humbled
·
Queen of attention to details, questioning my intentions each time I fail. I signed up for a great deal more than I can handle.
There are days
when I feel
The best of me
is ready to begin (the end)
Then there's (the) days
when I feel
I'm letting go
and soaring on the wind
'Cause I've learned in laughter or in pain
How to survive!
I get on my knees!
There I am before the Love
That changes me
See I don't know how
But there's power
When I'm on my knees
something to make you guys laugh. It sure brought a smile to my twack face. (click on image to enlarge)
I have a heart too.
·
I have a heart too
That can break and melt
Like everybody else
I have a heart too
That can be loved
That wants to be loved
By you
Can't believe I'm missing David Choi in action in Singapore. Sigh..
about banned red dyes
·
Here's my idea of entertainment.... pictures of an awesome springy and light zebra cake (Marty!!! ahh). Shame on me, given the many surrounding devote Muslims fasting during the holy month of Ramadan, hope that these photos won't prove to be too much of an irritanting temptation. No water or food the entire day.. I have to take my hat off to them surely. Furthermore, living in Islamic state would mean extra precautions have to be adhered too even as an expatriate. No chewing gum or drinking liquids in public, if not, a jail sentence looms ahead.
Back to my random style of penmanship. Bear with me...
Back to my random style of penmanship. Bear with me...
Adapted from Cake Keeper's Cakes by Lauren Chattsman, I can foresee this recipe being on the fore front of my 'featured recipes' column on Oven Heaven's website. With a tight crumb, fluffy texture and beautiful trails of introverted chocolate batter blending into it's vanilla flavored domain. I sure hope the rest of the readers would enjoy it as much as I do!
Moving on to updates regarding the business, all has been smooth and our current first shipment from Singapore has washed up ashore and been delivered safely to our warehouse! After all the hassle and back-breaking document chasing action from the separate parties involved, I am all but a little relieved that things have finally worked out. Our next shipment from the states provides it fair share of problems with many of it's constituent stock not being able to clear customs on Dubai side due to the presence of banned substances in its ingredients list. Thankfully I've learnt my lesson as to ensure all paperwork is cleared before preceding with the freight forwarding, or risk paying extra overhead charges for storage. As much as I would like to admit that importing food items into UAE is a tedious process, guess its because UAE lacks the IT infrastructure as that found in Singapore leading to inefficiency in it's services. But with practise and experience, things can only get better from there. *crosses fingers*
That should be enough small talk for the day. More pictures of our lovely zebra cake. My heart steals a glance at the page featuring a stellar looking cornmeal blueberry bundt cake. Should I?
Keep drinking coffee, stare me down across the table
While I look outside
So many things I’d say if only I were able
But I just keep quiet and count the cars that pass by
You’ve got opinions, man
We’re all entitled to ‘em, but I never asked
So let me thank you for your time, and try not to waste anymore of mine
And get out of here fast
I hate to break it to you babe, but I’m not drowning
There’s no one here to save
Who cares if you disagree?
You are not me
Who made you king of anything?
So you dare tell me who to be?
Who died and made you king of anything?
You sound so innocent, all full of good intent
Swear you know best
But you expect me to jump up on board with you
And ride off into your delusional sunset
I’m not the one who’s lost with no direction
But you’ll never see
You’re so busy making maps with my name on them in all caps
You got the talking down, just not the listening
And who cares if you disagree?
You are not me
Who made you king of anything?
So you dare tell me who to be?
Who died and made you king of anything?
All my life I’ve tried to make everybody happy
While I just hurt and hide
Waiting for someone to tell me it’s my turn to decide
Who cares if you disagree?
You are not me
Who made you king of anything?
So you dare tell me who to be?
Who died and made you king of anything?
TWD: Chocolate Ganache Ice Cream
Having half the mind to infuse a spoonful of lavender for that whiff of floral scent or perhaps throw in a cinnamon stick together with a few rounds of crushed black peppercorns for a kick of subtle heat in the otherwise indulgent concoction, I gathered my devices and did the required contemplation. In the end, I hailed to the urge to stick to the original. Patronise the simple.
And it was rewarding, in the most lucid manner. One spoonful of this brings back memories of the tubs of wall brand ice cream safely tucked away at the back of the freezer awaiting a rare treat on night where our parents deemed me and my brothers exhibitors of good behavior during the day. We would then proceed to curl up on the leather couch in front of the tele scooping eagerly at the chilled dessert while laughing uproariously at the screened program. This ice cream, as simple as it was, had a feel good factor to it. I smile, sigh and lingered.
Chosen by Katrina of Baking And Boys for this week's TWD. Try this recipe for a sumptuous and neat treat!
Updates: I'm about to enter my first Ramadan in an Islamic State. With so many stringent rules ahead and threats of heavy penalties and jail sentences, I am anxious to the max.
Chocolate Ganache Ice Cream
adapted from Dorie Greenspan
6 ounces bittersweet chocolate, finely chopped
1 ½ cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup sugar
- Put the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring ¾ cup of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then using a rubber spatula and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.
- Bring the milk and the remaining ¾ cup cream to a boil in a medium heavy-bottomed saucepan.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid—this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into the container and freeze it for at least 2 hours, until it is firm enough to scoop. Makes about 1 quart.
Nibble on this TWD: Gingered Carrot Cookie
With carrots being a constant stock item in our pantry; this recipe was a breeze to pull off. Bless my laziness that comes hand in hand with summer, heading out in the heat of day to round up ingredients at the supermarket isn't exactly first thing on my list of agendas. Hence I'm grateful for this round. Easy breezy Carrot cake cookies (omitted the ginger hence the revamped name)
These cookies came out crunchy with the occasional surprise of smokey bursts of flavor from the toasted pecans within. However, they didn't stay that way very long perhaps because of the moistness of the plumped raisins. So my advice would be to make a small batch and consume it hot and fresh off the rack! For carrot cake lovers, this cookie is a great substitute for the real deal itself and constantly tickles it's consumer with the sneaky bits of bright orange that peeks out from underneath its brown surface.
Carrot Cake Cookies
adapted from Dorie Greenspan's Gingered Carrot Cookie recipe
makes 25 cookies
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
82g unsalted butter, room temperature
1/3 cup light brown sugar
1/6 cup white sugar
1/2 large egg
1/4 tsp vanilla extract
1/2 cup shredded carrots
1/2 cup moist plump raisins
1/4 cup toasted and chopped pecans
- Preheat the oven to 190 degrees celsius, line baking trays with baking parchment or silicon baking sheets.
- Cream the butter till creamy and light. Add in sugars and beat for 2 mins.
- Add in the egg and beat for 2 mins.
- Beat in the vanilla extract.
- Whisk the dry ingredients together in a bowl.
- Beat the dry ingredients into the butter/sugar mixture just till flour mixture is no longer visible.
- Fold in the remaining ingredients. Make sure not to over mix.
- Scoop out your cookie dough onto the baking sheets and bake for 14-16mins.
- Allow the cookies to rest on the tray for a good 10mins before transferring to a cooling rack.
- Enjoy your lovely carrot cake cookies with a good glass of fresh milk!
And one more shot of the cookies, just because I can't resist it.
Eating out: Al Marhabani
Labels:
dubai,
food,
restaurants
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Making a strategic expansion from the disarrayed area between Dubai and Sharjah, Al Marhabani has emerged with a spanking new outlet along Jumeirah Beach Road. Much to the delight of patrons around the region who are more than willing to put in that extra dollar (significant increment in price in this outlet in comparison to the original outlet) to indulge in this humble yet tasty Yemeni cuisine.
Specialising in Mandi, a traditional Yemeni dish of meat (lamb or chicken), basmati rice and a mixture of spices. The meat is usually cooked in a tandoor, suspended above charcoal and cooked till tender.
Being Singaporean, I would make the general connection of mandi to our popular Indian dish of Biryani (ahh.. fond memories of junior college and the frequent early lunch break escapades to lay our hands on Mutton Biryani seeps in); it's almost similar in structure and taste albeit less sinful given it's slightly moister rice, reminiscent of more stock added in comparison to the Indian version laden with good ole' fats. Nonetheless, Mandi despite it's healthier stance, does not compromise in terms of flavor and I was smitten by it's addictive combination of marinated roast meats and brightly colored rice.
Try the mixed grill should you feel a little more on the carnivorous side. Otherwise, the mandi dishes are a safe bet and a fantastic option to feed huge rowdy bunches of relatively hungry people. Passing huge dinner plates around the table can be a fun sport sometimes.
drown in chocolate, not love.
Here's my last installment for the chocolate series! So let's keep this short and simple.
Why the separatist movement? Well, let's just say the onset of summer in full blast just makes chocolate a very daunting ingredient to work with. We're talking about 46 degree Celsius heats here yar? *drats*
So here you guys go. My grand finale of Hazelnut Mocha Cake. Do spare a moment to read this if you've got hazelnuts and chocolate lying around dormant in your pantry. This might just entice you. And a note for you guys, this cake definitely taste better the next day!
Mocha Hazelnut Cake
makes one 8-inch cake
150g plain chocolate
4 tbsp strong black coffee
175g softened butter
175 g caster sugar
5 eggs lightly beaten
100g ground hazelnuts
100g self raising flour
1 tsp baking powder
- Butter and line a 6 inch cake pan and preheat the oven to 180 degree Celsius.
- Melt the chocolate and black coffee in a double boiler till completely melted.
- Beat the softened butter and caster sugar till light and fluffy.
- Beat in the eggs one at a time. Mixing well in between each addition.
- Fold in the ground hazelnuts.
- Sift the self raising flour and baking powder in a bowl and fold it into the mixture.
- Lastly, fold in the chocolate into the batter.
- Pour into the prepared cake tin and bake for 45-50mins.
100g plain chocolate
50g butter
3 tbsp strong black coffee
4 tbsp double cream
50g icing sugar
50g toasted hazelnut, toasted and chopped (optional)
Melt all the ingredients above ( apart from the hazelnuts) in a double boiler and cool before spreading it on to the cake. Hazelnuts can be used for garnishing purposes.
TWD: Lots of ways Banana Cupcakes
One speckled banana sprawled hurt and neglected on the side counter. Who can refuse it's call to be used in the event of its short ripened life? Having almost been thrown into the dustbin for a case of old age, I was fortunate to be there, to hear its silent beckon during the weekly clear out sessions. A rescue was mandatory and in the end of it all, paid off well....
I don't know whether you guys noticed, but I'm not so much a big fan of bananas as a fruit given its correlation to certain painful competitive events in my younger days. Think about tortured lungs, throbbing thigh muscles and endless degree of slopes (yes, cross country runners did have a thing for eating bananas before a race). But once the lovely fruit has been incorporated into a mixture of brown sugar, coconut milk and toasted coconut; it's hands-up for me all the way!
This week, Kimberly of Only Creative Opportunities has chosen A lot of Ways Banana Cake for TWD. I merrily halved the recipe to yield 12 cupcakes instead of a 9 inch cake only. To someones benefit too!
Somewhere along the way I managed to make a boo-boo but I'm relieved that all turned out well in the end. I'm sure that many bakers have the same experience with me. It's the part where you have placed the baking tin the oven and patted yourself on the back; you proceed with clearing out the used utensils and realise that there's still sifted dry ingredients in the bowl that you have forgotten to incorporate into the mixture. DARN IT! In a frenzied state, you consider swiping out the batter from the baking tin and doing a final mixture, only to be hindered by the lovely bubbles rising on the surface of the batter. You cross your finger and pray for a good ending, a upheaval of regret within.
All's well that ends well. I adore the crunchy bits throughout the cake acquired from the toasted shredded coconut. Thanks Kimberly for picking out this week's recipe!
A lot of ways banana cupcakes
makes 12 cupcakes
1 1/3 cups all purpose flour
5/8 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
80g butter
1/2 cup light brown sugar
3/8 cup sugar
1 egg
3/4 tsp vanilla extract
1 ripe banana (preferably speckled and ugly)
1/4 cup coconut milk
1/2 cup shredded coconut, toasted
- Preheat the oven to 180 degrees Celsius. Line the cupcake pan with cupcake liners.
- Whisk the flour, baking soda, salt and nutmeg together in a bowl.
- Beat the butter till creamy. Add in both the sugars and beat till smooth.
- Add in the egg and the vanilla and beat in to incorporate.
- Mash the banana with a fork in a small bowl.
- Lower the speed of the mixer and add in the smashed banana and beat till well mixed in.
- Add the flour mixture and coconut milk alternatively into the creamed mixture in 3 batches, starting and ending with the flour mixture.
- Portion off 1/4 cup of batter into each cupcake liner. Bake for 20mins till golden brown.
- Stir in the shredded coconut in the final stage.
Season for Chocolate
Third time in a row. I surprise myself with my dedication to the whole chocolate therapy idea. People who think they know me very well would deny my abilities to stick to a plan or ambition for very long. Well, I guess we've an exception here since chocolate being full of phenylethylamines convinces the brain that its happy doing all the extra work.
This time my shifty chocolate cravings manifested in the shape of... chocolate pancakes! And I was sent on a wild goose chase for a perfect recipe constrained by my meagre pantry stock and blurry eyed hunger pangs in the morning. Throwing in a tblspoon or two of rolled oats into the mixture, it gave me reason to believe that this morning indulgence was a tad healthier.
I couldn't be happier.
Chocolate Pancakes for one lonely girl
makes 3 pancakes
7 tblspoon all purpose flour
1 tblspoon unsweetened cocoa powder
1 tblspoon sugar
1/4 tsp baking soda
pinch of salt
1 tblspoon rolled oats (optional)
1/2 cup buttermilk
1/4 egg lightly beaten
2/3 tblspoon cooking oil
- Whisk all the dry ingredients in one bowl
- Pour the buttermilk, egg and cooking oil into the dry ingredients and stir till dry ingredients are no longer visible.
- Leave mixture for 5mins on the counter to thicken.
- Heat up the well-oiled griddle. Cook 1/4 cup batter. Cooking 2-3 mins on one side before flipping and cooking for another 2 mins.
- Enjoy your pancakes any style you like. Think BIG!!! whipped cream, strawberry preserves, chocolate syrup, maple syrup, fresh berries and clotted cream or just a simple knob of butter.
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