Custard Profiteroles

Choux Pastry (Profiteroles)
Water 120ml 
Butter 40g
Salt Trace
Flour 80g
Eggs 2

Pastry Cream (Custard Filling)
Flour 30g
Sugar 80g
Egg yolk 2
Milk 300ml
Vanilla essence trace

`Choux pastry
1. Sift the flour. Bring water, butter and salt to boiling point in a saucepan.
2. Add the flour and mix together with a wooden spatula.
3. Continue to cook this panada until the mixture leaves the sides of pan (Do not overcook)
4. Remove from stove, work in eggs one at a time to achieve a smooth, semi-liquid paste.
5. Fill the mixture into a piping bag and pipe as required.
~I used Macaroon Mat as based so every mixture pipe is the same size.
6. Space regularly and evenly to ensure even cooking. Brush with egg yolk.
7. Bake at 200 degree Celsius for 18 minutes, allow to cool.

`Pastry cream
1. Sift flour in to basin, add the egg yolk, sugar and 10% of milk and mix well.
2. Bring the rest of milk to the boil in a saucepan.
3. Pour the milk into the flour mixture, mix well and pour it back to saucepan.
4. Return to stove and bring to boil. Cook for 2 minutes, stirring continuously to cook the flour.
5. Pour into basin and add vanilla essence.
6. Cover with buttered greaseproof paper to prevent a skin foaming.

`Assemble
1. Cut the profiteroles in to half.
2. Pipe small amount of pastry cream.
3. Cover with the top of profiteroles.
4. Sift some icing sugar on profiteroles.

-All done- :) 

`22112013 Summer - Melbourne

Another few months past again is been awhile since my last update. Recently have been busy with lots of stuff, but seriously to be honest, ask me about where did I spend my time I would still say I have no idea.

Towards the end of November, we are 5 weeks away from Christmas. What are your plans?
I am staying in Melbourne again. Needed to do some school stuff. And yes I decided to further my studies.

Weather in Melbourne been really bad, cold and hot, hot and back to cold. Hardly could take care of health issue and hay fever is the issue. I hope everyone do take care and I look forward to see everyone :)

`August 2013, Melbourne winter

It's been awhile since my last update. But I realize there's so much things to do after all. One blink, it's August. I wonder what I did the whole year. Was busy everywhere, went back Malaysia, went Gold coast and everything. Been seriously, I am not happy at all.

There's lot of things bothering me, but how? I can only face it. Felt really bad last week. Been spending way too much. Daddy is the person getting the trouble anyways. I think it's time for me to get back to work. Tho I am busy with studies somehow but I think I can't live the way I am now.

I am not happy, spending and no income isn't what I should have. Hopefully things get over and I'll feel better.

No where I could speck up my unhappiness, I guess writing here its my way to forget unhappiness temporary. Well, good night world.

Bacon and Cheese Avocado Croissants

Inside look.

Outside look.










Ingredients
Croissants,
Avocado,
Bacon,
Cheese,
Nuttelex (Margarine)

On a pan, cook bacon to well done. Set aside to cool. Cut croissant into half, spread margarine on it. Top bacon and cheese on top then avocado on the side. Close with the other half of croissant and is done :)


Very easy and you can make it the night before, keep in fridge for next day's breakfast.

Currants chocolate chips muffins

Ingredients
125g butter
140g sugar
1teaspoon vanilla essence
2 eggs
300g self-raising flour
125ml fresh orange juice


Preheat oven to 180 degree Celsius, line twelve 80ml muffin moulds.
Beat butter, sugar and vanilla essence in a large bowl until pale and creamy. Add eggs gradually. Fold in orange juice and flour.
Spoon into mounds to about 2/4 full then add currents and chocolate chips. Then spoon to about 3/4 full. Top with chocolate chips, this is optional.
Bake about 20-25 minutes till cook.
Dust with cocoa powder. [ Personally I did was top with Toblerone chocolate  by sticking them with melted white chocolate and dust with cocoa powder to finish. ]


Hope you guys like it :)

Vichyssoise (Potato & Leek soup)

Ingredients
25g butter
2 leeks
1 onion
150g potatoes
750ml white chicken stock
125ml fresh cream
1 tablespoon chives


Slice leeks (white part) and onion thinly. Melt butter, sweat leeks and onion until tender. Peel & dices potatoes. Add potatoes & white stock to stock pot and season lightly. Bring to boil, simmer 20minutes. Puree and strain into saucepan / clean pot. Re-boil and whisk in fresh cream. Cool in  refrigerator for 3 hours if serve cold. Chive to be garnish on top to serve.

Chicken pasta with salad

Chicken pasta
Put the required amount of fettuccine in boiling water and set aside ones is cooked.
Slice chicken in to small slice and dice some onion. Oil in saucepan, sweat onion in the saucepan and cook the chicken, ones chicken is ready, set aside and pour tomato paste in to the saucepan. Ones is ready, add the chicken in and the cooked fettuccine, stir to combine and pasta is ready.

Salad
Wash the salad leaves and set aside for later use. Dice avocado and cut smoked salmon into small pieces.  Season the salad leaves with a bit of olive oil and balsamic vinegar, place on the plate and top with avocado, smoked salmon and olive.


Dinner is ready :)