Tuesday, 29 December 2009

Farewell Lunch

We are losing yet another family in this ever decreasing circle of great friends.

To Dewi, Nasaruddin, Ibrahim, Nusaiybah, Sabrina and Nafisa may all your journey be good ones. God Bless.

Menu of the day......

Roast Leg of Lamb with saffron and rose petals
Moroccan Spiced Chicken with dried fruits
Apple Celery Walnut Salad in Maple Mustard dressing
Homemade Pudina Chutney
Cucumber Mint Raita

Key Lime Pie

Thursday, 24 December 2009

A "Kampung" Dinner

Chef extraordinaire, Puan Adie, prepared a lavish kampung spread for dinner in honour of the Malaysian Ambassador to Sweden and his wife.

Tuan rumah demonstrating her teh-tarik skill

Sunday, 20 December 2009

Slip 'n Slide

We were fortunate enough to live in a countryside with rolling hills which made a great place to go tobogganing.

Elsa and Mr Dudwey (who reverted back to his childhood) had a fun time sliding down the steep snow covered slope just behind our house. The day ended with cookies and hot chocolates and two very wet and cold bottoms.....

Chocolate Chips and Pineapple Cookies

Chocolate Chips and Pineapple Cookies

2 oz butter or margarine, softened
2 oz shortening
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 oz.) crushed pineapple, drained
1 cup Chocolate chips

Heat oven to 170C.

Beat butter and shortening in large bowl until blended.
Add sugar, egg and vanilla; beat well.
Stir together flour, baking powder, baking soda and salt; add to butter mixture, beating until well blended.
Stir in pineapple and chocolate chips.
Drop by teaspoons onto ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned.
Remove from cookie sheet to wire rack. Cool completely.

Friday, 18 December 2009

The Big Dump

The golf course

going berserk on the snow covered golf grounds....

Snowman Bob keeping me company......

Bob and me

Happy New Hijri Year 1431

Wednesday, 16 December 2009

Selamat Datang

It's a sugarpaste covered Madeira cake .

The pattern and colours is a combination of the Malaysian flag and the national flag of Denmark, Dannebrog. A segment of the Danish flag is inlaid with a stylised traditional local lace pattern.

Sunday, 13 December 2009

Brushwork Odyssey in Malaysia

The launching of "Brushwork Odyssey in Malaysia" by the Ambassador of Malaysia in the Netherlands, H.E. Dato' Dr Fauziah Mohd Taib

Thursday, 10 December 2009

Hummingbird Cake

Art Smith's Hummingbird Cake

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs , beaten
1 1/2 teaspoons vanilla extract
1 cup finely chopped pecans

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes in a 180 C oven. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper, if using). Turn right side up and cool completely.

Wednesday, 9 December 2009

Murg Makhani

Murg Makhani
Butter Chicken

800g boneless chicken; cut into pieces


1 tbs yoghurt
1 tbs lemon juice
1 tsp each of ground coriander, ground cumin and chillie powder
2 onions, minced
2 tsps each of ginger and garlic, minced
salt to taste

For the Gravy:

4 large tomatoes, chopped
4 tablespoons butter
1 tbs fresh cream
1 tsps each of ground coriander, ground cumin, chillie powder and black pepper
2 tsps ginger, minced
salt and sugar to taste

Rub the marinade into the chicken pieces. Let it marinate for a few hours, preferably overnight.

Heat half the butter in a heavy-bottomed pan and put in the chicken along with the marinade. Cook for about 25 minutes until the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.

Heat the remaining butter in a saucepan and add chillie, coriander, cumin and black pepper.
Add the chopped tomatoes, sugar, salt and cook until the sauce thickened.
Stir in the cream and reduce the heat to low.

Add the chicken, chopped ginger. Adjust seasoning needed. Cover and simmer on low heat for about 10 minutes.

If you like, just before serving pour melted butter over the curry. Garnish
with a swirl of fresh cream and finely chopped coriander leaves.

For a thicker and richer gravy, cashewnut paste can be added into the sauce.
To make cashewnut paste, soak cashewnuts in water for an hour or so and grind them.