Rustic country loaf


Making bread at home is kind of joyful ... your house will full of the scent of fresh bread and once they just came out from the oven, it's fantastic.

In autumn and winter, I normally make bread twice a month and every time I bring some to my mother-in-law as she loves my home made bread. But I did not succeed in making this kind of bread before. I normally buy it from the shop.


Finally, I found this recipe and I can make it.... I'm really happy....I love it a lot :)

This bread had a crispy and authentic texture which I can eat it without jam or nutella!!


Recipe from BBC GoodFood, November'09


225 g. bread flour
1 tsp fast-action dried yeast
200 ml. warm water


500 g. bread flour (plus extra for kneading and dusting)
2 tsp fast-action dried yeast
2 tsp salt
150 ml. warm water
75 ml. plain yogurt
oil, for greasing

1. Make the starter by mixing flour, yeast and warm water; use a wooden spoon to mix together.

2. Cover the bowl with oiled cling film and leave in the fridge overnight.

3. Make the bread by putting the flour along with salt and yeast. (do not put the yeast directly to the salt because the yeast could not work well)

4. Pour warm water and the yogurt into the starter mixture, stir well then pour this into the bowl with the flour.

5. Using the wooden spoon to bring the mixture together into a ball. (add another 50 ml. warm water if the dough feels tight.

6. Knead the dough onto a surface lightly dusted with flour for about 10 minutes or until the dough feel slightly springy when touched and have a smooth surface. (you can knead the dough for about 5 minutes in a food processor with a dough attachment.

7. Lightly oil a large bowl and place the dough inside then cover with oiled cling film.

8. Leave in the warm place for about 45 minutes to about 1 1/2 hrs or the dough nearly trebled in size.

9. Knead a couple of times on the floured surface until smooth and the air has been knocked out. Shape the dough into a round ball and place of the baking paper sheet or silicone mat.

10. Cover with the kitchen towel and leave in the warm place for about 1 hr or until doubled in size.

11. Heat the oven to 230°C/210°C fan.

12. Place a roasting tin on the bottom shelf of the oven and fill with boiling water from the kettle.

13. Leave in the oven for 10 minutes so it gets steamy.

14. If you dough has spread out, carefully tuck the ends under to make a neat ball then use the knife to make three slashes across the bread before dusting with the flour.

15. Place the baking sheet on the middle shelf of the oven (I used to place on the top of the oven, but after baking the bread stuck in the top) and bake for 20 mins.

16. Turn the heat down to 220°C/200°C fan bake for another 25 mins. then take out of the oven.

17. Tap the bottom of the loaf; it should sound hollow if not return to the oven for another 10 mins.

18. Leave to cool on a wire rack.


Enjoy ^O^


He made pudd (ing).... I took pic (tures) : CHOCOLATE PUDDING


My husband is the best one making chocolate pudding in his family by using the instant one. I have tried to convince him so many times to make it from real ingredient!!

Finally, he was convinced!


He has made it three times already but the first time he made it, he somehow complained that it was complicated and there were a lot of cleaning work! But, after the 1st bite he said it was very delicious!!!

The last time he made once we invited his mom and his brother for dinner and yessss they loved it a lot.


I’m really happy that my husband starts liking to make the real chocolate pudding and every time he wants to eat it he can do it himself!!

Modified from Tartine book

Whole milk 425 ml
Heavy cream 155 ml
Cornstarch 30 g
Sugar 140 g
Cacao powder 3 tbsp
Medium egg 4
Salt 1/4 tsp
Dark chocolate chopped (85%) 90 g

Combine milk and heavy cream in a saucepan and heat to just under a boil.

Combine the cornstarch and sugar in a mixing bowl and sift in the cacao powder.

In another mixing bowl, whisk the eggs with the salt until blended then add to the sugar mixture and whisk until well combined.

Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.

Put the egg mixture back into the pan with the rest of the milk mixture and cook over medium heat, whisking constantly until the mixture has thickened and registers 208°F.

Pour the cream through the sieve and add the chocolate and let it melt.

When the chocolate has melted, blend with a blender until no lump.

Pour the cream to the prepared individual cup just half bowl, then put one biscuit and pour other cream until reach the top of the cup.

Let it cool and serve at room temperature. (I like to keep it in the fridge over the night and eat it as I feel the cream is stickier)


Enjoy ^O^




I seldom make macaron because we do not fancy it too much as it's too sweet for us. I used to make it from the recipe which needs to let the top of the macaron to be dry before baking.


But, I do want to try to make this from P'Thip, Bonbini blog; I'm convinced by her recipe because it can bake immediately once we piped the batter.

The 1st time I made, it did not turn out as macaron, so I tried again and this time they turned out better for the second bat.


I tried for the 3rd time; and finally I was satisfied.

Thank you so much ka P'thip for listening and for your help ^O^

Please check here for her recipe http://www.namthip.com/2009/06/i-heart-u-french-macaroon.html.