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I was in the mood for something rich and chocolaty, yet different and discovered this wonderful cake. I added some orange zest from half an orange and got a tangy taste along with the chocolate that surprisingly goes very well indeed. It was worth making for a gift to some special people as well as for the commercial cakes I put up on consignment at the cafes. Here's the cake, which I made for some very special people this February, and I would like to say, "thank you and I most appreciate your support".... Doesn't the cake look so 'wanna eat'... I couldn't wait. For consignment, I made them into three layers with the chocolate frosting sandwiched in between the layers..... mmm heaven.. Here's the recipe:- The Cake 100 gms semisweet chocolate 50 gms dark chocolate 1/2 cup butter, softened 1 cup sugar pinch of salt 1/2 teaspoon ground cinnamon grated peel of 1 orange 6 eggs, separated 1 cup

This is a simple tart, but with an ensemble of fresh strawberries and blueberries, it is a welcome change to the desserts we normally get in this tropical country of ours. For the creative, other fruits can be used instead, for example, peaches. Great served with tea and a slice topped with whipped cream. Tart Base 1 cup plain flour ¼ cup butter, softened 2 tablespoon granulated sugar 2 egg yolks Sift flour onto a work surface. Make a well in the centre and put in all the other ingredients. Use your fingertips and work the ingredients together, then slowly bring in the flour from the edge until you get a dough paste. Wrap in cling wrap and chill for 30 minutes. Roll out dough on a floured surface and line the base and sides of a tart pan. Chill for 30 minutes. Preheat oven to Gas Mark 5. Line pastry case with parchment paper and fill with rice to weigh down the parchment. Bake about 12 minutes until lightly browned. Remove paper and bake a further 5 minutes u

This is the recipe for the Strawberry Cream Cake which came out in the February issue of Wanita. Because the cake is made from whipped cream, it makes a delicious base for this ensemble, and a grand entrance to be served on special occasions or for that special someone. For orders, I freeze it as soon as I make it, and right before delivery, or else the Whipped Cream Cheese Frosting will melt. This is a cake to be eaten fresh, cold and as a luxurious, rich dessert, ...so only for those who deserve a reward and have been keeping healthy. ;) For this cake, prepare the following and assemble as follows:- Whipped Cream Cake, see recipe below Whipped Cream Cheese Frosting, see recipe below 250 gms fresh strawberries, cleaned and sliced Spread the first layer of the Whipped Cream Cake with the frosting and top with sliced strawberries. Place the remaining layer on top and spread a thin layer of frosting on the sides. Put the remaining frosting in a piping bag with a large open sta

It was the moment I had been waiting for... at last the magazine was out in stands. I would like to thank Pine38 Restaurant, Bistro and Cafe, Bandar Baru Bangi for their recommendation to the editor of this monthly magazine to consider me for their feature. It was then up to me to impress them with my creations. After toiling in the kitchen, sleeping in the wee hours of the morning, and keeping my husband and son awake along with me for moral support as well as "muscle" power, I came up with and was satisfied with six recipes that I wanted to share. The journalist, Ms Ruhaya, told me that the recipes had to cater for a romantic theme and it would be for this month of February, and that I should include strawberries into the recipes. I must say I am impressed with the photos done by their photographer, Mr Zakaria Idris, as I have never seen the cakes so tempting and delicious even on paper. Thank you for this wonderful opportunity to share and learn. I now have new res

It's been a long time since I had a girls' get together with my two best friends. N recommended this new cafe at Jalan Tun Razak. It sounded familiar and when given the website, saw that the reason why, was that I would usually pass by it whenever I went to Bangsar Village. First impression, oh another restaurant that offers fusion food, but when N forwarded me the link that mentioned afternoon tea, that got my attention and I got her to make reservations and we decided to invite our best friend M and have a much needed girls' get together that weekend, or just now, this weekend that is. Priced on the website as RM49.90, when actually RM59.90 on the menu, it consist of three tiers of platters. The first one with finger sandwices - a couple of cucumber sandwiches and a couple of (I believe smoked) salmon sandwiches, two round shaped egg sandwiches garnished with a dash of caviar, and a small serving of duck confit. The second platter with scones served with foamy cream and

An old place with a new name. I went there just recently to visit relatives and decided to go there at 10pm after driving around looking for a decent place to eat dinner, except of course the local mamak, which we already went for lunch. We were hungry and before the kitchen closed at 11pm, we were very fortunate to be able to have an enjoyable meal there. The new name, "Serrano Grill House" was recently changed to suggest more Mexican types of offerings in terms of grilled dishes, so don't expect things like tacos or hot tamales, although the interior has a western bar look to it -- without the alcohol, and lots of paraphanelia of the famous 'tabasco' hot sauce, including a huge inflatable bottle of tabasco sauce near the entrance. It is a great place to bring the family; old and young, as the dishes consist of a variety of grilled cuisine to please any palate. The soups range from RM5.50 for the Creamy Mushroom Soup, the Crabmeat Soup to RM8.90 for the Ma

I had the urge for muffins, made from, not cake batter, but a gooey mixture of rich and fruit laden ingredients that would rise to the top, almost overflowing its paper receptacle with hot, molten goodness. I came upon a several recipes and came up with this delicious recipe that has a mixture of dry ingredients as a base, to be combined with a mixture of rich fruity flavor and spices, topped with more fruit flavor and crunchy texture that provides and caters to what I wanted in every bite; a soft, moist cake, yet biting into fruit, the crunchiness of nuts and the sweetness of caramelised brown sugar on the golden tops of each muffin. #1 The base: Mix all these dry ingredients together. 2 2/3 cups all purpose flour 1 1/3 cups granulated sugar 3 teaspoon baking powder 1/2 teaspoon salt #2 The gooey flavor: Mix these ingredients to get a soft gooey paste. 2/3 cup butter, melted for 1 minute in the microwave 4 eggs 1/4 cup milk, more or less depending on gooey consi