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.

Wednesday, 29 December 2010

Snow, Whisky & Cheesecake

There was a blast of snow across the whole Britain before Christmas.
Although it caused a lot of chaos, I really enjoyed the snow as I made a trip to Swansea visiting my brother.
It was a brief but a fruitful trip, we went to Rhossili and Brecon Beacons National Park.

Saturday, 18 December 2010

Passionfruit & Chocolate

Last week, I posted about mini cheesecake to serve with luscious passionfruit curd.
I really like the tangy tropical aroma of passionfruit, I thought it would go well with chocolate, & yes it did.
I made a chocolate mousse cake with a melting layer of passionfruit curb.
I always use the same recipe for chocolate mousse as it's rich & smooth, perfect & simple.
Perfect for taste yet simple to make.

Sunday, 5 December 2010

Passionfruit & Cheesecake

Snow finally arrived in London this week.
I woke up earlier that morning & took my camera with me on my way to the college.

Wednesday, 1 December 2010

Belated Birthday Cake + Giveaway

I was expecting snow over the weekend when I was back to Basildon.
But I was disappointed as there was no sign of snowing even it's freezing cold.
As I usually do when I'm home, I spent sometimes in the kitchen baking.
I never mention that I've subscribed epapers from PChome which is a chinese website from Taiwan.
There's a great selection of free epapers you can subscribe, that's how I got the recipe from.
When I read the epaper, I was so tempted to try that.
It's also the perfect time now as it's the season of chestnut, plus it can be my belated birthday cake.
The recipe uses Grand Marnier to increase the depth & favours.
I didn't follow the recipe fully as I didn't have the chestnut sauce directly translated from chinese.
I think it's not the same as chestnut puree so I decided to take the caramel apple but use another recipe for the chestnut mousse.
I was absolutely satisfied with it.
Chestnut is earthy & rich but the caramel apricot & apple is fruity & tangy, so the combo gives a subtle & intense favour.


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