Peanut Cookie (花生饼）

去年姐姐送我一罐花生饼很好吃，所以就被列入今年要做的年饼之一。昨天打电话给还在家乡度假的她，说我晚上要开工了，已经买好了包装的unsalted roasted peanut。她就问为什么没有自己炒花生，很容易的。。。。不管，反正都是市场有已经烘好的花生，我就偷偷懒吧！

看了其他很多网友不同不同的食谱，终究还是选了我熟习的口味，选来姐姐家的食谱。

Ingredients:

•  200g peanuts, fried/roasted and ground until fine

•  50g icing sugar, 50g brown sugar

•  200g plain flour

•  2tbsp peanut butter

•  80ml peanut oil

•  1 yolk for glazing, some pine nuts for deco

Method:

1.            Put grind toasted peanuts, flour and sugar in a mixing bowl.

2.            Mix in peanut butter.

3.            Add in the oil. Stir and mix until the mixture comes together to form a soft pliable dough. (If too dry then you can add a bit more oil)

4.            Pre-heat oven to 170C.

5.            Scoop a teaspoon dough and roll them into small balls then place on the baking tray with baking paper.

6.            Use a big round nozzle tip to press on the centre of each cookie to create a round pattern.

7.            Glaze with egg wash and arrange a pine nut on top of each cookie. 

8.            Bake cookies for 15-18 minutes or until light golden brown.

Recipe adapted from : Jane's Corner

Kuih Loyang ／ Kuih Ros (蜂巢饼）

放了一个多月的部落格假，原本休息就是想走更长的路，但是我这一休，就是连路都不想走了啊！ 收拾橱柜，看到两只蜂窝饼模，既然模都拿出来了，打铁乘热，快快把蜂窝饼给炸出来。还记得上次做pie tee时，炸到气馁，看到要炸的食谱心还有点儿恐惧。但是看到这个饼干的食材简单，心想如果做不成就罢休。意外这个饼比想像中的容易操作。除了前先几个炸得不是太好，接下来的都还满意。

用了姐姐的蜂窝饼食谱， 香香脆脆的，一个我自己非常喜欢的过年饼。

Ingredients : 

•   80g all-purpose flour

•   120g rice flour

•   70g sugar 

•   200g coconut milk

•   100g water 

•   1 large egg

•   1/2 tsp salt 

•   Oil for deep frying 

Method :

1.Sift flour and rice flour into a bowl. 

2.Add coconut milk, eggs, sugar, water and salt in another mixing bowl and mix until well combined and all sugar are dissolved. 

3.Add (2) in (1). Whisk until well combined. 

4.Heat up oil in a wok on medium heat. 

5.Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them) 

6.Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top. 

7.Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides. 

8.Take it out from hot oil, and let it cool over paper towel to soak up all the oil. 

9.Repeat until all batter is used up. Store in air-tight containers.

Recipe from: Jane’s Corner

Xmas Gathering 2013

今年我不用筹备圣诞派对给家公家婆因为姑姑说今年因该轮到她办了。我家姑姑很体贴，也想得周到，所以自己volunteer办今年的圣诞家庭集会。我难得轻松，所以发了whatassp给朋友们看看有没有意思和家人来我家热闹热闹。因为平时都是我们几个女人见面，我都从来没有见过她们的家人，于是想借此机会认识朋友的家人。竟然大家反应热烈，大家都“on”。。就这样whatassp来whatassp去讨论事项，我们二十一人的派对终于在热热闹闹的笑声中完成。大人有大人讲，小孩有小孩玩。度过愉快的一晚。

我告诉朋友们这是我第一次搞这么多人的集会，有点紧张有点不知所措，只要不嫌弃就好。我当晚只是负责甜品和小食（finger food），其他的都是一人准备一些，这样加加起来，就有好多美食享用了。谢谢姐姐和朋友们用心准备佳肴，大家吃得开心，大家从开始就喊“饱”但是还是把食物吃得七七八八。最后才发现我连一片sushi都没有吃到，一只chicken skewer都没有被分到叻。。哈哈。。。

因为家里附近很多邻居都把户外装潢得很精彩得圣诞灯饰和布置，所以饭后我们也来一个mini tour，散散步去感染圣诞气氛。姐姐笑说，这个集会不错，除了有吃喝玩乐外还有附送free mini tour。

谢谢你们来，为我家带来了圣诞温暖的气息。

这是我今年的最后一贴了， 收拾好行李，要到南非去和动物朋友们过圣诞和新年。我们明年再见！

Bocconcini, chorizo and tomato skewer

Mango wrapped with Prosciutto and Mint drizzle 

with mango, coriander and chilli dressing

Thanksgiving “stuffin muffins”

http://www.brit.co/vegan-stuffing-muffins/

Cucumber, rare beef & Crème fraiche

Lebanese cucumber

Thin slices of rare roast beef

Crème fraiche

Chives

Cocktail Prawns

Kebab skewers

Nasi kunyit & curry chicken

Fried vege & Ngor Hiong (五香）

Stewed pork ribs and Mee Siam

Berries Trifle

Ingredients: 

1 punnet strawberries

1punnet blueberries

1punnet raspberry

1 strawberry jam roll (cut into 1.5cm slices)

1 chocolate jam roll

1/4 cup Grand Marnier

Vanilla Custard (I used store bought Paul’s extra castard)

handful of roasted pistachio nuts

Raspberry jelly layer:                                                   

1 punnet raspberry, flesh chopped                                          

Aeoroplane raspberry jelly

Chocolate mousse layer:

100g milk chocolate

75ml thickened cream

Mascarpone cream layer:

500g mascarpone

thickened cream

Decorate with strawberries and bluberries

Sprinkle with milk chocolate flakes

Mascarpone cheese (1/4 portion)

Sprinkle with bluberries

Mascarpone chesse (1/4 portion)

Extra thick custard (300ml), sprinkle with chopped pistachio nuts

Chocolate mini jam roll

Mascarpone cheese (½ portion)

Extra thick custard (300ml)

Arrange mini strawberry roll on side of the bowl and on top of choc ganache (as pic)

Chocolate Ganache

Raspberry Jelly

Method:

1. Follow the jelly box instruction, prepare the jelly, add some fresh/frozen raspberry and pour into trifle bowl. Refrigerate until jelly is set.

2. Meanwhile, chopped milk chocolate into small pieces. Put thickened cream in a saucepan and cook until just before boil. Pour the cream into chocolate and stir until chocolate melted. Leave it to cool and pour onto raspberry jelly. Place in the fridge for an hour.

3. To prepare Mascarpone cream, whipped thickened cream till soft peak, add in mascarpone and whipped until stiff peak.

4. Divide mascarpone into 2 portions.

5. When the chocolate mousse is set, arrange jam roll onto of the mousse and drizzle with Grand Marnier.

6. Pour half of the custard on top of the jam roll follow by1/2 portion of mascarpone cheese. Arrange chocolate mini roll on top of mascarpone chesse. Sprinkle with Grand Marnier.

7. Pour the remaining ½ thick custard over chocolate mini rolls. Sprinkle with chopped pistachio. Then top up with ½ of the remaining mascarpone cheese. Then sprinkle with some blueberries and cover with the rest of the mascarpone cheese. Sprinkle with chocolate flakes. Decorate with strawberries and blueberries

 Recipe by Helena 

Vivian 家小小宝贝超爱这道甜品，妈妈第二天即刻去买了trifle碗回来。

Merry X’mas & Happy New Year