted with the metal balde, combine the 2 flours, salt and baking powder and process them for 5 seconds until they are just combined. 

Add the frozen chunks of cream cheese and process again for 5 seconds or until the mixture looks like coarse meal.

Add the butter chunks and process again for 10 to 15 seconds until the largest pieces of butter are about the size of peas.

Transfer the mixture to a large bowl and sprinkle it with the ice water mixture. (If you don't have a food processor, mix the dry ingredients in a large bowl with a wire whisk and rub very cold, not frozen, cream cheese into the flour with your fingers until it looks like coarse meal..  Repeat the process with very cold, not forzen, butter chunks until the largest pieces of butter are about the size of peas.  If the butter starts to feel soft, freeze the mixture for 10 minutes before continuing.  Sprinkle the ice water mixture over the flour).  Using your hands, stir the mixture, pressing it together firmly until it forms. a cohesive ball of dough.  There should not be any pockets of dry crumbs remaining.  If necessary sprinkle in another 1 or 2 tsps of ice water.  Place the ball of dough on a large piece of plastic wrap, seal the wrap aaround the dough, and flatten the ball to make a round 3/4 inch thick disk.  Refrigerate for at least 30 minutes before rolling it out.  This dough may be kept refrigerated for up to 2 days or frozen for up to 6 months.

Ingredients for the Quiche 

1 tbsp + 1/2 tsp olive oil
One 8 oz package fresh mushroom, halved, cunt into 1/8 inch slices
1 cup ham diced very small
One 10 oz package frozen chopped spinach, thawed and drained
Salt and pepper to taste
3/4 cup onion - finely chopped
2 1/2 tsp garlic finely chopped

1 cup Monterey Jack cheese corarsely shredded

Custard Filling

1 1/2 cup/8.5 oz/240 gms half and half
5 large eggs
1/2 tsp kosher salt
A pinch of ground cayenne pepper

Method:

Position one rack in the middle of the oven, and preheat the oven to 400f. 

Line the 12 x 17 inch sheet pan with baking parchment. 

Remove the bottoms from the mini tart pans or a 9 or 10 inch tart pan and place bottomless pans on the prepared sheet pan.

Roll out the pastry on a lightly floured surface to a thickness of 1/8 inch.  Cut 6 circles of dough, each 6 1/8 inches in diameter.  Line each tart pan with a dough circle and blind bake the crusts(use coffee filters and topping with weights(i used beans)  for 20 minutes, or until they barely begin to brown.  Remove the weights and the paper and continue baking for 4 - 5 more minutes, until lightly browned and the bottoms are just starting to look a little dry.  Don't be concerned if the crust bottoms puff up slightly after the weights are removed, they should deflate again when they come out of the oven.

In a medium skillet or saute pan, heat 1/2 tsp of the olive oil and cook the mushrooms over medium heat with salt and pepper to taste, stirring occasionally until their water has been released and they start to brown 6 - 7 minutes.  Transfer the mushrooms to a large bowl and set aside.

Heat 1 tbsp of the olive oil in the pan and add the onions and garlic with a pinch of salt and pepper to taste and cook, stirring occasionally, until they become translucent, 2 - 3 minutes. 

Add the spinach and ham to the pan, sprinkle with salt and pepper to taste, and cook briefly until the spinach and ham are cooked through,  Transfer the mixture to the bowl with the mushrooms and mix it all together with a wooden spoon until everything is evenly distributed.  Let  cool slightly before mixing in the cheese.

To make the custard filling

In a large measuring cup or a 3 to 4 cup container with a pour spout, whisk together the half and helf , eggs, salt and cayenne pepper until well combined.

Five to 10 minutes after the crusts come out of the oven, with the tart pans still on the baking sheet, spread 1/3 cup of the spinach, mushroom, ham and cheese mixture evenly in the bottom of each tart shell.  If using a 9 - 10 inch tart pan - use all the mixture. 

Stir the custard and pour it over the spinach, filling each pan to within 1/8 inch of the top edge of the pastry.  Don't overfill the shells, or the custard will run out during baking.  It's not a total disaster if this happens.  The quiche will still be edible but there will be less filling in the shell.

Return the pan to the oven abnd bake for 20 - 25 minutes, or until the eges of the filling begin to puff up and the center still jiggles slightly when you shake the pan.  (The 9 - 10 inch tart pan might need a longer time to get custard to set).

Place the sheet pan on a wire rack to cool.  When cooled enough to handle, remove the quice from the pans.  Pans with filling that has run over may have to cool longer before the quiche can be extracted from the pans.

Serve slightly warm or at room temperature.

Leftovers may be regrigerated or frozen and reheated in a 400f oven for 20 minutes, or until heated all the way through.






Serves
Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Party cups

I want these paper cups for my next party! Aren't they hilarious? 
Just pick your nose...! 




Available here.Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Alexander's 5th Birthday = R2D2 Cake

Today is Alexander's 5th Birthday - Happy Birthday Buddy!!!  We had a birthday party for him on Saturday and i don't know if the guests had fun, i did and the important thing was, Alexander had the most fun.  With this posting, i would like to thank all the guests for their presence and presents and hope you all enjoyed yourself.  Thank you too to all your food contributions which made the party a success.  This year's theme, Alexander chose 'The Star Wars'  and i made him this R2D2 cake  - he sure was grinning happily at his cake - look at that smile, it melted my heart.




Ingredients:

Chocolate Cake:

3 1/2 cup bleached all-purpose cake
1/2 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
6 large eggs
2 cups sugar
1 1/3 cup oil
2 tsp vanilla extract
2 cups milk
2 recipes of Buttercream

 Method:

Grease and line the base of 2 - 9 inch by 13 inch cake pan.

Preheat oven to 350f.

Sieve flour, cocoa powder, baking soda, baking powder and salt.

Put sugar and eggs in the food processor and pulse till sugar has dissolved.

With food processor, add in the oil in a steady stream.

Stop the food processor and add in the sieved flour, pulse until well combined. Scrape the sides if you must.

With the food processor on, add in the milk and process until cake batter is well combined.

Pour into the 2 prepared cake pans  in equal portions and bake for 15 minutes at 350f, then reduce oven heat to 325f and bake further for 20 - 25 minutes.  Check for doneness.

Leave to cool before icing with buttercream

 Serves
Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Sarawak Serikaya Cake

This cake is so rich and moist, no wonder the recipe is so closely guarded.  I was able to make this cake for my dear friends, nellie and juliana's birthday, due to the generousity of Florence, who gave me the 'Gula Hitam'.  Thank you, Florence, my friends really loved this cake.  You should see the expression in their faces at the first bite, with eyes close, savouring the richness of this cake and on opening their eyes, expressed - umm, this is delicious, can i have another piece.?  HAPPY BIRTHDAY, Nellie and Juliana.




Ingredients:

Method:

Follow The Secretive Cake and replace the Queen's Browning Sauce with the Original Gula Hitam from Sarawak.

Using a stencil, sprinkle 'snow powder' on top of cake.








Serves
Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection

Oil Pound Cake

A very dear friend's son cannot have any milk products and he loves cake, i found this recipe from Alice Medrich’s book “Pure Dessert”, I have changed the ingredients to what i have in hand .  This cake was very rich, moist and not heavy, a perfect characteristics  of a pound cake,




Ingredients:
2 cups all purpose flour
1+1/2 tsp baking powder
Pinch of salt
1 cup granulated sugar
2/3 cup cooking oil
2 tbsp orange zest
3 large eggs
1 cup orange juice + 2 tbsp lemon/lime juice








Method

Preheat oven to   350 F (180 degrees C). Grease, line and flour a bundt pan or a 12 x 4 inch loaf pan.

Sift together the flour, baking powder and salt into a large bowl.

Beat eggs, zest and sugar in the food processor until fluffy.  Then add in the oil.  Pulse to combine.

Add in the sieved flour and pulse.

Lastly add in the juice, pulse a few times until batter is well combined.  Scrap the sides of bowl now and then.

Pour batter into prepared bundt/ loaf pan and bake in preheated oven for 40 -50 minutes. Check for doneness.



Remove and leave on rack to cool for at least 10 minutes before removing cake from pan.

Source URL: https://itistheforkhead.blogspot.com/search/label/Party
Visit It Is The Forkhead for Daily Updated Hairstyles Collection