MARTHA STEWART'S CREAM CHEESE POUND CAKE

I've made a lot of mistakes in my life and this is one of them. I over beat and over baked this pound cake and Martha Stewart would not have been pleased.

Look at that fissure. I do wonder if it was supposed to be like that. Look at those sugar spots. Look at those holes. Yes I'm guilty.

But at least I've used up the cream cheese that I've had in my fridge since forever. This recipe used no baking powder. So it was heavy and dense but it had a lightness and moistness to it when sliced. Six eggs must have done that. It cuts very well. Very few at home got excited. But many reviewers raved over this. So it must be me.


I'm not too happy with the photographs either so I'm not saying much. 


Click here for the recipe ~ Yes .....I'm so unexcited and feel so guilty that I don't even have the desire to type out the recipe.

BUT it's almost gone though. H liked it ^o^. Phew! I've been acquitted. *Taking off the leg irons*

SHORTBREAD COOKIE SHELLS

When a gurl gets going the going gets gurrrly. I was in the mood for something purrrrty so I made some 'oysters', filled it with nutella, inserted a silver dragee inside, pulled out my string of pearls, did everything up, around it, in pink and snapped a picture. It looked purrrty guurrrrly. When a gurl gets going the going gets purrrrty gurrrrly.

Shells are so pretty. So when I came across a cookie mould that would yield pretty dainty shell shaped cookies I did not overwork my brain. I bought it and these are what came out of it. Shortbread shells with a drop of silver in each purrrty purse. Precious!

They are made from Mary Berry's shortbread recipe. They are quite delicious although  I do think it could do with an ounce more of butter. As with a typical shortbread recipe this had a little rice flour in it which provided  those teeny bits of crunch as you bite into it. And it held its shape quite well as it baked. Unless you're moulding them into a fancy shape like I did an ounce more of butter could only make it better ~ that much more buttery with a more melt-in-the-mouth sensation as it hits your tongue.

Now to the cookie mould. This little charming mould stamped out perfect shells. It is one of the different kinds of moulds that I had made the pineapple jam tarts with. I now have a precious collection of all the different shapes available. These cookie presses are very commonly found here in Malaysia and I think in Singapore too. As the years go by more and more patterns are added. I think these are one of the newer shapes available. They would make lovely gifts for passionate bakers. They're very inexpensive too. Isn't it sweet?

The recipe ~ by Mary Berry ~

4 oz plain flour
2 oz rice flour
4 oz butter, extra for greasing
2 oz castor sugar, extra for sprinkling


Sift flour and rice flour into a medium bowl. Rub in butter until it resembles fine breadcrumbs. Pour in the sugar and stir. Then bring the mixture together kneading a little until it forms a soft ball.


Roll out between 2 sheets of baking paper and cut out with a cookie mould, or cut into fingers (and prick surface with a fork to form little holes) or form into large circle (bake whole and cut into wedges 5 minutes after it comes out of the oven).


Place on a baking tray and bake for about 20 to 30 minutes depending on the design and size of the biscuits.  Allow to cool before storing. Or.......I sandwiched mine with Nutella.  I would have much preferred a rich smooth chocolate ganache instead. But I didn't have that.

It's just being cute ~

Them too ~

JAMIE OLIVER'S BOTHAM BURGER

I made and ate such a beefy Jamie Oliver burger that I was cleaning the house the whole afternoon. Upstairs and downstairs and in my master's chamber.

I dusted, I swept, I mopped and I sweat. I must remember never to have Jamie's burger for lunch ever again. It just gave me too much enthusiasm, excitement and passion ~ for all the wrong things. I need rest. Rest is what I need. Rest is best.


Being petite I struggled to eat this big fat thick dolloped-with-curry-mayonnaise-and-piled-high-with-caramelized-onions burger. Heck, I even struggled to clamp it between my two little paws. I had mayonnaise and crumbs smeared within a 2 inch perimeter of my mouth and yet I missed biting down on the beef patty. I must remember that I am not a troll. 

I made these burger buns yesterday and 'painted' them with flour. I thought they looked pretty neat. I cut out a small piece of plastic grid that my super duper DIY husband has around the house amoungst a host of other puzzling things, placed it closely over the risen bun dough and sifted flecks of flour over them. Even after baking and throwing them into a plastic bag the pattern stayed...I was Jamie Oliverishly thrilled and excited that I went around cutely reminding everyone that Bob's their uncle.

Jamie Oliver's burger recipe was very good. I cannot comprehend why anyone would ever want to eat a MacDonald's when it is so easy and healthy AND TASTY to make your own. I used very lean meat, chopped it up in my food processor to the texture that pleased me, mixed them up with the other ingredients and had fun compacting them into a lid that was slightly larger then the buns. I saw this tip just a couple of days ago but unfortunately I cannot remember where. If it's you please do let me know so that I can link. It was a brilliant idea. Pure genius.

Jamie Oliver's Botham Burger Recipe ~

1 kg lean meat
2 medium red onions, finely chopped (I omitted this)
2 eggs
1 -2 handfuls of fresh breadcrumbs
1 T coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tsp of Dijon mustard
salt and freshly ground black pepper


Preheat the oven to 230 C. Mix and scrunch all the ingredients together. Divide into 4 (I made 7 and they were big, about 150 gm each). Pat into a lid or just use your hands to shape.


Place in the oven and roast for 25 minutes if very thick like Jamie's or less if not too fat and thick. Jamie Oliver's timing will leave the burger slightly pink in the centre and the outside nice and crispy.


Build a burger with what you have.


NOTE : Because I did not read the instructions for this recipe I didn't realize that these burgers were roasted in the oven. I had pan fried them..*smiling like a dope and scratching the back of my calf with my big right toe*

Curry Mayonnaise ~


A slap of bottled mayonnaise
1/2 tsp curry powder
1 tsp mustard


Mix them all well. Slap on burger.

CARAMELIZED ONIONS

Come on Brain ......work....think?..... Nope. It's as empty as a gaping sea shell on the sea shore.  Brain says .."Dumm dee dummmm......."

Please Brain..... don't go on vacation. I've just yanked the refrigerator door open. Tell me.... what is it that I need. Quick. The stove's on fire. Look I promise not to have too many passwords. Now help me. Shoot.

This also happens when I have just taken the last step down the stairs or the last step up the stairs only to stand there, brainless, with wondering eyeballs. Brains take a complete vacation at the most crucial of moments.

What has all this got to do with caramelized onions? Nothing. It's not a brain food but apparently there is great hope that onions may be key in producing long term health benefits. The sulphur and quecertin in onions have been known to neutralize the free radicals in the body. It helps prevent thrombosis and reduce hypertension, prevent cancer and infections. And the juice of one white or yellow onion a day can raise HDL cholesterol ( the good stuff)......etc etc etc.

And once past the stinkiness, and tears, caramelized onions have the most marvelous aroma, are sweetly delicious and are the perfect condiment piled inside a burger sandwich amongst other things.Three cheers for onions.

I spent a good hour caramelizing these onions but I know I'm going to have a good burger sandwich soon. Tomorrow to be exact. I have these limp strands of gold stored in a sterilized jar in the refrigerator. Six large yellow onions, sliced and sauteed made one heaped bowl of limp and sweet, golden ones. And if you promise to be good I'll share the burger with you.


The recipe is a no-brainer ~

6 large yellow/brown onions, sliced finely

4-5 T vegetable oil/grapeseed oil/olive oil I used grapeseed)

4 T balsamic vinegar

2-3 T brown sugar

2 knobs of butter

salt to taste

Heat up the oil in a heavy based pan or pot. A wok is not ideal as the onions can't be spread out evenly in the oil and will not cook at the same time unless you're stirring the whole time.

Once hot throw in the sliced onions and toss it about a little until each slice is coated with the oil. Put the flame on small and let the onions cook slowly. Stir once in a while to make sure the onions brown evenly. This will take a while. I spent a little over an hour. 

When the onions just begin to turn pale gold pour in the balsamic vinegar, butter and sugar and a good pinch of salt. Mix well and let the onions brown further. The sugar, butter and vinegar will help darken and caramelize the onions. As it begins to get darker make sure you stir more often to prevent burning and even browning. When a dark golden brown the onions are done and ready.

Store in a sterilized jar in the refrigerator.