The End of 2010

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

2 eggs

125g sugar

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.

Coffee Mousse

240ml milk

53g sugar

2 egg yolks

54g water

11g gelatine

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

10g water

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.