Get ready, set..craft!

Post-Eid

September 7, 2012
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Hello again everyone! Eid (the celebration after 30 days of fasting) had come and will be going soon. There had been a lot of merry making and cleaning up. It had been fantastic, although I wish we had done a lot more visiting.

Here are some pictures to share.

20120907-105846.jpgLights Up in Geylang, Singapore

20120907-105916.jpgNew cushion covers

20120907-105929.jpgLast day of Ramadan

20120907-105942.jpgFestive Goodies in Tulip Jars (made those covers myself)

20120907-110003.jpgMy husband’s nephew in a Malay costume

20120907-110028.jpgAngry birds in my noodle soup

20120907-110127.jpgChocolate Chip cookies

You can imagine all the excess fat I lost during the fasting month is back on within a few days. And it continues to weekly. Gasp!

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5th of Ramadan

July 25, 2012
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There is about 4 hours more to go before we can break our fast. But I’ve already finished cooking because I’ll be going for my tutoring duty (Maths, I’m a Maths tutor) after this. As planned, today is a fried-food-day (isn’t everyday?? Tsk.).

I intended to make some burgers, throw in some eggs and dollops of baked beans but realized that I don’t have any more eggs (all used up for my toffee brownies). So I made a tempura batter and lather up some crabsticks and prawns with it. These, with nuggets, hot dogs and soup, would be side dishes to the main course – the potato gratin!

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The only thing that is missing is a milkshake. Ahh, that’s an idea. 😉


Bake: Sausage Baked Rice

June 30, 2012
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Hey folks! Hi again! It’s a wonderful morning here and I’ve just cooked a little something for breakfast.

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Le petit déjeuner!

I’ve tried this recipe twice now and it’s from a great cooking website HappyHomeBaking. The recipe is so simple and cooking time over the stove could be done under less than 30 mins (15-20 mins if you’ve already cooked the rice).

The first time ever, I had tried making the baked rice with shrimps. It was delicious but I feel it could be more wholesome if I had put in all the seafood I could think of…mussels, crabmeat/sticks, squids etc.

However, this morning, after standing in front of the fridge for 5 minutes, I decided on just having diced hot dogs to go into the baked rice. I know, it’s a pathetic decision but my husband loves process food, so why not? 😜

I’ve scaled down my recipe so that the rice would fit in the round aluminum pan. I had used grated Pizza cheeses (mozzarella, cheddar & Parmesan) from Perfect Italiano. Put some as the base and after pouring the rice mixture, pour loads on top. Yuh-ummmmms!

For your info, the grated cheese package looked like this:

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After baking for 10 mins in a 200 degC oven, I’ve a great looking and great tasting breakfast to last till lunch!

And I just have to serve coffee with it. ☕

I don’t think the photo quality does justice to the food. Follow me on Instagram (@miss_orange13)!


Bake: Caramel Cupcakes and Fairycakes

May 10, 2012
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I am not working today and have been up since dawn. Yawn! But after watching Megan and Liz’s Valentine Cupcake video, I was inspired to make some myself. Of course, unlike them, I started from scratch. Nuh uh.. No Betty Crocker for me, no matter how many people swear by her!

I browsed through AllRecipe app (it’s God-sent!) and settled for this vanilla cupcake recipe (which I altered to make mine caramel).

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Ingredients (Copied from AllRecipe):

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into pieces
2/3 cup milk
1 cup white sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract

I followed this recipe closely except twisted 3 items from the ingredient list; I used brown sugar instead of white (hence, granulated) sugar, evaporated milk instead of milk and cracked 3 eggs as opposed to using 2 eggs and a yolk. I did as follows:

1. Preheat an oven to 180 deg C. Set aside about 50 small cupcake casings and 6 large ones.

2. Combine flour, baking soda, and salt in a bowl; set aside.

3. Heat the butter and milk in a small saucepan over low heat until the butter has melted.

4. Beat the brown sugar, eggs and vanilla in a large bowl until it thickens slightly and becomes dark in colour.

5. Gradually beat in the flour mixture. Slowly pour in the hot milk, beating until just combined.

6. Divide batter evenly between cupcake casings. Bake until toothpick inserted into center comes out clean, about 15 minutes for the small cakes and 20 minutes for the large ones.

7. Cool them on the cooling rack and they are ready to be eaten.

Alternatively, you can frost the fairycakes and cupcakes like I did. I made use of Cake Mate icing tubes to decorate the cakes. I prefer this make for its buttery flavour to Wilton’s grainy icings. Two tubes are needed eventually. And they are really, really sweet!

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Tell me how it goes for you!


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