Summer Berry Trifle

Welcome back if you're a reader here.. This week we had our 'xmas eve luncheon' over at work and it was like a pot-luck/bring-your-own-dish sort of thing. IT was great that everyone attended the occasion and we had the unfortunate luck of losing one of our great part-time staff because she is now a qualified nurse. Well done to her and all the best of luck! There was LOTS of food that was brought in... reckon I gained at least 1kg after that day. So much for going to the gym eh. Moving on....

I ended up making a trifle for the occasion because I had no idea what else to make besides the fact that my co-workers are not used to eating malaysian recipes. Doesnt look too good in my photo.. I think I put too little of each ingredient in it. Oh well.. tastes good still. Had a few praises here and there so its all good!

Ingredients 
1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml of apple juice or sweet sherry
250g of strawberries
300g of blueberries
2 cups of Pauls premium vanilla custard
1 cup of thickened cream, whipped

Steps
1) Prepare the jelly according to the packet and refridgerate till set.
2) Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries.
3) Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
4) Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

(All credits go to taste.com.au ( http://www.taste.com.au/recipes/14667/summer+berry+trifle ))

All in all, a pretty succesful and easy dish if you ask me.

 

'who says leftovers cant look good'

 

Also, a special thanks to be mentioned about my friends that have shown concern for me over my latest 'incident'. Thank you! I know that I have always tried my best but if things are not meant to be, they are just not meant to be. I have put in the effort.... but there seems to be no response from their part... oh well. Life moves on =). I swear people should really trust me more..I am the most trustworthy person out there. SERIOUSLY!

Anyways, HAPPY XMAS TO ALL! Hope you all have a merry merry christmas with friends, family and loved ones. Too bad loved ones dont apply for me but merry all the same!

Uneventful

No cooking on Tuesday this week. Work has gotten the best of me really...

Same old same old thing... But hopefully, the trifle will be succesful tomorrow night and also going to try making black sesame tang yuan on saturday~! Back to malaysian as always...

Bye for now!

going french! the Creme Brulee

Being slightly bored with making malaysian desserts, i've decided that i should just go french for a day or two!! (still need/want) to make pana cotta!! mmm...yummy... 

The recipe I am posting up is actually from a site called Howdini and they provide you with video illustrations on how to make this fancy delicious creme brulee.. I am going to post the recipe here but all credits go to them ( please dont sue :S)

Ingredients:

4 large egg (yolks only)

2 cups of heavy cream

1/3 cup of sugar

brown sugar for topping/caramelizing

1 vanilla bean or 1tsp of vanilla extract

a small blowtorch (for caramelizing)

Steps: (direct copying from http://www.howdini.com/howdini-video-6648359.html)

1. Slice vanilla bean lengthwise, scrape seeds and resin from half the bean, place in large sauce pan with the other half of the vanilla bean.
2. Add heavy cream and scald (cook) on low heat until hot, but not boiling.
3. While cream is warming, whisk egg yolks and sugar thoroughly.
4. When cream is hot, ladle 1/2 cup into the yolks and sugar, mix.
5. Then pour all the cream into the mixture.
6. Mix, taking care not to whip air into the mixture.
7. Pour through a strainer into a clean bowl.
8. Remove bubbles (you have to see this).
9. Place a wet towel on the bottom of a large shallow baking dish.
10. Fill four ramekins almost to the top with the custard mixture.
11. Place three ramekins in the baking dish.
12. Add boiling water half way to the top of the baking dish, do not get water in ramekins.
13. Add last ramekin.
14. Bake 35 minutes at 325 degrees.
15. Test for doneness by tapping the side of a ramekin. Custard should jiggle a bit.
16. Chill ramekins for four hours.
17. Remove from refrigerator, fill top of each with brown sugar.
18. Place on a clean baking sheet.
19. Use blowtorch to burn the sugar on top of each ramekin.
20. Make sure no one makes off with your portion; this stuff is heaven on a spoon.
21. Assign someone else to clean up the kitchen.

Definitions:

Ramekin = white bowl to put the mixture in.

As always, enjoy making this delicious dessert. I know I did. But the guilt accompanying the fattiness is :( ...!! But following this recipe, you are SURE to make a delicious creme brulee. Kudos to Howdini!

Douglas OUT ! 

Another failure...

Geez.. how many more recipes am I supposed to fail? Someone should really teach me how to flip the roti canai... otherwise it comes up all ugly. That being said, it doesnt really taste too bad... and the ingredients are so easy...

Ingredients:
2 cups of all purpose flour
1 cup of water
1 pinch of salt
enough oil to lubricate dough

Steps: 
1) Pour water over flour and make sure it is not too sticky or gooey..
2) Knead the dough for at least 8 mins to make sure it is all smooth and even. Then tear the dough into palm sized portions.
3) Leave it for at least a few hours or even overnight. Make sure the bowl is covered in oil to make sure it doesnt stick to each other.
4) When ready to make, watch a youtube video teaching you how to flip it! Otherwise, just use a rolling pin and roll it till it is flat enough to slightly see through.
5) Fold in the edges and then put on an oiled pan to fry.
6) Add whatever filling you want.. Mine was a condensed milk version because I couldnt be bothered with curry. You can also choose to add egg to the roti canai and make it a roti telur!

Good news! My uncle and family are here from Kuching! What a weird and wonderful time to come... and also to let them try some home-made mango pudding =) Lovely!

Feeling emo

No time to cook these days... its been night after night of going out and being silly... and now its time to come back to reality. Reality is biting hard though.... no mercy for the weak me thinks! Anyways, now that i'm a pharmacist, there really isnt anything else that you can be studying. Trying to pick up a language but where do you start off again? I dont even have my weekends off anymore to even try to catch up on learning Japanese again... But seriously, who has the time!

Besides, 'trying my best at life', i've been trying my best with one other thing. The problem is though, how do you know what is wrong or right? I am really trying my best.... but, I've only been getting mixed responses. IS there then a point in going on? That being said though, I'll always be pleasantly surprised by how happy I can be when they're present!

Enough with the EMO TALK! :D Its time to be happy.... and one can only pray for the best!! I've always tried hard and if hard is not enough, then SCREW IT!!

God bless you all reading! =)