Sunday, 29 August 2010

Giardino Boboli

Between our B&B and the centre of town lies the sprawling, statue- dotted garden known as Boboli. It is one of the earliest and finest Renaissance gardens, laid out between 1549 - 1656 with box hedges in geometric patterns and rows of cypress.

The Grotto of Buontalenti is an artificial cave crusted with fake stalactites and copies of Michelangelo's statues.

Ciao Firenze

View of Florence at dusk from Piazzale Michelangelo

Saturday, 28 August 2010

Touchdown Firenze

We arrived in Florence late at night after a two-hours flight from Copenhagen.
It was warm and muggy night, especially coming down from up north.

Villa Carlotta was our base for the next four days while we got out bearing sorted.

Farvel København

Time is a companion that goes with us on a journey.
It reminds us to cherish each moment, because it will never come again.
What we leave behind is not as important as how we have lived.

Warmest regards,
Hazzim, Muna & Elsa

Friday, 27 August 2010


Thank you Janet (BigSista) for hosting this fabulous do for me.

Thank you Folake, Alison, Anette, Erica, Dana, Leigh, Brandy, Anita and Ursula... and not forgetting lil' Molly and lil' Aleem for sharing your time with me and making it a merry and riotous occasion.

I appreciate the gifts and will treasure them always. I'm deeply touched and overwhelmed by the level of affection shown to me. I shall miss all of you and will look back at our times together with fondest and warmest memory.

There is a Miracle called Friendship
that dwells within the heart
and you don't know how it happens
or when it even starts.

But the happiness it brings you
always gives a special lift
and you realize that
is God's most precious gift.

Fauzi, Sue, Ninnie and Azzim

Sunday, 22 August 2010

Almond Butter Buttons

Almond Butter Buttons

1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted icing sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup ground almonds

Preheat the oven to 180C.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup icing sugar, beating until light and fluffy. Sift the flour with salt. Add gradually to the butter mixture. Add the ground almonds and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Chicken Korma with Almond

Chicken Korma with Almond

1 kg chicken thighs, skin removed,
2 tbsp ground almonds
A splash of oil
1 black cardamom pod, lightly crushed
5 green cardamom pods, lightly crushed
4 black peppercorns
2 tbsp ginger and garlic paste
1 clove garlic, chopped finely
1 small piece of ginger, sliced
2 tbsp ground coriander
2 tbsp red chilli powder
1 tsp crushed red chillies
½ tsp garam masala powder
½ tsp carom seeds
½ tsp whole cumin seeds
1 pinch ground turmeric
600g onions, roughly chopped
1-2 tbsp vegetable oil
250g yoghurt
Salt to taste
1 tsp ghee
1 clove garlic, chopped finely
Few thin slices ginger

Heat the oil in a non-stick pan and add the cardamom pods, peppercorns, and the ginger and garlic paste. Add 1 clove of garlic and a few strands of the ginger and fry off for a minute.
Stir in the meat, coating it in the spices and cook until the chicken is no longer translucent. Add the remaining spices and stir thoroughly.
In a separate pan, fry the onions until soft and combine half of them with the almonds in a food processor. Blend the mixture and stir it into the meat mixture along with the remaining fried onions.
When the oil begins separating and rising up the sides of the pan, add the yoghurt.
Stir the mixture thoroughly, adding 110ml of water to tenderise the meat. Allow the curry to cook gently for about 30 minutes or until the meat is cooked through and remove it from the heat.
Heat the ghee in a small pan, add the garlic and the ginger and fry off for 30 seconds before stirring it into the meat.

Saturday, 21 August 2010

Joshua, Sue, Rico, Rica and Rhea

With both our husbands' endless business travels, it left us with only a small window of opportunity for a suitable time to meet up, but we managed... somehow. I would be really sad if I'm not able to see them before they leave for their holidays in Malaysia.

Sue and Joshua were amongst the first few family we met when we came to Copenhagen. It was a get-together organised at KakSiti and PakHerman's and we went not knowing a single soul there.
Finding a suitable house for us proved to be a daunting experience and Joshua gave a number of contacts which led us to find the house we are staying in right now. We're ever so grateful for all your help.

We'll meet again, I'm sure, sometime in the future and that is something to look forward to...

Yummy-to-the-max-Mummy Sue... an excellent home cook, able to whip up a storm effortlessly. I will miss my makcik Kantin!!

A beautiful beaded baju kurung for Elsa and a jar of Sue's delicious homemade pineapple tart.

"Celebrate the happiness that friends are always giving,
make every day a holiday and celebrate just living!"
~ Amanda Bradley

Thursday, 19 August 2010

Banana Butterscotch Pudding

Banana Butterscotch Pudding

125g flour
120g caster sugar
3 tsp baking powder
1 bananas, mashed
250ml milk
1 lightly beaten eggs
1 tsp vanilla extract
85g butter, melted

For the topping

100g brown sugar
2 tbsp maple syrup
150 ml water, boiling

Preheat the oven to 180C.
Sift the flour, salt, sugar and baking powder into a bowl.
Add the banana, milk, butter, egg and vanilla extract and whisk together until well combined. Pour into a greased ovenproof dish.
To make the topping: place the brown sugar, golden syrup and water in a small pot and bring to a boil.
Pour the boiling mixture carefully over the pudding and bake the pudding for 30 - 40 minutes, until it's firm to the touch.
Serve hot with vanilla ice cream.

Monday, 16 August 2010

Minang-style Chicken Curry

Minang-style Chicken Curry
recipe from CikMat Gebu

1 kg boneless chicken breast

20 pcs dried chillies, reconstituted in hot water.
3 red onions
8 shallots
5 garlic cloves
2 cm fresh ginger
2 cm fresh turmeric

5 cm galangal, bruised
2 lemongrass, bruised
200 ml coconut milk
1 cube chicken stock
1 tbsp tamarind paste
brown sugar

Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the bruised lemongrass and saute until aromatic.
For the sauce, place the onion, shallots, garlic, ginger, chillies and turmeric into a food processor and blend until a smooth paste is formed. Add a splash of oil if the paste is too dry.

Add the paste and fry over medium heat for 5 minutes until until it becomes fragrant, being careful not to burn it.
Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices. Add the coconut milk, tamarind paste, brown sugar and salt to taste. Bring slowly to the boil. Reduce the heat and simmer until reduced in volume by half.

The Minangkabau ethnic group (also known as Minang or Padang) is indigenous to the highlands of West Sumatra, in Indonesia.

Sunday, 15 August 2010

Floral Centrepiece

This display of flowers would look wonderful as the table centrepiece at a garden party or for any special occasion.

For this arrangement, I used gentian-blue callistephus, white and mauve dendranthema and apple-green and magenta dianthus.

Saturday, 14 August 2010

Teriyaki Salmon

Teriyaki Salmon

3 x 180g salmon
1/2 C japanese shoyu
1 tsp oil sesame oil
2 tbsp malt vinegar
1 tbsp brown sugar
2 cloves garlic, chopped
1 tbsp Worcestershire sauce
toasted sesame seeds and chopped spring onions, for garnishing.

Marinate salmon with rest of the ingredients for at least 4 hours before pan frying in a little oil.


A visit to a farm specialising in organically grown produced.

Many varieties of chillies grown in the organic nursery...

Organic spices, pickles and preserves made by owner, Camilla Plum

Scrumptious and delectable array of breads and cakes in the bakery..

Hemmingstrupvej 8
3200 Helsinge