School project

I always like the idea of my kids bringing home friends to play or to work. This way, I get to have a better understanding what type of friends they are mixing with.

By observing their behaviour, I also can gauged and advise my kids' as to whether this is the correct company to hang out with.

Even when my kids hanged out in friends' houses, I actually make a point to communicate with their parents and if possible, even dropped by. I am happy to say, so far, he is in the right company.

Since son started his secondary school life, I have yet to meet someone who is not from his primary school. Seems like my boy is rather close to this one and I really hope he has a good influence on him.

The pair was supposedly to complete a school project together during school holiday but I wonder why they only come together now. Whatever it is, they are old enough to bear the consequence if the job is not done properly or hand in late.

Since kids usually like "fast food", I decided just to make Bolognese pasta for them. Easy peasy.

I also bake a cake in case they are hungry during tea time. Seriously I have wanted to bake this Magnificent Moist Golden Cake for a long time but somehow somewhere, it got lost in my memory. Since I needed to return the book real soon, I might as well do it then to procrastinate further.

Like what the author claimed, this cake is really yummy. Soft and moist. I was surprised that the cake didn't really rise high. Thus perhaps next round, I will bake it in 8" round pan instead to get a nice height.



Adapted from Bake Wise by Shirley Corriher

What you need:

201g cake flour
1¾ tsp baking powder
250g castor sugar (original is 298g)
1/3 cup water
57g unsalted butter
2 tsp vanilla
½ tsp salt
1/3 cup canola oil
3 large egg yolks (55g)
2 large egg
½ cup heavy cream

Method

Preheat oven to 177˚C. Greased 8” round pan.

Beat flour and baking powder for 30 sec on medium speed. Set flour aside.

Boil water to a simmer.

Place sugar on other mixing bowl and add in hot water, beat till sugar dissolved.

Add in butter, vanilla and salt.

Add in oil and mix on med to blend.

Add in 1/3 flour to sugar mixture. Blend on low with a min beating. Continue adding the remaining flour (1/3 by 1/3).

Stir in egg yolks one at a time and stir in the whole eggs one at a time.

In another bowl, beat cream till soft peaks. Add in ¼ of the cream to the batter and mix till incorporated.

Fold in the remaining cream.

Pour into the pan and bake for 40 mins or till cake is cooked.

Cool cake in pan for 10 min before removing and cool further on rack.

Irony

My body is slowly adjusting to the new routine. After all, it hasn't been waking up at 6am for a month! On top of that, I didn't get to sleep early for the past few days because we were busy watching 24 Season 7 till nearly midnight.

DVD is really addictive! I can't bring myself to watch the never ending Hong Kong drama series. Way too hard for my brain. Yes, if I spent beyond certain hours of watching TV, I get migraine. Don't ask me why but I do get it and it will last for a day or two. Even after taking medication, it will only lessen but the pain will not go away. Perhaps it is tension headache!!! The funny part is that it is supposed to be an enjoyment but I got tensed!

We finally managed to finish it last night. I suspect there will be a season 8 somehow. Let's see about it.

Besides being a couch potato, I have been busy coming up with a time table for my new helper. Hubby said that it is best so that the maid knows what is the expected from us rather than leaving them to run the household as they please even though we have one that has two working years experience yet this still doesn’t work out.

I actually have problem coming up with the time table now as compared to when my kids were young then. The time table then was centred around the kids. Now as the kids are big and independent, I seriously wonder what priority should come first. I think basically for the helper, it will be cleaning, packing and cooking.

Having such a headache doing this one, I shall distract myself with something more interesting for the time being. (wink wink)

I have been itching to bake. Thus been surfing for new idea new recipe that entice me enough to shake off my anti muscle relaxant. I just need to break away from this drowsy mood.

Over the weekend, C gave me a large batch of egg white as she needed to break up the space in her fridge. And I found this interesting recipe from Nami Nami using egg white! Bingo!

So here is my attempt for this Egg White Cake.

Verdict: The taste is alittle like our Chinese sponge cake, perhaps next round I will infused it with either vanilla or some citrus to mask the "eggy" taste.

Nevertheless, this recipe is a keeper as it is so soft and because the butter is so little, I guess this cake is healthy as well.



What you need:
Serves 8-10

6 large egg whites (I used 228g)
230g caster sugar
160 g plain flour
81g cornflour
1 tsp baking powder
100 g melted butter (slightly cooled)

Method:

Preheat oven to 180 degree. Greased and flour bundt pan.

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.

Mix the rest of the sugar with flour, corn flour and baking powder, then sift into the egg mixture and fold in gently.

Finally fold in cool melted butter.

Pour the batter into a buttered bundt-form and bake for 30-40 minutes. Test for doneness with a wooden toothpick.

Cool slightly before turning out of the cake tin.

The school term begins

Today begins the brand new school term for the third semester.

Though I am not looking forward going back under the hot sun waiting for my kids to end school, I am definitely happy to see them going back to school.

For the past three weeks, I have to think of ways to entertain them. Being home all day long also didn't provide me with the peace that I enjoyed each morning. Well, I can't complain at all because I had a very precious one week away from them to have some ME time.

This third semester will be a testing ground for academic aspect from my kids. I had given them the ultimatum that if they don't do well, a lot of play time will be taken away from them and replaced by tuition.

Seriously this is my last resort as my hubby and I both do not really agree that we load our kids with tuition time. Then again, if it needs to be done, it has to be done. Such is life I guess.

Last week, I had intention to prepare a cold dessert but was put off by it because I couldn't find vanilla ice cream in the supermarket. You won't believe it right?

Before the melon rot away, I decided to do it with or without the ice cream. After all, even though I don't like honeydew, I certainly enjoy dessert like Honeydew Sago Dessert 蜜瓜西米露.



This time, I actually used the big sago balls. A mistake as it takes ages to cook. I can never cook sago properly. I remembered once, I over done it as it turned out to be a pot of glue.

Maybe my reader can share a tip or two on how to handle this.

My next mission is to try Gula Melaka Sago.

Will you come?

Hiya everyone! I had a very good break and I actually fatten quite a fair bit. Though the first two days, we all missed our kids but with great company, the pain lessened and we gave each other moral support.

It was truly an amazing 6 days and I am happy that we had a fabulous time.

As the plane was touching down, C said that we are going back to reality and it is so true. I am very happy that all our husbands are so understanding and supportive.

Anyway, reality bites and I actually spent the last one week after coming home, revising the textbooks with my daughter. I am amazed how the teacher can allow or failed to see the issue for the last half year. Let's hope now my daughter is not lost in class anymore.

It is going to be a last week of school holiday for them. Initially I had this wild idea of inviting fellow bloggers and their kids to our house for tea and some kids’ fun but I doubt anyone will come.

Thus I actually spent a very stressful week, while coaching my kids, I also have to monitor my helper very closely. After a week absence, apparently her attitude has become unbearable. Her skiving has become so noticeable that it is hard to ignore it. I can't imagine putting on 2kg after joining me for a mere 2 months. I seriously don't want to know how heavy she is now after 6 months!

I am actually glad to hear that the new one will be onboard in 9 days time. haiz... when will I get one that is really helpful in assisting me running the household.

On top of that, I still need plenty of stamina to handle a problematic teen who is equally lazy and not motivated. I badly needed to bake to distress or rather to distract the current teething issue I have on hand.

Since I canned the idea of having a blogger party, instead I am bringing my kids to visit an old friend. A friend that I know will cheer me up with her bubbly personality and best of all, she invited her for lunch and I am sure I will enjoy that because she is such a great cook.

I decided to go into a baking frenzy. I wanted to bake her something.... so here is my French Pear Tart that I tried sometime back but this time, I replaced it with hazelnut meal instead of almond meal. A mistake? Because the tart's appearance doesn't look appetizing at all but I was happy to hear that SL’s daughter R gave a thumb’s up for this one when she took a bite.



Next was a Banana Honey Top Cake. You will notice that this cake doesn't look fluffy. That is because I added way too much banana (greedy part of me). Please don't be deceived by this because it was truly delicious. The cake is actually soft and has this nice crisp top when eaten warm. I have to stop my kids from having more.

I strongly recommend this cake to be eaten fresh because of the crisp top.



Adapted from Betty Saw

What you need:

250g butter
170g castor sugar
1/2 tsp vanilla essence
4 large eggs
4 med ripe bananas (pisang rastali)
240g self raising flour
1 tbsp milk
Honey topping : 1 recipe

Method:

Greased and lined a 9" pan.

Cream butter, sugar and vanilla essence till light and fluffy.

Beat in the eggs one at a time.

Add mashed bananas.

Sift in half the flour and carefully fold into mixture. Repeat with other half.

Stir in milk to achieve soft and dropping consistency.

Pour batter into pan and bake for 35 mins.

Remove cake from oven and quickly spread honey topping on surface. Return to oven for 10 mins till topping is set.

Honey topping

What you need:

45g butter
19g honey
45g brown sugar
1/2 tsp ground cinnamon
1 tsp rum or brand (optional)

Method:

Cream butter, honey and sugar. Add in cinnamon, then rum if used.


*****************

Last, Moist Chocolate Fudge cake is a recipe that A shared with me. This cake is rather easy to prepare. Using the best quality ingredient definitely bring out the taste of this cake.

My kids didn't like the vanilla fudge so next time I will prepare more of the chocolate fudge instead.



The cake is delicious with the fudge. On its own, I find the texture is crumbly. In fact, I broke the cake in pieces when I tried to assembly the second layer. It was really fragile but nevertheless, I will definitely make this cake again. Thanks A for sharing.

A good break soon.

Since 7 years ago, I never leave town for leisure without my kids.

Everywhere I go, they are with me. Thus my kids developed a strong sense of attachment. Even now, whenever I go out for some errands, they will ring me to ask what time I will be home, how long I will be gone etc etc.

Recalling about this now makes me think of H's breakdown when she first had her new born. No one was home and she needed to go to the bathroom urgently and she didn't know how. She got frustrated.

For me, I bring my kids everywhere I go and that include the bathroom. I didn't have a helper when my son was nearly 3 and again decided not to have one when my girl was 2. I never leave them out of sight for even 1 second because you never know what a young toddler/child can do.

Thus when I was given a birthday trip to Bali 7 years ago, I missed my kids badly perhaps my little princess was still so young. Though I knew that my parents will take really good care of them but still I wished they were here with me then.

Strangely, now, I am actually looking forward to this holiday without them. I wanted some really good ME time with my friends. I needed not just a few hours without them, I needed a few days!!!!!!!

Bad? Cruel? I don't think so because I still love my family tremendously. I just needed to be away for a few days to enjoy some good quality ME time.

I know this is break will definitely be good for my soul.

This is also a good opportunity to get to know my friends better. I really hope that we can still be friends after we come home. hahahhaa...

Anyway, since I am baking for Cupcake Fantasies, I decided to do a batch of Almond and Oat Biscuits as I love both ingredients but I was disappointed by the outcome. From the book, the picture looks really good but mine turned out horribly wrong.

The “dough” is very dry and it was hard to roll into a ball. I had to push and pile them up. First tray was disaster because the heat was too high and the ‘ball’ melted to become lace cookies. Second tray was much better but still it didn’t stay as ball shape as presented in the picture. Third tray was the best tray out of the three but still it wasn’t how it supposed to look.

Do you think the flour is too little and there isn't any liquid to bind it. It is too sweet for me but I still think that this should be a nice combination for a cookie. I might try this combination again but with a different recipe. Or unless we can spot where went wrong.

I have tried Mrs Leong's other publication and all turned out well thus I am wondering what went wrong.

I am including this recipe just in case someone can explain to me.



What you need:

140g butter
140g sugar (need to reduce this)
1 tbsp self raising flour (seems strange)
225g quick cooking oats
55g chopped almonds (I used slivered)
2 drops of almond essence
1 tsp vanilla essence

Method

Cream butter and sugar till fluffy.

Add in all other ingredients. Mixed well.

Roll into balls.

Bake at 150 degree till it turned golden brown.

Crazy heat

The heat is building up again after a downpour two days ago and my stupid migraine is creeping back, daunting me. Now I wish I can be in New Zealand where my dear friend, C and her team of 10 is heading this Friday. Lucky chaps.

I have to start packing for my short getaway too after tomorrow’s commitment. I think it will be plenty of light weight clothing for me as I will be heading to an even hotter destination. I think I better load in plenty of painkiller just in case I get my migraine attack while there.

I don't like last minute job as it causes stress. Thus I like to do things in advance. Just in case my deteriorating brain cells malfunction, at least I have time to add in those "missing" items.

Happy that I have already settled my two little ones' bags as they will be heading to my parents’ home. It sure been a long time that they sleep over at grandpa and grandma’s place. I can tell they are excited.

Actually my kids are pretty close to their maternal grandparents because when they were very young, my parents looked after them while I was working or away for job assignments. Thus my son even understood dialect though he can’t really speak it. My daughter’s time with them wasn’t that long but she is favourite grandchild of my dad. Perhaps she was the youngest then as my brother and his family had already left Singapore.

The fridge is more or less, left emptied and I simply refused to do grocery shopping as I know myself. I will start to load up the trolley and then later regret it. I don’t know about other home maker but for me, I sure love grocery shopping and sometime I can be out of control.

Anyway, still have some eggs and a tub of sour cream left and I want to bake something for tomorrow's gathering with the group of hot mamas.

I took the opportunity to make use of my new toy. It always feels sweet when friends thought of you when they are out shopping. In this case, CL bought this for me from the States when she was home in December. I still have another present from her but I will find a nice opportunity to use that.



Thanks CL, this is really nice and now let’s hope my friends will like this Honey Sour Cream Cake that I baked for them.



This cake smells heavenly. The aroma of honey was really distinct. I just wonder whether this is supposed to be a dense cake or a fluffy one. Now I will let my friends be the judge for this recipe.

Verdict: The cake is really good. It is soft and moist and hubby really like it.

Adapted from Asian High Tea Favourites by Betty Saw

What you need:

300g plain flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp Ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
115ml corn oil
225g brown sugar
4 large eggs (separated)
175ml honey
300g sour cream
125g chopped nuts

Method

Preheat oven to 170 degrees. Greased and flour a tube pan

Sift flour, baking soda, baking powder, cinnamon and nutmeg together. Add salt and set aside.

Cream oil and sugar. Beat in egg yolks one at a time until light and creamy.

Beat in honey.

Fold in sifted ingredients. Alternate with sour cream. Mixed in the nuts

Beat egg white until stiff. Fold 1/3 of white into the batter to thin it.

Add the balance egg white and fold in gently.

Pour batter into tin and bake for 45-50 min or skewer comes clean.

*******************

Two weekends ago, after our lunch in Chinatown, I asked my kids whether they wanted some authentic egg tarts. My girl who is a big fan of this, immediately “ordered” some. Boy, it is now so expensive!!!

Since she only had two, my little one has been craving for more Egg Tarts. When she heard that I am planning to bake some one day, she couldn’t wait and pester me into doing it today.

I took Table for Two’s recipe as it looks really nice. I had some problem with it as the dough was way too soft. Despite me chilling it, I still have problem rolling it out into a dough sheet and cut it.

In the end, I gave up and just put the soft dough into the mould and smooth it as thinly as possible. I had to keep dipping into the flour to prevent the dough from sticking to my fingers.

The tarts came out really nicely, I like the egg custard as it is silky and smooth but I will reduce the sugar the next round.



Thanks for sharing this.

What you need:

Pastry

250g plain flour
2 tbsp castor sugar
1 egg yolk
150g cold butter, cubed

Filling

100g castor sugar
150ml hot water
250ml milk
1/8 tsp salt
1/2 tsp vanilla essence
3 large eggs
1 egg white (From the same egg where the yolk was used in the crust)

Method

Cream the butter with the egg yolk and sugar.

Add in flour. Mix well.

Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.

Lightly press the pastry circles into the tart mould

Refrigerate the lined foil cases for 2 hours.

Melt the sugar in hot water, add milk, salt, vanilla essence.

Beat all the eggs lightly and mix in all together.

Sieve egg mixture and pour into the cold tart crust.

Fill the custard to the brim of the crust.

Bake at 180C for 25 minutes.