Sunday, 21 December 2008

Indian-Style Pineapple Chutney






Indian-Style Pineapple Chutney
2 small pineapple
1 tsp turmeric powder
3 tsp oil
1 tsp red chili powder
2 tsp cumin seed
2 tsp aniseed
2 tsp mustard seeds
1/2 tsp fenugreek
Salt and sugar, to taste

Cut the pineapple into small pieces.
Heat the oil in a pan. Add the spices.
Saute till fragrant and the mustard seeds start to pop 

then add the pineapple chunks, turmeric, chili powder, salt, sugar 
and 2 cups of water.
Cook till the pineapple is soft. 
Add more water if needed whilst cooking the pineapple.


Wednesday, 23 July 2008

Howdy from Calgary!!!

Just got home this morning after a ten hour flight from Calgary....

Apart from the slight veil of dust, the mount of letters and bills, there wasn't much to do in the housekeeping department. The garden......it seemed to have thrived even better without me!! I am deeply wounded. Perhaps they did miss me and so they had to put on their best colour as not to make me leave them again.....and I'm sticking to this story regardless!!!

So, what have I been up to......
We spent two weeks and a bit in Calgary, following MrD, who was there on business.
We arrived right on time for the famous Calgary Stampede...was not so famous after all, as I have never in my life heard about this event prior to this visit. If it's not obvious already...rodeos, bucking broncos, cowboys are not really my scene.....okay-lah, maybe cute cowboys I will consider, but found none so far..... and where are those handsome Royal Canadian Mounted Police???!!! I'm beginning to feel utterly shortchanged.....I want my money back!!!








Calgary City


















The Canadian Rockies












Our ride...


















Friday, 23 May 2008

Magnolia's Vanilla Cupcakes


















Elsa had been part of the Girl Scouts Movement ever since we first moved to Holland, nearly three years ago. As a girl scout mom, I found myself reluctantly roped into doing things like selling cookies, ferrying screaming girls to various outings, etc....

As the year comes to a close, the Girls Scout, as a tradition, will celebrate and acknowledge the various people who had throughout the year volunteered their time and sanity. And it is also the occasions where the girls will receives their badges for work done through the year.

For the after-the-ceremony snack, I decided to give those kids a sugar boost -- cuppies topped with sugar-encrusted buttercream.... I wonder what mischiefs I've created, giving those kids such high-octane dessert just before bedtime.........








Magnolia's Vanilla Cupcakes
Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen

1 1/2 cups self-rising flour
1 1/4 cups flour
8 oz butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 180 C.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes.





Vanilla Buttercream

8 oz butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.