Home made Fresh Button Mushroom Pizza

Impromptu decision to make fresh pizza for darling on saturday evening.
Its been a loooong time since i really get down making food,
other then dessert, for darling to eat.

So when i ask what he wanted to have for dinner on saturday.
He gave me a reply, which i already forgotten.
Instead i ask back " do u wanna have pizza? I can make."
Ecstatically, he replied "ALRIGHT!"
So we drove by Cold Storage in Anchorpoint to get the necessary stuff.

I have previously made pizza with the recipe
I learnt from Panasonic cookery lesson.
But that day, i wanted to try something else
cos i thought that wasnt a really fantastic recipe.

I google for "Jamie Oliver Pizza Base" straightway.
Cos i know, Jamie's recipe never FAILS me.
All the ingredients called for are simple everyday ingredient.
Steps are also very easy n relatively fast.

So we reach home n i started on my piza making frenzy.
Chun then called his sis to ask if they wanna join in the feasting session,
cos he thought i'll be making giantantic pizza!

Thus Cat n family came over to have a taste of the pizza,
and i gave kitty a hands-on lesson on rolling pizza dough.

The first base was slightly thick,
so i reduce the tickness for the subsequent bake.

Overall, the taste was fantastic!!!.....
Pile on my fav fresh button mushroom, chicken ham & tons of cheese.
I also bought a piece of fresh mozeralla that sets me back at $10/piece!

I half the recipe accordingly to Jamie's recipe.
Let the fresh dough to proof in the oven for close to 1hr / til double in size.
Then knead & shape it into base.
Bake the base at 250cel ard 4-5min.
Put on my fav topping & into the oven for another 4-5min, depending on size.
WALA~

Didnt have much time for photo shooting,
as the match btw Germany & Argentina is starting!!!!!!!!!
and i's sooooo hungry, i just gobble the pizza up,
almost entirely.
Had to make another one for chun, haha...

Guiding Kitty to roll out the base

Tomato paste

Topsy Turvy

1st try at Topsy Turvy Cake

Tiresome weekend.
Took off on Sat to start on Dongyou cake that morning.
But cat called n inform that DY will be
selecting the calculator & drumstick procedure for his 1st bday.
So after researching for barely 30min,
i prep to go over to Cat house.

Went back in the afternoon n check the supplies i need to get for the cake.
Darling drove me Chip Bee garden to get the Varlhona's chocolate
& some supplies from PH.
Reach home & start immediately on my marshmellow fondant.
I tested the fondant during the week earlier on.
Made 2 batch of it then prep to follow mum to dinner at Grand Shanghai.

Reach home from the dinner only close to 12am!!!
Cos of the bad jam on PIE.
Start the cake baking immediately & ask darling to help out.
I counted that i need to bake at least one 9' & three 6'.
The baking only finish at 4.30am!!!

Woke up at 8am the next morning to continue with the assembly
& making of cakepop.
Didnt finish the whole cake til its close to 1pm!
Rush over to Cat house for cake cutting.
So didnt really manage to take a very good photo of the cake at home.

The fondant start sweating soon after i covered the cake.
Kinda diasterious, but nonetheless,
manage to stay upright throughtout the whole event, lol.
Told chun the next time i wanna try layering with a layer of marzipan
before i drap the fondant over.
And i MUST start at least 2 days earlier next time to avoid the rush.

The chocolate cake, as its name was, was really very very rich.
Cos i use up almost 500g of 55% cocoa for all the cakes & chocolate ganache.
I will try out alternating layer of vanilla & chocolate next time!
Will definately look prettier.

Literally, a very very sweet 1st birthday

Rush over to Geralyn 1st month at 3.30 like this,
she've grown so much!
Look so different from the time she was born,
I hope she'll grow up healthy & happy!

Geralyn loves my red pentax as much as i do,
she smile almost instantaneously chun when he took out to take photo of her

Mothers' Day Cheese Portion

Bake a batch of Cheese Portion for
Mothers' Day celebration at Ah Ma house.
As i was out with mum, so i missed the party they have over there.
Made my presence felt with my cheese portion... haha..

Anyway these are the same recipe i have always bake.
This time using Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste.
They are differnt from the vanilla extract i have previously used.
The paste contain many little specks from the vanilla pod.
I like the way how it adds a litle "sparkle" to my otherwise plain cheese.

But the draw-off is that, ppl that dun know,
may simply think that the cheese is contminated with some dirty stuff!!!

Note: Bisquit base was not so aromatic n nice with cream cracker, seems like Jacob's taste better then the traditional one this time round.

Homemade Granola Bar

After a long hiatus~
Been really occupied with my weekends & weekdays,
that i have no time to bake.
All the other time left, just felt like resting... haha..

Short update.
I pass my skilled cert which i took up in March.
Finally over after a month of night lesson, 3 times a week.
Been running ard the weekends looking at various venue.
So far, all the venue are all not bad..
Some have been strike out due to budget,
some cos of capacity.
Till now, i have no idea if i want to do it once,
or split it into 2 day event!!!
Annyway, its still under planning stage..

Really very tired these few mornings when i wake up.
Almost have to drag my feet n head out of the bed.
Dunno is it due to the frequent dreams that i'm having recently,
so feel like didnt rest well enough.
Couldnt wake up yesterday morning,
so went to see a doc for my sore throat that couldnt get
well after lingyang, paosheng & pipagao.
Not forgetting the eye strain thats coming back also recently.

So while resting at home yesterday,
i manage to bake a batch of Granolar Bar..
Always wanted to that for a healthy breakkie.
The colors of the Granolar is soooo comforting...
apricot, cranberries, pumpkim nuts, sunflower seed...yummy..
But one disaster, the whole thing stick to my parchment paper!!
so i have bars that like have paper still sticking to them, lol!!
Nonetheless, everything was well..
But the bar cld be a tad dryier still..
still can feel the stickness of the honey..
But its really really yummy...
Even darling commented that its nice, great to chew on as snack!

Will give it another try after the present batch finish..
this time, i'm gng to add less honey.

Busy March.

Will be on course for the entire month of March.
Mon, Wed, Fri burnt!
To add on, its my bday month!
Maybe i shouldnt have plan the course this month,
haha, my own fault.
Now, i cant even plan for a short getaway with schedule like this.
Shall be the busiest March to be encountered.

Cake Balls

Use the left over Rich Chocolate Cake that i bake on Thursday evening,
and made them into Cake Balls, for Granny Bday celebration.

It was fairly easy,
the method is similar to Cake Pops,
just that this time round, i didnt stick a stick/pick into the balls.

Cake Pops was actually brought into trend by Bakerella.
Can find out more from her website,
she does them in all sort of beautiful & whimsical design.
I manage to stumble upon it one fine day while browsing some food blog.
I have wanted to try it cos it looks so simple & darn pretty.
My first time trying it turn out kinda disaster. lol...
The chocolate cake base together with peanut butter frosting,
was simply CRAZY & ultimate WRONG match.
Guess i was pretty lazy after a round of baking that night,
so i simply tried it out with what frosting i have on hand, peanut butter...

Now that i have gone thru all the correct step/method of doing it,
and really put effort into making them,
they turn out real good.
See, food do have a temperament of their own.
If u dun love what you're doing & put ur heart into in,
they wont turn out good..
Thats why, im always so bend on doing all the mixing, shaping, baking myself.
And thats the reason my mum / Chun always complain
when i really need their help,
i'll nag that its out of shape, proportion, is wrong etc... lol..
and then they'll give up, dun help me any more...

All about Cream

This is a confusion, at least always to me.
Esp true for double, single & thicken cream.
So i decided to do a little research so i can easily come back to.
Found this great table from here.
It have clearly listed out the different amount of fat content
for the different type of cream.

Click on table for better resolution table