Monday, June 28, 2010

Painting: 3 Days

If you ever need something to hide a bookcase...
Make it spooky

This will make you happy...

I promise!
 It certainly worked for me!

Perspective ...

I wonder who bought it?

LohGoon gasped, I was in awe. Next time we're in Tassie, we're going to smuggle a bunch up.
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Cake Flour, Plain Flour, Bread Flour

Good Article on Flour:

I have had to learn about the flours ever since i started baking.  I have learnt that the three flours above differ by the amount of protein/gluten low to high respectively and some additives.

Now I'm about to venture into the realm of Chinese Steam Buns  More

Wednesday, June 23, 2010

Four Eyes for Two?

I’ve worn glasses for 15 years now. I can't go without, I drives me nuts if I can’t see. I've tried contacts, but I cant focus on a computer screen and I seem to always go home irritable.  So. Don't mess with a working formula, specs it is for me. Until recently

A Wish list that is a mile long

Its good to put things down on paper...  Brings things back to perspective, (looks down the list) Then again. it might scare people off


Kris has pointed me to a wonderful site for To Do Lists!   So rather than drown you with  text, you and I can find the list (yes, there's more) here.   Thanks Kris!

Monday, June 21, 2010

Baking Weekend

I love the weekend. :D

No early Mornings, No work and No office.

Just 100% kitchen and TV! hehehe

This weekend I made tim tam croissants and three cheese frittata.


Thursday, June 17, 2010

Three Lion Bentos

Three Lion Bentos
Originally uploaded by EvaApple

We had Jap Curry for dinner last night. YUM! so I've used cupcake holder of rice, with curry sauce mane, cheese or pickled diakon face, egg roll paws and cauliflower bushes.
Mandarin, cherry tomatoes, salty fish pork sides around the lions

Wednesday, June 16, 2010

Rabbit and Cake Bento

Rabbit and Cake Bento
Originally uploaded by EvaApple

Three bunnies sitting in a field of spring flowers. A third portion of husbands birthday cake, along with mandarin and a light salad with cherry tomato and cheese heart skewers.

Tuesday, June 15, 2010

Sauce a day, keeps boredom away

I just bought Michel Roux Sauces: Savoury and Sweet.

Michel is an amazing chef, and is part of an amazing gene pool of top chefs in UK.

I read his biography, Life is a Menu, and found it an interesting read.  And more importantly he's a real chef, not a toy TV one.

So I have his book.  I'm not strong on sauces.  Chinese cooking don't really do a separate sauce, one wok - one mess motto.  But it doesn't hurt to expand ones knowledge and cover new ground.

So to use this book, I'll attempt to make a sauce every day!

I want to try making those red wine reductions, the veal jus, the bechamel, hollandaise, coulis,

Sunday, June 13, 2010

A Slice of Rainbow

A Slice of Rainbow
Originally uploaded by EvaApple

Husband's birthday cake. - A feat. Complete.

Friday, June 11, 2010

Making Mint Bags

Cooking has been a bit lacking recently ... Instead this past week I have been crafting.  First there was Brysons Mountain. Then there was the Pennant Flags, Trial 1, then Trial 2, The start of my new wallet, and I have made the cheap but rather good looking giveaways for Steph's Friday Drinks. [More]

Sunday, June 06, 2010

Panda buns

Panda buns
Originally uploaded by kimncris

Can you see these as bread Rolls?
I'm Game :)

Friday, June 04, 2010

Bento - I like Oranges. Got a Problem?

Bento - I like Oranges. Got a Problem?
Originally uploaded by EvaApple

This grumpy bear is questioning your orange preferences.

Fried rice and carrot features, note the mono-brow :) its a boy bear.

Its tummy has potato salad and orange segments. Sausage with a ripple cut make up the arms and legs.

Thursday, June 03, 2010

Lamb Shank Pie Bento

Lamb Shank Pie Bento
Originally uploaded by EvaApple

Steph made mini lamb shank pies.

He made heaps, so I've put them on a patty of mash potato, and theres a green salad, with balsamic dressing in the fish squeeze bottle.

A pork piggy sits happy in the garden full of cheese stars, radish triangles, and carrot flowers and hearts.

A wedge of cream cheese in the top left corner

Wednesday, June 02, 2010

Sorting emailed recipes

I’m really chuffed I came up with this idea.

Because I think about food 24/7, invariably I'm on the internet finding recipes I want to cook.  Like right now, I’m searching for vegetable mousses.

Sometimes I print them out, and I cannot tell you how many times I've left them on the printer, so most times I just email the recipe to myself.

The problem is working on multiple email addresses (2 x personal, 1 x work) I end up losing the recipe and have to search the net again.

Then there are times when I need to re-locate a recipe on the internet. (sometime lucky – sometimes not), so it seems like a good idea to store them somewhere that is easy to access and search.

Enter my idea.

I just setup a 4th email “evasrecipes” with Gmail, so now every time I wish to keep a recipe I can email myself at that address to try.

I’ve also set up labels, (baking/Japanese/bento/Chinese…)

And I just thought of it - I also have a location for Recipes that I’ve amended!

I'm proud of my idea, and now I'm feeling slightly more equipped to deal with the softcopy age

Tuesday, June 01, 2010

Freezing Rice

Brr! The things I do for you...

I read this titbit on Maki-san's Justbento site.  She has tested. I've tested and honest to God, it works! 

While the rice is warm, roll them into small portions and seal them with gladwrap and freeze while warm.  Just remember to follow the rules below:

  • Freeze the bags while the rice is warm. This is because cold rice loses its moisture and tastes horrible.
  • Try and get rid of all the air in the bag before sealing it. Air causes icing and that dries the rice out even more.
  • Don’t squish the rice while sealing. You are storing the rice for future use as onigiris not as rice cakes.
  • When reheating rice, use a seal proof container. Rice will release its moisture as it’s reheated. You need to keep that moisture in!
  • When reheating also add a splash of water, this will compensate the water lost by the grains and if the rice was a bit dry to start with.

Heart Bread Baking Slideshow

My Pictorial Slideshow of making bread from scratch.

Enjoy :)