Book for Sale - How to become a Domestic Goddess

I have a brand new baking book by Nigella Lawson - How to become a Domestic Goddess for sale at $27.50 (usual price ~ $32 at local bookstores) inclusive of normal postage in Singapore only.

Interested please email me at ghlam73@gmail.com

Melt in the Mouth Almond Cookies

Pardon me for the poor quality photo taken with the Iphone. It's been a long while since I have uploaded anything to my blog site. I have been doing less baking since the birth of my younger son. There is practically not much time to spare for photo taking when I bake or cook.

I made use of the recipe from one of my favourite blog sites - My Kitchen . It was successful and I am glad that I have finally found the recipe that I have been looking around for. Made some for my colleagues and they like the cookies very much.

I also made Tiramisu over the weekends.. (No photos again as it was a rush project with a baby complaining at the back.)

Hopefully I will have more time soon to do more baking and uploading.

Sunquik Mango Chiffon Cake

Apologise for the not so nice picture. This was taken from my Iphone.

Made this cake using the Sunquik Mango Concentrate. The mango concentrate smells and tasted very nice on its own, but the flavour of the mango was not that strong after making it into a cake. Sunquik Orange Chiffon is better.

Anyway, here is the recipe. You can replace Mango concentrate with Orange concentrate. You may try with the other range of Sunquik concentrate if you like. Let me know the results!

Mango Sunquik Chiffon Cake

Ingredients

Merigue

7 eggs white

120g castor sugar

1/4tsp cream of tartar

Yolk Batter

7 egg yolks

150g cake flour

1/2tsp baking powder

150ml of mango concentrate

4tbsp oil (corn oil/sunflower oil)

Method:

1. Preheat oven at 170 degree celcius, preheat 8" chiffon tin.

2. Mix all ingredients in the yolk batter.

3. Whisk egg white till slightly foamy. Add caster sugar slowly. Whisk still form soft peaks.

4. Mix yolk batter into merigue.

5. Pour into chiffon tin and bake for 1hr or till golden brown.

6. Invert immediately to cool after removing from oven.

Thoughts ... Baby

Its been months since I uploaded anything. Have been busy with taking care of the baby, supervising my elder one on his school work that I hardly have much time for myself these days. Felt a bit low initially with the lost freedom and frustrated with Baby contantly wanting to be carried.

Thankfully these not so happy days have passed and with Baby half a year old now, situation has improved. At least I am now back to work and baby smiles more than he cries now. He is now able to recognise people around him and smiles and laughs when we talk or play with him.

I am also able to find some time to do some bakes and cook. But then too lazy to take pictures these days as most of the what I make are similar to what I have done previously.

Books and Keeping Sane

I must have been insane to post this Title without any content. Haha... Took me months to realise that this posting was blank.

Anyway, I have been buying many books to keep sane and even found a couple of chinese books from Taiwan interesting. Unfortunately, I had problem finding out some of the ingredients that they were using. Anyhow, the 2 books below from Xiao Xiao Mi Tong is simple to cook. I have tried the salted egg meat ball recipe and I like it.