Cake To Share

Now it is  late Spring, I celebrate the garden, enjoy the beautiful  roses and the  greens.   It is the best place to escape from it all.  While I was walking outside in the backyard, I noticed that the hydrangea shrubs are budding, when they are in full bloom we shall be delighted to be walking through the hydrangea lane, from the front yard, heading to the backyard passing through this beautiful and colourful space.

My garden  tells the story every season which I appreciate, and whatever I am there I am at peace.  October is the sacred month to me, to us, three birthday girls celebrate their birthdays.  And this year in no different, everyone is one year older.  To mark the occasion I give what I know best, cooking for family and  friends,  cooking for the gods.

Rose Petals Cake, for Us
It is filled with custard and white chocolate and dressed with meringue of top.  Our cake, a special shared birthday cake for me and my daughter ‘s,  Jane.  It is  a very beautiful cake, soft, sweet and luscious.  I thought it is appropriate that I bake cakes to share with our friends the same cake,  or at least similar.

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Baking and sharing with our sport club  monthly is good,  there is no hardship, and loving it.  This month is a special month, it is my special day which I am very grateful to my parents, my family and friends.  To that I shared a special cake,  the Rose petals cake.

Dressing up the Cake was quick enough.  What I need was only to be organised. The cakes were filled the night before with custard cream and white chocolate, so smooth and sweet.

101_6613 101_6616 101_6618 Meringue and pink butter ici101_6631ng were  prepared the day before, what I did was only assembling and cut into pieces which enable to take the pieces.  No pink butter icing for the cake only icing powder for the topping.

What is the recipe?   May be next time, but if you wish to make the meringue, it is very easy.  The little meringues were made out of a pavlova mixture.  These are what you need, a cup level of caster sugar, added with a tablespoonful of granulated sugar.  2 large egg white, a pinch of salt , a teaspoon corn flour and a teaspoon white vinegar.  The process is the same the way to prepare pavlova.  Using a teaspoon, spoon the mixture place them on a lined baking tray.  It made about 5 dozens.  Bake in a very low heat at 100 C degrees for one hour and twenty minutes.  Let them cool on the baking tray.

I was not sure about the rose petal cake, was it too sweets and too dry.  Is it good to be shared with friends who are playing sport?  But I decided to take them along, they were two cakes which were enough for a crowd.  People liked it, it was no complain.   The following day friends came over for afternoon tea and enjoyed the rose petal cake dressed with icing and meringue on top (a richer), in fact a friend mentioned that the cake was so good and not too sweet, she loved it.  What a relief, I am very pleased to know that.

Tomorrow is Thursday, a day that I usually play table tennis,  I will be there with confidence that everyone is going to be alright.  It is easy to share home baking, but we ought to remember that only good and healthy food is shared.  Next time may be ‘scones’, instead of sweet cakes, anyway we are allowed to indulge ourself once awhile.

Healthy cakes which are excellent to be shared are all tea cakes, fruit cakes, moist vegetable cakes (carrots, zucchini).  Butter cakes and sponges are good too, but simply dust them with icing and filled with custard or light cream.

 

 

Until Next Post

Susi

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Beautiful Roses

We are enjoying our rose garden, specially the red roses which are in full bloom.  It is the first flowering round, the stems are long. the flowers are large and very beautiful.  My friend  Eileen came over and she told me that  her rose garden is healthy and the flowers are amazing too.  She said that this year is the year for roses.  It is indeed.

Fresh cut flowers from our garden,  the red roses

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The red roses are so beautiful in a tall red vase.

Other rose bushes are in flower too, and now they are looking lovely.  Soon the iceberg roses will be in full bloom, right now they are in buds.

The Iceberg Rose Bushes.

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Other roses: Just Joy, Angel Ice, Peace Rose and Yellow Graham Thomas.

101_6503 101_6504 101_6507 Celebrate the roses with friends, and cakes, tea are served in our garden.  It is such a lovely place to be right now, so peaceful.  One afternoon delicious sponge cake filled with cream and passion fruit topping was the cake of the day for our family and friends.  No recipe for you, it is sponge with four eggs, standard recipe that you know already.101_6508

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I cannot go without fresh cut flowers for our home, 101_6519I am lucky  to have mixed roses for our table today  which I got from my own garden.
So it seems that I have grown to love roses more and more in my later life.
Roses are beautiful flowers, everyone must has rose bushes in their garden.

Until Next Post
Susi

Spring Rolls – Lompia

Indulge our self with fried food, make the best of the spring vegetables of this season to cook  spring rolls.  It is one of the best, in fact it is my favourite.  The roll has delicious crunchy mixed lightly fried vegetables and the pastry has a light and crispy texture.

Susi Spring Rolls

Recipe

Ready made spring rolls pastry, one packet-20 sheets (available from Asian grocery stores or Supermarkets)

The Filling

Spring rolls  are ready to fry
Spring rolls
are ready to fry

3 cups shredded cabbage
3 cups carrots, cut into fine strips
3 cups thinly sliced celery stalks
2 cups thinly sliced green
1 cup thinly sliced asparagus stalk
1 cup thinly sliced button mushrooms
1 cup mung beans
1 cup thinly sliced spring onion
1 cup rice cooked vermicelli

The spices:

2 cloves garlic, crushed
2 tablespoons vegetable oil
2 tablespoons light soy
2 tablespoons sweet soy (ABC)
1 tablespoon sesame oil
1/4 teaspoon freshly ground white pepper

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Freshly Fried Spring Rolls

Salt and a dash of sugar to season

 

Method

In a hot wok or deep saucepan, saute the crushed garlic, and all vegetables with the oil for 2 minutes (don’t over cooked)
Add in the rice vermicelli, toss lightly, and add in the soy. white pepper, mix together and continue cooking for another 2 minutes.
Stir in the sesame oil, sweet soy, mix them well, in this stage the cooking is almost done but there are some juice on it.
Put in the corn flour, scatter them around, toss and mix thoroughly and add in salt and the sugar.
Now the vegetable mixture binds together, it looks glossy.  Taste the seasoning.
Transfer on a large bowl, keep aside to cool.

The pastry:
Separate the pastry one by one, place on a damp tea towel, and cover with another tea towel

To assembly:

Take one pastry, put two tablespoons of the filling onto the pastry about one-third or not quite in the middle.
Cover the filling with the pastry, fold the edges, then roll it over to cover the filling totally.
Do the rest with the pastry.  The filling is sufficient enough to fill about 18-20 spring rolls
Fry in a hot shallow or deep oil until golden brown.  Serve immediately.
It is so delicious, and the pastry is light and crispy.

Serve hot with chilli sauce or fresh hot green chilli.

Deep and Shallow Frying

Frying spring rolls in hot and deep oil
Frying spring rolls in hot and deep oil
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Freshly deep fried spring rolls, resting on absorbent paper

Other favourites fried vegetables are zucchini, zucchini flowers and also cauliflower.
(cut the zucchini into small pieces, and floret the cauliflower)
Dip these vegetables into the batter mixture and fried them in a shallow or deep hot oil.  Serve hot,  garnished with leafy vegetable salad.  Delicious!

My deep fried nasturtium flowers were the winner, the family love them.

I used a simple batter mixture: self-raising flour, a little of egg and water.  The key to make a light batter successfully is not over mix the mixture.  Rest for 10 minutes at least before frying.The batter: 1/2 cup self-raising flour add one egg, stir in 1/2 cup water, salt and mix quickly to make smooth batter.  Rest for 10 minutes at least before using.

 

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Dipping the nasturtium flower in the batter. 

101_6037Prepare the batter then rest it for 10 minutes.  Wash and clean the flower, the buds and the leaves.

Heat the oil in a deep fryer to high heat. Dip the flower in the batter, put in the hot oil and cook it until brown.
Do the leaves and buds exactly the same.

Serve at once, the batter is so light and crisp.  Yum.

Use the same batter for fried zucchini, cauliflower, celery and asparagus.

 

 

Fried nasturtium buds in batter
Fried nasturtium buds in batter

Enjoy the fried food, it is the season that you could go for a long walk to get rid off all the calories.

Until next post

Susi