Friday, 31 December 2010

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.

3 comments:

  1. Ooooooooh, this looks like such a yummy recipe! Delicious! :)

    ReplyDelete
  2. absolutely. sinful. *drool*

    ReplyDelete
  3. Incredible! Gorgeous photos by the way

    ReplyDelete

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