Sydney Christmas trip- Boxing Day

I was in Sydney this Boxing Day. It was three or four years ago that I spent a Boxing Day in Sydney. It was as crowd, as crazy, as raining… But this year, I found a few new places to treat myself after a long walk or just to chill away from the crowd.
There is a French bakery located in George st near Haymarket called De La France. It is a small bakery that has been there for decades. It doesn’t look very fancy but it does have the big french window and very nice croissant and omelet. And of course it has a lot of customer too. A lot of people walk by for a croissant or french bread take away wrapped in the paper bag and a cup of coffee. I have to say it was such a scenery for me because it makes me feel living in the movie. 🙂
We accidentally bumped into a very nice french tearoom as I was wondering what made the mall smell so good. It’s a very famous french tea room featuring their macarons. Laduree was found in 1862 and this is the first and only shop in Australia. All the macaron is made in France and shipped here fresh and the silver tea pot and lovely decoration just made it a very enjoying afternoon tea.

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Although I think my macaron was pretty good. Theirs are really soft and delicate. And surprisingly it’s not overly sweet either. Apart from the macaron, they also have cupcakes,sweets, chocolates, honey and cute accessories,even scented candles and soaps.

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My boxing day in Sydney just past in food, tea, macaron and movie. Away from the crowd, and a piece of joy shared with a loved one.

Fluffy pancake

We had work Christmas breakfast in the branch. It was absolutely fun and joyful. I made some mini vol au vent, pancake and some small cute Christmas hazelnut cookie to give out.
A lot of my colleague love my pancake and they say that it’s so fluffy that they just can’t stop eating it. As a lot of them request the recipe, I will now share this easy and fluffy perfect breakfast recipe.
1 egg
3/4 cup of milk
1cup self raising flour
2 tablespoon sugar
2 tablespoon white vinegar
2 tablespoon of butter (melted and cooled)

Mix the milk with the vinegar and let it set for 5min
Mix the flour and sugar well combined
Add egg and butter into the milk mix well
Add flour mixture into milk mixture, combine well (smooth but don’t over stir it)

Put a non sticky pan over medium heat
Pour right amour of batter into the pan( depend on the size you want to make)
Wait it until bubbles on the top, use a spatula to turn the pancake
You can see it stars to puffs up in the middle. Leave it for around 30-40sec until it turns nice golden/brown color.

Serve it with Maple syrup or yoghurt and that’s your healthy and yummy breakfast.

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Cranberry and Almond biscotti

This is a very nice snack recipe. Different from the almond bread, it uses the whole egg instead of egg white only. As it has cranberry in the, it gives a really good fruity flavour as well as nutty taste. I made this several times, but for some reason, didn’t take much photo. This is the only one taken by Mary in the Christmas high tea party.

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Ingredient
300g plain flour (sifted)
1.5 tsp baking powder (sifted)
140g sugar (I use less as I don’t like it too sweet)
3 eggs (lightly beaten)
2 tsp vanilla essence or rosewater
120g cranberry
1 cup whole almond (you can also use pistachio or combination of both)

method
1. preheat oven 160c
2. mix the flour, baking powder and sugar in a large bowl until well combined
3. add egg, essence, cranberry, and almond until it form a smooth dough
4. turn the dough onto a floured surface and knead until smooth
5. divide dough into two square portion and roll into 20cm log
6. place the log on lined baking tray and bake for 40-45 min until firm.
7. set it aside to cool completely and cut into 3mm thick slices. Place the slices on to lined baking tray and bake for 8 min on each side.
8. allow it to cool before store it in the container.

Mini Ham Frittatas

This is a very good savoury dish for a gathering event such as high tea. With so many sweet things in the menu, it is perfect to balance the savoury and sweet tastes. I prefer to make the mini version as they are not only cute but also give you a mouthful flavour without too rich feeling. And it is extremely easy to make.

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Ingredient: (make 24 mini one in the mini muffin tray)

4 eggs
1/4 cup of whole milk
1/4 teaspoon freshly grounded black pepper
1/8 teaspoon of salt
2 slice of ham chopped
1/6 cup of freshly grounded parmesan cheese
1 table spoon chopped fresh italian parsley

1. preheat oven 180C
2. lightly grease the muffin tray
3. whisk the egg, milk, black pepper and salt in a large bowl. Blend well, and then stir in the ham and parmesan cheese and parsley.
4. fill the prepared tray almost to the top with the egg mixture
5. bake 8-10 min when the egg mixture puffs and it just set in the center
6. leave it set in the tray for 10 min before remove it using a rubber spatula.You might need to use a small knife to run around the frittatas to allow it slide out easily.
Serve immediately. Enjoy~~

recipe adapted from http://li-shuan.blogspot.com.au/search/label/other%20%EF%BC%88%E5%85%B6%E4%BB%96%EF%BC%89

Christmas High Tea

It is Christmas time~~~

That’s my first time holding a high tea party, as it’s a such festival time of the year, I decide to have a Christmas high tea party inviting all my girl friends to come and enjoy a nice afternoon together. Thanks to my darling who helped me prepare for everything, and dear Mary and Nancy lend me those pretty pretty tea cups and plates. It was quite successful and everyone enjoyed it.

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Here is the menu:

mini ham Frittatas

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Chorizo and tomato

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Mini Sandwich and Vol au vent

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Chocolate Strawberry and Santa Strawberry

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Pandan chiffon cake and Macaron

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Strawberry and pistachio financier and Mushroom honey yoghurt cake

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Tiramisu, jasmine and green tea mousse and hokkaido chiffon cupcake

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Cranberry and almond biscotti

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For all my friends who request the recipe, please click the link for the related recipe. Enjoy~ Merry Christmas everyone~~

Strawberry fondant cake

This is the birthday cake I made for colleague’s little girl. She is a lovely shy little girl who loves strawberry shortcake. So I tried to make a cake that featured on strawberry shortcake. The cake itself is actually a raspberry butter cream cake, but I tried to make it a little strawberry related on its look. Anyway, she liked it and that’s all it matters.

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macaron project 2

Made macaron as favor for my colleague’s husbands birthday. Since they were for giving away, I thought it should have some personal details. So I made some fondant bow ties on the shell, was thinking to make his initials for the blue ones, but the letter cut outs were not as good. Anyway, they turned out pretty good, and they loved it.

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Girl’s night

I went on a dinner date with one of my girl friends since I happened to be in shanghai and just before she goes for a business trip. I was very looking forward to re visit an Italian restaurant that I went last year with my darling called scarpetta, but it turned that they were renovating at the moment. We went to a tapa restaurant Ina very small lane instead. It’s a very cute restaurant called Elefante. Very good ambience with outdoor and indoor seating. The logo of the restaurant is a very cute elephant. We didn’t order much as it was only two of us and we had few drink in the other place already. The food is quite there, especially the entree. However the risotto was a bit too creamy, and the tiramisu…… Looks nice, but nothing taste like. One thing worth saying is their sangria is really nice~ not too strong not too weak, just right amount of fruit and ice, very smooth and refreshing. And it looks very pretty too, perfect for a summer night like this. Oh well, it should have been autumn now, but it still feels like summer. Girls are still wearing short skirt, the breeze still carries a taste of summer, and of cause the mosquito is still out there, everywhere.

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It was such a good catch up that we just talked, hours and hours. Somehow I just feel like write something, to memories it, to write down the feeling I have right now, to memories the old times that we have been spend together. So I did, in the middle of night. In Chinese, because I found it hard to express it in English, maybe I can, but it just feels different.
今天一路坐着地铁站去赴约,看着地铁里熙熙攘攘的人群,突然觉得回到了那些年读书的时候。常常站在地铁里听着耳机里的音乐看着人来人往仿佛置身事外。 出了地铁让我稍稍有些走失的感觉,一切看起来有点熟悉,可我又不太确定自己在哪,要往哪里走。上海这座城市果真就这么不知不觉无声无息的变了样。好在即便它变得面目全非了,还是有你熟悉的面孔,走几条街,转个身,过个弯也许就会遇见。我们在新天地的一家bistro bar坐下来,点了杯香槟汽酒。女朋友看上去气色很好,很健康。她说我看上去也很好,很美,让她忍不住想要赞美我几句。我们聊的话题也天南地北的,从工作,生活到感情, 从过去到现在,从自己到一些身边的人身边的事。说真的,我很喜欢她现在的心境。一种随遇而安的睿智,享受一个人的生活,坦然的面对遇到的每一个人每一件事情,不骄不躁,不慌不忙。我说,我很喜欢自己现在的生活,很庆幸身边有个人呵护宠爱着,只是有的时候会很羡慕单身的那种状态,自由自在。但是现在的我,却过太习惯两个人的生活了,习惯有人陪,习惯问对方的意见,习惯和他分享。不管怎样都好,我觉得,不同时间的自己如果懂得珍惜现有,有一份幸福的心境,无论一个人还是两个人都是快乐的,满足的。
上海这座城市似乎有着无穷无惊的惊喜,每次回来的时候总能发现写新奇的东西。这次吃饭的餐厅在一个小巷子里。感觉像是一座老房子。庭院里种满了树,风吹过的时候有着哗哗的声音。复式的洋房总让人觉得很怀旧,仿佛这里承载着许多故事。偏偏这里开的是一家地中海特色的餐厅,烛光下有一种特有的异国风情。不知不觉,餐厅里的人渐减少了,才发现聊天忘了时间。买了单走出巷子,拥抱道别。原本是要各自叫出租车回家的我们等了老半天都找不到空车。 女朋友说,上海的出租车就是这么难叫,打趣的说她现在都有一种进入备战状态的焦虑了。好不容易有辆空车经过,我们决定一起上车。送女朋友回家后,车子一路奔驰。路边的那些霓虹折在车窗上飞过,五颜六色的,很漂亮。在这座不夜城里的我们就像那些霓虹一般绚烂着,过着属于我们的五彩人生,因为有你有我。

Birthday strawberry cake

It’s only 4 days left before I go for holiday. But I can’t feel any excitement. So many things that I want to do and everything are being squashed and rushed. One of my bestie is turning 30, but I will not be there to celebrate her birthday. Funny thing is it seems that we happened to be in different places on each other’s birthday for the past few years. Anyway~ I managed to hurry out a cake for her last night. It’s nothing fancy and I like it a lot because somehow it looks very simple but sweet just like her. Happy birthday dear~ wish u a very nice coming year~

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Macaron project

These macaron made for colleague’s auntie’s 60s Birthday
White macaron with pistachio butter cream and blue macaron with white chocolate ganache 😍

Refer https://lepetitechef.net/2013/08/29/macaroon/
For macaron shell recipe
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Pistachio buttercream
100g butter soften at room temperature
50g pistachio ( finely grounded)
3 tbsp caster sugar
3 tbsp water
2 egg yolk

1. Beat the butter until light and fluffy. Set aside
2. Beat egg Yolk till light color
3. Sugar and water boil until soft ball stage ( sugar dissolve and start to bubble 110 degree)
4. Pour syrup in small stream into egg York while beating at medium speed
5. Continue to beat in high speed until if cools down and become thicker
6. Add butter in several addition, beat until combine for each addition
7. Add pistachio powder and combine well
8. Chill in the fridge a bit before piping the filling and that’s it. You can try different flavors by just amending the last part~