More on the first day, while we was exploring the local port town…. arranged a yacht out for the 3rd day and the cave trip for the next day before we head back to the local supermarket to grab some food for the night… pretty amazing, as most of the time we was just chilling and relaxing, i think this is definitely a relaxing one compare to major city ie Paris, Istanbul; where you have got loads of sights to visit in one day!
One interesting thing i have notice is that the people lives on their yacht have to use their small air boat to get to the side of the port, do their shopping and then using their small air boat to drive back to their yacht…
…a cake that will killed some of the overly ripen banana. you need to have ripen banana, else the banana aroma won’t be there! =)
this makes you a loaf like those long take away foil tin but i was limited with tool at the time and used a 9inch round pan instead, causing it to look a little thin. its actually not a bad size for afternoon tea serving portion though!
unsalted butter 80g, in room temperate
caster sugar 90g
ripen banana 160g approx 2 medium size; 1/2 mashed and 1/2 diced.
120g cake flour
2g baking power
*you may want to decor with additional sliced banana or walnuts
divide the banana into two portions, add half of the sugar into one banana portion, mixed well.
with the other portion, you either can rough mash it or dice it as you wishes.
with the remaining sugar, beat it with the unsalted butter, for approx 4-5 minutes until the mixture is fluffy and white.
then add the egg one at a time and beat well making sure that each egg is fully corporated before adding the next egg.
add in the banana mash, mix well.
then sift in the flour and fold in well.
finally, add in the banana dice/roughly mash into the batter, fold in well and pour into the mould.
lined the sliced banana and place on top of it..
let the cake bake at 180C for roughly 35-45 minutes. the time dependent on the mould you’ve used and your oven!
無鹽牛油 100 克 室溫放軟
砂糖 90 克
熟蕉1隻 160 克 (分2份) (一半切粒或片)
幼鹽 1 克
將香蕉平均分2份，一份粒做餡料，加入一半砂糖用叉壓成茸。 將粉類混合過篩及將鹽加入。 將餘下一半砂糖加入牛油內用中速打約4-5分鐘至乳白色。 將蛋漿分4-5次加入牛油糊內打勻至油脂完全混合。 將蕉茸加入及打勻。 將粉類加入拌勻，加入香蕉餡及將麵糊倒入模內，放上香蕉片。 放入巳預熱180度的焗爐中層，焗35-45分鐘。
in a recent birthday card that i have written to my friend, i goes to her …” .. appreciates what you have already got but cherish whatever comes in the life…”. Living in the present is equally as important as planning your future. my true believe lies in the balance; a balance of working hard and enjoying life. travelling perhaps is my way of enjoying life, seeing the wide world has boarden my horizon, the way i see things and approach things. less stress and take life a little easy. it is, indeed very hard to do than said but you have got to try..
i do hope these mellow photos taken in the Parisien weekend brings you a little moment of wonders… of what could you spend doing if you have a free weekend?
Happy Birthday M.. let’s do a shout out for my best friend. I’ve made this for her, all my first time… first try on the recipe, first try on this decoration style and it all turned out great! All the hard work is worth it in the end, esp. going to John Lewis to get the 3 sponge tins… but funny enough I ran out of greaseproof paper too! hhaa… there’s always something!
Hummingbird Bakery Carrot Cake
*Just a note, the instruction below has a bit of my own baking tips and preferred method used.
260g soft light brown sugar
300ml sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g carrots, grated
Zest of half an orange
100g shelled walnuts, chopped
For the icing
*same ratio as Hummingbird’s one but I had 300g creamcheese pack, so didn’t want to left with 50g of cheese and do nothing with it!
720g icing sugar
120g butter, at room temperature
300g cream cheese, cold
Preheat the oven to 170C, gas mark 3.
Prepare 3 x 20cm sponge tin (I got mine from John Lewis value brand sponge tin @ GBP3.50 each! Used the JL voucher i got from work yay!), grease the tin with butter and lined the bottom with a greaseproof paper.
Mix together the sugar, eggs and oil using your mixer, ideally in one of those freestanding on with the metal/felxi paddle attachment and beat until all the ingredients are well mixed. You will now see somewhat very oily brown looking mixture! pour in the vanilla extract, mix well. Throw in the orange zest, mix. Then sift in half of the powder ingredients - plain flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt continue to beat until okay well, then sift in the rest of the flour ingredients and mix fully well.
Take out of the mixing bowl from the mixer, and stir in the grated carrots and walnuts by hand. Pour into the prepared cake tins and smooth over. Make sure you weight each tin so that they can get idential gram. This ensures all the cakes are baked evenly. Bake in the preheated oven for 35-40 minutes or until golden brown and the sponge bounces back when touched. If you putting two sponges tin on top and one at the bottom, make sure you change this half way through. so the bottom sponge will get an even bake. Leave the cakes to cool slightly in the tins for 5 mins before turning out onto a wire cooling rack to cool completely.
To make the icing, beat the butter and some of the icing sugar first, then add the rest and mix well until crumbs a like. Add the cream cheese in one go, then beat again until well mixed. Turn the speed to high and continue to beat until light and fluffy this takes about 5 minutes maximum! Do not overbeat it as the mixture will turn runny.
To assemble, preview the cake and see what gives you an even cake top, then spead a thin layer of icing on the cake, place the middle cake on top, spread some more icing and place the top cake on. Mostly you will realise its better to turn the last cake upside down so you can get even smooth surface. And spread the remaining icing over the top and sides thinly and fill gaps inbetween the cakes, this is crumb coat. Fridge it for a short while to firm up the icing before decoration. I had to freeze mine for 5 mins!!
Using a pipping bag and a round nozzle and pipe 5 balls in a line, using a palette knife and smooth out onto the right, then pipe five balls out again over when you have smoothed out and smooth out… repeat until you reach the last space where you will just need to pipe five balls. Same applies on the surface…
I was really going to do some writing on the cake but lack colour gel… nvm. still great right? and wish i have the time to do a proper photoshoot of this cake if i didnt have to leave on time….!!!
…what makes Amsterdam so unique is their cycling culture as well as the canal between the roads!
I have been amazed at the time how the canals gives a city another feel. Its like Venice but with bigger canal and bigger roads but with trams across the town. Not to mention the heap loads of bicycle around town.
We walked around the town most of the time and seriously, this place is easy to get round by. I did wish we can get tram around and funny enough we did for once, as we was so tired of walking and took a tram back into the hotel for rest… surprisingly, the tram fare isn’t cheap!!!! lol…
Pity I do not know how to ride a bike, otherwise, I would love to ride around this city in a sunny afternoon!
Told mommy to get me two mangoes on offer from Sainsburys. GBP1 each for those massive one, finally it got ripen after a week. And what I fancy the most at that time was Mango sago.
Mango sago with rice dumplings
half rice bowl dried tapioca
coconut milk + 2 tablespoon sugar
200 glutinous flour + 2 tablespoon caster sugar
cooked the tapioca with sugar, some coconut milk in water until clear; when cooked run it under tap water for a little while, aside.
mangoes, one to diced and the other one to blend it with sugar and water until the right consistent/sweetness you prefer.
mix the glutinous flour, sugar with sufficient water, mix it until it form moist dough. then divide and roll into small tiny balls. cook it in boiling water until the ball floats. drained and place it into the cold water, aside.
cooked tapicoa at the bottom, spoon the mango puree on top, scatte some rice balls over, then spoon mangoes in the centre or however you wish, serve.
NB sugar really depends on your taste buds, so adjust it where neccesary.