Vanillaorchid

Sweet potato bun

2012-01-12T21:51:00.003+01:00

I normally make rustic bread instead of the soft and sweet one as we prefer having it with jam or Nutella.

Love the colour!

Last week I got some purple sweet potatoes and I thought about making bread with potato cream filling.

So, let’s go to bake sweet bread!

Dough Recipe adapted from Mika

200 grams bread flour
20 grams sugar
½ tsp. of salt
1 tsp of active dried yeast
140 grams warm milk
20 grams unsalted butter (melted)

Sweet potato filling

180 grams mashed potato
35 grams sugar
35 grams unsalted butter
35 grams milk

Egg wash

1 egg yolk+1 tbsp milk
white sesame

Sweet potato cream

1.Cut the potato in small pieces and steam until it cooked.
2.Mash the potato and mix with sugar.
3.Melt the butter with milk and put the mashed potato and cook for 5 minutes.
4.Leave it to cool.

Dough

1.Mix together flour, sugar and salt.
2.Make a well in the center and pour warm milk, warm butter and yeast, stir to make a soft dough.
3.Knead for 10-15 minutes by hand until the dough is smooth and elastic.
4.Place in an oil bowl and turn the dough to coat in an oil and cover with clingfilm or tea towel and place in a warm place to rise until doubled in size, about 1 ½ hrs.
5.Knock the dough back by kneading lightly for a minute
6.Roll the dough into a rectangle measuring 20 x 30 cm.
7.Spread sweet potato filling and roll up from one of the long sides and pinch the dough where it joins to seal.
8.Make 6 incisions with a knife.
9.Shape into a ring and pinch both sides together.
10.Leave to rise in a warm place for 40-50 minutes or until doubled in size.
11.Brush with egg wash and sprinkle with white sesame.
12.Preheat the oven to 180° C.
13.Bake for about 25 minutes (depends on your oven), I covered the surface with tinfoil for the last 5-10 minute to avoid the bread turns too brown.

It's absolute delicious.

Enjoy ^o^

Matcha & Chocolate Shortbread

2011-12-11T17:43:00.006+01:00

Hmmm… how long I have not made chocolate? Maybe 1 or 2 year!

I like making chocolate when I am free from everything: washing dish, cooking a meal, cleaning the house, doing my hobbies, etc. For me, the making of chocolate is like an art, so it deserves time, attention and you have to let yourself go with it!

Usually when I am at home, I like doing a lot of things, Paolo and his mom always ask why I cannot just do nothing and relax!! I’m kind of hyper!!!
I have been thinking so many times to make chocolate and last week I told myself that If I don’t make it now maybe I have to wait till next year and yesss I do not have enough patience to wait so long!

When I saw this recipe, I just oh….I gotta make it as we like shortbread but I have some doubts because it’s green tea shortbread. Not everyone like matcha green tea and Paolo is one of them as he seldom chooses green tea cake or green tea ice cream.

I was quite sure that he would have liked it because he’s mad about shortbread and chocolate!

Recipe adapted from “ Couture Chocolate”

185 g. all-purpose flour

125 g. unsalted butter, cut in cubes, at room temperature

60 g. caster sugar

1 ½ tsp matcha (green tea powder) plus extra for dusting

300 g. tempered dark chocolate to coat

Shortbread

1. Sift flour and matcha powder together.

2. Put all the ingredients, except the tempered chocolate, into a bowl and mix unitl the ingredients come together in a dough.

3. Remove from the bowl. Roll the dough to ¼ inch thick on a lightly flour surface.

4. Cut into 1 ½ inch squares and transfer to a baking sheet and leave to rest for at least 1 hour in the fridge.

5.Preheat the oven to 160° C.

6. Bake for 20-25 minutes until lightly golden.

7. Leave to cool on the rack and dip in the tempered dark chocolate and dust with matcha powder.

Tempering chocolate.

1. Place 2/3 of the chopped chocolate into a double-boiler or over a bain-marie (water bath). Do not boil the water, as it may scald the chocolate.

2. Stir regularly until the chocolate has completely melted and reaches 45-50° C.

3. Gradually add the remaining chocolate, stir vigorously and continue to stir until all of the chocolate has fully melted and the chocolate cools and thickens to 32° C –keep checking using a thermometer. If the temperature drops below this, simply warm it up over the bain-marie again.

It’s very tasty and it’s also a good idea for Christmas gift.

Enjoy cooking and baking ^O^

Chocolate sugar cookies

2011-12-04T16:36:00.009+01:00

One of my closest friends came to visit me 2 weeks ago , so I took the chance to bring him for a city tour on Saturday afternoon; walking along the streets I found that there were already all the lightful Christmas decorations, and for sure I could not miss to show him the famous Christmas market.

I like going there although I seldom buy stuff there, but I love the atmosphere and the passion in this fest: the stalls, people walking from one stall to another and the murmuring of chit-chatting. One thing I enjoy so much is sipping vin brulè, a seasonal beverage made of red wine, sugar and spices. It drives me mad especially when I am sharing it with friends under a snow fall.

Even if I am a Buddhist, I love Christmas very much: this is the celebration when families spend time together, eating, chatting, laughing and playing bingo (it reminds me of Thai New Year because we celebrate almost the same way).

I like my time in the kitchen; when I am at home I spend most of the time there: I cook, listen to the radio, surf the net on my computer. With Christmas approaching I am there even longer.

In one month it will be Christmas, as every year I prepare various cookies to present to family and friends. Our favourites are ginger bread decorated with icing sugar and sugar cookies with jam.

As chocolate is a must for us , this year I want to make chocolate cookies and I’m sure that I will make Paolo happy with this.

180 grams all purpose flour
40 grams unsweetened Dutch processes cacao powder
¼ tsp salt
½ tsp baking powder
115 grams unsalted butter, room temperature
175 grams granulated white sugar
1 egg
1 tsp vanilla extract
Rasprose jam or other jam (as I made rasprose ,raspberry+rose, on summer and I think it will go well with this cookies)

1.Sift together flour, cacao powder, salt and baking powder.

2.Beat the butter and sugar with electric mixer until light and fluffy (about 3-4 minutes)

3.Add egg and vanilla extract and beat until combined.

4.Add the flour mixture and beat until you have a smooth dough.

5.Dived the dough in half and wrap with plastic wrap. Put the dough in the fridge for about one hour.

6.Preheat the oven to 175 degrees C.

7.Remove the chilled dough from the fridge and roll it out on a lightly floured surface to a thickness of ¼ inch. Cut out the dough using cookie cutter shapes, I used round and flower with a hole of star in the middle and transfer to the prepared baking sheet. Place the baking sheets in the cool place for 10 minutes (to prevent the cookies from spreading and losing their shape while baking).
8.Bake cookies for about 12 minutes (depending on size and oven) or until they are firm around the edges.

9.Let cookies cool on baking sheet a few minutes before transfer to a wire rack.

10.Put the jam in the middle of the round cookies and put the flower cookies on top and finish it with icing sugar.

Enjoy cooking ^o^

Chocolate biscotti

2011-11-13T15:06:00.008+01:00

One cloudy day in the middle of autumn, I was at home sitting on the couch looking through the window, thinking how cold it is going to be. I felt like wishing to warm up and fulfill my house with a great scent from my oven.

We are big fan of chocolate, especially Paolo (he’s absolutely a chocolate monster) . Normally I make chocolate cake and dessert more often than other cakes, but I realize that I seldom make chocolate cookies, how come? I love biscotti, so this time I went for them, and I crossed my fingers that Paolo will enjoy them as well.

Since then, I have made them twice already as we are crazy for their nutty crunchy and full of chocolate flavor. I will make them again and again as they become one of our favourite biscotti.

Recipe

120 grams of all-purpose flour
30 grams of unsweetened cacao powder
1/2 tablespoon of instant espresso powder
1/2 teaspoon of baking soda
1/3 teaspoon of baking powder
1/2 teaspoon of salt
45 grams unsalted butter, at room temperature
90 grams of sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
50 grams chopped almonds
50 grams chocolate chips

1.Preheat the oven to 175° C
2.Sift together the flour, cacao, espresso powder, baking soda, baking powder and salt.
3.In a large bowl using a hand mixer beat the butter and sugar together on medium speed until pale,about 2 minutes,the mixture may be crumbly.
4.Scrape down the sides of the bowl, add egg and vanilla and beat for another 2 minutes.
5.Reduce to low speed and mix the dry ingredients in 2 additions (or using a wood spoon to combine to dough), mixing only until a dough forms.
6.Mix in the chopped almonds and chocolate chips, then turn the dough out onto a work surface.
7.Divide the dough in half, working with one half at a time.
8.Roll the dough into 9-inch-long logs, flatten both logs with the palm of your hand, so they are about 1/2 - 1 inch high, 1 1/2 inches across.
9.Carefully transfer the logs onto the baking sheet, sprinkle each log with a little sugar.
10.Bake the logs for about 20 minutes or until they are just slightly firm.
11.Remove the baking sheet from the oven and put on the rack and let them cool for about 15 minutes. (leave the oven on)
12.Using a long serrated knife cut each log into slices between ½ and ¾ inch thick.
13.Stand the slices up on the baking sheet and bake them again for 10 minutes.
14.Transfer the biscotti to a rack to cool.

Enjoy ^o^

French yogurt cake

2010-05-04T13:30:00.002+02:00

I have to admit that I have not had idea about Yogurt cake before until one of my friends told me about this cake!

I was curious to know it so I immediately went to my book shelf to find more about it and I found many recipes. I went straight to the kitchen to try some of them. After some trials I finally found the one I love the most.

Till now I have baked this many times as it's not only delicious but it's very simple to make.

The recipe from the book “Baking from my home to yours” by Dorie Greenspan.

180 g. all-purpose flour
2 tsp baking powder
Pinch of salt
180 g. sugar
Grated zest of 1 lemon
125 ml. plain yogurt
3 large eggs
¼ tsp vanilla extract
125 ml. flavorless oil

1. Preheat the oven to 175-180° C.
2. Whisk together the flour, baking powder and salt.
3. Put the sugar and zest in a bowl using your fingertips to rub the zest into the sugar until the sugar is moist and aromatic.
4. Add the yogurt, eggs and vanilla and whisk until the mixture is well blended.
5. Add dry ingredients using a spatula and fold in the oil.
6. Scrape the batter into the pan and smooth the top.
7. Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan. (a thin knife inserted into the center will come out clean)
8. Let it cool in the pan for 5 minutes before taking it off.

Enjoy ^o^

Double delicious : Chocolate crème brulee, delicious treat for the chocoholic in you.

2010-02-07T18:31:00.009+01:00

I like having dessert with custard especially with some cake. I love the taste and the texture of its, but I dislike having only custard as dessert!!

Last week, I talked to my friend telling her that I really want to eat Crème Brulee but I don’t like the traditional one. I have thought making it with Earl grey or berries tea just having some aroma.

The day after, she told me that she just made Chocolate crème brulee which made my heart beat and I almost scream out loud. She said that because of me, she went to check out her baking book and found out this recipe.

She said that it's so delicious and hand me immediately the recipe.

My husband and I are chocolate lovers so, I did not hesitate to make it ASAP, but after looking in my fridge, I gotto wait the next day because I ran out some ingredients... poor me!!!

I made half recipe and modified it as I did not have enough ingredients.

Chocolate custard cream

338 ml. fresh cream
163 ml. whole milk
90 g. sugar
185 g. dark chocolate chopped
4 yolks

Caramel topping

some brown sugar

1. Preheat the oven to 150° C

2. Put the cream, milk and sugar in a large saucepan and bring to boil.

3. Remove from the heat and add the chopped chocolate and allow to stand for 2 minutes.

4. Then stir until smooth.

5. Beat the yolk with an electric mixer until its light colour.

6. Add the chocolate mixture and beat until combined.

7. Strain the custard into the prepared dish. ( I made 2 medium dish and 2 ramekins)

8. Put the dish and ramekins in a tin and add enough hot water to the tin.

9. Bake for 35 minutes (depend on the side of the dish and the oven temperature) or until the custard is set. The custard should be slightly wobbly in the center.

10. Remove the dish from the tin allow to cool.

11. Sprinkle the surface with the brown sugar use a small blow torch to caramelize the sugar.

It's absolutely delicious; you can have sweet and smooth texture with scent of toffee at the same time.

Thank you my friend, Pook from daily delicious blog.

Panettone .... Merry Christmas

2009-12-24T13:47:00.007+01:00

Last year I tried to make Panettone, Italian traditional Christmas & New Year cake but I failed.

This year, I do not want to give up even it's easier to buy from the shop but I just really want to try again ^O^

Fortunately I found the simple recipe on GoodFood magazine, Jan'10 and I immediately went to the kitchen as I was eager to make it.

It's not complicated and the result is quite close to the one we can get from the shop except the one from shop is softer and made with less ingredients.

Modified from GoodFood

500 g. flour
14 g. dried yeast
1 tsp salt
100 g. golden caster sugar
200 ml. milk
3 eggs
1 vanilla pod
200 g. butter, softened
125 g. raisins
120 g. mix dried fruits (orange candy peel, dried apricot, dried fig, green & red cherries glace)
85 g. chocolate (dark & white chopped into chunks)

To finish

1 egg lightly beaten
some whole almonds

1. Mix briefly flour, yeast and salt into the food processor fitted with a dough blade.

2. Add the sugar and mix again.

3. Warm the milk just warm and in a separate bowl, beat the eggs with the vanilla bean.

4. Add both the milk and eggs to the dry ingredients and mix to soft dough then leave in the warm place until doubled in size, about 1 hrs.

5. Put soft butter into the dough and pulse until incorporated, leave for another 1 hour to rise again.

6. Add raisins, candied peel, dried fruits and chocolates to the bowl then pulse to mix evenly.

8. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball.

9. The dough is very soft, better to flour you hands well before handing it and work quickly.

10. Drop the dough into a tin (I used the Panettone tin) and leave to rise for 30 mins.

11. Heat the oven to 180° C/ 160° C fan.

12. Brush top of the dough with beaten egg and spring the almonds.

13. Bake for 40-50 mins until the well risen and deep golden brown.

Merry Christmas ^O^

Rustic country loaf

2009-10-30T21:05:00.008+01:00

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

Starter

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

Bread

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

2009-10-20T20:27:00.003+02:00

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
Biscuits

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^

Macaron

2009-10-04T11:14:00.005+02:00

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.

Hello Kitty & Brush Roll

2009-09-25T16:41:00.006+02:00

I love Hello Kitty although I'm not a teenager any longer hehehe... and one of my friends, Act, loves it too, and maybe more than me!!!

Both of us have so many stuff from Helly Kitty collection, I can say that we are Hello Kitty fan club ^O^

I had a chance to buy this fabric from Japan, when it arrived I could not let it lay in my cabinet!! I decided to make these for her birthday.

As she always travels, so I made 2 sizes, the big one for keeping her cosmetic stuff in her luggage, and the small one for her handbag.

The small one can keep enough things inside.

She just received them today and I'm really happy that she loves and adores them a lot.

I also made her this roll to keep her cosmetic brushes.

Before, I wanted to make with some linen but as she likes the colourful things I preferred to choose these colourful fabrics.

I'm happy to know that she already put all the brushes she has in this roll!!!

Crème Brulee Custard Green Tea Chiffon Cake

2009-09-19T12:44:00.002+02:00

Chicken farm baker’s host for this month is J-Nap and the idea is Green Tea Dessert.

Once I knew this, I immediately thought about custard because I lately notice that I like having dessert with cream custard!!!

I have made this custard chiffon cake with the recipe from J'Lee blog and it's very delicious. So, I decided to make this again in green tea version.

I adjusted some ingredients:

Caramel

50 g. sugar

Custard

110 g. sugar
280 g. condense milk (the one without sugar)
4 egg yolks
1 vanilla stick

Green tea chiffon cake

1° part

90 g. flour
10 g. matcha green tea
1 1/4 tsp baking powder
50 g. sugar
3 tbsp vegetable oil
95 g. water
2 egg yolks
1 vanilla stick

2° part

3 egg whites
1/2 tsp cream of tartar
50 g. sugar

Preheat the oven to 175° C.

Caramel

Put the sugar in the prepared pan and cook over low heat.

When the sugar melts and turns to dark colour, spread it all over the pan.

Leave it to cold then you will see the crack on the surface.

Custard

Mix together all the custard ingredients.

Green tea chiffon cake

1° part

Sift together the flour, baking powder and green tea into a large bowl.

Add the rest of ingredients and whisk quickly for about 1 minutes until smooth.

2° part

Put the egg whites and cream of tartar in a large mixing bowl.

Whisk on the medium speed until frothy.

Slowly add the sugar and beat until the whites hold firm, shiny peaks.

Add one-third of the white onto the yolk mixture and fold in gently to lighten the batter.

Gently fold in the remaining whites just until combined.

Put the prepared pan with caramel on a big pan filled with water.

Put the custard mixture in the pan following with the green tea batter.

Bake for about 45 minutes or until the cake slightly disconnects from the pan.

Leave the pan cool shortly about 1 minute. (do not leave it longer because the caramel will stick to the pan)

Invert the cake, the caramel custard will be on the top.

Sprinkle the sugar on the top of the custard and using torch for making crème brulee.

Tomato sauce

2009-09-13T19:26:00.002+02:00

Normally I make the tomato sauce around the end of August or the beginning of September. But this year the guy at the veggies shop told me that I'm already late for making it, as the summer began earlier and it's hotter than last year.

So, I paid for the tomatoes a little bit higher than last year. It was about 8 euro for 10 kg instead of 6 euro.

If you ask me whether it's worth to make it myself, I can say this: talking about the cost, of course the one we made is more expensive than buying. But talking about how delicious and healthful, it’s absolutely worth!!!!

I made 3 kinds of tomato sauce:

- tomato paste (the one I have made for the past 3 years)
- arrabbiata sauce, spicy tomato sauce
- simple sauce

Tomato paste

I got the idea for arrabbiata and simple sauce from Jamie's Dinner Cookbook.

Arrabbiata sauce

5 kg plum tomatoes, boiled and peeled
5 tbsp of extra virgin olive oil
8 cloves of garlic, chopped
2 handfuls of basil leaves, chopped
12 fresh red chillies (pierce the chillies with a knife so they don't explode when frying)
salt & black pepper
a pinch of sugar
2 tbsp of red wine vinegar

1. Fry the garlic in olive oil with chopped basil leaves and fresh chillies.

2. Add the peeled tomato (try to get hold of the tomato and leave the tomato whole)

3. Season with salt and ground black pepper.

4. Simmer for about 30 minutes then remove the chillies.

5. Break the tomato with a spoon (you can use the blender if you like) and carefully season again with salt and pepper.

6. Add the red wine vinegar to give a little twang.

* the seeds can be a little bit bitter, if you chopped the tomato straight away the sauce won’t be as sweet as it should be.

Simple sauce

5 kg. plum tomatoes, boiled and peeled
5 tbsp of extra virgin olive oil
8 cloves of garlic, chopped
2 handfuls of basil leaves, chopped
2 fresh red chillies (pierce the chillies with a knife so they don't explode when frying)
salt & black pepper
a pinch of sugar

Follow the same steps as for arrabbiata sauce.

For sterilization:

1. Fill the sauce in the jar and close with the new lid.

2. Put the kitchen towel in the bottom of a big pot.

3. Put the jars inside the pot and wrap each jar with kitchen towels to avoid the jars to touch each other during the sterilization process.

4. Fill the pot with water until the water covers the jars for about 10 cm.

5. Once the water boils, keep boiling for 40 minutes more.

6. Leave the jars to cold in the pot, you will hear the "click" sound of the lids going down; it means the sterilization process is finished.

• If everything went through the process, you can be sure that the sauce will last for at least 2 years.

• You can make this as present by making a good packaging with some cute handwriting word.

My cute little purses

2009-09-02T18:42:00.005+02:00

Just last month that I had a chance to make these little purses;

One is for my friend who gave me some Japanese fabric as a present. So, I thought to make a nice hand made present for her; when I asked her what does she like to have...she told me that she would be happy to have a tissue case.

Just thinking about a tissue case, I had an idea of making it along with a purse. Searching around, I finally made up my mind making this one.

As I know that her favourite colour is blue, therefore I went to look in my cabinet where I keep all the fabrics and after jumping my head inside for an age (hahahaha), I found those lovely blue ones!!!

This one I made for my friend Pook's sister to thank her for her hospitality during my stay in London last week.

Knowing that she loves the sweet and romantic things, this is why I chose this beautiful rose fabric.

It fits quite well for some beauty or cosmetic things.

Hope they will love my presents as well as I do.

Cheesy garlic bread

2009-05-15T14:22:00.007+02:00

Normally I do not like eating garlic bread due to the strong flavour of garlic but when I saw this recipe, I told myself that it's very interesting because of cheese!! I like cheeseeeeeee ^O^

I told my husband that I want to make this ... I saw a question mark on his face as he knows that I am not a kind of garlic bread lover. Anyway, the result is more than I expected! I love it!

The recipe is adapted from BBC GoodFood

500 g. bread flour
7 g. yeast
1 tsp salt
300 warm water
2 tbsp olive oil
1 tbsp honey
2 garlic cloves, minced
25 g. soft butter
140 cheddar, grated
handful thyme leaves

1. Mix the flour, yeast and salt in the large bowl.

2. Mix warm water with oil and honey in other bowl.

3. Pour into the dry mixer and stir all the time to make soft dough.

4. Put the dough onto a lightly floured surface and knead it until the dough is
smooth.

5. Stretch it to fit the roll tin.

6. Mix the garlic with butter then spread over the dough.

7. Sprinkle over the cheese and thyme.

8. Over with the cling film and leave in a warm place to rise for 40 minutes.

9. Preheat the oven to 200° C.

10. Bake for 30 minutes or until golden and risen.

11. Leave it to cool for 10 minutes and then serve.

Buon appetito ^O^

Happy Easter ^o^

2009-04-12T17:27:00.006+02:00

Finally, Easter is coming...it means Spring for me ^O^

I decided to made chocolate gianduja for this holiday.

150 g. dark chocolate
60 g. ground hazelnut
30 g. icing sugar

1) Sift ground hazelnut and icing sugar together.

2) Tempering the chocolate, I use seeding technique.

3) Add ground hazelnut into the chocolate.

4) Mix together and pour in the shell.

5) After the chocolate has set, move it from the shell.

Happy Easter ^O^

Banana & Stawberry Mini Muffins

2009-03-15T14:13:00.006+01:00

Finally, it's time for strawberry! There are lots of strawberries in the market but the price is still somehow expensive and the taste is not sweet as it should be. My hubby told me that it's too early for the having strawberry as dessert. Normally we like having them with some sugar and a little bit lemon juice mix together.

Last week, I saw some red and big strawberries in the market so I did not hesitate to take them with me…..hehehe.

And yes, my hubby is right!! They are not enough sweet to eat them fresh, so I thought to use them in making muffin.

I have never make dessert with strawberry and banana together, I am curious how it will be and it's really perfect!

Adapted from Banana and Strawberry Muffins from Leiths Baking Bible

280 g strawberries
100 g ripe banana
2 eggs, beaten
85 g butter, melted and cooled
140 g sugar
225 g. self-raising flour
1/2 ts bicarbonate of soda
demerara sugar, for sprinkling

1. Het the oven to 190° C

2. Wash and hull the strawberries, then cut in dice.

3. Mash the 70 g strawberries and banana.

4. Stir in sugar, butter and eggs.

5. Sift the flour and bicarbonate of soda over the wet mixture and fold in (no more than 20 strokes) Overfolding will make the muffins tough.

6. Stir in the diced strawberries.

7. Put in the mini muffin cups and sprinkle with demerara sugar.

8. Bake for 20-25 mins. or until a tooth stick inserted in the centre comes out with out any batter sticking to it.

9. Serve warm or at room temperature.

Penne with prawns, cream & tomato

2009-02-28T19:00:00.004+01:00

We really love having pasta for lunch; we usually have pastasciutta (cooked pasta) one meal a day. I love trying to cook pasta in new recipe which normally I learn from my mother in-law and my sister in-law.

This time I tried the recipe from the book "Apple for Jam" but I modified a little bit just the way we like.

40 grams butter
200 grams tinned tomatoes
200 grams penne
2 tsp olive oil
400 grams raw prawns, peeled and deveined
2 garlic cloves, peeled and squashed a bit
2 tbs Martini
3 tbs cream
some chopped parsley
a little bit ground chilli
salt & pepper
ground parmesan cheese

1) Melt half butter in small pan and when it's sizzling, add the tomatoes and season with salt and pepper.

2) Cook over medium heat for 10 mins.

3) Cook the pasta in boiling salted with a few drops of oil.

4) Heat a large non-stick pan over high heat.

5) Add oil and the rest of butter, when it's sizzling add prawns and garlic.

6) Cook the prawns over the highest heat until they are quite bright undersides are golden and crusty in places.

7) When they are cooked, scatter with salt add the martini and cook until it evaporates.

8) Add the tomato sauce to the prawns then cream and chopped parsley.

9) Heat until just bubbling then add the cooked pasta and toss.

10) Serve with some ground parmesan cheese.

This dish has become one of our favourite pasta sauces; it's very easy and quick to prepare it.

Enjoy!

Raspberry truffles

2009-01-23T14:39:00.008+01:00

This is the 1st time for me to do the chocolate truffles..it's kind of exciting! I really enjoyed making them! It's fun and I cannot stop myself licking the melt chocolate and the ganache filling!! They're absolutely tasty :)

I decided to make this because we love the fruit liqueur more than others and it's also easy to find them somewhere in our house.

Raspberry truffles

Shells (15 truffles)

White chocolate 160 grams

Ganach

Heavy cream 25 grams
Glucose syrup 8 grams
White chocolate, chopped 66 grams
Raspberry liqueur 8 grams

Raspberry jam

Prepare the shells and get them ready to fill the ganache.

For the ganache

1. Combine the heavy cream and glucose syrup in a saucepan and bring to boil.

2. Pour the hot cream mixture over the chopped chocolate and let it sit for 1 min. to allow the chocolate to melt.

3. Use the spoon to stir the mixture in small circles in the center of the bowl until it emulsifies.

4. Stir in larger circles till all the chocolate has melted. If necessary, place the ganache over the warm water (not excessing 34° C) to melt the chocolate.

5. Pour in the liqueur and stir the mixture until it's homogeneous.

6. Pour the ganache into the bowl, place plastic wrap directly on the surface of the ganache. Allow the ganache to rest at room temerature until it reaches 25° C or around 20 mins.

7. Pipe the ganache into the shells to fill only halfway and refrigerate the shells for 10 mins to firm the ganache.

8. Pipe the raspberry jam in the center on top of the ganache filling.

9. Fill the shells with remaining ganache almost to the top of the shells.

10. Allow the ganache to crystallize at room temperature for 1 hour.

11. Seal the shell with tempered white chocolate and rest at room temperature until all set.

P.S Thank you P'Thip (Bonbini) for her tips in making chocolate.

Enjoy!

Thumbprints ... Christmas Cookies

2008-12-21T17:17:00.012+01:00

Lately, I enjoy making cookies as Christmas gift which I usually do every year. Apart from gingerbreads, chocolate chip cookies and sugar cookies..I also made thumbprints as well.

The recipe is taken from "Baking from my home to yours" by Doris Greenspan, I chose this one because we love shortbread and the texture of this one is similar to shortbread. But I made some changes by using almonds and strawberry jam instead of hazelnuts and raspberry jam.

1 3/4 cup finely ground almonds
1 3/4 cup all-purpose flour
2 sticks (8 ounces) unsalted butter at room temperature
1/2 cup sugar
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Confectioners'sugar for dusting
about 1 cup strawberry jam

* I used vanilla sugar so I did not put the vanilla extract

1. Preheat the oven to 350°F. Whisk together ground almonds and flour.

2. Beat the butter and sugar together on medium speed until light and fluffy.

3. Add the extract and beat to blend.

4. Reduce to low speed and gradually add the nut-flour mixture, mixing only until it is incorporated into the dough.

5. Working with a teaspoonful of dough, roll the dough between your palms to form small balls and place them 2 inches apart on the baking sheets.

6. Steady each cookie with the thumb or the end of a wooden spoon to poke a hole in the center of each cookie.

7. Bake for 15-18 mins, rotating the sheets from top to bottom and front to back at the midway point.

8. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheet for 2 mins before transferring them to the rack and sifting confectioners'sugar over them.

9. Repeat with the remaining dough, remember to cool the baking sheets before baking the next batch.

10. Bring the jam to boil in the microwave then fill it in each cookie's hole.

11. Cool to room temperature.

Let's enjoy the Christmas cookies.

I also think to send this Thumbprints Cookies to Susan of Food Blogga for season 2 of Eat Christmas Cookies (If I can because I just noticed that today is the last day I can submit) - a nice event Susan organizes,Announcing Eat Christmas Cookies, Season 2, http://foodblogga.blogspot.com/2008/11/announcing-eat-christmas-cookies-season.html

My 1st homemade croissants.

2008-12-14T09:11:00.004+01:00

Yappy.... finally I can make croissants!!!

I have never thought to make croissants myself although we like to have them for breakfast. I always thought it was complicated and I didn't dare to make them. But, we got lot of butter in the fridge and I gotto get rid of them. So, I decided to make a trial.

I saw the recipe in the "Tartine" baking book for a long time and also my friend Pook told me that she have made it and it turned out so good.

After reading carefully for the recipe I told myself, "hmmm.. it seems a hard job to do but worth to try it"

AFter 2 days working on it, I can say that it's absolutely fabulous! The taste and the outcome are so good for me.

I would like to give all the credit to the writers in this book, they help the beginner croissants baking like me to reach my goal!

Thank you.

Apple and Raisin Jalousie .... something we cannot resist!

2008-12-02T08:25:00.006+01:00

For us, apple is a queen for this season. There are many kinds of apple available in the supermarket. I have tried almost all of them but "Pink Lady" is still my favourite. For making the dessert, I prefer the one that so pity I cannot remember the name, the taste is sweet and sour.

I told myself that next time I go to this fruit stall; I will make a note for its name.

I made it at noon but we did not have any left for our dinner dessert! It’s hard to believe that but it’s happened to us!

I used the recipe from "Baking Bible” and I just changed only one ingredient to suit us.

For the rough puff pastry

225 g. plain flour
a pinch of salt
140 pliable butter cut into small cubes
6-9 tbs (85-140 ml)ice-cold water

For the filling

225 g. apples
30 g. unsalted butter
55 g. light brown sugar
squeeze of lemon juice
1 tbs rum ( I used this one instead of brandy)
55 g. raisins

To finish

milk
caster sugar

For the rough puff pastry

1. Sift the flour with the salt into a large bowl. Using a table knife, toss he butter cubes with the flour.

2. Sprinkle 6 tbs of water over the flour and stir quickly with a table knife so the paste clumps together.

3. Using your fingertips to gather the lumps together, leaving any dry mixture in the bottom of the bowl.

4. If necessary, you can add water over any remaining dry flour to make it into a soft but not sticky paste.

5. Knead the paste lightly once or twice to bring it together into a smooth, even-texture paste.

6. Form the paste into a rectangle 2 cm. thick and wrap it in clingfilm or greaseproof paper. Chill for at least 10 minutes.

7. The butter must not be allowed to become hard or it will tear the paste when it is rolled out.

8. Give the paste a total of 4 rolls. (as before photo) If the paste still looks streaky after 4 rolls and folds it can have one more before being used. Allow the pastry to relax at least 10 minutes before using.

For the filling and finishing

1. Heat the oven to 220° C or 425° F

2. Roll the pastry ito 2 thin rectangles. One is around 13 x 20 cm. and the other should be 17 x 25 cm. Prick the smaller all over with a fork. Chill until firm.

3. Make a filling , Peel and core the apples and cut into large chunks. Melt the butter with sugar and allow to caramelize then add stir in the apples and lemon juice.

4. Cover with the lid and cook until the apples are tender but not mushy. Stir in rum and allow to cool. Stir in the raisins.

5. Bake the smaller piece of pastry until brown and crip. Remove from the oven and turn over the baking sheet and allow to cool.

6. Spread the filling all over it.

7. Lay the larger pastry on a board. Dust it lightly with flour so nothing sticks and fold it in half lengthways.

8. Using a sharp knife, but through the folded side of the pastry in parallel lines, at right angels to the edge. (it like when you were cutting between the teeth of a comb)

9. Leave an uncut margin about 2.5 cm. wide, all round the other edges, so when you open up the pastry you will have a solid border.

10. Lay the cut pastry on top of the pastry covered with the filling and tuck the edges. Brush the top layer carefully all over with milk. Sprinkle with sugar.

11. Bake for about 20 minutes or until well-browned. Save warm or cold.

Hope you enjoy. ^O^

Triple chocolate semifreddo

2008-09-01T22:07:00.004+02:00

I have to confess that I really missed my kitchen when we were away from home nearly 2 months. So, once I back home I made pasta for our lunch and we told ourself that now we are home!!

Baking is the one I mostly missed, we got the invitation for dinner from my friends, Kate & Scott. I told myself it's the perfect time for making Triple chocolate semifreddo as we are kind of people who love eating chocolate!

I made this from Donna Hay cookbook, the one I felt in love at first sight when I saw from my friend, Pook (Dailydelicious) and she sent me some recipes from this book making me really happy. Thank you Pook.

We absolutely enjoyed the result. Just from the first bite....I felt like the touch of the angel's wings ^O^

250 g. dark chocolate, chopped
3 eggs
2 eggs yolks
110 g. caster sugar
430 ml. cream
100 g. chopped white chocolate (the recipe said 1/2 cup)
100 g. chopped milk chocolate (the recipe said 1/2 cup)

Place the dark chocolate in a heatproof bowl over the saucepan of simmerig water and stir until melted and smooth. Set aside.

Place the eggs, yolks and sugar in a heatproof bowl over a saucepan of simmering water and whisk for 4-5 minutes or until the mixture is thick and pale.

Remove from the heat and beat with an electric mixer for 5-6 minutes or until cool.

Fold through the melted dark chocolate and set aside.

Place the cream in the bowl ad beat until soft peaks form.

Fold the egg and chocolate mixture and the white and milk chocolate through the cream.

Pour the mixture into a metal bowl or cake tin. ( I made 6 glasses an one small cake tin) cover and freeze for 4-6 hours or till firm.

Enjoy ^O^

I got tagged!!

2008-06-15T18:10:00.003+02:00

I got tagged from my friend Pook, Dailydelicious and this is the first time I got tagged in blogspot as well.

Let’s go to see the details for the tag:

For anyone who has been tagged you this is the rules:

Each participant answers questions about himself or herself. At the end of the post the participant tags 5 people. Their names are posted letting them know they’ve been tagged. They then have to read the participant’s blog. The tagged let’s the tagger know when he’s posted his answers.The questions are:

What was I doing ten years ago?

I started working for a British Company in which I worked till I moved to Italy.

What are five (non-work) things on my to-do list for today:

1. Cooking.

2. Cleaning the new dishes I just bought yesterday.

3. Reading the book that I have not finished yet.

4. Checking my mail.

5. Doing my sewing projects.

Snacks I enjoy:

1. Fonzies ( Cheese flavour snack)

2. Snickers

3. Jelly

4. Bread with Nutella

5. Nuts

6. Potato Chips San Carlo

Things I would do if I were a billionaire:

I know .... I know it’s impossible for me to become a billionaire but I always dream about what I would do if I won the big lottery …hehehehe

Anyway, my wish list is quite long so I just put the ones which are related to myself.

1. Buy a nice & small house with big kitchen (full of cooking equipment), sewing room and bathroom … why big bathroom??? It’s my secret ^O^

2. Take full course of cooking & baking.

3. Open a small restaurant having a book’s corner …. sure, I won’t miss the chance to be the Chef ^-^

4. Living here in summer and be in my homeland in winter.

Places I have lived:

There were not so many places I have lived in my life, one of them is my home town, Bangkok, a big and crowded city, another one is Chiang Mai, the place I lived for my bachelor degree. At present, I am living in a small town, north of Italy.

Jobs I have had: (paid jobs?)

1. Employee in the company I mentioned above.

And the people I tag are ….. I could not think about this now. Will wrote it later.

Almond White Chocolate Cupcakes

2008-05-19T22:22:00.003+02:00

As Helen, http://tartelette.blogspot.com/
is hosting the monthly event Sugar High Fridays, http://www.domesticgoddess.ca/pages.php?page=10002 which created by Jennifer, http://www.domesticgoddess.ca/ . Once I read through the details of Sugar High Fridays #43, http://tartelette.blogspot.com/2008/05/announcing-sugar-high-friday-43-citrus.html I was really interested to join this event.

To tell you the truth, I thought about many desserts for this event, but finally I decided to do these cupcakes the one we really enjoy making & yesssssss....eating!!!

Then I thought about the frosting as normally I make from chocolate and cream cheese but this time I want to get some fresh orange tasting.

For the cupcake I made almond white chocolate cake , one of my favourites which I always like to make it.

Ingredient ( for 6 cupcakes):

45 grams flour
1/4 ts baking powder pinch of salt
75 grams butter, room temperature
45 grams sugar
1 egg
50 grams almond powder
30 grams white chocolated chopped

Preheat the oven at 175° C and prepare the muffin cups.

Whisk butter in high speed until it's creamy and pale yellow. Gradually add the sugar and keep whisking until they are fluffy and sugar dissolves.

Change to low speed and add the egg and beat until blended.

Gradually add flour and almond powder and mix them. Add white chocolated chopped and mix them together.

Drop 2/3 in the muffin cups and bake them for 15 minutes.

For the citrus icing

50 ml. fresh orange juice, strained
1/2 ts lemon juice
180 grams di icing sugar
2 ts powder egg white

Beat together in medium speed for 1 minute and then turn to high speed and keep on beating till it's thick and soft peak for 3 minuts.

For the decoration, I made the butterflies from marzipan just to get the atmosphere of spring.

April Panna Cotta

2008-04-28T19:45:00.003+02:00

Finally real spring has arrived after waiting for long time, now you can imagine how is warm and sunny!!! I love this season a lot ... everywhere is green and full of flowers.

Normally when the weather starts getting warm and hot, I usually make ice-cream or panna cotta, both are our favourites!!

It happened to me to find this blog http://www.lacilieginasullatorta.blogspot.com/2007/05/per-la-panna-cotta-ingredienti-300g-di.html while I was searching for some recipes. It caught my eyes immediately because this is quite similar to the recipe that I normally use but this one has also the strawberry gelee which I have never made before. Want to try this combination!!

I can say that it's so delicious and also a perfect combination between panna cotta & strawberry gelee, I made 4 glasses and my husband & I finished them within one day and i have made it twice already. What do you think about the taste????

Recipe for 4 glasses (Adapted)

300 grams fresh cream

200 grams whole milk

60 grams sugar

1 vanilla stick

3 gelatine sheet (10 grams of gelatine)

Soak the gelatine sheet in cold water for 10-15 minutes. Pour milk, fresh cream, sugar and vanilla stick in a saucepan, stir together and set over medium heat. When it's almost boiled remove from the heat and put the gelatine into the cream, stirring until completely dissolved. Let cool to room temperature, pour into glass and keep in the freezer for 20 minutes. ( I divided the recipe and made them twice because I made 2 levels of panna cotta)

Strawberry Gelee

300 grams strawberry

4 tbs. sugar (depends on how sweet strawberries are)

1 tsp. lemon juice

2 gelatine sheet (7 grams gelatin)

Soak the gelatine sheet in cold water for 10-15 minutes. In small saucepan heat together strawberry puree, sugar and lemon in medium heat till the sugar is dissolved. Remove from the heat, add the gelatine and stir until completely melted. Let cool to room temperature. Pour in to the glass which has one level of panna cotta. Set in the freezer for 20 minutes.

While the strawberry gelee is set in the freezer, make the second part of panna cotta and when it's cool, pour in the strawberry gelee and set in the fridge for about 2-3 hours.

Thank you la ciliegina sulla torta for the delicious recipe.

Enjoy!!

Mango Tonight

2008-04-17T19:47:00.003+02:00

As I had ripe mango which i bought a week ago, I was thinking what should I make from this sweet mango!!

It happened that I cooked Thai dish and I know that my sister in-law and her husband like Thai dishes, so we decided to invite them for dinner. What do you think, did they say yes or no??

How comes they won't join??? heheheh

Then I got only a few hours to prepare the dessert and I thought about making something quick, nice and full of mango flavor.

So, I named it Mango Tonight!

They were made from the following;

6 small round vanilla sponge cakes

Mango sauce (250 grams of mango, 80 grams of sugar and 1 tsp of limon juice)

200 grams of whipped cream

230 grams diced mango

some Ladyfinger biscuits

I was lucky that I finished them quite early and had 2 more hours before they came for dinner!!

This experience made me notice that sometimes, the simple thing goes well and more than we expect!!

buttermilk scones

2008-04-09T20:10:00.000+02:00

I have never thought to make scone until I stopped by at P' Thip's blog
http://thai4real.blogspot.com/2008/03/buttermilk-scones.html one of my favourit blogs.

Once I saw them, I told myself that they were such a nice and yummy yummy scones! Then suddently remember that i have some nice dried cherries I bought from the fair. As I did not have any idea what can I make with, i just kept eating them as snack!!

By the way, before I finish them up, better to use them for making scones. Is it a good idea?

Yeap, it was a good idea to make them, as soon as I took them out the oven, I could not help

tasting them. And as normal, once I make something that both of us like ... they were gone so quickly!!!

Thank you P'Thip for sharing the nice recipe. :)

Enjoy swirling ......

2008-04-01T13:01:00.000+02:00

I got the inspiration to make these cute swirly macaroons from Tartelette blog http://tartelette.blogspot.com/2008/03/swirly-macarons-and-birthday.html ; when i saw her fabulous and perfect swirly macaroons i could not take my eyes off and kept telling myself to try to make them once.

I'm not expert in making desserts especially macaroon, the one I have heard it's not easy to make them turn out good and perfect. To be honest, I have failed once in doing these swirly but I'm lucky to get the good suggestion from Helen, Tartelette (thank you Helen!). Finally I can make it and I enjoyed swirling each of them.

In the matter of my husband, he doesn't fancy too much this kind of biscuits so i just filled them with Nutella and brought all to my friends in the class. I was happy to see them enjoying when they saw and tasted them with pleasure. You might want to know how they taste..... i can say that they should be delicious as my classmates finished them very quickly.

Ravioli with Gorgonzola Cream Cheese

2008-03-29T22:34:00.001+01:00

Rainy Easter was something we did not expect…yes we did expect the sunny day instead of rainy and cold!! So, we found something to do together and for sure it should be something fun and delicious ^o^

We thought about making ravioli for our lunch, my husband asked me whether we have the entire ingredient we need or not. I suddenly asked him back that how comes we do not have? Maybe he forgot that we made a big shopping the day before Easter.

Having my husband in the kitchen with me makes my kitchen even smaller than before and I could not move around easily. Normally I do not allow him to be around in the kitchen, but this time I cannot deny that it’s such a nice time cooking together.

Pasta dough (I made quite a lot for 2 so, I kept some in the fridge for the next day)

400 gr. Semolina flour
3 eggs
Pinch of salt
Some water

Filling

200 gr. Ricotta cheese
150 gr. Spinach
150 gr. Shrimp
5 tbsp. Parmesan cheese
Salt & pepper
Nutmeg

Gorgonzola cream cheese

2 tbsp. butter
2 tbsp. gorgonzola cheese
100 ml. cream
Salt & pepper

For pasta:

Whisk semolina flour in medium bowl and make a hole in the centre. Add eggs and stir with fork making movement in circle until mixture clumps together.

Add some salt and knead until dough is smooth, adding some water if dough is too dry.

Form dough into ball, cover and let rest for 30 minutes.

For filling:

Bring spinach to boil, squeeze all the water and cut into small pieces.
Melt butter in small skillet over medium heat. Add shrimps cut in to cubes till they cooked.
Mix together spinach, shrimps, ricotta, parmesan cheese and nutmeg. Season with salt and pepper.

For Gorgonzola cream cheese:

Melt butter and gorgonzola cheese together then pour cream and season with salt and pepper.

Cut pasta dough in pieces, cover with cloth to keep from drying out. I set pasta machine to no. 3 thin setting. Flatten 1 dough piece into rectangle. Run dough piece through machine. Fold in half crosswise and run through again. Continue to run through machine and dusting with flour as need to keep from sticking.

Place pasta sheet on lightly floured work surface, do not forget to cover with cloth to keep from drying. I used small cookies cutter to cut them out from pasta sheets. Place the filling in center of 1 dough round, fold dough over filling and forming half-moon and pressing to adhere.

Press edges with back of fork to seal tightly.Cook ravioli in boiling salted water until just tender and float. Drain and transfer ravioli to a bowl. Pour hot cream cheese over sprinkle with parmesan cheese.

Chocolate mascarpone cheesecake pot

2008-03-25T14:17:00.000+01:00

As we did not go anywhere for easter holiday as both of us have a cold, so we just stay home, be relax by watching tv and pamper ourself by making something good and absolutely delicious!!

I found that we had mascarpone cheese in the fridge, it reminded me for the dessert that i have seen in my friend's blog, Pook dailydelicious Once i saw it, i told myself that i gotto to try to make it once because i love both cheese & chocolate.

So, I decided to make it and to be honest i do not fancy too much about dessert, just love to make it. But u know what once the first dip got into my mouth...oh...it's absolutely delicious ... perfect and i could not stop myself!! Now, it's already on my favourite dessert lists and for sure i will do it again and again!!!

Thank you so much Pook for sharing the wonderful recipe.

Strawberry roll

2008-03-21T13:38:00.000+01:00

In this month, i got a good price for fresh strawberries in the supermarket near my house. So, i kept buying them although i did not have any idea for the cakes or the sweets i want to do with them.

Frankly speaking, in the past week i made a lot of rolls and shortcakes with these nice and sweet strawberries. I still remember how my husband reacted when he came back home and saw those cakes in the fridge!! Oh my god!!... againnnnnnnn!!!!

Anyway, i decided to make the last roll yesterday and i told myself that my husband won't see them again for a very long time!! Not only my husband gets bored for eating them .... i feel bored to do it as well and wanna make something different.

Gelato al cioccolato

2008-03-19T15:57:00.001+01:00

I have to say that this is the best chocolate ice-cream i have ever made it!!!

I got the wonderful recipe from this blog http://icecreamireland.com/2007/12/21/chocolate-whiskey-ice-cream/. Thank you so much.

Raspberry meringe kiss

2008-03-13T21:58:00.000+01:00

Ho avuto questa ricetta dalla mia amica nella classe, Kate. Ho provato a fare in Lunedì e le ho portato ai miei amici, mi hanno detto che sono buoni.

Grazie mille Kate per darmi questa meravigliosa ricetta.

Gelato con biscotti

2008-03-07T22:22:00.000+01:00

Sono due volte che faccio questo gelato e a noi piace molto.

Le palle di nocciola

2008-03-02T22:38:00.000+01:00

Questo biscotto è facile da fare e ci vuole poco tempo specialmente per qualcuno che ha nocciole o mandorle già grattugiate (meglio se molto fini).

Devo dire che questi biscotti sono davvero profumati e buoni.

Polpettine

2008-02-27T21:52:00.001+01:00

Nero e Bianco

2008-02-22T16:13:00.000+01:00

Ho raramente fatto il dolce come il rotolo ma devo dire che era davvero buono con la crema di cioccolata bianco.

Chocolate Almond Cream Tart

2008-02-21T18:47:00.000+01:00

Non ho fatto neanche un dolce per una settimana perchè avevo raffreddore. Mi manca tanto, perciò appena mi sento meglio ... sono andata a cucina e ho preparato questo semplice e buono dolci. :)

Torta di mele

2008-02-19T21:22:00.000+01:00

A noi piace questo torta perchè è morbida e profumata tanto.

Tenerezza Rosa

2008-02-19T21:18:00.001+01:00

Ho fatto questo dolce per S. Valentino. Il mousse di fragola con Red velvet cake.

Cuore Italiano

2008-01-11T16:41:00.000+01:00

Ho fatto questo tiramisu per festeggiare il nuovo anno. Noi lo mangiamo tutto ogni Natale perchè questo dolce è buono e semplice da fare.

Ho comprato degli stampi nuovi da 1 mese, ma non ho avuto ancora occasione di usarli. Perciò pensavo di provarne uno per il Tiramisu.

Grazie mille Anna per questa meravigliosa ricetta. ^^