Chocolate Fudge With Assorted Nuts

Chocolate Fudge With Assorted Nuts

Today, I make Chocolate Fudge With Assorted Nuts

for my husband (it is his favourite).

This Fudge will be the redemption. Ha! Ha! Ha!

I feel bad for not accompanying him to

go back to his hometown for Chinese Ancestor Praying.

It is just not that I do not wish to go,

I just wanted to re-charge my energy for next week at work.

For these past weeks, I have been working late

and reaching home around 10.00 pm to 10.30 pm.

If you like nuts, then you will like this Fudge.

It is very simple to make, do try it out for your family and loved ones.

You won't regret it.

80g condensed milk

40g butter

250 cooking chocolate

50g apricots (coarsely diced)

100g toasted almonds

100g toasted hazelnuts

Line a baking try (8 inches by 8 inches) with aluminium foil.

(Note : Easier to take out the Fudge)

To melt the chocolate, we need "Double Boiled Method".

Get ready a pot, fill with water and turn on to medium fire.

Place another pot on top of the earlier pot.

Make sure the water does not touch the bottom of the upper pot.

The water must be in simmering.

Pour in the chocolate, butter and condensed milk.

Stir until melted and lift it up to cool slightly.

(Note : Do not allow any water / moisture to drop into the

chocolate, if not, then your melted chocolate will be sieze and harden)

Once the melted chocolate has been cooled slightly,

pour in the apricots, almonds and hazelnuts.

And stir until well combined.

Once well combined, pour into the prepared baking tray lined with aluminium foil.

Use the spatula to level the surface.

Let it cool again and chill in the refrigerator for about 1 1/2 hours.]

While I was doing this fudge, my daughter has been coming down

occasionally from upstairs asking "Is it done?"......and I said "Soon" and

"It is especially for daddy and try not to finish it all".

Take out the Fudge and lift it up by pulling the whole

aluminium foil. Cut into squares or rectangular size.

Magnificent Chocolate Fudge!

Original Doughnut

Original Doughnut

Everybody love Doughnut.

This recipe is for Original Doughnut.

It is crispy outside and soft inside.

Do try it out....you won't regret it.

100g superfine flour (cake flour)

400g high protein flour

10g instant yeast

20g milk powder

80g caster sugar

10g fine salt

50g egg

250g water

100g butter (room temperature)

Stir in superfine flour, high protein flour and instant yeast.

Mix in milk powder, sugar and salt.

Pour in egg and water.

Use dough hook and beat for 5 minutes.

Pour in the butter and mix well with hand.

After mixing and if the dough still cling to your fingers,

pour in 1/2 tablespoon of high protein flour and mix again.

Repeat the same, if the dough still cling to you finger.

Mix the dough until smooth and elastic.

(Make sure you did not pour more than 1 tablespoon of high protein flour.

I poured twice only. Too much of flour will make the doughnut hard.)

When you notice your dough is smooth, elastic

and does not stick to your finger, then it is done.

Cover with cling film for 30 minutes.

It is done, when the dough rise double in size.

Sprinkle flat tray with some high protein flour (to avoid sticking).

Sprinkle your work table and roller pin with some high protein flour (to avoid sticking).

Take out half of the dough and flatten it to 1.5 cm using the roller pin.

Using doughnut cutter, cut as many as possible.

Then, place it on top of the flat tray which we have earlier sprinkle with flour

and leave it for another 30 minutes to rise.

Heat up the oil.

Put in the cut doughnut and fried until done with low fire.

Do NOT use high fire...you will burn your doughnut.

Remember always occasionally turn the doughnut to evenly brown the doughnut.

Once done, lift it up and place on the tray to drip away the oil.

Once the oil has been dripped, put it on top of the kitchen paper towel

to absorb more oil.

Once, the doughnut is cool, sprinkle with some extra caster sugar.

Some like to eat with caster sugar

and some like to eat without caster sugar.

By the time, I have finished frying those doughnut,

my husband, son and daughter had finished half of the quantity.

This dough make quite a lot...I even gave some to my neighbour.

Eggs Sandwich

Eggs Sandwich

Before you start with this recipe.....you have to view

another recipe/method on how to make "Hard Boiled Egg" in

the category under "Snacks".

Get ready with 4 hard boiled eggs.

With a potato masher, please mash the eggs until well done.

Mash those eggs.

Mash those eggs.

Once done, spoon 1 or 2 tablespoons of mayonnaise,

pinch of salt and pepper.

And stir until well done.

If you like cool eggs, then put into the fridge for 20 minutes.

My kids love to eat cool eggs sandwich.

Spread bread with butter or use plain bread.

Then, spread the eggs mixture onto the bread.

Cut into triangle or leave it whole piece of bread.

Hard Boiled Egg

Hard Boiled Egg

There are a few requests from my friends to blog

"How to make Hard Boiled Egg".

First, you pour water into a cooking pot or corning ware.

Then, you pour some few uncooked rice into it.

Secondly, put in eggs into the pot or corning ware,

and then turn on the fire.

Thirdly, let it boil.....until the rice is cooked.

By biting the cooked rice, you will know it is cooked when the inside of the rice is soft.

If inside of the rice is still hard, then let it boil again until the rice is cooked.

Once the eggs are cooked, lift it up and let it cool.

(Note : That is the trick by checking whether the egg is cooked or not.

Taught by my mother.)

Once the eggs are cooled, peel off the egg shell.

Such beautiful Hard Boiled Egg.

(Note : If the egg is not cool, then it is very difficult to peel off the egg shell.)