Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Wednesday, 3 April 2013

Serradura - Macau Sawdust Pudding

This is a simple, easy dessert believed to be originating from Macau.



Ingredients:

600ml Double cream
100g Rich Tea biscuits( can use Marie biscuit if available)
80-100g condensed milk
2-3 tsp vanilla essence

Method:

1. Place the biscuit in a ziploc bag and crush using a rolling pin into fine powder. If you have a food processor you can use it to powder the biscuits. Make sure the biscuits are crushed really fine.

2. Whip the cream until it forms peaks. It should be smooth paste and hold its texture. Add in the vanilla essence and condensed milk ( add little at a time as it can get too sweet, so adjust according to taste), continue whipping.

3. Pour the mix into a piping bag fitted with a star nozzle. 

4. Place a layer of biscuit in the serving bowl, pipe a layer of cream mix continue till bowl is filled. Ensure the top layer is biscuit.

5. Cover with cling film and refrigerate. Enjoy chilled.

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