Tuesday, December 29, 2009
I've just received my order from capital district , it is amazing and so beautiful , their unique T-shirts and jumpers are so creative , God bless those minds , keep amusing us .
MORE DESIGNS COMING SOON!
Sunday, December 27, 2009
Steamed chocolate pudding
For the sauce (this can be made in advance and reheated when required):
125g milk chocolate, broken up into squares
125g plain chocolate, broken up into squares
250ml double cream
75g golden syrup
4 teaspoons vanilla extract
For the pudding:
175g plain flour
1 teaspoon vanilla extract
40g cocoa powder
175g caster sugar
175g unsalted butter, at room temperature
60ml plain yoghurt
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
How to make:
- Start by making the chocolate sauce. If kept refrigerated, it can be made up to a week in advance and simply reheated when required.
- Place all the sauce ingredients in a saucepan and melt over a low heat. Stir the mixture occasionally to ensure that no lumps remain. Either serve straight away or decant to a bowl and leave to cool. Refrigerate when cool.
- Now make the pudding: generously butter a 1.7 litre (that’s 3 pints for those of you working in old money!) boil proof plastic pudding basin and lid.
- In your steamer, ensure that you have enough boiling water to come halfway up the basin. However, I used a steamer basket, so my sponge didn’t sit in the water. Both ways work just as well.
- Put all the pudding ingredients into a food processor and blitz until the ingredients are well combined.
- Pour the batter into the prepared basin and level the surface.
- Clip the lid onto the basin and then wrap the basin tightly in foil to ensure that no water can get in.
- Steam for a minimum of 1 ½ hours. I gave mine nearer 2 hours and it did no harm at all.
- When ready to serve, remove the basin’s foil and lid (careful for steam burns – it’s very hot) and put a lipped plate on top. Invert both plate and basin, and give it a slight shake until you feel the pudding is released.
- Reheat the chocolate sauce and either pour over the pudding, hence the lipped plate, or put in a jug for people to serve themselves.
- Bask in glory at the wonderful thing you have made.
Friday, December 25, 2009
Persian Date Cake (Ranginak)
1 cup walnuts, coarsely chopped
3 cups pitted dates
1 1/2 cups all-purpose flour
1 cup unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup powdered sugar
1 cup ground unsalted pistachios
Heat a skillet over medium heat and toast walnuts for 3-5 minutes. Allow to cool. Place a few pieces of walnut in each date. This is the most time consuming step of the entire cake. Trust me, it pays off in the end so take time doing it. Here is my pile of stuffed dates:
In a deep pan, add butter and flour, bring to medium heat and stir constantly for 10-15 minutes, until golden caramel color. The mixture will be a thick paste at first and as you get closer to 15 minutes, it transforms into a thin caramel. Note: it only appears to look like caramel … I eagerly licked the spoon only to discover it tastes nothing like caramel (yuck). That one taste led me to worry that this whole thing was going to taste like rubbish. But it turns out amazing — so carry on, no spoon licking!
I spread about 1/3 of the flour mixture in a 9″ round ceramic tart pan. Next, I placed the dates in a single layer on the hot flour mixture (be careful not to burn yourself). Arrange the dates in rows and packed tightly together. Then, pour the remaining flour mixture over the top and smooth out with the back of a spoon. It should look something like this:
In a small bowl, mix together the cinnamon, cardamom, and powdered sugar. Use a spoon to sprinkle this mix in a single layer over the date cake. Press te back of your spoon down on the mix — it will begin to soak into the flour and will no longer be powdery.For the final step, sprinkle the whole thing with a layer of chopped pistachios. Use your hands to press the nuts down so they adhere. Allow to cool before cutting into small squares (use a sharp knife)
Octium Jewelry store by Jaime Hayon in Kuwait
Jaime Hayon has completed the interior for Octium Jewelry – an upscale jewelry concept store that showcases exclusive designer pieces from around the globe. The shop opened its doors in October 2009, and is located in 360º mall in Kuwait.