Sunday, March 29, 2009


For some personal reasons i am not able to disclose, i will need to get off blogging.

It would be so horribly rude of me to just disappear without saying why. I will need some good time off to attend to some things too personal to say, just something that will need my full attention for a while.

Wishing you lots of love and sunshine in your lives.



Saturday, March 28, 2009


*If you see the annoying ad popping out, just click the X at the edge on the Right to remove the obstruction.


Monday, March 23, 2009


Tiramisu originated in Venice. Literally translated, it means, 'pick-me- up' or 'pull-me-up' in reference to the espresso and liqueur.

It has been a very popular Italian dessert that has been adapted into cakes, puddings and other varieties of dessert easily available in most cafe bars, restaurants and bakeries.

However, did you know that in the original recipe, there was no liquor in the cake as it was originally made for children and even with the elderly in mind and the original shape was round. This is a very easy to go down dessert and not something too heavy which is welcoming for difficult eaters (children) and days when the appetite is down, recuperating or in convalescence .

Mascarpone is used in the recipe. . It is an Italian soft cream cheese from cow's milk that has a rich, silky texture giving it a creamy delicious flavour.

Very simple ingredients, savoirdi biscuits, eggs, sugar, mascarpone and cocoa. Add in dark rum/Kahlua, and strong black coffee.

The method is pretty much the same with any kind of Tiramisu. A quick google will land you on many similar recipes and method with little variation.

Ingredients used for Tiramisu

225 g/ 1 cup Mascarpone
1 egg, separated
2 tbsp natural yoghurt
2 tbsp of superfine sugar/castor
2 tbsp dark rum/Kahlua
2 tbsp strong black coffee
8 sponge fingers
2 tbsp grated dark chocolate/bitter (your preference)

Ingredients used for Mango Turnover

a largo mango, finely chopped
1/4 cup flaked almonds
a large pinch of cinnamon
2 tbsp of castor sugar
2 sheets ready rolled puff pastry
8 teaspoons custard(filling)
1 egg, lightly beaten with a little milk (for brushing on edges and over pastry)
sprinkle a little sugar on top
to serve with mango ice-cream, if desired.

note: you can use a fork to press the edges for a neater end.




Saturday, March 21, 2009


When i got back, i was so disgusted to find i have like 15 comments each on both my blogs by a blogger in Australia who left me some creepy comments about satan, god and stuff i don't even know what he was angry about. It just totally freaked me out!! What's his problem? Not something i was expecting to be awaiting my return after such a perfect wonderful getaway.. of just the earth, the wind- the open heavens and me- oh yeah, and a book.

I was thankful to receive an e-mail from another blogger in my inbox warning me about those dreadful messages incase I have not got to them yet and advising me to turn the Comment Moderator back on.

I have also removed my e mail from my profile for now. After such an unpleasant episode, I think maybe, I should take another week off!


Monday, March 9, 2009

Something light for lunch..

We should go out today..

I couldn't decide if i would do one on Fitness or Food- but i don't think any of you will mind putting that diet or fitness round for a bit later.. so, girls.. let's go for the sexy Crustachea this week!

Oops, wrong pic.

Slightly spicy mud crabs stir fried in butter sauce

Crispy Wontons in Thai dip sauce

Then i made a special stopover at a favourite cafe with my son that I'd used to frequent (when i was still working in that area as it was only a short quick drive from where our office was) for that must have dessert.

Reminds me of an ex colleague who used to eye my slice when she'd finished hers.. i used to enjoy tormenting her by making those "melting" ("foodie-blogasmic"-) expressions as i placed each tiny scoop into my mouth..slowly. May also explain why we were always late from lunch if we came here.. and she being a super slow driver certainly didn't help very much. And about the only person i know who'd never had a speeding ticket. (eyes rolled up..) Also a good thing she doesn't know i have a blog here.

Infact once, we were even "caught to be at least half hour past our lunch time" by our bosses when they too had stepped into the same lift the same time as we did. I think we (with another British ex-colleague cum accomplice with me on the same floor) had this blushing abashed cool cats look except that it had a more sheepish moronic colour to it during that few seconds as it took us all to the same floor.)

And, i also love the Italian Resto which is located downstairs of this favourite cafe that we frequent. My, they've got the most divine creme brulee.. hhhmmmmmm.. I've got to go get some soon!!

a pretty stalk of edible delicious chocolate rose creation.. had this come with a marriage proposal.. i don't suppose many will be strong enough to resist the exotic looking chocolate rose.

Pop in first baby, logistics- later!

They also have some neat display of chocolates of both white and dark, huge glass designer mirrors, other home decor handicrafts also on retail. A nice popular joint combi Concept of cafe and retail of sorts we find these days.

As always, wishing all you out there tons of bloggy love and kisses blown out ..

Be safe, be well, be sweet..


A note to all my coolest friends who visit me here..

I'm going away for 2 weeks. DO NOT leave this page without saying HI or something. I will hunt you down when i get back if I do not see you here. It can get pretty ugly, that's as much as i can promise you.

I will be missing you guys .. more than you know.

Butterfly kisses,


Monday, March 2, 2009

An Afternoon Delight!


185 g sifted all purpose flour
60 g sifted unsweetened Dutch process cocoa
1/4 teaspoon salt
60 g bittersweet chocolate
250g unsalted butter at room temperature
440g light brown sugar
3 eggs
1 teaspoon vanilla extract
250g sour cream


Preheat oven to 350 F/ 180C

Butter a 9 by 5 by 3" loaf pan.

Sift flour, cocoa and salt together. Set aside.

Place the chocolate in the top of a double boiler and melt over simmering water.

In a large bowl, beat the butter and brown sugar together until fluffy.

Beat in the eggs, one at a time.

Add the vanilla and melted chocolate and mix well.

Fold a third of the dry ingredients, then half the sour cream into the chocolate mixture.

repeat - ending with the dry ingredients.

Pour batter into the prepared loaf pan.

Bake until a toothpick inserted in the centre of the cake comes out clean, about 1 hour.

If the cake is browning too quickly, cover it loosely with aluminium foil.

Let the cake cool in the rack for 10 minutes, then turn out onto the rack to cool completely.

Slice and serve.

*Dust the pound cake with powdered sugar if you wish. To top with a dollop of whipped cream or ice cream. Then.. indulge, ladies! All senses will come to life again..

Have a delightful week ahead .. Prayers, love and hugs enclosed.


PS: Loretta from Under the Wild Cherry Trees has this very cool step by step tutorial (and a more friendlier-user conversion for the Pound Cake ...) at this link -click here

infact it is so cool.. i am simply too embarrassed to show myself in this part of town again with the same recipe. :)