The Garden of English Roses

telur pindang (herbal eggs)

my mum made these lovely, aromatic eggs tobe sold at her school tomorrow....i simply love the taste and the smell of it.....even for my wedding, we ordered 1000 telur pindang to be given to the guests..!!

it's a Johor traditional specialty...usually given to guests during wedding and festivals....

cupcakes and cookies decorating

so amazed....

can't wait to have a bite

smiling satisfactorily...

i'm proud of my mama..

my atrwork - edible image cupcakes and fondant cupcakes

edible image cuppies

flowers....

decorated cookies

cupcakes arranged in tiers

my artwork

thanx to ayuliana for teaching me how to make this...it is a very valuable and priceless experience....and my dear Jihan and hubby were really surprised to see my artwork...and they really love them so much...!

chocolate chips cupcakes

ingredients:

1 cup all purpose flour

2 1/2 tsp baking powder

3 1/2 tbsp cocoa powder

85 g butter

1/2 cup sugar

2 eggs

1/4 cup milk

1/3 cup chocolate chips

methods:

• preheat oven to 180 degree. line muffin pan with baking cups.


• sift together flour, baking powder and cocoa


• beat together butter adn sugar until light and fluffy. gradually beat in eggs


• fold in the flour, milk and chocolate chips


• fill the baking cups and bake for 25 minutes until firm to touch

my review:

chocolaty!!! i simply love it...so does my hubby....he almost finished them all when i was done with it...!

Carrot cupcakes

Ingredients:

1 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp ground allspice

2/3 cup sunflower oil

4 eggs

1 cup brown sugar

1 cup carrots

1/2 cup walnut chopped

2 tbsp orange juice

Methods:

• Preheat oven to 180 degrees and line muffin pan with baking cups


• Sift together the flour, baking powder, baking soda and all spice


• Whisk together the oil, eggs and brown sugar, then add in the flour mixture


• Squeeze any liquid drom the carrots, then fold them into the mixture with the walnuts and juice


• Fill each baking cup and bake for 25 minutes until risen and firm to touch. Leave in pan for 10 minutes then transfer to a wire rack to cool completely

My review:

Especially for carrot cakes lovers. The allspice adds the the wonderful spicy taste in this cake and it's perfect. Incredilby moist.

Peach cupcakes

Ingredient:

1 1/3 cups all purpose flour

2 tsp baking powder

10 canned peach slices in juice

175g butter, softened

3/4 cup castor sugar

2 large eggs

2 tbsp juice from the canned peaches

Methods:

• Preheat oven to 180 degrees. Line muffin pan with baking cups


• Sift together the flou and baking powder, finely chop the peahc slices


• Beat together butter and sugar until light and fluffy. Gradually beat in the eggs. Fold in the flour mixture then the peaches and peach juice


• Fill each baking cup and bake for 25 minutes or until golden brown and firm to touch. Leave in pan for 10 minutes then transfer to a wire rack to cool completely

My review:

I love the taste of peaches inside the cake. It's yummy, easy to make and I'm sure everybody will simply love it...!

Mee Bandung

Ingredients:

Blended together:

• 3 shallots


• 2 onions


• 4 garlics


• 1 cup chillipaste


• 1/2 cup dried shrimps


• 1 cup groundnut (previously fried without oil)

Fishballs/Fishcake

Chicken/beef slices

Fresh tomatoes

Choysam (sawi)

Carrots

Eggs

1.5 litre water

salt

2 tbsp oil for frying

1 pack of yellow mee

Methods:

• Fry the blended ingredients until fragrant.


• Add water and boil for a few minutes


• Add in the fishballs/fishcake chicken/beef slices until tender


• Add in the vegetables and eggs.


• Add in salt according to your taste
  
• Once cooked, remove and serve with yellow mee. Garnish with chilli slices and fried onion

My review:

My sister cooked this and it was superbly delicious. You can add any vegetables and raw materials to make it more delicious. Instead of water, you can add beef broth to make it more tastier. (You may aslo add a little bit of sugar to give some sweet taste)

peanut butter cupcakes (for dahlia's birthday)

the artwork of a doctor and a future dentist (my sister)

Ingredients:

1 3/4 cups all purpose flour

2 tsp baking powder

55g butter, softened

1 1/4 cup light brown sugar

1/3 cup crunchy peanut butter

2 eggs

3/4 tsp vanilla extract

1/2 cup milk

Methods:

• Preheat oven to 180 degrees. Line muffin pans with baking cups. Sift together flour and baking powder
• Beat together butter, brown sugar and peanut butter until well mixed. Gradually beat in eggs, then vanilla extract. Fold in the flour mixture, then the milk
• Fill each baking cup and bake for 25 minutes until golden brown and firm to touch. Leave in pans for 10 minutes then remove onto a wire rack to cool completely

My review:

This is a delicious and moist cake....the taste of peanut butter is very significant in this cake and a must for the peanut butter lover...i love it so much and hope Dahlia will love it too....

Minestrone Soup

INGREDIENTS
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery

2 tomatoes, chopped
2 cups carrots, sliced

2 cups potatoes, diced
2 cups chicken broth

2 cups chicken
2 cups water
4 cups tomato sauce
2 cups baby spinach, rinsed
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
seashell pasta/ elbow macaroni
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

DIRECTIONS
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add chicken and tomatoes. Sautee for 5 minutes. Add celery, potatoes and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add other veggies and fresh herbs, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through, serve and sprinkle Parmesan cheese on top.

My review:

I cook this when I'm a bit lazy. Just chop everything in and cook. Can eat with pasta or mashed potato or even rice. The ingredients can be adjusted according to your preference. I always put in chicken balls or sausage as Jihan loves them very much. Sometimes when no fresh herbs available, I just add dried herbs.

chocolate cupcakes in pink (for sofea's birthday)

it was sofea's birthday yesterday but i was oncall...(sofea is my cousin's daughter) so i bought her 2 books today and made her the chocolate cupcakes with a girly touch....i'm really happy and satisfied with it..!