Monday, August 31, 2009

Southaven Farms!

Yum!

Internet carbs are fabulous! Seriously, what did nutrition gurus (like myself) and diabetics DO before the internet?! My new carb craze: Southaven Farms mixes. Their products are all-natural, 100% whole grain, cholesterol-free, low-fat and unsweetened. Their website offers countless recipes for each of their mixes which include varieties such as: chocolate, whole grain, and ginger spice -- the 3 I opted to try first. Order several at a time, however...shipping can be steep as with anything over the internet.

Tonight I made
banana nut muffins using the ginger spice mix. The recipe was as follows:
3 eggs
1 3/4 c. Splenda granular
1 1/4 c. skim milk
1 Tbsp vanilla extract
Ginger Spice Southaven Farms mix
2 bananas, sliced
1/2 c. walnuts (I used pecans)

Preheat oven to 400 F. Lightly spray cupcake tin. Fill 3/4ths full. Bake 13-17 minutes or until toothpick comes out clean. Let cool 5 minutes and enjoy! Yummm!

hujung minggu yg penuh dgn aktiviti keluarga~



28th august, friday.
melompat - lompat sbb class cancelled. haha. mama muke jealous.
ptg tu, dpt taw mama pun class cancelled. and yup, mama pun lompat2.

mlm. gi jj wngsa maju dgn kema. beli jam. itu adalah tnpa dirancang.
sbb sale yg cam best. terpengaruh dgn kema. maka belilah jgk.
lgpun lg 3 jam tgn lain, semua da mengong2 & x de battery. tp kan.
td, [31st august] jam tu da tercalar. dang~

29th august, saturday.
balik kuantan. tp, tgh hari la jgk. so, pagi tu saje simpan skit2 brg dlm kotak.
yerla, brg yg syg & x guna sgt. pack siap2 dlm kotak, nak jimat space bilik.
uhuuu~ majority teddy bear semua dlm kotak. all my music box jgk. album jgk~
ptg skit gerak blk kuantan. sampai kuantan around 7pm, n berbuka.

few of my teddy bears.

30th august, sunday.
facial resdung. dah 5 bulan tak buat. kali ni, facial lilin tu 2 belah telinga je.
telinga kanan & kiri. that's all. telinga kanan dlm 25 min, so did telinga kiri.
sumpah gatal sgt3 mata, hidung, n telinga time tu. dlm otak just pk...
"lmbt lg ke? lmbt lg ke?" rase nak tonyoh2 mate n hidung. tp tahan jgk.
and... tgklah hasilnya. dr lilin yg kosong. penuh dgn hama resdung~

telinga kanan

telinga kiri

ptg, ke east coast mall dgn abah. serious, skali skale kuar dgn abah SHJA mmg seronok.
ahah...plan nak beli flat shoes je. yg btol3 comfortable. but then,
saje ajak abah masuk crocs. nak suruh abah try. and, sedang sy pilih2 crocs yg menarik,
abah tgh belek2 jgk. and then tgk lg, abah borak dgn salesmen die.
toleh lagi, abah dkt counter dah. bayar crocs die '-__-.
org yg nak beli~! skali abah dah bayar... uhuuu.

crocs abah.

ingt nak blahh da. skali abah ckp, pilihlah 1. hoooorayyy. ingt kan.
nak beli yg biase2 warne grey je. design simple n x gedabak. haha. but.
abah mcm lawak2 sruh org ambik hello kitty pnye. wahahahah...
2 colours - pink @ white. tgk yg grey org nak tuh, cam da ramai org pakai.
ambik la jgk crocs hello kitty tu. hahahahahahahahahahahahahha XD

i'm not sooooooooooo into hello kitty ok. but then, it reminds me of LOLA! =P
x kesahlah org lain nak kate buyokkk. abah yg pilih! lalalala.


ade 2 ekor binatang kecik yg comel. =P

berbuka sgt best. nasi berlauk + laksam + salad buah + karipap.
semuanya dibuat sendiri sepenuhnya oleh mama & auntie2 sy.

31st august 2009
happy independence day malaysia~!
bgn, sahur, solat, tdow, packing, gerak blk kl. hurm. sampai2, trus g JJ.
beli brg dapur & hari ni belajar masak nasi ayam dgn mama.
then, kul 8mlm setelah berbuka cam lipas kudung, gerak g KLIA.
antar abah blk srwk. uhuu~ abg khairi drive mcm... petirrr. wahaha.
sepanjang perjalanan, tdow je. bukak mate dah bwh atap KLIA. haha. =P


btw. abah sempat lah seminggu berpuasa dgn sy n mama.
kursus + ujian dkt KL. blhlah abah curi - curi balik. and mama suruh sy list,
semua yg sy da beli sepanjang seminggu abah dkt sini. dang~
motif mama - anak sorang = anak seploh. wawawa...

ok. shopping list~
1 - compact powder rm75
2 - cardigan + shirt rm 75
3 - 3 shirts rm50
4 - lotion + shower gel + 2 deodarants
+ cream + pore pack + etc rm75
5 - crocs rm150
6 - facial rm50

ok. fine. rm475. almost rm500. baiklahhh. itu, utk jngka mase pnjng ok!

no 1 tuh. jarang2 pakai. TERpakse pakai pon cuz mukeee gleeee oilyyyy.
so, bnde tuh 3 bulan pon x abis lg. mama siap leh cilok~

no 2 tuh, hee, ske sgt3. skeeee sgt. gaaa~

no 3, lame dah carik shirts camtuh. ikut hati nak borong semua warna.

no 4, pun jrnggg sgt beli sbb skali beli, tahan 2-3 bulan. tu, keperluan ye.

no 5, hee. t hee. nak kasut biase je, tp, abah kasi yg tuh. ambiklah! XD

no 6, tgklah hasil ternakan resdung tuh. aiyooo...


abah.
THANK YOU!!!



ok. esok shooting VG2 @ 10am aqilah.
mengantok + cuakkk amat + mesti letih. kan?

sila tidur. nunite~





“Capturing a moment in time”

August 31

About a month ago, Ben Leventhal was tasked by Grub Street with polling what he called the “most important and aware food writers in the country" with the goal of “capturing a moment in time in the restaurant business.” They might do it annually, he told me.
Since I am easily flattered, I readily answered his questions. These are the results.

Gammon Steak with Baked Potato and Pineapple, Basil and Garlic Soured Cream

When I decided over the weekend to have a gammon steak one night, I only briefly had to consider what I would like to accompany it. I had been working on my website detailing healthy baked potato recipes, so a baked potato it would be. As I was buying pineapple anyway to accompany the gammon steak, the rest - as they say - is history.

Ingredients

1 gammon steak
1 large baking potato
2 rings of pineapple (if using canned, ensure that they are in pineapple juice)
1 small cherry tomato
1 tbsp low fat soured cream
1 clove of garlic (crushed)
2 large basil leaves (finely chopped or torn)
2 small basil leaves (for garnish)

Method

As a great many will know from bitter experience, one of the frequent drawbacks when baking a potato is that either the core remains hard when the remainder is ready or the skin is dry and wrinkled when the potato has been cooked all the way through. I have a method for baking potatoes which eliminates both these concerns.

The oven should first of all be put on to preheat to 400F/200C/Gas Mark 6. The potato should then be washed and dried. Prick the potato a few times with a fork. A long metal skewer should then be carefully inserted through the centre of the potato lengthwise (as shown) and the potato loosely wrapped and sealed in aluminium foil. Place the foil package on a baking tray and in to the oven for one hour and fifteen minutes. Essentially, the heat will be conducted along the metal skewer and in to the centre of the potato, ensuring even cooking.

When the potato is in the oven, it is time to prepare the filling. Simply mix the soured cream, garlic, basil and one of the pineapple rings (finely chopped) together in a small bowl. Cover with clingfilm and refrigerate until required.

When the baked potato is done, remove the tray from the oven with protective gloves and (still wearing the gloves!) gently squeeze and massage the potato to fluff up the centre. Sit it back on the tray, still wrapped in the foil, and set it aside while you grill your gammon steak.

The fat or rind should be left on the steak while you cook it but can be removed later. Grill under a medium to hot grill for about seven to eight minutes. Ensure the steak is fully cooked then serve as shown in the photograph at the top of this article.

Food Tip of the Day - Monday, August 31st, 2009: How to Cook Scallops

Scallops are one of the most delicious shellfish in the sea, provided that they are not over-cooked. Like most types of shellfish, scallops take on a most unpleasant, rubber-like texture when they are cooked too long, making them virtually inedible.

How to cook scallops is therefore more than anything about the length of time for which we cook them. The link below contains full details.

How to Cook Scallops

Current Obsession: Sailor style.

I've got some fashion obsessions that I can't get out of my head: leopard prints, tartan fabric and sailor style.

And seeing cute dresses and skirts like the ones of ModCloth doesn't help me much!




I also love this Liebemarlene vintage sailor dress, it's so lovely!


And of course, I'm in totally love with the sailor Lolita style...



The last one is pure love! I love that Metamorphose collection!

I'm obsessed with this, and with mix it with a punk style... sailor punk Lolita? What do you think? I guess I need a sailor hat like the last one... and that Liebemarlene Vintage dress, yes... maybe... maybe...

By the way, I didn't show you my last adquistions...


This navy brooche is from a shop at Barcelona called "Chandal"; the girls who makes them has got a very funny name, "La Virgen de los broches"; something like "The virgin of the brooches" in english! You can visit her page here.


And I bought this lovely pin up dress at barcelona too; it's from Hellbunny and I paid for it 45 €. I've work with this brand and I really think it's a good price for it.

I've got more new stuff, but I must take pictures of them!

Sunday, August 30, 2009

Dough Hook

This is a dough hook:


It reminds of that urban legend about the couple that parked at Lover's Lane and heard on the radio about the escapee from the insane asylum with a hook in place of his hand. When they got home, they found a bloody hook hanging from the car door handle.

My dough hook looks kind of scary, and I'm a little worried about what mischief it will get up to while I'm sleeping. I wonder if it will be hanging from my bedroom door knob in the morning, all covered in yeast. Because it's actually a genius of a hook, smarter and wilier than the average kitchen appliance. I find that I evaluate my appliances, as if they are team members reporting to me. The crockpot is old and set in her ways, the toaster oven performs well but don't push his limits, the ice cream maker is fast and clever. And now I have a new stand mixer with a dough hook, and it's like the cool new guy everyone wants to get to know, who brings to the table some tricks to get the job done faster, better.



But whether or not you have a mixer with a dough hook, you must make some focaccia. Focaccia is easier to make than pizza because there's no sauce to worry about, and you need very little or no cheese. Simple toppings are best, focaccia doesn't have to be the main course, but it's good with salads or roasted veggies or a saucy pasta. This focaccia with Asiago and sea salt and cherry tomatoes was so simple and delicious that I nearly dropped my food in a rush to give you the recipe and insist that you make it. But I was stopped by the dough hook. It's a rather intimidating enforcer of dining etiquette.


Asiago Focaccia with Cherry Tomatoes and Kalamata Olives
Makes 1 10 inch focaccia

1 teaspoon active dry yeast
2/3 cup warm water
1 3/4 cups all-purpose flour
1 tablespoon olive oil
1/2 tablespoon salt

Toppings:
1 oz Asiago cheese, grated
4 to 6 cherry tomatoes, sliced thinly
8 to 10 kalamata olives, halved and pitted
4 basil leaves, chopped
Sea salt

Combine the yeast and warm water and let stand until the yeast is dissolved, about 5 minutes. Add flour, olive oil, and salt. Mix by hand or on low speed for about 1 minute to blend ingredients. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to a well-oiled 10 inch cake pan and turn it over once to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours.

Preheat the oven to 400 degrees F. Punch down the dough and spread to fill the cake pan. Drizzle with olive oil. Top with grated cheese, tomato slices, olives, and basil. Sprinkle liberally with sea salt.

Bake the focaccia until golden, about 25 minutes. Remove from pan to cool on a rack and serve warm or at room temperature.

Potato Salad


This is simple mashed potatoes dish. Use 2 potatoes and peel them. Chopped them into cubes. The boil the potatoes until soft. Add in carrots for coloring. Bring the carrots to boil as well.

Finally pour away the hot water. Add peas, 2 spoonful of mayonaise and sprinkle a little bit of salt. This dish takes about less than 1/2 hour to prepare. This is very suitable for party as it's very easy to make. Add a sausage to complete the dish.

PureVia vs. Truvia

Good morning! Husband is sick in bed -- I think I might've brought something home from work on Friday. Though, I am currently asymptomatic. Good thing with back-to-back hockey games this evening. On an unrelated note, let me re-visit stevia-based sweeteners: Truvia and PureVia.

If you read yesterday's blog, I deemed Truvia #1 to my taste-buds. Someone helpfully pointed out that they're made from the same plant -- the stevia plant. Stevia is native to Paraguay and Peru (depending on which source you reference). It is approximately 30 times sweeter than natural sugar, and is calorie free! Stevia-based sweeteners were approved for use by the FDA in December of 2008. Though they are 2-3x more expensive than saccharin (Sweet'n Low), aspartame (Equal) and sucralose (Splenda), they are gaining popularity quickly. "Truvia" is Coke's version of the stevia-based sweetener, while "PureVia" is Pepsi's version [1].

Both Truvia and PureVia are calorie-free, kosher products. One packet of commercially sold Truvia equates to the sweetness of 2 teaspoons of sugar. On the Truvia website there is a Q&A section and one of the questions is: What makes Truvia natural sweetener better than other stevia-based sweeteners? So, the research goes on [1].

The stevia plant has over 200 varieties. The quality of the "sweetness" depends on the extracted sweet compound that the leaves yield [2]. To me this reads "some parts of the plant are sweeter than others." We move on to PureVia's site where they give away the answer.

The sweeteners are made from Reb A (or Rebiana) -- the SWEETEST part of the plant. PureVia is ethanol-purified and the Reb A is blended with other "natural ingredients" for flavor. The bulking agents in PureVia include erythritol and isomaltulose [3]. Truvia does not purify with ethanol, according to what I've found thus far. Truvia also mentions no use of isomaltulose as a bulking agent [4]. Erythritol sounds bad, but it is a natural sweetener. It's found in fruits such as grapes and pears and is extracted naturally [4].

So in a nut shell, the stevia plant's sweetness varies a lot. Though both products are derived from the Reb A portion of the plant, the bulking agents and proportions of stevia vary...creating a different taste. There ya have it. Is there ANYTHING more anyone could ever want to know about stevia? : )

Last night I used some of my new calorie-containing sweeteners and made crock pot oatmeal. It was delicious. I threw into my crock pot:

2 cups of old fashioned oats
6 cups water
3 Tbsp cinnamon (I like a lot!)
2 Tbsp turbinado
1 Tbsp agave nectar
1/3 cup dates, diced

Cook on low 8-9 hours and enjoy! It was creamy and delicious! It needed no more sugar and has leftovers ready for 3 breakfasts this week! If you think I'm crock pot obsessed, you are correct!

On a completely unrelated note...no more football-less Saturdays! It should be a good year for the Fighting Illini (#25) and Oklahoma Sooners (#2). The two teams play back-to-back next weekend on ESPN and I couldn't be more excited! I'm saving my first hoodie reveal for Saturday. Crock pot vegetarian chili will be involved, as well. What college football team are you a #1 fan of?

Lily and I are off to the dog park...have a wonderful day!

[1]. McCay, Betsy.
FDA Clears Use of Herb as Sweetener. The Wall Street Journal. December 18, 2008.
[2]. Stevia-based Sweetener Truvia Gets FDA Nod. Stevia Cafe.
[3]. PureVia website.
[4]. Truvia website.


So What have I been Up to ?


So for the past 2 weeks I have being  staging in Chapter one in Dublin 
its a  Michelin stared restaurant .

When I am not working I have being busy getting the garden together and cooking using the local produce  .I have found wild sorrel , watercress and sloes to mention a few of the free food that is around the farm .


My gran-uncle has the best cooking apples they have the beautiful colour . Here is some jelly I made . The recipe is from the Ballymaloe cooking school book.

Blueberry cheese cake from Rachel's book Bake 

Chickens .
Rhubarb plants 

Pumpkins 

before
after
So we Have onions, beet-root , lettuce , beans ,tomatoes, dill, coriander, thyme , lovage, sage, rosemary, potatoes,chives , cabbage and pumpkins.
 
Black currant icing .
Black berry and apple tart.

wedding food 

Darragh our new addition to our Family 

Budapest day 4: Mercury Madness!

Hi there everyone! I've been very busy with work, and I'm really very tired... this week has been hell for me at work! We had lots of activities: hip-hop fights, flamenco dance, breakdance fights, live role-playing games... and I've organizing all of them! But here I am back again!

Well, last time I wrote here I was talking about the first shows... so now, the second day of concerts! We saw some cool groups like The Ting Tings, wich I was very glad of seeing them. It's great seeing that the only two members of the band, Jules de Martino and Katie White, makes all on stage... ALL! Drums, guitars, bass... it was amazing!

After the Ting Tings we saw Die Toen hosen, a punk German band wich has been playing for 30 years... I was really exciting about this, because they're one of my favourite punk bands and I never thought that I could see them (and so close!); they don't usually play outside Germany! And Andreas Frege (aka campino, the singer) was so friendly and a great showman! This is my favourite picture from all I made.


After them, Bloc Party jumped on the stage, and people got crazy... I can't understand why they were fighting like if we were at a punk concert... I mean, at Die Toten hosen was a normal situation.. but with Bloc Party? Anyway, I enjoyed the show and made lots of pictures, they've got an excellent sound in live concerts!


Then we went to other stage for seeing Tricky, who gave an excellent show too, and then we had dinner and dance in one of the pubs of the Sziget Festival.


I don't remember the name of this, but it was delicious! It was chiken, with onion and mushrooms, almost like a carbonara sauce...


The two most elegant guys at the pub!


by the way, I mentioned before that this week I've been very busy with work, but Ileave you here a pair of pictures... the first one it's from the flamenco night, I was wearing my Bodyline pink and black fruit parlour, a Zara t shirt and my new H&M pink boots, I love them!


And this second one it's from Friday, when I was playing at the role playing game night. I was some kind of bunny, so I had a pair of bunny ears and a look inspired in Alice in Wonderland.


Well, that's all for the moment... I'll write more often! Promise!

Enjoy your Sunday!