Fruit Cake

Fruit Cake

My dear husband having bad cough. Pity him.

Yesterday, while I was doing the Homemade Hot Chocolate Mix,

he asked "Ain't you are baking fruit cake for friends?"

I replied "No".  I know he is disappointed upon hearing my reply because 

Fruit Cake is his favourite.   I thought this year will give a miss

on baking fruit cake for our friends celebrating Christmas.  At the end,

still has to bake for my dear husband.So this morning, embark my journey

to bake Fruit Cake for him.

This morning, I have goose bump while hearing news that another

plane lost.  This time will be the third tragedy for Malaysia in Year 2014.

Our thoughts and prayers are with the families involved.

This Fruit Cake recipe adapted from Donna Hay, Grandma's Christmas Cake.

Soak 500g of Mixed Fruits with 90ml Brandy (short of Brandy, I used Whisky)

overnight or few hours.

Soaked Mixed Fruits.

110g Brown Sugar.

2 Eggs.

150g Butter.

168g  Flour (shifted) with 1/4 tsp of Bicarbonate Soda.

Note : The above ingredients were halves from the original recipe and

some were not added due to limited ingredients.

Beat Butter and Brown Sugar until light and creamy.

Add the Eggs, one at a time, and beat well after each addition.

While beating, add some Flour if the batter curdle.

Mix the Flour mixture to the soaked Mixed Fruits until

all the Mixed Fruits well coated with Flour.

Add the butter mixture.

And stir until well combined.

Pour into lined round cake tin and baked at 180 Degree Celsius

for 1 1/2 hours.

Allow to cool in the tin.

Dear Husband, this whole cake is not for you only, do remember 

to save some pieces for me and our daughter.  

I better save some also for my mother because she also love Fruit Cake.

Enjoy Eating.

I am submitting this post to

"Cook and Celebrate : Christmas 2014"

organised by

Yen, Eat Your Heart Out,

Diana, Domestic Goddess Wannabe and

Zoe, Bake For Happy Kids.

I am submitting this post to 

"Cook-Your-Book #19"

organised by

Joyce, Kitchen Flavours.

Hot Chocolate Mix

Hot Chocolate Mix

It is a yearly affair that when it's one month before Christmas,
I will be preparing myself to bake for my dear friends
who are celebrating Christmas.  This year, everything turned upside down
because of my work load and me going back home
around 10.00 pm to 11.00 pm.  During weekends, I'm lazy to lift my fingers
because I want to have a full rest before Monday starts.
This has been going on for the past four months.  Another one month to go.
Yeap, no joke.  So, when I chanced upon
Michelle, BrownEyedBaker's recipe on Homemade Hot Chocolate Mix,
I told myself that I will definitely make it for this coming Christmas
present to my dear friends.  End up doing it today and my friends
understand my situation because I have forewarned them earlier.
Better late than never, am I right?

With this, I would like to wish all my wonderful family and friends 

"Merry Christmas" and may you be blessed with wonderful life.

 This mix is very easy to make, delicious to drink and you can
drink all year round which won't burn our pocket.

 1 cup (201 g) Granulated Sugar - 150g
170g Unsweetened Chocolate, finely chopped
1 cup (82 g) Cocoa Powder
1/2 cup (65 g) Dry Milk Powder
5 teaspoons Cornstarch
3/4 Salt

(Red colour is my modification)

Add all the ingredients in a food processor.

 Process until to powder.

 Pour to an airtight container and store at room temperature for up to 2 months.

 My gift to my friends.




To make Hot Chocolate :-
Heat 1 cup (250ml) of Milk in a small saucepan
over medium fire or microwave until the bubble appear around
the edge and then add 1/4 cup (3 tablespoons) of the
Hot Chocolate Mix and continue to whisk for 2 or 3 minutes
or until all melted.  Pour into a mug and serve immediately
or add some ice cubes, if you wanted cold Chocolate drink
(that is what my daughter did).

Happy Drinking




I am submitting this post to
"Cook and Celebrate : Christmas 2014"
organised by
Yen, Eat Your Heart Out,
Diana, Domestic Goddess Wannabe and
Zoe, Bake For Happy Kids.

Spaghetti in Carbonara Sauce

 Spaghetti in Carbonara Sauce

 Today whole morning rain and couldn't go out for my weekend marketing.

Good also, lazy around in the house to recharge my body.

Been very busy in the office and will drag on until next year January 2015.

Just by thinking of it already making me tired. Heizzz.....

This dish is so easy to make.  If you are running out of time, 

cannot go out to eat or lazy to go out, this dish is the best to cook.

Who don't love pasta, my daughter and I had pasta yesterday night 

for dinner at Italiannes, Empire Subang.  We never get tired of pasta.

 1 can of any brand Carbonara Mushroom Sauce.

1 1/2 handful of Dried Spaghetti (foolish of me to break it into halves).

 Warm up the sauce and set aside.

If you do not like it to be too thick, add in 1/2 cup of water

to dilute it.  I prefer not too thick nor not to dilute.

 Heat up pot of water with some salt.

Once the water is boiling rapidly, add in the dried

spaghetti.

Boil the spaghetti until al dente.

Drain the spaghetti using colander.

Pour in the cooked spaghetti into a serving plate and

mix with some cooked carbonara sauce until well 

combined.

Serve immediate.

Sooooo delicious and yummy.

Have a good weekend.

Dried Seaweed Tamagoyaki or Dried Seaweed Egg Roll

Dried Seaweed Tamagoyaki or

Dried Seaweed Egg Roll

Hello, I am back after a long absence.  Where have I been?

I am not hyphenating after my son left to UK, just lazy and

at the same time took short trip to a few countries with my husband

and dear colleagues of mine. Ok, back to my recipe.

This snack was randomly made.  My husband keep on telling me

that he wanted to send me out to buy lunch which I decline

several times because I am lazy to go out and it was raining outside.

Told him that I will made this snack since I have all the ingredients.

It took me less than 15 minutes...very easy to make and delicious snack.

2 sheets of Dried Seaweed (used Roasted Dried Seaweed).

3 Eggs / 1 tablespoon Fresh Milk / 1/2 tsp Salt

 Crack all the Eggs inside a bowl, add in the Milk and Salt.

 With a fork, beat slightly the egg mixture and then stir it.

Try not to make so much of bubble.  That is why I stir it all the way.

 Use a colander to strain the egg mixture.

To obtain smooth egg texture for the egg roll.

 Chalaza on the left side of the photo, to throw away.

 Dried Seaweed - Use your hand or scissor to make into small pieces.

 Heat up non-stick pan with some oil with high fire.

Then lower down to medium fire.

 Pour in some of the egg mixture and will notice some slight bubble.

 Quickly add in the Dried Seaweed.

 Quickly roll the egg roll.

 Quickly roll the egg roll.

 Once done, push the egg roll to the other end of the pan.

And oil the pan again.

 Repeat again.

 Repeat again.

 Repeat again.

Repeat again.

 Repeat again until all the mixture has been used up.

 Slight brown both side and dish up.

 Let it slightly cool before cutting it.

Note  :  3 Eggs yield into 1 Egg Roll.

Serve immediately.  You can eat this Tamagoyaki by itself

or with rich or noddle.  Choice is yours.

I sent this photo to my dear daughter (today she has class) and

she immediately reply oooh...I want, I want!