www.lingkan.tk : Life’s sweet… As sweet as a kreme filled kookie….

     
No.. the cute lil chix above isn’t my sista.. I just luv that image. LOL.. can’t get enuff of it.

I know I talk a lot.. LOL.. and most of the time, when I talk, I either talk about my family (esp my spoiled lil sista, who managed to academically shines in her high school, which drives me crazy… well. speaking bout talent…), talk about my school (if I ever gonna be bald, I bet this one will be the major driver of my baldness), or complained about anything (just anything, aite.. I know.. I’m trying to get rid of this habit).. So yeah.. the so many long conversations, or should I say monologue *cuz I’m the only one who do the talking, the others are bored to death*, leads to this one question from my friend: "Lu ada foto ade lu ga? Kok kyknya lucu banget sih?" *translation: do u have any pic of ur lil sister? from all ur stories, she sounds cute* And I was like, "gosh, I dun have any pic of her…" not that I dun wanna have one.. she just can’t be photographed.. well you know… one of those human being who refused to be photographed, unless she’s obliged to, e.g. passport photo, id photo, her birthday photo… Considering she’s only 15 *turning 16 this year*, and she can barely stand her pimples, and her ‘tan’ … lol.. , maybe that’s the cause of why she’s so uncomfortable when someone trying to transfer the image of her into a piece of paper (or an object of pixels, digitally speaking… *ooh geeky… lol)… I just can’t wait to see her finally be self actualized, and become one narcissistic being *narcissistic is not the right word actually, it supposed to be some kinda weird personality/mental disorder*.

So, the point is, I somehow managed to get some of her pictures (of course not a close up studio picture), from her school friends’ friendster!!! Another reason why I don’t ditched friendster.. yet… I can sniff on my sister’s life while she’s thousand miles away in her fancy high school and boarding house…. Well, one of the issue of course, "any potential boyfriend?" LOL .. my mom gonna love my every single report… ROTFL … relax, I’m not that kinda sister… I luv my sister… the thing is. I dun think she’s ready for the real life though.. But I might not have to worry, considering she’s amazingly bright academically, despise people with lack of logical and analytical skill, have high expectations, and above all, fear my dad’s wrath (triggering event including having a boyfriend before you at least have a bachelor degree qualification), the chance of her getting involved in emotionally intense and logically tedious relationship is somewhat lies on the left-hand side of rational numbers bar.

Alrite, nuff the babbling… here’s sum pictures of my sis:


Surprise.. surprise… my sis is the one in the middle, trying to be ‘cool’ by not looking to the camera… and she’s listening to my iPod!!! she hijacked my iPod nano which I bought with my hard-earned money!

My sis is the one with the stripey white-blue shirt… From the quality of the picture, I suppose this pic is taken around dinner time with someones mobile phone camera.

So, that’s my sis… not surprisingly enough.. I miss my little sister a lot… One Little sister is not enough.. cuz she’ll grow, she’ll become this nasty teenage, and finally become an adult… not a cute lil sister anymore… I want siblings who can be cute forever. Maybe I should ask for a ‘new’ siblings to mom and dad… LOL… never to late to grow a bigger family. Huahuahuahuaa.

I’ve been craving for Max Brenner’s chocolate souffle for 2 weeks.. and yesterday just when I got the chance to hang out with my cell mates @ the oh-so-popular so called chocolate sanctuary, they piss me off.. LOL. ok, they made me upset. so upset… Oh well, they just accidentally voided my choc souffle order….. and it was the last order.. so yeah, I didn’t get my choc souffle. I got a perfect excuse for why I’m so upset yesterday
1. a 3 (the 3G phone service provider) customer service personnel managed to crack in to my nerve, make me annoyed, and make leave me with the tendency to be grumpy for the rest of the day
2. I’m on my pink cycle period. LOL. pathetic excuse, but true.
3. I’m stress!!!! too many assignment, too little time, yet got no initiative and got massive procrastination spirit crawling within me. LOL… *excuse me for those bad phrase of words, I’m not good at expressing my thoughts into words*

So yeah, I got soooo upsetttt to Max Brenner… @ melb central, still love the one the one @ QV though, and I’m still craving for a choc souffle, so I decided to make one tonight!!  I saw one of the chef made it on yesterday’s Ready Steady Cook, he managed to made one in just 20 minutes… ready to serve… So I thought, I’d give it a go. I have all the ingredients anyway.. way almost all of them, I substitute some of them anyway… I managed to find the recipe from yesterday’s ready steady cook, and the the souffle’s recipe happen to be so simple… too simple I have to say. I Google for some more chocolate souffle recipe, but I some of them are more complicated, and I don’t want to make a complicated and sophisticated souffle on my first try… at least not at this time of the day (its 11.30 pm when I decided to make one)… So, here’s the simple souffle recipe:

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Chocolate Souffle

You need:
6 eggs (room temp)
250g unsalted butter ( room temp)
175g caster sugar
150g dark couverture chocolate

Method:
Grease souffle moulds with butter and sugar.

Set aside.

Heat oven to 200 degrees Celsius.

Whisk butter until light and fluffy. Add sugar and whisk until dissolved. Add egg yolks one at a time incorporating well.

Melt choc and add to mix.

Whisk whites to soft peak and fold gently into mix.

Pour into prepared moulds and bake for about 10mins. Reduce temp to 180 and bake a few more minutes.

Dust with icing sugar.

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Since I’m the only one who’s going to eat the souffle (and my housemate probably want to have one), I only made half a recipe… and I managed to get 2 small ramekins of souffle…. I have to say, my first experience of making souffle is a big success!! I managed to get my souffle to rise.. but the taste… the taste is disappointing. LOL… I have high expectations!! It’s not sweet enough!! I concluded that it’s because I change the castor/caster sugar with brown sugar (I dun have caster sugar), I don’t have cooking scale to weight the ingredients… so… too small amount of chocolate… Well, next time I’ll add more glorifying ingredients… (rum, Framboise, orange juice, Grand Marnier or water, and flour!!, and  made some kind of sauce, maybe custard or chocolate sauce to go with the souffle, yum!) Better luck next time.

baking souffle…

   
*the souffle inside the oven & when I just get it out of the oven

note: you should not open your oven while you’re baking souffle, cuz change in temperature will make the souffle won’t be able to rise. Trust yourself, and trust your oven.. lol
 

   
*few seconds after I get them out of the oven

*few seconds later … LOLz… yup, that’s my tiny spoon, scooping the sinful souffle

 
*the other souffle (which I haven’t eat), some minutes later… (no it did not explode….), I add some melted choc on top of it, and dust it with icing sugar. yumm

pheew… I really wanna try to bake another one anytime soon.. but got lots of assignment to finish… looks like I gotta wait for another couple more weeks before I bake another one. sigh…

PS: pardon me for the blurry images.. I’m no photographer and got no digicam.. pics were taken w/ my mobile

Correction: The souffle does taste great!! It’s not very dissapointing after all… I’ve just ate last nite’s souffle leftover… and they’re yummy!!

bloMy new favorite recipe… easy and yummy…. healthy??? not sure. hehehhe…. I surely use very small amount of olive oil… the chorizo…

it surely is fatty. hueehue.. Btw, Chorizo is a spanish sausage.. *if I’m not wrong* or is it phillipine’s?? anyway… it is spicy, blended with some herbs… it sold either in forms of whole sausages or shaved.. I bought whole chorizos @ Safeway .. you can actually change the chorizo with your favorite sausage or precooked meat… but I think chorizo’s the best.. hehe

INGREDIENTS
1 tbsp olive oil
½ garlic clove, sliced
3 tomatoes, roughly chopped
salt
½ tsp cumin powder (optional)
½ (dry) chorizo, sliced
4 eggs
1 tbsp parsley, chopped

METHOD

· Pre-heat oven to 200C. Heat oil in a pan and cook garlic
till golden. Add tomatoes, salt to taste and cumin, cover with a
lid, reduce heat and cook for 10 minutes until soft.

· Spoon tomatoes into individual baking dishes with some
sliced chorizo, make a well in the middle and break one egg into
each dish. Sprinkle a little salt over the egg and place in the
oven.

· Cook for about 10 minutes or to your liking. Serve at
once with a sprinkle of parsley.

I tried to give that recipe a go… The result?? Not bad… One thing I’m a lil bit unsure, is this dish supposed to be a bit juicy?? Cuz you got tomato there… and when it’s cooked it gets juicy.. or should I use another variety of tomato?? I also add sum chili, ginger, and onion.. why?? cuz I luv them.. chili, ginger and onion… yummy… hehhe. 

Anyway, I got the picture of the result of this recipe.. my version of course… got a lil bit dilemma here.. cuz I only take the picture when I already ate half of them…. btw, instead of putting it into separate small baking dishes, I put half the ingredients together in a small square terracotta baking pan….
and no, I won’t put the pic of my first Baked eggs with tomato and Chorizo…. I’ll put one when I made my second go… I just don’t wanna ruin your imagination guys.. cuz my version is just not decent enough to be posted here…  despite the taste.. yummy….

recipe from www.theage.com.au by Brigitte Hafner

Got this from Wikipedia about Chorizo:

Chorizo is a pork sausage originating from Spain. Sometimes it is made from baby goat. It is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used is what gives this sausage its characteristic flavor. The paprika itself can be found as either picante (hot) or dulce (sweet).

Yay!! It is from Spain… and here’s what I come up with when I try to bring that recipe into reality…