The Big C

touched it and loving it :)

:Grinned:

A reward for being such a good wife :)

Scrumptious salted egg salad

I'm raving about a simple yet delicious salad that definitely makes my mouth water. Great for the appetizer or side dish. With plain hot basmathi rice and steamed seabass (I'm salivating now..). hehe

Have a try then, you will come back craving again about this once you've tried .

2 Salted Eggs-cut into strips or wedges (thinly)

1/2 Red Onion-thinly cut

1 fresh red chilli

1 apple-shredded

1 tomato-cut into strips

generous bunch of chop corriander

for the dressing (3tbs fish sauce, and juice of half lemon)

Longchamp Craze

Le Pliage LongChamp Dimension: 30x28x20cm

(Avalaible in white and navy blue)

RM 549

Longchamp Darshan

Dimension: 21 x 21 x 14 cm

RM 479 (Available in pink n yellow)

LePliage Tote Bag- Dimension 25 x 25 x 14 cm

RM 499 (Navy Blue)

LePliage Tote Bag- Dimension 25 x 25 x 14 cm

RM 499 (White)

LePliage Tote Bag- Dimension 31 x 30 x 19 cm

RM 599

(comes in 2 colours white & navy blue)

Longchamp LM Tote Bag-Dimension 25 x 25 x 14cm

RM 479

Interested??? Email me at b_arikays@yahoo.com

Strawberry Sponge Cake

1. 2 layers of strawberry cake

2.Spread strawberry jam on both sides

3. generous amount of mix cream cheese n whipped cream on top of first layer

4. Sandwich both layers (looks like a giant macaroon!!!)

5.Put a great dollops of cream cheese on top and garnish with fresh strawberries

6. Bon Appetit

"Breakfast for love"

Since working, I left home earlier to work than my husband, so we can no longer sit at the table for breakfast like we used to do. I made him cereal drink and chocolate cuppy to make his day :)

He must be smiling all day , I think :)

Choux Eclairs???

My first attempt to bake choux exclairs after an inspiring show by Rachel Allen Bake. But unfortunately the batter turn out very wet and I can't pipe out the shape I want it to be. I guess I miss the consistency concept of the batter for chaux pastry. Not to waste the batter I scoop it into paper cups and bake it, make a hole and voila, my version of cream puff (not so really)

Seriously when it comes to choux pastry, its all about the right measurement of the ingredients. For me when it comes to cooking, I don't really like the concept of "recipe" as cooking requires creativity, and creative food need no recipe :). But pastry is exceptional, right "recipe" is a must for you to get the good end result.

Otherwise your eclairs will end up like mine, turn out to be not-so-really-cream-puff.

Ingredients

Choux pastry

100g (3 ½ oz) strong white or plain flour

Pinch of salt

150ml (1/4 pint) water

75g (3oz) butter

3 eggs, beaten

1 extra egg, beaten - to brush eclairs before baking

For the chocolate glacé icing

200g (7oz) icing sugar

25g (1oz) cocoa powder

1 2 tbsp boiling water

For the crème chantilly filling

50g (2oz) icing sugar (1 generous tbsp), sifted

1 tsp vanilla extract

400ml (14fl oz) whipped cream (measure when whipped)

2 piping bags

Plain 5-8mm (1/4 – 3/8 in) nozzle

Plain 3mm (1/8 in) nozzle (optional

For the method you can peek at this link :)