(image via unexcitable)
Friday, January 30, 2009
Here are the world's 10 best vacation island according to this website.
- Bali, an exotic oriental destination in Indonesia.
- Boracay, the perfect destination for both those seeking relaxation and adventure.
- Bora Bora, an island in French Polynesia, perfect for fishing in the tropical waters sunbathing.
- Maui, welcoming both romantic couples and families with open arms.
- Anguilla, the heart of the northern Caribbean, a melting pot of cultures blended with the beauty
- Jamaica, perfect climate, amazing tropical plants, sandy white beaches & crystal blue waters
- The Seychelles, a perfect destination to to explore a cluster of 115 islands
- The Island of Hvar, situated along the Croatian Dalmation Coast and is full of history.
- Galapagos Island, perfect for those who are interested in nature and botany.
- Aruba, found off the coast of Venezuela, is a home to some of nature’s most beautiful art
So..what are you waiting for? Pick one favourite spot, make your reservation and pack your bags. Off you go to your destination=)
- Unsalted butter, room temperature, for dish and collar
- 1/2 cup plus 2 tablespoons sugar, plus more for dish
- 3/4 cup milk
- 3 tablespoon all-purpose flour
- 4 large eggs, separated
- 2 ounces best-quality bittersweet chocolate (about 1/2 cup), finely chopped
- 1/4 cup cocoa powder, sifted
- 1/4 teaspoon cream of tartar
- Confectioners' sugar, for dusting (optional)
- Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
- In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat. In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
- Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
- Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
- Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
- Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
- Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
- Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
- If desired, dust souffle with confectioners' sugar; serve immediately.
Thursday, January 29, 2009
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ teaspoon cream of tartar
- ¾ cup butter
- 1 ¼ cups milk
- 1 clove of garlic (diced)
- ½ cup shredded cheddar cheese
- Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender (or a fork) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until the mixture is moistened. Fold in the garlic and cheese. Don’t work it too much or you’ll take the air out making the biscuits less fluffy.
- Using a large spoon, drop dough into 12 mounds on to a greased baking sheet.
- Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
I can imagine myself being away from the hectic city and enjoy the silent weekend in the country side with this vintage decor country house. Baking cakes, making soups, sipping hot tea, enjoying the long hot bath, reading my favourite books and sleep.
Bright Feet Lighted Slippers
Wednesday, January 28, 2009
- 750 g chestnuts
- 3 cups of milk
- 1 tablespoon of butter
- 2100g sugar or syrup
- 1-teaspoon of vanilla extract
- 200ml cream
- Carve an insertion into the skin of each chestnut and boil them in water for about 5 minutes.
- Peel the chestnuts while still hot; once cold this is almost impossible
- Put the chestnuts and the milk in a large pot, bring to the boil, cover with a lid and simmer until the chestnuts are soft and easy to crush, about 35 minutes.
- Strain the chestnuts and puree them with the butter.
- Add the sugar or syrup, vanilla extract and a pinch of salt
- Put the mixture on a plate and shape into a cone
- Refrigerate for at least one hour.
- Just before serving, whip the cream with a little sugar and use to decorate.
Tuesday, January 27, 2009
(image via overflowing)
I just realized that I actually love Marylin Monroe..I don't know why but I guess it's because of the way she brought herself in such a way that people can see her as one glamorous and glowing goddes.
Here's a quick bio from Marylin Monroe's website:
She was born Norma Jeane Mortenson on June 1, 1926 in Los Angeles, California, to Gladys Baker. She spent most of her childhood in foster homes and orphanages until 1937. On June 19, 1942 she wed her 21-year-old neighbor Jimmy Dougherty, whom she had been dating for six months. She divorced Jimmy in June of 1946, and signed her first studio contract with Twentieth Century Fox on August 26, 1946. She earned $125 a week. Soon after, Norma Jeane dyed her hair blonde and changed her name to Marilyn Monroe (borrowing her grandmother's last name). The rest, as the saying goes, is history. On June 29, 1956, Marilyn wed playwright Arthur Miller.At the 1962 Golden Globes, Marilyn was named female World Film Favorite, once again demonstrating her widespread appeal. Sadly, in a shocking turn of events on the early morning of August 5, 1962, 36-year-old Marilyn died in her sleep at her Brentwood, California home. The world was stunned. Marilyn's vibrant spirit and beauty made it impossible to believe she was gone. On August 8, 1962, Marilyn's body was laid to rest in the Corridor of Memories, #24, at Westwood Memorial Park in Los Angeles, California.
(all images from allposters.com)
"I believe that everything happens for a reason. People change so that you can learn to let go. Things go wrong so that you appreciate them when they go right. You believe lies so you eventually learn to trust no one but yourself, and sometimes good things fall apart, so that better things can fall together." - M. Monroe
This is the home of Zooey Deschanel. One eclectic and talented young actress and musician.
"Zooey was born on January 17, 1980. She loves old music, vintage clothes she has a style more reminiscent of an early Hollywood movie starlet than that of most of the actresses of today"
(Zooey house tour via DominoMag)
- 500g chicken mince
- 2 slices bread with crusts removed, soaked in milk
- 1 egg, beaten
- ¼ cup grated parmesan
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
- Plain flour, for coating
- 4 tbsp olive oil
- 2 tbsp olive oil
- 1 onion, diced finely
- 1 clove garlic, crushed
- 1 carrot, diced finely
- 1 stick celery, diced finely
- 700g bottle tomato passata
- 1 cup cold water
- ½ cup sour cream
- ¾ cup pitted green olives, sliced (optional)
- ¼ cup chopped herbs (eg, parsley, basil)
- Fresh chopped parsley, to garnish
- Pasta or steamed rice, to serve (optional)
- Make meatballs Mix mince with bread, beaten egg, parmesan and parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour.
- Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
- Make sauce Heat oil in shallow pan and fry onion, garlic, carrot and celery for 5 minutes until softened. Add passata and water and cook for 15 to 20 minutes, until thickened and slightly reduced. Add cream and stir. Return meatballs to pan and heat through.
- Add olives and chopped herbs to mix and stir. Sprinkle with parsley to garnish. Serve with pasta or steamed rice, if desired.