Sunday, December 30, 2007

Simple & pretty cupcakes

I used 1m swirl tip from wilton (oh.. i forgot to post my wilton products, that i bought the other day). I got the inspiration from my friend in Indonesia, because she made her beautiful cupcakes using this tip, looks like ice cream cone. but im not master using this tip yet, so its not perfect (still learning). Because from this tip i can try to make roses too.
I need more practice because practice makes perfect :)) I never have any decorating course, so need more time to learn by my self, i usually see my friends blog or my decorating book, i think cupcakes fun book from wilton is really good book for beginers like me.

More Cupcakes!!

I was thinking to my self that, i become obsessed about cooking, baking and decorating the cake. But im not crazy yet though ^_^ . Every time i visit my friend i always try to make something to make them happy, but sometimes as usual i don't have enough time to spend in my kitchen, because i have my little princess, and she really want her Mom's attention all the time (well, almost all the time). Maybe someday i will make my own cake shop (homemade cake shop). yeah... the way enjoy the cupcakes everyone.

Tuesday, December 25, 2007

Christmast cookies

Some cookies for my special neighbors and friends, even though My family didn't celebrate christmas, but we appreciate them. I really love to see those christmas decoration , with colourful lights, some of them decorarating their house really well! (This is very interesting for me, because i never seen like that in Indonesia).
But i remember when i was little i used to help my friend decorating her christmas tree, and we put some cotton balls, so it looks like snow.

Wednesday, December 19, 2007

Orange and rosemary glazed chicken

One you try this dish, i guarantee you will make it again next time (addicted), like me ^_^. It has a beautiful taste, and its not that difficult, as well as the ingredients, and because i can only eat halal food, its a perfect choice (some dish require wine, etc), don't forget to serve with warm rice, enjoy!!
Orange and Rosemary glazed chicken
(serves 4-6)
  • 2 seedless oranges
  • 1/2 cup honey
  • 1 1/2 tablespoon chopped fresh rosemary
  • 2 tablespoon Dijon mustard
  • 4 cloves garlic, crushed
  • 1,5 kg chicken pieces, on the bone
  • Fresh rosemary , to garnish
  1. Preheat the oven to moderately hot 200 degrees. Squeeze the juice from one orange into a bowl, add the honey, rosemary,Dijon mustard and garlic, and mix together well. Cut the other orange in half and then into 1 cm slices.
  2. Add the chicken and orange slices to the orange juice mixture. Season and mix well. Arrange the chicken and the marinade in the baking tray.
  3. Bake for 40-50 minutes, or until the chicken is golden, turning and basting half way through. Serve garnished with fresh rosemary.

Monday, December 17, 2007

Cupcakes Package

This is part of Rafi's cake,i only used butter cream this time( as well as the Thomas cake), some sprinkle and m&m candy on top. I only made 12 because i couldn't find a bigger boxes!!, how am i gonna make my business with limited packaging *Whoaa...* .Gosh i need to search more on the internet where to buy huge boxes, i really really really need them. Btw Last 2 month seems like so much happening in my life,like Birthday (including my self), birth,etc. Yes it makes me happy because i will bake more cakes, but in the same times im so exhausted..... Well this is life, i can't ask for more than this, i just can't hardly wait for my long holiday.

Thomas Cake for Rafi

This is the third cake with edible image i made (i didn't do a good job with the picture though), and yes this is special for Rafi (Ellyn's best friend) He also turns 1, We went to his house yesterday afternoon to see their new house :) , we can't stay too long because My Hubby wasn't feeling well. I hope you like this cake Rafi and Happy Birthday to You!!

Saturday, December 15, 2007

Assorted Cupcakes for Mothers Group

I made those cupcakes for my mothers group on Wed, i didn't spent too much time to decorated due to my grumpy baby ^_^ . Just simple flowers and some sprinkles to make it nice, i used royal icing instead of butter cream (less fat and dry so quick). for the recipe klick here.

Wednesday, December 12, 2007

Thai Dressed lamb cutlets & Mango and cucumber salad

Mango and cucumber salad

This is beautiful and delicious dish for me, I usually marinated with rosemary or just salt and pepper, but i started to fell bored with those simple ingredients, so i browse my favorite recipe website and found this lovely thai lamb cutlets recipe, but i created the salad recipe my self.

Thai Dressed lamb cutlets
(serves 4)

  • 8 Frenched lamb cutlets
  • 100ml fresh lime juice (about 3 limes)
  • 2 tbs fish sauce
  • 2 tbs caster sugar
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs fresh chopped coriander


  1. Place the lamb cutlets in a large ceramic dish in a single layer.
  2. Whisk together the lime juice, fish sauce, sugar, chilli, garlic and coriander until the sugar dissolves.
  3. Pour half of the lime dressing over the lamb and turn to coat evenly. Cover with plastic wrap and refrigerate for 1/2 hour or until required.
  4. Heat a chargrill over a medium-high heat. Add the lamb, and cook for 3 minutes each side or until cooked to your liking.

serve with mango & cucumber salad (SourceFresh Living - October 2004 , Page 42

Manggo & Cucumber salad

  • 1 mango,peeled , cut into thin wedges
  • 2 lebanese cucumber, thinly sliced
  • half bunch coriander leaves,picked, washed
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • 1 tsp fish sauce

Combine mango, cucumber and coriander leaves,lemon juice, olive oil and fish sauce in a bowl, serve with lamb. By : Ti

Monday, December 10, 2007

Chicken Burrito

Thanks to my hubby for this recipe, he made this burrito for me 2 years ago, and im addicted to this meal since then ^_^ .

Chicken Buritto (Mexican)
(serves 4)
  • 1 tablespoon Oil
  • 400g skinless chicken fillets, chopped
  • 1 small onion, thinly sliced
  • 4 Burrito Tortillas
  • 1 tablespoon Burrito seasoning mix
  • 1 cup water
  • 1/4 lettuce
  • 1 tomato, chopped
  • 1 cup grated cheese
  • 1/2 lemon
  • Salsa sauce


  1. Heat oil, brown Chicken and onion over high heat for 5 minutes.
  2. Stir in buritto seasoning mix and 1 cup of water, simmer for 3 minutes.
  3. Open tortilla pack, throw away freshness sachet. Microwave tortillas in pouch for 1 minutes.
  4. Place lettuce leaves onto warmed tortillas. Top with Chicken mixture, tomato, cheese, salsa,drizzle of lemon juice and fold.

Sauteed Spinach with Mushroom

Sauteed spinach with Mushroom
(serves 4)

  • 2 bunches English spinach, trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 100gr Mushroom
  • Salt & pepper


  1. Wash and dry spinach leaves. Roughly chop.
  2. Heat 1 tablespoon oil in a large, heavy-based, non-stick frying pan over medium-high heat until hot.
  3. Add spinach and garlic. Toss until well coated.
  4. Cook, shaking pan, for 1 to 2 minutes or until spinach begins to wilt. Remove from heat.
  5. Add Mushroom, cook for further 2 minutes. Toss gently to combine. Drizzle with remaining oil and season with salt and pepper.

Friday, December 7, 2007

Caramel and Pistachio terrine

Summer is here....!! can't really spend too much time in the kitchen, especially oven, too hot! so the best thing is... to make an ice cream or something refreshing and simple, next time i'll make something easy with summer fruit (Plum, Peach, Apricot, etc), btw it's my first ice cream, so sweet and creamy, especially with caramel taste,seriously yummm...

Caramel and Pistachio terrine

(Serves 6)

  • 115g (1/2 cup) sugar
  • 450 ml (2 cups) thickened cream
  • 75 g(3/4 cup) Pecan nuts (i used pistachio nuts), toasted
  • 2 tbsp icing sugar


  1. Heat the sugar and 75 ml/5 tbsp water in a small, heavy pan until the sugar dissolves. Boil rapidly until the sugar has turned pale golden. Remove the pan from the heat and leave to stand until the syrup turns a rich brown colour.( Important: Watch the caramel syrup closely after removing it from the heat. If it start to turn too dark, dip the base of the syrup remains very pale, return the pan to the heat and cook it for a little longer)
  2. pour 90 ml(6 tbsp of the cream over the caramel. Heat to make a smooth sauce. Leave to cool.
  3. Rinse a 450g loaf tin(pan), then line the base and sides with clear film (plastic wrap). Whip a further 150ml (2/3 cup) of the cream with the icing sugar until it forms soft peaks. Whip the remaining cream separately and stir in the caramel sauce and the toasted nuts.
  4. Spoon one-third of the caramel cream into prepared tin and spread with half the plain whipped cream. Spread half of the remaining caramel cream over the top, then top with the last of the plain cream. Finally, add the remaining caramel cream and level the surface. Freeze for 6 hours.
  5. To serve, dip the tin in very hot water for 2 seconds, invert it on to a serving plate and peel away the film. Serve sliced.


Hey... i made my first scones, it is simple ingredients and directions, but unlike bread, which requires vigorous handling, scones is a bit tricky, you can't handle them too much or your scones will be very tough, and must cook on high temperature,otherwise the raising agent won't work. Im quite happy with the result, soft texture inside (at least its not end up on the rubbish bin ;) ) even My Daughter like it too!. Very nice when you eat them hot or at room temperature with butter or jam. here is the recipe....
(makes 12)
  • 2 1/2 cups (310 g) self rising flour
  • 1 teaspoon baking powder
  • 40 g chilled unsalted butter,cut into small cubes
  • 1 cup milk
  • a pinch of salt
  1. Preheat the oven to 220 degrees C, lightly grease the baking tray or line it with baking paper.
  2. Sift the flour, baking powder, salt into a bowl.
  3. Rub in butter briefly and lightly with your fingertips until the mixture is crumbly and resembles fine breadcrumbs (mixing in 1 tbs of sugar at this stage will lessen any floury taste).
  4. Make a well in the centre. Pour in milk and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps. Rotate the bowl as you work.
  5. With floured hands, gather the dough together ( should feel slightly wet and sticky) and lift out onto a lightly floured surface. Do not knead or the scones will be tough.
  6. Pat the dough out to 2 cm thick. Using floured 5cm cutter, cut into rounds. gather the trimmings and, without handling too much, press out and cut out more rounds.
  7. Place close together on the tray and brush with milk. Bake for 12-15 minutes, or until well risen and lightly golden.

Wednesday, December 5, 2007

Greek Salad

"Don't be afraid to try something new" that what i always said to my self, beside my Hubby's parents came from Cyprus, they talk in Greek language and cook Greek food, they always cook delicious food for us when we visits them, so i started to like Greek food and try to cook them as well.

Greek salad
(serves 8)


  • 6 firm ripe tomatoes, coarsely chopped

  • 3 Lebanese cucumbers, coarsely chopped

  • 1 red onion, sliced into rings ( i skip this)

  • 1 red capsicum, halved, deseeded, coarsely chopped (i used green and red)

  • 200g marinated Greek olives

  • 220g marinated feta cheese, coarsely chopped

  • 1 tsp dried Greek oregano

  • 1 tsp salt

  • 125ml (1/2 cup) olive oil

  • 60ml (1/4 cup) white vinegar


  • Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt.

  • Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately.

Notes & tips:
Make this recipe just before serving. Dried Greek oregano is available from delicatessens. If it's unavailable, you can use regular dried oregano instead.
Source: Australian Good Taste - April 2006 , Page 47

Monday, December 3, 2007

Ellyn's birthday cookies

This is Cookies for Ellyn's Goddie Bag.

Monday, November 26, 2007

Ellyn's 1st birthday Cake

Happy 1st Birthday Ellyn!! Mom & Dad Love you, lots of kisses ..

This is Very special Birthday cake, for my special little princess, because she is 1 year old now!!. We celebrated her birthday with her 10 friends, it was fun. Shew got lots of new toys from her friends and family, She's my beautiful, happy girl. We wish you all the best sweetheart.

Tuesday, November 20, 2007

Chocolate Truffles

Sweet treat for me and my hubby, very easy to make and fun, perfect for snack party too, i think they look elegance and pretty!.
Chocolate Truffles
(makes 35)
By: Donna Hay
  • 400g dark chocolate, finely chopped
  • 3/4 cup (180 ml) single or pouring cream
  • cocoa powder,sifted for dusting
  • white and chocolate sprinkles, white chocolate, melted

Place the chocolate and cream over low heat. stir until the chocolate is melted and smooth. Pour the chocolate mixture into a 15 x 18 cm dish lined with non-stick baking paper. Place in the refrigerator for 2-3 hours or until set. Roll tablespoons of the mixture into balls and dust with cocoa, sprinkles or melted white chocolate to serve.

Cup cake holders

I finally found this beautiful cup cake stand from one of the baby store retailer, product of Robert gordon Australia, it can hold 18 cup cakes. I was planning to make some cup cakes for my Ellyn's 1st birthday party, but then we decided to have it on one of the playcentre called Bonkers (they only allow us to bring one cake!) ,but then we don't have to clean up the mess ^_^ .Btw I will also make her special cake!. We'll see... btw it will be on Sunday,Nov 25th, Can't hardly wait!!.

Spinach & Ricotta Agnolotti with tomato and mushroom sauce

Golden, half-moon shaped egg pasta pillows filled with spinach and creamy fresh ricotta cheese. This is a delicious combination of flavours rounded off with a tasty mix of parmesan and ricotta cheeses.

Spinach & Ricotta Agnolotti with tomato and mushroom sauce

  • 500g Spinach & Ricotta Agnolotti
  • 1 onion, chopped
  • 1 tablespoon Olive oil
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 1/2 tsp dried oregano
  • 100g Mushroom
  • grated parmesan,Chopped Chives, to serve


  1. Heat oil in a large frying pan.
  2. Cook onion and garlic for 5 minutes, stirring, until soft.
  3. Add mushroom, cook for another 1 minutes.
  4. Add tomato and oregano, simmer, stirring occasionally, for 7 minutes.
  5. Meanwhile, cook Agnolotti in a large saucepan of boiling, salted water according to packet directions. Drain.
  6. Top Agnolotti with Mushroom & Tomato sauce, sprinkle with Chopped chives and parmesan, serve.

Friday, November 16, 2007

Mini fun Cakes

Another cake i made yesterday, with butter cake and royal icing, i only use piping bags and some candies for decorations, just for fun.