Posts tagged ‘menu writing project’

October 13, 2010

Hello friend, you’ve reached Abby’s voicemail [pg. 31]

6 months ago, the Brain, on its own accord, decided to test out the idea of opening a restaurant. The Heart followed suit.  Both naively thought a restaurant would materialize. Naturally.

I haven’t got my restaurant yet — I know it’s not a satisfactory outcome nor what you (and I) expected — but life has its twists and turns, you know? And I’m just going with the flow. For now, I’ve consigned my restaurant to fate.

And I’ve decided to take a break from blogging… SURPRISE!

While I’m gone from this little piece of cyberspace, I’d like to wish you a hearty appetite for life, good times and loved ones who will always be honest with you!

Thank you for dropping by and commenting =)

I’ll be back!

*Beep*

And one more song…

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August 15, 2010

Why didn’t I do this earlier? [pg. 28]

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So I started working at a cafe today. So much rewarding yet mindless activity, like making raised piles of salad and glad-wrapping. It was great! Why didn’t I do this earlier?

Thought of this quote of Friedrich Nietzsche’s and got my creative on… Maybe you can relate to it to some extent!

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August 14, 2010

Ginger centred chocolate cake w. custard

Ok, back in the kitchen. Reckon this will be last chocolate dessert I’ll test… Think I’ve eaten too much chocolate this past month!! Ahh the hard work of being in the test kitchen. Drinking custard…

Recipe is from Masterchef.

Mini chocolate cake

¼ cup plain flour, sifted
1/3 cup icing sugar, sifted
¾ cup almond meal
80g butter, melted
60g dark chocolate, melted
2 eggs, separated, whites beaten to stiff peaks
pieces of crystalized ginger (optional)

  1. Preheat the oven to 150ºC.
  2. Combine the flour, icing sugar and almond meal in a bowl, make a well and pour in the butter and chocolate and mix until combined, carefully fold in the egg whites.
  3. Fill moulds/cups half way with the chocolate mixture, drop a piece of crystalized ginger in each and continue to fill to the top. Bake for 20 minutes.

Custard

500ml milk
1 tsp vanilla bean paste
4 egg yolks
125g caster sugar

Bring the milk and vanilla to the boil in a saucepan. Whisk the egg yolks and sugar together in a bowl. Pour the milk into the egg mixture, whisking continuously, then pour the mixture back into the saucepan, place over a low-med heat and whisk continuously until thickened. Cool quickly.

You should try out this recipe! Worked for me!