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Monday, 31 December 2012

Fun at the Moh's




We were invited to an evening of food, fun and laughter hosted by the Mohs at their residence.
As usual, nothing short of fabulous food was prepared by the hostess, Mary.
Mary is the owner of the food blog, Keep Learning Keep Smiling, mainly focusing on having a healthy lifestyle while having fun.
At least we have the last bit in common....
when it comes to healthy living, I'm absolutely hopeless
Perhaps I should learn a thing or two from her





Going back to the party....
Yeah, the food was fabulous... I should know 'cos I ate way too much
and I dreaded not being able to participate in the games later
it's my competitive streak, especially when MrD was in the opposing team!

Game on!


guessing who's-behind-the-curtain name game


Try getting those gummy jellies from the forehead into the mouth
no winners there, obviously
although we found out (the hard way) that we have facial muscle that were not known previously




Drawing games



Musical chair
someone looking pretty miffed after being ousted from her throne!



Passing the long-suffering giraffe...
No! we're not doing the Gangnam
but the Chicken dance instead!





The gracious winners!




The losers...
don't believe for a moment
when they suggested that they thrown in the game
to let the ladies win
but, then again....
they wouldn't want to risk sleeping on the sofa, would they?





























selected photos courtesy of Mrs Mary Moh


Thursday, 27 December 2012

Elsa's Everything-but-the-Kitchen-Sink Choc Fudge


I need to empty my larder
and
I have a junk-food driven teenager on holiday.
What a fab combination!




What you need is simply to
melt about 300g dark chocolate with
100g butter and
100g golden syrup or honey (whatever available in your cupboard)

And here's where the fun begin...
Mix in any cookies, nuts, dried fruits or
some of those halloween rejects into the mixture and mix away.




Use cling-film to line a shallow square-shaped tin.
Leave extra cling-film hanging over the side for ease of removal.
Spoon the mixture into the tin. Level the surface and leave to cool.
Let it set in the refrigerator for at least 1 - 2 hours.
Once ready, turn it out, peel off the cling-film, cut into squares and enjoy!

















Sunday, 23 December 2012

Pizza con Pesto e Gamberi

While raking my brain trying to come up with something to cook for lunch, a fellow blogger, Love of LOVE2COOK posted a question on Facebook that started me thinking....


What was the first dish(es) that you cooked / baked for your loved ones? 

Share your experience on your first time cooking / baking, 
how did it turn out and were your loved ones impressed?




Italian food has always intrigued me.
Growing up, my mom would always keep a couple of boxes of hard-to-come-by and oft-riddled-with-insects Honig spaghetti, which I later found out was actually made in Holland. Sacrilege!!

Anyways, my first attempt with Italian cooking was, of course, spaghetti with beef ragu, which became an instant hit with the family. I was only twelve, what do you expect!
Very quickly, spaghetti and me became synonymous in my family.

I started to increase my repertoire (getting cocky much?!) by making my first pizza topped with... yeah, you've guessed it... the same beef ragu recipe and grated Kraft cheddar cheese that came in a block and had an almost rubber-like texture. Heck, we didn't have much choice back then.

Yeah, that was great many moon ago...

Present time
The Family often wished I stick to the good ol' 'what they termed as normal' spaghetti and pizza instead of going off tangent with some crazy ingredients.
No chance of that happening any time soon, my lovelies!







Pizza con Pesto e Gamberi

to make the dough:
500g strong bread flour
1 tbsp fine sea salt
2 x 7g sachet instant yeast
1 tbsp sugar
4 tbsp extra-virgin olive oil
325ml warm water

Sieve the flour and salt onto a clean work surface and make a well in the middle. 
Mix the yeast, sugar and oil into the warm water and pour into the well. 
Knead until you have a smooth, springy dough. 
Put the ball of dough in a large flour-dusted bowl, sprinkle with flour and cover with a damp cloth. Place in a warm room for an hour until doubled in size.

Tip the dough onto a flour-dusted surface and knead it around a bit. 

Once you're ready to make the pizzas, divide the dough into 4 balls, keep them covered. 

Put a large ovenproof frying pan on the heat and roll one ball out on a floured work surface until it's the same size as your pan. 

Add a little olive oil to the pan and add the pizza base, pressing it into the pan. 
Cook over a medium heat until the base crisps and the dough starts to cook through and bubble up, about 5-8 minutes. 
Top each with 2 tbsp pesto, sliced sweet piquante peppers (peppadew), fresh shrimps and chopped green olives
Put under a pre-heated grill until the toppings bubble. 
To serve, drizzle with some chili oil.







To make the fresh basil pesto:

a big handful of chopped basil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
1 garlic cloves, minced
salt and black pepper







Combine the basil, garlic and pine nuts in a food processor and pulse until fine.
Add the oil and process until fully incorporated and smooth.
Season with salt and pepper.













Thursday, 20 December 2012

Xmas Lunch


The Brasserie
Malmaison Aberdeen

An excuse for us to dress-up














Our secret
to healthy, glowing skin..

~ lots of spring water and some good olive oil
    preferably taken by the bottles!!!



~ throw in some wickedly scrumptious dessert
    



And, oh...
another secret....












Some photos courtesy of
Ms Linda Luah Castle and Ms Cecilia Ether


Tuesday, 18 December 2012

Silver Lining



25th Anniversary
Our wedding reception
A celebration of love as bright and enduring as silver



 









My true-love hath my heart and I have his,
By just exchange one for the other given;
I hold his dear and mine he cannot miss;
There never was a better bargain driven.
My true-love hath my heart and I have his,

His heart in me keeps him and me in one;
My heart in him his thoughts and senses guides;
He loves my heart for once it was his own,
I cherish his because in me it bides.
My true-love hath my heart and I have his, 
~ Philip Sidney
    
 
 
 




Monday, 17 December 2012

Creme Banana in Vanilla Crepe


There seems to be a current craze amongst Malaysian foodblogger recently;
The Durian Crepe

I must admit
they do look good
but, the Family is not a fan of the fruit




Why choose banana?
I do like the idea of having similar, equally custard-y fruit of a lesser pong
wrapped in a vanilla-speckled crepe with whipped cream


but why stop there!







Add a splodge of creme anglaise
and a dribbling of dark chocolate ganache
Sprinkle with some toasted almonds...




And there you have it
an equally unhealthy but delicious
tea-time treat





Sunday, 16 December 2012

OmbreSoleil


A late entry....

So many many things have been happening lately
some anxious moments
some momentous events
another milestone in our life

and, yes
MrD's birthday....







So I baked him this cake

A little bit of sunshine
in this dreary winter's gloom





















Happy Birthday to the best husband in the world. 
I feel so blessed to have found true love in your arms. 
I feel so proud to call you my husband. 
May you be blessed with all that you have ever dreamt of.