My life in fast forward

It’s now the end of March and everything seems surreal, everything seems so fast. Next week, I will be filing my application for the student visa, the last and final step before I dive off head first into waters of uncertainty. On the other hand, a new and exciting chapter of my life begins. This could be the best decision I have made in this life time. And I am really looking forward to it, days pass by rather quickly and before I know it I’m going to find myself in my hometown! surrounded by great friends and family. I’m looking forward to long walks in the beach, baking cakes, going to cake decorating classes, and just simply enjoying being home. Some nights I would be really optimistic, other nights I can be really anxious and worried, on some I’d get really excited, and there were also a few nights where I would be really afraid. It’s like one big party of emotions. One day, I’m going to look back and most probably laugh it all off. At the moment, I can really relate to Jack Johnson’s Broken, “the feeling that I’m feeling. Well, it feels like my life is finally mine. With nothing to go back to, we just continue to drive. Without you I was broken, but I’d rather be broke down with you by my side.” That literary sums it up. In the next few weeks, the final verdict will come, and whatever that holds I will still keep moving forward. To everybody who supports me and believes in doing what makes you happy, thank you so much!  Thank You!

Spaghetti Bolognese or something like it..

Hi everybody! sorry there are no photos but I assure you this is yummy! Sorry for the late post, I am suffering from anxiety attacks and separation dramas.. This would be a personal favorite! I vouch for this one!

Ingredients:

1 450g spaghettini

1/3 kilo minced beef (lean meat)

1 medium carrot diced

1 medium onion diced

3 cloves garlic diced

1 7oz can diced tomatoes (hunts brand)

1 7oz can tomato puree (hunts brand)

1 387g can evaporated milk

1 250g cream (nestle)

2 chicken cubes (maggi)

1 small box tomato paste

1 tsp salt and 1/2 tsp black pepper

Directions:

• boil meat(in water twice its volume) and season with salt, when liquid is reduced to half sprinkle with pepper
• cook pasta as directed
• saute onions and garlic in olive oil
• add carrots (pre-cook carrots for 5 mins in microwave )
• add meat and coat with tomato paste
• pour diced tomatoes and simmer until sauce is reduced to half
• add the tomato puree and milk
• mix well and add the chicken cubes
• thicken the sauce with the cream and make sure that there are no lumps in the sauce
• add pasta and mix well

Enjoy with garlic bread! 😉

it’s been great these days

I still cannot believe sometimes how things are working out perfectly fine. I got everything I had been hoping for and more.. And it doesn’t stop right there, they are still getting better. To my heavenly Father, thank You!

I’ve been trying to spend as much time as I can to people who are quite important to me, and it started with a great dinner last thursday night at Pastarito, that pizza was huge and really tasty! pasta is heaven! 😉

one friend missed this dinner out, we hope to see you at nu asia kath! =)

spent today’s afternoon at lilo’s cafe with my cousin and this dessert was the best! dark chocolate pudding topped with nuts, peanut ice cream decorated with peanut brittle plus creme brulee topped with fresh strawberries! yum! i definitely need a set of ramekins!!!

I bought this carry-all bag to stuff my books and my uniform + extra clothes for work soon!

it’s been great these days and I’m really happy and hopeful. Gtg now. I have a cheesecake marathon tomorrow, hopefully I finish making four bowls before 12noon.

G’nyt everybody! xoxo

a bowl of goodness!!!

when I heard that all cheesecakes had to be frozen and I just made a cheesecake by baking, I had to do it the other way around.. and this one was an instant family hit! I just had to made a new bowl for my cousins.

Base :  Digestive Biscuit

2 tablespoon sugar

1/2 small unsalted butter

Grind biscuits in food processor until fine then mix sugar and butter well. Press on to desired bowl, either an 8×8 springform pan or Pyrex. Chill in the freezer then assemble the filling.

Filling:   300 gms philadelphia cream cheese

1 small unsalted butter

1 nestle cream

1/2 cup sugar

1 tbs vanilla

2 tbs fresh lemon squeeze

Cream all the ingredients together and beat until there are no more lumps. Spread on top of the base. Chill for two hours.

Topping: 1 can Americana cherry topping or filling or simply top with fresh fruits when in season.

Chill for another hour then serve.

I’m happy! I’m cooking!

Yesterday I got my certificate of enrollment from Tafe and I was just so happy i sort of spaced out with a stupid smile on my face at my job. It’s like woohoo! culinary world here I come! Newcastle here I come!!!! Oh God! thank you so much! Hallelujah! =) and that happy feeling is so consuming that I have just have to channel this energy to a dish.

I’d like to call it Spicy tuna pasta! =) (seafood, here we go again!)

400g pasta  (long macaroni recommended)

1 can of tuna solid pack in sunflower oil

1 can tomato sauce

1 small can eveporated milk (that’s right!)

4 cloves of garlic minced

1/4 red bell pepper diced

1 cup black olives

1 teaspoon salt

1 tablespoon tomato paste

2 tablespoon pickled ‘thai’ chili paste

handful of parsley, chopped

generous amount of cheddar cheese cubed

1. Cook pasta as directed
2. Saute garlic in minimal oil (1-2 min)
3. Drain tuna and saute with garlic, sprinkle with salt
4. Add red bell pepper and saute until well done
5. Add the black olives
6. Coat the tuna with the chili paste and saute more
7. Pour the tomato sauce and milk, add tomato paste and allow to simmer for a few minutes then add the parsley
8. Add cooked pasta in the pan, toss in cheddar cheese and voila!

my chocolate cheesecake love affair..

I never liked cheesecake, nor have I made an effort to like it.. I  used to cringe my nose at the mere sight of it, I remember the first time. I saw it was at my mom’s birthday, tita lucile dropped off one big cheesecake for her  and I didn’t touch it. But when I saw this it looked so delicious, I had to try! A chocolate cheesecake! phuey! it was like this one was made especially for me.. 🙂 And I decided it was time for a different challenge..

Ingredients:

1 1/2 cups chocolate digestive biscuits

1 cup plus 3 tablespoons sugar

3 tablespoons unsalted butter

8 ounces cream cheese, softened at room temperature

1 1/2 teaspoon vanilla extract

1 vanilla bean scraped from inside the pod and reserved

3 tablespoons all-purpose flour

3 eggs

1 cup sour cream

8 ounces melted semisweet chocolate, cooled slightly

fresh strawberries/whipped cream/fresh mint sprigs – for garnish

Directions:

• Preheat oven to 350 degrees F if using a sliver spring-form pan, or 325 degrees F if using a dark nonstick spring-form pan)
• Lightly grease the bottom and sides of a 9-inch spring-form pan. in a mixing bowl, combine the crumbs and 3 teaspoon sugar, and the butter and mix well. Press unto the bottom of the spring-form pan and set aside
• In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract, vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time on low-speed after each addition until just blended. Pour the batter into prepared pan and bake for 70 minutes or until the center is almost set. Run a sharp knife around the rim of the pan and allow the cake to cool on a wire rack before removing the rim of the pan. refrigerate atleast 4 hours or overnight before serving. cheesecake may be made two days in advance and may keep up to seven days in the fridge.

*best served after chilled for 24 hours

ps. i didn’t follow the instructions and put the oven to 400 degrees F and it ballooned and almost got burned at 45minutes in the oven, believe it when it says bake at 350F ! Good thing I saved it just in time.

(that’s why you’re viewing a slice shot!)lol

Cinnamon Cake

Topping:

1/2 cup brown sugar

2 teaspoon cinnamon

Batter:

1/2 cup butter

1 cup brown sugar

1 teaspoon vanilla

2 eggs

1 cup milk

2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

Directions:

1. Cream together sugar, butter and vanilla

2. Add eggs and milk; beat well

3. Mix flour, baking powder and salt

4. Slowly stir in the dry ingredients (do not overhandle)

5. Grease 9×9 inch pan and pour in batter

6. Bake in 375 F for about 25-35 minutes or until knife comes out clean in the middle

7. Cool for 10 minutes then remove from pan

cheats: put betty crocker’s vanilla frosting on top

getting started

• I paid my first semester yesterday.. yay! so I’m currently waiting jor my joining letter..
• I started sketching, and bought a formal sketchpad with staedtler 2HB plus color pencils hahaha

Here’s my first sketch: The design on it IS a hat hahaha!

• I bought my school shoes that should go with my white uniform, although they might make me wear the heavy steeled toe safety shoes.. think so? but this one was really cute

Sorry Chris (“,) so much for fitting in. I just couldn’t resist taking them home with me!!! hahaha

ps. tomorrow you get a taste of the cinnamon cake ❤

on feeling hopeful

guess what?!

I never thought that what I read from books and magazines would one day be my story, never did it cross my mind when I helped my friend get married I would have more trouble making mine happen. Never did I imagine I would be questioned for wanting to live out my dreams and choosing a profession considered shameful by their standards. Yet today I feel like all things are bright and beautiful! I guess when everything takes a nosedive all that is left to do is swim up. And a happy disposition would be helpful at that.

I need a sketch pad, I need a good business plan! And I haven’t even started school yet, worst of all I haven’t even heard yet from the UNI I applied to. hahaha the curse of being me, sometimes I think that if I could outrun myself I would (stupid smile on my face now).

I was morning dreaming last friday (at 4 o’clock A.M.) that the middle east will participate in the Menu for Hope, maybe I can make that happen. I was recently reading banned books telling tales of women’s lives in the middle east. If I get the chance I’d love to be a part of an organization for women empowerment, I’d give it the name “I’M IMPORTANT TOO”.

ps. I’m feeling so much better now (after takin a lot of crap last weekend). I made a trip to Señor Farzin’s office tonight and guess what he said – “I’ll support you on that!” He also asked me to make a real chocolate, just real chocolate! and no overcharging on the wrapping lol  Would be more than happy señor !