Monday, October 29, 2007

Butter Cream Cupcakes

Makes 12 Cupcakes

Self-Raising Flour175g
Butter (soften)150g
Vanilla Essence1 Tsp
  1. Preheat oven to 180 degree Celsius

  2. Line the cupcake pan with cupcake cups.

  3. Crack the eggs into a bowl and beat lightly with a fork.

  4. Place all the ingredients into a bowl and mix till combination is light and fluffy.

  5. Divide the batter into 12 portions.

  6. Bring to bake for 18mins at 180 degree Celsius.

Butter creme for 12 cupcakes

Icing Sugar150g
Vanilla Essence1 Tsp
Hot water2 Tsp
  1. Beat butter and sugar together.

  2. When mixture is well combined, stir in Vanilla essence and hot water. Beat till mixture is smooth and creamy.

Got this sudden craving to bake some cupcakes for my colleagues. Remember the last time I had a cupcake was like million years ago! Anyway, I think there's a serious need to practise my frosting :(

The cupcakes looked disastrous with my frosting *Cry out loud*
I hope my colleagues wouldn't mind.

Sunday, October 28, 2007

Chiffon Cake

Makes 20cm Cake

Plain Flour150g
Baking Powder1Tsp
Sugar100g +90g
Cream of Tar Tar1/8 Tsp
Coconut Milk70ml
Vegetable Oil70ml
Salt1/8 Tsp

  1. Preheat oven for 15 mins at 180 degree Clesius.

  2. In a mixing bowl, combine egg yolks, 100g sugar and vegetable oil.

  3. Add in the dry ingredients like sifted flour and baking powder, followed by coconut milk, salt and water.

  4. Mix the combination evenly till you see a smooth mixture.

  5. Using an electrical mixer, whisk the egg whites till soft peaks are formed. Add in the remaining sugar and Cream of tar tar. Stop when mixture become stift.

  6. Combine the 2 mixtures together. Pour them into a chiffon cake pan.

  7. Bring to bake at 170 degree Celsius for 35 mins.

* As I only owned a 16cm chiffon cake pan, therefore I had the remaining batter poured into my cupcake cups! They looked kinda weird but its another way of saving my food :) *

My royal prince charming requested for Chiffon cake and so I decided to bake him one. The plan was to bake a Pandan flavoured cake, you know like the ones you see commonly in NTUC and cold storage. However, with no pandan essence and leaves at home, I got to change the plan to baking a basic flavoured one instead.

I got a shocked when I realised that the cake mould I used, was kind of hard to remove :( Was drenched with cold sweat while trying to remove my cake from the mould. Luckily, only some of the sides were slightly chipped off. I was so afraid that my whole cake might just go into waste if the cake mould wouldn't cooperate! Nevertheless, it makes my royal prince charming a happy man today. He like the cake so much! It makes me a happy wife because my man is happy! Hee~

Saturday, October 27, 2007


Follow the notes upon the journey

At first sight marks one's destiny

Once the voyage comes to an end

Return lies within hasty steps

Monday, October 22, 2007

Mini Marco Studio

I received a couple of emails and questions from friends and visitors and even my favourite blogger, Happy Home Baking about the cookies shot. The shots were indeed way much better than the usual ones I took .

So, what's the secret behind these shots? The secret is, I was given a mini Marco studio! Amazing? Frankly speaking, I was amazed by it, the 1st time I saw it, which was like 1 year ago. That's not very shocking to me now because I get to see it everyday. LOL!

I was kind of disappointed with the pictures I took for my foodies and my Photography Guru a.k.a. my Royal Prince Charming a.k.a my hubby decided to make me a Mini Marco studio. I could see that he's not very satisfied with my pictures because I know that my pictures either looked soulless or they looked horrible.

We went to Popular Bookstore and gotten a row of Tracing paper, squeeze into our store room and came out with a big carton box. Hubby D-I-Y the studio box within minutes and I was beaming with joy, although the living room looked disastrous after all the cuttings and tappings. Next, he started to photoshoot the freshly baked Cornflake Cookies. I did the arranging of the cookies :) Tadah, the shots were out! I heart them!!! I think they looked professional! Don't you think so? =X

Credits mainly goes to my Prince Charming! I love you darling! *Muacks*

Sunday, October 21, 2007

Cornflake Cookies

Makes 40cookies

Salt1 tint
Corn flakes1 packet

  1. Preheat oven to 180 degree Clesius

  2. Sift All-Purpose flour and salt together in a bowl.

  3. Crush the cornflakes using a roller pin.

  4. Cream butter and sugar together with the help of a electrical mixer. When mixture turns pale, add in the egg and mix well.

  5. Add in the flour mixture and mix well till a soft pastry dough is form.

  6. Pour the crushed cornflakes into the dough mixture and blend well.

  7. On the bakying tray, place a sheet of greaseproof paper. Roll 1 small ball of the dough and place it on the tray. Flatten the dough ball using ur hands.

  8. Bake for 15 mins at 170 degree Celsius or until cookies turn golden brown.

The cookies came out nice :)

The rumblings of the Cornflake cookies

I had this big packet of non-sweet cornflakes left in the fridge. The cornflakes were supposed to be my breakfast for last week but apparently, my sweet tooth just doesn't like the plain taste. I've been wasting some of my overdue food recently and everytime when I think about it, I felt so guilty because knowing that there are so many misfortunate people out there who ain't had enough food and here I am throwing my food away. So, I decided to treasure every bits and pieces of my food and here comes the Cornflake cookies. This recipe was found in my super old Home Ecomonics book 10 odd years ago. It is very crunchy and nice! Give it a try :)

Saturday, October 20, 2007

Tuna Loaf

Makes 5 ~ 7 buns
Bread Flour110g
Cake Flour40g
Unsalted Butter15g
Instant Dry Yeast1/2 tsp
Egg Yolk1
Egg (Beaten)1
Ice water70g
Salt1/4 tsp
Mashed Potato30g

  1. Combine both of the flour, yeast, egg yolk, sugar, ice water and mashed potatoes. Using an electrical mixer, mix the combination on slow speed and when a sticky mixure is formed, continue mixing by switching the speed to a faster mode.

  2. When the mixture reflects a shiny surface, add in the unsalted butter and continue mixing with medium speed.

  3. When the dough is form, move the dough to a container and cover it up using plastic wrap. This will go through the 1st stage of fermentation. It will take approx. 80 mins.

  4. When it's done, cut the dough into 5 parts, roll them up in a round dough and cover them up with plastic wrap for 10 mins.

  5. Cut the dough into little ovals. Flatten them and add in the filling. Wrap them up tightly and roll them into flattened ball. Patch the balls of dough onto an aluminum tray. Allow the dough to go through the 2nd stage of fermation for 25 mins.

  6. Bring to bake 160 degree Clesius for 20 mins.

    * I omitted the salt because of the Tuna filling that I will be using. Tuna filling will be salted in a way hence, omitting the salt would be a healthier choice :) *

Tuna filling

Mirin2 tbsp
Light Soy Sauce2 tbsp
Tuna in Mineral water1 can

  1. Mashed the tuna into little chunks. In a wok, heat up some oil and add in the sliced onions.

  2. Next, add in the chunks of tuna. Season with mirin and light soy sauce. Simmer for a while and it is ready to be use. Always allow cooling before wrapping them up.

I roll up the dough like a flower :D

Close up of the loaf. Notice that there's a crack?
I didn't wrap it properly :(

The inside of the loaf. Very soft and fluffy :)

It's almost 1am when my bread dough finally got ready to be send for the baking progress. I was so dead beat that I nearly fall asleep on the sofa while waiting for my bread to be ready. Well, I was too fascinated with the new book I bought, hence with no pause, I decided to lay my hands on bread making.

It was supposed to be a Hotdog loaf instead of Tuna. Hubby doesn't really fancy hotdog buns so, I modified a little of the recipe. Switched the filling to Tuna and omitted the salt. I added more butter too, because my Hubby love buttery bread :)

Updates: The Tuna filling is more to a Japanese style. It's sweeter and not as salty as compared to the normal tuna filling we get to eat from other bakeries. I've used Mirin in the seasoning. Mirin is widely used in Japanese cuisine. You can buy it in most supermarkets and even Diaso :)

Friday, October 19, 2007

I love Kogepan

Guess what? I just bought a recipe on bread during lunch today. Yes! LUNCH! Rachie was telling me that Kinokuniya's having 20% discount storewide for their Privilege Member, thus being one of them , she asked if I'm interested.

Being a super underage auntie, knowing that there's 10% is enough to make me crawl all the way there and so when there's a 20% discount, you know how fast I can run. Was so engrossed with all the recipes book that I nearly forgotten about Rachie. Muahahha! Runsack lots of collections on the shelves but many were either too expensive, I had them already or I'm not really into that. Was like shrugging my shoulders through the books when I chanced upon this book <孟老師的100道麵包>. I thought I was seeing things so I rubbed my eyes and look again. Okay, I'm being exaggerating here. Anyway, the book was sealed up and I was too shy to ask the staff to open it up for me. The cover itself is already so tempting so without much hesitation, I bought it!

The moment I reached my office, I couldn't wait to unseal the package! I'm just too excited over it. After a few flip through, I know I bought my perfect book! The content is just so full and I truly love it. I shall start with my bread kneading session then! Wish me luck!

Tuesday, October 16, 2007

Dim sum - Siew Mai

Makes 20 ~ 25 Siew mai
Minced Meat240g
Minced Prawns240g
Spring Onion
Sesame Oil1 tsp
Egg White1
Wanton wraps2 packet
Salt1 tsp
Pepper, Corn flour
and Vegetable Oil
A little each

  1. Place all the minced shrimps, fatty pork and crabmeat in a large mixing bowl. Using a large wooden or a pair of hands, mix the ingredients well.

  2. Add in the salt, sesame oil, pepper and egg white and work into the mixture evenly, then add in the oil and sprinkle a generous amount of cornflour, then drizzle a little oil over the mixture and continue to work mix.

  3. Add in the water chestnuts and spring onions, work these into the mixture and mix well. Now the filling is complete. Set aside in a refrigerator for approx. an hour.

  4. Stamp wontan skins into 7 cm rounds with a biscuit cutter.

  5. Spoon two teaspoons of the filling into the center and gather the edge of the wrapper to the top. Let it pleat naturally. Continue for the rest of the filling. When done each siew mai should look like little cylinders, the height a little more than the diameter (approx. 2 1/2 cm by 2 cm).

  6. For each siew mai, add a bit of the crab roe on the top.

  7. Rub a little oil in a sizeable bamboo steamer basket and place the siew mais in it, cover the top, and steam over rapidly boiling water for approx 20 - 30 minutes or until cooked.

    *You may garnish the steamed siew mai with crab roe or salted egg yolk if desire.*
I've always got a soft spot towards dim sum, especially siew mai! I found this receipe online and decided to give it a try. Frankly speaking, this dish of Siew Mai were done quite sometime ago and I only found this picture just recently. I'm sorry. I've already slapped myself for the blurness.

Chocolate Chips Muffins

Makes 8 ~ 10 muffins
Cake Flour200g
Baking Powder2 tsp
Fresh Milk120ml
Eggs (Beaten)2
  1. Soften the butter at room temperature. Using an electrical mixer, blend the butter finely. The butter should reveal a light pale yellowish colour.

  2. Preheat oven 170 degree Celsius for 7~10 mins.

  3. Stir in the sugar bit by bit. Continue to blend the mixture with the help of the mixer.

  4. Add in the beaten eggs. Do not pour all at one go. Do it slowly to ensure batter is blended fully with the eggs.

  5. Pour in 60ml of the milk. Sift the flour and baking powder. Blend half of the flour mixture into the butter batter.

  6. When the mixture is finely blended, pour in the remaining milk and flour mixture.

  7. Continue to blend till mixture is smooth and silky.

  8. Pour the ready batter into the muffin cups. Bring to bake at 170 degree Celsius for 25 mins.

Baked these muffins on sunday for our snacks. I promised to bake some for my colleagues, therefore, a woman with integrity normally holds her up promises, I am baking more of the muffins.

As Hubby fell deep in love with these muffins, he urged me to baked some for his colleagues. So here I am, baking EVEN MORE muffins. I think I can bake these muffins with my eyes close.

Monday, October 15, 2007

My New Helper 飛利浦

Remember my previous post mentioning about getting some essential tools for my baking obsessions? If you can't recall, you may click here. My dream came 1/4 true. I realised I'm quite a lucky charm sometimes. Everything that I wished for normally come true, except for the fact that their values gets a few times lower than what I usually wanted. It's still lucky! =P

Anyway, last Friday, after posting about my obsessions about what I really wanted, my Hubby asked if I wanted to get myself a stand mixer. I was like " Gosh, is that for real or are you just kidding me?". Fact is, he mean it, reality is, yes a stand mixer but not the KitchenAid Pink cutie. I know its a no way deal to get that pink mixer. It's so godness expensive! No matter what, I'm gald. At least I've got a stand mixer. I don't have to use my bare hands to mix the egg whites anymore! Come people, cheer for my Hubby Kuo~ Hurray!

So, let me introduce my new helper. I name him 飛利浦 which means Philip. 飛利浦 might be small in size but he's quite combat alright. I've used him to bake my muffins and charlotte cake. Very powerful helper! Hehehe~ Come, kiss 飛利浦 !

This is 飛利浦 also known as Philip.

Sunday, October 14, 2007

Fine Dining Do-It-Yourself

Appetizer - Salmon Cheese Roll

Makes 2 sets Appetizers
Fresh Salmon4 big slice
Olive oil4 tbsp
ThymesApprox. 1 tsp
OreganoApprox. 1 tsp
Sugar2 tsp
Salt1 tint
White Vinegar3 tsp
Black PepperA little
Green Lettuce5-7 slices
Purple Cabbage7 slices

  1. Marinate the fresh salmon with salt, sugar, vinegar, black pepper and olive oil. Allow 3-5 mins of marination.

  2. Allow the cream cheese to soften at room temperature. Mash it using a spoon and combine the herbs together.

  3. Cut the vegetables into fine shreds. Mix the shredded vegetables together and arrange them onto the plate.

  4. Roll the salmon slices with the cheese filling. Arrange the fish roll onto the plate of shredded vegetables. Chill for a while and it is ready to be serve.

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Main Dish - Rosemary Spaghetti

Rosemary Chicken Drumstick

Chicken Drumstick
(Alternative switch to Chicken Thigh)
2 big ones
Rosemary4 tbsp
Black PepperApprox. 1 tsp
Minced OnionsHalf of a small one
Honey2 tbsp
Dark Soy Sauce2 tbsp
Olive oil3 tsp

  1. Marinate the chicken drumstick with the above ingredients.

  2. Bring the chicken drumstick to grill at 250 degree celsius for about 30 mins. You may apply a coat of honey on the chicken at ard 25 mins and bring to grill for another 5 mins.

Recommended to leave the marination progress for 1 night.

* Having the chicken drumstick to soaked in the marination sauce overnight will ensure the tenderness of the poultry and also the enhance taste.*

Rosemary Spaghetti

SpaghettiOwn preference
RosemaryApprox. 2 tsp
ThymesApprox. 2 tsp
Dried ParsleyApprox. 2 tsp
OreganoApprox. 2 tsp
Salt2 tint
Olive oil3 tsp
Fresh Mushrooms
5 pieces
Minced garlic2 tbsp

  1. Bring the spaghetti to boil in a pot of water.
    Remember to add in a little of olive oil and salt to the water.
    This will prevent the noodles from sticking together, also adding tint of aroma to the noodles.

  2. Once the spaghetti is ready, in a pan, heat up the olive oil in low heat. Mildy fry the minced garlic and Mushrooms. Next, stir in the cooked noodles.

  3. Add in the herbs combination and blend well. Allow the noodles to stew for some moments.

  4. Top the noodles with salt, stir well and it is all ready to be serve.

Charlotte Cake

Cake Base

Makes a 6" cake
Egg2 Medium size
Cake flour 50g
Butter2 Tbsp
  1. Sift the cake flour 2~3 times.
    Place the grease paper within the cake mould.

  2. Preheat oven to 175 degree Celsius.

  3. Combine eggs and sugar in a bowl. Place the bowl over a pool of hot water.
    Mix the eggs and sugar using an Electrical mixer on turbo speed for about 10 mins.

  4. Switch it to a lower speed and continue mixing the combination. When the mixture reflects a shiny and pale look with lesser big bubbles, it is ready.

  5. Blend in the sifted flour slowly (approx 2~3 times). Blend well.

  6. Take a little portion of (5) and mixed it with butter. Blend the remaining batter into the mixture.

  7. Pour the batter into the cake mould and bake for 20-25 mins (Heat varies from different oven.)

  8. Once ready, allow the cake to cool before applying whipped cream.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lady's Fingers

Makes 20 ~ 25 fingers
Egg Whites167g
Cake flour 125g
Egg Yolks100g

Charlotte Fingers is commonly known as Lady's Fingers. Not the vegetable! ^_~

*Using a small egg as a gauge, 167g of egg whites is equivalent to 4 small egg whites and 100g of egg yolks is equivalent to 3 small egg yolks*

  1. Preheat oven to 250 degrees Celsius.

  2. In a bowl, gently beat up the egg white. Add in 2/3 of the sugar bit by bit and continue to mix the egg white mixture till it becomes fluffy.

  3. Combine egg yolks and the remaining sugar in another bowl. Add in 1/3 of (2) and blend well. Pour the remaining batter into the mixture and blend gently.

  4. Sift the cake flour 3 times before adding them into (3). Blend well and stir thoroughly.

  5. Arrange the greaseproof paper into the baking tray. Fill the batter into a pastry bag (You may DIY if you want, else you can get a re-usable kind from Phoon Huat) and squeeze the batter into long shape like of a finger.

  6. Bake for approx. 7-10 mins. Once ready, allow cooling before using it on the cake.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cake's Decoration

Fresh Whipping Cream100ml
Strawberries20-25 Medium size
Cranberry sauce1 Can

  1. Combine Whipping cream and sugar and beat it up with an Electrical mixer on turbo speed. Once the mixture is fluffy enough, you may stop the mixing process.

  2. Cut the cake into half and spread some of the cream mixture onto one of the cake. Fill the cream layer with the cranberry sauce. You may wish to combine the cranberry sauce with the cream.

  3. Cover the cake up and cream the whole cake.
    Arrange the fingers at the sides of the cake.

  4. Decorate the cake by arranging strawberries in the center of the cake. You may sift some icing sugar on top of the strawberries for even nicer look. Chill the cake for about 10 mins and it ready to be serve.

Saturday, October 13, 2007

Happy 4th Anniversary

Today marks the following:

  • 4th year of our Lovely and Sweet Together Anniversary
  • 1st year of Wedding Proposal

For the past 3 years, we normally dine out at some posh restaurants and buy each other posh presents. However, we decided to have something different this year. 雖然結婚了,但是Anniversary還是不能馬虎. Having our nest of our own, both of us decides to have our Anniversary dinner at home. :)

I whipped up the following menu with my uttermost love for my husband :

  • Appetizer - Salmon Cheese Roll
  • Main Dish - Rosemary Spaghetti

  • Dessert - Charlotte Cake
  • Beverages - Chill Earl Gray Tea

I spent almost the whole afternoon baking and preparing the food for dinner. Though tired, I still find it very 幸福 to be able to cook something for my wonderful Hubby. I always love culinary especially baking. Now with a home of our own, a kitchen of mine, I can cook and bake as much foodies as I like!

For your eyes only ;)

Appetizer : Salmon Cheese Roll
I marinated the Salmon with Olive oil. Wonderful sparks!

Dessert: Charlotte Cake
The fingers of my Charlotte cake appeared to be slightly burnt.
That's the only sad part of it. I over-estimated the temperature.
Nevertheless, the fingers taste fabulous! Taste like Shortbread to me~

Main Dish: Rosemary Spaghetti
The Spaghetti was fried with some herbs like Thymes, Oregano and Parsely.
Very good combination I can say

Tables of Delicacies

I believe many of you must be pondering why on earth that we are dining on the coffee-table. Well, both hubby and me really like the view outside our windows. It's a super big green field and you get to see sunset too! Romantic in other word, that makes it why we always love to dine on our coffee-table instead of the usual dining area.

Preparation starts now!

Satisfied with my 1st attempt on Charlotte Cake
* Please forgive the messy and ugly look =.=*

Bon appetit!

Friday, October 12, 2007

Basking in the world of PINK

Ever since the Pink Weighing scale got introduced into my life, I couldn't live without anything that's pink! Gosh, what's happening? What's happening!

I don't deny the fact that I can be a frantic for pink occasionally but I realised that I got hooked onto it after getting married! Is it a sign of auntie-hood? Is it a sign of wannabe-girlish-hood?

Anyway, it doesnt matter. So long I dont wear pink apparels, it should be okay!

By the way, totally engrossed in Cooking and Baking recently. Was thinking of converting my blog into a Recipe sharing blog but not too sure if I have the time to do so. I'll try! The 1st step to commence would be getting some essential tools for my cooking and baking schedules. As a norm, all visitors will have to sponsor me one of the following item listen below.

A BIG Thank you in advance! Muahahhaha! Muchas gracias!

KitchenAid Pink Hand Mixer

KitchenAid Measuring Set

KitchenAid Mixer

KitchenAid Pink Whisk

By the way, I do seriously need a glass teapot for my future High Tea sessions. Another Big Thank you!!!

Tuesday, October 09, 2007

Healthy Fried Mee Hoon

Serving for 2

Oil 2 Tsp
Dried Mushrooms5-6
Chicken Fillets5
CabbageHalf of a small one
SaltApprox. 2 Tsp
Light Soya SauceApprox. 1 Tbsp
Mee Hoon1/4 of a packet

  1. Peel the cabbage into fine pieces.
    Do not cut the cabbage with a knife to retain the nutritions.

  2. Soaked the Dried Mushrooms till all become soft.
    Cut the Mushrooms and carrot into fine slices

  3. Chop the Chicken fillets into fine stripes.
    Marinate with a little pepper and soya sauce.

  4. Dice the garlics and onions.
    In a wok, heat up the oil using low heat and stir in the diced onions and garlics.

  5. Put in the Chicken stripes and starts stiring. Make sure chicken is cooked before adding in the Mushrooms and carrots.

  6. Soaked the Mee Hoon till it becomes soft and bouncy. For time consuming method, you can choose to cooked the Mee Hoon in hot water.

  7. Pour the Mee Hoon into the wok and starts to stir hard. Make sure that the ingredients get to stir in between the Mee Hoon and not at the bottom of the wok.

  8. Cover the wok with a lid and allow the Mee Hoon to stew for some moments.
    Season the Mee Hoon with Soya Sauce and Salt.

  9. Powder the Mee Hoon with a little of Pepper and it is ready to be serve.

Whipped up this Healthy Fried Mee Hoon for Hubby as one of our dinner last week. Totally forgotten about blogging this recipe only when one of my friend asked about it.

I truly recommend this for those who are very conscious towards their diet. This Mee Hoon not only provide the basic requirements you need for work/play/school, it's yummy too! Try it out! I'm sure you'll love it :) 又低脂,又美味!

Monday, October 08, 2007

Mango Swiss Roll

Makes a 27" X 27"
Egg Yolks3
Egg Whites3
Sugar30g & 40g & 50g
Cake Flour50g
Corn Starch10g
Baking Powder1/4 Tsp
Mango FruitApprox. 1 Fruit
Fresh Cream1 Packet

  1. Combine both Egg Yolks and 30g Sugar together. Blend in the oil and milk.
    Mixed well till you see a pale yellowish mixture.

  2. Sift Cake Flour, Corn Starch and Baking Powder indiviually for 2-3 times.
    Add them into (1).

  3. Beat the Egg Whites till white peaks are formed. Add in 40g of the Sugar and continue beating till you see big peaks of cream.

  4. Add in one-third of the Egg white mixture into (2) and blend well. Pour the remaining Egg White mixture into (2) again and stir well to ensure that batter is smooth.

  5. Preheat the oven at 190 degree celsius.

  6. Pour the ready batter into the baking tray and bake for 10 mins.

  7. In a new bowl, combine the Fresh cream and 50g Sugar together. Whipped them up to ensure that thick cream is formed.

  8. When the cake is ready, place the cake onto another tray to allow cooling. Once cake is cooled, transfer the cake onto another clean sheet of grease paper.

  9. Spread (7) onto the cake and add on the Mango cubes. Roll the cake up tight and bring to the fridge for chilling.

  10. Chilled for approx. 15 mins and it is all ready to be serve.

    Update: I just realised that I've forgotten to state the measurements of the Baking Tray. Just in case, you are wondering, it's a 27" X 27" tray. If you don't really fancy mango, you can by all means switch it to whatever fruit that you like, even Durian! *Eeek*

Saturday, October 06, 2007

Overly Delicious High Tea

Today's a special day because it's the 1st time both Hubby and me will have our mini High tea session at home. It's seriously exciting because you don't quite often get to see people having high tea session at home.

I've always longed for that and today indeed was a good timing. Hubby and me woke up early in the morning and went to Compass Point to had our breakfast at Ya Kun. We both ordered the Kaya Bread set which costs $3.90 each. It's indeed expensive comparing to the rate Kopitiams are selling. Nevertheless, its worth paying for it since the Kaya make me a happy girl even though my super big eyebags were on me.

After our breakfast, we headed to Cold storage for our usual grocery shopping. Bought tones of stuffs mainly for the high tea session. I've decided to make Mango Swiss Roll ,Rashberries Cheese cake and not forgetting Hubby's favourite Chocolate fondue.

Spent the whole whole day in the kitchen. Oh, I bought a pink weighing scale! I tell you, it's so damn chio, I totally heart it. Heh. Actually, Chicken pie was supposed to be one of the items for our High tea but due to the time constraint, we decided to hold it for some other days.

Truly enjoyed the high tea session and totally had a full delicious desserts. Hopefully, I can arrange another High tea sessions for both Hubby and my friends. I'll be putting that in my schedule~!

I'm so proud of my Mango Swiss Roll

Look at that! I'm drooling again

High Tea @ Anchorvale 14-36

Part of the ingredients for Mango Swiss Roll.
Notice the laptop? Hubby place it in the Kitchen for me *Muacks*
Spot my chio Pink Weighing Scale. I love it!

Too much sugar creates Hyperactives. No idea? See below and you shall know.

My Royal Prince Charming.
Indeed, too much sugar causes nut loose and hyperactives.

Art of Photoshop

Finally, the home PC is installed with Adobe Photoshop. I missed using that for like hundred years since the PC was down and everything was gone. The home PC a.k.a newest gadget we got in our home does not come with any Photoshop because that Royal Prince Charming of mine just wouldn't want to install it because he is always busy with his Bit torrent, Battlefield, Clubsnap Forum, Timepieces Forum, Tin Toy projects and the list goes on.

Furthermore, I don't really use the computer that much since I'm like dead beat after my yoga sessions. BUT, miracles create wonders and Photoshop makes me a energetic girl =P *Does that link?* Anyway, doesn't matter. Was so engross with doing Photoshop recently that I'm like sleeping at 12 near to 1am every night. YESH, EVERY NIGHT!

Royal Prince Charming a.k.a my hubby who's a super night owl even went to bed earlier than me! Man, that shows how much I adore Photoshop and how much I love photoshopping away my eye bags, pimples, fats etc etc. . .

Rachie was telling me that she wanted to learn how to photoshop her pictures. For the sake of her, Miss Rachie Lee MF, I'm gonna start a mini tutorial class for you, FOC. Listen, its FOC. If you feel like giving me a little fees, I'll be most happy to accept =p

Please see below why the world love photoshop.











Before and After Photoshop

It's not a one day skill to do that. I mean Photoshop really require practises. I used to rely Macromedia Fireworks for all my pictures and images because they do fantastic graphics and animations but after graduating from polytechnic, I switched rather more to Photoshop because I don't get to do much animations anymore.

In the above pictures, you can see that I made dramatic changes to my eyes and skin tones. So, before you starts to comment or praise me for my photoshop skills if any, let me do just one justice for myself. MY EYES AIN'T THAT SMALL LIKE THE BEFORE PICTURE. That picture was like almost 1.5 years ago and as you can see clearly, I don't really know how to apply eyeliner that well. Now, its different okay? My eyes are small when :

1. I don't get enough sleep

2. I drank too much water the night before

3. I slept too much

4. I feel sick

To prove that photoshop does take up quite an amount of time. Please see below for the 5 minutes Photoshop work that I've done. Awfully un-natural.

Come slap me tight in the face for making my eyes so disgustingly fake. I pity myself for being the Photoshop Guinea pig .