It's hard to believe that it's the end of 2010 & a new year is coming.
I'd started a new course in October 2009, I felt that I wasn't able to complete it as I changed to a new field.
So, I had a stressful & busy study life in from spring to autumn.
I managed to graduate & now carry on with my study, I hope I can manage for another 3 years.
Also looking back this year, I've also spent most of times in baking & less on my jewellery business alongside with my study.
Sometimes, I think if I fail in my study, maybe I can open a cosy cafe & make a living while baking :)
I was also on several trips with my family.
Paris in summer - it was a truly amazing trip in which I was exposed by French cuisine & I enjoyed the food in Paris.
Cornwall in autumn - we drove 5 hours across England to the Westest end in UK.
South of Wales in winter - the snow scene after heavy snowfall across UK is magnificent.
Finally, here is the last recipe in 2011.
Recipe (6" square):
Chocolate & Pecan Brownie
73g dark chocolate 70%
130g unsalted butter, soften
70g plain flour
73g pecan nuts, roast at 150C for 10 min & chopped
Line a 6" square pan with a parchment paper & preheat oven at 180C.
Melt chocolate over simmering water, set aside for use.
In a large bowl, whisk butter with sugar until fluffy.
Blend in the chocolate batter, followed by eggs.
Sift in plain flour, blend until well combine.
Add in pecan nuts & then pour into the prepared pan.
Bake for 20 min.
Remove from heating & set aside for cooling.
2 egg yolks
13g instant coffee
230g whipping cream, whipped
2 tbsp Tia Maria, or other coffee liqueur
Dissolve gelatine & coffee in water over simmering water.
In a large bowl, combine sugar, milk & egg yolks, warm until 85C.
Pour over the coffee mixture & stir until smooth.
Cool the mixture on iced water with stirring until it starts to thicken.
Gently fold in the whipped cream.
Pour over the brownie & refrigerate to set,
Caramelised Pecan Nuts
80g granulated sugar
10 pecan nuts
In a clean pan, heat sugar with water over a low medium heat.
When it caramelises, add the pecan nuts.
Quickly pour over the mixture onto a parchment paper & leave to set until cool.
Once set, break into shards & use for decoration.