18 April 2011

disappearing act

Heya beautiful creatures~ You must all have wondered where i have disappeared to for the last couple of days huh? i guess i have just been caught up in my own little world enjoying some time to myself, not doing much.
I have some news for everyone though, I AM FINALLY GRADUATING FROM MY MASTERS!!!! I'm pretty excited about the whole thing, the graduation ceremony takes place Thursday (21st April) morning and I'm so glade that its being held close to my home so i don't have to travel too far early in the morning :D Its going to be such a relief to hear my name called out to collect my certificate. i will be taking tones of photos to remember this day! so and don't forget to come back and visit for photos of the big day and of course the celebration party that night!!

So for anyone looking for a great grad gift, why not make a batch of yummy cupcakes! i came across this great recipe from The Dainty Banker which i really hope somebody makes for me (wink wink).

Graduation Cupcakes
Graduation toppers
1 packet Orchard White Icing (ready made/ready to roll fondant)
Black & red food colouring (I used Wilton colour pastes)

Frosting - I was lazy pushed for time, so I used Betty Crockers: Ready to Spread Creamy Deluxe Vanilla Frosting

Chocolate mud cakes
Makes 12
Adpated from Easy Cupcakes by Colour by AWA

60g Milk Chocolate, chopped coarsly
2/3 (160ml) cup water
90g butter, softened
1 cup (220g) brown sugar, firmly packed
2 eggs
1 cup self raising flour
2 Tbsp cocoa powder
1/3 cup (40g) almond meal

Preheat oven to 170oC. Line 12 hole muffin pan with paper cases

Stir chocolate and the water in small saucepan over low heat until smooth.

Beat butter, sugar & eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and cocoa, meal & warm chocolate mixture. Note: If the mixture is really liquidy you can let it stand for 15 mins or so, the mixture should thicken, which should make it easier to spoon into the pans.

Drop 1/4 cup of mixure into the muffin cases. Bake for about 25 mins or until the tops spring back with a touch. Stand cakes for 5 mins before turning top-side up onto wire rack to cool.

To decorate:
Pipe or spread the frosting onto the cupcake, ensuring that the top is flat.

Next, place the cupcake topper on top of the frosting.

06 April 2011

Walks in the Park


Artist of the Day- Leung Ka Yin

Graduated in the Chinese University of Hong Kong, Leung Ka Yin combines traditional Chinese painting and popular culture in her works. She explores the use of contemporary writing equipments to present the flavor of Chinese art, trying to push the boundary of different media. The stories in her artworks depict her feeling and fantasy towards modern life. It’s also an attempt to introspect the value of tradition in contemporary world.
I love the way she explores different ideas through her work, and the different contemporary drawing techniques she uses in her artworks!

  Check out more of here works HERE

I Heart Toast


  1. Using a cookie cutter or a knife, cut out a small heart shape from the center of a thick slice of bread.
  2. Spread each side of bread with herb butter (scroll down for recipe on herb butter).
  3. Heat skillet over medium heat.
  4. Saute bread until golden, 2 to 3 minutes.
  5. Lower heat, and gently flip toast.
  6. Break an egg into heart-shaped hole.
  7. Cover, and cook until egg white turns opaque, about 5 minutes.
  8. Transfer to a plate along with the heart-shaped piece of cutout bread, perfect for dipping into yolk.

Herb Butter:


  • 1 cup loosely packed fresh herbs such as parsley, oregano, thyme, or marjoram, finely chopped
  • 1 cup (2 sticks) unsalted butter room temperature


  1. Combine herbs and butter in the bowl of a food processor.
  2. Pulse until ingredients are combined.
  3. Store in an airtight container, refrigerated, for up to 2 weeks

Read more at Marthastewart.com:
Mother's Day Breakfast - Martha Stewart Recipes


01 April 2011

Recipe of the Day - Beetroot Pesto

Rye Bread (with Sourdough)
For the Sourdough:
  • 1/5 cup (1/2 dl) ymer or other soured whole milk product (yogurt must be diluted with water)
  • 1 + 1/5 cup (1.5 dl) water
  • 1/5 cup (1/2 dl) coarse organic rye flour, freshly ground if possible
  • 1 + 1/5 cup (1.5 dl) standard organic rye flour, freshly ground if possible
  • 1/5 ounce (5 g) yeast
  • 2 tbsp. sea salt
1. Mix all ingredients and leave for 24 hours at room temperature or for five days in the refrigerator.
2. Sourdough will keep for one week in the refrigerator and can be frozen. If the sourdough doesn’t seem active enough, 1/5 to 2/5 ounce (510 g) of yeast may be added to the dough on day 1.
For the Rye Bread Dough:
  • 1 portion sourdough, approx. 1/2 quart (1/2 litre)
  • 1 quart (1 litre) water or dark beer
  • 1/2 tbsp. coarse salt (but not first time the sourdough is used)
  • approx. 2.5 lb (1.2 kg) organic rye flour (for grainy rye bread, use 50% cut rye grains)
  • 1 tbsp. butter in 1/5 cup (1/2 dl) warm water
Day 1: Mix sourdough with water, salt and 1 and 3/4 pounds (750 g) rye flour. Keep 1/2-quart (1/2-litre) dough 
for the next sourdough, sprinkle with 1/2 tbsp. salt and refrigerate. Put the rest of the rye bread dough in the refrigerator overnight.
Day 2: Mix the rest of the rye flour thoroughly into the dough. Put the dough in a 4.4-lb (2-litre) bread tin, filling it 2/3. Prove for a couple of hours until the dough reaches the top of the tin. Bake at 175°C/350°F for approximately two hours. A meat thermometer inserted in the middle should register at least 98°C/208°F. Brush the loaf with a butter/water mixture and cool on a cooling tray. It tastes best the following day. Rye bread keeps best in the refrigerator.


Finders Keepers

Finders Keepers market is on again this year and for those who were lucky enough to be in Melbourne and attended the show on the 26-27th March, i would just like to say "I'm SO jealous right now!!" for the rest of us who missed out, don't be discouraged because there will also be shows in Sydney (Friday 20th & Saturday 21st May) and Brisbane (Saturday 2nd & Sunday 3rd July)!

Here are some of the stalls to look forward to!