Thursday, 26 December 2013

Secret Santa at Layla's

Have not been good with the updates lately.
Far too many things have taken priority in my list of things to do, furthermore, bad weather has rendered our internet line pretty much as unreliable as a car salesman
Well, anyways...
A week before Christmas, my friend Layla hosted a potluck Secret Santa Lunch at her beautiful home in Aberdeen.

I'll let the pictures do the talking.....

Sunday, 15 December 2013

'Tis The Season

for giving...

We've been lucky to have such amazing neighbours who had been there for us whenever help was needed.
To show our appreciation and gratitude, I've made hampers full of homemade goodies.
Hope they like it

some homemade mixed fruit acar and spicy rendang paste bottled and ready to pack

Handmade Walnut and Pecan cookies

 Assortment of cheese and herb cookies

Friday, 13 December 2013

Chocolate Pear Tart

Chocolate Pear Tart
Recipe from Martha Stewart

4 oz butter, room temperature
1 cup ground almonds
3/4 cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract (optional)
3 firm, ripe pears (I'm using Conference)
juice from 1/2 lemon

Preheat oven to 170 C.
Brush a 9-inch removable-bottom tart pan with butter; set aside.

In a food processor, combine almonds and sugar, butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined.
Spread mixture evenly in prepared pan.

Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration).
Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes.
Cool completely in pan.
Remove tart from pan, and serve.