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A view like that never gets old. Location: Warrah Trig to Patonga Beach, Brisbane Water National Park
Warrag Trig Lookout
Not bad for photos taken from a mobile phone and joined in Photoshop. I’m rather proud of it.

I haven’t been knitting much but I’m meeting up with the girls from the Central Coast Knit & Crochet Ravelry group tomorrow and I thought I should warm up. 😛 I’ve finally reached the mid-point of the Baktus scarf (pattern).
Alpine Pearl Baktus Scarf WIP
Anyone recognise the yarn from a previous project?

Our attempt to bake this condensed milk pound cake (recipe). Hmm… not as light and airy as the recipe’s pictures. I’m lousy at baking anything that requires creaming butter and sugar together.
Condensed Milk Pound Cake
But you know what? It tasted alright despite not tasting nearly sweet enough. I thought it was going to be sickly with the condensed milk so I cut the sugar back a little. Oh well. Most importantly, we both had fun making it together. 😀

I watched the making of the new Qantas ad tonight and I LOVED it! I’m so thrilled to see an Australian indigineous boy leading the song. It’s a small but significant step in recognising the owners of this land.

If you don’t see the video above, CLICK HERE to watch the Qantas ad directly in YouTube.


Sweet & Salty Macadamia Chocolate Chip Cookies

I found this Sweet & Salty Peanut Chocolate Chunk recipe from Plum Pudding who got a mention on another site for her very cool alphabet block magnets tutorial. Richard had been away for 3 days so I thought I’d bake these cookies to welcome him home. Sounds like I’m a 1950s housewife, but, meh! I love him. 🙂
Sweet & Salty Macadamia Chocolate Chip Cookies

There is only one way to describe these cookies – SURPRISING! They are very light with a crispy shell but a chewy, crunchy, sweet and salty middle. Crazily wonderful contrasts with every bite! I stood there perplexed with the flavours and textures, just staring at the cookie in my hand as if it was magical. And I keep wanting more and more and more…
Sweet & Salty Macadamia Chocolate Chip Cookies

These cookies are highly addictive. HIGHLY. I cannot emphasize this enough cos take it as a serious warning for those who are watching their waistline. You’ll probably not even want to share these with your partner, kids, cats, dogs. NO ONE. You’ll want to keep this a secret. Just between you, me and the lamp post.
Sweet & Salty Macadamia Chocolate Chip Cookies

Unfortunately, Richard actually reads my blog so I had to share the cookies with him, otherwise I wouldn’t have been able to share this recipe with you. See how I sacrifice for you guys! Sigh. Might have to sneak another batch just for me and air out the house before he gets home from work. 😛
Sweet & Salty Macadamia Chocolate Chip Cookies

It seems boring now but here are my small modifications. I used leftover macadamia nuts, which I initially used in my healthy banana bread, wholemeal flour and dark chocolate chips. Taste gooood. *two thumbs up*

Recipe from My Recipes:

Related Post:
Healthy Banana Bread & A Warm Pussy


Healthy Banana Bread & A Warm Pussy

Do you remember the banana & cranberries bread I made a couple of months ago? Well, I tried another banana bread recipe and this one is much better! It uses more ingredients and takes a little bit more time but it’s so worth it.
Healthy Banana Bread

I added chopped macadamia nuts and dates for texture and extra nutrition. I’ve also been using wholemeal flour for almost all my baking and the only thing I notice is that the cakes do not rise as much. But they still taste just as good and of course, wholemeal flour is a healthier choice. I used frozen overripe bananas for the first time in this recipe. I was a little nervous as I’ve never frozen bananas before but the defrosted bananas were perfectly mushy for banana bread. Less work for me!

I made this when Changeling came over for our knitting date and she loved it! She couldn’t believe it was fat-free and had wholemeal flour in it. Richard gave the banana bread a huge two thumbs up and so did I. 🙂

Healthy Banana Bread Recipe from Group Recipes:

By the way, if you haven’t heard of Changeling’s Knit & Stitch Podcast before, pop over to her site and have a listen. She talks about the crafty adventures (and misadventures!) she gets up to and she’s sure to make you smile. Yes, Changeling, you have a sense of humour!

So if you’re wondering about the “warm pussy” in the post title, well, let’s just say that I’m not the only one around here who enjoy having a hot pot of tea sitting around on the coffee table.
Ifa with Her Crochet Teapot "Friend"

Yip, that’s Ifa, my female cat, cuddling up to her new crochet teapot friend. I didn’t have the heart to tell her to get off the table. Just look at that face!
Ifa with Her Crochet Teapot "Friend"
Ifa with Her Crochet Teapot "Friend"
Can you see Olly, my male ginger cat, in the photos? You get 10 points if you do! 😛

Related Posts:
Cozy Tea Anyone?
Banana & Cranberries Bread


Easy Peasy Berry Cobbler

I have no idea what a fruit cobbler is but it didn’t stop me from wanting to make it as soon as I saw Balkan Style’s simple recipe. 5 basic ingredients in a bowl, then top with fruit of choice. Too easy! I happen to have frozen mixed berries that I’ve been wanting to get rid off for a while. In the oven it goes in a matter of minutes, giving me time to head to the shop to buy some vanilla custard.

Easy Peasy Berry Cobbler
Recipe from Balkan Style

The cobbler comes out of the oven fifty minutes later and it’s just killing me! It looks so appetizing BUT it’s meant for dessert tonight. I’m crazy I know. So I waited and waited and gobbled up my dinner as quickly as possible. I vaguely remember what it was. All I can think off is this cobbler.

I sprinkled it with cinnamon sugar and smothered it with custard. Richard’s eyes lit up. He LOVES custard. If there is a level higher than love, he’ll be a few rungs above that. The cobbler soaked up the custard and I took a small mouthful. I don’t like the tartness of berries. BUT with the custard, it wasn’t too sour for my Asian palette and let me assure you, the next few mouthfuls weren’t small. I finished a quarter of the berry cobbler in one sitting! LOL 😛

Alright, I’ve held you back long enough. Shooo! Go make yourself a cobbler. Tell me if you like it. By the way, thanks N for the recipe!


Easier-than-you-think Chawanmushi Recipe

Chawanmushi is a Japanese appetizer, served hot or cold. It is a savoury egg custard, steamed in a a small cup. Richard and I have talked about making this for years and we’ve assumed it must be hard to make. But we actually had all the ingredients for a simplified version. There are many variations to what actually goes in the egg custard. Some recipes call for chicken, fresh Japanese mushrooms, fish cakes, fresh fish etc. We just used what we had in the pantry.

It took us only 5-10 minutes to prepare and the chawanmushi took 15 minutes to steam. And before we knew it, we had scoffed down two cups each, burning our tongues in the process as we just wouldn’t wait for it to cool down. It was just so warm and sweet and salty at the same time. The soft texture of the egg custard and the chewiness of the shitake mushrooms complimented each other beautifully.

Chawanmushi or Savoury Steamed Egg Custard

Chawanmushi or Savoury Steamed Egg Custard
Adapted from this recipe and the sauce is from Harumi’s Japanese Home Cooking cookbook (pg 26)

Serves 4
Ingredients for Savoury Steamed Egg Custards (Chawanmushi):
3 eggs
1 1/2 cup Campbell’s fish stock
1/2 tsp salt
1 tsp soy sauce
1 tsp sugar
1 tsp sake
10g dry shiitake mushrooms, soaked in hot water for 30 mins till soft, chopped
2 pak choy leaves, sliced into small pieces
2 stalks spring onion, chopped (garnish)

  1. Beat eggs gently, try not to get bubbles. Add stock, salt, soy sauce, sugar and sake. Mix well & strain through sieve.
  2. Divide mushrooms and pak choy into 4 small cups and pour egg mixture on top.
  3. Preheat a steamer on high heat (until water is boiling). Lower heat and place cups into steamer. Cover with tea towel and then with the lid. Steam for 15mins or until firm to touch.

Ingredients for the sauce:

A little granulated chicken stock powder
2 tbsp hot water
1 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp sesame oil

  1. Dissolve stock powder with hot water. Add all other ingredients and mix well.
  2. When the chawan mushi is ready, pour a little sauce on each one and garnish with spring onion.

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